Great, easy options for tailgate-style eats and drinks when hosting friends for a game watch this fall. Check out the following easy homegate recipes you should add to your game watch menus!
If you’re planning to host your friends and family this fall for a football game, check out this blog for food & beverage menu inspiration! It’s full of tried and true recipes my family has used for tailgates, along with some we’ve been introduced to over the years from fellow tailgaters. When it comes to tailgating, the key is to keep is simple. The focus should be on the experience, enjoying time with friends and family, and FOOTBALL! Not spending hours upon hours in the kitchen.
If you have any great recipes, we’d love to hear about it! Please email your recipes + pictures to [email protected] – we’d love to feature you on an upcoming blog!
Sample Homegate Menu
Grilled Chicken Wings – It’s not a tailgate without the grilled chicken wings. These are a fan favorite and will keep the guys busy at the grill and out of the kitchen when everything else is being prepared… ha! Super simple, all you need for these bad boys are chicken wings, Italian dressing and your go to hot sauce (my family loves Crystal Pure Hot Sauce).
I’d suggest marinating the wings in an Italian dressing of your choosing for at least an hour prior to grilling, then when it’s time to grill, throw them on, flip them a few times, and make sure to cook them until they hit an internal temperature of 165 degrees. After that, toss the wings in a large bowl, lather them in hot sauce, mix them until they are evenly coated and serve!
For optimal experience, serve hot off the grill. This is the #1 addition to your homegate recipe book.
Bread Bowl Spinach Dip (or you can find this recipe here!)
– 1 cup mayonnaise (feel free to use lite or fat-free to keep those tailgate calories down)
– 2 cups sour cream (lite sour cream tastes just as good)
– 1 package Knorr dry leak soup mix (if you can’t find you can substitute Knorr vegetable soup)
– 10 oz package of frozen spinach
– bunch green onions
– 1 tsp dill
– 1 tsp garlic powder
– Loaf round sourdough bread
Defrost frozen spinach. (I just pop it in the microwave for a few minutes. Or run under hot water. It doesn’t have to be completely defrosted.) Drain as much liquid as you can from the spinach. Add to medium-size bowl. Chop up green onions and add to bowl. Add rest of the ingredients and stir.
Store completed dip in the refrigerator until you are ready to go to tailgate and then pop it in your cooler along with your other amazing tailgate food. Once at the tailgate, remove the top and interior of sourdough bread. Fill with mixture. Tear remove pieces of bread into bite-size pieces and serve on the side along with other favorite dipping vehicles like carrots, cucumbers, celery, and pita chips.
Ruffles & Ranch Dip – these seem so basic but they are SO good. I promise you all the ranch dip (or French onion if that’s what you fancy) will be one of the first things gone. They’re not only great to have with Ruffles, but if you have a veggie platter, it’s a great addition for that.
The preparation is SUPER simple – all you need is a tub of sour cream and to pick up a packet of Hidden Valley Ranch Dressing Seasonsing. Mix is together, throw it in a bowl, open your bag of ranch, and you’re good to go!
Veggie, Fruit Platters or Charcuterie Boards – you can’t go wrong with having a variety of fresh veggies, fruit and meats & cheeses available for guests to snack on throughout the experience. These are a great add to your appetizer menu since they typical are all ‘pre-made’ and only require some assembly time! Also, great opportunity to put that extra 5-10 minutes in here to make some picture worth apps that your friends & family will want to share on social!
Harvest Salad with Arugula, Green Apples and Feta Cheese – There’s a lot of meat and tasty treats when it comes to tailgate eats, so adding this in will give your guests some much needed nutrition! This salad can easily be multiplied depending on the group size you have. The details below are in line with a group of ~8 guests for a tailgate or game watch!
– 8 cups baby arugula
– 1 gala apple, or similar sliced thin
– 1 granny smith apple sliced thin
– 4 slices red onion rings separated
– 1/2 cup walnuts lightly toasted
– 2 ounces feta cheese crumbled
– 1/4 cup dried cranberries
– 4 tablespoons white wine vinegar
– 6 tablespoons grapeseed oil or similar
– 2 teaspoon dijon mustard
– 4 teaspoons maple syrup
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
- In a large shallow bowl, layer the arugula, sliced apples, red onion, walnut, feta cheese, and cranberries.
