GEORGIA TECH VS UGA 2017
“CLEAN OLD-FASHIONED HATE” GAME
WHERE:
BOBBY DODD STADIUM
ATLANTA, GA
WHEN:
SATURDAY, NOVEMBER 25, 2017
@ NOON OR 8PM
MENU:
CHOCOLATE CRINKLE COOKIES
Getting ready for the annual state rivalry game: GT vs UGA. The game will be played in Atlanta this year, and it should be a great match up. UGA has had an outstanding year and was at one point number one in the country (until being upended by Auburn a week ago). Georgia Tech SHOULD have a better record than they do after losing 3 games in the last few moments.
We’ll be tailgating at Georgia Tech but will be welcoming several of our UGA friends to campus. So, whatever the outcome of the game, our tailgate will be fun and not mean-spirited!
***UPDATE: Sadly GT is limping into this in-state rivalry game after getting thumped by Duke. They are 5-5 at this point, and they’re iffy bowl chances are hinging on this game. But no matter, we’ll cheer on our team and as we’ve said many times: we’ve never lost a tailgate! Here’s to great food, great drinks and great friends!
BBQ CHICKEN DIP
(Adapted from plain chicken)
 |
| plainchicken |
This dip is a riff on the standard buffalo chicken dip, but it’s made with barbecue sauce. It’s delicious though, and it’s great for a cold weather game.
12 oz cooked chicken, chopped (Rotisserie is the best here)
1 (8oz) cream cheese, softened
3/4 cup of your favorite bbq sauce
1/4 cup ranch dressing
1/4 cup sour cream
1 1/2 cups sharp cheddar cheese, shredded
1 green onion, chopped
Preheat oven to 350 degrees F. In a mixing bowl combine chicken, cream cheese, sour cream, ranch dressing, barbecue sauce, scallions and 1 cup of cheddar cheese.
Pour mixture into a lightly greased baking dish.
Top the dip remaining cheese.
 |
| catebogue |
Bake for 25 minutes or until lightly browned and bubbly.
 |
| catebogue |
CHICKEN TORTILLA SOUP
(Adapted from Genius Kitchen)
1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chiles, diced
1 jalapeno pepper, diced
1⁄2 cup diced onion
3 -4 large tomatoes, diced
2 garlic cloves, minced
2 TBSP minced cilantro
1 TBSP chili powder
2 tsp cumin
2 tsp pepper
1 tsp salt
2 tsp Tabasco sauce
Put everything in a crock pot, and let it cook on high for 5-6 hours.
Serve with garnishes (see below), and give it a squeeze of lime!
Simmer for at least an hour so that the flavors mix together.
1 avocado, chopped
1⁄4cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips
FLANK STEAK SANDWICHES
 |
| catebogue |
2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed
CARMELIZED ONIOINS:
1 bag yellow onions
extra virgin olive oil
butter
Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie. Combine oil and remaining ingredients; pour over steaks, turning to coat. Cover or seal and allow to marinate 8-12 hours (or more), turning occasionally.
Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness).
Cut steaks diagonally across grain into thin slices.
Cool and then assemble your sandwiches. I use ciabatta rolls, as they are great for transporting. Bring whole grain mustard and provolone slices to your event.
1 cup grape tomatoes, cut into halves
1⁄3 cup Italian or Greek salad dressing
1⁄4 cup extra virgin olive oil
4 garlic cloves, minced
1⁄2 tsp crushed red pepper flakes
1 lb bow tie pasta
3 TBSP fresh basil, chopped
salt and pepper
Toss the mozzarella and tomatoes with the dressing.
Cover and refrigerate.
In a skillet on low heat, heat the olive oil, garlic and crushed red pepper.
Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.Meanwhile, boil the pasta.
Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with fresh basil.
THE BEST PUMPKIN BARS
(Adapted from thirty hand made days)
BARS
1 cup vegetable oil
4 eggs
2 cups sugar
2 cups flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
(2) 15 oz cans of pumpkin (NOT pumpkin pie mix)
2 tsp cinnamon
FROSTING
8 oz softened cream cheese
½ c butter
2 TBSP milk
1½ tsp vanilla
4 cup powdered sugar
 |
| catebogue |
BARS
Bake at 350 degrees F for 40-45 mins.
Cool completely. Then frost.
Mix until smooth, spread evenly over pumpkin bars.
CHOCOLATE CRINKLE COOKIES
(Adapted from What’s Gaby Cooking)
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs, at room temp
3 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup powdered sugar (for dusting)
In a stand mixer, combine the cocoa powder, white sugar and vegetable oil. Mix for 2 minutes.
Add the eggs and vanilla extract and mix until evenly combined.
Add the flour, baking powder and salt and incorporate all the ingredients. Cover the dough and refrigerate for at least 3 hours.
 |
| catebogue |
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Measure out small ball of dough, ~ 1 TBSP of dough per cookie. Roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets.
Bake for 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
And finally fashion – – – the day ended up being glorious weather wise, so here’s what I went with:
A couple more pics:
Saw this image and had to post it! It’s one of MANY GT vs UGA running jokes! And since I’m a tech fan, I’m not posting the anti-GT ones! All in good fun!
***All photos are mine unless otherwise noted.