5 Quick and Easy Tailgate Recipes

  • Post author:
  • Post category:blog


by Tim O’Hare

Follow The Law Offices of Tim O’Hare on Facebook, Twitter, LinkedIn & Google+.

Football season is (finally) here, and that means it’s time for one of my favorite pastimes: tailgating.

No tailgate or game watching party is complete without food, and let’s face it — the best football food is party food. Here are a few quick, easy (and delicious!) recipes you should try this football season.

Touchdown Chili

1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck

Brown Ground Chuck. Add all canned items, including juice, into large pot. Cook until onion and pepper are tender. Serve.

Party Ryes

1 lb ground chuck
1 lb bulk pork sausage
1 lb Velveeta cheese, diced
1 12 teaspoons Worcestershire sauce
1 teaspoon oregano
12 teaspoon garlic powder
12 teaspoon ground pepper
2 loaves rye cocktail bread


Brown meats and drain off fat. Add meats and cheese in frying pan and stir over low heat until melted. Mix in spices and Worcestershire sauce. Spread mixture on cocktail rye slices. Place on cookie sheet and bake approximately 10 minutes at 400°F until hot. Serve hot or warm.

Jalapeño Poppers

10 fresh jalapeno peppers
8 ounces cream cheese
1 lb bacon
20 toothpicks

Halve and seed the jalapenos. Roast on a hot grill just until skins start to turn dark. Slice the bacon strips in half. Fill the jalapeno halves with cream cheese. Wrap halves with bacon and secure with a toothpick. Bake at 350F for about 30 minutes, or until bacon is done. Serve warm.

Grilled Corn

4 ears fresh corn, in their husks, rinsed
14 teaspoon kosher salt
14 teaspoon fresh cracked pepper
1 lemon, cut into 4 wedges

Prepare grill with direct, high heat, about 550°F. Remove just the visible silks from the tips of the corn. Peel a few layers of husk off, leaving a few layers covering the corn. Place corn on the hot grill. Cover. Turn corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes. (Approximately 5 minutes on each side.). Remove corn from the grill. Let sit for 5 minutes. Carefully remove the silks and charred husks from the corn. Cover stem of corn with a piece of aluminum foil, making a handle for the corn. Squeeze lemon wedge over hot corn. Mix salt and pepper in a small bowl. Dip lemon wedge into spice mix and rub into corn. Serve immediately.

Mini Pizzas

1 (10 count) package refrigerated buttermilk biscuits
14 cup pizza sauce
10 slices pepperoni
34 cup shredded mozzarella cheese


Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Spoon 1 teaspoonful of the pizza sauce into each cup. Top each with a slice of pepperoni and a spoonful of cheese. Bake at 425°F for 10-15 minutes or until golden brown. Serve warm or chilled.

Do you have a favorite tailgate recipe? Share it with us on our Facebook page!