My Game Day Menu

I can't guarantee the game will go your way, but I can guarantee the food will. Creamy dip, fresh salad, French Dip sandwiches, and the BEST cake. Make it all, make one or two - all are winners.

Caramelized Onion + Bacon Dip

This dip is salty, creamy, savory perfection. It’s a Giada recipe, and is my favorite dip to bring to any party. Make a double batch... and get ready to share the recipe.

Ingredients

• A good spray of extra virgin olive oil

• 4–6 pieces bacon (I love the pre-cooked Costco bacon)

• 1 large yellow onion, finely diced

• 1 cup whole milk Greek yogurt

• ½ tsp kosher salt

• 2 tbsp chives, finely diced

For dipping:

Sugar snap peas, rainbow carrots, cucumber spears, red bell pepper, whatever veggies. you like. And chips - my favorite: Boulder Canyon avocado oil sea salt potato chips.

Instructions

1. Heat a stainless steel pan over medium-low. Lightly spray with olive oil and cook bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.

2. Add diced onion to the pan with the bacon fat and cook over medium low for about 15 minutes, stirring occasionally, until deeply caramelized.

3. In a bowl, combine yogurt, cooled onions, bacon, salt, and chives.

4. Cover and refrigerate at least 1 hour (it gets even better as it sits).
   Serve with veggies + chips and watch it disappear 🏈🔥

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My Favorite Kale & Quinoa Salad ✨

My take on the kale & quinoa salad from one of my favorite local spots, Nick’s. It’s healthy, satisfying, and sooo delicious — the perfect mix of crunch, sweetness, and savory. I love it as is, or topped with roasted salmon or chicken.

Ingredients

For the Salad:
8–9 cups kale, roughly chopped (I used Tuscan Kale)
1 ½ cups cooked quinoa, cooled (½ cup dry quinoa yields 1 ½ cups cooked)
1 red bell pepper, diced
1 cup red seedless grapes, halved
½ cup salted, roasted cashews, roughly chopped
½ cup salted, roasted almonds, roughly chopped
1 cup grated parmesan cheese

For the Dressing:
⅓ cup champagne vinegar or white wine vinegar

zest of ½ lemon

Juice of 1 lemon
1 ½ teaspoons Dijon mustard
1 ½ teaspoons maple syrup or honey
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
⅓ cup avocado oil

Instructions

1. For the Salad- Cook 1/2 cup of quinoa according to package instructions. Allow it to cool completely before adding to the salad.

2. Add the chopped kale, cooked quinoa, diced red bell pepper, halved grapes, cashews, almonds, and grated parmesan to the bowl of kale.

3. For the dressing - In a small bowl, whisk together the vinegar, lemon juice, lemon zest, dijon mustard, maple syrup or honey, sea salt, and black pepper. Gradually whisk in the avocado oil until the dressing is combined.

4. Pour most of the dressing over the salad and toss until all ingredients are evenly coated. (I hate an over dressed salad, so I reserve some of the dressing because you can always add more, but once it’s overdressed, it’s over).

5. Serve immediately and enjoy. Because kale is so hearty, this salad keeps well in the fridge - enjoy it for a few days!

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French Dip Brisket Sandwiches

Simple, un-fussy perfection. Tender, juicy brisket, sweet caramelized onions, and creamy, spicy horseradish sauce. The perfect game-day, party, or cozy weeknight sandwic

Makes ~12 sandwiches

Brisket

• 5–6 lb brisket (or two smaller ones)

• 2 packets Lipton onion soup mix

• 2–3 cups beef or chicken stock

Note: I recommend using a flat cut brisket. It’s leaner, more evenly sized, and much easier to work with than a fill packer brisket. Most grocery stores (including Costco) carry it, and it slices beautifully for sandwiches.

Caramelized Onions

• Olive oil + 1–2 Tbsp butter

• 3 sweet onions, thinly sliced

• Salt & pepper to taste

Horseradish Cream

• 1 cup sour cream

• ½ cup prepared horseradish (or more for extra heat!)

