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Hot Spinach Artichoke Dip

May 7, 2010 By admin

INGREDIENTS:

  • 1 10-ounce package fresh baby spinach leaves, rinsed and well-drained
  • 1 8-ounce package cream cheese, softened
  • 1 8-ounce carton dairy sour cream
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup grated Parmesan or Romano cheese
  • 3 ounces Monterey Jack cheese with jalapeño peppers, shredded (3/4 cup)
  • 3/4 cup shredded Swiss cheese (3 ounces)
  • 2 14-ounce cans artichoke hearts, well-drained and chopped
  • 1/2 cup chopped red sweet pepper
  • Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers

Directions

  1. In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain. (Spinach may also be chopped by hand if you prefer.)
  2. In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
  3. Bake, uncovered, in a 350 degree F oven about 35 minutes or until heated through. Serve with Toasted Pita Chips. Makes about 8 cups (sixty 2-tablespoon servings).
  4. Toasted Pita Chips:Split 5 large pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on two ungreased baking sheets. Coat pita wedges with nonstick cooking spray. If you like, sprinkle lightly with paprika. Bake in a 350 degree F oven for 12 to 15 minutes or until wedges are crisp and golden brown.

Makes 60 chips.

To tote: Cover casserole with a lid; cover tightly with heavy foil. Transport in an insulated carrier or container. Serve within 1 hour. Place pita chips in tightly covered storage container.

SOURCE: MidwestLiving.com

Filed Under: Hot & Spicy Recipes, Sauce & Dips Recipes, Vegan recipes Tagged With: , , ,

Prize Winning Baby Back Ribs

May 6, 2010 By admin

“A foolproof, simple recipe for the most tender, delectable ribs you’ve ever had. Follow the directions exactly, and success is guaranteed!”

Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 pounds baby back pork ribs
  • 1 cup barbeque sauce

Directions

  1. Preheat grill for high heat.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

SOURCE: BONNIE Q. via AllRecipes.com

Filed Under: Grilled recipes, Pork Recipes, Tailgating Recipes Tagged With: ,

Grilled Rib-Eye Steak with Tennessee-Style Mop Sauce

May 5, 2010 By admin

Ingredients:

  • 2 12-ounce cans of beer
  • 6 ounces Heinz Spicy Brown Mustard
  • 8 ounces Heinz Worcestershire Sauce
  • 16 ounces Jack Daniel’s Tennessee Hickory Barbecue Sauce
  • 4 ounces honey
  • Pinch of hot chile flakes
  • 4 ounces Heinz Red Wine Vinegar
  • 1 large white onion – chopped
  • 2 lemons – sliced
  • 6 rib-eye steaks – about 8-10 ounces each
  • Ore-Ida Extra Crispy Golden Crinkles
  • Heinz Organic Ketchup

DIRECTIONS

  1. For the sauce, combine all the sauce ingredients in a large pot. Bring to a boil, reduce heat and cook on a medium heat until all the ingredients are blended and the sauce begins to thicken, about 30-40 minutes. Preheat the grill to a medium-high heat.
  2. Mop the steaks with the sauce and grill them to a desired degree of doneness.
  3. Warm the remaining sauce and serve it on the side.

Serves 6

SOURCE: Heinz Field Touchdowns to Tailgating cookbook (via Yenra.com)

Filed Under: Beef tailgating recipes, Grilled recipes, Sauce & Dips Recipes Tagged With: , , ,

Grilled Rock Lobster Tails

May 3, 2010 By admin

“Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!”

Ingredients

  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon garlic powder
  • 2 (10 ounce) rock lobster tails

Directions

  1. Preheat grill for high heat.
  2. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
  3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

SOURCE: Joe Nekrasz via AllRecipes.com

Filed Under: Grilled recipes, Seafood Recipes Tagged With: ,

Honey Pork Tenderloin Kabobs

April 30, 2010 By admin

INGREDIENTS:

  • 1/2 cup bourbon, * OR 2 tablespoons cider vinegar
  • 1/2 cup honey
  • 1/2 cup mustard
  • 1 teaspoon dried tarragon
  • 3-4 sweet potatoes, cut into 24 one-inch cubes
  • 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
  • 4 medium ripe peaches, unpeeled, pitted and quartered
  • 4 green peppers, each cut into 8 two-inch pieces
  • 8 yellow onion, each cut into 4 two-inch pieces
  • olive oil, for grilling

DIRECTIONS:

  1. Mix first four ingredients in a bowl; stir well and set glaze aside.
  2. Steam or boil sweet potatoes until crisp-tender.
  3. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture.
  4. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4
* Bourbon is optional, can substitute 2 tablespoons cider vinegar

SOURCE: TheOtherWhiteMeat.com

Filed Under: Grilled recipes, Pork Recipes Tagged With: , ,

Tailgating Recipes: Jalapeno Chicken

April 29, 2010 By admin

“Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal!”

