- Simple Chili
- Bacon-Wrapped Shrimp
- Loaded Nachos
- Bacon Cheeseburger Slider Bake
- Honey Buffalo Meatball Sliders
- Loaded Potato Skins
- Pigs in a Blanket
- Spinach Artichoke Dip
- Pepperoni and Cheese Pizza Crescent Rolls
- Slow-Cooker Bourbon Smokies
- Chicken Wings (see our Winning Recipes!)
- Beer Pairing: Founder’s All Day IPA
- Wine Pairing: Xtrovert Zinfandel
- 2 pounds ground beef
- 2 cloves garlic, chopped
- One 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- Shredded Cheddar, for serving
- Chopped onions, for serving
- Corn Tortilla chips, for serving
- Lime wedges, for serving
- Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
- After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
- Beer Pairing: Dogfish Head Seaquench Ale
- Wine Pairing: Shannon Ridge Sauvignon Blanc
- 30 uncooked shrimp (31-40 per pound), peeled and deveined
- 6 tablespoons creamy Caesar salad dressing, divided
- 15 bacon strips, halved crosswise
- 2 jalapeno peppers, seeded and thinly sliced
- Preheat broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes.
- Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
- Remove shrimp from marinade; discard marinade. Top each shrimp with a jalapeno slice and wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan.
- Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning.
- Discard toothpicks before serving.
- Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
- Beer Pairing: Jack’s Abby Post Shift Pilsner
- Wine Pairing: MontMassot Picpoul de Pinet
- 2 tsp. olive oil
- 3/4 lb. fresh chorizo, casings removed
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can Black Beans, rinsed
- 8 oz. Tortilla chips
- 10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups)
- 1/2 small head iceberg lettuce, shredded
- 3/4 c. Fresh salsa
- 1 avocado, chopped
- fresh cilantro
- pickled jalapenos
- sour cream
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
- Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.
- Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.
Bacon Cheeseburger Slider Bake
- Beer Pairing: Night Shift Santilli IPA
- Wine Pairing: Bergevin Lane Syrah
- 2 packages (17 ounces each ) Hawaiian sweet rolls
- 4 cups shredded cheddar cheese, divided
- 2 pounds ground beef
- 1 cup chopped onion
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 24 bacon strips, cooked and crumbled
- 1 cup butter, cubed
- 1/4 cup packed brown sugar
- 4 teaspoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons sesame seeds
- Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13×9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes.
- In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes.
- Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes or until cheese is melted and a thermometer inserted in center reads 165°.
Honey Buffalo Meatball Sliders
- Beer Pairing: Sierra Nevada Pale Ale
- Wine Pairing: Ironside Pinot Noir
- 1/4 cup packed brown sugar
- 1/4 cup Louisiana-style hot sauce
- 1/4 cup honey
- 1/4 cup apricot preserves
- 2 tablespoons cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 1 package (24 ounces) frozen fully cooked Italian turkey meatballs, thawed
- Additional hot sauce, optional
- Bibb lettuce leaves
- 12 mini buns
- Crumbled blue cheese
- Ranch salad dressing, optional
- In a 3- or 4-qt. slow cooker, mix first six ingredients until smooth. Stir in meatballs until coated. Cook, covered, on low until meatballs are heated through, 2-3 hours.
- If desired, stir in additional hot sauce. Serve meatballs on lettuce-lined buns; top with cheese and, if desired, dressing.
Loaded Potato Skins
- Beer Pairing: Lord Hobo Meat & Potatoes Stout
- Wine Pairing: Olcaviana Verdejo
- 4 russet potatoes, scrubbed and dried thoroughly
- extra-virgin olive oil
- kosher salt
- 4 oz. bacon, cut into 1/4″ pieces
- 1 c. shredded Cheddar
- 1/2 c. sour cream
- 2 green onions, thinly sliced
- Preheat oven to 425º. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 10 to 15 minutes.
- Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.
- When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove middle, leaving a 1/4″ thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes per side.
- Reduce oven temperature to 375º. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, a spoonful of sour cream, and green onions. Serve immediately.
