#10DaysofTailgate – Page 2

#10DaysofTailgate: Cincinnati Turkey Chili

September 24, 2014September 26, 2014 Sarah

This delicious, smoky chili is so easy and full of flavor! Serve it alone, or Cincinnati-style over spaghetti for a fun twist!

This week I’m sharing tailgate-style recipes as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! 🙂

I went to college in Ohio [yeahh Wittenberg!] and I remember the first time I was in the dining hall on chili night. Looking all around I saw people ladling chili on… what’s that… spaghetti! How bizarre, I thought, until I remembered that Cincinnatians [is that a thing? It is now!] eat their chili over spaghetti noodles. I thought it was really strange and didn’t try it for a few years until I was in a situation where it would have been super rude to not, plus I would have ended up starrrving. And we all know that’s not a good thing, righto? Truth be told, I before making this recipe I had only eaten Cincinnati chili a handful of times. But now that I have this easy recipe in my repertoire, I think it’ll end up on our dinner table more often in the future!

This recipe is from an Ellie Krieger cookbook which means two things: 1) it’s healthy, and 2) it’s super flavorful. The seasonings in this recipe are SPOT ON, folks. I didn’t change a thing! Just the right amount of heat and warm spices to make a smoky, alluring chili. Yup, I just called chili alluring. You gotta make it now! Be sure to top it with whatever you please… cheese, onion, sour cream/greek yogurt… the more the merrier! That’s part of the fun of Cincinnati chili! 🙂

three years ago: Honey Fig Scones
four years ago: Radiatore Lasagna

Cincinnati Turkey Chili

Servings: 4
Time: 2 hours
Print

from Ellie Krieger’s Comfort Food Fix

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 pound ground turkey
2 green bell peppers, diced
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4-1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cloves
15 ounces tomato sauce – look for salt-free
14.5 ounces diced tomatoes in tomato juice – look for salt-free
1/2 cup water
1 tablespoon molasses
1 bay leaf
1 cup kidney beans, drained and rinsed
8 ounces spaghetti, cooked
1/4 cup shredded cheddar cheese
4 teaspoons minced red onion

Directions:

Heat oil in a large Dutch oven over medium-high heat. Add onion and cook, stirring often until soft–about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in turkey, breaking up with a wooden spoon, and cook through. Add peppers and cook for a couple minutes until they are just beginning to soften. Add spices–chili powder, cocoa powder, paprika, cumin, oregano, cinnamon, allspice, cayenne, pepper, and cloves. Stir in and cook for about a minute until they start to smell delicious. Finally, add in tomato sauce and tomatoes, water, molasses, and the bay leaf.

Bring to a boil then reduce to a simmer and cook down for about 2 hours. Chili should still be soupy.

Remove the bay leaf, then stir in the kidney beans. Serve over spaghetti and top with cheese and onion.

Here’s what the rest of the team brought to the table…

Starters
Sticky Mango Mustard Glazed Duck Meatballs by girlichef
Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Dips
Corn and Cheddar Dip by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Mains
Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere
Grilled Avocado with Melted Cheese & Karma Hot Sauce by Making Miracles

Sides
Just Ducky Baked Beans by A Day in the Life on the Farm

Sweets
Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen

Appetizers, Recipes

#10DaysofTailgate: Hot Mexican Quinoa Dip

September 23, 2014September 25, 2014 Sarah

This cheesy, Mexican-inspired quinoa dip is packed with protein and veggies for a semi-healthy tailgating treat!

One tailgating [or homegating] staple for me is dips. Cheesy, creamy, delectable dips that I can dunk tortilla chips in are my favorite thing ever! Notice that I didn’t say I’d dip veggies in dip. I’m not above healthifying a cheesy recipe, but I AM above dipping veggies in a cheesy dip. That’s just weird. For dips, tortilla chips > veggies, imo.

This Hot Mexican Quinoa Dip is full of all my favorite things! It’s a twist off of seven layer dip, and it’s even more delicious because it’s hot, gooey, and bubbly. I don’t think there are quite seven layers: black beans [pureed with garlic, cayenne, cilantro, and cottage cheese–weird-ish I know, but adds protein and makes ’em creamy], quinoa, cheese, bell peppers, salsa, avocado, tomatoes, green onion, and cilantro. I guess that’s nine layers! Extra yum, huh?

