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Full Episode Fridays: Game Day - 4 Recipes for Football Season | Party Food Ideas
Aug 12, 2022
4 Recipes for Football Season | Party Food Ideas - Paula and Bobby have game day recipe ideas and tailgate food ideas, including game day dip recipes. Paula’s Best Dishes, Season 7, Episode 2.
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00:00 Intro
0:43 Warm Mexican Crab Dip Recipe: https://www.pauladeen.com/recipe/warm-mexican-crab-dip/
7:13 Buffalo Chicken Sliders Recipe: https://www.pauladeen.com/recipe/buffalo-chicken-sliders/
13:41 BLT Wraps Recipe: https://www.pauladeen.com/recipe/blt-wraps/
16:30 Peanut Butter Cup Brownie S'mores Recipe: https://www.pauladeen.com/recipe/peanut-butter-cup-brownie-smores/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
Hey, y'all, another fun day in the kitchen with my favorite young son
0:04
Hey, mama. Bobby Dean. And he's going to help me make some festive game day eats, y'all
0:10
We're starting with a warm Mexican crab dip. That's outside. Next, we spice it up with buffalo chicken sliders
0:19
Good grief. And then it's a finger food that's a cinch. BLT wraps
0:26
That is a true winner for game day. And then finally, we bring it home with a delightful dessert
0:33
Peanut buttercup brownie s'mores. This is just decadent, Bobby. So today, we're going to be making, y'all, a warm Mexican crab dip
0:47
The first thing I'm going to do is add a little olive oil. And Bobby's got us a jalapeno started, and he has de-seeded that
0:56
But I still have to be careful, y'all, because you see I'm working without gloves
1:01
Now, Bobby's mincing up a clove of garlic. And you know that you can look at the skin of a jalapeno and tell basically how hot it's going to be
1:09
No, how? If it's got a lot of the lines and the wrinkles in it, it's going to be hotter
1:13
But if it's really smooth skin and looks nice and clean, it's probably going to be mild
1:17
I did not know that. So in goes the garlic. Okay. Okay, and I'm just dicing up this medium onion, which the onion makes it so good
1:27
And I've got some cilantro going for you. I'm going to give you about a quarter cup of cilantro here. Okay, so if you'll pass me that cup with the half a cup of beer in it
1:35
I will. I'm going to go ahead and add that in. And we're going to let this cook down and just reduce to about half
1:43
And do you recommend any particular kind of beer? Well, I think that for this you would want to use not necessarily a light beer, but a light colored beer
1:53
So like a pale ale. Any one, whatever your favorite is, is pretty standard
1:57
So these look good, son. They look nice and soft. I'm going to give you the cilantro now, okay? Okay
2:02
This is going to be kind of just a fun food. Like if you're having the guys over, you know what I mean, watching a football or a baseball game or something
2:09
this is a good something that you can do at home. I think the girls will like this one too, though
2:13
Now, to this, I'm going to add one 8-ounce package of cream cheese
2:19
Yes. And one 8-ounce package of processed cheese. Of the good stuff
2:26
Yes, and you can find this at your grocery store. What red-blooded American don't like that
2:31
I mean, we love some melted processed cheese. You can even do what we've done, which is make your own homemade chips, too
2:37
We've got real simple flash-fried tortilla chips. Yes, and I just love them
2:42
These make all the difference in the world right here. Yeah, make them at home
2:47
I just buy the flour tortillas and cut them in triangles and deep fry them
2:52
A little bit of salt. They make all the difference in the world. This is really a flavorful, flavorful dip
2:58
Yeah, we've got a lot of different flavors going. Yes, yes, yes, yes
3:02
And you could spice this up. If you like your dips more spicy, you could obviously add a little bit more cayenne
3:07
A little bit more cayenne. Or you could use your favorite hot sauce and add in there too. You can make it as spicy or not as you would like
3:13
And I'm going to cut up these two green onions. Bobby, this already is looking terrific, son
3:18
You know it's going to be good. You ready for some of these green onions? Yeah, throw them in. This is one of those easy dips to make, y'all
3:26
And how much lime juice are you going to use, son? I'm going to give you every bit of these two limes
3:30
Okay. Yum. I've got to tell y'all, Bobby just celebrated his birthday
3:36
Sam Carter, Bobby's best friend. and Jamie threw Bobby a surprise 40th birthday
3:42
party last week, y'all. Honey, you look great for 40. Thank you, but I'm just saying
3:48
40. You look great for 40. It's a big one, you know. But Sam planned this
3:54
surprise birthday party, y'all, here in the baseball stadium. Sam rented the stadium out and
