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Thursday, November 12, 2009

This dip gets it's own post!  I've served this dip so many times over the years and it's always a huge hit!  I found it in a magazine years ago and haven't tired of it yet!

Smoked Salmon Spread (Bobby Flay's)
Love, love, love this dip!  It's probably my favorite way to serve smoked salmon.  Be sure to use fresh dill - it makes the dip!

8 oz cream cheese, softened
1/2 cup sour cream
1 TBSP lemon juice
1 TBSP minced fresh dill
1 tsp prepared horseradish, drained
1/2 tsp kosher salt
1/4 tsp. freshly ground black pepper
1/4 lb. (4 oz) smoked salmon, minced
Photo Credit: Cate Bogue

Cream the cream cheese in food processor until smooth.
Photo Credit: Cate Bogue

Add the sour cream, lemon, dill, horseradish and salt and pepper.
Photo Credit: Cate Bogue

Spoon in the smoked salmon and mix well.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Chill and serve with chips, crackers and/or crudites. Better if prepared ahead and chilled, then garnished with a sprig or two of dill.  ENJOY!

November 21st menu - Athens, GA

Well, we have a night game away in Athens, GA at 7:45PM. We have a parking spot on campus but no RV. So...we are a bit limited in terms of food. We'll have anywhere from 10-20 people joining us.


MENU

APPETIZERS: 
Mexican Roll ups with salsa 
Green goddess dip served with assorted crackers and veggies 
pimento cheese on cocktail bread 
shrimp spread on cocktail bread 
nuts & chex mix


MAIN:

Lemon Pepper wings (Publix)
Gourmet Sandwich Platter (Publix)


DESSERTS: 

Chocolate caramel chews
Butterscotch Blondies


DRINKS:
Beer
hot chocolate with peppermint schnapps 
apple cider with or without bourbon or rum


MEXICAN ROLL-UPS
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1 sml can chopped black olives
2 8-oz pkgs reduced fat cream cheese softened
1 sml onion, finely chopped
2 sml cans green chiles, chopped and drained
1 pkg large flour tortillas
Salsa
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Combine the olives, softened cream cheese, onion and green chiles.
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Spread evenly over 4-6 tortillas.
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Roll each one up, and then cut into 1/2 inch slices (pinwheels).
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Refrigerate. Serve on a platter with salsa on the side.
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GREEN GODDESS DIP
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3 TBSP fresh lemon juice
2 anchovy fillets
1 medium shallot, coarsely chopped
1 TBSP Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 TBSP chopped fresh tarragon
1 TBSP chopped fresh basil
1/2 cup olive oil

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped.
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Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream.


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Transfer dip to small bowl. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill.

Place bowl of dip on large platter. Surround with crackers and vegetables.

Photo Credit: Cate Bogue

Pimento Cheese Sandwiches

These are great to have on hand on game day!  They hold up well, and they'll tide people over while food is being prepped for the main event.  It doesn't get more southern than pimento cheese!

1 lb sharp cheddar cheese
1/2 med sweet onion, chopped
1 large clove garlic, quartered
2/3 cup mayo
1 1/2 tsp dijon
1 4-oz jar chopped pimentos, drained
dash of cayenne
s & p to taste
Thinly sliced white bread (such as Pepperidge Farm)

Photo Credit: Cate Bogue



Shred or grate the cheese and place in large bowl.

Photo Credit: Cate Bogue



















Put the onion and garlic in food processor and pulse (or chop very finely) then add to cheese.


Photo Credit: Cate Bogue





















Stir in mayo, mustard, pimentos and cayenne. Add salt and pepper.



Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue










































Cover mixture tightly and refridgerate for at least 8 hours for flavors to blend. Spread over bread and slice into triangles.

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Shrimp Spread for sandwiches

These sandwiches are also fabulous for the day of your tailgate.  I sampled them at a tennis match years ago and just had to get the recipe.  They're super easy to make and people will devour them!

2 8-oz pkgs reduced fat cream cheese
2 small cans shrimp (drain and soak in ice water 10 minutes, then drain on paper towels)
1 lg spoonful mayo
1 1/2 TBSP dried onion bits
pinch pepper
pinch garlic powder
2-3 TBSP half and half

Blend all together in food processor. Chill overnight. Cut crust off bread and spread. Cut into triangles.

BUTTERSCOTCH BROWNIES

I have no idea where I stumbled upon this recipe?  I've had it for years, and it never fails to please!

2 1/4 c flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 3/4 cup brown sugar, packed
1 TBSP vanilla
2 eggs
1 lg pkg butterscotch morsels (DIVIDED)
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Preheat oven to 350 degrees F. Combine flour, baking powder and salt in medium bowl and set aside.
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Beat the butter, brown sugar and vanilla together in another bowl.
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Beat eggs into the mixture, and then gradually add the flour mixture.
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Stir in about half of the morsels. Spread into an ungreased 9x13 baking pan, and sprinkle with remaining morsels.
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Bake 25-30 minutes until toothpick comes out clean when inserted in the center.

