GATOR ORANGE CAKE

Gator Orange Cake

15

Minutes Prep Time

60

Minutes Cook Time

12

Servings

INGREDIENTS

2 ½ cups self-rising flour
3 ½ cups sugar
½ cup shortening
3 eggs
1 cup milk
1 teaspoon vanilla extract
3 oranges
Cream cheese frosting

INSTRUCTIONS

1. Sift the flour and 1 ½ cups sugar together. Cream the shortening in a mixer bowl until light and fluffy. Add the flour mixture. Add the eggs and ¼ cup of the milk.

2. Beat for 1 minute. Add the remaining ¾ cup milk and vanilla. Beat for 2 minutes.

3. Pour into 2 greased and floured 8- or 9-inch round cake pans.

4. Bake at 325 degrees for 1 hour or until the cake tests done.

5. Let cool.

6. Juice the oranges, reserving 1 cup juice. Grate the orange peel. Remove and discard the seeds and pulp. Combine the orange peel, 2 cups sugar and reserved juice in a saucepan. Cook until the mixture forms a light syrup. Spoon the syrup over the cake layers.

7. Both the cake and icing freeze well separately.

BACON CORN DIP

Bacon Corn Dip

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chomp on This with Florida Gators and Peoples Gas present a perfect game day recipe. Cooking with natural gas sizzles up instant temperature control for crispy and delicious Bacon Corn Dip for your next tailgate party.
Just a few ingredients and quick cooking time are sure to impress your crew and be ready by game time.
Find this recipe and more info on natural gas efficiency and available rebates at peoplesgas.com/cooking.

INGREDIENTS

4 slices bacon diced
3 cups sweet corn canned
½ cup onion diced
1 jalapeno seeded and diced, optional
4 ounces cream cheese cubed
2 tablesppon sugar or more to taste
2 green onions thinly sliced
Salt and pepper to taste

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.

2. Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes.

3. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.

4. Stir in green onions and sugar;season with salt and pepper, to taste.

5. Serve immediately, sprinkled with bacon.

NOTES

To reheat, bake for 15-20 minutes at 325 degrees F or until completely heated through.

JOE HAWLEY'S SHRIMP FRIED RICE

Joe Hawley’s Shrimp Fried Rice

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Buccaneers center, Joe Hawley, shares his take on an easy shrimp fried rice that’s perfect for a quick weeknight dinner.

INGREDIENTS

2 tbsp olive oil
1 large egg
1 teaspoon minced garlic
1 cup frozen peas and carrots
½ teaspoon sesame oil
½ lb shrimp, peeled, deveined and thawed
3 cups cooked rice
½ teaspoon salt
¼ teaspoon sugar
1 tablespoon soy sauce
1 teaspoon DARK soy sauce
1 green onion, chopped, for garnish

INSTRUCTIONS

1. Heat olive oil in pan until hot. Scramble egg in bowl and and pour into hot pan. Cook egg and move aside in pan.

2. Add garlic, cook until fragrant. Add peas and carrots.

3. Joe’s Tip: Add any other veggies you like at this time, too, like corn, water chestnuts and broccoli.

4. Add sesame oil and shrimp. Cook thoroughly, until shrimp becomes pink in color.

5. Add rice (Joe’s Tip: Cold rice cooked the night before works best!)

6. Add salt, sugar, soy sauce and dark soy sauce.

7. Heat thoroughly, garnish with chopped green onion and serve.

NOTES

1. Joe’s Tip: Dark soy sauce can be hard to find, so you can add a little more regular soy sauce if you don’t have this on hand.

EVAN SMITH'S MEATLOAF MUFFINS

Evan Smith's Meatloaf Muffins

15

Minutes Prep Time

25

Minutes Cook Time

12

Servings

Buccaneers starting center, Evan Smith, doesn’t just win championships—he makes a mean meatloaf muffin! Check out his quick twist on a family favorite.

