CHATTANOOGA!!! Are you ready for some football… FOOD? Super Sunday is right around the corner and chances are you will be watching the game while munching on a few football party foods. Sure, you can do some wings and little hotdogs in a crock pot but why not expand your menu a tad bit for the BIG GAME! Here are three tasty dishes that you can serve up at your Super Sunday Bash!
Game Day Bratwurst Puffs
Smoked Sausage Puffs
2 -3 cans canned crescents
3-4 cooked Bratwursts crumbled
1/2 cup chopped onions
1/2 cup chopped peppers
1/2 cup cheddar cheese shredded
1/2 cup mozzarella cheese shredded
1/4 cup mustard
Cook your brawts and crumble.
Mix all in a large bowl. Use a mini muffin pan with non stick spray. Break dough into small pieces and spread pieces on a plate to stretch. Place into muffin pan, spoon filling in and fold edges over. Pinch to seal. Bake at 350 degrees until golden. You can sauté the veggies before if desired.
Easy Mustard BBQ Sauce for Pork
Ready to Cheat on a recipe? If you like a mustard based barbecue sauce with a bit of Southern bite to it then all you have to do is add these four ingredients together and heat it up a bit. This sauce is perfect for any type of pork dish, chicken and even does well on steaks! Perfect for a dipping sauce for party snacks such as meatballs, pretzels, crackers etc.
1 cup favorite barbecue sauce
1 cup mustard
1/3 cup water (more if desired)
A few splashes of hot sauce.
Combine, heat to blend flavors and serve warm or chilled.
Pabst Game Day Chili
Here is a great starter recipe for chili using simple ingredients including some Pabst Blue Ribbon Beer. This recipe is from my PBR cook booklet which is available now as a PDF on my website.
2 pounds ground beef
1 tablespoon minced garlic
2 cans tomato sauce
2 cans chili beans
1 packet hot chili mix
2 teaspoons oregano
2 teaspoons cayenne pepper
2 cans diced tomatoes
1/2 can Pabst Blue Ribbon
1/2 cup water
1 small onion, chopped
Hot sauce as desired.
Directions: Cook ground beef with garlic in frying pan and drain. Combine all ingredients in a large pot adding additional water or PBR as needed. Simmer for two hours on medium covered. To thicken chili, if needed, add 1-2 tablespoons cornmeal. For a Texas Red version eliminate the beans and add additional meat or chopped stew meat. Serve hot.
Description A tasty Chicken Chili that's perfect for game day! Cook in the crock pot or on the stove. Recipe from the Hometown Cookbook Series by Sheila Simmons and Kent Whitaker.
1 pound dry pinto beans
1 whole chicken (or 4 boneless skinless chicken breasts)
3 cayenne peppers (optional)
1 medium onion, diced
Salt and pepper to taste
1 (10-ounce) can tomatoes with chilies (rotel)
1 (14 1/2-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder or Creole seasoning
Directions: You can make this in a Crock pot or stove top, both work great! The day before the cold snap, soak pinto beans overnight. Early the next morning, cook beans according to package directions. Boil chicken with cayenne and salt to taste until done. Debone (or chop if using boneless, skinless breasts) chicken and return to chicken stock. Add chopped onions (I prefer to sauté them in butter, salt and pepper first), tomatoes, tomato sauce and seasoning. Add pinto beans (if they aren’t completely done, it’s okay as they will continue to cook with the chili) with juice. For a crock pot combine, cover and cook on high for two hours, reduce to low and cook for at least three hours or more. Stir as needed. For stove top, Cook, stirring frequently, over medium-high heat for 30 minutes then reduce to simmer. Simmer until done or as long as possible (even overnight). Add flour to thicken before serving, if desired.
(Kent Whitaker is a culinary writer and cookbook author living in Chattanooga. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Mr. Whitaker’s books are in bookstores nationwide and are available online. Visit him online at www.thedeckchef.com or twitter.com/theKentWhitaker)