Growing up, I was a tom boy. I preferred playing football with the boys on the cul-de-sac to Barbies. My dad taught me how to throw a spiral and was so proud when I joined the girl’s football team in junior high as a running back. I loved spending weekends watching football with him and eating “football” food.
Spencer works hard during the week, so on Saturdays when the college games don’t conflict with soccer, I enjoy making “boy food” and supplying beer for him and any friends who drop by. Both girls love football days too and the three of them usually root for one team, while I am alone in rooting for the underdog, (or any team playing against USC!).
Boy food is usually all the food I would never dream of serving for dinner, but somehow doesn’t seem as bad in front of the TV.
Buffalo Wings are so easy, it almost doesn’t seem fair to give you a recipe for them.
What about Potato Skins? White Chicken Chili? Of course you can’t forget the snacking stuff, tortilla chips, salsa and guacamole.
Dessert is usually brownies or cookies, though now that I’m blogging, there will be more variety. Rest assured, there is no place for Lavender shortbread at a football game!
You’re really suppose to deep-fry Buffalo wings, but I have a hard time with that. Not the execution of it, just the idea of it. So what I do is buy a 5 lb. bag of wings, lay them on cookie sheets and bake them until they are golden brown.
Then toss the wings with warm buffalo wing sauce…uh, that’s it.
Of course serve them with bleu cheese dressing and celery sticks.
Bake some potatoes until fork tender.
Scrape out the inside of the potatoes, leaving about 1/4 – 1/2″ of potato attached to the skin and reserve the remaining for something else. Mashed potatoes? Throw it in soup.
Slice the skins into quarters.
Brush the skins with melted butter or olive oil, season with salt and pepper. Or how about seasoned salt?
Bake at 450* for about 15 minutes until they are a little golden and crisp.
Top with shredded cheese and bake a couple more minutes until the cheese is melted.
Top with cooked crumbled bacon, sliced green onions and sour cream.
I left them pretty naked, but you could add chilies, jalapeno jack, salsa, sauteed mushrooms.
White Chicken Chili (The best part of that is you just throw everything in the pot and heat it up!)
1 cup chopped onion
2 cloves of garlic, minced
4 cups cooked chicken, white or dark meat (this is a good use of leftover Costco chicken)
2 cups of chicken broth
1 or 2 cans of chopped green chilies
2 tsp. cumin
2 tsp oregano
2 tablespoons lemon juice
4 cans of white beans, either Great Northern or cannellini, rinsed and drained
1 bag of frozen corn (I like to use the fire roasted frozen corn from Trader Joe’s)…Hmm! I probably should buy Trader Joe’s stock!
salt and pepper to taste
Saute onions, add garlic in a large pot
Add everything else
Bring to a boil and reduce heat.
Simmer on low until hot.
I usually keep it in a large crock pot on low, so that everyone can serve them themselves as they get hungry.
I put out all “stuff” on the side.
Top with cheese,(chedder, jack or even jalapeno jack) chopped green onions, tortilla chips, sour cream and chopped cilantro.
Makes 6 to 8 servings