Home-gate Charcuterie Board

One of the many things I love about Fall is football season. At our house, we are really big into NFL football and it goes back to our college days, where we met. I worked at Buffalo Wild Wings and loved the Pittsburgh Steelers (why? another story for another day) and Carlos loved the New York Giants. So every Sunday, while were dating, he would come see me at work and watch the games! He also had some best friends who had just really gotten into Fantasy Football, which I loved -- and now, most of us are still a part of!

2019 draft in Nashville, TN

So when September rolls around every year, that means FOOTBALL -- which also means, get-togethers full of fun, food and lots of laughs.

One of my absolute favorite pictures of us from our 2018 draft, about a month after Jax was born - I guess he didn't want to be wearing my Steelers jersey lol

Charcuterie boards are just a fun thing to do, right? They look fun, they taste great and they have a little bit for everyone so why not do one in prep for our first day of the regular NFL season!

You can watch my reel of how I all put it together on my Instagram page here!

All of the recipes were super simple, and some were just cooked from frozen (the french fries).

First up,

Game-Winning Buffalo Chicken Dip

Ingredients:

- 1 cup shredded chicken

- 1 cup shredded cheddar cheese

- 1 cup Franks hot sauce

- 1 Hidden Valley buttermilk ranch packet (yes, brand matters to me on this one)

- 1 bar cream cheese

- package of pepperoni and string cheese (if making into a football)

Steps:

1. Preheat the oven to 350

2. Boil your chicken to then shred, or shred a rotisserie

3. While chicken is cooking and oven is preheating, in a medium bowl, using a hand blender, mix the cream cheese and Franks hot sauce until well blended

4. Add in your shredded chicken, cheese and ranch packet. Mix with hand blender until blended.

5. Dump buffalo chicken mixture into dish or into football-shaped aluminum foil shape (see reel)

6. Bake at 350 for 25-30 min.

7. Top with pepperoni and use string cheese to make the "football strings"

Mini Hotdog Wraps

Ingredients:

- 1 pack of hotdogs

- 1 can Pillsbury crescent rolls

Steps

1. Preheat the oven to 400.

2. cut hotdogs into even thirds

3. lay out crescent rolls into 1 large rectangle dough. Cut into 1/4 strips. I used a pizza cutter.

4. Wrap the little hotdogs with crescent strips and bake on baking pan for 12-15 min. I like to flip halfway through so its not super cooked on one side ;)

Teriyaki Air Fryer Boneless Wings

Ingredients

- chicken tenders, cut into small 1" pieces

- 1/8 cup corn starch

- 1/2 tsp ginger powder

- 1/2 tsp garlic powder

- salt and pepper

- favorite teriyaki marinade

Steps

1. Preheat the air fryer to 400 for 10 min.

2. Pat chicken dry and cut into your small pieces.

3. In medium mixing bowl, add chicken salt and pepper, ginger powder and garlic powder. Mix around to cover.

4. Add corn starch to bowl and mix to LIGHTLY cover the chicken

5. Cook chicken pieces in the air fryer for 25-30 min, shaking around every 10 or so min to cook evenly. Check to make sure chicken is done before moving forward, time can vary depending on size of pieces

6. Add chicken to another bowl or tupperware with a lid. Pour teriyaki sauce over the chicken and shake to cover.