From the 13News Now Kitchen: Recipes for the big game!

The big game is almost here! And if you're throwing a party and need some delicious recipes to serve, we've got you covered! Courtesy of your very own 13News Now team, these dishes are sure to be a big hit as you watch the Rams and the Patriots go head-to-head!

Crispy Cauliflower Bites with Sriracha Dipping Sauce

Janet Aguilar, Account Executive 

Ingredients:

• 1 head of cauliflower
• 1 cup Panko bread crumbs
• 2 eggs, beaten
• 3 shakes of Lawry's Seasoning Salt (If you don't have this, you can use regular salt

For the Sriracha dipping sauce:

• 1½ Tbsp Mayonnaise
• 1½ Tbsp Plain Greek yogurt
• 1 Tbsp Sweet chili sauce
• ¾ Tbsp Sriracha
• ½ tsp Honey

To prepare:

• Line a cookie sheet with parchment paper and preheat oven to 400 degrees Fahrenheit.
• Remove the core of the cauliflower and break off the cauliflower florets into bite-sized pieces.
• Dip each floret in the egg, roll in the panko crumbs, and place on the cookie sheet for baking.
• OPTIONAL STEP: Once all the cauliflower is ready for baking, sprinkle three shakes of Lawry's seasoned salt or table salt on cauliflower.
• Then place baking sheet in oven and cook for approximately 20-25 minutes or until golden brown.
• Add all the dipping sauce ingredients into a bowl and mix together.
• Once the cauliflower is done. Remove from the oven and drizzle sriracha dipping sauce over crispy cauliflower bites or serve on the side.

Chicken Chili

Laura Geller, Investigative Reporter    

Ingredients:

• 1 lb chicken breast
• 2 (15 oz.) cans great northern beans
• 1 (4 oz.) can diced mild green chilies
• 1 (14 oz.) can diced tomatoes
• 1 can white corn
• Sliced portobello mushrooms
• 2 cups chicken broth
• 1 tsp garlic powder
• 1 packet of McCormick’s White Chili Seasoning Mix

To prepare:

• Cut chicken breast into bite-sized chunks
• Drain all canned veggies
• Throw everything into crock-pot
• Cook on low for 7-8 hours
• Feel free to add more broth if you like the chili less thick
• Garnish with avocado slices, sour cream or plain Greek yogurt
• Serve and enjoy!

NOTE: You could also do this on the stove if you’re in a hurry. Same directions, just put pot on stove on medium heat for 45 minutes to an hour.

Sausage Dip

Jacqui Sweigart, News Producer

Ingredients:

• Roll of sausage (1 lb.)
• 10 oz. RO*TEL Diced Tomatoes & Chilies (Your choice of “heat”)
• Cream cheese (8 oz.)

To prepare (in slow cooker or on stove top):

• Cook sausage. 
• Add diced tomatoes and cream cheese, then mix.
• Cook.
• Eat with tortilla chips...or your hands.

Mexicorn Dip

Meghan Tye, Sales Fulfillment Manager

Ingredients:

• 22 oz. Mexicorn (drained)
• 1 ½ cup Mayonnaise
• 4 oz.Jalapeno peppers (if desired)
• 11 oz. Shredded Monterey Jack cheese
• 1 cup grated parmesan cheese

To prepare:

• Preheat oven to 350 degrees.
• Mix all ingredients, and place in small baking dish.
• Bake for 30 minutes or until bubbly.

Crispy Baked Avocado Fries

Janet Aguilar, Account Executive

Ingredients:

• 2 large avocados, sliced
• Juice of ½ lime (optional)
• Salt & Pepper
• ¼ cup of flour
• 1 egg, lightly beaten
• 1 cup of Panko bread crumbs
• 2 tbsp of oil
• Chipotle dipping sauce (or your favorite dipping sauce like ranch, ketchup, etc.)

To prepare:

• Pre-heat oven to 400 Degrees F.
• Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
• Squeeze fresh lime juice on avocado slices to preserve their color while baking. (This step is optional)
• Season with salt and pepper. 
• Dredge in flour, then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
• Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
• Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
• Serve with chipotle dipping sauce or with ranch, ketchup, or your favorite dip!

Crock Pot Chicken Taco Chili

Janet Aguilar, Account Executive

Ingredients:

• 1 onion, chopped
• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 8 oz. can tomato sauce
• 10 oz. package frozen corn kernels
• 2 14.5 oz. cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp Cumin
• 1 tbsp Chili powder
• 24 oz. (3-4) boneless skinless chicken breasts
• Chili peppers, chopped (optional)
• ¼ cup of Chopped fresh cilantro

To prepare:

• Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. 
• Place chicken on top and cover.
• Cook on low for 10 hours or on high for 6 hours.
• A half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in. 
• Top with fresh cilantro. 
• Also try it with low fat cheese and sour cream.

Reuben in a Pot

Brian Farrell, Director of Digital Content, Anchor/Reporter

Ingredients:

• 1½ lbs Corned beef,  cut/broken into pieces
• ½ lb Grated Swiss cheese
• ¼ lb Grated mild cheddar cheese
• 1 Can of sauerkraut
• ¼ Cup Mayonnaise
• ¼ Cup Thousand Island dressing
• 3 Tbsp Sour cream
• Party rye bread

To prepare:

• Mix all ingredients except corned beef in a slow cooker.
• Add corned beef.
• Put slow cooker on low.
• Serve with party rye.

