Tailgate recipes to prepare for the Battle at Bristol

It’s finally time for the most anticipated football game of the year. The Battle at Bristol will bring in Vols and Hoakies from all over creating a community of tailgate-loving college football fanatics. Because there is technically not a “home team,” many will be traveling to enjoy the festivities. With this list of quick and easy recipes, you will be able to make your tailgate delicacies ahead of time (or once you are in Bristol) and have no trouble transporting them.

Add these fun and simple recipes to your lineup of favorite snacks and enjoy a unique tailgate feast! Happy cooking, safe travels and Go Vols!

dsc_0820Big Orange Mimosa Bar

What you need:

1 bottle (or more) of dry champagne

A bottle each of your favorite fruit juices (orange, grapefruit, blood orange, etc)

  • A variety of fresh or frozen fruits and berries
  • Wine glasses, champagne flutes or mason jars
  • Fruit garnish (optional)

Directions:

Place the champagne and juices next to the cups for your friends and family to create their drinks how they prefer. Create a plate of the varied fruits and garnish to add to the champagne and juice mixture. Be creative and make it your own! This is the perfect cocktail for any time of the day.

Tip: If you have young ones, provide sparkling water or ginger ale so they can join in on the bubbly fun.

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Orange and White Yogurt Parfaits

What you need:

Low-fat vanilla Greek yogurt

1 mango

  • 2 small cans (1 large can) peach slices
  • Mason jars
  • Cinnamon pecans (optional)

** This recipes yields for two servings. Adjust if needed.

Directions:

Peel and slice the mango and combine with the peach slices. Combine the two in a bowl to the flavors can mix. Add cinnamon for a little punch of flavor. Drop a couple spoonful’s in the bottom of your mason jar. Next, add in the vanilla Greek yogurt and repeat this process to create alternating colors. Top with pecans or your favorite granola for a fun treat for anyone!

dsc_0808Smokey Sausage Pineapple Bites  

What you need:

1 pint pineapple chunks

1-2 packages of your favorite smoked sausage

  • Cinnamon (to taste)
  • Cayenne (to taste)
  • Toothpicks

Directions:

Slice the sausage into rounds and place in a hot skillet or grill pan. Pan fry until each side is sizzling, browned and crispy. Set aside once done. Next, place the pineapple in the same skillet or grill pan to create caramelization and/or grill marks. This brings out incredible flavors from the fruit. Combine one slice of pineapple and one slice of sausage on each toothpick. Sprinkle with the cinnamon and cayenne to your liking.

Easy to eat and hard to stop, these addicting, sweet and savory little bites will be a huge hit among all of your football-loving friends.

Photos by Katy Hill

Edited by Kaitlin Flippo

Smokey’s Pantry works to provide food for all

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The University of Tennessee’s first food pantry, Smokey’s Pantry, opened its doors on Tuesday, Jan. 26, at the Tyson House on Melrose Avenue.

The pantry held its first distribution day from 4 p.m. to 8 p.m. The pantry is the result of a partnership between the Tyson House, FISH Hospitality Pantries and the Environment and Sustainability  Student Services Committee (E & S).

Erica Davis, UT student and director of the pantry, said they had the idea to start it as a way of providing food for students, staff and faculty on campus who need it. The pantry is also a method of diverting food waste from going into landfills.

“Food pantries are rooted in the idea of conservation,” Davis said. “Food that people would otherwise not eat or wouldn’t want instead goes to feed people and their families who need it.”

Davis said she started talking with administrators to garner support for the idea. She got a Student Environmental Initiatives Fee, also known as a “Green Fee,” proposal approved for $1,000 and was able to secure a location in the Tyson House after speaking with Tyson House intern Robin Lovett at a Black Lives Matter panel.

“The partnership kind of fell into place in a really unexpected, really wonderful, effortless way,” Davis said.

Davis said those who work in the pantry are reaching out to other campus organizations, such as the Pride Center, and utilizing social media to spread the word. She said coverage from local news media has also helped in getting the message out.

“I think it’s going to take a little bit of visibility and a lot of word of mouth to make sure everybody knows,” Davis said.

No identification is required and there are no restrictions placed on who is allowed to come and get food from the pantry.

Andrew Frantz, a member of E & S and a volunteer for the first distribution day, said they students to know that the service is here for them. Frantz emphasized that everyone is welcomed at Smokey’s Pantry.

“It’s just one of those ways that all students can connect with each and just benefit from a common goal,” Frantz said.  “If you need food, if you need something, we’re here to help you with that problem. It’s just to give people the option to have food while they’re here.”

More information about Smokey’s Pantry can be found on Facebook or by emailing smokeyspantry@gmail.com

Featured image taken by Courtney Anderson

Edited by Jessica Carr

TNJN Kitchen: Easy holiday treats

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The holiday season has officially begun! It’s the time of year for ice skating, Christmas movies and Secret Santa parties! With the stress of finals upon us at last, there’s no better way to relax and take a break from studying than making delicious holiday treats. I’ve created a few recipes that are not only cheap and easy to make, but perfect for any occasion, whether it’s a party with friends or a long study marathon!

