It’s Tailgating Time
It’s mid August, the kids are heading back to school soon, and the summer is just as boiling hot as ever, but we’ve all had one thing on our minds: Why didn’t they run the ball? 🙁
But now, the football season has returned (Superbowl round four?), and while we’re all jumping for joy, we remember that this time of the year is also peak grilling season, so we start jumping even higher. As this Friday rolls around, get your grills and your voices fired up, because you need to make sure you can still yell at your TV while you’re eating.
In case you haven’t already planned your first tailgate party recipes of the 2015-2016 football season, we at Aqua Quip decided to lend you, our fellow 12th men and women, a hand.
To check out the recipes, click below ↓
In honor of easy snacks, great tasting desserts, and August 14th being “Orange Creamsicle Day”, here’s a super simple recipe for a fun twist on classic Muddy Buddies (or Puppy Chow if we must):
Orange Creamsicle Muddy Buddies
- 8 Cups of Rice Chex Cereal
- 1 1/2 cups white vanilla baking chips
- 1/4 cup butter (mmm butter)
- 3 Tbsp heavy cream
- 1 1/2 Tbsp orange zest (about 1 1/2 large oranges)
- 1 tsp orange extract
- 1 1/2 cups powdered sugar
Measure 8 cups Rice Chex Cereal into a large mixing bowl (a super bowl, if you will…sorry). In a separate microwave-safe bowl, combine vanilla baking chips, butter, cream and orange zest. Microwave it on 50% power in 30 second intervals, periodically stirring it between each one until it’s creamy and smooth. Stir in the orange extract, mix that up, and then pour it over the Chex. Toss it up with a rubber spatula until all the Chex is happy and creamsicle-coated. From here, pour your delicious creation into a 2 gallon ziploc bag, add the powdered sugar and start shakin’. For an even more FANtastic twist, toss some blue and green M&Ms into the mix.
Recipe provided by Cooking Classy.
But you can grill these…
Grilled Potato Skins
Now that your sweet tooth is satisfied, let’s talk about savory. Our next recipe is a well known and loved appetizer: Potato skins. (I’m getting hungry just looking at the picture.) This recipe only yields eight delicious potato skins, so feel free to double (or triple) the recipe to make sure you’ve got enough for all of your party guests and family.
- 2 Large baking potatoes
- 2 Tbs melted butter
- 2 tsp minced rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup (4 oz) shredded cheddar cheese
- 3 bacon strips, cooked and crumbled (“Everything’s better with bacon!” I always say.)
- 2 green onions, chopped
- Sour Cream
Cut the potatoes lengthwise into four wedges. Cut away the meat of the potato so there is only 1/4 in. left on the skins. For tenderer potato skins, throw them in the microwave, uncovered, on high for 8-10 minutes. Combine the butter, roesmary, salt and pepper; brush over both sides of potato skins.
Now that the preparation is done, you can start grilling. Place the potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Flip the potatoes and position them over indirect heat for 2 more minutes and then top them with cheesy goodness. Cover and grill for 2-3 more minutes until the cheese is melted. Finally, sprinkle the bacon and onions on and serve it with sour cream. Yum.
Recipe provided by Taste of Home.
Grilled Buffalo Chicken Burgers
We saved you the best for last. These savory and spicy buffalo chicken burgers will leave everyone completely satisfied, and the food coma that comes after will be totally worth it. Here’s how to build these beautiful buffalo burgers:
For the patty:
- 1 lb of ground chicken
- 1/4 cup finely chopped onion
- 2 cloves of garlic, pressed
- 1 egg
- 1/4 cup plain bread crumbs
- freshly cracked pepper
- 1 tsp minced dill weed
- 1 tsp minced parsley
For the rest of the burger:
- Burger buns (I suggest Brioche)
- Buffalo sauce
- Ranch dressing
- blue cheese crumbles
- tomato slices
- chopped green onion (use any left overs from the potato skins)
- sliced mozzarella cheese
Combine the ingredients for the patty in a mixing bowl and mix well. Form your burgers (whichever size you want) and throw the patties on your grill over medium-high heat for about eight minutes. Flip and grill for another 8 minutes until the chicken is cooked through. When they’re fully cooked, brush on some buffalo sauce and grill for another minute on each side.
Time to build your burger. Spread ranch dressing on the bottom bun and add blue cheese crumbles and tomato slices. Then add your buffalo chicken patty and top it off with the chopped green onion and mozzarella slices.
Ingredients provided by willcookforsmiles.
Now that you’ve got the perfect tailgate recipes, eat up, enjoy, and GO HAWKS!