Love Buffalo chicken? Try this vegan buffalo chicken sandwich made with seitan, topped with broccoli slaw and vegan Ranch.

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I feel like I finally won the battle of Ranch versus Blue Cheese when it comes to Buffalo chicken, solely based upon the fact that it’s a lot easier to make vegan Ranch than it is vegan Blue Cheese. That’s it, that’s my only piece of evidence.

Personally, I think the flavor combo of Buffalo and Ranch is superior to Blue Cheese. Don’t get me wrong, I love blue cheese, just not with Buffalo sauce. I may have grown up in Western NY and several friends will scoff at me but it is what it is. Blame it on me being born in Texas or something, IDK.

While today is technically National Fried Chicken Day, I faked you out with this vegan version. Honestly, I love fried seitan just as much as fried chicken, especially when served in a sandwich. But if you prefer fowl options, check out that other bloggers shared today, listed below:

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen’s Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha’s Recipe

VEGAN BUFFALO CHICKEN SANDWICH

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Yield: 4 servings Prep Time: 45 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk

VEGAN BUFFALO SAUCE

• 3/4 cup hot pepper sauce (like Frank's RedHot)
• 1/2 cup vegan butter or margarine
• 1-1/2 Tbsp white vinegar
• 1/2 Tbsp Worcestershire sauce
• 1/4 tsp cayenne
• 1/4 tsp garlic
• Salt, to taste

VEGAN RANCH SLAW

• 1/4 cup vegan Ranch dressing
• 1 cup shredded slaw blend

SANDWICH

• 4 toasted brioche rolls

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Meanwhile in a small pot, combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt. Bring to a simmer over medium heat while stirring frequently with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside.
4. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
5. Place breadcrumbs in a wide, shallow dish. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
6. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
7. Brush the tops of the chicken with Buffalo sauce, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
8. Meanwhile, in a small bowl combine the slaw and Ranch dressing.
9. Assemble sandwich by spreading more Buffalo sauce on the bottom bun, place one piece of seitan on top, followed by coleslaw, more Ranch is desired, and top bun. Serve immediately.

Source: Adapted from my Vegan Spicy Chicken Sandwich and AllRecipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

It may seem a bit extra to make smoked burgers, but they are well worth the extra cooking time. Topped with spicy garlic aioli they are hard to beat!

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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Not only is today the first day of the virtual #BBQweek blogger event, but I am heading to Memphis, TN for the World Championship BBQ Competition tomorrow! I used to go every single year since I first lived in Memphis starting in 2007, but between getting married, moving, and then COVID we have missed the last several.

In the past we were just guests, crashing our friends’ teams tents, but this year we finally joined the team. Bob and I are helping with the smoked wings so keep your fingers crossed for us. To be honest, I just helped come up with the rub blend that Bob uses, he does all the meat smoking. If it’s a winner maybe I’ll share it afterwards ;-).

In the meantime, how about some smoked burgers served with air fryer potato wedges, watermelon cucumber salad, and smoked corn on the cob?

Just like the wings, Bob and I teamed up for this recipe. He added the Rainier Foods The Essentials Seasoning to the patties and then once they were properly smoked I topped them with a spicy garlic aioli made with Intensity Academy Saucy Queen Garlic Goodness. Perfection!

Enter the win the giveaway provided by our generous sponsors located at the end of this post and check out the other recipes shared today below…

Monday #BBQWeek Recipes

Starters and Sides

• Bacon Cheddar Jalapenos from Jolene’s Recipe Journal
• Lemon-Garlic Roasted Potato Salad from A Little Fish in the Kitchen
• Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen’s Kitchen Stories
• Spicy Hummus Dip from Art of Natural Living

Main Dishes

• Barbecued Pork Burgers from A Kitchen Hoor’s Adventures
• Beef Kafta from A Day in the Life on the Farm
• Chai Teriyaki Shrimp Salad from Cindy’s Recipes and Writings
• Grilled Glazed Blackberry Chicken from Blogghetti
• Grilled Zesty Greek Chicken from Cheese Curd In Paradise
• Jalapeno-Marinated Pork Kabobs from Sweet Beginnings
• Margarita Grilled Shrimp from Jen Around the World
• Southwestern Chicken Skewers from The Freshman Cook
• Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D’s Books and Cooks

