game day appetizers

Cream Cheese Avocado Bacon Bites

(2) 8 oz pkg cream cheese

avocados, (diced small)

lb bacon, (crisp and crumbled)

Sharp cheddar, (shredded)

Pepper Jack, (shredded)

jalapenos

green onions, (sliced)

cilantro, (chopped)

red onions, (diced)

tsp garlic salt

Cajun seasoning

tsp pepper

lime juice

buttermilk

flour

bread crumbs

vegetable oil

Fry bacon until crispy then place fried bacon on a plate lined with paper towels. Once cool enough to handle, crumble and set aside. 

In a large mixing bowl, beat cream cheese for 2-3 minutes on medium speed until creamy.

Add remaining ingredients, except avocados, stir. 

Gently stir diced avocados into mixture then chill in the fridge for an hour.

For The Cream Cheese Avocado Bacon Filling

Add flour to a bowl.

Whisk buttermilk and egg together in another bowl. 

Place bread crumbs in a third bowl.

Form about a tablespoon of mixture into a ball. 

Roll each ball in flour, then into the buttermilk mixture, lastly into the bread crumbs and place on a baking sheet that will fit into the freezer.

Flash freeze for about an hour so they hold their shape while frying.

For The Coating

Using a large cast iron pan or heavy bottom pan, heat oil over medium heat to 350°.

Place approximately 6-8 balls in frying pan and fry until golden brown, turning frequently, approximately 2 minutes.

Remove from oil and place on a plate lined with paper towels. 

Serve warm with your favorite dipping sauce.

Frying The Avocado Bacon Bites

A spin on Korean fried chicken with a Latin twist is what you&#039;ll find here. Super flavorful and crunchy! A must try!

Latin Style Tempura Chicken Wings

chicken wings (renders 12 pieces)

tbs kosher salt

corn starch (separated)

tsp baking powder (separated)

Corn oil

all-purpose flour

water

vodka

tsp adobo (I used Loisa

tsp sazon (I used Loisa

Cut chicken wings in thirds and toss the wing tip. Rinse well.

Mix kosher salt with ¼ cup cornstarch and ½ tsp baking powder in a large bowl and whisk well.

Add the chicken wings one at a time and coat evenly. Shake any excess coating.

Transfer the coated wings as you go on to a wire rack in a rimmed baking sheet.

Place in refrigerator for at least 30 minutes or overnight, uncovered.

When ready to fry, combine the remaining ½ cup cornstarch, ½ tsp baking powder and flour in a large bowl and mix well.

Add water slowly and then the vodka. Whisk until it’s as smooth as batter texture. Should be a thin batter.

Once this is mixture is ready, heat oil over medium-high heat in a large frying pan or deep fryer.

Add wings one at a time to the batter. Make sure to allow any excess batter to drip off before placing in the hot oil.

Place carefully into the oil and add as many as you can into the frying pan without overcrowding. Sprinkle with just over half of the adobo and sazón.

Turn over wings as you see fit after they begin to turn golden and crispy. Sprinkle the remainder of the adobo and sazón. It could be up to 20 minutes over medium high heat. It also depends on the size of your chicken wings.

Move to a paper towel-lined plate. Keep warm while you fry the rest of the wings.

Latin Style Tempura Chicken Wings

A spin on Korean fried chicken with a Latin twist!  Super flavorful and crunchy! A must try!

Recipe at https://belquistwist.com/latin-style-tempura-chicken-wings/

- - - - - - - - - - -

I’m a food blogger, Autism mom and Autism advocate sharing my passion for food through my blog Belqui's Twist. In this episode, you'll learn how to make Pickle Brined Air Fryer Chicken Wings with adobo! So very much Latin style and super delicious!

Loved this episode? I'm behind the operations of Belqui's Twist blog from A to Z — from developing my recipes to shooting and editing. I'm confident that my strong creative and marketing background makes me an asset.
 
ADDITIONAL RESOURCES:

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These buffalo chicken dip pinwheels, made with puff pastry, make a delicious game day or party appetizer! You&#39;ll love the buffalo chicken dip rolled up and baked in flaky crusty dough.

