Roxy15
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***I Will Try & Add Some Each Day Under Roxy's Tailgate Touchdowns..If You Don't See Some Pictures..That Means I Had To Make Room For Attachments..The Pictures Will Show If They Are There..Sometimes It Takes Awhile..If I Haven't Had To Delete Them To Make Room For More Pictures.
GO BIG RED
Shrimp Nachos:
3/4 lb. Peeled & Deveined Cooked Shrimp
1-1/2 Cups Shredded Cheese Of Your Choice Or Shredded Cheddar Cheese/Mexican-Blend Style Cheese
1-(4-oz.) Can Chopped Green Chiles, Drained
1/3 Cup Chopped Green Onion
1/4 Cup Sliced Ripe Olives, Drained
1/2 Cup Mayonnaise
1/4 Tsp. Ground Cumin
48 Tortilla Chips, Scoops
Combine the shrimp, cheese, Green Chilies, onions and olives. Combine the mayonnaise and cumin; add to shrimp mixture and toss to coat. Place about a tablespoon of the shrimp mixture into each Tortilla Scoop and place on baking sheets.
Bake at 350 degrees for 5-10 minutes or until cheese is melted; serve warm.
Tailgating Rub:
Use On Chicken, Pork Or Beef:
1/2 Cup Dark Brown Sugar
2 T. Paprika
1 T. Black Pepper
1 T. Chili Powder
1 T. Salt
1 T. Onion Powder
1 T. Garlic Powder
In a medium bowl, mix together all ingredients.
Rub onto chicken, pork or beef; allow to rest 5 minutes before grilling.
OR wrap in foil and refrigerate overnight and grill the next day.
Yields enough rub to cover 2-3 lbs of meat.
Store unused rub in an airtight container.
Tailgating Burgers:
2 lbs. Lean Ground Beef
1/2 Cup Crushed Potato Chips, Crumbs
1/2 Cup Finely Diced Onions
1-oz. Hidden Valley Original Ranch Dressing Mix
1-2 T. Chopped Fresh Parsley
1 Tsp. Vegetable Oil
Topping:
1/3 Cup Finely Diced Red Bell Peppers
1/4 Cup Sour Cream
1 T. Jalapeno Jelly
1-2 Tsp. Finely Minced Jalapeno Peppers
Hamburger Buns
Heat oil in medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes; let cool.
Meanwhile, combine ground beef, seasoning mix, parsley, and potato chip crumbs in large bowl. Add cooked onions and mix well. Form into 6 patties.
For topping, mix together jalapeno jelly, sour cream, diced red pepper, and minced jalapeno. Cover with plastic wrap and refrigerate until ready to use.
Grill patties 4-6 minutes per side or until meat is no longer pink in the center, adding slices of cheese the last 2 minutes of grilling. Top with about 2 tablespoons of topping. Put into buns and serve.
Honey Habanero Chicken Wings:
24 Chicken Wings
**Cut Into Wing & Drummette Pieces
2 Cups Flour
2 Tsp. Salt
1 Tsp. Black Pepper
2 Tsp. Smoked Paprika
Oil, For Frying
1 Cup Honey
1/4 Cup Apple Cider Vinegar
1 Habanero Pepper, Minced Finely
1 lb. Bacon, Cooked & Crumbled
Preheat oven to 350 degrees.
Remove chicken from package; rinse under cold water in colander and dry with paper towels.
In a large Ziploc Bag, mix together flour, salt, black pepper and smoked paprika; shake to incorporate.
Drop the chicken wings into the flour mixture and shake to coat chicken.
Shake off excess flour and drop chicken wings into the hot oil.
Fry for 10-15 minutes or until chicken is no longer pink in the middle.
Remove from oil and let drain on paper towel-lined plate.
In a mixing bowl, whisk together honey, apple cider vinegar and Habanero Pepper.
Dip each chicken wing into sauce and place onto a baking sheet.
Bake chicken for 5 minutes; remove from oven and immediately sprinkle with crumbled bacon.
Pizza Buns:
6-oz.s Pepperoni, Chopped
1/2 Cup Sausage, Cooked, Drained & Crumbled
1/2 Cup Parmesan Cheese, Freshly Grated, Divided
4 Scallions, Finely Chopped
2 T. Pizza Seasoning, Divided
1 Cup Shredded Mozzarella Cheese
1-1/4 Cups Marinara Sauce
2-1 lb. Pkgs. Pizza Dough
2 T. Olive Oil
Preheat oven to 350 degrees.
Grease 2-12 Cup Muffin Tins.
Place the pepperoni in the bowl of a food processor. Add the sausage, 1/4 cup Parmesan Cheese, scallions and 1-1/2 T. Pizza Seasoning and pulse until mixed; set aside.
