Footballs aren’t the only things the Colonels are serving during football season.
Although a relatively new addition to Nicholls’ culture, with a public tailgating area introduced just over a decade ago in 2012, gathering before a game has become a staple for those looking to cheer on the Colonels.
With live music, games and plenty of Nicholls fans to chat with about the upcoming game, it doesn’t seem like these celebrations can get any better. That is, until tailgaters bring out the grills and fryers!
From beloved, nationwide recipes to Nicholls’ very own, here are four tailgating recipes for you and your fellow Colonels to enjoy!
Buffalo Chicken Dip — The Forked Spoon
Ingredients
3 large boneless, skinless chicken breasts
8 ounces cream cheese, cubed
1 cup ranch dressing
1 cup hot sauce*
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ cup green onion, chopped
1 ½ cups mozzarella cheese, shredded
1 ½ cups cheddar cheese, shredded
*Consider using Tabasco, for a classic Louisiana taste!
Directions
In a large pot, bring water to a boil; add chicken breasts, return water to a boil and cover the pot with a tight-fitting lid. Poach chicken for approximately 25 minutes or until fully cooked.
Preheat oven to 350℉, and spray a 9×9 inch baking pan with non-stick cooking spray.
To a medium saucepan over medium-low heat, add cream cheese, ranch dressing, hot sauce, black pepper and garlic powder; whisk constantly until the cream cheese has dissolved into the sauce. Remove from heat.
Shred the cooked chicken and add to sauce along with green onion, 1 cup of shredded mozzarella, and 1 cup of shredded cheddar. Mix well, transfer to the prepared baking pan, and top with remaining cheeses.
Bake for approximately 20 to 30 minutes, or until the cheese has melted. Broil for an additional 2 to 3 minutes. Remove from the oven, and serve with your choice of sides.
Guiness-Marinated Skirt Steak — Connor Chiasson, ΣΑΕ
Ingredients
1 pint Guiness Stour
4 sprigs cilantro
2 white onions, quartered
3 cloves garlic
1 tablespoon cumin
Salt and pepper, to taste
2 skirt steaks
Directions
Combine ingredients for marinade into a gallon-sized container.
Place steaks into the marinade, making sure they are fully submerged. Cover and place in the refrigerator for 8 hours, or overnight.
When ready to grill, take the steaks from the marinade and pat them dry with a towel. Cook steaks on a hot grill until desired doneness, medium for best results.
Take the steaks off the grill and allow them to rest for 5 minutes. Slice into bite-sized pieces and place on your preferred tortillas. Serve with pico de gallo, guacamole and any other desired toppings.
Jalapeño Poppers — Rishon Hanners, Southern Living
Ingredients
12 large jalapeños
1 (8-ounce) package cream cheese, softened
1 ½ cups cheddar cheese, shredded
½ pound bacon, cooked and crumbled
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup green onions, sliced
1/3 cup panko breadcrumbs
2 tablespoons butter, melted
Directions
Preheat oven to 400℉. Line a baking sheet with aluminum foil.
Wearing gloves, slice the jalapeños in half lengthwise; remove and discard the membrane and seeds.
In a medium bowl, mix cream cheese, cheddar cheese, bacon, garlic powder, salt, pepper and green onions until well combined.
In a separate bowl, combine panko and melted butter. Fill jalapeño halves with cream cheese mixture and top with panko mixture.
Place stuffed jalapeño halves on the prepared baking sheet and bake for 20 to 22 minutes, or until golden brown and bubbling.
Adobo Chicken — Connor Chiasson, ΣΑΕ
Ingredients
2 (12-ounce) cans of chipotle peppers in adobo sauce
1 cup water
6 tablespoons honey
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons cumin
Salt and pepper, to taste
Chicken thighs
Directions
Empty cans of chipotle peppers into a blender.
Blitz until peppers are incorporated into the sauce, adding water a little at a time. Add water until your desired sauce consistency. Add remaining ingredients to the sauce.
Add more or less honey according to your tolerance for spice.
Transfer to a transportable bowl and keep in the refrigerator for 4 hours, or until ready to grill. When you are ready to grill, prepare your chicken thighs and place them on a preheated, hot grill.
With a kitchen brush, brush chicken thighs with adobo glaze until fully coated. Repeat on the other side once the thigh is flipped.
Allow the glaze to caramelize on the chicken.
Grill chicken thighs until the internal temperature is 165℉. Take off the grill and transfer to the cutting board. Slice into bite-sized pieces and place on your preferred tortillas.
Serve with pico de gallo, guacamole and any other desired toppings.
