Due to several travel commitments, this game (in week 5 of the 2015 college football season) is our first one of the season where we will be at the stadium tailgating! Excited to dust off the tailgating chops and enjoy some great food with friends and family! It’s a conference rivalry game, so that will add to the excitement for sure!
And the weather should still be mild in Atlanta, GA – high in the mid 60s (as of writing this blog).
APPETIZERS: AVOCADO AND SHRIMP SALSA (with chips) &
BUFFALO CHICKEN MEATBALLS
MAIN: BEEF TENDERLOIN SLIDERS
SIDES: BEST SALAD FOR A CROWD &
MAC AND CHEESE MUFFINS
TODAY’S DRINK SPECIAL: GRAPEFRUIT RICKEYS
DESSERT OF THE DAY: TOFFEE CHOCOLATE BARS
Make salsa: Chop shrimp into small bites and put in medium bowl.
Add tomatoes, white onion, jalapeño (if using, to taste) and a drizzle of olive oil to a large bowl.
Add avocados into bowl. Add the juice of one lime, and a second one, if needed. Add salt to taste, then cilantro, if using. Serve with tortilla chips.
Not a great picture, but trust me, this salsa was so good, and it was devoured in no time!
NOTE: I’m going to make the salsa ahead of my tailgate and add everything together EXCEPT the avocado. Right before serving, I’ll cut up the avocados and toss in the salad. Keeps the avocado from turning brown and getting mushy.
These meatballs are just so good! They are the perfect thing to serve for a tailgate because they’re A. Delicious and B. They are easy “finger-foods” that people can pick up with a toothpick and pop in their mouths. I’ve found these foods are the ones that get gobbled up first (as opposed to dips and casseroles that require a chip or spoon or fork to eat). I’m doubling my recipe for the crowd that are coming to this week’s tailgate.
1 lb ground chicken
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, mix until well combined.
Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Place meatballs onto prepared baking sheet and bake for ~ 10 minutes, or until lightly browned.
Place meatballs into a slow cooker.
Add buffalo sauce blue cheese dressing and gently toss to combine.
Cover and cook on low heat for 2 hours. Serve immediately or cool a bit, and then store in an airtight container. Then reheat in the crockpot before serving. Serve with additional blue cheese or ranch dressing if desired.
We’re serving a bigger crowd, so I’ll double or maybe triple this recipe.
2 lbs beef tenderloin, cooked medium-rare, sliced into 1⁄2- inch slices (for cooking instructions go to: http://www.tailgateguru.net/2015/02/a-valentines-day-celebration.html)
S & P to taste
Who doesn’t love mac and cheese? This recipe is a delicious version of the classic with one twist – you prepare the dish, then spoon it into muffin tins and bake. That makes it perfect for a tailgate party! You can prepare it ahead, then simply store it in an airtight container, refrigerate, and then transport to your tailgate when ready. I’ll simply reheat them in a microwave before serving. I doubled the recipe for my tailgate.
Preheat oven to 350 degrees F. Boil a large pot of salted water and add the elbow macaroni. Boil according to package directions, then drain and return macaroni to pot with no heat.
Add 2 cups of shredded cheese and milk and stir under low heat until the sauce starts to thicken a bit. Stir in salt, pepper and garlic powder to taste.
Generously grease (or use muffin cups) a 12 cup muffin tin. Scoop the macaroni evenly into each cup.
Mix the reserved 1/2 cup of shredded cheese with 1/4 cup of bread crumbs and sprinkle over the muffins. Spray the top of the muffins with cooking spray.
3/4 cup canola oil
In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.
In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.
Preheat oven to 400 degrees F. Cut bread into cubes and place in a large bowl.
Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
(Courtesy of Fireside Pies)
1 ½ oz (30 oz or ~ 4 cups) fresh grapefruit juice
3/4 cup brown sugar
1 1/2 cup flour
10 oz sweetened condensed milk
2 TBSP butter
1 3/4 cup (1 package) milk chocolate chips
1 1/3 cup (1 package) Heath toffee bits
Cream together butter, brown sugar and flour until well blended and mixture sticks together.
Press into 9×13 pan. Bake at 350 degrees F for about 18-20 minutes or until light golden.
Cool while preparing filling.
Heat sweetened condensed milk and butter in heavy pan, stirring constantly over medium heat for 5-10 minutes or until thickened a bit.
Spread over cooled base.
Bake at 350 degrees F for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top.
Bake for 2 minutes longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly.
Sprinkle toffee bits on top, pressing lightly into chocolate. Cool completely, and cut into bars.
I’m cutting the bars up and placing in airtight containers in the freezer before taking to my tailgate.
OH – and how cute are these? I ordered them online and will affix them to water bottles this season. They’ll personalize anything you want!
Sadly, Hurricane Joaquin is looming in the Atlantic Ocean, and RAIN RAIN RAIN is predicted in our area over the next few days (including our tailgate party!). Also, the temperature has dropped drastically with the new high for game time being 62 degrees. Much chillier than originally predicted. So, slight change of plans in the outfit department. I’ll be lugging the following:
CLEMSON, SOUTH CAROLINA 10/10/15