TUNA DIP
(Adapted from Biggirlssmallkitchen)
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| Photo Credit: Biggirlssmallkitchen |
Serves 4—can easily be doubled for a large group.
2 TBSP lemon
1 cup sour cream
1 cup tuna
1 tsp paprika
1 tsp garlic powder
a pinch of garlic salt
a few turns of black pepper
1/2 tsp ginger powder
6 scallions chopped
1/4 cup minced onion
2 TBSP pickle relish (I’m leaving this one off since my Dad HATES pickles)
4 TBSP mayonnaise
4 hard boiled eggs chopped
1 lemon wedge for presentation
Crackers
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| Photo Credit: Cate Bogue |
Mix the lemon, sour cream, tuna, paprika, garlic powder, garlic salt, pepper and ginger in a food processor.
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| Photo Credit: Cate Bogue |
Place in a bowl and stir in the scallions, onion, relish (if using) and mayo.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Peel the eggs, dice it up, and gently fold it into the dip.
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| Photo Credit: Cate Bogue |
2 INGREDIENT QUESO
(Gimmesomeoven)
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| Photo Credit: Gimmesomeoven |
It seriously gets no easier than this recipe. I’m almost embarrassed to call it a “recipe!” But it’s delish, and it’ll be nice to throw together quickly when I’ve got lots of other dishes to be preparing!
1 (8 ounce) pkg cream cheese, softened
2 cups (or 1 16-ounce jar) salsa verde
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| Photo Credit: Cate Bogue |
Cut the brick of cream cheese into four pieces, and stir them together with salsa verde in a microwave-proof bowl.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Microwave for 3-4 minutes, stopping to whisk the mixture after each minute, until the cream cheese is melted and smooth. Serve warm with corn chips.
(If you don’t want to use a microwave, you can also heat up this dip on the stove. Just place the cream cheese and salsa in a medium saucepan and heat over medium heat, whisking every minute or so, until the cream cheese is completely melted. Remove from heat and serve warm.)
(Adapted from Food Network)
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| Photo Credit: Food Network |
Salt and freshly ground black pepper
Gorgonzola Cream Sauce (see below)
Gorgonzola Cream Sauce:
1 TBSP butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper
Heat a grill pan to medium heat. Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
*Cook’s Note: If you prefer medium, cook for 8 to 10 minutes per side.
***And if you prefer to grill the steaks, that’s fabulous too! I’d marinate the steaks the night before so they’re not tough. My favorite marinate is:
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
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| 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.
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| 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).
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| Photo Credit: Cate Bogue |
After grilling or sautéing in the oven, remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices.
Transfer to a platter and spoon on Gorgonzola Cream Sauce. ***This dish would be great as sliders to serve at a tailgate party!
Gorgonzola Cream Sauce:
Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
KALE SALAD WITH WARM CRANBERRY ALMOND VINAIGRETTE
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| Photo Credit: Gimme some oven) |
3 TBSP olive oil, divided
1 shallot, peeled and thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 TBSP red wine vinegar
2 tsp honey
juice and zest of half a lemon
1/8 tsp salt
1/8 tsp black pepper
1 bunch kale, very thinly sliced
1/4 cup sliced almonds
(optional) 1/4 cup crumbled blue cheese or goat cheese
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| Photo Credit: Cate Bogue |
Heat 2 TBSP oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender.
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| Photo Credit: Cate Bogue |
Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.
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| Photo Credit: Cate Bogue |
In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.
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| Photo Credit: Cate Bogue |
(Adapted from Plain chicken)
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| Photo Credit: Plain Chicken |
2 large potatoes, scrubbed, NOT peeled though
3 TBSP olive oil
1 TBSP Italian Seasoning
1 tsp salt
4 TBSP Parmesan cheese
1 tsp paprika
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| Photo Credit: Cate Bogue |
Slice potatoes into very thin slices (1/4 inch). Toss potatoes with olive oil, Italian seasoning and salt in a ziplock bag to coat.
