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Friday, November 17, 2017

LAST REGULAR SEASON GAME 2017


GEORGIA TECH VS UGA 2017


THE 
"CLEAN OLD-FASHIONED HATE" GAME

WHERE:
BOBBY DODD STADIUM 
ATLANTA, GA

WHEN:
SATURDAY, NOVEMBER 25, 2017
@ NOON OR 8PM

MENU:
BBQ CHICKEN DIP
CHICKEN TORTILLA SOUP
FLANK STEAK CIABATTA SANDWICHES
CAPRESE PASTA SALAD

THE BEST PUMPKIN BARS
CHOCOLATE CRINKLE COOKIES

HOT APPLE CIDER

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!

If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
Simmer for at least an hour so that the flavors mix together.

GARNISH OPTIONS:1 cup shredded cheddar cheese
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.

CAPRESE PASTA SALAD
(food.com)
1 1⁄2 cups small fresh mozzarella balls
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
Mix oil, eggs and sugar together.  Then add remaining bar ingredients and mix well.



Pour mixture into greased 9x13 pan. 

Bake at 350 degrees F for 40-45 mins.

Cool completely. Then frost.

FROSTING
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.

They are so so so good! And bonus: I've made them in advance and frozen them, and they'll be perfect for the tailgate!













And finally fashion - - - the day ended up being glorious weather wise, so here's what I went with:



A couple more pics:


AND

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.
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Monday, November 6, 2017

GEORGIA TECH VS VIRGINIA TECH 11/4/17

misskatecuttables

We're back to a home game in Atlanta, Georgia! GT took it on the chin last Saturday vs UVA, so they need a big win this week! They enter the game with a mediocre 4-4 record so need 2 more wins to be bowl eligible.  Sadly they should be 7-1, but they let 3 slip away....

Should be a nice fall weather tailgate (Mid 60s for a high), and it's a noon game (again, sigh), so we'll be up and at 'em early!



vs 


KICKOFF: NOON

TAILGATE: 9:30am

Bobby Dodd Stadium
Atlanta, GA

MENU:
SMOKED TROUT SPREAD WITH BAGELS
CARROT CAKE MUFFINS
DENVER OMELET EGG BAKE
SAUSAGE HASHBROWN BALLS

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING

BLOODIES OR MIMOSAS


SMOKED TROUT SPREAD

Let me tell you - - - THIS spread is simply amazing!  It's super easy to make,
and it is absolutely killer!
You can serve it on crackers or do what I'm doing -schmearring it on
bagels for a brunch! SO SO SO GOOD!!!

2 (8-ounce) packages smoked boneless trout
1/4 cup coarsely chopped onion
1 (8-ounce) package cream cheese, softened (I use lower fat)
3 TBSP lemon juice (I use Nellie and Joe's - really great!)
1/4 tsp ground cayenne
1/4 tsp sea salt
Crostini or crackers or bagels (plain potato chips are fabulous too!)

Remove skin from fish; break into pieces.

Pulse onion in a food processor until finely chopped.

Add cream cheese until blended.

Add fish, lemon juice, and next 2 ingredients until thoroughly mixed, stopping to scrape
down sides.

Serve with crostini, crackers or bagels. I drizzled bagel halves with some olive oil, then I grilled them
a bit before smearing with the smoked trout spread - - - DELISH!!!!


WHOLE GRAIN CARROT CAKE MUFFINS WITH WALNUTS
(Adapted from fitfoodiefinds)

1 medium size banana, mashed
2 eggs, large
¼ cup Greek yogurt, plain
2 TBSP coconut oil, melted
1 tsp vanilla extract
1/2 cup unsweetened almond milk
½ cup maple syrup
1 1/2 cups white whole wheat flour
½ tsp baking powder
½ tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
⅛ tsp salt
1 cup finely grated carrots, packed*
1/2 cup chopped walnuts

FOR THE GLAZE

1/2 cup powdered sugar
3 tsp water

Preheat oven to 350 degrees F, and grease or line a muffin tin with muffin liners. Set aside.
In a medium/large size mixing bowl, mash a medium sized banana until there are minimal lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.

In a separate bowl mix dry ingredients together.

Add dry ingredients to the wet ingredients and mix.

Once combined, add the coconut oil to the batter until fully mixed in.
Fill muffin liners about 3/4 of the way full.

