I must say, I really love this chili.
It has the hearty, stick to your ribs quality that I expect from a good bowl of red. Thankfully, this chili has packs a protein punch that will not side line you for the afternoon if you over indulge with an extra bowl (or two!). Triple “T” means that this chili is a three-time turkey treat. Lean ground turkey, spicy hot Italian turkey sausage and rich smoked turkey legs are slow simmered and seasoned with just enough heat to make this chili one I will reach for time and time again. Try Triple “T” chili over a baked sweet potato with some shredded Chipotle Gouda. Or, eat it over roasted brussels sprouts for a post work out re-booting meal. Any way you try it, Triple “T” Chili will make your tummy feel good while you feel great about yourself for making a healthy, wholesome meal!
If you will have a grill at your tailgate site, make and bake the casserole ahead of time, refrigerate, and then warm it up, foil-wrapped, over indirect heat on the grill while your guests drool with anticipation. Or, assemble and bake the casserole onsite, by bringing the bacon, pancetta topping and potato base wrapped separately and chilled in a cooler (hint: cook extra bacon. People will want sneak a snack while you cook!). Give this casserole a try. You will love the textural contrast between the creamy, cheesy potatoes and the crunchy, hearty, meaty topping. Enjoy! Continue Reading
The best appetizers have two qualities. They can be made a day or two ahead of time and they are easy to assemble and serve at your tailgate. Bacon cheese can be made, molded and stored in the refrigerator midweek. On gameday, pack the bacon cheese in a cooler and transport to your tailgate. When ready to serve, remove the bacon cheese from the cooler, unwrap and place on a serving platter. Spread a layer of fig jam on top of the cheese and you are ready to go!
Bacon cheese is savory, salty, sweet and creamy. Mascarpone cheese adds a lighter touch to a traditional cream cheese-based spread. Bacon cheese is hearty, not heavy. As an appetizer, it will satisfy your tailgaters while getting them ready to dig in to your main dish.Serve with a cheese knife and an assortment of your favorite crackers, vegetables, or apple slices.
For this image, we used a round bowl, but feel free to use any team themed cheese mold that you might have! If there is any of this appetizer left when the main meal is ready, try spreading bacon cheese on top of your burger!
A key to a successful tailgating season is to always serve a menu with variety and versatility. Having dishes that can be used in different ways throughout the day and in different ways throughout the season will keep your guests coming back to every game eager to take a bite out of your tailgating spread. When it comes to appetizers, you make think that offering variety means a lot more work in the kitchen. This is not the case with these French Bread Crisps. These buttered slices of french bread are covered in a rich and creamy blue cheese spread. On top, you can add either roasted grape tomatoes or roasted grapes! Serve both at your tailgate for variety or serve tomatoes at one game and then grapes at the next!
Individual Chipotle Tabasco Cheddar Sausage Frittatas
In spite of the heat and humidity, I love August in the Carolinas. High School football preseason practices are in full swing. NFL preseason games are happening as I speak (or at least the rebroadcast of last evening’s match-ups). Opening weekend of College football is at the end of the month. Most importantly, the arrival of August means that it is time to tailgate!
That said, Taylor and I have been busy testing tailgating recipes ideally suited for warm weather game days. Individual frittatas are hand-held, portable, and can be made in advance, refrigerated and brought to room temperature at the tailgate. You can hold your favorite beverage or corn hole bean bag in one hand and have light, yet filling, frittata goodness in the other hand. Not limited to tailgates, individual frittatas are also great for picnics, busy day grab and go breakfasts and lazy day brunches.
If you are new to frittatas, think of eating a crustless quiche or munching on a dripless, slipless omlette. The frittata is a egg-based Italian dish that can can be filled with a variety of meats, cheeses, vegetables and/or cooked pastas. Frittatas are a great way to utilize leftovers!
In this recipe, peppers and onions are sautéed in butter and Tabasco Chipotle Pepper Sauce and then blended with eggs, cheese and cooked sausage. The result is a frittata with a uniform smoky, cheesy flavor in every bite. Bake Chipotle Tabasco Cheddar Sausage Frittatas in Texas-sized muffin cups for 6 main dish servings or bake them in traditional muffin pans for 12 snack-sized frittatas. Served warm from the oven or at room temperature, these frittatas are great for a wide range of palates, including gluten-free and low-carb tailgaters!
2. In a large bowl add the eggs, cream, salt, and pepper. Stir until just blended. Add the cheddar cheese. Stir until just blended. Add the cooked, drained sausage and Chipotle vegetables and stir until just blended into the egg mixture. Divide the frittata mixture evenly between the 6 sprayed Texas-size muffin cups.Bake frittatas for 18 to 22 minutes or until the center is just set. Remove from the oven and let cool on a wire rack for 10 minutes.
3.Invert the muffin pan to remove the frittatas. Place the frittatas right side up on the wire rack. Serve frittatas warm or at room temperature. Cooled frittatas may be wrapped in plastic wrap and refrigerated for up to 2 days before serving. Transport chilled frittatas in a cooler to the tailgate and serve them at room temperature.
Disclosure. Tabasco has hired us to develop a series of recipes using their product and is compensating us for the recipes and images. However, our opinions and views on the product are our own.
My love for watermelon isn’t bound by one season. Any time of the year that watermelon is available, I’ll eat it. My love of this pink and green melon started at an early age. At Thanksgiving and Christmas, my Granny (Marjorie) will always bring a fruit salad for our family meal. She knows how much I like watermelon, so she will scour the grocery store to find some in season. My siblings know that if they want watermelon in their serving, they need to serve themselves before I pick out all the watermelon pieces. In college, I discovered a new way to consume my favorite summer food. Creating a small whole in the melon’s surface and adding an inverted liquor bottle turns a the watermelon into a cocktail and a food I have to slow down while eating. I still love watermelon and this summer I plan on eating as much watermelon as I can! After seeing palates of watermelon at the grocery store, I was inspired to paint a photography background inspired by the green exterior and beautiful pink interior of this summer treat.
Thanks to Sally, I have a new way to enjoy my favorite summer fruit. Bite sized pieces of watermelon and peaches are marinated sweet and tangy Lemon Allspice Marinade. The salad is served with the marinated fruit, crumbled feta, and pistachios. It is perfect for tailgating, back yard entertaining, or any other summer meal where watermelon lovers will be dining. If I’m eating this salad with you, be careful, I will pick all the watermelon out of the bowl. Continue Reading