Tailgate Time: Recipes from Husky Nation

When it comes to football games, the tailgate party is a given. This year, we’ve pulled together some recipes that our community enjoys so you can bring the taste of Husky Nation home. Be sure to get to the store before the games this weekend and tune in on NHS Live!

Buffalo Chicken Dip

Ingredients

4 tablespoons butter
1/2 cup chicken stock
3-4 whole chicken breasts or whole rotisserie chicken
8 ounces cream cheese, cubed
1 cup buffalo sauce
1 cup ranch dressing
1.5 cups shredded cheddar cheese
Serve with: Tortilla chips, sliced carrots, and celery
Optional: Chopped green onions or blue cheese crumbles

Instructions

1. Place butter and chicken stock in the bottom of a slow cooker and place chicken breasts on top. Cook on high for 3 to 4 hours. Shred chicken and put back in the slow cooker. ALTERNATIVE: Pull meat off of a rotisserie chicken and skip this step.
2. Combine shredded chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of the shredded cheese. Stir and cook on low for 2 to 3 hours or high for 1 to 2 hours, stirring every 30 minutes.
3. Sprinkle the remaining cheese on top and cook until cheese is melted. Sprinkle with chopped green onions and/or crumbled blue cheese

Vegan Chili

Ingredients

Tofu Crumbles
2 tablespoons soy sauce
2 tablespoons nutritional yeast
2 teaspoons chili powder
1 teaspoon smoked paprika
14 oz firm tofu

ALTERNATIVE: Use your favorite pre-made vegan beef crumbles

Chili

2 tablespoons olive oil
1 medium sweet onion, diced
3-4 cloves garlic, minced
(2) 28 oz cans crushed tomatoes
(2) 15 oz cans black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
1 cup water
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon pure maple syrup
1 tablespoon cocoa powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt, or to taste

Instructions

For the tofu crumbles:

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, mix the soy sauce, yeast, chili powder, and paprika into a paste. Crumble the tofu into the bowl using your hands and mix together until combined with the paste.
3. Spread the mixture evenly in the pan and bake for 30 minutes, stirring halfway through.

While the crumbles are cooking:

1. In a large pot over medium heat, add the olive oil and chopped onion and sauté for 3 to 4 minutes until translucent. Add the garlic and cook 1 more minute.
2. Add the rest of the ingredients and stir to combine. Bring to a boil, lower the heat and simmer for 20 minutes.
3. Stir the tofu crumbles in and serve with cilantro, tomatoes, avocado, chives, or your topping of choice!

Slow cooker version: Add all ingredients except the tofu and cook on high for 2 to 3 hours or low for 4 to 5 hours. Stir in the tofu crumbles 30 minutes before serving.

Best Ever Chicken Wings

Ingredients

3 lbs chicken wings, split
10 oz soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon powdered ginger
1 teaspoon brown sugar

Instructions

1. Mix together soy sauce, garlic powder, dry mustard, powdered ginger, and brown sugar.
2. Pour mixture over chicken wings and marinate overnight.
3. Preheat oven to 350 degrees. Bake wings on a cookie sheet for 20 minutes. Meanwhile, preheat your grill.
4. Grill on medium-high until crisp.

 

Baked Ham and Cheese Hawaiian Sweet Roll Sliders

Ingredients

(1) 12-count pkg. Hawaiian Sweet Rolls (see instructions below for slicing directions)
3/4 to 1 lb. Deli Ham
3/4 to 1 lb. Swiss Cheese (or your favorite)
1/2 cup (1 stick) Salted Butter
1 tablespoon Dijon Mustard
2 teaspoons Poppy Seeds
2 teaspoons Dried Minced Onions
1 teaspoon Worcestershire Sauce
1/4 teaspoon Salt
1/4 teaspoon Pepper

Instructions

1. Preheat the oven to 350 degrees. Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray.
2. Slice the rolls in half and place the bottom side of the rolls in the pan.
3. Layer half of the ham over the rolls. Layer with cheese and repeat. You can use any type of cheese you want — Swiss, Cheddar, Pepper Jack, etc. Cover layers with the top side of rolls.
4. Melt the butter in a microwave or stovetop. Add the dijon mustard, poppy seeds, dried onion, Worcestershire sauce, salt, and pepper. Brush the butter mixture all over the rolls. Evenly spread it over the top and allow some of the butter mixture to drip to the base of the rolls.
5. Cover with aluminum foil and bake covered for 20 to 25 minutes until the cheese is melted. Uncover the foil and bake for 3 to 5 minutes longer. Serve hot!