Tailgating twists: Options for carnivores and vegetarians

Baked Wings for Tailgate
Serves 10

Baking wings yields crisp skin without the mess and constant tending of frying.

Ingredients
Buffalo sauce:
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce

Wings:
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
preparation

For buffalo sauce: Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

For wings: Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.Toss in Buffalo sauce. Serve immediately.

Vegetarian Buffalo Bite Sliders
Makes 12 mini bites

Veggie Patch Buffalo Chik’n Bites (1 package)
Dinner Rolls
½ cup celery (thinly shredded)
½ cup carrots (thinly shredded)
3 tablespoons hot sauce
2 tablespoon olive oil
1/3 cup crumbled Blue cheese

For sauce: Mix hot sauce with 1 tablespoon of olive oil and set aside

In sauté pan preheat 1 tablespoon of the olive oil over medium high heat. When hot add Buffalo bites, cook 4 minutes per side or until browned. Add sauce and mix around for about a minute coating both sides.

Add one bite to each sliced dinner roll and top with celery, carrot and Blue cheese crumbles.

Tip: Use a decorative toothpick to keep the slider together.

30-Minute Chili
Serves 10
  
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 (16 ounce) can Chili Beans
1 (16 ounce) can Red Kidney Beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons oregano
2 cloves garlic, minced
Garnish:
Chopped green onion
Sour cream

In large pan, cook beef, onion, and green pepper until meat is browned. Drain excess grease. Stir in remaining ingredients, except green onion and sour cream. Bring to boil. Cover, reduce heat, and simmer for 20 minutes. Garnish with green onion and dollop of sour cream.

Caribbean Black Bean Chili
(courtesy Natural Epicurean Academy of Culinary Arts)
Yield: 2 quarts

Ingredients:
2 cups butternut squash, peeled and medium diced
6 TBS olive oil
2 teaspoons allspice
4 teaspoons black pepper
½ tsp cayenne
2 medium white onion, minced
4 cloves garlic, peeled
¼ cup fresh ginger, peeled and minced
3 fresh tomatoes, medium diced
2 quarts veggie stock
1 bay leaf
2 habanero chilies
1 oranges, zested
2 limes, zested
4 cans of black beans (14 ounce), rinsed
2 teaspoons sea salt
2 cups orange juice
2 TBS fresh thyme, de-stemmed
2 tsp smoked paprika
1 bunch green onions, thinly sliced
½ cup fresh cilantro, de-stemmed and minced

Preheat oven to 350 degrees. In a large bowl, toss diced butternut squash with 2 TBS olive oil. Sprinkle 2 tsp allspice, 1 teaspoon of 1 teaspoon black pepper, ½ teaspoon of cayenne over squash. Toss with spices until evenly coated. Spread out diced squash onto a baking sheet in an even layer. Roast squash in preheated oven for 25 minutes or until tender. Set aside.

Heat remaining olive oil over medium heat in a stock pot. Sauté onions in stock pot, constantly stirring, until fragrant and translucent. Add ginger and whole garlic cloves and sauté with onions for additional 3-5 minutes until fragrant. Add tomatoes and continue to stir until tomatoes are cooked down into a light pink color. Deglaze with 2 quarts of stock. Add bay leaf, whole habanero chilies, citrus zest, black beans, and sea salt. Bring to a light boil. Add roasted squash, thyme, remaining black pepper and smoked paprika.

Allow to simmer for 15-20 minutes uncovered. Add orange juice, green onions and cilantro. Simmer for an additional 15 minutes. Taste for salt and pepper. Pull whole habanero chilies out of stock pot before serving!

Serve over rice with a scoop of sour cream or coconut cream.

Hummus Artichoke Dip
(courtesy Tribe Hummus)
Yield 4 cups

8 ounces of Tribe Classic Hummus
8 ounces of cream cheese, softened
1 14-ounce can of artichoke hearts, or 2-6 ounce jars marinated artichoke hearts, drained & coarsely chopped
1-2 scallions, finely chopped
1 1/2 cups shredded parmesan cheese
1 tsp minced garlic
1 tbls Worcestershire sauce
Salt and pepper to taste

Preheat the oven to 350 degrees.
In a medium sized bowl, stir the hummus and cream cheese together until well combined.
Stir in the artichoke hearts, scallions, and parmesan cheese until combined.
Add the garlic, Worcestershire sauce, salt, and pepper and stir until combined.
Pour into a small casserole baking dish.
Bake uncovered for 30-40 minutes until bubbly and browned.
Serve immediately with pita chips, tortilla chips, crackers, crostini or cut vegetables. Enjoy!

Bacon & Chive Dip
Yield: 2 cups

4 slices bacon
1 (15-oz.) can chickpeas, drained and rinsed
1/3 cup tahini (sesame paste)
1 Tablespoon olive oil
2 Tablespoons fresh lemon juice
2 garlic cloves, chopped
1/4 cup water
2 Tablespoons chopped chives
1/4 teaspoon black pepper
1 teaspoon salt

Set oven to 400 degrees and bake bacon for 15-18 minutes or until crispy.
In food processor, pulse together chickpeas, tahini, olive oil, lemon juice and chopped garlic until smooth.
Add the water, 3 slices of chopped bacon and 2 tablespoons chives. Pulse it a few more times until combined, and then season with salt and pepper.
Transfer the hummus to a serving dish and garnish with remaining chopped bacon and additional chives.