Aside from curing whatever hangover I may have, I love cooking on SBS. There are so many options for great finger foods, pizzas and dips. Personally, I always tend to make dips and sandwiches. Like my new fave: loaded baked potato dip or pesto club sandwiches. Another great one ill be bringing to the party this year is my spicy sausage and tomato dip. It is always a fan favorite.
1 lb spicy sausage, you can buy links and remove the casing or the breakfast sausage packed in a tube 8 oz cream cheese
1 can diced tomatoes, Italian style, half drained.
Cook sausage in a skillet over medium high heat until browned. Add in cream cheese and mix until melted smoothly with sausage. Finally, add in can of tomatoes, including all of the juice. Stir until warmed through.
And that's it! How easy was that!? Serve with tortilla chips, crackers or veggies.
Next up, is a great "dude" food: Seasoned Corn Nuts. I have to admit, my first time ever having corn nuts was over the summer and oddly, I was hooked. There was something about the spicy, crunchy corn that I loved. I've been wanting to make some from scratch for a while so I gave it a whirl a few weeks back. These would definitely make a great pre-game snack and are great make-ahead treats since they'll keep for 3 to 4 days after baking.
1 package of giant white corn kernels for this snack. The corn can be found in many Mexican food stores sold either in bulk or packaged by Goya Foods and labeled as Giant White Corn or Maiz Mote Pelado. The larger kernel is preferred.
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian spices
1) Soak dried corn in 8 cups of water for 12 to 18 hours, or longer, if desired. When finished soaking, discard water and use paper towels to dry the kernels. I soaked mine over night and until I got home from work the next day. It really doesn't matter as long as you soak at least 12 hours.
2) When ready to bake corn nuts, preheat oven to 400 degrees.
3) On a large rimmed, non greased baking sheet, spread out a single layer of corn kernels then add just enough oil to coat the kernels without much extra on the pan.
4) Pop in the oven for roasting and stir with a wooden spoon every 5 to 6 minutes to ensure they don't burn. Bake for 25 to 30 minutes, or until golden brown. Note: you will get a few burned pieces, but that's okay. They just taste extra crunchy.
5) Once cooked, carefully, use a paper towel to absorb excess oil as corn. While still oily, sprinkle seasonings over the kernels, turning them to season completely. Other seasonings options include: kosher salt, garlic salt, Cajun, popcorn seasonings, or any desired favors of choice.
6) Let cool then serve!
I hope everyone has a great game day!