Game Day Archives - The Tasty Fork

Crock Pot Meatball Sliders with Peach Chipotle BBQ Sauce

April 25, 2013 by admin · 9 Comments

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I’m often asked, “How did you come up with that recipe?” or “Why did you select those flavors?” I wish I had some super sophisticated answer to share, but I don’t. What I make everyday is usually based on cravings. I have a book to write down all of my recipe thoughts. Somethings get made and sometimes I even wonder what in the world was I thinking when I came up with that idea.

So this easy recipe, Crock Pot Meatballs with Peach Chipotle BBQ Sauce, was inspired by one of my favorite obsessions. Chips and salsa. If you looked inside my fridge at this moment, you’d see at least 3 different salsa jars. I have a serious problem which I don’t care to kick. I LOVE salsa. One of the jars I recently devoured was a mango chipotle salsa. It was perfectly spicy but with a kick of sweetness. That salsa barely lasted a day in my house. It was so good.

Unlike me, my husband won’t eat just chips and salsa for dinner. So I started brainstorming the ways I could bring the sweet and spicy kick from the salsa into an actual meal.

BBQ Sauce has a lot of the same ingredients as salsa, it’s just handled a little bit differently. By adding some peach preserves and chipotle peppers to a standard BBQ sauce, I’d be able to recreate the taste from the salsa. And meatballs make my husband happy, so that was a no brainer. But to make things easier for me, I decided to brown the meatballs in a skillet and then cook them in a slow cooker.

Who doesn’t love sliders for dinner?! This recipe is perfect for a busy work week, a kick off to the weekend dinner or as a game day appetizer. These little sliders will be eaten and gone in no time. The meatballs are made with ground turkey and pork, so they’re healthier than the average ground beef meatball. The BBQ sauce is made from scratch, so there aren’t any preservatives or ingredients you can’t pronounce in it. Plus, you can totally make the BBQ sauce your own by adding your favorite kind of jelly. I picked peach because I had some on hand.

I can hardly wait to make these Crock Pot Meatball Sliders again. They’re way more satisfying than chips and salsa.

Crock Pot Meatball Sliders with Peach Chipotle BBQ Sauce

Ingredients

For the meatballs:

1 lb ground pork
1 lb ground turkey
1 egg
3/4 cup panko bread crumbs
1.5 tsp cumin
1.5 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp extra virgin olive oil
1/4 cup beer or broth

For the Peach Chipotle BBQ Sauce

1 tbsp extra virgin olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup peppers and sauce from canned chipotles in adobo, minced
2/3 cup ketchup
1/4 - 1/2 cup beer or broth
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp molasses
1/2 cup peach preserves
Salt, to taste
Slider Buns/Rolls

Instructions

For the meatballs: In a large bowl, add the first 10 ingredients and mix with your hands. Once the ingredients are combined, shape into meatballs. You can use a medium sized cookie scooper or 2 tablespoons would work. Add olive oil to a large skillet at medium heat. Brown meatballs on all sides, do not over cook. You just want to give the meatball a nice sear. Cook meatballs in batches - don't over crowd the skillet. Add cooked meatballs to a slow cooker coated with cooking spray. Once all of the meatballs are in the slow cooker, pour in beer or broth. Cook on low for 5 to 6 hours.
For the sauce: In a sauce pan set at medium heat, add oil & onions. Cook until the onions are translucent. Add garlic and stir. Cook until fragrant. Add chipotle peppers and sauce. Stir until combined with onion & garlic. Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves. Simmer for 10-15 minutes. Taste and add salt if needed.
Once the meatballs are cooked, remove from slow cooker. Drain out the liquid. Return meatballs to slow cooker and cover with BBQ sauce. Turn slow cooker setting to warm and cover with lid. Let the meatballs sit in the slow cooker for at least 10 minutes. Serve BBQ meatballs on slider rolls.

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Cheesy Meatball Lasagna

Pork Banh Mi Inspired Sliders

BBQ Meatball Sliders

Filed Under: Appetizers, Crock Pot, Entree, Game Day, Pork, Recipes, Sandwich, Slow Cooker, Turkey · Tagged With: chipotle bbq sauce, chipotle peach bbq, homemade bbq sauce, meatball slider, meatballs, peach bbq sauce, pork meatball, turkey meatball

Cheesy Garlic Buffalo Wings

April 4, 2013 by admin · 21 Comments

The Final Four is this weekend….I’ll be watching but totally pouting. My Hoosier basketball team didn’t raise to the #1 seed they were given and totally flopped in the Sweet Sixteen against Syracuse. I’m still disappointed and mad at the Coach for not preparing our boys enough. Everyone who knows college basketball knows Syracuse plays a zone defense. DUH.