SMOKED BURGERS WITH SPICY GARLIC AIOLI

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 1 Hours 30 Minutes 1 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BURGERS

• 1-1/3 lb. ground beef chuck
• 1 tsp Rainier Foods The Essentials Seasoning
• Red onion, sliced
• Tomato, sliced
• Leafy lettuce
• 4 toasted burger buns

AIOLI

• 1/4 cup mayonnaise
• 1 tsp Intensity Academy Saucy Queen Garlic Goodness

Directions

1. Preheat your smoker to 225 degrees F.
2. Meanwhile, in a small bowl, combine the mayonnaise and Intensity Academy Saucy Queen Garlic Goodness - set aside.
3. Shape ground beef into 4 patties and sprinkle both sides with Rainier Foods The Essentials Seasoning.
4. Place the seasoned patties in your smoker and cook for 1-1.5 hours or until the internal temperature is 140 degrees F - whichever comes first.
5. Remove the burger patties from the smoker, assemble on toasted buns with spicy garlic aioli, other desired toppings, and serve immediately. 

Source: My husband

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These slow cooker honey buffalo wings are inspired by wings my husband and I grew up with in Western NY. A little heat and a little sweet at the same time!

For my last recipe of the week I made slow cooker honey buffalo wings, just in time for watching football playoffs tomorrow. Particularly perfect because we will be watching the Buffalo Bills play! However, I don’t have too much invested despite being a Bills fan growing up. Once I found college football I stopped caring about the pros.

I’m just here for the Buffalo wings.

Purists may revolt when they see I’ve added honey to these Buffalo wings. If so, they better not look even further into my recipe to see that I also added BBQ sauce! I wasn’t originally planning to add BBQ sauce but Bob dug out a recipe he has from his days working at a pizza & wing joint back home so I figured I’d give it a shot.

The end result was a spicy honey BBQ flavor that was most enjoyable. Even though I grew up around Buffalo wings I have to admit, I prefer other flavors of wings over them. But this version combining honey BBQ with Buffalo sauce might just be my new favorite.

The real question is – blue cheese or Ranch?

Now I’m going to say something even more blasphemous – I prefer Ranch with my Buffalo wings over blue cheese. Bob scolds me for it but I am not the only Western NY raised human to have this preference. So even though these pictures were taken featuring blue cheese, you know the truth – Bob ate it while I had my own bowl of Ranch for my wings!

Four years ago: Weekly Meal Plan: 3

Seven years ago: Southern Caramel Cake

SLOW COOKER HONEY BUFFALO WINGS

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 4 Hours 4 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRY RUB

• 2 Tbsp brown sugar
• 1-1/2 tsp salt
• 1 tsp ground black pepper
• 1-1/2 tsp garlic powder
• 1-1/2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried parsley
• 1-2 tsp cayenne pepper (optional)
• 4 lb. fresh chicken wings, patted dry

HONEY BUFFALO SAUCE

• 3/4 cup hot sauce
• 1/2 cup honey
• 1/2 cup BBQ sauce
• 1/4 cup unsalted butter, melted
• 2 Tbsp lime juice
• 2 Tbsp Worcestershire sauce
• 2 Tbsp cornstarch (add at end)

Directions

1. In a large mixing bowl, combine dry rub ingredients. Add chicken wings and massage over all the wings until evenly coated.
2. Lightly coat the inside of the slow cooker with nonstick spray and add the wings.
3. In the same mixing bowl, add sauce ingredients (except cornstarch) and whisk until blended.  Pour over wings and toss gently to coat*.
4. Cover and cook on high for 3-3.5 hours, or low for 4.5-5 hours.
5. Close to the end of the cooking time, preheat oven to broil and line a baking sheet with foil coated with nonstick sprat.
6. Remove the chicken wings from the slow cooker and arrange in a single layer on the prepared baking sheet.
7. Strain and reserve the cooking juices and place in a medium sauce pan and whisk in cornstarch. Bring to a boil over medium-high heat and reduce to a simmer, cooking for 5 minutes or until thickened.
8. Brush reduced sauce over chicken and broil until crispy, about 10-15 minutes, flipping halfway and brushing with more sauce.

