REV UP YOUR TAILGATE WITH MAKE-AHEAD RECIPES

By Susan Selasky

It’s game on for tailgate parties. We have just the recipes in our playbook. These can be made ahead and reheated or served at room temperature. Our recipe lineup includes classic tailgate fare of chicken wings, appetizers, dips and sandwiches. And you can cap it all off with cookies. It’s just the ticket for feeding hungry football fans.

BONELESS BUFFALO CHICKEN WINGS

Serves: 8 / Preparation time: 30 minutes / Total time: 45 minutes

For the blue cheese dip, you can use all reduced-fat sour cream instead of the sour cream mixed with yogurt. If you desire more spiciness, serve extra hot pepper sauce on the side.

FOR SPICY BLUE CHEESE DIP

1/3 cup reduced-fat sour cream

1/3 cup nonfat plain Greek-style yogurt

2/3 cup crumbled blue cheese

1 tablespoon distilled white vinegar

1/4 teaspoon cayenne pepper

FOR WINGS

3 tablespoons low-fat or nonfat buttermilk (see note)

3 tablespoons favorite hot pepper sauce, divided

3 tablespoons white vinegar, divided

2 pounds chicken tenders

6 tablespoons white whole-wheat flour, such as King Arthur

6 tablespoons cornmeal

1/2 teaspoon cayenne pepper

2 to 3 tablespoons canola oil, divided

2 cups carrot sticks

2 cups celery sticks

To prepare dip: In a small serving bowl, mix together all the ingredients, cover and refrigerate until ready to serve.

To prepare wings: In a large bowl, whisk the buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar. Add chicken tenders and toss to coat. Refrigerate and marinate at least 10 minutes or up to 1 hour, stirring occasionally.

Whisk flour and cornmeal in a shallow dish.

In a separate small bowl, whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar; set aside.

Remove the chicken from the marinade, letting the excess drip off, and roll each piece in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with the cayenne. Working in batches, heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add about half the chicken. Cook until golden brown and cooked through, about 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Add the remaining tablespoon of oil if needed. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Notes: If you have no buttermilk, you can use buttermilk powder prepared according to package directions. Or make sour milk by mixing 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk. Look for 3-pound bags of chicken tenders in the frozen aisle or fresh in the meat case.

Adapted from Fine Cooking magazine, February 2007 issue.

Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 2 chicken tenders with 1/2 cup vegetables and 2 tablespoons dip.

Mocha Cinnamon Chocolate Chip Cookie

Makes: About 48 / Preparation time: 15 minutes

Total time: 45 minutes

2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

2 1/2 sticks (or 1 1/4 cups) unsalted butter, softened

3 tablespoons instant espresso powder

(or 4 tablespoons instant-coffee granules, crushed)

1 cup confectioners’ sugar

1/2 cup packed light brown sugar

1 1/2 cups semisweet chocolate chips

1/4 cup sugar for dipping

Preheat the oven to 350 degrees. Line a cooling rack with paper towels.

Jalapeno Poppers

Serves: 24 / Preparation time: 20 minutes

Total time: 45 minutes

You can broil these in advance, then reheat them on the grill.

12 large jalapeños

1 package (8 ounces) reduced-fat or regular cream cheese

1 cup cooked sausage, crab or other meat filling

3/4 cup shredded Mexican mix cheese or pepper

Jack cheese, divided

6 slices of bacon, cut in half 24 toothpicks continued on page 30

Preheat grill to medium-high. Or preheat the broiler. Wash the jalapeños and cut in half lengthwise. Remove the ribs and seeds; set aside. In mixing bowl, mix together cream cheese, meat and 1/2 cup of the shredded cheese. Stuff jalapeños with the mixture. Sprinkle with remaining 1/4 cup cheese, lay half a bacon slice over the pepper and secure with toothpick. Place the stuffed jalapeños on the grill or under the broiler.

Cook the jalapeños until the bacon is cooked through and just crisp, about 10-15 minutes, and serve.

Submitted by Sarah Crowgey, East Lansing.

Tested by Susan Selasky for the Free Press Test Kitchen.

In a medium bowl, combine the flour, baking powder, cinnamon and salt. In a larger bowl, beat the butter and espresso powder or coffee until well combined; about 3 minutes. Add the confectioners’ sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.

Put the sugar in a small, shallow bowl. Scoop out a scant 1 tablespoon of dough and flatten it slightly into a disk about 1 1/2 inches in diameter. Dip one side into the granulated sugar and then set the disk sugar side up on an ungreased baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart. Bake until the edges start to darken, 12 to 14 minutes. (Begin checking after 12 minutes, but don’t be tempted to remove them too soon.)

Let the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to the paper towel-lined racks to cool completely. Repeat with remaining dough.

From Fine Cooking Tailgating 2010. Tested by Susan M. Selasky for the Free Press Test Kitchen.