Football Sunday Half Page Menu Recipe

Cook the chicken

Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp neutral oil in a skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes.

Shred and sauce

Shred the cooked chicken using two forks or chop finely. In the same skillet, melt 2 tbsp butter over low heat, add 1/2 cup hot sauce and stir to combine. Return shredded chicken to the skillet and toss until evenly coated in buffalo sauce. Warm through 1–2 minutes.

Assemble sliders

Toast slider buns lightly if desired. Place a spoonful of shredded buffalo chicken on each bun bottom, top with shredded lettuce and a sprinkle of diced celery for crunch. Drizzle with ranch dressing and cap with bun tops. Serve immediately with extra ranch on the side.

Cook the beef

Heat a skillet over medium-high heat and add 1 tsp olive oil. Add 1 lb ground beef and cook, breaking up with a spatula, until browned, about 6–8 minutes. Drain excess fat if desired. Sprinkle 2 tbsp taco seasoning and 1/4 cup water, stir and simmer 2–3 minutes until thickened. Remove from heat and set aside.

Prepare beans and arrange chips

Warm 1 cup refried beans in a small saucepan over low heat until spreadable, stirring occasionally. On a large oven-safe platter or sheet pan, spread tortilla chips in an even single layer or slightly overlapping.

Layer and melt

Spoon dollops of warmed refried beans over chips. Scatter cooked seasoned beef evenly over chips, then sprinkle 2 cups shredded cheddar cheese over the top. Place in a preheated 375°F (190°C) oven for 6–8 minutes, or until cheese is melted and bubbly. Alternatively, broil on low for 1–2 minutes watching closely.

Finish and garnish

Remove nachos from oven and top with pickled jalapeños, sliced green onions, pico de gallo, sour cream dollops, and chopped cilantro if using. Serve hot so chips remain crisp.

Prep fries

Preheat oven to 425°F (220°C). Toss 2 cups cut sweet potatoes with 1 tbsp cornstarch in a large bowl until evenly coated. This helps create a crisp exterior.

Season and bake

Add 1.5 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl and toss to coat. Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Bake 18–22 minutes, flipping once halfway, until edges are browned and crisp.

Finish

Remove from oven and season immediately with a pinch more salt if desired. Serve hot with honey mustard dipping sauce.

Make guacamole

Cut avocados in half, remove pits and scoop flesh into a medium bowl. Mash with a fork to desired texture (chunky or smooth). Add juice of 1 lime, 1/4 cup finely diced red onion, 1/2 minced jalapeño, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold in 1/4 cup diced tomato if using. Taste and adjust seasoning or lime as needed.

Serve

Transfer to a serving bowl and cover tightly with plastic wrap (pressing wrap onto surface to minimize browning) until ready to serve. Serve with tortilla chips or fries.

Whisk sauce

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp apple cider vinegar, 1/8 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust honey or mustard to preference.

Chill

Refrigerate at least 15 minutes to let flavors meld. Serve alongside sliders and sweet potato fries.