Notes

*If liquid does not just barely submerge the wings, add some chicken broth.

What’s better than stromboli? How about a Buffalo chicken stromboli stuffed with creamy Buffalo chicken?! Perfect for watching all the sports.

This post has been compensated by Marsh Ideas and its advertiser, Curly’s BBQ. All opinions are mine alone.

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I know I’ve been posting a lot of sweets lately so I hope you enjoy this savory break! Never fear, #PBChocSat will be back tomorrow as per the usual schedule, but I think it’s time I threw in some game day food to snack on. This weekend we shall feast on stromboli! But not just any stromboli…

I’ve somehow only made 2 kinds of stromboli on my blog thus far, one fairly traditional and the other a breakfast option. Today I am adding to the lineup with a version perfect for watching your favorite sports team, party appetizer, or heck just slice it in half and call it dinner for two. I present, the Buffalo chicken stromboli! 

You know the ever popular party appetizer Buffalo chicken dip? Yea I pretty much put that rolled up inside of pizza dough and baked it. Just add a little extra cheese and viola! I bet it would also be good as filling for cheesy chicken crescent rolls, too. 

While I made my own pizza dough, you could definitely use store bought as you will need to grab some Curly’s Sauceless Pulled Chicken in the refrigerated meat case at your grocery store to make this (aka making life and this recipe even easier).

Looking for more buffalo chicken ideas?

• Buffalo Chicken and Quinoa Stuffed Peppers
• Buffalo Chicken Cheese Ball
• Buffalo Chicken Enchiladas
• Buffalo Chicken Meatball Subs
• Buffalo Chicken Nachos
• Buffalo Chicken Pizza
• Jalapeno Popper Buffalo Chicken Pizza
• Slow Cooker Honey Buffalo Wings

BUFFALO CHICKEN STROMBOLI

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb pizza dough (I halved this recipe)
• Salt and pepper to taste
• 4 oz. cream cheese (I used reduced fat)
• 1/4 cup hot cayenne pepper sauce
• 1/4 cup Ranch or Blue cheese dressing, plus more for dipping
• 1/2 cup crumbled blue cheese
• 1 cup grated Mozzarella cheese
• 6 oz. (half of a 12 oz. container) Curly’s Sauceless Pulled Chicken
• 1 egg, beaten
• Dried parsley & Parmesan cheese (optional)

Directions

1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
2. Spread pizza dough out on baking sheet to be approximately 10×16-inches.
3. In a medium bowl, blend together the cream cheese, hot sauce, and dressing. Spread sauce over 2/3′s of the dough lengthwise, leaving a 3×16-inch rectangle of plain dough along one of the edges. Top sauce with half the cheeses and all of the chicken. Top with remaining cheese.
4. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
5. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more dressing.

Notes

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted slightly from my Stromboli.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Regardless of your feelings for the show Game of Thrones, it will be difficult to deny this fiery cheese ball shaped like a dragon’s egg!

I have a confession to make: I am not a fan of Game of Thrones. While the unpleasant moments of shows such as House of Cards don’t bother me, for some reason Game of Thrones often disgusts me. Maybe it was all the hype and the fact that I binge watched it last summer prior to the release of Season 6 but I am just not on board. My breaking point was “the red wedding”. There are just too many unsavory characters and plots at play for me to care about what happens to the few left with some redeeming qualities. (Who says unsavory? What am I 32 going on 80?)

That being said, yes I am posting a cheese ball in the shape of a dragon’s egg today because Season 7 starts this weekend. Being Bob’s favorite show I end up watching/overhearing most of it anyway so to make the most of it I do what I do best, make food! Heck even if you think I’m a crazy person and don’t want to read my blog anymore because I don’t like Game of Thrones, you cannot deny a delicious ball of cheese. Accept me for my flaws and love me for my food? Pretty sure that’s the gist of what I just said.