Buffalo Chicken Puff Pastry Pinwheels

puff pastry dough

chicken breasts (shredded)

cheddar cheese

tbsp butter

hot sauce

whipped cream cheese

Ranch dressing

On a lined baking sheet, unfold puff pastry dough.

In a large bowl, combine shredded chicken, cheddar cheese, butter, hot sauce, and cream cheese.

Spread buffalo chicken mixture on the entire top of the puff pastry dough.

Tightly roll up the puff pastry dough and buffalo chicken mixture to form a log. Place log seam-side down on a cutting board and cut into 3/4" slices using a bread knife.

Place pinwheels on your lined baking sheet. Bake at 400˚for 15 minutes or until puff pastry is golden brown and looks crusty.

Serve hot. drizzled with ranch dressing or with a side of ranch to dip.

Buttery, fluffy soft (baked) pretzel bites are dipped into a lusciously smooth and creamy smoked gouda cheese dip. So simple, and much better than the frozen store-bought pretzels.

Soft Pretzel Bites with Smoked Gouda Cheese Dip.

milk

butter,

brown sugar

cups all-purpose flour

(2 1/4 teaspoons) Fleischmann’s instant yeast

fine sea salt

baking soda

coarse kosher salt,

avocado oil cooking spray, to prevent sticking

cup milk

butter

teaspoon cumin

teaspoon garlic powder

teaspoon cayenne (depending on heat preference – you can also omit)

cheese

smoked gouda cheese, shredded

Rotel,

PREPARE THE SOFT PRETZEL DOUGH

In a small saucepan over medium heat, warm the milk, three tablespoons of butter, and brown sugar until the butter is melted, and sugar dissolved. In the bowl of your KitchenAid stand mixer, add the flour, yeast, and salt. Make a well in the center and attach the dough hook. Turn to speed two and slowly stream in the warm milk mixture. The dough should form into a ball and start hitting against the sides of the bowl. Turn your KitchenAid to speed 4 and let it run for 8 minutes. Once finished, form the dough into a rounded ball with your hands. It should be quite easy to form. Place the dough back into your KitchenAid bowl and cover with plastic wrap. Let the dough rest on the counter for at least an hour.

BOIL WATER

In a large pot, bring 8 cups of water and a half-cup of Arm &amp; Hammer baking soda to a boil.

ROLL, CUT, AND SOAK THE DOUGH

Divide the dough into four equal parts and (with your hands) roll each into a long rope shape. Using a dough scraper or knife, cut the dough into bite-sized pieces. Drop your soft pretzel bites into the boiling water in batches, approximately 20 at a time, and swish them around periodically; I use a fine mesh strainer to swish and to remove them from the water (after about a minute of soaking them). Transfer the soft pretzel bites to a cooling rack to allow them to air-dry for a minute or so, then onto an oiled baking sheet (you can line the baking sheet with parchment paper then spray with oil if you prefer). These steps help the pretzels release from the pan a bit easier, as they tend to stick because of the baking soda.

PREHEAT THE OVEN, THEN 

BUTTER, SALT, AND BAKE THE PRETZELS. Set your oven to 450 degrees Fahrenheit (232 degrees Celsius). Melt the remaining two tablespoons of butter in the microwave, brush each pretzel bite with butter, then sprinkle with coarse Kosher salt. Bake in the preheated oven for 8-12 minutes. The cooking time will depend on the size you cut your pretzels. Also, every oven is different! Cook the pretzels until golden brown and fluffy on the inside.

PREPARE THE SMOKED GOUDA CHEESE DIP

While your pretzels are baking, in a medium saucepan, heat the milk and butter until the butter has melted. Tear the American cheese and add to the pan, followed by the smoked gouda cheese; stirring in between. Stir until fully melted, then add Rotel. Serve, and enjoy!

These are just like the ones all my children loved in the mall only homemade and so much better. So delicious!!

Hi Jenna. These homemade  pretzels dipped in your smoked gouda sauce looks heavenly . Your blog pictures are very sharp and stunning. Came across your blog on Instagram. Let's keep connected.

i love home made pretzels, definitely want to try making them bite sized

These look just like the ones I sometimes purchase at the mall. The smoked gouda cheese dip looks heavenly spiced and loaded with flavors. Thanks for sharing your recipe.

