Rad Power Bites: Recipes for the Big Game

RadWagon is loaded up with a football and crockpot.

It’s one of, if not the biggest days of the year … to snack. And who wants to wait on swamped delivery drivers? Not you. You’ve got your electric bike to get to and from the store, restaurants, and pizza shops - and ebiking back in time before kickoff.
Need some appetizer inspiration before ebiking for groceries? We got you:

Breakfast Tacos

Submitted by Max Westerman, Product Support Supervisor

Fill Up Your Rad Basket:

6 street taco size tortillas (corn or flour)
3 eggs whisked together
1 potato finely diced or 2 frozen hash brown patties
3 strips of bacon or 4 breakfast sausages
½ onion diced
5 mushrooms diced
½ cup shredded sharp cheddar cheese
½ cup shredded gruyere cheese
For garnish
Mama Lil’s Peppers (optional)
Hot Sauce of choice (optional)
Salsa or Pico de Gallo of choice
Lime wedges

Cook Rad:

In a cast iron skillet or other frying pan, cook your bacon over medium heat (or breakfast sausage) to your preferred texture. I make mine crispy for an added crunch. Remove meat from the pan.
Using the bacon grease left in the pan, place the finely diced potato (or frozen potato patty) into the pan and cook until potato cubes are crispy. Remove potato from pan.
Preheat oven to 300 degrees.
Place diced onions and diced mushrooms in pan. While they cook, place the tortillas on a sheet pan. Mix the shredded cheeses together and sprinkle an equal amount of cheese on each tortilla. Cook the onions and mushrooms until the onions are translucent.
Pour the whisked eggs over the onions and mushrooms and put the tortillas in the oven.
Cook the eggs just until there is no more liquid left and remove pan from heat.
When the cheese has melted onto the tortillas, remove them from the oven.
Take a tortilla and stack the eggs, then the potatoes, then the bacon on top. Squeeze some lime onto the stacked ingredients and top with salsa or pico de gallo. Garnish with hot sauce or something pickled.

Buffalo Chicken Fingers + Blue Cheese Dip

Submitted by Ben Bertsch, Customer Support Specialist

Fill Up Your Rad Basket:

2 boneless chicken breasts
Salt
Pepper
Vegetable oil
4 tbsp butter
4tbsp bsp hot-wing sauce
1tbsp white vinegar
2 cups blue cheese dressing
Celery (for garnish)

Cook Rad:

Dry each chicken breast with a paper towel; cut into strips 1/2 to 3/4 inch thick and 3 - 4 inches long. Season with salt and pepper.
Heat a nonstick skillet on high; add oil to coat bottom. Working in batches, fry chicken strips until browned, about 2 minutes per side, adding more oil as needed. Set aside on a dish line with a paper towel.
In a small saucepan, melt butter; mix in hot sauce and vinegar. Once combined, turn off heat and set aside.
Fill six shot glasses with 1tbsp blue cheese dressing each. Stick a toothpick in the end of each chicken strip and generously coat it with hot sauce.
Serve: Place two chicken fingers and a celery stalk inside each shot glass. Or, serve on a platter with a dipping bowl of blue cheese dressing and celery sticks on the side.

Cheese Fries

Submitted by Josh Garcia Cotter, Retail Store Dispatch

Fill Up Your Rad Basket:

1 5-or 10-lb of potatoes (substitute: large bag of frozen french fries)

1 bell pepper (I prefer “Aloha’” peppers)
1 jalapeňo (pre-chopped can works, but like....don't)
1 habaňero
1 Serrano pepper
2-4 cloves or garlic
1 shallot (use to taste)
1 block of pepperjack cheese
1 small block of mozzarella
Garlic Powder
Salt
Pepper

Cook Rad:

Preheat oven to 400 F
Slice potatoes into french fry size
Slice Jalapeno into dime shapes
Slice the bell pepper into strips
Mince the serrano, habanero, shallot and garlic together into a mash
Shred both cheeses
Place a layer of cooked fries into a glass serving container
Layer: peppers, mash, both cheeses. Repeat if you have more fries after that layer.
Salt and garlic powder each layer.
Place into preheated oven until the cheese is melted to your preference and your shallots get a little cooked.

Could you make it less hot? Sure, but the cheese and shallots cut the heat nicely.