The University of Texas at Austin Athletics
My Texas Cookbook
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BEVERAGES (ALCOHOLIC)
Burnt Orange Paloma
A fan-favorite craft cocktail
10-15 minutes to prepare | Submitted by James Powers – GM, Premium Services, 1883 Provision Co., UT Athletics
Ingredients
- 1 oz Deep Eddy Ruby Red Vodka
- 1 oz silver tequila
- 1 oz fresh grapefruit juice
- 1/2 oz fresh lime juice
- 1/2 oz agave nectar
- 2 oz soda water or sparkling water
- Ice
- 1 grilled candied blood orange wheel
- 1 spritz orange oil
Instructions
Blood Orange Wheel (approximately 5 minutes):
- Preheat oven to 300 degrees Fahrenheit
- Cut Blood orange wheels 1/8 inch thick
- Sear Blood orange wheels – both sides – for 4 minutes
- Toss blood oranges in sugar
- Lay blood oranges on baking sheet with parchment paper
- Bake in oven for 2 hours on 300 degrees – be sure to sprinkle sugar over the oranges multiple times while cooking and flip halfway through
- Remove blood oranges and immediately place on to cooling rack, let cool for a minimum of 1 hour
Orange Oil (1-2 minutes):
- Using an oil atomizer fill halfway with orange oil and half with water
- Mix or shake well
Paloma (5 minutes or less):
- Combine liquor, juice, and agave in shaker tin with hard ice
- Shake vigorously for 20 seconds
- Strain contents over ice in desired glass
- Top with soda or sparkling water
- Spritz with orange oil across the top of the glass, and enjoy!
Deep Eddy Orange Mule
3 minutes to prepare | Submitted by James Powers – GM, Premium Services, 1883 Provision Co., UT Athletics
Ingredients
- 2 oz Deep Eddy Orange Vodka
- .5 oz ancho chili liqueur
- 1 oz lime juice
- 4 oz spicy ginger beer
- Sprig of fresh mint
- Lime wedge
Instructions
- Combine liquor and lime juice in a cocktail shaker with ice
- Shake vigorously for 20 seconds
- Strain contents over ice in desired glass
- Top with spicy ginger beer and stir
- Garnish with lime wedge and sprig of mint, and enjoy!
Moon Tower Mint Julep
40 minutes to prepare | Submitted by James Powers – GM, Premium Services, 1883 Provision Co., UT Athletics
Ingredients
The Drink:
- 1 oz Deep Eddy Sweet Tea Vodka
- 2 oz bourbon
- .75 oz mint simple syrup
- 2 oz soda or sparkling water
- Mint Sprig
Instructions
Mint Simple Syrup (35 minutes):
- Combine 1 cup water, 1 cup sugar, and 4 cups mint leaves in a saucepan
- Bring contents to a boil for 5 minutes while stirring
- Remove from heat, and steep for 30 minutes
- Strain contents into a sterile glass, and let them cool
Moon Tower Mint Julep (5 minutes or less):
- Combine liquor and mint syrup in a cocktail glass with ice – stir for 1 minute
- Strain contents over crushed ice in desired glass
- Top with 2 oz soda or sparkling water
- Garnish with Lime wedge and mint sprig, and enjoy!
PRO TIP: For a more bourbon-forward cocktail, omit soda water.
Peach Bellini
3 minutes to prepare | Submitted by James Powers – GM, Premium Services, 1883 Provision Co., UT Athletics
Ingredients
- 2 oz Deep Eddy Peach Vodka
- 1 oz sweet n sour
- .5 oz passionfruit syrup
- 2 oz prosecco
- Peach Wedge, basil leaf, and/or mint sprig
Instructions
- Combine liquor, passion fruit syrup, and sweet n sour in a cocktail shaker with ice
- Shake vigorously for 20 seconds
- Strain contents over ice in desired glass
- Top with prosecco
- Garnish with Peach wedge, Basil leaf, or mint sprig and enjoy!
Pro tip: Garnish with a peach ring candy for a fun twist!
Fredericksburg Peach Smash
3 minutes to prepare | Submitted by The University of Texas Tito's Club
Ingredients
- 1.5 oz whiskey
- 1 oz ginger liqueur
- 1 oz peach puree
- 8 mint leaves
- 1 oz lemon juice
- 1 slice of peach (Fredericksburg peaches highly recommended for that extra Texas flavor)
- Ice
Instructions
- In a shaker tine, muddle mint with ginger liqueur
- Add in the whiskey, peach puree, and lemon juice
- Add ice, shake vigorously (about 10 seconds)
- Pour contents into highball glass and top off with fresh ice
- Garnish with a peach slice and mint sprig
Orange-White Sangria
15 minutes to prepare + 1 hour to set | Submitted by Loren Galloway – Assistant Coordinator, Athletics Risk Management and Compliance Services
Ingredients
- 2 white peaches
- 2 pears
- 10 to 12 strawberries
- 1 cup peach brandy
- 2/3 cup simple syrup
- 2 bottles white vihno verde (can be substituted for your favorite type of white wine)
- 1 bottle/can sparkling water
- Grain alcohol (optional)
Instructions
- Wash fruit and cut into 1-to-2-inch pieces
- Put fruit, brandy, simple syrup, and wine in pitcher
- Stir to combine
- Refrigerate for 1 hour (refrigerating overnight optional)
- Serve with ice, and top each glass with sparkling water to taste (about 2 to 4 tablespoons)
- Optional: If listening to country music while enjoying, add a splash of grain alcohol (about 1 to 2 tablespoons) to each glass
APPETIZERS
Cocktail Meatballs
10-15 minutes to prepare + 4 hours to cook | Submitted by Blake Macon & Drew Martin – Executive Senior Associate Athletic Director, External Affairs
Ingredients
- 32 ounces Concord grape jelly
- 16 ounces chili sauce
- 3-4 pound bag of frozen meatballs (will work as long as they are not “Italian style”)
Instructions
- Combine jelly and chili sauce in a large sauce pan on the stove
- Heat on medium-high until it’s thoroughly combined, stirring the entire time
- Place meatballs into slow-cooker
- Pour chili sauce/grape jelly mixture over meatballs – be sure to coat all meatballs well
- Cook on low for 4 hours
- Enjoy!
Fat on a Cracker
30 minutes to prepare + 2 hours to cook | Submitted by Blake Macon & Drew Martin – Executive Senior Associate Athletic Director, External Affairs
Ingredients
- 1 sleeve country-club-style crackers
- 3/4 cup grated Parmesan
- 1 pound thinly sliced bacon
Instructions
- Preheat the oven to 250 degrees Fahrenheit
- Lay the crackers face-up on a large rack over a baking sheet (or broiler pan)
- Scoop about 1 teaspoon of the grated Parmesan onto each cracker
- Cut the package of bacon in half (or cut pieces individually) – do so carefully so that the cheese won’t fall off in next steps
- Wrap each cheese-covered cracker with 1/2 a piece of bacon, completely covering the cracker
- The bacon should fit snugly around the cracker, but it should not be pulled to taut
- Place the bacon-wrapped crackers onto the rack
- Place the baking sheet with the wrap in the oven for about 2 hours
- Serve immediately or at room temperature
Buffalo Chicken Dip
10 minutes to prepare + 25-30 minutes to cook | Submitted by Carol Capitani – Head Coach, Texas Women’s Swimming & Diving
Ingredients
- 2 8x8 pans or ceramic dishes for dip
- 4-6 chicken breasts, poached and shredded
- 1 big bottle buffalo wing sauce, normal or hot
- 2 bunches of celery
- 2 8 ounce blocks of cream cheese or Neufchâtel (light cream cheese)
- 1 cup blue cheese dressing
- 1 big bag of tortilla chips
- Shredded cheese, Mexican blend
Instructions
- Heat cream cheese and blue cheese dressing in a pan until melted
- Pour half into each dish
- Dice about 2 stalks of the celery
- Divide evenly and sprinkle on top of cream cheese mixture
- Mix wing sauce and shredded chicken
- Divide evenly, and pour on top of cream cheese mixture
- Top both dishes with shredded cheese, and bake at 350 degrees for 25-30 minutes (or until hot all the way through and cheese is bubbly!)
