Tag Archives: tailgate

Chicken and Savory Waffle Bites

Chicken and Savory Waffle Bites

  • Servings: 14
  • Difficulty: easy
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Chicken and Savory Waffle Bites
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I have made chicken and waffles before in various forms. My favorite waffle batter contains three ingredients that separate it… cornmeal, jalapenos and extra sharp cheddar cheese. The cheese in the batter caramelizes into that perfect chewy crunchy bite that we all love in casserole edges or pizza edges. Looks slightly burnt but doesn’t taste like it.

The idea of these is to have one bite that contains a chicken nugget shrouded in a waffle coat. Now you could do these by covering the nugget in batter and dropping them into a typical waffle iron and they will turn out like flat blobs. Tasty blobs but you may struggle with uniformity. I found this waffle iron pan online that shapes them into walnuts. Now it isn’t an electric waffle iron but rather a plan you place on the stove or fire. This worked well for me and made perfect little bites that you could drizzle maple syrup or a special sauce over them. Link to waffle maker Walnut Waffle Maker

For the chicken nuggets… I saved myself some time and just bought them from Chick-Fil-A. I mean how can I compete with their chicken anyway. I swear if I could own one franchise it would be a Chick-Fil-A. Cars are lined up at everyone I pass anytime of the day. I digress. Below is the waffle batter I used.

Ingredients:
1 1/4 AP Flour
3/4 Cornmeal (yellow)
4 tsp of baking powder
2 tbs of White Sugar
2 tsp of Kosher Salt
2 Eggs
1 1/2 cups of Buttermilk
5 tsp of melted non salted butter
2 splashes of Tabasco Sauce
2 cups of cheddar cheese
1/4 cup of diced jarred pickled jalapenos (I added an extra 2 tbs because I like the heat)

Directions:
1. About four hours before you serve them go buy your Chick-Fil-A nuggets. You can use another brand or even pick up some frozen in the store or search for a recipe and make your own.

2. Whip up your batter by putting all the ingredients in a bowl and stir until well combined. Set it fridge to set up for about 30 minutes.

3. Since I had my walnut waffle maker thing I coated the nuggets in the batter and dropped them into each walnut. I heated it over medium heat and cooked them about 3 minutes on each side. I turned the oven on 150 degrees and worked in batches dropping the cooked nuggets on a wire rack and popped them in the oven to keep warm.

I served them with maple syrup and made a mayo maple Dijon dipping sauce.

Ultimate Ham Panini

Ultimate Ham Panini

  • Servings: 2
  • Difficulty: easy
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Ultimate Ham Panini
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If you use pintrest and typed in sandwich in the search engine you likely have seen those baked Hawaiian roll ham sandwiches / sliders with that sweet mustard poppy glaze. They take those sweet King Hawaiian Rolls, cut them in half, pile on ham and swiss cheese, add the tops and then slather the top with a mixture of butter, brown sugar and mustard, onion powder and poppy seeds then bake until the cheese melts.

Those sandwiches or sliders look really good and would be great for a casual party or as some people state “funeral sandwiches”. You get the idea, small hand food that should satisfy most palates.

Given that it’s just the two of us and I actually wanted a more “toothy” bread, I decided to switch up a bit. I did this by creating a similar “sauce” and then added my ham into it until fully coated. Also I wanted to add some tomatoes and avocado. I used swiss and cheddar and added a little crisp bacon for texture.

