by Cate Bogue | May 13, 2018
Chipotle Shrimp Taco with Avocado Salsa Verde (Adapted from Food Network) Avocado Salsa: 1 small onion, quartered 1 jalapeno, quartered, seeds optional 1 garlic clove, smashed 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped 1/2 Hass avocado,...
by Cate Bogue | May 12, 2018
ANTIPASTO WRAPS (Adapted from Pampered Chef) 8 ounces light cream cheese, slightly softened 2 tablespoons fresh basil, snipped 1 garlic clove, pressed 6 (8 inch) sun-dried tomato tortillas 6 romaine lettuce leaves 3/4 cup mozzarella cheese, shredded 1/2 cup pitted...
by Cate Bogue | May 12, 2018
SHRIMP AND GRITS CASSEROLE (Adapted from Southern Living) This recipe is great! I love that it’s not too rich – some shrimp and grits recipes are just too too much cream and/or cream cheese for me. There’s none of that here. It’s got cheddar...
by Cate Bogue | May 12, 2018
LOW COUNTRY BOIL One of the great things about this meal is that you can place your pot directly on the grill and not heat up your kitchen. And I use peeled shrimp here, just because it’s so much easier to eat. But some feel that you lose flavor by doing it this...
by Cate Bogue | May 12, 2018
GRILLED BEER BRATS (Adapted from All Recipes) This recipe is for 10 brats – adjust accordingly. 4 (12 ounce) cans beer 1 large onion, diced 10 bratwurst 2 teaspoons red pepper flakes Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate....
