Recipe of the Week
Score Big on Game Day with Winning Tailgate Recipes
A Game Day Win: Football, family, friends and food are a winning combination during tailgating season, especially if your recipe game is locked in. A main course of Grilled Chicken Kebabs served alongside Steakhouse Hasselback Potatoes and Simple Salami Sliders will fuel you and your crew all the way from the pre-game festivities to the after party.
(Feature Impact) Football, family, friends and food are a winning combination during tailgating season, especially if your recipe game is locked in. Whether you’re feeding a hungry crowd in the stadium parking lot or putting together a savory plate to enjoy while you chill on the sofa, these recipes bring plenty of flavor and keep the energy going until the final whistle.
A main course of Grilled Chicken Kebabs served alongside Steakhouse Hasselback Potatoes and Simple Salami Sliders will fuel you and your crew all the way from the pre-game festivities to the after party.
Visit Culinary.net to find more recipes to inspire your game plan.
Fire Up the Grill for Mouthwatering Chicken Kebabs
Tailgating and grilling go together like touchdowns and victory dances, and some of the best game-day recipes are the ones you can make well ahead of kickoff so you aren’t rushing around to get ready. These sweet-and-smoky Grilled Chicken Kebabs can be prepped and marinated up to 8 hours in advance so all you need to do is pull them out of the fridge and get them to the grill.
With lean protein from the chicken plus vitamins and fiber from a generous amount of bright, colorful veggies, this recipe is a score for more than your taste buds.
Grilled Chicken Kebabs
Recipe adapted from Dinner at the Zoo
Prep time: 20 minutes
Marinating time: 1 hour
Cook time: 10 minutes
Servings: 4
Marinade:
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar or other vinegar
- 1/8 cup soy sauce
- 1 teaspoon lemon juice
- 1/4 cup brown sugar
- 1 teaspoon minced garlic
- salt, to taste
- pepper, to taste
Kebabs:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1-inch slices
- 1 small yellow squash, cut into 1-inch slices
- 1 red onion, cut into 1-inch pieces
- 4 wooden skewers
- 1 tablespoon chopped parsley
- To make marinade: In large bowl, whisk olive oil, vinegar, soy sauce, lemon juice, brown sugar and garlic. Season with salt and pepper, to taste.
- To make kebabs: In bowl, toss chicken, bell peppers, zucchini, squash and red onion with marinade. Cover and refrigerate 1-8 hours.
- Soak wooden skewers in cold water at least 30 minutes to prevent burning. Preheat grill to medium-high heat.
- Thread chicken pieces and vegetables onto skewers, alternating ingredients. Cook 5-7 minutes on each side, or until chicken is cooked through.
- Sprinkle with parsley and serve.
Fuel Your Tailgate Team with a Steakhouse Side
If you’re looking for a tasty twist on tailgating tradition that’ll give you as much energy in the stands as the athletes on the field, look for a steakhouse-worthy side dish that’s loaded with complex carbohydrates and fueling flavor.
These Steakhouse Hasselback Potatoes, loaded with caramelized onions and crispy bacon, feature Wisconsin Russets – a complex carbohydrate that plays an important role in the body by providing energy to cells, the brain and certain parts of the kidney. As a healthier choice than simple carbs, which are composed of sugars that break down faster in your system, potatoes are also a good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid, making them a superstar selection on game day.
Tackle your next tailgate with more delicious recipes by visiting eatwisconsinpotatoes.com.
Steakhouse Hasselback Potatoes
Prep time: 20 minutes
Cook time: 90 minutes
Servings: 8
Hasselback Potatoes:
- 4 Wisconsin Russets (about 1 pound each)
- 4 tablespoons olive oil
- 2 tablespoons kosher salt
Caramelized Onions:
- 2 tablespoons unsalted butter
- 2.2 pounds yellow onions, sliced thin
- 2 teaspoons kosher salt
- 1/4 cup cognac or brandy (optional)
To Plate:
- 1 cup shredded cheddar jack cheese
- 12 ounces hickory smoked bacon, cooked and cut into 2-inch pieces
- 1/2 cup sour cream
- 2 tablespoons fresh chives, chopped
- Preheat oven to 400 F.
- To make Hasselback potatoes: Using vegetable brush, wash potatoes. Dry well and place on cutting board. Arrange handles of two wooden spoons so they are alongside potatoes to prevent knife from slicing all the way through. Make several cuts down each potato about 1/4 inch apart. Repeat with remaining potatoes and arrange on baking sheet fitted with wire rack.
- Drizzle with olive oil, making sure some oil is in slices. Sprinkle salt on each potato.
- Bake 90 minutes, or until potatoes are crispy on outside, fluffy in center and internal temperature is 205 F. Remove from oven and allow to cool slightly.
