Game Day Recipes for Florida vs Michigan…Alabama vs FSU…Tennessee vs Gerogia Tech…


As Florida and Michigan fans head to Dallas for the big game on Saturday, all of our hearts will be going out to those Texans in need after terrible flooding due to Hurricane Harvey.

Last year it was Hurricane Matthew causing many games across the Southeast to be rescheduled or played in terrible rainy conditions.

Let’s hope for an early ending to Hurricane Season.

Game Day Recipes for 3 of the big games scheduled this weekend.

Florida vs Michigan 3:30 pm in  Arlington TX

FLORIDA-UNIVERSITY OF FLORIDA

Florida Tzatziki Dip with Gator colors orange and blue.

Tzatzike Dip photo by Kathy Miller

Tzatziki

Serving Size:

Ingredients

  • 16 ounces sour cream
  • 1 cucumber, unpeeled and seeded
  • 1 lemon freshly squeezed
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil extra virgin
  • 1/2 tablespoon fresh dill
  • freshly ground pepper
  • little salt to taste

Instructions

  1. Grate the cucumber and drain. Squeeze the cucumber in a paper napkin to get as much juice out as possible.
  2. Mix in the remainder of the ingredients.
  3. Drizzle a little olive oil on top and plop an olive on top.
  4. Serve with pita bread or pita chips.

Notes

Could substitute Greek yogurt for some of the sour cream.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

MICHIGAN-UNIVERSITY OF MICHIGAN

Michigan Maize and Blue are the colors of The University of Michigan.

I found this perfectly colored corn (maize) and blueberry salad on Pinterest and thought this would look and taste great for the game.  I’ll be testing the recipe this Saturday.  Let me know what you think if you try the recipe!

Blueberry and Corn Salad photo via Pinterest

photo Pinterest

Ingredients

  • 6 ears fresh sweet corn, husked
  • 1 cup fresh blueberries
  • 1 small cucumber, sliced
  • 1/4 cup cup finely chopped sweet onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • freshly ground pepper

Instructions

  1. In a dutch oven bring water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
  2. When cool enough to handle, cut corn from cobs.
  3. In a serving bowl combine corn, blueberries, cucumber, sweet onion, cilantro and jalapeno.
  4. For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
  5. Cover and refrigerate overnight.

By KathyMillerTime
Pinterest http://www.food.com

KathyMillerTime

Recipe Printed from www.kathymillertime.com

ALABAMA—UNIVERSITY OF ALABAMA

Big Al’s Guacamole Dip (as in Big Al the elephant, Bama’s mascot) from huge Alabama fan, Myra.

The fresh thyme and red bell pepper give this guacamole a new twist.

Guacamole with Jalapeno and tomatoes photo by Kathy Miller

Ingredients

  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lemon juice
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup small cherry tomatoes (cut in quarters)
  • 1/4 cup green onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Coarsely mash avocados.
  2. Stir in lemon juice.
  3. Fold in remaining ingredients.
  4. Seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Keep cool.
  5. Serve with tortilla chips.

Notes

Kathy’s Comments...The fresh thyme and red bell pepper give this guacamole a fresh twist.

By Myra Jeffreys via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

FSU-FLORIDA STATE UNIVERSITY

A great Drunken Beeef Tenderloin recipe from avid FSU fans, Rick and Joanne.

INGREDIENTS

DRUNK AND DIRTY MARINADE
  • 1 cup soy sauce (low sodium)
  • 1/2 cup bourbon
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 4 garlic cloves, minced
THE TENDERLOIN
  • 2-4 pounds beef tenderloin
  • 2 tablespoons fresh coarse ground black pepper
  • 1 teaspoon white pepper
  • 1/4 cup canola oil (the mop for basting)
  • 1/4 cup water (mop for basting)
  • wood chips soaked in water

 INSTRUCTIONS

  • Combine marinade.  Place the tenderloin in a plastic bag or shallow dish.  Pour marinade over meat and refrigerate at least 4 hours or overnight.
  • Turn the meat occasionally to saturate the surface.
  • Prepare the smoke for barbecuing, bringing the temperature to 200-220 degrees.
  • Remove the tenderloin from refrigerator and drain the marinade, reserving for mop.
  • Cover the tenderloin with black pepper first, then with the white pepper.
  • Let the tenderloin sit for 30 minutes.
  • Pour half the marinade into a saucepan and refrigerate it until tenderloin is cooked.
  • Pour the other half into another saucepan and stir in the oil and water.
  • Bring the mop mixture to a boil over high heat and boil for several minutes.
  • Keep the mop warm over low heat.
  • In a heavy skillet, sear the meat quickly on all sides over high heat.
  • Transfer the tenderloin to the smoker and cook for 1  1/2 to 2 hours, basting with the mop every 20 minutes in an appropriate smoker (can use a covered grill using soaked wood chips)
  • The meat is ready when the internal temperature reaches 140-145 degrees.
  • Be carefrul not to overcook as tenderloin is best rare to medium rare.
  • Bring the reserved portion of marinade to a boil, and boil for several minutes until the marinade is reduced by 1/4.
  • Slice the tenderloin and serve topped by spoonfuls of the sauce.

Rick & Joanne Astor via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Tennessee/Georgia Tech recipes tomorrow!

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

 

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4 Comments

  • Myra Jeffreys says:

    Love ya friend ! Hope all is well with you and your family ! I always enjoy your blogs with the varieties of pictures and posts.
    We will be close to Tallahassee this weekend and will be watching college football all day with family !
    RTR !

    • Kathy Miller says:

      Bet you will be at the beach! And for all my readers RTR stands for Roll Tide Roll! Thanks for always reading and sharing. Love you Myra and thanks for all your wonderful recipes.

  • Joanne Astor says:

    Thanks for sharing! All the recipes sound wonderful. This will be a big weekend for all the football fans! Each team will enjoy there traditions and look forward to another season!

    • Kathy Miller says:

      Will be thinking of you and Rick in Atlanta! Thanks for your good recipe and I am trying the corn and blueberry salad tomorrow!

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