Tag Archives: Game Day

Frito Pie Packets

Frito Pie Packets

I know it’s the middle of December, and we’re in the throes of Christmas and Hanukkah prep and celebrations, and present-wrapping, tree decorating, and cookies, and yada yada yada, but let us pause and not forget that it is still football season! Let us also not forget how freaking amazing the Dallas Cowboys are doing this year. Only TWO losses, neither of which we will be discussing at all! Frito Pie is the perfect game day food, especially once cold weather sets in.

Frito Pie Packets

Frito Pie is apparently a Texas thing, but I think its popularity is spreading quite nicely. You basically put beef chili on top of a big pile of Frito corn chips and garnish with shredded cheese, sour cream, and whatever else your heart desires. It’s awesome.

Now, I’ve eaten more Frito Pie in my life than you want to know about, but thus far it has always been in a bowl, mainly because my family of origin is made up of civilized people who do things like, well, eat on proper dinnerware with proper utensils. Enter Chrissy Teigen, quite possibly one of the most creative home cooks on this planet, a home cook and cookbook author who encourages well-mannered souls such as myself to forgo the boring bowl and eat our Frito Pie right from the Frito’s bag. It was a revelation for me.

Frito Pie Packets

And I think it’s totally brilliant! Matt and I completely loved this one. This is a quick-cooking chili (as chili goes), and the presentation and experience is basically the coolest thing ever (does me saying that indicate I should get out more? Nah…). The only problem with it is that now I’m not sure I’ll ever be able to eat Frito Pie from a regular bowl again! And I think we all know, I will be eating Frito Pie again. And again, and again…. Enjoy!

Frito Pie Packets

Source: adapted from Cravings by Chrissy Teigen

Ingredients:
1 tbs olive oil
1 lb. lean ground beef (I used sirloin)
1 large onion, chopped
2 tbs minced garlic
2 tbs seasoned salt
3 tbs chili powder
1 heaping tsp ground cumin
1 tsp cayenne pepper
1 (12 oz.) bottle of beer
2 (15 oz.) cans tomato sauce
1 (15 oz.) can kidney beans, drained
2 tbs brown sugar
6 individual bags Frito corn chips (not scoops)
Shredded cheddar cheese, or a Mexican blend, for garnish
Sour cream, for garnish
Pickled jalapenos, for garnish
Chopped scallions, for garnish

Directions:
Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil, then add the ground beef. Cook, breaking up with a wooden spoon, until no traces of pink remain. Add the onion and cook, stirring occasionally, until the onion has softened. Now add the garlic and cook another 30 seconds. Add the seasoned salt, chili powder, cumin, and cayenne. Stir to coat thoroughly and cook about 1 minute. Pour in the beer and deglaze the pan, stirring and scraping up the flavorful browned bits from the bottom of the pan. Add the tomato sauce, kidney beans, and brown sugar. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer until the chili thickens and the liquid reduces, 35 to 40 minutes. Stir occasionally and lower the heat if necessary to prevent the chili from scorching on the bottom of the pot.
Once the chili is to your liking thickness-wise, taste for seasoning and add a little salt if needed (it probably won’t be needed). Now comes the fun part – serving it! Carefully slit each bag of Frito’s with scissors. You can do this across the top, across one side, or lay the bag down and slit down the middle of the logo. Ladle some chili over the chips in the bag, then top with cheese, sour cream, pickled jalapenos, and scallions in the amounts you prefer. Serve immediately.

Obama Family Chili

Obama Family Chili

Like so many of us, I got up early on Tuesday to vote (but was not given a sticker!!!), then awaited election returns with a sense of calm, feeling like I knew what to expect – our first woman president. I called it quits around 11 pm with a feeling of acute anxiety, not liking where this was going, and then woke up completely heartbroken the next morning. This is the closest I have ever come to crying over a presidential election. My heart is heavy with fear, embarrassment, and mostly sadness. I feel sick every time I read another story of someone’s young daughter bursting into tears upon finding out that a bully won instead of the first woman to ever run for the office, or worrying about what will happen to their Muslim or Mexican friends at school.

