BCS Grub

Happy New Year!  I hope everyone had a very Merry Christmas.  I spent the holiday with my family, including my super sassy and ultra adorable 1 1/2 year old.  She's probably the cutest little Duck Fan you'll ever meet and with the new kitchen Santa brought her, she'll be cooking up her own Gridiron Grub any day. 

Now that all of the presents are opened and the tree has been hauled to the curb, I am ready to share some championship recipes with you.  Whether you are a die-hard Duck fan smelling roses or you bleed purple and have dreams of a National Championship title, these dishes are sure to please your party crowd.


Southwestern Snack Mix

3 cups each corn, rice and wheat Chex cereal
1 cup mixed nuts
2 cups mini pretzels
1/2 cup pepitas (dry roasted pumpkin seeds)
6 tbsp butter
2 tbsp worcestershire sauce
1/2 tbsp hot sauce
1 1/2 tsp seasoned salt
1 tsp garlic powder
1/2 tsp onion power
1/2 tsp chili powder
1/2 tsp cumin

Preheat the oven to 250 degrees.  Place cereal, nuts, pretzels and pepitas in a large roasting or baking pan.  Melt the butter and mix in the worcestershire sauce, hot sauce, and seasonings.  Pour the butter mixture over the cereal mixture.  Stir well and bake 45 minutes to one hour, stirring every 15 minutes.  Spread on cookie sheets to cool.  Store in air tight containers.

Touchdown Taco Dip

1 can vegetarian refried beans
1/2 cup mild salsa
2 avocados, mashed
1 tsp olive oil
1/2 tsp lime juice
1/4 tsp chili powder
dash of salt
1 small can diced green chiles
1 cup sour cream
1 tomato, seeded and diced
1 small can sliced olives
4 green onions, sliced
1 cup shredded cheese

Stir together refried beans and salsa and heat in a sauce pan on low until spreadable.  Spread bean mixture in the bottom of a 9 x 13 inch pan.  Allow bean mixture to cool.  Mix mashed avocados with olive oil, lime juice, chili powder and salt.  Spread avocado mixture over cooled bean mixture.  Drain green chiles and spread over avocado mixture.  Next, spread sour cream gently over top of the green chiles and avocado.  Top with olives, tomatoes and cheese.  Sprinkle green onions over top.  Serve with your favorite tortilla chips. 

"My Auntie Makes the Best Rockamole!" Guacamole

4 large ripe avocados, three mashed, one chopped
1 medium shallot, peeled and finely chopped
1 small tomato, seeded and diced
2 tbsp sour cream
1 tbsp olive oil
1 tsp fresh lime juice (or more, to taste)
1/2 tsp garlic powder
1/2 tsp chili powder
salt & pepper to taste

Mix all ingredients together and serve with tortilla chips.

Chipotle Chicken Chili

2 medium red sweet peppers, cut into 1-inch pieces
1 medium onion, diced
2 tbsps quick-cooking tapioca
10 chicken thighs and/or drumsticks, sinned
2 14.5 oz cans diced, fire-roasted tomatoes
1 14.5 oz can kidney beans, drained and rinsed
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz can white beans, drained and rinsed
1 6 oz can tomato paste
3 tbsp finely chopped canned chipotle peppers in adobo sauce
2 tsp sugar
1 tsp salt
Shredded cheese, sour cream and chopped cilantro for toppings.

In a 5-7 qt. slow-cooker mix peppers, onions, 1 can of the tomatoes and all of the beans.  Pour tapioca over top.  Place chicken pieces on top of the mixture.  In a separate bowl, mix the other can of tomatoes, tomato paste, chipotle peppers, sugar and salt.  Pour the mixture over the chicken.  Cook on low for 8-9 hours or on high 4-4 1/2 hours.  After cooking, set slow-cooker to warm and remove chicken pieces.  Set chicken aside until it is cool enough to handle.  Remove chicken from the bone and shred.  Return chicken to the chilie and stir well.  Makes at least 8 hearty servings.  Top with shredded cheese, a dollop of sour cream and chopped cilantro.

Aimee's Bars

1 1/2 cup finely crushed thin pretzel sticks
3/4 cup butter or margarine, melted
1 14 oz can reduced-fat sweetened condensed milk
4 oz unsweetened baking chocolate
2 cups mini marshmallows
1 cup sweetened flaked coconut
1 cup chopped pecans
4 oz semi-sweet baking chocolate
1 tbsp shortening

Preheat oven to 350 degrees.  Combine pretzels and butter and press into the bottom of a 9 x 13 inch pan. 
Mix unsweetened chocolate and sweetened condensed milk in a microwave safe bowl.  Microwave on high 1 -1 1/2 minutes, or until melted, stirring every 30 seconds.  Pour the chocolate mixture over the pretzel mixture.  Sprinkle marshmallows, coconut and pecans over top and press firmly into the chocolate.  Bake for 25-30 minutes, until lightly browned.  Allow bars to cool completely.  Melt the semi-sweet chocolate and shortening in the microwave on high for 1 minute or until smooth, stirring every 30 seconds.  Drizzle the chocolate mixture over top of the bars.  Refrigerate the bars until set. 

