Whether you’re looking to binge-watch all the seasons of Law & Order: SVU prior to Elliot Stabler’s return or gearing up for the Super Bowl, food is an important aspect of any watch party. Think about it — can you really cheer on your favorite sports team or solve crimes without a slider in one hand and a delicious cocktail in the other? Not likely. Below we’ve shared five recipes that are sure to delight even the pickiest of eaters and satisfy the most knowledgable of foodies.

Quick ‘N Hearty Nachos by Knorr

Ingredients:

1 bag (10 oz.) corn tortilla chips
1 package Knorr® Fiesta Sides™ – Spanish Rice, prepared according to package directions
2 cups Mexican blend, Monterey jack or cheddar cheese (about 8 oz.)

Method:

1. Layer tortilla chips, hot Knorr® Fiesta Sides™ – Spanish Rice and cheese on microwave-safe platter.
2. Microwave on HIGH until cheese is melted, about 2 minutes.
3. Serve, if desired, with your favorite nacho toppings such as sour cream, guacamole, sliced chili peppers and salsa.

Crispy Chicken Wings 

By Pepper Teigen (Chrissy’s momma bear)

Ingredients:

3 pounds chicken wings, patted dry   
¼ cup plus 3 tablespoons fish sauce             
½ tablespoon garlic powder   
½ tablespoon ground white pepper    
½ teaspoon kosher salt          
Vegetable oil, for deep-fry
¾ cup all-purpose flour
2 tablespoons cornstarch or tapioca flour
2 teaspoons baking powder 
Thai sweet chili sauce or Spicy Garlic-Lime Fish 

Method:

1. Put the chicken wings in a large bowl. Add the fish sauce, garlic powder, white pepper, and salt and toss to coat. Set aside for 15 minutes (or refrigerate for 30 minutes).
2. Meanwhile, fill a wok, large heavy pot, or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim. Heat the oil over medium heat to 370 F (use a deep-fry thermometer or test the oil by throwing in a little piece of bread or a grain of rice; if it sizzles immediately but doesn’t burn, you’re ready). Set a wire rack in a sheet pan or line a plate with paper towels and have it nearby. 
3. While the oil is heating, in a small bowl, whisk together the flour, cornstarch and baking powder. Sprinkle the mixture over the wings and toss until a paste forms, making sure all the wings are evenly coated. 
4. When the oil is hot, add 4 or 5 wings to the pan and fry until they’re a deep golden brown, 3 to 4 minutes. The color of the crust will tell you when they’re cooked, so keep an eye on the wings and adjust the heat as needed as you’re frying.
5. Drain the wings on the wire rack or paper towels and fry the next batch. Serve warm with sweet chili sauce or, if you like it hot, try the spicy fish sauce.

Caramelized Steak Sliders with Rosemary Horseradish Cream by BBQGuys

Ingredients:

2–3 New York strip or ribeye steak, 1.5” thick cuts
4–6 yellow onions
2 tbsp unsalted butter
2–3 red bell peppers
2–3 yellow bell peppers
3–6 pinches coarse salt
3–6 pinches black pepper
9 slices provolone cheese, bisected
18 Hawaiian rolls or potato rolls, split

For the Rosemary Horseradish Cream Sauce:
13 oz sour cream
3 tbsp heavy whipping cream
¼ cup horseradish, prepared
2 ½ tsp rosemary, finely minced

Instructions:

1. A day in advance, blend your horseradish cream first. You’ll do this by whisking together sour cream, whipping cream, horseradish, and chopped rosemary in a mixing bowl to thoroughly incorporate before refrigerating. This isn’t a hard line in the sand; you can do this during the cooking process, but chilling the mixture overnight works wonders to infuse and meld the flavors together.
2. Over an open flame, fire-roast the whole bell peppers (you heard us—put that knife down). Allow them to cool slightly, then peel and thinly slice them. In a covered bowl, set them aside; if you’re doing this in advance, you can instead refrigerate them for up to two days ahead.
3. Preheat your oven to 325 degrees Fahrenheit, then thinly slice the onions. Combine them in a pan with 2 tablespoons of butter plus salt and pepper to taste.
4. Add them to the oven until soft and caramelized, stirring occasionally — you should expect them to stay in there for anywhere from 45–90 minutes. When done, follow suit after the bell peppers: set aside, or refrigerated for use in the next 48 hours.
5. Light and preheat your grill for direct, high-heat grilling.
6. Prepare your steaks by lightly coating them with oil, then generously sprinkling coarse salt and cracked black pepper.
7. Position the prepared steaks on the grill and close the lid. Depending on the size and thickness of your cuts, grill them for 2–2 ½ minutes, or long enough to roast a nice crust onto the outside. If you happen to like your steak cooked past the point of medium rare, place them on the warming rack with the lid closed and allow them to cook further until meeting your desired doneness. This usually takes 6–12 more minutes.
8. Remove the steaks from the grill, lightly tent them with foil, then allow them to rest for 5–8 minutes while continuing with the rest of the recipe. You’ll come back for them soon enough.
9. Add a dollop of horseradish cream to the top half of each bun, then stack with caramelized onion and roasted bell pepper. Place sliced provolone atop these vegetables.
10. Thinly slice the steak across the grain—we usually begin by cutting each steak in half. There’s a reason we recommend this: depending on the cut, the grain may run in one of two different directions on one section (as opposed to the other).
11. Lay a few slices of steak over the cheese, onions, and bell peppers on each bun, add the top bun to complete the look, and serve fresh!

Creamy Dilled Vegetable Dip By Knorr

Ingredients:

1/4 cup Hellmann’s® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
1 package Knorr® Vegetable recipe mix
1 container (16 oz.) sour cream
2 Tbsp. snipped fresh dill or 1/2 tsp. dried dill weed

Method:

1. Combine all ingredients in medium bowl.
2. Cover and chill 2 hours to blend flavors. Stir before serving.
3. Serve with your favorite dippers.

Mini Sweet Peppers by BBQGuys

Ingredients:

20 sweet mini peppers

For stuffing:
1 lb ground chuck
4 bacon strips, thick-cut
1 yellow onion
12 cups water
2 cups brown rice
1 red bell pepper
1 yellow bell pepper
1–2 pinches coarse salt
1–2 pinches black pepper
½ tsp white pepper
2 tsp Worcestershire sauce
4 cloves minced garlic, fresh
¼ bunch parsley
8 oz goat cheese, crumbled

Instructions:

1. Bring a large pot of water to boil, using about 6 cups water per 1 cup rice. Under running water, rinse the rice in a colander to remove excess starch; this will keep the end result from coming out thicker and gloopier than you’d want to stuff those peppers.
2. Gently slip the rice into the boiling water, then lower the temperature as necessary to prevent it flowing over. You’ll want the rice to maintain a steady boil. Boil, uncovered, for about half an hour.
3. As the water boils, bisect 20 mini peppers long ways and scoop out the piths and seeds — if you happen to have one laying around, a serrated grapefruit spoon really speeds this task right up.
4. Drain off the remaining water, then return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes before fluffing it. Set the rice aside — but don’t you worry. We’re about to make great use of it.
5. Bring a large sauté pan to medium heat. Introduce the ground chuck and bacon to that pan, then brown them until nearly cooked through. Drain the rendered fat and excess oil, then return the pan to the burner.
6. Add the onion and the regular bell peppers, then continue sautéing until caramelized.
7. Drop the fire to medium-low heat. Add the salt, black and white pepper, Worcestershire sauce, minced garlic, cooked brown rice, and chopped parsley. Continue cooking for another 2–3 minutes; allow the flavors to blend and meld together.
8. Remove from the fire and allow mixture to cool for 10 minutes before transferring it to the bowl of a food processor. Lightly pulse everything a few times until it resembles a very coarse meal. This will help everything pack well and stay together when stuffing.
9. Pour everything into a large mixing bowl, then begin folding in crumbled goat cheese until well-incorporated and dispersed throughout the stuffing.
10. If you are preparing the peppers immediately, this is a great time to preheat your grill. Set it up for direct medium-high heat.Now, if you’d rather finish preparing them in the next two days — any longer than that is just asking for poor results — you can now wrap the pan tightly with plastic wrap and refrigerate. Simply remove the pan from the refrigerator, allowing it to warm up about 20 minutes before grilling.
11. Use a tablespoon to generously stuff each pepper. And we do mean generously. Try to over-stuff these bad boys until the stuffing peeks out roughly a quarter-inch over the cut edge of the pepper.
12. Grill the peppers for a few minutes, stuffed side up. You’re looking for char marks to appear on the bottom of the peppers. Remove those tasty stuffed peppers, plate them on a large platter, and serve immediately!