Or any party really…why wait for the Superbowl to enjoy these? 🙂 Below is a collection of recipes that I make now and then when there’s a party needing my help. They’re all super easy recipes, some of which could barely be called “recipes” really (does it count if you just mix a couple things and you’re done?) but they will still make your guests happy and you’ll be happy too because you didn’t spend all day in the kitchen prepping things for your party! The featured image for this post is for the super simple Philly Cheesesteak Eggrolls, the recipe for which I will include first. The others are just ideas for easy hors d’oeuvres, finger foods, dips…that sort of stuff! I will include pictures for those things I have previously taken pictures of when I made them.
Philly Cheesesteak Eggrolls
(makes 6 whole eggrolls)
Eggroll wrappers (6 of them)
Thinly sliced (like deli meat-thin) beef, raw or rare (about 1/2 pound)
Thinly sliced white onion (about 1/4 of an onion) – think paper-thin
Thinly sliced green bell pepper (about 1/2 of a bell pepper, core and seeds removed) – again, paper thin
Provolone cheese (a few slices)
salt and pepper to taste
oil for frying (I use Canola)
1. Lay out your eggroll wrappers (keep a beaten egg or a cup with a little warm water nearby for sealing the finished eggrolls shut) and lay out some thinly-sliced meat, sprinkle on some onions and peppers, and break up some provolone to place along the length of the wrapper horizontally about an inch from the bottom of the wrapper and with about 1/2 inch of space on the left and right sides. Meanwhile heat up about an inch deep of oil in a heavy skillet.
2. Dip your finger into the beaten egg or water and run it along the very topmost edge of the wrapper so that it’ll seal well when you have entirely rolled up the eggroll. Fold the left and right sides inwards vertically over the top of the fillings, then (still holding the left and right sides down as you roll) roll the bottom of the wrapper up and over the fillings horizontally. This tucks all sides (left, right, and bottom) into the roll as you roll it upwards. Try to roll the eggroll as tightly as possible as you roll up towards the top so that the fillings and the wrapper don’t have a lot of empty space between them. Roll upwards until you’ve rolled the eggroll entirely shut and the egg yolk/water-lined side is stuck to the eggroll at the very end.
3. Fry your eggrolls on both sides in the skillet until they turn golden brown like in the picture. Because everything inside the eggroll is very thinly sliced, the few minutes it takes to fry the eggroll to this golden color are enough to cook the meat and the onions/peppers inside (and melt the cheese). The beef cooking inside the eggroll means the fillings will be flavored with the tasty meat juices. Yum! Let them cool on a wire rack with paper towels under it (to soak up any falling oil) and slice in half for easy plating. Serve as-is or with a dip of your choice.
(makes however many sausages you decide to use from the package)
1 package (or however many you think you might need) Lil’ Smokies sausages or sliced up kielbasa sausage
1/2 bottle (or more, depending on how many sausages you use) of your favorite BBQ sauce
1. Saute your sausages (or sliced up kielbasa) briefly to give them a nice cook on the outside. Place them in a small crockpot along with your BBQ sauce, heat the crockpot up by setting it to High, then lower the heat to Low or Warm (depending on how well your crockpot keeps things warm on either setting) for the duration of your party. Doesn’t get much easier than that!
Veggie Cheese Ball
makes one cheese ball about the size of a baseball
1 package of cream cheese (8 oz. “brick” of cream cheese)
1 package of McCormick’s Vegetable Dip seasoning
1 tablespoon sour cream
optional – thinly sliced almonds to make it look fancy
1. Let your cream cheese come to room temperature so it’s soft and then mix it in a bowl along with your Vegetable Dip seasoning and your sour cream (if you want to save a few calories you could always leave the sour cream out; however, it won’t spread as easily and you’re already eating a cheese ball so what’s a few more calories going to do to you).
2. Lightly oil your hands or use wax paper to form the mixture into a ball. If you want it to look fancier, lay down some thinly sliced almonds and roll the ball in those to cover the outside with almonds. Chill the cheese ball and take out when you’re ready to serve it with crackers.
Buffalo Wings (standard Superbowl fare)*
makes around 12 wings/6 tenders (or however many are in your package of chicken)
1 package of wings/drumettes or 1 package of chicken tenders, each one cut into thirds
1/2 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
Frank’s Red Hot sauce, 1/2 cup
Butter, 1/2 cup
oil for frying
1. Heat up enough oil in a heavy skillet to fry your wings. You can bake them, too, in which case you can just skip breading them and then bake at 425 for 45 minutes to an hour (check them for doneness and crispiness around the 45-minute mark) or 20 minutes or so for tenders.
