gameday

These Keto Buffalo Chicken Meatballs make a great low-carb appetizer or snack! They&#039;re also great with mashed cauliflower as an entree. Serves 4 as a meal or 6 as an appetizer.

Keto Buffalo Chicken Meatballs

chicken

red bell pepper (minced)

green onions (minced)

mayonnaise

onion powder

garlic powder

paprika

salt

unsalted butter (divided)

Franks RedHot

blue cheese

onion

celery

Mix chicken, red bell pepper, green onion, mayonnaise, onion powder, garlic powder, paprika, and salt together in a large bowl. Roll the mixture into 16 meatballs.

Heat 2 tablespoons of the butter in a large cast iron skillet over medium high heat. Fry meatballs 3-4 minutes per side until golden and the internal temperature reaches 165° F.

Add the remaining 1 tablespoons of butter to the skillet along with the hot sauce. Toss with meatballs. Top with toppings and serve.

Bean dip with enchilada sauce and chicken? It's a winner for sure. Chicken enchiladas meet savory, saucy refried beans for an easy, cheesy slow-cooker dip that’s perfect for game day, potlucks and more! You'll love that it takes just 15 minutes to prep this Slow-Cooker Cheesy Chicken Enchilada Bean Dip. Set your slow cooker and get on with the party planning!

Slow-Cooker Cheesy Chicken Enchilada Bean Dip

(16 oz) Old El Paso™ Traditional Refried Beans

(19 oz) Old El Paso™ mild enchilada sauce

(0.85 oz) Old El Paso™ chicken taco seasoning mix

oz Kraft™ Velveeta™ prepared cheese product,

Mexican cheese blend (4 oz)

plum (Roma) tomatoes, diced

green onions, thinly sliced

Tortilla chips,

Spray 3- to 3 1/2-quart slow cooker with cooking spray. In large bowl, mix beans, enchilada sauce, chicken and taco seasoning mix. Stir in the cubed cheese. Pour into slow cooker.

Cover; cook on Low heat setting 3 to 4 hours or until bubbling. Stir.

Top with shredded cheese, tomatoes and green onions. Serve with chips.

On the hunt for the perfect app for gameday? Look no further. These football-shaped turkey empanadas will be the MVP of your watch party! Perfect to prep beforehand or fun to make with friends, our ground turkey empanada recipe is bursting with flavor and fresh ingredients.

Football Empanadas

vegetable oil

lb turkey

garlic cloves, minced

(4.5 oz) Old El Paso™ Chopped Green Chiles

tbsp juice from 1/2 lime

(10 oz) Old El Paso™ Enchilada Sauce Green Chile

Monterey Jack or mixed cheddar and Jack

boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Egg wash (1 egg beaten with 1 tsp water)

garlic clove,

(4 oz) Old El Paso™ chopped green chiles (undrained)

green onion (6 small green onions)

cilantro

juice from 1/2 of a lime

avocado

sour cream

Heat the vegetable oil in a large skillet over medium high heat. Brown the ground turkey, then add onion and garlic to pan.

When the onion is translucent, add the taco seasoning and green chiles.

Stir in green enchilada sauce and cook 5 minutes to thicken sauce.

For football-shaped pies: Unroll one of the pie crusts.

Using a 3 1/2 inch football cookie cutter (you can also use a pliable round cutter and bend it into the shape of a football), cut out 7 footballs from the crust. Repeat with the second crust. Reroll the dough scraps together and cut out 4 more footballs. Repeat with the second box of pie crust.

Place about 2 tablespoons of the filling in the center of a football, then spread it out slightly to create an even layer of dough with a 1/4 inch border around all sides. Brush the egg wash around the outer edge of the football, then place a second dough football over top and press the edges down to seal them together. Repeat with the remaining pieces of dough.

Crimp the edges with a fork, then brush the tops with egg wash.

Bake for 23-25 minutes until golden brown and delicious.

For round pies: Unroll one of the pie crusts.

Place tablespoons of the filling: 7 around the outer edges of the circle and 1 in the middle so there’s plenty of room to cut them all out without overlapping.

Brush egg wash around the filling. Unroll the second pie crust and lay over top of the bottom crust.

Lightly press the dough around each mound of filling. Using a 3-inch round cookie cutter, cut out circles of the dough with the filling in the middle of each pie. If you don’t get egg wash on the dough scraps, you can reroll them to get 2 more pies.

