Olla-Podrida: Game Day Food

Showing posts with label Game Day Food. Show all posts

Friday, April 5, 2024

Honey Butter Chicken Biscuits

Have you seen the price of fast food lately? Shocking! I am not one who generally eats fast food so wasn’t aware of the huge increase in prices. Recently someone posted the receipt for the purchase of a burger and fries from Five Guys online, and it was nearly $27. For a burger and fries! That’s why I have pretty much decided to make my own fast food at home, even though it’s not so fast when you do it yourself.

These took a lot more time than I had anticipated. They are simple to make, but it takes a little time to set up a dipping station, bake biscuits (I’m not overly fond of the refrigerated biscuits, so I made my own), make the honey butter, and get oil to heat up to 350°. That said, these were really delicious. I used one chicken breast, so I ended up with four little chicken patties. I had two for lunch one day with the biscuits, and the other two I had the next day sliced on top of a salad. They were still crispy and delicious even after spending a night in the fridge. Because the breading is Panko, I found it separated a bit from the seasoning so next time I’m going to sprinkle some Slap Ya Mama on top of the chicken as well as using it in the breading.

Honey Butter Chicken Biscuits

As seen on greatgrubdelicioustreats.com

2 chicken breasts, cut in half lengthwise and cut in half to make 4 pieces from each breast

2 c. panko bread crumbs, crushed

2 t. Slap Ya Mama seasoning

2 t. paprika

2 t. black pepper

1 t. garlic powder

2 large eggs

¼ c. heavy cream

Vegetable oil, for frying

½ c. butter

¼ c. hot honey

1 can Pillsbury biscuits, 8 count

In a shallow dish, combine the panko bread crumbs with all of the seasonings, mix well.

In another shallow dish, whisk together the eggs and heavy cream.

Dredge each chicken bite in the egg mixture and then into the breadcrumb mixture.

Heat oil in a large frying pot over medium-high heat. Fry chicken bites, in batches, for 7-8 minutes or until golden brown and completely cooked through. Remove and place on a plate lined with paper towels.

Place biscuits on a baking sheet and bake according to package directions, or until biscuits are golden.

In a small microwave bowl, heat butter until softened/slightly melted.

Mix honey into butter and stir to combine.

Cut biscuits in half and add a piece of chicken to each biscuit.

Drizzle the chicken with honey and brush the tops of the biscuits with the honey butter. Enjoy.

As an Amazon Associate I earn from qualifying purchases.

Tuesday, January 30, 2018

Smoky Popcorn Chowder

Game Day eats need to be plentiful and varied. They need to appeal to a wide variety of individuals, both young and old, and appetites from the picky to the hearty. This Smoky Popcorn Chowder, topped with G.H. Cretor’s new Cheese Lover’s Mix Popcorn will appeal to everyone. Even the little ones in your crowd will not be able to resist the crunchy popcorn topping, and delicious smoky taste of the chowder.

Served in bowls as a main course, or in shooter glasses to make them portable, this will warm your crowd from the inside out, please their palates, and send them back for more. Keep bowls of Cretor’s Cheese Lover’s Mix and Buffalo and Ranch Mix Popcorn on the side, so as not to run out. A hungry crowd can become a surly crowd! You can make the chowder 1 to 2 days ahead of time; being held a couple of days in the fridge is only going to enhance its flavors.

Smoky Popcorn Chowder

3 tablespoons butter

3 tablespoons all-purpose flour

4 slices bacon, diced

1 cup frozen corn

1 medium onion, diced

1 medium carrot, minced

1 Melissa's jalapeño pepper, seeded and diced

1/2 teaspoon minced garlic

1-1/2 teaspoons ground cumin

1/2 teaspoon chili powder

3 cups chicken stock

1 cup cream

1 cup diced Yukon Gold potatoes

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1-2 cups G.H. Cretor's Cheese Lover's Mix Popcorn

Melt butter over medium heat. Whisk flour into melted better and cook, stirring frequently, until lightly browned, 3 to 5 minutes. Set roux aside.

Cook bacon over medium heat until crisp. Add corn, onion, carrot and jalapeño, and sauté until vegetables begin to soften. Stir in garlic, cumin, and chili powder and cook 2 minutes. Add stock and bring to a boil, then reduce heat and simmer 10 minutes.

Add cream and potatoes, and simmer until potatoes are tender, 12-15 minutes depending upon the size of your dice. As they cook, use a small potato masher to break them up. (I love this one.) Gradually whisk in roux, a little bit at a time, cooking the soup for a few minutes after each addition, until the soup reaches the desired consistency. Add salt and pepper, to taste. Serve topped with popcorn.

Be sure to stop by Eat Your Books to get see how Cretor’s popcorn is used with Jimmy V's Chill-e, the Chili Hater’s Chili.

Disclaimer: This post has been sponsored by G.H. Cretor's from whom I received compensation.

PRINT RECIPE

This post is linked to:

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

The Scoop

O My Heartsie Girls Wonderful Wednesday
Homestead Wednesday

Wine’d Down Wednesday

Full Plate Thursday

Grace at Home

Create, Bake, Grow and Gather

Weekend Inspiration Party
Share Your Style

Simple Saturday Blog Hop

Paula's No Rules Weekend Blog Party

This post contains affiliate links.

Monday, January 29, 2018

Crispy Popcorn Cookies

If you think popcorn is addicting, wait until you try these cookies! It is Game Day Snack Week here on the Olla-Podrida blog. Whether you're a devoted fan of football, or, like me, baseball is your game, I'm sure that you can get totally on board when a party is involved with lots of delicious food. This week, I'm partnering with the good people at G.H. Cretor's Popcorn, and will be providing you with some popcorn-based snack ideas as well as a football themed buffet on which to serve them.

First up are these delicious Crispy Popcorn Cookies. Yes, you read that right, popcorn! I am a big fan of cookies, and I'm also a fan of salty snacks, popcorn being one of my favorites. So, I figured why not combine two of my faves? The result was a delicious cookie with a buttery popcorn taste, and pleasing crunch.

This cookie is going to quickly become a favorite among your family and friends. It's a breeze to put together, make ahead, slice-and-bake easy, and will disappear right before your eyes.

Crispy Popcorn Cookies

1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1-1/2 cups all purpose flour
1/2 teaspoon baking soda
Pinch of kosher salt
2 cups crushed G.H. Cretor's Simply Salted Organic Popped Corn*
1/2 cup chopped pecans, toasted

In the work bowl of your stand mixer, cream the butter and sugar until light and fluffy. Beat in egg and flavorings. In a separate bowl combine flour, baking soda, and salt. Add dry mixture to the creamed mixture, beating to combine. Stir in the popcorn and pecans. Using hands, form mixture into a 2" x 12" log.

Wrap in plastic wrap, and place in the refrigerator to chill for 30 minutes. (At this point the dough can be refrigerated overnight and sliced and baked the following day so that your house smells wonderful when your guests arrive.) Slice into generous 1/4" slices (see photo).

Place cookies on an ungreased baking sheet and bake at 350° for 18-20 minutes, turning the cookie sheet halfway, or until golden brown. Cool on cookie sheet for five minutes before removing to racks to cool completely.

*I used plain popcorn for this recipe, but there's no reason that you can't use caramel corn, or a combination of plain and caramel. To make a toffee popcorn version, use 1 cup plain popcorn, 1 cup caramel popcorn, and 1/2 cup toffee bits.