Game Day Appetizers Made Easy With Hatfield

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Our love of football runs deep in this house and I’ve already started planning for the “Big Game”. (Let’s be real, I’m probably even more excited about the food.) This “Football Finale” is fast approaching and no matter what team you’re rooting for, it is the perfect back drop for friends & family to gather around with fun, entertainment & delicious, food. So, I’m sharing these Game Day Appetizers Made Easy with Hatfield.

Game Day Appetizers Made Easy with Hatfield

Hatfield Meats have long been some of my favorite products.
Hatfield has a fool proof recipe for creating the best pork products. I love their promise to the environment: they use environmentally-friendly fuel sources and take recycling very seriously. It’s a family owned company. And they use all natural ingredients.

Everything is so versatile. They offer a huge line of products. Between the Sausage, Pork Roasts, Pork Tenderloins, Pork Loin Filets, Bacon, and so much more… the recipe possibilities are endless.

Whenever I’m at Acme, I love to head over to the pork section and grab one of the Hatfield Marinated Tenderloins or Roasts and just throw it in the crock pot when I get home.

Since they are already marinated & ready to go, I get more time to spend with family and friends. It doesn’t get much easier than that. They have so many flavors from Tuscan Herb to Garlic Parmesan. There’s a flavor for every type of dish. Check out Hatfield for the full list of flavors & other products, plus where to find them near you.

Shredded Pork Wonton Tacos

One of my favorite flavors is the Hatfield Honey Chipotle Dry Rubbed Pork Tenderloin. It’s already marinated and ready to cook! I’m putting it in the crock pot and making Shredded Pork Wonton Tacos with it.

To make these tacos, start by placing your Hatfield Honey Chipotle Dry Rubbed Pork Tenderloin right in to the crock pot. I added just two cups of liquid to ensure that there was enough moisture in the crock pot (I did 1/2 water, 1/2 cola.) Next, I let it cook on low for about four hours. You need to make sure the internal temp reaches 165 degrees before you serve it. After it is finished cooking you can use two forks to shred the meat!

Then, utilize the time while it’s in the crock pot to prepare the other components of this dish: The Creamy Jalapeno Slaw and The Wonton Taco Shells. For the slaw, start by combing a small head of cabbage (diced), one red pepper (diced), a quarter of an onion (diced), a 1/2 cup of cilantro, and a half of a jalapeno (diced).

Next, add 2 Tbsp of Red wine Vinegar, a 1/2 cup of Greek Yogurt, 2 Tbsp of Mayonaise, and a Tsp of Crushed Garlic. Mix well! Cover and place in the fridge.

To make the Wonton Taco Shells, pre heat your oven to 350 degrees. Take a muffin pan and turn it upside down.

Spray one of the Wonton Wrappers with cooking spray or olive oil. Place it right in between the raised cup area. You may have to use a toothpick to secure its position.

Bake them for about ten minutes, turning the pan around midway though. When they are brown and bubbly, they’re ready to go! Pull them out, remove toothpick, and let them cool.

Assembling the Tacos is easy. Take your Wonton Taco Shell, fill with the Pulled Pork, and top with Slaw!

These tacos are a little sweet with a little kick. The flavors of the Hatfield Honey Chipotle Dry Rubbed Pork Tenderloin combined with the Creamy Jalapeno Slaw, and crunch from The Wonton are so harmonious. You can serve them with Guacamole, Salsa, and Shredded Lettuce or eat them as is. These quickly became a crowd favorite.

Bacon and Asparagus Bundles

I’m also using Hatfield Classic Sliced Bacon to make Bacon & Asparagus Bundles. This is the perfect way to incorporate veggies on to your appetizer table. Hatfield Classic Sliced Bacon is wrapped around Asparagus and baked inside a Puff Pastry Blanket!

First, thaw your puff pastry sheet for about 30 minutes. At this time, I highly recommend pre cooking your bacon for at least a few minutes.

This will leave time for it to get nice and crispy when it heads into the oven with the asparagus. Set the bacon aside. Now, pre heat your oven to 350 degrees. Cut your pastry sheet into even squares of about two inches across.

Brush each square with your melted butter and some crushed garlic.

Using two asparagus spears for each bundle, wrap a piece of bacon around each spear

Place the bacon wrapped asparagus on to your puff pastry sheet. Fold up the sides like a little blanket. Brush the outside with a little bit of egg wash (I used one egg mixed with a few tbsp of water.) This just helps it brown more.

Finally, use either parchment paper or non stick cooking spray on a baking sheet. Place the bundles on the sheet a few inches a part and bake for about 15 minutes.

Depending on your oven they may need a little more time. You’ll know they’re done when they have a nice golden brown color. Let them cool on a cookie rack for a few moments, but remember they are best served warm.

These snacks turned out so well! We couldn’t even decide which was better because they were both such big hits.

With Hatfield’s variety and commitment to quality it’s the perfect solution for all your game day snacks!