We went up to Stillwater on Saturday see our son Ty and his girlfriend Cassie. Ty is in his second year at Oklahoma State. Next year our son Tanner will be going there as well! Jim gets nauseous every time I mention that though...... hee hee. Oh well, that will give us even more reason to tailgate next year!
This is Bullet.
He is the OSU mascot and he was giving photo ops right next to our tent.
Bullet is ridden by the "Spirit Rider" at OSU during football games. He gallops out onto the football field at Boone Pickens Stadium after every touchdown. He came out a lot today, the final score was OSU 55 - Baylor 28. Woo hoo!!
We usually take a couple of games to our tailgate as well. Our favorites are Ladder ball and Bocce Ball.
This time we left the Coleman grill at home and opted to take plain and buffalo chicken poppers in a Crockpot instead. I also made Tortilla Roll ups, an awesome Tomatillo-Avocado dip with chips and pimento cheese stuffed celery and ended with peanut butter and chocolate-chocolate chip cookies.
Adapted from Cooking Light
1/2 pound tomatillos (about 5 large)
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
1 teaspoon finely chopped seeded jalapeño pepper
1/2 teaspoon salt
1/3 cup sour cream
2-3 ripe peeled avocados, seeded and coarsely chopped
Discard husks and stems from tomatillos and wash well with water.
Place tomatillos, sliced in half on a cookie sheet and broil until they are charred and soft.
Cool to room temperature.
Place tomatillos, onion, cilantro, jalapeño and salt in a food processor and process
Take out of processor and stir in sour cream and avocado chunks and serve with chips.
This dip was a really big hit with everyone. Next time though I think I will roast the tomatillos to char them and add a roasty flavor. The best thing about this dip is that the acidity of the tomatillos keeps the avocados from turning brown for up to two days. I made it the night before the tailgate and it looked amazing and tasted fabulous!
1 (8 oz) pkg. Cream Cheese, softened
1 (2 oz) can chopped black olives
1 (4 oz) can diced green chilies
1 (4 oz) jar sliced pimento peppers, drained
2 green onions, minced
3 tablespoons hot sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas
Mix all ingredients together except tortillas.
Spread mixture on tortillas.
Roll up and refrigerate for at least an hour.
Slice up rolls and serve.
I think the reason I love tailgating is that it gets the whole family together to hang out and have fun , eat some great food and just enjoy each others company. You can't beat that in this age of computers and X-box and cellphones!