YAY! It’s back to football season! AND…our first game is at 3:30PM which equals THE PERFECT TAILGATE TIME!
It’s been a long hot summer in Atlanta, and everyone is so ready for a break in the heat! Here’s hoping mid-September is kind to us!
We’ll start things off around noon and have plenty of time to eat, drink and socialize with friends and family before heading over to watch the game.
Georgia Tech started off the season playing an ACC rival Florida State in Dublin, Ireland. We’re actually going to be in Ireland in October, so we passed on this game sadly. But what a game! GT upended FSU in a thriller. Then they took care of getting a W against Georgia State the next week. Unfortunately last week was a loss to Syracuse, but we’re hoping that was just a minor blip on the season.
So excited to see what they can do this week!
We’ll start tailgating around noon/12:30pm. Looking forward to reconnecting with friends and family!
UPDATE:
Due to rain/thunderstorms and wind predicted, we are NOT driving to downtown Atlanta with our RV. Way too dangerous.
We’ll “tailgate” at home and then head to the game in rain gear. Ready to cheer on the jackets though!
GAME
Georgia Tech
vs
VMI
KICKOFF: 3:30PM
TAILGATE START: 12:30PM
Here’s what we’re planning on serving:
MENU:
FALL SNACK MIX
SPICY CHICKEN ENCHILADA DIP with chips
AVOCADO SHRIMP SALSA
SOUTHWESTERN CHOPPED SALAD
HOMEMADE SALSA
TACO BAR OR
SPICY CHICKEN TINGA (SHREDDED CHICKEN) TACOS
DESSERT: CANDY BAR BLONDIES
DRINK DU JOUR: BIG BATCH JALAPENO MARGARITAS
FALL SNACK MIX
(Adapted from Inspired by Charm)
3 cups peanut butter corn cereal squares (Peanut Butter Chex Cereal)
2 cups wheat cereal squares (Wheat Chex Cereal)
2 cups bite-size pretzels
2 cups cheddar cheese crackers (Cheez-its)
2 cups honey nut o’s cereal (Honey Nut Cheerios)
2/3 cup unsalted butter, melted
2/3 cup light brown sugar, packed
2 TBSP maple syrup
1 tsp kosher salt
1/2 tsp cinnamon
2 cups mini marshmallows
1 cup candy corn
1 cup peanut butter candy pieces (Reeses Pieces)
Preheat the oven to 275 degrees F.
Line two baking sheets with parchment paper. Set aside.
In a large bowl toss together the corn cereal squares, wheat cereal squares, mini pretzels, cheese crackers, and honey nut o’s cereal.
In a small bowl whisk together the melted butter, brown sugar, maple syrup, kosher salt, and cinnamon. Pour this mixture over the snack mix and stir evenly to coat.
Spread this mixture onto the prepared baking sheets. Bake for about 25 minutes or until things start to turn a golden brown. Stir every 10 minutes.
Remove from the oven and cool completely. Stir in the marshmallows, candy corn, and peanut butter candy pieces.
Enjoy immediately or store in an airtight containers, like Ball jars, for up to 1 week.
SPICY CHICKEN ENCHILADA DIP
(Adapted from the cookie rookie)
1 lb cooked and shredded chicken
1 8 oz package cream cheese, softened
1 cup sour cream
1/4 cup Green Chile Enchilada Sauce
1 7 oz can Chopped Green Chiles
1 oz Taco Seasoning
1/4 cup fresh cilantro chopped
8 ounces shredded Mexican blend cheese divided
***optional add-ins: 1/4 cup jalapeño, diced and/or
1/4 cup chopped green onions
Preheat oven to 350 degrees F. Spray a baking dish with nonstick spray.
In a large bowl, combine all of the ingredients except the cheese. Stir until combined. It’s okay if its not completely smooth.
Stir in all but 1/4 cup of the cheese, reserving that to sprinkle on top. Spoon into baking dish.
Sprinkle the rest of the cheese on top.
Bake uncovered for 20-25 minutes until hot and bubbly.
Serve with your favorite tortilla chips.
AVOCADO SHRIMP SALSA
1 pound raw shrimp, peeled and deveined
1/4 cup Old Bay seasoning
2 avocados, diced
2 Roma tomatoes, diced
1 small red onion, diced
1/2 cup cilantro, chopped
2 limes, juiced
1 garlic clove, minced
Salt and pepper to taste
Tortilla chips for serving
Bring a large pot of water and old bay seasoning to a boil over high heat. Lower the heat to a low, add the shrimp and cook, stirring occasionally for 2-3 minutes until the shrimp become bright pink and curl. Strain and transfer a bowl of ice water to immediately stop the cooking.
Drain and transfer the cooked shrimp to a cutting board, then chop into smaller pieces and place in a large mixing bowl. Chill until ready to make the salsa.
Add the avocados, tomatoes, red onions, cilantro, lime juice and garlic. Taste and adjust to taste by adding more salt and pepper, if desired.
