Tailgating Food for a Winning Game Day

ANTIPASTO SKEWERS

Ingredients (Serves a Crowd)

✘ 1/4 C. olive oil
✘ 1/4 C. red wine vinegar
✘ 2 T. orange juice
✘ 1 tsp. orange zest
✘ 1 tsp. dried rosemary, crushed
✘ 1 tsp. dried tarragon
✘ 1/2 lb. mozzarella cheese, cubed
✘ 2 (7.05 oz.) jars whole mushrooms, drained
✘ 2/3 C. pimento-stuffed olives
✘ 2/3 C. pitted Greek Kalamata olives
✘ 2/3 C. pitted ripe olives
✘ 1/2 (19 oz.) pkg. frozen cheese tortellini
✘ 1/2 lb. thinly sliced hard salami

Directions

In a big zippered plastic bag, mix the oil, vinegar, orange juice, orange zest, rosemary, and tarragon. Add the cheese, mushrooms, and all the olives; seal the bag, turn to coat, and refrigerate overnight to blend the flavors. The next day, cook the tortellini according to package directions; drain and cool. Drain and reserve the marinade from the chilled bag of ingredients. Fold the salami slices and push onto skewers alternately with olives, mushrooms, cheese, and cooled tortellini. Arrange on a big platter and drizzle with reserved marinade.

Blowout Buffalo Chicken with Blue Cheese Slaw

Directions

For the slaw, combine coleslaw mix, apple, celery, cheese, parsley, and green onion. Stir together oil, vinegar, sugar, salt, and black pepper; add to the slaw,stir to blend, and chill until serving time.  In a big zippered plastic bag, mix the wing sauce, melted butter, and ketchup; remove 1/2 cup and set aside. Add the chicken to the bag and toss to coat. Marinate at least 30 minutes. Grease the grill grate and preheat the grill on medium heat. Toss the chicken on the grill (discard the marinade left in the bag) and cook until the internal temperature reaches 165°F, turning to brown both sides. Spread softened butter on the cut sides of the buns and grill until lightly toasted. Set the chicken on the buns; drizzle with ranch dressing and load on the slaw.

Tailgate Spinach Salad

Ingredients (Serves 6)

✘ One box Orzo pasta
✘ 3 T. Olive oil
✘ 3 T. Red wine vinegar
✘ 1 tsp. Italian or mediterranean seasoning blend
✘ Salt and pepper to taste
✘ 4 cups baby spinach
✘ 1/4 cup chopped dried tomatoes in oil
✘ 12 pitted kalamata olives sliced

Directions

Cook 1 cup orzo pasta according to package directions. In the meantime, in a big bowl, whisk together 3 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Italian or Mediterranean seasoning blend, and salt and black pepper to taste. Drain the pasta and rinse with cold water; add to the bowl and stir to coat. Gently stir in 4 cups lightly packed baby spinach (coarsely chopped), 1/4 cup chopped dried tomatoes (packed in oil), and about 12 pitted Kalamata olives (sliced).

Berries & Pound ‘Em

Directions

In a small chilled bowl with chilled beaters, beat cream until it just begins to thicken. Add lemon zest, lemon juice, and 3 tablespoons sugar; beat until soft peaks form. Chill until serving time. Preheat the grill on medium heat. In an 8 x 8″ foil pan, mix the strawberries, blueberries, mint, and remaining 2 tablespoons sugar. Close the lid and cook until the berries are hot and juicy, about 10 minutes, stirring occasionally. Cut the cake into six slices and spread butter over both cut sides. Set the slices directly on the grill rack and cook a few minutes on each side until golden brown. Serve berries over cake with the chilled