INGREDIENTS

FOR THE MEATLOAF & MEATLOAF SAUCE

1 lb ground beef
1 tablespoon minced garlic
1 cup of chopped onions
1 cup Italian seasoned breadcrumbs
1 egg, beaten
2 tablespoon of mustard
¼ teaspoon salt
⅛ teaspoon of pepper
3 tablespoon ketchup
1 tablespoon brown sugar

FOR THE MASHED POTATOES

2 lbs peeled potatoes
1 cup milk
¼ cup sour cream
3 tablespoon butter
½ cup shredded cheese
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Combine all meatloaf ingredients together in large bowl. Mix until thoroughly incorporated.

3. Spray muffin pan with cooking spray. Divide meatloaf mixture evenly among muffin pan cups.

4. In separate small bowl, combine meatloaf sauce ingredients and mix well. Top each uncooked meatloaf muffin in pan with sauce.

5. Place pan in oven and cook for approximately 25 minutes.

6. In medium/large pot, boil water and potatoes over medium heat and boil until soft. Drain potatoes and place in mixing bowl. Mix in all ingredients and mash until smooth.

7. Assemble meatloaf muffins by spooning or piping mashed potatoes on top of meatloaf. Top with green onions or favorite garnish!

CHRIS BAKER'S PEACH COBBLER CRUMBLE

Chris Baker’s Peach Cobbler Crumble

15

Minutes Prep Time

25

Minutes Cook Time

12

Servings

Buccaneers defensive tackle Chris Baker shares his favorite homestyle dessert. It’s even better with ice cream!

INGREDIENTS

FOR THE CRUMBLE

1 cup all-purpose flour
½ cup brown sugar
½ cup pecans
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoon unsalted butter
¼ cup old-fashioned rolled oats

FOR THE PEACH FILLING

1 can of peaches
1 teaspoon cornstarch
2 tablespoon unsalted butter
¼ cup brown sugar
½ teaspoon cinnamon
⅛ teaspoon salt
Vanilla bean ice cream

INSTRUCTIONS

FOR THE CRUMBLE

1. Add the flour, brown sugar, nuts, cinnamon, and salt to a bowl and whisk (or use a fork) to combine.

2. Melt the butter in a large non-stick skillet set over medium heat. Add the oats and let cook for 1-2 minutes. Add the flour mixture and stir until clumps form and there are no more flour spots. Let cook over medium-low heat, stirring often, until slightly browned. This should take about 8-10 minutes. Transfer to a plate to cool.

FOR THE PEACH FILLING

1. Add the peaches and cornstarch to a bowl and toss to coat. Melt the butter over medium heat in the same skillet you used for the crumble. Add the brown sugar, cinnamon, and salt and stir until incorporated. Carefully add the peaches and toss to coat. Cover and cook for 8-10 minutes, or until the peaches are tender.

2. Top the peaches with the crumble. You can do this right in the skillet, or transfer to a serving dish. Top with Ice cream.

NOAH SPENCE'S GRILLED CHICKEN TACOS

Noah Spence’s Grilled Chicken Tacos

5

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Buccaneers defensive end, Noah Spence, offers up his favorite quick and healthy chicken tacos.

INGREDIENTS

FOR THE CHICKEN

2 skinless chicken breasts
2 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt + Pepper
Soft corn tortillas

FOR THE DRESSING & GARNISH

1 avocado
½ cup sour cream
Salt + Pepper
½ cabbage, shredded
Fresh cilantro, torn or chopped

INSTRUCTIONS

1. Pound out the chicken until it is an even thickness. Cut into cubes and place in bowl.

2. Pour in the olive oil and add the spices, add salt and pepper to taste. Toss the chicken in the marinade until it is evenly coated and set aside.

3. Peel and slice the avocado and place in a mixing bowl with sour cream and salt and pepper to taste. Mash together until creamy and smooth. Add preferred amount of chopped cilantro.

4. Heat a pan over medium-high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.

5. Toast the tortillas over a natural gas burner, flipping once.

6. To assemble the tacos, fill a warmed corn tortilla with shredded cabbage and a few pieces of chicken, drizzle with avocado dressing and garnish with additional cilantro, salsa or your favorite taco sauce.

