I am not a chef. I am a mediocre home cook, but when it comes to tailgate style food, I’m an expert in putting together minimal ingredient, less expensive, delicious snacks.
Pittsburgh Steelers football is a tradition in my family and included in that tradition is an at-home tailgate spread. In my rookie years, I would find recipes that I liked and head to the grocery store. As a mom of three, I quickly realize $100 tailgate spreads were not maintainable for 16 games.
So, I made room in my freezer and switched my game plan.
I cook with a lot of cream cheese, shredded cheese, bacon, sausage, corned beef, ground beef and chicken. I also stock up on pickles, hot sauce and different dressings. When any of these things go on mega sale, I stock up and put the meat in the freezer. Once a week, I check out the dollar baskets at Jebbia’s. If you aren’t familiar, these are the just-past-ripe fruits and veggies that are in the baskets right inside the door at Jebbia’s Market in Wheeling.
When Sunday’s are approaching, I check my fantasy football lineup and then see what veggies, meats and cheeses I have in stock. Everyone has good luck rituals, right?
If you’re looking for a master chef, I’m not your girl. But if you want few ingredients and easy directions. you’re in the right place. Keep in mind, I’m new to writing down recipes and always feel free to add more or less flavor based on your taste. If you like garlic, use garlic. I put it in everything. If you don’t like onion, don’t use it. If you think I should add something that I didn’t, tell me. Food is fun. Play.
To start this series, it’s always appropriate to begin with bacon.
Easy Bacon Stuffed Mushrooms
1 package of medium button or portabella mushrooms
1 brick of cream cheese(softened)
1/2 cup of crispy crushed bacon. (Or 1 package of real bacon bits)
1/4 cup of shredded mild cheddar cheese
(Diced onion and garlic to taste if you wish.)
Instructions:
Preheat oven to 375°
Lightly rinse and dry mushrooms.
Remove stems.
Combine cream cheese, mild cheddar and bacon.
Place on a rimmed baking sheet.
Bake for 15- 20 minutes or until mushrooms have softened.
Bacon Wrapped Pickles
1 Package of bacon
1 jar of pickle spears
1 brick of cream cheese
1 cup of shredded cheddar
(Onion/garlic powder, chives and mustard to taste if you wish.)
Instructions:
1. Preheat oven to 375.
2. Take pickles from jar. Cut down the center of the spears and pat dry.
3. Combine cream cheese, cheddar cheese and other ingredients.
4. Take a spoonful of the cheese mixture and spread it on the dry side of the pickle spear.
5. Wrap one piece of bacon around each slice.
6. Wrap a baking sheet in foil and put a baking/cooling rack on the baking sheet.
7. Space pickles one inch apart and bake for 15-25 minutes until bacon is done to your liking.
Enjoy!
