Tailgating Recipes



Grilled Blue Cheese Burgers

2 (1-ounce) slices country white bread
 2 tablespoons fat-free milk
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds lean ground sirloin
1/2 cup (2 ounces) crumbled blue cheese
Cooking spray
8 hamburger rolls, halved
Prepare grill.
Place bread in a food processor; process 30 seconds or until finely ground. Place breadcrumbs in a large bowl. Add milk to breadcrumbs; toss with a fork to moisten. Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined. Divide meat mixture into 16 equal portions, shaping each into a 3 1/2-inch patty. Spoon 1 tablespoon cheese in the center of each of 8 patties; top each with 1 remaining patty, pinching edges to seal.
Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from heat; keep warm.
Lightly coat cut sides of rolls with cooking spray; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.
Shape the patties the night before, and chill until you’re ready to grill. Use bread left over from the loaf used for the tapenade to prepare the breadcrumbs. Set out lettuce, sliced tomato, thin red onion rings, Dijon mustard, and reduced-fat mayonnaise so guests can build their own burgers





Barbecue Chicken Sliders with Pickled Onions


1/4 cup thinly sliced red onion
3 tablespoons sherry vinegar, divided
1 1/2 tablespoons honey, divided
2 tablespoons water
3 tablespoons Dijon mustard
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1 1/2 pounds skinless, boneless chicken thighs, trimmed
1/8 teaspoon salt
Cooking spray
8 (1.5-ounce) pull-apart dinner rolls (such as Sara Lee)
1. Preheat grill to medium-high heat.
2. Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes.
3. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm.
4. Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.
5. Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of roll. Serve immediately.




Burgers with Blue Cheese Mayo and Sherry Vidalia Onions

1/2 cup (2 ounces) crumbled blue cheese
1/4 cup canola mayonnaise $
2 teaspoons chopped fresh thyme, divided
1/4 teaspoon hot pepper sauce (such as Tabasco) $
1 pound lean ground sirloin
1 teaspoon freshly ground black pepper, divided
1/8 teaspoon kosher salt
1/2 teaspoon extra-virgin olive oil
4 (1/4-inch-thick) slices Vidalia or other sweet onion
Cooking spray
2 teaspoons sherry vinegar
4 (1 1/2-ounce) 100% whole-wheat hamburger buns with sesame seeds, toasted
4 (1/4-inch-thick) slices tomato
2 cups loosely packed arugula
1. Preheat grill to medium-high heat.
2. Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.
3. Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.
4. Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.
5. Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.



Grilled Teriyaki Shrimp Kebabs

1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted
48 large peeled and deveined shrimp (about 1 1/2 pounds) $
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32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound) $
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1 medium red onion, cut into 8 wedges
Cooking spray
Prepare grill.
To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.
To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once


recipe 2

Tailgating/Camping Recipe: Peanut Butter Smores

Here is a nice desert that provides a new spin on the campfire favorite S’Mores. This recipe serves 4 and is very easy to make.
These are great for the family and kid’s love them.
8 large chocolate chip cookies
4 teaspoons hot fudge ice cream toppings
4 large marshmallows
4 peanut butter cups
1. Spread the bottoms of four cookies with the hot fudge ice cream topping.
2. Grill marshmallows 6-8 inches over campfire until golden brown.
3. Place a marshmallow and peanut butter cup on each fudge topped cookie.
4. Place remaining cookies on top of the marshmallow and peanut butter and serve

 Tailgating/Campfire Apple Crumble!


Here’s an easy to make camping recipe that can be made with a lidded skillet and a campfire. It goes great with ice cream or whipped cream. Here’s how to make Apple Crumble:
5 Apples
1/2 Cup Brown Sugar
1 Tbs. Butter
Lemon Juice
2 Cups Granola
1. Peel the apples, remove the cores and slice them.
2. Place the sliced apples in lemon juice to prevent them from turning brown
3. Mix the granola with half of the sugar and the butter
4. Lay the apple slices in the bottom of a greased skillet, preferable 10″
5. Sprinkle brown sugar on apples
6. Place the granola mixture on the top of the skillet and place a lid on it.
7. Cook the skillet over a medium sized campfire for about 22-28 minutes. *
*Make sure that you check on it to make sure that it isn’t burning.