CFP CHAMPIONSHIP GAME PARTY

So, unfortunately none of MY favorite teams are playing for this year’s National Championship.  There aren’t even any SEC or ACC teams in the game.  But we’ll have some friends over to watch the game anyway and have a party with great food to celebrate the end of the season.

1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 TBSP chopped thyme
One 12-ounce bottle lager or pilsner
About 2 1/4 cups low-sodium chicken broth
4 TBSP unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 pound sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed toasts, for serving

In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.

Using a slotted spoon, transfer the bacon to a bowl.

Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes.

Add half of the beer and cook until reduced by half, 5 minutes.

Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.

Whisk this roux into the soup until incorporated and bring to a simmer.

Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.

Now, you can either stir in the bacon and season with salt and pepper OR go ahead and season the soup with s&p but serve the bacon on the side for your guests to add.  That way the bacon doesn’t get soggy.  Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

1 pound ground chicken
3/4 cup Panko
1 large egg
1/2 tsp garlic powder
1/2 tsp onion powder
2 green onions, thinly sliced
salt and freshly ground black pepper, to taste
3/4 cup buffalo sauce (I prefer Frank’s)
1/4 cup blue cheese dressing

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste.

Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

Place meatballs onto prepared baking sheet and bake for about 8 minutes, or until lightly browned.
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine.

Cover and cook on low heat for 2 hours. Serve immediately, drizzled with blue cheese or ranch dressing, if desired.

1/2 cup butter
1 medium onion, chopped
2 (10-ounce) packages frozen chopped spinach, thawed and well drained
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) package cream cheese
1 (8-ounce) carton sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
2 TBSP TABASCO
Salt to taste
Toasted pita bread wedges or tortilla chips
1 medium tomato, chopped (1 cup)

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes.

Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt.

Stir until well blended and heated through. Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese.

Bake in a 350 degree F oven until cheese starts to brown, about 10 minutes. Serve with pita bread or tortilla chips and garnish with tomatoes.

1/2 lemon, quartered
1/2 tsp cinnamon
ice
2 ounces tequila blanco
3/4 ounce elderflower liqueur (I’m using St Germain)
1 1/2 ounces apple cider
1 cinnamon stick

Muddle the lemon wedges and cinnamon in a cocktail shaker.

Next, add ice, tequila, elderflower liqueur, apple cider and shake well.

Strain into a glass over ice and garnish with a cinnamon stick.