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Friday, September 10, 2010

Football Season is here!

Football Season is here!!! Prepare to let the boys be boys, it's their prom night every Sunday. Don’t worry there is more to love about football than the typical tailgate parties and beer drinking. Along with all the binging and cheering done watching Football, there is no better compliment than food. Food has always been a staple of every football weekend, why not continue the tradition and impress the guest? So fire up the grill and prepare these mouth watering recipes. The only problem you might encounter is overshadowing the game itself.


Quick Chili


Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.
Total: 27 minutes
Yield: Makes 8 servings

Ingredients
• 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

Preparation
1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.
2. 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. Serve with toppings.




Sweet and Sour Meatballs


Yield: 3 1/2 dozen (serving size: 1 meatball)

Ingredients
• 3/4 pound extra-lean ground beef
• 3/4 pound ground turkey
• 1 small onion, minced
• 1/4 cup egg substitute
• 1/2 cup Italian-seasoned breadcrumbs
• 3/4 cup ketchup
• 1/3 cup white vinegar
• 1/4 cup low-sodium Worcestershire sauce
• 3 tablespoons sugar
• 2 teaspoons dry mustard

Preparation
Combine first 5 ingredients; shape mixture into 1-inch balls.
Brown meatballs, in batches, in a large nonstick skillet over medium-high heat. Remove meatballs from skillet, and wipe skillet clean. Stir together ketchup and next 4 ingredients in skillet; bring to a boil.
Add meatballs, reduce heat, and simmer 5 minutes or until meatballs are no longer pink.




GUACAMOLE

Ingredients
• 5 ripe avocados
• 2 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice
• 1/2 medium jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
• 3/4 teaspoon salt
• Tortilla chips

Preparation
1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.






Carribean Chicken Wings

Ingredients


• 1 habanero, seeded and chopped
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons sugar
• 2 teaspoons fennel seed
• 2 teaspoons cayenne pepper
• 2 teaspoons allspice
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 4 garlic cloves, chopped
• 4 green onions, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 7 pounds chicken wings

Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes


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