Tailgating Kick-Off Starts Here

I always thought tailgate parties had to be planned well in advance until I observed my sixteen-year old son and two of his best buddies throw one together in no time at all just in time for the first home football game. Of course, it helped that he knew his mom keeps staple goods on hand, including chips, drinks and the condiments, plates, napkins and cups. (I noticed the plates and napkins were returned- imagine that!) I think they did stop in at a local grocery store for some “Bubba Burgers” and wieners . . . and by the looks of things as we pulled into the school parking lot, everything was going just as well as if they had planned it!

For most people, planning ahead is important, unless of course, you are a teenager. Keep the menu simple and pack prepared food in disposable containers. Make a list of the items you want to take along and check off items as you pack. Assemble paper products (plates, napkins, towels, forks, spoons, etc.) the day before, and don’t forget trash bags, water, and wipes to clean hands and face.

Plan to arrive in plenty of time to pick your spot - near a grassy area or at the end of the parking row gives you more room for your friends to gather ‘round. Food should be ready at least an hour or two before the game begins. Extinguish fires, dispose of your trash in proper containers and leave the area clean . . . and most of all, have a ball! (I hope you saw Jeff Eason’s great article about Tailgating in last week’s paper. Awesome photos, too!)

Grilled Potato Wedges

4 large baking potatoes
½ lb. of butter
2 Tbsp. garlic powder
1 Tbsp. paprika
1 Tbsp. hot sauce
1 Tbsp. salt
2 tsp. ground black pepper

Melt butter in a heavy pan over medium heat and add garlic powder, hot sauce, salt and pepper - stirring slowly to mix completely. Once combined, allow to cool slightly. Place potatoes in bowl and add butter mixture to coat thoroughly. Place potato wedges on grill to cook. Close lid and turn every 10 minutes or as they begin to brown, which ever occurs first. Cook until well browned and tender when pierced. You can even use some of the leftover butter mix to coat the grilled potato wedges! Enjoy!

Chicken Vegetable Packets

(Prepare ahead of time and keep hot in warming container)

4 cups assorted julienned vegetables (zucchini, carrots, red bell peppers,
yellow squash)
8 boneless chicken breasts
½ cup dried tomatoes
½ cup lemon juice
1Tbsp. dried basil
2 Tbsp minced garlic
Salt and pepper to taste
Aluminum foil

Cut eight 123 circles from foil. Fold each circle in half, then unfold. Place ½ cup of vegetables in the center of each circle, next to the fold. Top with a chicken breast and some of the rest of the ingredients. Refold the paper over the chicken so that the cut edges meet. Fold and roll the edges up all the way to seal. Place the packets on a backing sheet. Bake at 400 degrees for about 20-25 minutes until aluminum is puffy. Cut open and serve.

Lazy Man’s Sirloin Kabobs

1 boneless beef top sirloin steak, cut 1-inch thick
1 (1 oz) packet dry ranch salad dressing mix
2 Tsp. water
1 Tsp. vegetable oil
1 med. green or red bell pepper cut into 1-inch pieces
1 med. yellow squash or zucchini, halved lengthwise, sliced crosswise into ¾ -inch pieces

In small bowl, combine dressing mix, water and oil; mix well. Cut steak into 1 ¼ x 1-inch pieces. Alternately thread beef and vegetables onto four 12-inch metal or wooden skewers (soak wooden skewers in water for 30 minutes prior to using). Brush kabobs with dressing mixture. Place kabobs on grill over medium heated-grill. Grill, uncovered, approximately 10 to 12 minutes for medium-rare to medium doneness, turning occasionally; longer as needed for desired doneness.

Pecan Pie Squares

3 cups flour
2/3 cup brown sugar
1½ cups butter
2/3 cup brown sugar
1 ½ cups corn syrup
1 cup milk
1/3 cup butter, melted
1 tsp. vanilla
4 eggs
1 ½ cups chopped pecans

Mix flour, ¾ cup brown sugar and 1½ cups butter until crumbly. Reserve 2 cups of crumbs for topping. Press rest of crumbs in bottom and ¾” up sides of jelly roll pan. Bake 400 degrees for 10 minutes. Combine ¼ cup reserved crumbs, ¾ cup brown sugar, corn syrup, milk, melted butter, vanilla, and eggs and mix well. Add pecans and pour over pre-baked crust. Bake 10 more minutes. Reduce oven temperature to 350 degrees. Sprinkle remaining reserved crumbly mixture over filling and bake at 350 degrees 20-25 minutes until filling is set and top is golden brown. Cut into squares.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.