This Season’s Best Tailgate Recipes
by Jane Croke
Well, it’s that time of year again! The leaves are beginning to change as BC students pack their bags and ship back up to Boston. This new semester means many things: new housing, new classes, and of course the start to a new football season. We can only hope that our Eagles will give us the wins we crave, but all is still uncertain. There is one certainty, however, we have come to cherish as college students and that is a new season of tailgates! I plan on starting the year off right by balancing a beer, hamburger, and corn hole beanbag in my hands before each home game kickoff.
Whether you’re a senior hosting a raging mod tailgate, setting up family camp on Shea field, or a freshman ambling around Lower Campus looking for fun, a surefire way to craft the perfect tailgate, or snag an invite to one, is FOOD! If you become that girl or guy who is known for bringing the amazing dip, then you are sure to be invited back again and again. So here are a few great recipes to get you started this season:
CHEESY BUFFALO CHICKEN DIP (adapted from Kraft)
This dip is so easy that you can make it in your dorm room. Attention freshmen: bring this to Shea and you WILL be invited back!
What you need:
8 oz. pkg. cream cheese, cubed
1 ½ c. finely chopped cooked chicken
½ c. blue cheese dressing
½ c. buffalo wing sauce
2 stalks celery, finely chopped
Directions:
Mix up all of the ingredients in a big microwaveable bowl. Microwave on high 5 minutes, or until cream cheese is melted and the mixture is heated through, stirring after 3 minutes. If you have extra time or oven access, then you can bake instead of microwaving.
Serve hot with just about anything…crackers, pretzels, tortilla chips. Or for a healthier option, try pairing the dip with carrot or celery sticks.
INDIVIDUAL 7 LAYER DIPS (adapted from The Girl Who Ate Everything)
These individual dips are adorable and great for anyone concerned about all the double dipping that can occur at a busy tailgate.
What you need:
16 oz. can refried beans
1 oz. pkg. taco seasoning
1 c. guacamole
8 oz. container sour cream
1 c. chunky salsa
1 c. shredded cheddar or Mexican blend cheese
2 tomatoes, diced
½ bunch of green onions, sliced
2.25 oz. can of sliced olives, drained
8 (9 oz.) plastic tumblers
Tortilla chips
Directions:
First, mix taco seasoning with refried beans or sour cream. Then, assemble the layers in plastic cups: beans, sour cream, guacamole, salsa, cheese, tomatoes, and green onions/olives. Each layer should be about 2 tablespoons of the designated ingredient. Add a tortilla chip as garnish and refrigerate until ready to serve.
Serve with tortilla chips on the side. Makes 8 individual dips.
CHOCOLATE STRAWBERRY FOOTBALLS (adapted from Domestic Fits)
Again a full kitchen isn’t necessary for this sweet tailgate dessert!
What you need:
1 ½ c. dark chocolate chips
12-14 large strawberries
¼ c. white chocolate chips
2 coffee mugs
Piping bag
Parchment paper
Directions:
Put dark chocolate chips in a microwave safe mug. Microwave on high for 30 second increments, stirring chips in between. Repeat until all the chips are melted. Dip strawberries in chocolate by swirling until completely coated and then place on parchment paper to dry for about 15 minutes.
In another cup, melt the white chocolate chips the same way as the dark chocolate. Pour melted white chocolate into a piping bag and draw a line across the top and bottom of the strawberry. Then draw a line down the middle and add 5 or 6 short lines across that. In other words, make it look like a football!
Serve as soon as the chocolate has cooled, so that the strawberries remain fresh.
BURGER-POTATO BITES (adapted from Better Homes and Gardens)
These require an oven, but they’re quick, easy, cute and delicious!
What you need:
16 large frozen french-fried, waffle-cut potatoes (1/3 of a 22 oz. pkg.)
1 pound ground beef or turkey
2–3 tsp. grilling seasoning blend
4 slices cheddar cheese, cut into quarters (4 oz.)
4 cherry tomatoes, sliced
Mustard, ketchup, sour cream, and/or dill pickle slices
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on the baking sheet and bake for 18 to 20 minutes or until crisp and lightly browned. Remove from oven and preheat broiler.
Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen, 1-ounce mini burgers (about 2 tablespoons). In a skillet, cook burgers, uncovered, over medium-high heat for 5 minutes. Flip burgers once halfway through cooking and don’t forget to drain the fat when finished. Place each burger atop a potato fry with a cheese quarter and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes, so that the cheese can melt.
Serve with mustard, ketchup, sour cream, pickles, and/or any additional condiments and toppings you desire. Makes 16 snacks.
BREWMOSA (adapted from Southern Living)
This list wouldn’t be complete without at least one fun tailgate drink. This one may sound a little weird, but trust me it’s delicious and refreshing on warm September game days!
What you need:
½ c. orange juice, chilled
1 Tbsp. orange liqueur
2 dashes Angostura bitters
7-oz. bottle lager beer, chilled
Orange rind strips
Directions:
Combine chilled orange juice, orange liqueur, and Angostura bitters in a 12-oz. glass. Top with chilled beer and gently stir. Garnish, if desired with orange rind strip. Makes one drink.
Now break out all that maroon and gold, test out a few new recipes, and get excited for everyone’s favorite part of football season!!
Photo Sources:
http://www.kraftrecipes.com/recipes/easy-cheesy-buffalo-chicken-dip-107843.aspx
http://www.the-girl-who-ate-everything.com/2011/12/individual-seven-layer-dips.html
http://domesticfits.com/2012/01/16/superbowl-snack-chocolate-covered-strawberry-footballs/
http://www.bhg.com/recipe/beef/burger-potato-bites/
http://www.myrecipes.com/recipe/brewmosa-50400000123143/