|Jerome at the Stockyards in Fort Worth, Texas.|
A grandson and a grand dog make
Dallas /Fort Worth a favorite destination.
Tannith (her blog is FranklyTannith) and I collaborated on the creation of the recipes. Well, I should say Tannith created the recipes with just modest input from me.
It seemed natural to tailor the two recipes to our respective cities since we both love these two travel destinations. I travel from Colorado to Texas several times a year to visit my daughter's family. And, every once in awhile I manage to cajole Tannith into bringing her family back to Colorado.
We'll be testing out our recipes and having a little party in Texas later this month.
You can create your cracker creation / travel destination combo.
So get on Twitter and/or Instagram and make your entry and please visit http://luvritz.com/ to vote for "The Roaring Fork" and "The Dirty South." There is a search box to locate them - just enter Dirty or Roaring to locate our cracker creations.
You can vote every 24 hours - so vote early and often!
Here are our recipes:
For Denver, Colorado our cracker creation is called:
"The Roaring Fork”
|"The Roaring Fork" our Ritz Cracker appetizer|
in honor of the Southwest Airlines destination
1 cup shredded chicken (directions for shredded chicken will be below)
1 can diced green chilies
1/4 cup sour cream
1 tablespoon of your favorite hot sauce
1-2 tablespoons milk
Salt and pepper
1 tsp cumin
1 tsp chopped cilantro
Begin by cooking 1 large chicken breast in 2 cups of chicken stock in a medium sauce pan. Season with half the cumin and salt and pepper.
Boil covered for 20 minutes or until chicken is tender when poked with a fork.
|Dicing the green chiles|
You can purchase prepared shredded chicken at most groceries.
Add green chilies, salt and pepper and the rest of the cumin. Toss to combine.
In another bowl combine sour cream, hot sauce and milk. Mix into a nice creamy sauce. Set aside while you chop your cilantro.
Now it's time to assemble your crackers. Place crackers on a plate and place a small amount of the chicken mixture on to each cracker. Drizzle with sauce and top with a garnish of cilantro.
Now imagine you're in the Mile High City enjoying a few Roaring Forks with some of Denver’s great craft beers. I highly recommend a couple ales from Avery Brewing’s Barrel-Aged Series: Rumpkin Imperial Pumpkin Ale and 5 Monks, a Belgian-Style Quintupel Ale.
For Dallas, Texas we created "The Dirty South"
|"The Dirty South" our Ritz Cracker appetizer in honor of the |
Southwest Airlines destination, Dallas, Texas
1 cup farm rich pulled pork (can be purchased at Walmart and most grocery stores.)
1/3 cup BBQ sauce of your choice
1 bag red Cabbage mix
1/3 -1/2 cup Mayonnaise
1 TBSP Vinegar
2 TBSP Sugar
Salt and pepper
Start by making your coleslaw. Mix the mayo, vinegar, and sugar into a bowl until well combined. Add salt and pepper and mix in shredded cabbage. Set aside.
To assemble set crackers on plate and add a small amount of meat to each cracker. Top with cole slaw and drizzle with BBQ sauce.
I recommend the Ritz Bacon Crackers for this savory and spicy delight. Serve with a crushingly cold Dr Pepper or a jigger of Deep Eddy Ruby Red Grapefruit Vodka or Deep Eddy Sweet Tea Vodka over cracked ice.
This post is sponsored by Ritz Crackers and Southwest Airlines.