Between the Seahawks and the Huskies, our weekends are filled with fun, excitement, and lots of eating as our eyes are glued with anticipation to the game.
In many homes the party food is just as important as the game. But who wants to spend all day in the kitchen? Spend more time enjoying the game and the guests with these easy game day eats provided by UW Chefs — Tracey MacRae, campus executive chef for Housing & Food Services and Andrea Yeckel, executive chef and general manager of Local Point.
Cheering on your favorite team has never been so tasty!
Sriracha Spicy Snack Mix
- 3 cups Corn Chex™ cereal
- 3 cups Rice Chex™
- 1 cup pretzels
- 1 cup wasabi peas
- 1 cup mixed nuts
- 1 cup crunchy chow mein noodles
- 1/4 cup butter
- 1/4 cup Sriracha sauce
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic
Preheat oven to 250°. Mix all the solid ingredients together. Mix all the liquid ingredients together. Add the ginger and garlic in. Microwave to melt butter and warm the mixture. Give it a good stir and pour the sauce over the cereal mixture. Toss to coat evenly.
Lay out evenly on a rimmed sheet pan or baking dish and bake for an hour, stirring every 15 minutes or so until crunchy and flavorful. Allow to cool. Once cool, store in an airtight container … and try not to eat it all in one sitting.
Real Deal Buttermilk Ranch Dip
- 3/4 cup of buttermilk
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry tarragon, crumbled
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh dill
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mix all ingredients and let sit at least 30 minutes before serving.
Keeps 1 week in the fridge.
Artichoke Roasted Garlic Dip
- 8oz cream cheese, softened 1 cup mayonnaise, not Miracle Whip
- 1 cup shredded or grated parmesan cheese
- 1/2 cup roasted garlic
- 1/2 tsp granulated garlic
- 1/2 cup green onions, sliced thin, green part only
- 2 – 14oz cans (in water, not marinade) artichoke hearts, well-drained/squeezed, coarsely chopped
Place the cream cheese, mayo, parmesan, roasted garlic and granulated garlic in the bowl of a food processor. Pulse about 7-10 times to blend the mixture together.
Fold the drained artichoke hearts and green onions together.
This dip is great cold or hot.
Frito Pie in a Bag
- 6 – 1 ounce bags Fritos corn chips
- 4 1/2 cups chili (you can make your own using the recipe below or use canned), heated
- 3 cups shredded cheddar-jack blend cheese
- 3 cups iceberg lettuce, shredded
- 1 cup tomatoes, diced
- 6 tablespoons sour cream
- 6 tablespoons green onions, finely sliced, green and white parts ok
- 1/2 cup pickled jalapeños (optional)
- Crunch the pack of Fritos. You don’t want them in crumbs, but you want them broken up a bit. Slice open the side of the package. Pour in 3/4 cup of chili. Sprinkle some shredded lettuce on top of the chili. Sprinkle some diced tomatoes on top of the lettuce.
Sprinkle the green onions on top. Add a spoonful of sour cream. Top it all with cheese.
Add a few pickled jalapeños … if you like that kind of thing.
To heat, place in an oven-proof dish and bake in a preheated 350° oven for 20 minutes.
**If you don’t have a food processor, simply work the softened cream cheese into the mayo, cheese and garlics with a rubber spatula. Fold in the artichokes and green onions.
Game day beef and bean chili
- 1 tablespoon olive oil
- 2 large red onions, chopped
- 5 tablespoons chopped jalapeño chilies with seeds
- 8 garlic cloves, chopped
- 2 1/3 pounds ground beef (15% fat)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 teaspoon smoked paprika
- 1 – 28-ounce can fire-roasted diced tomatoes in juice
- 2 – 15 1/4-ounce cans kidney beans, drained
- 1 – 14-ounce can beef broth
Heat oil in a heavy large pot over medium-high heat. Add onions and sauté until brown, about 6 minutes. Add jalapeños and garlic and sauté 1 minute. Add beef and sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls.
Serve, passing bowls of sour cream, grated cheese, green onions, diced tomato, sliced olives, and cilantro separately.