Football feasts: Recipes for your next tailgating party
NEW YORK -- It's football season, and that means it's time to tailgate. The Hungry Fan, Daina Falk, joined us on Eyewitness News Sunday Morning to demonstrate some easy, unique dishes for your tailgating party.
For more information, visit: http://thehungryfan.com/
Here are two of the recipes:
PEANUT BUTTER PUMPKIN SPICE S'MORES
Makes 4
cup Greek yogurt
4 teaspoons maple syrup
1 - 2 tablespoons Hungry Fan Pumpkin Spice Blend, to taste
cup peanut butter
4 large squares chocolate (I like semisweet or dark)
4 Graham crackers, split into even halves along the perforation
In a small mixing bowl, combine the Greek yogurt with the maple syrup and Hungry Fan Pumpkin Spice blend. Stir together well.
To serve, top one Graham cracker half with a 1 tablespoon dollop of peanut butter. Top that with a chocolate square and then a 1 tablespoon dollop of the pumpkin spice-maple Greek yogurt. Top with another Graham cracker half. Repeat until you have 4 s'mores.
Serve!
HUNGRY FAN BBQ CHICKEN TACOS
Makes 4
2 chicken breasts, sliced width-wise into " strips
3 tablespoons Hungry Fan Barbecue Spice Blend
cup Pom tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
2 tablespoons avocado oil (or extra virgin olive oil)
Salt & pepper, to taste
4 flour or corn tortillas
1 (15 oz.) can black beans
1 cup Romaine lettuce, sliced into thin strips
1/3 cup red onions, finely diced
cup 2% Greek Yogurt
cup fresh cilantro, minced
Season chicken strips with 1 tablespoon Hungry Fan Barbecue Blends and set aside.
In a small mixing bowl, combine the remaining 2 tablespoons of BBQ blend with the tomato sauce, Worcestershire and brown sugar. Mix well. Season with salt and pepper as needed.
Heat oil in a medium skillet over medium-high heat for one minute. Add in the seasoned chicken and cook for 2 minutes, stirring frequently. Pour in the barbecue sauce and continue to saut for another 5-7 minutes, until chicken is fully cooked. (You can also grill the chicken instead, brushing the sauce on repeatedly as the chicken cooks). Remove from heat.
To plate the tacos, top each tortilla with a healthy portion of chicken, using a slotted spoon to drain off excess sauce. Top with black beans, lettuce and onions to taste. Then add a dollop (about a tablespoon per taco) of Greek yogurt. Drizzle with the barbecue sauce and sprinkle with fresh cilantro. Serve!