Place in the oven for 16-18 minutes.
Remove and let cool.
While muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.

*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.
*These muffins will last up to 5 days stored in an air tight container on your kitchen counter top. For longer lasting muffins, store in refrigerator or freezer.

HEALTHY DENVER OMELET EGG BAKE FOR A CROWD 
(Adapted from fitfoodiefinds)

Even though my preference for a tailgate (or any party for that matter) is to make as much as possible prior to the event, this egg dish ideally needs to be prepared just before serving. But, it's an egg omelet that feeds a group, so you're not slaving preparing individual egg dishes for people.  For a tailgate function, people don't usually eat as much as they would at home, so a square of this omelet feeds at least 8 people.

And you CAN prepare it that morning, and then gently reheat it on your grill at a tailgate.

A perfectly healthy, gluten free, low fat egg dish - and...it's delicious.

8 eggs, large
1/4 cup nonfat Greek yogurt, plain
1 large green pepper, finely diced
1/2 large onion, finely diced
1/3 lb cooked ham, finely diced
2 cloves garlic, minced (~2 teaspoons)
1/2 teaspoon salt
1/4 pepper, to taste
1 cup shredded cheddar cheese

First, preheat oven to 350 degree F, and spray a 9 by 13 inch casserole dish with cooking spray. Set aside. In a medium bowl, whisk together eggs and greek yogurt.

Add green pepper, onion, ham, garlic, salt, and pepper. Pour egg mixture into baking dish. Then, place in oven, and bake for 30 minutes.


Remove from oven, pour cheese over the top, and bake for an additional 10 minutes (until eggs are fully cooked and set, and cheese has melted).


Let set a few minutes before cutting into squares.


SAUSAGE HASHBROWN BALLS
(Adapted from plain chicken)

plainchicken
These sausage balls have been around FOREVER, but what makes these different is the addition of hash browns.  So they add another texture and also make a nice side dish for a breakfast/brunch.  And, they're still extremely easy to make and also freeze if needed.

1 lb hot sausage, uncooked
8 oz cream cheese, room temperature
1 1/2 cups Bisquick (I use the Bisquick with zero trans fats)
1 1/2 cups sharp cheddar cheese, shredded
1/2 (30oz) package frozen shredded hash brown potatoes (about 4 cups)

Preheat oven to 400 degrees F. Mix all ingredients until well combined. 


Roll into 1 1/2-inch balls.

Bake for 20-25 minutes, or until brown.

***Sausage balls may be frozen uncooked. If baking after freezing, take them out of the freezer, then add a few minutes to the baking time.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING
(Adapted from Cooking channel tv)

catebogue
For some reason peanut butter sounds "Fall" to me?  Add chocolate and now you're really talking!  This version of the classic Texas Sheet Cake is so so good.  I've made it numerous times and it turns out the same each time - so basically fool proof!  And - - - your guests will adore you!

Cake
3 cups flour
3 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder
1 1/2 cups hot water

Frosting
1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1/2 cup chopped roasted peanuts for topping, optional


Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.

For the cake:
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. 

In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. 
Add the egg mixture to the flour mixture, mixing until just combined.

In a saucepan over medium-high heat, melt the butter. 

Then stir in the cocoa powder, and then hot water. 

Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended. Pour the batter into the prepared pan.
Bake for 25 minutes, or until a tester inserted into the center comes out clean. Frost the cake while warm. Cool completely.

For the frosting:
In a large heavy-bottomed saucepan over medium heat, melt 1 stick of butter. 

Add the 1/2 cup peanut butter, and mix until smooth. 
Remove from the heat. In a separate large bowl, whisk together the milk (start with 1/4 cup, and only add more later if the consistency is too thick), and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.




***Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.



POST GAME DAY NOTES:

At the last minute we decided to escape the "brisk" temperatures of the weekend in Atlanta, and scamper down to the beach for the weekend. Can you say 74 degrees and sunny????

HUGE WIN FOR GEORGIA TECH!!!

We still "tailgated" but...with a view:










Our RV with the American flag for Veteren's day:
My guys enjoying warm Florida sunshine:
And all are tuckered out after an hour walking:






Next up GT (now 5-4) faces Duke on the road in North Carolina. 
 Hoping for another big win....

***All photos are mine unless otherwise noted.
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