Saturday, October 22, 2011

31 Days of Anti-Laziness: Tailgating Food: Meatballs, Taco Dip, and Ham and Swiss Rolls

If you're just joining me, welcome to my 31 Days of Anti-Laziness, as inspired by Nester's 31 Days of Change series.


Fall in our house means football.  Every Saturday is spent at a game, whether it's home or away.  That also means lots and lots of tailgating.  Which means lots and lots of tailgating food.  Which means I have to get off my lazy rear and cook something!

I end up making these meatballs every week because they get requested over and over again.  They're seriously delicious.  I will go out on a limb here and say they'll be the best meatballs you ever eat.  Not to mention SO simple!


Maple-Glazed Meatballs

1 1/2 cups ketchup
1 cup maple syrup
1/3 cup reduced-sodium soy sauce
1 1/2 teaspoons ground allspice
1 teaspoon dry mustard
32 oz frozen fully cooked meatballs
1 can (20 oz) pineapple chunks in juice, drained

Stir together ketchup, syrup, soy sauce, allspice, and ground mustard in Crock Pot.  Add meatballs and pineapple chunks.  Cook on Low 5-6 hours.  That's it, people!  So easy.

I decided to try a taco dip this week for the first time, but I have no idea how it will turn out.  It looks yummy though!


Easy Taco Dip

1/2 lb 95% lean ground beef
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 can (4 oz) diced mild green chilies
1 can (4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded Mexican cheese blend
Tortilla chips
Sour cream (optional)

Brown ground beef, drain, transfer to Crock Pot.  Add corn, onion, salsa, taco sauce, chilies, and olives; mix well.  Cover; cook on Low 2-3 hours, adding cheese 30 minutes before serving.

*Update:  This dip was amazing and the hit of the tailgate!  I didn't have taco sauce (and am not even sure what it is - do they mean taco seasoning?) so I added extra salsa (mild, chunky) and it worked out just fine.  Definitely try this one.  Steven actually requested it for dinner one night this week - ha!

The above recipes both came from an awesome cook book:

I just noticed the sticker in the bottom right-hand corner: Lies flat when opened.  HA!  You lie, sticker, you lie.  I have to set my spoon rest on it to hold it open.  You would think claims like that would have to be monitored by some sort of government agency.

Who else loves their Crock Pot as much as I do?  Seriously, best invention ever!

The following recipe is pretty popular, but I was first introduced to it when my Nana used to make it for parties.  Then my mom started making it.  Now me.  These were by special request for today's game since it's Homecoming and all.  I don't normally do these but they are oh so yummy that I was happy to oblige!


I do mine a little differently than the above link.  Here's my version.

Ham, Swiss, and Poppy Seed Rolls

2 sticks butter, melted (I usually use less, but like to have the extra just in case)
1 tablespoon poppy seeds
1 tablespoon Worcestershire sauce
3 tablespoons mustard
Sliced ham
Sliced swiss cheese
2 packages party rolls (you know, the kind that come in the aluminum pan)

Combine butter, poppy seeds, Worcestershire sauce and mustard.  Cut rolls in half lengthwise while rolls are still stuck together.  Take top layer off and put ham and swiss cheese in the middle, like you're making a sandwich.  Place top layer back on and pour on butter mixture.  Bake for 15 minutes in a 425 degree oven.  Let cool for few minutes before cutting.  Slice and enjoy!

Do any of you get into the tailgating spirit?  Nothing quite says fall like football.

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