Ingredients
Sliced Sourdough Bread
Deli ham
Swiss cheese
Cheddar cheese
Dukes Mayo
Sliced and dried tomatoes
Sliced avocado
Crispy Bacon
Butter

Sauce
2 tbs of butter
1 tbs of brown sugar
1 tbs of dijon mustard
2 tsp of grainy mustard
splash of Worcestershire
2 tsp of onion powder

Directions

1. Prep.. microwave your bacon until crispy, slice your tomato, avocado, cheese and bread.

2. In a saucepan on medium low heat add your sauce ingredients and let it melt and meld. Then add the ham to that pot and move the ham around until it become fully coated and hot. IMG_0766

3. I assembled my sandwich by putting a little Dukes May on both sides. Then add swiss to one side and cheddar to the other. Add your ham, tomato, avocado and bacon and then heat them up. Don’t forget to lightly butter both sides of the outside of the bread to get a nice brown crunchy exterior. I have a panini maker if you don’t you can use a cast iron skillet and brown on both sides.
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Frito Chili Pie

Frito Chili Pie

  • Servings: 10+
  • Difficulty: easy
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Frito Chili Pie
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I am loving the change of weather in Texas. When contrasted against our hot and mostly unbearable summers, that first cooling front excites me like a fat kid over cake. Football on Saturdays and Sundays is just hard to beat. Such a great time of the year.

At the State Fair you see these bags of Fritos Corn Chips cut open and chili, cheese and onions added to your liking and given a spork to eat it right out of the bag. We haven’t had chili in a while so I made my a version of my Uncle J’s chili and topped it with fresh shredded cheddar and Fritos The other nice thing about it is that you can freeze the left overs or use it on other dishes (burgers, dogs, enchiladas,) and/or eat it throughout the week.

Ingredients:
Bag of Frito Corn Chips
Fresh block of extra sharp cheddar cheese
Uncle J’s Chili https://whiskeynwry.com/2014/12/29/uncle-js-chili-103/

Directions
1. Follow my recipe for my Uncle J’s Chili or your own favorite chili recipe. I catch grief being from Texas and using beans. Don’t know why it’s a big deal down here but I like what I like. Top it with chips and cheese and enjoy it with your favorite beer.

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Jalapeno Bottle Caps with Ranch

Jalapeno Bottle Caps with Ranch

  • Servings: na
  • Difficulty: easy
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Jalapeno Bottle Caps with Ranch
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Fried pickles and jalapenos elbowed their way into the scene to offer another option to accompany your favorite burger or dog. I took a group of colleagues to the Katy Trail Ice House while they were in town for a meeting. I ordered a bunch of appetizers and the jalapeno’s were a hit. Surprising that many of them have never had them before. I guess they don’t realize that in the south fried- anything is possible.

The other night Jill wanted a cheeseburger so i figured I would try making these to surprise her. Super easy all you need is a batter, jar of pickled jalapenos and some oil. You get the tang of the pickling, heat from the jalapeno and complemented with the creamy ranch dressing. If you don’t appreciate the heat you can substitute the jalapenos with pickles.

Ingredients:
Fry Seasoning https://whiskeynwry.com/?s=Fry+Seasoning
1 cup of Self Rising flour
1 cup of beer
1 jar of pickled jalapenos
Oil for frying
Buttermilk Ranch Dressing (packet made with buttermilk)

Directions:
1. Heat your vegetable oil up to medium to medium high heat.

2. Drain your pickled jalapenos and pat them dry with a paper towel.

3. For the beer batter I poured the flour into a bowl and seasoned it with my fry seasoning. Slowly mix in the beer until it has the consistency is between queso and pudding. I poured all my jalapenos into the dredge and dropped them into the oil by hand (one at a time). Use your spider to move them around and turn them over. When done remove and place them on a paper towel and/or wire rack.
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Cheddar Brat Dog Wickles Kraut

Cheddar Brat Dog Wickles Kraut
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I mentioned this early this week in a post about watching football and eating bad food. Jill always request that I whip up my nachos or my hot dogs. We went with the Cheddar and Beer Brat given the Packers were playing. We enjoyed these while watching the Packers beat our Cowboys. Cough…questionable “no catch” call. Even if the Cowboys scored Aaron Rodgers was playing unstoppable so with 4 minutes they likely would have scored anyway.

