by Cate Bogue | Sep 14, 2019
GREEK LAYERED DIP This dip is a healthy Greek version of the old Mexican 7 layer dip. But, it does not short-change in flavor. In fact, I think it’s better than the Mexi one. I made it for a party once, and I loved it so much I immediately made another one...
by Cate Bogue | Sep 14, 2019
MEXICAN CORNBREAD (Adapted from Thecrumbykitchen) These cornbread muffins were so good! The heat from the fresh jalapeño slices is offset by the surprise bonus of cream cheese in the MIDDLE of each muffin!1 cup cornmeal1/3 cup sugar1/2 cup unsalted butter melted2...
by Cate Bogue | Sep 14, 2019
CALIFORNIA SALAD (Adapted from Seaside: Pastels & Pickets cookbook) SALAD:6 cups mixed greens (I used romaine, spring mix and watercress)2 cups cooked chicken shredded or cubed (I used 1 lemon rosemary rotisserie chicken)6 slices bacon, cooked and crumbled1/2 pint...
by Cate Bogue | Nov 27, 2018
WATERMELON, TOMATO and GOAT CHEESE SALAD (Adapted from People.com) 1 lb red seedless watermelon 1 lb beefsteak tomatoes ½ oz fresh basil 1 bunch fresh tarragon 3 fresh oregano sprigs 1 TBSP coarse sea salt 1 TBSP black pepper ½ cup extra-virgin olive oil 1/3 cup aged...
by Cate Bogue | Nov 27, 2018
SALT AND PEPPER FRIES (Adapted from Martha Stewart) 2 1/2 pounds russet potatoes (4 or 5 large), cut into 1/2-inch-wide wedges 1/4 cup vegetable oil Coarse salt and ground pepper Preheat oven to 450 degrees F, with racks in top third and middle. Arrange potatoes in a...