Ok, enough with my rant. Assuming you’ll be watching the Final Four or just like game day food, I’m sharing with you some finger licking good sauce which goes perrrfect with baked chicken wings.

I came up with recipe out of pure laziness. In my old neighborhood, there is a bar that has good chicken wings and I love their cheesy garlic sauce. I only moved a couple miles away but the traffic on that side of town is just terrible…and since the Cubs will be having their home opener next week, I probably won’t head in that direction until September.

I was really craving this cheesy garlic sauce and instead of driving over to the bar, I decided I could re-create myself and make it even better…which I did. I used parmesan cheese, a couple cloves of garlic and some Uncle Pete’s Buffalo Sauce (my favorite!). I think the bar uses more of a butter sauce, so I was happy to cut some calories from this already splurging meal. Also, the wings are baked in the oven for 30 minutes and they get perfectly crispy. (Yay, no frying! another calorie saver.)

The only mistake I made was only making 12 wings. Sub note – Why are chicken wing packages so hard to tell how many chicken wings are actually in the package??!! I don’t care how much the package weighs; tell me how many wings I’m buying. — My hubby and I gobbled these wings down and we were still kind of hungry. Next time, I’ll be sure to buy more because this sauce makes a lot.

If you’re a fan of wings, you must try this recipe! I think you’ll be licking your fingers to get every last drip of the Cheesy Garlic Buffalo Sauce.

Cheesy Garlic Buffalo Wings

Ingredients

4 lb buffalo wings (this is double what I bought)
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup melted butter
1/4 cup chopped garlic
1/4 cup grated parmesan cheese
1 cup Buffalo sauce
Ranch or Blue Cheese dressing

Instructions

Heated the oven to 400 degrees. Set a wire rack inside each of 2 large rimmed baking sheets. Place wings, oil, salt & pepper in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer. Bake for 45 minutes and check internal temperature. Return to the oven if needed.
In a sauce pan, melt butter. Add garlic and stir for 1 minutes. Add cheese and buffalo sauce. Stir to eliminate most of the cheese lumps. Bring to a simmer for 5 minutes.
When wings are done cooking, toss with sauce. Serve with Ranch or Blue Cheese dressing

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Filed Under: Chicken, Game Day, Recipes · Tagged With: baked chicken wings, Cheesy Garlic Sauce, chicken wings, easy baked chicken wings, Easy buffalo sauce, easy chicken wings, final four recipe, game day, game day food, game day recipe, recipe

Fire Roasted Jalapeno Turkey Chili

February 26, 2013 by admin · 14 Comments

Remember last week when I said Mother Nature doesn’t care about you. Well, I’m changing my statement. Not only does Mother Nature not care about you, she straight up hates you… or maybe she just hates me. I’m trying to write this post before the next winter storm hits. This week’s storm will be a combo of snow, rain, thunder and wind. No breaks from Mother Nature by any means.

Last week when we got snow, my husband was asking for chili. Who am I kidding, he’s always asking for chili. But this request was as man as it gets. He said, “Meghan, can you make chili? But not girly soupy chili. More like traditional meat chili..but I also wants beans.” I’m sure I shot him a you-think-my-chili-is-soupy-and-girly-look. Then I realized that most of my chili recipes have been more on the healthy & girly side. 1 point for the husband.

I think I met my husband’s request by “manning up” my recipe. For starters, I doubled the amount of meat I usually use. You can use any kind of ground meat — I picked ground turkey. I added a lot more heat by fire roasting jalapenos. (ahem, fire roasting as in blistering the skin with a gas stove burner.) And instead of using stock as my main form of liquid, I used beer. It doesn’t get any more manly than that.

I must say, I loved this chili. It was beefy and spicy. This chili is very versatile. It can be eaten as a chili or you can use it to make nachos or chili cheese hot dogs. Or maybe chili burritos. The recipe variations are endless!

