Hornitos Lime Shot

Beer is one of the mainstays in the tailgate lots.  But there has been a movement to bring more flavor to the ordinary tailgate party.  

One such drink would be tequila shooters, where someone takes a lick of salt, does a shot of tequila, and a bite of lime to finish it off.  That's a lot of extras to lug around in your car.

Enter Hornitos Lime Shot. Hornitos Lime Shot is the perfect accessory for any tailgate as it simplifies the tequila shot occasion by combining Hornitos Plata 100% blue agave tequila with the refreshing taste of lime and a hint of salt. You don’t need to worry about packing salt, lime and knives when they head to the field, as Hornitos Lime Shot combines all elements into a great-tasting shot in a bottle. Not Just Any Tequila will do!

When I broke out the Hornitos Lime Shot, the tequila drinkers were ready to go.  Everyone agreed that the taste was "on the mark."  Now enter the non-tequila drinkers.  Almost every single person was hesitant to give it a shot.  After debating, most tried it out.  And remarkably, to a person, everyone LOVED IT.  The lime and salt balance out the tequila perfectly.

The tequila purists might think that this isn't a true high quality sipping tequila, but that isn't what it is supposed to be.  This is a tequila shooter in a bottle, and it does that quite well.

You can find out more about Hornitos lime shots from their website, as well as their social media accounts.

Web: www.hornitostequila.com
Facebook: https://www.facebook.com/HornitosTequila
Twitter: https://twitter.com/Hornitos

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Seattle Seahawks Jello Shots!

Just in time for the Super Bowl, Seattle Seahawks jello shots.

Ingredients:

3 oz Berry Blue Jello
3 oz Lime Jello
2 Packets Knox Gelatine 
2-1/2 cups Vodka 
2-1/2 cups Boiling Water
1 cup Pina Colada Mixer (such as Mr. and Mrs. T's) 
5-10 drops of Blue Food Coloring (optional, but makes to colors darker like Hawks Colors)
5-10 drops of Green Food Coloring (optional, but makes to colors darker like Hawks Colors)

Check out the full recipe at: http://seattlesoapgirl.blogspot.com/2014/01/how-to-make-seahawks-jello-shots.html

Corndog Bites, Artichoke Dip, Chili & Puppy Chow

This post is from our friend Aimee D with Gridiron Girl (www.GridironGirl.org, @gridirongirlorg).  She has been kind enough to share some of her families go to recipes for the tailgating season.

CORN DOG BITES

•  2 boxes Jiffy Corn Muffin Mix
• 2 eggs
• 2/3 milk
• 2 tbsp honey
• 18 little smokies (or 18 slices of hot dog, about 3/4?)

Preheat oven to 400 degrees.  Spray three mini muffin pans generously with cooking spray or line with mini cupcake liners.  Prepare muffin mix according to directions and stir in honey.  Fill each muffin cup about 2/3 full.  Cut little smokies in half and put in the center of the muffin batter.  Bake for 8 minutes.  Allow to cool in the pan for a couple of minutes then serve with ketchup and mustard.  If you are making these the night before like I did, you can reheat them in the oven of wrap them in foil and heat in a pan over medium heat on your grill.

ROASTED RED PEPPER AND ARTICHOKE DIP

This dip is adapted from a beautiful layered dip my friend Alicia makes.  I’m just too lazy to layer it.

• 1 1/2 packages (12 oz) neufchatel or cream cheese
• 1/2 cup diced roasted red peppers
• 1 small jar marinated artichoke hearts (if you don’t have marinated ones, just use plain and add a couple tablespoons of italian dressing)
• 1/2 packet of ranch dip mix

Add all ingredients to a food processor and mix until the dip is a slightly lumpy texture.  Serve with crackers or bread.

WENDY’S CROWD PLEASING CHILI

My mother-in-law raised four kids and they were social, so she was often cooking for a crowd.  I can always count on her to make large portions and this chili is no exception. This recipe makes a lot of chili, but don’t worry, you will eat it because it is delicious. I’ll post a picture of my bowl loaded with chili, cheese, Fritos and green onions later.

• 1 very large (1 gallon) can chili con carne
• 1 equally large can tomato sauce
• 3 cans kidney beans
• 3 cans pinto or chili beans (or 2 pkgs dry beans, soaked overnight)
• 3 cans diced tomatoes with onions and green peppers
• 2 cans diced tomatoes with lime and cilantro
• 3 cans Ro-Tel (or tomatoes with green chiles)
• 1 large onion, finely chopped
• 3 lbs cooked ground beef or turkey
• 3 tsp chili powder
• salt & pepper to taste

Mix all ingredients in an 18 qt. roasting oven.  Cook on medium heat for 30 minutes (about 350 degrees).  Turn the oven to low (200-250 degrees) and cook for another 1 1/2 hours, stirring regularly to avoid burning on the bottom.  Serve chili topped with shredded cheese, sour cream and crunched up Fritos or tortilla chips.

