Grey Cup Grub as heard on 2Day FM with Kevin Fell

Always a great day when I get to chat with my radio crush: Kevin Fell on 2Day FM.

Today Kev & I chatted about Grey Cup Grub!! What’s your go-to snack/meal while cheering on your favourite Canadian football team? Email me at: info@charmainebroughton.com and let me know!

Buffalo Chicken Pizzas

Basket of hot wings meets pizza. I’m in!! Watching the BIG game never tasted so good!!

Ingredients

• 1 lb (500 g) roughly chopped cooked chicken (I often use a store-bought cooked rotisserie chicken for this recipe. Remove meat from bones, chop and voilà!).
• 3 tbsp (45 mL) hot sauce (heat level of choice)
• ½ cup (125 mL) pizza sauce
• ⅓ cup (75 mL) original flavour BBQ sauce
• 4 x 7- inch pitas
• 2 cups (500 mL) shredded mozzarella
• ½ cup (125 mL) roughly chopped green onion
• 1 carrot, cut into thin matchstick pieces
• 1 celery rib, cut on a thin bias
• ½ cup (125 mL) Char’s Dilly Ranch Dressing (click here for recipe)

Directions

1. Toss chicken with hot sauce and set aside.
2. Preheat the oven to 400 F (200 C).
3. Stir together pizza sauce and BBQ sauce. Place pitas on baking sheets (you will likely need to use two baking sheets) lined with parchment paper. Spread sauce evenly between pitas.
4. Divide cheese and chicken evenly between pitas.
5. Bake in the center of the preheated oven for about 15 minutes (rotating pans halfway) or until cheese is bubbling and edges of pitas are lightly golden. Remove from the oven and cool slightly.
6. Divide green onion, carrots and celery evenly between pizzas.
7. Drizzle each pizza evenly with Char’s Dilly Ranch Dressing and serve. Makes 4 pizzas.

Tip:

~ fan of blue cheese (omg, I LOVE blue cheese)? Crumble some of your favourite stinky cheese on each pizza before serving.
~ up the flavour game and use grated smoked mozzarella instead of regular

Alfredo Nachos

Up your nacho game with a jar of pre-made alfredo sauce. Yup, you read that correctly!

Layer your fave nacho chips with alfredo sauce (instead of salsa) and traditional garnishes: grated cheese (of course!!), chopped tomatoes, green onions, olives and jalapenos. You can add a layer of cooked ground beef, chopped cooked chicken, or what I like to add: roughly
chopped pre-cooked shrimp!! (purchase pre-cooked shrimp frozen, then simply thaw). Pop in the oven until the cheese and alfredo sauce are melted/bubbling. Remove from the oven, and top nachos with Char’s Pickled Onions!! (recipe below). Serve with guacamole & sour
cream. Yum!!

Char’s Pickled Onions

~ click here for recipe (scroll to middle of attached post for recipe)

Char’s Cheesy Jalapeno White Bean Dip

Bulk up your cheese dip with a can of beans (adds fiber and plant protein too!!).

Ingredients

• 1 (540 mL) can white kidney beans, drained and rinsed
• 3 cloves garlic
• ¼ tsp (1 mL) each of salt and nutmeg
• ½ cup (125 mL) full fat sour cream
• ¼ cup (60 mL) mayonnaise
• 1 ½ cup (375 mL) grated aged cheddar (or grated cheese blend of choice)
• 1 cup (250 mL) finely chopped green onions
• ½ cup (125 mL) chopped pickled jalapenos (or canned green chilis, drained)
• 1 tbsp (15 mL) each of hot sauce (heat level of choice) and lemon juice
• Garnish: chopped fresh parsley

Directions

1. Pre-heat oven to 375 F (190 C).
2. Place beans and garlic cloves in the bowl of a food processor fitted with a metal blade.
3. Pulse until beans and garlic are finely chopped, scrape down sides of bowl when needed.
4. Add spices, sour cream and mayonnaise and pulse until just combined. Transfer mixture to a bowl and stir in remaining ingredients until combined.
5. Place Mixture into an oven safe serving dish (I like to use a pie plate) and place in the oven for about 15 to 20 minutes until heated through and bubbling.
6. Garnish with chopped fresh parsley (if using) and serve with toasted pita wedges, nacho chips and veggie sticks.