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TOGETHER TASTES BETTER™

Vegan Veggie Quesadilla

Serves 8

  • Ingredients:

    For the spice mix:
    • 2 tsp each ground cumin and smoked paprika
    • 1 tsp each ground black pepper, ancho chili powder, garlic powder, onion powder, salt
    For the vegetables:
    • 2 tbsp grape seed oil
    • 1 red or yellow sweet bell pepper, medium dice
    • 1 small green zucchini medium diced
    • 1 yellow onion, medium diced
    • 1 cup mushrooms sliced, domestic, portobello, shitake or mixed
    • 4 ears of corn, remove the corn from the cobb
    For the avocado:
    • 2 ripe avocados mashed well
    • 1 lime juiced
    • salt and pepper to taste
    To assemble, cook, and serve the vegan quesadillas:
    • 8 12 inch flour tortillas
    • 2 cans vegan refried beans
    • 2 cups vegan cheese shredded or sliced
    • 1 cup chopped fresh cilantro
    • 2 tbsp vegetable oil
  • Instructions:

    Step 1

    Prepare skillet on high heat. Once the oil is hot, add the onion, mushrooms, bell pepper, zucchini and sauté to caramelize the vegetables, add the corn and the seasoning at the end, mix and shut the heat off and let cool.

    Step 2

    Remove the avocado from the shell, add lime juice, salt and pepper and mash, taste for seasoning.

    Step 3

    Lay out half of the tortillas, spread refried beans, then the avocado, add the cheesed then add the vegetables on top evenly, add the chopped fresh cilantro and fold the tortilla in half to close it.

    Step 4

    Prepare a clean skillet over medium heat. Lightly brush oil on the top of each folded tortilla, place the quesadilla with the brushed oil side down. Once the base is browned and filling is getting warm brush the top of the folded tortilla and flip it over, continue to cook until the filling is hot, and the tortilla is golden (4-5 minutes for each side). Serve with salsa.

Ryan Jensen's Gameday Flank Steak with Vegetables

  • Ingredients:

    • 6 plum tomatoes
    • 1 large red onion
    • 1 flank steak (about 1 1/2 lb)
    • 2 teaspoons kosher salt, divided
    • 1/2 teaspoon pepper
    • 1 cup fresh Italian parsley, coarsely chopped
    • 1/4 cup fresh mint, coarsely chopped
    • 1/4 cup fresh cilantro, coarsely chopped
    • 1/4 cup fresh oregano, coarsely chopped
    • 1 lemon, for zest/juice
    • 2 tablespoons presliced green onions
    • 1 teaspoon minced garlic
    • 3/4 cup extra-virgin olive oil, divided
    • 2 lb fresh sliced zucchini and squash
    • 1 lb asparagus spears
  • Instructions:

    Step 1

    Preheat grill (or grill pan). Halve tomatoes. Cut onion into 1/2-inch slices. Season steak with 1 teaspoon salt and pepper (wash hands).

    Step 2

    Place steak on grill and close lid (or cover loosely with foil); grill 4–5 minutes on each side and until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.

    Step 3

    Chop parsley, mint, cilantro, and oregano. Zest lemon (1 teaspoon) and squeeze for juice (2 tablespoons). Combine in medium bowl: parsley, mint, cilantro, oregano, zest, juice, green onions, garlic, 1/2 cup oil, and 1/2 teaspoon salt; set chimichurri sauce aside.

    Step 4

    Combine zucchini and squash, tomatoes, asparagus, red onions, and remaining 1/4 cup oil and 1/2 teaspoon salt. Place vegetables on grill; grill 2–3 minutes on each side or until tender and grill marks begin to show.

    Step 5

    Cut steak diagonally, against the grain, into 1/8-inch-thick slices. Arrange vegetables on serving platter; top with sliced steak and drizzle with chimichurri sauce. Serve.

    Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak but is not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Queso Dip

Makes 4 cups

  • Ingredients:

    • 2 cups heavy cream
    • 1/2 lb sliced white american cheese (boars head)
    • 1/2 lb shredded jalapeño jack cheese
    • 4 ounces mozzarella cheese shredded
    • 2 tsp Tajin seasoning
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tbsp chopped cilantro
    • 1 vine ripe tomatoes, small diced
    • 8oz pickled jalapeños
  • Instructions:

    Step 1

    Heat heavy cream over medium/high heat in a small saucepan, turn down to low and then start adding cheese.

    Step 2

    Add the cheese slowly starting with the white american cheese. As you stir in the cheese, watch the heat to prevent burning and whisk constantly while the cheese melts.

