As everyone is waking up this morning the Elite 8 has been decided.  I am including The Second 8 teams in the Sweet Sixteen as  befitting their fantastic year of basketball.

  Thank you to all who sent in recipes from your favorite schools.  Please keep them coming as we march to the Final Four and the Championship Game.

The first 8 teams in the Sweet Sixteen were included in my previous post.  The recipe winner for that post was

Baby Hot Browns-Lisa Cochran

These are delicious and I received so many comments about them.  Think the picture may have had something to do with it.

Also had lots of comments about Laura’s blueberry pie.

 Tennessee made the Sweet Sixteen!  Such a treat for the Tennessee Vol faithful.

 I have many recipes from my Tennessee friends.  Joy McCabe always shares the best recipes with me.  She hosts many parties and also a tailgating segment on WBIR station in Knoxville, Tennessee.  Please click here, Joy McCabe, to visit her website for many fabulous recipes.

This Marinated Cheese recipe is from her sister in law, Ann Bodie.  (I know how wonderful sister in laws can be having Triplet ones myself).

Love the orange and white checkerboard.  Works in basketball too.

MARINATED CHEESE- Ann Bodie

Marinated Cheese

Serving Size:

Print Recipe

Ingredients

• 1 block cream cheese
• 1 block sharp cheddar
• ½ cup olive oil
• ½ cup white wine vinegar (can use red wine vinegar)
• 1 2oz jar pimentos, drained
• 3T chopped fresh parsley
• 3T minced green onion
• 3 garlic cloves, minced
• 1t sugar
• ¾ t dried basil
• ½ t salt
• ½ t pepper
• Triscuits for serving

Instructions

1. Cut cheeses in half lengthwise, then cut into ¼” slices.
2. The cream cheese cuts best if placed in the freezer to harden a little.
3. Line cheeses up, alternating colors into serving dish.
4. Combine marinade and pour over cheese.
5. Refrigerate until ready to serve. It will have hardened up a little, but will liquify again fairly quickly.
6. Serve with Triscuits.

Notes

A great Tennessee game day appetizer. From Ann Bodie via Joy McCabe

By Ann Bodie via Joy McCabe
Via KathyMillerTime

Recipe Printed from www.kathymillertime.com

Tennessee played Michigan on Friday and lost in a close game.  As a consolation to my Tennessee Vols I am including another great recipe from Joy McCabe

SOUTHWEST  SEVEN LAYER CHEESE DIP- Joy McCabe

Southwest Cheese Dip

Serving Size:

Print Recipe

Ingredients

1 (16 ounce) package Mexican cheese (Monterey Jack and Colby, finely shredded) 1 bunch green onion, chopped (sometimes I substitute 1 chopped Vidalia or other sweet onion) 1 tomato, chopped (sometimes I substitute grape tomatoes cut in half) ½ bunch cilantro, chopped 1 ( 3.8 ounce) can chopped black olives 1 jalapeño pepper, seeded and chopped 1 (8 ounce) bottle Italian salad dressing

Instructions

Combine all ingredients together. Serve with tortilla chips.

Notes

This dip is also good as a topping on tacos or other Mexican dishes.

From The Kitchen of Joy McCabe
Via KathyMillerTime

Recipe Printed from www.kathymillertime.com

Congrats to Michigan for beating a good Tennessee team.  I received several recipes from my Michigan readers.  Thank you!

Maria Spear wrote if you are visiting Ann Arbor, Chipati Salads are a MUST.

Maria’s words, “essentially a salad (usually a greek salad with tomato, red onion, feta, oregano, sometimes chicken stuffed inside a big, warm pita pocket.  Fairly easy to make and a U of M classic! “

Here is my version based on Maria’s ingredients.  I did add olives and artichoke hearts keeping within the Greek Salad theme.

Famous Chipati Salad

 Serve with special sauce, Ranch Dressing mixed with Frank’s Hot Sauce.

