by Cate Bogue | Feb 3, 2018
Bowl Game Breakfast Casserole Ingredients: Butter, for greasing 2 TBSP extra-virgin olive oil 1/2 cup finely diced pepperoni (2 ounces) 1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces 1 medium onion, minced 1 red bell pepper, cut into...
by Cate Bogue | Feb 3, 2018
Skillet Peach Cobbler Topping: 1 cup all-purpose flour 2/3 cup (packed) light brown sugar 1/2 tsp kosher salt 1/2 cup (1 stick) chilled unsalted butter, cut into pieces Assembly: 1 1/2 cups pecans 2 TBSP unsalted butter, room temperature 2 1/4 pounds peaches (about 7...
by Cate Bogue | Feb 3, 2018
Baked Sweet Potato Fries These baked sweet potato wedges LOOK like their fried cousin, but they’re oh so much healthier. Serve alongside ketchup if you must! Ingredients: 2-3 large sweet potatoes, peeled, cut into 1×3-inch wedges 3 TBSP extra virgin olive oil 1/2 tsp...
by Cate Bogue | Feb 3, 2018
Best Sautéed Mushrooms Ingredients: 8-12 oz sliced mushrooms (button or bella) 2 TBSP butter 2 tsp Worcestershire sauce 2 TBSP red wine Directions: Melt the butter in a pan; add mushrooms, worcestershire and wine. Sauté for 15-20 minutes or until mushrooms are soft....
by Cate Bogue | Feb 3, 2018
Best Roasted Tomatoes I’m sort of obsessed with this recipe these days. It goes with everything and is not only a great “side” it also can go ON the burger. So flavorful and yummy and colorful. Ingredients: 2 pints grape or cherry tomatoes, halved Extra Virgin Olive...
