Tuesday, November 29, 2011

Paula Deen's Sons Love Football and Breakfasts To Go

The Deen Brothers are the dear sons of southern food queen, Paula Deen.  They've had much to do with Mrs. Deen's success as they are the "sons" part of their legendary restaurant in Savannah, The Lady & Sons.  Like their mama, Jamie and Bobby, have written a few cookbooks themselves.  Their latest, The Deen Bros. Get Fired Up: Tailgating, Picknicking and More, has some Gameday Style and would be a great gift idea for a tailgater in your life.  





The Deen family loves football  (Gameday Style's earlier post on Paula Deen's Football Party Menu)  and Get Fired Up is definitely in tune with their love of football and tailgating, and their Georgia Bulldogs.  They do something that those of us that live in college towns sometimes take for granted...they pack up their car and have to travel over 200 miles to get to the game in Athens.  So the brothers came up with a solution to the hurried morning rush that gameday creates...a Game Day Breakfast To Go.  I tried The Deen Bros.' Game Day Breakfast To Go for one of our many 11:00 kickoffs this year, where I skipped the early early tailgating and took my boys in the stadium to watch their dad in warm-ups.  My boys and my gameday guests loved these and I loved that I had breakfast ready easily and early. 

Even though rushed gamedays are slowing down this time of year for college football fans, we all have lots of rushed mornings with the holidays.  And all of our NFL fans still have Sunday tailgates to accomplish.  Let this recipe help you out!  


Game Day Breakfast To Go
 The Deen Bros. say: "Some mornings you're so anxious to get on the road that you don't want to waste time sitting down to breakfast.  Our solution is to get these breakfasts to go ready the night before the big game.  Just pop 'em in the oven as you're getting ready to leave---20 minutes later you can wrap them in a napkin and enjoy them on the way to the stadium.  We usually make them with sliced deli ham, but we sometimes mix it up with cooked crumbled sausage or bacon or sub in grated pepper Jack cheese for the cheddar.  Any way you like them, your hunger satisfied, no time lost, you're already starting out a winner!"

One 12-ounce can refrigerated buttermilk biscuits (10 biscuits)
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 pound sliced deli ham, diced
1/2 cup plus 2 Tablespoons grated cheddar cheese

1.  Preheat the oven to 350.  Generously grease a 12-cup muffin pan. 
2.  Using a sharp knife, slice each round of biscuit dough in half horizontally (making 2 rounds) and place 1 round in each of 10 muffin cups.
3.  In a bowl, whisk together the eggs, salt and pepper.
4.  Sprinkle the ham evenly over the biscuit rounds int he muffin cups.  Spoon about 2 Tablespoons of the egg mixture over the ham, dividing it evenly among the muffin cups.  Top with the 1/2 cup cheddar cheese and cover each muffin cup with a remaining biscuit round.  sprinkle the remaining cheese on the biscuit tops.  Fill the 2 empty muffin cups halfway with water to prevent scorching.
5.  Bake until the biscuits are golden and fir and the egg is cooked through, about 20 minutes.  Let cool slightly.  use an offset spatula to loosen the edges of the biscuits and pop the biscuits out of the pan.  Serve immediately or let cool completely and wrap in aluminum foil for on-the-go snacking.


  Get Fired Up is a great gift for the holidays...you can even get a signed copy right here.

Monday, November 28, 2011

Nail your Gameday Style

Twenty years ago, you couldn't really paint your nails to match your team unless your team colors had red or pink in them.  Today, there is no reason that your toes and fingers can't match your team on gameday, whether you're sporting orange and blue or black and gold and everywhere in between.  

It is fun to get to know new people at games throughout the season.  Sasha, who has a fun blog, Sasha Says, is a new friend from this past season that I met at a friend of a friend's tailgate (all of them super friendly opposing team fans, mind you).  Sasha blogs about a lot of topics but one of her most frequent is nail polish.  Throughout the fall, Sasha has reviewed many different nail colors by OPI that she posted to her manicure blog called 
Manicure Mommas.  

One of Sasha's most recent posts is on glittery, sparkly, oh-so-holiday-ee, polishes, which happen to cover some of our favorite team colors.  