Ingredients

  • 6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
  • 1 (16 ounce) bottle Italian dressing
  • 3 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (3 ounce) package cream cheese, softened
  • 6 slices bacon
  • toothpicks

Directions

  1. Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat.
  3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
  4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

SOURCE: Cristi Rhymes via AllRecipes.com

Filed Under: Bacon recipes, Cheesy recipes, Chicken Recipes, Hot & Spicy Recipes Tagged With: , ,

Stout Marinated Tri Tip

April 28, 2010 By admin

INGREDIENTS:

  • 3-4 lbs Tri-Tip Roast
  • 1 large sweet onion cut into large slices
  • 2 Large cans of dark Stout Beer
  • 1 1/2 Tablespoons of Horseradish
  • 2 1/2 Teaspoons of Black pepper (10 ml)
  • 2 Tablespoons of coarse grain Dijon Mustard
  • 1/2 teaspoon dry mustard powder
  • 3 sprigs of rosemary
  • 1 tablespoon of olive oil
  • Sea Salt to taste

DIRECTIONS:

  1. Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor.
  2. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder,horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag.
  3. Massage the marinade into the meat and ensure that it is well coated.
  4. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.
  5. Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion.
  6. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon. Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally.
  7. If you like the smoky flavor of wood/coal, throw a handful of soaked wood chips into the grill partway through cooking.
  8. Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes. Cook until internal temperature reaches 145 degrees, (about 2 hours.)

Serve and enjoy!

Yield: 8 servings

SOURCE: FreedomGrill.com

Filed Under: Beef tailgating recipes, Beer Recipes, Grilled recipes Tagged With: , , ,

Tailgating Recipes: Bob Evans’ Sausage Cups

April 27, 2010 By admin

Ingredients

  • 1 (12 ounce) package won ton wrappers
  • 1 pound Bob Evans® Original Sausage Roll
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Ranch dressing

Directions

  1. Preheat oven to 350 degrees F.
  2. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain.
  3. Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake 5 minutes in preheated oven.
  4. Allow wrappers to cool.
  5. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly.

SOURCE: Bob Evans via AllRecipes.com

Filed Under: Appetizer Recipes, Cheesy recipes, Sausage Recipes Tagged With: , ,

White Chili Recipe

April 26, 2010 By admin


INGREDIENTS

  • 1 lb large white beans, soaked overnight in water, drained
  • 6 cups chicken broth
  • 2 cloves garlic, minced
  • 2 medium onions, chopped (divided)
  • 1 Tbsp olive oil
  • 2 4-ounce cans chopped green chilies
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 4 cups diced cooked chicken
  • 3 cups grated Monterey Jack cheese
  • 1 jalapeno or serrano pepper, chopped (optional)

DIRECTIONS:

  1. Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
  2. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
  3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

8-10 servings

SOURCE: SimplyRecipes.com

Filed Under: Chili Recipes, Hot & Spicy Recipes Tagged With: , ,

Tailgating Recipes: Classic Beef Kabobs

April 23, 2010 By admin

Ingredients

  • 1 1/2 to 2 pounds Beef tenderloin
  • 1/3 cup bottled Italian Salad dressing
  • 12 whole fresh Mushrooms
  • 2 small zucchini
  • 6 cherry tomatoes
  • 3 to 4 cups hot cooked rice, cooked in beef broth

Directions

  1. Cut meat in 1-1/4 to 1-1/2-inch cubes. Place in shallow dish and add Salad dressing. Mix well. Cover and let marinate 30 minutes. If marinated longer, refrigerate.
  2. Remove stems from Mushrooms. Set Mushroom caps aside; use stems another time.
  3. Cut zucchini into 12 half-inch crosswise slices. Remove stems from tomatoes. Remove meat from marinade.
  4. Thread skewers alternately with vegetables using 3 pieces meat, 2 slices zucchini, 2 Mushrooms, and ending with tomato on 10-inch skewers.
  5. Brush kabobs with remaining marinade. Broil about 3 minutes from source of heat 8 to 10 minutes, turning once. Serve on fluffy rice.

SOURCE: BedAndBreakfastNetwork.com

Filed Under: Beef tailgating recipes, Tailgating Recipes Tagged With: , ,
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