Tailgate Fever


Football / tailgate season returns this week!  

Click on the picture below for a link to my Tailgate Recipe Roundup and my (somewhat sarcastic thoughts) on the return of foosball. 


Last weekend was the spring football game.  We won.  (Obviously, since we played against ourselves.  HA!)  Our team is looking a little rough again this year.  

Which only means one thing... more focus on tailgating!  I made Pesto Potato Salad with crunchy snap peas and feta for the tailgate, along with a white bean hummus with fresh veggies, and an Italian sausage sandwich turned dip.

I think we're going to invent/build a new tailgate game this year too.  Think beer pong + flip cup + Kings + extreme sport.

And the count down to fall football begins...


The Virginia Tech spring game is coming up!!!  Time to get my tailgating hat back on!  Can't wait :)


So I have been bad, and have neglected this tailgate page.  Most likely this is because my football team is not doing so good this season, and I'm angry.  Anyway, Mike and I won the Iron Chef Tailgate competition with our Tequila marinated shrimp tacos, with a tequila-lime "Margarita" cream sauce!  They were delicious.  Everyone else had wonderful food as well: we had Firefly marinated chicken thighs, Tequila shrimp tostadas, Rum Ribs, and Beer Chili (he did not follow the rules - typical!).  We all ate so much food, and were so tired from the game, that we went to sleep at 9pm that night!  Now we need to figure out the ingredient for next year's battle!

Tequila Shrimp Tacos with Margarita Cream Sauce

Sweet Tea Chicken with Firefly BBQ Sauce

Shrimp Tostadas with Pineapple


Tomorrow is the IRON CHEF TAILGATE!!! Can't wait.  Mr. H.P. and I were cooking most of last night and will be continuing today to get ready for the competition.  I did not come up with any prizes yet, and since family and friends are coming in to town in a few hours, I think the prizes might just have to be a shot of your favorite liquor!  Woooosh.  Also, our tailgate neighbor always comes around with a bucket of Jello shots, so that is always a plus too.


The BIG GAME is almost here!  Well, the game itself isn't really that big of a deal, but it is our 2nd annual Iron Chef Tailgate Competition!!!  Our secret ingredient this year is liquor (we thought that went well with the tailgate theme).  Turns out it is a pretty difficult secret ingredient.  I think we will have 5 or 6 teams competing this year, compared to 3 last year, so it should be a lot of fun and a lot of great food.  I'm supposed to come up with a prize for the winners.  Any ideas????


The Hokie tailgate season is in full effect, which consumes a LOT of my spare time on the weekends.  Nothing like cooking until 10pm the night before a football game, and then waking up at 6:30am so my hubby can get to the tailgate by 7am.  (This goal was far-fetched... I think he got there at 7:50am).  I showed up fashionably late 10 minutes later, with freshly frosted cupcakes.

My crock pot has sat in the cupboard taking up valuable real estate for a few years now.  I am starting to appreciate its awesomeness though.  So, for our tailgate, I made Crock Pot Tex-Mex Chicken Lettuce Wraps from Eat, Live, Run the night before.  Piece of cake.  They tasted amazing, and were healthy... (For those of us who are attempting to eat healthy during football season - not the easiest thing to do!)

I threw everything in the crock pot when I got home from work around 5pm, and the dish was done by 9pm! 

1 1/2 lbs boneless, skinless chicken breast
1 1/2 tbsp taco seasoning
2 jalapenos, seeded and sliced
1 16 oz jar of salsa, I used Chipotle flavor
1 yellow onion, diced
1 yellow onion, sliced
salt and pepper

Cook on low for about 4 hours.  Remove the chicken from the crock pot, chop it up, and return to the pot. 

Serve wrapped in iceberg lettuce leaves topped with your favorite toppings (i.e. guacamole!)

We also had yummy Paleo Meatballs and Paleo Stuffed Sweet Potatoes, courtesy of some awesome cooks / tailgate buddies.  Yum!

And Pistachio Cupcakes, recipe also from Eat, Live, Run.  However, I made them SUGAR FREE!

1 box white cake mix (I used sugar free)
1 3.4 oz package instant pistachio pudding mix (sugar free)
2 cups cold skim milk
1 cup cold skim milk
1 3.4 oz package instant pistachio pudding mix (sugar free)
1 small container fat free Cool Whip
1/4 cup powdered sugar

Preheat oven to 350 degrees.

Whisk together the instant pudding and the cold milk. Sprinkle in the cake mix and mix well with a spoon until well combined.  (My batter was a little dry, so I added more milk.  The original recipe called for 1 1/2 cups.  I actually broke my whisk!)

Fill a lined cupcake tin about 3/4 of the way full with batter. You should get about 12-13 cupcakes out of this!

Bake for 25 minutes. Let cool completely before frosting.

To make the frosting, combine the milk and pudding mix, and gently fold in the Cool Whip. Pipe onto cooled cupcakes and garnish with chopped pistachios, if desired.

Once all the eating and tailgate fun were over... it was time for the game!  Go Hokies! 

Final score: VT 37, Bowling Green 0