However much to my dismay, when I proudly displayed this to my GoT friends they all thought it was a pinecone or a hedgehog. Guess I should’ve been more dedicated and painted each almond with edible shimmery green and gold paint. But I digress. The base of this recipe is the ever popular blue cheese ball (which has also been featured in the shape of a snowman).What I changed this time beyond the toasted almonds (in attempts) to resemble dragon scales was the addition of hot sauce, red pepper flakes, and more cayenne pepper to give it some fire. See what I did there? But if you’re not into spicy, then ignore my changes and stick to the original (which is covered in bacon FTW)!

Other GOT inspired recipes from some blogger friends: Fiery Deviled Dragon Eggs, “Wildling” Wild Mushroom Tart, and Sansa Stark’s Easy Lemon Cakes.

Three years ago: BBQ Chicken Salad with Cornbread Croutons

Four years ago: Peach Chicken with Balsamic Glaze

Six years ago: Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies

DRAGON’S EGG CHEESE BALL

Makes 1 cheese ball

Ingredients:

1 stick (1/2 cup) unsalted butter, room temperature

8 oz. reduced fat cream cheese, room temperature

4 oz. crumbled blue cheese, room temperature

1/4 cup finely chopped green onion

1 tsp hot sauce (or more to taste)

1/2 tsp cayenne pepper (or more to taste)

1/4 tsp crushed red pepper flakes

1/8 tsp garlic powder

1/2 cup sliced almonds, toasted

Directions:

1. Stir together butter, cheeses, onion and seasonings until well blended. Turn out onto a large sheet of plastic wrap, shape into a egg, and tightly wrap.  Chill at least 8 hours or overnight (you must do this or it will have no flavor).
2. Invert cheese onto serving plate. Individually place each almond slice in overlapping rows to create a scaly-effect.  Serve with crackers or pretzels.

Source: My Blue Cheese Ball.

Don’t let the grill steal all the BBQ thunder at your next cookout, pair your grilled meats with a side of this spicy BBQ pasta salad with actual BBQ sauce in the mix.

I’m going to preface this recipe by saying I got a whopping 2 forkfuls before it disappeared. Here I was thinking I’d be eating this all week and then some friends came over to hang out and devoured it all. I guess I should take that as a compliment but dang it! Guess I’ll have to make more now huh? I’d invite you all over to cookout on Monday but I worry I won’t get any pasts salad again! Maybe I should take a hint and double this already large yield recipe. Take note if you’re making it for a party this weekend! Maybe also bring a 4th of July Bundt Cake if you really want to be the favorite guest.

What made this pasta salad special is that is it BBQ inspired with True Made Foods BBQ sauce, grilled sausage, red bell pepper, corn, and colby jack cheese cubes. Thankfully I didn’t use the entire jar of True Made Foods BBQ sauce in the making and therefore have the ability to recreate it a second time. Their BBQ sauce is vegetable based BBQ and naturally sweetened, which cuts the added sugar in half without sacrificing on flavor. In an effort to keep up with the mindful ingredients I also used plain Greek yogurt instead of mayo or sour cream. In all honesty, I don’t even buy mayo or sour cream anymore, I always default to Greek yogurt.

I also threw in some of the True Made Foods Veracha hot sauce to spice things up but if you’re a bit timid, feel free to adjust the amount based on your taste preferences. And speaking of True Made Foods, did you know that they are founded by Veterans? What a great product to use in celebration of our nation’s independence! Get your hands on these products and more by entering the swag giveaway from all of the #CookoutWeek sponsors!