My husband was very happy with the Fire Roasted Jalapeno Turkey Chili. He had two helpings on Friday night and finished off the rest Saturday afternoon. (this recipe makes 6 hearty serving.) I’m sure he’ll be asking for this chili after shoveling the latest havoc Mother Nature drops on us Tuesday afternoon. Riley is already surveying what’s fallen in the past hour.

Fire Roasted Jalapeno Turkey Chili

Ingredients

2 Jalapenos
2 lb Ground turkey, beef or chicken
1 Onion, diced
2 Garlic cloves, minced
6 oz beer, any kind you like to drink
2 (15 ounce) cans tomato sauce
1 (10 ounce) can Rotel tomatoes with chili peppers, drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/8 cup Worcestershire sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 (16 ounce) can red kidney beans, drained
Shredded cheese, for garnish
Diced onions, for garnish
Chips
Crackers

Instructions

Over a gas burner or under the broiler, char the skin of both jalapenos. When charred, put jalapenos in a ziplock bag and set aside till cool. When cool, chop jalapenos. Keep seeds and ribs if you like spicy chili. Set aside.
In a large pot or dutch oven, brown meat along with the onions and garlic. Drain excess liquid when cooked.
Add to the meat mixture - chopped fire roasted jalapenos, tomato sauce, Rotel, beans, 2 tablespoons of chili powder, 1 tablespoon of cumin, cayenne pepper, salt, and white and black pepper. Bring to boil, then reduce heat and simmer for 30 minutes.
Add beer, Worcestershire sauce along with another 1/2 teaspoon each of cumin and chili powder. Simmer for 2 hours.
Serve with your favorite toppings - shredded cheese, chips, crackers, and onions

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Filed Under: Entree, Game Day, Recipes, Soup/Chili · Tagged With: chili, fire roasted jalapeno chili, game day, meat and beans chili, recipe, spicy chili, spicy turkey chili, turkey chili

Zesty Chipotle Black Bean Cakes

January 31, 2013 by admin · 20 Comments

I’ve got one more Super Bowl recipe to share with you before the Big Game. Yesterday, I posted a crowd pleasing but not so healthy recipe. Today, I’m sharing something that’s very figure friendly but still tastes amazing!

Not everyone wants to go to a Super Bowl party and feel like they’ve gained 10 pounds in 4 hours. All of the little snacks add up – chips, dips, wings, sliders, sweets – it’s easy to see why people love eating during the Super Bowl so much.

I came up with Zesty Chipotle Black Bean Cakes as a healthy appetizer for all of you to try. If you’re thinking, “Meghan, will everyone like this?” I’d answer, “Yes! Of course!!” All of my healthy recipes are graded very carefully by my best critic, My Husband. This is how our taste session went last evening…

Me: So what do you think?

Jim: It’s really good.

Me: It’s not girly good, right?? Like, boys would eat it?

Jim: Yeah, it’s spicy and smoky. Doesn’t taste super healthy. I like it.

Me: Sooo, would you say you like it like it?

Jim: (growing annoyed with me) I’d never say “like it like it” to anything but it’s very good and I’d eat it again.

So there you have it. It’s not some healthy girly appetizer which will go untouched at your Super Bowl Party. My hubby hit it right on the head. Zesty Chipotle Black Bean Cakes are spicy & smokey. Lime juice and cilantro gives the cake some fresh zest. And topping each cake with guacamole & tomatoes not only looks great, but it adds a creamy texture.

These zesty cakes can be prepared a day of time and stored in an airtight container in the fridge. Form the cakes the day of and bake. Top with gauc when the party starts.

Happy Super Bowl Guilt Free eating!

Zesty Chipotle Black Bean Cakes, makes 8 cakes

1-2 cup panko bread crumbs
1/4 cup cilantro
2 garlic cloves
3 green onions, chopped
1/2 red pepper, chopped
1 (15 oz) can black beans, rinsed & drained
2 tbsp chipotle sauce (or 1 chipotle pepper in adobo sauce)
1 lime, halved
1 egg
Guacamole
2 roma tomatoes, diced

Directions:

Pre-heat oven to 350 degrees. Line a baking sheet with foil covered in cooking spray.
In large bowl, add 1 cup of panko bread crumbs. Set aside.
In your blender or food processor, add cilantro, garlic, green onions and red pepper. Blend until finely chopped. Add black beans, chipotle sauce and juice from 1/2 of the lime. Blend until beans are coarsely chopped. (There still will be some chunks and that’s ok. You don’t want a complete paste.)
Add bean mixture to panko. Add egg and mix with your hands. Add additional panko if needed. You don’t want too much liquid. Scoop about 1/4 cup of bean mixture to make cakes. Place on baking sheet. Spray the top of cakes with cooking spray. Cook for 10 minutes, flip the cakes and cook for another 10 minutes.
Top cakes with guacamole and tomatoes. Cut the rest of the lime into wedges. Use as garnish or drizzles over cakes. Serve warm.

