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4 Game Day Snacks

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1. Buffalo Cauliflower Bites


Ingredients:

1 large head of cauliflower, cut into bite-sized florets
2 Tbsp olive oil
1 cup panko breadcrumbs
1 tsp garlic powder
Salt and pepper
¾ cup Buffalo hot sauce
2 Tbsp butter, melted

Ranch dressing for dipping
Celery to serve alongside


Preparation:

Preheat oven to 450°F.
In a small bowl, combine breadcrumbs, garlic powder, salt and pepper. Set aside.
In a large bowl, coat cauliflower with olive oil. Pour prepared breadcrumbs over cauliflower and toss to coat.
Spread cauliflower on a parchment-lined baking sheet. Roast for 10 minutes.
In a large mixing bowl, combine Buffalo sauce and melted butter. Add roasted cauliflower, toss to coat. Return to parchment-lined baking sheet; roast for another 5 minutes.
Serve with ranch dressing and celery.
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2. Coconut Crusted Chicken Tenders with a Sweet Chili Sauce


Ingredients:

1 ½ lbs boneless, skinless chicken tenders
Salt and pepper
1 tsp paprika
½ cup flour
2 eggs, beaten
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs

Sweet Chili Sauce Ingredients:
⅓ cup honey
2 tsp minced garlic
2 tsp minced ginger
¼ cup rice vinegar
6 red Thai chili peppers, finely minced
Pinch of salt

Chopped cilantro as garnish


Preparation:

Preheat oven to 400°F.
Season chicken with salt, pepper and paprika.
Set up your breading station. Prepare a bowl for the flour; add salt and pepper. Another bowl for eggs; add salt and pepper. And a final bowl for shredded coconut and breadcrumbs; add salt and pepper. Working with one tender at a time, coat chicken with flour, then egg, then end with coconut breadcrumb mixture.
Place on wire rack over a parchment-lined baking sheet. Bake for 15 minutes, flip and bake for another 10 minutes.
While chicken tenders are baking, prepare your sweet chili sauce. In a saucepan, combine honey, minced garlic, ginger, rice vinegar, red Thai chili peppers and a pinch of salt. Bring to a simmer.
Serve chicken tenders with the sweet chili sauce and garnish with chopped cilantro.
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3. Sweet Potato Pizza Bites



Ingredients:

2 medium-sized sweet potatoes
2 Tbsp olive oil
Salt and pepper
Marinara sauce
Grated mozzarella
Mini pepperoni
Basil as garnish


Preparation:

Preheat oven to 450°F.
Cut sweet potatoes into ½-inch slices. Toss in olive oil, salt and pepper. Spread out on a wire rack over a parchment-lined baking sheet and bake for 6 minutes.
Remove from oven, flip over and top each slice with marinara sauce, cheese and pepperoni. Bake again for 5 minutes or until cheese is melted and edges crispy.
Top with basil. Enjoy.
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4. Shrimp and Avocado Mushroom Cups


Ingredients:

12 baby bella mushrooms
Salt and pepper
Olive oil
12 large shrimp, peeled, tails on
½ tsp paprika
¼ tsp cayenne
1 avocado, diced
1 Roma tomato, diced
¼ cup red onion, diced

Lime wedges
Cilantro as garnish


Preparation:

Preheat oven to 450°F.
Remove stems from baby bella mushrooms. Spread out on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake mushrooms for 7–9 minutes.
While mushrooms are baking, in a mixing bowl, combine shrimp, paprika, salt and pepper. Toss to coat.
Cook shrimp until done, 4 to 5 minutes. Set aside.
Put together mushroom cups. Take mushroom, add avocado, tomato and red onions. Top with shrimp, garnish with cilantro and lime wedges. Enjoy!

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