UCLA v UNLV

Saturday, September 10, 2016

UCLA v UNLV

Vegas, Baby!!

Appetizers - Eric and Gail

CHICKEN MARSALA MANDALAY MEATBALLS

                                                                                         

Ingredients
1/4 cup panko breadcrumbs
2 tablespoons milk, room temperature
1/3 cup plus 1 tablespoon Marsala wine
1 pound ground white meat chicken
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

Directions

• Preheat the broiler to high.mIn a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala.
• Leave to soak for 5 minutes.
• Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper.
• With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet.
• Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
• In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat.
• Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes.
• Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes.
• Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

VEGAS STRIP SUN-DRIED TOMATO, SPINACH AND BACON DIP

Ingredients
1 16 oz container sour cream

1 8 oz package cream cheese, softened

1 and ½ cups grated Parmesan cheese

½ cup butter

1 14 oz can artichoke hearts, drained and chopped

1 10 oz package frozen chopped spinach, thawed and drained

1 7z jar oil packed sundried tomatoes, drained and chopped

6 slices bacon, chopped and cooked until crisp

Tortilla chips, bagel chips or any other chips you prefer

Directions

1. In a medium saucepan, cook sour cream, cream cheese, Parmesan, and butter over medium heat, stirring frequently, until melted and smooth
2. Stir in artichokes, spinach, tomatoes, and bacon, and cook until heated through
3. Serve with chips

Cole Forseth prepares to hike the football to (rt to lft) Gail, Paul, Penny, Eric and Barb.

Main Dishes - Paul and Barb

DOUBLE DOWN RIB

Ingredients

• Baby Back ribs (as many as you think you need)
• Salt and Pepper for seasoning
• Sweet Baby Ray’s Original BBQ sauce

Preheat oven to 225 degrees

Place ribs in a large roasting pan, meat side down.  Season with salt and pepper.  Cover with foil.

Cook for 6 hours

Remove ribs, drain the liquid, place them back in the pan, meat side up.  Cover with BBQ sauce.

Cook for another 30 – 45 minutes, uncovered.

SWEET SWEET POKER POT(ATO) CASSEROLE

Ingredients

·       4 cups sweet potato, cubed

·       1/2 cup white sugar

·       2 eggs, beaten

·       1/2 teaspoon salt

·       4 tablespoons butter, softened

·       1/2 cup milk

·       1/2 teaspoon vanilla extract

·       1/2 cup packed brown sugar

·       1/3 cup all-purpose flour

·       3 tablespoons butter, softened

·       1/2 cup chopped pecans

Directions

1.     Preheat oven to 325 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2.     In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

3.     In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4.     Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

ALL-IN CHILI CORNBREAD

Ingredients

• 1 cup plus 2 Tbsp cornmeal
• 1 cup all purpose flour
• 1 ½ teaspoon salt
• 1 teaspoon baking soda
• 1Tbsp baking powder
• ¼ cup sugar
• ½ cup (1 stick) softened unsalted butter
• ½ cup sour cream
• 2 eggs
• 1 ¾ cups milk
• 2 cups of chopped, roasted green chilies (Anaheim or Hatch) (two 7-ounce cans of whole green chilies, drained, chopped)
• 1 cup corn (frozen is fine)
• 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Method

1. Preheat oven to 400 F. Grease an 8x12 inch baking dish.
2. In a large bowl, mix the cornmeal, flour, salt, baking powder and baking soda.  In a separate bowl, beat the softened butter and sugar.  Beat the sour cream and eggs into the butter mixture.  Add the milk and the dry ingredients, a third at a time and alternating wet/dry.  Mix in the green chilies, corn and shredded cheese.  Pour mixture into prepared baking dish.
3. Bake for 35 minutes, or until top is browned, the center sprigs bad when pressed down, and a skewer inserted into the center comes out clean.  Let cool almost completely before serving.

GAME TIME!!

UCLA defeats UNLV 42-21

UCLA outlasted UNLV 42-21 Saturday evening at the Rose Bowl in a game that proved more frustrating than expected for the Bruins, who entered the matchup as a 26-point favorite.

Three first-half touchdowns from sophomore running back Soso Jamabo helped UCLA (1-1) build a 28-14 halftime lead, but the Bruins stalled in the third quarter and the Rebels (1-1) pulled to within one score, entering the final period down 28-21.

Then UCLA sealed the game with a pair of strong fourth-quarter drives capped off by one-yard touchdown runs from sophomore running back Bolo Olurunfunmi and sophomore quarterback Josh Rosen, respectively.

Rosen enjoyed a solid game, completing 23 of his 37 passes for 298 yards and a touchdown. Most notably, after his three-interception performance last week against Texas A&M, Rosen avoided turning the ball over.

He completed passes to 14 different receivers. Redshirt senior receiver Ishmael Adams led the team with four catches, all coming in the first half, and redshirt sophomore Jordan Lasley piled up a team-high 114 yards on three fourth-quarter receptions.

Jamabo dazzled the crowd with a trio of touchdowns on his six first-half carries, the most remarkable coming when the sophomore took the ball toward the left sideline before reversing course and outrunning UNLV’s defenders to the other boundary for a 23-yard score. He finished with 89 yards on 11 carries, and freshman Brandon Stephens contributed 76 yards on 10 carries, as the Bruins piled up 200 yards on the ground.

Junior receiver Mossi Johnson, who played just one snap last week against A&M, hauled in Rosen’s lone touchdown, making a 29-yard catch over the middle in the second quarter.

UNLV quarterback Johnny Stanton IV threw for a touchdown and ran for another but completed just 11 of 28 passes and tossed a pair of interceptions to UCLA redshirt senior defensive back Randall Goforth.

Dessert - Penny & Tim

CHERRY CHEESECAKE DIP

Ingredients

• 8 oz. Greek yogurt cream cheese, softened
• 10 oz. non-dairy whipped topping
• 1 c. plain, nonfat Greek yogurt
• 1/2 c. fat-free sweetened condensed milk
• 1 (21 oz.) can Lucky Leaf Premium Cherry Pie Filling

Instructions

1. Beat together cream cheese and nondairy whipped topping until well-combined.
2. Mix in Greek yogurt and sweetened condensed milk until combined.
3. Spread into a dish.
4. Top with Lucky Leaf pie filling.
5. Chill until ready to serve.
6. Serve with graham crackers, vanilla wafers, pretzels, or other desired dippers.

Note

If you can't find Greek yogurt cream cheese, regular or reduced-fat (not fat-free) will work!