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Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients:

2 cups shredded cooked chicken (this will be cooked off camera)
1 package (8 ounces) cream cheese, softened
1/2 cup buffalo sauce
1/2 cup ranch dressing
1/2 cup blue cheese crumbles

Directions:

  1. Preheat oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow baking dish.
  2. Bake 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.
Bacon-Wrapped Smokies

Bacon-Wrapped Smokies

Ingredients:

16 oz package of little smokies (or small cooked sausages) - I use Hillshire Farm brand
15 slices bacon, each cut into 3 smaller sections
3/4 cup light brown sugar, packed
1/2 tsp cayenne pepper - more or less, according to your tastes
pinch of black pepper - (optional)
Honey Mustard (for dipping)

Directions:

  1. Prepare baking sheet by lining with 2 sheets of aluminum foil or 1 layer of heavy duty foil.
  2. Pat the smokies dry, then wrap in a piece of bacon. Secure with a toothpick.
  3. Add sugar and spices to a large plastic bag, then add smokies in batches, shaking gently to coat. Repeat with all smokies.
  4. Bake 30-35 minutes, and if desired, broil for extra crispness.
  5. Combine Dijon mustard, honey, mayonnaise, lemon juice and a pinch of cayeene pepper to create honey mustard.
  6. Serve and enjoy.
Cheesy Potato Casserole

Cheesy Potato Casserole

Ingredients:
1 pound thick-cut bacon, cooked and chopped
2 pounds red potatoes, washed and diced
1 cup sour cream
1 (8-ounce) package cream cheese
1 (8-ounce) package shredded mild cheddar cheese
1 (8-ounce) package shredded Colby jack cheese
1 teaspoon kosher salt
1 teaspoon black pepper
1 scallion, chopped

Directions:

  1. Preheat oven to 400°F.
  2. In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt, and pepper. Mix until well combined. Add potatoes and 3/4 of chopped bacon. Mix until well combined.
  3. Pour into a greased baking dish. Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork-tender. Remove from the oven. Stir. Sprinkle Colby Jack cheese over top and bake for 15 more minutes uncovered.
  4. Sprinkle casserole with reserved bacon and scallions.
  5. Serve immediately.
Chicken & Waffle Sliders

Chicken & Waffle Sliders

Ingredients:

4 boneless skinless chicken thighs, sliced
1/2 cup buttermilk1 teaspoon hot sauce
1 teaspoon plus 1 tablespoon kosher salt
1 1/2 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly cracked black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
Canola Oil for frying

Directions:

  1. Slice chicken into small cubes to fit size of waffle sliders.
  2. Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large bowl and marinate for 2-4 hours.
  3. Heat canola oil in a dutch oven until it reaches 350 degrees.
  4. In a large bowl, combine flour, remaining salt, pepper, garlic powder, smoked paprika, and canola oil. Place marinated chicken in the flour mixture until well coated.
  5. Fry chicken in batches until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on wire rack to let cool.
Pulled Pork

Pulled Pork

Ingredients for Pulled Pork

4 lb. boneless pork shoulder
3 tbsp. packed brown sugar
1 tbsp. kosher salt
1 tbsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
Freshly ground black pepper
2 tbsp. vegetable oil
12 oz. lager
1 cup barbeque sauce

Directions for Pulled Pork

  1. Preheat oven to 300°.
  2. In a bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, and black pepper. Rub mixture on pork. In a large Dutch oven over medium high heat, heat oil. A pork and sear on all sides.
  3. Pour beer around pork and cover with lid. Transfer to oven and cook until pork starts to tenderize, about 3 hours. Remove lid. Continue cooking until the pork is very tender and pulls apart easily with a fork, about 1 to 2 hours more.
  4. Remove from the oven. Shred the pork. Add barbeque sauce.
Fiesta Dogs

Fiesta Dogs

Ingredients:

4 Hot Dogs
1 package King's Hawaiian Sweet Hot Dog Buns
4 serrano peppers, thinly sliced
1/4 medium red onion, diced
2 tomatoes, diced
1/2 cup cup crumbled queso fresco cheese
Fresh cilantro, chopped
Crumbled bacon
32oz Velveeta cheese cut into ½-inch cubes
10oz Rotel Diced Tomatoes & Green Chilies, undrained

Directions:

  1. Grill hot dogs on skillet for 6-7 minutes, turning continuously. Remove and set aside.
  2. In a separate pan, melt velveeta and rotel in a medium saucepan over low heat. Stir until melted and combined.
  3. Place each hot dog into an buns followed by cheese sauce, onion, tomato, serrano pepper slices, queso fresco cheese, and cilantro.
Mexican Street Corn Dip

Mexican Street Corn Dip

Ingredients:

3 cups corn kernels (about 4–5 ears of corn)
1 tablespoon butter
1 jalapeno pepper, minced (about 4 tablespoons)
1/4 cup diced red onion
1 1/2 teaspoons chili powder
1/4 cup mayonnaise
3 tablespoons Greek yogurt
1 1/2 tablespoons lime juice (about 1 lime)
1/2 cup cotija cheese
3 tablespoons chopped cilantro
Salt, to taste

Directions:

  1. In a cast iron skillet, melt butter over medium-high heat. Add corn, stir until corn is charred, about 6 minutes.
  2. Add jalapeno, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cojita cheese, until cheese is melted and corn is evenly coated. Remove from heat. Add cilantro. Season with salt, to taste.
  3. Serve with tortilla chips.
Steak Fajitas

Steak Fajitas

Ingredients:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flat iron steak
2 tablespoons butter, divided
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges
Corn Tortillas

Directions:

  1. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with mixture.
  2. At 1 tablespoon of butter to skillet. Add steak to skillet, cook until desired doneness, about 4-5 minutes per side for medium rare. Set aside and let rest for 5-10 minutes.
  3. Add chopped bell peppers and onion to skillet, and cook until tender, about 10 minutes.
  4. Thinly slice steak against the grain, serve with onions and bell peppers.
  5. Create tacos with corn tortillas.
Tex-Mex Pasta Salad

Tex-Mex Pasta Salad

Ingredients:

8 oz pasta cooked al-dente
1 avocado cored and diced
1 15 oz. can black beans, drained and rinsed
1/2 cup corn drained
1/2 cup tomato diced
2 whole green onions finely chopped (optional)
1/4 cup finely chopped onion
1/4 cup chopped cilantro

Directions:

  1. Pour cooked pasta into a large pasta bowl.
  2. Add the black beans, corn, tomato, onion, and cilantro to the pasta bowl.
  3. In a separate small bowl, whisk all the ingredients for the dressing.
  4. Pour over the pasta and stir until fully combined.
  5. Refrigerate until ready to use.

2019 Gameday Recipes

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