Tailgate Time…Go HAWKS!
September 2, 2013 § 1 Comment
Started this blog post last year at this time and never posted…
While the Fighting Irish stomp on hallowed ground in the homeland of Eire, I find myself at Soldier Field cheering on a Big Ten team. Okay, so having grown up listening to Notre Dame Football games on the radio when they weren’t televised has made it somewhat challenging to become a Hawkeye fan, but I guess that’s what happens when you fall in love. And growing up in Michigan I don’t think I could have told you the Iowa school colors nor their mascot before I met Vince. Now, we have a coffee table coaster that reads I bleed Black and Gold and the “I” flag waves outside my home. I love college football and I love the Fall!
Well, the Irish made it to the BCS National Championship Game (and got creamed), finished the season 8-1, and the Tigers made it to the World Series! I started this blog Labor Day weekend (2012) and guess what…I got super busy with the kids going back to school, PTO, St. Ann Guild, teaching 5th Grade CCD, travel soccer, and it was a totally rockin’ fall at Strategic Coach.
Fast forward to Labor Day Weekend 2013 and college football is in full swing again. ND is ranked 14 and Iowa…well, you know. This is such a fantastic time of year and so many wonderful things are happening right now. I’m enjoying the moment.
In the moment I’m thinking of tailgate parties and cheering on my favorite team(s). I’ve recently been following some die-hard bloggers and their tailgate party recipes. Enjoy!
Ham And Cheese Sliders
- 24 white dinner rolls
- 24 pieces honey ham
- 24 small slices Swiss cheese
- 1/3 cup mayonnaise
- 1/3 cup miracle whip
Poppy seed sauce:
- 1 Tablespoon poppyseeds
- 1 1/2 Tablespoons yellow mustard
- 1/2 cup butter, melted
- 1 Tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
- In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
- In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
- 2 (16-oz.) jars mixed pickled vegetables
- 3/4 cup pimiento-stuffed Spanish olives, chopped
- 2 tablespoons bottled olive oil-and-vinegar dressing
- 12 small dinner rolls, cut in half
- 6 Swiss cheese slices, cut in half
- 12 thin deli ham slices
- 12 Genoa salami slices
- 6 provolone cheese slices, cut in half
1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
Note: We tested with Mezzetta Italian Mix Giardiniera pickled vegetables and Newman’s Own Olive Oil & Vinegar dressing.
Sliders with Beer-Glazed Caramelized Onions and Brie
For the onions:
- 2 tsp olive oil
- 1 large white or yellow onion
- 1/2 cup beer (I used an amber ale)
For the sliders
- 6 slider buns
- Apricot preserves
- 6 grilled slider patties (~2 1/2 oz precooked)
- Brie, sliced
- Heat olive oil in a large pan over medium-high heat.
- Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
- Add all at once to the pan, reduce heat to medium, and let cook, stirring occasionally.
- If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more.
- When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions.
- To build the sliders, spread preserves onto the buns and top with a burger patty, slices of brie (cut to fit the slider), and a spoon of the onions.
- Serve warm.
Crisp Cucumber Salsa
Yield: Makes 2 1/2 cups
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Tortilla chips, for serving
In a medium sized bowl, combine the cucumber, tomato, onion, parsley, jalapeno, cilantro and garlic. In a small bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
French Onion Chip Dip
2 tablespoons canola oil
1 tablespoon butter
2 large Vidalia onions, diced
2 cups reduced fat sour cream
1 cup reduced fat mayonnaise
1 teaspoon Nature’s Seasoning (see note below)
¼ teaspoon garlic powder
1 teaspoon Worcestershire
1 teaspoon freshly ground black pepper
salt to taste
1. In a large saute pan over medium to medium-high heat (adjust to your cook top), add oil and butter. When butter is melted, add onions and saute stirring often until golden brown and caramelized, about 30-35 minutes. This may take less time depending on the size of your onions and your cook top. Set aside to cool to room temperature.
2. Meanwhile, in a medium bowl, combine sour cream, mayonnaise, Nature’s Seasoning, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
– If you don’t have Nature’s Seasoning, you can substitute celery salt.
– Store dip in an airtight container within the refrigerator for up to 3 days.
Veggie Dip in Baguette Rounds
So easy, convenient and takes about 5 min to prepare. The best thing about this recipe that you can try any filling in these little bread appetizers. So great, less mess, when veggies are gone just “eat the bread”!!
- 1 pkg knorr vegetable recipe mix
- 1/2 c good mayonnaise
- 16 oz dairy sour cream
- 1 md baguette (or more)
- assorted vegetables, cut up to fit in prepared cups
1. Combine all ingredients except baguettes in a medium bowl. Cover and chill at least 2 hours before using to blend flavors. Stir before using.
2. Cut baguette on a slant into 3 inch rounds; scoop out about 2 inched of center of each round leaving about 1/2 to 1 inch wall. Let set out while dip is chilling to dry out slightly.
3. When ready to assemble place an ample amount of dip in each bread cup and add some of the prepared veggies into the dip in the little cups.Veggie Dip in Baguette Rounds.
Chocolate Dipped Football Pretzel Bites
- peanut butter filled pretzels (Trader Joes)
- chocolate almond bard or chocolate candy melts
- white candy melts
- squeeze bottle
- Lay out a big sheet of wax paper. Melt chocolate almond bark according to package directions. Dip desired amount of pretzels into chocolate and shake off excess. Place pretzels on wax paper and let dry (only takes about 5 minutes).
- Melt white candy melts in squeeze bottle according to package directions. Pipe laces on top of dipped pretzels. Allow to dry. Enjoy!
Notre Dame will be in the “Big House” this Saturday and Iowa is hosting Missouri State.
Outlined against a blue-gray October sky, the Four Horsemen rode again. In dramatic lore they are known as Famine, Pestilence, Destruction and Death. These are only aliases. Their real names are Stuhldreher, Miller, Crowley and Layden.
Shake Down The Thunder, Grandma Sarge.