Saturday, January 25, 2014

Recipe Weekend: Recipes for Football Watching and Snacking!

Disclosure / Disclaimer:  I received these recipes, free of charge, from eMeals, for blog posting purposes. No compensation,  monetary or in kind, has been received or implied for this post/review. Nor was I told what to say, all opinions are my own, and yours may be different.

Well the game that can not be named (without paying a heft FEE), is upon us!

Some of us obviously are out of contention and may forgo rooting for anybody,
just wanting to watch for the VERY expensive commercials!

But if there is one thing everyone loves, it is the FOOD!

You KNOW you're gonna put n a spread if you've got company coming, and if not, you'll still want some super tasting food! Emeals has a couple of recipes that fit the bill!

Panko-Crusted Chicken Fingers
(We've really gotten used to using Panko, 
and almost don't use traditional breadcrumbs at all anymore!)


• 11/2 lb boneless, chicken breast tenders

• ½ teaspoon salt, ½ teaspoon pepper

• 2 large eggs

• 1 cup panko breadcrumbs

• 1 teaspoon dried parsley

• ¼ teaspoon garlic powder


1. Preheat oven to 450 degrees; place a large rimmed baking sheet in the oven while it preheats.

2. Sprinkle chicken with salt and pepper. Whisk eggs in a shallow dish. Combine breadcrumbs, parsley and garlic powder in another shallow dish.

3. Dip chicken in egg; dredge in breadcrumbs, pressing to coat. Place chicken on a wire rack.

4. Coat chicken with cooking spray. Remove pan from oven, and coat generously with cooking spray. Arrange chicken tenders on baking sheet. Bake 20 to 25 minutes or until chicken is done. Serves 4.

Slow Cooker Pulled Pork Sliders
(You can't get more Southern than these!)


• 6 lb bone-in pork should roast, trimmed

• 2 teaspoons salt, 2 teaspoons pepper

• 18 oz bottle barbecue sauce

• ½ cup chicken broth

• 2 tablespoons apple cider vinegar

• 2 (12-count) packages slider buns

• 16 oz jar bread and butter pickles


1. Sprinkle roast with salt and pepper.

2. Combine roast, barbecue sauce, broth and vinegar in a 5- to 7-quart slow cooker.

3. Cover and cook on Low 8 hours or until roast is very tender.

4. Remove pork to a cutting board; shred with 2 forks, then return pork to slow cooker, and discard bones (OR use them for some bone marrow soup base!).

5. Toss pork to coat with sauce; serve on slider buns with pickles.

And how about an extra recipe?

Black Bean Dip


  • 2 envelopes Good Season Italian dressing
  • 1/2-2/3 c vinegar
  • 1/2-2/3 c oil
  • 2 can black beans (rinsed & drained)
  • 1 can diced tomatoes (drained)
  • 1 can she peg corn (drained)
  • 1/2 c diced jalapeno (drained, chopped)
  • Add green yellow and/or red pepper amount of your choice
  • Chips to dip with

1. Combine all ingredients in bowl, mix well, refrigerate night before serving.

There you have it; a quick dip that’s party ready. I would advise you to make it the night before you serve it though because it’s better once it seasons through, overnight!

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