Entertaining with MM: Fall, Football, & Sunday Afternoons

​Fall, football, & Sunday afternoons are just a few of my favorite things! 
Check out my favorite "tailgate food" recipes below!

Parmesan Chicken Wings 
From the kitchen of my Aunt Dana 
Ingredients: 
Chicken wings (I prefer all drumettes.) 
1 1/2 cups parmesan cheese, finely grated 
2 tablespoons dried oregano 
1 tablespoon paprika 
1 tablespoon garlic powder
"I Can't Believe It's Not Butter" spray
Directions: 
Preheat oven to 350 degrees. Prepare two baking sheets by covering in foil and spraying with Pam (really coat the trays well because the wings will stick). Rinse wings and pat dry. Combine all dry ingredients in a large bowl.
​Spray wings thoroughly with butter-flavored spray then roll them in the cheese mixture, covering completely.  
​Place the wings on the cookie sheets. Bake for 1 hour.

Pickle Roll-Ups 
From the kitchen of  my wonderful mother-in-law, Pam
Ingredients:
1 jar Vlasic dill pickles 
​1 package cream cheese - softened 
Dried oregano - to taste 
Seasoning salt - to taste 
​Rectangular shaped ham slices
Directions:
Soften the cream cheese. Add dried oregano and seasoning salt to taste, mix well. Take pickles out of jar and dry with a paper towel. Also, dry each piece of ham with paper towels. Lay out a piece of ham on a cutting board, spread cream cheese mixture evenly over entire piece, place pickle on edge and roll. Slice into rounds with a serrated knife. Repeat until finished. Chill in refrigerator or serve immediately.    

P.S.  Those adorable napkins are from Swoozies - Shop them here!

White Chicken Chili 
From my very own kitchen :)
​ 
Ingredients:
3 tablespoons olive oil 
2 medium/large sweet Vidalia or yellow onions - diced small 
1 jalapeno pepper - diced very small 
2-4oz. cans green chilies (do not drain) 
4 garlic cloves - peeled, finely minced
 32 ounces (4 cups) low-sodium chicken broth
4 cups shredded cooked chicken (about 1 whole grocery store rotisserie chicken)
2-15-ounce cans cannellini beans, drained and rinsed 
1 tablespoon lime juice
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper
1/3 cup fresh cilantro leaves, finely minced
Diced avocado - for garnish 
Sour cream - for garnish 
Shredded mozzarella cheese - for garnish 

Directions: 
Take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water
and blend until smooth; mixture should be thick
In a large Dutch oven, warm oil over medium heat and add the onion, jalapeno, green chilies,
and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, chicken, cannellini beans (including blended bean mixture),
lime juice, cumin, oregano, salt, & pepper.
Bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes.
It's unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water
or as desired; you'll adjust the salt and seasoning levels at the end.
For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
Add the cilantro and boil 1 minute longer.
Taste chili and a make any necessary seasoning adjustments.

Serve with desired garnishes  & Jiffy mix corn muffins 


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Cheers to fall, football & Sunday afternoons! 
Thanks for reading! 
XX- Molly