food

4 Game Day Snacks

From coconut-crusted chicken strips to veggie Buffalo bites, these finger foods are ridiculously tasty.

food

4 Game Day Snacks

From coconut-crusted chicken strips to veggie Buffalo bites, these finger foods are ridiculously tasty.

Ingredients

  • 1 large head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 3/4 cup Buffalo hot sauce
  • 2 tablespoons butter, melted
  • Ranch dressing for dipping
  • Celery to serve alongside

Steps

  1. Preheat oven to 450°F.
  2. In a small bowl, combine breadcrumbs, garlic powder, salt and pepper. Set aside.
  3. In a large bowl, coat cauliflower with olive oil. Pour prepared breadcrumbs over cauliflower and toss to coat.
  4. Spread cauliflower on a parchment-lined baking sheet. Roast for 10 minutes.
  5. In a large mixing bowl, combine Buffalo sauce and melted butter. Add roasted cauliflower, toss to coat. Return to parchment-lined baking sheet; roast for another 5 minutes.
  6. Serve with ranch dressing and celery.

Ingredients

Coconut-Crusted Chicken Tenders

  • 1 1/2 pounds boneless, skinless chicken tenders
  • Salt and pepper
  • 1 teaspoon paprika
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs

Sweet Chili Sauce

  • 1/3 cup honey
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1/4 cup rice vinegar
  • 6 red Thai chili peppers, finely minced
  • Pinch of salt
  • Chopped cilantro as garnish

Steps

Coconut-Crusted Chicken Tenders

  1. Preheat oven to 400°F.
  2. Season chicken with salt, pepper and paprika.
  3. Set up your breading station. Prepare a bowl for the flour; add salt and pepper. Another bowl for eggs; add salt and pepper. And a final bowl for shredded coconut and breadcrumbs; add salt and pepper. Working with one tender at a time, coat chicken with flour, then egg, then end with coconut breadcrumb mixture.
  4. Place on wire rack over a parchment-lined baking sheet. Bake for 15 minutes, flip and bake for another 10 minutes.

Sweet Chili Sauce

  1. While chicken tenders are baking, prepare your sweet chili sauce. In a saucepan, combine honey, minced garlic, ginger, rice vinegar, red Thai chili peppers and a pinch of salt. Bring to a simmer.
  2. Serve chicken tenders with the sweet chili sauce and garnish with chopped cilantro.

Ingredients

  • 2 medium-sized sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • Marinara sauce
  • Grated mozzarella
  • Mini pepperoni
  • Basil as garnish

Steps

  1. Preheat oven to 450°F.
  2. Cut sweet potatoes into 1/2-inch slices. Toss in olive oil, salt and pepper. Spread out on a wire rack over a parchment-lined baking sheet and bake for 6 minutes.
  3. Remove from oven, flip over and top each slice with marinara sauce, cheese and pepperoni. Bake again for 5 minutes or until cheese is melted and edges crispy.
  4. Top with basil. Enjoy.

Ingredients

  • 12 baby bella mushrooms
  • Salt and pepper
  • Olive oil
  • 12 large shrimp, peeled, tails on
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 avocado, diced
  • 1 Roma tomato, diced
  • 1/4 cup red onion, diced
  • Lime wedges
  • Cilantro as garnish

Steps

  1. Preheat oven to 450°F.
  2. Remove stems from baby bella mushrooms. Spread out on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake mushrooms for 7-9 minutes.
  3. While mushrooms are baking, in a mixing bowl, combine shrimp, paprika, cayenne, salt and pepper. Toss to coat.
  4. Cook shrimp until done, 4 to 5 minutes. Set aside.
  5. Put together mushroom cups. Take mushroom, add avocado, tomato and red onions. Top with shrimp, garnish with cilantro and lime wedges. Enjoy!