Healthier tailgate recipes

eightWest

GRAND RAPIDS, Mich. (WOOD) The season for high school football is here and that means lots of people are planning their first tailgate. “All in One Chef” Mark Kingshott shares some great grilling tailgate recipes that have healthy twists!

Rachael’s Tailgate Pizza

  • 4 rectangular flatbreads
  • 4 lbs heirloom tomatoes, sliced 1/8 to ¼ inch thick
  • Pinch of Salt
  • 1/3 cup of basil, chiffonade cut (thin ribbons)
  • ½ cup fresh shredded parmesan
  • 2 TB thin sliced garlic
  • ½ TB olive oil
  • 1/3 cup sherry vinegar
  • ¼ cup Dijon mustard
  • 1/3 cup olive oil
  • ¼ tsp salt
  • ¼ tsp cracked pepper

Directions:  Light grill, once hot, grill both sides of flatbread until crispy.  In a saute pan, heat ½ TB olive oil on medium high, add garlic and cook for 1 to 2 minutes (until lightly browned but not burnt).  Remove from heat and scrape garlic onto a paper towel, let cool.

In a small bowl, mix sherry vinegar and Dijon mustard.  Using a whisk, slowly pour in 1/3 cup of olive oil and stir into mixture quickly.  Add salt and pepper.

Place tomatoes onto flat breads, divide and add garlic onto all 4 flatbreads, add a pinch of salt onto the tomatoes.  Drizzle 1 TB of sherry vinaigrette per flatbread onto the tomatoes.  Divide the parmesan and basil into 4 equal amounts and place onto the tomatoes.  Cut and serve.

Smokey Tailgate Chili

  • 1 large onion, diced
  • 6 cloves of garlic, chopped
  • ¼ cup olive oil
  • 2 red bell pepper, diced
  • 2 green bell pepper, diced
  • 5 ears of corn, kernels removed
  • 4 cups cubed butternut squash
  • 2 15oz cans of dark red kidney beans, rinsed
  • 2 15oz cans of pinto beans, rinsed
  • 1 15oz cans of black beans, rinsed
  • 6 cups of diced fresh tomatoes*
  • 4 cups vegetable stock
  • 1 28oz can of crushed tomatoes
  • 2 TB ancho chili powder
  • 1 TB ground coriander
  • 1 TB ground cumin
  • 2 TB smoked paprika*
  • ¼ cup soy sauce
  • Salt and Pepper to Taste
  • Thin sliced jalapenos (optional garnish)
  • Chopped Cilantro (optional Garnish)
  • 1-2 lb shredded cheese (optional)
  • Hot Sauce (optional)

Directions:  Heat olive oil in a large stock pot.  Once shimmering, add peppers, onion, garlic and butternut squash.  Cook for 5 to 6 minutes, stirring often.  Add tomatoes, stock, crushed tomatoes, soy sauce, cumin, coriander, chili powder and paprika*.  Bring to a simmer and cook for 30-40 minutes, until liquid has evaporated and sauce is thickened.  Add beans and corn, simmer for 10 minutes.  Taste, add salt and pepper as needed.

*NOTE:  If you have a smoker, omit smoked paprika.  Smoke the peppers, corn and fresh tomatoes (Keep tomatoes whole until after smoking is complete)

Apple Fritter with Maple Peach Glaze

  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup of sugar
  • 2 tsp cinnamon
  • 1 egg
  • 1 cup of diced apple
  • 1/3 to ½ cup of milk
  • Vegetable oil

Directions:  Mix all of the dry ingredients in a bowl.  Add egg and 1/3 cup of milk, mix.  If mixture is too thick, add more milk, TB at a time.  Add apple, mix and set aside.

In a pan, fill it until it reaches 1 ½ inches in the pan.  Heat to 350 degrees.  Using a spoon or small ice cream scoop, slowly place fritters into oil.  Cook for 2 to 3 minutes, flip the fritter over and cook for another 2 to 3 minutes until golden brown.  (I recommend cooking only 1 to see how long it takes to cook all the way to the center).  Once cooked, remove from pan and place on  wire rack with a paper towel underneath.  Let cool for 5 minutes, then pour 1 to 2 tsp of peach glaze over the fritter, once fully cooled, serve.

Maple Peach Glaze

  • 8 peaches, peeled and diced
  • 1/3 cup of  sugar
  • 1 lemon, juiced
  • 3 TB Maple syrup
  • 2 TB corn starch mixed with 2 TB of water

Directions;  In bowl, place diced peaches, maple syrup, lemon juice and sugar, mix and let sit for 1 hour.  Strain mixture into another bowl.  Place liquid into a small sauce pan, bring to a boil.  Add a small amount of corn starch and mix.  Keep adding cornstarch until desired thickness.

Fall Sangria

  • 1 bottle full body red wine (Syrah/Shiraz, Cabernet Franc, Cabernet Sauvignon, Malbec)
  • ¼ cup simple syrup
  • ½ cup brandy
  • 3 Cinnamon Sticks
  • 1 ½ cups apple cider
  • 1 apple, cored and sliced
  • 1 pear, cored and sliced
  • 1 peach, sliced

Simple Syrup

  • 1 cup sugar
  • 1 cup water

Place ingredients into a small sauce pan, bring to a boil.  Cook until sugar is dissolved.  Let cool.  Keep in fridge until needed.

In a large pitcher, add apple slices, pear slices, peach slices and cinnamon sticks.  Pour in simple syrup, brandy, wine and apple cider.  Mix.  Place in fridge for 5 hours up to 48 hours to allow flavors to develop.  Serve over ice.

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