It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!
Category: MEMES & LINK PARTIES
Nacho Slide-Size Burgers
Nacho Slide-Size Burgers from Rachel Ray
1 tablespoon tomato paste
1 15-ounce can lard-free spicy re-fried beans
1 1/2 pounds ground sirloin
1/4 cup grated onion
2 large cloves garlic, grated or finely chopped
1 tablespoon ancho or other medium-heat chile powder (about a palmful)
1/2 tablespoon ground cumin (about 1/2 palmful)
1/2 tablespoon ground coriander (about 1/2 palmful)
1/2 tablespoon sweet smoked paprika or sweet paprika (about 1/2 palmful)
Salt and pepper
Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
24 tortilla chips
2 cups shredded yellow sharp cheddar, smoked cheddar or pepper jack cheese
1 heart romaine lettuce or 1/2 head iceberg lettuce, shredded
2 plum tomatoes, seeded and chopped
Pickled sliced jalapeño chile rings, drained, for serving
- In a medium saucepan, bring about 1/2 cup water to a boil. In a small cup, mix the tomato paste with a few spoonfuls of the boiling water to thin the paste. Add the re-fried beans to the pan, stirring with the water in the pan to thin out a bit while they heat through. Lower the heat and keep the beans warm.
- Place the beef in a bowl and add the reconstituted tomato paste, onion, garlic, chile powder, cumin, coriander and paprika; season with salt and pepper. Form the meat into 8 small patties (thinner at the center than at the edges). Heat a griddle or skillet over medium-high heat. Drizzle the patties with EVOO, add to the griddle and cook for a couple of minutes on each side.
- Position a rack in the upper third of the oven and preheat the broiler. Place the burgers on a rack-covered baking sheet and top each with about 2 tablespoons beans. Spread 3 chips with some of the remaining refried beans and pile on a burger (the beans are the glue between the chips). Repeat with the remaining chips, beans and sliders. Top the chips with the cheese and broil for a minute to melt.
- Scatter the lettuce on plates or a platter and top with the sliders, tomatoes and pickled Jalapeños.
- Measure out some tomato paste. Put 1/2 cup of water on to boil. Once it is boiling, put a few spoonfuls of hot water into the tomato paste.
- Put some re-fried beans in with the remainder of the boiling water.
- Put 1 1/2 pounds of ground sirloin into a bowl and add 2 grated garlic cloves in with the meat.
- Add 1/4 cup of onion, the reconstituted tomato paste, and all of the spices.
- Shape the burgers and put them into a medium-high cast-iron skillet.
- Turn on the broiler.
- Pull the burgers out of the skillet and put them on a baking sheet. The burgers did fall apart a bit. Next comes a couple of tablespoons of the re-fried beans onto the burger with some tortilla chips and cheese.
- Into the broiler for a couple of minutes.
Fire Day Friday: Grilled Steak Burgers
It is that time of year when folks are transitioning from summer back yard cook outs to fall tailgating. If you want to make something other than the same old burger, drop the burger and make a “steak burger” instead.
This isn’t so much a recipe as it is just a trick – use cubed sirloin steak in place of ground beef burgers.
The sirloin steak comes out tender and has a great beefy flavor. It’s LIKE a ground beef burger but…..different.
Grilled Steak Burgers
www.nibblemethis.com
4 ea cubed sirloin steaks
Kosher salt to taste
pepper to taste
2 tsp Worcestershire sauce
1 cup shredded cheese
4 buns
Season both sides of the steaks with salt and pepper.
Preheat your grill to 450f. Grill the steaks for 4 minutes.
Flip the steaks, sprinkle each with the Worcestershire sauce and top each with 1/4 cup of the cheese.
Cook for 4 more minutes.
Serve with your favorite toppings, condiments, and side dishes like bacon wrapped tater tots.
Our boys love these burgers every time I make them and I hope you will too! Today is the first day of Fall – everyone enjoy it.
CHICKEN COUNTRY CASSOULET
CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper
- Preheat oven to 325 degrees.
- Brown the bacon until browned and crumbly in Dutch oven casserole dish. Remove with a slotted spoon and drain on paper towels.
- Add chicken and sausages and brown on all sides. Remove from fat and set aside.
- Add the onions and garlic and cook 3-4 minutes until softened.
- Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
- Add tomatoes, tomato puree, spices and salt and pepper to taste.
- Add meat back in.
- Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much. You can always add more stock during the cooking if needed.
- Cover dish and cook 1 hour.
- Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned.
**Try adding other vegetables such as broccoli or white beans for variety. I used crushed Ritz crackers today and they worked reallllllllllllllly well as a substitute!
CHICKEN MILANO
CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and saute until fragrant.
- Add onions and saute until soft.
- Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
- Add the cream and bring to a boil, stirring constantly.
- Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
- Meanwhile prepare pasta per package directions.
- In another skillet melt remaining butter over medium heat.
- Wash chicken pieces and pat dry.
- Sprinkle chicken with salt and pepper generously.
- Add chicken to butter and saute on both sides until cooked through.
- Plate chicken.
- Toss fettuccini and sauce together until well coated. Add to plated chicken.