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| Photo Credit: Cate Bogue |
Turn them out in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese, and bake an additional 5 minutes.
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| Photo Credit: Cate Bogue |
ROASTED CHERRY TOMATOES
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| Photo Credit: Bon Appetit |
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt
Preheat the oven to 400 degrees F. Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper.
Roast for 15 to 20 minutes, until the tomatoes are soft. Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
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| Photo Credit: Cate Bogue |
PUPPY CHOW BARS
(Adapted from dinnersdishesanddesserts.com)
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| Photo Credit: Dinnersdishesanddesserts.com |
4 cups chex cereal
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| Photo Credit: Cate Bogue |
Microwave at 50% power for 45 seconds at a time, stirring in between. Stir in chex cereal once melted.
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| Photo Credit: Cate Bogue |
Press into a 8×8 inch baking dish sprayed with cooking spray. Press well, so they stick together as a bar. Sift powdered sugar over the top.
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| Photo Credit: Cate Bogue |
Let cool completely before serving. Store in the fridge for firm bars or room temperature for softer bars.
1 cup granulated sugar
1 1/2 sticks unsalted butter
2 cups finely chopped dark chocolate (70%), preferably Valrhona (7 ounces)
6 large eggs
1 1/2 cups light brown sugar
1 tsp kosher salt
MAKE THE PRALINE
Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast for about 10 minutes, until golden. Leave the oven on.
In a medium saucepan, combine both sugars with the butter and cream and cook over moderate heat, stirring occasionally, until the mixture registers 230 degrees on a candy thermometer, about 8 minutes.
Stir in the toasted pecans and salt. Cook, stirring occasionally, until the mixture reaches 240°, about 2 minutes longer. Remove the pan from the heat and stir in the vanilla.
Let the mixture cool down to 210°. Stir the mixture with a wooden spoon until it stiffens and looks cloudy.
Scrape the praline onto a parchment paper–lined baking sheet. Spread in an even layer and let cool.
Transfer the praline to a work surface and coarsely chop.
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| catebogue |
MAKE THE BROWNIES
Meanwhile, coat a 9-by-13-inch baking pan with baking spray. In a medium bowl, sift the flour with the cocoa powder and granulated sugar.
In a medium saucepan set over another saucepan of gently simmering water, melt the butter with the chocolate, stirring until smooth, about 5 minutes. Let cool slightly.
In a large bowl, using a hand mixer, beat the eggs with the light brown sugar and salt at medium speed for 2 minutes.
Beat in the dry ingredients in 4 additions, scraping down the side and bottom of the bowl. With the mixer on, drizzle in the chocolate mixture and beat at low speed until well combined. Fold in the chopped praline.
Bake for about 40-50 minutes, until a cake tester inserted in the center comes out clean with just a few moist crumbs attached. Transfer to a rack to cool completely, then refrigerate before carefully cutting into bars. Great served warmed with ice cream!
A few pics of Thanksgiving Eve:
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| Photo Credit: Cate Bogue |
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| Photo Credit: Bon Appetit |
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| Photo Credit: Cate Bogue |
So so so GOOD! We serve them with this mignonette sauce and traditional cocktail sauce along with lots of lemon and saltines. I’ll probably double this recipe, since we usually inhale it!
3/4 cup Red Wine Vinegar
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| Photo Credit: Cate Bogue |
Stir red wine vinegar, shallot and pepper in a small bowl. Allow a bit of time for the flavors to blend and shallots to macerate—20 minutes will do.
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| Photo Credit: Cate Bogue |
When oysters are all shucked and ready, spoon the mignonette over your individual oyster and devour!
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
My sister-in-law will do a crudite platter that will surely stun. Here’s what she did last year:
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| Photo Credit: Cate Bogue |
CRANBERRY SAUCE
I’m doing 2 different cranberry options this year – one cooked and one fresh.
1/2 cup sugar, plus more if desired
Pinch salt
1 12 ounce bag fresh cranberries, rinsed
In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes.