Spiked Hot Chocolate

1 packet hot chocolate mix
6-8 oz hot water
1 shot vanilla vodka

Mix and enjoy.

Championship Game Menu

Hey folks!  I'm back after a week off to move to a new city.  Your Gridiron Girl did a great job finding recipes for you last week and I am anxious to try some of them with my Christmas leftovers.  This week we are gearing up for the PAC-12 championship game and I've prepared just the right menu to warm you up and keep you going through all four quarters. Enjoy!

PICK 6 POTATO SOUP

2 leeks, halved and sliced (remove tough dark green parts, slice lengthwise and rinse, then slice horizontally)

1 onion, diced

2 cloves garlic, minced

6-8 cups chicken or vegetable broth

8 medium Yukon gold potatoes, diced (you can also use new potatoes, or peeled russet if you’d like, but Yukon gives the best flavor and texture)

1 packet instant mashed potatoes (butter flavor is best)

½ cup cream or whole milk

Shredded cheddar cheese

Crumbled bacon

Chives or thinly sliced scallions

Prepare leeks and onions.  Heat 1 tbsp olive oil in a large pot, sauté leeks and onions until soft.  Add garlic, brown lightly.  Pour in broth and bring to a boil.  Add potatoes, reduce heat to a simmer.  Simmer lightly covered, about 20 minutes or until potatoes are tender.  Turn heat to low.  Ladle out about 2 cups of the soup and puree in a food processor.  Add the puree back to the soup and return the soup to a boil.  Once boiling, reduce heat to low, add instant potatoes and cream/milk and stir well.  Simmer on low for a few more minutes.  Top each bowl with shredded cheddar cheese, crumbled bacon and chives.  Serve with fresh rolls or garlic bread.  This soup is great for a chilly late-season tailgate party. 

FIELD GOAL FAJITA RANCH

1 16 oz container sour cream

¾ packet of ranch dip seasoning

½ tsp garlic powder

1 tsp chili powder

¼ tsp cayenne pepper (more or less depending on your spice preference)

½ tsp cumin

Mix well and serve with your favorite tortilla chips.

HAIL MARY HOT WINGS

2 bags frozen chicken wings or approximately 30 fresh chicken wings

1 1/2 - 2 bottles hot wing sauce (I like Frank’s, but use your favorite)

Celery sticks

Blue cheese ranch (recipe below)

Cook wings on a foil lined baking sheet in the oven.  Place wings in a sauce pan or slow cooker, pour sauce over the wings and heat through.  Serve with celery sticks and blue cheese ranch.

Blue Cheese Ranch

16 oz sour cream

1 packet ranch seasoning

½ cup crumbled blue cheese

Mix all ingredients and refrigerate for at least 30 minutes before serving.

BCS DREAMS CUPCAKES

1 box dark chocolate or chocolate fudge cake mix

¾ cup water

1 15oz can pumpkin puree

Dark chocolate butter cream frosting (recipe below)

Mix cake mix, water and pumpkin until well blended.  Bake in lined cupcake tins according to cake mix instructions. 

Dark Chocolate Butter Cream Frosting

2 sticks of butter, room temperature

1 cup dark cocoa powder

2 cups powdered sugar

4 tbsp milk

1 tsp vanilla

Mix butter with an electric mixer until creamy.  Slowly add cocoa powder and powdered sugar.  Mixture will be dry.  Add milk and vanilla and mix until the frosting is smooth. 

Civil War and T-day leftover recipes

Turkey & Mashed Potato Frittata

3 Eggs

¾ cup mashed potatoes

1 cup diced cooked turkey meat

2/3 cup cooked vegetables

½ cup cheese of your choice

 Whisk eggs and potatoes in a medium bowl, while heating a small amount of olive oil in a large skillet. Pour egg & potato mixture into pan. When half set, sprinkle turkey and veggies over egg mixture. Cover and simmer until egg is fully set.  Sprinkle cheese on top, cover and cook one more minute until cheese is melted. Remove from heat, let stand for one more minute. Cut into wedges or serve on top of toasted English muffins or warm biscuits.

Turkey and Sweet Potato Quesadillas w/ Mexi Sour Cream Mayo

2 cups leftover turkey.

¼ cup salsa

½ cup sour cream

½ cup mayonnaise

1  tsp. Cumin

2 green onions

1 garlic clove, minced.

1 lime wedge

Large flour tortillas

½ cup sweet potatoes, mashed

1 cup shredded cheese

In small bowl, combine 1/2 cup of sour cream& 1/2 cup mayonnaise with squeeze of lime, 1 teaspoon cumin, 1 clove garlic and 2 green onions.  Set aside.

In large bowl, combine turkey & Salsa.

Spread mashed sweet potatoes on tortilla. Add turkey mixture. Sprinkle with cheese. Cover with second tortilla and add to the pan. Brush top tortilla with oil and flip after 2-3 minutes, cooking 2-3 minutes longer.  Let stand 2 minutes and cut into wedges. Serve with Sour Cream/mayo.  

