Football Season Recipes Part 1

 Football season is upon us.  Hopefully, you will be hosting or going to some football parties or even tailgating at the game.

So, this week I start a series of recipes suited for football fun.  There will be two recipes each of the next three weeks of posts.  Remember I am only posting every other week.

To start us off, I have “Slow-Cooker Vidalia Onion Dip” on Wednesday.  Followed up by “Crunchy Pickle Dip” on Thursday.

I will have a couple of chicken wing recipes in two weeks that are not your usual flavors.

Until next time, “Happy Cooking” and please help spread the link to all these recipes.  Now somewhere around 900.  Thanks.

Bacon Cheeseburger Salad (GF)

 

Bacon Cheeseburger Salad (GF)

(6 servings)

 

Ingredients:

1 lb. Ground Chuck

1 medium White Onion, diced

3 cloves Fresh Garlic, minced

¼ cup BBQ Sauce

1 large head Romaine Lettuce, washed, dried and cut into bite-size pieces

1 cup Grape Tomatoes, halved

1 cup Cheddar Cheese, shredded

1 cup Thousand Island Dressing

8 slices Bacon, cooked and chopped

½ cup Fresh Mushrooms, sliced

1/3 cup Red Onion, sliced

1/3 cup Small Dill Pickles, sliced

2 tsp. Sesame Seeds

2 tsp. Yellow Mustard

Directions:

Cook beef, onion and garlic over medium heat until no pink remains.  Drain any fat.  Add bbq sauce and simmer 1 minute.  Cool slightly.  In a large mixing bowl, combine remaining ingredients including beef mixture.  Transfer to a serving bowl, toss and serve or refrigerate until ready to serve.  If waiting to serve, toss just before serving.

Notes:              If you want to make your own Thousand Island, just combine the following ingredients.  ½ cup mayonnaise, 1/3 cup sour cream, 2 tbsp. ketchup, 3 tbsp. finely diced dill pickles, 2 tsp. yellow mustard, 1 tsp. white vinegar and ¼ tsp. onion powder.

Notes:              Remember to check all your ingredients to make sure they are gluten-free.

Ideas for Future Efforts

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Deviled Egg Pasta Salad (GF)

 

Deviled Egg Pasta Salad (GF)

(8 servings)

 

Ingredients:

6 Hardboiled Eggs

8 oz. Elbow Macaroni (GF)

¾ cup Mayonnaise

1½ tbsp. Dijon Mustard

1 tsp. White Vinegar or Lemon Juice

1 clove Fresh Garlic, finely minced

½ tsp. Kosher Salt

¼ tsp. Smoked Paprika

¼ tsp. Cayenne Pepper

2 tbsp. Red Onion, fine dice

2 tbsp. Green Onion, sliced

¼ cup Bacon, cooked and crumbled

Directions:

Peel and separate egg yolks from whites while you cook pasta according to package directions.  Drain and rinse cooked pasta until cooled and set aside.  Chop whites and set aside.  Press yolks through a fine metal strainer into a large mixing bowl.  Add mayonnaise, mustard, vinegar (or lemon juice if using), garlic, salt, paprika and pepper to mixing bowl.  Whisk to combine.  Add cooled cooked pasta and stir to coat pasta.  Now add red onion, green onion and egg whites.  Stir to combine and transfer into serving bowl.  Garnish with additional green onions and paprika.  Serve immediately or refrigerate until ready to serve.

Notes:              For the yolks, use a spoon to push through the fine metal strainer to get the smooth fine consist antsy for this or for just making deviled eggs.

Ideas for Future Efforts

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Gluten-Free Late Summer Salads (GF)

 This week we have two salad recipes that not only incorporate two distinct summer flavors, but are gluten-free as well.  Those flavors are deviled eggs and cheeseburgers.

So we start on Wednesday with “Deviled Egg Pasta Salad (GF)” and follow up with “Bacon Cheeseburger Salad (GF)” on Thursday.

Remember, to be safe, to always check your ingredients to make sure they are all gluten-free before making any recipe.

So don’t let your summer end without trying these two great recipes.

“Happy Cooking” until next time and thank you for helping spread this link with others looking for easy tasty recipes.

