Roofing Touchdown Recipes

 Defensive Holding Wings

Ingredients

• 4 pounds chicken wings, wing tips removed, separated at the joint
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons kosher salt

• 2 teaspoons dried thyme
• 1/2 teaspoon cayenne pepper
• 4 tablespoons (1/2 stick) butter, melted

Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with aluminum foil.

In a large mixing bowl, combine the wings and the lemon juice and mix thoroughly. Add the pepper, garlic powder, onion powder, and salt. While crushing it between your fingers, add the thyme. Mix again, and add the cayenne pepper and melted butter. Mix thoroughly a final time. Then transfer the wings to the prepared baking sheet, and arrange them in one layer.

Roast in the oven for 10 minutes. Rotate the pan and roast for 10 minutes longer, or until the wings are nicely browned and cooked through. Serve the wings as they are or with your favorite dipping sauce, if desired.

End Zone five layer Dip

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice
• 1/4 teaspoon ground cumin
• 1 tablespoon water

• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.



Center Chili

• 4 poblano peppers
• 2 large jalapeno peppers
• 2 tablespoons extra-virgin olive oil
• 2 pounds ground sirloin
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• Freshly ground black pepper
• 1 tablespoon cumin, a palmful
• 1 tablespoon coriander, a palmful
• 1 tablespoon smoked sweet paprika

• 2 tablespoons chili powder (recommended: Gerhardt's)
• 1/4 cup tomato paste
• 1 (12-ounce) bottle beer (recommended: Negra Modela)
• 2 cups beef stock
• 1 (16-ounce) can vegetarian spicy refried beans
• 1 bag good quality corn tortilla chips (recommended: Xochitl)
• 2 cups shredded soft Mexican melting cheese or Monterrey Jack or yellow cheddar cheese or combo of any of the above
• 1 Fresno red Chili
• 1 small can or jar pickled jalapenos

Char the poblano peppers and 2 large jalapenos over an open flame on stove top or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.

Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chili powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.

To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers




Gameball Guacamole

2 ripe avocados
1 tablespoon lime juice
¼ cup minced onion or shallot
1 large clove of garlic, minced
1 jalapeno pepper, seeded and minced
¼ teaspoon chili powder
¾ teaspoon coarse salt
Freshly ground pepper, to taste
¼ cup seeded and diced tomato
1. Cut the avocados in half, remove the pit and scoop the flesh into a medium-size bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeno, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato.
2. If desired, you can garnish the guacamole with chopped fresh cilantro. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.

Touchdown Cookies and Pretzels

Makes 32 squares
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag bittersweet (or semisweet, if you prefer) chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling (optional)
¼ cup peanut butter, for drizzling (optional)
¼ cup pretzels, crumbled, for topping (optional)
1. Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.
2. In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.
3. Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.
4. In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.
source came from cooking channels