Reduce the heat and simmer until the cranberries pop, and the sauce has thickened slightly, about 7 minutes.
Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving. Chill for up to a week before serving.
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| Photo Credit: Real Mom kitchen |
I’m not a fan of the canned congealed stuff. This simple, easy relish fits the bill – fresh, sweet with a little tang and great alongside the turkey Thursday (and on a turkey sandwich on Friday)!
2 (12 oz) bags fresh cranberries
1 cup sugar
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| Photo Credit: Cate Bogue |
In a sauce pan, combine 1 bag of the cranberries along with zest and juice of one of the oranges.
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| Photo Credit: Cate Bogue |
Mix in the sugar.
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| Photo Credit: Cate Bogue |
Bring the mixture to a simmer and simmer for 3 minutes until the berries start to pop. Allow to Cool.
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| Photo Credit: Cate Bogue |
In a food processor, add the remaining bag of cranberries. Cut the remaining orange into 8 pieces and add to the food processor (I included SOME of the peel but not all just to give it a bit of zestiness).
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| Photo Credit: Cate Bogue |
Pulse the cranberries and and orange together until finely chopped.
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| Photo Credit: Cate Bogue |
Combine this mixture with the cooked mixture and serve, or refrigerate for up to 5 days.
And voila! All ready to refrigerate until the big day!
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| Photo Credit: Cate Bogue |
MAPLE-BOURBON BRINED TURKEY
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| Photo Credit: Traeger |
1 10- to 12-pound turkey, thawed if frozen (I use a fresh 18-20 lb free range one)
5 quarts hot water
1-1/2 cups kosher salt (if using table salt, cut the amount down to 3/4 cup)
3/4 cup bourbon
1 cup pure maple syrup
1/2 cup brown sugar
1 onion, peeled and quartered through the root end
3 to 4 strips of orange peel
3 bay leaves, broken into pieces
2 TBSP black peppercorns
1 TBSP whole cloves
3 quarts ice
1 cup butter, melted
Traeger Pork/Poultry Shake, or salt and freshly ground black pepper to taste
Sprigs of fresh sage and thyme for garnish
Orange wedges, lady apples, or kumquats for garnish
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| Photo Credit: Cate Bogue |
You’ll also need: Butcher’s twine (sometimes called kitchen twine)
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| Photo Credit: Cate Bogue |
In a large stockpot or container combine the hot water, kosher salt, bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, peppercorns, and cloves and stir until well mixed. Add the ice.
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| Photo Credit: Cate Bogue |
Rinse the turkey, inside and out, under cold running water. Remove giblets and discard or save for another use. (Some turkeys come with a gravy packet as well; remove it before roasting the bird.) Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight. ***With the size turkey we’re using we’ll be using a cooler placed in our bathtub for the brining.
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| Photo Credit: Cate Bogue |
Weight with a a bag of ice to keep the bird submerged.
Once you are ready to cook the bird, drain and pat dry with paper towels; discard the brine. Fold the wingtips behind the back and tie the legs together with butcher’s twine. Combine the melted butter and the remaining 1/4 cup of maple syrup. Brush on the bird and sprinkle lightly with Pork/Poultry Shake or salt and black pepper.
There are 2 possibilities for cooking this bird. We can roast it on the traeger OR smoke it. Roasting will take about 3 hours or so of total cook time, and smoking will take around 5 hours total. Here are the 2 variations:
1. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Roast the turkey for 2-1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees F. (Use an instant-read meat thermometer.) Brush with the remaining butter/maple syrup mixture the last 30 minutes of cooking. Let the turkey rest for 15 to 20 minutes before carving. Garnish, if desired, with fresh herbs and/or kumquats.
OR
2. Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the smoke setting and smoke the turkey for 2 hours.
Then crank up your grill to 350 degrees F and roast the turkey until it is deeply browned, the skin is crisp, and the internal temperature of the thickest part of a thigh is 165 degrees when read on an instant-read meat thermometer, 2 to 3 hours, depending on the size of the turkey.