Texas Corn Nuggets

 

Texas Corn Nuggets

(6-8 servings)

 

Ingredients:

6 cups Fresh Corn, cut off cob, divided

5 tbsp. Milk, divided

½ cup Cornmeal

¾ cup All-Purpose Flour

½ tsp. Onion Powder

½ tsp. Garlic Powder

to taste Kosher Salt and Black Pepper

1 large Fresh Egg

as needed Canola Oil

Directions:

Place 4 cups of corn and 2 tbsp. of milk in a blender.  Pulse until creamy.  Add this and the remaining 2 cups of corn in a large bowl.  Season with salt and pepper and combine well.  On a parchment paper lined sheet pan, drop spoonfuls of mixture.  Place baking sheet in freezer to chill until set.  While corn mixture is setting, whisk together cornmeal and flour in a medium bowl.  Now whisk in onion and garlic powders.  Season generously with salt and pepper, whisking again.  Then add in the remaining 3 tbsp. milk and the egg, stirring until batter comes together and is smooth.  Add canola oil to a Dutch oven bringing it to about 1½ inches deep.  Heat on medium-high.  When oil is hot, remove sheet pan with corn balls from freezer.  Dip corn balls into the batter and carefully add to hot oil.  Fry 1-2 minutes per side or until golden brown.  Remove to a paper towel lined plate and season lightly with salt.  Remember to not over crowd cooking oil as you fry them.  Enjoy!

Notes:              To make this recipe year-round, use one 11 ounce can of whole kernel corn, drained, and two 11 ounce cans of creamed corn.  A blender is not required using this method.

Ideas for Future Efforts

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Bacon and Corn Griddle Cakes

 

Bacon and Corn Griddle Cakes

(4 servings, 2 cakes each)

 

Ingredients:

8 slices Bacon, cut into half inch pieces

1/3 cup Sweet Onion, finely diced

1 cup All-Purpose Flour

2 tbsp. Fresh Chives, chopped

1 tsp. Baking Powder

½ tsp. Salt

1/8 tsp. Cayenne Pepper

2/3 cup Milk

1 large Fresh Egg, beaten

1 tbsp. Canola Oil

1 cup Fresh Sweet Corn

 ½ cup Monterey Jack Cheese, shredded

as needed Warm Maple Syrup

Directions:

In a medium skillet, cook bacon pieces until they begin to brown.  Add the onion and continue to cook until bacon is crisp and onion softened.  Scoop out a heaping tablespoon of bacon mixture for topping the griddle cakes upon serving and set aside.  While the bacon is cooking, combine flour, chives, baking powder, salt and pepper in a medium bowl.  Stir in the milk, egg and oil, just until moistened.  Stir in the bacon mixture, corn and cheese.  The mixture will be thick (see note).  Heat and grease a griddle or large skillet.  Pour a heaping ¼ cup of the batter onto griddle and cook until it is golden brown (3-4 minutes per side).  Repeat until all batter has been used.  Serve 2 stacked with bacon mixture sprinkled on top and a good dose of warm maple syrup per person.

Notes:              If you would like your batter a little thinner, just add a little more milk to the mixture.

Notes:              You can make these cakes year-round.  If fresh sweet corn is not available, use thawed frozen corn or drained canned corn.

 

Ideas for Future Efforts

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Fresh Corn Season

 Depending on where you live, we are in the middle of fresh corn season.  Since I’m in the middle of the USA, I’m in the middle of the season.

This week I have two recipes for you that can be made year-round.  They originally call for either frozen corn or canned corn.  But with fresh corn available, why not use it.

So we start with “Bacon and Corn Griddle Cakes” on Wednesday.  Then for Thursday, we have “Texas Corn Nuggets” for you to try.

Next, for those of you cooking corn on the cob for larger crowds, I have a new method for you to try.

Take a cooler that is more than big enough to hold the corn you want to cook.  Clean your corn as usual and place it in a cleaned cooler.  Now on the stove, bring enough water to a boil so you can cover the corn by about an inch.  Pour the boiling water over the corn, close the cooler lid and let sit for 2-0 to 30 minutes.  Corn should be ready to serve.  Enjoy!

Don’t forget that there are many fresh corn recipes on several of the recipe tabs above.  Thanks and “Happy Cooking” until next time.

Don’t forget to share this link with others, too.  Thanks for that as well.