Football food: {super simple} Slow cooker Spinach Dip

We are officially knee deep into football season. Halle "freakin" lujah! For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. If you don't like football, the terrorists win. That's not good.

Slow-Cooker Spinach Dip
Yield: Pending on the size of the guys 

Directions:

Mix 1 cup of a grated "good" smoked mozzarella, 3/4 cup grated parmesan, 6-8 ounces of Panera Bread cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper to taste in a slow cooker. Sprinkle a few dashes of Cayenne pepper for a lil' kick and cover and cook on high, 2 hours 15 min. Grab a couple french baguettes and you're good to go.

Super simple and hearty.

Football Food: Spicy Pork Burgers with fennel and tangy slaw

We are officially knee deep into football season. Halle "freakin" lujah! For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. If you don't like football, the terrorists win. That's not good.

Spicy Pork Burgers with fennel and tangy slaw:

• 1 pound ground pork sirloin
• 1 cup finely chopped applewood smoked bacon
• 1/2 cup finely diced yellow onion
• 2-3 garlic cloves, minced
• 2 tablespoons of shaved fennel
• 1/2 teaspoon red sea salt
• 2 teaspoons smoked Peri-Peri
• 1 tablespoon of extra virgin olive oil
• 4 soft butter rolls 

1. Gently saute the fennel  in a small skillet with olive oil until aromatic, remove them from the pan and set aside.
2. In a large mixing bowl, combine the onion, garlic, fennel, salt and smoked paprika, stirring to combine.
3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.
4. Divide the seasoned pork into four portions and shape into patties. 
5. Grill 'em

Fennel and tangy Slaw:

• 2 tablespoons Sherry vinegar
• 1 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon sea salt 
• 1/2 cup of minced fresh pineapple 
• 1 tablespoon extra virgin olive oil
• 1 cup shredded fennel bulb
• 1 cup shredded red cabbage

1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved.
2. Add the oil and whisk until the dressing is emulsified.
3. Place the shredded fennel, minced pineapple and cabbage in the bowl on top of the dressing, and toss to combine.