- Serve buffalo chicken dip with the rest of the celery you’ve cut into 4 inch sticks and tortilla chips. Hook ‘em!
Pumpkin Dip
Perfect for a fall (or virtual) tailgate
10 minutes + 30 minutes to chill | Submitted by Carol Capitani – Head Coach, Texas Women’s Swimming & Diving
Ingredients
- 1 can pumpkin
- 2 blocks light cream cheese
- 1 1/4 cup brown sugar
- 1 heaping teaspoon cinnamon
- 2 tablespoons maple syrup
- 3-4 granny smith apples, sliced
- Graham crackers, if desired
Instructions
- Place first 3 ingredients in a medium bowl
- Beat with a mixer at medium speed until well-blended
- Add syrup and cinnamon – beat until smooth
- Cover and chill for at least 30 minutes
- Serve with apples and graham crackers
- Happy tailgating! Hook 'em \m/
Artichoke Green Chili Dip
10 minutes to prepare + 20 minutes to cook | Submitted by Becca and Matt Scoggins – Diving Coach, Texas Swimming & Diving
Ingredients
- 16 ounces artichoke hearts, chopped
- 8 ounces green chilis, chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese
- H-E-B crackers or H-E-B Texas-shaped corn chips
Instructions
- Blend all ingredients in a medium casserole dish
- Bake at 350 degrees for 20 minutes
- Serve warm with your favorite H-E-B crackers or H-E-B Texas-shaped corn chips
Bevo Bites
30-45 minutes to prepare total | Submitted by Patrick McCloskey – Volunteer Coach & Camps Specialist, Texas Swimming & Diving
Ingredients
- Biscuits
- Bacon
- Sausage
- Cheese
- Eggs
- Whatever else sounds delicious!
Instructions
- Precook all meats
- Once finished, preheat oven to 350 degrees
- Grab a muffin tray – line each slot with biscuit dough
- Fill each slot of dough with cooked meat – add cheese and additional toppings to taste
- Close the dough off on top
- Put the tray into the oven – cook for 12-15 minutes
- Enjoy, and hook ‘em!
Crawfish Dip
25-35 minutes total | Submitted by Philip Miller – Assistant Coach, Texas Baseball
Ingredients
- 1 pound cooked crawfish tails (frozen or previously boiled will work)
- 1 stick of butter
- 1 block of cream cheese
- 1 large yellow onion, diced
- 3-4 cloves of garlic, minced
- 2 colored bell peppers, diced (any combination of red, orange, or yellow will work)
- Seasoning to taste (cayenne or any traditional seasoning mixes – those with a Creole flavor work well)
- Hot sauce
- Crackers
Instructions
- Leave cream cheese out to soften during process
- Cook in a large pan or cast-iron pan over fire, stove, flame, etc.
- Add stick of butter to pan – melt
- Add in onions, garlic, and peppers – saute until soft in butter
- Flavor to your liking with your choice of seasonings and hot sauce
- Add block of cream cheese in – melt into sautéed vegetables, and stir ingredients together
- Add seasoning/hot sauce as needed
- Add crawfish tails and stir until everything is heated
- Serve on crackers
Mushroom Rice
5 minutes to prepare + 1 hour to cook | Submitted by Keeley Dowling Hagen – Assistant Coach, Texas Soccer
Ingredients
- 1 carton fresh mushrooms
- 1 can French onion soup
- 1 can of chicken broth (beef broth if you want saltier)
- 1/2 - 1 stick of butter
- 1 cup of rice
Instructions
- Throw all ingredients into a baking dish and cover
- Bake at 350 for 1 hour
- Enjoy!
Italian Seven-Layer Dip
1 hour to prepare total | Submitted by Heather Leigh – Senior Events Program Coordinator, College of Natural Sciences
Ingredients
The Crostini:
- 1 baguette, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- Freshly ground black pepper
The Dip:
- 2 cups ricotta cheese
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cups grape tomatoes, halved
- 1/2 cup chicken stock
- 5 cloves garlic, chopped
- 12 ounces spicy Italian sausage, casings removed
- 1/2 cup sliced pepperoncini, drained
- 1 12-ounce jar marinated artichoke hearts, drained and chopped
- 1 12-ounce jar roasted red peppers, drained and chopped
- 1 8-ounce container fresh mozzarella ciliegine, drained and cut in half
- 8 basil leaves, cut into chiffonade
Instructions
The Crostini:
- Preheat oven to 350 degrees Fahrenheit
- Lay the baguette slices on a baking sheet
- Brush with the olive oil, and then sprinkle with the salt, garlic powder, and some freshly ground black pepper
- Bake for 15 minutes, rotating the pan halfway through
- Remove the Crostini from the oven, and then set aside
- Switch the oven to the “broil” setting
The Dip:
- In a medium bowl, combine the ricotta with the salt and pepper to taste
- Mix until fully combined
- Transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom
- Set aside
- In a large pan with a lid, heat the olive oil over medium heat on the stove
- Add the onions, and sweat for 3 to 5 minutes
- Add the halved grape tomatoes, the chicken stock, and the garlic and bring to a boil
- Cover with lid and reduce the heat to low
- Cook until the tomatoes soften and the mixture thickens, about 15 minutes
- While the tomatoes are cooking, add the sausage to a saute pan over high heat
- Break up the sausage with a wooden spoon, and cook it through
- When the sausage is finished, spoon it directly over the ricotta, and spread it evenly
- When the tomatoes are done, spoon them over the sausage layer
- Top the tomato layer with the sliced pepperoncini, marinated artichokes, and roasted peppers
- Place the halved ciliegine on top of everything
- Place the dip under the broiler, and broil it on high heat until the cheese has browned slightly, 2-3 minutes
- Remove the dip from the broiler, and top it with the basil
- Serve with the Crostini
Mexican Mice
15 minutes to prepare + 25-30 minutes to cook | Submitted by James Vierra
Ingredients
- 8 jalapenos
- 8 ounces cream cheese
- 1 pound of bacon
- 1/2 cup shredded cheese (cheddar or pepper jack)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
Instructions
- Soften cream cheese by simply setting it out on the counter
- Slice jalapenos length-wise, and clean out seeds and ribs
- Grab a bowl, place the softened cream cheese inside, and mix in the paprika, cayenne pepper, and shredded cheese
- Take the cream cheese mixture and stuff the jalapeno halves with it
- Once all of the jalapenos are stuffed, wrap each half with a piece of bacon (or a slice of a piece bacon fit to size)
- Seal the wrapped halves in a container – refrigerate until ready to head to the tailgate
- Heat up your grill – prepare to cook the wrapped halves on indirect heat
- Place the wrapped halves on the grill, cheese side up
- Cook for about 25 to 30 minutes (depending on how crispy you want the bacon)
- Optional: Share and dip in sour cream or ranch
MAIN DISHES
Chef Jon’s Burnt Orange Grill Rub
To give your favorite dish the perfect Texas flavor
10 minutes to prepare total | Submitted by The University of Texas Tito's Club
Ingredients
- Steak seasoning
- 4 tablespoons kosher salt
- 4 tablespoons granulated garlic
- 4 tablespoons granulated onion
- 3 tablespoons Spanish paprika
- 3 tablespoons dry thyme
- 2 tablespoons black pepper
- 1 tablespoon dry oregano
- 1 tablespoon smoked sweet paprika
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
Instructions
- Mix together and rub on your favorite grill items!
