Our Atlanta Falcons are in the Super Bowl! We are ready to Rise Up and to celebrate we asked our staff to share their favorite party recipes! Pick your favorite and let us know how your friends and family enjoyed these tasty treats!
Rotel Dip from Angel, McDonough location: "I like Rotel Dip with tortilla chips, it’s delicious, quick and easy to make. It’s a party favorite!"
1 standard size pack of ground turkey
1 pack of mild taco seasoning
1 can of medium Rotel (drained)
1 medium size box of Velveeta cheese
Brown the ground turkey, then mix in the taco seasoning (use 1 pack of seasoning per pack of meat). In a crock pot or large pot on the stove top, melt the velveeta cheese. Once the cheese is melted add the Rotel and meat. Mix well then enjoy. Feeds up to 6 people. Double the ingredients based on the number of people attending the party.
Falcons Fajitias from Greg; Johns Creek location.
4 chicken breasts
1 can of beer
2 Vidalia onions
2 red bell peppers
2 green bell peppers
1 McCormick fajita seasoning packet
1 package of tortillas
Take a fork and poke a lot of holes in the chicken in a big bowl.
Cover with one can of beer.
Add McCormick fajita seasoning packet.
Slice onions and bell peppers and add to bowl.
Cover bowl with plastic wrap and marinade in fridge over night.
Next day, remove green peppers. Cook in oven at 400 degrees until browned/black.
Pour off excess fluid from chicken mix. Grill or cook chicken until chicken is done.
Serve with flour tortillas and your choice of condiements.
The red peppers and green (turned into blackened) peppers for Falcon Fajitas.
Crock-pot Buffalo Chicken Dip from Haley, Morrow location: "Because it is super yummy and super EASY!!!!"
8 ounce of softened cream cheese
1/2 cup of ranch or blue cheese dressing
1/2 cup of buffalo-style hot sauce
1/2 cup of Monterey Jack Cheese
11 ounce of shredded chicken
Add all ingredients to your crock-pot and mix well
Cook on high for 90 minutes
Turn crock-pot to warm and serve with tortilla chips
Crack Dip from Tracy, Morrow location: "This dip will not last. It is so good and simple for game time! Double the recipe…trust me!"
16 oz sour cream
1 (2 oz) packet ranch dressing mix
3 oz bacon bits (in the packet not the plastic jar)
1 c. shredded cheddar cheese
Mix together. It's best if you refrigerate it for a day before eating!
Two wing recipes from Kyle, Austell location: "I couldn’t decide between two. I picked these because the chef is a Georgia native with a phenomenal restaurant in Atlanta called Gunshow. I have made both and each has been a crowd-favorite, depending upon dietary and ethnic preferences. I used pork belly raised by our own Ernest on his farm!"
Dill Pickle Dip from Dianne, Morrow location: "I love this dip because I love dill pickles and they are great with the pretzel crackers. Yummy!"
8 oz cream cheese (softened)
16 oz sour cream
Small jar dill pickle hamburger chips –use about ½ jar chopped finely (make sure you pat them dry on a paper towel before chopping them)
1/4 tsp garlic salt
Mix ingredients and serve!
Sausage Party Dip from Lori, St. Joseph's location: "My Sausage Party Dip has been making the rounds at Super Bowl parties for over 15 years! Note – for those who like spicier dip – you can use Hot sausage and Hot Rotel!"
2 - 1 pound rolls of mild sausage (I use Jimmy Dean or Tennessee Pride)
2 - 8 ounce packages of cream cheese
2 - 10 ounce cans of Rotel Original Diced Tomatoes and Green Chiles
2 cups shredded cheddar cheese
2 cups shredded Sargento 4 Cheese Mexican blend
Brown the sausage in a large pan. Drain.
Add the Rotel and mix well.
Cut up cream cheese into chunks, add to sausage/rotel mixture. Stir until the cream cheese is melted.
Add cheddar cheese and Mexican blend. Stir until all the cheese is melted.
Put into a crock pot. Serve with your favorite tortilla chips or fritos.
Football Sandwiches from Dr. Chachashvili, Lawrenceville location.
12 square soft, white dinner rolls – we prefer the dinner rolls found in the deli section of your supermarket, but dinner size potato rolls will also work
6 Tablespoons of yellow mustard
36 thin slices deli peppered pastrami brisket (8 ounces)
1 pound sauerkraut, drained and squeezed dry
12 thin slices deli Swiss cheese (8 ounces)
4 Tablespoons unsalted butter
2 Tablespoons finely chopped onion
1 Tablespoon poppy seeds
2 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
Adjust middle rack to middle position and heat oven to 350 degrees. Slice rolls horizontally. Spread 4 tablespoons mustard on the cut sides of the roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in a 13 x 9-inch baking dish. Fold pastrami slices in thirds; place 3 slices on each roll bottom. Divide sauerkraut among sandwiches. Fold Swiss cheese in thirds, then once in half, and place over sauerkraut. Season with pepper and cap with roll tops.
Combine butter, onion and poppy seeds in bowl. Microwave until butter is melted and onion is softened, about 1 minute. Whisk Worcestershire sauce, garlic powder and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of the butter mixture. Spoon any remaining onions and poppy seeds in bowl over sandwiches.
Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake 7-9 minutes until cheese is melted around edges and tops are slightly firm.
Let cool for 10 minutes. Serve and Enjoy!
Buffalo Chicken Dip from Dr. Marly Dows-Martinez, Austell location: "I always use the light version of the ingredients and always bring back an empty bowl!"
8 ounces of cream cheese (light is ok)
1 cup ranch dressing (light is fine as well)
1 cup hot sauce (I prefer Crystal)
1 pound of chicken breasts
Mix cream cheese with ranch dressing and hot sauce. Set aside.
Brown chicken breasts in a pan. Let rest for 5 minutes, and then shred.
Mix into cream cheese mixture and serve!
If you like your dip smoother, blend for 30-60 seconds.