Obama Family Chili

I’d planned on sharing this recipe yesterday, thinking it would be a celebration of a major glass ceiling being shattered – whatever my admittedly not always positive opinions of Hillary Clinton were, I was incredibly excited at the thought of our first female president – but instead I’m sharing it in a spirit of mourning, really.

Apparently the only thing President Obama really cooks is this pot of chili, which he’s been making since college, according to food historian Robb Walsh. He (Walsh) published it in his latest cookbook, and I thought if there was ever an appropriate time to make it myself, well, here we are.

I will miss President Obama and his family terribly. Whatever one may think of his politics, no one can deny he’s a man of class, grace, dignity, and integrity. He is loved and respected the world over. He genuinely appears to be extremely devoted to his family, with eight years going by without one whiff of sex scandal. Class, grace, and a thick-skinned, measured temperament in the White House will be abruptly ending come January 20th. It hurts.

Obama Family Chili

This chili, as well as being a tribute to someone I greatly admire and will sorely miss, is also just plain delicious and easy to pull off. It’s quite “Midwest” in style, a lovely meaty carb-fest since you’re instructed to serve it over rice and with cornbread on the side, and not nearly as spicy as most Texas bowls-o-red tend to be. Whatever your personal politics, I’d highly recommend giving this a go next time you need a simple, hearty bowl of chili in your life. Enjoy!

Obama Family Chili

Source: slightly adapted from The Chili Cookbook by Robb Walsh

Ingredients:
1 tbs olive oil
1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 green pepper, seeded and chopped (I used a large poblano, a bell pepper would be fine too)
3-4 cloves of garlic, chopped
¼ – 1 tsp ground cumin, to taste
¼ tsp dried oregano
¼ tsp ground turmeric
¼ tsp dried basil
1 heaping tbs chili powder
Kosher salt and black pepper, to taste
3 tbs red wine vinegar
1 (28 oz.) can whole peeled tomatoes, with their juices; tomatoes should be chopped or broken up with a potato masher or snipped into chunks with kitchen shears
Water, as needed
1 (15 oz.) can kidney beans, drained
White or brown rice, for serving
Cornbread, for serving
Garnishes: sour cream, shredded cheddar, and diced raw white onion are the President’s preferences, but you can adapt as you like, obviously

Directions:
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. When it shimmers, add the ground turkey. Crumble and cook until no traces of pink remain. Add the onion, pepper, and garlic and cook until softened. Now add the cumin, oregano, turmeric, basil, and chili powder. Season with salt and pepper to taste. Add the vinegar and tomatoes, including juices. Stir together until combined, then fill up most of the now-empty tomato can with water. Add it about a half cup at a time, just to give the chili somewhere to go while you simmer it for at least 1 hour. You want the tomatoes to cook down and the flavors to marry. Add more water, a little at a time, if it’s getting too thick. You want the final product to be nicely thickened, but with a little bit of liquid. Add the kidney beans and cook a few more minutes. Once it’s ready, taste for seasoning and adjust as needed.
Serve over steamed white or brown rice and garnish as instructed or as desired. Enjoy!

Roasted Jalapeno and Chorizo Queso #SundaySupper

Roasted Jalapeno and Chorizo Queso

Welcome to #SundaySupper, where our wonderful theme this week is… Football Food!!! Very near and dear to my heart – in fact, I happily watched Houston beat OU yesterday, woohoo! (I hate OU. It’s a Texas thing).

Anywho, when I think of football food, a spicy, Tex-Mex-y, cheesy dip is pretty much the ONLY thing that comes to mind. Growing up in Texas, obviously football was huge, there was always a game on every weekend, and to my young, impressionable mind, it was like queso = watching football in the den. Period. So, of course I have to make a queso for today’s Sunday Supper, right?

