Get Cooking!

Recipes, Kitchen Gadgets, Cookbook Reviews, Gluten Free Recipes...

You are here: Home / Archives for game day recipes

game day recipes

Labriola Pretzel Slider Buns: For Hamburger Sliders You’ll NEVER Forget

By

Labriola Pretzel Slider Buns

 

This post was (obviously, huh?!) written before I had to give up wheat/gluten for health reasons. These are SADLY not gluten-free…. not even remotely. If only they did have a gluten-free variety!

I’ve been fortunate enough to have a lot of truly amazing foods, drinks, cookbooks, gadgets, etc sent to me for review on the food blog over the years. Some extra special ones really stand out – you know, the flavors/experiences so mind-boggling that the memory stays with you forever?  This elite group gained a new member recently when I was sent a bag of Labriola Pretzel Slider Buns to review. I have a major weakness for bread and “artisan breads” make me especially weak in the knees.  When a company with the reputation of Labriola Artisan Breads asks if they can send you a sample, you throw decorum out the back  door and scream, “YES! PLEASE! YES!”

At least I remembered my Southern manners and said please.

I may or may not have torn into the bag as soon as it arrived and I may or may not have stuck my face into the bag to completely enjoy the out-of-this-world aroma.   Okay, guilty. On both counts.

Although I had plans for the pretzel rolls (conceived the day they were sent), I did take one out to enjoy straight from the bag. Granted, a lot of rolls aren’t so memorable right from the bag.  A lot of them need a little warmth and maybe even a little butter or honey. Not the Labriola Pretzel Slider Buns, though. No siree, they’re uncommonly delicious right out of the bag.

With one bite, I had instant envy of the bakers who got to enjoy the aroma of these babies straight from the oven.  To say that these are special buns would be like saying Frank Sinatra could sing. They’re soft, flavorful, and quite unlike any bread you’ve ever had.  The possibilities are endless for game day ideas, tailgating recipes, lunches (perfect for lunch boxes), and easy summertime meals. They’d be incredible with grilled burgers, steak, pork, or chicken.

Pretzel Roll Sliders

Cheeseburger Sliders on Pretzel Buns

As I said, I had a plan for these beauties. I wanted to make cheeseburger sliders with sauteed onions and bacon.  I made some using Angus Ground Beef and some with Boca Burgers.

  1. Place the Pretzel Rolls on a cookie sheet and heat at 350 degrees. Don’t overdo it – you want them to just get warm.
  2. Make your hamburger/Boca patties as you normally would.
  3. Fry a little bacon (optional) to keep things interesting.
  4. Sautee onions in the skillet.
  5. Add good cheese (I love Sargento) to the meat as you “slide” it into the buns.
  6. Serve.
  7. Take a bow.

I guarantee you this – you have never had a better slider than one built on a pretzel slider bun and the pretzel slider buns from Labriola are otherworldly.

So, where can you find Labriola Pretzel Slider Buns and other Artisan Breads?  I SO wish I could say anywhere and everywhere – but it’s a little tougher than that.  There are retail locations in Illinois, Indiana, and Michigan (click here for the locations).  I’d love to see them made available for online shopping.. and when I say love, I mean LOVE as in I’d wear them out!

As for other locations, I read somewhere online that they’re available at Costco stores around the country. I don’t have one of those near me, so I can’t check that out for you.  However, if you live anywhere near one of the retail locations or you have a Costco within reach, trust me, you don’t want to wait another minute. March right in and grab two, three, or twenty-seven bags of these amazing Pretzel Slider Buns and get ready to have your taste buds tickled beyond their wildest dreams.

Quite frankly, I’ve never been sent anything to review I was more impressed with than these exceptionally delicious buns.  I can almost smell and taste them now…

Tailgating Recipes for the Win!

By

Taste of Home Tailgating Issue

Two of my favorite things in the world: Denver Broncos Football and Taste of Home Magazine.

As a college football and basketball fanatic, I’m always excited to see the calendar inch toward fall.  As an NFL fanatic, I’m especially excited this year – you never know how much you love something until you think you’re going to lose it.  I mean my Denver Broncos may have had a few (few?) disappointing years but where would I be without them?!

All fall sports fans know the rules:

  • you’re team is always NUMBER 1, even when they’re nowhere close
  • to not wear your team’s colors is a total violation
  • each game day is a holiday
  •  you have to, have to, have to provide outrageously delicious food… come on, who doesn’t have great food on holidays?!

Usually, each August I begin scoring the world for great tailgating and game day recipes.  I look high, I look low, I search the far corners of the world. Exhausting.

This year, one of my favorite magazines of all time, Taste of Home, is saving me the wear, tear, and mileage. They’ve compiled an outstanding issue filled with recipes that’ll make your game day and tailgate parties the talk of the entire state.  They were cool enough to mail me a copy of this wonderful issue so I could see for myself how great it was before recommending it to my readers.  They ended up being even cooler than I expected because they sent along a bonus magazine that I’ll tell you about in an upcoming post.