One year ago: Blueberry Coconut Muesli Bars

Two years ago: Red, White & Blue Sangria

Three years ago: Taco Bar with Carnitas: Mexican Pulled Pork

SPICY BBQ PASTA SALAD

Serves 12

Ingredients:

1 Tbsp unsalted butter

1 medium vidalia onion, chopped

1/4 tsp salt

1 tsp brown sugar

1 lb. preferred pasta shape

1 cup plain Greek yogurt

1/2 cup True Made Foods BBQ sauce

1 Tbsp (or to taste) True Made Foods Veracha hot sauce

1 Tbsp cider vinegar

2 cups fresh corn kernels

1 red bell pepper, diced

14 oz. cooked smoked sausage, sliced (omit for vegetarian)

8 oz. colby jack cheese, cubed

2 Tablespoons sliced green onion

Directions:

1. In a large skillet, add butter and melt over medium-low heat. Add onions and salt; stir until coated in butter. Cover and cook for 45 minutes, stirring every 5-10 minutes. After 45 minutes, stir in the brown sugar and let cook for 5 minutes more. Remove onions from heat and allow to cool.
2. Boil noodles according to package instructions for al dente. Drain in a colander, rinse with cold water and drain again.
3. In a large bowl, mix yogurt, BBQ sauce, and hot sauce. Add in drained noodles and all the chopped veggies and cheese.
4. Stir well to combine and refrigerate for 4 hours.

Source: Adapted from Tasty Kitchen.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

Whether you are hosting a football playoff party or just trying to stay warm, this slow cooker spicy smoked sausage chili is just what you need.

Waking up to single digits is something no one looks forward to. Unless of course you have been suffering through negative temperatures in which case all I have to say to you is, “why do you live there!?”. While we unfortunately cannot hibernate through the winter, we can maximize our bundled-up-on-the-couch-time by letting the slow cooker make dinner. I actually love using my slow cooker year-round but it becomes even more appealing when the temperature drops; coming home to a warm meal.

The weather combined with the onset of the football playoffs has had me craving chili, specifically my dad’s chili. I so rarely deviate from his recipe because not only is it the best chili in my opinion, but it has also won contests both when my dad and I have entered it and on more than one occasion. He used to be on a chili cook-off team when we lived in Texas so he knows his stuff (although he does admit that the version they cooked for competitions was much spicier).

Lately however, I’ve been doing the unthinkable and experimenting a little with my dad’s recipe. It felt blasphemous until the success of the slow cooker BBQ pork chili I made recently and now I am at it again with another kind of meat – sausage! Specifically smoked sausage and andouille. While at first you must pan sear the sausage, after that it all goes into the slow cooker along with a little bit of liquid smoke to enhance the smokiness. And in commemoration of my dad’s chili team usually making their version spicier, I also added a bit of El Yucateco’s red habanero hot sauce that I picked up at Meijer and is pretty much the perfect all purpose sauce as it has a bit more kick than other hot sauces but is less vinegary.

While Bob at first was skeptical about sausage in chili, thinking it odd, his doubts quickly dissipated. In fact he proclaimed it to be awesome, saying that the smoky flavor really shined with the sausage. Being the hot sauce-a-holic that he is, he also thought that the heat was perfect so it sounds like it was a winner in our house. I even served mine over pasta Cincinatti-chili style and would be perfect for that professional playoff game that’s coming up soon. You know, that one with the two teams, weird commercials, and lots of food consumption? It’s funny how I adore everything there is about college football but when it comes to the pros, all I care about is the food that surrounds it.

What are you making  to celebrate the playoffs? Does your team have any traditional dishes? Anything spicy on your menu?

By the way in case you were unaware, quickly after the finale of football season is Valentine’s Day. If you happen to have a hot sauce-a-holic in your life like I do, you need to check out the El Yucateco gear store where you can find gear to broadcast their love of El Yucateco hot sauce. What better way to spice up your Valentine’s day with some hot gear, amiright?