1883 Burnt Orange BBQ Sauce
55 minutes to prepare total | Submitted by Colby J Bilbo – Executive Chef, 1883 Provisions Co.
Ingredients
- 3 cups ketchup
- 2 tablespoons molasses
- 2 teaspoons Worcestershire sauce
- 3 Navel oranges
- 1 teaspoon Tabasco Sauce
- 1 cup light brown sugar
- 1 garlic clove, minced
- 2 tablespoons black pepper coarse ground
- 1 teaspoon Mexican oregano
- 1 tablespoon Sriracha
- 1 tablespoon apple cider
Instructions
- Preheat char grill
- Cut oranges in half
- Place flesh side down on grill. Grill oranges on medium/high for 2 minutes
- Remove from heat
- Juice grilled oranges through a strainer
- Set aside juice and oranges for next
- In a stock pot, mix all ingredients and heat over high
- Whisk and bring to nearly boiling. Take care to not let the sugars burn
- Include charred orange halves for best result
- Reduce heat to low
- Stir occasionally until desired thickness
Use sauce to baste meat at the end of its cooking process and return to grill or oven for 5 minutes to set the sauce
Enjoy!
Texas Brisket Rub
5 minutes to prepare total I Submitted by Andrew Benney – Executive Chef, Texas Athletics Nutrition Center
Ingredients:
- 1/2 cup kosher salt
- 1/2 cup pepper
- 1/2 cup sugar
- 1/2 cup paprika
- 1/2 cup chili powder
- 1/4 cup cumin
- 1/4 cup cayenne
- 1/4 cup onion powder
Instructions:
- Whisk all ingredients together in a bowl.
Chicken Andouille Cajun Gumbo
3 hours to prepare total | Submitted by The University of Texas Tito's Club
Ingredients
- 1 1/2 pounds cooked, cubed chicken
- 1 cup + 2 tablespoons vegetable oil
- 1 1/4 cups flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- Salt
- Cayenne pepper
- 1 pound andouille sausage, cut crosswise into 1/2-inch slices
- 3 bay leaves
- 6 cups dark chicken stock or other stock
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onion
- 1 tablespoon file powder
- 2 cups cooked long grain white rice
Instructions
- Heat oil in a large cast-iron or enameled cast-iron Dutch oven over medium heat
- Add flour, and stir slowly and constantly for 20 to 25 minutes. This will make a dark brown roux, the color of chocolate
- Add onion, celery, and bell pepper – continue to stir for 4 to 5 minutes or until wilted
- Season with salt and cayenne pepper
- Add the sausage and bay leaves – continue to stir for 3 to 4 minutes
- Add the stock – stir until the roux mixture and the stock are well combined
- Bring to a boil and then reduce heat to medium-low
- Cook uncovered for 1 hour, stirring occasionally
- Add chicken – simmer for 2 hours
- Skim off fat that rises to the surface
- Remove from heat
- Stir in parsley, green onion, and file powder
- Remove the bay leaves
- Serve in deep bowls with rice.
Texas Copper Chili
4-5 hours to prepare total + overnight soak prior | Submitted by Bruce Berque – Head Coach, Texas Men’s Tennis
Ingredients
- 1 pound dried Roman beans
- 2 dried padilla or ancho chili peppers
- 1 large onion chopped (1 1/2 cups)
- 3 tablespoons chopped garlic (2 to 3 medium cloves)
- 1 tablespoon of cocoa powder
- 1 tablespoon liquid aminos or coconut liquid aminos
- 1 bay leaf
- 1/4 cup sweet syrup
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon powdered mustard
- 1 teaspoon sea salt
- 1/4 cup of tomato alternative
- 1 cup water (more may be needed)
Instructions
- Soak the beans in cold water overnight
- Drain and rinse them, discarding any foreign matter
- Bring a large pot of unsalted water to a boil over high heat
- Add the drained beans and cook for about 10 minutes until almost tender (the beans will not be quite cooked through)
- Drain and place the beans in a 4-6 quart slow cooker
- Hold the dried peppers by their stems and suspend them over a low flame until they puff and char slightly (this will take a few seconds)
- Cut off the stems and discard. Pour out and discard the seeds
- Add the dried peppers (whole) to the cooker
- Add the onion, garlic, cocoa powder, sweet syrup, bay leaf, thyme, powdered mustard, salt, tomato alternative, and water
- Cover and cook the beans on low for 4 hours, stirring occasionally
- The beans should still be slightly firm; cook them longer if desired
- If you prefer beans with more liquid, add water (or beer) near the end of cooking
- Discard the bay leaf before serving and enjoy! Hook 'em!
Green Chili Chicken Enchiladas
30 minutes to prepare total | Submitted by John Fields – Head Coach, Texas Men’s Golf
Ingredients
- 1 H-E-B Rotisserie Chicken
- 32 ounces of hatch green chili
- 20 ounces H-E-B Mexican 3 Cheese Mexican Blend
- 4 cups of water
- 16 ounces H-E-B Medium Red Salsa
- 1 ounce pepper
- 1 ounce salt
- 1 ounce garlic salt
- Fried over-easy eggs
- H-E-B Corn Tortillas
- Cooking oil (preferably coconut oil)
- Pinto or black beans
- H-E-B shredded lettuce
Instructions
- Debone Rotisserie Chicken
- Dice Chicken and brown in a skillet
- Add salt and pepper
- Add Hatch Green Chili and H-E-B Red Salsa
- Add 4 cups of water and bring to a boil
- Add blended cheese and mix while boiling
- In another pan, using cooking oil (preferably coconut oil), lightly fry corn tortillas one at a time
- Using individual plates, stack individual lightly-fried corn tortillas, inserting green chili chicken mix every level, as well as a sprinkle of shredded cheese
- At the very top of each individual enchilada, add a fried egg
- Dish is complete and can be garnished with pinto or black beans and H-E-B shredded lettuce. Enjoy!
Crock-Pot Chili
30 minutes to prepare + 3-6 hours to cook | Submitted by Keri Sanchez – Assistant Coach, Texas Soccer
Ingredients
- 1 pound of your favorite lean meat (beef, turkey, or chicken recommended)
- 4 cans chili beans
- 1 can rinsed kidney beans
- 1 can diced green chilis
- 1-2 cans of diced or stewed tomatoes (Mexican recipe recommended)
- Optional: Chopped onion, jalapeños, hot sauce, or picante sauce
- You might need: Cornstarch
Instructions
- Brown meat in skillet
- Add green chilis (as well as onion and jalapeños if desired), cook to desired tenderness
- In a Crock-Pot, add cans of chili beans, kidney beans, and tomatoes
- Once cooked, add skillet contents to Crock-Pot and stir well
- Plug in Crock-Pot and put on low (5-6 hours) or high (3-4 hours)
- Stir occasionally
- If too thin, add equal parts water and cornstarch in a cup and stir
- Stir mixture into chili and let cook 30 minutes
- Serving suggestions:
- Toppings: Cheese, sour cream, green onions
- Serve with corn bread or flour tortillas
Texas Smoked Spare Ribs
Preparation overnight + 8-12 hours to prepare day-of + 6 hours to cook | Submitted by Wyatt Collins – Assistant Coach, Texas Men’s Swimming & Diving
Ingredients
- 1 rack of St. Louis-style spare ribs
- 1 cup apple juice
- 2 tablespoon butter
- Dry Rub of your choice (see “Chef Jon’s Burnt Orange Grill Rub”)
- 2 tablespoons kosher salt (fine)
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons black pepper (fine)
- Your favorite barbecue sauce
Instructions
Day before:
- Take rack of ribs and peel off the membrane from the back of the bones
- Use a butter spoon to slide between the membrane and the bone – peel off with a dry paper towel
- Combine all of the dry rub ingredients in a mixing bowl until well-mixed
- Apply liberally to the ribs on both sides
- Wrap ribs in butcher paper or aluminum foil and place in fridge overnight
- Apply liberally to the ribs on both sides
Day of:
- Start smoker with your favorite hardwood
- Place rack on smoker for 3 hours at Hi-Smoke (approximately 220 degrees)
- If you have a spray bottle, use apple juice to spray the ribs every 30 minutes. The spray will help keep the meat moist
- After 3 hours, take ribs off the smoker and set temperature to approximately 250 degrees
- Wrap the ribs in aluminum foil, and add in 1 cup of apple juice and butter
- Place back on smoker for 2 hours
- Increase temperature to approximately 275 degree and take ribs off
- Unwrap ribs from foil. Mop with your favorite barbecue sauce
- Place back on smoker for 30 minutes to 1 hour
- Make sure to check every 15 minutes and re-apply barbecue as much as you'd like. I typically mop 3 times over 40 minutes
- Take off smoker and serve immediately!
