Ready for some football? Game day just wouldn’t be the same without some really great food to enjoy! Here are several recipes you might want to give a try as you cheer on your favorite teams this fall.
Provided by Diana Grimes for the January 2015 issue of CorsicanaNOW Magazine.
- 1 lb. lean ground beef, turkey or chicken
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium jalapeño, chopped and/or 1 tsp. cayenne pepper (optional)
- 2 tsp. minced garlic or 4 cloves, minced
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/2 tsp. ground coriander
- 1 15.5-oz. can low-sodium pinto or kidney beans, undrained
- 1 14.5-oz. can low-sodium diced tomatoes, undrained
- 3/4 cup low-sodium salsa
- Low-fat cheese, grated, to taste
- Fat-free sour cream, to taste
- Sliced avocado, to taste
- Cilantro or green onions, snipped, to taste
- Spray a large saucepan with cooking spray; cook meat and onion on medium-high heat for 5-7 minutes, stirring constantly.
- Transfer to colander; rinse with water to drain excess fat.
- Add bell pepper, jalapeno and/or cayenne pepper (if desired for 5-alarm chili), garlic, chili powder and cumin; cook for 5 minutes, stirring constantly.
- Add remaining ingredients; bring to a boil. Reduce to a simmer; cover and cook for 20 minutes.
- Serve with optional garnishes of your choice.
Chicken Wing Dip
Provided by David Hira for the June 2010 issue of SouthwestNOW Magazine.
- 2 8-oz. pkgs. cream cheese, softened
- 3/4 cup Frank’s Red Hot Cayenne Pepper Sauce
- 1 cup Ranch-style salad dressing
- 2 cups cooked chicken, diced
- 1 cup shredded cheddar cheese
- Preheat oven to 350 F. In a medium bowl, stir together cream cheese and hot pepper sauce until well blended. Mix in the dressing, chicken and cheddar cheese.
- Spread into a 9×13-inch baking dish; bake for 30 minutes. If oil collects on the top, dab it off using a paper towel. Serve warm with tortilla chips and club crackers.
Game Day Spinach Artichoke Dip
Provided by Jonathan and Kathleen Cervenka for the October 2010 issue of SouthwestNOW Magazine.
- 8 oz. cream cheese, softened
- 1/4 cup light mayonnaise
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Romano cheese, grated
- 3 cloves garlic, peeled and minced
- 1/2 tsp. dried basil
- Salt and pepper, to taste
- 1 14-oz. can artichoke hearts, drained and chopped
- 10 to 12 oz. frozen chopped spinach, thawed and drained
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 350 F; lightly grease a small baking dish.
- In a bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt and pepper. Gently stir in artichoke hearts and spinach.
- Transfer mixture to the prepared baking dish; cover the top with mozzarella cheese.
- Bake in preheated over for 25 minutes, until bubbly and lightly browned.
Game Day Snack
Provided by Dan Woods for the October 2017 issue of WeatherfordNOW Magazine.
- 3-4 boneless skinless chicken breasts
- 1 jar Stubb’s chicken marinade
- 1 20-oz. can pineapple chunks
- 1 12-oz. can pickled jalapeños
- 1 pkg. bacon, thin-sliced
- Barbecue rub, your choice
- 1 cup barbecue sauce, your choice
- 3 Tbsp. apple juice
- Cut chicken into chunks. Place in a gallon bag; pour marinade over chicken. Refrigerate 1 hour to overnight.
- Assemble chicken, pineapple and jalapeño slice with skewer. Wrap with bacon; season with barbecue rub.
- Place on hot grill until chicken reaches 160 F, and bacon is crispy.
- Combine barbecue sauce and apple juice.
- Mop skewers with sauce, and cook for 5 more minutes. Remove from grill and enjoy.
Roger Staubach’s Spinach Salad
Provided by Don Walker for the January 2011 issue of EnnisNOW Magazine.
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. dry mustard
- 1/4 tsp. paprika
- 1 can tomato soup
- 3/4 cup oil
- 3/4 cup vinegar
- 1 onion, quartered
- 1 bag fresh spinach, washed, with stems removed and torn in bite-sized pieces
- 4 oz. blue cheese, crumbled
- 1 can French fried onions
- In a tall bottle, mix sugar, salt, mustard and paprika.