Two years ago: Greek Yogurt Gnocchi with Spicy Pesto

Four years ago: Cajun Chicken Alfredo Pizza

Five years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER SPICY SMOKED SAUSAGE CHILI

Serves 6-8

Ingredients:

Scant 1/4 cup olive oil

1 medium onion, chopped

1 lb. smoked sausage, sliced

1 lb. andouille sausage, sliced

1 bottle beer

2 (10.75 oz.) cans condensed tomato soup

2 (15 oz.) cans tomato sauce

1 (12 oz) can tomato paste

2 Tbsp El Yucateco Red Hot Sauce

1 tsp liquid smoke

3 Tbsp chili powder

2 tsp oregano

2 tsp cumin

2 tsp salt

3/4 tsp dry mustard

2 (15 oz.) cans chili beans

1 red bell pepper, chopped

1 cup shredded cheddar cheese, plus more for topping if desired

Directions:

1. In a large skillet over medium heat, cook onion in olive oil until tender. Add sausage and brown.
2. Lightly coat the inside of a slow cooker with nonstick spray. Transfer sausage mixture into the slow cooker and add all remaining ingredients except beans, pepper and cheese. Thoroughly mix, cover, and cook on low for 6 hours.
3. Add beans, pepper and cheese. Heat for another 15 minutes before serving with additional cheese on top.

Source: Adapted slightly from my dad’s Pickleball Chili and inspired by Girl Carnivore.

I look forward to fall every year. Not just for the flavors of apple, cinnamon, and pumpkin that override our senses this time of year, but college football and all the glorious foods that accompany it. It was too perfect that college football kicked off this past weekend, being Labor Day weekend which is already prime for grilling action.

In my excitement over the start of the college football season, I decided to host a game day/Labor Day party and came up with a menu befitting such an occasion. When it comes to football food I think of heat, both in temperature and flavor, so I kicked it up a notch with spicy taco burgers topped with guacamole and served with grilled corn on the cob. All of which were seasoned with El Yucateco hot sauce, which I found at Walmart.

Now I like medium spicy things, but just to make sure these sauces wouldn’t melt my face off I had the spicy-loving Bob test taste them first. The green habanero hot sauce has a bit more kick than than your usual red habanero, but with less vinegar and a fresh flavor. With that in mind I decided it would be perfect blended into a creamy topping for grilled Mexican corn and also blended it into some homemade guacamole. I was right, but are you actually surprised?

Then there was the black label reserve hot sauce. The name alone intimidated me, let alone the color, and you better believe I used my taste tester again, but in the end this one ended up being my favorite. It has a smokey flavor that was perfect blended into the ground burger meat along with the taco seasoning. Upon assembly, these burgers may be one of the most popular I have made.

In case you didn’t noticed from all the pictures the guacamole was mind blowing as well even on it’s own (and honestly much prettier to photograph than burger patties). It didn’t hurt than I got to bust out my giant mortar and pestle to tackle the job. But regardless of that, I think that green hot sauce may need to become a staple ingredient in my guacamole from now on. I anticipate a reappearance of this burger or at least the guacamole at another tailgating event.

What are your favorite ways to bring on the flavor for football season? How would you use El Yucateco hot sauce?

One year ago: No-Churn Root Beer Float Golden Oreo Ice Cream

Two years ago: Spicy Thai Noodles with Tofu

Four years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon

SPICY TACO BURGERS WITH GUACAMOLE AND CORN

Serves 8

Ingredients:

CORN

4 ears of corn, split in half

1/2 cup plain Greek yogurt

1 Tbsp El Yucateco green habanero hot sauce

1/2 cup finely grated cotija cheese

GUACAMOLE

4 avocadoes, peeled and diced

2 roma tomatoes, diced

1/4 cup diced red onion

2 Tbsp minced fresh cilantro

1 Tbsp El Yucateco green habanero hot sauce

1 tsp fresh lime juice

1 tsp garlic salt

BURGERS

2 lb. ground beef

2 Tbsp taco seasoning

1 Tbsp El Yucateco black label reserve hot sauce

8 slices sharp cheddar cheese

8 hamburger buns, toasted

Directions:

1. Grease and preheat grill (or grill pan) to medium heat.
2. Wrap corn securely in foil and grill for 25 minutes, turning often.
3. While the corn cooks, in a small bowl mix together the Greek yogurt and hot sauce; set aside.
4. To make guacamole, mash the avocados and then stir in the remaining ingredients; sprinkle with more lime juice if desired to prevent browning; set aside.
5. Next, in a large bowl mix together the grown beef, taco seasoning, and hot sauce until distributed. Form into 8 equal patties, leaving an indentation in the middle of each. Add the patties to the grill and cook on both sides, about 4 minutes per side, or until desired doneness. Top with a slice of cheese and remove from heat.
6. When the corn is done, spread Greek yogurt mixture evenly over each ear of corn. Sprinkle with cotija cheese and serve with burger topped with guacamole on a toasted bun.

Source: The Spiffy Cookie original. Guacamole adapted from my Guacamole Seasoning and corn adapted from my Healthier Elote (Mexican Corn).

From the award-winning author of The Ultimate Beer Lover’s Cookbook, comes the new brew-worthy cookbook called The Ultimate Beer Lover’s Happy Hour containing over 325 recipes for the best bar snacks and beer cocktails. With recipes such Spicy Friday Night Nuts and Flying Buffalo at the Tap Pizza, you will discover the tricks to making the usual favorites and some fun new finds. Every bar snack also comes with pairing suggestions to maximize the experience for your taste buds. And today I am happy to have this boozy cookbook take a pit stop on my blog complete with an “Ultimate Beer Lover’s Oktoberfest Celebration Giveaway” which includes:

• 1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm
• 2 Humane Society of the US T-shirts (1 male M, 1 female M)
• Lucky Brand Jeans Gift card for 1 free pair of jeans
• 6 Straub Brewery Pilsner Glasses
• Coleman soft cooler with hard liner (red)
• Weber Barbecue Apron, black
• 1 OXO Steel Bottle Opener
• Set of 2 wooden snack bowls
• Set of 4 wooden coasters

Enter to win using the Rafflecopter widget located at the end of this post.

Before you run off to enter to win that beer-ific prize pack check out these nuts! In addition to being a quick recipe to throw together, I already had all the ingredients on hand. Talk about some last call happy hour snacking. If you are feeling daring there are recipes for making your own margarine and worcestershire sauce (recipes included at the bottom) but I just stuck with the store-bought stuff. I also used the oven method for preparing this recipe, giving it a nuttier flavor, but it can also easily be made in your microwave.

Need more snacks? I’ve also included the recipe for some Hippie Cayenne Sourdough Pretzels. Grab a beer and enjoy!

One year ago: Baked Apple Cider Oatmeal

Two years ago: Apple Cinnamon Greek Yogurt Pancakes

SPICY FRIDAY NIGHT NUTS

Pair with: Kölsch, Oktoberfest, Bock

Makes 4 cups

Ingredients:

1/2 cup (1 stick) unsalted margarine (use recipe below or store-bought margarine)

4 cups pecans, almonds, unsalted peanuts, and/or walnuts

2 tsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

2 tsp Tabasco sauce, or more to taste

1 tsp low-sodium soy sauce

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

1/2 tsp garlic powder

1/2 tsp ground mace

1 tsp Old Bay Seasoning, or to taste

Directions:

1. Place the margarine in a 2-quart microwave-safe or oven-safe pan. Melt either in the microwave or over medium heat on the stove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well.
2. Microwave the mixture on high for 6 to 8 minutes, stirring every 3 minutes. Or for a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4 to 6 minutes, stirring once.
3. Serve warm or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week.

HIPPIE CAYENNE SOURDOUGH PRETZELS

Pair with: Oktoberfest, Pale Lager, Pilsner

Makes 4 cups

Ingredients:

1 cup (2 sticks) margarine (use recipe below or store-bought margarine)

2 Tbsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dry mustard, or to taste

2 tsp mace

Freshly squeezed juice of 1 lime

1 (1 oz.) packet dry vegetable soup mix

2 dashes Frank’s RedHot Cayenne Pepper Sauce or Tabasco sauce, or more to taste

1 tsp molasses

8 droplets liquid smoke, or to taste

20 oz. sourdough pretzels

Directions:

