The Los Angeles Dodgers and Houston Astros face off in Game 1 of the World Series tonight. If you’re hosting a watch party then knock your friends out of the park with these World Series dishes.
First up are some L.A. inspired dishes starting with the Dodger Dog, which can be consumed at Dodger Stadium.
Dodger Dog
What you need:
- A pack of Farmer John’s Dodger Dogs (or any pack of your favorite hot dogs since we do live in Florida)
- Ketchup
- Mustard
- Your choice of jalepeños and salsa or horse raddish
Instructions:
1. Place hot dogs into boiling water.
2. Cover and boil for 1 minute.
3. Turn off heat and let stand 5–7 minutes, or until the internal temperature reaches 160°F or more.
Then simply top your dog how you want it and you’ve got yourself a genuine MLB hotdog.
Loaded Tater Tot Skewers
By: Made With Happy
What you need:
- Bag of Tater Tots
- 8 slices of cooked bacon, chopped
- 1 cup of cheese, grated
- 1 tablespoon ranch seasoning
- skewers
Instructions:
- Cook tater tots according to bag
- Once cooked, let cool for about 2-5 minutes or until you can put them on skewers
- Alli suggests putting 6 to 7 tots on a skewer
- Once on the skewers and on the pan, sprinkle ranch seasoning over each of tater tots followed by bacon and then cheese.
- Cook the tator tots for an additional 10 minutes or until the cheese is fully melted and golden.
- Remove from the oven and let cool.
- Can be served with a sour cream ranch dip.
- Add a tablespoon of ranch seasoning to 8 oz. of sour cream and mix.
We can’t forget about the Houston Astros. Many say one of the best meals to get when in Houston is a chciken fried steak meal so here is a recipe that is quick and easy to serve at your World Series party:
Chicken Fried Steak With Country Gravy
By: Kellie Hemmerly of Recipe Girl
Serves 4. Prep time: 25 minutes. Cook time: 15 minutes.
What you need:
- 3 tablespoons olive oil, divided
- 4 tablespoons (1/2 stick) butter, divided
- 1 cup + 4 tablespoons all-purpose flour, divided
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- kosher salt and ground black pepper
- 1 large Eggland’s Best egg
- 1/4 cup water
- 4 cube steaks (or round steaks pounded thin with a meat tenderizer)
- 1 1/2 cups low sodium chicken broth
- 1 cup milk
Instructions:
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large non-stick skillet over medium heat until ripples begin to form.
- While the oil heats, whisk 1 cup flour, onion powder, paprika, cayenne, salt and pepper together in a medium bowl. Set aside.
- In a separate bowl, whisk together the egg and water.
- Season the steaks with salt and pepper. Dredge one steak in the flour mixture, then the egg and then back in the flour mixture to coat.
- Add the steak to the skillet.
- Repeat with the remaining steaks adding more oil as needed. Work in batches if necessary as to not overcrowd the pan. (Overcrowding will cause the steaks to steam and the coating will not get crisp.)
- Cook the steaks for 3 to 4 minutes or until crisp and golden brown. Flip the steaks and continue cooking for an additional 4 minutes until golden.
- Transfer the steaks to a platter or baking sheet and cover with foil to keep warm.
- Add the remaining butter to the skillet and sprinkle with the remaining flour. Whisk together in the pan and cook until golden.
- Slowly whisk in the chicken stock and continue cooking until thickened.
- Stir in the milk until smooth and beginning to thicken. Season with salt and pepper to taste.
- Serve the steaks immediately with the gravy.
Pillsbury Crescent Pizza Sticks
By: Pillsbury
What you need:
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
-
24 pepperoni slices (from 6-oz package)
-
4 sticks low-moisture part-skim mozzarella string cheese (1 oz each), halved, or 1/2 cup shredded mozzarella cheese (2 oz)
-
1 cup marinara sauce
Instructions:
1. Heat oven to 375°F. Separate crescent dough into 8 triangles.
2. Place 3 pepperoni slices, slightly overlapping, on shortest side of each triangle. Place 1 mozzarella half onto pepperoni. Roll up, starting at shortest side of triangle, and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
3. Bake 10 to 14 minutes or until deep golden brown. Meanwhile, in microwavable bowl, heat marinara sauce covered on Medium-High (70%) 1 to 2 minutes or until warmed through. Serve immediately with pizza sticks.
Baked Salsa Chicken Taquitos
By: Kleinworth & Co.
Serves 20
What you need:
- 1 (8 oz) pkg. cream cheese- room temperature
- 4 cups cooked, shredded chicken
- 1 cup salsa
- 2 cups shredded Monterrey Jack cheese
- 1 small can diced green chilis
- 20 (6-inch) flour tortillas – room temperature or warmed slightly so they are pliable (they will break if they are cold)
- Salt, to taste
- Nonstick cooking spray
Instructions:
- Preheat oven to 425 degrees
- Cover a large baking sheet with foil & spray lightly with cooking spray
- Combine chicken, salsa, cream cheese, cheese & chilis in a medium bowl & mix well
- Spread 1-2 tbsp of mix into tortilla & roll up – place seam side down on baking sheet
- Repeat until all the filling is used or you run out of tortillas
- Once finished, spray the tops of the taquitos with nonstick cooking spray & sprinkle with salt.
- Place pan in oven & bake for 15-20 minutes, or until edges and tops are golden.
- Let cool slightly & serve with dip of choice.