Baked Macaroni and Cheese
90 minutes to prepare total | Submitted by Jon Alter – Director of Operations, Texas Swimming & Diving
Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 1 stick unsalted butter + melted butter for brushing
- 1/4 cup all-purpose flour
- 2 teaspoons mustard powder
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce
- 1/4 teaspoon cayenne pepper
- 1 quart whole milk
- 8 ounces Havarti cheese, grated (about 2 cups)
- 1 pound sharp yellow cheddar cheese, grated (about 4 cups)
- 12 ounces white American cheese, grated (about 3 cups)
- 1 sleeve butter crackers crushed (about 35 crackers)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 375 degrees
- Bring a large pot of salted water to a boil
- Add the pasta and cook until just slightly softened about (6 minutes). Reserve half of the cooking water, then drain the pasta and rinse under cold water
- Melt 4 tablespoons butter in a large saucepan over medium heat
- Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce, and cayenne and cook, whisking until the mixture is smooth and slightly golden (about 2 minutes)
- Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken (about 5 minutes)
- Stir in the Havarti and all but 1 cup each of the cheddar and American cheese – cook, stirring until the cheese just melts (about 1 more minute)
- Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt to taste
- Brush a 9-by-13-inch baking dish with melted butter
- Spread the pasta mixture in the dish
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and Parmesan
- Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top
- Cover with aluminum foil and bake until heated through (about 25 minutes)
- Remove the foil; continue baking until browned and bubbly (about 20 more minutes)
- Enjoy!
Crispy Dogs
20 minutes to prepare total | Submitted by Michael Hancock
Ingredients
- 12 H-E-B Homestyle White Corn Tortillas
- 12 H-E-B Texas Heritage Original Beef Hot Dogs
- H-E-B Select Ingredients Monterey Jack Cheese with Jalapenos (8 ounces)
- 1 Bottle vegetable oil (48 ounces)
- 48 wooden toothpicks
- Queso, guacamole, ranch, ketchup, mustard, or barbecue sauce for dip
Instructions
- Heat oil on high in a cast iron skillet
- While oil is warming up, cover each corn tortilla with a thin layer of vegetable oil to make it more pliable
- Place hot dog in the corn tortilla, roll up tight, and insert 4 wooden tooth picks to keep it rolled tight. Do the same for each hot dog and corn tortilla
- Option: Slice open hot dog before placing it in corn tortilla and add a thin slice of cheese to fit inside hot dog
- After all 12 hot dogs and corn tortillas are assembled, place them in the hot skillet and fry until golden brown, turning once
- Once each is done, place them on paper towels to drain
- Crispy Dog is ready to serve – enjoy with your favorite option of dip!
Five-Hour Brisket
“Better than any brisket you’ll have at a restaurant” – Surly Bob
5 hours to prepare + 1 day beforehand | Submitted by Surly Bob
Ingredients
- 1 15-pound brisket
- Ground chipotle pepper
- Black pepper
- Chili powder
- Sugar
- Cumin
- Cilantro
- 1 bottle liquid smoke
- 1 bottle barbecue sauce (optional: 2 different types for extra flavor)
Instructions
- Prepare the day before – brine the full brisket for 24 hours
- Day-of, create two mixtures while rounding out the clock on the brine:
- The first is a seasoning mixture of ground chipotle pepper, black pepper, chili powder, sugar, cumin, and cilantro – simply add them all together in a bowl/container of your choice
- The second is an optional mixture of your two favorite barbecue sauces in a bowl/container of your choice
- Take the brisket out of the brine and rinse
- Rub in seasoning mixture throughout
- Cut the brisket in 2 and put each piece in a large freezer bag
- Add 1/2 a bottle of liquid smoke to each bag
- Place each bag back in the refrigerator
- Once the brisket has soaked and you feel it is ready to cook, put both pieces into a large metal turkey-roasting pan
- Cover each piece with the barbecue sauce/barbecue sauce mixture
- Cook at 225 degrees Fahrenheit for 5 hours
Baked Frog Legs
Best served at a tailgate when the Horns play TCU (but also perfect for a virtual tailgate)
45-60 minutes to prepare total | Submitted by Charis Weiss
Ingredients
- 6 pairs of frog legs
- 1/2 cup butter
- 1 egg
- 1 1/2 cups bread crumbs
- 3/4 cup grated Parmesan cheese
- Chopped onion
- 1 teaspoon minced garlic
- Salt and Pepper
- Other seasonings/flavor to spice 'em up (such as chili/lime seasoning, garlic powder, etc.)
Instructions
- Preheat oven to 400 degrees
- Grease baking dish with cooking spray
- Rinse and pat dry frog legs
- Melt butter
- Combine butter, egg, bread crumbs, Parmesan cheese, garlic, onion, and seasoning in a shallow bowl
- Coat frog legs with bread crumb mixture
- Put frog legs flat in baking dish
- Sprinkle extra bread crumb mixture on top of frog legs
- Bake uncovered for 30-35 minutes
- Check internal temp with a meat thermometer. Cook until internal temp is 165 degrees
- Enjoy!
Picadillo Beef
Courtesy of Your Longhorns in Laredo
Time to prepare varies | Submitted by Frances Trimble
Ingredients
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 1 pound ground beef
- Cumin
- Salt
- Pepper (optional)
- 1 can tomatoes
- 1 can green chilis
- 1 avocado, sliced on the side
- 1 package of flour tortillas
Instructions
- Prep skillet with non-stick spray, and turn to medium heat
- Add chopped onion and pepper
- Season with salt and pepper to taste
- Cook over medium heat until soft
- Stir in ground beef
- Season with cumin, salt, and pepper to taste
- Cook until browned (may need to adjust heat to medium-high depending on the stove)
- Add canned tomatoes and green chilis, and set heat to low
- In a separate pan, warm the tortillas
- Once warm, load the picadillo onto a tortilla, add the avocado slices, and enjoy!
Burnt Orange Chorizo & Eggs
15 minutes to prepare + 15 minutes to cook | Submitted by Brian Nevitt
Ingredients
- 1 1/2 pounds chorizo (optional: fresh from the butcher)
- 18 eggs
- Spices to taste
- Burnt-orange food coloring (optional but encouraged)
- Fresh tortillas (optional)
Instructions
- Prepare large skillet with non-stick spray, and heat over medium
- Add in chorizo
- Add spices to taste
- Cook for approximately 15 minutes over medium heat (or until browned and cooked through)
- Add all 18 cracked eggs directly into cooked chorizo
- Mix until eggs are fully scrambled
- Cook for approximately 15 minutes more until the mixture is crumbly in texture
- Optional (but encouraged): Add in burnt-orange food coloring
- Optional: Serve with fresh tortillas, enjoy, and hook ‘em!