- Add soup, oil and vinegar, mixing well.
- Put onion in for flavor, but remove before serving.
- Place spinach in bowls, garnish with cheese and fried onions. Dress as desired.
Green Chili Burgers
Provided by Caleb and Oliver Jackson for the July 2011 issue of CorsicanaNOW Magazine.
- 3 lbs. ground beef
- 1/4 tsp. ground black or seasoned pepper
- 1 tsp. ground green chili, mild
- 1/2 tsp. salt
- 6 slices or 1 cup shredded Monterey Jack cheese
- Mexican blend of cheeses
- 6 hamburger buns, split and toasted
- 1 4-oz. can chopped mild green chili peppers, drained
- 6 large slices of sweet onion
- 2 medium tomatoes, sliced
- 6 leaves of lettuce
- Chunky salsa
- Preheat grill.
- Mix ground beef with pepper, ground chili and salt in a bowl.
- Shape 6 flat patties.
- Cook burgers about 4 inches from heat, turning when halfway done.
- Cook until little or no pink remains.
- Just before serving, place Monterey Jack cheese on each burger.
- Top each bun with a hamburger patty, Mexican cheese blend, chili peppers, onion slice, tomato slice and lettuce leaf.
- Serve burgers with salsa on the side.
Provided by Michael Keel for the February 2018 issue of MansfieldNOW Magazine.
- 1 16-oz. pkg. breakfast sausage, cooked and drained
1 5-oz. pkg. blue cheese crumbles
20 jalapeños, halved and deseeded
1 8-oz. pkg. shredded sharp cheddar cheese
- Preheat oven to 350 F.
- Combine cooked breakfast sausage with blue cheese.
- Bake jalapeños for 10 minutes or until soft. Stuff jalapeños with sausage mixture; cover with shredded cheese. Bake until cheese is melted.
Provided by Kyle Shipley for the June 2018 issue of MansfieldNOW Magazine.
- 1 lb. ground beef
- Weber Gourmet Burger Seasoning, to taste
- 1 lb. wild boar bacon
- 5 slices Muenster cheese
- 1 12-pack King’s Hawaiian Original Hawaiian Sweet Dinner Rolls
- Lettuce, to taste
- 1 tomato, sliced
- 1 onion, sliced
- Sliced pickles
- Condiments of choice
- Form five slider patties; sprinkle with burger seasoning. Grill patties on medium-low heat for 2 minutes on each side for medium or cook longer for well-done.
- Fry bacon. Add a slice of cheese to each slider; add bacon. Place on a bun; add vegetables and preferred condiments.
Provided by Priscilla Sanchez for the May 2018 issue of the MansfieldNOW Magazine.
- 5 onions (divided use)
- Salt and pepper, to taste
- 1 stick butter
- 2 lbs. wieners
- 1 lb. bacon (optional)
- Clean grill with half an onion while bringing the temperature up to low.
- Halve 4 onions; place them in foil with salt, pepper and real butter. Let them start cooking over low heat before placing hot dogs on the grill.
- If you like, wrap each hot dog with a strip of bacon. Place hot dogs on the grill; turn them frequently. For the best flavor, allow them to get slightly burnt.
BBQ Shrimp Skewers
Provided by Charles “Chuck” Burns for the April 2018 issue of WaxahachieNOW Magazine.
- 1 1/2 lbs. of Argentinian Red shrimp
- 2 Tbsp. olive oil
- Juice of one lime
- 1 tsp. salt
- 1/4 tsp. ground smoked paprika
- Head Country Chipotle Style Bar-B-Q Sauce
- Lime halves to serve
- Place shrimp in a large bowl and slowly pour olive oil and lime juice on top.
- Add the salt and ground smoked paprika; stir to coat thoroughly and set in fridge for 15-20 minutes.
- Preheat the grill for direct heat cooking and remove shrimp from the marinade and thread on to metal skewers.
- Brush both sides of your shrimp with barbecue sauce and place on the grill; cook for 5 minutes on each side, brushing with sauce as needed until the shrimp are cooked thoroughly and are charred around the edges.
- Serve immediately with lime halves.