PUPPY CHOW

My friend Jessica and her mom made this treat all of the time when we were growing up.  We regularly request Jess makes it these days when we go on trips together. It is an addictive snack and I could eat an entire batch!

• 9 cups rice cereal (Chex, Crispix, etc)
• 1/4 cup butter
• 1 cup chocolate chips
• 1/2 cup peanut butter
• 1 tsp vanilla
• 2-3 cups powdered sugar

Pour cereal into a large bowl.  Melt butter, chocolate chips and peanut butter in a sauce pan over low heat until smooth.  Remove from heat and stir in vanilla.  Pour mixture over cereal and stir well.  Dump cereal into an extra large zipper bag or plastic container with a lid.  Add powdered sugar and close container or bag.  Shake and turn until cereal is coated with powdered sugar.  You can then spread the mixture on wax paper to cool if needed but I usually just pour it from the bag into a large bowl and it is cool enough.

Barbecue Pairing Infographic

Great barbeque pairing infographic

Meat Turtle with Bacon Armor

What do we have here?  The meat turtle with bacon armor!

Start by forming a patty out of hamburger, or better yet, Johnsonville brat burger patties.  Cut hotdogs in half, and putting three slices in each end for the feet.  Bring the tail to a point.

Now get out your bacon and make a bacon weave, and wrap the patty and hotdogs with it to provide the armor.

Toss on a grill or in the oven.

Avocado & Bacon Sammies

Lyell from www.RollBamaRoll.com shared a great recipe for Avodado & Bacon Sammies:
 

Ingredients:

• AppleGate organic bacon (or any other organic bacon). If you can't find organic bacon, regular bacon works just do your own research on the healthiest, least processed brand in your area.
• 4-6 Avocado's (You may need less or more depending on the amount of servings you need)
• Juice from one lime (may need more depending on serving size)
• Salt and Pepper
• 1-2 bags of Romaine Hearts

Steps:

1. Cook bacon as flat as possible. There are many ways to do this but using a heavy skillet or a bacon press is the best option. Set aside on paper towel to cool, making sure to keep bacon as straight as possible.
2. While the bacon is cooking, de-pit avocados and place avocado in a bowl. Add juice from lime and salt and pepper to taste, mix well.
3. Peel off strips of romaine hearts, rinse and set aside.

Assembly Required:

There's a couple of different ways to go about this:

1. Take 4 strips of bacon (2 for top, 2 for bottom), spread guacamole over the 2 bottom pieces of bacon and top with remaining 2 pieces of bacon. This can be a bit messy to eat, so you can use the romaine hearts as a wrap.
2. Take just 2 pieces of bacon (1 for top, 1 for bottom), repeat steps above and then use romaine hearts either as a wrap or a "taco".
3. Cut bacon strips into 2 inch pieces and make "mini" bite size sammies. (see picture above)

Either way you go, you have BACON and delicious avocado. I mean, how can you go wrong? Additional toppings could be: 

• Homemade pico de gallo
• Grilled chicken
• Jalapenos
• Sweet Peppers

Black Bean Corn Flautas with Cilantro Lime Dip

From the TailgateFan:

Try out this recipe for one of my favorite game-day appetizers: a zesty, filling dish that will keep the crowd happy. Black Bean Corn Flautas with Cilantro Lime Dip – makes about 30 flautas.

Ingredients
2 cups frozen corn
1 15oz can black beans, rinsed
2 cups Monterrey Jack cheese, shredded
2 tablespoons cilantro, chopped
4 green onions, chopped fine
1 jalapeno, chopped fine
1 teaspoon ground cumin
½ teaspoon chili powder
Dash of cayenne pepper
Pinch of salt & pepper
1 package of wonton wrappers

Directions
Preheat the oven to 425 degrees. Combine all of the ingredients (except the wrappers) in a large bowl. To assemble the flautas, place a tablespoon of the mixture onto one of the wonton wrappers. Roll tightly, and wet the edge of the wrapper with a bit of water, pressing to seal. Repeat until you are out of mixture or out of wrappers.

Place the flautas seam-side down on a cookie sheet that has been sprayed with cooking spray. Once all of the flautas are on the baking sheet, spray the tops with cooking spray. Bake until browned, about 15 minutes. Serve warm with salsa or cilantro lime dip (recipe follows).