SIDES
Not Your Momma’s Potato Salad!
From the Del Conte Family Kitchen
15-20 minutes to prepare total | Submitted by Robin A. Ward, Ph. D. & Chris Del Conte – Assistant Professor of Mathematics, Rice University, & Vice President and Athletics Director
Ingredients
- 6-8 red potatoes
- Mayonnaise
- Juice from a medium lemon
- 1 tablespoon finely chopped rosemary (4-5 springs)
- Salt and pepper to taste
Instructions
- Boil potatoes until tender all the way through
- Drain water
- Leave skins on – chop into small pieces (about 1/2 an inch)
- Place potato pieces into a big mixing bowl
- Stir together with the mayonnaise (as much as desired), lemon juice, rosemary, and salt/pepper to taste
- Serve immediately or chill in the refrigerator until ready to serve. Makes about 3 cups
- Enjoy!
Coach Summitt’s Jalapeno Corn
10 minutes to prepare + 35-40 minutes to cook | Submitted by Angela Kelly – Head Coach, Texas Soccer
Ingredients
- 4 cans of 'Shoe-Peg' corn (large)
- 2 sticks of cream cheese
- 1 stick of butter
- 1/2 jar of sliced jalapenos
- Serves 4 people – double ingredients proportionally to increase
Instructions
- Melt cream cheese and butter together into liquid form in a microwavable bowl
- Lay Shoe-Peg corn in a Pyrex dish
- Add the liquid cream cheese and butter to the corn – mix throughout the dish
- Layer in sliced jalapenos and a little juice from the jar
- Bake on 325 degrees for 35-40 minutes uncovered
- Let sit for 15 minutes... Voila!
Basil Pesto
Goes well with pasta salad or veggies
15 minutes to prepare total | Submitted by Samantha Partida – Assistant Sport Dietitian, Performance Nutrition
Ingredients
- 2 cups fresh basil leaves
- 1 cup spinach leaves
- 2/3 cup freshly grated Parmesan cheese (about 2 ounces)
- 1/2 cup extra virgin olive oil (plus extra for serving)
- 1/2 cup pine nuts
- 4 garlic cloves, minced
- 1/2 teaspoon ground black pepper
Instructions
- Combine all ingredients in a food processor – blend
- You’re done! Keep pesto stored in an air-tight container in the refrigerator until ready to use
- Add a little bit of olive oil before serving to bring it back to life from the fridge
- Serve on pasta salad or veggies at a tailgate.
DESSERTS
New Zealand Pavlova
3 hours to prepare total | Submitted by Mike White – Head Coach, Texas Softball
Ingredients
- 6 egg whites (room temperature is best, and must be egg yolk free)
- 2 cups sugar (super fine or castor sugar if possible, but not a must)
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 6 teaspoons cornstarch
- Whipped cream
- Fruit of your choice
Instructions
- Pre-heat oven to 300 degrees and line a baking sheet with parchment paper
- Beat egg whites into stiff peaks.
- Gently sprinkle the sugar slowly into the egg whites while mixing at medium speed
- Add remaining ingredients one at a time and blend well
- Gently spread meringue onto baking sheet using a spatula and spread into a 10 inch circle (must be lined with parchment paper)
- Bake on center rack for 40 minutes
- Turn off oven and allow pavlova to cool completely in oven, at least 2 hours
- Top with a generous amount of whipped cream and fruit of your choice (strawberries, kiwi, raspberries, and blueberries to name a few!)
Note: Pavlovas have a habit of deflating and forming cracks when cooling. Avoid opening oven door. If deflating/cracking does occur, don't be disheartened – just fill the gaps with whipped cream. Parekareka (Maori for “enjoy”)!
Bevo Banana Bread
1 hour to prepare total | Submitted by Travis Vlantes – St. David’s Applied Sport Science Staff
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups white sugar
- 1/2 cup butter
- 2-3 ripe bananas (frozen works too)
- 1 teaspoon vanilla
- 2 whole eggs
- 3/4 cup of milk
- 1/2 cup of walnuts
Instructions
- Preheat oven to 350 degrees
- Line pan with parchment paper
- In a bowl, mash bananas, then add butter, eggs, vanilla, and sugar – mix to combine
- Add dry ingredients (flour, baking soda, baking powder, and salt)
- Add milk slowly
- Mix in walnuts (save a handful to sprinkle on top)
- Bake for 30-45 minutes
- Enjoy!
HEALTHY ALTERNATIVES
Tailgate in a way that works best for you – if you’re looking for healthy options, the Texas Athletics Performance Nutrition dietitians have you covered with these lighter recipes.
Artichoke Green Chili Dip
Appetizer – Modified by Bethany Pennock, Assistant Sports Dietitian
10 minutes to prepare + 20 minutes to cook | Submitted by Becca and Matt Scoggins – Diving Coach, Texas Swimming & Diving
Ingredients
- 16 ounces artichoke hearts, chopped
- 8 ounces green chilis, chopped
- 1 cup olive oil
- Mayonnaise
- 1 cup Parmesan cheese
- H-E-B crackers or H-E-B Texas-shaped corn chips
Instructions
- Blend all ingredients in a medium casserole dish
- Bake at 350 degrees for 20 minutes
- Serve warm with your favorite H-E-B crackers or H-E-B Texas-shaped corn chips
DIETITIAN TIP: Add healthy unsaturated fats to your dish by using mayonnaise with olive oil. These types of fats have antioxidant and anti-inflammatory properties. Be mindful of your portion size. Fats provide more calories per gram than carbohydrates and protein—even the unsaturated fats. Have 2-3 crackers or chips topped with the dip, and balance your plate with lean protein and veggies.
Buffalo Chicken Dip
Appetizer – Modified by Kacie Poll, Resident Assistant Sports Dietitian
10 minutes to prepare + 25-30 minutes to cook | Submitted by Carol Capitani – Head Coach, Texas Women’s Swimming & Diving
Ingredients
- 2 8x8 pans or ceramic dishes for dip
- 4-6 chicken breasts, poached and shredded
- 1 big bottle buffalo wing sauce, normal or hot
- 2 bunches of celery
- 2 8 ounce blocks of cream cheese or Neufchâtel (light cream cheese)
- 1 cup blue cheese dressing
- 1 big bag of tortilla chips
- Shredded cheese, Mexican blend
Instructions
- Heat cream cheese and blue cheese dressing in a pan until melted
- Pour half into each dish
- Dice about 2 stalks of the celery
- Divide evenly and sprinkle on top of cream cheese mixture
- Mix wing sauce and shredded chicken
- Divide evenly, and pour on top of cream cheese mixture
- Top both dishes with shredded cheese, and bake at 350 degrees for 25-30 minutes (or until hot all the way through and cheese is bubbly!)
- Serve buffalo chicken dip with the rest of the celery you’ve cut into 4 inch sticks and tortilla chips. Hook ‘em!
DIETITIAN TIP: Making small changes in the ingredients can have a huge impact. Try substituting cream cheese for Greek yogurt and/or low fat cream cheese to decrease the amount of saturated fats included, increase your protein (with Greek yogurt), and decrease the overall calories/serving size.
Additionally, you can add color and fiber to your dip by consuming the dip using an assortment of fresh veggies in addition to the celery. Try carrots or bell peppers – whole grain crackers would also be a wholesome addition!
Cocktail Meatballs
Appetizer – Modified by Kacie Poll, Resident Assistant Sports Dietitian
10-15 minutes to prepare + 4 hours to cook | Submitted by Blake Macon & Drew Martin – Executive Senior Associate Athletic Director, External Affairs
Ingredients
- 32 ounces Natural grape jelly:
- Look for no high fructose corn syrup on ingredient list!