Remove each dough from its packaging and roll into a ball.
Gently flour a work space.
Roll out 1 ball of dough to a 10x12-in. rectangle.
Place the meat mixture into a large bowl and mix in the Marinara Sauce.
Take 1/2 of the meat sauce mixture and spread across the dough; sprinkle with half of the Mozzarella Cheese.
Roll up Jelly-Roll Style to produce a 12-in. log.
Slice the log into 12-in. pieces.
Place a piece into a cup of the muffin tin.
Repeat with second ball of dough.
Brush top with Olive Oil and sprinkle with the remaining Parmesan Cheese and seasoning.
Place in oven and bake 20-24 minutes or until golden brown.
Remove from oven and place on a platter or in a basket.
Buffalo Chicken Jalapeno Poppers:
1 lb. Ground Chicken Breast
1 Packet Hidden Valley Ranch Dressing Mix
1/2 Cup Hot Wing Saucfe
1 T. Vegetable Oil
1 Rib Celery, Minced
1 Tsp. Ground Black Pepper
12 Large Jalapeno Peppers, Cored & Seeded
6 Strips Bacon, Each Cut In Half
Special Equipment:
Jalapeno Grilling Rack
Coring Utensil
In a bowl, combine the first 6 ingredients; mix well.
Remove the tops of the Jalapenos and remove the seeds using a corer.
Place Jalapenos in the rack.
Add half the chicken mixture into a Zip-Loc Plastic Bag and cut a small hole in the corner.
Using Zip-Loc Bag as a Pastry Bag, squeeze chicken mixture into each Jalapeno.
Wrap each Jalapeno with 1/2 strip of bacon and secure with a toothpick.
Place the rack of peppers on the grill and cook at 350 degrees for 20-25 minutes.
Check the internal temperature of the chicken with an instant read thermometer, it should read 165 degrees.
Remove from grill and allow to cool.
Serve with Bleu Cheese/Hidden Valley Ranch Dressing for dipping.
***If you do not have a Jalapeno Grilling Tool, you can simply slide the Jalapeno by slicing it on 1 side.
If you don’t like your peppers too hot, remove the seeds.
Removing the seeds from the pepper with help remove some of the heat.
Spoon in about 1-2 T. of the chicken mixture in the pepper.
Wrap it closed by wrapping the bacon around the pepper.
Pierce the Bacon-Wrapped Jalapeno Pepper onto the metal skewer, each skewer can hold several peppers.
Lay the skewers over a 9x13-in. baking dish.
This will have the peppers upright and all the bacon grease will drip away from the pepper.
GO BIG RED
Shrimp Nachos:
3/4 lb. Peeled & Deveined Cooked Shrimp
1-1/2 Cups Shredded Cheese Of Your Choice Or Shredded Cheddar Cheese/Mexican-Blend Style Cheese
1-(4-oz.) Can Chopped Green Chiles, Drained
1/3 Cup Chopped Green Onion
1/4 Cup Sliced Ripe Olives, Drained
1/2 Cup Mayonnaise
1/4 Tsp. Ground Cumin
48 Tortilla Chips, Scoops
Combine the shrimp, cheese, Green Chilies, onions and olives. Combine the mayonnaise and cumin; add to shrimp mixture and toss to coat. Place about a tablespoon of the shrimp mixture into each Tortilla Scoop and place on baking sheets.
Bake at 350 degrees for 5-10 minutes or until cheese is melted; serve warm.
Tailgating Rub:
Use On Chicken, Pork Or Beef:
1/2 Cup Dark Brown Sugar
2 T. Paprika
1 T. Black Pepper
1 T. Chili Powder
1 T. Salt
1 T. Onion Powder
1 T. Garlic Powder
In a medium bowl, mix together all ingredients.
Rub onto chicken, pork or beef; allow to rest 5 minutes before grilling.
OR wrap in foil and refrigerate overnight and grill the next day.
Yields enough rub to cover 2-3 lbs of meat.
Store unused rub in an airtight container.
Tailgating Burgers:
2 lbs. Lean Ground Beef
1/2 Cup Crushed Potato Chips, Crumbs
1/2 Cup Finely Diced Onions
1-oz. Hidden Valley Original Ranch Dressing Mix
1-2 T. Chopped Fresh Parsley
1 Tsp. Vegetable Oil
Topping:
1/3 Cup Finely Diced Red Bell Peppers
1/4 Cup Sour Cream
1 T. Jalapeno Jelly
1-2 Tsp. Finely Minced Jalapeno Peppers
Hamburger Buns
Heat oil in medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes; let cool.
Meanwhile, combine ground beef, seasoning mix, parsley, and potato chip crumbs in large bowl. Add cooked onions and mix well. Form into 6 patties.