2. Blot your wings/drumettes/tenders dry and season lightly with salt and pepper. Meanwhile, add the seasonings and salt & pepper listed in the recipe to your flour in a baggie. Toss the wings/tenders and seasoned flour together to lightly coat them. Fry for about 10 minutes for bone-in meats (so the wings/drumettes) or about 6 minutes for boneless (tenders).
3. Melt your butter and add your Frank’s Red Hot sauce to it. Stir until everything mixes together and then take off the heat. Toss your chicken with the sauce and serve with a side of bleu cheese/ranch/celery sticks…all that good stuff.
*If you want to make it even easier, just get packaged breaded chicken tenders, bake those according to directions, and toss them in the wing sauce. I do this sometimes when I’m being extra lazy.
Cheesy Taco Dip
1 package of ground meat (beef or ground turkey), about a pound
1 brick (8 oz.) of cream cheese
half a jar of Pace picante (whichever spiciness you like) or salsa of choice (about 1/2 cup)
2 tablespoons of taco seasoning (try this recipe)
1. Brown your meat, seasoned with salt and pepper (and taco seasoning if you want to add that) and drain off any excess fat. Add your salsa and simmer a few minutes.
2. Add your cream cheese to the meat/salsa mixture and stir until it has entirely melted. Simmer a few minutes and then serve hot with chips.
See this recipe
Crockpot Spinach Artichoke Dip*
1 package of frozen chopped spinach, thawed and as much water as possible pressed out
1 can of artichoke hearts, drained and chopped
1 brick (8 oz.) cream cheese
1 cup sour cream
1 cup shredded mozzarella or mozz/provolone mix (mix 1/2 cup in and top with 1/2 cup towards the end)
1/2 purple onion, finely diced
1 small can water chestnuts, chopped up
1/2 cup grated parmesan
1 tablespoon each of garlic powder and onion powder
salt and pepper to taste (if necessary)
1. Mix everything in your crockpot and heat on High until things start to melt and you can stir everything together. Then reduce the heat to Low/Warm (depending on how Warm your crockpot’s Warm setting is) and keep the mixture heated for your guests to enjoy with chips.
*You can also bake this and just serve it out of a casserole dish (or transfer it to one of those small “dip” crockpots for your guests). In that case, mix everything but 1/2 cup of the mozzarella and bake at 350 degrees for like 20 minutes, or until everything is melted, and stir to mix everything within the dish. Top with the other 1/2 of the mozzarella cheese and put the casserole dish under the broiler for a few minutes, or until the cheese gets bubbly and lightly browned in spots on top.
Kimchi pork skewers (a.k.a. Buta Kimuchi)
makes about 6 skewers (with 4 rolled up pork/kimchi pieces per skewer)
Thinly sliced raw pork, a cut like pork butt cut into strips like bacon and halved (so like 12 strips of bacon halved to make 24 pieces) – you can use uncured bacon for this
1/2 cup of sour kimchi, cut into pieces the width of strips of bacon and a couple inches in length
1/4 white onion, thinly sliced
1/4 cup gochujang (Korean red pepper paste)
2 tbl soy sauce
2 tsp sesame oil
1 tbl brown sugar
1/4 cup water
salt and pepper to taste
toasted sesame seeds for topping
6 wooden skewers, soaked in water for about 30 minutes to avoid burning
1. Take each strip of kimchi, place some thinly sliced onion inside, roll it up into a little bundle about the diameter of an asparagus spear and a couple inches in length. Wrap a slice of pork around it, in a spiral, until you’ve encased the kimchi bundle in pork. Hold the bundle horizontally and skewer through the middle of it. Repeat this to do 4 bundles of pork/kimchi/onion per skewer. Season the pork lightly with salt and pepper.
2. Grill each skewer on both sides until the pork cooks through and has a little bit of a char on the outside (just a few minutes per side since the pork is so thin).
3. In a skillet large enough to accommodate your skewers, mix the gochujang/soy sauce/sesame oil, and brown sugar and heat on medium heat. Add water to thin it out so it makes an opaque sauce (it will look like a barbecue sauce). Place your skewers in the sauce and spoon some over the top (try not to get sauce on the bottom of the skewer since people will be holding this as a handle to eat the skewers). Cover the skillet and let this simmer on each side for 10-15 minutes.
4. Top with toasted sesame seeds and serve.