On to the dog. I posted a hot dog recipe called Mr Jones and Me Hot Dog. I loosely use that as my base for hot dogs. I love the sweet, spicy, mustardy, krauty relish concoction I make to top the dog. The blistered wiener and the creamy but sharp freshly grated cheddar just work together with that relish kraut. So good… So easy.

Lastly a shout out to Wickles Pickles. I have them listed as product I always have on hand. Both the relish and the pickles. Damn they are so good. Sweet, Sour and Spicy. You really need to try them.
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Ingredients:
Cheddar and Beer Brat
Shredded Cheddar Cheese
Sauerkraut
Wickles Pickles Relish
Pickled Jalapenos
Stone Ground Mustard
Soft Fresh Hot Dog Buns
Ketchup

Directions
It’s a hot dog people. There are two steps I take that might be unique.
1. I split my wiener in half and place a lid on top of them while they are cooking on medium heat. Jill and I like them partially black.

2. I put 2 parts kraut 1 part Wickles Pickles Relish and a handful of jalapenos diced up and mustard. I cook this on medium heat until it’s starting to dry out and crust up on areas.

3. Ketchup on one side of the bun and mustard on the other side. Lay the dog down, top with kraut relish and top with cheddar.
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Corn and Jalapeno Dip

Corn and Jalapeno Dip
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My Mom’s 87 year old boyfriend loves corn. For her birthday I did a hamburger slider party and made a few dips for the crew. My queso is a little spicy so while this has jalapeno’s it isn’t spicy at all due to the counterbalance of sweet from the corn and cream from the cheeses.

Ingredients
3 can (15oz) whole kernel corn (drain each)
5 jalapenos, seeded and diced
1-2 shallots grated or diced finely
1/2 cup sour cream
8 oz of cream cheese
1 cup shredded from the block Pepper Jack cheese
1/2 cup grated Parmesan cheese

Top with
Diced green onions and crispy roasted bacon and serve with crackers or chips.

Directions:
1. Roast some bacon in the oven 300 degrees for 50 minutes or until crispy.

2. Dice and seed your jalapenos and mince your shallot/s. In a crockpot or over the stove (medium low) add your peppers and shallots and cook them while you prep all your other ingredients.

3. Shred your pepper jack and cube your cream cheese so they will melt easily. Add everything into the crockpot and cover. Stir every 5 minutes or so to keep it melting evenly. Once fully melted into a proper dip you can turn your crock to warm until ready to serve.

Top with crispy bacon bits and diced green onions along with your chip or cracker of choice. Tortilla chips are what we used but Fritos would be fine also.

Bacon Butter Cracker Caramel Bites

Bacon Butter Cracker Caramel Bites
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Over the holidays I made these little guys for a party I hosted and I am happy to say that not one was left on the plate. The recipe came from Ree Drummond’s Pioneer Woman show but I changed it up just a bit by not using an entire slice of bacon for each cracker but instead cut it to cover one side of the cracker.

I’ve covered the magic of roasting bacon and how the fat renders out beautifully leaving you with a perfect bite. The brown sugar and bacon fat creates a caramel type effect. It all absorbs into the cracker and leaves you with something between a sweet, salty, crunchy, chewy and spicy bite.

An easy and great appetizer for any party.

Ingredients:
Butter Crackers (I used Kebler’s Town House )
Good thick bacon
Brown Sugar
Sriracha or cayenne

Directions:
1. Cut your bacon to cover your cracker. There will be slight shrinkage. ( I was in the pool!!!) Top the bacon that is atop the cracker with a dusting of brown sugar and a little Sriracha or cayenne. Cayenne is powerful so be careful if you are not used to using it.

2. Preheat your oven to 350 degrees. Place your crackers on a wire rack atop of baking sheet. This is necessary to prevent burning the bottom of the cracker. Cook for 40-55mins until bacon is crispy but not burned. Keep an eye these after 30mins. Every oven is different.