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CARAMEL CHOCOLATE CHEWS

This recipe has been around for ages - I think I clipped it from a SEVENTEEN magazine when I was in middle school! It's yummy and has that salty/sweet thing going - if you like that sorta thing! ;)

28 caramels
3 TBSP butter
2 TBSP water
1 3-oz can chow mein noodles
1 cup peanuts
1 6-oz pkgs semi-sweet chocolate morsels
2 TBSP water

Melt caramels with butter and water in saucepan over low heat. Stir occasionally until sauce is smooth.

Add noodles and peanuts; toss until well coated.

Drop by teaspoonfuls onto greased cookie sheets.

Melt chocolate morsels with water in saucepan over low heat. Top chews with melted chocolate mixture. Chill until firm.


Monday, November 9, 2009

BOWL GAME TAILGATING - UK vs Clemson, December 2006

Imagine the scene...we just bought an RV and have no idea what we're doing.  We are attending our son's first College Bowl Game.  It's in Nashville, TN, and we don't have a car to get around, so we head back to the RV after the game at an RV Park. We end up entertaining around 20 people after the football game. Here's what we served to fill up a hungry and happy group.

MENU

PROSCUITTO DIP with CRACKERS
HOT MEXICAN DIP
WHITE CHICKEN CHILI
HOTDOGS AND BRATS
WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
CHOCOLATE CHOCOLATE CHIP CAKE


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

Photo Credit: Cate Bogue

Combine all in a food processor and pulse several times.

Photo Credit: Cate Bogue

Chill and serve with crackers.

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 cream cheese, softened
1/2 jar salsa (enough to cover the cream cheese completely)
8-12 oz shredded sharp cheddar cheese

Microwave until hot and bubbly. Serve with tostitoes or scoops frito chips.

Photo Credit; Cate Bogue
Spread the softened cream cheese in a glass pie plate.

Photo Credit: Cate Bogue
Top with the salsa to cover.
Photo Credit: Cate Bogue
Add the shredded cheddar cheese.

Photo Credit: Cate Bogue
Microwave or heat on the grill until the cheese is melted. And voila! You are done! Yes, it is THAT easy and really good.
Photo Credit: Cate Bogue
WHITE CHICKEN CHILI
(adapted from Just a Pinch Kitchen)


Photo Credit: Just a Pinch Kitchen
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 cans chicken broth, low sodium 14 oz.
1/4 to 1/2 c whipping cream or half and half (optional)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
2 Tbsp diced jalapenos (optional)


Toppings:
green onions, chopped
sour cream
cilantro
6 lime wedges
monterey jack shredded

Saute onions and garlic in the olive oil for 5 to 7 minutes. 


Meanwhile heat chicken broth up to medium.  

Add chicken, chilies, sauteed garlic and onions, beans, cumin, coriander, oregano and if using the jalapenos, add them. Determine if you need more broth, or add some water to make less thick, and then cook for 1/2 hour to 45 minutes. Finally, add cream (if desired).

Add to your bowl of chili the cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too. Serve with tortilla chips.




Hotdogs and Brats on the Grill

Beverages - - - Hot Cider and bourbon (or rum)

White Chocolate Macadamia Nut Cookies
(adapted from The Girl Who Ate Everything)


Photo Credit: The Girl Who Ate Everything

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 chocolate chips

Preheat the oven to 325 degrees F. Combine the flour, baking soda and salt in a small bowl; set aside.

Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.

Gradually add the flour mixture to the sugar mixture until just mixed.

Stir in the macadamia nuts and white chocolate chips by hand.

Drop by the spoonful onto a greased or parchment lined baking sheet.

Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes so the cookies can set before moving to a rack.


CHOCOLATE CHOCOLATE CHIP CAKE

I've been making this cake for years and years, and it's always a hit.  It's super easy to make (with a cake mix), but it's just deliciously rich and satisfying.  It's been my "go-to" cake for new babies or any potluck occasion we've had to attend.

1 package (about 18 ounces) chocolate cake mix
1 package (4-serving size) instant chocolate pudding mix
4 eggs, beaten
3/4 cup water
3/4 cup sour cream
1/2 cup oil
6 ounces (1 cup) semisweet chocolate chips
Powdered sugar

Preheat oven to 350 degrees F. Spray 10-inch Bundt or tube pan with nonstick cooking spray.
Beat cake mix, pudding mix, eggs, water, sour cream and oil in large bowl with electric mixer at medium speed until ingredients are blended.

Stir in chocolate chips; pour into prepared pan.

Bake 55 to 60 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert cake onto serving plate; cool completely. Sprinkle with powdered sugar before serving.