Tailgate Breakfast Casserole - Breakfast Casserole - Football Tailgate Breakfast Casserole:
"I don't know about you, but the idea of BBQ at 7 in the morning before a football game isn't exactly my cup of tea. Instead, make this delicious Tailgate Breakfast Casserole the night before, throw it in the fridge overnight and bake it 30 mintues before you leave.
Ingredients:
4-6 Slices of White Bread
16 oz. Spicy Crumbled Sausage, cooked and drained
1 package shredded Cheddar Cheese
6 eggs, beaten
2 cups milk
1 teaspoon dry mustard
Preparation:
Grease the bottom of a 9x13 pan. Take bread and cover the bottom of the pan, overlapping slightly. Evenly spread cooked sausage over bread pieces, cover with cheddar cheese. Mix eggs, milk and mustard together. Pour mixture over casserole.
Store covered, overnight. Bake at 350° for 35 to 40 minutes, cover and take to game!
Serves 4-6."
Tailgate Breakfast Casserole - Breakfast Casserole - Football Tailgate Breakfast Casserole
KC Chiefs Famous Bloody Mary - Chiefs Tailgating Drinks - KC Chiefs Tailgating
KC Chiefs Famous Bloody Mary - Chiefs Tailgating Drinks - KC Chiefs Tailgating: "Here's the KC Chief Famous Bloody Mary Recipe, the perfect kickoff to any tailgate.
KC Chiefs Famous Tailgate Bloody Mary
Ingredients:
1 1/2 oz Vodka
3 Drops Tabasco Sauce (add more for more spice!)
3 oz Tomato Juice
Pepper--to taste
1 tsp. celery salt
1 Squirt Lemon Juice
1/2 tsp Worcestershire Sauce
Preparation:
Pour ingredients together and shake with ice. Strain and serve into over ice cubes. Add a pickle for garnish."
Tailgating Drinks - Tailgating Beverages - KC Chiefs Mimosa
KC Chiefs Tailgating Drinks - Tailgating Beverages - KC Chiefs Mimosa: "Nothing gets a tailgate at Arrowhead going better than a KC Touchdown Mimosa. It's one of the few drinks you can drink at 7 am without being a complete alcoholic. ;-)
Prep Time: 1 minutes
Ingredients:
1 oz Orange Juice
3 oz Champagne
1 oz Chambord Liqueur
* If you are at a tailgate, just eyeball it!
Preparation:
Pour Chambord and Orange Juice into a tall flute. Add Champange. Add a rasberry or strawberry for garnish and enjoy!!!"
Game-Day Food: Hot Spinach Artichoke Dip
Hot Spinach Artichoke Dip
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1/2 (10 ounce) package frozen chopped spinach, thawed, drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, very finely minced
1/2 teaspoon hot sauce
1/4 cup grated Parmigiano Reggiano cheese, or domestic Parmesan cheese
1/4 cup mozzarella, grated
Preparation:
Mix everything and pour it into a baking dish. Bake in a preheated 350 degrees F. oven until bubbling and golden brown on top, about 30 minutes.
Fabulous Football Food: Afterburners
Afterburners
Serve with a spicy queso dip.
12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise
Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.
Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
Yield: Makes 6 appetizer servings
Fabulous Football Food: Colby-Pepper Jack Cheese Dip
Colby-Pepper Jack Cheese Dip
Prep: 15 min., Bake: 30 min.
Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.
1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips
1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.
2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.
Yield: Makes 10 servings
Game-Day Drinks: Peppery Bloody Mary
Peppery Bloody Mary
Prep: 10 min.
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh chives
1 1/3 cups tomato juice
1/2 cup pepper vodka
6 tablespoons fresh lemon juice
1 1/2 to 3 tsp. green hot sauce
1 teaspoon Worcestershire sauce
Large pinch of celery salt
Pinch of sea salt
Freshly ground pepper to taste
Garnishes: pickled okra, lemon wedges
1. Combine first 3 ingredients in a cocktail shaker. Press leaves against bottom of cup using a muddler or wooden spoon to release flavors; stir in tomato juice and next 7 ingredients. Transfer half of mixture to a 2-cup glass measuring cup.
