Recipes by ELIZABETH HEISKELL • Photography by ROSS GROUP CREATIVE
Cookbook author and Today Show contributor, Elizabeth Heiskell dishes out her favorite game day recipes and tips
Elizabeth Heiskell has a way of making you feel right at home—whether you’re sitting in her kitchen, or watching her whip up something delicious on the Today Show. A chef, caterer, and bestselling cookbook author, she’s long been known for her love of Southern food, quick wit, and boundless hospitality. Lately, she’s also been winning over thousands of new fans on social media, where her recipes, humor, and glimpses of Mississippi life have earned her a devoted following.
This time of year, her heart belongs to football season. An avid fan and veteran tailgater, Elizabeth treats game day like an art form—full of flavor and fun. Here, she shares her favorite tailgate recipes—crowd-pleasers that travel well, feed a hungry crew, and are sure to be made on repeat this season—along with her best tips for pulling off the perfect game day!
This time of year, her heart belongs to football season. An avid fan and veteran tailgater, Elizabeth treats game day like an art form—full of flavor and fun. Here, she shares her favorite tailgate recipes—crowd-pleasers that travel well, feed a hungry crew, and are sure to be made on repeat this season—along with her best tips for pulling off the perfect game day!
CHICKEN STREET TACOS
These bold, zesty Chicken Street Tacos are a tailgate win—easy to prep the night before and a breeze to assemble on game day. On game morning, simply warm the tortillas, pile on the chicken, and toppings and head to campus.
4 to 6 chicken breast cut into strips
flour or corn tortillas
Marinade:
1 can adobo chile paste
juice of 1 orange
⅓ cup cilantro, finely chopped
2 tablespoons chili powder
2 tablespoons garlic powder
¼ cup honey
Salt and pepper to taste
Toppings:
1 jar salsa verde
1 avocado sliced and blended with salsa verde
1 jar pineapple chunks
1 8-ounce Cotija cheese
1 bunch cilantro, finely chopped
Cut chicken into strips or bite-sized chunks. Place in a large bowl or resealable bag. In a separate bowl, combine adobo chile paste, orange juice, chopped cilantro, chili powder, garlic powder, honey, salt, and pepper. Mix well. Pour marinade over the chicken, making sure each piece is coated. Cover and refrigerate overnight (or at least 4 hours) for best flavor.
Heat a skillet over medium-high heat. Add chicken and cook until fully cooked through, reaching an internal temperature of 165 degrees, about 6 to 8 minutes.
Blend the avocado with salsa verde until smooth and creamy. Set aside along with pineapple chunks, crumbled Cotija cheese, and chopped cilantro.
Warm tortillas on the grill or in a skillet. Fill each tortilla with cooked chicken, drizzle with avocado-salsa verde, and top with pineapple chunks, Cotija cheese, and fresh cilantro.
CHICKEN PASTA SALAD
“Y’all, this is perfect for feeding a hungry game-day crowd. It can be made entirely ahead of time—just pull it from the cooler when it’s time to serve” – Elizabeth Heiskell
1 16-ounce small shell pasta
4 chicken breasts
⅓ cup Cavender’s Greek seasoning (plus more for sprinkling)
1 packet ranch dressing mix
2 cups mayonnaise
½ cup Parmesan cheese
1 pint cherry tomatoes, sliced
5 stalks celery, chopped
Italian dressing to taste
salt to taste
garlic powder to taste
Place chicken breasts in a large pot and cover with water. Add ⅓ cup Cavender’s Greek seasoning. Bring to a boil, then reduce heat and simmer for about 35 minutes, or until chicken is tender and cooked through. Drain well. Sprinkle chicken with a little extra Greek seasoning, then shred.
Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions until tender. Drain and rinse with cool water to stop the cooking.
In a medium bowl, whisk together mayonnaise, ranch dressing mix, and Italian dressing to taste.
In a large mixing bowl, combine shredded chicken, pasta, Parmesan cheese, sliced cherry tomatoes, and chopped celery. Pour the dressing over the top and stir until everything is evenly coated. Season to taste with salt and garlic powder as desired. Cover and refrigerate for at least 1 hour to allow flavors to blend. Serve cold at your tailgate straight from the cooler.
* All chicken in Elizabeth’s recipes is from Sanderson Farms—always fresh, 100 percent natural, and raised in the South.
BLACK BEAN, FETA, AND CORN DIP
Bright, zesty, and oh-so-addictive! This works just as well piled on tortilla chips as it does for a simple side salad. Perfect for parties, tailgates, or just keep in the fridge for snack emergencies.
2 red or orange peppers, diced
1 bunch green onions, chopped
14-ounces feta cheese, crumbled
1 can corn, drained
1 can black beans, drained and rinsed
⅓ cup olive oil
⅓ cup red wine vinegar
⅓ cup sugar
Mix peppers, onions, feta, corn, and black beans in a big bowl. In a separate bowl, whisk oil, vinegar, and sugar until smooth. Pour dressing over the mix, toss gently, and chill for at least 2 hours.
Serve cold with chips—or straight from the bowl!
CANTALOUPE PROSCIUTTO SALAD
“Sweet, salty, and so easy. This salad is like the end of summer in a bowl. And with no dressing needed!”
1 to 2 cantaloupes, cut into 1-inch chunks
10 slices prosciutto, cut into thin strips
1 bunch fresh mint, rough chopped
½ cup goat cheese crumbles
Cut the cantaloupe in half, scoop out the seeds, and slice into wedges. Remove the rind and cut the flesh into 1-inch chunks. Cut prosciutto into thin strips. Rinse the mint leaves, pat dry, and chop roughly.
In a large bowl, combine cantaloupe chunks, prosciutto strips, chopped mint, and goat cheese crumbles. Lightly toss ingredients together until evenly distributed, being careful not to mash the cantaloupe. Top with extra cheese if desired.
Transfer to a serving platter or bowl and enjoy immediately, or refrigerate for up to 2 hours before serving.
MAKE-AHEAD BROWN BUTTER HEATH BAR COOKIES
These rich, buttery cookies studded with crunchy Heath bar pieces are the ultimate treat for fall football days—or anytime! They’re super convenient—roll the dough into ready-to-bake balls and freeze them so you always have fresh cookies on hand whenever a craving hits.
¾ cup browned butter
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2¼ cups all-purpose flour
1 teaspoon baking soda
1 12-ounce chopped Heath bars
In a stand mixer, cream the browned butter with brown sugar and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Slowly add the flour and baking soda, mixing until combined. Fold in the chopped Heath bars.
Preheat oven to 350 degrees. Scoop dough into balls and place them on a baking sheet lined with parchment paper about 2 inches apart. Bake for 8 to 10 minutes, until the edges are golden and the centers look set but still soft.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make ahead and freeze for later: Roll the dough into balls and freeze them for later use.
To bake, place frozen dough balls on a baking sheet and bake at 350 degrees for 10 to 11 minutes.
