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THE FITZPATRICK TEAM'S
GAMEDAY RECIPES
DIPS
JESSICA'S BOURSIN DIP
2 5.2 oz Boursin Garlic and Herb Cheese
1/2-3/4 cup Fig Jam
1/2 cup Chopped Pistachios
1/4 cup Hot Honey
- Using the back of a spoon spread out cheese on the bottom of a plate or serving dish
- Top with fig jam and spread evenly
- Sprinkle with chopped pistachios and drizzle with hot honey
- Serve with crackers, crostini’s or crusty bread
JOE'S BUFFALO CHICKEN DIP
2 cups cooked shredded chicken (I prefer thighs to breasts)
8 oz Philadelphia cream cheese
1/2 cup Buffalo sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella
1/4 cup crumbled blue cheese
2 green onions, sliced, optional
- Heat oven to 375°F
- Mix the cream cheese, Buffalo sauce, and ranch until smooth
- Stir in the shredded (cooked) chicken, cheddar, and mozzarella
- Spread into a small baking dish or foil pan
- Top with a little extra cheese and crumbled potatoes chips for a crispy crust
- Bake for 20–25 minutes, until hot and bubbling
- Top with green onions and a little tabasco
- Eat with tortilla chips, (Tostitos Lime Chips are my favorite), Scoops, crackers, celery and carrots
- If you're traveling with this, bring it in a disposable foil pan and reheat it on the grill over low heat
LAUREN'S PICKLE DIP
24oz sour cream
8oz whipped cream cheese
Grillo's Pickle de Gallo 16oz container
1 bag shredded cheddar cheese
1 bag Bacon bits
1 Dano's Dill Seasoning mix packet
- Mix all the ingredients together in a large bowl
- Refrigerate for one hour
- Serve with your favorite chip or cracker
MEGHEDI'S 7 LAYER DIP
1 1/2 cup refried pinto beans
1 1/2 cup sour cream or plain Greek yogurt
1-2 cup guacamole (I always use 2)
1/2 cup chunky salsa
2 cup mixed, shredded cheddar and pepper jack cheese
1 cup pitted black olives
1 cup fresh chopped cilantro
1/2 cup chopped scallions
- In the bottom of a glass serving bowl or Pyrex dish, layer in the following order: refried beans, sour cream/yogurt, guacamole, salsa, half of the cheese, half the cilantro, half the scallions, and the olives
- Top with the remaining cheese
- Before serving top the dip with the remaining cilantro, scallions, lime juice, and sea salt
- Serve with tortilla chips
MAINS
DANNY'S PORTUGUESE CHOURICO & PEPPERS
3 lbs. chouriço
1 large yellow onion
1 large green pepper
1 can (or more) spaghetti sauce
- Boil chouriço in full pan of water for approx. 45 minutes
- Let cool and remove skin
- Cut in to bite size pieces (approx. 1” x 1”)
- In a large pot, sauté chouriço with onions and peppers in vegetable oil
- Cook about 15 minutes and add spaghetti sauce
- Cover and simmer for about 1 hour
- Serve with rolls
- Can also add more sauce and serve over spaghetti
DANNY'S SPAGHETTI PIE
6 oz cooked hot spaghetti (don’t run under cold water)
2 Tablespoons butter or margarine
1/3 cup grated parmesan cheese
2 well-beaten eggs
1 cup (8 oz) cottage cheese or ricotta
1 lb ground beef
Small jar of spaghetti sauce
1/2 cup chopped onion
1/4 cup chopped green pepper (optional)
1/2 cup (2 oz) shredded mozzarella cheese
- Stir butter into hot spaghetti, add parmesan cheese and eggs – mix well
- Form spaghetti into “crust” in a buttered 10” pie plate
- Spread cottage cheese over bottom of formed spaghetti crust
- In skillet, cook ground beef, onion and green pepper until vegetables are tender and meat is browned
- Drain off excess fat
- Stir in spaghetti sauce and heat through
- Pour meat mixture on top of cottage cheese layer in spaghetti crust
- Bake uncovered at 350 degrees for 20 minutes
- Sprinkle with mozzarella cheese on top and bake an additional 5 minutes or until melted
JAY'S SLOW COOKER PULLED PORK SLIDERS
3–4 lb boneless pork shoulder
1 1/2 tbsp brown sugar
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp salt
1 tsp black pepper
1 tsp chili powder
1/2 tsp smoked paprika
1 cup BBQ sauce
1/2 cup chicken broth
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 small onion, sliced
12–18 Hawaiian rolls
6–8 slices provolone or cheddar
Extra BBQ sauce
Pickles or pickled onions, optional
- In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and smoked paprika
- Rub the seasoning mixture all over the pork
- Place the sliced onion in the bottom of the slow cooker and set the pork on top
- Pour the chicken broth, apple cider vinegar, and Worcestershire sauce around the pork
- Add about half of the BBQ sauce over the top
- Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork is very tender and easily pulls apart with a fork
- Remove the pork from the slow cooker and shred with two forks. Discard any excess fat
- Return the shredded pork to the slow cooker and stir in the remaining BBQ sauce
- Let it cook for another 15–20 minutes to soak up the sauce
- Slice the Hawaiian rolls in half and layer the pulled pork and cheese on the bottom halves
- Add extra BBQ sauce and pickles or pickled onions, if desired
