by Cate Bogue | Apr 27, 2018
ROASTED VEGETABLE ENCHILADAS 1 pound (6 to 8) tomatillos, husked and rinsed 1 medium white onion, sliced about 1/4 inch thick 3 garlic cloves, peeled Fresh hot green chiles to taste (2 or 3 serranos, 1 or 2 jalapeños), stemmed 1 1/2 tablespoons vegetable oil, plus...
by Cate Bogue | Apr 27, 2018
BEEF BRISKET SANDWICHES (Adapted from big girls small kitchen blog) 4 lbs beef brisket 6 garlic cloves, cut lengthwise into 4 pieces 3 cups beef stock 2 yellow onions, sliced 1 TBSP extra virgin olive oil 1 cup ketchup 1/3 cup brown sugar 3 tsp salt 1 tsp Chinese 5...
by Cate Bogue | Apr 27, 2018
BAKED POTATO SOUP This recipe is super yummy and very easy because you don’t peel the potatoes! Simply chop them up and cook. Then puree half of the soup; add cream cheese, and you are ready to transport to your tailgate. 5lbs Russet Potatoes, washed but NOT...
by Cate Bogue | Apr 27, 2018
MINI-MUFFALETTAS (This recipe is adapted from Southern Living.) 2 (16-oz.) jars drained, mixed pickled vegetables 3/4 cup pimiento-stuffed Spanish olives, chopped 2 tablespoons bottled olive oil-and-vinegar dressing 12 small dinner rolls, cut in half 6 Swiss cheese...
by Cate Bogue | Apr 27, 2018
BAKED POTATO CASSEROLE (adapted from Martha Stewart) 5 lb russet potatoes 10 slices bacon 8 oz cream cheese 1/2 cup unsalted butter, melted 1 cup sour cream 1/4 cup chives, minced 2 1/2 cups cheddar cheese, grated 2 tsp kosher salt 1/2 tsp pepper Preheat oven to 350...