Roasted Jalapeno and Chorizo Queso

This particular queso is amazing, addictive, awesome, and incredibly spicy as written. You start by roasting jalapenos at a very high oven heat (recipe instructs roasting at 500 F, but if that makes your smoke alarm go off too, you can totally roast them at 450 F with no problems). Then you brown lovely, fatty, flavorful chorizo in a cast-iron skillet, add some onion, then you add the roasted jalapenos, some canned diced tomatoes and melty processed cheese product (no real cheese here, people. It just won’t do.) Once the “cheese” is melted (ha! Sorry!) you dice up an entire fresh jalapeno, seeds, ribs and all, and add it to the queso once you’ve turned off the heat. Yeah, it’s freakin’ spicy! But sooooo delicious. And if you want, you can totally leave off that last step with the fresh chile to tame the spice level. It’ll still be amazing!

Roasted Jalapeno and Chorizo Queso

Enjoy this perfect football-watching queso dip! And be sure you check out the rest of my Sunday Supper crew!

Source: slightly adapted from Cravings by Chrissy Teigen

Ingredients:
6 large jalapenos, divided
1 tbs olive oil
½ lb. fresh Mexican chorizo, casings removed
¾ cup diced onion
1 (10 oz.) can diced tomatoes with green chiles, with juices
1 lb. processed cheese product, such as Velveeta
Tortilla chips, for serving

Directions:
Preheat your oven as high as it will go without angering your smoke detector – up to 500 F but 450 F is fine too.
Halve and seed 5 of the jalapenos. Toss with olive oil in a bowl to coat, then arrange on a small, foil-lined baking sheet, skin-side up. Roast until blistering and getting dark, about 15 minutes. Cool until you can handle them, then thinly slice or chop, discarding the stems. Set aside. Finely mince the remaining raw jalapeno, seeds, ribs and all. Set aside.
In a 10 or 12 inch cast iron skillet* cook the chorizo over medium-high heat, breaking up the meat with a wooden spoon until browned and no traces of pink remain. Add the onion and cook until softened. Stir in the tomatoes, with their juices, and the roasted jalapenos. Then add the Velveeta. Reduce the heat to medium-low and stir until the “cheese” melts, 2-3 minutes. Turn off the heat, add the raw jalapeno and stir until mixture is perfectly smooth. Serve with tortilla chips.
*I made this twice, once using a 12” skillet and the other time using a 10” skillet. It really doesn’t matter which one you use. The 12” is easier during the cooking process (more room) but the queso cools much faster this way after you serve it. With the 10” you have to be more careful while you stir during cooking (less space) but it’s better for serving. Your choice.

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Emeril’s Chicken and Andouille Gumbo #SundaySupper

Emeril's Chicken and Andouille Gumbo

Welcome to Sunday Supper! Our theme this week is Big Game Day Party Recipes! Thanks to trademark infringement laws, we cannot specifically tell you which football game we speak of, but I’ll give you a hint: it will air February 7th, and it features the Carolina Panthers playing (and hopefully beating) the Denver Broncos. And we all know food is very important for this particular game, so today we’re here to give you tons of ideas for what to serve or bring to your party.

Emeril's Chicken and Andouille Gumbo

I read once that while the rest of the US serves chili on this particular once-a-year Sunday evening, the fine people of New Orleans serve gumbo instead. I purposefully did not do any further research to confirm the veracity of this claim, because eating gumbo while watching the culmination of the NFL season sounded absolutely fantastic to me. If I’m wrong, I don’t want to know.

Emeril's Chicken and Andouille Gumbo

I decided that a heartier gumbo with chicken and sausage, rather than seafood, fit the occasion a little better. I went looking for a perfect recipe and chose Emeril’s. To say it did not disappoint would be a gross understatement. This is some of the best gumbo I’ve EVER tasted.

Emeril's Chicken and Andouille Gumbo

So, the bad news about this recipe is that it’s quite involved and takes forever to make. But, the good news is that it tastes far better the day after you make it. This one is perfect to make the day before, put it up overnight, and then when your guests are arriving, you just heat it up and steam some rice. This is actually an ideal thing to serve if you want to enjoy your own party.

Emeril's Chicken and Andouille Gumbo

I can’t recommend it highly enough, for this particular occasion of which we vaguely speak, or for a wonderful weekend project. It’s so awesome. Go Panthers!!! And be sure to check out the wonderful game day treats from the rest of the Sunday Supper crew!

