Naan Flatbread Pizza

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An easy and delicious flatbread pizza you can make on the grill. Great for tailgating at the game or in front of your TV.
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Instructions
  1. Grill the top of the Naan Bread for 2-4 minutes. Remove from the grill
  2. Top with cheese, followed by the chicken, red onions and sriracha.
  3. Return to grill until cheese is melted
  4. Remove from grill and garnish with ranch dipping sauce
  5. Slice, serve and enjoy!
Recipe Notes

Watch our video with Chef Mitch to find out just how easy this recipe is to make.  Click HERE

Pineapple Mango Salsa – Tailgate Tips Feature

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Watch Chef Mitch from Hugo's Family Marketplace make this delicious Pineapple Mango Salsa for your next tailgating party. Perfect with chips or on your favorite brat.
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Prep Time 15 Minutes
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Prep Time 15 Minutes
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Ingredients
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Instructions
  1. Dice all ingredients and mix well Serve with tortilla chips or on top of a bratwurst and enjoy!
Recipe Notes

Watch Chef Mitch prepare this Pineapple Mango Salso during the first Hugo's Family Marketplace Tailgating Tips series. Click HERE to watch video.

Grilled Beef Steak & Peppers

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
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Instructions
  1. Place pesto ingredients in small bowl of food processor or blender container. Cover; process until parsely is finely chopped, stopping and scraping side of bowl as needed.
  2. Spread pesto generously on both sides of beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°
  3. Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.
  4. Total recipe time: 30 minutes.
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Chocolate Mousse Pie

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Course Desserts
Prep Time 15 minutes
Cook Time 0 minutes
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Instructions
  1. In medium microwave-safe bowl, heat chocolate and cream in microwave oven on high 1 to 1-1/2 minutes or just until chocolate is melted, stirring every 30 seconds. Stir in vanilla extract and cool 20 minutes.
  2. In 2 batches, gently fold one (8-ounce) container whipped topping into chocolate mixture. Spoon chocolate mixture into piecrust. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight.
  3. To serve, carefully spread remaining 8-ounce container of whipped topping over chocolate. Sprinkle with chocolate curls, if desired. (To make chocolate curls, with a vegetable peeler, shave along side of a 1-ounce square of semi-sweet chocolate.)

Swedish Meatballs

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Course Entrées
Prep Time 15 minutes
Cook Time 25 minutes
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Ingredients
Course Entrées
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
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Instructions
  1. Preheat oven to 350°. Line rimmed baking pan with aluminum foil; spray with nonstick cooking spray. In large bowl, gently mix all ingredients except gravy, sour cream and nutmeg. Form meat mixture into 1-inch balls and place on prepared pan. Bake mea
  2. Meanwhile, in medium saucepot, cook gravy, sour cream and nutmeg over medium heat 5 minutes or until thick and bubbly, stirring occasionally. To serve, transfer meatballs to chafing dish or large serving platter; spoon gravy mixture over meatballs and spr

Cheesesteak Pizza

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Philly meets Italy in this new twist on two old favorites!
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Prep Time 0 minutes
Cook Time 0 minutes
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Instructions
  1. Heat oven to 400° F. Heat large nonstick over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove drippings. Add onion and bell pepper; cook until vegetables are crisp-tender. R
  2. Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400° oven 8 to 10 minutes or until cheese is melted.
  3. Total recipe time: 30 minutes
  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Lemon-Basil Pasta Salad

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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs, drain. Rinse pasta under cold water and drain.
  2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 3 hours or up to 2 days. Serve garnished with basil.

Buttered Strip Steaks

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Course Entrées
Prep Time 0 minutes
Cook Time 16 minutes
Servings
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Course Entrées
Prep Time 0 minutes
Cook Time 16 minutes
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Instructions
  1. Preheat grill to medium. Grill steaks on rack, uncovered, turning once. Cook 8 to 12 minutes or until the internal temperature reaches 135°F on a meat thermomete for medium-rare doneness.
  2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap, and chill. Cut flavored butter into 8 slices.
  3. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley, if desired.
  4. Note: If you have any leftover flavored butter, use it as a spread on French bread, on toasted pieces of Italian bread topped with slices of Roma tomatoes, on baked potatoes or in mashed potatoes.

Lime-Apricot Chicken

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Prep Time 20 minutes
Cook Time 20 minutes
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Course Entrées
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. In small bowl, whisk together garlic, preserves, lime juice and soy sauce. Set aside 1/2 cup apricot mixture. Place chicken in large zip-top plastic bag; pour remaining apricot mixture over chicken. Seal bag; refrigerate 1 to 2 hours to marinate.
  2. In medium bowl, mix brown sugar, pineapple juice, vinegar and allspice. Add nectarines, plums and cherries; toss to combine. Cover and refrigerate until ready to serve.
  3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack and cook 18 to 20 minutes or until chicken loses its pink color throughout and internal temperature reaches 165

Country-Fried Steaks with Tomato-Basil Sauce

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A new twist on a old fashioned classic!
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Instructions
  1. Beat egg and water in shallow dish until blended. Place bread crumbs in second shallow dish. Dip each beef steak into egg mixture, then into bread crumbs, turning to coat both sides.
  2. Heat 1 tablespoon of olive oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove and keep warm. Repeat with remaining oil and steaks.
  3. Add diced tomatoes to same skillet; cook and stir 2 to 3 minutes or until slightly thickened.
  4. Serve steaks with tomatoes. Sprinkle with Parmesan cheese, if desired.
  5. Total recipe time: 30 minutes
  6. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com