If y’all know anything about us, you know we love Georgia Football. Heck, we love all football…we’ve even been known to watch a powder puff game or two back in the day. One of the best things about college football season is tailgating! There’s something about hanging out in a parking lot with your friends and eating food out of plastic containers or fresh off the grill that makes us both say YUM! Maybe it’s more of a guy thing, but it’s definitely a sure thing for the best Saturday afternoon in the fall!
This is one of the many tailgating recipes found in this issue of our magazine, The Deen Bros. Good Cooking. It’s packed with recipes and tips for making your football season a winner! Go Dawgs!
End Zone Egg Rolls with Sour Cream Salsa Verde
Makes 30 egg rolls
Store cooked eggrolls in zip-top resealable plastic bags in the freezer up to 1 month. Reheat frozen eggrolls on a rimmed baking sheet at 350˚ for 15 to 20 minutes. You can substitute ground pork or shredded chicken for ground chuck.
1 pound ground chuck, cooked and well drained
2 cups shredded Monterey Jack cheese
1 (15.25-ounce) can corn kernels, drained
1 (15.5-ounce) can black beans, drained and rinsed
1 cup prepared salsa
1 (1-ounce) package taco seasoning mix
1 tablespoon ground cumin
30 egg roll wrappers
Vegetable oil for frying
Sour Cream Salsa Verde (recipe follows)
1. In a large bowl, combine ground chuck, cheese, corn, black beans, salsa, taco seasoning mix, and cumin. Spoon about 3 tablespoons beef mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.
2. In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium heat to 350˚. Fry egg rolls, in batches, for 5 to 6 minutes or until golden. Drain on paper towels. Serve with Sour Cream Salsa Verde.
Sour Cream Salsa Verde
Makes about 3 cups
2 cups sour cream
3/4 cup prepared salsa verde
1/4 teaspoon chipotle chile pepper*
Garnish: fresh cilantro
1. In a small bowl, combine sour cream, salsa verde, and pepper. Cover and chill for up to 3 days. Garnish with fresh cilantro, if desired.
*We used Spice Islands chipotle chile pepper.
Other Great Tailgating Recipes:
Grilled Cheesy Olive Bread
Bobby’s Pickled Shrimp
Mini Pork Sandwiches
Naked Buffalo Wings
Fig Balsamic Pork Tenderloin Sliders
Lightening Fast White Bean Dip
Hot and Spicy Refried Bean Dip
Look for more tailgating recipes at thedeenbros.com.
Read Jamie’s take on the best season of the year…TAILGATING SEASON
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Visit TicketMaster for ticketing information.
Sponsored by Springer Mountain Farms.