Source: Essential Emeril by Emeril Lagasse

Ingredients:

Stock and Chicken:
1 (4-5 lb.) chicken, cut into parts if desired
2 quarts store-bought chicken stock
2 quarts water
2 medium onions, quartered
2 carrots, rough chopped
2 ribs celery, rough chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
5-6 fresh parsley stems
2 bay leaves
½ tsp salt
¼ tsp black pepper

Gumbo:
1 cup canola or vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, chopped
3 tbs minced garlic
1 green bell pepper, seeded and chopped
½ tsp cayenne pepper, plus more to taste if desired
1 ½ lbs. andouille sausage, cut into 1/3-inch thick rounds
1 ½ tsp salt, plus more to taste
¾ tsp fresh ground black pepper
1 bay leaf
1 bunch scallions, thinly sliced, divided
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Directions:
First you will need to make the stock and cook the chicken (which happens simultaneously). Place the chicken (or chicken parts) in a large stockpot and cover it with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour. At this point, the chicken should easily pull away from the bones.
Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a strainer lined with cheesecloth. Discard the vegetables. Pull the chicken meat off the bones, discarding the skin and bones. Shred and reserve the meat. Refrigerate until needed.
Once the stock has cooled, start the rest of the gumbo. First you need to make the roux. Place a Dutch oven on the stovetop but don’t turn on the heat yet. Add the canola oil and flour to the pot and whisk vigorously until there are no lumps. Turn the heat on medium-high, stirring with a wooden spoon. Once the roux bubbles and starts to turn color, lower the heat to medium or medium-low. You’ll keep the heat between medium and medium-low the rest of the time you’re making the roux. Keep stirring continuously, adjusting the heat as necessary. If the roux is doing absolutely nothing color-wise, turn it up to medium, and if it’s bubbling or threatening to scorch, turn it down to medium-low. Do not burn the roux – that’s why you never move the heat higher than medium, ever. Keep stirring until the roux is the color of dark peanut butter, or light milk chocolate. This will take about an hour.
Once the roux is ready, turn or keep the heat to medium and immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage. Cook, stirring, until the vegetables have softened, 5 to 7 minutes. Add the reserved cooled broth to the mixture (if you have a touch of grit you can leave off the last cup of broth with no problems). Also add the salt, pepper and bay leaf. Bring to a gentle simmer. Continue to simmer, skimming off any excess foam or fat that comes to the top, until the sauce is flavorful and thickened to your desired consistency, about 2 hours.
Now add the chicken, most of the sliced scallions (save enough for garnish), and parsley. Stir it in and continue simmering for 30 minutes. Don’t stir much here or the chicken may fall apart on you. Adjust the thickness if necessary, by adding water or more broth. Taste and adjust the cayenne and salt if necessary.
Serve the gumbo in bowls topped with a good scoop of white rice and garnish with the reserved scallions. Pass the Louisiana hot sauce at the table.

Appetizers and Sides

Main Dishes

Desserts and Drinks

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pigs in Jalapeno-Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

My obsession with pigs in a blanket, that ubiquitous, classic and a-little-bit-trashy party food, has quite the long history. I literally can’t remember ever not going gaga over these little treats. Fortunately for me, they showed up often enough: Super Bowl parties, sometimes at Family Christmas, birthday parties…

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Since Matt and I cut out (most!) processed food from our diet, I’ve been missing my pigs for quite a long time. They are usually made with canned croissant dough, and since I switched to making all dough (except puff pastry) from scratch, they just haven’t made an appearance.

pigs in jalapeno cheddar blankets with jalapeno mustard dipping sauce

Thus, the reason why excited really doesn’t begin to describe my feelings upon finding a version of pigs in a blanket in Lisa Fain’s most recent book where the dough is made entirely from scratch!! Giddy though I was, I sort of made the knee-jerk assumption that the dough would be complicated. Turns out, nope! I was totally wrong on that one. This dough couldn’t be easier – a first-grader could probably do it – and it’s incredibly tasty.

