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4 Slam Dunk March Madness Recipes

4 Slam Dunk March Madness Recipes
Calling all college basketball maniacs! Now that your brackets are complete and March Madness has officially tipped off, it’s time to step up your snack game. Watching game after game in an overcrowded sports bar is overrated, so why not throw a viewing party of your own? 
Gather your fellow fans and get cooking! Not only will these 4 slam-dunk recipes curb your sports bar cravings, but they will also keep you energized to cheer on your favorite teams throughout the play offs. Complete with spicy wings, scrumptious sliders and cheesy apps, this game day menu will have your guests hoping for overtime. 
For wings:  
2 1/4 lbs. chicken wings, split
1 cup Spicy Habanero Wing Sauce, divided
1 tablespoon butter
1 cup Applewood smoking shavings 
For Sauce:
1 lb. tomatillos, husk removed and rinsed
1 jalapeno, de-seed and ribs removed
1/2 medium sweet onion, cut into half-moons
2 cloves garlic
2 ripe avocados
1 tablespoon lime juice
3/4 cup sour cream
3/4 teaspoon kosher salt
1 1/2 tablespoon cilantro, chopped
  1. Toss wings with 1/2 cup of the Spicy Habanero Sauce and let marinate for a least 30 minutes but 2 hours is recommended.  
  2. To make the sauce, preheat broiler.  Toss the tomatillos, jalapeno, onion, and garlic in olive oil.  Transfer to a baking sheet with rimmed sides.  Place close to the broiler element and roast until browned, turning over to brown other side as well.
  3. Transfer the vegetables to the cup of a blender and process until smooth.  Add lime juice and process again. Transfer all of the puree to a mixing bowl and fold in sour cream.  Season with salt and chopped cilantro.  Chill until ready to serve.  
  4. Preheat oven to 400 degrees.
  5. To make a stove-top smoker, fill the bottom of a large stockpot with dry Applewood shavings, place a layer of foil over the shavings.  Insert a colander or collapsible steamer basket, small enough to fit inside the pot over the foil.  
  6. Place wings in a tight single layer in the colander or basket and cover with a lid.  Turn the heat to medium-high. Once it begins to smoke, reduce the heat slightly and smoke for 10-15 minutes until wings are golden brown, flipping halfway through the smoking process.  
  7. Transfer the smoked wings to a rimmed baking sheet fitted with a rack and bake in the oven until an internal temperature of 160 degrees is reached, approximately 15 minutes.
  8. Heat remaining 1/2 cup of Spicy Habanero Sauce until warm and stir in butter.  
  9. Toss smoked wings with sauce and serve with Avocado-Tomatillo Sauce.
1 cup cooked chicken Marinated in Moore's Original Marinade, grilled and shredded
8 oz cream cheese
1 packet ranch salad dressing mix
1 tbsp jalapeño peppers minced
2 tbsp Moore's Buffalo Wing Sauce
1 cup cheddar cheese (shredded) Substitute 1 cup chopped walnuts or pecans
  1. Combine all ingredients except cheddar cheese (or nuts). Mix well.
  2. Form into a ball and roll in the cheddar cheese (or nuts) to coat.
  3. Wrap in plastic wrap and chill at least one hour before serving. Serve with crackers or chips.
**Note: For a little Moore Flavor marinate the chicken in Moore's Original Marinade and use 3 tablespoons of Moore's Buffalo Wing Sauce
10″ cast Iron skillet 
2 packages of cream cheese
16 oz cheddar cheese
1-pound boneless skinless chicken
1 bottle of Moore’s Creamy Ranch Buffalo Wing Sauce
  1. Preheat oven to 350.
  2. In a small saucepan cover chicken with water and boil on high for 10 minutes.
  3. Remove and separate chicken with a fork making shredded chicken.
  4. In your mixer or blender place softened cream cheese, chicken, cheddar cheese and 1 cup of Moore’s Creamy Ranch Buffalo Wing Sauce.
  5. Spread mixture into the bottom of your cast iron skillet.
  6. Cover the top of the mix with more cheddar cheese and more wing sauce.  
  7. Bake for 25-30 minutes or until cheese is bubbly.  
  8. Serve with chips or bread.
1 lb. ground beef
4 tbsp. Moore’s Original Marinade
¼ packet of French Onion Soup Mix
Slider buns or rolls
Desired toppings
  1. Flatten out 1 lb. beef in oiled 9x13 pan until bottom of the pan is covered.
  2. Splash meat with Moore’s Original Marinade and sprinkle ¼ packet of French Onion Soup Mix.
  3. Bake at 375 degrees until cooked through, approx. 20 minutes.
  4. Cut out burgers to fit the size of your slider bun. (approx. 12 mini burgers)
  5. Serve on bun with desired toppings.