Your Big Game Day Recipe Playbook

Welcome to our JerseyBites Game Day Round Up. We’ve got everything from good for you muchies to bacon, bacon and more bacon.  Don’t worry, we’ve got some vegetarian options too. Hey, since we can’t be screaming “Go Giants” this year, we might as well drown out the boredom with some good food. For a library of past chili recipes, everything from pork sausage, beef, turkey and lamb, click here.  For a new recipe, try Christine’s Van Arsdalen’s Chicken Chili below. Michelle Stavrou’s Honey Corn Muffins would make the perfect accompaniment. For wings, which are a must in my house, we deep fry them and dress with “Mephis Style Sauce” half Buffalo half Barbecue. They are absolutely addictive.  If you’re thinking about going out for wings, here are our suggestions. We hope you enjoy these recipes and remember there are plenty more from years past on the site. Do you have a favorite Game Day recipe you’d like to share? Please leave it here in the comments or hop over to our Facebook page and lay it on us.

Green Goddess Dip with Cruditees by Veronique Deblois – Morris County


1/2 cup crème fraiche
1/2 cup mayonnaise
1/4 cup chopped scallions
2 Tbsp. chopped fresh chives
2 Tbsp. chopped Italian parsley
3 anchovy filets (packed in oil)
1 Tbsp. lemon juice
1/4 tsp. each salt and pepper


    1. Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Honey Corn Muffins  – Michelle Stavrou, Union County (adapted from The Food Network)


1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey (The best way to measure honey or any other sticky substance is to spray the measuring cup with cooking spray first.  Not only does it make it easier to clean the measuring cup but you’ll also get the full amount without any sticking to the cup.)

Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the  milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Spray a 12-cup muffin tin and evenly divide the cornbread mixture. Bake for 15 minutes, until golden.
If you’re looking for something a bit different, cut the muffins in half, spread some butter on each side, then grill, butter side down, in a skillet.  Once they’re nice and brown they’re good to go.

Chicken Chili a la Christine- Christine Van Arsdalen (Somerset County)


4 cloves of garlic
1 large onion
1-2 hot peppers (suggested 1 habanero 1 jalapeno)
2 plum tomatoes
2 tomatoes on the vine
½ lb to 1lb ground turkey
3 links chicken sausage
1 can black beans
1 can kidney beans
1 can pinto beans
1 can san marzano tomatoes
1 tbsp frank’s red hot sauce
1 tsp smoked chili powder
1 tsp garlic powder
1 tsp liquid smoke
1/2 bottle of beer (Budweiser is recommended)
Salt and pepper to taste

Mince garlic and dice onion, peppers tomatoes.  Add onion, garlic and peppers to a large skillet and cook until translucent.  Remove sausage from casing and add turkey, then season with salt and pepper.  Transfer to large crock pot and add canned ingredients, beer, and seasoning. Cover and cook for two hours on high or 4 on low.  *Note:  recipe is for medium heat chili- adjust based on taste.

Yellow and Green Zucchini Caponata, Michele Errichetti, Atlantic County
For all those who love the idea of caponata but aren’t big fans of eggplant, this mixture is a milder answer but still packs a big punch of hearty flavor!

3 yellow and green zucchini, chopped roughly
1 large red onion, chopped roughly
5 ribs of celery, roughly chopped
1 container cherry or grape tomatoes, halved
1 small box of raisins, chopped roughly
2 tbsp. Kalamata olives, roughly chopped
2 tbsp.  pine nuts
small handful of fresh basil, chopped
¼ cup olive oil
4 cloves garlic, minced
pinch of red pepper seeds, 12 is mild, adjust for personal taste
2 tbsp. capers
2 tbsp. tomato paste
splash of balsamic vinegar
¼ tsp. salt and black pepper
pinch of sugar

Add olive oil and red pepper seeds to medium saucepot with chopped onion and celery and saute for 5 min. till translucent. Add garlic for 2 min. Then add zucchini for 10 min .Then add all other ingredients except pine nuts and cook for another 15 min.Add pine nuts when finished. You can make this mixture ahead of time and reheat if time is an issue. Serve on crostini, as a dip with crackers, or even over pasta. Caponata freezes well so you can make a double batch for another time.