For the Dipping Sauce
Makes about ½ cup of dipping sauce
Adapted from Big Girls Small Kitchen

Ingredients
4 ounces plain Greek yogurt
½ lime, zest & juice
Large handful of cilantro
2 garlic cloves, pushed through a garlic press or chopped fine
¼ teaspoon chili powder
¼ teaspoon cumin
Salt & pepper to taste

Directions
Combine all ingredients in a food processor and pulse to combine. Serve cold alongside the flautas

Source: http://tailgatefan.cbslocal.com/2011/12/29/tailgate-recipe-black-bean-corn-flautas-with-cilantro-lime-dip/

Armadillo Eggs

The crew over at Inside Tailgating have a nice recipe for a tailgating snack... Armadillo Eggs:

Primary Ingredients

* 1 lb. hot bulk pork sausage
* 8 oz. shredded Cheddar cheese
* 8 oz. shredded Monterey Jack cheese
* 1/2 cup sliced jalapenos, or to taste
* 1 1/2 cups baking mix (Bisquick)
* 1 6-oz. package pork-flavor Shake ‘n Bake (optional)

Directions
1. In medium bowl, thoroughly mix sausage, cheddar cheese, 1/2 the Monterey Jack cheese and baking mix.

2. Shape a biscuit-size piece of the sausage dough into a 1/4-inch thick patty. Place 2 slices of jalapeno peppers and a pinch of Monterey Jack cheese in center of patty and wrap it around the filling. Seal well. Repeat for remaining peppers.

3. Roll prepared jalapeno peppers in Shake ‘n Bake (optional) to give the Armadillo Eggs a crispy crust like an armadillo shell.

4. Bake in a preheated 325° oven on a lightly greased baking sheet until browned, about 25 minutes.

Source: http://insidetailgating.com/food-drink/armadillo-eggs/

Cholula Hot Sauces

Cholula hot sauces.  We've all seen the bottles with the wooden caps on them.  Now it comes in 4 flavors for all your hot sauce needs.

Cholula was kind enough to send me a sampler pack which contained their Original, Chili Garlic, Chili Lime, and Chipotle sauces.

Original: All about Flavor, Fire and Fun. More than any other Hot Sauce, Cholula's delicious blend of piquin peppers, chile arbol and signature spices enhances food flavors without overpowering them. It's a combination that has defined Cholula as The Flavorful Fire. Cholula makes your enjoyment of eggs, omelets, soups, pizza, dips, appetizers, drinks - virtually all your favorite foods - a more festive experience you will want to share with others. 

Chili Garlic: A garlic lover's dream. Cholula Chili Garlic gives you the full benefit of Cholula's original Flavorful Fire complimented with an abundant presence of fresh, coarse ground garlic. It is an incredible flavor enhancement to pasta sauces, pizza, poultry, soups and anywhere you would enjoy a little garlic!

Chili Lime: Gives you all of what you love most about Cholula's original Flavorful Fire but with the distinctively delicious, tangy hint of fresh lime. It's a hot 'n' tangy flavor sensation that is incredible on tortilla chips, seafood, chicken, salad dressings and more.

Chipolte: Featuring a savory blend of Cholula's original "Flavorful Fire" and the smokey and slightly sweet flavor notes of real Chipotle peppers. It brings sensational new flavor to soups, ranch dressing, steaks, chicken and more.

Tasting these sauces, they all share the great taste of the original, but each with its own distinct kick.  The tanginess of the lime, the sweetness of the garlic, and the smokiness of the chipotle all stand out and make for great sauces.  I've tried them on chicken, breakfast sandwiches, nachos, and some hot wings for an extra zip.  In all cases, the sauces added a very welcomed flavor.

 You can buy Cholula at your local grocery store, or if they don't carry it, you can always buy it online from http://www.cholulastore.net

Sweet & Spicy Peanuts

This is a great mix of salty / sweet, with a little heat.

Ingredients:

• 2 cups peanuts
• 1 cup sugar
• 1/2 cup water
• 2 teaspoons salt
• 2 teaspoons cayenne pepper

Directions:

1. Mix all ingredients in a pan over medium heat
2. Stir until most of the moisture from the water is gone, leaving a thick syrup
3. Cover a baking sheet with foil, and spread peanut mix onto the foil
4. Put sheet into a pre-heated oven at 300*
5. Stir after 15 minutes, put back in
6. Let bake for another 15 minutes
7. Remove and let cool

 If you have a recipe you want to submit for consideration for the Recipes section, please visit our Submit A Story.