COLLEGE FOOTBALL SEASON HAD OFFICIALLY BEGUN!!!!! WOOHOO!
Today is the day we've been waiting for, folks! So pack up your grills, prep your goodies, and head on down to the stadium! Or, if you are following the upswing trend of tailgating at home, get to decorating, chopping, simmering, or what-have-you. You still have time to put up the canopy, fire up the grill, chill the beer, and decorate before your friends come over and the game starts!
Still need some ideas? How about NACHOS? I seriously love nachos, if you couldn't tell. So I'm going to talk about nacho-related recipes in honor of the big day.
Do you have a copy of The Ohio State Cookbook? Ok, turn to page 10 and find a mouthwatering recipe for Field Goal Nachos. Or turn to page 44, for TBDBINL Taco Dip, good for dipping if your not into smothering your chips.
|Field Goal Nachos|
Feel like trying something different? How about some Baja Nachos? This was a recipe I came up with based on that time I made my first fish tacos with Red Gold Lime Juice & Cilantro tomatoes. My Baja nacho recipe was first published in the Fall 2013 Healthy Sooner online newsletter, and can be found here. However, I've tweeked it since then. Here's the simpler version:
3 or 4 tilapia fillets (or flounder will work too)
Melted butter (optional)
Creole seasoning (blackening seasoning)
7 oz. can (or fresh) pineapple chunks (drained)
14.5 oz. can of Red Gold Petite Diced Tomatoes w/Lime Juice & Cilantro (drained)
1 avocado (sliced)
8" flour tortillas
Monterey Jack cheese
Olive oil cooking spray
Ok, first, preheat the over to 375 degrees. Use a pizza cutter to slice the flour tortillas into triangles (8 per tortilla). Line a baking sheet with foil and use olive oil cooking spray to lightly coat the foil, then lay the triangles out in a single layer on the foil, and spray them with an even coat of the olive oil. Put the tray in the oven for about 5 minutes, or until the tortillas begin to crisp. Remove and set to the side.
In a medium bowl, mix the Red Gold tomatoes and pineapple together until evenly distributed and set aside.
Then, heat up about 1-2 TBLS. of olive oil on medium-high heat in a large skillet. Rinse the fish and pat dry. Coat the fillets in melted butter (or the olive oil- depending on if you are trying to save your calorie count for something else at the party), then coat them in the creole seasoning and fry the fish for about 3-4 minutes on each side. Remove from heat and drain off any excess butter/oil on paper towels.
Now, to put it all together -- Lay the baked tortilla chips out on a plate. Break the fish fillets up into chunks and scatter them over the tortillas. Top with cabbage, then salsa, then cheese. Top it off with the slices of avocado and eat!
Ok, that should get you started, at least in the nacho-type-stuff department. So, enjoy today's games, friends, and food! And have a very happy kick-off to the new football season!