So guys, last week was a really dramatic week all around. We lost Burt Reynolds and Mac Miller (moment of silence), Nike blew up the internet with their controversial new ad with Colin Kaepernick, Nicki Minaj and Cardi B started fighting, and the current defending Super Bowl champion Philadelphia Eagles won the first NFL game of the season against the Atlanta Falcons. With all of that going on, I’m sure you’ve already forgotten about last week’s blog post about tailgating. Remember, I gave you some new tools to be the best of the best at tailgating in 2018? This week we’re going to keep that momentum going. Now that you’ve got the gear and the setup to be tailgating royalty, all you need is the food to match! I’m going to give you some of the best recipes for your tailgate, couchgate, sailgate (tailgating on a boat, duh), or watch party at the house.
All 4 of these dishes together would make a good comprehensive meal, or you can just pick and choose one to bring to your next tailgate party! You can make these dishes ahead of time if needed and bring them to the tailgate with you! Be the MVP.
Grilled Chicken Skewers
- 4 boneless skinless chicken Breasts
- 1 larger red onion cut into 2-inch pieces
- Red and green bell pepper cut into 2-inch pieces
- 1 package of white mushrooms
- 1 bottle of Lawry’s Honey Bourbon Marinade
- 2 cloves of garlic finely chopped
- 1 Tsp salt
- 1 Tsp pepper
- 2 tbsp of extra virgin olive oil
- 2 tbsp of soy sauce
HOW TO PREPARE:
Cut chicken into 1 inch pieces or your preferred size for skewering. Put the cut chicken in a large zip lock bag and put all ingredients for the marinade in the bag with chicken, making sure it is fully mixed and coated. I like to do this the night before, so it is ready to be grilled at any time the next day. If you do it the same day, marinate the chicken for at least 30 minutes.
Use wooden skewers (make sure they are soaked in water first) and alternate skewering the chicken and veggies as you would like. I listed the veggies I like but you can use any vegetables that you prefer. You can also add pineapple if you’re feeling tropical. Grill the skewers on high heat for 12-15 mins. After the skewers are done, you can always enhance them by drizzle a little bit of Gordo’s Cheese Dip on top or set out the queso for dipping.
- 12 slices of bacon
- 4 cans of baked beans
- 1 large yellow onion
- ¼ cup light brown sugar
- ¾ cup of ketchup
- 2 tbsp of yellow mustard
HOW TO PREPARE:
You’ll have to make this recipe ahead of time and then bring it to the tailgate with you, unless you’re having a watch party at your house. It’s a little more time consuming, but definitely worth it! These beans are delicious!
Pre heat oven to 350 degrees. Cut up the bacon slices and cook in the skillet until crispy and remove from skillet, leaving the bacon grease behind. Dice the onion and cook the diced onions in the left-over bacon grease until translucent. In a large bowl, mix beans, sugar, ketchup and mustard followed by the cooked bacon and onions. Pour the mixture into a baking dish and cook for about 45 minutes until bubbling.
- 4 ears of corn cut from the cob
- ½ red onion finely chopped
- 5 green onions chopped
- 1 jalapeno diced
- 3 tbsp of lime juice
- 2 tbsp of sour cream
- 2 tbsp of Gordo’s Mild Cheese Dip
- ½ cup of cotija cheese
- ½ tsp salt
- ½ tsp pepper
- 1 tsp of smoked paprika
HOW TO PREPARE:
Mexican street corn salad is a great refreshing dish that is easy and quick to put together for a tailgate! After the corn is cut from the cob, heat the corn in a large skillet with 1 tbsp of olive oil on high for about 3-5 minutes. An alternate option is to grill the corn first and then cut it from the cob. Either way works! After the corn is cooked, put it into a large bowl and mix with the remaining ingredients. If you would like, you can also add chunks of fresh avocado, red pepper, and/ or black beans to the mixture.
- 1 16 oz. bag frozen chopped spinach
- 1 can artichoke hearts (drained)
- 1 8 oz. package cream cheese
- 1/2 cup mayonnaise
- 1 1/2 cups fresh grated Parmesan cheese
- 1 package Dry Ranch seasoning
- 1 16 oz tub MILD Gordo’s Cheese Dip
HOW TO PREPARE:
Cook spinach in microwave for 5 minutes. Drain and squeeze out any excess moisture. In separate bowl, microwave cheese dip and cream cheese for 2 minutes until melted. Chop drained artichoke hearts. Mix all ingredients in large bowl. Pour into greased 8 x 8 oven-safe dish. Top with Parmesan cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly throughout. Serve with crackers, chips, or fresh vegetables.