Game Day Recipes That Are Guaranteed Touchdowns
The Super Bowl is America’s favorite sports showcase of the year. Even people who don’t particularly like football go to Super Bowl parties for the fun, food, and– of course– the commercials! This year, the big game is in Miami, so whether you’re rooting for the Chiefs or the 49ers, you’ll please everybody at the party with one of these easy to make, Texas-themed recipes featuring Texas Olive Ranch delicious extra virgin olive oil and vinegar.
Texas Olive Ranch Garlic Ranch Wings
Wings are a game day staple, but this year shake things up a bit with this dry rub recipe that incorporates a Texan’s favorite spice mix– ranch! Served with a simple BBQ ranch dipping sauce, these won’t last for long.
5 lbs chicken wings
2 tsp paprika
1 packet dry ranch seasoning
1 Tbsp kosher salt
2 tsp garlic powder
3 Tbsp Texas Olive Ranch Roasted Garlic Infused Olive Oil
For dipping sauce:
1 c. ranch dressing
1 c. BBQ sauce
Preheat oven to 400F. Using a large zip top bag or a large bowl, pour Texas Olive Ranch Roasted Garlic Infused Olive Oil over the chicken wings and lightly toss to coat wings in oil. Once tossed, add paprika, dry ranch seasoning, salt, and garlic powder to the mix and toss to coat wings with spices.
Line a rimmed baking sheet with parchment paper and spread the wings across the pan evenly. Wings should be spread out and not overcrowded– use 2 baking sheets or bake in batches if needed. Wings need plenty of space while baking to draw out fat and oils, making the skin crispier.
Place sheet or sheets in a preheated oven and bake for 45 minutes, rotating the baking sheet(s) halfway through. Once the tops of the wings are golden and the skin is crispy, gently flip over each wing and bake for an additional 10 minutes until bottom of wings are also crispy.
In a small serving dish or ramekin, combine equal parts ranch dressing and BBQ sauce for dipping. Serve wings hot along with chopped celery and dipping sauce.
Texas Olive Ranch Happy Jalapeño Popper Dip
When it comes to jalapeño poppers, there never seems to be enough to go around. We’ve solved this dilemma with our spicy, cheesy, and delectable jalapeño popper dip. Plus, the jalapeño is the Texas State Pepper and deserves a place in every Texas-themed menu.
8 oz regular cream cheese, warmed to a soft and spreadable consistency
1 cup shredded cheddar cheese
½ cup Texas Olive Ranch Happy Jalapeño Olive Oil
2 oz can diced jalapeno peppers, drained
6 oz mild, green diced chilies, drained
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ cup crushed tortilla chips
½ cup crumbled cojita cheese
2 TB Texas Olive Ranch Arbequina Extra Virgin Olive Oil
Preheat the oven to 375F. Position rack on the upper-middle position.
In a mixing bowl, combine softened cream cheese, cheddar cheese, Texas Olive Ranch Happy Jalapeño Olive Oil, jalapeños, green chilies, garlic, onion, and cumin and use a hand mixer on a low setter to combine well. Use rubber spatula to scrape mixture into an ovenproof serving dish.
Separately, combine topping ingredients in a mixing bowl then sprinkle evenly over the dip. Bake 20-30 minutes or just until bubbly and topping is golden brown. Serve warm with bread, tortilla chips, and veggies.
Texas Olive Ranch Chicken Fried Steak Skewers
Chicken fried steak is a unique Texas dish that tends to confuse and delight visitors. Typically served in giant portions hanging off the plate, we’ve made the recipe game day friendly by converting it to easy-to-handle skewers. We’ve also made the dish healthier, opting to bake the skewers instead of deep frying. Don’t worry– we still suggest you serve them with white gravy, so we’ve included instructions for that as well.
1 lb cube steak, sliced into 1-inch wide strips
18+ bamboo skewers, soaked
1 cup milk
2 tbsp Texas Olive Ranch White Balsamic Vinegar
1 tsp hot sauce
3/4 c all-purpose flour
1/2 c cornmeal
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp freshly ground black pepper
Texas Olive Ranch Arbequina Extra Virgin Olive Oil
For the gravy:
5 tbsp unsalted butter
4 tbsp all purpose flour
2 c whole milk, room temperature
Freshly ground black pepper
Preheat oven to 425F and line a baking tray with foil and brushing some Texas Olive Ranch Arbequina Extra Virgin Olive Oil on it. Meanwhile, Thread the sliced cube steak strips onto the skewers.
In a baking dish whisk together the egg, milk, Texas Olive Ranch White Balsamic Vinegar, and hot sauce. In a separate mixing bowl combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Dredge the beef skewers in the flour and spice mix and shake off, so they are lightly dusted. Next, dip skewers into the milk and egg mixture, coating completely. Dredge through flour again and place on baking tray. Do this until all skewers are coated and lined onto baking sheet evenly, with plenty of room between them. Use a second baking sheet or bake in batches if needed.
Drizzle Texas Olive Ranch Arbequina Extra Virgin Olive Oil over skewers before putting in the oven. Bake for 10 minutes, turning when tops are browned. Continue to bake, turning and drizzling with olive oil one extra time. It should take about 20 minutes to cook thoroughly.
While baking, make the gravy. In a cast iron skillet, melt butter over low heat and add flour, whisking together with a fork. Add a pinch of salt and pepper.
Continue cooking the roux until it’s a light brown color. Start adding milk into the pan little by little, whisking it into the roux with your fork. Do this until all milk is used and the gravy has thickened. Add more salt and pepper to taste and serve in ramekins with skewers.
Texas Olive Ranch Sweet N Spicy Pecans
As the jalapeño is the State Pepper, the pecan is the State Nut. This recipe elevates your average pecan with a spicy, sugared coating that is perfect with the nut’s earthy richness. This being Texas, we like to take things up a notch, so we’ve added Texas Olive Ranch Chile Pepper Balsamic Vinegar for an additional kick and even more flavor.
2 c pecans
1/2 c confectioners sugar
3/4 tsp kosher salt
1/2 tsp cayenne pepper
4 tsp Texas Olive Ranch Chile Pepper Balsamic Vinegar
Preheat the oven to 350F. Line a baking sheet with parchment paper– be sure you’re using parchment paper and not wax paper.
In a mixing bowl, whisk together the confectioners sugar, kosher salt and cayenne pepper.
Add pecans to the mixture and toss. Start adding Texas Olive Ranch Chile Pepper Balsamic Vinegar while stirring until the sugar is dissolved into a sticky glaze that coats all the pecans.
Transfer pecans to the prepared baking sheet, arranging in a single layer and evenly spread out with plenty of room between nuts. Drizzle any remaining glaze left in the bowl over the pecans. Place sheet in oven and bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Once pecans are crusty with caramelization, remove the pan and slide the parchment off, placing on the countertop to cool. Once cool, break the pecans from the parchment paper and place into a serving bowl. Serve immediately.