Game Day Food

January 14, 2012

Naan Bread Pizzas

This is AMAZING pizza.  The asiago cheese and arugula with olive oil will make you feel like you’re having a foodie feast, while the easy assembly and paper plates will make your pre-and-post game time a snap.

Serves 2
1 package of Naan Bread
1 c. grated Asiago Cheese
1 c. Alfredo Sauce (jarred is fine)
1/4 c. sundried tomatoes
large bunch of arugula
olive oil to drizzle

Preheat oven to 375. Spread alfredo sauce around Naan Bread, then sprinkle with asiago.  Place sundried tomatoes on top, then cook in oven 10-12 min. until the cheese is melted. Remove from
oven, then place a handful of arugula on top.  Drizzle with olive oil.

You can also set out other toppings and let people build there own.  Mushrooms, sausage, onions, olives, capers are a good start.  My husband loves his with meatballs.


Feta and Chive Dip

Warning: This dip is so addictive. 

1 package cream cheese
1 c. sour cream 
1 6 oz. brick of feta cheese, crumbled
2 garlic cloves, finely minced
2 T. chives, chopped, plus some for garnish

Mix all ingredients together.  Add a little salt and pepper, then garnished with chives.


Pulled Pork –  just put this in the crock pot and serve with rolls and coleslaw.

1 pork shoulder or butt roast, about 3 lb., rolled and tied
S & P
2 T. canola oil
1 chopped yellow onion
1 garlic clove
1/2 c. chicken broth
Eileen’s BBQ sauce (double recipe or enough to yield 2 1/2 cups):2 Tbsp EVOO
1 rib celery, chopped
1 small onion, chopped
1 cup ketchup
2 Tbsp cider vinegar
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp yellow mustard
1/2 tsp. salt
1/2 cup water

Directions: Sautee Celery & Onion in Olive Oil.  Add next 7 ingredients and simmer until brown sugar is dissolved. Double or triple quantity depending on how much meat you have.

This sauce is delicious smothering a rack of ribs that you have broiled on each side for 10 min. or in a crock pot with 3 lbs of pork loin for pulled pork.  (SEE Game Day Post above).

Season pork with salt & pepper, then heat canola oil.  Brown pork on each side, turning frequently, about 10 min.  Pour off all but 2 T fat from the pan.  Sautee onions over medium heat, 3-5 min. Then add garlic, cook for 1 min. Add broth, and taste to check S & P.

Transfer pork to a crock pot, and add broth mixture.  Cook for for 8-10 hours on low setting. Transfer pork to plate and let cool, then shred, removing excess fat.  Add to the slow cooker with the BBQ sauce and mix, the set on warm setting for serving.

Cole Slaw:

1/2 c. mayo (I always use light and don’t notice a difference)
2 T. cider vinegar
1 t celery seed
1 t. celery salt

1 bag of cole slaw salad mix

Taste dressing and add regular salt if needed. Sometimes I also want
more cider vinegar.  Mix with cole slaw salad mix just before serving as salt
will draw water out of veggies and make it soggy.

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