POPCORN BALLS or
FOOTBALL EVE MENU:
MARINATED FLANK STEAK SANDWICHES
MINI LOADED BAKED POTATOES
GREAT GREEN SALAD
I LOVE THIS DIP~A hot cheese based dip with all of the flavors of a reuben sandwich! I’m doubling the recipe for my crowd.
1/4 cup sauerkraut, squeezed and drained
1/4 cup Swiss cheese, shredded
4 ounces cream cheese, room temperature
1 tsp caraway seeds (optional)
Crackers or crostini for serving (or toasted cocktail rye bread squares)
|Photo Credit: Cate Bogue|
Mix everything in a large bowl.
points or crackers. It is sooooo good!
2 large sweet onions
4 TBSP extra virgin olive oil, divided
1/2 tsp salt
1/2 tsp pepper
3 red bell peppers
6 (2- to 3-oz.) ciabatta or deli rolls, split
5 oz soft ripened blue cheese
1 1/2 cups loosely packed arugula
Herb-Marinated Flank Steak
~ 6 TBSP mayonnaise
3 garlic cloves, minced
1/4 cup extra virgin olive oil
2 TBSP chopped fresh basil
1 TBSP chopped fresh thyme
1 TBSP chopped fresh rosemary
1 tsp salt
1/2 tsp dried crushed red pepper
1 lemon (or 2 TBSP total juice)
1 3/4 pounds flank steak
To marinate the steak:
Place first 9 ingredients in a bowl and whisk together to combine.
Place steak and marinade in a large zip lock baggie; seal bag, and chill several hours or overnight.
Remove steak from marinade, discarding marinade.
Preheat grill to 400 to 450 degrees F (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill. Let stand 10 minutes. Cut across the grain into thin slices.
Toss onion and red pepper strips in 2 tablespoons of olive oil, salt and pepper.
Grill onion and bell pepper strips, covered with grill lid, over 400 to 450 degree F (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
Brush cut sides of rolls with remaining 2 tablespoons of olive oil, and grill, cut sides down, without grill lid, over high heat 1 to 2 minutes or until lightly browned and toasted.
Place blue cheese pieces on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.
MINI LOADED BAKED POTATOES
(Adapted from the curvy carrot)
1 TBSP extra-virgin olive oil
1 tsp kosher salt
Toppings: sour cream, cheese, chives, bacon, etc.
Place the potatoes on a rimmed baking sheet and bake for 20 minutes or so, or until soft.
Remove from the oven and let cool slightly.
Once cool enough to touch, cut a small slit in the top of each potato and gently scoop out a small portion of the flesh, discarding it.
Top each potato with your desired toppings, and serve.
(Adapted from allrecipes.com)
|Photo Credit: All Recipes|
I’m making this dressing in advance, so will toss in the avocados just before serving.
4 TBSP extra virgin olive oil
2 TBSP white wine vinegar
1 TBSP Dijon mustard
1/2 tsp salt
1/2 tsp ground black pepper
1 pinch white sugar
1 tsp chopped fresh parsley
1 tsp fresh lemon juice
2 cloves garlic, chopped
1 avocado – peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 oz feta cheese, crumbled
In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic.
|Photo Credit: Cate Bogue|
Add the avocado, and stir to coat with the dressing.
|Photo Credit: Cate Bogue|
CHEESE AND SAUSAGE QUICHE
The great thing about making quiche for a tailgate party is that you can make it in advance a day or two. Takes the pressure off on those early morning tailgates for sure. I’m doubling the recipe for my tailgate crowd.
1 (1-lb.) package ground pork or turkey sausage (or one package of fully cooked sausage crumbles)
1/2 cup thinly sliced onion (I use Vidalia)
1/3 cup chopped green bell pepper
1 1/2 cups freshly shredded sharp Cheddar cheese
1 TBSP flour
1 (9-inch) frozen unbaked deep-dish piecrust shell
2 large eggs
1 cup evaporated milk
1 TBSP chopped fresh flat-leaf parsley
1 tsp salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
Preheat oven to 350 degrees F. Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Remove from skillet; reserve 1 Tablespoon drippings in skillet.***NOTE: if using precooked sausage, eliminate this step and use 1 TBSP butter to sauce the veggies in the next step.
Sauté onion and bell pepper in hot drippings (or butter, if using precooked sausage) over medium-low heat 5-10 minutes or until tender.
Stir together cheese, flour, sausage, onion, and bell pepper. Place piecrust shell on a baking sheet, and spoon mixture into piecrust.
Whisk together eggs and next 5 ingredients in a bowl until smooth; pour over sausage mixture.
Bake the quiche for 35 to 40 minutes or until golden brown and set. Serve immediately or let cool a bit, then cover, and refrigerate up to 2 days.
Yet another dish that needs to be made ahead – love that. So ALL the busy work is done the day before your tailgate. All that’s left on the day of your event is to throw it in the oven and serve.
1 cup (about 4 ounces) grated Gruyère cheese, divided
3/4 cup sour cream, divided
1 1/2 cups chopped onion, divided
3/4 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 large egg, lightly beaten
1 (20-ounce) package refrigerated shredded hash browns
1/4 cup canola oil
2 1/2 oz. pancetta, chopped
1 cup chopped red bell pepper
1 1/4 cups whole milk
5 large eggs, lightly beaten
Combine 1/2 cup cheese, 1/4 cup sour cream, 1/2 cup onion, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 egg in a large bowl, stirring to combine.
Stir in hash browns.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat; spread hash brown mixture into pan, and cook 7 minutes or until browned on one side.
Drizzle hash brown mixture with remaining 2 tablespoons oil; flip with a spatula, and cook 7 more minutes or until browned on the second side. Spoon evenly into the bottom of a lightly greased 3-quart baking dish.