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| Photo Credit: Cate Bogue |
Carefully transfer the turkey to a cutting board or platter. Let rest for 20 to 30 minutes before carving and serving.
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| Photo Credit: Cate Bogue |
Note: Do not use a kosher turkey or a self-basting turkey for this recipe as they have already been enhanced with a salt-solution.
(Adapted from an old Junior League cookbook)
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| Photo Credit: Food.com |
3 cups mashed sweet potatoes (about 4 large ones)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup melted butter
1/3 cup milk
Topping
1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted
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| Photo Credit: Cate Bogue |
Cook and then mash sweet potatoes (I boil them for ~40 minutes – depending on the size of your sweet potatoes). Cool a bit.
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| Photo Credit: Cate Bogue |
Add remaining ingredients (excluding the topping ingredients) to the mashed sweet potatoes and mix.
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| Photo Credit: Cate Bogue |
Put into greased 2 qt casserole dish.
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| Photo Credit: Cate Bogue |
Mix topping ingredients in a small bowl. Crumble topping evenly over top.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Bake in preheated 350 degree F oven for 25 to 35 minutes. This dish can be made the day before and then cooked on Thanksgiving. Allow extra time if taking directly from the refrigerator to the oven.
2 (6 oz) pkgs cornbread mix
And Whole Foods also has fantastic cornbread that they make (saves me a step!):
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Cook onion and celery in butter in a skillet over medium heat until soft, 5-7 minutes.
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| Photo Credit: Cate Bogue |
Add vegetables, broth and remaining ingredients to cornbread mix.
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| Photo Credit: Cate Bogue |
Stir. Spoon into a greased 13×9″ baking dish.
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| Photo Credit: Cate Bogue |
Bake at 350 degrees F for 55 minutes or until golden. ***Can easily be put together the day before, and then cooked on Thanksgiving when you’re ready.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Dump the remaining ingredients and the beans in a large sauté pan.
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| Photo Credit: Cate Bogue |
Partially cover and cook until beans are to your liking – I like them well-cooked and not crunchy in this dish.
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| Photo Credit: Cate Bogue |
ESCAROLE AND BRUSSELS SPROUT SALAD
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| Photo Credit: Food and Wine |
1/2 cup plus 2 tablespoons Champagne vinegar
1 TBSP sugar
Kosher salt
1 medium red onion, halved lengthwise and very thinly sliced crosswise
1/2 cup buttermilk
2 TBSP extra-virgin olive oil
1 tsp coarsely ground black pepper
1/2 small garlic clove, minced
Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
1 pound brussels sprouts, shredded
1/4 cup slivered almonds
In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves. Add the onion and toss. Let stand at room temperature, tossing occasionally, until the onion is bright pink and crisp-tender, about 30 minutes. Drain well.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
In a serving bowl, whisk the buttermilk with the olive oil, pepper, garlic and the remaining 2 tablespoons of vinegar. Season the dressing with salt.
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| Photo Credit: Cate Bogue |
Add the escarole, brussels sprouts, almonds and pickled onion and toss. Season with salt and toss again; serve.
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| Photo Credit: Cate Bogue |
MAKE AHEAD The undressed salad can be refrigerated for up to 6 hours. The dressing can be refrigerated overnight.
PUMPKIN PIE CUPCAKES
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| Photo Credit: Cakes Cottage |
â…” cup all purpose flour
15 oz pumpkin puree
¾ cup sugar
2 large eggs
1 tsp vanilla
¾ cup evaporated milk
2 tsp pumpkin pie spice
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
Whipped cream
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| Photo Credit: Cate Bogue |
Line a 12-cup muffin tin with paper or silicone liners.
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| Photo Credit: Cate Bogue |
Preheat oven to 350 degrees F. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
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| Photo Credit: Cate Bogue |
In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
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| Photo Credit: Cate Bogue |
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
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| Photo Credit: Cate Bogue |
Fill each muffin cup with approximately â…“ cup of batter.
