Ok, so the last month and a half has been a little hectic.  Fun, but hectic. We had an amazing holiday season and enjoyed every burst of excitement from our 2 1/2 year old daughter.  But now it is January and bowl season is in full swing.  In my house that pretty much means college football on at least one TV at all times.  I’ll be honest and tell you I was overcome by cookie-baking at Christmas and didn’t get much of a chance to think ahead to bowl game food. But this weekend we had company and I managed to pull together some tasty at-home tailgate party fare.  I even used leftovers to get us through the New Year’s Day games.

Happy New Year! I hope 2013 brings you joy, prosperity and a winning season!!!


TACO BAR – Chicken Tacos Three Ways

2 store-bought rotisserie chickens, skinned and shredded, divided into three portions

fajita size flour or corn tortillas, warmed


1 can diced, fire-roasted tomatoes

1 tbsp taco seasoning

1/2 tbsp chili powder

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

salt & pepper to taste


1 cup prepared traditional mole sauce

1/2 tsp cinnamon (optional)

1-2 tbsp cocoa powder or 1 tbsp sipping chocolate (optional)


1 cup prepared green mole sauce

1 small can diced green chiles

1 tbsp lime juice

1/4 cup finely chopped cilantro


Mix 1/3 of the chicken with the first list of ingredients in a sauce pan, simmer on low heat until warmed through.  Do the same for the next two lists of ingredients.  I put the chicken in my three crock slow-cooker on high heat until warm and it worked great for serving. Suggested toppings for the tacos: roasted corn (or canned sweet corn) sliced green onion chopped cilantro sliced olives diced tomatoes shredded lettuce guacamole (see prior post for recipe), or diced avocado sour cream shredded cheese grated cotija cheese salsa or hot sauce


Chipotle Lime Black Beans

2 15 oz cans black beans, drained and rinsed

1/4 cup water

2 tsp chipotle hot sauce

1 tbsp  lime juice

1 tbsp finely chopped cilantro

salt & pepper to taste


Mix all ingredients in a sauce pan and heat on medium-low, simmering for about 5 minutes.  Serve on tacos or as a side dish, topped with a little cotija cheese.


Alicia’s White Chex Mix

My good friend Alicia makes this for her family during the holidays and brought it to share with us this past weekend.  It was a big hit!

3 cups rice or corn Chex cereal

1 cup pretzel sticks

1 cup peanuts

1 cup M&Ms

1/2 package almond bark


Mix cereal, pretzels, peanuts and candy in a large bowl.  Melt almond bark according to package directions in a separate bowl.  Pour the melted almond bark over the cereal mixture and stir to coat.  Spread the mixture out on wax paper to set.  Store in an air tight container if you have any left.


Taco Soup


6 cups chicken stock (if you are up for it, make homemade stock from the carcasses of your rotisserie chickens)

Leftover taco chicken (not the mole)

Leftover black beans

Leftover green onions

Leftover corn

Leftover tomatoes

Leftover cilantro

1 small can mild green chiles

1 can diced tomatoes with green chiles

1 can fire-roasted tomatoes

2 cups cooked brown rice


Mix all ingredients together in a large pot.  If you are low on leftovers, you can improvise with more of one ingredient or by adding additional fresh ingredients.  Heat to a simmer, cooking for about 10 minutes.  Reduce heat to low and serve.  Top with shredded cheese, sour cream, cilantro and tortilla chips.

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