Now that fall has officially begun and the NFL and college football have started back up, weekend game days are back! Since game day looks a little different this year, we recommend an "at home tailgate." Read below to see some of our favorite snacks!
SMYAL
As a reminder, every month, we are adopting a non-profit and hoping to direct some financial support their way. This month, we have adopted SMYAL (pronounced “smile”)! SMYAL (Supporting and Mentoring Youth Advocates and Leaders) supports and empowers lesbian, gay, bisexual, transgender, and questioning (LGBTQ) youth in the Washington, D.C., metropolitan region. MAA is doing matching gifts so we hope you will consider giving $100, $50, $25 or even $10 to help us meet our goal of raising $1,000 this month. Click here to give now!
We also still welcome your input on future organizations to work with. Click here to submit your suggestion!
Recipes:
Sausage Balls - Rebecca
This is a staple for South Carolina tailgates. They are super easy and you can also freeze them easily if you want to prepare them ahead of time.
Ingredients
1 pound Jimmy Deans Sausage (I use “hot” flavor)
2 ½ cups of Bisquick (all purpose baking mix)
8 ounces of shredded sharp cheddar cheese (I recommend grating yourself)
1 8 ounce package of cream cheese
Directions
Preheat the oven to 350 degrees and line the two baking sheets with parchment paper.
In a large bowl, mix the sausage (uncooked), baking mix, cheddar cheese, and cream cheese.
If the mixture seems too dry, you can add a tablespoon of milk in (you might not need to do this).
Once mixed together, roll the mixture into 1-inch balls and place on the baking sheets.
Stick the baking sheets in the fridge for 10 minutes.
Bake in the oven for 15 - 18 minutes (or until golden brown)
Caliente Bean & Queso Dip - Haley
I love a good dip and I’m always looking for the easiest ones! I got this one from my Skinnytaste cookbook!
Ingredients
Cooking spray
1 (15 oz) can of refried beans
1 tablespoon taco seasoning
1 ¼ cups jarred medium salsa
1 (4 oz) can diced green chiles
1 ½ cups shredded mexican cheese blend
1 teaspoon chopped cilantro
Directions
Preheat the oven to 35. Spray a 9 x 9 in. baking dish with oil.
In a small bowl, combine the refried beans and taco seasoning and spread the mixture evenly over the bottom of the baking dish. Pour the salsa and green chiles on top of the beans.
Bake until the edges begin to bubble, about 30 minutes.
Remove from the oven, top with the cheese, and return to the oven. Bake just long enough to melt the cheese (5-6 minutes) and remove from the oven and top with cilantro.
Jaime’s Family-Favorite Crab Dip (Baltimore-native approved!)
Ingredients:
1 pound backfin crabmeat (shells picked out)
Mix together:
1 egg, beaten
1/2-1 cup mayo
8 oz. cream cheese (softened)
2 T. minced onion
2-3 tsps Old Bay to taste (I usually end up putting in closer to 4 tsps but taste as you go!)
2 tsps dried tarragon
Pinch of pepper
Optional (although I always add!): Saute fresh spinach leaves, about 12 ozs. with 3 chopped garlic cloves, 1/2 of a chopped onion, salt and pepper to taste. Fold into egg mixture first, and then fold in crab.
Directions:
Preheat oven to 350 degrees. Gently fold crabmeat into mixture. Put in a greased 9 inch pie plate and bake for about 25-35 minutes, till puffed up and brown.
Serve with your choice of crackers, bread chunks, pita, tortilla chips (all work well) and enjoy!
Bean & Beef Chili - mild but optional to kick up the heat!
Ingredients
1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
Preparation
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Hound Dog Bagels
Calling all bagel lovers! Haley’s twin sister Kinsey recently launched a sourdough bagel business here in DC! Subscribe here to receive the order form when it comes out on Monday mornings: https://hounddogbagelco.com/