Made these today and they're absolutely divine. Thank you so much for hooking me up with the recipe :)

Louise x

Ok these look AMAZING! My stomach is actually growling now, definitely going to try these!

LOOKS SO GOOD!! Oh my goodness wow! Thank you for sharing this recipe, I love pretzel bites!!

Oh my goodness! This has me daydreaming of eating them. Can't wait to try it.

Oh my goodness, I love pretzel bites, and the gouda dip sounds perfect! Saving this for a cold fall day.

Sounds delish...I keep saying I need to work on ny baking more!

Yum! These look amazing. Thank you for the detailed instructions to make it look easy!

This looks so yummy and we tried something similar to this one. I will share it with my family so we can try this. Thank you for sharing

i love home-made pretzels will have to try the bites to switch things up

I love the photos - this is such a tasty recipe. Thanks for sharing! I would love to try it out next time I'm in the kitchen.

Love this recipe. I recently stopped eating in bakeries because of so many additives and acids they put in their doughs. Sugars also. So I am preparing to make and bake myself. This recipe will come in handy :)

This looks so yummy! Can't wait to try it!

This sounds amazing! Just like pure happiness :)

Finding the perfect recipe for a savory snack isn’t difficult when something as delicious as Falafels exists! This falafel recipe is excitingly crispy outside and super tender inside, with the right texture and an exquisite flavor that sets your taste buds grooving with ecstasy.

Falafel Recipe

Chickpeas

Cilantro leaves

Green chilies

Onions (finely chopped)

Garlic

Mint Leaves

Cumin powder

Paprika (adjust according to taste)

Salt

Baking Powder

Breadcrumbs (gluten-free

Sesame seeds

Oil (for frying)

Start by cleaning chickpeas in a large mixing bowl. Pour water and rinse the dried chickpeas by rubbing them between your fingertips. The water will become slightly dirty and cloudy. Drain this water and repeat the process until the water is relatively clean. Rinse the beans and drain.

Transfer the rinsed chickpeas to a clean bowl and cover them in plenty of water. Soak the drained chickpeas for 12 hours. After 12 or more hours of soaking, chickpeas will triple in size.

Discard the water and rinse them again.

Set them aside to drain.

SOAK CHICKPEAS

Add the dried chickpeas, cilantro, green chiles, garlic, and mint leaves to a food processor.

Add onions, spices, and pulse. Pulse the food processor a couple of times to blend the mixture.

The pulsed mix should resemble a coarse meal and be grainy in texture.

Add baking powder, sesame seeds, and breadcrumbs to the pulsed mixture. Mix until all the ingredients are thoroughly combined.

Cover and chill the falafel mixture in the refrigerator for 30 minutes for better shaping. When refrigerated, the Falafel mixture gets a little stiff, so it is easier to shape it into balls or patties.

Once the mixture is chilled, scoop golf-sized balls out of the mix or form them into round patties.

ASSEMBLE FALAFEL

Heat oil in a pan. Before frying falafels, please ensure your oil is at the right temperature - (350 to 375°F). Carefully drop the falafel balls in the oil. Tip — A temperature higher than this will cause the falafels to disintegrate in oil.

Keep moving and turning the falafels around in the pan for evenly cooking. This will also let them brown evenly.Tip — Consider frying your falafels in batches to prevent them from overcrowding and bumping into each other in the pan. Too many falafels dropped in the oil in one go will not allow them ample space to fluff or cook.

Deep-fry the falafel on medium heat for 3-5 minutes or until nicely golden, crisp, and all-cooked from the inside. Tip — If your oil temperature is correct, your falafels will come out crispy with less oil.

Once cooked, remove from the oil and set them on a paper towel-lined plate to drain the excess oil. Repeat the process until all the falafels are fried.

FRYING FALAFELS - AUTHENTIC METHOD

If frying is not your thing, you can use alternative methods. You can pan-cook, bake or air-fry your falafels. For any of these methods -  flatten the round balls like patties. Heat a few tablespoons of oil in a pan. Gently arrange the falafels in the pan. Cook them on medium-high heat on each side for 2-3 minutes or until they are crisp and golden. Flip them once during the entire cooking time for evenly cooked falafels. Tip — Since you will be cooking on two sides in these methods - it’s better to shape them like patties.

