My husband tells people that I’ve stopped cooking. As usual, he exaggerates. It’s true that I’ve stopped cooking dinner every night. I told him, “I cooked the first thirty years. You cook the next thirty and then we’ll re-negotiate.” Sounds fair, right? It just seems pointless to cook a big meal for two people. Especially when I’d prefer to have a bowl of soup or a salad. And to be honest, now that his metabolism has slowed from a sprint to a plodding jog, he doesn’t need a big meal either.
I do still cook for the masses, however. I’m on fire in the kitchen during the holidays preparing for family to come home. And of course, I remain the tailgating queen.
Menus for tailgating are easy to think of during the colder months. Then we pack a generator and I plug in several crock pots and an electric griddle. The possibilities are endless. I have more trouble coming up with menu items suitable for these warmer games, though. Things that can be served straight from the cooler. Here’s one I’m going to try this weekend:
9 oz. refrigerator cheese tortellini, cook and drain according to package
3/4 cup italian dressing
40 pitted black olives
40 cherry tomatoes
Salami (you can buy the sliced and fold to skewer or use the link and cube it up)
Pepperoni (again, sliced you can fold up on skewer or you can cut the link into cubes)
Cubed mozzarella cheese (can cut string cheese into cubes)
Cook tortellini as directed, drain and rinse under cold water. In a large baggie or container with lid, add the tortellini, Italian dressing, olives; and tomatoes. Marinate overnight. Skewer the salami, tortellini, tomato, pepperoni and olives. Should make about 40 smaller skewers.
Do you have any recipes that are great served straight out of the cooler? I have a feeling I’m going to be struggling for ideas by game four!