Football Friday Tailgate Treats Championship Weekend

Happy Football Friday All Y’all! First and foremost did y’all save last week’s Thanksgiving Leftovers & bonus Recipes? Which one did your family enjoy most? This weekend we are tackling tasty tailgate treats featuring the teams that are playing for their conference championships. We have a good mix of sweet and savory tasty tailgate treats. We hope all y’all enjoy! Go, teams!

Football Friday Tailgate Treats Championship Weekend

ACC Style

Duke – Bojangles Fried Chicken Recipe

So, Duke University serves some killer fried chicken on campus. So, we opted for the North Carolina fried chicken favorite of Bojangles.

Ingredients: 

• 3 Cups Buttermilk room temperature, divided
• 1 Tablespoon Hot Sauce
• 1 Tablespoon Salt
• 6 Each Chicken Thighs skinless boneless
• 1 Cup Self-Rising Flour
• ¼ teaspoon Cayenne Pepper
• 1-½ teaspoon Garlic Powder
• 1-½ teaspoon Onion Powder
• ½ teaspoon Dried Thyme
• 2 Each Large Eggs
• ⅓ Cup Milk
• Salt and Pepper to taste
• Peanut Oil

Directions:

1. In a large bowl add 2 cups of the buttermilk and the hot sauce and salt. Mix well.
   3 Cups Buttermilk, 1 Tablespoon Hot Sauce, 1 Tablespoon Salt
2. Add the chicken thighs to this bowl, cover with cling wrap and allow to sit at room temperature to marinate for one hour.
   6 Each Chicken Thighs
3. Add enough peanut oil to a large frying skillet to fry the chicken and it cover ½ way up the chicken. Turn on the heat to medium and bring to about 360°F.
   Peanut Oil
4. To a medium mixing bowl add the flour, cayenne, garlic powder, onion powder, thyme and salt and pepper to taste. Mix well with a whisk.
   1 Cup Self-Rising Flour, ¼ teaspoon Cayenne Pepper, 1-½ teaspoon Garlic Powder, 1-½ teaspoon Onion Powder, ½ teaspoon Dried Thyme, Salt and Pepper to taste
5. In another medium bowl add the 1 cup of buttermilk, the regular milk and the two eggs. Beat until smooth.
   ⅓ Cup Milk, 2 Each Large Eggs
6. Take one marinated chicken thigh and place into the flour mixture first. Coat completely then pass through the milk mixture and back to the flour to coat again.
7. Repeat this with all the chicken thighs. They are now ready to fry.
8. Fry on one side for about 3 minutes, flip over and fry the other side. 6 minutes should be enough to cook the chicken thighs but to be on the safe side use a meat thermometer to check the internal temperature has reached a safe 165°F.
9. Remove from the oil and allow to dry on a wire rack or on paper towels.
10. Serve how you like, with biscuits and another side dish or as a fried chicken sandwich like I did here.
11. I used chicken thighs mostly because we prefer the flavor and they make a great chicken sandwich! Bojangles sandwiches actually use a breast – but this is your preference. I actually used a cast iron skillet to fry my chicken, but if you prefer you could use a deep fryer.

Virginia Brunswick Stew

Ingredients: 

• 4 slices (about 5 ⅓ oz) thick-cut bacon, chopped
• 2 medium onions, diced
• 4 cups chicken broth
• 2 medium russet potatoes (about 1 lb.), peeled and cut into ½-inch dice
• 2 tablespoons tomato paste
• 1 rotisserie chicken (about 3 lbs.), meat removed and chopped (about 4 cups)
• 1 (28 ounce) can diced tomatoes, not drained
• 4 cups fresh or frozen corn kernels
• 2 cups fresh or frozen lima beans
• 2 cups fresh or frozen sliced okra(optional)
• 1-2 tablespoons light brown sugar
• 1 tablespoon distilled white vinegar(apple cider vinegar also works well)
• 1 teaspoon Worcestershire sauce
• Kosher salt and ground black pepper, to taste

Directions: 

1. In a large pot, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add onion and cook until softened, about 5 more minutes.
2. Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
3. Reduce heat to low. Stir in the tomato paste. Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt, and pepper. Stir well.
4. Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. If you’d like it even thicker, simmer the pot uncovered. To thin, add more broth or water. Taste and season with additional salt and pepper, if necessary.
5. Ladle into bowls, garnish with chopped fresh herbs if desired, and serve!
6. Recipe Note: Brunswick stew typically has a sweet-and-sour flavor to the broth, which you can achieve by stirring in ketchup or BBQ sauce instead of the brown sugar. I use 2 tablespoons of brown sugar, which gives the broth a slightly sweet taste, without being too overpowering. For a less-sweet broth, reduce the brown sugar to 1 tablespoon. You can always add more at the end, to taste.

Big 12 Style

BYU Crumbl Cookies (Multiple flavor options in link)

Ingredients: 

• 1 & 1/2 stick butter cold
•  1/4 cup shortening
•  1 cup brown sugar
•  1/2 cup granulated sugar
•  2 large eggs
•  1 tbsp vanilla extract
•  3 cup all purpose flour
•  1/3 cup corn starch
•  3/4 tsp baking soda
•  1/2 tsp salt
• 1 & 1/4 cup milk chocolate chips

Directions: 

1. Preheat the oven to 375F and line a baking sheet with parchement paper then set aside.
2. In a large mixing bowl or a stand mixer bowl, cream the cold butter, cold shortening, granulated sugar and brown sugar together until light and creamy.
3. Add in the eggs and the vnailla extract and mix until combined.
4. Sift in the flour, corn starch, baking soda, and salt and mix just until the flour mixture disappears. Add in the milk chocolate chips and gently fold.
5. Using a 1/4 cup measuring cup, scoop out 12 evenly sized cookie dough balls. Working with one at a time, split each cookie dough ball in half and smoch back together keeping the jagged edge side up. Chill the cookie dough balls in the freezer for 15 minutes then bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked.
6. As soon as you pull out the cookies from the oven, using a larger cookie cutter swoosh around your cookies to form the perfect round thick cookie, top with a few extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes to set fully before enjoying them.

Texas (Tech) BBQ Bloody Mary

Ingredients:

SEC Style

Georgia-Style Boiled Peanuts

Ingredients:

• 1 1/2 pounds raw peanuts, in shell
• 3/4 to 1 cup kosher salt

Directions:

1. Combine peanuts, salt, and 14 cups water in a tall, oval 6-quart slow cooker.
2. Cover and cook on HIGH 18 hours or until peanuts are soft.
3. Drain peanuts before serving or storing.
4. Store in zip-top plastic bags in the refrigerator for up to 2 weeks.

Recipe Options: Cajun Style

1. Add 1 (3-oz.) pkg. boil-in-bag shrimp-and-crab boil
2. ⅓ to ½ cup hot sauce (we tested with Frank’s) in the slow cooker before cooking.

Alabama Sliders

Ingredients: