by Cate Bogue | Apr 27, 2018
Grilled Greek Chicken Skewers with tsatziki These are so delicious! You can of course add more vegies to the skewers if you like, but the marinade is key – with tangy lemon and fresh herb flavoring, it’s my new favorite! 1/2 cup olive oil 1/4 cup freshly...
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
Buffalo Chicken Balls 2 chicken breasts, baked or boiled, and shredded ¼ cup (less or more to taste) Louisiana hot sauce 1 block of reduced fat cream cheese, softened 1 ½ cups shredded sharp cheddar cheese ½ cup blue cheese crumbles ¼ cup chives, minced OR green...
by Cate Bogue | Apr 27, 2018
Olive Bites ½ c flour 1 ¼ cup grated cheddar 1/8 t dry mustard (optional) 3 tsp milk 3 T melted butter 1/8 tsp salt 35-40 pitted green olives such as manzanilla Mix all of the ingredients together (except the olives). Dry the olives as best you can and mold a rounded...
by Cate Bogue | Apr 27, 2018
Roasted Rosemary Almonds 8-10 ounces raw almonds, either blanched or unblanched (about two cups) 3-4 tablespoons of butter 2 sprigs of fresh rosemary, about two tablespoons chopped sea salt and freshly ground pepper Red pepper flakes, cayenne pepper, paprika maybe...
