BBQ Pulled Pork/Chicken Sandwiches

BBQ Pulled Pork/Chicken Sandwiches

Sep 8, 2022 | Food, Lunch, Tamela's Tailgate Treats

Let’s get to the BBQ Pulled Pork/Chicken Sandwiches for the next Tailgate party!

Ingredients

For the Meat

  • 3/4 Pounds of pork shoulder (tenderloin or butt) or Boneless skinless chicken breast or thighs

For the Dry Rub

  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 pack onion soup mix
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 tablespoon ranch seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground mustard

For the Cooking Liquid

  • 1/2 cup brown sugar
  • 1/4cup apple cider vinegar
  • 1/2cup ketchup
  • 2 teaspoon Worcestershire sauce
  • 1 cup BBQ sauce of choice (I use Sweet Baby Rays)
  • 1 teaspoon mustard
  • 1 tablespoon liquid smoke
  • Trinity mix diced finely (onion, garlic, bell peppers, celery, parsley)

 

Cooking Instructions

 

  • In a small bowl, mix the Texas dry rub ingredients together.
  • Cut any excess fat from the pork shoulder. Pound with a meat tenderizer or poke both sides with a fork.
  • Apply the Texas dry rub on all sides of the pork shoulder. You don’t have to use all of the dry rub – only use enough to cover the entire pork. Place the pork shoulder in the slow cooker.
  • In another bowl, mix all of the cooking liquid ingredients together. Pour the liquid into the slow cooker on top of the pork.
  • Cook on low heat for at least 8 hours or until tender.
  • Once the pork is finished cooking, remove it from the slow cooker and shred it using forks. Should be easy when it is nice and tender!
  • Add additional BBQ sauce if desired and top with coleslaw!
  • Serve with hamburger buns, over nachos, on a baked potato, and more.

 

 

For the Love of… Guacamole

For the Love of… Guacamole

Aug 27, 2022 | Food, Lunch, Quick Snacks, Tamela's Tailgate Treats

So, I don’t eat guacamole, but I’ve been playing around with a recipe for the past 3 years. And my village absolutely loves this recipe—especially my darling Carly-Faith! She eats avocado daily, so this recipe is on the table at least twice a week. Check it out:

Ingredients

  • 4 avocados
  • 1/2 of red onion diced very fine
  • 1.5 Roman tomatoes dice fine
  • 4 tablespoons of cilantro (fresh if possible)
  • 1 jalapeño pepper (optional)
  • 2 cloves of garlic minced finely 
  • 2 fresh limes juiced
  • 1/2 fresh lemon juiced
  • 1/2 teaspoon of salt
  • 2 boiled eggs diced fine(optional) 
  • 3 dashes of Onion powder
  • 3 dashes of Garlic powder 
  • 3 dashed Parsley 
  • A pinch of Black Pepper
  • 2 dashes of Cumin
  • 2 dashes of paprika

 When you mix it all up and try it on crackers, chips, or bread… let me know!

 

 

 

 

 

 

 

 

 

 

 

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Easy Rotel Dip Recipe For Parties

Easy Rotel Dip Recipe For Parties

Sep 28, 2021 | Food, Quick Snacks, Tamela's Tailgate Treats

I love nachos! (Doesn’t everyone!?)

It’s probably one of my favorite comfort foods. Growing up, my school did countless fundraisers, and during recess, selling snacks was our biggest hit! Nachos were always my first choice—topped with jalapeños. My mouth is watering just thinking about it! The funniest thing is that I’m not a cheese lover at all, but nachos are certainly a way to my heart!

Here’s a recipe for my favorite Rotel dip that goes great with nacho chips!

Ingredients

  • 2 small rolls or 1 large roll of ground sausage (If you don’t eat pork, you can use well-seasoned ground beef, ground turkey, or all of the above!)
  • 1 large block of Velveeta cheese 
  • 1 cream cheese package
  • 2 cans of Rotel tomatoes
  • Chips of your choice
  • Jalapeños (optional)

Instructions

  1. Grab a large pot and set it on the stove at medium heat.
  2. Add the ground sausage and let it brown.
  3. Drain the oils from sausage and return to the pot.
  4. Add in the whole 2 cans of Rotel tomatoes, the Velveeta, cream cheese, and milk. (I usually cut the cheese into chunks first so it melts faster.

Once the Velveeta and cream cheese are completely melted, your fabulous, mouth- watering dip is ready to serve! Serve warm along with your favorite chips. The Davis family loves tortilla chips, Frito scoops, and Doritos. And Mamma loves to top it with jalapeños!

As always, don’t forget the love; it’s the most important ingredient!

 

Velveeta Cheese Rotel Dip - The F Word Blog - Tamela Davis

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Strawberry Shortcake – Quick & Easy Dessert

Strawberry Shortcake – Quick & Easy Dessert

Jul 20, 2021 | Dessert, Food, Tamela's Tailgate Treats

I’m not really a baker, but I have a really bad sweet tooth!

Therefore, I play around with desserts pretty often to satisfy that. While in graduate school, one of Demario’s football coaches’ wives took me under her wing and showed me how to make this quick and easy mouthwatering dessert. It’s so good, I had to share!

Ingredients

  • 1 box of butter cake mix
  • 2 sticks of butter (doubled)
  • 3 eggs
  • 3/4 milk (instead of water)
  • 1 small can of Eagle Brand condensed milk
  • 1/2 cup of powdered sugar
  • 1 container of strawberries
  • 1 container of Cool Whip

Instructions

  1. Follow the instructions on the box of cake mix but use my recommended amount of butter (trust me). [Ooh! And I recently added some strawberry mixture inside the cake batter…amazing.]
  2. Use a sheet cake pan for baking the cake.
  3. Once the cake is done and cool, poke holes all throughout the cake. Make sure the holes are large enough for milk to seep in. ( I use the end of a wooden spoon.)
  4. Pour the can of condensed milk over the top of the cake and even it out.
  5. Wash and dice strawberries. Stir in powdered sugar to create a syrup mixture.
  6. Pour syrup mixture over cake.
  7. Top with Cool Whip and serve.

*Place leftovers in the fridge.

(Quesha, thanks for sharing this all those years ago. It’s still one of our favorites, and I love making it for our guests!)

 

 

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Southern Fried Catfish

Southern Fried Catfish

Jul 26, 2020 | Food, Main Menu, Tamela's Tailgate Treats

I love to treat my family and friends to this tasty recipe! The secret is getting the oil hot enough and letting the fish fry until it’s crispy! Growing up, we often had fried fish on Friday nights, and while most people wouldn’t agree with the combo, we always served it with spaghetti and meat sauce, fries, and green salad. Sometimes, I even serve lasagna instead of spaghetti. 

Ingredients:

  • Fresh Catfish fillets (I usually make 2 pieces per person)
  • 1 lemon
  • Garlic powder 
  • Onion powder
  • 2 bags of Louisiana Seasoned Fish Fry (Blue Bag)
  • 48 fl oz Canola or peanut oil, for frying

Directions:

  1. Wash catfish with cold water.
  2. Pat dry with a sheet of paper towel then squeeze lemon juice on fish.
  3. Trim catfish of any excess skin.
  4. Lightly sprinkle the garlic powder and onion powder on both sides of the catfish fillets. 
  5. Pour Fish Fry batter in a shallow dish and drench fillets, pressing gently to coat well. Shake excess and set aside.
  6. Heat Canola oil in a large skillet over medium-high heat until a bit of fish batter sizzles when dropped in. I typically use an electric skillet or deep fryer to get more pieces cooked at once.
  7. Gently add the coated fillets to the hot oil and fry until golden brown, turning once. It may take 7-8 minutes. Make sure it’s crispy and the batter isn’t separating from the fish. It typically floats when ready!
  8. Remove and drain on a paper-towel-lined plate. Serve immediately.

Pam’s Chili, with Tam’s Twist

Pam’s Chili, with Tam’s Twist

Jun 20, 2020 | Food, Main Menu, Tamela's Tailgate Treats

If you’ve met my parents, you’re fully aware that my mom does not have a love for the kitchen. My dad has always been the chef of the family, while our darling diva has a small arsenal of recipes. Now, don’t be fooled, because each meal she does packs a flavorful punch!

My mom, Pam, makes the best chili. It’s perfect at any time of year, especially when you want something easy and delicious. As a young adult experimenting in the kitchen, I’ve added my little twist, which my family and guests absolutely love.

I’ve included a few optional ingredients (like quinoa and corn), but feel free to do whatever works for your family. That’s the great thing about chili; it’s such a simple dish but you can add or remove any ingredient to make it your own. If Mommy dearest is visiting, she literally stands over me to make sure I’m following her recipe to the “T”. I can’t blame her though, because this chili is amazing! You’ll see what I mean when you make it. 

INGREDIENTS

  • 1 tbsp. of oil (avocado oil)
  • 4 cloves garlic, minced (optional)
  • 1 white onion diced fine
  • 1 green pepper diced fine
  • 2 tbsp. tomato paste
  • 2lb. ground turkey, beef, or meatless meat crumbles (optional)
  • 1 pack of chili seasoning 
  • 1 tbsp. chili powder
  • 1 ½  tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 ½ tbsp. adobo seasoning
  • ½ tsp. paprika
  • ½ tsp. curry powder (optional)
  • pinch of sea salt
  • pinch of ground black pepper
  • 2(16-oz) cans kidney chili beans, drained
  • 1(16-oz) can pinto chili beans, drained
  • 1 cup of quinoa(optional)
  • 1 can of whole corn, drained (optional)
  • 1 (28-oz) can crushed tomatoes

TOPPINGS 

  • Shredded cheddar
  • Sour cream
  • Thinly sliced green onions
  • Diced pickles(optional)

DIRECTIONS

  1. In a large Dutch pot over medium heat, heat oil. Add onion and cook until soft for about 5 minutes. Stir in garlic and cook until fragrant for about one more minute, then add tomato paste and stir. Add ground turkey and adobo seasoning and cook until no longer pink. Drain fat and return to heat.
  1. Next, add chili and curry powder, cumin, oregano, paprika, and season generously with salt and pepper to your liking. Pour in kidney and pinto chili beans and crushed tomatoes. Add (optional) quinoa or corn, drained if using.
  1. Bring chili to a boil. Reduce heat and simmer for 20 minutes. Season with more salt and pepper, if necessary.
  1. Chili gets thicker as it cooks. If you prefer thick chili, let this one simmer for an additional 30 minutes. 
  1. Ladle into bowls and top with cheddar, sour cream, green onions, and diced pickles (optional). Oh, and please don’t forget the love, my secret ingredient!

That’s it; you’re done! Enjoy your new favorite bowl of chili!

Photo cred: Nick Evans (with Macheesmo.com)