OK, so it’s not exactly THE game of the century, but we’re loyal fans and will cheer on the Jackets as best we can!
Here’s what we’re serving:
1 14oz can artichoke hearts, drained and chopped
2 green onions, sliced
2 cloves garlic, chopped
1 4oz pkg cream cheese, room temperature
1/2 cup sour cream
1/2 cup grated mozzarella
1/4 cup grated parmesan
1 loaf Italian bread, sliced in half lengthwise
catebogue |
Mix the artichoke hearts, green onions, garlic, cream cheese, mayo, sour cream, mozzarella and parmesan, reserving some of the cheese. Hollow 1/2 inch out of the center of both halves of the bread.Spread the mixture into the hole in the bread slices and top with the reserved cheese. Bake in a preheated 350F oven covered in foil for 20 minutes. Remove the foil and continue to bake until the cheese is melted and golden brown.
DIRTY MARTINI DIP
(Adapted from Food.com)
Photo Credit: Food.com |
This dip should have my picture next to it, because it has everything I love in it – olives, cream cheese, garlic, jalapenos, and yes, vodka! Serve with crackers, chips or crudites.
1 8oz pkg cream cheese, softened
1 8oz jar of chopped green olives, drained but reserve juice
1/8 tsp black pepper
2 minced garlic cloves
4 green onions, chopped both tops and green
1/4 tsp garlic salt
~ 1/4 cup mild pickled jalapeno peppers
1 oz vodka
Photo Credit: Cate Bogue |
Combine all ingredients and blend until well mixed.
Phone Credit: Cate Bogue |
Add some olive juice if desired for that Dirty Martini flavor!
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Chill for an hour.
BEVERLY HILLS GRILLED BEEF TENDERLOIN
(Adapted from The Food Channel)
Photo Credit: The Food Channel |
1 (4 lb.) whole beef tenderloin, trimmed
1/2 cup soy sauce
1/2 cup red wine
Kosher salt
Black pepper
Herbes de Provence
Photo Credit: Cate Bogue |
Place tenderloin in large zip-lock bag; pour in soy sauce and red wine. Seal bag.
Marinate in refrigerator for 8 hours, turning occasionally.
Remove meat from marinade and drain (discard marinade).
Season drained beef tenderloin evenly with salt, pepper and herbs.
Grill uncovered over medium- to medium-high heat until instant read thermometer inserted at thickest part of beef registers 130°F for medium-rare or until desired doneness, turning occasionally.
Transfer grilled tenderloin to platter; cover with foil and let rest for 15 minutes.
Slice beef crosswise to serve. Serves 10.
Photo Credit: Saveur |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
PARMESAN POTATO WEDGES
(Adapted from Simply Classic cookbook)
This dish is so simple to make, yet it’s absolutely delicious. My sister-in-law fixed it for us recently and then generously gave me the Junior League cookbook that the recipe appeared in. Thank you Sarah!
1 2lb bag of buttercream potatoes, UNpeeled
1/4 cup olive oil
1/4 cup grated Parmesan Cheese
1 tsp salt
1 tsp paprika
1/2 tsp freshly ground pepper
Preheat oven to 375 degrees F. Scrub potatoes and cut into wedges. Place wedges, skin side down, in a single layer on a baking dish. Mix remaining ingredients in a small bowl and brush evenly over potatoes. Bake 1 hour or until potatoes are tender. Serves about 6.
FALL CHOPPED SALAD
Photo Credit: One Lovely Life |
Dressing (adapted from Allrecipes.com):
1/3 cup white sugar
1/2 cup white wine vinegar
1 tsp salt
1 tsp ground dry mustard
1 tsp grated onion
1 cup vegetable oil
1 TBSP poppy seeds
Photo Credit: Cate Bogue |
In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds.
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With blender or food processor on high, gradually add oil in a slow, steady stream.
Stir in poppy seeds.
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catebogue |
In your largest mixing bowl, toss together lettuce, apple, pear, bacon, cranberries, walnuts and cheese. Add 3-4 Tbsp dressing and toss to coat, adding more dressing as necessary/desired.
OUTRAGEOUS CHOCOLATE COOKIES
(Adapted from Martha Stewart)
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Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
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(Adapted from Glens Falls Gourmet)
2 oz (60ml) Hick’s apple cider
2 oz (60ml) vodka
1 oz (30ml) brandy
1 oz (30ml) triple sec
1/2 tbsp (7ml) lemon juice, freshly squeezed
1/4 tsp (1g) cinnamon, ground
1/4 tsp (1g) brown sugar (optional)
1/4 tsp (1g) superfine (caster) sugar (optional)
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Ice
Cinnamon stick (optional, for garnish)
Combine cider, vodka, brandy, triple sec, lemon juice, ground cinnamon, brown sugar and superfine sugar in a martini shaker, stirring with a spoon.
Fill the martini shaker 2/3 full of ice.
Shake drink for about 10 seconds
Strain Drink into martini Glass
Garnish with a cinnamon stick (optional)
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OR
VERSION #2 (a lot easier!)
APPLE CIDER SURPRISE
2 parts Apple Cider
1 part Vodka
Place vodka and cider in martini shaker with several ice cubes and shake well.
Strain ice out and pour into martini glasses with cinnamon-sugar rim.
Etch-it Tags |
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