3 Football Game Day Recipes You’ll Love
Fall brings about my favorite season! I love wearing sweaters, drinking Pumpkin Spice Lattes, decorating for holidays, and eating the wonderful foods of the autumn season. However, it is football that really stirs my soul and gets my blood pumping. Sundays at my house are a time to feast! I love making easy dishes that satisfy everyone and that leave a bit of leftovers to eat the next day. Here are three of my favorites: Tomato Soup (from The Pioneer Woman), Crabbies (from Paula Deen), and Chili with Ranch sour cream (from the Food Network). Enjoy!
Best Tomato Soup Ever (The Pioneer Woman)
- 1 medium diced yellow or white onion
- 6 Tbsp. butter
- 2 14.5-oz. cans diced tomatoes
- 46-oz can or bottle tomato juice
- 3-6 Tbsp. sugar
- 3 cubes chicken bouillon
- fresh pepper, to taste
- 1 cup, optional dry sherry
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Crabbies (Paula Deen)
Decadent football snacks that will leave you wanting more!
- 1 stick butter, softened
- 1 cup sharp cheddar cheese spread
- 2 tsp. mayonnaise
- 1/4 tsp. garlic powder
- 1/2 tsp. seasoned salt
- 1/2 # fresh crabmeat, picked through for shells
- 6 English muffins, split
- paprika, to taste
A little bit about Paula: After a failed marriage and struggling with finances in raising two small boys, Paula took her life savings to create “The Bag Lady” an in-home catering company where she began her successful cooking career in Southern food. Paula has since become one of the best-known celebrity chefs in the world of cooking and successfully put Savannah on the map as a tourist/foodie’s dream city. I am a big fan of her TV shows as well as her award winning cookbooks
Chili with Ranch Sour Cream (Food Network)
I have to confess. I am a chili/soup addict and love to have the house smelling fabulous while the big pot of deliciousness on the stove cooking. The finished product is great for a few meals and bonus, if you have leftovers, simply freeze and thaw for a later date. Nothing goes to waste here! Check out this chili with ranch sour cream from one of my favorite magazine subscriptions.
Ingredients For the Chili
- 3 Tbsp. vegetable oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 red jalapeño peppers, seeded and finely chopped
- 2 Tbsp. tomato paste
- 1 canned chipotle chile in adobo sauce, seeded and chopped
- 3 Tbsp. chili powder
- 2 tsp. ground cumin, dried oregano, AND ground coriander
- 2# ground beef chuck
- Kosher salt and freshly ground pepper
- 2 14-oz. cans diced tomatoes
- 2 15-oz. cans kidney beans (do not drain)
- 1 bay leaf
Ingredients For the Ranch Sour Cream
- 1 1/2 cups sour cream
- 1 1/2 Tbsp. apple cider vinegar
- 2 Tbsp. chopped fresh cilantro AND fresh chives
- 2 scallions, thinly sliced
- kosher salt and freshly ground pepper
- canned fried onions, for topping
- Make the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper and jalapeños and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander, and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1-2 Tbsp water if the mixture gets too dry, about 3 minutes.
- Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 tsp. salt and 1 cup water. Bring to a simmer, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until thickened, 40-45 minutes. Remove the bay leaf; season the chili with salt.
- Meanwhile, make the ranch sour cream. Combine the sour cream, vinegar, cilantro, chives, and scallions in a bowl. Add 1 tsp. salt and a few grinds of pepper; whisk until smooth. Cover and refrigerate until ready to serve.
- Ladle the chili into a bowl; top with the ranch sour cream and fried onions.
What is your favorite football snack to prepare? Drop us a photo on Twitter at @melodytravels or Instagram at wherever_I_mayroamblog.