Unfortunately in Lexington, Kentucky there are more cold weather games than I care for BUT…IF you have the right food (and drink ;o) that helps!

Start with a new version of an old favorite. Trust me it won’t last long on your tailgate table.


14 oz can artichoke hearts, drained and chopped
1 1/2 cups mayonaise
2 (4 1/2 oz) cans green chilies
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
Hot Sauce (such as tabasco) to taste
dash ground red pepper

Preheat oven to 325 degrees. Combine artichoke hearts, mayo, chilies, monterey jack cheese, 1/2 cup parmesan, tabasco and red pepper. Spread into a shallow 1 1/2 quart baking dish, and sprinkle with the remaining 1/2 cup parmesan.
Bake ~ 30 minutes or until bubbly.
Serve with crackers, crostini and/or cut up raw vegies.

This dish was probably the biggest hit with my tailgating family and friends. It’s easy to prepare and easy to freeze and travel with, then reheat.

1 pound dried navy beans (or 3-4 cans of navy beans drained and rinsed well)
5 cups chicken stock
1/4 c olive oil
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, cooked and finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well (if using dried), cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the oil over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours


This recipe is THE recipe for flank steak. I got it from a very old issue of Southern Living. So good and so easy. Serve with biscuits and whole grain mustard.

2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed

Photo Credit: Cate Bogue

Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie. Combine oil and remaining ingredients.

Photo Credit: Cate Bogue

Pour over steaks, turning to coat. Cover or seal and allow to marinate 8-12 hours (or overnight), turning occasionally.

Photo Credit: Cate Bogue

Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness). Cut steaks diagonally across grain into thin slices.

Photo Credit: Cate Bogue


Photo Credit: Eat-snooth.com

This dessert is BY FAR my most requested recipe! It’s decadently delicious, and I’ve been making it since I first had it at a girlfriend’s house in high school. It’s crazy good!!!

1 cup butter
2 cups sugar
1/3 cup unsweetened cocoa
4 large eggs
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans, toasted (optional)
1 (10.5-ounce) bag miniature marshmallows
Preheat oven to 350 degrees F. Mix butter and sugar. Add eggs and mix well. Sift dry ingredients, and add to the butter mixture, then add vanilla (and nuts if desired). Pour batter into a greased and floured 9×13 baking pan. Bake about 25-30 minutes (until a wooden pick comes out clean) and then pour mini marshmallows on top. Return to the oven and bake an additional 5-10 minutes – just until lightly browned. Remove from oven and frost.

1 (16-ounce) package powdered sugar, sifted
1/2 cup evaporated milk
1/2 cup butter, softened
1/3 cup unsweetened cocoa
1 tsp vanilla

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


Mix all ingredients together in a bowl. I start with the butter and sugar and cocoa, and then add the milk. You may add a bit more or less depending on the consistency you prefer. Finish by adding the vanilla. Spread on the warm cake.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Drizzle Chocolate Frosting over warm cake. Cool completely. And voila!!!

Photo Credit: Cate Bogue

All cut up and ready to transport to my tailgate:

Photo Credit: Cate Bogue