Pigs in Jalapeno-Cheddar Blankets with Jalapeno Mustard Dipping Sauce

This recipe has a bit of a Tex-Mex spin what with the jalapenos and cheddar, but I’d encourage everyone to take this method and really adapt it to your own tastes. Since my taste buds love Tex-Mex, I left it as is, but my brain began spinning with all the different flavor profiles you could do here. I can’t tell you how thrilled I am to have this little trick up my sleeve now, and it should definitely be in your arsenal too! Enjoy!

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Source: The Homesick Texan’s Family Table by Lisa Fain

Ingredients:

DOUGH:
8 oz. cream cheese, at room temperature
8 tbs (1 stick) unsalted butter, at room temperature
1 ½ cups all-purpose flour
½ tsp kosher salt
¼ tsp cayenne
½ cup (2 oz.) shredded sharp cheddar
1 jalapeno, stemmed, seeded, and minced

32 cocktail size hot dogs

DIPPING SAUCE:
½ cup mayonnaise
¼ cup prepared yellow mustard
1 jalapeno, stemmed, seeded and minced
1 clove garlic, minced
1 tsp chopped fresh cilantro
¼ tsp ground cumin
Kosher salt, to taste

Directions:
First make the DOUGH: using a wooden spoon or sturdy rubber spatula, mix together the cream cheese and butter in a large mixing bowl until smooth. Stir in the flour, salt, cayenne, cheddar, and jalapeno until a soft dough forms. Divide the dough in half, shape each piece into a ball, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat your oven to 375 F. Either lightly grease or line two baking sheets with parchment paper or silpats. Set aside.
On a lightly floured work surface, with a floured rolling pin, roll one of the dough halves in an 11-inch circle. With a sharp knife or pizza cutter, cut the circle into 16 equal-sized wedges, like slicing a pie. It does not matter one bit if the edges of the circle are jagged, as long as each wedge is about the same size.
To assemble the pigs, gently lift one of the dough triangles, and starting at the wider end opposite the point, roll the dough around one of the cocktail hot dogs. Place the blanketed pig on the baking sheet and repeat with the remaining dough triangles. Now repeat this whole process with the second disc of dough.
Bake, uncovered, for 20 to 25 minutes, or until the crust is lightly browned.
While the pigs are baking, make the DIPPING SAUCE. In a medium bowl, stir together the mayonnaise, mustard, jalapeno, garlic, cilantro, and cumin. Add salt to taste and chill until serving.
Serve the pigs warm with the dipping sauce.

Game Day Grub Recipe Round-Up

Happy Friday!! It’s almost the weekend, so you know that means FOOTBALL this time of year! So today I’m offering you a Game Day round-up to give you some ideas for this weekend, or for the rest of this football season. Enjoy! Sic ’em Bears, go Cowboys!

Dips:

Chipotle Pinto Bean Dip with Jicama "Chips" 069

Chile de Arbol Salsa
Chipotle Pinto Bean Dip with Jicama “Chips” (pictured above)
Pimento Cheese Spread
Queso Flameado with Ranchera Shrimp Salsa

Wings and Other Apps:

buffalo chicken wings

Balsamic-Lacquered Baked Chicken Wings
Buffalo Chicken Meatballs
Chili Cheese Fries
Chocolate-Chipotle Braised Chicken Wings
Duck Fat Chex Mix
Hot and Sticky Slow Cooker Wings
Jalapeno Poppers
Julie’s Famous Buffalo Wings (pictured above)
Pepperoni Pizza Toasties
Proper Texas Nachos
Soy, Dijon, and Blue Cheese Chicken Wings
Three Peppercorn Grilled Chicken Wings

In a Bowl:

Barbecue Beef Chili (pictured above)
Black Eyed Pea and Chorizo Soup
Chicken Pozole Verde
Cincinnati Chili
Dr. Pepper Turkey Chili
Green Gumbo
My Mom’s Taco Soup
Nacho-Topped Chili
Pork Neck Bone Stew
Short Rib Chili
Shrimp and Crawfish Etouffee
White Chicken Chili

Bread on the Side:

Bacon Cheddar Chipotle Biscuits 236

Apple, Jalapeno and Cheddar Scones
Authentic Southern Cornbread
Bacon, Cheddar, Chipotle Biscuits (pictured above)
Hatch Chile Cheese Bread
Hatch Chile White Cheddar Scones
Three Cheese Beer Bread
Tomato Cornbread