- 16 ounces chili sauce
- 3-4 pound bag of frozen turkey meatballs
- Leaner protein option--Lower in fat
- 50% less calories than beef or pork meatballs
- Same great taste!
Instructions
- Combine jelly and chili sauce in a large sauce pan on the stove
- Heat on medium-high until it’s thoroughly combined, stirring the entire time
- Place meatballs into slow-cooker
- Pour chili sauce/grape jelly mixture over meatballs – be sure to coat all of the meatballs well
- Cook on low for 4 hours
- Enjoy!
Crawfish Dip
Appetizer – Modified by Katie McInnis, Assistant Sports Resident Dietitian
25-35 minutes total | Submitted by Philip Miller – Assistant Coach, Texas Baseball
Ingredients
- 1 pound cooked crawfish tails (frozen or previously boiled will work)
- 1 stick of butter
- 1 block of reduced-fat cream cheese
- 1 large yellow onion, diced
- 3-4 cloves of garlic, minced
- 2 colored bell peppers, diced (any combination of red, orange, or yellow will work)
- Seasoning to taste (cayenne or any traditional seasoning mixes – those with a Creole flavor work well)
- Hot sauce
- Crackers
Instructions
- Leave cream cheese out to soften during process
- Cook in a large pan or cast-iron pan over fire, stove, flame, etc.
- Add stick of butter to pan – melt
- Add in onions, garlic, and peppers – saute until soft in butter
- Flavor to your liking with your choice of seasonings and hot sauce
- Add block of cream cheese in – melt into sautéed vegetables, and stir ingredients together
- Add seasoning/hot sauce as needed
- Add crawfish tails and stir until everything is heated
- Serve on crackers or on raw veggie slices (pepper, celery, etc)
Dietitian Notes: Using a reduced fat cream cheese could decrease the fat content by ~30g as well as the saturated fat by about 15g. You could consider cooking the veggies in half butter and half olive oil (as opposed to just one stick of butter) to cut saturated fat and incorporate some healthy fats, but I also respect that a good Cajun recipe requires butter. Serving the recipe on sliced veggies would decrease calories slightly as well and add a little extra nutrition.
Fat on a Cracker
Appetizer – Modified by Katie McInnis, Assistant Sports Resident Dietitian
30 minutes to prepare + 2 hours to cook | Submitted by Blake Macon & Drew Martin – Executive Senior Associate Athletic Director, External Affairs
Ingredients
- 1 sleeve country-club-style crackers
- 3/4 cup grated Parmesan
- 1 pound thinly sliced bacon
Instructions
- Preheat the oven to 250 degrees Fahrenheit
- Lay the crackers face-up on a large rack over a baking sheet (or broiler pan)
- Scoop about 1 teaspoon of the grated Parmesan onto each cracker
- Cut the package of bacon in half (or cut pieces individually) – do so carefully so that the cheese won’t fall off in next steps
- Wrap each cheese-covered cracker with 1/2 a piece of bacon, completely covering the cracker
- The bacon should fit snugly around the cracker, but it should not be pulled to taut
- Place the bacon-wrapped crackers onto the rack
- Place the baking sheet with the wrap in the oven for about 2 hours
- Serve immediately or at room temperature
Dietitian Notes: To keep the flavor of this recipe while adding a slightly healthier touch, you could either consider using a turkey bacon, or prior to wrapping the bacon, you could also take off some of the external white fat, which is the primary source of saturated fat on the bacon. If you want the original for what it is – fat on a cracker – enjoy in moderation and pair with a slightly lighter entrée.
Italian Seven-Layer Dip
Appetizer – Modified by Samantha Partida, Assistant Sports Dietitian
1 hour to prepare total | Submitted by Heather Leigh – Senior Events Program Coordinator, College of Natural Sciences
Ingredients
The Crostini:
- 1 baguette, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- Freshly ground black pepper
The Dip:
- 2 cups low-fat ricotta cheese
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cups grape tomatoes, halved
- 1/2 cup chicken stock
- 5 cloves garlic, chopped
- 12 ounces spicy Italian turkey sausage, casings removed
- 1/2 cup sliced pepperoncini, drained
- 1 12-ounce jar marinated artichoke hearts, drained and chopped
- 1 12-ounce jar roasted red peppers, drained and chopped
- 1 8-ounce container fresh mozzarella ciliegine, drained and cut in half
- 8 basil leaves, cut into chiffonade
Instructions
The Crostini:
- Toast the bread on a hot grill
- Brush the baguette with the olive oil, and then sprinkle with the salt, garlic powder, and some freshly ground black pepper
- Place on the grill face down for about a minute. Avoid putting over direct heat
- Rotate the bread 45 degrees for 30 more seconds to get different grill mark
- Set aside.
The Dip:
- In a medium bowl, combine the low-fat ricotta with the salt and pepper to taste
- Mix until fully combined
- Transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom
- Set aside
- In a large pan with a lid, heat the olive oil over medium heat on the stove
- Add the onions, and sweat for 3 to 5 minutes
- Add the halved grape tomatoes, the chicken stock, and the garlic and bring to a boil
- Cover with lid and reduce the heat to low
- Cook until the tomatoes soften and the mixture thickens, about 15 minutes
- While the tomatoes are cooking, add the turkey sausage to a saute pan over high heat
- Break up the sausage with a wooden spoon, and cook it through
- When the turkey sausage is finished, spoon it directly over the ricotta, and spread it evenly
- When the tomatoes are done, spoon them over the sausage layer
- Top the tomato layer with the sliced pepperoncini, marinated artichokes, and roasted peppers
- Place the halved ciliegine on top of everything
- Place the dip under the broiler, and broil it on high heat until the cheese has browned slightly, 2-3 minutes
- Remove the dip from the broiler, and top it with the basil
- Serve with the Crostini
Dietitian Notes: Modifications included removing some of the saturated fat in the dip by easily substituting low-fat ricotta cheese and Italian seasoned turkey sausage. The broad toasting instructions were simply modified to “grilling” for that extra tailgate touch!
Lighter Jalapeno Poppers (Modified from Mexican Mice)
Appetizer – Modified by Samantha Partida, Assistant Sports Dietitan
20 minutes to prepare + 25 minutes to cook | Submitted by James Vierra
Ingredients
- 10 jalapenos, halved lengthwise, deseeded and deveined
- 8 ounces low-fat cream cheese
- Optional Substitution: 4 ounces full-fat cream cheese + 4 ounces fat-free cream cheese
- 4 slices of peppered bacon, cooked
- 1/2 cup shredded cheese (cheddar or pepper jack)
1/2 teaspoon cayenne pepper- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Dash of salt
Instructions
- Cook the bacon
- Move the bacon to paper towels while it cools as they will absorb some of the grease
- Once cooled, crumble the bacon
- In a medium bowl, stir together cream cheese, shredded cheese, smoked paprika, garlic powder, onion powder, and salt (to taste)
- Add bacon and combine
- Spoon the filling into each jalapeño cavity
- Either bake in the oven in advance at 350 degrees for 15-20 minutes, or grill the peppers for 15 minutes once filled.
DIETITIAN TIP: The amount of saturated fat is reduced when the slices of bacon are reduced and the cream cheese is reduced fat. This recipe is adapted from the Gimme Some Oven blog.
Mushroom Rice
Appetizer – Modified by Bethany Pennock, Assistant Sports Dietitian
5 minutes to prepare + 1 hour to cook | Submitted by Keeley Dowling Hagen – Assistant Coach, Texas Soccer
Ingredients
- 1 carton fresh mushrooms
- 1 can low sodium French onion soup
- 1 can of low sodium chicken broth (beef broth if you want saltier)
- 1/2 - 1 stick of butter
- 1 cup of brown rice
Instructions
- Throw all ingredients into a baking dish and cover
- Bake at 350 for 1 hour
- Enjoy!