Here’s what you can expect in the August/September Issue of Taste of Home:

Fantastic in 5 – Contest Winners (p.63)
For its annual Shortcuts issue, Taste of Home challenged its massive network of home cooks to submit their best recipes featuring just five ingredients. The resulting recipe guide offers cost-conscious and speedy dishes that are test-kitchen-certified to be as delicious as they are streamlined. With imaginative recipes like Caramelized Fennel Tarts, Orange-Pecan Salmon and White Chocolate Brie Cups, readers can bypass the grocery cart, fill only a small shopping basket and have a dinner on the table in no time.

Chop, Chop! (p.41)
The Taste of Home Test Kitchen put food processors to the test to determine which of these time-saving appliances came out on top. Check out this guide to see which processors we fell in love with. We also give you insider tips for getting the most out of your appliance and some processor-friendly recipes such as Over-the-Top Cherry Jam and Thin Crust Pizza Dough.

Paradise Is Paved – Tailgating Secrets Revealed (p.20)
It’s no secret that tailgaters take their food very seriously. But the secrets revealed in this feature story are tried and tested tailgate tips from some undisputed tailgating professionals across the country like Joe Cahn, the official “Commissioner of Tailgating,” who has been on the road for 15 years perfecting his craft. A tailgate menu guide with recipes like Fired-Up Polenta Shrimp Rounds, Steak Teriyaki Quesadillas, Mini Pear Crisps and Baja Chicken & Slaw Sliders will have you second-guessing the typical tailgate fare of hot dogs and chips.

RoadFood: Everything and The Kitchen Sink (p.77)
Taste of Home’s “RoadFood” columnists, Jane and Michael Stern, traversed the country in search of delicious “kitchen sink” creations celebrated by America’s cooks and restaurants. Taste of Home readers provided their own recipes for hearty, rustic and boldly flavorful one-pot dishes like Southwest Frito Pie and Fresh and Spicy Cioppino.

Across the Table from Jamie Oliver (p.86)
Join third-generation chef and Food Revolution leader Jamie Oliver as he sits “Across the Table” to answer questions about his must-have kitchen gadget (his speed peeler), his favorite meat dish (a pork shoulder roast), his sweet tooth solution (organic dark chocolate), his advice on healthy eating and getting kids started in the kitchen and more.

PLUS: There’s always room for more
Sip, Splash, Nosh – Don’t miss the fabulous summer drink and snack recommendations (p.29), perfect for making the most of the remaining days by the poolside.
Sunday Dinner – Take a cue from Italian traditions and invite extended family members to Sunday night dinner (p.32). With amazing recipes like Roasted Pepper Salad with Balsamic Vinaigrette, Family-Favorite Pasta Sauce, Three-Cheese Garlic Bread and Marvelous Cannoli Cake, you won’t have to do much convincing to bring a crowd together.
Homegrown Chefs – Hear the extraordinary stories of young chefs who got started in the kitchen early and haven’t looked back (p.46). Kids like Tom Reynolds set aside video games and started cooking and baking, much to the surprise and delight of their parents. Check out Tom’s recipe for incredible Spanish Beef Hash.

Even if you aren’t into football, college basketball, game days, or tailgating (I’ve heard of people like that), you’ll FLIP over the great recipes in the August/September issue of Taste of Home. For example, there’s a recipe for Four-Cheese Baked Ziti that I can’t wait to try.  They have it paired with a great looking salad with Buttermilk Dressing.

Here’s their recipe for Buttermilk Salad Dressing:

Combine 3/4 cup buttermilk, 2 cups 2 percent cottage cheese, and 1 envelope ranch salad dressing mix in a blender; cover and process until smooth. Refrigerate until serving. Yield: 2 3/4 cups.

Other recipes that made it to my MAKE THIS MONTH list are:

  • Rice Stuffed Pork Chops
  • Buttery-Onion Corn on the Cob
  • Loaded Flank Steak
  • Baja Chicken & Slaw Sliders (you should see these!!!)
  • Steak Teriyaki Quesadillas
  • Sweet & Tangy Pulled Pork
  • Crispy Buffalo Chicken Roll-Ups
  • Mini Pear Crisps
  • Grilled Veggie Tortillas

The rest of the recipes? They’ll just have to wait until next month. Maybe.

There’s also a cool section on making and taking deli-quality sandwiches and wraps in your lunch box. These honestly look more delicious than any deli or fast food sandwiches could ever hope to look. The Hummus & Veggie Wrap Up has my name all over it and the Bistro Beef Sandwich would make my husband weak in the knees.