• Salt & pepper

For Serving

• 12 French rolls, toasted

• 1 pkg prepared au jus

Instructions

1. Braise the Brisket:

   Preheat oven to 325°F. Sear brisket fat-side down in a heavy oven-safe pot until deeply browned; flip and repeat. Turn the brisket fat-side up before roasting — this allows the fat to slowly render and baste the meat as it cooks, keeping it extra tender and flavorful. Sprinkle onion soup mix over the top and pour in enough stock to come about ⅔ up the sides. Cover tightly and bake 4–5 hours until fork-tender. Rest 20 minutes, trim excess fat, slice against the grain, and return slices to the pot to keep warm on low heat.

2. Caramelize the Onions:

   Cook onions low and slow in olive oil + butter until golden, soft, and jammy. Add a splash of stock to de-glaze if needed.

3. Horseradish Cream:

   Mix together sour cream, horseradish, salt, and pepper. Adjust heat to taste - if you want it spicier, add more horseradish.

4. Toast the Rolls:

   Spray or brush with olive oil. Toast at 400°F for 5–7 minutes until crisp.

5. Assemble:

   Spread horseradish cream on the bottom bun, add warm brisket, top with caramelized onions, and serve with hot au jus for dipping. Enjoy!

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Chocolate Cake w/ Peanut Butter Frosting

The cake my family asks for at every celebration — Hershey’s classic Perfectly Chocolate Cake topped with the dreamiest peanut butter frosting: creamy, fluffy, smooth, and perfectly salty-sweet.

The recipe includes directions for both a half sheet pan (13x18, serves ~30) and a 9x13 pan (serves ~15) — perfect whether you’re baking for a crowd or just want a little extra for tomorrow.

For the Chocolate cake

for a 13x18 Half Sheet Pan (serves ~30)

• 3 cups sugar

• 2½ cups flour

• 1⅛ cups (1 cup + 2 tbsp) dark cocoa powder

• 2¼ tsp baking powder

• 2¼ tsp baking soda

• 1½ tsp salt

• 3 eggs

• 1½ cups milk

• ¾ cup vegetable or avocado oil

• 3 tsp vanilla extract

• 1½ cups boiling water

For a 9x13 Pan (serves 12-15)

• 2 cups sugar

• 1¾ cups flour

• ¾ cup dark cocoa powder

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup milk

• ½ cup vegetable or avocado oil

• 2 tsp vanilla extract

• 1 cup boiling water

For the Peanut Butter Frosting

for a 13x18 Half Sheet Pan-

• 2 cups creamy peanut butter (not natural for this!)

• 10 tbsp butter, room temp

• 2 tsp vanilla extract

• ½ tsp kosher or sea salt

• 6 cups powdered sugar

• 2 cups heavy cream

• ~2 cups mini chocolate chips

for a 9x13 Pan -

• 1 cup creamy peanut butter (not natural)

• 5 tbsp butter, room temp

• 1 tsp vanilla extract

• ¼ tsp kosher or sea salt

• 3 cups powdered sugar

• 1 cup heavy cream

• ~1 cup mini chocolate chips

Directions

1. Preheat oven to 350°F. Grease and flour your chosen pan.

2. Whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

4. Stir in boiling water (batter will be thin). Pour into prepared pan.

5. Bake: 22–25 min for half sheet pan or 35–40 min for 9x13, until a toothpick inserted in the center of the cake comes out just clean. Cool completely.

6. For the frosting: using the whisk attachment on a stand mixer (or a hand mixer), beat peanut butter and butter until smooth. Add vanilla and salt, then mix in powdered sugar.

7. Add heavy cream and beat on high until light, fluffy, and silky.

8. Frost cooled cake and top with mini chocolate chips. Watch it disappear ✨

xoxo,

Chelsea