IT’S GONNA BE A COLD ONE! Tailgating in November….

SANTA FE CHICKEN DIP
(Adapted from Diddles and Dumplings)

2 medium boneless skinless chicken breasts (shredded)
1 (10 ounce) can of Rotel Original
1 cup mayonnaise
1 large chipotle pepper (packed in adobo)
2 (8 ounce) blocks of cream cheese
1 (15 ounce) can of black beans, drained
3/4 cup sweet corn
8 ounces White Sharp Cheddar Cheese (shredded)

Preheat oven to 375 degrees F.
In a food processor, shred the chicken and place in a large pot over medium heat.  Add the Rotel tomatoes, and cook for 1 minute.

Combine chipotle pepper and mayonnaise in a food processor.

Set aside.

Place cream cheese in pan and melt completely.

Add chipotle mayonnaise, stir and combine. Turn off heat. Stir in black beans, corn and cheese. Pour into a large baking dish.

Bake, uncovered for 15-16 minutes, or until hot and bubbly.  Serve with tortilla chips.

SLOW COOKER PORK SANDWICHES

For the Pork Sandwiches:
Potato Rolls
Cheddar (shredded) to serve
1 jar Pickles
BBQ Sauce to serve
Honey Mustard to serve
1 4-5 lb. Pork Shoulder (I ended up buying a 9 lb. pork butt for my tailgate crowd)
Salt
freshly ground Pepper
2 Onions (sliced)
4 cloves Garlic (smashed)
1 TBSP Brown Sugar
1 TBSP Chili Powder
1 TBSP Cumin
2 bottles Beer

For the Cole Slaw:
1/2 head Green Cabbage (sliced thinly)
1/2 head Purple Cabbage (sliced thinly)
1 large Carrot (finely shredded)
3/4 cup Mayonnaise
3 tablespoons Apple Cider or Rice Wine Vinegar
2 teaspoons Celery Seed
2 tablespoons Sugar

STEP 1:
For the Pork Sandwiches: In the slow cooker, create a bed of onions and garlic.

Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides.

Then transfer to slow cooker.

Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork, and transfer to container with some of the cooking liquid.

STEP 2:

For the Cole Slaw: 
Combine the cabbages and carrot in a large bowl.

In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly combine.

Add the dressing to the cabbage mixture and toss to coat.

Chill in refrigerator until ready to tailgate.

Potato Rolls
Cheddar (shredded) to serve
BBQ Sauce to serve
Honey Mustard to serve
1 jar Pickles
Slice bread and lightly toast, if desired. Put everything in your carrier and head to your tailgate. Assemble open faced sandwiches with pork, cole slaw, shredded cheddar, bbq sauce, honey mustard, and pickles.

Helpful Tip:
You only need to pour the beer up to the bottom of the pork, because the onions will release water.

BACON CORN BREAD
(Adapted from juju good news)

How good does this bread look?  Can’t wait to make it; I think it will pair perfectly with the white chicken chili!

8 oz. bacon, diced
2 1/2 cups all purpose (cake) flour
2 tsp baking powder
1 TBSP sugar
1tsp salt
4 large eggs
1/2 cup butter, melted (and cooled slightly so as not to “cook” the eggs)
1 cup milk
1 can  (14 oz.) whole corn kernels (drained)—I used sweet white corn
1/2 can (7 oz.) cream style sweet corn
1 cup cheddar cheese, grated

Pre-heat the oven to 350 degrees F, and grease a standard size loaf tin. Cook the chopped bacon in a very hot pan or microwave until slightly crisp. Meanwhile, sift all the dry ingredients into a large mixing bowl.

Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.

Fold in the corn and bacon and pour into the prepared loaf tin.Sprinkle the grated cheese over the loaf.

Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean.
If the loaf is browning too fast, turn the heat down.

Remove from the oven and allow to cool down for 5 minutes before removing from the tray.  How gorgeous is this bread????