Sho Takahashi

Gluten-Free Game Day Party Recipes – Chili, Avocado Dip, and Wings

No matter which team you’re cheering for, when you’re the host, you’re always the winner. If you’re hosting a game day party this Sunday, we’ve got you covered with some gluten-free recipes recommended by Nima team members Heather and Sho. Check out these winning recipes for chili, chip dip, chicken bites, and wings!

Dad’s Famous Chili

Chili Recipe You’ll win any chili cook-off with my dad’s famous chili recipe! Perfect for a crisp winter day or during the Super Bowl, this chili is the ultimate comfort food. Eat with a side of your favorite GF tortilla, and if you tolerate dairy, top with your preferred sour cream and shredded cheese! I’m not a fan of beans, but feel free to add a kidney or black bean mid-way through cooking as well. -Heather Serves: 10-15 Hearty Bowls Cooking Time: 2-2.5 Hours Ingredients:
  • 4 strips raw bacon
  • 1.5 lbs ground beef
  • 1.5 lbs ground pork
  • 1 clove garlic minced
  • 1 medium yellow onion diced
  • 1 medium bell pepper diced
  • 1 tablespoon tomato paste or 1 8 oz Can tomato sauce
  • 1 14 oz can of stewed tomatoes
  • 1 bottle gluten-free beer (optional)
  • ¼ cup of gluten-free chili powder
  • ⅛-¼ teaspoon cayenne pepper (depending on desired level of spicy)
  • 1 small can of diced green chilis
  • Salt and pepper
  • 1 can beans (optional)
  • Sour cream (optional)
  • Shredded Mexican blend cheese (optional)
Directions:
  1. Brown the meats and vegetables: In a large pot, cook the bacon until brown, then remove the strips. In the hot bacon grease, cook the diced onions, diced bell peppers, minced garlic, and ground pork/beef until brown.
  2. Simmering the mix: Add tomatoes, paste/sauce and GF beer (optional) and simmer 30 minutes. Next, add chilies, chili powder and cayenne pepper, and simmer for 1 hour. Add beans if desired and salt and pepper to taste. Simmer 30 minutes or until you’ve reached desired thickness.
Serving Tip: Top with shredded cheese/sour cream (omit if dairy-free) and service with your favorite GF tortillas. Enjoy!  

Sliwinski Family Avocado Salad Dip

Avocado Salad Dip Recipe The best layer salad you’ll ever have – even people who don’t like avocado love this avocado salad! My paternal grandmother made this, my dad still makes this, and now I make this for any event or party where I need to bring a dish. It’s so vibrant, with so many different colored veggies, I always love preparing this appetizer. -Heather Serves: Plenty to go with 1 bag of chips Cooking Time: 30 Minutes Ingredients:
  • 3-4 ripe avocados
  • 2 stalks green onions
  • 1 bell pepper (any color)
  • 2-3 fresh tomatoes
  • 1 bag shredded monterey jack cheese
  • 1 bag shredded Mexican cheese blend
  • Bag of Gluten Free chips or fresh veggie chips
Directions:
  1. Mash up 3-4 ripe avocados and spread on the bottom of a 13×9 dish.
  2. Dice green onions and sprinkle on top of the avocado layer.
  3. Dice bell pepper and layer on top of avocado/green onion layer.
  4. Dice tomatoes and add on top of bell pepper layer.
  5. Cover the top layer with a mix of monterey jack and Mexican cheese.
Serving Tip: Serve with your favorite gluten-free chips or sliced veggies!  

Karaage (Japanese Fried Chicken)

karaage fried chicken recipe A staple appetizer dish at Japanese restaurants, Karaage are bite sized fried chicken that’s easy to make and perfect for a picnic or dinner parties. -Sho Serves: 2-5 people Cooking Time: 30 Minutes Ingredients:
  • 1-2 lbs boneless chicken thighs or legs
  • 1-inch piece fresh ginger, peeled and grated
  • 4 garlic cloves, grated
  • 3 tablespoon gluten-free soy sauce or tamari
  • 1 tablespoon sake, mirin, or sherry wine if unavailable
  • 1 tablespoon sesame oil  
  • 1 cup potato starch (katakuriko) or cornstarch, (enough to coat the chicken. Potato starch is better, but cornstarch will do)
  • Vegetable oil, (for deep frying)
Directions:
  1. Making the marinade: In a bowl mix grated ginger, grated garlic, scallions, gf soy sauce/tamari, sesame oil, sake/mirin/wine, and whisk it all together.
  2. Preparing the chicken: Cut up the chicken into bite sized portions (1 to 1.5 inch squares) and put into the marinade bowl. Let the chicken pieces marinate for a minimum of 10 minutes, but no more than an hour or it can get very salty.
  3. Batter the chicken pieces: Sprinkle a thin layer of potato starch on a plate. Using a thong or chopsticks toss chicken pieces into the potato starch and sprinkle some more starch from above. Mix it around so that each piece is completely coated.
  4. Frying the karaage: Heat the oil in a frying pan or pot. Throw in a piece of batter to test the oil.  Fry the battered chicken pieces a few at a time until a deep golden brown.
  5. Dry the karaage: Drain the karaage pieces of excess oil on a wire rack or paper towels on top of a plate.
Serving Tip: Serve the karaage with lemon wedge and side of mayonnaise or mayonnaise mixed with sriracha hot sauce.  

Fishsauce Garlic Hot Wings

Fishsauce Garlic Fried Chicken Recipe Game time chicken wings with a southeast asian twist. Sweet, tangy, and spicy (optional). These wings are finger licking good! -Sho Serves: 12 Wings Cooking Time: 30 Minutes Ingredients:
  • 1-2 lbs boneless chicken wings and/or drumsticks.
  • 3 garlic cloves minced
  • 5 garlic cloves crushed
  • 1/2 cup sugar 
  • 1/2 cup fishsauce 
  • 1 lime
  • Mint
  • Cilantro
  • Whole thai chili peppers or red pepper flakes
  • 1 cup potato starch, cornstarch, or rice flour.
  • Vegetable oil, (for deep frying)
Directions:
  1. Making the marinade: In a bowl mix sugar, fishsauce, crushed garlic, and red pepper (optional) and pour into a ziploc bag.
  2. Preparing the chicken: Wash the chicken in cold water and put into the marinade bag. Let the chicken marinate for a minimum of 3 hours but best to leave overnight.
  3. Coat the chicken wings: Remove the chicken from the marinade and pat dry with a paper towel. Throughly coat the wings with the potato/cornstarch or rice flour.
  4. Frying the crispy garlic topping: Put some oil in a small pan over medium heat and cook the minced garlic until golden crisp. Take out the garlic and dry on a paper towel.
  5. Frying the wings: Heat the oil in a frying pan or pot. (You can add the strained garlic oil from the previous step). Throw in a piece of batter to test the oil. Fry the wings until golden brown and dry on a metal rack or paper towel.
  6. Coat the wings with sauce and garlic: In a separate pan, cook the marinade over medium heat until it thickens. Add the fried wings and coat evenly. Sprinkle the crisp garlic over the wings.
  7. Fishsauce and Lime dipping sauce: Squeeze whole lime into a small plate and add fishsauce (2 tsp or more as desired) and sprinkle on some minced chili pepper or red pepper flakes.
  8. Topping and Serving: Place the done chicken over a serving plate with mint and cilantro
Eating Tip: Dip the wings into the lime dipping sauce and eat with a mint leaf and cilantro.
Nima Cookie

Join the Nima community

Every blog post is baked with love