Tailgating offers opportunity for fun, friendship and, of course, food
Doritos chicken nachos
Each Friday night during football season, the CHS Quarterback Club hosts tailgate parties before home games at Carden-Jarrell Field.
“It’s a fun time,” said Tiffany Meeker, a Quarterback mom, “for the community to come and hangout before the game to help build community involvement.”
The festivities start about 5:30 p.m. This last week Logan’s Roadhouse catered the food.
“When we’re down there at the tailgate, we put up big speakers and broadcast Thunder [Radio's] pre-game show.”
Meeker said that for each tailgate, a local business either donates food directly, as was the case with Logan’s Roadhouse Restaurant last Friday, or helps purchase food for volunteers to prepare.
“The last I heard, we don’t have enough sponsors for the players and coaches’ pre-game meals.”
Meeker said that those wishing to help should contact Jade Carter at 247-2850.
If your superstar isn’t on the varsity team or you just feel like coming together for a tailgate, here are a few ideas to get your tailgate rolling.
Come together for
a one-pot meal
No muss, no fuss – pre planning a single pot meal cuts kitchen time to minimum so you don’t miss a play.
Doritos chicken nachos
This casserole is an interesting take on nachos, an ever-popular football companion. As a casserole, though, it retains the crunch, but adds a warmth and heartiness for a quick pre-game supper.
2 to 3 cups diced, cooked chicken
1 cup sour cream
1 can cream of chicken soup
¼ cup finely minced onion
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ cup grated cheddar cheese
½ cup grated mozzarella cheese
1 bag (medium size) bag of Doritos, crushed
Preheat oven at 350 F. Grease or spray a 2-quart casserole dish. Cover bottom of casserole with half of the crushed Doritos. Mix all other ingredients, except cheese, and place on Doritos. Put remainder of crushed Doritos on top of this. Add cheese on top. Ready to bake. Bake for 30 to 40 minutes.
Murphy, N.C. fastback chicken gumbo
Born in the bayous, gumbo is the quintessential single-pot meal. This take, developed by Manchester Times publisher Jack Owens, is a beloved family favorite.
“It’s embarrassing how simple this gumbo is,” said Owens, “but if you want something cheap, easy and good, this is it.”
2-3 boneless chicken breasts
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 large onion, coarse chopped
1 can tomato sauce
1 can stewed tomatoes
1 can Ro-Tel tomatoes
1 can corn, drained
Texas Pete’s hot sauce to taste
1/3 – 1/2 bag frozen okra
3 tablespoons butter
Salt and pepper to taste
In a large Dutch oven or stockpot, boil chicken breasts until no longer pink; retain stock. Chop chicken.
Lightly sauté onions and peppers over medium heat in butter until onions are transparent and slightly caramelized, about 5 minutes. Slowly add reserved stock and chicken. Stir in canned vegetables, salt and pepper and hot sauce. Cover and simmer over low heat to allow the flavors to combine. After about 30 minutes, add okra, continue to simmer for 15-20 minutes.
On the sidelines
Yield: 2 dozen
Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes
1 dozen hard-cooked eggs, peeled
½ cup light mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 teaspoon spicy brown mustard
1/8 teaspoon salt
Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.
Mash together yolks, mayonnaise, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Cover and chill 1 hour before serving.
The Pig Skin deviled eggs
Prepare recipe as directed, stirring in 1 tablespoon. finely chopped green onion, 3 Tbsp. sweet pickle relish, and 1 tsp. Asian sriracha hot chili sauce with mayonnaise. Top eggs with pickled okra slices and chopped pork crackling strips.
(Recipe from the September 2012 edition of Southern Living magazine)
The semi-sweet taste
Chocolate goes equally well with victory as defeat, so whip up a batch of this play on Rice Krispy treats before the game.
Chocolate Nutty Mini-Footballs Treats
Yield: 16 servings
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
4 cups miniature marshmallows
1/2 cup peanut butter
6 cups Kellogg’s Cocoa Krispies cereal
Canned frosting or decorating gel
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
Add cereal. Stir until well coated.
Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 and 3 above. Microwave cooking times may vary.
(Recipe from www.ricekrispies.com.)