Saturday, January 18, 2014

Tailgate Food: Pizza Quesadillas

Football season  is here!  Great tailgate food idea - quick and easy!  Enjoy!

3-4 tbsp. melted butter
1 clove minced garlic
1 tsp. Italian seasoning
4 flour tortillas (fajita size/8 in.)
Shredded cheese of your choice (Mozzarella, Italian Blend, Cheddar, etc.) 
Prepared Pasta / Marinara Sauce
Toppings of your choice (Pepperoni, onions, mushrooms, olives, pineapple, sausage, peppers, etc.)

Stir together melted butter, minced garlic, italian seasoning.  (*Cook's Note:  For extra deliciousness, you can also add a teaspoon of grated parmesan to the mix). 

Got all ingredients out near grill pan, ready to go!

Heat grill pan or skillet to medium heat.

Place tortilla in pan and heat about 2 minutes on one side. 
Add caption

Brush tortilla with butter mixture and flip butter side down.  

Flip to where buttered side is down.  Now ready for sauce and cheese!

Immediately spread on pasta sauce, cheese along the entire surface of tortilla. 

Place your other ingredients (meats/veggies) on one HALF of the tortilla.

Cook until buttered side is golden brown (about 2-3 minutes).
Fold tortilla over and press down lightly to compress ingredients together.

Cook for another minute.
Lift out of skillet/pan and place on a plate or cutting board.

Cut into thirds.

Serve with dipping sauces like garlic butter, additional pasta sauce and/or ranch dressing.

Saturday, January 4, 2014

Tailgate Food: Buffalo Chicken Cheese Balls

Great game day food, and the cooking time is very quick, because the chicken is already cooked! Crisp and golden brown on the outside; flavorful and cheesy, gooey on the inside!  Enjoy the step-by step illustrations!  ;-)

1 store-bought rotisserie chicken
1/4 c. hot sauce
1 tsp. ground black pepper
1 3/4 c. sharp Cheddar
1/4 c. freshly sliced scallions (or green onions)
1 c. all-purpose flour
3 eggs, lightly beaten
2 c. panko bread crumbs
Vegetable oil, for frying

Bleu Cheese, Ranch Dressing for Dipping

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin.

Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine.

Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls.
Roll each ball in the flour, then the egg and then the bread crumbs.

Flour first.

Egg next...

Panko last.

Set aside in a tray, cookie sheet or pan, to hold for frying.

When the oil is hot fry the chicken balls in batches.
Cook for about 2 minutes per batch. They should be a nice, golden brown.

Remove the chicken to paper towel lined plate to drain the excess oil.

Serve the chicken alongside dipping sauce(s).