Add pancetta to skillet over medium-high heat; cook, stirring frequently, 2 minutes.
Add red bell pepper and remaining 1 cup onion; cook, stirring occasionally, 2 minutes.
Whisk together milk, 5 eggs, remaining 1/2 cup cheese, remaining 1/2 cup sour cream, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper in a medium bowl.
Stir pancetta mixture into egg mixture, and pour over hash browns.
Cover with aluminum foil, and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F. Bake, covered, 50 minutes or until top is browned and eggs are set.
(Adapted from Magnolia Days)
So there’s not a real recipe here – just put together on a skewer what sounds good to you. The colors will liven up the tailgate table, AND they’ll be delicious and easy to pick up and eat without utensils – perfect for a party.
Roasted red peppers
Variety of deli meats such as: Ham, Salami and prosciutto
I may even go crazy and add a grape or small yellow tomato in there for fun…and you can serve it naked (meaning no “dressing”), OR you can drizzle with a balsamic vinaigrette or Italian dressing to add some extra flavor. I’m going to drizzle it in a tupperware dish, and then refrigerate allowing the flavors to permeate the ingredients, THEN place the skewers on a platter for serving.
APPLE CRISP CAKE
My friend Marian told me about this recipe, so I just HAD to try it! Sounds pretty perfect for a fall tailgate menu to me. AND – I will make it a day or two in advance to make gameday stress free!
1 cup heavy whipping cream
Heat oven to 350 degrees F. Spray bottom and sides of 13×9-inch pan with cooking spray.
In medium bowl, mix oats, flour, brown sugar, nuts and 1 teaspoon cinnamon.
In 10-inch nonstick skillet, cook 1 tablespoon butter and the apples over medium heat, stirring frequently, about 5 minutes or until apples are tender. Set aside.
In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; top evenly with cooked apples.
Bake 44 to 48 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, at least 1 hour. Cut into 6 rows by 4 rows. At this point the cake can be served, or placed in an airtight container to serve later or frozen.
*Note: the whipped cream can be made a day earlier and stored in the fridge.
(Adapted from I heart eating)
I thought these sounded and looked cute for the end of October aka Halloween – – – sort of a take on Rice Krispie Treats. And I love the combination of salty and sweet!
1 (3 oz.) bag unpopped Popcorn
1/4 cup butter
1 (10 oz.) bag marshmallows
1 cup pretzel pieces
1 cup mini or regular M&M’s
1/2 cup mini chocolate chips
Pop popcorn according to package directions. Set aside to cool. In a large pot, melt butter over low heat.
Add marshmallows, and cook, stirring regularly, until melted.
Remove any un-popped kernels from popcorn, and stir popped popcorn into marshmallow mixture. Add pretzel pieces, and stir in to combine.
Using a 1 cup measuring cup for large popcorn balls or a 1/2 cup measuring cup for small popcorn balls, scoop out popcorn mixture. Shape into balls. If the mixture sticks to your hands, spray your hands lightly with nonstick cooking spray. Press M&M’s and mini chocolate chips into the outside of the popcorn ball.
Let cool to room temperature before serving. Can be made a day ahead and stored in an airtight container.
Here’s another recipe that’s a blast from the past. I’ve been making this recipe since high school – there are lots of variations (chocolate only, added marshmallows, butterscotch only), but this version is my favorite. It’s the perfect combination of salty and sweet that I love. AND it’s great for a FALL game, because it’s cool enough so the chocolate won’t melt at your tailgate.
1 large bag of semi-sweet chocolate morsels
1 large bag of butterscotch morsels
1 small can of planters peanuts (roughly 1 1/2 cups)
1 can dry chow mein noodles
Melt morsels in a large sauce pan stirring constantly over medium-low heat.
Turn off the stove, and add remaining ingredients, stirring to coat all dry ingredients thoroughly.
Drop in tablespoonfuls onto cookie sheet covered with wax or parchment paper.
Place in freezer until solid; then refrigerate in an airtight container.
NOW THE FUN PART! ;0)
***It’s Halloween weekend, so I thought I’d go with a Halloween-ish drink. It’s Atlanta, Georgia though, so if the weather ends up being warm, I may go with a lighter beverage. But this one sounded perfect for this game:
HALLOWEEN DARK AND STORMY
(Adapted from punchdrink.com)
2 ounces rum (24 oz for my tailgate)
1 ounce lime juice (12 oz for my tailgate)
4 ounces ginger beer (dry and spicy such as Fever Tree) – 48 oz for my tailgate
In a Collins glass, add rum and lime juice. Add ice and top with ginger beer.
Alternately, IF the weather is still very warm (Atlanta, GA in October!), we’ll go with a lighter beverage. Our favorite seems to always be this one:
GEORGIA TECH GREYHOUND
1 ounce vodka
1 ounce St-Germain liqueur
2 ounces pale yellow grapefruit juice (fresh squeezed if you can find it)
1 lemon wedge
So one of the hottest things to accessorize with this season is a choker. Whether it’s made of metal or rope or some sort of fabric, they look sort of retro and can really change a boring outfit and make it pop! So when I saw these collegiate ones online at Tailgate Tees By Gabby, obviously I HAD to have one from Georgia Tech! So adorable! They’ll make one for ANY college (they tell me). Hoping mine arrives before this tailgate (they didn’t have GT on hand so said it would take 3 weeks)!
GT has away games the next few weeks, so our next tailgate isn’t until November 19th where Georgia Tech hosts the University of Virginia! Until then, we’ll just have to cheer on them and our other favorite teams on from home….
A few pics from the game:
*All photos are mine unless otherwise noted