Take Me Out to the Ball Game!

KFB Day at the KBeing a member of Kansas Farm Bureau has its perks, and sometimes they are TASTY! Coming up on June 25th, Kansas Farm Bureau is hosting KFB Day at the K. Not only will members get discounted tickets to the game against the Houston Astros, but they’ll also be invited to a pre-game Tailgate party complete with food, fun, and giveaways! And who doesn’t love a good summer tailgate at the ol’ ballgame?
Kansas Farm Bureau is having a social media contest for this event as well. For a chance to win two free tickets, just post your favorite Fan Photo from any season of the Royals on Instagram, Twitter, or Facebook using #KFBdayattheK. Good luck!
I, personally, love tailgating. There’s something special about getting ready to cheer on your favorite team surrounded by friends… and food! Today I’m sharing some of my favorite tailgate recipes and tips so that whatever you’re celebrating this summer, you’re snacks will be a winner! (P.S. These tips would work great for any kind of cookout, any time of year)

BLT Pasta Salad

BLT Pasta SaladPasta salad is a popular tailgate dish, but to achieve the perfect dish for the whole pre-game party, there are a few secrets:

  1. Always dress your salad while it’s warm. That helps the pasta soak up all that flavor.
  2. BUT set aside 1/3 of the dressing to add right before you serve it!
  3. Finally, make your salad within 12 hours before you serve it so it doesn’t start looking sad and mushy.

3 cups elbow macaroni, cooked according to package directions
2 cups chopped leaf lettuce
2 cups sliced grape tomatoes
3-4 scallions, thinly sliced
1 lb. sliced bacon, chopped
2 Tbs. spicy brown mustard
1/3 cup mayonnaise
1/3 cup granulated sugar
1/3 cup cider vinegar
kosher salt and freshly ground black pepper, to taste
In a large skillet over medium high heat, cook chopped bacon until browned and crispy; set bacon aside on a paper-towel lined plate to drain.
Add mustard, mayo, sugar, and vinegar to bacon fats in skillet, whisking until smooth; season to taste with salt and pepper.  Place cooked macaroni in a serving bowl with lettuce, tomatoes, and scallions; dress with 2/3 of prepared dressing; chill for several hours. Just before serving, dress with remaining amount of reserved dressing, as desired.

Chili Cheese Dog Dip with Fritos

Chili Cheese Dog DipNow, I know this is not very American of her, but my editor Jenny doesn’t like baseball. I know, right?! Shame on her! But she WILL go to a baseball game for one very important reason… hot dogs! She will sit through almost anything if she can have a good iconic ball park hot dog (or a few). So my second tailgate dish will be the perfect pre-game treat for the hot dog lover. Hot dogs, chili, fritos, cheese. Yum!
And here’s my favorite tailgate tip: CAST IRON! 
I love it because it goes straight from stovetop to oven to grill. It stays hotter longer than other kinds of dishes. And the traditional black cast iron (not enamel coated) can sit right on the grill to keep your dish warm! 
1 tube crescent roll dough
24 cocktail sausages, such as Little Smokies, browned off and cooled
1 lb. pork sausage, crumbled and cooked, fats drained
14 oz. can of your favorite chili
8 oz. pkg. cream cheese
1 tsp. smoked paprika
1 cup shredded sharp cheddar
Shredded cheddar, for garnish
1-2 cups Chili Cheese Fritos, for topping
Preheat oven to 350 degrees F. In a large mixing bowl, combine sausage, chili, cream cheese, spices and cheese; place into a seasoned 10″ cast iron skillet or greased casserole dish, spreading out evenly.
Cut crescent roll dough triangles into 3 strips each and wrap each strip around a sausage, placing  each one around the outer edge of the skillet until circle is complete.  Sprinkle a bit of cheese into the center of the pan, over the filling. Bake, uncovered, for 20-25 minutes until golden brown and bubbly at the center. Sprinkle with Fritos after removing from oven. Let rest 10 minutes before serving.

Now You’re Cookin’,
Chef Alli


**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, June 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”



Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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