- Replace the tops of the rolls and serve warm
- For melted cheese and toasted sliders, place them in a 350°F oven for 5–10 minutes before serving
BRAD'S PEPPERONI BREAD
1 ball store bought pizza dough
1 package pepperoni
1/3 cup parmesan cheese
1/3 cup mozzarella cheese
1 big handful of fresh spinach
2 tsp olive oil
Flour to coat your rolling surface
- Preheat oven to 350°F
- Line a baking sheet with parchment paper and drizzle with olive oil
- Sprinkle flour on a flat surface to roll out the pizza dough until it is about a 12”x18” rectangle
- Spread out the pepperoni, both cheeses and the spinach evenly on the dough
- Starting on the bottom, begin to roll the dough up towards the top
- Tuck in any toppings that sneak out
- Place the rolled up dough on baking sheet and drizzle a little olive oil on top of the rolled dough
- Bake in the oven for about 20-25 minutes or until the outside of the dough is brown and crisp
- Let cool before slicing
SARAH'S BRUSCHETTA
3 cups ripe Roma or plum tomatoes, diced small
1/3 cup fresh basil leaves, chopped into thin ribbons
1 clove garlic, minced
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
- Combine the diced tomatoes, basil, and garlic in a medium bowl
- Add the olive oil, salt, and pepper (option to add balsamic vinegar)
- Toss gently and let the mixture rest for 15 to 30 minutes so the flavors blend
- Spoon the tomato mixture over your favorite crackers or bread
JEANNE'S HAM AND CHEESE SLIDERS
12 Hawaiian sweet rolls
3/4 lb thinly sliced ham
8 slices American cheese, or your favorite
1/2 cup butter, melted
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1–2 tbsp Everything But the Bagel Seasoning
- Preheat oven to 350°F
- Slice the rolls in half horizontally, keeping them connected
- Place the bottom half in a baking dish and layer with ham and cheese
- Place the tops of the rolls back on
- Mix the melted butter, Dijon mustard and Worcestershire sauce
- Brush or pour evenly over the sliders
- Generously sprinkle with Everything but the Bagel Seasoning
- Cover with foil and bake for 15 minutes
- Uncover and bake for another 5–10 minutes, until the tops are golden and the cheese is melted.
- Cut into individual sliders and serve warm
MEGHEDI'S LAMB KOFTE
2 lb ground lamb. You can also use ground beef, or a combination.
1/2 medium onion, grated or very finely minced (drain or squeeze out excess moisture)
1 large egg, beaten
1/2 cup breadcrumbs (substitute almond meal or gluten free breadcrumbs)
1 tsp sea salt
1 tsp fresh cracked black pepper
1 tsp ground cumin
1 tsp cinnamon
1 tsp coriander
1/2 tsp Aleppo pepper
4 Tbsp very finely minced fresh parsley
2 Tbsp very finely minced fresh mint
1 tsp baking soda
2 tsp lemon juice
2 Tbsp olive oil
- Put the meat in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, (I like to break it up into pieces as I add it)
- Add the drained onion, beaten egg, breadcrumbs, spices, and herbs
- Stir together the lemon juice and baking soda and add it as well
- Mix until everything is well incorporate
- Cover well and chill the meat mixture for at least an hour, or overnight
- Preheat the oven to 450F
- Line rimmed baking sheets with foil
- Use a medium cookie scoop to portion out the ground kofte mixture, about 2 tablespoons per kofte
- Use your palms to bring the meat together in a ball
- Form the ball into an oval shape and slide the meat onto skewers (I usually add 4 kofte per skewer and you should have 8 skewers in all)
- Arrange the skewers on foil lined baking sheets and brush the meat with olive oil
- Bake the kofte for about 10 minutes, then place under the broiler for a minute or so to slightly char
- The kofte should register 160F in the center. Note: your time may differ from mine, so cook the meatballs until done through and 160F
- Serve immediately over couscous with tabbouleh and minted yogurt sauce or tzatziki sauce
DESSERTS
BRAD'S STICKY TOFFEE PUDDING
AWARD WINNING FIFTH ELEMENT DESSERT
PUDDING INGREDIENTS
1 1/2 cups (3 sticks) unsalted butter
3/4 cups white sugar
3/4 cups white sugar
4 eggs
1 tsp vanilla
12 oz chopped dates
6 cups water
5 cups flour
1 tbsp + 2 tsp baking powder
1 tbsp + 1 tsp (+1 more tsp later in directions) baking soda
1 tsp salt
TOFFEE SAUCE INGREDIENTS
1 cup whole butter
1 cup brown sugar (light)
1 cup heavy cream
- Butter and flour a 9” x 13” baking pan
- Set oven to 350 °F
- In a mixer with the paddle attachment, mix the sugar and butter until light and fluffy
- While sugar and butter are mixing, in a LARGE pot, add dates and water and bring to a boil
- In a clean, dry container, add the flour, salt, all of the baking powder and 1 tbsp + 1 tsp baking soda
- Reserve the last 1 tsp baking soda
- Slowly add one egg at a time to sugar/butter mixture until completely incorporated
- Add vanilla
- When the dates and water come to a boil, turn it down to a simmer and add 1 tsp baking soda
