#10DaysofTailgate: Mason Jar Fruit Salad

Tailgate LogoWelcome to day two of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. Today I have a perfect recipe for those early morning tailgating sessions.

While night games have a great atmosphere, my favorite games to tailgate for are the early afternoon ones.

I love having breakfast themed tailgates, going off to the stadium, and then returning to the tailgate site to have dinner. Win or lose, it’s fun to end the evening on campus – enjoying some drinks, more food, and tossing a football.

The breakfast tailgating spread includes coffee, bagels, muffins, and fruit. The only problem with having fresh fruit is that it attracts flies. By putting fruit salad in individual mason jars, the fruit can stay cold in the cooler and the flies will stay away. They can also be prepared in advance.

You can use whatever fruits you like, whatever is in season, or whatever fits with your team’s colors! With a lime dressing, I picked fruits that would be brightened up by the citrus flavor.

Mason Jar Fruit Salad

Ingredients:

  • 1/2 C vanilla yogurt
  • 1 tbsp honey
  • zest and juice of 1 lime
  • 1 C cubed pineapple
  • 1 honey crisp apple, cubed
  • 2 oranges, cubed
  • 1 C seedless red grapes

Steps:

  1. In a small bowl, whisk together yogurt, honey, and lime. Set aside.
  2. In a large bowl, gently toss together fruit. Add dressing and toss until all of the fruit is coated with the dressing.
  3. Spoon into individual mason jars. Keep cold until ready to serve.

*This recipe is adapted from http://www.epicurious.com/recipes/food/views/Fruit-Salad-with-Honey-Lime-Dressing-106941 *

Mason Jar Fruit Salads

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Dips
Avocado and Corn Salsa by A Day in the Life on the Farm

Deviled Egg Dip by From Gate to Plate

Sips
 Charred Bloody Mary and Smoky Sliders by Culinary Adventures with Camilla
Mains
Sticky Fingers by Debbi Does Dinner Healthy

Fried Chicken Salad

When we moved to Ohio we spent a week with Stuart’s family in northern Alabama. As a welcome, his aunt provided dinner for us – fried chicken!

I couldn’t tell you the last time I’d had fried chicken. (Other than Chick-fil-A, of course.) It’s not something I have, or even crave, that often. But when it’s made right it makes me wonder why I haven’t been enjoying it more! Perfectly seasoned, crispy batter and juicy meat makes for finger licking good eats.

But what do you do with the leftovers?

Damaris Phillips, winner of last season’s Next Food Network Star, has an answer!

Chicken salad.

I really like chicken salad (as long as it’s made with mayo and not Miracle Whip). I love it on top of a croissant, between toasted bread, and eaten with crackers. There are many options when it comes to chicken salad mix-ins: from nuts, to fruits, to vegetables, even bacon and cheese.

When I watched Damaris make this on her show Southern at Heart, I immediately wanted to make it. I was ecstatic to have the opportunity! This chicken salad is fantastic. I love the tang from the buttermilk, the kick from the cayenne, the crunch from the celery, and the zip from the scallion. I even followed Damaris’s suggestion and served it on a croissant. That buttery, flaky bread is the perfect vessel for the chicken salad.

I encourage you to go out and get some fried chicken, or make your own, just so you can have this chicken salad. Bring it to your next tailgate, go on a picnic, or spice up your weekday lunchbox. Find any excuse you can to make this sandwich!

Fried Chicken Salad

Ingredients:

  • 3/4 C mayonnaise
  • 1/4 C whole-grain mustard
  • 1/2 C buttermilk
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp cayenne
  • 5-6 C cold fried chicken, diced
  • 3 stalks celery, diced
  • 3 scallions, sliced

Steps:

  1. In a large bowl, whisk together mayo, mustard, buttermilk, Italian seasoning, and cayenne. Stir in chicken, celery, and scallion.
  2. Create sandwiches with croissants. Makes 6-8 sandwiches.

*This recipe is adapted from Damaris at http://www.foodnetwork.com/recipes/damaris-phillips/fried-chicken-salad-sandwiches.html*

Fried Chicken Salad

Award Winning Cool Chili

Every year at work we have a fundraising chili cook-off. Last year there were three categories: Original, Whoa, and Cool. For the purposes of the cook-off I used a little less heat than normal so that I wouldn’t cross the edge into “Whoa” where I knew my recipe had no chance. As you can probably infer from the title of this blog post, my original recipe won Best “Cool” Chili!

I developed this recipe my senior year of college when our Silver Wings chapter provided a chili dinner for the Air Force ROTC. It’s a tomato based turkey chili with corn. I don’t really like super meaty chili, so this recipe could almost border on a chunky soup level. It was such a huge complement when I saw that my pot of chili was gone first!