Filed Under: Appetizers, Game Day, Healthy, Recipes, Vegetarian · Tagged With: Appetizer, baked black bean cakes, baked recipe, black bean patties, chipotle recipe, healthy recipe, recipe, super bowl recipe. game day recipe, vegan, vegan appetizer, Vegetarian

BBQ Chicken & Pineapple Jalapeno Poppers

January 30, 2013 by admin · 25 Comments

BBQ Chicken & Pineapple Jalapeno Poppers #superbowl #gameday #baked

Are you ready for the Super Bowl?? I’m getting there — I’ve got my stretch pants all washed and ready to go. If your team isn’t in the Super Bowl, the only thing that matters is the food selection, right?? My hubby & I go to the same Super Bowl party every year and there is always a ton of food. When you’re the culinary girl in the group, there is always extra pressure to bring something super duper amazing. Well, I think I made the appetizer of the Super Bowl….

I have a major obsession with BBQ Chicken Pizza. I’ll order it from good pizza places. I’ll order it late night when I’ve had too many cocktails. And when I’m really desperate, I’ll even hit up my freezer and warm up a Lean Cuisine BBQ Chicken Pizza. I made BBQ Chicken Sandwiches the other day and I had a lot of chicken left over. Instead of making a BBQ Chicken Pizza, I got my Super Bowl Game Face on and decided to use my left overs to make BBQ Chicken & Pineapple Jalapeno Poppers…wrapped in bacon.

BBQ Chicken Jalapeno Poppers #superbowl #snackfood #gameday #baked

Ok, so these poppers are not healthy but totally worth all of the calories. I ate 5 in under 5 minutes. (I’m a pig and have no self control.) I love the taste of the BBQ sauce, fresh cilantro, pineapple and bacon. One great thing – the poppers are baked and I have a little secret I like to do to the bacon. After I’ve wrapped bacon around the jalapeno, I like to sprinkle brown sugar over the bacon. While the poppers are baking, the bacon gets very caramelized and the sweet taste is amazing!

Poppers can be assembled up to a day ahead of time and kept in the fridge before cooking. Or, they can be fully cooked and frozen in plastic bags. Just thaw and warm up in the oven before serving.

BBQ Chicken & Pineapple Jalapeno Poppers #superbowl #gameday

If you’re looking for the ultimate Super Bowl party dish, look no further. It’s a unique dish and will be the hit of the party!! So I guess that means you’ll be the most popular person there!

BBQ Chicken & Pineapple Jalapeno Poppers #superbowl #gameday #baked

BBQ Chicken & Pineapple Jalapeno Poppers, makes 24 poppers

8 oz cream cheese, at room temperature
1 cup shredded BBQ chicken
4 green onions, chopped
1/4 cup cilantro, chopped
2 tbsp BBQ sauce
Salt, to taste
4 pineapple rings, chopped
12 jalapenos, cut in half, seeds and ribs removed
24 strips of bacon (I used Oscar Mayer Hardwood Smoked)
toothpicks
brown sugar

Directions:

Pre-heat over to 300 degrees.
In a bowl, use a hand mixer to fluff up cream cheese. Once it’s light and airy, add BBQ chicken and the next 4 ingredients. Fold with a spatula until it’s well combined. Add pineapple and stir.
Line a baking sheet with foil. Stuff each hallowed jalapeno with the cream cheese mixture. Wrap jalapeno in bacon and secure with a toothpick. Place on the baking sheet. Sprinkle brown sugar on top of bacon. Bake for 60 minutes. Serve hot or at room temperature.

meghan sig

Filed Under: Appetizers, Chicken, Game Day, Pork, Recipes · Tagged With: appetizer recipe, baked jalapeno poppers. bacon wrapped appetizer, bbq chicken recipe, game day, jalapeno poppers recipe, recipe, super bowl

Surprise Recipe Swap – Buffalo Chicken Taquitos

January 20, 2013 by admin · 29 Comments

One thing I love to do is find new blogs. Some of you might know that from my #FollowFriday feature which I highlight a blog I’m crushing on and share 5 of their posts. I recently joined a new group called, Surprise Recipe Swap. Each month, a blogger is assigned to another participating blogger and pick a recipe of theirs to make & post about. If this is something you’d like to join, click on the Surprise Recipe Swap image to sign up!

