Friday, October 18, 2013

Buffalo Chicken Popovers

It's been a while since I posted so I'm trying to get caught up on the back log from last season.

These little gems were something I made for the playoff game tailgate in January. They were gone in 10 mins so I didn't get a good picture of them. Also the picture was taken with my cell phone so its not the best quality.


1 lb of boneless skinless chicken breast
1 cup of chicken broth
3-4 tbsp of Frank's red hot wing sauce
Tastefully Simple Cheesy Chive Mix
Blue cheese dressing
2 packs of crescent rolls
1 pack of shredded cheddar cheese


In a slow cooker cook chicken and broth for 5-6 hours on low or until you can shred the chicken easily with a fork. Take the chicken out and drain the broth.

For the tailgate I did this overnight and shredded it in the morning before heading out. Once the chicken is drained I added the wing sauce and cheesy chive mix. I did a little at a time until it was spicy but not too spicy. If you love hot sauce then add more. Just make sure its not dripping just coated.

Separate the crescent rolls and scoop a little in the middle. Add some shredded cheddar cheese on top of each bit of meat. Fold the crecsent over.

Heat the oven to 350 degrees. Cook in the oven for 10-15 mins or until the roll is golden brown the and insides are bubbly.

I used the Camp Chef Oven during the tailgate so I cooked them a little longer since it was propane and not gas/electric powered. Serve with a little blue cheese dressing on the side for dipping! Enjoy!

Friday, February 8, 2013

Roasted Parnesan Butternut Squash

The local farmer's markets have had an excess of squash lately.  I'd never had this type of squash before so I took a chance that I could find a recipe I liked that would be edible.  Again not a usual thing I'd experiment with but in the attempts to live healthier I gave it a shot.  This is goood!

The original recipe came from Oh She Glows site... here is the link.


  • 2 tbsp minced parsley
  • 2 tbsp olive oil
  • 2 garlic cloves, minced (or use a couple dollips from the premade jars)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 1/2 pounds of butternut squash, peeled and cut into 1 inch cubes (this equates to one big squash)
  • 1/4 cup of grated parmesan cheese


Preheat oven to 400 degrees.

In a bowl combine the squash, salt, pepper, oil, parsley, and garlic.  Toss it so the squash is evenly coated.

In a ungreased shallow dish...bake uncovered for 50-55 minutes.  More if the squash is still not tender to the touch.

Sprinkle with the parmesan cheese before serving.

Spaghetti Squash Au Gratin

So this is not typically a dish I would have considered for tailgate but I have the camp oven now and well there's a lot of folks that are doing the no-carb thing at the tailgate.  So I decided to experiment with something new in the off season. 

This was so delicious that several times I forgot that it was veggies and NOT noodles holding it all together!

The original recipe was from Dandy Dishes... here is the link.


  • 1 big spaghetti squash
  • 2 tbsp of butter
  • 1 small yellow onion
  • 1 tsp ground thyme
  • couple of dashes of cayenne pepper
  • 1/2 cup of sour cream
  • 2 cups of shredded cheddar cheese  (original recipe was for 3/4 cup but I upped the anty)
  • 6 strips of bacon (cooked and chopped up)
  • 1 tsp salt
  • 1/2 tsp pepper


Preheat oven to 350 degrees.

Cut the squash in half.  In a microwave safe bowl put 1/4 inch of water and place the squash in it open side down.  Cook on high for 12 mins.  Remove and scrape out the "noodles" with a fork.  Repeat with second half of the squash.

In a saucepan heat up the butter, minced onions, cayenne pepper, and thyme.  Cook until the onions are soft and a little brown. 

Add the scooped out squash "noodles" and the saucepan onion mixture to a bowl.  Add in bacon, sour cream, salt, pepper and 1/2 the cheese to the bowl and stir.

Grease a casserole dish (I use an 8x8 pan) and spread the mixture evenly on the bottom.  Top with the remaining cheese.

Cook for 20-30 mins depending on your oven.  The key is making sure all that gooey and wonderful cheese is melted!

Wednesday, January 30, 2013

Superbowl Bound this Weekend!

Well its been awhile since I've posted.  Its been a busy holiday season with a ton of tailgates but also some sicknesses in the family. 

The best thing though is that our Baltimore Ravens are superbowl bound this weekend! 

Our tailgate group will be down there in the Big Easy (New Orleans) for the big game.  Our tailgate will be scaled to subs and beer but we will be there and cheering on our boys! 

Check back for updates as I catch up on the last couple months of tailgates and recipes.  I need to dig through the backlog!