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| Photo Credit: Cate Bogue |
Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes or up to 2 days.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon before serving.
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| Photo Credit: Food and Wine |
PIECRUST
2 cups all-purpose flour
1/3 cup packed light brown sugar
3/4 tsp fine sea salt
1 stick plus 7 tablespoons unsalted butter, melted and cooled
FILLING
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 tsp all-purpose flour
1/2 tsp fine sea salt
4 large eggs
1 1/2 cups cane or dark corn syrup, or honey
2 TBSP bourbon
1 1/2 TBSP unsalted butter, melted
1 1/2 tsp pure vanilla extract
1 3/4 cups unsalted pecan halves (1/2 pounds)
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| Photo Credit: Cate Bogue |
MAKE THE PIECRUST In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
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| Photo Credit: Cate Bogue |
MAKE THE FILLING Meanwhile, preheat the oven to 350 degrees F. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey.
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| Photo Credit: Cate Bogue |
Add the bourbon, butter and vanilla and fold in the pecans.
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| Photo Credit: Cate Bogue |
Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet.
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| Photo Credit: Cate Bogue |
Cover loosely with foil and bake for 1 hour, until the filling is nearly set.
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| Photo Credit: Cate Bogue |
Transfer the pie to a rack and let cool completely, about 4 hours, before serving. Can make ahead and be refrigerated until ready to serve. ***Testing note: I made TWO pies and cooked them in the oven at the same time. IF you do this you will need to increase the cooking time significantly. I just kept adding 10 minutes and ended up probably going 1 1/2 hours cook time until they were finally set.
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| Photo Credit: Google Images |
PS – one more recipe:
I’m serving this jam on turkey sandwiches with turkey, cranberry relish and avocado on sourdough!
Bourbon Maple Bacon Jam
(Adapted from Closet Cooking)
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| Photo Credit: Closet Cooking |
Love this guy’s blog! Everything I’ve ever made of his turns out amazing. Can’t wait to try this one!
1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, sliced
4 cloves garlic, chopped
1/4 cup cider vinegar
3/4 cup coffee (brewed)
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup bourbon
1-2 chipotle chilis in adobo, chopped
1/2 teaspoon cumin
pepper to taste
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| Photo Credit: Cate Bogue |
Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan for sautéing.
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| Photo Credit: Cate Bogue |
Add the onions and sauté until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.
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| Photo Credit: Cate Bogue |
Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper.
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| Photo Credit: Cate Bogue |
Reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours. Make sure it’s a LOW simmer otherwise all the liquid will evaporate — like mine did :(. No matter – it still tastes great!
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| Photo Credit: Cate Bogue |
Process the jam in a food processor to smooth it out a bit (but not too much as you want to have the chunky texture of the bacon).
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| Photo Credit: Cate Bogue |
Store it in a sealed container in the fridge for up to 4 weeks.
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| Photo Credit: Cate Bogue |
ALSO, these little tidbits will be around to nosh on, lest anyone goes hungry…
SPICED NUTS
(Courtesy of Marcus Samuelsson)
2 TBSP olive oil
1/2 cup unsalted raw cashews
1/2 cup peeled and blanched whole almonds
1/2 cup walnut halves
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp paprika
1/2 tsp cayenne
1 TBSP light brown sugar
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| Photo Credit: Cate Bogue |
Heat olive oil in a large skillet over low heat. Add cashews, almonds, walnuts, cinnamon, salt, paprika and cayenne and cook, stirring often, until nuts are fragrant and golden, 8 to 10 minutes.
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| Photo Credit: Cate Bogue |
Crumble sugar over nuts and cook, stirring constantly, until sugar is melted and coats nuts, about 3 minutes. Transfer to a bowl and serve warm, or cool and store in an airtight container at room temperature for up to 1 week.
Makes 1 1/2 cups.
