Make Your Next NBA Watch Party a Slam Dunk with These #ULTRASummer Recipes

When your team is about to go into double overtime, you need some serious fuel to keep your whole squad cheering until the final buzzer. Don’t skimp out on the game day spread. At your next NBA watch party, make sure you stock up on all the fan favorites. We worked with our good friends at Michelob ULTRA to score you some legendary recipes from NBA All-Star Jimmy Butler.

Dunking a crispy tortilla chip straight into one of Jimmy Butler’s Guacamole Cups is a great way to kick off any NBA watch party. If you’re looking for more bite-sized apps to satisfy big hunger cravings, you have to try making a batch of Jimmy Butler’s Mini Burrito Bowls. These  are packed with all the fresh flavors from your favorite burrito joint, right into one mini cup. You can even use gluten-free tortillas if you’re hosting guests with gluten intolerance.

Make that next NBA watch party a triple-double when you serve any combination of these recipes from So Yummy and Michelob ULTRA! Shop here for an #ULTRASummer!

Jimmy Butler’s Guacamole Cups

Easy • Yields 8 servings • Total Time: 10 minutes

Ingredients:  

• 2 avocados (halved)
• ¼ cup chopped white onion
• ¼ cup chopped tomato
• 1 jalapeño (finely chopped)
• 2 tablespoon cilantro (finely chopped)
• Juice of ½ a lime
• Salt to taste

Directions:

1. Remove avocado seed and transfer avocado flesh to mortar and pestle and mash.
2. Hold onto avocado shells.
3. Mix in onion, tomato, jalapeño, cilantro, and lime juice.
4. Season with salt to taste. Spoon guac back into avocado shells.
5. Garnish with a little more onion and cilantro.
6. Serve with tortilla chips.

Shop the recipe here.

Three-Point Beer Cake Truffles

Medium • Yields 30 servings • Total Time: 30 minutes

Ingredients:

• 12 cupcakes (frosting removed)
• ¼ cup Michelob ULTRA beer
• Reserve frosting (as needed)
• Orange candy melts
• Chocolate candy melts

Directions:

1. Mash cupcakes and beer together until dough is formed. If dough is too dry, add in some of the reserved frosting.
2. Scoop 1 tablespoon balls, roll and freeze.
3. Dip balls using a toothpick into melted orange candy melts. Allow to set on parchment paper.
4. Decorate each truffle to look like a basketball using dark chocolate candy melts in a piping bag. Once set, enjoy!

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Jimmy Butler’s Mini Burrito Bowls

Medium • Yields 3-4 servings • Total Time: 30 minutes

Ingredients:

•  ¾ cups uncooked rice (washed and rinsed)
• 1 cup Michelob ULTRA beer
• 2 chicken breasts
• 1-2 tablespoon oil
• Pinch cayenne pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt & pepper (to taste)
• Soft flour street taco tortillas
• 1 can of black beans
• Shredded Mexican blend cheese
• Sour cream, Pico de Gallo, and guacamole (for topping)

Directions:

1. Thoroughly wash and rinse rice.
2. In a pan with matching lid, heat oil to medium or to medium-high heat.
3. Sear chicken on both sides, about 2-3 minutes per side, until golden brown.
4. Remove chicken from pan, but do not wipe out the pan.
5. Pour in the can of beer and scrape up any pieces on the bottom of the pan.
6. Add in rinsed rice and bring to a simmer, then reduce to low heat.
7. Add chicken back on top of rice/beer, cover and cook for 10-12 minutes, ensuring the chicken reaches an internal temperature of 165 degrees F.
8. Slice the flour tortillas down the middle, and add both sides into the cups of a muffin tin.
9. Layer in black beans, chicken and rice mixture, and then shredded cheese. Bake for 12 minutes at 375 degrees F.
10. Top your mini burrito bowls with sour cream, Pico de Gallo, and guacamole. Serve and enjoy!

Grilled Pineapple Hoops

Easy • Yields 8 servings • Total Time: 10 minutes

Ingredients:

• 1 fresh pineapple
• ¼ cup brown sugar
• Caramel sauce
• Vanilla ice cream

Directions:

1. Remove stem from pineapple body and slice off skin.
2. Cut pineapple into ¼ inch slices and sprinkle both sides of each pineapple slice with brown sugar.
3. Grill the pineapple.
4. Serve with a scoop of vanilla ice cream and caramel sauce.

Shop the recipe here.