Dietitian Tip: Canned goods often have additional sodium added. You can reduce the amount of sodium in the dish by using low sodium canned products. Using a whole grain rice like brown rice adds additional vitamins, minerals, and fiber to your dish, as well!
Pumpkin Dip
Appetizer – Modified by Katie McInnis, Assistant Sports Resident Dietitian
10 minutes + 30 minutes to chill | Submitted by Carol Capitani – Head Coach, Texas Women’s Swimming & Diving
Ingredients
- 1 can pumpkin
- 2 blocks light cream cheese
- 1 1/4 cup brown sugar
- 1 heaping teaspoon cinnamon
- 2 tablespoons maple syrup
- 3-4 granny smith apples, sliced
- Graham crackers, if desired
Instructions
- Place first 3 ingredients in a medium bowl
- Beat with a mixer at medium speed until well blended
- Add syrup and cinnamon – beat until smooth
- Cover and chill for at least 30 minutes
- Serve with apples and graham crackers.
- Happy tailgating! Hook ‘em \m/
Dietitian Notes: Coach Capitani already made some great swaps. She used light cream cheese and used fruit slices as dippers! Great work coach!
For additional swaps, you could consider using a vanilla Greek yogurt for this dip as a healthier alternative to cream cheese. It would change the consistency and the flavor a little bit, but it would definitely turn out well!
Baked Macaroni and Cheese
Main dish – Modified by Bethany Pennock, Assistant Sports Dietitian
90 minutes to prepare total | Submitted by Jon Alter – Director of Operations, Texas Swimming & Diving
Ingredients
- Kosher salt
- 1 pound elbow macaroni (whole wheat if you can find it)
- 1 stick unsalted butter, plus melted butter for brushing
- 1/4 cup all-purpose flour
- 2 teaspoons mustard powder
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce
- 1/4 teaspoon cayenne pepper
- 1 quart 2% milk
- 8 ounces Havarti cheese, grated (about 2 cups)
- 1 pound sharp yellow cheddar cheese, grated (about 4 cups)
- 12 ounces mozzarella cheese, grated (about 3 cups)
- 1 sleeve butter crackers crushed (about 35 crackers)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 375 degrees
- Bring a large pot of salted water to a boil
- Add the pasta and cook until just slightly softened about (6 minutes). Reserve half of the cooking water, then drain the pasta and rinse under cold water
- Melt 4 tablespoons butter in a large saucepan over medium heat
- Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce, and cayenne and cook, whisking until the mixture is smooth and slightly golden (about 2 minutes)
- Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken (about 5 minutes)
- Stir in the Havarti and all but 1 cup each of the cheddar and American cheese – cook, stirring until the cheese just melts (about 1 more minute)
- Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt to taste
- Brush a 9-by-13-inch baking dish with melted butter
- Spread the pasta mixture in the dish
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and Parmesan
- Sprinkle the reserved cheddar and Mozzarella cheese evenly over the pasta, then scatter the cracker mixture on top
- Cover with aluminum foil and bake until heated through (about 25 minutes)
- Remove the foil; continue baking until browned and bubbly (about 20 more minutes)
- Enjoy!
DIETITIAN TIP: Using whole wheat pasta adds additional vitamins, minerals, and fiber to your dish! To decrease the saturated fat content, opt for a lower fat milk such as 2%. You can also reduce the saturated fat content by replacing processed American cheese with another creamy cheese, such as mozzarella. It will provide less saturated fat and more protein than American cheese!
Burnt Orange Chorizo & Eggs
Main dish – Modified by Craig Moore, Assistant Sports Dietitian, Football
15 minutes to prepare + 15 minutes to cook | Submitted by Brian Nevitt
Ingredients
1 1/2 pounds chorizo (optional: fresh from the butcher)- Substitute 1 1/2 pounds of a leaner breakfast sausage, like turkey, to cut the fat content
18 eggs- 9 eggs + 18 egg whites
- By reducing the number of whole eggs used from 18 to 9, and substituting 18 egg whites for the 9 whole eggs, you up the protein content of your dish while also reducing the fat content
- Spices to taste
- Burnt-orange food coloring (optional but encouraged)
- Fresh tortillas (optional)
- Make sure they’re whole wheat for a more nutrient-dense, filling option
Instructions
- Prepare large skillet with non-stick spray, and heat over medium
- Add in
chorizoturkey sausage- Add spices to taste
- Cook for approximately 15 minutes over medium heat (or until browned and cooked through)
- Add all
18 cracked eggs9 eggs and 18 egg whites directly into cooked chorizo- Mix until eggs are fully scrambled
- Cook for approximately 15 minutes more until the mixture is crumbly in texture
- Optional (but encouraged): Add in burnt-orange food coloring
- Optional: Serve with fresh tortillas, enjoy, and hook ‘em!
Chef Jon’s Burnt Orange Grill Rub
Main dish: Seasoning – Modified by Katie McInnis, Assistant Sports Resident Dietitian
10 minutes to prepare total | Submitted by The University of Texas Tito's Club
Ingredients
- Steak seasoning
- 4 tablespoons kosher salt
- 4 tablespoons granulated garlic
- 4 tablespoons granulated onion
- 3 tablespoons Spanish paprika
- 3 tablespoons dry thyme
- 2 tablespoons black pepper
- 1 tablespoon dry oregano
- 1 tablespoon smoked sweet paprika
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
Instructions
- Mix together and rub on your favorite grill items!
Dietitian Notes: This recipe is great! Spices are associated with a variety of health benefits and making your own rub allows you to control the sodium. If you are watching salt in your diet, consider cutting the salt in half and then after cooking, adding as needed.
Chicken Andouille Cajun Gumbo
Main dish – Modified by Craig Moore, Assistant Sports Dietitian, Football
3 hours to prepare total | Submitted by The University of Texas Tito's Club
Ingredients
- 1 1/2 pounds cooked, cubed chicken
- Utilize boneless, skinless chicken breast rather than other, more fatty cuts of chicken
1 cup + 2 tablespoons vegetable oil- 2 tablespoons vegetable oil
- 1 1/4 cups flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- Salt
- Cayenne pepper
1 pound andouille sausage, cut crosswise into 1/2-inch slices- Substitute the andouille sausage with a lean turkey sausage to cut the fat content in half. Cut turkey sausage into 1/4 inch slices
- 3 bay leaves
- 6 cups dark chicken stock or other stock
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onion
- 1 tablespoon file powder
- 2 cups cooked long grain white rice
Instructions
Heat oil in a large cast-iron or enameled cast-iron Dutch oven over medium heat- Subbing a dry roux in place of a traditional roux will help decrease the amount of fat used in this recipe
- Distribute the flour over the bottom of a large iron skillet or heavy dutch oven. Place in a 400 degree oven for 60-90 minutes, stirring well every 15 minutes. Keep a careful eye on your flour, not allowing it to burn. It should have a peanut butter color in appearance when done. Set your flour aside in a bowl for later.
- Heat your oil in large cast iron or enameled cast iron Dutch oven over medium heat.
- Add onion, celery, and bell pepper – allow to cook, stirring as needed for 4 to 5 minutes or until wilted
- Season with salt and cayenne pepper
- Add the sausage and bay leaves – allow to cook, stirring as needed for 3 to 4 minutes
- Add the stock. Once the stock has begun to gently boil, reduce the heat and slowly add the baked flour (dry roux) while stirring so that the stock and roux become fully incorporated.
- Once the dry roux has been fully incorporated into your broth, bring the mixture to a boil and then reduce heat to medium-low
- Cook uncovered for 1 hour, stirring occasionally
- Add chicken – simmer for 2 hours
- Skim off any fat that may rise to the surface
- Remove from heat
- Stir in parsley, green onion, and file powder
- Remove the bay leaves
- Serve in deep bowls with rice
Crock-Pot Chili
Main dish – Modified by Samantha Partida, Assistant Sports Dietitian
30 minutes to prepare + 3-6 hours cook time | Submitted by Keri Sanchez – Assistant Coach, Texas Soccer
Ingredients
- 1 pound of your favorite lean meat (beef, turkey, or chicken recommended)
- 4 cans chili beans
- 1 can rinsed kidney beans
- 1 can diced green chilies
- 1-2 cans of diced or stewed tomatoes (Mexican recipe recommended)
- Optional: Chopped onion, jalapeños, hot sauce, or picante sauce
Instructions
- Brown meat in skillet
- Add green chilies (onion and jalapeños if desired), cook to desired tenderness
- In Crock Pot- add cans of chili beans, kidney beans, and tomatoes
- Once cooked, add skillet contents to crock-pot and stir well
- Plug in crock-pot and put on low (5-6 hours) or high (3-4 hours)
- Stir occasionally
- If too thin, add equal parts water and cornstarch in a cup and stir, stir mixture into chili and let cook 30 min
- Serving suggestions:
- Toppings: Cheese, sour cream, green onions
- Serve with corn bread or flour tortillas
Dietitian Notes: This recipe is already well balanced! A lean meat would be considered 90/10 (meat/fat) or leaner. Beans are a great source of fiber and protein. If you are trying to decrease your sodium intake, rinse the beans before adding them into the chili. If more liquid is needed after that, add in some reduced sodium chicken broth so that you can control the sodium in the dish.
Picadillo Beef
Main dish – Modified by Bethany Pennock, Assistant Sports Dietitian
Time to prepare varies | Submitted by Frances Trimble
Ingredients
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 1 pound lean (90/10 or higher) ground beef
- Cumin
- Salt
- Pepper (optional)
- 1 can no-salt-added or low sodium tomatoes
- 1 can green chilis
- 1 avocado, sliced on the side
- 1 package of wheat or corn tortillas
Instructions
- Prep skillet with non-stick spray, and turn to medium heat
- Add chopped onion and pepper
- Season with salt and pepper to taste
- Cook over medium heat until soft
- Stir in ground beef
- Season with cumin, salt, and pepper to taste
- Cook until browned (may need to adjust heat to medium-high depending on the stove)
- Add canned tomatoes and green chilis, and set heat to low
- In a separate pan, warm the tortillas
- Once warm, load the picadillo onto a tortilla, add the avocado slices, and enjoy!
DIETITIAN TIP: Canned products are often higher in sodium than the frozen or fresh version. Go for lower-sodium options when available to decrease the sodium content of the overall dish. You can also lower the saturated content of your dish by using a lean ground beef such as 90/10 or higher. If you are using a higher percent fat meat, you can eliminate some of the additional fat by draining your cooked meat before adding the tomatoes and chilis. Using whole grain tortillas, such as whole wheat or corn, will add more vitamins, minerals, and fiber to your dish!
Texas Smoked Spare Ribs
Main Dish – Modified by Samantha Partida, Assistant Sports Dietitian
Preparation overnight + 8-12 hours to prepare day-of + 6 hour to cook | Submitted by Wyatt Collins – Assistant Coach, Texas Men’s Swimming & Diving
Ingredients
- 1 rack of St. Louis-style spare ribs
- 1 cup apple juice
- 2 tablespoon butter
- Dry Rub of your choice (see “Chef Jon’s Burnt Orange Grill Rub”)
- 2 tablespoons kosher salt (fine)
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons black pepper (fine)
- Your favorite barbecue sauce
Instructions
Day before:
- Take rack of ribs and peel off the membrane from the back of the bones
- Use a butter spoon to slide between membrane and bone; peel off with a dry paper towel
- Combine all of the dry rub ingredients in a mixing bowl until well-mixed
- Apply liberally to the ribs on both sides
- Wrap ribs in butcher paper or aluminum foil and place in fridge overnight
Day of:
- Start smoker with your favorite hardwood
- Place rack on smoker for 3 hours at Hi-Smoke (approximately 220 degrees)
- If you have a spray bottle, use apple juice to spray the ribs every 30 minutes. The spray will help keep the meat moist
- After 3 hours, take ribs off the smoker and set temperature to ~250 degrees.
- Wrap the ribs in aluminum foil and add in 1 cup of apple juice and butter
- Place back on smoker for 2 hours.
- Increase temperature to ~275 degree and take ribs off.
- Unwrap ribs from foil. Mop with your favorite BBQ sauce.
- Place back on smoker for 30 min-1 hour.
- Make sure to check every 15 minutes and reapply BBQ as much as you'd like. I typically mop 3 times over 40 minutes.
- Take off smoker and serve immediately!
Dietitian comments: Though red meat is calorically dense, ribs are a staple! Definitely utilize these in your tailgate if you enjoy red-meat; simply watch your portions. Balance this dish out with a lighter side to complete the meal!
Coach Summitt’s Jalapeno Corn
Side dish – Modified by Katie McInnis, Assistant Sports Resident Dietitian
10 minutes to prepare + 35-40 minutes to cook | Submitted by Angela Kelly – Head Coach, Texas Soccer
Ingredients
- 4 cans of 'Shoe-Peg' corn (large)
- 2 sticks of reduced-fat cream cheese
- 1/2 stick of butter
- 2 tablespoons olive oil
- 1/2 jar of sliced jalapenos
- Serves 4 people – double ingredients proportionally to increase
Instructions
- Melt cream cheese, butter, and olive oil together into liquid form in a microwavable bowl
- Lay Shoe-Peg Corn in a Pyrex dish
- Add the liquid cream cheese and butter to the corn – mix throughout the dish
- Layer in sliced jalapenos and a little juice from the jar
- Bake on 325 degrees for 35-40 minutes uncovered
- Let sit for 15 minutes... Voila!
Dietitian Notes: I kept this very basic – using a reduced fat cream cheese will decrease fat content by ~60g and decrease saturated fat by about 15g. I decreased the amount of butter used and added olive oil. It will still give that creamy texture but will swap in a healthier fat.
New Zealand Pavlova
Dessert – Modified by Kacie Poll, Resident Assistant Sports Dietitian
4 hours to prepare | Modified by Kacie Poll – Resident Assistant Sports Dietitian
Ingredients
- 6 egg whites (room temperature is best, and must be egg yolk free)
- 2 cups sugar (super fine or castor sugar if possible, but not a must)
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 6 teaspoons cornstarch
- Whipped cream
- Fruit of your choice
Instructions
- Pre-heat oven to 300 degrees and line a baking sheet with parchment paper
- Beat egg whites into stiff peaks.
- Gently sprinkle the sugar slowly into the egg whites while mixing at medium speed
- Add remaining ingredients one at a time and blend well
- Gently spread meringue onto baking sheet using a spatula and spread into a 10 inch circle (must be lined with parchment paper)
- Bake on center rack for 40 minutes
- Turn off oven and allow pavlova to cool completely in oven, at least 2 hours
- Top with a generous amount of whipped cream and fruit of your choice (strawberries, kiwi, raspberries, and blueberries to name a few!)
Note: Pavlovas have a habit of deflating and forming cracks when cooling. Avoid opening oven door. If deflating/cracking does occur, don't be disheartened – just fill the gaps with whipped cream. Parekareka (Maori for “enjoy”)!
Dietitian Note: It can be difficult to adjust dessert recipes, especially when the structure is dependent on the type of ingredients. To help with moderation of sugar intake, try having a smaller slice, and then try topping it with fresh fruit to add color, fiber, and natural sweetness! We want to emphasize fun foods are important to include every once in a while as part of a balanced diet for enjoyment!