Recipes: Tailgating Treats
The big game between Michigan and Michigan State is tomorrow, and we wanted to share some of our favorite tailgating food for the big day. These recipes are not only delicious, but also easy to make.
Teresa’s Buffalo Chicken Dip is super creamy and delicious and can be served with anything. The Chili is really hearty and not too sweet or spicy. The Caprese is so good and refreshing, as well as easy to make, and the Philly Steak Quesadillas are a nice twist on an old classic.
Whether you GO BLUE or GO GREEN these recipes will have you GOING YUM!!! We hope you enjoy them as much as we do. Have a great time rooting for your team!
Buffalo Chicken Dip
Shopping List:
2 cups shredded cooked chicken (I used rotisserie chicken from Costco)
1 package (8 ounces) cream cheese – softened
1/2 to 3/4 cup of Frank’s Red Hot Original Cayenne Pepper Hot Sauce (I like it saucy so I used 3/4 cup)
1 medium yellow onion diced • 1/2 cup ranch dressing**
1/2 to 3/4 blue cheese crumbles**
1/2 to 3/4 cup of blue cheese dressing (I used Marzetti’s)**
1 bunch of scallions (green onions) sliced/chopped to sprinkle on the top
**Not a blue cheese fan? Use Cheddar cheese, eliminate the blue cheese and the blue cheese dressing and use a full cup of ranch dressing OR do ½ recipe with blue cheese and a ½ recipe without. Then everyone is happy 😊
Preheat oven to 350 degrees. Mix all ingredients, except the scallions/green onions, in large bowl, spoon into a shallow 1 quart baking dish, and bake for 20 minutes or until mixture is heated throughout. Sprinkle with green onions, and serve with chips, crackers, sliced baguette or bagels, or veggies.
Chili
Shopping List:
1 T Olive Oil or bacon grease
1 Lb 80/20 Ground Beef
1 Med size onion diced
1 8oz can tomato sauce
1 15 oz can diced tomatoes (we used ones with green chilis)
1 15 oz can of kidney beans drained and rinsed
1 ½ cups beef broth
2 T tomato paste
2 ½ T Chili powder (we used ancho chili powder)
2 T ground cumin
1 T Garlic powder
1 ½ t salt
½ t Black pepper
¼ t Red (cayenne) pepper
2 T Granulated sugar (optional, we did not used sugar)
2 oz bourbon (we used Makers Mark) also optional
Place oil or grease in pot on medium heat. Add onion and cook 4-5 minutes until translucent. Add ground beef and cook an additional 5-7 minutes until browned. Stir in all dry ingredients and cook an additional 2-3 minutes stirring constantly to keep from sticking. Add beef broth, tomato sauce, diced tomatoes, tomato paste and drained beans. Bring to boil then reduce heat and cook 20-30 minutes stirring occasionally. Once the desired thickness has been reached taste and season accordingly. At this point you can add the sugar or bourbon if you desire. You can also spice it up a little more with more red or black pepper should you desire a more spicy pot of chili.
Caprese BLT Wraps
Shopping List:
1 Lb bacon cooked
1 package med flour tortillas
Sliced fresh mozzarella
4 T mayo + 1 T balsamic vinegar (more or less depending on your taste) mixed together till smooth
Thinly sliced tomato
Fresh basil leaves
Heat flour tortilla to make it pliable, 10-15 seconds on a grill or in the microwave usually does the trick. Add a dollop of the balsamic mayo to the tortilla and spread evenly. Place 2 strips of bacon on tortilla, add 2 slices of fresh mozzarella, 2 slices of tomato and basil leaves. Roll tortilla as tight as possible and eat. Yum!!
Philly Steak & Cheese Quesadillas
Shopping List:
1 T olive oil
1 Lb thinly sliced steak like ribeye. This can be purchased at local grocery stores, we got ours at Kroger
1 Medium onion julienned and then cut into 1 inch slices
1 Green pepper cut the same way
Shredded Colby/Jack cheese
1 package med tortillas
2 T Mayo
1 t horseradish
In a large skillet heat oil and add chopped sliced steak. Add green pep, onions and season with salt and pepper or mixed seasoning. While cooking rip the meat apart using 2 spatulas to break up larger chunks of meat. Cook until meat has browned and vegetables are tender. While the meat is cooking mix mayo and horseradish together and set aside, this will be used for dipping the quesadillas in when eating. Once the meat is cooked drain in a colander do get excess juices out of the meat mixture. Clean out the skillet to reuse for the quesadillas. If cooking outside this meat mixture can be made ahead of time and the following steps can be done on a grill or griddle. To make the quesadillas place a tortilla in the pan or on the grill. Add your desired amount of shredded cheese to one side, add the desired amount of meat mixture and top with more cheese. Fold over and grill or cook flipping occasionally to keep it from burning. Once you have reached the desired doneness remove to cutting board and cut into thirds. Serve with horseradish mayo and enjoy.
Until next week…Eat Well and Enjoy Life!!! Go Green!
- Keith & Teresa Becker