We’re coming up on March Madness this weekend, and I couldn’t be more excited. I’m not even a huge college basketball fan, but I love this time of year. Games on in the morning, bets flying between friends and non stop action from near sunrise to sundown on the basketball court.
I’m only in one betting pool this year. I picked Purdue to win it, so let’s hope everything falls into place, but if I know my luck in these pools, Purdue will find some way to get upset early in the first or second round and the rest of the tourney will be just me thinking what could’ve been.
Here’s my annual March Madness foodie plan if you’re going to be putting in a full day of basketball watching at any point this week! Go Boilermakers!
The first official game of the tournament (I don’t count the First Four) is at 11:15 a.m. on Thursday, March 17. If you plan on having your first Bloody Mary during that game, you better have a hearty breakfast.
It’s only fitting that to start the day, we use corned beef since March Madness starts during St. Patrick’s Day this year! This is perfect with leftover corned beef.
CORNED BEEF HASH AND EGGS 1 package (32 oz.) frozen cubed hash browns 1-1/2 c. chopped onion 1/2 c. canola oil 4 to 5 c. chopped cooked corned beef 1/2 tsp. salt 8 large eggs Salt and pepper to taste 2 tbsp. minced fresh parsley
In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. Make 8 depressions in the hash browns. Break 1 egg into each. Sprinkle with salt and pepper. Cover and bake at 325 degrees for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
This next one is a sweet and spicy meatball that does contain alcohol. It’ll be just fine for the underagers still, but just make sure you lock up the leftover Fireball! This is a great snack at any point in the day, maybe during lunch or just something to graze on during the mid afternoon games!
FIREBALL GLAZED MEATBALLS 1/2 c. ketchup 1/4 c. red pepper jelly 2 tbsp. sugar 2 tbsp. apple cider vinegar 1/2 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. cayenne pepper 1/3 cup. Fireball Cinnamon Whiskey 1 (2-lb) bag frozen meatballs
In a Dutch oven or large saucepan over medium heat, combine ketchup, red pepper jelly, sugar, apple cider vinegar, onion powder, garlic powder, cayenne pepper, and Fireball whiskey. Add frozen meatballs to Dutch oven and cook on medium-low for 20 to 25 minutes, stirring often.
This is a pretty simple recipe and one most have heard of/or had at this point,. It’s a perfect lunch or dinner if you’re preoccupied watching the games. Especially because you can cook the meat the night before and then just heat it up in the microwave before eating, saving even more time!
WALKING TACO BAR 2 lbs. ground beef 1 tbsp. olive oil 3 cloves garlic – minced 1 tbsp. taco seasoning – use your favorite
Toppings 8 bags of Fritos or Doritos – pick your favorite 2 c. lettuce – shredded lettuce 1 c. cilantro – chopped 7-10 jalapenos – thinly sliced 2 c. red onion – diced 2 c. tomatoes – diced 1 jar salsa 1 container guacamole 1 c. sour cream 2 c. shredded cheddar cheese 1 can black beans – drained and rinsed 2 limes
Place a large skillet over a medium heat. Add olive oil and minced garlic to the skillet. Once garlic is fragrant, add ground beef, stirring occasionally until cooked. Once beef is cooked, drain off fat and transfer to serving bowl. Set aside. To Prepare Walking Tacos Chop all your vegetables. Place each different topping in a different serving bowl. Set out each topping, including ground beef, on serving table. Crumple unopened bag of snack chips in your hands. Open bag and begin to layer toppings of your choosing into bag. Once you've assembled your walking taco, grab a fork and enjoy!
Another great make ahead recipe for March Madness. These are great fresh, cold, reheated, or however you want to eat them!
Slice Hawaiian dinner rolls horizontally and place the bottom half on a 9 x 11" baking sheet. In a small bowl whisk together BBQ sauce, mayo, and 1 teaspoon of Dijon mustard. Spread this mixture equally over the bottom half of Hawaiian rolls.
Layer thinly sliced roast beef and cheddar cheese over the BBQ mixture on the dinner rolls. Place the top half of the dinner rolls over the roast beef and cheese.
Make the sauce by adding butter, brown sugar, remaining Dijon mustard, Worcestershire sauce, and poppy seeds to a small sauce pan. Bring mixture to a boil over a medium heat, stirring occasionally. Remove sauce from heat, and spoon mixture over the slider buns.
Cover with foil and bake for 15 minutes. Remove foil and continue to bake for another 5-8 minutes until tops of dinner rolls are golden brown. Remove from oven and let cool for 5 minutes. Cut rolls into individual sliders and serve warm.
TFD: If you’re afraid of failure, you don’t deserve to be successful - Charles Barkley