Autumn

 
  So September is almost here, which means FOOTBALL!  Not only will I be watching Tuesday night 9th grade football, but I will be watching Friday night Arrows football as well as Saturday MSU football and Sunday UMC flag football!  I'm excited right now, but it hasn't yet begun!  By the time October rolls around, I am ALWAYS ready for the season to be over.  It's not that I'm not a supportive football coaches wife... I just get tired of always being on the go.  Even though I was a cheerleader since eighth grade, I am just now SLOWLY learning the ins and outs of football. 
    MSU football means tailgating season which is my favorite thing!  I LOVE getting to make food for the tailgates and enjoy spending time visiting with old friends.  I found some awesome tailgating recipes that got me in the spirit so I thought I would share! 

Pigs In A Blanket 

Makes about 4 1/2 dozen

2 pounds (about 60) mini hot dogs

Cheddar cheese, cut into small pieces, optional

Caramelized Onions, optional

1 large egg

All-purpose flour, for work surface

1 box (17 1/2 ounces) frozen puff pastry, thawed

Poppy, sesame, or mustard seeds, optional

Directions

1.Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.

2.On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

3.In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

4.Preheat oven to 450 degrees.

5.Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

 Homemade Guacamole

2 ripe avocados, peeled, pitted, and lightly mashed

1/2 cup minced onion

1 jalapeno chile, minced (remove seeds and ribs for less heat)

1 plum tomato, seeded and diced

1/4 cup chopped cilantro

2 to 3 tablespoons fresh lime juice

Coarse salt

Directions

1.In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.

           Sliders

9 ounces ground beef

Coarse salt and freshly ground pepper

1 tablespoon Clarified Butter

2 tablespoons canola oil

2 medium onions, thinly sliced

3 mini brioche buns, halved crosswise

Pickle spears, for serving (optional)


Directions

1.Season beef with salt and pepper. Form into three equal-size patties; set aside.

2.In a large skillet, heat butter over medium-high heat, add onions. Cook, stirring occasionally, until caramelized, about 10 minutes.

3.In a cast-iron skillet, heat oil over medium-high heat. Add beef patties and cook about 1 1/2 minutes for medium-rare.

4.Place patties between brioche halves; top with onions. Serve immediately with pickles, if desired.

Seven Layer Dip

4 tablespoons safflower oil

1 cup plus 2 tablespoons chopped onion (from 1 medium onion)

4 garlic cloves, minced

2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved

2 medium tomatoes, finely chopped

1/2 teaspoon coarse salt

2 ripe avocados, halved, pitted, and peeled

1 to 2 pickled jalapeno chiles, minced

1 cup plus 2 tablespoons sour cream

2 tablespoons fresh lemon juice

3 ounces cheddar cheese, grated (1 cup)

6 scallions, thinly sliced

6 ounces pitted black olives, chopped

1 to 2 bags tortilla chips, for serving

Directions

1.Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.

2.Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.

3.Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.



All of this also means that October is right around the corner, which is my favorite month of the year!!