Tailgate Eats & Drinks

With football season just around the corner, forget the brats and burgers, and stand out from the crowded parking lot with a mouthwatering menu of tailgate tapas. Baja Chicken & Slaw Sliders demand attention from partygoers with their flavorful spicy sauce, and colorful crunchy slaw. If you’re still craving that red meat, why not try a slightly charred Steak Teriyaki Quesadilla. The slight smoky flavor paired with sweet pineapple and savory steak is the definition of cheesy deliciousness.

No tailgate is complete without a few alcoholic beverages for the sport loving adults. Trade in that flavorless light beer for a Summertime Tea; a sweet tea to cool you down with a kick of tequila. If you’re more of the summer berry type, try a Blueberry Thirst Quencher made with blueberry-flavored vodka for a colorful burst of zesty flavor.

Baja Chicken & Slaw Sliders

Prep: 30 Minutes
Grill: 10 Minutes

¼ cup reduced fat sour cream
½ tsp. grated lime peel
¼ tsp. lime juice
Slaw:
1 cup broccoli coleslaw mix
2 tbsp. finely chopped sweet red pepper
2 tbsp. finely chopped sweet onion
2 tbsp. minced fresh cilantro
2 tsp. finely chopped seeded jalapeno pepper
2 tsp. lime juice
1 tsp. sugar
Sliders
4 boneless skinless chicken breast halves
½ tsp. ground cumin
½ tsp chili powder
¼ tsp salt
¼ tsp coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

In a small bowl, combine the sour cream, lime peel and lime juice. In another small bowl, combine the slaw ingredients. Chill the sauce and slaw until serving.
Cut each chicken breast in half widthwise; flatten to ½ inch thickness. Sprinkle with seasonings.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inch from the heat for 4 to 7 minutes on each side or until no longer pink.
Grill rolls, cut sides down, for 30-60 seconds or until toasted. Serve chicken on rolls with lettuce tomatoes and slaw.

Steak Teriyaki Quesadillas

Prep: 20 Mins
Grill: 15 Mins

1/2 cup reduced sodium soy sauce
1/3 cup reduced sodium chicken broth
1 tbsp brown sugar
1 tsp minced fresh gingerroot
½ tsp onion powder
1 garlic clove, minced
1 beef top sirloin steak (1 in. thick and ¾ lb.)
½ cup finely chopped fresh pineapple
½ cup finely chopped red onion
½ cup finely chopped green pepper
2 cups shredded part skim mozzarella cheese
6 flour tortillas

In a small bowl, combine the first six ingredients; set aside 3 tbsp for filling. Pour remaining mixture into a large re-sealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness.
Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.

Summertime Tea

14 cups water, divided
6 individual black tea bags
1 ½ cups sugar
¾ cup thawed frozen orange juice concentrate
¾ cup thawed frozen lemonade concentrate
1 cup tequila, optional
Fresh mint leaves and lemon or lime slices, optional

In a large saucepan, bring 4 cups water to a boil. Remove from heat; add tea bags. Cover and steep for 3-5 mins. Discard tea bags.
Stir in the sugar, concentrates and remaining water. Add tequila if desired. Refrigerate until chilled. Garnish with mint and lemon.

Blueberry Thirst Quencher