by Cate Bogue | May 15, 2018
LOADED SWEET POTATO SKINS (Adapted from Martha Stewart) 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry 1 TBSP extra virgin olive oil Coarse salt and ground pepper 1/4 cup low-fat buttermilk 1/4 tsp sweet paprika, plus more for garnish 4 slices...
by Cate Bogue | May 15, 2018
BBQ CHICKEN DIP (Adapted from plain chicken) This dip is a riff on the standard buffalo chicken dip, but it’s made with barbecue sauce. It’s delicious though, and it’s great for a cold weather game. 12 oz cooked chicken, chopped (Rotisserie is the...
by Cate Bogue | May 15, 2018
SAUSAGE HASHBROWN BALLS (Adapted from plain chicken) These sausage balls have been around FOREVER, but what makes these different is the addition of hash browns. So they add another texture and also make a nice side dish for a breakfast/brunch. And, they’re...
by Cate Bogue | May 15, 2018
OYSTERS BIENVILLE (Adapted from epicurious) This recipe is from famed Antoine’s in New Orleans. 1 bunch shallots, finely chopped 2 TBSP butter 2 TBSP flour 1/2 cup chopped mushrooms 2/3 cup chicken broth 1 egg yolk Ice cream salt 1/3 cup dry white wine Salt and...
by Cate Bogue | May 14, 2018
DEVILED EGGS This recipe is MY version of deviled eggs. And you can hard-boil your own eggs, but in a pinch it is so nice and such a time saver, to be able to buy pre-hard cooked eggs! 6 hard-boiled eggs 2 TBSP mayonaise 1 tsp Jane’s Crazy Mixed Up Salt (or...
