Homecoming Traditions

Homecoming Traditions

Alston and Leigh, the entertaining aficionados behind @habitualhostess, know a thing or two about team pride. Sorority sisters and roommates at the University of Alabama, they enjoyed its football traditions together. “Many say spending a game day at Bryant Denny stadium is close to a religious experience,” says Alston. From tailgating on the quad with a signature drink, the “Game Day” (Jack Daniels & Ginger Ale) to Southern comfort food, traditions were everything.

Now in Connecticut, the duo still carries on those game-day traditions of gathering with friends to watch the game with lots of food and drink, surrounding a fire pit and big screen in cozy Dudley Stephens. “Will the crimson color fleece be next for #dsgoods?” asks Leigh. “Roll Tide!”

Here’s a taste of their game-day menu.

BBQ Nachos with Pineapple Salsa

For the salsa:

1/2 cup minced red onion
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 1/2 cup small diced pineapple
1 jalapeno, seeds and membranes removed, minced (about 2 tablespoons)
1/2 Fresno chili, seeds and membranes removed, minced (about 1 tablespoon) *if you can’t find a Fresno chili just use one extra jalapeno
1/4 cup finely chopped cilantro

For the nachos:

12 oz bag of corn tortilla chips
2 cups of shredded chicken (we used rotisserie)
1 cup of BBQ sauce (we used a Memphis-style BBQ sauce)
1 can of black beans, drained
1 cup of shredded cheddar cheese
1 cup of shredded monterey jack cheese
1 avocado, cubed
1 cup sour cream
Extra BBQ sauce for drizzling

Preheat oven to 425 degrees.

Lay out tortilla chips on a baking sheet (we lined ours with parchment paper), being careful not to include the broken chips that have become small crumbs. Mix the shredded chicken and BBQ sauce together. Spoon chicken mixture out over the chips, then spoon black beans and sprinkle with cheese.

Place nachos in the oven for 12 minutes, or until cheese is melted and bubbly.

Once out of the oven, top with avocado, sour cream, pineapple salsa and an extra drizzle of BBQ sauce.

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