Game Day Recipes

Photo by Terry Brennan, food styling by Lara Miklasevics

Are you ready for some football? What about food that will elevate game day fare? Your usual pizza order is delicious and comforting, of course, but why not make a veggie pesto pizza for a twist? You could also add it to the game day spread to offer a healthier bite that includes veggies alongside some of the usually richer fare rather that replacing it if that might cause folks to call a foul. And if you love sweet potato fries at restaurants, you can easily make a tasty crispy oven-baked version at home that’s healthier than deep-fried recipes. You also get some good-for-you nutrients with your tasty bites. Sweet potatoes have high levels of vitamin A (which plays a role in vision, bone development, and immune function), vitamin C, iron, potassium, and fiber, in addition to nutrients like beta carotene and calcium. Meatballs are always a fan favorite, and it’s easy to make your own rather than opening a bag of the frozen variety—plus the recipe here includes a sweet-tangy sauce, too. If football night wouldn’t be the same without some cheesy dip or chicken wings, we’ve got you covered there, too—scroll down for a roundup of deliciously decadent ideas. Just add some veggies to the lineup, too.

Asparagus Pesto and Brie Pizza

Makes 2 (14-inch) pizzas, about 8 servings | Recipe by Robin Asbell, for Real Food

Asparagus is a perfect vegetable for topping a pizza because it cooks quickly and looks beautiful. In this preparation, you’ll use those flavorful stems as the base for a creamy, basil-laced puree that serves as the sauce for the pizza. That way you are sure to have asparagus flavor in every bite with a lush melt of brie over it all. You have the option to use prebaked crusts and skip mixing and shaping your own. –R.A.

For the Crust
2 cups unbleached flour
2 cups white whole-wheat flour, or regular whole-wheat flour
2 teaspoons quick yeast
1 teaspoon salt
1½ cups hot water
2 teaspoons sugar or honey
1 tablespoon extra virgin olive oil

For the Pesto and Topping
1 bunch asparagus (about 16 average spears), divided
2 cloves garlic, peeled
1 cup fresh basil leaves
½ cup Parmesan cheese
½ cup pine nuts
½ teaspoon salt
¼ cup extra virgin olive oil
8 ounces brie
1 cup grape tomatoes, halved

1. For the Crust: In a stand mixer or large bowl, mix the unbleached and whole-wheat flours, yeast, and salt. Warm the water to 110°F to 115°F and add the sugar or honey and oil to the water. Mix the water into the flour mixture, kneading until the dough comes away from the bowl. It should be soft and pliable but not overly sticky. If it is sticking to your fingers, add a little more flour. Knead for a few minutes, then place the dough in an oiled bowl, cover and place near but not on the stove. Let rise for at least 1 hour.
2. While the dough rises, preheat the oven to 450°F. For pre-baked crusts, preheat to 400°F.
3. For the Pesto and Topping: Cut 2-inch-long sections off the tips of the asparagus and reserve. Slice the coarse bases from the stems, leaving you with the central sections of the stalks. Set up to steam the stalks. Steam for about 3 minutes, until tender. Transfer the stalks to a food processor bowl and let cool to room temperature. Add the garlic, basil, Parmesan, pine nuts and salt and process to a smooth puree, scraping down as needed. Add the olive oil and process until very smooth. Reserve.
4. Remove the rind from the brie and cut the cheese in small pieces; it will be soft and may not divide neatly. Reserve.
5. To make the pizza, lightly oil 2 (14-inch wide) sheet pans, preferably without a rim. Divide the dough in 2 pieces and form each into a disk. Place 1 disk on the pan and press it out to a circle that reaches the edges of the pan. Dollop the asparagus puree over the crusts and gently smooth out to cover the pizza. Top with brie, then arrange the halved tomatoes and asparagus tips over the cheese, pressing down lightly. Bake the pizzas for 15 to 20 minutes, reversing the pans at the halfway point for even baking. Slide the pizza onto a cutting board and cut in 8 slices per pizza. Serve hot.

Cook’s Note: If you prefer, you can use 2 (14-inch) prebaked pizza crusts to save time. Top and bake for 12 to 15 minutes.

Photo: Adobe

Baked Sweet Potato Fries

Makes 8 Servings | Recipe courtesy of North Carolina Sweetpotato Commission

These extra crispy sweet potato fries don’t require deep-frying—these crunchy bites are baked. Enjoy as a side dish, with dipping sauce, or alone in their simple deliciousness. Make a big batch with multiple dipping sauces for a fun party snack.

7 medium sweet potatoes
¹/₃ cup olive oil
½ teaspoon salt

1. Heat the oven to 400°F. Line 2 baking sheets with foil and spray with nonstick cooking spray. For crisper results, place a metal rack on each baking sheet.
2. Peel the sweet potatoes, if desired, and cut into ¼-inch strips.
3. In a large bowl, combine sweet potatoes, oil, and salt. With your hands, toss to coat.
4. Spread sweet potatoes in a single layer on racks or foil without crowding and set aside remaining sweet potatoes.
5. Bake until crisp, about 30 minutes, flipping halfway through. Repeat until all the sweet potatoes are baked.

Photo: Beef, It’s What’s For Dinner

Mini Meatballs with Apricot Dipping Sauce

Makes 24 Meatballs | Recipe courtesy of Beef, It’s What’s For Dinner

Bump up your meatball mojo. Gently form this tried-and-true blend into bite-size balls, then broil and slather in a spicy, sweet, and too-good-to-be-so-simple sauce.

1 pound ground beef (96% lean)
¼ cup seasoned dry breadcrumbs
2 egg whites or 1 egg, beaten
2 tablespoons water
¼ teaspoon salt
⅛ teaspoon pepper

For the Apricot Dipping Sauce
¾ cup apricot preserves
¾ cup barbecue sauce
2 tablespoons Dijon-style mustard

1. Heat oven to 400°F. Combine ground beef, breadcrumbs, egg whites, water, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 24 (1-inch) meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake at 400°F for 18 to 20 minutes.
2. Meanwhile, heat preserves, barbecue sauce, and mustard in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
3. Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve warm.

Cook’s Notes:
• Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
• Red or black raspberry, fig, peach, currant, or pineapple preserves, or orange marmalade may be substituted for apricot preserves.
• To keep meatballs warm, place in a 2½-quart slow cooker set on low. Keep covered to maintain heat. Meatballs can be held up to 2½ hours, stirring occasionally.

Dairy Farmers of Wisconsin

Hungry for More?

If you’re looking for additional ideas for cheesy fare, dips, wings, and a variety of tasty bites, check out these recipe roundups I have highlighted here. You’ll have enough ideas to keep you and your friends and family well fed all season.

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Game-Day Bites: Get in the game with twists on cheesy favorites from easy make-your-own pizza, wings, and artichoke dip to a pumpkin baked brie, and more.