Kentucky Wildcats® Menu
Try the baked beans alone or as a delicious side dish to any grilled meal. Simply sprinkle with cooked and crimbled bacon before serving.
1. Preheat grill to 400° to 450° (high) heat. Cut bread into 40 (1/4-inch-thick) slices, discarding ends. Coat 1 side of each bread slice with cooking spray. Grill bread slices, without grill lid, 1 to 2 minutes on each side.
2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
3. Sauté onion in hot drippings 5 minutes or until tender. Stir in beans and next 5 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated and slightly thickened. Spoon bean mixture onto grilled bread slices. Sprinkle with crumbled bacon. Serve with desired toppings.
Note: We tested with Bush's Best Country Style Baked Beans. Instead of grilling, bread slices may be baked on a baking sheet at 350° for 8 minutes or until lightly toasted.
Southern Living JULY 2009
True blue Kentucky Wildcats will be ready to rumble on the field after devouring these scrumptious steak sandwiches.
1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.
4. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.
*French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.
Note: We tested with Saga Classic Soft-Ripened Blue-Veined Cheese.
Flank Steak Sandwiches With Brie: Substitute 5 oz. Brie, rind removed, for blue cheese. Proceed with recipe as directed.
Herb Chicken Sandwiches: Substitute Herb-Marinated Chicken Breasts for flank steak. Proceed with recipe as directed.
Herb Chicken Sandwiches With Grilled Peaches: Reduce onions to 1 and red bell peppers to 2. Cut 2 large peaches into 1/4-inch-thick rounds, cutting through stem and bottom ends. Proceed with recipe as directed, grilling peach slices, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appear. Assemble sandwiches as directed, topping onion with peach slices. Prep: 20 min., Grill: 32 min., Stand: 10 min.
Oxmoor House AUGUST 2012
1. Combine first 5 ingredients in a large bowl.
2. Place mixture on cooking grate, and grill, covered with grill lid, over medium-high heat (350° to 400°). Grill tomatoes 3 minutes or just until they begin to pop. Turn okra, and grill, covered with grill lid, 2 to 3 more minutes or until tender.
3. Transfer okra and tomatoes to a serving dish, and sprinkle with basil. Serve immediately.
Southern Living JUNE 2007
Classic potato salad ingredients get a kick from bacon and green beans. We love this paired with a perfectly grilled steak.
1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.
2. Meanwhile, cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking process; drain.
3. Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.
4. Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.
Southern Living JULY 2011
Bourbon Balls offer up a powerful punch while packaged in a small bite. These sweet, no-bake treats are a favored gift and a perfect nibble for parties.
1. Stir together first 4 ingredients in a large bowl until well blended.
2. Stir together bourbon and corn syrup until well blended. Stir together bourbon mixture and wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Cover and chill up to 2 weeks.
Southern Living DECEMBER 2011
Cram all the amazing flavor of pecan pie into these bite-sized treats that are perfect for parties and gift-giving alike.
1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.
Mini Pecan Pies: Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.
Southern Living NOVEMBER 2008
Baked Bean Crostini
Flank Steak Sandwiches with "Go Big Blue®" Cheese
Grilled Okra and Tomatoes
Hot Bacon Potato Salad with Green Beans
Crunchy Pecan Pie Bites
Wildcat fans will rave about these yummy delights. Let this menu treat you to a "Big Blue" victory!
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