NOTES

1. Noah’s Tip: Add more or less chili powder based on your preferred level of heat.

BRYAN ANGER'S GRILLED CHICKEN TAQUITOS

Bryan Anger's Grilled Chicken Taquitos

20

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Buccaneers punter Bryan Anger scores big with this easy southwest chicken dish.

INGREDIENTS

2 skinless chicken breasts
1 cup shredded cheese
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic Powder
Salt + pepper
Corn tortillas
2-3 cups of vegetable oil, depending on pan size. Enough to fill pan 2” with oil.

INSTRUCTIONS

1. Pound out the chicken until it is an even thickness. Cut into cubes and place in bowl

2. Pour in the olive oil and add the spices along with a pinch of salt and pepper. Toss the chicken in the marinade until it is evenly coated and set to the side to marinade.

3. Heat a pan over medium high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.

4. Heat a pan over medium heat with 2” of vegetable oil. Place 2 tortillas at a time in oil to soften and warm (approx. 1 minute).

5. Remove from oil, fill each tortilla with chicken mixture and shredded cheese. Roll & secure with a toothpick

6. Increase pan of oil to high heat, place taquitos in hot oil for 1-2 minutes or until golden brown. Turn over to cook for another 1-2 minutes.

7. Remove taquitos from oil, pat dry, remove toothpicks and serve with salsa, guacamole or your leftover Avocado Dressing!

NOTES

1. TIP: Add more of less chili powder based on your preferred level of heat

MIKE EVANS' STEAK AND SHRIMP

Mike Evans’ Steak and Shrimp

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Mike Evans’ pan seared steak and shrimp makes surf-and-turf easy for a weeknight meal.

INGREDIENTS

FOR THE STEAK

1-inch thick steak, of your choice
1 tablespoon of Garlic Powder
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
4 tablespoons canola oil
3 tablespoons butter
2 sprigs thyme
2 bunches rosemary
1 tablespoon of minced garlic

FOR THE SHRIMP

½ lb shrimp
1 cup olive oil
1 tablespoon garlic …or as much as you like (finely chopped)
1 tablespoon red pepper flakes (to taste)
2 teaspoon paprika
Salt and pepper to taste
1 tablespoon lemon juice

INSTRUCTIONS

1. Season the steak evenly with garlic, salt, and pepper on all sides.

2. Heat the canola oil in a skillet or stainless steak pan over high heat until smoking.

3. Immediately, add the butter, thyme, rosemary, swirling the pan to melt the butter quickly.

4. Place the herbs and garlic on top of the steak, and push the steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom.

5. Using a spoon, continuously scoop the butter over the top of the steak

6. Flip steak when there is a nice crust

7. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

8. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.

9. Rest the steak for 10 minutes on a cutting board.

10. While resting steak, heat olive oil in separate pan.

11. Add shrimp, garlic, red pepper flakes and paprika.

12. Add salt pepper and lemon to taste.

13. Cook until shrimp is pink.

CHICKEN AND SHRIMP ALFREDO FROM CLINTON MCDONALD

Chicken and Shrimp Alfredo from
Clinton McDonald

30

Minutes Prep Time

25

Minutes Cook Time

12

Servings

For a special dinner at home, try Bucs’ defensive tackle Clinton McDonald’s chicken and shrimp alfredo with fresh parsley and the pasta of your choice.

INGREDIENTS

FOR THE CHICKEN AND SHRIMP

3 tablespoons butter
1 pound chicken breast, cubed
1 pound shrimp,
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper

FOR THE SAUCE

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
½ cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper
16 ounces pasta of your choice, cooked
¼ cup parsley
¼ cup parmesan, shredded

INSTRUCTIONS

1. In a pan over medium-high heat, melt butter, then add the chicken breast.

2. Season with salt, pepper, oregano, and basil. Cook 5 minutes, add 1 tablespoon of butter and shrimp. Season with oregano. Cook 5 more minutes or until chicken & shrimp is fully cooked. Remove from heat and set aside.

