Bell Pepper & Herb Breadsticks

We made the following dish during the Tailgating Cooking Class I hosted. You can view pics of the event HERE.

Bell Pepper & Herb Breadsticks

Prepared pizza dough

Bell Pepper & Herb Seasoning
2 tablespoons butter, melted

Preheat oven to 400 degrees.

Roll out pizza dough onto a baking sheet in a rectangular shape.
Brush top of dough with melted butter.

Sprinkle top with seasoning.
Bake in preheated oven for 7-10 minutes or until browned.

Peppercorn & Garlic Hot Wings

We made the following dish during the Tailgating Cooking Class I hosted. You can view pics of the event HERE.

Peppercorn & Garlic Hot Wings

2 dozen chicken drummettes
1 stick of butter
oil for frying
peppercorn & garlic seasoning
salt, pepper, onion powder to taste

Preheat the oven to 400.

In a large bowl, toss chicken with salt, pepper and onion powder.
Place chicken in a single layer on a baking sheet.
Bake chicken in preheated oven for 30 minutes.
Heat oil to 375 degrees and fry chicken until golden brown.
In a large bowl, melt butter and add 1 tablespoon of seasoning.
Toss crispy chicken in butter mixture and serve.

BBQ Potato Salad

We made the following dish during the Tailgating Cooking Class I hosted. You can view pics of the event HERE.

BBQ Potato Salad

2 lbs red potatoes

1/3 cup mayonnaise

1/3 cup sour cream

2-3 tablespoons spicy brown mustard
1 tablespoon BBQ rub seasoning
3/4 teaspoon salt

1/4 teaspoon black pepper

2 hard boiled eggs, chopped

1/2 cup crispy bacon, crumbled

1/4 cup chives or green onion

Boil potatoes in water until tender; drain.

Place potatoes in large bowl and coursely chop in chunks.

Add mustard, mayonnaise, sour cream, BBQ seasoning, salt and black pepper; combine.

Gently fold in eggs, bacon, chives/green onion.

Cover and chill at least 2 hours up to overnight to meld flavors.

Sprinkle additional bacon, chives/green onion and BBQ seasoning to taste and for color.

Touchdown Snacks

Football and tailgating goes hand in hand and nothing beats a touchdown in the kitchen! So today we geared up for those upcoming football parties and gatherings. I hosted a cooking class were we prepared a buffet of snacks including Peppercorn & Garlic Hot Wings, Bell Pepper & Herb Breadsticks and BBQ Potato Salad, which were all served with a hearty Beef Chili. Here are pics of the event along with some easy recipes (linked) of the dishes we made:

Bell Pepper & Herb Breadsticks

We made the following dish during the Tailgating Cooking Class I hosted. You can view pics of the event HERE.

Bell Pepper & Herb Breadsticks

Prepared pizza dough

Bell Pepper & Herb Seasoning
2 tablespoons butter, melted

Preheat oven to 400 degrees.

Roll out pizza dough onto a baking sheet in a rectangular shape.
Brush top of dough with melted butter.

Sprinkle top with seasoning.
Bake in preheated oven for 7-10 minutes or until browned.

Peppercorn & Garlic Hot Wings

We made the following dish during the Tailgating Cooking Class I hosted. You can view pics of the event HERE.

Peppercorn & Garlic Hot Wings

2 dozen chicken drummettes
1 stick of butter
oil for frying
peppercorn & garlic seasoning
salt, pepper, onion powder to taste

Preheat the oven to 400.

In a large bowl, toss chicken with salt, pepper and onion powder.
Place chicken in a single layer on a baking sheet.
Bake chicken in preheated oven for 30 minutes.
Heat oil to 375 degrees and fry chicken until golden brown.
In a large bowl, melt butter and add 1 tablespoon of seasoning.
Toss crispy chicken in butter mixture and serve.

BBQ Potato Salad

We made the following dish during the Tailgating Cooking Class I hosted. You can view pics of the event HERE.

BBQ Potato Salad

2 lbs red potatoes

1/3 cup mayonnaise

1/3 cup sour cream

2-3 tablespoons spicy brown mustard
1 tablespoon BBQ rub seasoning
3/4 teaspoon salt

1/4 teaspoon black pepper

2 hard boiled eggs, chopped

1/2 cup crispy bacon, crumbled

1/4 cup chives or green onion

Boil potatoes in water until tender; drain.

Place potatoes in large bowl and coursely chop in chunks.

Add mustard, mayonnaise, sour cream, BBQ seasoning, salt and black pepper; combine.

Gently fold in eggs, bacon, chives/green onion.

Cover and chill at least 2 hours up to overnight to meld flavors.

Sprinkle additional bacon, chives/green onion and BBQ seasoning to taste and for color.