8 Dishes To Enjoy While Watching Thanksgiving Football

• 1 can Pillsbury refrigerated crescent rolls
• 6-8 ounces cream cheese, softened
• 4 jalapeños, seeded and diced finely
• 8 pieces of bacon, cooked and crumbled

Directions:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Pop open the can of crescent rolls and separate each roll along the perforated line.
• Place a knob of cream cheese on each roll and top with a teaspoon of diced jalapeño.
• Add a teaspoon of the pre cooked and crumbled bacon.
• Gather the edges of the dough and pinch them together. Roll the dough in your hand making sure all the filling is sealed inside in a tight ball. Place the completed balls, dough seam down and bake for 13-15 minutes or until golden brown.

• 1 pound boneless, skinless thin-sliced chicken breasts
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 24 2-inch won ton wrappers
• 1 tablespoon unsalted butter, melted
• 1/2 cup Frank's Red Hot
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced

Directions:

• Preheat oven to 350°F. Using a 24-cup mini muffin tin lightly oil or coat the pan with non stick cooking spray.
• In a large bowl, combine chicken, paprika, 2 tablespoons of olive oil, and chili powder. Heat remaining 1 tbsp olive oil in a medium skillet over medium high heat. Add chicken and cook until cooked through, 3-4 minutes per side. Let chicken rest 5 minutes then shred with a fork.
• Place a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening. Place into the oven and bake for 10 - 12 minutes, or until golden brown.
• In a medium bowl, combine the shredded chicken, Frank's Red Hot and butter. Season with salt and pepper to taste.
• Keeping the wontons in the baking cups, fill each cup with the chicken mixture.
• Place the wonton's into the oven and bake for an additional 5-10 minutes.
• Garnish with scallions and serve with a side of blue cheese or ranch dressing.

• 3 ripe avocados
• 1/4 red onion, finely chopped
• 1/2 tomato, finely chopped
• 1 jalapeno, seeded, finely chopped
• 2 pieces of bacon, cooked and crumbled
• 2 cloves of garlic
• 2 tablespoon of fresh cilantro
• 1 teaspoon of salt
• 1 lime

Directions:

• To start, peel the avocado and remove the core.
• Mash the avocado into a paste until it reaches your desired consistency.
• Add in the onion, tomato, jalapeno, bacon, cilantro and mix well.
• Add in the lime juice and salt to taste.

• two packages merguez sausage or spicy lamb sausage
• 10 ounces store-bought puff pastry, cut into 1-by-3-inch strips
• 1 egg, beaten
• 1/2 teaspoon caraway seeds
• 1/2 cup sour cream
• 1/4 cup chopped fresh mint
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Directions:

• Preheat a large skillet over medium-high heat. Add the olive oil to the pan. Next, add the sausages and sear on all sides, 6 to 8 minutes. Remove to a plate and let cool.
• Cut the sausage into 1 1/2 inch pieces and roll each piece into a strip of puff pastry.
• Line a baking sheet with parchment paper. Place the wrapped sausages, seam side down, onto the sheet.
• Brush the tops of the rolls with the beaten egg and sprinkle with the caraway seeds. Refrigerate for 30 minutes before baking.
• Preheat the oven to 400°F.
• Cook the sausages in the oven for 20 minutes, or until the pastry is puffed and golden brown.
• While the rolls are baking, you can go ahead and prepare the dipping sauce. In a small bowl, whisk together the sour cream, mint and salt.

• 2 pounds lean ground beef
• 8 ounces ground pork
• 2 cups Italian flavored breadcrumbs
• 1 cup milk
• 1/2 cup fresh parsley leaves, finely chopped
• 4 medium eggs, lightly beaten
• 2 cloves garlic, minced
• 1 medium onion, minced
• salt and pepper

Directions:

• Preheat the oven to 350°F.
• In a large bowl, mix together the pork, beef, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape the mixture into small balls and place on a lined shallow baking pan.
• Bake for 30 minutes.
• Stick a toothpick into the meatballs and serve immediately. You can serve with a side of marinara or sauce of your choice.

• 1/2 cup vegetable oil
• 1 cup of Panko Breadcrumbs
• 1/2 cup of grated Parmesan Cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/2 cup of all-purpose flour
• 2 large eggs, beaten

Directions:

• In a large skillet, heat vegetable oil over medium high heat.
• In a medium bowl, combine the Panko breadcrumbs and Parmesan.
• Dredge the zucchini rounds in flour, dip into eggs, then coat in the panko mixture.
• Working in rounds, add a few zucchini wounds to the skillet and cook until evenly golden and crispy, about 1 minute on each side.
• Transfer to a paper towel to drain the excess oil and serve immediately.

• 1 cup of BBQ sauce
• 3/4 cup pineapple juice
• 1 tablespoon Sriracha
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 slices bacon, cut into thirds
• 1/4 cup brown sugar, packed
• 2 tablespoons chopped fresh chives (optional)

Directions:

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In a small bowl, combine the BBQ sauce, pineapple juice and Sriracha.
• Take the chicken breasts cut into the 1-inch cubes and wrap each piece individually into a piece of bacon. Dredge each chicken in the brown sugar and roll on each side until fully covered.
• Use a toothpick, pre soaked in water, to secure the bacon around the chicken.
• Place the chicken, seam side down, onto the baking sheet and place in the over to bake for 15 minutes, brushing barbecue sauce mixture during the last 5-10 minutes of cooking.
• Garnish with chives if desired.

• 9 ounces raw pork chorizo, removed from casing
• 1/2 cup chopped white onions
• 3/4 cup white wine
• 1 lemon, juiced
• 1 pound shredded Monterrey Jack cheese
• 1 tablespoon cornstarch
• 1 11-ounce package tortilla chips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped chives

Directions:

• In a large saute pan, cook the chorizo over medium-high heat for about 6 minutes until crisp.
• In the same pan, cook the onions till translucent, for about 4 minutes. Transfer to a paper towel to drain excess fat.
• With a saucepan, add the wine and lemon juice and slowly bring to a boil then reduce the heat to medium low. Next, add the cornstarch and cheese and whisk until the cheese is fully melted.
• Arrange the tortilla chips on a serving platter and drizzle the melted cheese mixture. Then, top the chips with the chorizo-onion mixture.
• Garnish with cilantro and chives then serve immediately.