Nina Swan-Kohler of Cedar Rapids, Iowa, loves both food and football. She enjoys developing tailgating recipes and has published a collection in her cookbook, Tailgates to Touchdowns, Fabulous Football Food. "I developed Black Bean Salsa to serve over brats or burgers," Nina says, "but I recommend it as a tasty dip for tortilla chips, too."
Cookbook author Nina Swan-Kohler created this tailgating sauce recipe to remind her of the Caribbean flavors she enjoyed while living in Trinidad and Tobago after college. Brush the sauce on beef, chicken or pork.
This dish honors "Big Irv" Favre, the late father of former Green Bay Packers quarterback Brett Favre. Red beans and rice is a tradition in Mississippi, Brett's home state, and makes a great addition to Midwest tailgate parties.
Freshwater salmon gets the spotlight in these sandwiches, created by Midwest Living® to represent Michigan's Great Lakes bounty. A relish made of Granny Smith apples and dried cherries tops it all off. While freshwater salmon would be the first choice in this sandwich, ocean fish works, too.
Good food and friends are what tailgating is all about, says Debbie Pamperin of Suamico, Wisconsin. Debbie plans her Green Bay Packer tailgating experiences with this in mind. The Hot Spinach Artichoke Dip recipe, originally from one of her co-workers, has been a crowd-pleaser at her tailgate parties.
Illinois grows 80 percent of the pumpkins processed in the United States. That's why we created Apple Bagel Sandwiches with Pumpkin Cream Cheese. They're a good option for morning tailgating events. Or try them as a meatless sandwich any time of day.
To see more one-of-a-kind sandwiches created using ingredients special to each Midwest state, click the link below.
Nina Swan-Kohler of Cedar Rapids, Iowa, loves easy-to-make dishes that travel well to football games or other events. Tex-Mex Cheesy Chicken Chowder is one of her favorite recipes. "It uses a variety of convenience foods that are stirred together in one big pot, and brings out the great flavor of all the ingredients," Nina says.
These succulent chicken wings might disappear as fast as you can grill them. The recipe comes from Danny Edwards Famous Kansas City BBQ, formerly Li'l Jake's Eat It and Beat It. The tiny, no-frills eatery has served weekday lunch crowds in Kansas City for more than two decades. You"ll enjoy sharing the recipe with your weekend tailgating friends.
If you're feeding a crowd, this recipe -- designed for hungry firefighters -- should go a long way. You can make the chili at home, then reheat at the game for a hearty meal. Three-Alarm Lansing Fire Chili comes from Lansing, Michigan's Fire Station 8. The recipe uses beef roast and pork sausage. A surprise ingredient: a chocolate bar.
Cookies and bars are great to tote to tailgating events or potlucks. Canned pumpkin and chopped pecans add seasonal flavor to Sour Cream Pumpkin Bars, while rolled oats, chocolate pieces and shredded coconut combine to make deliciously chewy Oatmeal and More Cookies.
Steep your grilled brats in this onion-and-herb beer mixture for an easy way to keep them warm while tailgating. Beer-Braised Brats get a liberal dose of cranberry-pickle relish for extra color and tang.
Personalize this quick-and-easy favorite, a great side for any tailgating menu. Start with the basic recipe, then choose your cornmeal, a liquid and a stir-in that gives your cornbread the flavor you're in the mood for. Next, select a pan or skillet, and bake. Serve the bread warm with butter, maple syrup, sorghum or honey. Plenty of options mean you'll want to try this recipe over and over again.
The Coney Island Lunch Room in Grand Island, Nebraska, has served its all-American chili dog since 1933. In honor of this Cornhusker State edible institution, we created this recipe for Beefy Chili Dogs. Stewing the hot dogs in the seasoned meat mixture makes them extra juicy. Top them with cheese.