Taste of Home Issues are more than just excellent recipes, though -which is one of the reasons I’ve always loved the magazine so much.  They’re about community – a community of like-minded individuals who are determined to keep the joy of cooking alive and well.  They’re also about family – very, very much about family!  You’ll always find outstanding recipes and tips for bringing your family together, while creating memories that each person will hang onto forever.

You’ll frequently find health and nutrition news as well as product reviews, contests, and just general fun.

In this particular issue, for example, their “Health Briefs” include the newest findings on Soy, and a quick & simple five step (“High Five”) plan to prevent childhood obesity and keep your kids healthy and fit.

Grab the August/September issue of Taste of Home today!

Unexpected Superbowl Recipes!

By

2010 Green Bay Packers Team Composite
2010 Green Bay Packers Team Composite
Buy This Allposters.com

Unfortunately, my beloved Denver Broncos won’t be anywhere near the Superbowl this year.  Sigh.  Truth be told, after this past year, I’m just glad the Bronco’s year is over.  Can you say stop the bleeding!?  My oldest Daughter, Emily, is decked out in her normal NFL season colors of green and gold and is smiling ear to ear.  She’s been a HUGE Green Bay Packer’s fan since she was about 10 and started watching football with her daddy.  It’s crazy, everyone in our family has a different favorite team. My husband (and Emily’s father, of course) has been a Jets fan since I met him.

Even he had a great NFL year.  Controversial, but great. At least better than the one they had in Denver.  Again, sigh.

We treat Superbowl Sunday like a holiday in our house – lots of food, lots of laughter, and this year, lots of bragging rights for Emily.  Each year, I mostly hope for a good game, entertaining commercials, and OF COURSE outstanding food.

Below are a couple of recipes that can certainly help with the last prerequisite. They’re from Kitchen Daily – a rock star when it comes to recipe sites.  They’re kind enough to share these Superbowl Recipes with Get Cooking’s readers – which makes them not just rock stars but super cool rock stars.

Superbowl Recipe: Chicken Sausages with Apple Slaw

FOR APPLE SLAW:
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/2 teaspoon caraway seeds (optional)
1/2 teaspoon salt2 Granny Smith apples
6 cups finely shredded cabbage

FOR SAUSAGES:
16 precooked chicken sausages, about 3 ounces each, preferably with apple
16 hot dog buns

Make slaw: Whisk together mayonnaise, vinegar, mustard, sugar, caraway seeds (if using), and salt in a large bowl.

Cut apples with skin into 1/8-inch matchsticks and add to dressing along with the cabbage and toss to combine well. Let stand at least 30 minutes to wilt slightly.

Cook chicken sausages and heat buns:
Broiler method: Preheat the broiler with oven rack 5 to 6 inches below heat. Pierce sausages in a few places with a knife or fork and put on a shallow baking sheet. Broil, turning once, until heated through and browned, 6 to 8 minutes.

Spread buns open and arrange, cut sides up, on two baking sheets. Broil, once sheet at a time, until lightly toasted, 1 to 2 minutes.

Grill method: Prepare a grill for grilling and lightly oil rack. Pierce sausages in a few places with a knife or fork and grill, turning once, until heated through and browned, 6 to 8 minutes. Spread buns open and grill, cut sides down, until lightly toasted, 1 to 2 minutes.

Serve sausages in buns topped with apple slaw.

Make ahead: Slaw can be made up to 6 hours ahead. Chill until 1 hour

About This Recipe:
Chicken sausages come in many flavors, so look for a precooked variety made with apple – they’ll go best with this refreshing crunchy slaw.

Pittsburgh Steelers Helmet Logo
Pittsburgh Steelers Helmet Logo
Buy This Allposters.com

Superbowl Recipe: Crispy Sweet Potato Ribbons

8 cups vegetable oil for deep frying
6 medium sweet potatoes (3 pounds), peeled

Directions:
Put enough oil in a deep 5- to 6-quart pot to measure 2 inches and heat until a deep-fat thermometer registers 360F. Using a vegetable peeler (preferably U-shaped) shave each sweet potato into long ribbons.

Fry a handful of ribbons at a time, turning with a mesh or slotted spoon, until lightly browned and crisp, about 50 seconds. Transfer ribbons to paper towels to drain and return the temperature of the oil to 360F before frying the next batch.

If not frying the ribbons right away, put them in a large bowl of ice and water and store in the refrigerator for up to 1 day. Chilling the ribbons will make them firmer and they will crisp easily as long as they are dried by the handful in a kitchen towel before frying.

Make ahead: The ribbons will keep in large sealed plastic bags for 2 days.

About This Recipe:
As crisp as chips but more elegant, these sweet potato ribbons are easily made with a vegetable peeler. Although they are very tasty by themselves, for a variation you can sprinkle them with salt and lime zest or chili powder.

Credit (and many thanks) go to Kitchen Daily.

Denver Broncos
Denver Broncos
Buy This Allposters.com

Sigh.