by Cate Bogue | May 14, 2018
BAKED PARMESAN MUSHROOMS (Adapted from Damndelicious) 1 1/2 pounds cremini mushrooms, thinly sliced (I used a gourmet blend of button, cremini and shiitake mushrooms) 3 TBSP olive oil Zest of 1 lemon 1/4 cup freshly squeezed lemon juice 3 cloves garlic, minced 2 tsp...
by Cate Bogue | May 14, 2018
SHEILA'S BAKED MASHED POTATOES This recipe is from a good friend of mine – love that you can make it in advance and then reheat in the oven! It’s decadently delicious! 5 lbs gold yukon potatoes, peeled and sliced 8 oz light cream cheese 1/2 cup sour cream...
by Cate Bogue | May 14, 2018
BEEF TENDERLOIN Since it’ll be 10 people for dinner for me, I’ll be getting a larger cut of beef. Adjust the cooking times as necessary (see below). For the beef tenderloin: 1 (2 1/2 to 3 pound) beef tenderloin, preferably the center cut 2 to 3 tsp kosher...
by Cate Bogue | May 14, 2018
MEDITERRANEAN APPETIZER SPREAD (Adapted from afoodcentriclife) This Mediterranean-inspired appetizer tray is easy to assemble and has something for everyone to nibble before dinner. The goat feta cheese takes just a few minutes and can be served with crackers or...
by Cate Bogue | May 14, 2018
FRESH PINEAPPLE MARGARITA (Adapted from Serious Eats) I really like the idea of serving this cool drink to offset some of the spiciness of my menu – plus I LOVE fresh pineapple! It can be made in advance and chilled in a pitcher, so when your guests arrive you...
