Four Favorite Football Appetizers

Football season is here and these tasty appetizers from Kitchen Stories you can prepare in your Bosch appliances will have you ready to root for your favorite team every Sunday. There’s something to please all those in your crowd with the Baked Popcorn Cauliflower, Air-Fried Chicken, Cheesy Pizza Rolls and Sweet and Sour Pork Skewers. It’s time for kick off!

This article is in collaboration with Kitchen Stories.

Difficulty: Easy
Preparation: 15 min.
Baking: 35 min.

Ingredients
Servings: 2
1 cauliflower
¼ cup honey
2 tsp chili sauce
¾ cup flour
1 tbsp starch
¼ cup yogurt
½ cup water
1 tsp salt
½ tsp smoked paprika powder
1 clove garlic
2 cups panko breadcrumbs
¼ oz basil
vegetable oil (for greasing)
flaky sea salt (for garnish)

Utensils: saucepan, rubber spatula, glass jar, cutting board, knife, pot, colander, kitchen towel, baking sheet, oven, fine grater, parchment paper, pastry brush

¼ cup honey | 2 tsp chili sauce

saucepan | rubber spatula | glass jar

Add honey to a small saucepan over medium heat until honey is very runny. Stir in chili sauce and simmer briefly, making sure it never reaches a boil. Keep stirring until well combined. Pour into a jar and set aside.

1 cauliflower

cutting board | knife | pot | colander | kitchen towel | baking sheet

Divide cauliflower into small florets. Bring a large pot of water to a boil, salt generously, and add the florets. Let boil for approx. 3 — 4 min. Drain and transfer to a kitchen towel-lined baking sheet to dry.

¾ cup flour | 1 tbsp starch | ¼ cup yogurt | ½ cup water | 1 tsp salt | ½ tsp smoked paprika powder | 1 clove garlic | 2 cups panko breadcrumbs

oven | fine grater

Preheat the oven to 200°C/400°F. In a deep plate, mix together flour, starch, yogurt, water, salt and smoked paprika. Grate garlic over the plate with a fine grater and mix everything to combine. Add panko breadcrumbs to a separate deep plate. Dredge cauliflower florets in the yogurt mixture, then roll in panko.

¼ oz basil | vegetable oil (for greasing) | flaky sea salt (for garnish)

parchment paper | pastry brush

Grease and line a baking sheet with parchment paper. Then grease the parchment paper. Spread cauliflower on top and let bake for approx. 30 min. Brush some basil with a little oil, lay over the cauliflower, and bake for approx. 5 min. more. Garnish with more basil and sprinkle with flaky sea salt. Serve crispy popcorn cauliflower with hot honey. Enjoy!

Difficulty: Medium
Preparation: 85 min.
Baking: 15 min.
Resting: 70 min.

Ingredients
Servings: 4
2⅔ lbs whole chickens
4¼ cups water
⅓ cup salt
3¼ cups flour
1 tbsp starch
1 tbsp smoked paprika powder
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
2 cups buttermilk
2 eggs
salt
vegetable oil (for coating)
lemon (for serving)

2⅔ lbs whole chickens | 4¼ cups | water | ⅓ cup salt

knife | cutting board | poultry shears | liquid measuring cup | bowl (large) | plastic wrap

Break down whole chicken into breast meat, thighs, wings, and drumsticks or use your preferred, store-bought cuts—it’s up to you! Make an easy brine by mixing water and salt in a large measuring cup until salt is mostly dissolved. Place chicken pieces in a large bowl, cover with the brine and use a sheet of plastic wrap to cover the surface of the chicken itself, in order to help submerge everything. Leave for approx. 1 hr. to brine in the fridge.

3¼ cups flour | 1 tbsp starch | 1 tbsp smoked paprika powder | 1 tbsp garlic powder | 1 tbsp onion powder | 2 tsp salt | 2 cups buttermilk | 2 eggs | salt

paper towels | 2 bowls (large) | disposable gloves | whisk | 2 baking sheets

Drain chicken and pat dry with paper towels. Now set up the breading station: Add flour, starch, smoked paprika, ground garlic, ground onion powder, and salt to a large bowl. Add buttermilk and eggs to another large bowl and whisk well. Season with salt. Dredge all the chicken pieces first in the flour mixture, then place onto a large baking sheet.

