by Cate Bogue | Apr 26, 2018
White Chocolate Macadamia Nut Cookies 2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 cup butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 egg 1 egg yolk 1 TBSP vanilla extract 1 1/2 cups chopped macadamia nuts 1 1/2 to 2 cups white...
by Cate Bogue | Apr 26, 2018
WHITE CHICKEN CHILI 1 whole roitessiere chicken, skin removed and chicken shredded (or 3-4 cooked chicken breasts) 1 small onion, diced 4 garlic cloves, minced or 1 tbsp 1 TBSP olive oil 1 can green chilies, undrained (4 oz.) 2 cans cannellini beans (14 -15 oz.) 2...
by Cate Bogue | Apr 26, 2018
QUICKEST MEXICAN DIP (ever!) This dip is so simple it’s silly, but I can tell you from loads of experience, it will be devoured in no time, and you’ll have plenty of happy people at your tailgate! In a glass pie plate layer the following in order: 8 oz...
by Cate Bogue | Apr 26, 2018
Prosciutto Dip with crackers 8 oz cream cheese, softened 1/2 cup sour cream 3-4 oz prosciutto, diced 1 TBSP dried minced onion 1 TBSP dried chives 1 tsp lemon pepper Combine all in a food processor and pulse several times. Chill and serve with crackers....
by Cate Bogue | Apr 26, 2018
Tri-tips with salsa verde For salsa verde: 1/3 cup extra-virgin olive oil Juice and grated zest of 1 lemon 2 anchovy fillets, very finely chopped 2 garlic cloves, very finely chopped 1 tbsp drained capers, roughly chopped 1 tbsp finely chopped fresh oregano 1 tbsp...
