Football Food Week
Football season is here! Tailgates and football parties abound! This week we will highlight some football favorites for you to share with those you love!
NACHOS
Y'all! It's football food week and we are starting with Nachos! Get into some of this goodness in the recipe below!
And remember, all the toppings can be interchanged with your favorites! Leave the sauces on the side to help keep your chips crispy longer!
NACHOS
Serves 6-8
INGREDIENTS
2 pounds ground beef, cooked and seasoned
2 packs McCormick Taco Seasoning
4 cups cheddar cheese shredded
1 cup green onion sliced
1/2 cup cherry tomatoes sliced in half, long ways
3 ounces black olives, sliced
2 ounces pickled jalapeños, sliced
1 tablespoon cilantro, chopped
1 large bag (12 ounces) tortilla chips
GARNISH
Guacamole
Salsa
Sour Cream
Fresh lime wedges
DIRECTIONS
Heat oven to 350 degrees F.
Brown and season the ground beef.
Shred the cheddar cheese. Slice the green onions and tomatoes. Measure out black olives and jalapeños. Chop the cilantro.
Cover a parchment lined metal tray with a layer of chips. Cover chips with the cheese, spreading evenly. Place the cheese covered chips in the oven for 8-10 minutes, or until the cheese is fully melted.
Once melted, remove the pan from the oven to add toppings. First evenly layer the ground beef on top of the chips with a large spoon. Then add the green onion, tomatoes, olives, jalapeños, and cilantro. Garnish with preferred toppings.
Serve immediately.
Enjoy!
OVEN TASTY CHICKEN WINGS
Chicken Wing Dry Rub
The rub would be good for chicken in the oven or on the grill.
Yields about ½ cup rub
Ingredients
Chicken Wing Rub
4 tablespoons garlic powder
4 teaspoons onion powder
3 teaspoons smoked paprika
2 teaspoons salt
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon ground mustard
1 teaspoon cinnamon
Directions
Mix all ingredients together in a medium size bowl, and roll the chicken in the rub on all sides.
Use for baking chicken in the oven or on the grill.
Oven Tasty Chicken Wings
I love a good ole chicken wing during football season or anytime. These are easy to make and easy to serve. Try to find chicken wings already cut up into wingettes (wing and drumette separated) to make prepping, cooking, and serving better. I recommend patting the chicken dry to help the oil coat the chicken more thoroughly. Also, a wire rack sprayed with non-stick spray atop of a pan is ideal for cooking and creating a crispy wing.
Yields about 24 wingettes
Ingredients
2 pounds chicken wingettes
6 tablespoons olive oil
½ cup of Chicken Wing Dry Rub
Directions
Heat oven to 400 degrees F.
Spray a wire rack with non-stick spray and place atop of a sheet pan. This will hold the chicken wings while cooked in the oven.
Pat the chicken dry with a paper towel, and discard paper towel.
Pour the olive oil on the chicken wings and liberally coat.
In a medium bowl add ½ cup of the rub and dip each chicken wing fully to cover all sides.
Place the chicken wing on a wire rack atop of a pan and cook for 1 hour.
Serve immediately with your favorite dipping sauce or eat alone.
TEXAS CAVIAR
Texas Caviar
I was introduced to Texas Caviar by my dear friend Portia Clark when we were in our early 20s. It is a fresh veggie and bean dip with tangy flavors to excite the palate. Since I first tasted this goodness, it has been a favorite of mine at pot lucks and parties alike. Garbanzo beans can be used in place of either of these beans. Additionally, this dip can be made with or without the feta. It is delicious either way! I like to serve it with Fritos Scoops. By making the dressing in the bottom of a bowl first, it ensures the ingredients to follow will be dressed more evenly as it is stirred. The dip can be kept in the fridge in a sealed container for 3 days.
Yields approximately 8 cups
Ingredients
1 (15.8 ounce) can black eyed peas
1 (15 ounce) can black beans
1 (11 ounce) can white Shoepeg corn
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon spicy ground mustard
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon celery seed
1 tablespoon fresh garlic, minced
4 tablespoons shallots, finely chopped
2 cups tomatoes, chopped
½ cup green onions, chopped
1 cup green peppers, chopped
1 cup feta cheese, crumbled
Directions
Rinse and Drain the black eyed peas and black beans in a colander. Set aside to drain.
Drain the corn and set aside.
In a large bowl, mix together the olive oil, red wine vinegar, lime juice, lemon juice, spicy ground mustard, salt, sugar, pepper, garlic powder, and celery seed.
Then mix in the fresh garlic and shallots.
Add the peas, beans, and corn to the dressing mixture and stir. Then add the tomatoes, green onions, and green peppers and stir. Finally mix in the feta cheese.
Serve immediately with your favorite corn chip.
BUFFALO CHICKEN DIP
This is such a popular dip at a tailgate or really any time. The warm combination of spicy with creamy ranch and chicken is delicious! I combine all the ingredients in a skillet and then cook them in the oven for a perfect finish.
Serves 8-10
Ingredients
3 cups chicken, cooked and shredded
8 ounces cream cheese, room temperature
1 ounce packet Hidden Valley Ranch Dip Seasoning
16 ounces sour cream
¾ cup hot sauce (your preferred brand)
1 cup cheddar cheese, shredded
¼ cup blue cheese (optional)
2 tablespoons green onions (optional)
Directions
Heat oven to 350 degrees F.
Combine chicken, cream cheese, ranch seasoning, and sour cream in a skillet over medium heat. Stir to combine ingredients.
Once combined, add hot sauce and stir.
Finally, stir in cheddar cheese and combine.
Pour ingredients into an oven safe dish and bake for 20 minutes or until beginning to bubble.
Remove from oven and sprinkle with bleu cheese and green onions.
Serve immediately with crusty bread, corn chips, or fresh vegetables.
CHOCOLATE BUTTERSCOTCH POPCORN
Popcorn is such an easy and fun treat to take to a party. I like to dress up popcorn with chocolate and butterscotch so you have a sweet and salty treat. Putting the popcorn in pretty paper sack or plastic bag makes for a festive and travel friendly treat. The popcorn can be made in the stove, in the microwave, or in a popcorn popper. Too speed up the hardening of the candy put the popcorn in the freezer for 10-15 minutes, but not too long or it will all freeze. And I always pick dark chocolate as it is my favorite! This is a great treat to make with your children on grandchildren!
Makes 10 servings
Ingredients
10 cups popcorn, popped
1 cup milk or dark chocolate morsels, melted
1 cup butterscotch morsels, melted
1 teaspoon kosher salt
Directions
Pour out the popcorn onto a sheet pan and spread evenly.
Using a spatula or spoon, spread the melted chocolate and butterscotch evenly on top of he popcorn moving the spoon or spatula side to side to coat the entire sheet.
Once the candy hardens on the popcorn, serve or store in an airtight container for up to 3 days.
