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Game day at home.

Match day at home.

Ingredients

Steps

Other preparation methods

Nutritional information

Grilled Potato Salad

Preheat grill (or grill pan) on medium. Cut potatoes into 1/4-inch-thick slices; toss with oil, salt, and pepper. Slice onion and celery thinly.

Grill potatoes over indirect heat 5–6 minutes on each side, turning often, until tender.

Combine potatoes with dressing, onions, celery, and bacon until blended. Serve potato salad warm or cold, topped with crumbled blue cheese, if using.

Memphis-Style Pulled Pork with Old-Fashioned Coleslaw

Cooking sequence

Memphis-Style Pulled Pork

Old-Fashioned Coleslaw

Apron's advice

Prepare pork and begin to slow cook (6–8 hours)

Complete pork and sauce and prepare coleslaw; serve (20 minutes)

Barbecue Pork Pizza

Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time has completed).

Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan (or turn dough out onto a lightly floured surface and roll to desired thickness, then place on pan).

Combine cheese dip and 1/4 cup barbecue sauce; spread evenly over crust. Slice peppers thinly. Top pizza evenly with pork, peppers, sweet onions, and cheese; bake 18–20 minutes (depending on thickness of pizza) until cheese is melted and pork is 145°F. Let stand 5 minutes.

Top pizza with green onions and drizzle with remaining 2 tablespoons barbecue sauce. Slice and serve.

Braised Short Ribs

Preheat oven to 325°F. Slice onions and carrots into 1/4-inch-thick pieces; slice celery into 1-inch-thick pieces. Chop garlic finely.

Trim fat from ribs; sprinkle with pepper and 1/2 teaspoon salt. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in pan; cook ribs 1–2 minutes on all sides until browned. Remove ribs and set aside.

Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining 1/2 teaspoon salt; bring to a boil, then remove from heat.

Return ribs to Dutch oven; cover and bake 2–2 1/2 hours until meat is tender and 145°F, stirring halfway through cook time. Remove bay leaf and discard. Serve.

Mushroom Swiss Burger Pizza

Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time is complete).

Preheat oven to 400°F. Combine mayonnaise and 1 tablespoon gravy mix; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add mushrooms; cook and stir 2–3 minutes until tender. Remove mushrooms from pan; set aside.

Place remaining 1 tablespoon oil in pan, then add onions; cook and stir 5–6 minutes until soft and golden. Add meat to pan; brown 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Stir remaining gravy mix, Worcestershire sauce, and water into pan; cook 1–2 minutes until mixture thickens. Remove pan from heat.

Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness, then place on pan.) Top dough with mayonnaise mixture, meat, mushrooms, and cheese. Bake 18–25 minutes (depending on thickness of pizza) until thoroughly heated. Let stand 5 minutes; slice and serve.

Philly Beef and Cheese Dip

Preheat large, nonstick saucepan 2–3 minutes on medium-high. Chop beef. Pour oil in pan, then and add onions and peppers; cook and stir 3–4 minutes until tender. Stir in beef and chilies; cook 1 minute or until hot. Remove mixture from pan.

Reduce heat to medium. Combine milk, cheese, and pepper in same pan; cook 4–5 minutes, stirring often, until mixture is melted and smooth. Stir in beef mixture; cook 3–4 minutes until hot. Serve with toasted bread, crackers, or chips for dipping (if desired).

Puff Pastry Chicken Pot Pie

Bake puff pastry cups following package instructions. Dice shallots and garlic; chop asparagus (1 1/2 cups).

Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then stir in shallots and garlic; cook and stir 1 minute. Stir in asparagus and frozen vegetables; cook and stir 2–3 minutes until softened.

Whisk in soup and milk, then stir in chicken and cover. Reduce heat to medium-low; simmer 5–7 minutes, stirring occasionally, until hot.

Remove “top” of shells of soft pastry; fill with chicken mixture. Serve.

Spicy Sausage Queso Dip

Cut cheeses into small cubes. Cut sausage links almost in half lengthwise (butterfly); turn over and peel casing away (wash hands). Preheat large saucepan on medium-high 2–3 minutes. Place sausage in pan; brown 5–6 minutes, stirring to crumble meat, until no pink remains. Drain well.

Reduce heat to medium and return pan to heat. Add cheeses, milk, and garlic powder; cook and stir 8–10 minutes until hot and blended. Drain corn and 1 can of tomatoes and green chilies.

Stir corn and both cans of tomatoes and green chilies into cheese mixture; cook 5 minutes or until mixture is hot and blended. Serve with toasted bread, crackers, or chips for dipping (if desired).

Chicken Pizza Insalata

Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan (or turn dough out onto a lightly floured surface and roll to desired thickness, then place in pan).

Shred chicken (white meat only, 2 cups). Combine chicken, Italian-blend cheese, and 1/4 cup dressing. Spread Alfredo evenly over crust, then top evenly with chicken mixture; bake 18–20 minutes (depending on thickness of pizza) until crust is done and chicken is 165°F. Let stand 5 minutes.

Chop salad greens and place in medium bowl; stir in tomatoes, onions, and remaining 1/4 cup dressing until blended. Top pizza with salad mixture; sprinkle with Parmesan cheese. Slice and serve.

Note: For a crispier crust, prebake dough 7–8 minutes. Add sauce and chicken mixture; bake 8–10 more minutes. Top with salad green mixture; slice and serve.

Korean-Style Pulled Pork Tacos

Prepare pulled pork. Peel ginger, then mince 3/4 inch (1 tablespoon) and cut 1 1/4 inch into 5 (1/4-inch-thick) slices. Mix sugars, salt, and minced ginger until combined. Cover pork butt completely with sugar mixture, then transfer to large bowl (wash hands) and cover with plastic wrap; refrigerate 6 hours (or overnight).

Preheat oven to 425°F. Cut green onions in half; mince garlic (4 teaspoons). Place green onions, garlic, sliced ginger, mirin, and water in roasting pan. Discard any juices from pork, then place pork in roasting pan.

Roast pork 1 hour, then reduce heat to 300°F and roast 5 more hours until pork is 195°F (for shreddable), basting with pan juices every hour. Let stand 1 hour to rest.

Prepare barbecue sauce. Preheat medium saucepan on medium-high 2–3 minutes. Peel ginger, then mince ginger (2 tablespoons) and garlic (4 tablespoons); chop green onions. Add oil to pan, then stir in garlic and green onions; cook 30 seconds.

Add remaining ingredients; reduce heat and simmer 20–30 minutes, stirring occasionally, until sauce has thickened. Shred meat with 2 forks, then coat with barbecue sauce.

Assemble tacos. Divide pork evenly among taco shells, top with Carrot and Cucumber Kimchi and Black-Eyed Pea Salad, if using.

Mesquite-Spiced Ribs and Sweet Potato Stacks

Mesquite-Spiced Ribs

Sweet Potato Stacks

Prepare ribs and begin to bake (or grill) (10 minutes)

Prepare sweet potatoes and complete ribs; serve (45 minutes)

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