Makes 16 footballs or 16-20 round pies depending if you re-roll the dough scraps of the round pies.

Green Chile-Avocado Crema: Add all the ingredients to a blender jar and blend until smooth. Add a pinch of salt if needed.

This recipe for Keto Blooming Onions is easy, delicious, and makes a great appetizer! Complete with a recipe for Horseradish dipping sauce.

Keto Blooming Onion

onions

eggs

almond flour

coconut flour

cayenne pepper

olive oil

ketchup

horseradish

Salt and pepper (to taste)

Preheat oven to 400° F. Whisk the eggs in a small bowl, in another small bowl mix together the almond flour, coconut flour, paprika, salt, and cayenne. In another small bowl combine all of the ingredients for the sauce, refrigerate until ready to use.

To cut the onions, start by cutting off a 1/2 inch of the pointy side of the onion then peel off the outside layer. Lay the onion cut side down. Then, starting a 1/2 inch from the top (the end that’s not cut off), make 4 cuts through the onion across from each other. Repeat between the cuts until you have between 8-12 cuts depending on the size of your onion. Flip the onion over and gently fluff out the petals.

Dip each onion into the egg mixture making sure to coat the inside and outside of each petal, let the excess fall off then dredge through the flour mixture, you can use a spoon to make sure you get flour on each petal. Place the onions in a large 10.5″ cast iron skillet and drizzle or spray with about 1 tablespoon of olive oil.

Cover the skillet with aluminum foil and transfer to the oven. Bake covered for 15 minutes, remove foil and bake another 15 minutes. If the onions haven’t browned enough you may place them under your broiler set to high for 5 minutes until golden brown. Serve with the horseradish sauce.

Iowa Party Bites

(10 oz) tostitos scoops tortilla chips

(8 0z) block cream cheese, softened

oz mozzarella cheese

(15 oz) can sweet corn, drained

black pepper

cheese,

Lightly grease two large baking sheets or line them with parchment paper. Tightly arrange chips on the sheets cup side up.

In a large bowl, mix together cream cheese, mozzarella, egg, corn, chiles, garlic, salt, and pepper.

Scoop filling into chips, about 1 tablespoon in each one.

Bake for 13-15 minutes or until tops begin to brown and cheese is bubbling.

Kicky chiles, spices and salsa punch up mini burritos that make great appetizers or light lunch fare.

Chicken Mini Burritos

garlic,

jalapeño chiles

cumin

salsa verde or green salsa

Mexican-style Cheddar Jack cheese with jalapeño peppers (4 oz)

plum (Roma) tomato, chopped (about 1/2 cup)

In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chicken, jalapeño chiles, cumin and salsa verde; cook 4 to 6 minutes or until hot. Keep warm.

Heat tortillas as directed on package. Work with 4 tortillas at a time, covering remaining tortillas with a damp paper towel. Spoon 2 level tablespoons chicken mixture and 1 tablespoon shredded cheese in center of each tortilla. Top with tomato and cilantro. Fold 1/3 of tortilla down over filling; fold sides toward center. Fold remaining side up, and turn over. Repeat with remaining tortillas. Serve immediately.

This epic meal is perfect for game day! These ultra-loaded tots start with a layer of crispy tots, followed by a thick layer of melty cheese, some SlotDog Little Smokies, Chili, and then more cheese! So delicious!!

Chili Cheese Glizzy Tots

frozen tater tots

taco seasoning

little smokies

chili (hot)

cheddar cheese

Preheat your pellet grill or oven to 425°F. Season the tots with your taco seasoning, and bake until they are golden brown and crisp, turning occasionally to ensure even crispiness.

On a separate pan, put your little smokies on it. Bonus points if you use your Slotdog slicer to cut the smokies first. (It seriously brings this up a notch and allows all the chili and cheese to seep inside the mini smokies!

Cook the smokies for about 7-8 minutes or until they are starting to develop some color on the outside and are sizzling.

Add 3 cups of the shredded cheese on top of the crispy tots. Put the smokies on top of that layer of cheese.

Top that with hot chili, and top the chili with the remaining cheese.

Throw the whole thing back into the oven or smoker and cook until the cheese is melty.

Remove and enjoy!

