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Get Super Bowl & March Madness Ready with These Crowd-Pleasing Bites

Wooden serving tray with Spicy Korean Cauliflower Bites topped with sliced scallions and sesame seeds

Spicy Korean Cauliflower Bites

Servings: 6-8 | Prep: 20 min. | Cook: 30 min. | Total: 50 min.

Ingredients: 1 head cauliflower | 1 cup rice flour | ½ cup all-purpose flour | 1 tsp. baking soda | ½ tsp. salt | ¼ tsp. white pepper | 1 cup club soda Glaze: | 1 cup vegetable oil | 2 cloves garlic, minced | 2 Tbsp. gochujang | 1 Tbsp. brown sugar | 2 Tbsp. rice vinegar | 1 Tbsp. soy sauce | 2 Tbsp. water | Green onion and sesame seeds, optional

Directions: Cut cauliflower into bite-size pieces. Whisk together the rice flour, all-purpose flour, baking soda, salt & pepper. Add club soda and stir to combine. Place a deep skillet or Dutch oven on the stove top and fill with vegetable oil. Heat oil on medium-high heat until it reaches about 325°. Toss cauliflower in batter and drop into oil, working in batches. Fry until golden brown, about 7-10 minutes for each batch. Drain fried cauliflower on a rack over a baking sheet to keep crispy. Whisk glaze ingredients in a separate mixing bowl. Toss fried cauliflower to coat, working in batches. Garnish cauliflower with sliced green onion and sesame seeds.

Tips & Tricks: Use very cold club soda for a crispy coating. Let batter sit for 5-10 minutes before using.

Tray of Chicken Sliders on Pretzel Buns

Pretzel Bun Honey Mustard Chicken Sliders

Servings: 8 | Prep: 10 min. | Cook: 5 hours | Total: 5 hours 10 min.

Ingredients: 2 lbs. chicken breast | 2 Tbsp. yellow mustard | 2 Tbsp. Dijon mustard | 3 Tbsp. honey | 1 cup chicken stock | 1 Tbsp. cornstarch | ½ tsp. kosher salt | ¼ tsp. black pepper | 1 pkg. pretzel buns Carrot Red Onion Slaw: 1 ½ cup shredded carrots | ½ medium red onion | ¼ cup mayonnaise | 1 Tbsp. Dijon mustard | ½ tsp. celery seeds | 2 Tbsp. apple cider vinegar | Salt & pepper to taste

Directions: Mix mustard, honey, chicken stock, and cornstarch. Pour mixture into a slow cooker. Season chicken with salt and pepper. Place chicken in slow cooker. Cook on low for 5 hrs. Shred chicken and mix with sauce in the slow cooker. Keep on warm until ready to serve. For the slaw: Mix all ingredients in a separate bowl and refrigerate while chicken cooks. Serve honey mustard chicken on pretzel buns topped with slaw.

Tips & Tricks: To save time, buy a roasted chicken and pull off the bone. Thicken sauce on the stove top and mix chicken and sauce together.

White serving dish with meatballs with toothpicks inserted and dish of marinara dipping sauce

Pan Fried Italian Meatballs with Marinara Dipping Sauce

Servings: 10 | Prep: 30 min. | Cook: 30 min. | Total: 1 hour

Ingredients: 1 lb. ground beef | 1 lb. bulk Italian sausage | 1 large egg, lightly beaten | ½ cup dry Italian breadcrumbs | ¼ cup milk, whole | ¼ cup shredded Parmesan cheese | ¼ cup fresh parsley, minced | 1 tsp. salt | ½ tsp. pepper | ½ tsp. garlic powder | 1 Tbsp. Italian seasoning | 6 Tbsp. extra virgin olive oil, divided Sauce: 28 oz crushed tomato | 1 Tbsp. onion powder | ½ Tbsp. garlic powder | 1 Tbsp. basil | Salt & pepper to taste

Directions: Combine, in a large bowl, ground beef, sausage, egg, breadcrumbs, milk, cheese, fresh parsley, and all seasonings. Use your hands to shape 1-inch balls. Place a large skillet on medium-high heat. Coat the pan with 2 Tbsp. of olive oil. Place 1/3 of the meatballs in the skillet. Brown meatballs on all sides. Turn stove-top down to medium-low to continue cooking meatballs, stirring occasionally until cooked through. Repeat with the remaining meatballs, being careful not to overcrowd the pan each time. Simmer crushed tomatoes and seasonings in a separate pot on low heat. To serve, place a toothpick in each meatball with sauce on the side.

Tips & Tricks: You can use a tablespoon or cookie scoop to make meatballs the same size. The more you move the meatballs in the pan, the rounder your meatballs will be. You can also use store-bought marinara.

About Our Chef
Jennifer Bajsel Headshot copy

Jennifer Basjel

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @jennifer_bajsel





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