November 10, 2011

Tailgate Recipes: Snacks





1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce
4 tablespoons unsalted butter, melted and cooled
1 package of crescent rolls (the orginial recipe doesn't use crescent rolls but I find its easier to make this way.)

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, half of the softened butter and hot sauce. Scoop a tablespoon of the chicken mix on to each crescent roll triangle. Roll up as normal. Bake buffalo chicken bites according to the directions on the crescent roll. Remove from oven (some cheese may have melted out.) and brush tops with the remaining melted butter before serving (optional).





16oz sour cream
8oz cream cheese, softened
2 cup cheddar cheese, shredded
1/2 cup chopped turkey, ham or chicken
1 green onion, chopped
1/4 tsp hot sauce
1 tsp Worcestershire sauce
French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.  Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.




4 Avocados, peeled, pitted and halved
1 tbs lemon or lime juice
2 ounces goat cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 ounce prosciutto slices

Cut each avocado half into 4-6 slices. Place in medium bowl and gently toss in lemon juice. Fill the center of each avocado slice with 1/4 to 1/2 teaspoon goat cheese mixture. Sprinkle with salt, pepper and chili powder. Wrap each avocado with 1/3 slice of prosciutto until the goat cheese is secured to the avocado. 







2 pounds lean ground beef 2 tablespoons chili powder
1 tablespoon Creole seasoning
1 teaspoon ground cumin
2 (16-oz.) cans diced tomatoes with green pepper and onion
2 (16-oz.) cans small red beans
2 (8-oz.) cans tomato sauce Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes

Brown beef over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to saute pan; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Slice tops from 16 (1-oz.) hearty round dinner rolls, and the hollow out centers and spoon chili into them. Serve with toppings.






Baguette about 14-inch long
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped red bell pepper (about 1 medium)
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
About 2 tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around. Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. It's good to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

ShareThis