by Cate Bogue | Apr 27, 2018
BEST PASTA SALAD 1 garlic clove, peeled 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided 3 tablespoons capers, drained 1 tablespoon red wine vinegar 1 teaspoon anchovy paste 1 tablespoon Dijon mustard 1/4 teaspoon dried...
by Cate Bogue | Apr 27, 2018
Blue cheese bacon dip This dip was so delish! It was gobbled down almost as soon as I put it on the table. Ended up serving it with Cape Cod potato chips. So good! Adapted from Baked Bree 7 bacon slices (I use thick-cut applewood smoked bacon. Any bacon would work,...
by Cate Bogue | Apr 27, 2018
MY CHEESE GRITS The secret is chicken broth here. EVERYONE loves these grits. 6 cups chicken broth 1 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 2 cups regular grits 16 oz shredded sharp cheddar cheese 1/2 cup milk 4 eggs, beaten 1/2 cup butter 8 oz. grated white...
by Cate Bogue | Apr 27, 2018
MEXICAN SALAD 6 servings 6 boneless skinless chicken breast, grilled and sliced 12 cups iceberg lettuce (or a mixture including romaine) 8 oz. cheddar cheese 3 cups salsa 2 cups sour cream taco chips Grill chicken and slice it into strips. Place lettuce on plates (or...
by Cate Bogue | Apr 27, 2018
SALSA WITH CUMIN 1 (14 ounce) can tomatoes and green chilies 1 (14 ounce) can tomatoes (with juice) 1 tablespoon & 1 tsp. jalapeno, canned, chopped 1/4 cup yellow onion, chopped 1/2-3/4 teaspoon garlic salt 1/2 teaspoon cumin 1/4 teaspoon sugar In food processor...
