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With the big game right around the corner, I’m always trying to think of new recipes to serve just to keep my appetizer game on point. After all, who wants the same old things every year? This year with the help of Tyson® Crispy Chicken Strips® as my inspiration, I went to Meijer and grabbed some strips and ingredients to create 3 different dips.
I took BBQ sauce to a new level, added in some tropical flair and spiced up some honey mustard!
I am a very busy mom, student, wife, etc. and I crave things that save me time when it comes to entertaining. I found that with Tyson® Crispy Chicken Strips®. My chef personality loves that these strips are 100% natural and are made from chicken that has no added hormones or steroids. My children are able to make them on their own or I can throw them in my toaster oven for a quick snack. Right now you can get some Tyson® coupons for Meijer on these products:
- 1/10/16- 2/6/16 – Save $1.50 on any 2 Crispy Chicken Strips or Any’Tizers (excluding bone in-wings)
- 1/10/16- 2/6/16 – Save $1.00 / 1 Ball Park Flame Grilled Patties
You can earn points with every purchase of Tyson® Any’tizers and Tyson® Crispy Chicken Strips® at PlayOff Play-Offs Visit www.tysonplayoffs.com to enter.
without further ado, here are the recipes for the dips that will bring a flavorful twist to the same old boring sauces!
Spicy Honey Mustard Sauce
- ¼ cup mayonnaise (NOT salad dressing!)
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 2 tablespoons BBQ sauce (Sweet Baby Rays)
- 3 drops of Sriracha sauce, more if you like it hot
Instructions: Whisk ingredients together and serve
Hot and Spicy Sriracha Sauce
Serving Size: 2 tablespoons
- 3/4 pound fresh Fresno chilies, stemmed and coarsely chopped (do not remove seeds)
- 4 cloves garlic or 2 tsp garlic paste
- 1 small can tomato sauce
- 1/2 cup water
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon smoked paprika
- 1/4 cup molasses
- 1/4 cup white vinegar
- 1 teaspoon sea salt
Instructions: This sauce takes more effort but its worth it!
- Stem and coarsely chop the peppers. If you don’t like heat then take the seeds out. I left some in but removed a lot of them.
- Add all ingredients to a medium saucepan and bring to a boil. Reduce heat to simmer for ten minutes.
- Let sauce come to room temp, then use an immersion blender to mix the ingredients (or food processor or blender)
- Strain the sauce through a chinois or sieve to get rid of the seeds and larger chunks. Serve.
Creamy Honey Mango Sauce (recipe adapted from The Cozy Apron)
½ cup mayonnaise
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
2 tablespoon honey
1 teaspoon fresh lemon juice
• Pinch red curry powder
Add all ingredients to a food processor and blend until well mixed. Serve immediately or store, covered, in fridge for a couple days.