by Cate Bogue | Apr 27, 2018
Tzatziki Sauce 3 cups Greek Yogurt (one 24 oz. container) Juice of one lemon (about 3 T) 1 garlic clove, chopped 2 medium cucumbers, seeded and diced (or one hothouse cucumber) about 1 T kosher salt for salting cucumbers 1 T finely chopped fresh dill (can substitute...
by Cate Bogue | Apr 27, 2018
Layered Greek Dip This dip is just devine! It’s sort of a take on the standard Mexican 7-layer dip but it’s much healthier (with hummus), and you don’t feel bad afterward! 1 8-oz. pkg. cream cheese, softened (I always use low or non-fat here) 1 Tbsp....
by Cate Bogue | Apr 27, 2018
AH-MAZ-ING TORTILLA SOUP 2 tsp olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 medium jalapeno pepper, chopped 1/2 medium green pepper 4 small boneless skinless chicken breasts (OR 1 Rotissorie chicken) 2 cups frozen corn 1/2 cup dry white wine or 1/2 cup...
by Cate Bogue | Apr 27, 2018
MEXICAN CORNBREAD It’s delish! 1 Cup butter, melted 1 Cup White Sugar 4 Large Eggs 1 15 Oz. Can Cream Style Corn 1 4 Oz. Can Green Chile Peppers, Very Well Drained 1/2 Cup Shredded Monterey Jack Cheese 1/2 Cup Shredded Cheddar Cheese 1 Cup All Purpose Flour 1...
by Cate Bogue | Apr 27, 2018
WARM BLUE POTATO AND GREEN ONION SALAD (adapted from big girls small kitchen) 1 pound small blue potatoes, halved 2 TBSP extra virgin olive oil 1 large garlic clove, minced 3 green onions (scallions), white parts thinly sliced, green parts cut into 2 inch pieces 2...