Ben and I ate almost the entire pan of this one Saturday night while watching a movie–it is that good! It almost reminds me of a black bean quinoa casserole that I’ve made before, except you eat it with chips so it’s extra fun. For some reason I feel a bit uninspired writing about it… but know this: it is amazing and addicting and perfect for anything from tailgating to a girls’ night in! Enjoy!

one year ago: Sweet ‘n Spicy Apple BBQ Chicken & Slaw
three years ago: Homemade Chipotle Bowls
four years ago: Buffalo Ranch Chicken Dip

Hot Mexican Quinoa Dip

Servings: 16
Time: 50 minutes
Print

from The Lean Green Bean

Ingredients:

for the beans

2 cups black beans
1 clove garlic
1 teaspoon cayenne pepper
1/4 cup cilantro
1/2 cup cottage cheese
1/4 cup water

for remaining ingredients

1 cup quinoa, cooked
1 cup shredded cheese – cheddar, Mexican blend, etc. your choice!
1 bell pepper, diced
1 cup salsa
2 avocados, diced
1 large tomato, diced
1/4 cup cilantro, minced
2 green onions, sliced
hot sauce, optional
tortilla chips, for serving

Directions:

Grease a 9×9 inch pan with cooking spray. Preheat oven to 350 degrees.

In a food processor, combine all ingredients for the beans and process until mostly all ingredients are incorporated. It doesn’t have to be completely smooth. Add extra water if necessary to thin it out.

Spread half of the bean mixture on the bottom of the pan. Top with half of the quinoa, half the bell pepper, half the cheese, and half the salsa. Repeat with remaining ingredients. Cover with foil and bake for 30 minutes.

Let cool for a few minutes, then top with avocados, tomatoes, cilantro, and green onions. Serve with tortilla chips and hot sauce if desired.

Here’s what the rest of the team brought to the table…

Starters
Beer Battered Fried Pickles with Pickle Dipping Sauce by Debbi Does Dinner Healthy
DBLT Wraps by Miss Laura’s Kitchen
Jalapeno Beer Cheese Soup by From Gate to Plate
Bacon-Wrapped Potato Wedges by Making Miracles

Dips
Hot Mexican Quinoa Dip by The Pajama Chef
Deviled Egg Dip by From Gate to Plate

Mains
Pretzel Dogs El Diablo by A Day in the Life on the Farm
Carrot Habanero Duck Meatballs by The Girl In The Little Red Kitchen
Curried Maple Leaf Farms Duck Mini Meat Pies by A Kitchen Hoor’s Adventures

Sweets
Quince Butter Thumbprint Cookies by Culinary Adventures with Camilla

Desserts, Other, Recipes

#10DaysofTailgate: Cinnamon Puppy Chow

September 22, 2014September 25, 2014 Sarah

Take regular puppy chow up a notch with this cinnamon-infused version. You gotta have some sweets for tailgating, right?!

It’s Monday and the first day of a week’s worth of recipes I’m sharing as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! 🙂

Puppy chow–always puppy chow, never muddy buddies–is THE snack I associate with friends. One of my good friends from high school always made puppy chow for Christmas gifts, packaging it in cute tins. My college friends and I are also huge puppy chow fans. Almost all of our post-college get-togethers [which are sadly few and far between, since the five of us live in three states and three countries: Tennessee, Ohio, Pennsylvania, South Korea, and France :(] involve this simple peanut butter and chocolate snack. Though we have many puppy chow memories, my favorite is when we made puppy chow in a hotel room during one of the girl’s wedding weekends. This was ridiculously fun, as you may imagine, since we bought all the supplies at Target including some cheap-o plastic bowls to use in the microwave for melting the peanut butter mixture. Oh my, such fun! I don’t think that hotel room has ever seen so much powdered sugar!!

Since puppy chow and I have such history, I have a hard time with all these “variations” floating around the internet. But sometimes tailgating calls for something a little special, right? So I sacrificed [ha] and whipped up this easy amped up version of puppy chow….CINNAMON Puppy Chow. And guess what? It is awesome… full of that chocolate peanut butter goodness you’re used to, but with a fun fall cinnamon-y twist. Please try it and experience the awesomeness for yourself! I bet you’ll love it!