- To make the vinaigrette, in a small bowl, combine the vinegar, dijon mustard, and maple syrup. Drizzle in the oil while whisking and mix until emulsified. Season to taste with salt and pepper.
- Dress the salad with 1/2 of the vinaigrette and serve the remaining vinaigrette on the side.
Buffalo Chicken Tenders – these bad boys are sticky, smoky, and spicy. Set them out for a game and watch them fly off the table. They go great paired with some ranch or blue cheese dip (to make either of these healthier, use Greek yogurt as the base)!
You’ll only need four ingredients:
– 1 1/2-2 lbs boneless skinless chicken tenders
– salt and pepper
– 1/4 cup unsalted butter or ghee for paleo
– 1/2 cup hot sauce
– 2 Tablespoons paprika
- Season the chicken with salt and pepper.
- Place a large pan over medium heat, add butter, and melt till sizzling.
- Add chicken and cook 3-5 minutes per side, or until golden brown.
- Reduce heat, add the hot sauce and sprinkle with 1 Tablespoon paprika. Flip and sprinkle with another tablespoon of paprika.
- Toss the chicken to coat evenly with the sauce and cook on medium-low for 8-10 minutes, flipping occasionally, until chicken is cooked through and the sauce has thickened and is glazing the chicken.
Beer Brats + Grilled Peach Salsa – I mean, come on!
Here’s everything you’re going to need for 6 brats:
– Salt & black pepper
– 6 raw bratwursts
– 24 ounces pale ale
– 2 ripe but firm peaches, sliced
– ¼ red onion, cut in half
– 2 red jalapenos, sliced in half lengthwise
– ¼ cup chopped cilantro
– 6 hot dog buns
To make these bad boys, you’ll need to:
- In a pan with a lid add the brats and the beer, cover and simmer until the brats are cooked through. Remove from pan.
- Preheat the grill to medium-high.
- Add the brats, peaches, red onion and jalapenos, grilling all until grill marks appear on all sides.
- Chop the peaches, onion and cilantro, add to a bowl and toss to combine.
- Add the brats to the buns, top with peach salsa!
Roasted Brussel Sprouts WITH PARMESAN – so bomb.
Roasted brussel sprouts have been a game changer when it comes to their popularity. Add some parmesan, and these might give your chicken wings a run for their money in terms of going first!
– 1 pound Brussels sprouts
– 3 tablespoons olive oil
– 1/2 teaspoon kosher salt
– Freshly ground black pepper
– 1 cup grated Parmesan cheese
- Arrange a rack in the middle of the oven and heat the oven to 425°F.
- Meanwhile, trim and halve 1 pound Brussels sprouts. Grate until you have 1 cup Parmesan cheese.
- Place the Brussels sprouts on the hot baking sheet. Season with the 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper, and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.
- Roast for 15 minutes. Flip the Brussels sprouts and sprinkle with the Parmesan. Continue roasting until the Brussels sprouts are crispy and tender, 10 to 15 minutes more.
Chocolate Chip Toffee Bars
– 2 1/4 cup flour
– 1 tsp baking powder
– 1/2 teaspoon salt
– 2 sticks butter, softened
– 1 1/2 cups light brown sugar
– 2 eggs, lightly beaten
– 1 tsp vanilla
– 2 cups crushed chocolate-coated toffee bars (heath bars), you can buy these near the chocolate chips at the grocery store
– 1 cup chocolate chips
Preheat oven to 250 degrees. Butter a 9 x 13 inch baking pan. In a large bowl, combine flour, baking powder and salt. Using an electric mixer, beat the butter and sugar until fluffy. Beat in eggs and vanilla. Add in flour one half at a time. Stire in crushed toffee bars by hand and spread in baking pan. Sprinkle top with chocolate chips. Bake for 30 to 35 minutes. Cool and cut into bars. Yield: 1 dozen.
We’re here to help!
If you need any help organizing your homegate experience, reach out to the team at Tailgater Concierge at [email protected]! We’d be happy to help supply any equipment you may need, or help with more homegate recipe ideas. You can also check out our Superbowl Blog from early 2020 for some more menu inspiration – Superbowl LIV Party Tips!
For more information on our services, check out our home page: www.www.tailgaterconcierge.com.