Champion Potato Blossoms

Easy • Yields 4 servings • Total Time: 1 hour

Ingredients:

• 2 sweet potatoes
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups spinach
• 2 tablespoons butter
• 2 tablespoons tahini sauce
• 2 tablespoons pomegranate seeds

Directions:

1. Preheat the oven to 425 degrees F.
2. Cut sweet potatoes in half. Microwave halves wrapped in damp paper towels for 1 minute on high.
3. Using an apple slicer, cut each sweet potato half into slices and remove the core piece.
4. Transfer sweet potatoes to parchment lined baking sheet and drizzle with oil.
5. Sprinkle it with salt and pepper.
6. Bake for 30 minutes. Transfer to a serving platter and arrange in a blossom shape.
7. Sauté spinach in butter and season with a little salt. Place in the middle of the potato blossom.
8. Drizzle spinach with tahini sauce and top with pomegranate seeds.

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Double Team Pizza Skewers

Medium-Hard • Yields 5-6 servings • Total Time: 30 minutes

Ingredients:

• 1 package refrigerated pizza dough
• 10-12 skewers (wooden, bamboo, or metal)
• Fresh basil leaves (plucked and cleaned)
• Pint of Mozzarella balls (medium-small)
• Salt & pepper to taste

For the Bacon, Zucchini Mozzarella kabobs:

• 1 zucchini (cut lengthwise, then quartered)
• 1 package of thick-cut bacon (cut into 1-inch pieces)

For the Meatball, Basil, Mozzarella kabobs:

• 15-18 meatballs (small, pre-cooked, thawed from frozen) 

For the Herb Butter: 

• 1 tablespoon Italian seasoning blend
• 4 tablespoon butter (melted)

For the Dipping Sauces: 

• Marinara & Alfredo dipping sauces (warmed)

Directions:

1. Preheat your grill to low-medium heat. If you’re using an oven, preheat to 425 degrees F. Remove pizza dough from container, lay flat, and cut into 1 inch strips.
2. Layer the bacon, mozzarella, and zucchini on the skewer, leaving enough room to wrap the pizza dough and allow it to puff up when cooking.
3. Layer the mozzarella, basil, and meatballs, leaving enough room to wrap the pizza dough and allow it to puff up when cooking.
4. In a small bowl mix the melted butter with the Italian seasoning blend and brush the skewers right before they go into the oven.
5. Grill for 10-15 minutes until the dough is puffy and golden. If using the oven, it may take 15-18 minutes. Serve and enjoy!

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Buzzer Beater Beer Braised Tacos with Mango-Jalapeño Salsa

Medium • Yields 12-15 servings • Total Time: 6.5 – 12.5 hours

Ingredients:

For the Carnitas: 

• 2-3 tablespoons oil
• ~4 pound pork shoulder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 tablespoon paprika
• ¼ teaspoon cayenne pepper
• 1 packed tablespoon brown sugar
• Salt (to taste)
• Black pepper (to taste)
• 1 medium white onion (diced)
• 4-6 cloves garlic (minced)
• 12 ounce bottle of Michelob ULTRA
• ~32 ounces low sodium chicken broth (pour until it is covering ⅔ of the meat)

For the Mango-Jalapeño Salsa:

• 2 ripe mangos (peel, remove the pit, and dice fine)
• ½ small red onion (peel and dice fine)
• ½ red bell pepper (diced fine)
• 1 jalapeño (remove seeds, and mince)
• ¼ cup cilantro (chopped)
• Juice from 1-2 limes
• Salt to taste

For Taco Assembly: 

• Gluten-free tortillas
• Onions, cilantro, lime, and Mango-Jalapeño Salsa (for topping) 

Directions:

1. Mix all dry ingredients.
2. Season the pork shoulder (this can be done a day in advance).
3. Heat oil in large pan over medium-high heat.
4. Sear all sides of the pork shoulder until golden brown.
5. Remove pork shoulder from the pan, leaving any bits and pieces behind, and cook onions for about 3 minutes, then add garlic and cook 2 minutes more (more oil might be needed).
6. Deglaze the pan with the 12 ounces of beer and bring to simmer for about 2 minutes.
7. Scrape everything into the crock pot, then place the pork on top.
8. Add the low-sodium chicken broth until it covers about ⅔ of the pork.
9. Slow cook on low for up to 12 hours or on high for up to 8 hours.
10. Remove the pork from the slow cooker, shred it, strain, then save the cooking liquid, discarding the leftovers that were strained out.
11. Shred the pork and add the cooking liquid (about one cup, but you can add more).

For the Mango-Jalapeño Salsa:

1. Mix all ingredients together well.
2. Salt to taste, ground black pepper could be added to taste as well.

Assemble your tacos: 

1. Serve carnitas with gluten-free tortillas, onion, cilantro, lime, Mango-Jalapeño Salsa, and queso fresco.

Shop the the recipe here.