Cinnamon Puppy Chow

Servings: 20
Time: 15 minutes
Print

from 4 Little Fergusons

Ingredients:

2 cups chocolate or cinnamon chips
1 cup creamy peanut butter
1 cup butter
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 boxes Chex cereal, divided [13 ounce box Cinnamon Chex; 16 ounce Corn Chex=18 cups total]
3 cups powdered sugar, divided

Directions:

In a saucepan set over low heat, melt chocolate chips, peanut butter, and butter together, stirring continually. When melted, remove from heat and stir in vanilla and cinnamon.

Place half of the cereal in a large bowl and pour half of the chocolate mixture on top. Carefully stir, then transfer to a gallon-size ziploc. Repeat with the rest of the ingredients, using a new bag too. Divide powdered sugar between two bags and shake to combine.

Combine both bags into a large tupperware, making sure to stir together so the Cinnamon Chex is mixed in.

Here’s what the rest of the crew brought to the table…

Starters
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips
Oktoberfest Beer Mustard with Dippers by Eliot’s Eats

Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Kalua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook

Sides
SRC Surprise Recipe by A Day in the Life on the Farm

Sweets
Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

Appetizers, Recipes

#10DaysofTailgate: Baked Blueberry Pork Egg Rolls

September 20, 2014May 18, 2017 Sarah

Egg rolls are easier than ever when you bake them up with a savory-sweet blueberry pork filling featuring Blueberry White Pepper Not Ketchup.

These Baked Blueberry Pork Egg Rolls are a fantastic way to kick off [sorry, I had to do it] the #10DaysofTailgate blogging event that I’m participating in over the next [you guessed it] 10 days. For more info on #10DaysofTailgate check out my intro post from yesterday here. There’s also a giveaway on that post that you do NOT want to miss. Fourteen prize packs, people!!! Wish I could win! 🙂 But no matter what, we are all winners with this fabulous egg roll recipe I’m sharing today. That sounds cheesy but it is so true, folks.

For me, football is all about the food. I’m not a football fan, even though my husband and my dad are obsessed. I’m super thankful that my husband Ben is willing to watch quite a bit of his games at home with the sound turned off. The announcers just drive me crazyyy with all their babbling, and I do try to sit with Ben while he’s cheering on his teams or just enjoying a good game [side note: I don’t understand this concept. Why watch a game where you don’t care who wins or loses? #makesnosensetome]. During these times, I always have a good book, my laptop, and a snack on hand to keep me occupied. I actually made these egg rolls a few weeks ago for the first football Saturday of the year [woohoo] and just couldn’t wait to share them with you! They’re incredibly tasty–the filling is a mix of leftover carnitas, though you could also used ground pork, coleslaw mix, and some seasonings… most notably Blueberry White Pepper Not Ketchup. This fruit-based sauce [sans tomatoes] has a ketchup-like consistency with tons of sweet, smoky, fruity flavor. It plays very well with soy sauce for a fun and easy dip for the egg rolls.

I’ve had homemade egg rolls before, but haven’t ever made them myself. It turns out they are super easy to roll up. Just follow the photos below! Just place the filling in the center, roll up the bottom, fold in the sides, and roll up! Some of mine looked a little wonky, but that’s part of the fun of homemade, right?! It’s how they taste that matters. 🙂

I baked my egg rolls for an easy/healthy way to enjoy this app, but if frying is your thing they could totally be fried. I was surprised how much crunch the baked egg rolls had. We even had a few leftover that I refrigerated and heated up in the oven later in the week. Boom! Back to crispy perfection. This is such a great snack, you guys! I hope you give it a try! If you’re interested in checking out more about Not Ketchup, be sure to follow them on social media: Twitter, Facebook, Pinterest, or Instagram. Enjoy!

Baked Blueberry Pork Egg Rolls

Servings: 6-8
Time: 30 minutes
Print

Ingredients:

for egg rolls

16 ounces cole slaw mix [shredded green and purple cabbage, carrots]
8 ounces cooked pork [leftover carnitas or cooked ground pork]
3 green onions, green and white pieces, sliced
2 tablespoons Blueberry White Pepper Not Ketchup
2 tablespoons soy sauce
1 teaspoon ground ginger
1 package egg roll wrappers [approximately 20 wrappers]

for dipping sauce

3 tablespoons Blueberry White Pepper Not Ketchup
2 teaspoon soy sauce
1/2 teaspoon sesame seeds
1/4 teaspoon garlic powder

Directions:

Preheat oven to 400 degrees F. Line two large baking sheets with foil and spray with cooking spray.