Buffalo Chicken Pull-apart Bread

Janet Aguilar, Account Executive

Ingredients:

• 2 Cups cooked and shredded chicken
• 1 Cup Buffalo sauce
• 2½ Cups Pepper jack cheese, shredded, divided
• ¼ Cup Chopped scallions
• 2 packages of pizza dough
• ½ Cup Melted unsalted butter
• Ranch dressing for dipping (optional)
• Green onions for garnish (optional)

To prepare:

• Preheat oven to 350 degrees F.
• Roll out dough and cut into 3x3-inch squares. You should have 15 total squares; arrange in 3 rows of 5.
• In a bowl, toss together shredded chicken, Buffalo sauce, scallions, and half the cheese (1 1/4 cups).
• Brush butter on a dough square and begin to layer ingredients on top. Begin with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining squares, stacking one on top of the other, chicken side up.
• Brush the inside of a loaf pan with melted butter. Load stacked bread squares into loaf pan, and brush with remaining butter. Bake for 40 to 50 minutes until the desired browning is achieved.
• Garnish with green onions and allow to cool. Serve from baking dish or another serving platter if desired.

Holiday Appetizer Pie

Brian Farrell, Director of Digital Content, Anchor/Reporter

Ingredients:

• 1 (8-ounce) Package of cream cheese
• 1 tsp Instant minced onion
• 2 Tbsp Finely chopped green pepper
• 2 Tbsp Milk
• 1 (2½-ounce) jar sliced dried beef, or ¾ C package beef, finely snipped
• ⅛ tsp Black pepper
• ½ Cup Sour cream
• Almonds, sliced

To prepare:

• Preheat oven to 350 degrees. 
• Blend cream cheese and milk using electric mixer. 
• Stir in dried beef, onion, green pepper, and black pepper, and mix well.
• Stir in sour cream.
• Put in small baking dish, and sprinkle sliced almonds on top.
• Bake for 20 minutes.
• Serve with corn chips or crackers.
• Variation: For “meatier” taste, use additional package of chipped beef and an extra ¼ C of sour cream instead of milk.

Bobby’s SASsy Dip

Bobby Rangel, Brand Manager

Ingredients:

• 8 oz. Cream cheese
• Jar of salsa
• Tortilla chips

To prepare:

• Take the cream cheese.
• Add that salsa.
• MIX!

Spinach Queso Dip

Jill Borowski, Director

Ingredients:

• 16 to 32 oz. Velveeta (Choose size based on how thick you want your dip!)
• 10 oz. Birdseye chopped, frozen spinach
• 10 oz. RO*TEL Diced Tomatoes & Green Chilies (Mild, or your “heat” preference)

To prepare:

• Defrost spinach.
• Cut Velveeta into ½-inch cubes.
• Combine spinach, Velveeta, and diced tomatoes in a large, microwave-safe bowl.
• Microwave on high in 4-minute increments, stirring each time.
• Reheat as needed!

Chili Cheese Dip

Barbara Vickers, Sales Assistant

Ingredients:

• Cream cheese
• Chili (Leftover is good!)
• Cheddar cheese
• Tostitos Scoops

To prepare:

• Spread cream cheese in a baking dish.
• Pour chili over cream cheese.
• Top with cheddar cheese.
• Serve with Tostitos Scoops.

(Barbara freezes chili so she has it for this dip!)

Hot and Smoky Baked Beans

Brian Farrell, Director of Digital Content, Anchor/Reporter

Ingredients:

• 6 Bacon slices
• 1½ Cups Chopped onion
• 1¼ Cups Purchased barbecue sauce
• ¾ Cup Dark beer (Guiness is a good choice, but choose your favorite)
• ¼ Cup Mild-flavored (light) molasses
• 3 Tbsp Dijon mustard
• 3 Tbsp (packed) Dark brown sugar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Soy sauce
• 4 to 6 tsp Minced canned chipotle chiles
• 6 15-to-16-oz. Cans of Great Northern beans, drained
• Parsley

To prepare:

• Preheat oven to 350 degrees.
• Cook bacon in large skillet over medium heat until crisp.
• Transfer 2½ tablespoons bacon drippings from skillet to large bowl.
• Finely chop bacon; add to bowl.
• Add onion and next 7 ingredients to bowl, and whisk to blend.

Buffalo Chicken Dip

Kelsey Stanger, News Producer

Ingredients:

• 2 six-ounce cans of canned chicken
• Cream cheese (8 oz.)
• ½ Cup of Frank’s Hot Sauce
• ¼ Cup Ranch dressing
• Handful of shredded cheddar cheese

To prepare:

• Place all ingredients in slow cooker, and mix.
• Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired.
• Stir in beans.
• Transfer bean mixture to 13x9x2-inch baking dish.
• Bake for about an hour uncovered until liquid bubbles and dip thickens slightly.
• Cool 10 minutes.
• Sprinkle with parsley, and serve (hot or at room temperature).