A Football Trunk Tailgate

A “house divided” football game has been a conversation of ours for years — so we took full advantage when a University of Texas vs. University of Arkansas game was added to the calendar! Alex and I drove our Roadshow BMW X3 up to Fayetteville (arguably one of the most beautiful drives within 5 hours of Memphis) and packed our crossover’s tailgate full of accessories and ingredients for a lunch trunk tailgate.

Bella Vita provided the most darling of details for a Southern tailgate, from apparel and shatterproof glassware (adorned with your school of choice’s college campus iconography) to dishes and linens.

I love playing off of a color palette through the dishes and drinks being served. An amber-colored beer and bright red Bloody Mary showcased the Arkansas and Texas spirit effortlessly. We brought in some “Woo Pig” nods through ham and cheese party sliders (pigs in a blanket would also be perfect) and some tastes of Texas through queso, jalapeños, and smoky seasonings.

Keep scrolling for the tailgate favorite! Special thanks to Roadshow BMW for getting us to game day safe and sound.

Chorizo Enchiladas

This round of #dinneronawhim with Home Place Pastures is wildly flavorful and so easy to put together and on the table! Spicy chorizo and sweet potatoes make a beautiful combo.

1 package Home Place Pastures chorizo
1 tablespoon olive oil
1 sweet potato, peeled and sliced into 1/4-inch cubes
2 cloves garlic, minced
Salt, to taste
8 flour tortillas
1 jar red enchilada sauce
1 1/2 cups shredded Mexican blend cheese
1 jalapeño, sliced to garnish
1 green onion, sliced to garnish

Preheat oven to 375. Heat oil in a large nonstick skillet over medium high heat. Add sweet potatoes and pinch of salt and cook, stirring until soft, about 5 minutes. Add garlic and chorizo, stirring and breaking down sausage until cooked, about 5 minutes more.

Coat a baking dish with nonstick spray. Scoop 1/2 cup chorizo filling in each tortilla, rolling tightly and placing seal side down in dish. Repeat until all tortillas are filled. Pour enchilada sauce over top. Sprinkle cheese. Bake until bubbling and golden, 20-25 minutes. Garnish with jalapeño and green onion.