Buttoned Up Expert: Create An Indoor Tailgate
Create An Indoor Tailgate
by Michelle Jenkins & Susan Aprahamian of YouveGotSupper.com.
Game Time – The Main Event
Grilled Sausages and Chili are the perfect tailgate foods – what more can we say?
Servings: 8 Prep Time: 10 min. Cook Time: 30 min.
INGREDIENTS
• 1 tbsp olive oil
• 2 yellow onion, sliced
• 2 green bell pepper, sliced
• 4 cup(s) beer
• 4 Italian sausage (hot)
• 4 bratwurst
• 8 hoagie rolls
• 1/2 cup(s) mustard
DIRECTIONS
1. Saute onions and peppers in olive oil in a skillet over medium heat. Season with salt and pepper.
2. Meanwhile, pour 3-4 beers into a large stock pot and bring to a boil. (We recommend doing this outside if your grill is large enough or has a burner, otherwise make sure to use the exhaust fan!)
2. Prick sausages and dump into the beer and let them boil for 10 – 15 minutes or until cooked through. You can leave them simmering until you are ready to grill.
3. Turn your grill or grill pan to high-heat. Sear sausages to crisp up the skin and get them to your desired color on all sides (watch closely so they don’t burn).
4. Serve them on hoagie rolls with onions, peppers and a selection of mustards.
Note: You can also use specialty sausages, such as Aidell’s Cajun style Andouille, Smoked Chorizo, or Chicken & Apple.
If sausage isn’t your thing, you can’t go wrong with a big bowl of chili:
You’ve Got Supper – White Chicken (or Turkey) Chili
Servings: 6-8 Prep Time: 20 min. Cook Time: 20 min.
This meal is the perfect companion for a weekend football game. To save on cooking time, we use store-bought rotisserie chicken but you can boil or roast your own chicken breasts.
INGREDIENTS
• 2 lb chicken rotisserie
• 2 can(s) white northern beans
• 1 tbsp olive oil
• 2 medium yellow onion, chopped
• 4 clove(s) garlic, minced
• 8 oz green chiles, chopped (canned)
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1/4 tsp cloves
• 1/4 tsp crushed red pepper
• 6 cup(s) chicken broth, low sodium
• 3 cup(s) monterey jack cheese (low fat), shredded, divided
• 1 cup(s) salsa
DIRECTIONS
Shred meat from rotisserie chicken.
2. Heat oil in large pot over med-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano, cloves and crushed red pepper and saute 2 minutes. Add beans (drained but not rinsed) and broth and bring to a boil. Reduce heat and simmer. Add chicken and 2 cups of cheese and stir until cheese melts. Season to taste with salt and pepper.
3. Serve with salsa and remaining cheese
Note: You can also serve with halved grape tomatoes, fresh cilantro, and sour cream.
You’ve Got Supper – Tailgate Taco Chili
Servings: 6 Prep Time: 10 min. Cook Time: 1 hour
We love chili, especially this recipe because it is quick (no chopping!) and delicious. It is the perfect meal to come home to on a chilly Fall day.
INGREDIENTS
• 1 1/2 lb ground beef, 95% lean
• 28 oz stewed tomatoes
• 16 oz pinto beans, no salt
• 16 oz light kidney beans
• 4 oz green chiles, chopped (canned)
• 10 oz corn (frozen)
• 1 package(s) taco seasoning
• 1/2 tsp tabasco sauce
DIRECTIONS
Brown ground beef and drain fat.
2. Add remaining ingredients (undrained), bring to a boil, and simmer for 1 hour, stirring occasionally. Add extra tabasco to taste.
3. Serve with desired toppings such as cheese, chips, and / or sour cream
Note: You can substitute ground turkey for ground beef in this recipe.
Football Finger Foods
Get out the napkins and the beer. Here are some great football munchies that your guests will devour during the game.
Buffalo Dip
Servings: 10 – 12 Prep Time: 15 min. Cook Time: 30 min.
INGREDIENTS
• 4 chicken breast halves, boneless skinless, cooked
• 12 oz hot sauce (buffalo style)
• 16 oz blue cheese salad dressing
• 16 oz cream cheese
• 8 oz sharp cheddar cheese, shredded
• 1 bag Frito scoops
DIRECTIONS
1. Cook the chicken and shred it (try cooking it in a crock pot on low for 4-6 hours if you have time).
2. Put the shredded chicken onto the bottom of a 9 X 12 glass dish lightly coated with cooking spray.
3. Layer the hot sauce (such as Frank’s or Texas Pete hot sauce) on top of the chicken.
4. Melt the cream cheese and blue cheese salad dressing in a sauce pan over low heat, stirring constantly. Add the cheddar cheese (it doesn’t need to melt) and then pour the cheese mixture over the chicken and hot sauce.
