Crispy tater tots with layers of spicy buffalo chicken and melted cheese, topped with ranch dressing, crumbled blue cheese and green onion. These tater tot nachos are fully loaded and perfect as a meal or as an appetizer for sharing.
1 bag (2 LBS) frozen tater tots
2 boneless chicken breast, shredded
1 cup bacon, crumbled
1 cup plus Frank’s Red Hot Wings sauce, 1 tablespoon for garnish
½ cup blue cheese crumbles, plus 2 tablespoons for garnish
½ cup ranch dressing, plus 1 tablespoon for garnish
1 block cream cheese
1 cup shredded cheese
½ cup mozzarella cheese
2 green onions, garnish
Preheat the oven to 450 degrees. Line a sheet pan with foil.
Bake the bag of tater tots for 30 minutes, flipping them halfway through the cooking time.
In a large bowl, Stir together the shredded chicken, bacon crumbles, ranch dressing, wing sauce and blue cheese crumbles.
In a medium bowl, Mix together the two cheeses.
Place the cooked tater tots in a cast iron skillet. Spoon half the chicken mixture on top of the tots. Sprinkle half the cheese. Repeat the layers. Bake for 5-7 minutes or until the cheese is melted.
Garnish with the remaining dressing, wing sauce, green onions, and blue cheese.
We all love pizza! Well how about a pizza dip! Less carbs with all the same delicious flavors! This MEAT LOVERS’ pizza dip is next-level good. It is super simple to make, and everyone will love it. I used sausage, bacon, and pepperoni but use whatever types of meat and toppings you like!
12 oz. bacon, cut into 1″ pieces
1 lb. Italian sausage, casings removed
1 (8-oz.) block cream cheese, softened
2 cup shredded mozzarella, divided
1 cup ricotta
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 1/2 cup pizza sauce
1/2 cup pepperoni slices
1/4 cup freshly grated Parmesan
Preheat oven to 375°F
In a large oven-safe skillet over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.
To the same skillet, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes.
Add bacon, sausage, and cream cheese mixture to skillet and stir to combine, then spread in an even layer.
Spread pizza sauce on top and sprinkle with remaining 1 cup mozzarella. Top with pepperoni and Parmesan.
Bake until bubbly and cheese is melty, 20 to 25 minutes. Serve with baguette slices.
Heat the olive oil in a large skillet over medium high heat.
Add the ground meat and sauté for 5 minutes and break it up with the back of a wooden spoon. Add all the ranch seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.
Once cooked, add ½ cup buffalo sauce and reduce to a simmer. Let simmer for 10 minutes.
In the same skillet, saute the red onion and garlic. Sprinkle the red pepper flakes, salt and pepper. Saute until fragrant, about 1-2 minutes.
Pour onion mixture and cooked meat in a large bowl, stir to combine.
Add the cream cheese to the bowl and mix until well combined.
Place parchment paper on the counter for your workspace.
Unroll one pizza crust dough out onto the prepared parchment paper, I like to work with one at a time.
Spread chicken mixture evenly on dough to within 1/4 inch from sides.
Sprinkle ½ of the blue cheese and ½ of the mozzarella cheese over the chicken mixture.
Starting with one long side, roll up dough; spread a thin layer of ranch dressing along one side to help it seal.
Repeat with the other dough and place both in the refrigerator for one hour or overnight.
Preheat the oven to 400°F and grease a 9 inch springform pan.
Place seam side down on cutting board. Using a sharp knife, cut the roll into 8 equal slices; place cut side down in the prepared pan.
Bake for 25 to 30 minutes or until deep golden brown.
Top with green onions and a drizzle of ranch dressing and if desired, additional Buffalo sauce.
You can make these on the smoker like we did or in the crock pot! I include both method instructions below.
I’ve said it before and I’ll say it again: food is the best thing about football season.
For years, that’s all we had as Buccaneers fans…Our tailgates! We never gave up on our team but it’s tough to watch your team lose on an empty stomach.
Our friend, John, each season makes a tailgate game menu based on the home game schedule. We all would cook something that matches the theme.
For example, when we play the Saints, our tailgate is New Orleans food theme- jambalaya, cajun chicken wings and so on.
The best game-day eats are ones that are easily assembled and eaten whether you’re parked on the couch or tailgating outside the stadium!
These short rib sliders are perfect for that – compact and easy to eat. Tender, fall-apart shredded short ribs piled on toasted sweet Hawaiian rolls and topped with cheddar, onion rings, & Spicy and Sweet Coleslaw – they’re so full of flavor, I promise, they will be a huge hit.
2 pounds beef short ribs
1 teaspoon paprika
¼ teaspoon cayenne pepper
Kosher salt and Black pepper
2 tablespoons smoked paprika
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 cloves garlic, minced
¾ cup brown sugar
1 tablespoon honey
1 cup ketchup
2 tablespoons dijon mustard
½ tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
Sweet Hawaiian Rolls
Season the ribs with salt, pepper, paprika, and cayenne pepper.
Transfer the ribs to a slow cooker combine the short ribs, paprika, cayenne pepper, garlic, brown sugar, ketchup,, mustard, Worcestershire, vinegar, and 1 cup water. Turn the slow cooker on low and cook for 6 to 8 hours until the ribs are tender and falling apart. Use two forks to shred up the meat.
Big Green Egg Method
Scatter hickory chips over the preheated charcoal. Using mitts, place the grid in the EGG.
Place the ribs on the grilling grate bone side down and let smoke for an hour before checking
Look to see if the rib surface is drying out and spray with a mist of water (you can use a mix with cider vinegar if you wish)
After 3 hours in the smoke the meat should measure 165° and it is time to wrap
Place the ribs in an aluminum pan with 1 cup of red wine (or beef broth) and seal with foil
Let this cook for another 2-3 hours until the meat is probe tender and measures 204°
Wrap and place in cooler for another 1-2 hours
While the beef is in the cooking make the sauce. If you are doing the crockpot method, then the sauce is already in the crockpot so you can skip this step.
Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
Assemble the sliders
Place the cheese and beef on one side of the roll and top with my Spicy & Sweet coleslaw.
Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!
Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!
In a bowl whisk together your beer and egg and set aside.
In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
Add in your beer and egg mixture.
Whisk this mixture until its smooth and no lumps remain.
In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.
See how easy this recipe is?
The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!
You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders!
1/3 cup mayo
1 tablespoon ketchup
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 clove garlic finely minced
1 tablespoon olive oil
Pinch of salt
1 tablespoon lime juice
2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
1 cup buttermilk
1 1/4 cup all purpose flour
1/4 teaspoon ground cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 egg beaten
1–1 1/2 cups beer
Vegetable oil for frying
In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.
Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter.
Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.
Serve hot with Lime aioli or pile them on top of your sandwich!