Tag: #Quick & Easy

Posted in Curated Recipe Lists

30 Ultimate Tailgate Recipes

Posted on by simplegoodfood

Make game day a breeze with easy tailgate recipes everyone will love, from grilled wings and warm dips to shareable salads, sandwiches and more.

A good tailgate should be part picnic, part potluck and part pregame party, where everyone gathers around good food long before kickoff. The trick? Choosing recipes that travel well, can be made ahead and don’t require a full kitchen once you arrive. These recipes for tailgate appetizers, sandwiches and grilled tailgate favorites cover all the bases: Hearty sliders that bake up before you leave, crowd-favorite dips that bubble away in the slow cooker, sturdy salads that taste better after a night in the fridge and plenty of handheld snacks.

Serious tailgaters often rely on portable power sources or souped-up outlets from their trucks, SUVs and RVs for electronics like speakers and slow cookers, but it’s not necessary. To keep foods out of the danger zone, keep cold dishes like tailgate sandwiches and salads in coolers, and store warm food in soup canisters, chafing dishes or insulated coolers turned into warming boxes. If you made something in a slow cooker, bring it along, even if you don’t have access to an outlet. According to the USDA, fully cooked food can remain safe to eat for up to two hours in a slow cooker without power.

Don’t forget plenty of napkins and serving utensils, plus a few disposable containers for leftovers and other tailgate essentials. When you’re cheering on your team outside the stadium, these tailgate recipes help you spend less time cooking and more time enjoying the big game. Let’s party!

Taste of Home

Posted in Cookbooks

Game-Day Eats: 100 Recipes for Homegating Like a Pro

Posted on by simplegoodfood

Create epic feasts for game days at home with this full-color cookbook from former NFL star and celebrity chef Eddie Jackson that includes 100 fresh and inventive recipes for tailgating at home.

There’s nothing like day full of football and great food. While many fans tailgate on game days—gathering in the stadium parking lot to grill and eat with family and friends—the real fun of the weekend for former pro-football star and celebrity chef Eddie Jackson is “homegating”: throwing a party in your own living room or den. With homegating, the party doesn’t have to stop once the game starts.

Game-Day Eats combines Eddie’s two greatest passions—cooking and football—in one hearty cook’s playbook. Eddie gives you  100 recipes centered around eating, drinking, and spending time with friends while enjoying the game in your own space. The key to a great homegate is food that can be cooked while spending time with your guests. Because you’re cooking in your own kitchen, you can go way beyond brats, chili, and cheeseburgers. With Game-Day Eats you can enjoy mouthwatering Roasted Herb Wings and Chipotle Rib Nachos as well as fun surprises like Jalapeño Honey Chicken Biscuit Sliders and Citrus Beer Floats.

Eddie shows how anyone at any culinary skill level can create festive feasts any day of the week. Each inventive and hearty recipe includes steps that can be done ahead of time or prepped very quickly so that you never have to miss a play—whether you’re gathering for a traditional Sunday afternoon or for a weeknight game. With influences from Eddie’s international culinary escapades and pro days traveling the country, and illustrated with 150 mouthwatering full-color photos, the food in Game-Day Eats is sure to win over your favorite crowd.

About the Author

Eddie Jackson is a former NFL player turned celebrity chef and owner of Rosehill Beer Garden and Food Truck Park located in Houston, Texas. After winning the 2015 season of The Next Food Network Star, he became a beloved member of the Food Network family and has been the face of several shows including BBQ Blitz, Kids BBQ Championship, Christmas Cookie Challenge, and Cooking Channel’s Yum and Yummer, as well as Eddie Jackson’s Game-Day Playbook on foodnetwork.com.

Posted in Curated Recipe Lists

45 Easy-to-Make Dessert Recipes With 5 Ingredients (Or Less!)

Posted on by simplegoodfood

Need a sweet treat, but the pantry is running low on supplies? These easy-to-make dessert recipes need five ingredients or fewer, so you can still find something to make.

We’re living through a major everything-from-scratch Renaissance, and while there’s some merit to that, it’s OK if you can’t always muster up the energy to make the next viral snacking cake or over-the-top 12-ingredient cookie. Easy-to-make dessert recipes are what you need on those busy or tiring days, and they’re still just as tasty as more complicated ones.

To prove it, we compiled our favorite quick dessert recipes. They all use five ingredients or less—not counting everyday pantry staples like water, salt or cooking oil—so they’re very straightforward. There are recipes using cake mix with minimal measuring (we really mean easy), as well as no-bake desserts, so even the baking averse can enjoy a homemade dessert.

Expect favorites like peanut buttery Buckeyes, crisp palmiers, all kinds of fudge recipes and tried-and-true, simple dump cake recipes. There are a few unexpected ones, too, like Crock Pot lava cake, a genius three-ingredient banana bread, no-bake cheesecakes and even root beer float-inspired desserts. I highly recommend pairing any of these with the best vanilla ice cream—from the store, of course!

Taste of Home

Posted in Heat & Eat

Loaded Campfire Nachos

Posted on by simplegoodfood

Loaded Campfire Nachos are proof that campground cooking can be both easy and impressive. Instead of placing food directly over the flames, this recipe uses indirect heat to turn your campfire into an outdoor oven. Layers of tortilla chips, seasoned beef, beans, cheese, and toppings cook together in a foil pan until hot and melty. Whether you’re feeding hungry campers or looking for a fun meal to share around the fire, these nachos are always a crowd-pleaser.

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Loaded Campfire Nachos

A foil-pan meal cooked with indirect campfire heat. This ties directly into the future Outdoor Oven article concept.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 tablespoon taco seasoning
  • ¼ cup water
  • 1 15-ounce can black beans, drained and rinsed
  • 8 ounces tortilla chips
  • 2 cups shredded Mexican-blend cheese
  • 1 jalapeño sliced (optional)
  • 1 Roma tomato diced
  • 2 green onions sliced
Optional Toppings
  • Salsa
  • Guacamole
  • Sour cream
  • Sliced black olives
  • Fresh cilantro

Method
 

Cook the Beef
  1. Heat a skillet over medium heat.
  2. Brown the ground beef until fully cooked.
  3. Drain excess grease if needed.
  4. Stir in the taco seasoning and water.
  5. Cook for 2–3 minutes until the seasoning is absorbed.
Assemble the Nachos
  1. Spray a disposable foil pan lightly with cooking spray.
  2. Spread half of the tortilla chips in the pan.
  3. Top with half of the beef mixture.
  4. Add half of the black beans.
  5. Sprinkle with half of the cheese.
  6. Repeat the layers with the remaining chips, beef, beans, and cheese.
  7. Add jalapeño slices if using.
Prepare the Campfire
  1. Build a campfire and allow it to burn down to a good bed of coals.
  2. Push the majority of the coals to one side of the fire ring.
  3. Place a grill grate over the fire ring.
Cook the Nachos
  1. Place the foil pan on the cooler side of the grate away from the direct heat.
  2. Cover the pan loosely with foil.
  3. Cook for 15–20 minutes, until the cheese is melted and bubbly.
Finish and Serve
  1. Carefully remove the pan from the fire.
  2. Top with diced tomato and green onions.
  3. Add any desired toppings.
  4. Serve immediately.

Notes

Storage & Reheating Tips
  • Nachos are best eaten fresh.
  • If leftovers remain, store toppings separately.
  • Reheat in a skillet or foil pan on the grill.
  • Avoid microwaving if possible, as the chips can become soggy.
Posted in Arrival Day Dinner, Cold/No Heat Meals

Old Bay Shrimp Salad Wraps

Posted on by simplegoodfood

When summer temperatures climb, sometimes the best campground dinner is one that doesn’t require heating up the grill or camp stove. These Old Bay Shrimp Salad Wraps are cool, refreshing, and packed with flavor. Tender shrimp are tossed in a light dressing seasoned with Old Bay, then wrapped in soft tortillas with crisp lettuce and crunchy vegetables. They’re perfect for hot afternoons, beachside campsites, and RV travelers looking for a quick meal with minimal cleanup.

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Old Bay Shrimp Salad Wraps

A cool, no-cook meal ideal for hot campground afternoons.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked shrimp peeled, deveined, and chopped
  • ¼ cup light mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • ¼ teaspoon black pepper
  • 2 celery stalks finely diced
  • 2 green onions sliced
  • 1 cup shredded lettuce
  • 4 large flour tortillas
  • Optional: sliced tomato or cucumber

Method
 

Prepare the Shrimp Salad
  1. In a large bowl, combine the mayonnaise, Greek yogurt, Old Bay seasoning, lemon juice, and black pepper.
  2. Stir until smooth.
  3. Add the chopped shrimp, celery, and green onions.
  4. Mix until everything is evenly coated.
Assemble the Wraps
  1. Lay the tortillas flat on a clean surface.
  2. Divide the lettuce evenly among the tortillas.
  3. Spoon the shrimp salad onto the center of each tortilla.
  4. Add tomato or cucumber slices if desired.
Wrap and Serve
  1. Fold in the sides of each tortilla.
  2. Roll tightly into wraps.
  3. Slice in half and serve immediately.

Notes

Storage & Reheating Tips
  • Store the shrimp salad separately from the tortillas if making ahead.
  • Keep refrigerated and use within 2 days.
  • Assemble wraps just before serving to prevent sogginess.
  • Not recommended for freezing.
Posted in Skillet Meals

Cowboy Beef & Bean Skillet

Posted on by simplegoodfood

When you need a filling campground dinner that doesn’t require a sink full of dishes, this Cowboy Beef & Bean Skillet gets the job done. Ground beef, beans, corn, onions, and seasonings come together in one pan for a hearty meal that’s perfect after a day of hiking, fishing, or exploring. Whether you’re cooking on a camp stove, propane burner, or electric skillet, this recipe delivers big flavor with minimal fuss.

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Cowboy Beef & Bean Skillet

Groundbeef, beans, corn, onions, and cheese cooked in one skillet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 small onion diced
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 10-ounce can diced tomatoes with green chilies, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced (optional)

Method
 

Brown the Beef
  1. Heat a large skillet over medium heat.
  2. Add the ground beef and onion.
  3. Cook until the beef is browned and the onion is softened.
  4. Drain excess grease if needed.
Add the Remaining Ingredients
  1. Stir in the beans, corn, diced tomatoes with green chilies, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  2. Bring the mixture to a gentle simmer.
  3. Cook for 8–10 minutes, stirring occasionally, until heated through.
Finish the Dish
  1. Sprinkle the cheddar cheese evenly over the top.
  2. Cover the skillet with a lid or foil.
  3. Cook for 2–3 minutes until the cheese melts.
Serve
  1. Remove from heat.
  2. Garnish with sliced green onions if desired.

Notes

Storage & Reheating Tips
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a skillet over medium-low heat or in the microwave.
  • Leftovers also make an excellent filling for burritos or loaded baked potatoes.