Tailgate Ready
Hot Honey Chicken Sliders | Makes 12 sliders
12 slider rolls
6 large breaded chicken tenders, or enough to make 12 slider-size pieces
¹⁄³ cup honey
1 to 2 tablespoons hot sauce
2 tablespoons butter
½ teaspoon red pepper flakes, optional
1½ cups prepared coleslaw
24 dill pickle slices
Prepare chicken tenders according to package directions until crisp. Meanwhile, combine honey, hot sauce, butter and red pepper flakes in a small saucepan. Heat over low heat, stirring until the butter melts and the sauce is smooth.
Cut or portion the cooked chicken into 12 slider-size pieces and toss lightly with the hot honey. Split the rolls and place one chicken piece on each. Top with pickle slices and a small spoonful of coleslaw. Drizzle with additional hot honey, if desired, and replace the tops.
Make-ahead tip: Prepare the hot honey a day or two ahead and refrigerate. Reheat gently before serving. Keep the slaw separate until assembling the sliders so the bread stays soft, not soggy.
Jalapeño Popper Dip | Serves 8-10
8 ounces cream cheese, softened
1 cup sour cream
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
3 jalapeños, seeded and finely chopped
4 slices bacon, cooked and crumbled
½ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup panko breadcrumbs
2 tablespoons melted butter
Tortilla chips, crackers or sliced vegetables for serving
Heat oven to 375 F. Combine cream cheese, sour cream, cheddar, Monterey Jack, jalapeños, half the bacon, garlic powder and smoked paprika. Spread into a small baking dish.
Combine breadcrumbs with melted butter and sprinkle over the dip. Top with the remaining bacon.
Bake 20-25 minutes, until hot and bubbling around the edges. If the dip has been refrigerated, let it stand at room temperature for about 15 minutes before baking; it may need a few additional minutes in the oven. Serve warm with tortilla chips, crackers or vegetables.
Make-ahead tip: Assemble the dip, cover and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking.
Texas-Style Cowboy Caviar |Serves 10-12
1 (15-oz) can black-eyed peas, drained and rinsed
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, well drained, or 1½ cups frozen corn, thawed
1 cup cherry tomatoes, quartered
1 red bell pepper, diced
1 jalapeño, seeded and finely chopped
½ small red onion, finely diced
½ cup chopped fresh cilantro
1 avocado, diced, optional
¼ cup olive oil
Juice of 2 limes
1 tablespoon red wine vinegar
1 teaspoon honey
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
Combine black-eyed peas, black beans, corn, tomatoes, bell pepper, jalapeño, onion and cilantro in a large bowl.
In a small bowl, whisk together olive oil, lime juice, vinegar, honey, cumin, salt and pepper. Pour over the bean mixture and toss gently.
Cover and refrigerate at least 30 minutes to allow the flavors to blend. If using avocado, fold it in just before serving. Serve chilled or at room temperature with tortilla chips.
Texas-Style Cowboy Caviar |Serves 10-12
1 (15-oz) can black-eyed peas, drained and rinsed
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, well drained, or 1½ cups frozen corn, thawed
1 cup cherry tomatoes, quartered
1 red bell pepper, diced
1 jalapeño, seeded and finely chopped
½ small red onion, finely diced
½ cup chopped fresh cilantro
1 avocado, diced, optional
¼ cup olive oil
Juice of 2 limes
1 tablespoon red wine vinegar
1 teaspoon honey
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
Combine black-eyed peas, black beans, corn, tomatoes, bell pepper, jalapeño, onion and cilantro in a large bowl.
In a small bowl, whisk together olive oil, lime juice, vinegar, honey, cumin, salt and pepper. Pour over the bean mixture and toss gently.
Cover and refrigerate at least 30 minutes to allow the flavors to blend. If using avocado, fold it in just before serving. Serve chilled or at room temperature with tortilla chips.
Salted Caramel Blondies | Makes 16
½ cup unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¹⁄³ cup thick caramel sauce
Flaky sea salt
Heat oven to 350 F. Line an 8-inch square baking pan with parchment paper or lightly grease.
Whisk melted butter and brown sugar until smooth. Add egg and vanilla and whisk until combined.
In a separate bowl, combine flour, baking powder and salt. Stir the dry ingredients into the butter mixture just until no streaks of flour remain.
Spread about two-thirds of the batter into the prepared pan. Spoon caramel over the batter, then drop the remaining batter over the top. Gently swirl with the tip of a knife. Bake 24-30 minutes, until the edges are lightly browned and the center is set but still soft. A toothpick inserted away from a caramel pocket should come out with a few moist crumbs. Sprinkle lightly with flaky sea salt while warm.
Cool completely before cutting into squares.