Plain Chicken Every Football Friday

Originally published by Gameday.Style in football season 2011. 

External links and products featured may not still be available. 

Steph from the blog, Plain Chicken, happens to have some phenomenal looking recipes and happens to be a football fan.  A GREAT football fan. She says...

As Andy Williams says, “It's the most wonderful time of the year!” No, I'm not talking about Christmas. I'm talking about College Football season!!! It is finally here!

Her weekly menu list simply says "Tailgating" for Saturday's dinner.  Plain Chicken was featured just yesterday on the engaging New York Times' college football blog, The Quad, with Steph's recipe for these divine looking Cheddar Bacon Ranch Pulls.

Cheddar Bacon Ranch Pulls

1 unsliced loaf of sourdough bread (preferably round)
8 to 12 ounces Cheddar cheese, thinly sliced
3-ounce bag Oscar Mayer Real Bacon Bits
1/2 cup butter, melted
1 tablespoon ranch dressing mix

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.  Place slices of cheese between cuts.

Sprinkle bacon bits on bread, making sure to get between cuts. Mix butter with ranch dressing mix. Pour over bread.  Wrap loaf in foil and place on baking sheet.

Bake at 350 degrees for 15 minutes.  Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Every Friday at Steph's blog is called Football Friday and she highlights a terrific tailgate recipe.  Last Friday's post also makes our mouth water.  If you happen to be in Auburn, Alabama on a home gameday, you may want to seek her tailgate out!

Check every Friday this fall.    Even if you're not headed to a stadium,  her suggested recipe would make a fantastic weekend menu item for your family.  We know good football food when I see it and Plain Chicken has recipes for good football food.  The New York Times seems to think so!

Club Sandwich Puffs

1 oz deli ham, chopped 
1 oz deli turkey, chopped
1 oz deli roast beef, chopped
2 slices bacon, cooked and chopped
1 tsp onion powder
1/2 cup cheddar cheese, shredded 
1 egg 
1 Tbsp honey mustard dressing
1 (8 ounce) package refrigerated crescent dinner rolls 

Preheat oven to 350 degrees.

In a small bowl combine finely chopped ham, turkey, roast beef, bacon, onion powder, cheese, egg, and mustard. Mix well.

Lightly spray a mini muffin pan with non stick cooking spray.

Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges.

Fill each muffin cup with some of the meat mixture. Bake 13-15 minutes or until lightly browned.


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