#TryItTuesday: Fall, Football and Food! Oh, My!
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Published on September 18, 2018

buffalo cauliflower bites

#TryItTuesday: Fall, Football and Food! Oh, My!

Does it get any better than that?

In our family, game day also means chili day! This tradition started when our children were younger, and is now continuing with the next generation.

In addition to chili, in years past, you’d find all sorts of other tasty tailgating treats. Chips, nacho cheese dip, bacon wrapped smokies, meat and cheese trays were just a few of the many yummy indulgences on game day.

Food and football seem to go together. This year I don’t want to fumble when it comes to healthy eating, so I’ve made a game day plan.

I’m sure my family will agree that I scored a touchdown with these yummy tailgating treats.



  • 2 pounds lean ground beef or (1 pound ground beef and 1 pound ground turkey)
  • 2 medium onions, chopped (about 1 1/2 cups)
  • 2 large garlic cloves, finely chopped
  • 2 (15 oz) cans Mrs. Grimes Chili Beans (do not drain)
  • 1 (15.5 oz) cans dark red kidney beans, drained and rinsed
  • 1 (15.5 oz) cans black beans, drained and rinsed
  • 2 (14.5 oz) cans roasted diced tomatoes (do not drain)
  • 1 (15 oz) can tomato sauce (or tomato juice)
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin


  1. In 12-inch skillet, cook beef, pork, onions, bell pepper and garlic over medium-high heat 8 to 10 minutes or until meat is no longer pink, stirring to break up meat.
  2. Pour into 4- to 5-quart slow cooker.
  3. Mix in all remaining ingredients.
  4. Cover; cook on low heat setting 7 to 8 hours.
  5. Serve with favorite chili toppings.

Buffalo Cauliflower Bites and Ranch Dip


Cauliflower Bites

  • 1 large head of cauliflower (about 5-6 cups raw)
  • ½ cup almond milk
  • ½-1 cup water
  • ¾-1 cup red hot sauce
  • ¾ cup flour
  • 1 tablespoon butter
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin powder
  • Dash of cayenne pepper
  • Ground black pepper and sea salt
  • Optional: 1 teaspoon honey

Ranch Dip

  • 1 cup plain Greek yogurt
  • 1 packet of dry ranch dressing mix


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. Mix flour, water, garlic powder, onion powder, cumin, cayenne, salt and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
  3. Bake in the preheated oven until lightly browned, 20 to 25 minutes.
  4. Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
  5. Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.
  6. While it bakes, mix dressing ingredients together and chill for at least one hour.

Honey Porter Glazed Chicken Skewers

Makes 4 servings


  • 2 cloves garlic, minced
  • ⅓ cup honey
  • ½ cup porter or stout beer
  • 1 teaspoon red pepper flakes
  • ½ teaspoon Dijon mustard
  • ¼ cup soy sauce
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • ¼ cup chopped shallots (about 1 medium shallot)
  • 6 boneless skinless chicken breast thighs (or breasts), cut into cubes
  • Chopped cilantro for garnish (optional)


  1. In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
  2. Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
  3. In a pot over medium-high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.

At the Grill Directions

  1. Preheat grill to medium-high.
  2. Brush the grill lightly with oil.
  3. Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through about 10 minutes.
  4. Sprinkle with chopped cilantro prior to serving.

Oven Directions

  1. Preheat the oven to 400 degrees F. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
  2. Sprinkle with chopped cilantro prior to serving.

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