Tailgating Treats By Chef Jeff

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With temperatures falling like the leaves, we are now in full blown tailgate season.

As East Carolina Univeristy's Pirates are prepping for homecoming, Chef Jeff Yourdon from Lenoir Community College stopped by WITN News at Sunrise with some treats you may want to try at your next tailgate.

In case you missed the recipies on-air, they are posted below.

Happy tailgating!

Easy BBQ Sauce

1/2 Cup finely chopped onions
1 can tomato sauce − 8 oz.
1 Cup water
1 1/4 Cup catsup
2 Teaspoon brown sugar
2 Teaspoon prepared yellow mustard
1 Teaspoon olive oil
1 Teaspoon Worcestershire sauce
1 dash tobasco sauce

Combine ingredients, cover and simmer for 30 mins.

Fiesta Dip

Makes 1 ½ cups

1 (8-oz.) package cream cheese, softened
1/2 cup nonfat plain yogurt
1/4 cup light mayonnaise
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons lime juice
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/3 cup roasted red bell peppers (can use from jar)
2 tablespoons finely chopped green onion


If your cream cheese is not soft enough put it in the microwave about 30 seconds. It needs to be soft enough to blend with yogurt.

Work your cream cheese in the bowl with a spoon to loosen then add all ingredients except the bell peppers and green onions.

Mix until all are blended together then add the last two ingredients.

Chill about an hour and its ready. This can be made a day ahead

Grill Rub

Makes about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Lettuce Wraps

4 servings
5 cups fresh shiitake mushrooms, loose do not pack
1 ½ pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish


Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin and toss to coat the mixture evenly.

Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish.

To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Mac And Cheese Muffins

Makes 6 - 8

Vegetable cooking spray
1 cup dried bread crumbs (to coat muffin pan)
1 tablespoon olive oil (have extra to drizzle)
8 ounces ground turkey or chicken
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

8 ounces elbow macaroni (could use penne or bow tie if you want it to look really nice)
2 cups grated Parmesan
1 1/2 cups grated white Cheddar (could use gouda or your favorite cheese)
1 cup cherry tomatoes, quartered
2 cups chopped broccoli, precooked
1 pound asparagus, cut into 3/4-inch pieces pre cooked


Preheat the oven to 375.

Spray 2 (12-cup) muffin pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl.

Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full.

Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.

Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.

Other things you could add: bacon, left over steak or other meat in the refrigerator just shred or finely chop or any other cheese that you may enjoy.