With football season quickly approaching Bluff City Lights partnered with Caramelized Supper Club to set up the ultimate tailgating table spread! In this post, we will share some yummy unique recipes for your football parties!
SWEET POTATO “CHIPS” + GUAC
4 sweet potatoes
2 tablespoons olive oil
2 cups fresh guacamole
Preheat oven to 425 degrees. Slice sweet potatoes in ¼-inch rounds and place in a bowl. Evenly coat potato slices with oil before placing on greased baking sheets. Sprinkle with sea salt and bake for 18-20 minutes, until “chips” are golden brown. Serve warm or at room temperature with your favorite guacamole recipe! You’ll never miss the fried tortilla chips again!
BLOODY MARY SHOOTERS
11 ounces Bloody Mary mix
3 ounces vodka
5 drops hot sauce
2 dashes Worcestershire sauce
Pearl onions, to garnish
Green onions, to garnish
Celery, to garnish
Fill a pitcher with ice, bloody mary mix, vodka, hot sauce and Worcestershire sauce. Stir to combine and carefully pour in shot glasses. Garnish with a half-stalk of celery, a green olive or pearl onion on a knotted toothpick.
MINI MEXICAN PIZZA CUPS
4 large low-carb whole wheat tortillas, cut into 12 3- or 4-inch circles
1 cup lean ground turkey, cooked
1/2 cup salsa of choice
2 teaspoons dry taco seasoning
1/2 cup low-fat refried beans
1/2 cup low-fat shredded Mexican blend cheese
optional toppings: sliced black olives, shredded lettuce, avocado, chopped tomatoes, cilantro
Preheat oven to 425 degrees. Spray a 12-count muffin tin with non-stick cooking spray. Press each tortilla circle snuggly into the muffin tin.
Meanwhile, in a small bowl, combine ground turkey, salsa, taco seasoning, and refried beans. Scoop 1/8 cup meat mixture into each tortilla. Top with shredded cheese. Bake for 12-15 minutes, or until cheese is melted. Top with your favorites and enjoy!
1 bag mini sweet peppers, halved lengthwise and cored
1 bag low-fat shredded Mexican blend cheese
cilantro, to garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and arrange peppers. Fill each pepper with shredded cheese. Bake for 5 minutes, until cheese begins to bubble. Allow to cool for 5-10 minutes before serving with a cilantro garnish or even dunked in guacamole and salsa!
In honor of our hometeams, Megan and I had a little friendly competition between our alma maters, University of Memphis and UK! Of course my retro Memphis State University wins! hehe
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