***If serving later, mix all but avocado and tomatoes and chill. Then add the avocado and tomatoes just before serving.
Serve with tortilla chips.
SOUTHWESTERN CHOPPED SALAD
(Adapted from iowagirleats.com)
9 oz chopped romaine lettuce
2 ears sweet corn, kernels sliced from cobs
1/2 cup chopped green onions
1/2 cup black beans
1 avocado, chopped
Handful blue corn tortilla chips, crushed
Ranch dressing
Salsa
For the Pico de Gallo:
2 tomatoes, seeded and chopped
1/4 small white onion, minced
1/2 jalapeño, seeded and minced
1/4 cup packed cilantro, chopped
juice of 1/2 lime
salt
For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
Stir together desired amounts of Ranch dressing and salsa in a small bowl to create Salsa-Ranch dressing, then set aside.
Stir together desired amounts of Ranch dressing and salsa in a small bowl to create Salsa-Ranch dressing, then set aside.
Add romaine, sweet corn, scallions, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.
HOMEMADE SALSA
This salsa is one I make all the time and keep on hand in mason jars.
1- 14 oz can diced tomatoes
1- 10 oz can Rotel
1/2 small onion, roughly chopped (preferably Vidalia)
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded
1 tsp honey
1/2 tsp salt
1/4 tsp ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Put all the ingredients in the base of a food processor and pulse to combine for about 30 seconds until all the ingredients are finely chopped and salsa is desired consistency. Taste and add more seasoning if needed.
TACO BAR
We’re either going with a taco bar (see below) or Chicken Tinga Tacos (next recipe).
An easy taco bar recipe is as follows (I’d double or triple for a crowd):
2 TBSP extra virgin olive oil
1 1/2 cups onion, finely chopped
3 TBSP minced garlic
3 TBSP ground cumin
2 lbs ground beef or ground turkey
1 tsp pepper
1 1/2 tsp kosher salt
2 cups beef broth
1/4 cup tomato paste
12 to 16 taco shells or warmed soft tortillas
Toppings:
Grated Mexican cheese, chopped tomatoes, sour cream, shredded iceberg lettuce, sliced avocados or guacamole, salsa, chopped jalapeños, chopped cilantro
In a medium pan, add olive oil and heat. Once hot, add the onions in the pan, and saute until translucent, about 5 minutes. Add the garlic and cumin to the pan and cook until fragrant, about 1 minute.
Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the pepper and the salt.
Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.
Can easily be made ahead and reheated at your party/tailgate. Spoon taco beef into taco shells and the top with whatever toppings you prefer!
SPICY CHICKEN TINGA TACOS
(Adapted from Serious Eats)
2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
2 TBSP vegetable oil
6 oz tomatillos, peeled (about 2 medium)
2 medium ripe plum tomatoes
4 medium garlic cloves
1 small white onion, finely chopped
2 tsp dried oregano (preferably Mexican)
2 bay leaves
2 TBSP cider vinegar
2 cups chicken stock (or water)
2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon sauce from can
2 teaspoons Asian fish sauce
Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.
Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.
Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper. Serve on tacos with onion, salsa, cilantro, lime wedges and sliced radishes.
CANDY BAR BLONDIES
These are always a hit! Really great recipe to fix after Halloween when you’ve got all kinds of random candy bars left over!
(Adapted from Sally’s Baking Addiction)
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 cup packed light brown sugar
1/3 cup (5 TBSP) unsalted butter, melted
1 TBSP pure vanilla extract
1 large egg
1 1/2 cups chopped chocolate candy bars (I used Twix, Snickers, and Butterfinger)
Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper (or double the recipe and use a 9×13″ pan – see below for details), leaving an overhang on the sides to lift the baked and cooled blondies out to cut. (Or spray generously with nonstick spray.)
Whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well.
Slowly add in the dry ingredients and stir together until just combined. Fold in the chopped candy bars.
The batter will be very thick. Spread evenly into prepared baking pan.
Bake for 24–26 minutes or until lightly browned on top. Remove from the oven and allow to cool completely before lifting out and cutting into squares. Blondies stay fresh covered at room temperature for up to 1 week.
***To double all ingredients – place in a 9×13″ pan. The bake time will be similar. Start checking them around the 26 minute mark.
BIG BATCH JALAPENO MARGARITAS
(Adapted from Smart in the Kitchen)
Tajin spice mix for glass rims
1/4 cup lime juice or water, for spiced rims
2 jalapeños, sliced thin
3 cups tequila silver or blanco
1/2 cup agave nectar
3 cups fresh lime juice
16 ounces sparkling water
Ice
Place about a tablespoon of Tajin in a flat dish and the lime juice on another flat dish.
Dip the rim of your glass in lime juice and then the Tajin.
In a pitcher, add the jalapeño slices and their seeds along with the tequila.
Let sit for 2 days or at least 6 hours at room temperature.
When ready to serve, add the agave nectar and lime juice to the pitcher and stir.
Serve over ice with a splash of sparkling water.
