Tailgate Time: Recipes for the Big Game
It’s that time of year again. With September comes college and professional football games. The tailgate is a fun way to get together with friends and family before the big game. If you’re not sure what to make, here are a few recipes that can easily be transferred from your home to the stadium parking lot.
Buffalo Chicken Dip
Time Needed: 30 minutes prep
This dip is to tailgates as Cheeseheads are to the Green Bay Packers. Pair with some tortilla chips or celery for a flavorful snack. Store the dip in a heat-insulated soup canister to keep warm.
- 8 oz. cream cheese
- ½ cup finely chopped celery
- ½ cup hot sauce
- 1 whole chicken, shredded
- 1 cup crumbled blue cheese
- Preheat oven to 425 degrees.
- Melt cream cheese in a medium sauce pan, over moderate heat.
- After three minutes, add in celery, hot sauce, chicken, and mix well.
- Transfer mixture to a 9 inch pie plate, bake for about 25 minutes or until hot and bubbly.
Time Needed: 34 minutes (20 minutes prep, 14 minutes grill)
Add this twist to a traditional burger. Grab a portable grill and add your favorite pizza toppings where you see fit. You can use a skillet to heat the marinara sauce.
- 8 oz. Italian sausage
- 8 oz. ground beef
- ½ cup pepperoni, chopped
- 8 ½ inch thick French bread slices
- 1 cup marinara sauce
- ¼ shredded mozzarella cheese
- Combine Italian sausage, ground beef, and chopped pepperoni in a large bowl.
- Clean hands and make four ¾-inch thick patties.
- Grill burgers for 15 minutes at 185 degrees.
- Heat marinara sauce in skillet over low heat.
- Serve burgers topped with sauce, cheese, and your favorite toppings.
Simple to Make Chili
Time Needed: 40 minutes (10 minutes prep, 30 minutes to cook)
This chili recipe is easy to make and is perfect for the later weeks in the season where you might need something filling to warm you up. If you’ve got some extra time, you can make this recipe in a slow cooker, and easily transfer it to a thermal soup container when finished to keep warm.
- 1 chopped onion
- 1 chopped bell pepper
- 1 (14 oz.) can stewed tomatoes
- 4 (8 oz.) cans tomato sauce
- 1 (14 oz.) can ranch style beans
- 1 (14 oz.) can pinto beans
- 1 (14 oz.) can kidney beans
- 1 (10 oz.) can diced tomatoes
- 1 ¼ package chili seasoning
- 2 lbs. ground chuck beef
- Brown your ground chuck beef in a frying pan.
- Add all canned items to a pot, mix with beef.
- Cook until onions and peppers are tender.
Time Needed: 25 minutes (10 minutes prep, 15 minutes cook)
If you’re making food such as hot dogs or hamburgers, you’ll want something to go along with it on the side. Grilled corn is a great side to any tailgate.
- 4 ears husked corn
- 4 lemon wedges
- Light the grill and put your burners on high heat.
- Remove only the visible silks from the corn. Leave just a few layers of husk so the corn does not burn.
- Place the cornhusks on the grill. Turn approximately every five minutes.
- Use a hand towel to remove silks and charred husks.
- Cover the stem in aluminum foil. This will create a spot for your guests to hold their corn.
- Squeeze lemon wedge onto the corn and enjoy!
Recipes Inspired By:
Sponsored By: Avery