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Super Bowl LII Game Day Food

Our Favorite Super Bowl Recipes

It’s time to start thinking about your super bowl eating strategy because let’s admit it – you’re only here for the food. Sure, two great teams are going up against each other for a shot at that ring. But we’re here for the tasty, tasty food. And maybe the commercials too.

Whether your keeping things simple, heading to a potluck party or hosting a huge gathering, we’ve got some great recipe ideas that are sure to keep your guests satisfied from kick off to MVP pick. Check out our personal chefs’ favorite game day food below!

BLT Bites – Chef Brandon O’Dell

1 pkg     cherry tomatoes
¼ lb       crisp cooked bacon (substitute turkey bacon for a low-fat recipe)
1 cup     parsley leaves
½ cup    mayonnaise (you can substitute fat free mayo to make this low fat)

This is a stuffed cherry tomato recipe that resembles the popular flavor of BLT sandwiches. Start by using a sharp paring knife to cut a flat base on the bottom of each cherry tomato. Don’t cut off too much, just enough to give the tomato a small, flat base. With the same knife inverted downward, cut out the stem area of the tomato creating a circular opening ¾ the diameter of the tomato and hollowing out at least half of the inside of the tomato without cutting to the bottom of the tomato. Place tomatoes to the side to drain while you prepare the filling.

Break the bacon into pieces by hand and place in a food processor. Add the parsley and the mayonnaise. Blend until all pieces are small enough to be piped through a 3/8 inch opening. If the ingredients seem too dry to pipe, add mayonnaise until the filling is the correct mixture. Depending on the thickness of your bacon, you could also have to use less mayo than the recipe calls for. If you’re unsure, add half the mayo and blend, then continue to add more until the mixture reaches a consistency that can be piped, but not so loose that it is runny.

Put the filling mixture into a pastry bag, or create a makeshift pastry bag by putting the mixture into a one gallon plastic storage bag, cutting just enough of the tip to make an opening a little less than half an inch. Pipe the mixture into the openings of the tomatoes and chill until it’s time to serve. These tomatoes add beauty to any food table, and are incredibly flavorful while still being very simple.


“Banh Mi” Sliders – Chef Mark Maybon
Banh Mi Sliders

1 lb ground chicken thigh
1 lb ground pork
3 cloves garlic, minced
2 tbsp ginger, minced
1 shallot, minced
1 tbsp lemongrass, finely minced (only tender core)
2 eggs
2 tbsp oyster sauce
1 cup breadcrumbs


  1. Saute first 4 ingredients until translucent and fragrant. Cool slightly.
  2. Gently mix sauteed veg and the rest of ingredients in a large bowl until just combined and homogenous.
  3. Line a rimmed baking sheet with aluminum foil or parchment paper. Spray with cooking spray or oil. With wet hands, roll meatball mix into 1.5 oz balls and slightly flatten before putting on prepared sheet pan.
  4. Roast at 375 F until cooked through, approximately 12-15 minutes.

Cilantro Lime Carrot Slaw
3 cups shredded carrots
1 bunch minced cilantro
1 lime, juiced

  1. Toss to combine.

Oyster Sauce Aioli
1 cup mayonnaise
1/2 cup oyster sauce

  1. Stir together in a bowl.

To assemble, split slider buns and spread aioli on top and bottom. Placed carrot slaw on bottom and top with meatball. (Optionally add super thin sliced fresh jalapeno rounds.) Place top buns on and skewer sliders to hold together for presentation. (If using jalapenos on all or half of sliders, place a slice on top to warn guests of spiciness)


Shredded Chicken Taquitos – Nate Lane

1.25lbs chicken breast, cooked & shreddedShredded Chicken Taquitos
4 ounces frozen chopped spinach
6 ounces cream cheese, softened
one packet Williams taco seasoning
20 corn tortillas
oil for frying


Mix chicken, spinach, cream cheese, and taco seasoning. Heat tortillas in microwave till warm and flexible. Divide chicken mixture among tortillas and wrapped tightly. Use toothpick to hold in place and pan fry over medium heat till each side is slightly browned. Best served with guacamole!

Teriyaki Wings – Chef Karie Baima

2 lb wing drummettesteriyaki wings
1 tbsp minced garlic
1tbsp minced ginger
1/3 c low sodium soy sauce
1/3 c brown sugar
2 tbsp aji mirin
3 green onions sliced
1 tbsp sesame seeds
Salt to taste


Heat oven to 350 °. Toss the wings with salt to taste and spread on a sheet pan. If the wings are touching, then use 2 sheet pans. This way they get crispy. Bake for 25 minutes, flip them and rotate the sheet pans and bake another 15 minutes, or until very tender. Meanwhile, in a small saucepan, simmer the soy sauce, garlic, ginger, brown sugar and mirin for 10 minutes. Toss the sauce with the wings after their 2nd part of cooking. Return to the oven for another 10 minutes. Garnish with green onions and sesame seeds.


