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Monday, August 30, 2010

Cold Weather games

Unfortunately in Lexington, Kentucky there are more cold weather games than I care for BUT...IF you have the right food (and drink ;o) that helps!

Start with a new version of an old favorite. Trust me it won't last long on your tailgate table.


14 oz can artichoke hearts, drained and chopped
1 1/2 cups mayonaise
2 (4 1/2 oz) cans green chilies
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
Hot Sauce (such as tabasco) to taste
dash ground red pepper

Preheat oven to 325 degrees. Combine artichoke hearts, mayo, chilies, monterey jack cheese, 1/2 cup parmesan, tabasco and red pepper. Spread into a shallow 1 1/2 quart baking dish, and sprinkle with the remaining 1/2 cup parmesan.
Bake ~ 30 minutes or until bubbly.
Serve with crackers, crostini and/or cut up raw vegies.

This dish was probably the biggest hit with my tailgating family and friends. It's easy to prepare and easy to freeze and travel with, then reheat.

1 pound dried navy beans (or 3-4 cans of navy beans drained and rinsed well)
5 cups chicken stock
1/4 c olive oil
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, cooked and finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well (if using dried), cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the oil over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours


This recipe is THE recipe for flank steak. I got it from a very old issue of Southern Living. So good and so easy. Serve with biscuits and whole grain mustard.

2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed
Photo Credit: Cate Bogue
Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie. Combine oil and remaining ingredients.
Photo Credit: Cate Bogue
Pour over steaks, turning to coat. Cover or seal and allow to marinate 8-12 hours (or overnight), turning occasionally.
Photo Credit: Cate Bogue
Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness). Cut steaks diagonally across grain into thin slices.
Photo Credit: Cate Bogue

Photo Credit:

This dessert is BY FAR my most requested recipe! It's decadently delicious, and I've been making it since I first had it at a girlfriend's house in high school. It's crazy good!!!

1 cup butter
2 cups sugar
1/3 cup unsweetened cocoa
4 large eggs
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans, toasted (optional)
1 (10.5-ounce) bag miniature marshmallows
Preheat oven to 350 degrees F. Mix butter and sugar. Add eggs and mix well. Sift dry ingredients, and add to the butter mixture, then add vanilla (and nuts if desired). Pour batter into a greased and floured 9x13 baking pan. Bake about 25-30 minutes (until a wooden pick comes out clean) and then pour mini marshmallows on top. Return to the oven and bake an additional 5-10 minutes - just until lightly browned. Remove from oven and frost.

1 (16-ounce) package powdered sugar, sifted
1/2 cup evaporated milk
1/2 cup butter, softened
1/3 cup unsweetened cocoa
1 tsp vanilla
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Mix all ingredients together in a bowl. I start with the butter and sugar and cocoa, and then add the milk. You may add a bit more or less depending on the consistency you prefer. Finish by adding the vanilla. Spread on the warm cake.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Drizzle Chocolate Frosting over warm cake. Cool completely. And voila!!!
Photo Credit: Cate Bogue
All cut up and ready to transport to my tailgate:
Photo Credit: Cate Bogue

Saturday, August 28, 2010



8 chicken tenders, flattened and cut in two, or boneless chicken breasts cut into cubes
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill until bacon is brown and crispy on both sides.

Everyone loves these and they're gone in a snap, so make a double batch!

1-2 packages sliced beef (or dried sliced beef in a jar)
1 8 oz package cream cheese, softened
1 TBSP minced onion, preferably Vidalia
1/4 tsp horseradish
1/2 tsp worchestershire sauce

Mix last 4 ingredients together. Spread on each slice of beef and roll up. I like to then place one olive with a toothpick on each one for presentation. Delish!

Friday, August 27, 2010

October football means "Mexican" theme

It was a cold but beautiful day in Lexington, KY when we decided to host a Mexican themed tailgate party for about 30 people. Don't want to be slaving over food, so this menu (as most of mine) are intense in the preplanning stage, so that when the actual tailgating rolls around, we (as hosts) can visit and have fun ourselves. Here was the menu we chose:

7-layer mexican dip with tortilla chips
Margaritas and Mango Margaritas
Dos Equiis and Corona beer


(Adapted from Silver Palate)
4-5 avocados
2 TBSP white onion, minced
2 garlic cloves, minced
3 TBSP fresh cilantro, minced
1-2 plum tomatoes, chopped finely
3 scallions, chopped
2 jalepeno peppers, seeded and chopped
3 TBSP fresh lemon juice
Tabasco, to taste
Salt and Pepper, to taste

Mash avocados so the consistency is still chunky. Add all remaining ingredients. Allow a bit of time to blend and serve with tortilla chips.

