Whether you're cooking for Seahawks, Patriots, Puppies or Kittens, here are four of my favorite tailgate treats. Find more on my blog and let me know your favorites. Enjoy!
Cheesy Buffalo Chicken Soup
Ingredients:
2 TB butter
1 1/2 stalks celery, diced
1/2 small onion, diced
2 TB flour
1/4 cup plus 2 TB half and half
1/12 cups chicken broth
1 cup cubed, cooked chicken
2 TB buffalo wing sauce
3/4 cup shredded cheddar cheese
Salt and pepper to taste
Directions:
1. Melt butter, saute celery and onion until tender - about 5 minutes
2. Add flour and cook about 2 minutes - stir constantly
3. Slowly stir in half and half and broth. Stir until slightly thickened
4. Add chicken, buffalo wing sauce and cheese. Season with salt and pepper
5. Reduce heat to medium-low, stirring occasionally. Simmer until cheese has completely melted - about 10 minutes.
Bear Down Hoagie
Ingredients:
1 pkg of refrigerated crescent rolls
2 oz sliced salami
2 oz sliced ham
3 slices cooked bacon
4 slices provolone cheese
4 oz shredded Chihuahua cheese
1 beaten egg
Directions:
1. Cook bacon, set aside
2. Preheat oven to 350 degrees
3. Spray 9 x 13 baking pan with Pam/cooking spray
4. Cover bottom of baking pan with half of crescent roll dough
5. Layer dough with meat and cheese
6. Spread half of the beaten egg over the cheese
7. Top with remainder of egg
8. Bake uncovered for 25 minutes
9. Cover with foil and bake for another 10-15 minutes.
Monstrously Good Red Beans and Rice
Ingredients:
1 pound Chorizo
1/2 a bunch of Cilantro, chopped
1/2 onion chopped
1 Cup long grain white rice, cooked
according to directions
2 cans of Red Beans
1 can Diced Tomatoes
Salt, Pepper and Garlic Powder to taste
Chili Powder (lots) to taste
1 TB Red Chili Flakes
Directions:
1. Remove Chorizo from its casing, in a
heavy pot brown the Chorizo, onion and cilantro
2. Meanwhile, prepare the white rice
(1 cup rice, 2 cups water)
3. When Chorizo is browned add Salsa,
Red Beans, Tomatoes and Seasonings, Simmer
4. Add cooked rice and adjust seasonings, Simmer
Minnesota Swedish Meatballs
3servings
Ingredients:
1 slice day-old white bread, crumbled
1/4 cup heavy cream
1/2 teaspoon butter
1/2 small onion, minced
5 ounces ground beef
2-1/2 ounces finely ground pork
1/2 egg
1-1/2 teaspoons brown sugar (optional)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger (optional)
1-1/2 teaspoons butter
2 tablespoons chicken broth
1 tablespoon and 1-1/2 teaspoons all-purpose flour, or as needed
1 cup beef broth, or as needed
1/4 (8 ounce) container sour cream
Directions:
NOTE: Recipe directions are for the original serving size of 6.
Preheat oven to 350 degrees F (175 degrees C).
Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes.
While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes.
Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger.
Lightly mix in the bread crumbs and cream.
Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink.
Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid.
Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes.
Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