Between the Bun/Bread:

Pimento Cheese and bacon burgers 185

Bacon Blue Cheese Burgers
Buffalo Turkey Burgers
Chili Dogs
Cumin-Cilantro Chicken Sliders
Italian Sausage Hoagies with Caprese Relish
Jalapeno Popper Grilled Cheese Sandwiches
Meatless Muffulettas
Pimento Cheese and Bacon Burgers (pictured above)
Pulled Lamb Barbecue Sandwiches
Pulled Pork Sliders
Southwestern Turkey Sliders

Between the Tortilla:

Tacos de Lengua

Beef Puffy Tacos
Better than Taco Bell Mexican Pizza
Gas Station Pork Tacos
Mexican Lamb Barbacoa
Pork Tinga Tacos
Soft Cheese Tacos
Spaghetti Squash and Black Bean Tacos
Tacos de Lengua (pictured above)

Ribs and Other Mains:

134

Cheeseburger Egg Rolls with Russian Dressing Dipper
Chipotle Bacon Macaroni and Cheese
Classic Barbecue Chicken
Kansas City Barbecued Spare Ribs
Maple Glazed Baby Back Ribs (pictured above)
Margarita Glazed Baby Back Ribs
Mole Poblano with Chicken Thighs
Tex-Mex Cheesy Chicken Tart

Side Dishes:

Frijoles Borrachos

Cornmeal Fried Okra
Frijoles Borrachos (pictured above)
Slow Cooker Refried Beans

Desserts:

Bacon and Hazelnut Buttermilk Caramels

Bacon and Hazelnut Caramels (pictured above)
Funnel Cakes
Mexican “Hot” Chocolate Ice Cream

Beverages:

chipotle bacon margaritas 4745

Apple Cider Margaritas
Beer Margaritas
Chipotle Bacon Margaritas (pictured above)

{One Year Ago: Savory Apple, Oat, and Herb Scones}
{Two Years Ago: Cornmeal Fried Okra, Proper Texas Nachos, Apple Fritters}

Chipotle Bacon Margaritas

chipotle bacon margaritas 4745

I promised (on my Facebook page earlier this week), and now I’m delivering: my chipotle bacon margaritas!!! Back story as to how this drink came about – when I made Bacon Salt for my Secret Recipe Club pick, Matt immediately insisted that some of it be reserved for rimming a margarita glass.

bacon salt for rimming margarita glasses 4759

I concurred, enthusiastically, but the question then became: on what kind of margarita? Bacon is of course salty and smoky, and since this is my brain we’re talking about, chipotle immediately came to mind. Sigh. No surprise there.

Chipotle bacon margaritas 4754

Oh well, I stand by it! Especially after tasting this bad boy. It is so delicious. Yes, it is spicy, and definitely salty. I use one sugar cube in here to cut the spiciness, but this really isn’t a sweet margarita. The smokiness of the bacon really melds with the spiciness of the drink. I just loved it!

Chipotle Bacon Margaritas 4742

I minced up half of one chipotle in adobo for this drink, and depending on the size of the holes in your strainer, you may end up with little bits of chipotle floating in your drink. That didn’t bother me at all, I liked it in fact, but if that doesn’t appeal to you, I’d advise straining your cocktail through a fine-mesh sieve into a measuring cup with a pour spout, then pouring the drink into your glasses.

Chipotle Bacon margaritas 4762

I hope all you chile head-bacon fiends will enjoy this one!

{One Year Ago: Ultimate Pepperoni Pizza, Bourbon Banana Bread, I Don’t Have Meat Drippings Texas Barbecue Sauce}
{Two Years Ago: Tilapia with Chile Butter and Ricotta Grits Cakes}

Ingredients:
4 oz. silver tequila
2 oz. orange liqueur
2 oz. fresh lime juice
1 sugar cube
Half a chipotle in adobo, chopped
2 tbs bacon salt
¼ tsp chipotle chile powder
Ice
Lime wedges, for rimming

Directions:
Add the tequila, orange liqueur, lime juice, sugar cube, and chipotle in adobo to your cocktail shaker. On a plate or other flat surface, mix together the bacon salt and chipotle chile powder. Using a lime wedge, run it well over the rim of 2 margarita or martini glasses. Carefully dip the edges of both glasses in the bacon salt. Make sure it’s well coated all around.
Add ice to your cocktail shaker and shake vigorously for several seconds. Strain into your glasses. Serve immediately.