2. Place ice in cocktail shaker, filling halfway full. Cover with lid, and shake vigorously until thoroughly chilled. Strain into a glass over ice. Repeat procedure with remaining tomato mixture. Garnish, if desired.
Note: For testing purposes only, we used Absolut Peppar Vodka and Tabasco Green Pepper Sauce.
Kane's Bloody Mary: Substitute regular vodka for pepper vodka. Proceed with recipe as directed.
Game-Day Drinks: Tequila Mojitos
Tequila Mojitos
Prep: 10 min., Cook: 8 min., Stand: 2 hrs. The simple syrup needed for this beverage may be made up to 1 week ahead and stored in the refrigerator.
1 cup water
3/4 cup sugar
1 cup fresh mint sprigs
2 cups lemon-lime soft drink, chilled
1 cup fresh lime juice
1/2 cup tequila
Garnish: fresh mint sprigs, lime slices
1. Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint sprigs, and let stand 2 hours or until mixture is completely cool.
2. Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.
Yield: Makes 5 cups
Game-Day Drinks: Beer 'Garitas
Beer 'Garitas
Prep: 5 min. For a bolder flavor, use a dark beer. Serve in 16-oz. mason jars for fun.
Yield
Makes 4 servings
Ingredients
1 cup frozen limeade concentrate, thawed
1 cup tequila
1/2 cup orange liqueur
Crushed ice
1/2 to 1 cup cold beer
Preparation
1. Stir together first 3 ingredients until well blended. Fill 4 medium glasses with crushed ice. Pour limeade mixture evenly into glasses. Add beer to taste.
Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Limeade, José Cuervo Especial tequila, and Triple Sec for orange liqueur.
Game-Day Drinks: Bloody Marys
Bloody Marys
Serves: 10 drinks
Ingredients
1 (46-ounce) can vegetable juice (recommended: V8)
1 teaspoon pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 lemon, juiced
1 cup vodka
1 tablespoon celery seed
4 shakes hot sauce
Ice cubes
10 celery sticks, for garnish
Directions
Pour the juice into a large pitcher. Add the pepper, salt, Worcestershire sauce, lemon juice, vodka, celery seed, and hot sauce. Stir well. Pour into jars with lids for traveling. Serve over ice with celery sticks.
Mexican Salads: Beef Taco Salad Recipe
Beef Taco Salad Recipe
1/2 pound ground beef
1 packet taco seasoning
2 cups kidney beans, cooked or canned
6 cups Romaine lettuce, or a combination of green leaf
1 - 15 ounce can black olives, halved
1/4 cup green chilis, chopped
3/4 cup cheddar and/or mozzarella cheese, shredded
1/4 cup red onion, chopped
1 cup salsa, your choice
8 ounce bag tortilla chips
How To Make Taco Salad
Brown ground beef in a skillet until cooked through. Drain off fat and stir in taco seasoning. Set aside to cool.
Combine first 6 ingredients in a large bowl and toss.
Pour salsa over the top and mix in.
Just before serving, stir in cool hamburger and tortilla chips.
Best eaten the same day. Refrigerate leftovers.
Serves 8-10 as a salad. Serves 6 as a main dish salad.
Mexican Salads: 7 Layer Mexican Dip Recipe
7 Layer Mexican Dip Recipe
1 - 15 ounce can black beans, drained well
1/2 cup salsa, your choice
2 Tablespoons finely chopped fresh cilantro
1 cup (8 ounces) sour cream
2 ripe avocados, peeled, pitted and chopped
1 cup cheddar and/or mozzarella cheese
2 Roma tomatoes, chopped
1 - 15 ounce can pitted black olives, drained and halved
1/4 cup red oinion, finely chopped
1 jalapeno or red chili pepper, seeded and finely chopped, optional
1/4 cup finely chopped cilantro
How To Make a Layered Mexican Dip
Mix black beans, salsa and 2 Tbsp cilantro together in a small bowl. Turn out into a pretty rimmed platter.
Carefully spread sour cream over the top of the beans using an off-set spatula or rubber spatula, leaving some of the beans showing.
Layer the avocados, cheese, tomatoes, olives, red onion and optional jalapeno, one on top of each other, leaving a bit of the layer underneath showing. Finally, sprinkle the remaining cilantro over the top.
Serve with tortilla chips, pita wedges or on top of a salad.