- To make caramelized onions: In heavy-bottomed shallow pan over medium heat, melt butter. Add sliced onions and season with salt. Continue to cook, stirring regularly until onions are deep brown and caramelized. Deglaze pan with cognac or brandy, if desired, scraping caramelized bits off bottom of pan. Remove from heat and set aside.
- To assemble, sprinkle potatoes with cheese, about 1/4 cup per spud, ensuring some cheese is in potato slices. Place cooked bacon pieces in some slices.
- Return potatoes to oven for about 5 minutes, just long enough to heat potatoes slightly and melt cheese. Place potatoes on serving platter and garnish with caramelized onions, sour cream and chopped chives.
Slide Into the End Zone with Salami
A tailgating MVP recipe is easy to assemble, easy to eat and packed with flavor – and these Simple Salami Sliders check every box. Soft slider buns, melty cheese and savory salami are baked in a buttery sauce for craveable bites that will disappear as soon as you pass the basket around.
Switch up the sauce, use a different cheese or add your favorite extra toppings to customize your perfect slider.
Simple Salami Sliders
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 package slider buns
- 8 slices Swiss cheese
- 8 slices salami
- 8 slices ham or other deli meat
- 1 stick butter, melted
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- everything bagel seasoning (optional)
- Heat oven to 350 F.
- Halve slider buns, creating top and bottom portions. Set top portion aside, leaving bottom portion in original container. Place bottom portion and container in baking dish to prevent sticking.
- Layer Swiss cheese, salami and ham then cover with top buns.
- Mix melted butter, Worcestershire sauce, brown sugar, Parmesan cheese, onion powder and garlic powder. Pour over sliders.
- Cover with foil and bake 15 minutes then remove foil, sprinkle with everything bagel seasoning, if desired, and bake, uncovered, 10 minutes.
Photo courtesy of Shutterstock (kebabs)
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(Feature Impact) Out with the ordinary, in with the weird – that’s what the Halloween season is all about. These Halloween Monster Burgers give a ghoulishly fun twist on burger night, featuring all your favorite toppings transformed into olive eyes, cheese fangs and a pickle tongue.
Whether you reach for a traditional hamburger patty or switch it up with chicken, turkey, bean or veggie options, the effect is the same: a dinner that looks like it escaped from a mad scientist’s lab. It’s a good way to get some protein and veggies into kids before the trick-or-treating sugar rush, and you can even make it interactive by inviting them to decorate their own monsters and come up with creative variations.
Alternatively, if you’re looking for some spooky hors d’oeuvres to impress at this year’s Halloween party, these burgers are easy to size down into slider form. Serve a whole tray of mini monsters ready to devour – or be devoured by – hungry guests.
Find more Halloween recipe inspiration at Culinary.net.
Halloween Monster Burgers
Recipe adapted from Happy Foods Tube
Prep time: 10 minutes
Total time: 18 minutes
Servings: 4
- 4 hamburger, chicken or veggie patties
- 4 tablespoons mayonnaise
- 4 teaspoons ketchup, plus additional, to taste, divided
- 4 hamburger buns
- 8 leaves baby romaine lettuce
- 4 slices dill pickles, sliced lengthwise
- 4 cheese slices
- 8 large green olives, pits removed
- Cook burger patties until they reach desired doneness.
- In small bowl, combine mayonnaise and 4 teaspoons ketchup. Spread each bun base with about 1 tablespoon mayo sauce then add two lettuce leaves and cooked burger patty.
- Add pickle slice as monster “tongue.” Take each cheese slice and cut triangles into one side to resemble teeth; add to burger then cover with ketchup “blood,” to taste.
- Stick olives on toothpicks and add two to each top bun as “eyeballs.”
Photo courtesy of Shutterstock
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(Feature Impact) Fall flavors and Halloween decorations make an ideal seasonal combination. These Cinnamon Spiced Ghost Cupcakes are the perfect example, with the warmth and sweetness of the cake offering a tasty base for piles of frightful frosting. All it takes to transform a swirl of white buttercream into a spooky ghost is a couple dots of food coloring, chocolate chips or another candy of choice.
They’re simple to make, easy to personalize and fun for all ages, whether you’re baking a tray for kids to decorate or bringing them to a Halloween party. Add sprinkles, a dusting of cinnamon or decorations that fit your theme.
Find more seasonal recipes to enjoy at Culinary.net.
