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Football Friday Food

Gameday Style is now a part of the weekly Football Friday bloghop hosted by The Professional Palate food blog.  She not only has fabulous football foodie recipes, but she's making a collection of her recipes along with some other bloggers out there celebrating football season.  You can stay updated on the bloggers' football recipe collection right here, on Gameday Style's Gameday Recipes page.

If you head over to The Professional Palate, you can bookmark her page to get her Football Friday food updates...as well as see the 2011 season round-up right here.  Friday's update included a fabulous Smoky Sweet Potato Dip...



....as well as her review of Southern Living's new SEC Tailgating Cookbook.  The Professional Palate is written by a Registered Dietician...she gives us healthy, delicious recipe how-tos paired with gorgeous photographs.  But since she loves football, she is also an advocate for great treats (in moderation, of course!)

Check out www.theprofessionalpalate.com for fun football food all season long, right along with healthy recipes you can use during the week between your football weekends.

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Save that Turkey! It's Gumbo time...

Life is so simple and delicious when you follow a formula such as this. Get your turkey going for gumbo while cleaning up after the feast on Thursday evening and you'll be all ready for Saturday and/or Sunday's tailgating or football-on-TV watching.   Garden and Gun tells us how. from Garden and Gun  magazine Day-After Gumbo Turn your Thursday bird into a Friday  Saturday feast If the day after Thanksgiving is your favorite food day of the year, then Justin Devillier, of  La Petite Grocery  in New Orleans, is your kind of chef. “Although leftovers ‘as is’ are good, turning them into another celebratory meal keeps the holiday eat fest going at my house,” he says. On Thanksgiving night, the chef covers the carved turkey carcass with water, and as the family party winds down, the roasted bones simmer away, forming a rich stock. The next morning, he adds aromatics and andouille, and stirs in a nice dark roux. “I like mine as dark as I can get it without burning it,” he