by Cate Bogue | May 3, 2018
OVEN ROASTED TOMATOES (Adapted from Ina Garten) 4 pints cherry tomatoes 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...
by Cate Bogue | May 3, 2018
REUBEN DIP (Adapted from Closet Cooking) A hot cheese based dip with all of the flavors of a reuben sandwich! I’m doubling the recipe for my crowd. 1/2 cup cooked corned beef, diced or shredded 1/4 cup sauerkraut, squeezed and drained 1/4 cup Swiss cheese,...
by Cate Bogue | May 3, 2018
MARYLAND HOT CRAB DIP 2 – 8 oz. cream cheese packages 1 c. sour cream 4 tsp. mayonnaise 2 tbsp. lemon juice (optional) 2 1/2 tsp. Worcestershire Sauce 1 tsp. mustard (dry or regular) 2 tbsp. milk 1/2 c. cheddar cheese 1 tsp. Old Bay® seasoning 1 lb. blue crab...
by Cate Bogue | May 3, 2018
Andouille-Sausage Stuffed Mushroom Caps Makes 24 24 fresh mushroom caps, stems removed and reserved 2 tablespoons olive oil ¼ cup chopped shallots 2 garlic cloves, minced 1 teaspoon fresh thyme leaves, minced 1 pound Andouille sausage, chopped ¼ cup dry white wine ¼...
by Cate Bogue | May 2, 2018
WARM SHRIMP GUMBO DIP (Adapted from Southern Living) I’m excited to try this dish that includes one of my favorite things – Hot Pickled Okra. Thought this appetizer would be a good one to represent the South and the Atlanta Falcons with Okra, shrimp and...
