It’s BOWL TIME!!!! Sort of bittersweet, as I know football season is winding down, but we’re excited for the bowl games and always plan something fun to eat.
BUFFALO STUFFED CELERY STICKS
TAILGATE PUNCH
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| Photo Credit: Weight Watchers |
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| Photo Credit: My Plate blogspot |
1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with Montreal Steak Seasoning prior to grilling.)
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more is you like more heat)
In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
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| Photo Credit: Mission Delish |
6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ancho chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
1 -2 teaspoons salt and some freshly ground black pepper
1 pound ground sirloin
1 pound ground pork
1 cup beer (recommended: Budweiser)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 – 28oz cans plum tomatoes, crushed
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Once the bacon is browned, drain off at least half the bacon fat and add the garlic, onions, bell peppers, chili powder, cumin, ancho chili powder, oregano, and smoked paprika and season with salt and pepper, to taste.
Cook until the vegetables are tender and seasonings are aromatic.
Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans.
Toss together, then add the crushed and diced tomatoes.
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| Photo Credit: Cate Bogue |
Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions. DELISH!!!
(Adapted from A Taste of Home)
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| Photo Credit: A Taste of Home |
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chili powder
1 egg
1 cup buttermilk
2 tablespoons canola oil
1/2 teaspoon crushed red pepper flakes
In a large bowl, combine the first seven ingredients. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened; add pepper flakes. Pour into a greased 9-in. square baking pan.
Bake at 425 degrees for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Cut into squares. Serve warm. Yield: 6 servings.
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| Photo Credit: Divine Cooking |
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.
TAILGATE PUNCH
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| Photo Credit: Chow.com |
This punch serves a crowd and goes great with chili!
6 ounces Yellow Chartreuse, chilled (Yellow Chartreuse is a French liqueur made by Carthusian monks. It has a milder and sweeter flavor and aroma than green chartreuse.)
6 (12-ounce) bottles amber ale, such as Fat Tire, chilled
Place the pineapple juice and Chartreuse in a 3-quart container or punch bowl and stir to combine. Add the beer and gently stir to combine. ENJOY!!!!
How cool is this carrier? It allows you to transport piping hot foods to your tailgate without the mess.
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| Photo Credit: ThePicnicBasket.com |
It’s called The Entertainer Food Carrier (thepicnicbasket.com), and is an expandable food carrier with 2 separate food sections. The lower allows you to bring hot foods and is large enough to hold an 11×15″ dish. The upper sections comes with 2 plastic food containers to keep food and drinks chilled. Awesome!