Picnic Favorite: Red Bliss Potato Salad Recipe
Red Bliss Potato Salad Recipe
8-10 red potatoes, skins left on and washed, cut in large cubes
1/2 cup onion, diced fine
2-3 Tbsp sweet green relish
1/2 cup mayonnaise, light or regular
1/2 tsp celery salt
Fresh dill, as much as you like, minced
4 hard boiled eggs, peeled and sliced, optional
Leftover grilled chicken, sliced or cubed, optional
Crumbled bacon, optional
Tomato wedges, optional
How To Make Red Bliss Potato Salad:
Place potatoes in a large saucepan.
Cover potatoes with room temperature water and bring them to a boil.
On medium heat, cook until potatoes are not quite done. Cool one off and taste it. If it seems like it could use just a teeny bit more, take it off the heat and drain. The potatoes continue cooking for a few minutes longer while they're draining. Another way to tell if they're done is when the peels just start to pull away from the potatoes.
Run cold water over the potatoes and drain. Set aside to cool.
When the potatoes have cooled down, place in a large bowl and add onions and relish. Gently fold in the mayonnaise, celery salt and dill.
Place in a pretty serving bowl and arrange the hard boiled eggs on top and garnish with a few sprigs of dill.
Add optional ingredients and serve right away or refrigerate.
Serves 4-6.
Legendary Sauces: Big Bob Gibson Bar-B-Q White Sauce
Big Bob Gibson Bar-B-Q White Sauce:
In a large bowl combine 2 cups mayonnaise, 1 cup white vinegar, 1/2 cup apple juice, 2 teaspoons prepared horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper. Use as a marinade, baste or dipping sauce.
From "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" by Chris Lilly
For the Grill: RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB
RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB
Makes 4 servings
RUB
2 teaspoons cumin seed, toasted
2 tablespoons dark-roast coffee or espresso beans
1 tablespoon ground ancho chili pepper
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 rib-eye steaks, each about 8 ounces and 1-inch thick
Extra-virgin olive oil
1. In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.
2. Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
For the Grill: Bloodshot Mop
Bloodshot Mop
-This mop is good for slathering on whole brisket, steaks, ribs, beef, pork and chicken
Makes 2 1/2 cups
1 bottle or can (12 ounces) beer, preferably Budweiser
1 cup Spicy Hot V8 Juice
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish
1 teaspoon finely ground black pepper
1/4 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon Tabasco sauce
1. Pour the beer into a medium nonreactive bowl; whisk to remove the carbonation. Add all the remaining ingredients and mix well.
2. Pour mixture into a plastic squeeze bottle or a jar and refrigerate until ready to use. Shake before using.
Quick and Easy: Ice-Box Coleslaw
Ice-Box Coleslaw
Ingredients
1 fresh small green cabbage, about 1 pound
3/4 cup mayonnaise, preferably Hellmann's
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon white pepper, or more to taste
Cooking Directions
Fill a large bowl or 1 side of a clean double sink with ice water. Peel off the outer leaves of the cabbage and cut the remaining core in half. Soak the leaves in ice water for 15 minutes to crisp. Remove them from the water and drain on paper towels. Meanwhile, make the dressing by combining all the remaining ingredients in a small bowl. The dressing should be fairly thick. Set aside. Grate the cabbage on the coarsest side of a box grater into a large bowl or with a food processor. Pour the dressing into the bowl, mix well, and refrigerate for at least 2 hours or overnight before serving.
For the Grill: Dr. Pepper Barbecue Sauce
Dr. Pepper Barbecue Sauce
Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One can Dr. Pepper (12-ounce)
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt
Cooking Directions
In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don't overseason the sauce. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender -- this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
For the Grill: Cajun Dry Rub
Cajun Dry Rub
1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon celery seeds
1/2 teaspoon ground red pepper
1/4 teaspoon salt
In a small bowl, stir together the spices. Rub spice mixture evenly over meat, coating the entire surface. Cook as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.
Recipe provided courtesy of Pork, The Other White Meat.
For the Grill: Beef Steak Seasoning Mix
Beef Steak Seasoning Mix
3 tablespoons coarse salt
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
Mix all ingredients together well. Sprinkle evenly over steak and grill or cook as desired.