- Sprinkle with basil.
- Enjoy.
* I use butter or safflower oil
**next time I will probably puree them slightly
STIR FRY BEEF & VEGGIES ~ Healthy Meals
- Put a tablespoon of olive oil in the stir-fry pan and let it warm up.
- Add the beef and peppers.
- When the beef is almost cooked brown, press three or four cloves of garlic and stir into the mixture.
- Add the stir-fry sauce.
- Let this simmer for about 10 minutes.
- Meanwhile, cook your favorite brand of white or brown rice, about a 2-cup serving.
- Serve the stir-fry beef and veggies over rice.
- Add a side. We chose broccoli.
ROCKY ROAD FLUFF CAKE
ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips
4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 pint whipping cream
1/4 cup chopped pecans
3/4 cup marshmallows
1/2 cup Heath Bar pieces
1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream
- Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
- Beat the egg yolks and add to chocolate mixture.
- Beat egg whites. Add sugar.
- Add egg white mixture to chocolate mixture also.
- Stir in vanilla and salt until well blended.
- Stir in nuts and Heath Bar pieces.
- Whip the cream until soft peaks form.
- Fold cream into chocolate mixture.
- Place a layer of angel food pieces on the bottom of the pan.
- Pour 1/3+ of chocolate mixture over top.
- Sprinkle marshmallows over top.
- Top with the rest of the angel food cake pieces.
- Pour remaining chocolate mixture over top.
- Chill overnight.
- Invert on a plate.
- Enjoy.
Do unto others as you would have them do unto you…
“Parents who insist that their children practice courtesy and good habits at home are doing them a great service, for these habits then become lifelong and the natural way to do things. It is then unlikely that they will ever embarrass themselves socially or in business, for their unconscious actions will reflect a well mannered person.” ~Emily Post
There are some personal habits that should be addressed, but based on today’s casual acceptance I will only mention and then leave the interpretation to the reader: men removing hats indoors, slouching/posture in general, elbows on the table while eating, chewing with your mouth closed, belching/burping in public, women in dresses sitting in a ladylike manner, disposing of your gum appropriately, smoking in public, being a good neighbor, personal space/crowding and the list goes on and on.
TAILGATING TIME 2.0
It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!
TAILGATING TIME 2.0
It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!
SLOPPY PIZZA JOES
Sloppy Pizza Joes adapted from Simple & Delicious
1lb ground beef (90% lean)
1 jar (14oz) pizza sauce
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon pepper
4 hamburger buns, split
4 slices part-skim mozzarella cheese
Directions: Cook beef over medium heat in a large skillet until no longer pink; drain. Stir in the pizza sauce and seasonings. cook and stir until heated through. Serve on buns with cheese.
Once the beef was cooked, I drained it and then threw in the mushrooms, olives, and red bell pepper.
Added the pizza sauce and herbs.
Stromboli Bento
Bento lunches are a great way to get your kids to eat their lunches that they bring to school, and the best part is you can fill them with many things and leftovers work any time. In this bento I used some leftover stromboli that I made along with granola, corn cob, sliced plum and carrot curls. You could add a salad or any fruit. Of course bentos are a great way for you to want to bring your lunch to work too! This is sorta like a cultural connection…
Now for how to make the stromboli…
You can use a pizza dough from your favorite pizza place or supermarket, or make it like I did from the bread machine dough cycle. Two recipes that would work well for stromboli…one from my garlic knots recipe on The Tiny Skillet or a simple pizza dough here:
7-8 oz water
1/2 teaspoon salt
2 tablespoons oil
3 cups flour
1 1/2 teaspoon yeast
Put ingredients in the bread machine in the order listed and set it on dough cycle. When the cycle in finished place the dough on a well floured surface.
Roll it out into a rectangle. Sometimes you have to walk away and let it rest, then come back to it. Make it the size you want. I throw a little Parmesan cheese down to keep it from sticking. Layer your stuffing…now here is where you can get creative, and the best part of making your own is you can make it the way you like it. Just don’t let the stuffing get too full to where it spills over and won’t seal, but then I don’t mind if it oozes out a little.
I used fresh (you can use frozen) spinach, cheese, Italian seasoning, mozzarella cheese and shredded chicken. My daughter doesn’t add the veggies at this point. She would rather eat them at a later time.
You can really add anything you like just make sure it’s not too juicy.
Oooo, bad photo of my shredded chicken, spinach and mozzarella cheese, but I think you get the idea.
Then you roll it like you would if you were making cinnamon rolls. Make sure you squeeze out all the air and pinch the seam closed. Lay the seam side down on the baking pan. I like to use use a stoneware bar pan, and dust it with Parmesan cheese or corn meal or flour first.
Then I brush it with good olive oil, and sprinkle it with garlic salt and Parmesan cheese, and slice a few slits (not all the way through) in the top.
Bake at 375° for 25-30 minutes, until golden brown.
Mmm…right out of the oven nice and golden and smells wonderful!
Serve with a marinara sauce, and enjoy.
Then you can use the leftovers for your lunch, and you can see how well it worked in a bento box lunch.
What will you put in your stromboli?