Chipati Salad

Serving Size:

Print Recipe

Ingredients

• Romaine lettuce washed and torn into bite size pieces
• Tomato, chopped
• Red onion (or sweet Vidalia onions), diced
• Feta cheese, crumbled
• Chicken, cooked and chopped (optional)
• Kalamata olives (or black olives)
• Artichoke hearts, diced
• Pita bread pockets

For the sauce

• Ranch dressing and Frank's Hot Sauce to taste.

Instructions

1. Combine all salad ingredients.
2. Place in warm pita pockets.
3. Drizzle with special sauce.

Notes

I used lots of Frank's Hot Sauce to give it a "Thousand Island" dressing color.

By KathyMillerTime
Adapted from Maria Spear- University of Michigan Alum

Recipe Printed from www.kathymillertime.com

Another good take on the Chipati Salad by Margaux Drake Heaven On Earth-Home.

Arizona beat San Diego State and advances to the Elite Eight.  Keeping with  a  southwestern theme these chicken enchiladas get their heat from green chiles.

I added the guacamole to offset the heat of the green chiles ( I am adding guacamole to everything these days.)

 Chicken Enchiladas

Chicken Enchiladas

Serving Size: 4

Print Recipe

Ingredients

• 2 large onions, sliced
• 2 T butter
• 2 c cooked chicken
• 1/2 c chopped roasted red peppers
• 6 oz cream cheese, cut in cubes
• 1/4 t salt and 1/4 t pepper
• 4 (4-oz) cans diced green chiles
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 t oregano
• 1 t ground cumin
• 1/2 t sugar
• 1 (14oz) can chicken broth
• 1/2 c salsa
• 8 (7”) flour tortillas
• 1-2 c shredded cheddar cheese

Instructions

1. Saute sliced onions for 20 minutes, reduce heat and stir in chicken, red peppers, cream cheese, salt and pepper. Mix well and set aside.
2. Pulse green chiles, chopped onion, garlic, oregano, cumin and sugar in a food processor. Pour into a sauce pan and add broth. Boil for about 5 minutes, remove from heat and add salsa.
3. Spread 1/3 of the chile mixture in a buttered 9x13 baking dish. Spoon chicken mixture down the center of each tortilla and roll up. Place seam side down in the baking dish and top with the remaining chile mixture.
4. Sprinkle cheddar cheese on top. Bake at 375 for 20 minutes.

Notes

I topped with my guacamole to offset the heat of the green chills.

By Kathy Miller via Sue Braddock
Adapted from "A Savory Place" Micah's Place Cookbook

Recipe Printed from www.kathymillertime.com

Iowa State lost to Uconn.  My friend Sue Braddock,  a native Iowan sent this recipe.

Sausage Tortellini Soup

SAUSAGE TORTELLINI SOUP- Sue Braddock

Sausage Tortellini Soup

Serving Size: 6

Print Recipe

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 1 onion, chopped
• 1 clove garlic, minced
• 3 (14 oz) cans beef broth
• 2 (14 oz) cans diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 c dry red wine
• 3 carrots, thinly sliced
• 1 T sugar
• 2 t Italian seasoning
• 2 small zucchini, sliced
• 9 OZ refrigerated cheese tortellini
• 1/2 c grated Parmesan cheese

Instructions

1. Brown sausage, onion and garlic in a large Dutch oven until sausage is crumbly; drain. Stir in broth, undrained tomatoes, tomato sauce, wine, carrots, sugar and Italian seasoning. Bring to a boil, reduce heat, and simmer for 30 minutes.
2. Skim surface and stir in zucchini and tortellini. Simmer for 10 minutes.
3. Ladle into soup bowls and sprinkle with Parmesan cheese.

Notes

This freezes well, but don’t add zucchini and tortellini until defrosted.

By Sue Braddock

Recipe Printed from www.kathymillertime.com

The Big Sweet Sixteen game was between the horse farms, stables and race tracks.  Louisville verses Kentucky.  We showcased Louisville’s Baby Hot Browns in my previous post.  Kentucky is also known for it’s Burgoo, similar to Georgia’s Brunswick Stew.

