Food Humor

 

Football Sunday

 

 Football cuisine should be cheesy, tasty, and crowd-pleasing. Check out our list of addicting game day meal ideas before diving into dips, sliders, wings, and other great snacks. Here’s one idea for game day. Homemade meatball sliders are a creative way to serve meatballs at a gathering that doesn't require the use of a slow cooker. They're served on small Hawaiian buns with a bit of sweetness to balance off the excellent Italian flavors.

 

 

Ingredients

2 pounds lean ground beef

1 cup Italian-style breadcrumbs

3 tablespoons prepared pesto

1 large egg, lightly beaten

1 jar (24 ounces) of pasta sauce

1 package (18 ounces) of Hawaiian sweet rolls

12 slices part-skim mozzarella cheese

1/2 teaspoon dried oregano

1/4 cup melted butter

1 tablespoon olive oil

3 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

2 tablespoons grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend

Minced fresh basil

 

Heat the oven to 350 degrees Fahrenheit. Mix the ground beef, breadcrumbs, pesto, and egg gently yet thoroughly. Form into 12 meatballs and place in a 15x10x1-inch baking pan with a greased rack. Bake for 35 minutes, or until browned and a thermometer reaches 160°. Set aside meatballs after tossing them with sauce.

Next, cut the rolls horizontally in half without splitting them; lay the bottom halves in a greased 13x9-inch baking dish. Sprinkle oregano over half of the cheese slices on the bottoms of the rolls. Mix in the meatballs and sauce. Garnish with the remaining cheese pieces and bun toppers. Brush the buns with a mixture of butter, olive oil, garlic, Italian spice, and red pepper flakes. Bake for 20 minutes, covered. Remove the lid and top with Parmesan and grated mozzarella.

Cook, uncovered, for 10-15 minutes longer, or until the cheese is melted. Before serving, sprinkle with basil.

 

Kopy Kat KFC BISCUITS

 

 If you love eating KFC biscuits, you will love this Kopy Kat version.

 

Ingredients:

2 cups all-purpose flour

1 1⁄2 teaspoons salt

1 tablespoon sugar

4 teaspoons baking powder

1⁄4 teaspoon baking soda

3 tablespoons vegetable shortening

4 teaspoons Butter Flavor Crisco

1 cup buttermilk

Preheat the oven to 400°F; in a large mixing basin, combine 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder, and 1/4 teaspoon baking soda; Snip in shortenings until mixture forms coarse crumbs.

1 cup buttermilk, stirred in until a soft dough forms. Turn dough onto a floured board and knead gently 10 to 12 times, or until no longer sticky, re-flouring board as needed during kneading. GENTLY pat or roll each half of the dough into an 8-inch circle 1/2-inch thick. Using a 2-inch biscuit cutter, cut out biscuits by pushing straight down. Continue cutting while reforming scraps as little as possible. Place the cut biscuits on an ungreased baking sheet, just brushing the sides; BRUSH the tops of the biscuits with whole milk.

Bake for 15 minutes, or until the top is golden brown.

After baking, immediately brush the biscuits with margarine.

 

Fried Chicken Buttermilk oven fried

 

 Easy on-hand ingredients, make this chicken stand out.

 

Ingredients:

1 Chicken- cut up

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

Olive oil

 

Heat the oven to 350°F. Whisk together flour, garlic pepper, sugar, and paprika in a baking pan.

Whisk together buttermilk, eggs, baking powder, and baking soda in a medium mixing basin until smooth.

Shake off any extra buttermilk from each piece of chicken.

Roll in the flour mixture, then a second time in the buttermilk and flour combination.

Drizzle with olive oil and place in baking dish.

Bake for 50-55 minutes until the chicken is golden brown.