1. Preheat 250°F. Line a baking sheet with parchment paper. Melt the margarine in a medium-size saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion powder, dry mustard, mace, lime juice, vegetable soup mix, hot sauce, molasses, and liquid smoke. Heat until just bubbly.
2. Using tongs, dip the pretzels in the mixture, one at a time, coating them completely, and place them on the baking sheet. Let the pretzels rest for 15 minutes, then bake for 1 hour, stirring every 15 minutes. Turn off the oven, and let the pretzels cool there thoroughly, for 90 minutes or so. Serve the pretzels or store them in an airtight container lined with paper towels for up to a week.

DIY MARGARINE

Makes 4 cups

Ingredients:

16 oz. coconut oil

1-1/2 cups canola or sunflower oil

1 cup full-fat coconut milk

2 Tbsp smooth Dijon mustard

1 Tbsp ground turmeric

2 tsp salt, or to taste

Directions:

1. Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.
2. Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

DIY WORCESTERSHIRE SAUCE

Makes 1 cup

Ingredients:

2 cups cider vinegar

1/2 cup soy sauce

1/4 cup light brown sugar

1 tsp ground ginger

1 tsp dry mustard

1 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp freshly ground black pepper

Directions:

1. Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months.

Source: Reprinted with permission from The Ultimate Beer Lover’s Happy Hour by John Schlimm

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Author John Schlimm is a member of one of the oldest brewing families in the United States, Straub Brewery. Schlimm is the author of several books, including The Straub Beer Cookbook, The Cheesy Vegan, and The Ultimate Beer Lover’s Cookbook (awarded “Best Beer Book in the U.S.” and “Best Beer Book in the World” by Gourmand International).

Social Media

Web site: www.JohnSchlimm.com

Facebook: www.Facebook.com/JohnSchlimm

Twitter: @JohnSchlimm

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YouTube: www.YouTube.com/JohnSchlimm

Buy Links

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Disclosure: I was provided with a complimentary copy of this cookbook. Giveaway provided by Sourcebooks. I was not compensated for this post. All thoughts and opinions are my own.

What’s a tailgate without a little heat in the form of buffalo wing sauce? But just because we’re talking about buffalo wings does not mean it has to scare away the health-conscious or vegetarians. I made this buffalo dip healthier by using Greek yogurt based Ranch dressing and cream cheese, then veggie-fied it with cauliflower instead of chicken. Best part is that even the indulgent, meat-lover’s will enjoy this dip. Bake in the oven or warm in a mini slow cooker, then serve with celery, carrot, and chips!

Here’s what the rest of the crew brought to the table…

Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Dips
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm

Mains
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate

Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps

Sweets
Pumpkin Bars by The Pajama Chef

One year ago: Ginger Soy Beef with Chile-Tomatoes & Peppers

Two years ago: Crunchy Oven-Fried Ravioli

Three years ago: Pumpkin Nutella Mini Cheesecake Bites

HEALTHIER BUFFALO CAULIFLOWER DIP

Makes approximately 4 cups

Ingredients:

1 (8 oz.) pkg. Greek yogurt-cream cheese blend, room temperature

1/2 cup Cosmic Karma carrot hot sauce (or favorite hot sauce)

1/4 cup low fat plain Greek yogurt

1/4 cup low fat milk

1 Tbsp ranch seasoning mix

2 cups chopped cauliflower

1/2 cup crumbled bleu cheese (or cheddar or mozzarella), plus more for topping

Directions:

1. Preheat oven to 350 degrees*. Lightly coat a 1-quart baking dish with non-stick spray.
2. In a large bowl, combine all ingredients. Pour into prepared baking dish.
3. Bake for 20 minutes or until mixture is heated through. Stir, top with additional cheese and return to oven until melted.
4. Serve with tortilla chips, crackers and/or vegetables.

*You can also dump it all into a small crockpot, cook on low and switch to warm for serving.

Source: Adapted from Kraft.

Disclosure: I received complimentary product from sponsors for this event. All thoughts and opinions are my own.