Peppermint Chocolate Pretzels

What you need:

  • Baker’s Chocolate
  • Peppermint sticks OR crushed peppermint
  • Pretzels

Directions:

First, put peppermint sticks in a plastic bag and crush. Crush into small chunks or a fine power, whichever size you like best. Then, pour the crushed peppermint into a bowl and set aside. In a microwave-safe bowl, melt chocolate in microwave OR put solid chocolate over low heat and stir until melted. Once the chocolate is melted, grab your pretzels. Dip the pretzels into the chocolate first, then into the crushed peppermint and set aside for the chocolate to harden. Enjoy!

Tips:

  • The best method to crush peppermint is using a small hammer, but if not, a metal spoon will also work.
  • Be careful to stir chocolate or it can scald the bottom of the bowl or pan.
  • Pretzel sticks are the easiest to dip into the chocolate.

 

Warm “Christmas in a Cup” Drink

What you need:

  • 1 bottle cranberry juice (approx. 32 ounces)
  • 1 can pineapple juice (approx. 32 ounces)
  • 1/3 cup red-hot candies
  • 1 or 2 cinnamon sticks
  • Whipped cream (Optional)

Directions:

Put all ingredients into crockpot and cook on low 2-5 hours. If no crockpot is available, combine all ingredients into microwave-safe bowl and cook approximately 10 minutes or until red-hot candies have fully dissolved. Serve with a ladle and enjoy!

Tips:

  • If you want a spicier kick, add more red-hot candies.
  • Try topping with whipped cream to get a richer flavor.

 

Featured image by Hannah Mills

Edited by Taylor Owens

 

Opinion: The Crown & Goose offers exquisite cuisine

I think I’m going through a phase, a food phase. It’s one where I feel like I have to try new things. I have an urge to go out and eat at as many different restaurants in Knoxville as possible.

This phase started when I realized that my time in Knoxville could be limited. I am a senior now at UT and my whole entire future is just up in the air. I mean, all seniors’ futures are up in the air if you really think about it. So, for me, much like a mid-life crisis, I am having a senior food-life crisis.

Thanks to my new handy dandy food plan, that allows a commuter like myself to spend my week eating the same Aramark bland meals over and over again, I now have a few extra dollars in my bank account.

I made my own silver lining. I decided to use my extra dollars to explore all the local cuisine that this Scruffy City has to offer. This is when I came upon the Crown & Goose.

This restaurant feels like a traditional British pub and features the most exquisite cuisine. Personally, I’ve never been to England, but I can imagine that this food comes pretty close with dishes like fish n’ chips, bangers and mash (sausage and mashed potatoes) and duck confit. Pair these dishes with a glass of handcrafted beer and you have a match made in British heaven.

My Recommendations:

The cheese board: A wooden cutting board is topped with a variety of english imported cheeses and paired with fruits, nuts and fresh baked bread.

Main entree: Honey balsamic cornish hen grilled to perfection and paired with crispy quinoa polenta, baby kale and fried leeks.

Score: 18.5/20

Ambiance-5

Food-4.5

Presentation-5

Price-4

Chef Jeffrey DeAlejandro is an amazing cook and has even opened up a brunch place called Olibea, which I also highly recommend.

Follow this series to see what restaurants in Knoxville I explore next.

Happy Eating!

Jessica Carr is a senior majoring in journalism and electronic media at UT. She is an independent food blogger. You can check out her blog by clicking here.

Edited by Taylor Owens

International House hosts Indian cooking demonstration

Students try their hand at making paneer tikka.
Students try their hand at making paneer tikka.

The International House hosted an Indian cooking demonstration as part of its India World Showcase Tuesday night.

Members of Manthan, the Indian Student Association, taught participants how to make paneer tikka, a traditional Indian appetizer. The dish contains marinated paneer, a type of fresh cheese and vegetables marinated in spices. All of the ingredients are then placed on a kebab and baked in the oven.

After learning the recipe and more about the ingredients, students headed to the kitchen to make the dish themselves. Sophomore Sabrina Sutherland volunteered to help.

“I helped put the vegetables and paneer on the kebab,” she said. “It’s delicious!”

Senior Jenny Chan, who works at the International House, was also interested by the demonstration.

“My favorite part was learning the ingredients. I didn’t even know what paneer was before,” she said.

After assembling the kebab, students waited for the dish to bake in the oven.

“I really like this henna I got and I loved eating the food,” said Sutherland.

Paneer tikka, a traditional Indian appetizer, features marinated paneer cheese and vegetables.
Paneer tikka, a traditional Indian appetizer, features marinated paneer cheese and vegetables.

“It’s spicy, but good,” added Chan.

The International House will host two more World Showcases with cooking demonstrations this semester, one focusing on China later this month, and another focusing on Iran in April.

Chan says anyone interested in more events and activities at the International House should visit their Facebook page, UTK International.

Edited by Courtney Anderson