This is delicious and the hit of several tailgates. Many Kentucky parties make the Burgoo in iron cauldrons. Such fun stirring and commenting on the meats. Have even heard squirrel meat can be added. I went strictly by the recipe!

 

KENTUCKY BURGOO- Bill Bunning

Kentucky Burgoo

Serving Size:

Print Recipe

Ingredients

• 3 tablespoons vegetable oil
• 3-4 pounds pork shoulder cut into large pieces
• 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
• 3-5 chicken legs or thighs (bone-in)
• 1 green pepper, chopped
• 1 large sweet onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 5 garlic cloves, chopped
• 1 quart chicken stock or broth
• 1 quart beef stock or broth
• 1 (28 ounce) can of crushed tomatoes
• 3 large potatoes
• 1 (16 ounce) can corn
• 1 (16 ounce) can lima beans
• Salt and pepper
• 4-8 tablespoons Worcestershire sauce
• Tabasco or other hot sauce on the side

Instructions

1. Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt meats well on all sides. When oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning on each side. Let the meat pieces sear well.
2. Remove the browned meats to a bowl.
3. Add the green pepper, onions, carrots, and celery to the pot and brown them. If necessary, add a little more oil to the pot.
4. After a few minutes of cooking, sprinkle salt over the vegetables.
5. When the vegetables are well browned, add the garlic and cook for 30 seconds until fragrant.
6. Add the meats, the chicken and beef broths, and the tomatoes. Stir to combine.
7. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
8. Uncover and remove the meat pieces.
9. Strip the chicken off the bone and discard skin if you like. Break the larger pieces of meat into smaller, more manageable pieces. (The meats stay juicier when originally they cook in larger pieces).
10. Return the meat to the pot and bring it up to a strong simmer.
11. Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel).
12. Add to the stew and cook about 45 minutes.
13. When the potatoes are done, add the Worcestershire sauce. Mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
14. Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like.
15. To serve, taste one more time for salt, and add either Worcestershire or salt if needed. Serve with crusty bread, cornbread, or biscuits. Serve with a bottle of hot sauce on the side.

Notes

This is delicious and the hit of several tailgates. Many Kentucky parties make the Burgoo in iron cauldrons. Such fun stirring and commenting on the meats. Have even heard squirrel meat can be added. I went strictly by the recipe!

By Bill Bunning via KathyMillerTime

Recipe Printed from www.kathymillertime.com

Congratulations to Kentucky on a very close exciting game.  They hit a 3 within seconds to win the game.

 

Virginia lost in another close game against Michigan State.   The University of Virginia was founded by Thomas Jefferson, one of my favorite presidents.  In his honor, I include the famous Thomas Jefferson Corn Pudding.

I love to use fresh corn cut off the cob.  During basketball season home grown corn is hard to come by.  I used shoe peg canned corn in this version.

Thomas Jefferson Corn Pudding

Serving Size: 4

Print Recipe

Ingredients

• 2 cans shoe peg corn, drained
• 3 eggs, beaten
• 1/2 cup half and half
• 1 tablespoon butter
• 1/2 tablespoon of sugar (or less)
• sprinkle of salt

Instructions

1. Combine ingredients and place in a quiche dish. Bake 325 for 30 minutes.

Notes

I usually use fresh corn cut off the cob. During the winter months fresh home grown corn is hard to come by. I included this recipe in honor of Thomas Jefferson and his beloved University of Virginia.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Congratulations to Stanford and Johnny Dawkins on a great year.  I noticed famous Stanford professor, Condoleezza Rice in the audience at the game.  Wish Condi Rice would send me a recipe.

Also congrats to UCLA and Baylor on great years.  Would love to hear from their alums with recipes.

Thank you to all who sent in recipes from your favorite schools.  Please keep them coming as we march to the Final Four and the Championship Game.

Comment below or send to kathy@kathymillertime.com. 

Come celebrate with me.  I’ll save you a seat at the table.