Makes 2 drinks

Three Peppercorn Grilled Chicken Wings

Three Peppercorn Grilled Chicken Wings 069

Sometimes the best meals we have come not from careful planning, or thinking long and hard, or thoroughly perusing our cookbook collection. Sometimes they are the result of off-the-cuff spontaneity that involved a very small percentage of our brain power. It’s frequently said that the average human only uses ten percent of their brain (no clue if that’s true, by the way) – I think I used maybe one percent to come up with this casual dinner.

three peppercorn rub 003

Three Peppercorn Rub 013

Seriously thrown together, and yet the results were one of the most amazing and delicious meals we’ve eaten all summer. The wings were grilled perfectly, to ensure crackly crispy skin with moist, tender meat, and the peppercorn rub gave a lovely bite that really awakens your palate with every taste. They tasted rather sophisticated, almost Parisian – a nice twist for the ubiquitous chicken wing.

three peppercorn grilled chicken wings 050

I really cannot recommend these highly enough. As much as Matt loooooves my buffalo wings, he declared these in the top five chicken wing meals he’s ever eaten. And that, my dear reader, is very high praise. If Matt doesn’t like something, he will tell me.

Three Peppercorn Grilled chicken wings 057

Oh, and I just love the vindication of meals like this – where you acted on barely an impulse, put so little thought into cooking something, and it turns out to be one of the best meals you can remember in a long time. It’s nice. So much nicer than when you put tons of thought and planning into a meal that turns out so-so. But that’s a different conversation for another time.

Three Peppercorn grilled chicken wings 055

I hope you love these as much as we did! Enjoy!

{One Year Ago: Chipotle Bacon Macaroni and Cheese}

Source: spice rub adapted from Burgers, Fries and Shakes by Bobby Flay

Ingredients:
2 tbs green peppercorns
2 tbs pink peppercorns
1 tbs black peppercorns
1 tbs granulated sugar
½ tbs kosher salt
1 family size package chicken wings, split and tips saved or discarded

Directions:
First make the peppercorn rub. Using a mortar and pestle, grind all the peppercorns by hand. Work in batches if need be. You want them to be cracked, not powdery. Alternately, you can fill a clean pepper grinder and crank them all out on the coarse setting. Or, place the peppercorns in a clean coffee or spice grinder and grind until coarse, but not down to a powder.
Place the peppercorns in a bowl. Add the sugar and salt and mix thoroughly with your fingers. Set aside.
Preheat your outdoor grill to very high heat. Oil the grates. Place the chicken wings in a large bowl and add the peppercorn rub. Toss to coat thoroughly.
Place the wings on the grill, not touching each other, skin side up. Cook about 6 minutes, then flip the wings so they are skin side down. Cook at least another 6 minutes, possibly longer. Double check with a meat thermometer. It should read 165 F when done.
Remove the wings to a plate and let them rest about 5 minutes. Then, dig in with lots of napkins!

Buffalo Turkey Burgers

Buffalo Turkey Burgers 203

It’s official – football season is here!!! We’ve been at it for two weeks now, both college and the pros, and it’s a mixed bag for me personally. Oh Cowboys, how you kill me sometimes….

But, even if I can’t get on board with – how many interceptions did Romo throw Sunday before last? Ugh. But I’m happy they won last week! Will they keep it up? – I can *always* get on board with game day and tailgating food. Always. And that includes buffalo anything.

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Buffalo chicken wings are fantastic, of course, but I’m not always in the mood for that giant production. Sometimes I crave the flavors while wanting something simpler, and sometimes it’s only two people watching the game (and their waistlines!) so you need a more … contained meal, one with fewer calories that provides fewer opportunities for eating all night long.

