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From Tailgate to Tail-Great!

The Sprouts Playbook for Quality And Healthy Tailgating

Football season is here which means only one thing. Anything is possible! With a few game-changing snack options and shortcuts from Sprouts, you’re guaranteed to finish the season strong and healthy! First string stars such as farm-fresh produce, all natural meats and vitamin-rich dairy coupled with quality grab and go fan-favorites are the secret X’s and O’s to help you ring that victory bell when it comes to smart value, nutrition and convenience. Huddle up for big savings and the winning touchdown!

Game Day Convenience: Grilled Romesco Buffalo Wings

Game Day Convenience: Grilled Romesco Buffalo Wings

By Buttermilk Lipstick
makes 6 appetizer servings
makes 2 1/2 cups Romesco sauce

Game Changer

Grilling is a delicious way to enjoy fan-favorite buffalo wings. For a quick and healthy twist, toss the wings    in an effortless Romesco sauce made with a handful of southern accents such as toasted pecans and a touch of honey. As for the chicken wings, let’s talk convenience—no extra prep work here. Look for the drumettes and flats already packaged together and ready to pick from the poultry case.

3 1/2 lbs All Natural Chicken Wingettes
3/4 cup toasted pecan halves
1/4 cup packed fresh parsley leaves
3 garlic cloves, cut into small pieces
1 slice of Sprouts Honey Whole Wheat Sandwich Bread, torn
2 jars Sprouts Roasted Red Peppers, drained
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp honey
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground pepper, divided
1/2 tsp crushed red pepper flakes

One

Place the wings in a single layer on a wire rack over a half sheet pan.

Pat both sides of each wing dry with paper towels.

Refrigerate uncovered for 4 hours or overnight.

This is crucial for crispy wings … you want them good and dry. Do not skip this step!

Two

Preheat the grill to Medium-High heat, about 350 to 400 degrees.

Pulse the pecans, the parsley, the garlic and the bread in a food processor until the nuts are finely ground, about 10 seconds on High speed.

Add the roasted red peppers, the oil, the lemon juice, the honey, a 1/2 tsp salt, a 1/4 tsp of black pepper and the red pepper flakes. Pulse about 15 seconds on High speed.

The sauce will be a little chunky, however be sure the mixture is evenly blended. The sauce is relatively mild, so add the desired amount of red pepper flakes to achieve a heat level of your choosing.

Three

Sprinkle the chicken with the remaining 1 tsp of salt and the remaining 1/4 tsp of black pepper. Coat the wings directly with non-stick cooking spray.

If you’d rather … you can brush the wings first with oil then season with salt and pepper.

Grill over direct heat for 25 to 30 minutes, turning about every 5 minutes.
Turning often will ensure the wings crisp up nicely on the exterior.

Remove the wings from the grill once the chicken registers 160 degrees. Toss the warm wings with 1 3/4 cups of the sauce. Serve the remaining sauce on the side.

The Extra Point

Cool and creamy Sprouts Chipotle Ranch adds a kick. Serve on the sidelines with farm-fresh carrots and celery sticks.

It’s Crunch Time: Football Fiesta Dip

It’s Crunch Time: Football Fiesta Dip

By Buttermilk Lipstick
makes 6 servings

Game Changer

Southwestern flavors rank high in the polls from football fanatics who live for the Saturday feast. A polished pigskin presentation is dressed out to impress and boasts protein-packed non-fat Greek yogurt. Pick up exciting crunch time dippers filled with good-for-you seeds and grains. Try Sprouts Ancient Grain Tortilla chips for a hearty, nutty flavor substitution compared to the average ho-hum tortilla chip.

1 cup spicy black bean dip
2/3 plain Greek yogurt
1/2 cup Sprouts shredded Mexican Style Blend Cheese
1 cup pico de gallo
1 slice Sprouts Monterey Jack Cheese
Sprouts Ancient Grain Tortilla Chips

One

Spread the black bean dip on a 12-inch oval platter.

Stir the Greek yogurt well and carefully spread in the center of the bean dip leaving a 1-inch border. Sprinkle the shredded cheese over the yogurt. Top with the pico de gallo.

Two

Cut two long strips and five small rectangles from the cheese slice. Place in the center of the pico de gallo to resemble football laces. Serve with Sprouts Ancient Grain Tortilla Chips.