I’m so excited to be sharing with you a recipe by Amy from Amy’s Cooking Adventures. I LOVE her site! Amy has so many great recipes; I had a hard time picking which one I wanted to feature on my blog today. With the Super Bowl right around the corner, I’ve been searching for the perfect Super Bowl party food. Amy had a lot of great options but I was drawn to her Buffalo Chicken Taquitos. I don’t think I can watch a football game without some kind of “buffalo” recipe. Buffalo wings, buffalo chicken dip, buffalo mac n’ cheese.. you get my drift. I never thought to make buffalo chicken taquitos!

Buffalo Chicken Taquitos. #superbowl The Tasty Fork

This part of the post is for Amy – YOU’RE A GENUIS!! Not only was your recipe easy to follow, I also had all of the ingredients on hand. (That’s a lot of points in my book!!) I don’t know how I lived my life this long without Buffalo Chicken Taquitos. They were SO good! My hubby referred to this recipe as “the jam” — so that’s a thumbs up from both of us!

I will 100% be making these taquitos again. They’re way better than anything you could ever get in the frozen isle of your grocery store. It’s the perfect party food and surprisingly, they aren’t messy.

Thank you Amy for the recipe! You’ve got a new reader (me!) and I hope my readers will stop by Amy’s Cooking Adventures and find recipes they love, too!

Buffalo Chicken Taquitos

3 cooked chicken breasts, shredded
½ tsp seasoning salt
1 cup ranch dressing
½ cup wing sauce, such as Franks
5 green onions, white & green parts sliced
1 cup shredded marble jack cheese
10 flour tortillas, 6-inch size
Cooking spray

Directions:

Pre-heat oven to 450 degrees.
In a bowl, combine chicken and the next 5 ingredients. Stir until mixed well.
On a tortilla, place a small amount of filling onto each and roll tightly. On a cookie sheet lined with foil, spray with cooking spray. Place each taquito on the cookie sheet seam side down. When all 10 taquitos are on the cookie sheet, spray the top with cooking spray. (This will help them brown.)
Bake the taquitos at 450 degrees F for 10-15 minutes and serve.

Recipe by Amy’s Cooking Adventures

Filed Under: Appetizers, Chicken, Game Day, Recipes · Tagged With: buffalo chicken taquitos, buffalo style, chicken taquitos, recipe, taquitos

Feta Dip with Fresh Herbs & Lemon

January 9, 2013 by admin · 14 Comments

It seems like ages ago, but before Christmas, I went to a Holiday Theme Pinterest Party. Being a total pinning addict, this was such a fun party! Everyone made something to share and the recipes had to come from one of your pin boards.

I asked for help from my readers about their favorite party food pins. My friend, Maddie, gave me a great recipe from one of her pin boards. She said it’s always a huge hit anytime she’s made it. It’s super easy, no cooking required and it’s transportable.

I did make a couple changes to the recipe. I used reduced fat feta cheese (you can’t taste the difference!), replaced dried herbs with fresh oregano, parsley & basil and topped the dip with fresh lemon juice.

The dip was a huge hit! It was almost like a Greek style bruschetta since we ate it with bread. It’s definitely something I’ll be making again!!

Feta Dip with Fresh Herbs & Lemon

Extra virgin olive oil
1lb Reduced fat feta cheese (buy it in a block, not crumbles)
3 -4 Roma tomatoes, diced
10 Green onions, chopped
2 tbsp Parsley, chopped
1 tbsp Oregano, chopped
1 tbsp Basil, chopped
Red pepper flakes (optional)
Salt & Pepper, to taste
1 lemon, juiced
1 baguette, sliced

Directions

In a large platter, pour olive oil. (it should cover the bottom of the platter.)
Crumble feta cheese over platter. Add tomatoes, green onions and herbs. Mix everything together.
Taste. Add red pepper flakes, salt & pepper.
Top dip with lemon juice.
Serve with bread. I bought a french bread baguette from the bakery section at my local grocery store and that was perfect with this dip!

