It’s my favorite time of the year ya’ll. College football is kicking off this today and I’m all giddy with excitement. It’s no secret I’m a huge sports fan, especially football. I’ve already got my weekend games lined up to watch and in-between my other obligations I’ll be sneaking peeks at my phone to check scores.
Of course it also goes with out saying I really enjoy the activity that comes along with gameday, tailgating! To the food, drinks, friends, and the given shenanigans it’s always a memorable time. You may have caught some of my videos or post from last year sharing tips and recipes for a successful day. But don’t fret if you didn’t, I’ll be here the whole season bringing you more.
So let’s kick it off today with a list of needed equipment and one amazingball recipe. Each week I’ll be adding clever ideas and delicious recipes to make sure you have you own winning tailgate rather your team scores or not.
TAILGATING ESSENTIALS:
- Portable grill, propane, and a lighter
- Foil, and glass containers with lids for leftovers
- Cooking utensils, including mitts
- Reusable plates, bowls, utensils, cups, and napkins
- Serving bowls and trays
- Bottle opener, cork screws, and a can opener
- Smaller camping or folding tailgating table for griller or food prep
- Folding table for food
- Cooler for food storage
- Large metal container for ice and beer
- Condiments and spices
- Canopy
- Folding chairs
- Blankets, throws, rain ponchos
- Heavy duty trash bags for cleanup
- Cleanup gear like wet wipes and hand sanitizer
- Tailgate games, speakers, and entertainment
- First Aid Kit
I store everything except the larger items in a large plastic container, that way it’s all ready to go and I don’t have to worry about forgetting a needed item.
Now that you got your equipment in place feed your hungry crowd by whipping up this super easy nacho recipe, then sit back with a cold one and enjoy the game.
Let me know who you’ll be cheering for.
I’ll be calling the Hogs. WPS!!!
Kat
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 30 minutes |
|
|
|
|
This dish goes from oven or grill to table making it super easy for your guest to dive in to. If using a grill, prep the sautéed ingredients at home, then assemble onsite into tin foil packets up to the cheese instructions, then heat on the grill. Remove the packets from the grill, then open and add the other ingredients.
|
- 1 can refried beans
- 1 can black beans, drained
- 1 package vegan chicken I used No Evil Food brand
- 1 small bag frozen corn, thawed
- 1 small onion, chopped
- 1 small jar thick salsa
- 1 package grated vegan cheddar cheese I used Daiya brand
- 2 avocado, diced
- 1/2 cup cilantro, chopped
- jarred jalapeno to taste
- 2 tablespoons extra-virgin olive oil
- 1 package tortilla chips
- Preheat oven to 400°F. Line a large sheet pan with foil or spray it with non-stick cooking spray to prevent sticking.
- Heat a saute pan on medium to high heat, add the olive oil, let it heat up, then add the onions. Cook for about 2 minutes then add the vegan chicken and cook until golden brown. Mix in the thawed corn and cook for another minute, remove from heat and set aside.
- Lay the tortilla chips out on the sheet pan. It's ok to have the chips layered on top of each other. Take the refried beans and smoothly spread them out across the top of the chips.
- Add the cooked chicken mixture across the top of the tortillas evenly, then distribute the black beans over the chicken mixture. Sprinkle the cheese evenly across the top of the beans. Put the pan in the oven and bake for 20 minutes or until the cheese is melted.
- Remove from the oven and top with salsa, avocado, cilantro and jalapeño. Could also add vegan sour cream and green onions. Try not to eat the whole pan!