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Enter these delicious burgers! All that beautiful, hotter-than-hell buffalo wing flavor with significantly less messiness. But, there is some messiness, I should warn you. I personally believe that if you don’t need about five napkins, then the burger just wasn’t worth eating.

These are awesome, perfect for a busy weeknight game that can only be partly watched over dinner, or for any time you’re just craving buffalo wing flavors in a healthful turkey burger. Enjoy!

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{One Year Ago: Ricotta Dark Chocolate Chip Muffins, Chili Cheese Fries, Salumi Burgers, Blackberry Orange Sangria Ice Pops}
{Two Years Ago: Baba Ghanoush}

Source: adapted from The Book of Burger by Rachael Ray

Ingredients:
1 ½ lbs. ground turkey (preferably dark meat)
2 garlic cloves, minced
4 scallions, whites and greens, finely chopped
1 celery rib, finely chopped
Kosher salt and black pepper
Olive oil
6 tbs buffalo sauce
Leafy lettuce
Blue cheese sauce/dressing
4 hamburger buns, preferably Brioche, split and toasted

Directions:
In a large bowl, combine ground turkey, garlic, scallions, celery, salt and black pepper, plus a quick drizzle of olive oil. Using your clean hands, mix gently but thoroughly. Score the meat into 4 equal portions and form each into a burger patty. Use your index finger or thumb to make an indentation in the center of each patty (this prevents “burger bulge” as they cook).
Heat a large nonstick skillet over medium-high heat. Drizzle with olive oil. When the skillet is hot, add the burgers and cook, flipping once, 10 to 12 minutes total, or until the juices run clear. Remove to a plate. Shut off the heat and wipe out the skillet with paper towels. Place the skillet back over low heat. Add the buffalo sauce to the pan and swirl it to coat. Place the burgers back in the pan and flip once to coat them well in the buffalo sauce.
Now assemble the burgers. Place a buffalo-sauced burger on the bottom bun, then top with lettuce and blue cheese sauce. Now add the top bun and serve immediately.

Bacon Cheddar Chipotle Biscuits

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Happy weekend! I’m spending a lovely long weekend visiting family in Texas so this post will be short and sweet. And all about biscuits, to boot.

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The title tells you everything you need to know about these wonderful, homey baked goods. Three of my favorite flavors all jammed into a light, fluffy, round biscuit. Bacon. And cheese. And chipotle. So perfect.

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I’m thinking these are perfect for making and serving alongside chili, which you know you’re going to be making tons of what with the upcoming football season (NFL starts tomorrow, right? Yea, go Cowboys!).

I used a three-inch biscuit cutter so I got six big ones, but you can certainly cut them smaller. You will likely need less time in the oven if so. Enjoy!

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{One Year Ago: Italian Sausage Hoagies with Caprese Relish}
{Two Years Ago: Fried Summer Squash with a Horseradish Dipper, Blueberry Pancakes}

Source: The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
2 cups all-purpose flour
1 tbs baking powder
1/2 tsp kosher salt
1 stick (8 tbs) unsalted butter, chilled
4 slices bacon, cooked until crispy and chopped
1/2 cup grated cheddar cheese
1 canned chipotle in adobo, minced
3/4 cup half-and-half or buttermilk, cold

Directions:
Preheat your oven to 450 F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Quickly cut the butter into small cubes and add it to the mixing bowl. Toss once or twice to coat the butter with the flour mixture, then use a pastry cutter or 2 knives to cut the butter into the flour, until the mixture is crumbly.
Now add the bacon, cheese, chipotle, and half-and-half. Use a rubber spatula to mix until the dough just comes together. There will still be crumbs, which is fine.
Flour a clean work surface and dump the dough out. Knead for 1 minute until the dough just comes together. It will be sticky.
Now pat the dough out to about 1 inch in height. Flour a biscuit cutter and stamp out circles, re-rolling and re-patting the dough as needed. Transfer the biscuits to your prepared baking sheet, placing them close together so they rise up, not out.
If you used a 3″ biscuit cutter, you’ll have 6 biscuits, and they should bake for 15 minutes. If you used a smaller biscuit cutter, it’ll be a few minutes less. Bake until the tops are golden brown. Serve warm.