For topping, mix together jalapeno jelly, sour cream, diced red pepper, and minced jalapeno. Cover with plastic wrap and refrigerate until ready to use.
Grill patties 4-6 minutes per side or until meat is no longer pink in the center, adding slices of cheese the last 2 minutes of grilling. Top with about 2 tablespoons of topping. Put into buns and serve.
Honey Habanero Chicken Wings:
24 Chicken Wings
**Cut Into Wing & Drummette Pieces
2 Cups Flour
2 Tsp. Salt
1 Tsp. Black Pepper
2 Tsp. Smoked Paprika
Oil, For Frying
1 Cup Honey
1/4 Cup Apple Cider Vinegar
1 Habanero Pepper, Minced Finely
1 lb. Bacon, Cooked & Crumbled
Preheat oven to 350 degrees.
Remove chicken from package; rinse under cold water in colander and dry with paper towels.
In a large Ziploc Bag, mix together flour, salt, black pepper and smoked paprika; shake to incorporate.
Drop the chicken wings into the flour mixture and shake to coat chicken.
Shake off excess flour and drop chicken wings into the hot oil.
Fry for 10-15 minutes or until chicken is no longer pink in the middle.
Remove from oil and let drain on paper towel-lined plate.
In a mixing bowl, whisk together honey, apple cider vinegar and Habanero Pepper.
Dip each chicken wing into sauce and place onto a baking sheet.
Bake chicken for 5 minutes; remove from oven and immediately sprinkle with crumbled bacon.
Pizza Buns:
6-oz.s Pepperoni, Chopped
1/2 Cup Sausage, Cooked, Drained & Crumbled
1/2 Cup Parmesan Cheese, Freshly Grated, Divided
4 Scallions, Finely Chopped
2 T. Pizza Seasoning, Divided
1 Cup Shredded Mozzarella Cheese
1-1/4 Cups Marinara Sauce
2-1 lb. Pkgs. Pizza Dough
2 T. Olive Oil
Preheat oven to 350 degrees.
Grease 2-12 Cup Muffin Tins.
Place the pepperoni in the bowl of a food processor. Add the sausage, 1/4 cup Parmesan Cheese, scallions and 1-1/2 T. Pizza Seasoning and pulse until mixed; set aside.
Remove each dough from its packaging and roll into a ball.
Gently flour a work space.
Roll out 1 ball of dough to a 10x12-in. rectangle.
Place the meat mixture into a large bowl and mix in the Marinara Sauce.
Take 1/2 of the meat sauce mixture and spread across the dough; sprinkle with half of the Mozzarella Cheese.
Roll up Jelly-Roll Style to produce a 12-in. log.
Slice the log into 12-in. pieces.
Place a piece into a cup of the muffin tin.
Repeat with second ball of dough.
Brush top with Olive Oil and sprinkle with the remaining Parmesan Cheese and seasoning.
Place in oven and bake 20-24 minutes or until golden brown.
Remove from oven and place on a platter or in a basket.
Buffalo Chicken Jalapeno Poppers:
1 lb. Ground Chicken Breast
1 Packet Hidden Valley Ranch Dressing Mix
1/2 Cup Hot Wing Saucfe
1 T. Vegetable Oil
1 Rib Celery, Minced
1 Tsp. Ground Black Pepper
12 Large Jalapeno Peppers, Cored & Seeded
6 Strips Bacon, Each Cut In Half
Special Equipment:
Jalapeno Grilling Rack
Coring Utensil
In a bowl, combine the first 6 ingredients; mix well.
Remove the tops of the Jalapenos and remove the seeds using a corer.
Place Jalapenos in the rack.
Add half the chicken mixture into a Zip-Loc Plastic Bag and cut a small hole in the corner.
Using Zip-Loc Bag as a Pastry Bag, squeeze chicken mixture into each Jalapeno.
Wrap each Jalapeno with 1/2 strip of bacon and secure with a toothpick.
Place the rack of peppers on the grill and cook at 350 degrees for 20-25 minutes.
Check the internal temperature of the chicken with an instant read thermometer, it should read 165 degrees.
Remove from grill and allow to cool.
Serve with Bleu Cheese/Hidden Valley Ranch Dressing for dipping.
***If you do not have a Jalapeno Grilling Tool, you can simply slide the Jalapeno by slicing it on 1 side.
If you don’t like your peppers too hot, remove the seeds.
Removing the seeds from the pepper with help remove some of the heat.
Spoon in about 1-2 T. of the chicken mixture in the pepper.
Wrap it closed by wrapping the bacon around the pepper.
Pierce the Bacon-Wrapped Jalapeno Pepper onto the metal skewer, each skewer can hold several peppers.
Lay the skewers over a 9x13-in. baking dish.
This will have the peppers upright and all the bacon grease will drip away from the pepper.
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