The Mountain Kitchen: It’s Game Day!

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When I worked at the newspaper in Little Rock in the late 80s and early 90s, a bunch of us got together to go to the Razorbacks games that were played just down the street from my house, at War Memorial Stadium. It was so easy to get into the stadium and file out after the games. So simple back then! But before the games, we gathered for some great food — nothing too elaborate, just dishes that folks in their early 20s could manage. Football season, though now more about Alabama and Tennessee for me (I could never get out a good “Wooo Pig Sooie”) will always remind me of those younger days.

Heartier Deviled Eggs

(Makes 48) When I go to the trouble to make deviled eggs, I make a lot, because they get gone.

  • 2 dozen hard-cooked eggs, peeled and cut lengthwise into halves
  • Mayonnaise to desired consistency (I like my eggs a little drier, so I use 6 tablespoons for this recipe)
  • 2 tablespoons Dijon mustard
  • 1½ teaspoons white vinegar
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup finely chopped or shredded smoked pork butt
  • Paprika
  1. Remove yolks from eggs, and place into a large bowl. Set aside egg white halves.
  2. Using a fork, mash egg yolks and mayonnaise until blended and there are no dry chunks of egg yolk.
  3. In a small bowl, combine mustard and remaining ingredients except paprika, and add to yolk mixture.
  4. Spoon yolk mixture into egg white halves, filling full. Sprinkle with paprika. Keep refrigerated.

Irresistible Dilly Shrimp Dip

(Makes enough for 15…unless I’m there)

  • 1½ pounds steamed shrimp, shells, veins, and tails removed
  • 2 ribs celery, finely chopped
  • 1 tablespoon minced green onion
  • 1 teaspoon dried dill weed or 2 tablespoons chopped fresh dill
  • 8 oz. cream cheese, softened
  • 1 teaspoon horseradish
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • Hot sauce to taste
  1. Roughly chop shrimp, and place in a food processor.
  2. Add remaining ingredients, and pulse just until combined and shrimp is still in small pieces (don’t puree).
  3. Serve dip with celery ribs, carrot sticks, and crackers

Air Fried Garlic Chicken Wings

(Makes enough for 4) I just got an air fryer, so I’m a novice. But these are so easy and you can switch up the seasonings to your liking. These have a lot of flavor, so I didn’t add any extra salt.

  • 2 pounds chicken wings, just the drumettes and flats (not wing tips)
  • 3 tablespoons olive oil
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • Buffalo sauce for drizzling
  • Ranch dressing for dipping
  1. Preheat the air fryer to 380 degrees. Spray basket with cooking spray.
  2. Pat wings dry with paper towels, then place in a large bowl.
  3. Add oil to wings, and toss to coat.
  4. Combine onion powder and next 3 ingredients.
  5. Add to wings, and toss to coat.
  6. Spread wings out in fryer basket so they don’t touch (you may have to do them in batches if your fryer is smaller).
  7. Cook 10 minutes, then turn the temperature up to 400 degrees, and cook another 5-10 minutes or until crispy.
  8. Arrange wings on a platter, and drizzle with buffalo sauce.

BBQ Pizzas Worth Cheering For

(Makes 5-7 servings)

  • 1 package small readymade pizza crusts (I used Mama Mary’s 3-pack of 7-inch pizza crusts)
  • 3 tablespoons olive oil
  • ½ red onion, sliced thin
  • ½ cup smoky barbecue sauce (your favorite brand, or homemade)
  • 1 cup shredded barbecued chicken or pork
  • ¼ cup pineapple chunks, drained, patted dry, and chopped into small pieces
  • Pickled banana pepper rings, drained and chopped
  • 2 cups grated sharp cheddar cheese
  1. Preheat oven to 400 degrees.
  2. Brush edges of pizza crusts with 1 tablespoon of the olive oil.
  3. Heat remaining olive oil in a large skillet over medium heat. Saute red onion slices in oil until softened.
  4. Spoon barbecue sauce over pizza crusts, then top with chicken, onions, pineapple, pepper rings, and cheese..
  5. Bake at 400 degrees directly on oven rack until cheese is melted and bubbly and crust is crisp.
Published On: October 8, 2025Categories: October 2025, The Mountain Kitchen

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