Buffalo chicken dip – Chef Travis Shaw

3-5 stalks celeryBuffalo Chicken Dip
1 onion
2-3 chicken breasts
2 cups buffalo sauce
1 package cream cheese
Blue cheese to taste
Salt and pepper to taste


1) Sear chicken, remove, bake in 350F oven till cooked through
2) dice vegetables and add sauce or pan to deglaze
3) add buffalo sauce, cook till simmering, remove from heat, S&P to taste
4) beak apart cream cheese into pan and mix with till melted
5) pull chicken and add to pan
6) sprinkle blue cheese to taste
7) bake to melt cheese
8) enjoy with chips or veggies, great as lettuce wraps


Vegan cheese dip – Chef Emilie Newcomb

1 large carrot, peeled Vegan Cheese Dip
2 medium sized Yukon gold, peeled
3 cups veggie broth
1/2 onion
4 cloves garlic
3/4 cup cashews
1/4 cup nutritional yeast
Paprika, cayenne, curry powder, black pepper, salt (to taste)


– Cut potato and carrot into 1-inch cubes
– In a pot, cook potato and carrot with veggie stock until soft
– While that’s cooking, chop the onion and garlic and sauté on medium/low until translucent
– Pour everything into blender
– Add cashews, nutritional yeast, and spices
– If it is too thick, add more stock. If it is too thin, add more cashews and nutritional yeast
-blend on high for one minute
– Add all spices
– Taste, then adjust to your liking
– Enjoy!


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Scratch Made


Fettuccine, Pesto, Roasted Chanterelle and Shiitake

Friend That Cooks personal chefs in Wichita and Kansas City offer weekly meal prep for families with busy schedules, food allergies or special diets. Learn more at

Check us out in Chicago at
And St. Louis at

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Fall themed dinner party menu

Here are the dishes I did for a fall themed dinner last night:

3rd course – Chocolate crepes Napoleon with homemade crepes, chocolate custard, fresh blackberries, mascarpone cheese and raspberry sauce.

3rd course - Chocolate crepes Napoleon

2nd course – Sage crusted turkey tenderloin with cranberry chutney, Cotija butternut squash puree and Shitake mushroom and rye bread dressing.

2nd course - Sage crusted turkey

1st course – Seared scallops on roasted red pepper polenta cakes with arugula salad, fresh peach vinaigrette, goat cheese and pumpkin seeds.

1st course - Seared scallops with arugula salad

Friend That Cooks Home Chef Service is now accepting reservations for your home holiday parties in Kansas City and Wichita. Our personal chefs are a better value than a traditional caterer or personal chef. Visit for more details.

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Fun salad buffet for Your Wellness Center ¦ Friend That Cooks blog

I had fun today preparing salads for Your Wellness Center in Shawnee. Take a look at the pics below to see what I made. Everything was gluten free other than the pasta salad, and everything including the pasta salad was soy free, dairy/lactose free, and vegan except for the diced roasted chicken breast which was served separate from the salads.

Spinach salad and strawberry vinaigrette pic
Spinach salad with sliced mushrooms, shaved red onion, walnuts, dried cherries and strawberry vinaigrette
Hatch chile salad pic
Baby spring mix greens with fresh, seasonal Hatch chiles, grape tomatoes, roasted pumpkin seeds and fresh lime and cilantro vinaigrette
Tomato orzo salad pic
Orzo pasta tossed with fresh Roma tomatoes, sundried tomatoes, sweet red onion, yellow bell pepper, garlic, white balsamic vinegar and olive oil
Eggplant asparagus salad pic
Blanched asparagus with red bell pepper, eggplant, yellow onion and garlic, marinated in a balsamic vinaigrette

Friend That Cooks Home Chef Service provides weekly meal prep for families with busy schedules, food allergies and dietary restrictions in Kansas City and Wichita.

Salad buffet Your Wellness Center pic
Entire table included some roasted and diced chicken breast
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Yellow tomato marguerite pizza ¦ Friend That Cooks blog

Yellow tomato marguerite pizza ¦ Friend That Cooks blog

Cold fermented pizza crust with scratch made tomato sauce, fresh mozzarella, sweet gold tomatoes, fresh basil, and baby portabello mushrooms. I’m searching for a new pizza stone tomorrow. This pizza was so delicious it cracked my stone! Cooking lesson parties in your Kansas City or Wichita home from personal chefs at cooking service.

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London seared flat iron steak pic

London seared flat iron steak pic

The 3rd course made for a Cooking Party in Lenexa tonight. Flat iron steak marinated in worcestershire, soy, balsamic vinegar, fresh thyme, salt and pepper, pan seared in olive oil and served with rice pilaf, spinach, onion and feta stuffed tomato and caramelized onion and balsamic reduction. Cooking Parties in Kansas City and Wichita from

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Tuna Poke in wonton cups pic

Tuna Poke in wonton cups pic

Tuna Poke in wonton cups made tonight as the first course of a cooking party I did for a fun group of ladies in Lenexa. I mixed cubes of tuna with red bell pepper, pineapple, green onion, grated ginger, minced garlic, soy and sesame oil. It’s nestled on top of butter leaf chiffonade inside a crispy wonton cup. Cooking parties from just $45 per hour in KC and $39 per hour in Wichita. Great way to spend a night at home with friends.

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Roasted pepper quinoa kale salad ¦ Carrots and Cocktails

Roasted pepper quinoa kale salad

Steamed al dente quinoa tossed with roasted red and yellow peppers, blanched kale, shredded carrots, aged Tasteful Olive balsamic vinegar and canola oil.