Next, add approx. 3 tbsp of the buttermilk mixture to the flour, and use a fork or whisk to incorporate it until you have a mixture of fine flour and small chunks. Use one hand to dip chicken in the buttermilk, drip off excess, and use the other hand (this way you end up with less mess on you) to toss through the flour until coated and shaggy-looking—the chunky pieces will become the crispy crust. Return chicken to the baking sheet and let sit for approx. 10 min. for the coating to stick.

vegetable oil (for coating)

air fryer | pastry brush

For the air fryer chicken, heat up the air fryer to 200°C/400°F or to your air-fryer’s recommended heat setting for chicken (if it has one). Cook in batches, according to the size of your air fryer, for approx. 20 min. Halfway through the frying time, flip the chicken pieces and brush with more oil. Place cooked pieces onto a rack.

lemon (for serving)

Serve chicken with a dipping sauce of choice (try one part gochujang or sriracha and two parts mayonnaise) and lemon slices. Enjoy!

Difficulty: Easy
Preparation: 30 min.
Baking: 20 min.

Ingredients
Servings: 6
1 pizza dough
3½ oz Parmesan cheese (grated)
5¼ oz shredded mozzarella cheese
1 onion
2 cloves garlic
1 sprig rosemary
2 sprigs thyme
2 tbsp olive oil
2 tbsp tomato paste
2 tbsp white balsamic vinegar
21 oz canned crushed tomatoes
1 tsp sugar
½ tsp chili flakes
⅔ cup polenta
salt
pepper
2 tsp Kitchen Stories Pizza Party seasoning (optional)

1 onion | 2 cloves garlic | 1 sprig rosemary | 2 sprigs thyme | 2 tbsp olive oil | 2 tbsp tomato paste | 2 tbsp white balsamic vinegar | 21 oz canned crushed tomatoes | 1 tsp sugar salt pepper

cutting board | knife | pot (small) | cooking spoon

Peel and mince onion and garlic. Pluck leaves from rosemary and thyme sprigs and finely chop. Add some olive oil to a small pot over medium heat. Add onion and garlic and sauté until translucent. Add tomato paste and let cook briefly, then deglaze with white balsamic vinegar. Add canned, chopped tomatoes and season with sugar, salt, and pepper. Reduce heat and let simmer until slightly thickened, approx. 10 min.

1 pizza dough | ½ tsp chili flakes | 2 tsp Kitchen Stories Pizza Party seasoning (optional) | 3½ oz Parmesan cheese (grated) | 5¼ oz shredded mozzarella cheese

oven | serrated knife | Pizza Party seasoning

Preheat the oven to 220°C/430°F. Roll out pizza dough and spread approx. one-third of the sauce over the dough. Sprinkle chili flakes, rosemary, and thyme, or our PIZZA PARTY seasoning (if using) on top, then add Parmesan and mozzarella cheese. Roll up the dough and slice into even rolls.

⅔ cup polenta

baking sheet | parchment paper

Dip one cut-side of each roll into polenta and place it polenta-side down on a baking sheet. Bake for approx. 15 – 20 min. Serve pizza rolls with the remaining tomato sauce. Enjoy!

Difficulty: Easy
Preparation: 45 min.

Ingredients
Servings: 4
1½ lbs pork neck
1 lb pineapples
2 onions
2 red bell peppers
2 cloves garlic
⅓ oz ginger
1 tbsp vegetable oil
3 tbsp tomato paste
1 tbsp sugar
2 tbsp distilled white vinegar
6 tbsp soy sauce
1 cup water
½ tsp chili flakes
salt
pepper

1½ lbs pork neck | 1 lb pineapples | 1 onion | 1 red bell pepper

2 knives | 2 cutting boards | wooden skewer

Cut pork neck into bite-sized pieces. Also cut 2/3 of the pineapple into bite-sized cubes, set 1/3 of the pineapple aside. Roughly cut one onion and one bell pepper into rectangles. On a skewer, alternate pork with one other ingredient at a time (pork, bell pepper, pork, pineapple, pork, onion, etc.). Do exactly the same for the other skewers until all ingredients are used up.

1 onion | 1 red bell pepper | 2 cloves garlic | ⅓ oz ginger | 1 tbsp vegetable oil | 3 tbsp tomato paste | 1 tbsp sugar | 2 tbsp distilled white vinegar | 6 tbsp soy sauce | 1 cup water | ½ tsp chili flakes | salt | pepper

pot (small) | cooking spoon | immersion blender

Finely dice the other onion together with the other bell pepper, garlic, and ginger. Cut the rest of the pineapple into small cubes as well, then sauté in a small pot with oil together with the vegetables. After about 2 minutes, add tomato paste and sugar. Then deglaze everything with brandy vinegar, soy sauce and water. Season to taste with salt, pepper, and chilli. Now let the sauce simmer for about 15 min. until it thickens. Puree everything with a hand blender.

salt

grill pan | tongs

Meanwhile, heat the grill or grill pan. Season the skewers with a little salt and sear on all sides, about 3-4 mins. per side, until the meat is cooked through. Serve the skewers alongside the sauce and enjoy!