Pigs in a Blanket
- Beer Pairing: Notch Left of the Dial Session IPA
- Wine Pairing: Gearbox Pinot Noir
- 1 8-oz. tube crescent rolls
- 1 12-oz. package mini cocktail weiners
- 4 tbsp. melted butter
- Coarse salt, for sprinkling
- Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles.
- Place one cocktail weiner on thinner side of each triangle then gently roll to thicker side.
- Transfer to a large baking sheet, brush with melted butter, and a sprinkle with coarse salt.
- Bake until golden, 12 to 15 minutes.
Spinach Artichoke Dip
- Beer Pairing: Fiddlehead Second Fiddle DIPA
- Wine Pairing: Arrowflite Chardonnay
- 2 tablespoons olive oil
- large garlic clove, finely chopped
- 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
- Pinch crushed red pepper flakes (optional)
- Kosher salt and black pepper
- (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 8 ounces cream cheese, cut into 1-inch pieces
- 4 ounces fresh mozzarella, torn or shredded
- 4 ounces sour cream or full-fat Greek yogurt
- ¼ cup pecorino Romano or Parmesan cheese, finely grated
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Pepperoni and Cheese Pizza Crescent Rolls
- Beer Pairing: Bent Water Sluice Juice NEIPA
- Wine Pairing: Natale Verga Chianti
- 1 (8-oz) can Pillsbury™ refrigerated crescent rolls
- 24 slices (about 5 oz) pepperoni
- 2 oz shredded mozzarella cheese (1/2 cup)
- 1 cup tomato pasta or pizza sauce, heated
- Heat oven to 375°F separate dough into 8 triangles; pat out each triangle slightly.
- Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
- Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
- Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.
Slow-Cooker Bourbon Smokies
- Beer Pairing: Allagash Curieux Bourbon Barrel Aged Strong Ale
- Wine Pairing: Cap de Trons Red Blend
- 2 lb. cocktail wieners
- 1 c. brown sugar
- 1 c. ketchup
- 1/2 c. bourbon
- 1/3 c. finely chopped shallot (from 1 small one)
- cloves garlic, minced
- In a small slow cooker, combine cocktail wieners, brown sugar, ketchup, bourbon, shallot, and garlic. Stir to combine and cover.
- Cook on high until the bourbon smell has cooked off, 6 hours.
- Serve with toothpicks
- Beer Pairing: Young’s Double Chocolate Stout
- Wine Pairing: Natale Verga Moscato D’Asti
- 2 sleeves graham crackers, broke into thin squares
- 30 marshmallows
- semisweet chocolate chips
- Preheat oven to 350 degrees F. In an oven-proof skillet, layer graham crackers and half the marshmallows and 2 cups chocolate chips. Top with another layer of marshmallows and bake until marshmallows are soft and golden, about 10 minutes. (Broil 2 minutes if you want them more golden.)
- Meanwhile, melt remaining 1 cup chocolate chips on low heat. Drizzle with melted chocolate and serve immediately.
Chocolate Churro Dip
- Beer Pairing: Kentucky Bourbon Barrel Coffee Stout
- Wine Pairing: Louis Perdrier Brut
- 1 can refrigerated biscuit dough
- unsalted butter, melted
- 1 1/2 c. cinnamon-sugar
- 2 c. Nutella (chocolate-hazelnut spread)
- Preheat oven to 350 degrees F. Grease an oven-safe 10” skillet with cooking spray.
- Cut each biscuit in half and roll halves into balls. Dunk each ball in melted butter then roll in cinnamon-sugar. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching!
- Dollop Nutella into the center of the biscuits. Bake until biscuits are golden and cooked through, about 25 minutes. Let rest for 10 minutes before serving. Serve warm.
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Please note not all beer suggestions may be found at every Kappy’s location, but our knowledgeable staff would be happy to recommend a similar replacement.
Beer Pairings – Sarah Dailey
Wine Pairings – Kevin Medeiros
Recipe Collections – Jessica Caracciolo