by Tim O’Hare
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Football season is (finally) here, and that means it’s time for one of my favorite pastimes: tailgating.
No tailgate or game watching party is complete without food, and let’s face it — the best football food is party food. Here are a few quick, easy (and delicious!) recipes you should try this football season.
Touchdown Chili
Ingredients:
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck
Directions:
Brown Ground Chuck. Add all canned items, including juice, into large pot. Cook until onion and pepper are tender. Serve.
Party Ryes
Ingredients:
1 lb ground chuck
1 lb bulk pork sausage
1 lb Velveeta cheese, diced
1 1⁄2 teaspoons Worcestershire sauce
1 teaspoon oregano
1⁄2 teaspoon garlic powder
1⁄2 teaspoon ground pepper
2 loaves rye cocktail bread
Directions:
Brown meats and drain off fat. Add meats and cheese in frying pan and stir over low heat until melted. Mix in spices and Worcestershire sauce. Spread mixture on cocktail rye slices. Place on cookie sheet and bake approximately 10 minutes at 400°F until hot. Serve hot or warm.
Jalapeño Poppers
Ingredients:
10 fresh jalapeno peppers
8 ounces cream cheese
1 lb bacon
20 toothpicks
Directions:
Halve and seed the jalapenos. Roast on a hot grill just until skins start to turn dark. Slice the bacon strips in half. Fill the jalapeno halves with cream cheese. Wrap halves with bacon and secure with a toothpick. Bake at 350F for about 30 minutes, or until bacon is done. Serve warm.
Grilled Corn
Ingredients:
4 ears fresh corn, in their husks, rinsed
1⁄4 teaspoon kosher salt
1⁄4 teaspoon fresh cracked pepper
1 lemon, cut into 4 wedges
Directions:
Prepare grill with direct, high heat, about 550°F. Remove just the visible silks from the tips of the corn. Peel a few layers of husk off, leaving a few layers covering the corn. Place corn on the hot grill. Cover. Turn corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes. (Approximately 5 minutes on each side.). Remove corn from the grill. Let sit for 5 minutes. Carefully remove the silks and charred husks from the corn. Cover stem of corn with a piece of aluminum foil, making a handle for the corn. Squeeze lemon wedge over hot corn. Mix salt and pepper in a small bowl. Dip lemon wedge into spice mix and rub into corn. Serve immediately.
Mini Pizzas
Ingredients:
1 (10 count) package refrigerated buttermilk biscuits
1⁄4 cup pizza sauce
10 slices pepperoni
3⁄4 cup shredded mozzarella cheese
Directions:
Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Spoon 1 teaspoonful of the pizza sauce into each cup. Top each with a slice of pepperoni and a spoonful of cheese. Bake at 425°F for 10-15 minutes or until golden brown. Serve warm or chilled.
Do you have a favorite tailgate recipe? Share it with us on our Facebook page!
