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Food

  • Restaurants are family business
    There is a photo of one of the first times Torey Smith entered a restaurant kitchen. At the time, he wasn’t thinking, “I’d like to run one of these someday.”He wasn’t cooking the food or serving customers.May 16, 2012
  • Farm near Decatur provides raw milk to herd shareholders
    In a barn at his farm outside Decatur, Mark Grieshop opens a refrigerator door, pulls out a plastic half-gallon jug of milk and pours himself a tall glass.He believes it’s some of the best milk money can’t buy.May 9, 2012
  • Taste test
    I had hit it and hit it hard.I looked in my snack drawer and my lunch bag but both came up empty. I could go to the vending machines or … or I could delve into the GoPicnic meals. What they are:May 7, 2012
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Recipes
Spicy Touchdown Tenders
1 pound chicken tenders
3/4 cup buffalo chicken wing sauce
2 cups Cheez-It Hot & Spicy crackers, crushed
Place chicken tenders in large plastic, zip-top bag. Pour in buffalo chicken wing sauce. Refrigerate at least 30 minutes.
Spray large baking sheet with cooking spray. Set aside.
Preheat oven to 375 degrees.
Place crushed crackers on large plate. Remove each chicken tender from marinade and roll in crackers to coat. Place on prepared baking sheet. Repeat with remaining tenders. Discard any remaining marinade.
Place prepared chicken in preheated oven. Bake 15 to 20 minutes or until thermometer reaches 165 degrees. Serve hot.
– Kellogg’s
Buffalo Chicken Chili
3 tablespoons vegetable oil, divided
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, seeded and diced
2 large garlic cloves, minced
1 pound ground chicken or turkey
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons salt
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup water
1/4 cup Tabasco brand Buffalo Style Hot Sauce
1 (15.5-ounce) can pinto beans, rinsed and drained
3 tablespoons crumbled blue cheese
Heat 2 tablespoons oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables with slotted spoon and place in bowl.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium-high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.
Add tomatoes with their liquid, water and Buffalo style hot sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with crumbled blue cheese.
– Tabasco
7-Layer Taco Dip
1 pound Bob Evans Original roll sausage
1 (16-ounce) can refried beans
1 (4.5-ounce) can chopped green chiles
1 (1.25-ounces) package taco seasoning mix
1 (16-ounce) container sour cream
1 (11-ounce) jar salsa
1 (6-ounce) can sliced black olives
1 large tomato, diced
1 bunch green onions, chopped
2 cups (8 ounces) shredded Mexican cheese blend
Tortilla chips
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
Spread sausage mix into 7-by-11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
Serve immediately with chips. Refrigerate leftovers.
– Bob Evans
Creamy Pepperoni Dip
1 (8-ounce) brick reduced-fat cream cheese, softened
1/2 cup low-fat milk
1/4 cup low-fat ranch dressing
24 slices Armour Lower Sodium Pepperoni, finely chopped ( 1/2 cup)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
Baby carrots
Pita or mini bagel chips
Place cream cheese in a medium bowl; gradually stir in milk and dressing; mix well. Stir in pepperoni, red pepper and green onion; mix well. Serve with carrots and chips for dipping. Refrigerate any remaining dip.
– Armour-Eckrich Meats
More ideas
Dips and Appetizers
1-Step Buffalo Hummus – Simply combine a tub of classic hummus with one and a half tablespoons of Tabasco Buffalo Style Hot Sauce and serve with fresh veggies, crackers or pita bread.
Devilish eggs – A take on the traditional deviled egg; add some heat with Tabasco sauce.
Sausage con queso dip – Spicy sausage, cheese and your favorite salsa – a tasty combo with just the right amount of heat.
Spicy meatballs – Serve on their own or in a hoagie bun.
Wings – Jerk, Buffalo or barbecued; have plenty of extra napkins.
Pepperoni Fun Skewers – Combine your favorite cheeses, olives and grape tomatoes in 2 tablespoons of Italian salad dressing. Then thread folded pepperoni slices onto skewers, alternating with a slice of cheese, an olive and a tomato.
Pepperoni artichoke dip – Add diced pepperoni to your favorite dip recipes, such as spinach and artichoke. Serve with tortilla chips and baby carrots. Additionally, you can even add pepperoni to other dips and spreads, such as hummus.
Sides
•Corn on the cob with chipotle lime butter
•Jalapeño cornbread
•Spicy baked beans
Published: January 18, 2012 3:00 a.m.

Game day goodies

Planning, snacks help party score with the home team

Family Features
7-Layer Taco Dip
Family Features photos
Creamy Pepperoni Dip

Not everyone can score tickets to the big game, but anyone can throw a big game bash to watch it with friends and family.

“I know how tough it can be to please everybody, both on the field and off,” said pro running back LaDainian Tomlinson of the New York Jets. “But with some good strategy, you can plan a great party that puts a smile on everybody’s face.”

Make a party playbook

Crunch the numbers. Count on guests each eating between 8 to 12 servings of appetizers during a two-hour period. Plan on two non-alcoholic drinks per guest during the first hour, and one for each hour after that. Buy about a pound of ice per guest for drinks.

Tackle the food prep early. Make as much of the food ahead of time as you can. Peel, chop and prep veggie trays a day or two in advance. Dips and desserts can be made the day before. If you’ll be making anything in a slow cooker, prep all your ingredients in advance as well, so that all you have to do when you wake up is put them in the cooker and turn it on.

Sack boring snacks

Stock up on all-star ingredients. Make sure you have plenty of the things your team really likes. Crowd-pleasers like Cheez-Its, Town House Flipside crackers, Keebler cookies and Rice Krispie treats make adults and kids happy, and they can be used as ingredients in other dishes.

Run a surprise play. Try a new recipe such as Spicy Touchdown Tenders or Buffalo Chicken Chili.

Recruit a great team

Call on your special teams. If you want a great dessert but don’t bake, ask your baking friends to work their magic for the party. Get the resident chili expert to make his best and let your friend the décor expert set the scene. They’ll enjoy working in their zones, and you get a few things taken off your to-do list.

Let the Pee Wee League play, too. Get the kids involved with party prep. Older ones can help you make food and younger ones can set out utensils, cups and plates. You can appoint some special “Trash Referees” to patrol the party and help clean up plates and cups during the game, so there’s not a big mess to clean up afterward.

© Copyright 2012 The Journal Gazette. All rights reserved. Neither this material nor its presentation may be published, broadcast, rewritten or redistributed.
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