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
WILD MUSHROOM QUESO FUNDIDO As a soft taco filling appetizer! 3/4 oz (~1/2 cup) dried porcini (or other wild mushrooms) 2 TBSP EVOO Hot green chile(s) to taste (rough 1 lg jalapeno or 2 serranos), stemmed, seeded and finely chopped 1 medium white onion, cute into 1/4...
by Cate Bogue | Apr 27, 2018
DARK AND STORMY Ice cubes 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish) 1 ounce golden rum, (recommended: Mount Gay) 6 ounces ginger beer 1/2 ounce dark rum, (recommended: Meyers’s) Fill a highball glass or large wine goblet with ice cubes....
by Cate Bogue | Apr 27, 2018
CARAMEL APPLE CAKE I wish I could tell you where I got this recipe, but I jotted it down awhile ago and now don’t know whom to give credit to! It’s delicious though and your kitchen and your tummy will thank you! SOOO GOOD! 1-1/2 cups canola oil 1-1/2...
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...
