Tide & Tigers Today Tailgating: White Hot Game Day Snacks

Rebecca Gordon Tailgating Tide & Tigers Today Buttermilk LipstickGame Day Entertaining

Tide & Tigers Today
Raycom Sports/ WBRC Fox 6

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Saturday, November 7, 2015
10 am


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!

White Hot Game Day Snacks
{watch the video}

Fan-favorite dips make their way onto the tailgating spread.
Pick up deli-fried chicken fingers for an easy main dish option.
Crank up the oven for team taunting white hot, cheesy goodness.
Be prepared to score rave reviews from satisfied football fanatics.

Auburn vs Texas A&M
Alabama vs LSU

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

Brian’s Secret Golden Sauce
Chicken fingers
Buffalo-Style Chicken Popper Dip
Cajun Shrimp Crostini

Assorted crackers & chips

Golden Sauce for chicken fingers crispy chick rebecca gordon buttermilklipstick southern gameday hostess

Tide & Tigers Today Taste Memories
Old school sauce pulls up a chair to the game day feast

Executive Sports Producer & Alabama Crimson Tide fan, Brian Pope, shares a taste memory from his childhood for a quick & tasty dipping sauce. He visited the Crispy Chick often in his south Alabama hometown growing up & although it’s now run by a national fried chicken chain, the recipe is still served because the town would about near revolt if it was removed from the menu. Brian suggests pairing the pungent condiment with a kick along side chicken, on burgers or as he says, “on just about anything”.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBrian’s Secret Golden Sauce
makes about 1 1/2 cups

Pick up deli-fried chicken fingers to serve with this tasty & so-easy sauce.

1 cup mayonnaise
1/2 cup spicy mustard
1/4 cup minced pickled jalapenos
Fried chicken fingers

Combine the first 3 ingredients in a medium bowl.
Serve with deli-fried chicken fingers.

Chicken Popper Dip rebeccagordon buttermilklipstick southern tailgate hostess gameday football recipes food fan-favorite recipes dips nil

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBuffalo-Style Chicken Popper Dip
makes 12 servings

2 {8-oz} packages cream cheese, softened
1/2 cup sour cream
1/2 cup light mayonnaise
1 1/2 cups shredded rotisserie chicken, roughly chopped
1/4 cup minced jalapeno
1/4 cup hot sauce
4 scallions, sliced
3 Tbsp chopped fresh cilantro
2 garlic cloves, pressed
1 cup shredded Monterey Jack-Cheddar cheese blend, divided
Garnish: Chili cheese corn chips & freshly chopped cilantro
Corn chips

Preheat the oven to 350 degrees.

Stir together the cream cheese, the sour cream, the mayonnaise,
the chicken, the jalapeno, the hot sauce, the scallions, the cilantro,
the garlic & 1/2 cup of the cheese blend in a large bowl.

Spoon into a lightly greased 8-inch cast iron skillet,
spreading evenly to the edges.
Top with the remaining 1/2 cup cheese blend.

Bake for 22 to 25 minutes or until bubbly around the edges
& thoroughly heated in the center.
Remove from the oven.

Top with the chili cheese corn chips & freshly chopped cilantro.
Serve warm with corn chips.

Creole Shrimp Toasts rebeccagordon buttermilklipstick tailgating gameday hostess party ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCajun Shrimp Crostini
makes 10 servings

1 {8-oz} French batard, cut into 1/3-inch thick pieces
3/4 lb {26-31 count} fresh wild american shrimp, peeled & deveined
2 Tbsp butter
1/3 cup diced green bell pepper
2 scallions, sliced & coarsely chopped
2 garlic cloves, pressed
1 tsp Creole seasoning
1/2 {8-oz} package cream cheese, cut into 8 pieces
1 1/2 cups shredded Colby-Monterey Jack cheese
1 Tbsp hot sauce

Preheat the oven to 425 degrees.
Place the bread onto a lightly greased foil-lined half sheet pan.

Coarsely chop the shrimp & set aside.

Melt the butter in a small non-stick sauté pan over medium heat.
Stir in the bell pepper & the scallions. Cook, stirring occasionally for 5 minutes.
Add the garlic, the chopped shrimp & the Creole seasoning.
Cook for an additional 5 minutes or just until the shrimp are no loner pink.

Pour the warm shrimp mixture over the cream cheese in a large bowl.
Combine until well blended & the cream cheese is slightly melted & smooth.
Stir in the shredded cheese & the hot sauce.
Spoon about 1 Tbsp of the shrimp mixture over each slice of bread.

Bake for 10 to 12 minutes or until the cheese melts
& the bread is just beginning to brown on the edges.
Serve with warm with additional hot sauce.

rebeccagordon buttermilklipstick southern tailgate hostess

{testing notes}

How To Soften Cream Cheese In A Jiffy

Whether you’re in a hurry or you just plain forgot
to pull out the cream cheese to knock the chill off,
it’s simple to take matters into your own hands.

Unwrap the cream cheese & place on a microwave-safe plate.
Cook on HIGH power for 10 to 15 seconds for 2 blocks.

The cream cheese should be soft but not hot in temperature.
Your finger should leave a firm imprint in the cheese when pressed.
Proceed with the recipe as directed.

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“True Love Ways” Buddy Holly

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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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