Game Day Eats with Splendishes Gourmet Foods - | WBTV Charlotte

Game Day Eats with Splendishes Gourmet Foods

Courtesy: Shonali Thomas, SplenDishes Gourmet Foods -

Buffalo Chicken Dip
2 – 8oz packages Cream Cheese, softened
1 cup Ranch Dressing
1 cup SplenDishes Spicy Red Chili Sauce
1 cup Bleu Cheese Crumbles
2 cup Cheddar Cheese, shredded
3 cups Chicken, shredded
Tortilla chips or toasted baguette
Celery sticks

Preheat oven to 350 degrees.
In a large bowl, mix together softened cream cheese (microwave if needed), ranch dressing, SplenDishes Spicy Red Chili Sauce, bleu cheese crumbles, cheddar cheese and chicken.
Transfer to casserole dish and bake for about 15-20 minutes, until bubbling around edges. You could also transfer to a slow cooker and heat on low until bubbling (turn down to warm, once ready to serve).
Serve with tortilla chips, toasted baguette and celery sticks.

Jacked Up Pulled Pork Nachos
1 – 2lb Pork Shoulder/Butt
3 Tbs SplenDishes House Blend
½ cup SplenDishes Jacked Up BBQ Sauce
½ lb bacon, chopped and cooked until crispy
Tortilla Chips
1 lb Cheddar Cheese, shredded
1 – 14oz can Black Beans, drained
Pickled Jalapeno Slices
Chopped Tomatoes
Sour Cream
Green Onion, sliced (optional)
Black Olives, sliced (optional)

At least 8 hours ahead, rub pork butt/shoulder with SplenDishes House Blend. Place in slow cooker (no liquid needed) and cook on low for about 7 hours. Remove from cooker, place on baking sheet and let cool. Once cooled, shred entire roast using 2 forks. Set aside.
Preheat oven to 350 degrees.
Place chips out on baking sheet, approximately in the size of the platter you will be using to serve your nachos. Sprinkle cheese and black beans in and around the chips. Top with pulled pork. Drizzle with SplenDishes Jacked Up BBQ Sauce and place in oven for about 10 minutes, until cheese is melted.
Transfer chips by sliding off baking sheet onto serving platter.
Sprinkle with chopped tomatoes, pickled jalapenos, sour cream, sliced olives, bacon and green onions.

Powered by Frankly