3:59
we played a full-on baseball game. Everybody I knew was there. We had the mascot from the University of Georgia
4:06
from the Sand Nats and Harry Dog was there. Everybody I know was there and they fooled me
4:11
They duped me into it by telling me that we had a photo shoot going on at Grayson Stadium
4:16
And to bring some cleats and a bat and a glove, I bought it hook, line, and sinker
4:22
I said I'll be there. And we all jumped out of the dugout. About 60 people
4:26
Yeah, comes about 70 people. I'm totally fooled. Just the craziest thing
4:32
It was wonderful. We fooled the whole stadium to ourselves. And it was just right up my alley
4:37
I mean, it was like the best thing. It was incredible. And of course, little Jack Dean. So thank you, Sam
4:41
Oh, my gosh. Did he not have a ball at your birthday party
4:45
We ended up dragging him off the field. All right. So y'all, I just put our spices in
4:51
A fourth of a teaspoon of cayenne pepper, one teaspoon of chili powder, and a fourth a teaspoon of ground cumin
4:59
And now I'm adding two cups of cream and then one pound of lump crab meat
5:03
And this is going to be the consistency of, it's going to be like a queso
5:08
You know what I mean? It going to be a little bit on the thin side All right So Bobby I want to taste Is it good It delicious A little salt and pepper though Okay And you got it over there
5:21
So how'd you do at bat, son? Sam had a pitching coach from one of the local schools come out and was really pitching
5:28
And, of course, I let off the game. And I step into the batter's box, and this man proceeds to throw me about an 85-mile-an-hour fastball
5:36
I know it. And it looked 185 miles an hour. I struck out
5:43
All right, y'all. Now, when you add your crab, do very little stirring
5:47
because you don't want it to break up. Looks good. It does. I mean, you can't mess this dip up, y'all
5:53
You just, you can't do it if you try. All right. So I'm going to come down here, and I'm going to load up our bowl
6:01
Well, I'm not going to give you much time before I go to tasting it. I want you to taste it
6:08
Seeing how it's your recipe. Oh, can I help you, son? Thank you. Here
6:12
Thank you. That's a long reach, so let me do it for you. Thank you so much
6:18
That's a psych. Mmm. Don't you love it? Oh, Bobby. Mm-hmm. So what do you think
6:24
We got another good one up our sleeves, too. When we come back, we're going to do buffalo sliders
6:28
So y'all stick around. We'll see you next time. All right, honey. Coming up, your guests are sure to slide on into home for these two perfect party snacks
6:36
This is really, for real, straight-up game day finger food right here
6:41
And later, these peanut butter cup brownie s'mores have got it all
6:46
A messy, yummy, wonderful, wonderful dessert. I so hope y'all are enjoying the show
6:56
And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
7:04
and we'll be right back after the break. Hey, y'all, welcome back
7:11
I promised you when we came back that we would do a buffalo chicken sliders. You know, sliders are really becoming, well, I say becoming, people love them
7:19
They're all the crazy. You almost see them on every even high-end restaurant
7:25
And it's brilliant. It's just a mini version of a sandwich, you know. Yes
7:29
You can eat a beef. You can eat a chicken. You can eat a crab slider
7:34
So it's a great way to give you a little variety on a menu
7:40
All right, now I'm beating three eggs, and I'm going to add a half a cup of wing sauce
7:45
Now, just use whatever your favorite hot sauce is. And this one's got some kick
7:52
It does. Sure does. Give it a sniff. And this is Bobby's recipe
7:58
I sniffed it, and my head started sweating. Smells to be a little bit on the hot side
8:05
It is hot. This is one of my favorite recipes because I love chicken, and I love buffalo sauce
8:13
Just two of my favorite things. I mean, buffalo is probably one of my favorite flavors
8:16
Is it really, son? Now, I'm going to use two cups of self-rising flour
8:23
All right, Bobby, if you would pass me, son, the salt and pepper, please
8:28
And I have four chicken tenders here. that Bobby has pounded out, and they almost look like a small chicken breast
8:37
Now I'm just going to salt and pepper them a little bit. I'm going to flip those over, and then I'm going to throw them into our eggs and our hot sauce
8:46
A little egg wash and some hot sauce is about all you need for a piece of chicken. Yes, it's some good stuff, y'all
8:51
Now while you're making the beginning, I'm going to make the end. I'm going to put together a really simple mayonnaise-based sauce for this chicken that's going to be out of sight
8:58
rather than spreading a condiment onto the buns. We're just going to dredge this fried chicken straight through this
9:03
