There is so much to love about nachos. There is so much to love about barbecue. Why not pair the two this football season! This week is all about game day favorites! There are many variations of this online, but this is how I make it.

You can add or take away if you don’t like a nice kick!

Ingredients:

• 4 cups shredded rotisserie chicken
• 1 cup barbecue sauce
• 1 12-ounce bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup of Monterey Jack cheese
• 1/2 cup pickled jalapeños
• 2 tbsp creole seasoning
• Sour cream, pico de gallo, sliced scallions, and sour cream, for topping

Directions:

Heat the shredded chicken with the barbecue sauce in a large skillet until hot and bubbling, about 10 minutes.

Spread half of the tortilla chips in the bottom of a large disposable aluminum baking dish. Sprinkle with half of the chicken mixture, 1 cup shredded cheddar and ¼ cup pickled jalapeños. Repeat with the remaining chips, chicken, cheese, and jalapeños.

Cover with foil and grill over medium-high heat until melted, about 10 minutes. Top with sour cream, pico de gallo, sliced scallions and chopped cilantro.

One of my favorites as a kid. I remember we had these during the holidays, birthday parties, baby showers. As I got older, we had them at tailgates!

Tailgating comes with the season. Football is in full swing during the fall. This recipe is going to make a great addition to your beer and sliders!

Place on a decorative platter and roll on!

Ingredients:

• 1 can crescent rolls (pre-made refrigerated crescent rolls)
• 48 Lil Smokies sausages (or mini hot dogs)
• condiments (ketchup mustard, etc.

Directions:

Heat oven to 375 °F. Line a baking sheet with parchment paper and set aside. 

Separate dough into 8 triangles. Cut each hot dog in half crosswise. Place each hot dog half on the wide end of a dough triangle and roll up. Place the hot dog rolls 2 inches apart on the prepared baking sheet. 

Bake for 12-15 minutes or until golden brown. Transfer rolls to a plate and let cool for 5 minutes. Serve with ketchup, mustard, honey mustard or ranch.

Variations?

You can also do this recipe with full size hot dogs. Cut your hot dogs in half and wrap into the crescent rolls!

Kids love them so that definitely means you will to! You can take this appetizer from the party to the table using full size hot dogs.

Simplicity

This is one of the easiest most simple recipes! It literally takes all of 10 minutes to throw together—you may even have some of the ingredients in your fridge!

It’s Labor Day y’all and you know what that means! Grilling out, with all the fixin’s and such. Whether you’re outside enjoying the cool weather, or inside around family and friends, this staple is sure to please and you may have all these ingredients on hand.

You need a few ingredients to make these nice sandwiches! Celebrate Labor Day with these and I’m sure your crowd will love you for it! They are the perfect mix of sweet and savory!

Ingredients:

5 pack of Andouille Sausages

Buttered Croissants

Pimento Cheese (homemade preferred)

Fresh Dill for garnish

Directions:

In a skillet, get a tablespoon of olive oil to a good temp—medium heat. Do a water test to make sure the oil is hot. Put sausages in the skillet. Turning occasionally.

On a plate, cut your croissants lengthwise, and slather on your pimiento cheese on both pieces of bread.

Take sausages off the heat after they have a good seer on them. Put them in your croissants.

This recipe would make for the perfect appetizer or even the meal! You could cut them in half and make awesome football sandwiches!

These pair really well with Brussels sprouts and you can see the recipe for that in my video on the Facebook page.

When I want something with cheese and a little kick, this is my go-to! Beautiful colors and flavors explosion, creates a great tasting flatbread that is sure to please any gathering or family function. Perfect as part of a meal, an appetizer, or even a side dish. You can really spice up the party with this one of a kind southern dishes.

Fix it Up Y’all

Don’t like blueberries? Use blackberries! This is such a versatile recipe, you can use any jams you like or any fruit you like. Just don’t forget the cheese! The creamy texture of the ricotta and the saltiness of the feta absolutely make this dish.

Get Ya Ingredients

• 2 medium flatbreads
• ½ cup blueberry preserves
• 1 cup fresh blueberries
• 1 cup crumbled feta cheese (8 ounces)
• ¼ cup ricotta cheese
• ¼ cup hot honey
• Mint leaves for garnish

Directions:

• Preheat the oven to 400°F. I recommend spraying your baking sheet as the blueberry jam and burst blueberries might spill over during baking.
• Place flatbreads on the baking sheet
• Use a spoon to spread the blueberry preserves on the flatbread, leaving ½ inch of crust.
• Sprinkle the feta cheese and ricotta over both of the flatbreads, then top with the whole blueberries. Tip:For best melty pockets, dollop the ricotta in little spoonfuls and sprinkle the feta evenly. It gives every bite a mix of flavors.
• Toast the flatbread in the oven at 400°F for 10-12 minutes until the bread is lightly toasted and the cheese has melted.
• Let the flatbread cool a bit before adding mint and hot honey—this keeps the herbs fresh and honey from sliding off.
• Slice and serve.

Dis n’ Dat

Now you can always top with arugula for a good crunch or even be more versatile and top with your favorite savory vegetable.

It’s so good y’all!