Score a game-day touchdown!

With fall arriving, it’s time to for game days, board game nights, and Netflix binges with shareable plates and boards that everyone will love. Baked fries, wedges, and popcorn chicken are easy to whip up and with lots of dips and sauces for dunking, they are made for entertaining your bubble. Check out the recipes below to get game-day ready!

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Loaded Taco Shoestring Fries & Chipotle Aioli

Loaded Taco Shoestring Fries

Ingredients

MAKES: 4 SERVINGS

2 large Russet potatoes, scrubbed

2 Tbsp (30 ml) olive oil

1 Tbsp (15 ml) Taco Seasoning, or Fajita Seasoning

Sea Salt (Grinder), to taste, optional

Toppings (optional): Guacamole, Poco Picante Salsa, Chipotle Aioli

Preparation

  • Preheat oven to 425° F. Line Sheet Pan with a Sheet Pan Liner. Place two Cooling Rack (Set of 2) on pan. Lightly brush racks with a little oil.

  • Cut unpeeled potatoes lengthwise into ¼” thick slices. Cut each slice into thin, fry-shaped sticks.

  • Place in Multipurpose Steamer, cover; microwave on high 2–3 min, until a knife can just pierce the flesh.

  • Uncover, drizzle with remaining oil; sprinkle with seasoning and salt, if desired, then toss to evenly coat.

  • Spread out on racks. Try not to crowd—be sure they have a bit of space in between each other.

  • Roast for 18 min or until tender. Serve with toppings, if desired.

Chipotle Aioli

Ingredients

MAKES: 1 CUP

1 Tbsp (15 ml) Chipotle Aioli Mix

1 C (250 ml) light mayonnaise

1 tsp (5 ml) lemon juice, optional

Preparation

  • In a bowl, whisk together aioli mix and mayonnaise, add lemon juice, if desired. Let stand 10–15 min to allow flavors to blend.

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SPG Potato Wedges, Poco Picante Salsa & Guacamole

SPG Potato Wedges

Ingredients

MAKES: 4 SERVINGS

2 large Yukon Gold potatoes, scrubbed

2 Tbsp (30 ml) olive oil

1 Tbsp (15 ml) SPG Seasoning

Sea Salt (Grinder), to taste, optional

Toppings (optional): grated Parmesan or Asiago cheese, sliced green onions

Preparation

  • Preheat oven to 425° F. Line Sheet Pan with a Sheet Pan Liner. Place two Cooling Rack (Set of 2) on pan. Lightly brush racks with a little oil.

  • Cut unpeeled potatoes in half lengthwise. Cut halves again to create quarters. Slice each quarter again to create a wedge.

  • Place in Multipurpose Steamer, cover; microwave on high 3–4 min, until a knife can just pierce the flesh.

  • Uncover, drizzle with remaining oil; sprinkle with seasoning and salt, if desired, then toss to evenly coat.

  • Spread out on racks. Try not to crowd—be sure they have a bit of space in between each other.

  • Roast for 18 min or until tender. Sprinkle with toppings, if desired.

Poco Picante Salsa

Ingredients

MAKES: 1 CUP

2 Tbsp (30 ml) Poco Picante Salsa Mix

1 C (250 ml) diced tomatoes

1 tsp (5 ml) lime juice, optional

cilantro, optional

Preparation

Add salsa mix to tomatoes. Add lime juice and cilantro, if desired. Let stand 10 min before serving.

Guacamole

Ingredients

MAKES: 2 C (500 ML)

2 ripe avocados

3 Tbsp (45 ml) Guacamole Dip Mix

lime juice, optional

Preparation

Mash avocados and combine with dip mix and a splash of lime juice.

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Southern Baked Popcorn Chicken & Savoury Herb Gravy

Southern Baked Popcorn Chicken

Ingredients

MAKES: 8 SERVINGS

2 lbs (900 g) boneless, skinless chicken breasts

1 Tbsp (15 ml) oil

1 pkg Southern Baked Gluten Free Crumb Mix (3)

Preparation

  • Preheat oven to 400° F. Line a Sheet Pan with a Sheet Pan Liner.

  • Cut chicken into small pieces. Coat with oil.

  • Place mix in a resealable plastic bag. Add one piece of chicken at a time, shaking gently until evenly coated.

  • Bake in preheated oven for 15 min or until cooked through.

Savoury Herb Gravy

Ingredients

MAKES: 1 CUP

2 Tbsp (30 ml) Savoury Herb Gravy Mix

1 C (250 ml) water

Preparation

MICROWAVE:

1. In a 4-cup bowl, whisk mix into water. Cook 3 min, stirring halfway.

STOVETOP:

1. In a saucepan, whisk mix into water. Bring to a boil, whisking constantly until thickened.

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Fajita Sweet Potato Fries

Ingredients

MAKES: 4 SERVINGS

2 large sweet potatoes or yams, scrubbed

2 Tbsp (30 ml) olive oil

1 Tbsp (15 ml) Fajita Seasoning

Sea Salt (Grinder), to taste, optional

Preparation

  • Preheat oven to 425° F. Line Sheet Pan with a Sheet Pan Liner. Place two Cooling Rack (Set of 2) on pan. Lightly brush racks with a little oil.

  • Cut unpeeled potatoes lengthwise into ½” thick slices. Cut each slice into fry-shaped sticks.

  • Place in Multipurpose Steamer, cover; microwave on high 3–4 min, until a knife can just pierce the flesh.

  • Uncover, drizzle with remaining oil; sprinkle with seasoning and salt, if desired, then toss to evenly coat.

  • Spread out on racks. Try not to crowd—be sure they have a bit of space in between each other.

  • Roast for 18 min or until tender

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Have fun!

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