Only thing better than the game? Game-day appetizers! 3 family favorite recipes to try

Chef Todd Leonard shares game-day MVP’s for the snack table.

Chef Todd teaches classes at the UVU Culinary Arts Institute. Find more information on Instagram, @uvu.cai, or at uvu.edu/culinary. Get the “J’adore” cookbook here.

Chef Todd’s Tempura Batter

Recipe By: Chef Todd Leonard CEC
Serving Size: 24
Preparation Time: 15 minutes
Categories: Appetizer   

INGREDIENTS

• 3 large Shell eggs
• 12 ounces Club soda
• 2 cups AP Flour
• 1 tablespoon Fresh dill (optional but a must if doing pickles) — chopped
• 1 tablespoon Pit seasoning
• 1 tablespoon Fresh parsley — chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper

METHOD

1. Mix all ingredients together until well blended.
2. Dip green beans, pickles and other vegetables into flour then dip into this batter and then drop into fryer.
3. Fry until crisp!

Copyright: Chef Todd’s LLC
Yield: 1 quart

Stuffed Mushrooms

Recipe By: Chef Todd Leonard CEC
Serving Size: 24   
Categories: Appetizer

INGREDIENTS

• 24 each medium button mushrooms — peeled and stemmed
• 2 cups ground sausage (Spicy) — you can use scrap pieces of lamb or other proteins as available
• 1 1/2 cups cream cheese
• 2 tablespoons shallots — minced
• 2 tablespoons basil, thyme and  parsley — equal parts chopped
• 2 teaspoons  garlic — minced
• Salt and Pepper — to taste
• Cayenne pepper — to taste or if desired
• ¼ cup  Bread crumbs

METHOD

1. Brown the sausage or minced meat until well browned.
2. Add the shallots and garlic and sweat until translucent. Cool.
3. Add the Herbs and cream cheese to the sausage mixture and stir until well blended.
4. Season with salt and pepper to taste.
5. Add hot sauce or cayenne if you desire more heat.
6. Fold in the bread crumbs.
7. Cool mixture for 20 minutes .
8. Form mixture into small balls rolling in hand to fit inside the mushrooms.
9. Bake at 350 for about 5-7 minutes or until mushroom softens.

Copyright: Chef Todd’s LLC
Yield: 24 mushrooms

Chef Todd Leonard’s culinary journey started when he was just a young busboy and has since skyrocketed! He’s now a Tenured Culinary Professor at Utah Valley University. His mantra, “anyone can cook,” has inspired thousands of students, along with his strong work ethic. His energy and passion for cooking is hallmarked by his wit, humor, and serious love for bacon. His recipes are artistic, genuine, and always bring an exquisite flair to your dinner table.