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Friday, August 31, 2012

Traditions, superstitions, or just plain crazy...

Football season is here and we have been ready for a long time.  We have several rituals that we do at our house every Saturday before game time.  We are sure that if we don't do these things that we will lose the ballgame.  Can't have that on our shoulders.
For several years now we burn a candle in this topper during the game.  It has to be juicy cherry from Yankee Candle.  It doesn't matter that they  retired this particular sent several years ago.
This is the wreath that is on our kitchen door.
This wreath is on our front door and it has had a couple of revisions through the years.
One flag is up.
Our large flag is up too.  We get a new flag every season and it can't change during the season.
All our Tervis are in their place.
The hand towels are out in all the rooms.
Rugs and magnets are in their places.
Table is ready.
Sheets, comforters, and pillowcases are all ready.
Megan and Hobb's bed is ready as well.
When Coach Saban first came to the University the sports announcers kept talking about how the players were "drinking the Kool-Aide".  Well we have started to "drink the Kool-Aide" too.  It has to be cherry.
Game day consist of pancakes for breakfast.  They have to be served on these plates too.  Not fancy pancakes either just plain ole pancakes.  I tried to make red pancakes for the Arkansas game.  We won but it was close.  So no more fancy pancakes.
Last year after we found out that Coach ate Little Debbie's Oatmeal creme pies before a game we added them to our pregame rituals.  This year I bought a bag of Golden flake potato chips in memory of those old Coach Bryant Sunday afternoon shows.  Wonder if those bags are still hard to open.
Game day shirts are all ready for the three of us.

Thursday, August 30, 2012

Roll Tide Scones

Okay so I took a little liberty with the name and about half of you are looking out of curiosity just to see what Roll Tide scones really are and the other half are saying well what about War Eagle scones.  Don't keep checking to see if those are posted because that won't be happening.  Now these are Red Velvet Scones that I have cut in the shape of footballs.  Just in time for opening weekend.
Those of you familiar with making red velvet things know that there will be buttermilk, red food coloring and cocoa involved and you would be correct here as well.
Start with 2 c all purpose flour.
Add 1/4 c cocoa powder.  I use Ghirardelli because that is my favorite.  When it comes to chocolate they make the best in my opinion.
Add 1/2 c sugar
2 teaspoons of baking powder
1/2 teaspoon baking soda.  I don't know why some recipes have baking powder and others have baking soda and then others use both.  I know it has something to do with chemistry.  One of these days I will find out and let you know.
1/4 teaspoon salt
In another bowl mix the wet ingredients.  Start with 2/3 c buttermilk.
To the milk add one egg and 1 teaspoon of vanilla.
Now for the fun part.  2 teaspoons of red food coloring.  I remember the red velvet cake taking a whole bottle of red food coloring.
Now whisk that all together to get that nice red color.
Now for 1/3 c cold butter cut into pieces.
Mix that together with your pastry cutter.
Here comes the fun.  Adding the red mixture to the cocoa mixture.

I guess I forgot to take a picture of it all mixed together.  You will press it out on a floured surface.  Then using the football cookie cutter make your scones.  Put them on a parchment lined cookie sheet.  You will place them in a preheated 375 oven for about 10-15 minutes.  I always start with less time especially if my oven has been on for a while.  You don't want the bottom to get too brown.
These footballs look like they have been on the gridiron.
You can't have footballs without laces.  Laces out remember?  Use a little melted white chocolate to make the laces.  Clip the corner of a zip lock bag to pipe the chocolate.  Roll Tide.

Roll Tide Scones  AKA Red Velvet Scones

2 c all purpose flour
1/4 c cocoa powder
1/2 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1/3 c cold unsalted butter
2/3 c buttermilk
1 egg lightly beaten
2 t red food coloring
1 t vanilla

Preheat oven to 375  bake for 10-15 minutes.


Wednesday, August 29, 2012

Buffalo Chicken and Potato Casserole

As it gets closer and closer to the initial kickoff weekend of college football I want to make more and more tailgate type recipes.  This is one I found on Pinterest the other day and thought it would be a perfect game day meal.

Don't be alarmed at the number of ingredients that you see here, it really isn't that bad.
In a bowl add 1/3 c olive oil.
To that add 6 tablespoons of hot sauce.  Use whatever brand you like.
To that add one tablespoon of paprika.
Add two tablespoons of garlic powder.
Add a little salt and pepper to taste and whisk it all together.
Cube a couple of potatoes and toss them in the hot sauce mixture.
You will want to use some kind of slotted spoon to scoop up the potatoes so that you leave the excess sauce in the bowl.
Layer the potatoes in the bottom of a 9x13 pan.  Spray the pan with non stick spray for ease of cleanup. Place the potatoes in a preheated 500 degree oven for 45 minutes.  You will want to stir the potatoes every 15 minutes.
Put the cubed chicken in the bowl with the left over sauce and toss.

Toss the chicken and let stand in the sauce while the potatoes are cooking.
In another bowl add 2 c cheese, 1 c crumbled bacon, and 1 c sliced green onions.
I put it back in the fridge until ready to use.
The potatoes after they have cooked for 45 minutes.
Add the chicken on top of the potatoes.
Sprinkle the cheese bacon mixture on top of the chicken and potatoes.  Reduce the oven temp to 400.  Put back in the oven and cook for 15-20 minutes or until the chicken is cooked.
The finished product.  Some celery and Ranch dressing might be pretty good with it.


Buffalo chicken and potato casserole recipe

2 lbs boneless, skinless chicken breasts cut into 1/2 inch cubes
3-4 medium sized potatoes cut into cubes
1/3 c olive oil
1 1/2 teaspoon salt
1 tablespoon ground pepper
1 tablespoon paprika
2 tablespoon garlic powder
6 tablespoon hot sauce

topping
2 c shredded cheese
1 c crumbled bacon
1 c sliced green onion

preheat oven to 500.  Toss potato in the hot sauce and olive oil mixture.  Cook for 45 minutes.  Stirring every 15 minutes.  Top with chicken and cheese mixture.  Place in a 400 degree oven and cook for 15 -20 minutes.

Tuesday, August 28, 2012

Baby Back Ribs

As we are at the start of football season it is time to plan for those football Saturday tailgate meals.  Nothing says football like bbq ribs.  These are so easy to make at home you will wonder why you haven't made them before now.
To start with all you need is a rack of ribs and some rib rub.  There are lots of recipes out there for making your own and I might do that next time but I used one my mother gave me. It says it is Southern rib rub.
Line a cookie sheet with foil and preheat the oven to 350.  Then sprinkle the rub all over the back of the ribs.
Turn them over and do the top of the ribs.
Cover tightly with foil.  Place in the 350 degree oven for 1hour and 15 minutes.
Take them out of the oven and uncover.  Time to put them on the grill to give the that smoky taste.  You can baste them with whatever kind of bbq sauce you like.  I used Dreamland sauce.  Is there really any other kind for ribs?

It doesn't take but just a few minutes on the grill for them to be nice and golden.
 Take them off the grill and cut into pieces, then pour a little bit more sauce on them.  Grab the napkins and enjoy.