Tide & Tigers Today Tailgating: Host A Southwestern Throw Down

Rebecca Gordon Tailgating Tide & Tigers Today Buttermilk LipstickTide & Tigers Today
Raycom Sports/ WBRC Fox 6

Join Us
Saturday, October 17, 2015
10 am

featuring

Fan Fare Favorite Recipes
Cooking & Pre-Game Planning Tips & How To’s
Game Day Entertaining Ideas
Tailgating Style Tips

Big Laughs & Loads Of Fun

Tide & tigers Today Tailgating Rebecca Gordon Buttermilk LipstickBe sure & join us in the Tide & Tigers kitchen for all of the details!

Southwestern Throw Down
{watch the video}

Taco Tuesday fun makes a wonderful spread option for game day.
Prep beef, chop toppings & warm tortilla shells ahead of time.
Organize items just before guests arrive.
Fans can graze at their leisure during the game.

Get Tailgate Ready

Auburn had their showdown on Thursday but save these ideas for sure!
Alabama vs Texas A&M
match up this football Saturday…

Crunch The Competition
Let the games begin!

Game Day Entertaining
here’s what we’ll be having… snack along with us

Southern-Style Taco Bar
Crunch Time Pimiento Cheese Tacos
Triple Threat Loaded Nachos
Homestyle Taco Beef
Pimiento Cheese 101
Zesty Chipotle-Ranch Cream
Pico De Galo
Beer

Pimento cheese tacos zesty chipotle ranch sauce rebeccagordon southern tailgating hostess football party food tailgate fan favorite recipes double crunch

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCrunch Time Pimiento Cheese Tacos
makes 6 servings

10 large or 12 regular-sized taco shells
2 cups Homestyle Taco Beef
1 1/2 cups Pimiento Cheese 101
Pico De Galo
Zesty Chipotle-Ranch Cream
Crushed nacho cheese flavored tortilla chips

one
Preheat the oven to 350 degrees.

Bake the taco shells 5 to 6 minutes on a half sheet pan to crisp.
Remove from the oven & allow them to cool completely.

two
Fill each taco shell with 2 1/2 to 3 Tbsp warm Homestyle Taco Beef.
Top with about 2 Tbsp of Pimiento Cheese 101,
Pico De Galo & Zesty Chipotle-Ranch Sauce.
Serve Immediately.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHomestyle Taco Beef
makes 3 1/2 cups

1 1/4 lbs 80% lean ground beef, cooked & drained
2 Tbsp chili powder
2 tsp cumin
1 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp chipotle chili powder
1 {14.5-oz} can diced tomatoes, undrained
1/4 cup water or beer
1 Tbsp chopped fresh cilantro

one
Place the cooked beef in a large non-stick skillet over medium-high heat.
Add the chili powder, the cumin, the salt, the pepper & the chipotle chili powder.
Cook for 1 1/2 minutes & stir the mixture on occasion.
Add the tomatoes & the water.

two
Bring the mixture to a boil & simmer, stirring occasionally 5 minutes
or until about 1 Tbsp of liquid remains.
Sprinkle with the cilantro.
Use as directed.

How To Make pimento cheese rebeccagordon buttermilklipstick tailgating food football Saturday kickoff college university easy entertaining southern recipe staples icons food

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPimiento Cheese 101
makes about 3 cups

1 {4-oz} jar diced pimientos, drained
2/3 cup mayo
2 Tbsp spicy brown mustard
1 Tbsp Worcestershire sauce
1 Tbsp grated sweet onion, minced
1/4 tsp ground red pepper
1/4 tsp black pepper
1 lb extra sharp white Cheddar cheese, grated
Saltine crackers.

Combine the first 7 ingredients in a large bowl.
Fold in the cheese until well blended.

Spread over crackers.
Refrigerate, covered, up to 1 week.
Use as directed.

Chunky Salsa Picodegalo rebeccagordon buttermilklipstick tailgate party Southern Football gameday hostess saturday cocktails

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPico De Galo
makes about 2 cups

4 plum tomatoes, diced
1/4 cup diced red onion
1 small garlic clove, pressed
1 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
Kosher salt & freshly ground pepper

Stir together all of the ingredients until combined.
Use as directed.

gameday sour cream sauce ranch dip rebeccagordon buttermilklipstick southern gameday hostess tailgating football party fan favorites recipes

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickZesty Chipotle-Ranch Cream
makes about 1 1/2 cups

1 {1-oz} package Ranch-style dressing mix
1 1/2 cups sour cream
1 Tbsp fresh lime juice
1 Tbsp minced chipotle pepper in adobo sauce
2 tsp adobo sauce

Whisk together all of the ingredients in a small bowl.
Chill 1 hour.
Use as directed.

Double-Decker Nachos RebeccaGordon ButtermilkLipstick Tailgate Party Recipes Southern Hostess Football Food Snacks Tailgate Party

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickTriple Threat Loaded Nachos
makes 8 servings

2 cups Homestyle Taco Beef
1 {15-oz} can black beans, rinsed & drained
1 {15 1/2-oz} bag nacho cheese flavored tortilla chips
4 cups shredded Monterey Jack & cheddar blend cheese
Pico De Galo
1 avocado, diced
2 jalapeños, sliced
Zesty Chipotle-Ranch Cream

one
Preheat the oven to 350 degrees.

Stir together the beef & the beans in a medium bowl.
Lightly grease 2 cast iron skillets, 8 to 10-inches in size.

i used an 8-inch & a 10-inch cast iron skillet

but i also make these in one half sheet pan
i take it straight from the oven to the table…
rest the hot pan on a trivet

Layer 1/4 bag of the chips in each skillet.
Top with the 1/4 of the the beef & bean mixture.
Sprinkle with 1/4 of the cheese.
Repeat the layers once.

two
Bake for 10 to 12 minutes or until the cheese melts.
Remove from the oven.

Top each skillet with half of the Pico De Galo, half of the avocado
& half of the jalapeños.
Drizzle each skillet with 1/4 cup of the Zesty Chipotle-Ranch Cream.
Serve immediately with the remaining cream on the side.

rebeccagordon buttermilklipstick southern tailgate hostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Set Up A Game Day Taco Bar
organize fiesta favorites for a winning tailgate spread

The 411

The Line Up

Keep the beef warm in a slow cooker.
Crisp taco shells ahead of time.
Offer corn & flour tortillas for a variety of options.

Place toppers such as lettuce, cheese, black olives & onions in small ramekins.
Salsa, guacamole & sauces can be placed in Mason jars.

Fill brown lunch sacks with tortilla chips for grab & go ease.
Ice down beverages in a separate area to prevent bottle necking in the salsa line.

etc

Game Day 101
visit these posts for more ways to use these recipes
featuring tailgating fan-favorites

Football Saturday’s: Triple Threat Loaded Nachos

Taco-Style Jalapeno Poppers

music to your ears
“Mammas Don’t Let Your Babies Grow Up To Be Cowboys”
Waylon Jennings & Willie Nelson

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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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