Tuesday, September 18, 2012

2-on-Tuesday: FOOTBALL FOOD!


I love, love, love football season! In the South, where football is akin to a religion, the weather is finally cooler and people gather for civil rivalry and the food is FUN! I've collected some of our favorite football foods for you to try... for when pizza and wings run their course.

Bush's White -Chicken- Chili
(My family loves this lean, protein-packed Chili Blanco de Pollo! Yours will, too!)

1 mdm Onion, chopped
3 tablespoons Olive Oil
1 (4 oz) can Chopped Green Chilies
3 tablespoons All-purpose Flour
2 teaspoons Ground Cumin
2 (15.8 oz) cans Bush's Great Northern Beans
1 (14 oz) can Chicken Broth
1 1/2 cups Chicken Meat, cooked and chopped
Optional Toppings: Shredded Cheese, Sour Cream, Salsa, Tortilla Chips, Cilantro
Terry & I @ Oklahoma Sooners game!

**In large skillet or pot, cook onion in oil until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken brother; bring to boil. Reduce heat & simmer for 10-ish minutes until thickened. Add chicken. Cook until piping hot and serve with desired toppings.

Terry's Pride & Joy!
Thanks to Doug Everaard, OK DYD!

Roasted Eggplant Spread
Yeah, so what, 'Bama Boy Johnny Byrd?
(I've made this so many times and forget just how good it is until I make it, again! FIT FOODS!)

1 lg. Eggplant
2 lg. Red Bell Peppers
1 Red Onion
2-3 cloves Garlic
Olive Oil
1 tablespoon Tomato Paste
Optional Stir-ins: Feta Cheese Crumbles, sliced/chopped olives
Tortilla Chips or Crackers

As close as I'll ever get to hugging
Coach Barry Switzer!
**Chunky-cut the eggplant (don't peel), peppers, onion and garlic. Toss with olive oil. Season with S&P. Place on cookie sheet and roast 400 degrees for 45 minutes OR until all veggies are fork-tender. Keep an eye on it. You don't want one veggie to burn while another is still cooking. Remove from oven, spoon veggies into food processor, add tomato paste and pulse to make coarse. If you don't have a processor, allow veggies to cool and coarse-chop. To serve: remove from processor, spoon into a container, stir in some feta crumbles and olives (if you like 'em). Serve with tortilla chips or crackers.

Hot Corn Dip
(For me, this recipe just works! All ingredients meld together for a new flavor!)

Todd Goodwin!
1 (15 oz) can White (Shoepeg) Corn, drained
1 (15 oz) can Yellow Corn, drained
1 (10 oz) can Rotel Tomatoes & Chilies, drained
1 (8 oz) pkg. Cream Cheese, diced & softened
1/2 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
Fresh Cilantro, chopped
Tortilla Chips or "Scoops"

**After the veggies are drained, mix all of the ingredients together and bake at 350 degrees for 30 minutes. Stir to combine. Serve with tortilla chips or "Scoops."

WHO DAT talkin' 'bout
beatin' dem Saints?
Powder Puff Football Food Menu

(I did this, last season, when I was tired of the same-o football fare with my guys.)

Mozzarella Cheese with Prosciutto
Goat Cheese & Honey
Sliced Pears & Dried Apricots
Spiced Pecans
Artisan Breads & Crackers
No-Bake Chocolate Cookies

**Wrap the mozzarella cheese braid/log with the Prosciutto Ham slice(s) roll with plastic wrap and chill in the fridge until time to slice. You may be able to find this already packaged at your grocery store.
**Drizzle honey over softened goat cheese. Serve with toast points or crackers.
**Homemade Spiced Pecans are easy to make and wonderfully fragrance your home!

Boomer Sooner! And, hit the spot!


  1. I love that picture of you and Todd! That was one of my most favorite pictures from camp that year. I hope all is well with you and your family! God bless! Oh, and these recipes look yummy! I'm going to try some of them!

  2. It was one of my faves, too! Let me know how the recipes turn out! I'm afraid I wasn't very creative, today. I heated-up some ribs, and served spinach dip and seafood dip with crackers. Oh, well, beats pizza and wings!