Inspired by Clover Lane

Filed Under: Appetizers, Dip, Game Day, Vegetarian · Tagged With: Appetizer, dip, feta cheese, feta dip, game day, greek dip, herb dip, no bake dip, party food, pinterest, Vegetarian

Loaded Beef Chili Verde

November 14, 2012 by Miss Tasty · 3 Comments

I woke up on Tuesday morning to ice on my car. ICE. What??!! I now have to start getting up a little earlier just in case I have to clean off my car?? I’m sooo not ready for this. I just got used to idea that I have to blow dry my hair because summer is gone. Umpf.

My office at work is always cold. The facility usually stays around 50 degrees. That’s the best temperature for herbs. I have a space heater snuggled up against me, but it’s never enough. By the time I got home from work, all I wanted was to be warm. Like overly warm. Fuzzy socks, yoga pants, sweatshirt – check! And nothing warms me up more than a bowl of hot chili.

I like to call this recipe green chili because it gets a lot of its flavor from salsa verde. You don’t need to make this, it should be available if your grocery store. It could be called a few names — salsa verde, tomatillo salsa or green salsa. It’s not a spicy salsa, so don’t be scared to try it.

But since I am a spicy girl, I added some serious spice to this chili. Hot chili powder, cumin and paprika. Go easy on the spices if you don’t love heat like me. Chili gets hotter the longer the chili sits. Don’t say I didn’t warn you….

The BEST thing about chili is it’s easy to make it your own. If you don’t want ground beef, try using ground turkey or chicken. Add more vegetables, like a variety of beans or frozen corn. Have a toppings bar.

This is a great weekday recipe. It comes together quick and full of flavor. When you need some extra warming up, this Loaded Beef Chili Verde recipe should do the trick!

Loaded Beef Chili Verde, makes 6 cups

1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
4 cloves garlic, chopped
Up to 1 tablespoon chili powder
Up to 2 teaspoons ground cumin
1/4 teaspoon paprika
1 16-ounce jar green salsa
1 14 oz can beef broth
1 10 oz can Rotel (diced tomatoes and chilis), drained
1 15-ounce can pinto beans, rinsed
Salt & Pepper
Toppings – diced avocado, cilantro, cheese, sour cream, chips. Pick you favorites!

Directions:

Cook beef, bell pepper and onion in a large saucepan over medium heat. Meat will take about 8 to 10 minutes to cook. Add garlic, chili powder, cumin and paprika. Stir frequently to distribute seasonings.
Stir in salsa and broth. Bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in canned tomatoes and beans. Cook until heated through, about 1 minute. Taste — add salt & pepper if needed. Top with your favorite topping for chili.

Filed Under: Beef, Entree, Game Day, My Kitchen, Soup/Chili · Tagged With: beef chili, chili, chili verde, chili with beans, food blog, game day chili, recipe, spicy chili

3 Ingredient Chili Cheese Dip

November 5, 2012 by Miss Tasty · 24 Comments

I spent the weekend at my in law’s home in Fort Wayne, Indiana. We woke up early (thank you time change!) on Sunday to get back in time to watch football. About 20 minutes into the drive, I asked my husband, “What should we eat for lunch & dinner?” My husband replied, “Meghan, it’s 8:15 in the morning. I think we’ve got some time to figure it out.” He was kind of right…and I had a 3 hour drive in front of me to daydream about all of our options.

First hour into our car drive, my husband has started inviting people over to our house to watch the games. I go into pure panic mode– You mean I have to plan our game day food for a group of people, go to the grocery store, unpack our car, clean the house and make food all by noon??!! Just as my foot stepped down a little further on the accelerator, I remembered I have an easy, go to dip everyone always loves. 3 ingredient chili cheese dip.

I’ve been making this little dip for almost 10 years. It’s been referred to as Crack Dip — it’s incredibly addicting. Consider this a warning, don’t even try to think you can get away with just a couple bites. One time when I was living alone, I made this dip just for myself with intentions of eating the leftovers into the week… Too bad I didn’t have any leftovers. I ate the whole thing All.By.Myself. I probably shouldn’t be sharing that info, but seriously, this Chili Cheese Dip is just delicious.