    Step 3

    Once all the cheese is melted, stir in the seasonings, you can add red chili flakes or minced chilis depending on how sick you want it.

    Step 4

    Top with cilantro, tomatoes, and more jalapeños

Ryan Jensen's Sausage Queso Dip

  • Ingredients:

    • 8 oz cream cheese
    • 16 oz bar pasteurized cheese product
    • 1 lb spicy (or mild) Italian sausage, casing removed
    • 1/4 cup whole milk
    • 1/2 teaspoon garlic powder
    • 1 (14.5-oz) can roasted (or regular) corn blend, drained
    • 2 (10-oz) cans diced tomatoes with green chiles, drain only 1 can
    • Crusty bread, crackers, or chips (optional for dipping)
  • Instructions:

    Step 1

    Cut cheeses into small cubes. Remove sausage casing: cut links almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands). Preheat large saucepan on medium-high 2–3 minutes. Place sausage in pan; brown 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain sausage well.

    Step 2

    Reduce heat to medium and return pan to heat. Add cheeses, milk, and garlic powder; cook and stir 8–10 minutes or until hot and blended. Drain corn and 1 can of tomatoes.

    Step 3

    Stir corn and both cans of tomatoes into cheese mixture; cook 5 minutes or until mixture is hot and blended. Serve with toasted bread, crackers, or chips for dipping if desired.

Chicken Wings

Serves 8

  • Ingredients:

    • 4lb chicken wings
    • 1 cup Coca-Cola
    • 1oz grape seed oil
    • 4 oz garlic minced
    • 1 oz fresh lime juice
    • 4 tbsp smoked paprika
    • 1 tbsp salt
    • 1 tbsp pepper
  • Instructions:

    Step 1

    Marinate the wings by combining the minced garlic with the Coca-Cola, oil, paprika, salt and pepper and lime juice, let them marinate for 2 hours or up to overnight.

    Step 2

    Prepare oven on broiler at 500 degrees or grill on medium high.

    Step 3

    Remove the chicken from the marinade and place on a half sheet pan or baking tray.

    Step 4

    Roast on the sheet pan under the broiler on the higher rack in the oven for 15 minutes on each side (turn over once) until cooked through (165 degrees F). If the wings start to darken to fast put them on a lower rack to continue to cook. If using a grill, cook over medium heat until done.

    Step 5

    Toss with your favorite sauce.

Beef Nachos

Serves 8

  • Ingredients:

    • 1-pound ground beef
    • 1 yellow onion small diced
    • 2 tbsp grape seed oil
    • 1 package taco seasoning mix
    • 1 package of 6 inch white corn tortilla, cut into 1/4 (or purchase pre packaged tortilla chips)
    • 1 qt canola oil for frying chips
    • 2 cup shredded Monterey jack and cheddar blended cheese
    • 1 cup heavy cream
    • 1 can black or refried beans
    • 1 cup salsa
    • 1 cup sour cream
    • 1 can sliced jalapeno peppers, drained
    • 1 bunch cilantro picked from stem and washed
  • Instructions:

    Step 1

    In a large skillet on high heat add the oil and the onions and sauté, add the beef and cook until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix. Set aside.

    Step 2

    Place the heavy cream in a sauce pan and bring to a simmer, add the cheese while mixing with a whisk. make sure the sauce is very thick.

    Step 3

    Heat the oil to 350 degrees and fry the chips until golden, remove them from the oil and place on a bowl to drain, or use prepackaged tortilla chips.

    Step 4

    Spread tortilla chips on an oven proof bowl or casserole dish; top with ground beef mixture, the beans and pickled jalapeños, cover with the cheese sauce and bake in the oven for an additional 5-10 minutes.

    Step 5

    Remove from the oven, top with the salsa, guacamole, sour cream and fresh cilantro.

Guacamole Dip

Makes 4 cups

  • Ingredients:

    • 3 ripe avocados
    • ½ fresh jalapeño (optional), finely chopped
    • 1 tbsp chopped cilantro
    • 1 yellow onion, small diced
    • 1 vine ripe tomato, small diced
    • 1 lime, juiced
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp olive oil, drizzle on top
    • 1 tsp Tajin Classic seasoning for garnish
  • Instructions:

    Step 1

    Halve the avocados, remove the seeds and use a spoon to scoop the flesh into a bowl.

    Step 2

    Add the chilli, cilantro and onion. Mash together with a whisk.

    Step 3

    Gently fold in the tomato, lime juice, salt and pepper. Taste for seasoning.

    Step 4

    Garnish with olive oil and Tajin seasoning.

“Together Tastes Better” is a trademark of The Coca-Cola Company.