Big College Football Games Coming Labor Day Weekend


Can’t wait to get started with the new football season.  And what a weekend it will be!

Saturday, Sept. 2,

NC State vs South Carolina  3:00 pm in Charlotte NC, Belk College Kick Off

Florida vs Michigan 3:30 pm in  Arlington TX

The Chick-fil-A Kickoff Classic Weekend with Alabama vs Florida State 8:00 pm in Atlanta, GA

and

Monday, Sept. 4,

Tennessee vs Georgia Tech at 8:00 pm in Atlanta, GA

On this Tailgating Tuesday post, I wanted to share some school recipes given to me by avid fans.

NC State

With many NC State fans in the family, I will have to pull for the Wolfpack.  3 neices and 2 nephews and a nephew in law (Mike) are State graduates.  Mike shared his family’s London Broil recipe.  His Aunt Angela gave the recipe to his mom and it became the Steak Night Dinner standard.  He and his brother took the left overs to school in sandwiches.

Grilled London Broil Marinated with Rose's Lime Juice photo by Kathy Miller

Kathy’s Comments:  It’s the Roses Lime Juice and ginger combination that makes this a winner!

INGREDIENTS

  • 2-3 lb London Broil
  • 1  1/2  cups Less Sodium Soy Sauce
  • 2 Tablespoons Roses’ Lime Juice
  • Garlic Powder
  • Ginger Powder
  • Black Pepper

INSTRUCTIONS

  • Use a fork to liberally tenderize both sides of the meat
  • Generously apply Garlic Powder, Ginger Powder & Black Pepper to both sides of the meat and place in a gallon bag.
  • Pour both liquid ingredients into the bag and let marinate for 18-24hrs.  Turning halfway through.
  • Take the London Broil out of the refrigerator 30-45 minutes before grilling.
  • Preheat grill to high heat 650 degrees.
  • Place London Broil on the grill and don’t touch for 6 minutes, then turn the meat 45 degrees and let it cook for 3 more minutes.
  • Flip the London Broil and lower the temperature to Medium-Low and let cook for 6 more minutes.
  • Take off the grill and let rest for 5-10 minutes before slicing.
  • Slice thin, against the grain and enjoy!

Mike Hart's Aunt Angela's Recipe via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

South Carolina fan, Theresa Johnston shared this “Palmetto” Cheeseburger recipe.  Any pimento cheese recipe will work, but Palmetto Cheese made in South Carolina “the Palmetto State” is perfect.

Palmetto Cheese Burger courtesy of Palmetta Cheese

Ingredients

  • 1 pound ground beef
  • 8 tablespoons Palmetto Cheese (brand of Pimento Cheese found at Publix or Harris Teeter)
  • 1 tablespoon canola oil
  • 8 slices sourdough bread
  • butter
  • salt
  • pepper
Optional:
  • iceberg lettuce
  • 4 small slices tomato

Instructions

  1. Form ground beef into 4 medium patties, then season with salt and pepper.
  2. Heat canola oil in a large cast-iron skillet over medium-high heat.
  3. Cook burgers, flipping once, until cooked to desired doneness.
  4. Place burgers on a plate and top each with about 2 tablespoons of Palmetto Cheese then cover with aluminum foil to let melt.
  5. Trim sourdough bread to the size of patties, spread butter on one side of each, and toast.
  6. Serve burgers on the toast, garnish with iceberg lettuce and tomato.

Notes

You can use your favorite pimento cheese, but I like the idea of Palmetto Cheese as in South Carolina, the Palmetto State. Also grilling both burgers and bread is a great idea when tailgating.

By Theresa Johnston via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Or if soup is on your homegate or tailgate, try my favorite fall Sante Fe Soup.  In honor of the South Carolina tradition I substituted a big scoop of Palmetto Cheese in lieu of the traditional shredded cheddar.

Ingredients

  • 2 pounds ground beef
  • 1 chopped onion
  • 1 (1.0–ounce) package ranch style dressing
  • 1/2 cup taco seasoning mix
  • 1 (16-ounce) can black beans, undrained
  • 1 (16-ounce) can white northern beans, undrained
  • 1 (16-ounce) can pinto beans, undrained
  • 1 (16 ounce) can diced tomatoes with green chiles, undrained
  • 1 (16 ounce) can diced tomatoes
  • 2 (16 ounce) cans white shoepeg corn, undrained
  • 2 cups water
  • 1 scoop pimento cheese (Palmetto Cheese brand is perfect for South Carolina fans)
  • 1 cup sliced black olives
  • Fritos BBQ Flavored Corn Chips

Instructions

  1. In a large soup pot, cook meat and onions together until meat is brown. Drain well.
  2. Add ranch dressing mix and taco seasoning mix to meat mixture, mixing well.
  3. Add remaining canned ingredients.
  4. Add water, Mix and simmer 2 hours or longer.
  5. Garnish each serving with a small handful corn chips, scoop of Palmetto Cheese, and sliced black olives.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Watch for upcoming recipes for Florida, Michigan, Alabama, FSU, Tennessee, Georgia Tech…all in celebration of the Labor Day Weekend opening games!

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

 

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4 Comments

  • Bobby Ballet says:

    Never knew to turn London broil 45 degrees on the grill. Thx!

    • Kathy Miller says:

      Hello Bobby Ballet! Always nice to hear from you! I was also surprised at the high temperature to start with. I am making this during the weekend and I will be sure to add a photo!

  • Gloria Hart says:

    Thanks for the Wolfpack shoutout, Aunt Kathy! Love the London broil recipe- hope you enjoy!

    • Kathy Miller says:

      I’ll be watching all games this weekend and trying the London Broil. Mike makes it so well, I don’t know if mine will compare!

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