BIG GAME THIS SATURDAY…TENNESSEE VS GEORGIA


I’m already getting goosebumps and the jitters thinking about the huge game in Athens, Ga between the Tennessee Vols (my team) and the Georgia Bulldogs!  Everyone expected Georgia to be right up there in the Championship hunt.  Very few expected Tennessee to be undefeated at this point!  I am loving every minute…just enjoying the experience.

Head coach, Josh Heupel, has done a magnificent job developing his players, despite losing numerous players through the transfer portal after the firing of head coach, Jeremy Pruitt in Jan. 2021.  In just his second year as the Vols head coach,  his high scoring and up tempo offense is exciting to watch and has exceeded expectations.  Rocky Top is rocking!

It will be interesting to see this high powered offense up against one of the country’s best defenses.

To my many Georgia friends, I hope this game lives up to its billing and will be exciting with lots of scoring.  Georgia is an 8 point favorite with home field advantage.

Thouht I’d try a new appetizer pimento cheese recipe for the game and goes right along with Tennessee’s  orange and white!

This one is adapted from Ina Garten’s new book, Modern Comfort Food, and it is delicious!

Spicy Pimento Cheese Spread photo by Kathy Miller

Ingredients

  • 8 ounces cream cheese, room temperature
  • 3/4 cup good mayonnaise I like Hellmann's
  • 1 1/2 teaspoons minced onion
  • 2 large garlic cloves, grated or minced
  • 1 teaspoon whole celery seed
  • Kosher salt
  • 3/4 cup canned pickled jalapeno peppers, drained and chopped
  • 1/2 cup chopped scallions, white and green parts (3-4)
  • 1/2 cup chopped roasted red peppers, drained
  • 4 cups grated sharp white cheddar cheese (using box grater)
  • 1 tablespoon Sriracha sauce
  • Ritz crackers, corn chips or veggies for serving

Instructions

  1. In a large bowl combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt.
  2. Add the jalapeños, scallions, red peppers, cheddar cheese, and Sriracha and combine well.
  3. Taste for seasonings and serve with crackers, corn chips or veggies.

By KathyMillerTime adapted from Ina Garten, Modern Comfort Food

KathyMillerTime

Recipe Printed from www.kathymillertime.com

During my college years at the University of Tennessee the place for hot deli sandwiches was Sam & Andy’s on The Strip.

I always ordered  Turkey & Smoked Cheddar Cheese on long white with dijon mustard.  Sounds boring.   Sam & Andy’s made subs differently borrowing the Krystal idea of steamed burgers.  They steamed the deli sandwiches and started a new, wonderful tradition in Knoxville.

My Tennessee tailgating version of the famous Sam & Andy’s steamed subs.

The secret’s in the sauce…a little updated,

TURKEY AND SMOKED CHEDDAR CHEESE SLIDERS

Tennessee Sliders II

Ingredients

  • 2 packages Hawaiian style rolls
  • mayonnaise
  • 1 pound sliced deli turkey
  • 8 slices smoked cheddar cheese
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon dried onion flakes
  • 1 teaspoon poppy seeds

Instructions

  1. Preheat oven to 350 degrees
  2. Slice 2 packages of Hawaiian style rolls in half horizontally, leaving the rolls attached.
  3. Spread the cut side of the top half with mayonnaise.
  4. Layer 1 lb sliced deli turkey and 8 slices of cheddar cheese on bottom half.
  5. Replace the top half of rolls and arrange in a 13 x 9inch disposable aluminum pan coated with cooking spray.
  6. In a small saucepan, melt 1/2 cup butter with 1/4 cup brown sugar.
  7. Stir in Worcestershire sauce, Dijon mustard, dried onion flakes and poppy seeds.
  8. Bring to a boil.  Pour evenly over rolls.
  9. Bake 15 minutes, or until tops are browned.
  10. Makes 24 sliders.

Kathy's Notes

These sliders are perfect for tailgating.  I transport in foil in a Pyrex Portable carrier kept warm with a hot pack.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

FETA AND APPLE SPREAD

This is a refreshing fall dip perfect for a tailgate or at home from Georgia fan , Nancy Jones.

Feta Apple Spread photo by Kathy Miller

Feta and Apple Spread

Serving Size: Yields 3 cups

Ingredients

  • 2 (4 ounce) packages crumbled feta cheese
  • 1 medium Granny Smith apple, diced
  • ½ cup sour cream
  • ¼ cup chopped pimento stuffed green olives or pitted black olives
  • 1 medium carrot, shredded
  • 1 tablespoon chopped fresh parsley
  • 1 (4 ounce) jar diced pimento, drained

Instructions

  1. Combine the feta, apple, sour cream, olives, shredded carrot, parsley and pimento; stir until well mixed.
  2. Chill if desired.

Notes

Kathy’s Comments****A great fall, football dip using apples. Very refreshing.

By Nancy Jones via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Chili is always a staple at a tailgate or homegate and perfect with cool temps.

This one has a great kick to it…from Georgia fan, Nina Johnson.

Woo Hoo Chili photo by Kathy Miller

Ingredients

  • 2 pounds ground turkey or ground beef
  • 1 package sweet Italian Turkey sausage or Italian sausage (remove casings)
  • Kitchen Bouquet
  • Worcestershire sauce
  • 1 tablespoon Splenda brown sugar or regular brown sugar
  • 1 large onion, chopped
  • 1/2 red bell pepper, chopped (can use the other half for garnish)
  • 1/2 green bell pepper, chopped
  • garlic, chopped
  • 1 package McCormick Original Chili Seasoning mix
  • 1/2 package Frenchs Original Chili Seasoning mix
  • 1 can fire roasted diced tomatoes,
  • 1 small can Rotell original tomatoes with green chilis
  • tomato paste
  • chicken broth
  • 1 bay leaf
  • 1 can shoepeg corn (or frozen corn)
  • 2 or 3 cans pinto beans
  • 1 can black beans

Instructions

  1. Brown two packs of Ground Turkey, (or ground beef) and one pack of sweet Italian Turkey sausage or regular sweet Italian sausage (casings removed) in a large pot.
  2. Chop and stir consistently at high heat to brown.
  3. Add “some” Kitchen Bouquet, worcestershire sauce, 1 tablespoon Splenda brown sugar (or regular brown sugar).
  4. Drain meat in a strainer, leaving some drippings in the pot.
  5. Add one large onion, red and green pepper, and garlic.
  6. Saute just a bit!
  7. Add one pack of McCormick original Chili seasoning, and one half pack of Frenchs original Chile Mix.
  8. Add fire roasted diced tomatoes ,one small can of Rotel original tomatoes with chilis, and slowly add tomato paste over the next hours, along with chicken broth to create the consistency you like.
  9. Add some Red Pepper flakes to your liking. Add a bay leaf or two.
  10. Add corn.
  11. Add beans.
  12. Simmer, stirring occasionally for several hours.
  13. Serve with the usual stuff you like... sour cream, cheese, chopped scallions!
  14. If you like Cilantro add it. A squeeze of lime juice is always nice when serving.

Notes

Kathy's Notes:  Add 1/2 can beer to make this a Boilermaker Chili.  This is delicious and spicy good!

By Nina Johnson via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Let’s enjoy this great game on Saturday with lots of scoring!  Go Vols!

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

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