Tailgating Recipes

Tailgating Table for Better Mornings Atlanta

Below are the recipes featured on CBS Better Mornings Atlanta. Hope you enjoy them as much as I do! Feel free to experiment and adjust ingredients to your liking, that is half the fun in cooking!

Game Day Hummus
Ingredients:
1 16oz can of no-salt added chickpeas (garbanzo beans), drained (reserve liquid)
Juice of 1 lemon (~2 Tbsp)
2 cloves of garlic, minced (~1 Tbsp)
¼ cup of olive oil
2 Tbsp tahini
1 Tbsp white sesame seeds
Salt and white pepper to taste

Instructions:
Place all ingredients in a food processor and blend until smooth. Add the reserved chickpea liquid 1 tablespoon at a time to reach desired consistency.

Garnish with olives, diced red peppers or any other colorful vegetable or herbs. Serve with an assortment of fresh veggies such as carrot sticks, red pepper strips, celery, grape tomatoes and cucumber slices.

Note: If using dried chickpeas (garbanzo beans), cook according to package directions and allow to cool. Use about 2 cups cooked chickpeas in the recipe above. Reserve some of the cooking liquid to help reach desired consistency.

Garden Quinoa Salad
Ingredients:
1 cup white quinoa
2 cups water
1 medium tomato, diced
½ red bell pepper, diced
½ green bell pepper, diced
¼ cup carrot, peeled and diced
½ red onion, diced
½ cup pitted Kalamata olives, sliced (reserve liquid)
1 bunch of fresh basil, roughly chopped
3 sprigs of fresh mint, roughly chopped
2 oz of feta cheese, crumbled
¼ cup olive oil
Juice of one lemon (~2 Tbsp)
Salt and pepper to taste

Instructions:

Combine the water and quinoa in a pot. Bring to a boil, then cover and simmer for about 15 minutes or until the liquid is gone. Set quinoa aside to cool.
In a large bowl combine the tomato, bell peppers, carrot, onion and olives. Stir in the cooled quinoa.
Add the basil, mint, feta, olive oil, lemon juice, salt and pepper and stir to combine.
Serve immediately or chill. May be made up to 1 day in advance.

Black-Eyed Pea Dip
Ingredients:
1 15 oz can of no salt added black-eyed peas, drained
¾ cup frozen corn
1 medium tomato, diced
½ red bell pepper, diced
½ green bell pepper, diced
½ Vidalia onion, diced
1 medium jalapeño, minced (remove seeds and white membrane from jalapeño to reduce the level of spice to your liking)

Dressing:
1 Tbsp regular Dijon mustard
¼ cup vinegar
½ cup olive oil
1 tsp Italian seasoning
¼ Tbsp black pepper, ground
½ tsp onion powder
½ tsp garlic powder

Directions:

In a medium bowl, combine the black-eye peas, corn, tomato, bell peppers, onion and jalapeño.
In a small bowl, whisk together the mustard and vinegar. Slowly whisk in the olive oil. Add the Italian seasoning, black pepper, onion powder and garlic powder and whisk until well combined.
Add the dressing to the dip and toss to combine. Serve immediately or chill in refrigerator. May be made 1 day in advance.

Note: If using dried black-eyed peas, cook according to package directions and allow to cool. Use about 2 cups cooked black-eyed peas in the recipe above.

Watermelon Salsa
Please click on the above link to go to Eating Well’s website for this yummy recipe.

Fruit Tartlets
Yield: 12 tartlets

Crust:
½ cup walnuts, lightly toasted
1 cup whole-wheat gram cracker crumbs (14 graham cracker squares)
1 large egg white
1 Tbsp butter, melted
1 Tbsp canola oil

Filling:
1 cup non-fat plain Greek yogurt
½ tsp vanilla extract
2 tbsp of honey

Topping:
1 – 2 cups of fresh seasonal berries

Instructions:

To prepare crust, preheat oven to 325°F.
Put toasted walnuts in a food processor and chop. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter and oil. Stir to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 12 cup muffin pan. Bake in the oven until dry and slightly dark around the edges, about 8 minutes. Cool on a wire rack.
To prepare the filling, combine the yogurt, vanilla and honey in a small bowl. Stir well.
Fill the cooled crusts with the yogurt mixture. Top with berries. Serve immediately.

*Crust adapted from Eating Well’s Blueberry Tart with Walnut Crust.