Take me out to the ballgame...
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This month, the Divas gathered to celebrate our National pastime: baseball! And all of the delicious stadium food that goes with it. Dressed to represent their favorite teams (including the hometown favorite Nats, the Red Sox, and the WORLD CHAMPION St. Louis Cardinals), the Divas noshed on stadium classics like chili dogs, nachos, cracker jack and beer; soon-to-be classics like buffalo chicken sliders and baseball salad featuring pretzel croutons and mustard dressing; and all-american apple crumble for dessert. No question that the Divas knocked it out of the park!
Buffalo Chicken Sliders
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Ingredients:
- 4 chicken breasts, cooked and shredded
- slider buns
- 3 Tablespoons butter
- 1/2 cup hot sauce
- 4 Tablespoons honey
- 2 Tablespoons white vinegar
- 1/2 cup sour cream
- 1/4 cup crumbled blue cheese
- 1 tablespoon vinegar
- 3 green onions, chopped
- 2 cups cabbage, shredded
- 2 cups carrots, shredded
- salt and pepper to taste
Instructions:
- Add butter, hot sauce, honey and vinegar to a medium saucepan. Bring to a bubble.
- Add the shredded chicken and cook until heated through.
- Put sour cream, blue cheese, vinegar, onions, cabbage and carrots in a bowl.
- Mix it together. Add salt & pepper to taste.
- Slice the slider buns, toast them if desired. Fill slider buns with buffalo chicken and blue cheese slaw.
Chili Half Smokes
4 sausages or hot dogs
1 T vegetable oil
1 large onion
1 garlic clove
3 T chili powder
1 T sugar
1 t cumin
1 t cinnamon
1 t curry powder
1/4 t cayenne pepper
1 lb ground beef
2.5 T tomato paste
3 T corn meal
3 t salt
1 t pepper
1 & 1/2 C mushroom broth (or chicken or beef)
1/2 C water
1 bay leaf
4 hot dog buns
1/4 C cheddar cheese, shredded
Chop the onion and mince the garlic clove. Save about 1/4 C of the onions raw and set aside. Heat up the vegetable oil in a large sauce pan or dutch oven (anything that can be covered) on medium heat. Add the garlic and the onion and sautee for about 9 minutes.
Add the chili powder through the cayenne pepper and stir frequently. Sautee for 2 minutes.
Add the ground beef to the mix and sautee until the meat is browned. Once the meat is browned, add the remaining ingredients and turn the heat to low. Cover the chili and let simmer for at least 40 minutes, stirring once every 10 minutes.
In a griddle or a sautee pan, heat up the sausages on medium to medium low heat, turning fairly frequently. Char the sausages all over. Say hello to the nice firemen. Make sure all the juices are trapped inside.
To prepare the half smokes, put the half smokes on the buns, and split in half. Add prepared mustard and some raw onions (about 1 T of each). Then add the chili, make sure to smother it real good, and add a couple pinches of the cheese.
From a website called "In the Kitchen with Little Buddy." A great rendition of Ben's Chili Bowls' famous half smokes served at Nats Stadium.
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1 T vegetable oil
1 large onion
1 garlic clove
3 T chili powder
1 T sugar
1 t cumin
1 t cinnamon
1 t curry powder
1/4 t cayenne pepper
1 lb ground beef
2.5 T tomato paste
3 T corn meal
3 t salt
1 t pepper
1 & 1/2 C mushroom broth (or chicken or beef)
1/2 C water
1 bay leaf
4 hot dog buns
1/4 C cheddar cheese, shredded
Chop the onion and mince the garlic clove. Save about 1/4 C of the onions raw and set aside. Heat up the vegetable oil in a large sauce pan or dutch oven (anything that can be covered) on medium heat. Add the garlic and the onion and sautee for about 9 minutes.
Add the chili powder through the cayenne pepper and stir frequently. Sautee for 2 minutes.
Add the ground beef to the mix and sautee until the meat is browned. Once the meat is browned, add the remaining ingredients and turn the heat to low. Cover the chili and let simmer for at least 40 minutes, stirring once every 10 minutes.
In a griddle or a sautee pan, heat up the sausages on medium to medium low heat, turning fairly frequently. Char the sausages all over. Say hello to the nice firemen. Make sure all the juices are trapped inside.
To prepare the half smokes, put the half smokes on the buns, and split in half. Add prepared mustard and some raw onions (about 1 T of each). Then add the chili, make sure to smother it real good, and add a couple pinches of the cheese.
From a website called "In the Kitchen with Little Buddy." A great rendition of Ben's Chili Bowls' famous half smokes served at Nats Stadium.
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Nachos with Salsa
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- 1 (8-ounce) bag baked tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 4 ounces goat cheese, crumbled
- 2 ounces low-fat cheddar, shredded
- 1/4 cup sliced green onions
- 1 cup frozen corn kernels, defrosted
- 1/4 small can of green chiles
- 1 small red onion, chopped
- 2 cloves garlic, peeled and finely chopped to a paste
- 1 lime, juiced
- Salt and pepper
- 2 large vine-ripe tomatoes, cored and chopped into large chunks
- 1/4 cup chopped fresh cilantro leaves
1.Heat oven to 350 degrees. On oven-safe platter, spread half of tortilla chips. Top with half of black beans and half of goat cheese. Top with remaining tortilla chips, black beans, goat cheese, and cheddar.
2.Bake 20 minutes, or until warmed through and cheese melts. Remove from heat and top with green onions.
3.Meanwhile, prepare salsa: In mixing bowl, combine corn kernels, chipotle pepper, onion, garlic, lime juice, salt and pepper. Stir until combined. Add chopped tomatoes and cilantro; gently toss.
4.Serve nachos with guacamole salsa on the side.
Source: Juan-Carlos Cruz and www.foodnetwork.com
http://www.ocregister.com/articles/chopped-285437-salsa-cheese.html
Baseball Salad
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Baseball Salad
For dressing: Combine 1 rounded tablespoon dijon mustard, 1 1/2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, salt and pepper. Whisk in 1/2 cup olive oil. Add a small crushed garlic clove, then remove it after 30 minutes.
For croutons: Cut pretzel rolls into cubes. Toss with olive oil, salt, paprika, and mustard powder. Spread evenly on a baking pan and bake about 30 minutes at 300 degrees, stirring once.
For the salad: Combine romaine, butter lettuce, dressing, croutons, toasted pine nuts, tiny mozzarella balls, and grape tomatoes.
For dressing: Combine 1 rounded tablespoon dijon mustard, 1 1/2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, salt and pepper. Whisk in 1/2 cup olive oil. Add a small crushed garlic clove, then remove it after 30 minutes.
For croutons: Cut pretzel rolls into cubes. Toss with olive oil, salt, paprika, and mustard powder. Spread evenly on a baking pan and bake about 30 minutes at 300 degrees, stirring once.
For the salad: Combine romaine, butter lettuce, dressing, croutons, toasted pine nuts, tiny mozzarella balls, and grape tomatoes.
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