Ultimate T-day Remake Sub Sandwich

3 cups of cooked shredded turkey meat

¾ cup mayo

1/3 cup cranberry sauce

1 cup of cooked stuffing

1 baguette

 In Large bowl combine turkey, mayonnaise and cranberry sauce.

Spread stuffing, then turkey mixture on top of ½ slice of baguette.  Top with second half of bread. Cut into individual portions and serve.

Touchdown Turkey Chili

2 cups chopped onion

4 garlic cloves, minced

1 cup chopped green pepper

¼ cup olive oil

2 - 35oz cans crushed tomatoes

2- 15oz cans of kidney beans

2 tbs. tomato paste

¾ cup chicken stock

2 tbs. chili powder

1 tbs. ground cumin

1 tbs.  dried oregano

1 tbs. each salt and pepper

3 cups cooked turkey meat

In large pot, heat oil and sauté onion and green pepper over medium high heat. Add garlic and remaining spices. Cook 1 minute longer. Add remaining ingredients, bring to a boil. Lower heat and simmer for at least 1 hour.

Optional: Saute garlic, onion and green pepper. Add to crock pot with remaining ingredients. Cook on low 5-7 hours, or on high 3-4 hours.

Civil War-themed Choco- dipped PB Rice Crispy Treats.

 ¼ cup of butter

¼ cup creamy peanut butter

1 package marshmallows

4 cups crispy rice cereal

Wax paper

 Approx 2 cups of melting chocolate (available in produce section near strawberries, or in baking section. If all else fails, you can find it at Michael’s craft store in candy making section).

M&M’s/Colored chocolate candies- Green, Yellow, & Orange.

In large pan/pat, melt butter and peanut butter over low-medium heat. Add marshmallows and stir until whole mixture melts and blends together. Remove from heat and stir in cereal. Immediately put in a greased cake pan, and with greased hands/utensil, push down on mixture to form to pan, evenly.

Let mixture set for approximately 30 minutes and cut into squares. Once cut, melt chocolate following package directions. (usually 1 minute in microwave at 50% power, stir, then repeat in 30 second intervals until completely melted).

Dip each square ½ way into chocolate and place onto wax paper, adding school colored M&M’s to the chocolate (2-3 pieces).

No Penalty Peppermint Mochas

2 cup of milk

1 cup half and half

3  ounces semisweet chocolate, finely chopped

½ teaspoon pure vanilla extract

4 cups of brewed coffee

1 bottle Peppermint Schnapps

1 can whipped cream

 In small heavy sauce pan over medium heat together all ingredients, stirring frequently until chocolate is melted. Add to blender and blend until frothy, add coffee. (if you’re headed to the game, place mixture in a thermos or two, and pack with the Schnapps.

Place 1 oz of peppermint schnapps to the bottom of each cup, before adding Coffee and chocolate mixture. Top with whipped Cream. Serve hot.

Week 1

Slow-Cooker Kalua Pork Sliders

5lb pork shoulder (boneless preferred)

1 large sweet onion, sliced and separated into rings

1 large ripe banana, sliced

Hawaiian sea salt or plain coarse sea salt (enough to rub over roast)

1/2 bottle liquid smoke

24-36 Hawaiian sweet rolls

Trim fat from pork, score deeply across the top both ways. Place in a 5qt slow cooker. Rub salt all over pork, making sure to get it in the crevices. Add sliced bananas, pushing them into the crevices as well. Lay onions over the roast and pour liquid smoke over top. You can add 1/4 water if you like to ensure plenty of cooking liquid and jucier pork. Cook on low heat for 12 hours. I usually cook it overnight and then shred and reheat the meet in our propane slow cooker at the tailgate party.

Serve pork with Hawaiian sweet rolls and top with either sweet chili sauce or teriyaki Tobasco and Marinated Cabbage (recipe below).

Marinated Cabbage

 

1medium head of cabbage (traditional or savoy), finely shredded

1/4 cup cider or rice vinegar, or more to taste

1 tbsp canola oil

1 tsp Kosher salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp ground red pepper or cayenne pepper or more if you want a kick

Mix all ingredients and let sit for at least 30 minutes. I usually make this the night before the big game. You can add or subtract the seasonings depending on your taste.

 

Drunken Fruit Salad

 

1 cup chopped mango*

1 cup chopped pineapple*

1 cup chopped guava*

1 cup chopped papaya*

1/2 cup sweetened flaked coconut

1/2 cup finely chopped macadamia nuts

3 tbsp Malibu Rum (you can use about 1 tsp rum extract if you don't want to use alcohol)

Mix all ingredients together in a large bowl. Garnish with sprigs of fresh mint.

*If you can't find the fruit fresh, you can use 1 large can of pineapple chunks and about four cans of tropical mixed fruit (not fruit cocktail). Just make sure to drain the fruit.

All of these recipes together with macaroni salad, potato chips, grilled teriyaki chicken skewers and cocktails feeds a large tailgate party of 20+ people, with food to spare.