- BE CAREFUL: This will make the liquid bubble up and spill over if you don’t pay attention to it
- Simmer it for about 5 minutes
- Transfer the sugar/butter mixture to the largest bowl you have and add 1/3 of the flour mixture
- Mix until barely incorporated
- Add 1/3 of date/water mixture to butter/flour mixture and mix until incorporated
- Continue this process until all the liquid and dry are finished
- Put in the oven and bake for 20 minutes. Rotate the pan and bake for about 15 more minutes
- Check with a toothpick until it comes out clean. (time varies depending on your oven)
- Let it cool completely or serve it warm. Top with toffee sauce and whipped cream
- Now make the sauce
- Add butter and sugar to a medium pot and bring to a boil while constantly stirring
- When sugar/butter are completely incorporated and sugar is melted, slowly add the heavy cream stirring constantly
- Remove from heat and serve
DANNY'S PUMPKIN CHOCOLATE CHIP BREAD
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
15 ounce can pumpkin puree, (not pie filling)
1 1/2 cup semisweet chocolate chips, plus optional 1/4 cup for top
- Preheat oven to 350 degrees F
- Coat a 13- x 9-inch baking dish with nonstick cooking spray
- In a large bowl beat the eggs with an electric hand or stand mixer
- Add the sugar and beat for a minute or two until well combined
- Pour in the oil, with the beaters running, and then add the vanilla, beating until well incorporated.
- In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt
- Beat the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree, until all of both have been added and the mixture is well combined
- Use a spoon to fold in the chocolate chips
- Transfer the batter to the prepared baking dish and use the back of a spoon to smooth out the top
- If desired, scatter 1/4 chocolate chips over the top of the cake
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean
- Remove from the oven and allow to cool for 20 to 30 minutes before slicing and serving
CAROLINE'S GOLDEN GRAHAM S'MORES
6 tablespoons butter
21 ounces mini marshmallows divided
8 1/4 cups Golden Grahams cereal divided
3/4 cup mini semisweet chocolate chps
- Grease a 9×13-inch baking dish and set aside
- In a large saucepan over low heat, melt butter most of the way
- Add 16 ounces marshmallows, and stir until completely melted
- Remove from heat
- Stir in 8 cups cereal until combined
8 ¼ cups Golden Grahams cereal
- Add remaining 5 ounces marshmallows and 1/2 cup chocolate chips, and stir to combine
- Press cereal into baking dish
- Sprinkle with remaining 1/4 cup cereal and 1/4 cup chocolate chips
- Let cool to room temperature before cutting and serving
MEGHEDI'S TIRAMISU
500g mascarpone
100-110g caster sugar
4 eggs (very fresh)
2 cups heavy cream, chilled
About 300ml espresso coffee or other very strong coffee
Ladyfingers (Savoiardi) 300g (one box of Savoiardi Bonomi is 200g so make sure to buy 2 boxes)
Few spoon of cocoa for dusting
3 tbsp coffee liqueur (optional)
- Start by brewing the coffee. If you want a really intense coffee flavor I would recommend using espresso
- Once you have brewed the coffee, stir through the marsala or coffee liqueur
- Set this in the fridge to cool completely
- Let the coffee chill down before dipping the ladyfingers (you don't want to ruin the mascarpone cream with hot espresso-dipped ladyfingers)
- Separate eggs' white and yolks in two different bowls
- Using an electric mixer whisk together egg yolks and sugar until well blended, after about 4-5 minutes the mixture will get pretty creamy and it will double in size
- Add Mascarpone and gently continue to whip until well combined
- Add the chilled heavy cream and continue to whip, until light, creamy, smooth and can hold a soft peak.
- In another bowl whip the egg whites with a pinch of salt until stiff peaks form (until they will look like whipped cream)
- Add the whipped egg whites into the mascarpone mix stirring gently from bottom to top
- After folding all the egg whites in, you will get to the final mascarpone cream mixture
- Spread few spoons of the mascarpone cream on the bottom of a baking dish
- Dip each half of the ladyfingers in the coffee for not more than 1 second (ladyfingers are very porous, therefore they soak up lots of liquid pretty quickly and they break easily if left inside the coffee for too long. So, dip the ladyfingers into the coffee quickly and place them onto the mascarpone layer.)
- Spread them all over the mascarpone cream until you get to an even layer.
- Spread half Mascarpone cream onto the ladyfingers' layer and continue until you finish all the ingredients. (the tiramisu top layer should always be the mascarpone cream layer)
- Dust Tiramisu's top layer with unsweetened cocoa powder and let it rest in the fridge for at least 5h the longer the better
- You can dust the Tiramisu with cocoa also right before serving it