Copycat Petro's Chili & Chips - University of Tennessee

Unless you've been to a Tennessee game, you probably have no idea that Petro's Chili and Chips are a gameday staple at Neyland Stadium. Being wife of a Tennessee alumni and a gal who never misses chili-covered anything, I get down with this classic treat every time I attend a UT game. Petro's, founded in Knoxville and remaining a local favorite, is known for their chili and chips, and at every home game you'll literally see every other person you pass with one of these famous bowls in their hands. If you ever make it to Knoxville for a game, I suggest you get one. But until then, make your own! 

Grocery list:

• 1 lb ground beef

• 1/2 lb chorizo

• 1 large white onion - chopped

• 4 cloves garlic - minced

• 2 tbsp chili powder

• 1 tbsp cumin

• 2 (15 oz) cans fire roasted tomatoes

• 1 (4 oz) can green chiles

• 2 (15 oz cans) chili beans in chili sauce

• Kosher salt

• Pepper

• 2 bags Fritos corn chips

• Cheddar cheese - grated

• Tomatoes - diced

• Green onion - chopped

• Sour cream

Directions: 

1. Brown and drain the ground beef and chorizo in a soup pot or dutch oven. Add the onion to the beef and saute for 5 minutes or until soft, then add the garlic, chili powder, and cumin and cook one more minute. Add the fire roasted tomatoes, green peppers, chili beans, and 1/2 cup water. Stir together and add salt and pepper to taste. 

2. In paper, plastic, or styrofoam cups, add about two inches of Fritos to cover the bottom. Top with a generous portion of the chili. Finally, top with the cheese, tomatoes, green onions, and sour cream - in that order. Stir all the ingredients together to eat. 

** this recipe should make anywhere from 10 to 20 Petros depending on the cup size used. 

CHEERS TO FOOTBALL SEASON!!!

BBQ Brisket Flatbread

Having family that lives in Austin, I can't help but respect the BBQ scene they've got going on over there. No, it's not Memphis BBQ, but it's different in a good way. Brisket is what they're known for in Texas, and it's more than safe to say it's a tailgate favorite. Served a number of ways, I thought why not go the flatbread route since everyone loves pizza! A night in the crock pot is all this beautiful piece of meat needs to create a perfectly delicious flatbread!

Grocery list (makes 2 flatbreads) 

For the brisket: 

• 1 tbsp olive oil

• 2 tbsp brown sugar

• 1 tbsp chili powder

• 1/2 tbsp smoked paprika

• 1/2 tbsp cumin

• 1 tsp liquid smoke

• 1 tsp salt

• 1/2 tsp pepper

• 1 (1-2 lb) brisket, fat trimmed

• 1 small onion - sliced thin

• 4 garlic cloves - minced

• 2 cups beef broth

• 1/2 cup Siracha ketchup (or regular ketchup with a few dashes of hot sauce)

• 2 tbsp cider vinegar

For the pizza:  

• 2 cans Pilsbury flatbread dough

• 1 cup store bought BBQ sauce

• 1 red onion - sliced thin

• 6 oz smoked gouda with bacon (or regular smoked gouda)

• 4 oz smoked cheddar

Directions: 

1. Prepare the brisket the night before you want to make the pizza. Heat olive oil in a saute pan over medium high. In a small bowl, mix together the brown sugar, chili powder, smoked paprika, cumin, liquid smoke, salt, and pepper. Rub the spice mixture on all sides of the brisket, coating well. Brown the brisket in the pan, about 1 minute on every side. 

2. Add the onion and garlic to the bottom of a slow cooker. Place the brisket on top and add the beef broth, ketchup, and cider vinegar. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. 

3. Take the brisket out and shred the meat wth a fork discarding the fat. Put the meat into a bowl and add about 2 tbsp of the liquid from the pot. Drain about half of the onions out of the liquid and mix together with the meat. 