Pico De Gallo

makes about 2 cups
4 plum tomatoes, diced
1/4 cup diced red onion
1 small garlic clove, pressed
1 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
Salt and pepper

Stir together the first 5 ingredients until combined. Season with salt and pepper the taste. Use as directed.

The Extra Point

Don’t forget the beverages! Sprouts hosts a impressive selection of celebratory craft beer and wine. Look for an extensive line of sparkling spritzer options from flavored waters to southern-style lemonade and classic sweet tea.

Run The Farm-Fresh Option: Smokin’ Hot Skinny Chick Dip

Run The Farm-Fresh Option: Smokin’ Hot Skinny Chick Dip

By Butter Milk Lipstick

makes 6 servings

Game Changer

Hummus scores big points on tailgating spreads and it’s a healthy way to run the option. Fiber rich garbanzo beans will keep you feeling full and the roasted red pepper and chipotle pepper pack a powerhouse of flavor. Offer guests a beautiful and tasty selection of Sprouts farm-fresh produce for a winning presentation making it an all around MVP.

1 can Sprouts Garbanzo Beans, rinsed and drained
1/2 jar Sprouts Roasted Red Peppers
The juice of 1 lemon
1 small chipotle pepper, in adobo sauce
1 tsp adobo sauce
2 small garlic cloves, quartered
1/2 tsp kosher salt
1/3 cup water
Whole grain crackers
A crudité of Sprouts farm-fresh produce
Radishes • Snap Peas • Sprouts Sweet Mini Peppers • Cucumber Slices

One

Pulse the garbanzo beans, the red bell peppers, the lemon juice, the chipotle pepper, the adobo sauce, the garlic and the salt in a food processor 5 times or until coarsely blended. Stop the machine and scrape down the sides of the bowl base.

Two

Add the water and blend on High speed until smooth, about 45 seconds. Stop the food processor once to scrape down the sides of the bowl base. Serve with the crackers and the crudité.

The Extra Point

Has the party planning play clock reached zero? Pick up one of Sprouts grab and go prepared hummus dips. Add a tray of prepped veggies from the produce stand and be on your way.

 

About Buttermilk Lipstick

Quite Simply the “Bee’s Knees” of Everyday Living

Rebecca Gordon BloggerRebecca Gordon is a southern lifestyle expert specializing in food and entertaining. She designed, directed and launched the lifestyle brand, Buttermilk Lipstick which celebrates everyday living from home cooked recipes, style round ups and crafts that tie back to her food background and her passion for Southern football and tailgating.

Rebecca Gordon features Buttermilk Lipstick tailgating recipes and tips in the fall on Raycom Sports/ WBRC Fox 6’s Tide & Tigers Today hosted by Sports Director Rick Karle. During her first season with the show, she joined national radio personality and ESPN/ SEC Network correspondent Paul Finebaum in the kitchen. Tailgating her way through season four, she joins Auburn football alum Tommy Jackson and Alabama football alum Roger Shultz teaching cooking tips and showing viewers how to plan and execute a stylish southern game day spread with grace and ease. The show airs in markets across the southeast.

Prior to launching Buttermilk Lipstick, Gordon served as Test Kitchen Director for Southern Living magazine and traveled the South as an on stage presenter with the Southern Living Cooking School as a Foods and Entertaining Specialist. She has a 13-year tenure with the brand. Rebecca is featured in The Half Hour Hostess cookbook, sharing 30-minute recipes and great party ideas. Gordon is also featured in the The Official SEC Tailgating Cookbook, where she’ll give you the inside track on how to throw the best tailgate. She produced brand content and co-hosted the 2012 tailgate television special, Southern Living's Tailgate Playbook, on Great American Country channel with Nan Kelley.

Rebecca graduated summa cum laude from Johnson and Wales University in Charleston, South Carolina, specializing in Baking and Pastry Arts. She received her undergraduate degree in Restaurant Management from the University of Alabama and gained extensive experience as a pastry chef for many restaurants throughout the South including Frank Stitt's Highlands Bar and Grill and Bottega restaurants. When she’s not cooking and entertaining friends, you’ll find her gardening or rearranging furniture around her work-in-progress bungalow and in the fall cheering on the Alabama Crimson Tide.

 
 
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