3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.

4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.

5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.

6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.

7. Add parmesan cheese and stir until melted.

8. Pour the sauce over cooked pasta, add the chicken & shrimp and mix well.

9. Add parsley and extra parmesan, and mix again.

10. Enjoy!

BACON MAC AND CHEESE

Bacon Mac and Cheese

25

Minutes Prep Time

25

Minutes Cook Time

4-6

Servings

EQUIPMENT NEEDED

• Large pot

• Colander for draining pasta

• Cheese grater

• Medium saucepan

• Whisk

• Knife and cutting board

• Oven-safe casserole dish

INGREDIENTS

• Package of pasta, your favorite shape

• 8oz Havarti (Block cheese not pre-grated)

• 4oz Parmesan (Block cheese not pre-grated)

• 5oz thick cut bacon (Cold)

• 2 Tbsp butter

• 2Tbsp all-purpose flour

• 1 tsbp garlic powder

• 2 cups milk

• Pinch of salt and pepper

INSTRUCTIONS

1. Start by cooking your pasta. In a large pot of boiling salted water, cook your pasta according to the package instructions until it's al dente. Then, drain using the colander and set aside.

2. While the pasta is cooking, you can prepare the bacon. While the bacon is cold, cube the bacon into small bite-size pieces. Cook the bacon in a skillet over medium heat until it's crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Once it has cooled a bit, chop it into small pieces.

3. Preheat your oven to 375°F (190°C).

4. Now, we'll prepare the cheese sauce. Start by grating the Havarti and Parmesan cheese. Keep the cheese separate as you'll be adding them at different stages.

5. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and garlic powder, stirring continuously until a thick paste forms. This is called a roux and will help thicken your cheese sauce.

6. Gradually whisk in the milk until it's fully incorporated into the roux. Continue whisking until the mixture is smooth.

7. Bring the mixture to a simmer, and cook until it has thickened, which usually takes about 2-3 minutes.

8. Reduce the heat to low, then add the Havarti and half of the Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.

9. Season your cheese sauce with a pinch of salt and pepper. Remember that both the cheese and bacon are quite salty, so go easy on the added salt.

10. Now, add your cooked and drained pasta to the sauce, stirring until it's fully coated with the cheese sauce.

11. Stir in the cooked, chopped bacon.

12. Pour the mac and cheese into your oven-safe casserole dish. Sprinkle the remaining Parmesan cheese on top.

13. Bake in the preheated oven for about 20-25 minutes, or until the cheese on top is golden and bubbly.

14. Allow your Bacon Mac and Cheese to cool for a few minutes before serving.

ESPRESSO RUBBED RIBEYE STEAK WITH CHIMICHURRI

Espresso Rubbed Ribeye Steak with Chimichurri

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Cast iron pan

• Small bowl

• Food processer

FOR THE CHIMICHURRI

• ½ cup chopped parsley

• 4 cloves garlic - chopped

• 1 tsp dried oregano

• 2 tsp red pepper flakes

• 3 Tbsp red wine vinegar

• 1 tsp salt

• ½ tsp fresh ground black pepper

• ⅔ cup good-quality extra-virgin olive oil

FOR THE STEAK

• 4 ribeye steaks

• 2 Tbsp Espresso or Dark Roast Coffee grinds

• 1 Tbsp dark brown sugar

• 1 Tbsp smoked paprika

• 1 tsp sea salt

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

TO MAKE THE CHIMICHURRI

1. Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced but not a paste.

2. Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Set aside while you prepare your steak.

TO MAKE THE STEAK

1. Combine the espresso or coffee in a small bowl with the brown sugar, paprika, and all other spices.

2. Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in. Let the coffee rubbed steaks rest until they reach room temperature.

3. Preheat a cast iron pan to medium high heat. Cook steaks to desired doneness. Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.

4. Slice and serve with Chimichurri.