Beef Cheese Steak Hoagie

Ingredients

• 1 - loaf Italian bread, about 14 oz.
• 2 - Tablespoons olive oil
• 1 - medium onion, sliced
• 1/2 - large green bell pepper, cored and cut into strips
• 1 - clove garlic, minced
• 1 - package (6 ounces) Fully Cooked Seasoned Steak Strips
• 3 - slices (1 ounce each) American cheese

Directions

Preheat broiler.

1. Split Italian loaf lengthwise into top and bottom halves.
2. Place open loaf, cut sides up, on foil-lined baking sheet.
3. Drizzle or brush cut surfaces with 1 tablespoon olive oil.
4. Heat remaining 1 tablespoon olive oil in medium skillet over medium.
5. Add onion; cook and stir 2 minutes.
6. Add pepper strips and garlic; cook and stir 3 minutes.
7. Add beef strips; cook and stir 1 to 2 minutes or until hot.
8. Spoon mixture evenly onto loaf halves. Top each with cheese, cutting cheese to fit. Broil 4 to 6 inches from heat 2 to 3 minutes or until cheese melts.
9. Cut into pieces to serve. Serve with chips.
10. Refrigerate leftovers.

Corn - Pecan Cream Cheese Dip

Ingredients

2 - packages (8-ounces) cream cheese, softened
1/4 - cup lime juice
1 - Tablespoon ground cumin
1 - Tablespoon ground red chiles
1/2 - teaspoon salt

1/8 - teaspoon black pepper
1/4 - cup olive oil
1 - can (16-ounces) whole-kernel corn, drained
1 - cup chopped pecans
1 - small onion, diced

Chips (potato or tortilla)

Directions

• In a large bowl, add cream cheese, lime juice, cumin, chiles, salt, pepper, and olive oil.
• With a electric mixer, beat until smooth.
• Next, add the corn, pecans, and onion.
• Stir.
• Spoon into your serving bowl.
• Serve with chips.

Monkey Bread

Ingredients

4 tubes of biscuits

2/3 cup of sugar

2 tablespoons cinnamon

Chopped Walnuts (or other type if you like)

1 1/2 sticks of butter

1 cup brown sugar

Preparation

Cut the biscuits in quarters and shake with sugar and cinnamon (less 1 teaspoon) in resealable plastic bag

Coat Bundt pan with cooking spray and then layer in biscuits and nuts. Melt the butter and then mix in the brown sugar and last teaspoon of cinnamon.

Bake at 350 for 25-30 minutes.

Cocoa Bourban Balls

1 lb. vanilla wafers, crushed
2 Cup walnuts, chopped
2 Tbs. cocoa
2 Cup confectioners' sugar
3 Tbs. light corn syrup
4 oz. bourbon

Mix together crushed wafers, chopped nuts, cocoa and sugar. In separate bowl, mix corn syrup and bourbon together. Gradually add to crumb mixture. Shape into balls the size of small walnuts and roll in confectioners' sugar. Chill overnight. On game day this recipe will yield up to 5 dozen.

Chicken Salad

- Grill or cook 4 chicken breasts, shred/cut and mix with...
- 1 small red pepper (prefer to roast or grill red pepper first, but can
be uncooked) - diced
- 1/4 cup purple onion (finely diced)
- 1 small can of crushed pineapple (drained well)
- 1 small granny smith apple (diced)
- 1/4 cup of pecan pieces
- mix in mayo to your liking

Serve with Swiss cheese on your favorite bread.

Festive Rice Salad

2 cups long grain rice
2 1/2 cups water
2 cloves garlic
1/4 teaspoon salt
1 cup Roasted Shallot Vinaigrette
1/2 cup diced red bell pepper
1/2 cup diced yellow or green bell pepper
1 cup diced red onion
1 cup grape tomatoes
1/4 cup fresh basil, slivered

1. Rinse the rice under cold running water until the water runs clear. Drain thoroughly.

2. Place the rice and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.

3. When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.

4. Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve.

5. Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the Roasted Shallot Vinaigrette and let stand for at least 15 minutes to combine flavors.

6. Add the vinaigrette to the cooled rice and toss with the vegetables.

Tailgate Chicken Teriyaki

2/3 cup soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each

1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.

3. When you get to the parking lot, preheat a portable grill.

4. Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side.

Grilled Portobello Sandwich

For the portobello mushrooms:
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 teaspoons chopped fresh basil
salt to taste
freshly ground black pepper
6 portobello mushrooms

For the sandwiches:
3/4 cup cream cheese, low-fat whipped, or goat cheese
6 pieces of focaccia or other good quality bread, sliced in half, lengthwise
1 cup spinach, or arugula leaves, washed and dried
6 slices of tomato

For the portobello mushrooms:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1 teaspoon of the basil together. Remove the stems from the mushrooms and brush both sides of the caps with the olive oil mixture. Set aside.

3. Grill the mushrooms until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips.

For the sandwiches:
4. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.

5. Spread 6 halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of tomato and several portobello mushroom strips. Place the other half of the bread on top.

Steak Teriyaki Tailgate Style

2/3 cup soy sauce
1/4 cup mirin
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
2/3 cup beer
2 1/2 pounds flank steak

1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger, garlic and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Place the flank steak and teriyaki marinade in a plastic bag, seal tight. Place the bag in a cooler with ice packs and let the steak marinate on the way to the game.

3. When you get to the parking lot, preheat a portable grill.

4. Cook the steak on each side until it is cooked through, about 4 to 8 minutes per side, depending on the desired doneness.

Maple Glazed Barbecued Chicken

1 onion, roughly chopped
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1/2 cup cider vinegar
1/2 cup maple syrup
6 boneless, skinless chicken breasts, about 4 to 6 ounces each

1. To make the barbecue sauce, place all of the ingredients except the chicken in a blender or food processor. Blend until thoroughly combined.

2. Marinate the chicken in half of the sauce while you preheat the grill to medium-high.

3. Remove the chicken from the marinade and place it on the hot grill. Brush the chicken occasionally with the remaining half of the sauce. (Discard the excess sauce that the raw chicken was marinating in.) Grill the chicken for about 4 to 6 minutes on each side, until it is cooked through.