5. Cook for 20 – 25 minutes in a 350 degree oven until bubbly. Serve with Frito scoops.
You’ve Got Supper Recipe – Sausage Wontons
Servings: 48 wontons Prep Time: 15 min. Cook Time: 12 min.
These tasty apps are a crowd-pleaser!
INGREDIENTS
• 1 package(s) wonton wrappers
• 1 lb sausage, original
• 1 1/2 cup(s) sharp cheddar cheese (low-fat), shredded
• 1 1/2 cup(s) monterey jack cheese (low fat), shredded
• 1 cup(s) ranch dressing, light
• 1 jar olives, coarsely chopped
• 1 medium red bell pepper, diced
DIRECTIONS
1. Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray. Gently press wonton wrappers into mini muffin tin. Cook for 6 – 8 minutes or until done.
2. Cook sausage while crumbling with spoon. Cool.
3. In a medium bowl, combine sausage, sharp cheese, jack cheese, ranch, olives, and red pepper.
4. Fill wontons and cook at 350 degrees for 5 minutes.
Note: You can prepare wontons and sausage mixture ahead of time.
You’ve Got Supper Recipe – Ham Bisbuits
Servings: 20 biscuits Prep Time: 15 min. Cook Time: 15 min.
Ham biscuits are fabulous as an appetizer or as a side dish paired with a bowl of soup. If you want to save on calories, go a little light on the spread.
INGREDIENTS
• 1/2 lb deli ham, thick-cut
• 1/3 lb swiss cheese (low-fat)
• 1 stick(s) butter, with salt, softened
• 2 tsp yellow mustard
• 1 tbsp poppy seeds
• 2 tsp Worcestershire sauce
• 1 package(s) party rolls (Potato or Pepp. Farm)
DIRECTIONS
1. Mix together butter, mustard, poppy seeds, and Worcester sauce.
2. Without separating the party rolls, slice them in half lengthwise.
3. Spread the butter mixture on each half of the rolls.
4. Cut the ham and cheese into 1 inch squares. Place ham and cheese on the bottom half of the rolls. Cover with the top of the rolls. Wrap in foil and bake for 10 – 15 minutes at 350 degrees.
5. Separate the rolls and serve.
You’ve Got Supper Recipe – Buffalo Turkey Bites
Servings: 6 – 8 Prep Time: 10 min. Cook Time: 5 min.
A great football game finger food that uses up your Christmas turkey leftovers.
INGREDIENTS
• 1 lb turkey
• 1/2 cup(s) hot sauce (Buffalo style)
• 1 cup(s) blue cheese salad dressing (red-fat)
• 1 bunch(es) celery
DIRECTIONS
1. Cut turkey breast into manageable pieces (1” is usually good).
2. Place turkey bites in a ziplock bag with thick hot sauce (such as Texas Pete) and shake thoroughly, coating pieces.
3. Remove pieces and spread out in a shallow pan or baking tray.
4. Bake for 5 minutes at 300 degrees temperature until outside becomes crispy (cook longer if turkey was cold).
5. Serve with toothpicks and a side of blue cheese dressing and celery.
Game Day Brews
Make News Years football weekend special by serving some seasonal beers and ales. Here are a few recommendations for the guys and gals from one of favorite beer connoisseurs.
For the guys:
1. Sierra Nevada Pale Ale
2. Spaten Oktoberfest
3. Paulaner Hefe-weizen
For the gals:
1. Woodchuck Cider
2. Harvest Moon Pumpkin Ale
3. Doc’s Draft
Overtime Sundae Bar
After spending much of Christmas in the kitchen, give yourself a break. Change it up for your indoor tailgate with a hot fudge sundae bar.
Peppermint Brownie Sundaes
Servings: 8 Prep Time: 30 min. Cook Time: 50 min.
This festive brownie sundae, topped with peppermint hot fudge and crushed candies, will melt in your mouth and impress your guests.
INGREDIENTS
• 1 box brownies
• 12 oz evaporated milk
• 10 oz peppermint candies, divided
• 4 oz unsweetened chocolate squares
• 1/2 cup(s) butter
• 1/2 cup(s) sugar
• 4 cup(s) vanilla ice cream
DIRECTIONS
1. Prepare brownies according to package directions (about 40 min. cook time).
2. For the peppermint hot fudge – microwave can of evaporated milk in a bowl for 2 minutes or until hot. Stir in 8 oz. of crushed hard peppermint candies (about 45 candies), stirring until candies dissolve. Melt unsweetened chocolate squares and butter in a sauce pan over low heat while stirring. Stir in evaporated milk mixture and whisk in sugar. Continue to cook, stirring constantly, until smooth (about 3 minutes). Remove from heat and add a pinch of salt.
3. Place brownie in sundae dish. Top with vanilla ice cream and peppermint hot fudge. Top with crushed peppermint candies.
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