Roasted Jalapeno Popper Dip (Melissa Beveridge, Monmouth County)
I love making jalapeno poppers, however making them for a crowd is pretty tedious, and you always seem to run out way before everyone has had their fill. This dish combines the spicy jalapeno popper with an easy dip that satisfies a crowd!


10 jalapenos
1 large red onion
1 package cream cheese (room temperature)
18 ounces grated cheese (I used a mixture of cheddar and monterey jack)
2 tablespoons cilantro
1 tablespoon olive oil

Preheat the oven to 400 degrees. Halve the jalapenos, cut off the stems, and take out the ribs and the seeds (you can leave some in if you like it super spicy!). Chop the red onion into large chunks. Toss with the jalapenos, the olive oil,  salt, and pepper. Place the mixture on a baking sheet lined with foil. Roast in the oven for around 25 minutes until the jalapenos and onions have some brown color. Meanwhile, put the cream cheese, grated cheese, and chopped cilantro into a mixing bowl. Let sit at room temperature until soft enough to stir. 

Once the jalapeno and onion mixture are done, place them into a food processor until the mixture is chunky (about 2 or 3 pulses). Thoroughly combine this mixture with the cream cheese, cheese, and cilantro.  Put the mixture into a nonstick baking dish or spray a baking dish with nonstick spray (this is the dish that you will be using to serve). Place the dish into a 400 degree oven for 15-20 minutes until the top starts to bubble and brown. Serve with tortilla chips and vegetables!

Wine with football? Sure, why  not? Add a little class to your Superbowl Party with some New Jersey wine pairings.  Jennifer Malme, Cumberland County

Cheese and Crackers – Serve a crisp Chardonnay from Cape May’s Hawk Haven Vineyard.
Chips and Creamy Dip – Try the limited edition Sauvignon Blanc from Heritage Vineyards.
Salami and spicy meats – Go for the bold flavor of Amalthea Cellars award-winning Red Blends.
Hot Wings – Cool it down with Sharrott Winery’s Vignoles, a semi-sweet white wine.
Burgers and Sliders – Nothing complements beef like a good Cabernet Sauvignon. Try Jessie Creek.
Sweets and Desserts – Look to Bellview Winery for Cristallina and Jersey Blues, sweet wines that are great with dessert or on their own.

Pepperoni and Mozzarella Pull Apart Bread~

1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

1. Preheat oven to 375 degrees F
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces.
5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

I usually layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature.

Candied Bacon with Mixed Nuts
1 Pound of Slab Bacon (preferably from your favorite Pork Store)
1 Table spoon Cinnamon
Maple Syrup (Enough to coat bacon)
2 Jars of Emerald’s Sweet and Salty Cinnamon Sugar Mixed Nuts
2 Table spoons of Brown Sugar


    1. Cut the Bacon into ¼ inch bite sized pieces making to cut against the grain as to preserve the integrity of the fat to meat ratio of the slab bacon.
    2. Place a ½ pound of the cut bacon into a skillet set to medium high heat.
    3. Sprinkle ½ tablespoon of cinnamon on bacon once a layer of grease forms on the bottom of the pan.  Mix Well.
    4. Cook bacon until very close to being done and then drizzle maple syrup into the pan coating the bacon evenly.
    5. Cook Bacon until it is crisp.
    6. Remove Bacon from pan and place on plate and allow it to cool for approximately 10 minutes.
    7. Repeat steps 2-6 for the other ½ pound of bacon.
    8. Fill two serving dishes (I use holiday tins to be festive) with the Emerald’s mixed nuts and top with Candied Bacon.
    9. Dust with Brown sugar and mix well to incorporate the bacon into the nuts.

Crunchy Swiss and Ham Bites (Found on Taste of

2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
1 cup (4 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 egg, well beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups cornflakes, crushed


    1. Combine all ingredients except cornflakes; chill. Shape into 1-in. balls and roll in cornflakes.
    2. Place on greased baking sheet and bake at 350° for 25-30 minutes. Serve while hot. Yield: about 8 dozen.

Bacon Wrapped Jalapenos

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon


    1. Preheat an outdoor grill for high heat.
    2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
    3. Place on the grill, and cook until bacon is crispy.

Recipe can be found here.