by Cate Bogue | Nov 27, 2018
BUFFALO CHICKEN SLIDERS I make these sliders at least once every football season. EVERYBODY loves them, and they are about as easy to make as it gets. It’s also wonderful that you can make them WELL in advance and then just reheat, leaving you lots of time to have...
by Cate Bogue | Nov 27, 2018
SHRIMP AND ANDOUILLE GUMBO (Adapted from the cafe sucre farine) 2 lbs large shrimp, shelled and deveined 1 tsp Cajun seasoning ½ cup sunflower oil or other mild flavored oil 1 lb Andouille pre-cooked chicken sausage, cut into 1/2 inch slices and halved ⅔ cups flour 1...
by Cate Bogue | Jun 7, 2018
Grilled Pork Tenderloin with Peach Mustard Sauce 2 pork tenderloins (~ 1 lb each) 4 tsp kosher salt 1 tsp freshly cracked black pepper Vegetable oil (for grill) ½ cup peach preserves, warmed Peach-Mustard Sauce (see below, for serving) Sprinkle pork with...
by Cate Bogue | May 15, 2018
QUINOA WHITE CHICKEN CHILI (Adapted from Closet Cooking) It’s a gloomy Super Bowl Sunday in Atlanta, so I’ve added this chili at the last minute to satisfy the soul. It’s a healthier version of my chicken chili, and with the addition of quinoa,...
by Cate Bogue | May 15, 2018
CHINESE CHICKEN SALAD (Adapted from Culinary Hill) For the Salad Dressing: 2 TBSP canola oil 1/3 cup rice vinegar 1/4 cup hoisin sauce 1 1/2 TBSP low sodium soy sauce 1 TBSP fresh ginger, grated 1/2 tsp toasted sesame oil For the Salad: 4 cups cooked chicken shredded...
