Football Fiesta: Taco Sliders!

The countdown to Superbowl weekend continues! In preparation for Sunday, I've got one final suggestion before kick-off.

Burgers. They're an American classic, right? Ketchup, mustard, pickles, onions and good ole American cheese all put together on a bun - YUM! These days, though, it has become quite popular to spice them up, cool them down, and fix them any which way you like - anything goes. In this case, that also goes for size!

I've already given you a guacamole dip (which, by the way, works as a really tasty topping to this next recipe!) and suggested some margaritas, so what better way to finish off this football fiesta than a tex-mex take on a classic? These miniature versions will melt in your mouth - and fit right in the palm of your hand. One of the reasons I love this recipe is that the flavor of the burgers is mild enough that it blends well with any topping...so there are millions of delicious combinations that you and your guests can enjoy! Set up a long table, fire up the grill (or, if you're like me, your grill pan) and put out all the fixings you can imagine. Your "Slider Bar" will be the hit of the party!

Taco Sliders

1 lb ground beef

1 package (1 1/4 oz) taco seasoning mix

Kraft Singles, Pepperjack flavor (or any flavor you'd like!), cut into 4 squares

Slider buns*

Any toppings you'd like!**

Mix ground beef and taco seasoning mix in a small bowl. Shape into 16 patties, about 2 inches wide each. Heat grill pan on medium high and, once hot, grill patties 4 minutes on each side. Place cheese on top of sliders and grill another 2 minutes. Remove sliders from grill and serve!

*If your grocer does not carry buns specifically for sliders, you can also use small dinner rolls. A loaf of Ciabatta bread is also a great alternative.

**When I made these, I used guacamole dip (see my last post for the recipe), sliced jalapenos, pico de gallo, salsa, sour cream and lettuce as toppings. However, my husband also used his favorite BBQ sauce, pickles, chopped onion, ketchup and mustard (not all on the same burger, thank goodness!) and found that these tasted really great, too!

If you'd rather make these sliders into burgers, follow the basic recipe above. Shape ground beef into 4 patties and grill 6 to 8 minutes on each side. Enjoy!

I hope everyone enjoys their weekend! If you end up using any of my recipes, drop back in and let me know how it went! May the best team win...:)

Cheers!

Super Bowl Sips and Dips!

The big day is approaching! Are you ready for the Super Bowl?

If there's one thing people love more than watching those crazy commercials, it's digging in to some great food during the game. Whether you're having a big party or just enjoying the game at home by yourself, I've got two fabulous and easy dips for you to enjoy!

Guacamole Dip

3 avocados, peeled, pitted and diced
1 tbs sour cream

2 (3 oz) packages cream cheese, softened

2 tbs salsa (I use Tostitos Chunky Salsa)

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic salt

1/4 tsp onion powder

In a small bowl, mix the avocados, sour cream, cream cheese and salsa. Mix to desired consistency, then add salt, pepper, garlic salt and onion powder, stirring to blend completely. Cover and chill in your refrigerator for 1/2 hour before serving. 

*Serving tip: I love this dip with Tostitos "Hint of Lime" chips. While I don't particularly like these chips on their own, they go really well with this cool, creamy guacamole variation!

Artichoke Dip

1 can (8 oz) artichoke hearts, chopped

1 cup olive oil mayo

1/4 cup grated parmesan cheese

1/2 tbs garlic powder, or to taste

Preheat oven to 350 degrees. Mix all ingredients in a baking dish until blended, and place in preheated oven for 5 minutes, or until bubbly. 

*Serving tip: This dip goes well with pita chips or tortilla chips, but you can also use Ruffles or Wavy Lays.

Now that you've got some food ideas, you'll need some great drinks! For an easy, pre-made margarita (but very tasty - this is my favorite pre-made mix!) to go with your mexican-inspired guacamole dip, try Jose Cuervo's Golden Margarita mix (http://www.cuervo.com/products/golden-margaritas.aspx). 

If you're not a margarita person or you simply prefer beer on Superbowl Sunday, change it up with a Blue Moon Winter Sampler. You'll get 3 each of the original Blue Moon, Pale Moon, Winter Abbey Ale and, my personal favorite, the Spiced Amber Ale. Yum!

 

Check back in with me on Thursday, where I'll give you a recipe for Taco Sliders that are perfect for entertaining - and ridiculously delicious!

Cheers!

Party Plates: Football Food!

The time is here: the end of football season. The last playoff games before the BIG game. If you're having friends over to watch the remaining games of the season, here's a menu that will knock their socks off!

Sure, the staple for football fans may be wings - but why not switch that up? After you make these fabulous, fall-off-the-bone ribs, you may reconsider your typical game day grub. Just because it's winter doesn't mean you can't make delicious, tender ribs - without having to weather the cold.

Oven-baked ribs

1 rack baby back ribs

1 tablespoon Season-All

2 cups of your favorite BBQ sauce

Pre-heat your oven to 350 degrees. Season both sides of ribs with Season-All and place on a cookie sheet lined with foil. Place ribs in 350 degree oven for 10 minutes per side (20 minutes total). Remove from the oven and baste with BBQ sauce. Place back in the 350 degree oven for 10 minutes per side (20 minutes total). Remove the ribs.

With the tops of the ribs facing up, baste with the remaining BBQ sauce. Cover with a "tent" of aluminum foil, ensuring that all sides are properly sealed. Turn the oven temperature down to 250 degrees.

Place ribs in 250 degree oven for 2 1/2 hours. Once done, open up the tent of foil (carefully!) and test the ribs with a fork. They should fall easily from the bone. YUM!!

*Want an easy side to pair with your ribs? Try this slow cooker macaroni and cheese recipe!

Spicy Slow Cooker Mac & Cheese

3 cups cubed pepper jack Velveeta cheese

2 1/2 cups milk

1 large egg, beaten

1 teaspoon salt

8 oz elbow macaroni, cooked al dente

Combine cheese, milk, egg and salt in a slow cooker (4 qt or larger). Cover and cook on high 1 hour.
Add macaroni and stir. Cover and cook on low 4 hours.
Note: If you prefer your mac and cheese on the milder side, substitute the pepper jack with original Velveeta!

I hope you enjoy both of these super savory, delicious recipes - and the game! Stay tuned for more game day recipes, including homemade guacamole and artichoke dip - coming up next!

Cheers!