G-dub grub: Tailgate cooking in your residence hall

While we might lament GW’s lack of a football team, there’s no reason why you can’t tailgate for your favorite team in the residence halls. With football season in full swing, wings and nachos should be in your playbook. Bon appétit!

Sunday Wings
Serves 4
2 package chicken wingettes
2 tsp. salt
? cup olive oil
1 tsp. ground pepper
? tsp. garlic salt or powder
1 tsp. chili powder
Baking sheet
1. Preheat oven to 400 degrees.
2. Combine all ingredients in a bowl. Toss, making sure all the chicken is covered with spices and oil. If you like your wings a little spicier, add another teaspoon of chili powder or Tabasco sauce. Transfer to baking sheet.
3. Bake chicken for about 45 minutes. Cut into the chicken to make sure it is done before you take it out. Don’t forget napkins!

Cheesy Nachos
1 bag tortilla chips
1 bag Mexican cheese blend
2 jalapeño peppers, thinly sliced
? pound ground beef
1 tablespoon vegetable, corn or olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground chili powder
Sour cream
Disposable foil pan, preferable a pizza pan

1. Preheat oven to 400 degrees.
2. Put beef into a pan with oil, salt, pepper and chili power. Saute beef with spatula about 5 minutes, until beef is completely brown.
3. Spread half the bag of chips over foil pan. Sprinkle half the beef over chips, then add half of the cheese and jalapeño peppers over chips. Repeat with remaining chips, cheese and peppers.
4. Bake in oven for 7 to 9 minutes, until cheese has melted. Be sure to keep an eye on it because cheese easily burns.
5. Plop sour cream and guacamole around perimeter of platter. Dig in!

1 fresh avocado
2 tbsp. sour cream
1 tbsp. lime juice
? small jalapeño pepper, finely diced
2 tbsp. cilantro, finely diced (optional)
Salt and pepper to taste

1. Halve the avocado and remove the pit. With a spoon, carve out the avocado and place in a bowl.
2. Combine all the ingredients together, and smash with a fork.

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