Glitter in My Stocking (Nicole by OPI) 
My Sleigh's in the Shop (Nicole by OPI)
Orna-ment for Each Other (Nicole by OPI)


Snow-Man of My Dream (Nicole by OPI)


And not only does Sasha have the inside scoop on special holiday nail polish releases, but she introduces her readers to OPI's Spring 2012 Holland Collection with polishes, with super team spirit again,  such as this:

Vampsterdam (OPI)
A Roll in the Hague (OPI)



Dutch ’Ya Just Love OPI? (OPI)

I Don't Give a Rotterdam! (OPI)
And the Crackle nail polishes have taken the gameday world by storm.  Since most teams have two colors and crackle finish polishes use two colors, Gameday Style has seen lots of crackles at games this year.  Here are some that Sasha tried.  You can read the entire post here....http://www.manicuremommas.com/2011/10/fun-with-crackle.html:


Revlon Craving Coral topped with

China Glaze Crackle Glaze in Lightening Bolt

Revlon Craving Coral topped with

China Glaze Crackle Glaze in Tarnished Gold




Go give www.sashasays.com a look and a follow. The nail polishes that Sasha features and recommends are great for gameday (of any sport!) and for a fun Christmas gift to give to a friend that has team spirit.  Along with the nail polish in formatives, Sasha also has fun everyday stories about being a "married, working mom of two, who tends to overshop and can't say no to new food and beauty products".  And from the looks of her tailgate, Sasha also happens to have a lot of Gameday Style!








Thursday, November 24, 2011

Happy Thanksgiving!

Thanksgiving 1928
TURKEYBALL
From Drew Dernavich of The New Yorker, November 20, 2008



Since you asked for it, Matt, a bit of history: The year 1621 brought us not only the first Thanksgiving, but the first Thanksgiving Day football game.

Naturally, it was the Pilgrims vs. the Indians. The Indians, not wanting to be politically incorrect, wore a picture of a Native American on their helmets. By helmet, I mean a decorative maple leaf, which covers the loins.

Records show that they used a thirty-five-pound turkey as a football. It is hard to throw a spiral with a thirty-five-pound turkey, and darn near impossible to kick one through the uprights, so the ground game was key. And the Indians, running silently in their moccasins so as not to be detected by the defense, racked up touchdown after touchdown, although their dancing in the end zone was seen as bad sportsmanship. The Pilgrims were encouraged by lone cheerleader Hester Prynne, who shouted from the sidelines, “Gimme an ‘A’!”

There was no halftime, lest the Puritan players fall idle for a moment and be tempted to play for the Devil’s team.

We don’t know if it was the fatigue, the frigid temperatures, or the handling of so much tryptophan that did the Pilgrims in. But whatever the cause, they became confused. Quarterback Winthrop Rutmanhammer called for the Statue of Liberty play a full two hundred and sixty-five years before the Statue of Liberty existed, completely baffling his offense. With ten seconds to play, he then accidentally called for a Hail Mary, and the overwhelmingly Protestant Pilgrims stoned him. Although the Indians were well ahead, they agreed to record the final score of the game as milwaukee, which is the Native American word for “nobody wins.”


Read more http://www.newyorker.com/online/blogs/cartoonlounge/2008/11/turkeyball.html#ixzz1eNKvoHof

Wednesday, November 23, 2011

Tailgating Recipes for your Thanksgiving Leftovers

When Gameday Style went on a search for some good recipes to make on Friday for tailgating that could utilize your Thanksgiving leftovers, the work was all done in an article done by a magazine website, Eastern Iowa Life
 The article, "Tailgating with Thanksgiving Leftovers" has a great recipe for...

....a pumpkin dip...



1 (5 ounces) package instant vanilla pudding mix
1 (15 ounces) can pumpkin
1 to 2 teaspoons pumpkin pie spice
1 (16 ounces) container frozen whipped topping, thawed
Graham crackers, for dipping
In a large bowl, mix together instant vanilla pudding mix, pumpkin and spice. Fold in the
whipped topping. Chill in the refrigerator. Serve chilled, with graham crackers for dipping.
From Bonita Lefebure, Fairfax



 ....a gourmet pizza....



CRANBERRY, APPLE AND CHEDDAR CHEESE PIZZA

2 teaspoons olive oil
1 pound sliced white mushrooms
1 medium Vidalia or red onion, sliced into 1/4-inch thick slices
1/2 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
1 cup whole berry cranberry sauce
2 medium apples, peeled and sliced 1/4-inch thick slices (Honeycrisp are delicious in this recipe)
3/4 cup 2 percent sharp cheddar cheese
1/4 cup walnut pieces, finely chopped
1 whole wheat pizza crust (such as Boboli Thin Crust)
Heat oven to 375 degrees. Heat oil in a large non-stick skillet over medium-high heat. When oil is hot, add mushrooms, onions, salt and dried herbs. Sauté, uncovered, for 2 minutes. Reduce heat to medium low, cover, and continue to cook vegetables until softened (about 7 to 10 minutes). Uncover, and cook so liquid evaporates.
Meanwhile, spread cranberry sauce on bottom of pizza crust. Arrange apples around crust, spreading in an even layer; sprinkle evenly with cheese.
When vegetables have cooked and liquid has evaporated, spread over cheese. Top pizza with walnuts. On a baking sheet, bake pizza until cheese melts and begins to brown, about 9 to 12 minutes. Reduce oven temperature to 300 degrees and continue to bake for 3 to 4 minutes. Remove from oven and allow to cool slightly. Slice and serve.
From Kym Wroble, Iowa City Waterfront Hy-Vee dietitian

....a fabulous soup...

PUMPKIN BLACK-BEAN TURKEY CHILI

1 cup chopped onions
1 cup chopped yellow bell pepper
3 garlic cloves, minced
2 tablespoons oil
1 1/2 teaspoons dried oregano
1 1/2 to 2 teaspoons ground cumin
2 teaspoons chili powder
2 15-ounce cans black beans, rinsed and drained
2 1/2 cups chopped cooked turkey
16-ounce can pumpkin
14 1/2-ounce can diced tomatoes
3 cups chicken broth
Sauté onions, yellow pepper and garlic in oil in skillet for 8 minutes, or until soft. Stir in oregano, cumin and chili powder. Cook 1 minute. Transfer to slow cooker. Stir in remaining ingredients. Cover. Cook on low 7 to 8 hours.
From Phyllis Good, Fix It and Forget It, http://fix-itandforget-it.com/

....and a Crabmeat and Cranberry Appetizer baked in puff pastry. READ MORE at...  
http://easterniowalife.com/2011/11/15/use-thanksgiving-leftovers-for-tailgate-party/

Tuesday, November 22, 2011

The Perfect Thanksgiving and Tailgating Cupcake


Pumpkin Chocolate Chip Cupcakes with Butterscotch Buttercream just screams 
Fall, Thanksgiving and Football.  

Gameday Style found this recipe at a new spot, The Perfect Bite KC, a blog about the food scene in Kansas City.  Blogger Missy Roe shares her culinary experiences in Kansas City from a perspective of someone who has fine-tuned her tastes from her meat and potatoes rural America background, to one that is well-traveled and well-flavored.  

You'll find restaurant and food shop reviews and she shares recipes from KC eateries, like 3 Women and an Oven, a boutique bakery.   Now, the recipe you've been waiting for...
 (although I highly recommend saving yourself the effort and picking up the real deal if you're in the Kansas City area):

photo courtesy of the Kansas City Star



Pumpkin Chocolate Chip Cupcakes with Butterscotch Buttercream
3 Women and an Oven via the KC STAR
Makes 12-16 standard cupcakes
For Cupcakes:
  • 1 1/2cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup solid packed canned pumpkin
  • 1 cup semisweet chocolate chips
Preheat oven to 350. Place rack in middle of oven. Line 12 muffin cups with paper liners. In large bowl sift together flour, baking soda, ground spices and salt. With electric or hand mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Scrape down sides of bowl.
With mixer on low, alternately add flour mixture and canned pumpkin in three additions beginning and ending with flour mixture. Fold in chocolate chips. Fill cupcake papers 3/4 full with batter, using two spoons or ice cream scoop. Place in oven and bake for about 18 to 20 minutes, or until firm to touch and toothpick inserted in center comes out clean. Place on wire rack to cool.
Buttercream Icing:
  • 12 tablespoons butter, room temperature
  • 7 cups powdered sugar
  • 1/2 cup milk (may add more for desired consistency)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon butterscotch extract or rum extract
  • Orange and yellow food coloring
Cream butter; gradually add about half the sugar, blending well.  Beat in half of the milk with flavorings.  Gradually blend in remaining sugar.  Add milk if necessary to make desired consistency for piping. Divide buttercream into 3 bowls.  Mix orange food coloring into first bowl and yellow food coloring into second bowl, leaving one portion white.
Using piping bags fitted with medium round tips, top each cupcake with orange icing in a circular motion, filling the top with a single layer.  Top the orange with a layer of yellow icing in the same motion making a smaller circular layer. Top the yellow layer with the final layer of white icing to simulate a candy corn.  Top each cupcake with a piece of candy corn for garnish.