4. Heat an oven to 425 degrees and spread each flatbread dough out on a separate baking sheet. Spread 1/2 cup of the BBQ sauce on each pizza, top with half the meat mixture, half the red onion, and half of both cheeses. Bake for 10-15 minutes until golden and bubbly. 

CHEERS TO FOOTBALL SEASON!!! 

Chicken on a Stick

I asked a friend who went to Ole Miss what they eat at their tailgates, and she gave me a list of complete deliciousness! But then she said that it may sound odd, but they also eat lots of "chicken on a stick." This made me want to jump up and down with excitement because when she said that, I knew that would be the perfect representation of an Ole Miss tailgate food item! Being a Mississippi girl myself and attending Delta State University, I know a thing or two about a gas station chicken on a stick. In the Delta, we ran through chickens on a stick like they were a food group! So with that being said, here's a little taste of Mississippi for you! 

Grocery list (6-8 sticks): 

• 2 lbs boneless, skinless chicken breast

• 1 (16 oz) jar dill pickle chips

• Kosher salt

• Pepper

• 1 1/2 cups buttermilk

• Vegetable oil - for frying

• 2 cups all-purpose flour

• 1 tbsp corn starch

• 3/4 cup beer

• 3/4 cup soda water

• 1 tsp honey

Directions: 

1. Cut chicken into 1 1/2 inch cubes. Alternately thread chicken and pickles onto skewers. You should have about 5-6 pieces of chicken and 5-10 pickles on each skewer. Salt and pepper the chicken on all sides. Add threaded skewers to a long, shallow bowl and cover in the buttermilk. Cover and put in the fridge for at least one hour. 

2. Heat about 2 inches of vegetable oil to 375 degrees in a dutch oven or cast iron large enough to fit the skewers. In a wide, shallow bowl add 1 cup of the flour. In another wide, shallow bowl whisk together 1 cup of the flour, corn starch, beer, soda water, and honey until smooth. 

3. Working one at a time, take each skewer out of the buttermilk and let the majority of the liquid drip off, dip the skewer into the flour lightly coating the chicken and pickles, then dredge into the batter coating the chicken and pickles. Fry the skewers in the hot oil for 6 to 8 minutes or until golden. Fry up to three skewers at a time but no more - overcrowding will cause the oil temperature to go down. 

4. Drain the fried skewers on a baking sheet covered in paper towels. As soon as they come out of the oil, sprinkle with kosher salt. 

CHEERS TO FOOTBALL SEASON! 

Pork Rind BBQ Nachos

To continue my recipes from the Local Memphis Live TV segment on Tuesday, today I'm posting recipe #2: Pork Rind BBQ Nachos. This is a low carb version of the real thing. And I have to say, using pork rinds instead of tortillas may just give the original recipe a run for it's money. If you live in Memphis, you know that BBQ nachos are a staple around here. If you don't live in Memphis and you come to Memphis, the first thing you should eat is BBQ Nachos. I'm not joking. Do it.

This fun snack will always remind me of Redbirds and Grizzlies games. Yeah sure, we love watching the games, love the atmosphere, and love all the fun that comes along with the 'Birds and Grizz, but I have to admit, half the reason me and Tres go to the games are for the BBQ Nachos! We can't be in our seats for more than 5 minutes without getting an order of BBQ Nachos and a beer. It never fails and never will! Now we can make them at home -- low carb!

Grocery List:

1 bag Rudolph's BBQ Pork Rinds

32 oz pulled pork (I like to use leftovers from sandwiches the night before or you can find it in the freezer section of your grocery store)

1 cup cheddar cheese - grated

1/2 cup (or more) BBQ sauce

1 jalapeño - chopped into rounds (optional)

Parsley - for garnish

Directions:

Step 1:

On a large platter, spread out the pork rinds directly from the bag.

Step 2:

Top the rinds with the pulled pork, then the cheese, and finally the BBQ sauce (you can add as much or little of any of these as you like).

Step 3:

If you like a little spice, add the chopped jalapeño. Garnish with parsley.

CHEERS TO HAPPY EATING!!!