Critically-acclaimed author of The Blue Plate series Rachel Goodman knows a thing or two about good eats. And we’re lucky enough she’s sharing some of her trade secrets in celebration of her brand new book in the How to Score series, INTERCEPTING THE CHEF! Whether you’ll bookmark this post for November when we’re deep into football season, or you’re headed straight to the grocery to get all these ingredients because there’s a baseball game tomorrow night, don’t miss these scrumptious recipes that are sure to be a hit at any watch party! And don’t forget to download INTERCEPTING THE CHEF for more foodie fun, and a sizzling hot quarterback to boot!  

Game day is a special day in any household no matter which sport you favor, and nothing is better than settling in for a watch party with good friends and great food. These snacks make it easy to enjoy what you eat while you keep your eyes on the game.

Charred Tomatillo Guacamole

Makes about 3 1/2 cups


• 6 tomatillos, husked and rinsed
• ½ small red onion, finely chopped
• 3 jalapeño chiles, seeded and finely chopped
• ½ cup finely chopped fresh cilantro
• Juice of 1 ½ limes
• 3 cloves fresh garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large California avocados (1 lb total)

1. Preheat broiler.
2. Broil tomatillos in a shallow baking pan about 3-4 inches from heat until tops are charred, 7 to 9 minutes. Flip tomatillos over and broil until charred, about 3-5 minutes more.
3. Combine red onion, jalapeño, cilantro, lime juice, minced garlic, salt, and pepper in a large bowl. Add tomatillos one at a time, mashing with a fork.
4. Pit and scoop out insides of the avocados with a spoon. Add avocados to the tomatillo mixture and continue mashing until the avocados are incorporated but still chunky.
5. Serve at room temperature with your favorite chips or veggie dippers.

Traditional Pepperoni and Cheese Pizzadillas
All the cheesy and yummy pizza toppings inside warm flour tortillas.

• 4 tablespoons butter
• 8 (6-inch) flour tortillas
• 2 cups pizza sauce, divided
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup shredded Parmesan cheese, divided
• 3 teaspoons dried oregano, divided
• 8 fresh basil leaves, cut into ribbons, divided
• ½ cup pepperoni, divided

1. In a small saucepan, cook pizza sauce over medium-low heat for 3-4 minutes or until heated through.
2. Pre-heat a cast iron skillet, griddle, or frying pan over medium heat.
3. Spread 1/8 of pizza sauce over each tortilla. Assemble the tortillas by dividing up the toppings evenly over each flour tortilla—add mozzarella and Parmesan cheese, sprinkle on oregano and basil ribbons, and top with pepperoni.
4. Melt 1/2 tablespoon of butter in the skillet.
5. Transfer one tortilla to skillet, toppings-side-up. Cook for 2 minutes, or until cheese begins to melt.
6. Using a spatula, fold one side of the tortilla over the other. Cook for another minute; flip the pizzadilla over and continue to cook until lightly browned.
7. Remove the pizzadilla from skillet and transfer to a plate.
8. Continue to cook the rest of the tortillas, adding more butter to the pan as needed.
9. Cut each pizzadilla into wedges; serve with warmed pizza sauce immediately.

Red Sangria
Fresh, fruity, boozy, and just sweet enough.

• 2 bottles full-bodied red wine
• 2 cups mango vodka (orange or raspberry flavored vodka is yummy too)
• 1 cup pear or apple brandy
• 1 standard carton of orange juice (no pulp)
• Lemon-lime sparkling soda or water
• 1 orange, cut in half and sliced, peel on
• 6 strawberries, sliced
• 1 apple, cored and cubed, skin on

1. Combine all liquids in a large pitcher (or two smaller pitchers) and stir very well
2. Add fresh fruit for garnish
3. Drink up! (but not too much…this sangria can sneak up on you!)