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So I recently travelled to see my sister-in-law, Sue, and her fun family in Cincinnati. We usually see Sue and her husband, Guy and four football-playing boys in the summer, preferably at their relaxing lake house on Lake Santee an hour drive from Cincinnati. But this time, I packed my car full of India Hicks goodies and we had a ball with 20 adorable friends of hers, most of whom were mothers of Wyoming High School football players. The Get Together was a fundraiser for Wyoming Boosters and did they support those boys!
Me with my nephew, Griffin, a former Wyoming football star himself, and his girlfriend, Leah. They live in Indianapolis and came in for the tailgate and playoff game.
The trip wouldn’t have been complete without attending a Wyoming playoff game in their royal blue and white, starring my nephews Camden, a junior standout football tight end and Cole, a sophomore whose day as a quarterback will come soon. It was at the tailgate previous to the game where I learned about the true spirit of “Cowboy Country.” These people have team spirit, and my sister-in-law was the perfect mom to feed these fans.
When Sue asked me for ideas for the tailgate, I mentioned a nacho bar that I had been wanting to fix for just that purpose. It all started with her perfect chunky round basket tray covered with blue linens. Next, we went to Target to find the adorable melamine blue and white bowls for all the toppings. People loved piling on just what they like their on their nachos. The nacho bar was a hit!!!!
Sue and her fellow Cowboy booster mom, Sandy Vanatsky, holding the nacho bar work of art on a tray. Yum!!!
1 Giant bag tortilla hips (Costco-size)
4 Grilled chicken breasts, cut up into bite-size pieces
2 c. Guacamole dip (see recipe below)
1 c. Sour cream
1 jar Salsa
1 can Jalapenos
1 can Black olives
1 can Black beans
4 Avocados, cut in half, seeded, peeled and mashed
2 T Sour cream
1 t. Ranch seasoning
1/2 Onion, minced
Juice of 1/2 Lime
Montreal Steak Seasoning to taste
Salt to taste
1 Log of Velvet cheese, cut up into cubes
1 can Rotel with green chilis
3/4 C. milk
1 t. Cumin
Chipotle Tobasco to taste
2 t. Montreal Steak Seasoning
Lowry’s Seasoned Salt to taste
Pepper to taste
Combine all ingredients and simmer on stove until melted. Be careful to not let burn.