The Quick and Easy Tailgate Plan for a Bucs Fan Brought to you by Swanson Chicken Traveling Tailgate

Check out this collection of quick, easy and delicious recipes for your Bucs’ tailgating and football parties! Whether you are cooking for the whole team or just the defensive line, these dishes are guaranteed to satisfy even the heartiest of appetites. Go Bucs!

Starters:
Frank’s® RedHot® Buffalo Chicken Dip:

1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s® RedHot® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers

Directions:
1) Stir cream cheese in 9” deep dish pie plate until smooth. Stir in remaining ingredients.
2) Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Tips:
– Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles.
– Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the
tailgate heat it on a grill and serve nice and hot!
– Make this in the microwave by heating it on high for 5 minutes instead of baking
– Keep it warm in a crockpot or slow cooker

Grilled Skewered Shrimp
Ingredients:
2/3 cup Pace® Picante Sauce
1 can (about 8 ounces) tomato sauce
3 tbsp. packed brown sugar
2 tbsp. lemon juice
1 1/2 lb. large shrimp, peeled and deveined

Directions:
1) Stir the picante sauce, tomato sauce, sugar and lemon juice in a large bowl. Add the shrimp and toss to coat.
2) Thread the shrimp on 12 skewers.
3) Lightly oil the grill rack and heat the grill to medium. Grill the shrimp for 10 minutes or until they’re cooked through, turning and brushing often with the picante sauce mixture. Discard any remaining picante sauce mixture.

Tip:
– For even easier preparation, you can buy frozen large shrimp already peeled and deveined. Just thaw and use instead of the fresh shrimp.

The Main Event:

Grilled Swordfish Steak
Ingredients:
3/4 cup Pace® Picante Sauce OR Pace® Chunky Salsa
1 tsp. grated orange zest
2 tbsp. orange juice
1 tbsp. chopped fresh cilantro leaves
1 cup coarsely chopped orange
1 medium tomato, chopped (about 1 cup)
2 green onions, sliced (about 1/4 cup)
4 swordfish steaks, 1-inch thick (about 1 1/2 pounds)

Directions:
1) Stir the picante sauce, orange zest, orange juice and cilantro in a medium bowl. Reserve 1/2 cup to baste the fish. For the salsa, add the orange, tomato and onions to the remaining picante sauce mixture. Set the salsa aside.
2) Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until cooked through, turning the fish over once during cooking and brushing often with the reserved picante sauce mixture. Discard the remaining picante sauce mixture.
3) Serve the fish with the citrus salsa.

Beef on a stick
Ingredients:
1 lb. boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
3/4 cup Pace® Picante Sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1/4 tsp. garlic powder OR 2 cloves garlic, minced
Chopped green onion

Directions:
1) Stir the picante sauce, oil, lemon juice and garlic powder in a large bowl. Add the beef and toss to coat. Thread the beef accordion-style on 24 skewers.
2) Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes or to desired doneness, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture.
3) Garnish the beef with the green onion. Serve with additional picante sauce.

The Game Winner
Mixed Berry Pound Cake or Cupcakes:

1 box (16 ounces) pound cake mix
3/4 cups V8 Splash® Berry Blend
2 eggs
6 cups fresh berries (cut-up strawberries, blueberries and raspberries)
1 1/2 cups thawed light whipped topping
Directions:
1) Preheat oven to 350°F. Grease 9″x5″x3″ loaf pan or two cupcake pans (12 cupcakes each)
2) Mix cake mix, Splash, and eggs according to package directions, substituting Splash for water. Pour into prepared pan.
3) Bake 45 min. or until done.
4) Cool on wire rack 10 min. Remove from cake or cupcake pan and cool completely on wire rack.
5) Drizzle with Easy Glaze and or top with berries and whipped topping. Serves 8 to 10.

Tip:
– Easy Glaze: Mix 1/4 cup confectioners’ sugar and 1 1/2 tsp. V8 Splash® Berry Blend until smooth. Pour over cooled cake or cupcakes.

For more easy and delicious recipes check out: www.Campbellskitchen.com and www.Swansonchicken.com


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