Continuing our Tailgate Tuesday
recipe ideas, we know that it is hard to find dishes that meet all four of our criteria for
BEST TAILGATE FOOD 1. easy to transport and eat (i.e. no utensils) 2. able to sit out for a long time 3. somewhat healthy 4. yummy
The healthiest part is probably the hardest. In fact, how often are the words healthy and tailgate used in the same sentence? Out of the many offerings sampled at our Georgia/South Carolina tailgate testing get-together, only a few could be deemed to fall into the somewhat healthy category.
Fortunately, lHw arrived bearing this easy and delicious crab dish. Elegant enough for a fancy cocktail party or Bunco night where she first tasted it, this appetizer is simply fresh crab with a light dressing that is perfect scooped onto crackers or red bell peppers.
- 1 lb crab meat
- 1 cup light mayo
- 1 whole lemon, juiced
- 2 T Worcestershire sauce
- 1 T horseradish
- 2 T grated green pepper
- 2 T grated onion
- 2 T cooking sherry
- Stoneground wheat or other crackers, for serving
- Drain and rinse crab and pick for shells.
- Mold in a 2 cup container and refrigerate.
- Whisk together remaining ingredients.
- When ready to serve, take crab out of mold onto serving dish, pour sauce over top (you may not need to use all of the sauce). Serve with crackers.
Veggie Platter with Avocado Dressing
A veggie platter is the easiest way to bring something healthy to the table. Unfortunately, the other offerings are usually so tempting that the veggies are overlooked unless someone is consciously dieting. A tasty dip is key to inviting at least a little interest from the crowd.
This Avocado Dressing has been hanging out on our Recipes – Gotta Try Pinterest Board for awhile, and the tailgate testing presented the perfect opportunity to finally try it. Greek yogurt gives the avocado some tang, making for a refreshing surprise to the standard veggie fare. Containing no mayo, you should not be concerned with leaving it out for quite awhile, but if you are going to be tailgating all day down South, I’d divide the recipe into at least 2 separate serving containers and substitute the first for another that has been sitting in a cooler.
- 1 large avocado
- 1 T plus 2 t fresh lemon juice
- ½ cup Greek yogurt
- 1 t hot sauce
- ¼ cup extra virgin olive oil
- 2 garlic cloves
- ¾ t salt
- Blend together until creamy smooth.
- No idea who should be credited for this recipe. If you know, please let me know so I can include it here.
Pepper Jack Grits Poppers
dNz took full advantage of our tailgate testing in preparation for games at UVA and VT. In addition to the Hokie Pride Sausage Dip that we featured with our Hearty Fare, she also brought these grits poppers. While you might not think of grits as healthy food, I think that the fact that they are stuffed into bell peppers makes them completely healthy. If you are really concerned about the calories, use low-fat pepper Jack cheese.
- 1 cup hot grits cooked in salted water
- 1 cup (4 oz.) freshly shredded pepper Jack cheese
- ½ cup shredded Parmesan cheese
- 2 T chopped fresh cilantro
- 1 garlic clove, chopped
- few drops Tabasco or other hot pepper sauce, optional
- 18 to 20 sweet mini bell peppers
- Stir together first 5 ingredients until cheese is melted; add salt and pepper to taste, as well as Tabasco sauce if desired. Cover and chill 8 hours.
- Preheat broiler with oven rack 6 inches from heat.
- Cut peppers in half lengthwise, leaving stems intact; remove seeds. Spoon grits mixture into pepper halves. Place on a broiler pan.
- Broil 4 minutes or until golden.
- Taste great at room temperature.
Tigertown may be on its way to a repeat. Voting remains open until the end of the month, so start voting today for your favorite tailgate school. One vote per day, but Saturday votes count twice.
Happy and Healthy Tailgating!