tailgate Archives - Jackie Newgent

grilled fig salsa with whipped avocado & baked tortilla crisps

by Jackie Newgent | August 21, 2018 | 6 Comments

I get so excited in August since I know football season (Go Buckeyes!) is getting underway. That also means it is time for sporty new snacks. Here’s my latest … basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on!

smoky pan-grilled baba ghanoush dip

by Jackie Newgent | January 22, 2015 | 6 Comments

I love good chips and French onion dip at a party. Perhaps too much! But rather than develop a new sour creamy-style dip, I opted for inspiration from my Lebanese roots (thanks to my mom!). The result is an updated classic baba ghanoush. When aiming for healthfulness, I figure you simply can’t go wrong by making a dip full of vegetable goodness! So I pan-grilled eggplant while keeping it covered with a lid to trap in all of the delicious smokiness. Then I added an extra kick of smoked delight, “heat” and earthiness by way of smoked paprika, harissa, and cumin, respectively. If you can’t find harissa, no worries; simply use your favorite hot sauce.

spicy buffalo cauliflower wings

by Jackie Newgent | February 1, 2014 | 0 Comments

I don’t think I’ve ever been to a Super Bowl gathering where chicken wings were not part of the feast. Though I skip them since I prefer to spend my calories elsewhere. Now here’s a way for us all to partake in their party popping goodness in a veggie friendly way. These spicy buffalo cauliflower wings are made with cauliflower. They’re boneless too, of course. I heard about some folks doing this, but I needed to try it out for myself in my own culinary style. They won’t taste like chicken (since there’s no chicken in them), but they are every bit a spicy hot bite. Definitely worth a try!

cincinnati-style veggie chili

by Jackie Newgent | September 22, 2013 | 3 Comments

I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. It’s simply called Cincinnati chili. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version–cincinnati-style veggie chili–is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe.

black bean & butternut squash chili

by Jackie Newgent | November 29, 2012 | 3 Comments

I’m a big football buff! And what food goes best with gameday? Chili, of course. I’ve created one that’ll be sure to please every palate. This full-flavored black bean & butternut squash chili is100% plant-based … and meat eaters may never realize it!