and it is going to be probably more than one cent, but it is going to be really, really great
9:08
I'm going to start out with a third of a cup of chopped celery here for this. And notice, y'all, that Bobby is using the top part of the celery
9:15
where all the leaves are, which the leaves add, you know, pretty texture, color, and a whole bunch of flavor
9:24
So, Bobby, I'm going to take our chicken tenders, and I'm going to drop them down in our flour
9:30
This is looking good, son. I like the way you're taking this
9:34
To that, I'm going to add a cup of mayonnaise, and I'm just going to eyeball that
9:39
And I'm going to take this beautiful blue cheese. I'm going to use about a half a cup and just crumble it in here
9:44
And if you would, Mama, grab that vinegar. Put in two tablespoons, please
9:48
Okay, and I'm just going to eyeball that. One, two. I love blue cheese, too
9:54
I do, too. All right, now I'm going to drop our tenders down into our fryer now, Bobby
10:02
Now I've got my fryer set on 350 degrees, so in these go
10:07
White meat chicken doesn't take long. You don't want to overcook it because it will dry out on you definitely
10:13
And because these are boneless, they're going to be done in probably five or six minutes
10:19
And to this I'm adding a little bit of just salt and pepper to taste. Oh, Bobby, that looks so good
10:23
All right now I got some little mini buns y My whole life I never had a hamburger or anything or a hot dog from the house for that matter that Mama did not butter the bun and then brown it in a pan
10:36
So if you don't do that at home... Guilty. Do it. Guilty. This is the way Mama did it, and I continued to carry that on when it was my turn in the kitchen
10:46
We just all like our buns toasted with butter. I'm going to go ahead and bring this sauce down here to the business end and cut us up some tomatoes
10:54
I want to stick my finger, son, over here in your... Taste it. Mm
11:02
Yeah, this is... I love what the vinegar does to that. All you're going to need for these is a little bit of fresh lettuce and tomato
11:10
It's a beautiful tomato. Isn't it beautiful? Bobby is slicing up aroma tomato, y'all
11:15
And it's just going to be the perfect size for our little bun. Mm
11:19
This one appears to be floating right here, Bobby. I think they're ready
11:23
That looks good, doesn't it? Yes. I mean, this is really, for real, straight-up game day finger food right here
11:29
Perfect for when the friends come over. Yum, yum, yum. Now, this is where Bobby and Jamie go a little bit different on their sliders
11:42
They dredge them right through that blue cheese sauce. Oh, look at these
11:48
They look yum. I'm going to get the buns. Okey-doke. So we're just going to toss these in the blue cheese while they're hot
11:56
Good grief. Y'all do these tonight. All right, let's take the bottoms of your buns
12:05
Okay. All righty. Just dress these with a piece of this butter lettuce and one or two slices of tomato
12:13
That's all you need. And here comes the star of the show. Oh, wow, that's going to be so good
12:18
Get up there, you piece of chicken. Let's hurry up and eat before somebody else gets here
12:22
Oh, my goodness. Look at this slider, y'all. Oh, my God. How do you like me now
12:36
I've always liked you, son. But I have to admit, now I like you a little bit more
12:40
Oh, my God. Y'all, that's the best slider I've ever had. And buttering the buns and toasting them a little bit, it really makes it
12:50
Y'all, these are delicious. They'll be a hit at any party, any game day
12:54
And what we do next is going to be a hit, too. BLT wraps, which are fantastic, and peanut buttercup brownie s'mores
13:02
It's all about game day, y'all. Coming up, this BLT is a finger food all-star
13:09
Yum, yum, yum. That's great. Then we're up to the plate, and I'm going to knock it out of the park, y'all
13:17
It's my peanut butter cup brownie s'mores. I hope y'all are enjoying the show, and I want to hear from you
13:27
Tell me what recipes or videos you'd like to see me make by just leaving a short comment below
13:33
Now, let's get back to the show, y'all. Hey, y'all. Welcome back, our dear friends
13:42
We're doing BLT wraps. And for your wraps, I'm going to make a nice little honey mustard
13:47
spread. It's going to be four tablespoons of mayo, and then I'm going to use two teaspoons
13:52
each of Dijon mustard, some fresh honey. I've got a nice, fresh, ripe tomato right here
13:58
I'm going to slice it kind of thin. Okay. And I don't know of anybody around that does
14:04
not like a BLT. I love them. When I get them made, y'all, I'm going to cut them in pieces
14:10
because on game day, you've got a lot of different foods going on, and people sometimes just
14:17
want a taste of this and a taste of that. So I'm going to..
14:21
That's very good. Is it good, son? Very good. That's what I'm saying. Very, very good
14:26
Sometimes less is much more. All right. Now I'm going to take my tomatoes
14:31
and I'm just going to season them with a little salt and a little pepper
14:38
because it's definitely one of those fruits that needs the salt. I'm going to jazz this up
14:44
I'm going to put a little olive oil on my tomatoes. All right
14:50
All right, show me. Now I'm going to take our sauce, and I'm just going to put a little bit of that on my flour tortilla
14:58
And then I'm going to take some lettuce, and then I'm going to take my tomatoes
15:05
I love a wrap. I do, too. And this is great game day finger food. You can put together a bunch of these
15:10
Absolutely. Just put our plate of them on the counter and let your buddies come by and grab them
15:13
All right, now we're going to take our bacon, and we're going to lay it just like that
15:19
And what we're going to do, Bobby, is we're going to take our sides, and then we're just going to roll these up
15:26
This one's so easy. It's almost a no-brainer. Then I'm going to come back, and I'm going to use a little bit more of that sauce right there on the edge, so it'll almost act as a paste
15:38
There we go. And why don we just cut this little thing Oh that was like pickup sticks Did y used to play pickup sticks
15:50
I picked the right one in the whole dadgum jar. Emptied out
15:57
All right. And aren't they beautiful? Simple. Really simple. And simple. This is so pretty, and you can just..
16:08
Oh, my goodness. decorate your tray with a little lettuce. Very simple, but very good
16:15
Great. Do you like it? The sauce is so good, the Dijon really jumps out at you
16:22
Yum, yum, yum. That's great. That is a true winner for game day
16:28
Now you ready to really do something? Yes. We're doing peanut butter cup brownie s'mores
16:34
We're up to the plate, and I'm going to knock it out of the park, y'all
16:39
I'm going to need one and a fourth a cup of all-purpose flour
16:44
a half a teaspoon of baking powder, three-fourths of a cup of unsweetened cocoa
16:51
and I'm going to use my whisk. Now I'm just going to sift those dry ingredients together
16:57
And I'll do wet ingredients for you. I'm going to start out with two sticks of butter and four eggs
17:01
and two nice rounded-off cups of sugar. And a teaspoon of vanilla extract
17:11
And I'm just going to eyeball that, son. Now beat the heck out of that, Bobby Dean
17:17
And it's just that simple. All right, Bobby, that looks good. Now I'm going to add in our dry ingredients
17:25
And is your arm getting tired? It is. Why don't you take that for a while? I'll trade with you for a minute
17:30
Drive those brownies. Yes. And I'm going to go ahead and grease up our pan
17:34
Yeah. And we're going to put this in a 13 by 9 by 2 pan, y'all
17:38
Mm-hmm. Okie doke. You ready to switch? I am. Switch. I got it
17:42
Beautiful. All right, let's get that in the oven. All right. And then we're getting closer to s'mores than ever
17:50
All right, so son, if you just grab both sides. All right, so we're just going to spread that out, and you can see the pieces of butter in there
18:00
In the oven, this goes 350, 35 minutes. All right. And when we come back, we're going to make it s'more
18:06
And that's the brownie part. And when we come back, it's going to be s'more-o-bid
18:14
Coming up, our brownies get loaded up with even more sweetness. Boom
18:20
Shack-a-lacka. Mmm. I so hope y'all are enjoying the show. And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
18:35
And we'll be right back after the break. So welcome back, y'all
18:43
We're hitting that grand slam. So let's get these s'mores together. So I've got my marshmallow cream
18:50
I'm just going to put that a little bit on one side. We're going to sort of make a sandwich out of these, aren't we
18:56
We're going to make like a sandwich. With a peanut butter cup right in the center
19:01
Can I go ahead and add that? Ooh, that's hot. Yes, go ahead and add that, son
19:05
We're going to put these together and then we're going to throw them in this hot top for just a few minutes
19:10
And get all that stuff melted. Look at that. That is ridiculous
19:14
All right. It's built for two. So I'm just going to wrap our s'more up, y'all
19:20
Did you do s'mores like when you were a child? Like at home? Yes, yes. Our Girl Scout troops did it
19:26
All right, now we're just going to sit these on our grill. Because we want to put this on a charcoal grill, on a gas grill
19:33
Just put the lid down and give that a chance to melt, y'all
19:38
And it's going to be out of this world. Let's bite into our s'more
19:48
Look at this, y'all. Oh, my gosh. I know. Look, you can see where the brownie got a little brown
19:58
Michael would like this, wouldn't he? Michael would love this. That'd be up his alley. Look at that s'more, y'all
20:04
Mother of pearl. Here, would you please take that one? Yes, I will. Look at that
20:09
One, two, three, go. You go first. Out of this world. That is decadent
20:19
This is just decadent, Bobby. How much fun would this be if you're having the kids over for a spend-the-night party
20:26
Would they not just love making these around a grill outside? Mmm, delicious
20:32
It's definitely a messy, yummy, wonderful, wonderful dessert. I had a great time cooking with you
20:43
Hey, y'all, it's Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button
20:50
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20:56
Love and best dishes, y'all
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