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Flavor HD’s Dane Neal and Hannah Stanley wrap up the Game Day Recipe Series with Dane’s Bean Dip. Here’s the recipe:

Dane’s Bean and Cheese Dip

1 – 16oz Bag of Shredded Cheese of your choice

1 – 8 oz of Cream Cheese

1 can of Refried Beans

Tortilla Chips

Spread the Cream Cheese into an even layer of a microwavable safe casserole dish.  Spread the Refried Beans on top of the Cream Cheese layer. Empty the ENTIRE bag of cheese on top. Microwave on high for 5 minutes or until the cheese is completely melted. Serve immediately with the Tortilla Chip of your choosing.

Dave Kaplan shows Hannah and Dane how to make some healthy Buffalo Chicken Tenders along with some amazing Avocado Blue Cheese Dip. It’s another one of Flavor HD’s Game Day Recipes! Check out the recipe below!

Kap’s Grilled Buffalo Chicken Strips with Avocado Blue Cheese Dip
Ingredients:
For the Chicken:
2-3 lbs. chicken breast strips, no skin or bones
2 tablespoons olive oil
pepper as needed (salt optional)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 cup melted butter
1/2 cup hot sauce, like Franks
For the Dip:
1 1/2 cups sour cream
1 avocado, halved, pitted and peeled
3/4 cup crumbled Blue cheese (divided)
1 clove garlic
1 tablespoon lime juice
½ c. chopped scallions

Directions:
Heat grill between 350° – 400°. Rinse chicken and pat dry with paper towel.  Combine salt, pepper, paprika and garlic powder in flat bottom bowl.  Lightly coat chicken strips with olive oil and coat with seasoning mix.  Place on hot grill. Grill for 8-10 minutes per side, or until chicken is a golden brown.
While chicken is cooking, in a large skillet melt butter and stir in hot sauce.  Remove from heat and set aside.
Combine sour cream, avocado, ½ c. Blue Cheese, garlic and lime juice in food processor or blender. Pulse on high until well combined. Add ¼ cup blue cheese and scallions.  Place in serving bowl.
Toss grilled chicken strips in prepared hot sauce and serve with Avocado blue cheese dip and celery sticks.

Hannah Stanley and Dane Neal from Flavor HD welcome WGN Radio’s Jordan Bernfield and his nachos as part of the Flavor HD Game Day Recipe Series. Check out the recipe for the nachos and both of Jordan’s salsas:

Jordan’s “College” Chicken Nachos

Ingredients:
Two chicken breasts (or more, depending upon the number eating) (boneless and skinless preferred)
A bag of tortilla chips
Queso Fresco
Mozzarella or any kind of quesadilla or melting cheese
2 Tomatoes
1 medium/large red onion
2 jalapenos
Cilantro
Barbecue Sauce
Hot Sauce
Preferred or homemade salsa (optional)
Panko Bread crumbs

Cube the chicken breast, and season to taste.  Spray non-stick spray into a sauté pan, and after placing the cubed chicken into the sauté pan, pour barbecue sauce, hot sauce and panko breadcrumbs into the pan.  Saute until the chicken is cooked through.

Assemble chips on a plate, distribute the cooked chicken on top of the chips.  Pour salsa over the top, sprinkle melting cheese on top, and queso fresco.  Heat in a microwave for 45-60 seconds or until cheese is melted.

Garnish the top with pico de gallo salsa, (or a salsa of your choice), jalapeno slices, and cilantro.

Jordan’s Salsa Verde

6-8 medium sized tomatillos
1 medium to large white or red onion (whatever you prefer)
1 poblano pepper
1 jalapeño pepper
1 Serrano pepper
The juice of 1 lime
1/4 cup (or more) cilantro
1 teaspoon chopped garlic
salt, pepper, and a pinch of chile powder

Remove the husks, and rinse the tomatillos briefly under water.  Quarter them, and place them into a food processor.  Chop the onion, and the peppers and place them in the food processor.  Remove the ribs and seeds of the peppers if you don’t want the salsa to be too spicy.  Add the garlic, the juice of the lime, and chopped cilantro to the food processor, and blend until all ingredients are combined.  Season with salt, pepper and chile powder to taste.

Jordan’s Pico de Gallo Salsa

4 medium sized (or large) tomatoes on the vine
1/2 (or more) medium red onion
1 poblano pepper
1 jalapeño pepper
1 small Serrano pepper
1/4 cup (or more) cilantro
Salt, pepper, and a pinch of chile powder

Dice the tomatoes and onion, and place them in a medium sized bowl.  Dice the poblano, jalapeño and Serrano (remove the ribs and seeds if you don’t want it too spicy) and place them into the bowl.  Add chopped cilantro, salt, pepper and chile powder to taste.  Combine the ingredients.

Flavor HD’s Hannah Stanley and Dane Neal get you ready for the Big Game with another Game Day Recipe Episode. Hannah shows Dane how to make easy Italian Beef. Here’s the recipe:

Hannah’s Easy Italian Beef

1 Chuck Roast (approx. 4-5 lbs)
1 jar of Pepperocinis (approx. 16 oz)
1 jar of Giardinara  (approx. 16 oz)
French or Italian Bread

Place the Chuck Roast in the slow cooker, cover with the jars of Pepperocinis and Giardinara. Cover and cook on low until the beef pulls apart easily with a fork, about 8 hours.  Place on the bread of your choice and enjoy!

It’s time for the Big Game! Hannah Stanley and Dane Neal from Flavor HD welcome the personalities that make up the WGN Radio Sports Department.  In this first episode, Sports Director and voice of Northwestern Football and Basketball, Dave Eanet shows Hannah and Dane how to make his famous Chex Mix. Here’s the recipe straight from the Eanet Family Playbook:

Dave Eanet’s Chex Mix

2/3 Cup butter
½  Cup honey
1 ½ Cup brown sugar

Mix together and stir till boiling.  Let boil for 5 minutes without stirring.

In a large pyrex dish sprayed with Pam, mix:

12 oz Crispix
15 oz  bag of pretzel stix
Mixed nuts (approx. ½- 1 lb)

Pour boiling mixture over dry mix and stir.  Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Let cool and enjoy!

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