Photo Credit: The Runaway Spoon |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Spread the nuts in one layer on the prepared baking sheet and sprinkle the remaining 1 Tablespoon kosher salt evenly over them. Bake for 15 – 20 minutes until a nice amber brown color. Stir the nuts every 5 minutes, flipping them over and spreading them out evenly again. Watch the last bit of cooking carefully, as these can burn quickly. The nuts may feel a bit soft when you remove them from the oven, but they will crisp up. Cool on the pan.
Photo Credit: Cate Bogue |
Photo Credit: therunawayspoon.com |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Rinse and drain the pimentos and place them on paper towels. Pat them dry and then leave them for 10 – 15 minutes to air dry.
When ready to bake, preheat the oven to 350° and line 2 baking sheets with parchment paper. Remove the rolls from the fridge and slice into medium-thick wafers, about 1/4 inch each. Place on the baking sheet with a little room to spread and bake until golden around the edges and firm on the top, about 10 – 12 minutes. Cool on the pans for a few minutes, then remove to wire racks to cool.
*These would make great Christmas or other gifts, prepared and then wrapped in the wax paper. Just freeze, tie with ribbon and add cooking instructions, and you’re good to go!
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 |
Makes about 3 dozen
Photo Credit: Tasty Kitchen |
1 can chickpeas/garbanzo beans (19 oz)
2 THIN cut pieces of chicken breast, grilled or previously cooked
2 cloves of garlic, cut into quarters
2 TBSP of liquid from the can of chickpeas
2 TBSP lemon juice
1 TBSP olive oil
1 1/2 TBSP sesame oil or Tahini
3 TBS wing sauce
Photo Credit: Cate Bogue |
In your food processor, combine the chickpeas, chicken and garlic and pulse until pureed, add in 2 TBS liquid from the chickpeas, lemon juice, olive oil, sesame oil/Tahini and wing sauce and pulse until incorporated.
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Adjust to your taste (add more wing sauce or red pepper, etc).Chicken is optional, as it will still have that buffalo taste without it. Serve with pita chips, veggies or crackers.
Photo Credit: Eating Well |
These are so good and have no crust, therefore they are carb free!
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces (or you can use pre-cooked turkey sausage crumbles)
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 cup 1% milk
Photo Credit: Cate Bogue |
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes (or use 1 bag of pre-cooked turkey sausage). Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. I had a bit of the sausage mixture left over, as I used a 9.5 oz. pkg. of precooked turkey.
Bake until the tops are just beginning to brown, 25 – 30 minutes or so. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
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 |
I’ll refrigerate them, and then reheat (as you would a regular quiche), wrap in foil, and head to my tailgate party! Makes 1 dozen mini quiches.
Photo Credit: Navy Wife Cook |
1 onion, chopped (OPTIONAL)
Photo Credit: Cate Bogue |
Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion (if desired) and poppy seed. Simmer for several minutes. The original recipe calls for 1 1/2 sticks of butter, but I think that’s too much, so I reduced it.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).
In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over thebottom of the rolls followed by the ham and cheese. Replace the tops of the rolls and spread the remaining onion mixture over top. Cover and bake for 15-20 minutes and, once finished, separate for serving, and wrap in foil to take to your tailgate.
Photo Credit: Uploaded from Pinterest |
Photo Credit: Cate Bogue |
Photo Credit: Alexandracooks.com |
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
Photo Credit: Cate Bogue |
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
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: Foodgal.com |
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