So I’m sure all of you understand how tasty this dip can be. Another great thing — It’s just 3 ingredients. Cream Cheese, Chili and Shredded Cheese. That’s all you need! (And I even “cheat” by buying canned chili.)

Knowing I had this dip in my back pocket saved my day…and decreased the probability of me getting a speeding ticket.

3 Ingredient Chili Cheese Dip, serves 4-6 people

1 package of cream cheese, softened
1 can 15 oz chili
1 cup shredded cheese, I like to buy the Mexican or Taco Blend
Tortilla Chips

Directions:

Heat the oven to 350 degrees. Spread cream cheese to cover the bottom of a small casserole dish. Pour chili on top, spread evenly. Cover chili with shredded cheese. Bake for 15-20 minutes. Let it cool for 5 minutes before eating.

Filed Under: Dip, Game Day, My Kitchen · Tagged With: cheese, chili, chili cheese, dip, food, football, game day, NFL, recipe, snack, tortilla chips

A year ago today….

October 15, 2012 by Miss Tasty · 5 Comments

I married the best guy.

It seems hard to believe a year has gone by since our wedding day but I think that’s good. It means we’re having a lot of fun!

I met my husband on Sunday afternoon watching football. Since that day, I’ve spent almost every Sunday with him cheering on our teams. This past Sunday was no different…except I didn’t really have as much enthusiam as I usually do. My Chicago Bears had a bye. However, Jim had some serious words for his Indianspolis Colts. (Things I really can’t post on this blog.) Soooo to dull the pain of another Colts loss, I did the best thing I could do for my groom. Make Food.

Rosemary Pork Tenderloin & Blue Cheese Potato Salad. It made me forget about the numerous Jets Touchdowns….

This isn’t a Miss Tasty Orginal Recipe. I saw this on the Butter Queen’s show while working out last week. (Am I the only person who watches Food Network while sweating away on a stair climber??!!) Anywho, I thought this meal would be the perfect lunch while watching some football on Sunday — regardless of my hubby’s mood!

Trust me, you want to make this. Miss Paula knows what she’s doing. The rosemary & garlic on the pork gives it such a strong flavor and you can smell it cooking away after a few minutes in the oven. Its the type of scent I wish was in my house year round. Well, that and chocolate chip cookies.

I know not everyone is a blue cheese fan, but this potato salad is devine. I love the combo of blue cheese and horseradish. Creamy & peppery. YUM. Plus, the dressing for the potato salad is thick and hearty. It’s perfect for fall.

I think making this meal was a good choice for me. My husband’s mood was suprisingly better after eating his lunch and he even cleaned up the kitchen! I knew I married this man for a good reason!

Rosemary Pork Tenderloin Sandwiches & Blue Cheese Potato Salad, from Paula Deen

Pork Tenderloin:

4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon extra-virgin olive oil
2 teaspoons Worcestershire sauce
1 (2-pound) pork tenderloin
1 teaspoon Paula Deen’s Silly Salt (I used seasoned salt)
12 dinner rolls or small sandwich rolls
Sandwich Spread, recipe follows

Sandwich Spread:

4 tablespoons mayonnaise
1 tablespoon brown mustard
2 teaspoons freshly chopped flat parsley leaves
2 to 3 teaspoons freshly chopped green onions
Dash Worcestershire sauce
Salt and freshly ground black pepper

Directions:

Preheat oven to 350 degrees F.
Mix garlic, rosemary, olive oil, Worcestershire sauce. Remove wrapper from the tenderloin and separate the 2 halves. Rub the mixture to the top of meat. Add Silly Salt to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes. (Note — I didn’t cook the tenderloin for that long. Mine was more like 45 minutes. I like to cook pork to a temp of 145 degrees. It’s safe, trust me!!)
Let the pork rest covered in foil for 10 minutes. Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of sandwich spread onto each dinner roll.

Sandwich Spread:

Add ingredients to a bowl and thoroughly combine.

Blue Cheese Potato Salad, from Paula Deen

Potato Salad

5 pounds red and white table potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar
Blue Cheese Dressing, recipe follows

Blue Cheese Dressing:

3/4 cup mayonnaise
1 (5-ounce) container crumbled blue cheese
2 tablespoons greek yogurt
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper

Directions:

Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.
In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.
In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.
In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing: