TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TAILGATING TIME

We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.


It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!


If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can.
We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

BEEF TENDERLOIN

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

    • Preheat oven to 350 degrees. 
    • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
    • Place roast on top of onions.
    • Whisk together soy sauce, Worcestershire sauce and butter.
    • Pour over the tenderloin.
    • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
    • Let meat rest for 10 to 15 minutes before slicing

    • White Bean Soup with Olive Tapenade ~ Veggie Tales by Kris: Soup’s On!

    Happy Holidays & Winter Solstice, everyone!
    Now that winter is upon us, it’s time to break out the soup pot and warm ourselves up after playing in the snow. This isn’t a vegetable soup by title, but wait until you see how many veggies are actually in it! Make this soup, and you’re covered with getting in protein and vegetables!

    White Bean Soup with Olive Tapenade

    2 15oz cans white beans (use another can if you want thicker soup!)
    1 tbsp olive oil
    1 large onion, chopped finely
    1 large leek (just the white part), sliced thin
    3 garlic cloves, minced
    2 celery stalks, chopped finely
    1 large carrot (or 2 small), chopped finely
    1 small fennel bulb, chopped finely
    8 cups water
    2 bouillon cubes (or 2 packets chicken or veggie stock concentrate)
    1/4 teaspoon dried thyme
    1/4 teaspoon dried marjoram
    salt and pepper to taste
    What you’ll need for the Olive Tapenade:
    1 garlic clove (give it a rough chop)
    1 small bunch fresh Italian (flat-leaf) parsley
    1 6oz/8oz bottle almond stuffed olives (found these in store with other canned olives)
    5 tablespoon olive oil


    What you’ll do:
    Prepare the tapenade first by added all ingredients in a food chopper/processor. Set aside for topping soup and/or bread.

    Chop all vegetables and soup ingredients before cooking. Heat oil in a large soup pot. Cook onions and leeks for about 3-4 minutes with the pot covered. When they get soft, add in the carrots, celery, garlic, and fennel. Stir and cook for another few minutes. Add in water, stock/bouillon, herbs and bring to a bowl. Reduce heat to a simmer and let cook for about a 1/2 hour. Add in beans and cook for another 10 minutes. I used an immersion hand blender for this step to puree the soup. Otherwise you can puree in a blender, just be careful! Salt and pepper the soup before serving and you can turn heat off and cool at this point. Toss in some of the tapenade for added value!
    Meet Kris here for more adventures!

    ALMOND WALNUT DANISH

    ALMOND WALNUT DANISH
    1 cup butter
    1 cup milk
    1 1/2 cups warm water
    1 cup sugar
    2 teaspoon salt
    1/2 teaspoon cinnamon
    2 tablespoons yeast
    4 eggs, beaten
    7 1/2 cups flour
    1/2 cup + walnut crumbles

    • In a saucepan melt butter.
    • Add milk and water whisking until smooth consistency and JUST boiling.
    • Cool 5-10 minutes so you don’t kill the yeast.
    • Add the sugar, salt and yeast to form a sponge like blob.
    • Add the eggs until uniform consistency.
    • In a mixer with a dough hook attached, combine flour and yeast mixture.
    • Knead well. Put in refrigerator for at least several hours, but overnight is better.
    • Preheat oven to 375 degrees.
    • Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
    • Fill with a heaping tablespoon of filling per danish (recipe below).
    • Let rise an hour in a warm place.
    • Bake 15 minutes.
    • Frost with drizzle.

    ALMOND DRIZZLE
    1 cup powdered sugar
    2 teaspoons grated orange peel
    1 teaspoon almond extract
    2 tablespoons milk
    1 tablespoons butter, melted

    • Whisk together butter, milk, almond extract and orange peel until well blended.
    • Gradually add powdered sugar, mixing until desired consistency.
    • Drizzle all over danish, sprinkling with walnut pieces.