Award Winning Chili 1

My chili is the first recipe I ever created, and it’s exciting to know it’s a hit! I make it every year for Thanksgiving, so that if people get hungry before turkey time there’s something ready and waiting in a slow cooker. They can help themselves without getting in the way of dinner prep. It’s perfect for tailgates, potlucks, and quick dinners and easy lunches.

I decided that the Super Bowl was the perfect time to debut my chili on the blog!

An Original Recipe

Award Winning Cool Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 bell pepper, chopped (any color you prefer)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb ground turkey
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) light red kidney beans, drained and rinsed
  • 2 cans (15 oz each) corn, drained
  • 1 1/2 C chicken stock
  • 1/2 tsp dried oregano*
  • 1/2 tsp dried thyme*
  • 1/2 tsp dried marjoram*
  • 1/2 tsp dried rosemary*
  • 1/2 tsp dried parsley*
  • 1 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 2 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp dried mustard
  • 1/2 tsp black pepper
  • 2 tsp hot sauce, or to taste
  • salt, to taste

*If you have a spice blend, such as Mrs. Dash, feel free to use 2 tsp of that instead

Steps:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. When hot, saute onion and bell pepper until onion is translucent, season with a pinch of S+P if desired. Add garlic and cook for 30 seconds. Add ground turkey to the skillet and cook 10 minutes, or until cooked through, breaking up with a wooden spoon.
  2. In a large pot, or a slow cooker, add all remaining ingredients. When turkey is cooked drain any fat and add it to the chili.
  3. Bring chili to a simmer and cook on low heat at least 1 hour. If using a slow cooker, cook on LOW for 3-4 hours or HIGH 1-2 hours until hot. Remember, the longer you let it stew the stronger the flavors will be.
  4. Serve with your favorite chili toppings (i.e. shredded cheese, tortilla chips, oyster crackers, sour cream, yellow mustard) My personal favorite and my recommendation is to serve with Fritos corn chips.

Award Winning Chili 2

Crispy Buffalo Chicken

Tonight marks the end of the BCS era. Tonight marks the end of college football until September. Tonight, the Auburn Tigers and the Florida State Seminoles battle it out to determine who is the best of the best.

Buffalo anything is a popular menu item when it comes to sitting down in front of a football game. But traditional buffalo wings don’t fall under most people’s New Year’s resolution – the recipe for wings involves a lot of butter and frying in oil.

My mom used to create her own version of buffalo chicken bites by cutting out the butter and baking the chicken instead of frying. This alternative can be applied to bite sized pieces of chicken, or whole breasts for more of a dinner sized portion. You can even throw it on top of a salad!

Crispy Buffalo Chicken

Ingredients:

  • 1/4 C buffalo sauce, not hot sauce – I use Frank’s Red Hot
  • 3/4 C panko bread crumbs
  • 2 boneless, skinless chicken breasts

Steps:

  1. Pat chicken dry and season with salt and pepper. Coat chicken in buffalo sauce. Dredge chicken in panko.
  2. Bake chicken at 400 degrees for 30 minutes, or until cooked through. To avoid a soggy underside, place the chicken on a wire rack set above a baking sheet.

Crispy Buffalo Chicken

WAR EAGLE!

Soccer Game Day Dip

Dips are synonymous with watching sporting events on TV. This dip, even though I’m calling it “Soccer Game Day Dip”, is a great accompaniment to any yelling in front of the TV get-together.

So why am I signaling out soccer?

Gold Cup Final

Partially because we’re watching the CONCACAF Gold Cup final. Partially because my brother has a game day dip that we associate more closely with football games.

But mostly because I got this recipe from one of my husband’s soccer buddies. He brought it over one soccer game day. I was very hesitant to try it, especially once I found out what was in it! It’s not very pretty, and it’s far from gourmet. But don’t judge it yet.

This dip is cream cheese and canned chili. That’s it. I don’t like canned chili and my husband doesn’t like cream cheese – but we both gobble this one up. The best dipping vessels for this party dish are Frito Scoops.

If I’m trying to minimize the amount of dirty dishes I’ll heat the dip in the microwave. And if your serving dish is microwave safe – then that’s an exciting bonus!

Soccer Game Day Dip

Ingredients:

  • 1 block cream cheese
  • 1 can chili – whatever variety you prefer
  • 1 bag Frito Scoops

Steps

  1. Combine cream cheese and chili. This can be done one of two ways: A) Warm chili in a pot on the stove. Slowly add in the cream cheese until it’s melted. B) Put both cream cheese and chili in microwave safe bowl. Heat for 2 minutes. Stir. Heat for 1 minute. Stir. Heat another minute. Repeat until completely melted and hot.
  2. Serve with Fritos Scoops.

Soccer Game Day Dip

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