Transfer to a paper towel-lined plate and serve warm.

PAN-FRY METHOD

Shape small balls or patties with the prepared mixture. Slightly press them down to shape them like patties, but do not press too hard while flattening the patties as the mixture will crumble.Tip — Skip adding breadcrumbs to the mixture (if air-frying) to absorb moisture. A slight amount of moisture in the mix is perfectly okay, as this will keep the falafels soft and tender on the inside and crisp on the outside.

Place them in the Air Fryer to bake. Set the appliance temperature to 350°F and brush the falafels with very little oil on either side and bake for 8 minutes on one side. Tip — Since an air fryer circulates hot air much faster and within a designated space, you can get a crispy falafel with very little oil.

Turn them halfway during baking and bake for 5 minutes on the other side. This will let them cook evenly and render them crispy. Serve warm.

AIRFRYER METHOD

My Family Loved it. Thanks For sharing this great recipe it's time consuming but worth it. I added a dash of nutmeg to the falafel and the taste was wonderful. Thank you once again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1685715563/keagodpfm18ldih6sdw3.mp4

Finding the perfect recipe for a savory snack isn’t difficult when something as delicious as falafel exists! This easy falafel recipe is crispy outside and super tender inside, with the right texture that sets your taste buds grooving with ecstasy.

If comfort had a flavor, it would be these meatballs. Tender, cheesy, and packed with flavor, they will instantly become a family favorite. Made with simple ingredients just like Nonna made, but with a smoky twist. Slow-smoked to perfection and finished in a bubbling marinara, making them perfect for Sunday supper!

Italian Ricotta Smoked Meatballs Recipe

bread (wheat/white/Italian)

beef, 80/20

whole milk ricotta (strained if needed)

Parmesan cheese

Tablespoons Chupacabra Italian Seasoning

tomato paste

marinara, warmed

Line a quarter sheet pan with parchment paper; set aside.

Make the panade by adding the bread and milk to a bowl. “smush” the bread into the milk and set aside for 5 minutes.

To a large mixing bowl, add the ground beef, ricotta, parmesan cheese, egg, Chupacabra Italian Seasoning, Tomato Paste, and Panade mixture (including any extra milk).

Using your hands, gently mix to combine the meat. The mixture should be wet and soft but will hold a shape when you form it into meatballs. The mixture will look almost &#8220;mushy,&#8221; but it&#8217;s not. The ricotta in the mix makes it appear &#8220;blended,&#8221; which is how it should look. It&#8217;ll cook up SUPER tender!

Scoop enough meat mixture to create a 2” round ball (I use a large cookie scoop to measure my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands!

Place the meatballs on the prepared quarter sheet pan. Cover with plastic wrap and place in the fridge for at least 4 hours, though overnight is best.* 

Fill the hopper with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F. When I&#8217;m smoking fatty or stuff with cheese, I put a piece of aluminum foil on the lower rack beneath the food to help with the mess.

Place a cooling rack on the upper rack and lightly spray it with a neutral oil. Gently transfer the meatballs to the rack, leaving about 1/2&#8243; space between them. Lightly spray the tops of the meatballs with oil. Insert a MEATER probe into one of the meatballs and allow them to smoke until the internal temperature reads 150°F.

Once at temp, transfer the meatballs to a baking dish filled with warmed marinara. Place the dish into the smoker and close the lid. Increase the temperature to 300°F and smoke until the internal temperature reads 165°F. Remove the pan from the smoker and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/qH3s7OuiUYttoRsL7El9.mp4

Top 6 game day appetizers recipes from across the web

The most viewed game day appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cream Cheese Avocado Bacon Bites

Latin Style Tempura Chicken Wings

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Soft Pretzel Bites with Smoked Goud...

Falafel Recipe

Italian Ricotta Smoked Meatballs Re...

Top 6 game day appetizers recipes from across the web

The most viewed game day appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream Cheese Avocado Bacon Bites

Latin Style Tempura Chicken Wings

Buffalo Chicken Puff Pastry Pinwhee...

Soft Pretzel Bites with Smoked Goud...

Falafel Recipe

Italian Ricotta Smoked Meatballs Re...

The most viewed game day appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine