Breakfast Tailgating Recipe Ideas with Chef Billy Parisi - | WBTV Charlotte

Breakfast Tailgating Recipe Ideas with Chef Billy Parisi

Spice up your next early morning tailgate with these creative breakfast choices from culinary expert, Chef Billy Parisi.

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Breakfast Chili Huevos Rancheros:

Recipe Image: https://edelmanftp.box.com/s/00jgjzcms6183b5i79hs9xjca7hhpd7g

Two 10 ounce cans of Original RO*TEL®, undrained

½ small diced sweet onion

2 tablespoons of red wine vinegar

1 teaspoon of sugar

1 cup of fresh cilantro leaves, divided in half

8 6-inch corn tortillas

15 ounce can of Wolf® Brand Chili with Beans, heated

12 strips of cooked crisp bacon

8 fried eggs to your desired doneness (can make them scrambled also)

2 cups of shredded smoked mozzarella

1 medium diced avocado

½ cup of sliced green onions

Kosher salt and fresh cracked pepper to taste

Serves 4

Procedures:

1. In a blender add the RO*TEL®, sweet onions, vinegar, sugar, ½ cup of cilantro leaves, salt and pepper and pulse 4 to 6 times on high speed until slightly chunky. Keep cool.

2. To Assemble: Heat the tortillas on a grill or in the oven on high heat and layer them as followed: 1 tortilla, 2 tablespoons of Wolf® Brand Chili, 1 tortilla, 2 more tablespoons of Wolf® Chili, 3 strips of crisp bacon, 2 fried eggs, ½ cup of shredded mozzarella, 2 tablespoons of avocado, 2 tablespoons of green onions and 2 tablespoons of cilantro.

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Pulled Asian BBQ Chicken Deviled Eggs with Creamy Coleslaw

Recipe Image: https://edelmanftp.box.com/s/n9zj891sm2hb8hilaea7y23gu69aq4v1

For the Chicken:

24 ounce bottle of Hunt’s® Tomato Ketchup

2 tablespoons of apple cider vinegar

¼ cup of La Choy® Soy Sauce

2 tablespoons of Sriracha sauce

¾ cup of loosely packed light brown sugar

two 8 ounce boneless, skinless chicken breasts

For the Coleslaw:

2 tablespoons of mayonnaise

1 tablespoon of rice wine vinegar

½ teaspoon of sugar

2 cups of coleslaw mix

Kosher salt and fresh cracked pepper to taste

For the Deviled Eggs:

6 hard cooked eggs

¼ cup of mayonnaise

1 tablespoon of Gulden’s® Spicy Brown Mustard

Kosher salt and fresh cracked pepper to taste

Makes 12 deviled eggs

Procedures:

1. Chicken: Add the ketchup, vinegar, soy sauce, Sriracha, and brown sugar to a slow cooker and whisk until combined. Next, add in the chicken breasts and cook on low heat for 6 hours or on high heat for 4 hours.

2. Once it’s finished cooking, use two forks to pull apart.

3. Coleslaw: In a medium bowl whisk together the mayonnaise, vinegar, sugar, salt and pepper and add in the coleslaw mix and stir to combine. Keep cool.

4. Eggs: Remove the shells from the hard cooked eggs and discard. Next, cut them in half long ways and place the yolks into a medium bowl along with the mayonnaise, mustard, salt and pepper and whisk until smooth and combined.

5. Add the deviled eggs filling into a pastry bag and evenly pipe the mixture into the hard cooked egg halves.

6. To Serve: Top off the filled deviled eggs with 1 teaspoon of mixed creamy coleslaw and 1 teaspoon of pulled BBQ chicken.

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Jambalaya Egg Burritos

Recipe Image: https://edelmanftp.box.com/s/it3l6rhecxlfuinernlesms6mp4b312d

For the Jambalaya:

1 tablespoon of olive oil

2 boneless skinless chicken breasts cut into 1” pieces

12 ounces of sliced andouille sausage

1 seeded and small diced green bell pepper

1 seeded and small diced red bell pepper

1 small diced yellow onion

3 small diced stalks of celery

28 ounce can of Hunt’s® Diced Tomatoes, undrained

2 cups of long grain white rice

1 tablespoon of Creole seasoning

Kosher salt to taste

For the Eggs:

12 eggs whisked with 1/3 cup of whole milk

12 12-inch flour tortillas

PAM® Original No-Stick Cooking Spray

2 cups of shredded smoked Cheddar cheese

Kosher salt and fresh cracked pepper to taste

Makes 12 burritos

Procedures:

1. For the Jamabalaya: In a large pot on high heat with olive oil, add in the chicken and cook until they are golden brown and cooked through out. Next, add in the sausage, peppers, onion and celery and sauté for 5 to 7 minutes.

2. Pour in the Hunt’s® Tomatoes and juice and refill it with water and pour it in the pot as well.

3. Stir in the rice, seasonings, and salt, and place a lid on the pot and cook on low heat for 15 minutes or until the rice is done. Keep warm.

4. For the Eggs: Spray a large cast iron skillet with PAM® Cooking Spray and cook the eggs until they are scrambled by using a rubber spatula and moving the eggs back and forth. Season with salt and pepper.

5. To Make: Place 1 cup of cooked jambalaya into the center of a tortilla along with some scrambled eggs and smoked Cheddar cheese and roll it up.

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