Fun at the Carolina Cup

This past weekend Adam and I packed the car and headed to Camden, S.C. for the annual Carolina Cup. It was my very first horse race and Adam's first time to this event. Not knowing what to expect was exciting, but not knowing what type of food to bring was a little frustrating. Usually at tailgates we pack the grill and throw on some hamburger patties, but unfortunately grills are not allowed at the horse race. So I decided to get creative and make a little something different than I normally would for a tailgate.



Carolina Cup Menu

Chicken Club Sandwiches
Spinach Salad with Dijon-Lemon Vinaigrette
Mini-Derby Pies


Chicken Club Sandwiches

Ingredients:

12-pack butter rolls
3 Roasted Chicken Breasts, sliced
12 slices of bacon, sliced into two pieces
1 cup of ranch cream cheese spread
(Mix 1/2 cup of ranch dressing with 4 ounces of cream cheese)

Directions:

Assemble sandwiches and serve.

Makes 12 sandwiches


Spinach Salad with Dijon-Lemon Vinaigrette

Ingredients:


6 cups baby spinach leaves
1 cup sliced strawberries
1/2 toasted slivered almonds
1/2 crumbled goat cheese
1/4 bacon bits
1/2 cup of Dijon-lemon vinaigrette


Directions:


Toss together and serve immediately.


Serves 6



Dijon-Lemon Vinaigrette

Ingredients:


1/3 cup extra-virgin olive oil
2 tbs. white wine vinegar
1 tbs. Dijon mustard
1/2 tsp. lemon juice
1 tsp. salt
1/2 tsp. pepper

Directions:


Whisk together all ingredients and drizzle over salad.



Mini-Derby Pies

*Note: I took this recipe from the Bluegrass Winners Cookbook that Adam got from his mom at Christmas. I just put the mixture into mini-pie shells.*


Ingredients:


2 cup sugar
6 tbs. flour
1/2 cup butter, melted
2 eggs
1 cup chopped pecans
6 ounces semi-sweet chocolate chips
1 1/2 tsp. vanilla extract
24 mini-pie shells

Directions:

Combine first 7 ingredients. Place mini-pie shells in a 24 cup mini-muffin pan. Pour mixture into pie shells. Bake at 350 degrees for 30 to 40 minutes or until brown.

Makes 24