Game Night Snacks For The Football Season

Game Night Snacks For The Football Season

Football season has kicked off in full swing and most of us have our favorite teams to root for. As many of us love to host our friends and family and organize game nights, we face the hurdle of arranging food spread as well. Well, worry not we have come up with some quick to whisk up delicacies! What’s more interesting is that we have come up with a special dish from the origins of some of our favorite teams!

1. Spanish Roasted Stuff Mushrooms

Spanish Roasted Stuff Mushrooms

Spain has been on top of our favorite and why won’t it be! With players like Andres Iniesta and Sergio Ramos, Spain makes spot amongst the top favorites of pretty much everyone. So why not show some more love to this country by serving this amazing quick recipe!


• 1 pound mushrooms
• 1 roasted bell pepper cut into 1 inch pieces
• 1 cup shredded Manchego cheese
Olive oil
• Fresh chopped parsley


1. Clean the mushrooms and remove the stem.
2. On a baking sheet, toss the mushrooms with olive oil. Then bake in 375-degree F oven for 20 minutes until they begin to soften.
3. When mushrooms are done, there should be water that has settled in the mushroom cap. When they turn cool enough to handle, drain out the liquid.
4. Stuff mushrooms with shredded cheese and top with a slice of roasted pepper. Drizzle with additional olive oil and bake for more 10-15 minutes or until the cheese has melted.
5. Garnish with fresh parsley.

2. Brazilian Fried Chicken Bites

Brazilian Fried Chicken Bites

We love Brazil! Don’t we? With Neymar Jr. leading the Brazilian team, they haven’t left us disappointed and keep soaring high. Why not whip up this yummy delicious bite the next time you are watching them play!


• 2 limes squeezed
• 2 tbsp. mustard
• 1-½ tbsp. plus 1 tsp. of salt
• 3 tsp. grounded Healthy Alternatives- Organic Black Pepper Whole
• 5 lbs. chicken
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
Vegetable oil
• 8 large minced garlic cloves
• 3-4 tbsp. olive oil
• 2 tbsp. chopped parsley


1. Marinate the chicken by mixing it with lime juice, mustard, 1-½ tbsp. salt, and 2 tsp. pepper. Leave it for at least 30-60 minutes at room temperature.
2. In a large Ziploc bag, mix flour, cornmeal, remaining salt and pepper. Put the chicken pieces into this and mix really well.
3. Heat the vegetable oil to 350 degrees F, shake off excess flour, and deep fry chicken in batches for about 8-12 minutes. It will take about 8 minutes. Place fried chicken bites onto a large pan lined with double paper towel to absorb excess oil.
4. Meanwhile, toast minced garlic with olive oil over medium heat in a pan — just until garlic starts getting lightly brown. Remove pan from the heat, let cool a bit, and spoon on top of the fried chicken bites. Sprinkle chopped parsley and serve with those chilled beers!

3. German Sauerkraut Potato Balls

German Sauerkraut Potato Balls

Winners of the last World Cup, Germany had to make it to our favorites list! Their love for potatoes and sauerkraut resulted in this amazing yummy bites that are easy to whirl up!


• 4 potatoes, peeled and diced
• 1 squeezed and dried sauerkraut
• ½ cup finely chopped onion
• 3 eggs, divided
• 1 cup all-purpose flour
• 1 1/3 cups plain breadcrumbs
• ½ tsp. caraway seeds
• 1 ½ salt
• ½ tsp. grounded Healthy Alternatives-Organic Black Pepper Whole
• 2 ½ cups vegetable oil


1. Boil the potatoes until they are tender.
2. Then mash the potatoes until smooth and let cool for 5 minutes. Add sauerkraut, onion, 1 egg, 1/2 cup flour, 1/3 cup breadcrumbs, the caraway seeds, salt, and pepper and mix.
3. In 3 separate shallow dishes, place remaining eggs, flour, and breadcrumbs.
4. Form potato mixture into 20 balls. Roll potato balls in flour, egg, and breadcrumbs, coating evenly on all sides.
5. In a large pot over medium heat, heat oil. Fry the potato balls in batches for 2 to 4 minutes per side, or until golden brown. Drain on a paper towel-lined platter and serve hot!

4. Mexican Guacamole Dip

Mexican Guacamole Dip

Which millennial is not obsessed with avocados? And we all know the perfect dip which goes with nachos or chips for game nights is af-course the guacamole dip! So the next time you have guests over and Mexico is one of the teams, whop this one up!


• 2 ripe avocados
• ½ tsp. salt
• 1 tbsp. of squeezed lime
• ¼ cup of minced red onion
• 1-2 minced chilies
• 2 tbsp. chopped cilantro
• A dash of grounded Healthy Alternatives Black Pepper Powder Whole
• ½ chopped tomato


1.Cut and scoop the avocados in half. Then using a fork roughly mash, them.
2. Sprinkle with salt and lime (or lemon) juice. Add the chopped onion, cilantro, black pepper, and chilies.
3. Place plastic wrap on the surface of the guacamole and cover it, to prevent air reaching it. Refrigerate and serve chilled with some nachos!

5. English Fish and Chips

English Fish and Chips

How can we talk about football and not talk about the British? Apart from their kickass football skills, the brits have also given us their famous fish and chips which are easy to make and delightful to serve.


• 1 pound peeled potatoes
• 1-pound white fish fillets (boneless, skinless)
• 4 cups grapeseed oil
• 1 cup all-purpose flour
• ¼ tsp. baking powder
• 1 tsp. salt
• ½ tsp. grounded Healthy Alternatives Black Pepper Whole
• 1 cup cold club soda
• 2 ice cubes
• malt vinegar


1. Cut the potatoes lengthwise into slices and soak in a bowl of cold water for at least 30 minutes, then cut the fish into portions and set aside.
2. In a large bowl, whisk the dry batter ingredients (flour, baking soda, salt and pepper) together, then stir in the club soda quickly and put the ice cubes in.
3. Heat the oil in a pan to 320-300ºF.Drain the potatoes and dry well on a clean towel. Drop into the oil a cup at a time and fry about 2 minutes, until the bubbling has mostly subsided. Remove with tongs.
4. Heat the oil up to 365ºF now. Give the batter a stir and dip each piece of fish in to coat, then move into the hot oil. Cook only 3-4 pieces at a time to keep the oil temperature from dropping too much. Fry for another 2-3 minutes or until fish is floating and batter is golden brown. Drain on paper.
5. Make sure the oil is still around 365-375º and drop the potatoes back in for a minute, or until brown and crispy.
6. Sprinkle with salt and serve.

Want more quick recipes to whip up? Try Mug Recipes For Every Meal

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