by Cate Bogue | May 3, 2018
FIRE ROASTED SALSA (Adapted from Rick Bayless) 1-2 fresh jalapenos 3 garlic cloves, unpeeled 1 15 oz can fire roasted tomatoes 1/4 cup chopped fresh cilantro 2 TBSP lime juice Salt Roast the chiles and garlic by placing in a small skillet over medium heat until they...
by Cate Bogue | May 3, 2018
TEQUILA INFUSED QUESO (Adapted from Rick Bayless) 1 Tbs. olive or vegetable oil 1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces 1 medium white onion, cut into 1/4-inch pieces Hot green chile(s) to taste (roughly 1 large jalapeño or 2...
by Cate Bogue | May 3, 2018
RED FRUIT SALAD (Adapted from Pip and Ebby) I just love the idea of this bold colored fruit salad! Simple and easy to make (other than coring the cherries – but WORTH it!), it just adds life to your meal! Three 6-oz. containers fresh raspberries, rinsed Two...
by Cate Bogue | May 3, 2018
CUCUMBER-TOMATO SALAD (Adapted from A Taste of Home) 2 medium tomatoes, sliced and quartered (or a pint of grape tomatoes, halved 1 large hothouse cucumber, peeled and diced 4 green onions, chopped 1 TBSP sugar 1 tsp salt 1/4 tsp pepper 1/3 cup cider vinegar 1 cup...
by Cate Bogue | May 3, 2018
CLASSIC CHICKEN SALAD (Adapted from divadicucina) 4 boneless skinless chicken breasts 1 stalk celery, chopped 1 c mayonnaise (Hellman’s of course) 2 tsp lemon juice 1 sweet onion (preferably Vidalia), finely chopped 2 TBSP fresh parsley, chopped 1-2 TBSP pickle...
