We’re taking three great tailgating standbys – corn dogs, cheese dip, and Chex Mix – to the next level with unexpected twists. Whip them up and score some major flavor touchdowns! So go ahead and get snacking. This Episode of Eat the Trend is brought to you by Smirnoff Ice. Adapted from The Food in My Beard Sriracha Chex Mix Ingredients3 cups Rice Chex cereal 3 cups Corn Chex cereal 1/2 cup roasted peanuts 1/2 cup roasted unsalted cashews 1/2 cup toasted almonds 1/4 cup butter, melted 2 tablespoons soy sauce 2/3 cup sriracha 1 teaspoon sesame oil 2 1/2 teaspoons garlic, crushed 2 tablespoons ginger, grated Directions Preheat the oven to 250ºF. Into a large bowl, combine the cereals with peanuts, cashews, and almonds. In another mixing bowl, combine butter, soy sauce, sriracha, sesame oil, garlic, and ginger to make a sauce. Pour sauce over the cereal and nut mixture and toss until incorporated. Transfer the mixture to a parchment paper lined baking sheet and bake for an hour, being sure to stir the mixture every 15 minutes. Information Category Finger Foods, Appetizers Yield 6 Servings Cook Time 1 hour 15 minutes Print recipe From POPSUGAR Food Mexican Corn Dip Ingredients5 ears corn, shucked and rinsed 1 jalapeño, seeded and diced 16 ounces cottage cheese, small curd 3 tablespoons mayonnaise 2 teaspoons worcestershire sauce 2 tablespoons cilantro, chopped 1 teaspoon crushed garlic Juice of 1 lime Optional ingredient: 3/4 packet onion soup mix Directions In a bowl, mix together the corn kernels and jalapeño. In a food processor, mix the cottage cheese, mayonnaise, worcestershire sauce, cilantro, crushed garlic, and lime juice until smooth. For even more flavor you can add in 3/4 packet of onion soup mix to the cheese sauce. Add cheese mixture to corn, and refrigerate for at least 30 minutes. Serve with tortilla chips. Information Category Salsa, Condiments/Sauces Yield 6-8 servings Cook Time 30 minutes Print recipe From Betsy Life and Old Recipe Book Zucchini Weenies Notes Before you start, check out these tips and tricks for safely deep-frying. Ingredients4 zucchinis 4 hot dogs 1 1/4 cup flour 3/4 cup cornmeal 4 tablespoons granulated sugar 1 teaspoon salt 1 teaspoon baking powder 2 eggs 3/4 cup whole milk Oil for frying Special supplies: Bamboo skewers or chopsticks Directions Cut off one end of the zucchini. Using an apple corer or paring knife, carefully core the center of a zucchini, removing the pulp but leaving 1/4 inch of white flesh around the center, and about 1/2 an inch of flesh at the un-cut end. Fill with a hot dog. Repeat with each zucchini and hot dog. Then insert 2 to 3 bamboo skewers or a chopstick through the base of the zucchini into the hot dog. Heat oil in a heavy-bottomed dutch oven or electric deep fryer to 350ºF. In a bowl, mix together flour, cornmeal, sugar, salt, and baking powder. Add in the eggs and milk, and whisk until smooth. Dip the hot-dog-stuffed zucchinis in the batter to coat. Fry each zucchini weenie one at a time for 12 to 15 minutes, or until the coating is a light golden brown. Drain on a paper-towel-lined plate, and cool slightly before serving. Information Category Pork, Main Dishes Yield 4 servings Cook Time 1 hour Print recipe

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