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Tailgating Recipes to get you Ready for the Season

September 14, 2021

Image of a line of hot dogs and bowls of relish, tortilla chips, carrots and veggie dip.

Tailgating season is officially upon us, and at Riverside Homebuilders, we’re as excited as you are. In honor of it, we’ve put together a list of recipes that the whole team will enjoy.

Let us know your favorite tailgating recipes by using the hashtag #RiversideRecipes and tagging us on Facebook, Twitter and Instagram.

Spicy Corn and Black Bean Salad

1 Tablespoon Olive Oil
4 Cups Corn Kernels
1 ½ Tablespoons Fajita Seasoning
½ Teaspoon Ground Black Pepper
1 (15 ounce) Can Black Beans, Drained and Rinsed
1 Red Bell Pepper, Chopped
½ Cup Chopped Green Onion
1 Jalapeno Pepper, Seeded and Diced
¼ Cup Chopped Fresh Cilantro
¼ Cup Fresh Lime Juice
2 Tablespoons Orange Juice
1 Pinch Salt to Taste

Instructions: Heat olive oil over medium heat in a large skillet. Mix corn, fajita seasoning and black pepper in the oil for 6 to 8 minutes, or until the corn is lightly browned. Remove from the stove and set aside.
Stir corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice and salt together. Cover and refrigerate for one hour before serving. 

Original recipe can be found here

Spicy Cheeseburger Sliders

1 Pound Ground Beef
9 Small Whole Wheat Hamburger Buns, Split, Divided
1 Clove Garlic, Minced
½ Teaspoon Ground Chipotle Chili Powder
2 Slices Pepper Jack Cheese, Cut in Quarters

Toppings (optional):
Barbecue Sauce, Lettuce, Tomato Slices and Pickles 

Instructions: Start by taking one hamburger bun and tearing it into pieces before placing the pieces in a food processor. Break up the pieces in the food processor until they form into crumbs. Lightly mix the bread crumbs, beef, garlic, and chili powder together in a medium bowl, and shape into eight small ½-inch thick patties.
Next, place the patties on the grill over medium, ash-covered coals, close the lid and cook for 8 to 9 minutes (or 9 to 10 minutes if you’re using a preheated gas grill), turning occasionally. Add cheese to patties during the last minute of grilling, if desired. Once fully cooked, add preferred toppings and enjoy. 

Original recipe can be found here

Traditional Tex-Mex Fajitas

2 lbs. Skirt Steak, Trimmed
1 Onion, Sliced
1 Green Bell Pepper, Sliced
12 Flour Tortillas

½ Cup Italian Dressing
½ Cup Apple Cider Vinegar
½ Cup Soy Sauce
⅓ Cup Worcestershire Sauce
⅓ Cup Brown Sugar
2 Tbsp. Lime Juice
Dash of Garlic Powder or Fresh Garlic, Crushed

Instructions: Mix the Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice and garlic together. Cover your steaks in the marinade and let sit in your refrigerator for 6 to 8 hours.
Once the steaks are ready to cook, wrap the tortillas in foil and place the steaks, peppers and onions on the grill over medium-hot coals. Grill the steaks 4 to 6 inches from the coals and cook for 8 minutes on a covered grill, or 10 to 12 minutes if leaving the grill uncovered, turning once.
If desired, warm tortilla packets on the edge of the grill, turning once. Finally, remove the steaks, peppers and onions from the grill, slice the steaks into ¼-inch thick strips and serve with tortillas and condiments of your choice. 

Original recipe can be found here

Buffalo Chicken Pinwheels

2 Cups Finely Chopped Rotisserie Chicken Breast
1(8-oz.) Package of Cream Cheese, Softened
2 Ounces Blue Cheese, Crumbled (About ½ Cup)
⅓ Cup Finely Chopped Scallions (From 3 Scallions)
3 Tablespoons Buffalo-Style Hot Sauce
½ Teaspoon Kosher Salt
All-Purpose Flour, for work surface
1 (17.25-oz.) Package Frozen Puff Pastry Sheets (2 sheets), Thawed
Blue Cheese Dressing and Chopped Fresh Flat-Leaf Parsley, for Garnish (optional)

Instructions: Preheat your oven to 425°F. Take two baking sheets, line them with parchment paper and set aside.
Next, in a medium bowl, mix chicken, cream cheese, blue cheese, scallions, hot sauce and salt.
Lightly flour your work surface and roll out both thawed puff pastry sheets into 15x12-inch rectangles. Take half of the cream cheese mix and spread evenly on each pastry, leaving ½-inch on all sides. Beginning with one long side, roll up each rectangle to the opposite end. Lightly brush the end border with water and pinch to securely close. Place the rolls, seam side down, on a baking sheet, and let chill for 10 minutes.
Once chilled, cut each pastry roll into 20 (½-inch-thick) slices, and place them all at least 2 inches apart on baking sheets. Bake for 13 to 15 minutes or until the pastry is golden brown. Serve as is, or add blue cheese dressing and parsley on top of the pastry. 

Original recipe can be found here

Apple Pie Bites

½ Cup Packed Light Brown Sugar
1 Teaspoon Apple Pie Spice (Additional ¼ teaspoon for sprinkling on top of crescent rolls)
3 Tablespoons Unsalted Butter, Melted
⅓ Cup Chopped Pecans
1 Small Granny Smith Apple, Cored and Sliced into 8 (½-inch) slices
1 (8 ounce) Tube Pillsbury Original Crescent Rolls

Instructions: Start by preheating your oven to 375°F. While waiting for the oven to preheat, line one baking sheet with parchment paper.
In a small bowl, mix the brown sugar and apple pie spice together and set to the side. Toss apple slices in melted butter before also setting aside. Next, unroll crescent rolls into triangles and place on the baking sheet before evenly spreading the brown sugar mixture on top of each triangle. Sprinkle with chopped pecans.
Place one apple slice on the wide end of each triangle and wrap the crescent roll around the apple. Add the remaining butter to each crescent roll and sprinkle lightly with additional apple pie spice if desired. Bake for 10 to 12 minutes, or until golden brown. Let sit for 5 minutes before serving. 

Original recipe can be found here.

For more information about Riverside Homebuilders, contact us online, call (817) 601-6230 or text (254) 735-3033.

Riverside Homebuilders
3045 Lackland Road Fort Worth, TX 76116
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