Cinnamon Spiced Ghost Cupcakes
Recipe adapted from The Marble Kitchen
Prep time: 20 minutes
Cook time: 16 minutes
Servings: 12
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg, at room temperature
- 3/4 cup milk
- 1 teaspoon vanilla extract
Vanilla Buttercream Frosting:
- 1 cup unsalted butter, at room temperature
- 1/2 teaspoon salt
- 4 cups powdered sugar, sifted
- 3-5 tablespoons heavy cream, at room temperature
- 1 tablespoon vanilla extract
- black food dye or chocolate chips
- Preheat oven to 350 F and line cupcake pan with paper liners.
- In medium bowl, combine flour, baking powder, cinnamon and salt.
- Using electric or stand mixer, cream butter, sugar and brown sugar about 4 minutes on medium or medium-high speed until light and fluffy. Add egg, mixing well and scraping down bowl.
- In small bowl or measuring cup, whisk milk and vanilla. Set aside.
- Add 1/3 dry ingredient mixture to butter mixture and beat until combined. Add 1/2 milk mixture and mix well. Continue alternating dry and wet ingredients.
- Bake about 16 minutes, or until toothpick inserted in middle of cupcake comes out clean. Cool in pan 5 minutes then transfer to wire rack to cool completely before frosting.
- To make frosting: Using electric or stand mixer, beat butter and salt on medium-high speed 5 minutes, scraping down bowl halfway through.
- Reduce speed to low and add sugar 1/2 cup at a time, alternating with heavy cream until 3 tablespoons have been added. Stop occasionally to scrape down bowl. Once all sugar is in, add vanilla and beat on medium-low 1 minute until light and fluffy. If desired, add additional cream 1 teaspoon at a time until frosting reaches preferred consistency.
- Place buttercream in piping bag with large round tip. Pipe tall mounds of frosting on each cupcake in ghost shapes (wider on bottom, narrower on top). Add dots of black food dye or chocolate chips for eyes.
Photo courtesy of Unsplash
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(Feature Impact) Game day is about more than the big plays, touchdown-saving tackles and final score. Whether you’re gathering in the stadium parking lot or hosting friends for an at-home watch party, a memorable experience begins long before kickoff.
Start your pregame festivities with an MVP-worthy spread that’s simple to serve, easy to eat and keeps fans full through the final whistle. For example, the flavor of Buffalo is a game-day staple, but wings aren’t the only way to enjoy it.
For less mess, Buffalo Chicken Caesar and Celery Wraps pair convenience with the cool crunch of Dandy Celery, a year-round superstar ingredient for many of your favorite football-inspired dishes. It’s packed with flavor and low in calories, making it a smart choice for snacking.
The contrasting tastes and textures offer a satisfying bite, whether you slice the wraps into smaller portions for appetizer-style serving or leave them whole for fans with hearty appetites.
Nervous nibblers during the game’s most tense moments may prefer a lighter bite, and that’s where a dependable dip can come through in the clutch. This Buffalo Hummus recipe puts a tailgate-spin on the familiar favorite, combining creamy texture with a little heat.
Serve it alongside crackers, chips or crisp vegetables like Dandy celery dippers, fresh-cut celery sticks that are pre-washed and ready to eat at your convenience – a true time-saver when the clock is ticking.
Design your own winning game plan by finding more tailgating recipes at DudaFresh.com.
Buffalo Chicken Caesar and Celery Wraps
Servings: 4
- 2 cups shredded rotisserie chicken
- 1/4 cup Buffalo sauce
- 2 cups Dandy romaine hearts, chopped
- 1 cup Dandy celery, chopped (about 4 ribs)
- 1/3 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 4 large flour tortillas (10 inches)
- In bowl, toss shredded chicken with Buffalo sauce. Set aside.
- To make salad: In separate bowl, combine romaine, celery, Caesar dressing, Parmesan cheese and black pepper. Mix well.
- To assemble wraps: Spoon about 1/4 cup Buffalo chicken along center of each tortilla, leaving small border at each end; top with Caesar salad. Fold up bottom of tortilla over filling then fold in sides and roll up tightly. Slice in half diagonally.
Buffalo Hummus
Prep time: 5 minutes
Servings: 8
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup Buffalo sauce
- 2 tablespoons olive oil
- 1/2 lemon, juice only
- 2 cloves garlic
- 2-3 tablespoons ice water
- dairy-free blue cheese, for garnish (optional)
- chopped chives, for garnish (optional)
- paprika, for garnish (optional)
- olive oil, for garnish (optional)
- Dandy Celery Dippers
- pita chips
- In food processor, puree drained chickpeas, tahini, Buffalo sauce, olive oil, lemon juice and garlic until smooth, stopping to scrape down sides as needed. Add water through lid until desired consistency is achieved.
- Spread hummus onto serving plate or bowl. Garnish, if desired, with dairy-free blue cheese, chopped chives, paprika and drizzle of olive oil. Serve with celery dippers and pita chips.
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