In a large bowl, combine cole slaw mix, cooked pork, green onions, Blueberry White Pepper Not Ketchup, soy sauce, and ground ginger. Stir and taste–season if necessary. I used leftover carnitas so I didn’t need more seasoning but salt, pepper, etc. may be necessary.

To fill egg rolls, consult the back of the package. 🙂 But seriously, directions should be there. The pictures above can help too. You’ll want to have a small bowl with water and a brush handy, along with a towel to dry your hands and work surface.

Set the egg roll wrapper as a diamond on your work surface. Put 2-3 tablespoons of filling in wrapper at a diagonal. Roll the bottom portion tight over the filling, then fold the left side and then right side over so it looks like an envelope. Brush with a little bit of water to hold everything together, then gently roll the rest of the way, brushing over the seams with water.

Mist with cooking spray, then bake 10-12 minutes or until golden brown and crispy.

While egg rolls are baking, stir together ingredients for the dipping sauce.

Let egg rolls cool for 5-10 minutes before serving with dipping sauce. Enjoy!

Note: If you don’t have any Blueberry White Pepper Not Ketchup on hand or can’t find it locally, I’d recommend using blueberry jam/preserves instead.

Here’s what the team brought to the table…

Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure

Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen

Sips
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate

Sides
Deviled Egg Potato Salad by Cooking In Stilettos

Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections

Sweets
Peanut Butter Pretzel Brownies by The Spiffy Cookie

Disclosure: I received a complementary bottle of Blueberry White Pepper Not Ketchup to try as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use this product as part of my recipe. My opinions are my own.

Giveaways

Welcome to #10DaysofTailgate!

September 19, 2014May 22, 2017 Sarah

Hey friends! Welcome to #10DaysofTailgate! So, the next 10 days will look a little different around here. I’m participating in a fun blogging even with nearly two dozen bloggers to share over one hundred recipes scheduled to inspire you through an entire tailgating season. Lots of numbers… lots of yum. 🙂 Think chicken wings, skewers, sweet nibbles, and more. The event runs September 20th through September 30th. Just remember: your fork does not go into your screen… no matter how much you might want to taste some of these dishes. Okay? Get ready… get set…

Go! Let’s start with a huge – HUGE! – thank you to our event sponsors who have graciously donated prizes for our readers. These sponsors have contributed great prizes for a gigantic giveaway. We have an incredible giveaway for this event. There are fourteen different prize packages which are detailed in the rafflecopter. The rafflecopter is below and will go live on September 20th. Please check back, if you’re reading this before our kick-off.

Our #10DaysofTailgate Sponsors

in alphabetical order with links to their homepages

Bob’s Red Mill

El Diablo Hot & Spicy Mustard

FireWire Grilling

Gourmet Garden

Intensity Academy

Maple Leaf Farms

Mr. Bar-B-Q

Not Ketchup

Pick Your Plum

Quirk Books

The Girl in the Little Red Kitchen Bake Shop

ThermoWorks

Our #10DaysofTailgate Bloggers

in alphabetical order with links to their homepages

A Day in the Life on the Farm

A Kitchen Hoor’s Adventures

CafeTerraBlog

Cheese Curd In Paradise

Cooking In Stilettos

Culinary Adventures with Camilla

Curious Cuisiniere

Debbi Does Dinner Healthy

Eliot’s Eats

From Gate to Plate

girlichef

Love and Confections

Making Miracles

Miss Laura’s Kitchen

OnTheMove-In the Galley

Sew You Think You Can Cook

Summer Scraps

The Girl In The Little Red Kitchen

The Not So Cheesy Kitchen

The Pajama Chef

The Spiffy Cookie

Things I Make (for Dinner)

And…THE giveaway!

Terms & Conditions

Mandatory Entry: Leave a comment with What’s your favorite tailgate dish? Many more ways to enter in the Rafflecopter widget [below–you’ll have to click on the link to enter].

This giveaway is open to residents of the United States only, age 18 and older. The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PT through Tuesday, September 30, 2014 at 6:00pm PT. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: Our generous sponsors are providing the prizes free of charge. Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.

Scroll through our fourteen prize packages!

a Rafflecopter giveaway