Football Fever; Let’s raise a glass, or three!
The weekend is taking shape to be a football lovers paradise. Preseason football is finished as Thursday kicked off the 2013 season ~ the 94th in NFL’s history. Yes! It’s time to set the college game day menu and prep the NFL hungry football crew finger foods docket.
We will spend the next few weeks filling these pages with delicious football fare and pitchers of cocktails to please the crowd.
Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema by Sunset Magazine. This was on the docket for January of this year, yes, last season, and it is such a delicious recipe, I wanted to make sure you didn’t miss it.
I was having a difficult time choosing between beef or chicken to top a crunchy nacho chip when this little gem caught my attention. You can roast the chicken your self, or if you are in a time crunch pick up a roasted chicken in your local grocery deli, take it home and shred. A 2-pound bird produces 3 cups of shredded meat. Prepare the chicken-chipotle mixture ( step 1 ) up to 2 days ahead cover, chill and spoon it on to your chips cold before baking. See the original post here
Shaun “The Bartender” Daugherty kicks off the season with a delicious bourbon lemonade cocktail.
- 2 12-ounce cans of Lemonade Concentrate
- 24 ounces of Soda Water
- 24 ounces of Bourbon
- you can use the lemonade cans to measure bot the soda water and bourbon.
- Empty the lemonade concentrate into a serving pitcher.
- Using the same can, pour in equal amounts of soda water and bourbon.
- Stir well with a spoon and serve.
Note / Suggestion: Pink lemonade makes the cocktail a bit too sweet