These are for our men…boys.

They need a party  too. Come on, you girls go shopping while they lay back, relax, watch the super bowl ads, drink beer and belch. We got together and jotted down some stick-to-your-ribs dishes that will keep them from falling into the bushes when you come back to pick them up. Drink-Don’t Drive!

Check them out, try them out and give us your own on your own recipes!                

                                                    Quesadillas

Serve up these appetizers and dips in a ME2 “Chips and Delights” serving tower and you won’t have plates everywhere!  No mess, no fuss.

    4 scallions, diced

    1 jalapeno pepper, seeded, diced

    2 tablespoons butter, divided

    8 large eggs

    3 c. of cooked diced chicken

    1/2 teaspoon ground cumin

    1/4 teaspoon cracked black pepper

    8 (8 inch) soft flour tortillas

    1 1/2 cups shredded pepper Jack cheese

    1 1/2 cup mild cheddar cheese    

    1 cup sour cream

    1/2 cup Newman Roasted Garlic & Peppers Sauce    

    Garnish/Dip:

    Dash of Mexican-style chili powder and  salsa.

   1. Saute scallions, cooked chicken and Jalapeno pepper in 1 tablespoon of butter in large non-stick fry pan.

   2. In large bowl, whisk eggs with salsa, cumin, salt and pepper. Pour egg mixture over scallion mixture and scramble gently, until fully cooked. 

   3. In separate 12-inch non-stick fry pan, over medium high heat, melt remaining 1 tablespoon of butter and place one flour tortilla and   about 2 tablespoons of cheese. Add 1/4 of the cooked eggs. Cover with second large tablespoons of cheese and cover with second  tortilla. Repeat. Cook 2 minutes per side on medium high heat until golden brown. Remove from pan. Cut each of the quesadillas into four. Spoon on remaining salsa and sour cream. Sprinkle with chili powder.

  Serves 5                       

 

                                    Side Line Chips and Bean Salsa

Black Bean Salsa:

8-10 plum tomatoes- chopped (yield- 3 cups)

1/2 c. red onion- chopped

1 c. medium red pepper- finely chopped

1/2 c. fresh cilantro- finely chopped

1 c. medium green pepper- finely chopped

1/3 c. fresh lime juice

11/2 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

1-15 oz. can of black beans- rinsed and drained.

1- 11 oz. can of sweet kernel corn- drained

1 teaspoon fresh garlic- minced

1/2 jalapeno chili- seeded,finely minced

salt and pepper to taste

Mix all ingredients in bowl and serve with warm tortilla chips.

Serves 8

                                                Spinach Dip

Makes a perfect staple for grazing fans to sample on a “Chips and Delights” tower.

2- 16 oz. sour cream

1 packet dry Knorr’s veg’t. soup mix

2- 10 oz. box frozen spinach- thawed and drained

1 c. white onion- diced

1 small can water chestnuts, drained, chopped

1 c. mayo

2 teaspoons cayenne pepper 

salt to taste

Thaw and drain spinach. Combine all ingredients.  Chill overnight.  Serve with crackers, veggies or pumpernickel bread bite-size chunks.

 

         Half Time Smokies

Easy to skewer on your ME2 “Party Forks”!  Great food for the guys.

    1 (16 ounce) package little smokie sausages

    1 pound bacon

    1 cup brown sugar, or to taste

 

Dipping Sauce:

    3/4 cup of sour cream

    1 tablespoon of Honey Dijon mustard

     salt/ pepper to taste

   1. Preheat oven to 350 degrees F (175 degrees C).

   2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

 3. Bake until bacon is crisp and the brown sugar melted.

       Serves 12

                                           Tailgating Meatballs

Addictive poppers for the gang. Pile them up in a ME2 “Me Myself and I” serving bowl and watch them disappear!

1 lb. lean ground beef

1 lb. Italian pork sausage- sweet

1/2 c. seasoned breadcrumbs

2 eggs- lightly beaten

1/4c. milk

1/2 c. finely diced Vidalia onion

salt and pepper to taste

Combine all ingredients and shape into 1″ round meatballs.  Place on greased cookie sheet.  Bake at 375 degrees for 30 minutes turning 1/2 way thru.

Sauce:

1/2c. grape jelly

1/4c. spicy brown mustard

1/4c. Makers mark bourbon

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

 

Combine ingredients in large skillet over medium heat. Cook for 1 minute and add meatballs. Cook for an additional 5 minutes coating the meatballs thoroughly.

 

                                     Buffalo-Style Chicken Wings

The perfect staple for any ME2 “Chips and Delights” serving station.

 Blue Cheese Dressing (recipe follows)

 24 (about 4 pounds) chicken wings

 Salt and freshly ground black pepper

 4 cups vegetable oil

 4 teaspoons butter

 2-5 tablespoons hot pepper sauce or to taste

 1 tablespoon white vinegar

  Celery sticks.

Make Blue Cheese Dressing first and refrigerate at least 1 hour before using.  Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle. (Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees.

 

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings. 

In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained and cooled chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off. Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.  

Makes 4 to 6 servings

Blue Cheese Dressing:

1 cup mayonnaise

2 tablespoons finely chopped onion

1 clove garlic, minced

 

1/4 cup finely chopped fresh parsley leaves

1/2 cup sour cream

1 tablespoon fresh-squeezed lemon juice

1 tablespoon white vinegar

1/4 cup crumbled blue cheese

Salt and freshly ground black pepper to taste

Red (cayenne) pepper to taste.

In a large bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, blue cheese, salt, pepper, and cayenne pepper. Cover and

refrigerate for at least 1 hour before serving. Makes 2 1/2

cups.                                   

                                              Cheese Lovers Pizza Squares

1 (13.8-ounce) can refrigerated pizza dough

1 cup Ricotta cheese

2 tablespoons olive oil

2 cups (8-ounces) shredded part-skim Mozzarella cheese

1/2 cup shredded Parmesan cheese

2-ounces turkey pepperoni, diced

2 plum tomatoes, thinly sliced

1 cup yellow pepper, sliced

1 teaspoon oregano

2 tablespoons freshly chopped parsley

    1. Preheat oven to 400 degrees

   2. Press pizza dough into 15 x 10-inch jelly roll pan. Brush and lightly coat dough with olive oil. Bake for 12 minutes; remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, Parmesan, pepperoni, tomatoes, yellow pepper and oregano

   3. Return to oven and bake for 6 minutes or until cheese is melted. Sprinkle with parsley, cut into squares and serve.  Serves 10.