Michigan-Michigan State Tailgating Food

November 13, 2019

Who's ready for the big game on Saturday? Michigan takes on Michigan State in Ann Arbor at noon on 11.16.19. Whether you are rooting for the Spartans or the Wolverines, I have some great recipes for your tailgating party! 

 

 

WZZM Tailgating Segment

 

 

 

 

 

 

 

 

MESQUITE LIME CHICKEN TACOS

(SERVES 6-8)

 

2 tablespoons vegetable oil

8 boneless, skinless chicken thighs

1 tablespoon house seasoning 

1 teaspoon mesquite seasoning 

Juice of 1 lime

 

SLAW DRESSING 

3 tablespoons mayonnaise 

3 tablespoons apple cider vinegar

3 teaspoons sugar 

1/4 teaspoon celery seed 

1/4 teaspoon salt

1/8 teaspoon pepper 

 

SLAW

2 cups shredded cabbage

1 cup shredded red cabbage 

1/2 cup matchstick carrots  

1/2 cup thinly sliced radishes 

 

CREAMY HARISSA

1/2 cup sour cream

2 tablespoons harissa  

 

16-ounce package corn tortillas, warmed 

2 cups crumbled Cojita cheese 

 

Garnish -

Fresh cilantro and lime wedges 

 

PREPARE SLAW

Whisk together mayonnaise, vinegar, sugar, celery seed, salt and pepper in a small bowl. Add cabbage, carrots and radishes to dressing and toss together. Refrigerate until ready to assemble. 

 

MAKE CREAMY HARISSA 

Whisk together sour cream and harissa in a small bowl. Refrigerate until ready to assemble. 

 

PREPARE CHICKEN

Heat a large skillet or grill to medium high heat. Season both sides of the chicken thighs with house seasoning and mesquite seasoning. Cook thighs for 3-4 minutes each side, or until thoroughly cooked.   Let rest, then shred or cube meat. Add meat back and juices back into skillet, to keep warm, and add the freshly lime juice to the meat. 

 

ASSEMBLE

Add chicken, slaw and creamy harissa on corn tortillas and garnish with fresh cilantro and lime wedges. 

 

 

 

 

 

GUACAMOLE 

2 avocados, pitted and peeled 

2 minced garlic cloves

1 teaspoon grated jalapeno 

Juice of 1 lime

1/2 teaspoon ground cumin

1 teaspoon celery salt

1/2 teaspoon freshly ground pepper

 

 

MAKE GUACAMOLE 

Add the avocado to a bowl and mash until desired consistency, then fold in the remaining ingredients. 

 

 

 

SALSA 

6 vine-ripened tomatoes, cored (or 28 ounces canned tomatoes) 

½ small onion, peeled (¼ cup) 

1 small jalapeno, trimmed and seeded 

2 cloves garlic

¼ cup fresh cilantro, plus extra for garnish

2 tablespoons red wine vinegar

2 teaspoons sugar

1 teaspoon salt

½ teaspoon pepper

 

MAKE SALSA

Add all Salsa ingredients to a food processor. Process the salsa ingredients for 20 to 30 seconds. Pour the salsa into a small bowl. Cover and refrigerate until assembly.  

 

 

 

 

Salted Caramel Peanut Butter Toffee Dip

Serves 4 to 6


¼ cup toffee pieces 

1 (8-ounce) package softened cream cheese

1 cup peanut butter 

1 cup powdered sugar

¼ cup chocolate milk, chocolate cashew milk or espresso cold brew coffee 

¼ cup caramel

⅛ teaspoon salt

⅛ teaspoon sea salt 

 

Garnish

Dark chocolate pretzels

Shortbread cookies 

 

Grind toffee pieces in a food processor. 


In a large bowl, add all remaining ingredients except the sea salt, and mix together to thoroughly combine. (Note: This can be done by hand or by using an electric mixer on medium speed.) Cover and refrigerate until ready to serve. When ready to serve, sprinkle dip with sea salt. 

 

Serve with dark chocolate pretzels or shortbread cookies. 


 

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About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

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