Who doesn&#39;t love a crab rangoon whenever you order take out? So, I decided to take our favorite crispy cream cheese filled wonton treats and turn it into an equally delicious dip! Now you can serve this dip at your next party or take it to the party and everyone is going to want to dippity do over and over again!! We made this with simple ingredients such as cream cheese, mozzarella cheese, sesame oil, soy sauce, imitation crab meat and more. So, you can quickly throw this together and serve up the most delicious dip at your next event. Maybe game day? Whatever party you&#39;re going to you have to bring this crab rangoon dip, so let’s make it!!!

Crab Rangoon Dip

oz imitation crab meat (chopped)

garlic

tsp sriracha

soy sauce

tsp worcestershire sauce

tsp black pepper

lemon (juiced)

mayo

whipped cream cheese

Pecorino Romano

mozzarella

½ tsp sesame oil

tsp rice wine vinegar

Garnish with furikake seasoning

Garnish with sweet red chili sauce

To a bowl add in chopped crab meat, chopped garlic, sriracha, soy sauce, worcestershire sauce, cracked black pepper & salt, lemon juice, mayo, whipped cream cheese, grated Pecorino Romano, shredded mozzarella (saving some for the top), and mix everything together until combined.

Then add in sesame oil and rice wine vinegar. Mix that together.

Add the mixture to an 8x8 baking dish or a pie plate, spreading it out evenly.

Sprinkle over the remaining mozzarella cheese and furikake seasoning over the top. Bake in the oven at 375°F for 30 minutes.

Once it's finished, drizzle some sweet red chili sauce over the top. Enjoy!!!

Sometimes I can do things a little backwards, I tried a Texas Trash Dip at a party I went to and I was instantly obsessed! So, instead of coming home and making Texas Trash Dip for you, I decided to develop a Texas Trash Chicken Dinner recipe. My Texas Trash Chicken recipe went super viral on every platform including Tik Tok, Instagram, Facebook, and it&#39;s held the number one spot on my website for quite some time! So now I decided why not make the texas trash dip recipe, because it was the reason for the season. I made my Texas Trash Dip a little different than most people do and in my humble opinion it&#39;s the very best version! It&#39;s super simple to make and once you make this dip you&#39;ll be questioning yourself saying “how did this dip get its name”? Because this dip is classy not trashy! Let&#39;s make it!

Texas Trash Dip

oz cream cheese softened (softened)

31 oz can refried beans

tbsp taco seasoning

oz mild diced green chilis

oz freshly shredded colby jack

oz cheddar cheese

For garnish: pico de gallo and queso fresco

In a large bowl add in softened cream cheese and sour cream. Mix that together until combined and creamy. If your cream cheese isn't soft enough, blend that together using an electric mixer just until combined. Next, add in the refried beans and mix that together until fully combined. Then, sprinkle in the taco seasoning and mix that together until combined.

Now, add in the diced green chilis and the freshly shredded colby jack. Then, pour in 5 oz of the enchilada sauce and stir everything together.

Grease a 9x13 baking dish with cooking spray and evenly pour that creamy mixture into the baking dish. Take the remaining 5 oz of enchilada sauce and drizzle it evenly all over the top of that creamy mixture. Lastly, evenly sprinkle over the freshly shredded cheddar cheese to cover the top.

Bake at 350°F for 45 minutes on the middle rack. Once it's done let it cool and set up for about 15 minutes before serving. Garnish with pico de gallo and queso fresco. Enjoy!

Top 11 gameday recipes from across the web

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

Top Tags

Keto Buffalo Chicken Meatballs

Slow-Cooker Cheesy Chicken Enchilad...

Football Empanadas

Keto Blooming Onion

Iowa Party Bites

Chicken Mini Burritos

Chili Cheese Glizzy Tots

Crab Rangoon Dip

Texas Trash Dip

Classic Grilled Chicken

Original Sticky Ribs

Top 11 gameday recipes from across the web

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

Top Tags

Keto Buffalo Chicken Meatballs

Slow-Cooker Cheesy Chicken Enchilad...

Football Empanadas

Keto Blooming Onion

Iowa Party Bites

Chicken Mini Burritos

Chili Cheese Glizzy Tots

Crab Rangoon Dip

Texas Trash Dip

Classic Grilled Chicken

Original Sticky Ribs

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