• Amanda Vanderbeek

    Amanda Vanderbeek

    Class of 2012
    Ely, MN
    Elementary education

    Amanda's Bio:
    I grew up in the Twin Cities, but now live up in Ely, MN near the BWCA, where my family has been for the last 7 years. I have three brothers, who I adore, and I enjoy fishing, playing basketball, and rough housing with them whenever I can. My mom has been a daycare provider since I was born, which served as inspiration for me to pursue a degree in Elementary education. I also love to paint, draw, and DANCE! I have been dancing for twenty years and am a dance instructor in Superior, WI....I can't imagine a life without it!

  • Jason Chavez

    Senior
    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Kathryn McCarrick

    Sophomore
    Saint Paul, MN
    Elementary Education

    Takudzwa Munjanja

    Senior
    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Brooke Elvehjem

    Junior
    Mora, MN
    Biology

  • Yael Ikoba-Ndjip

    Senior
    Brussels, Belgium
    Accounting Major; Finance minor

    Katelyn Gehling

    Junior
    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Jin Baek

    Senior
    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Laura Salazar

    Senior
    Bogotá, Colombia
    Marketing and Business Management

  • Daniela Moreno Gomez

    Senior
    San Salvador, El Salvador
    Computer Information Systems and Finance

    Shivani Singh

    Junior
    Mumbai, India
    Management & Marketing

    Malvern Madondo

    Senior
    Harare, Zimbabwe
    Mathematics & Computer Science

    Neena Koslowski

    Junior
    Apple Valley, MN
    Management

  • Conrado Eiroa Solans

    Senior
    Madrid, Spain
    Psychology Major, Biology minor

    Laila Zemar

    Sophomore
    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Bryan Chavez

    Junior
    Richfield, MN
    Accounting and Finance

  • Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

Celebrate with a Little Tailgate!

Today in the Mitchell from 11:30-3:00, there will be the infamous homecoming tailgate party.  If you got your ticket to the game during the week, you were given another ticket for a free pass through the tailgate line to get food before the game.  Awesome!  However, the tailgate doesn’t just have to happen at the school.  For many of us living off campus, it is more convenient to throw a tailgate away from the school before heading up for the game, and what could be better than grilling with your best buddies?  While there are literally hundreds of ways to spice up your tailgate party, these are some of my favorite ideas for getting you fed and ready to get in the game!

Beer Can Chicken

Ingredients

  • 1 large whole chicken (4 to 5 pounds)
  • 3 tablespoons Memphis Rub (or your favorite dry barbecue rub
  • 1 can (12 ounces) beer

Directions

Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.

Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.

Pop the tab on the beer can. Using a ‘church key’-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.)

**Foodnetwork.com

Spicy Deviled Eggs

 

  • 1 dozen hard-cooked eggs, peeled  
  • 1/2 cup mayonnaise
  • 1/8 teaspoon ground red pepper
  • Kosher salt to taste

 

Preparation

 

  1. Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise and red pepper until blended. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with desired amount of salt. Garnish with red pepper flakes, if desired. Chill until ready to serve.

*myrecipes.com

Mini Sliders

  • 1 pound lean ground beef  
  • 2 tablespoons ketchup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (7 1/2-ounce) package party rolls
  • 5 (3/4-ounce) process American cheese slices, quartered
  • Condiments: mustard, ketchup, mayonnaise, minced onion, dill pickle slices, tomato slices, lettuce leaves

Preparation

  1. Combine first 4 ingredients. Shape mixture by tablespoonfuls into patties and cook on an open grill until thoroughly cooked.
  2. Split rolls horizontally, and place a piece of cheese and a meat patty in each. Serve with desired condiments.

**Adapted from myrecipes.com

 

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