7 layer Mexican Dip

In a glass pie plate layer the following: refried black beans, 2 mashed avocados mixed with 2 TBSP lemon juice, a mixture of 1/2 packet of taco seasoning mix and 1/2 cup mayo and 1/2 cup sour cream, 1 small can chopped black olives, chopped scallions, 3-4 plum tomatoes chopped, shredded cheddar cheese. Serve with sturdy tortilla chips.

This recipe serves at least 10 people - depending on how hungry!

1 4-5 pound lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 large onion, minced
4 cloves garlic, minced
1 tbsp seasoned salt
2 tsp pepper

On the side, buffet style:
2 dozen warm corn and/or flour tortillas
1 cup frijoles negros
1 cup thick sour cream sauce
1 can sliced olives (optional)
2 cups Chihuahua or Jack cheese, grated
1 bunch green onions, chopped
2 avocados, sliced and sprinkled with lime juice
1 bunch cilantro, stems removed and diced
2 bunches of whole radishes, stems removed
1 cup salsa fresca
1 cup salsa verde

Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender.

Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.

Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. Serve as suggested above.

Thursday, August 26, 2010


It's September in the South, therefore it's hot. That's all there is to it - one needs to hydrate, and my husband would probably prefer not to grill in early September.

 That's the weather for cold shrimp (marinated or not), fabulous sandwiches and salads of all kinds. Here are a few of our favorite dishes for the dog days:

Chicken Pasta Salad
Pimento Cheese (as finger sandwiches or as a dip with crackers and vegies) 
Chicken Salad (with crackers or on mini croissants) 
Shrimp Dip 
Shrimp Sandwiches 
Mexican Roll ups

(Be sure and keep cool in a cooler/refrigerator as there is mayo!)

This recipe was given to me from a friend year's ago.  I've since made it numerous times and almost every time I get asked (begged) to share the recipe.  It's delicious.

2 cups shell pasta
3 cups cooked and shredded chicken
1/4 cup finely chopped onion, preferably Vidalia
1 11oz can mandarin oranges, drained
3/4 c slivered almonds
1 tsp salt
1/4 c sliced celery
1 1/2 c seedless red or green grapes
1 1/2 cups mayo
Cook pasta and cool completely.
Mix the pasta with the remaining ingredients, and chill until ready to serve.
 Tastes better after 24 hours.


Photo Credit: Google Images
This recipe has been around forever, but it is the first appetizer to be devoured every time.

8 oz. sour cream (I use lower fat)
8 oz. cream cheese, softened (I use 1/3 lower fat)
1 can green chilies, drained and diced
1 can ( 4 1/2 oz) chopped black olives
1 cup shredded cheddar cheese
1/4 tsp garlic powder
1/2 tsp seasoned salt

10" flour tortillas

Mix all ingredients (except the tortillas) together in a bowl.

Spread evenly on 4 or 5 tortillas and wrap each one tightly.

Store in an airtight container in the fridge.  Can be made a day ahead.  Serve with salsa.

***Note: when transporting to your tailgate you want to keep the wraps COOL, but not directly on ice or you will have a soggy mess on your hands!


We headed back "home" to Lexington, Kentucky to watch our son play for UK in a chilly October 24th game vs Louisianna Monroe at 7PM.

 We won the game, and we absolutely froze, but we ate delicious food before and after.

Sis-in-law Sarah's Mediterranean dip with crackers 
Lemon-Oregano drumsticks 
Skewered grilled shrimp  
Chocolate chip blondies 
Texas Brownies 


I got this recipe from my sister-in-law, who is a wonderful cook.  She prepared it on a family beach trip to Seaside, FL eons ago.  It's absolutely divine!

8 oz softened cream cheese
1/3 cup chopped sun-dried tomatoes, drained
1 small can black olives, chopped and drained (I used 1/3 cup chopped kalamata olives here)
1 TBSP onion, finely chopped
1 garlic clove, minced
1 TBSP dried basil
1 tsp black pepper
a few drops of Tabasco
1 TBSP sour cream
Mix all ingredients together. You can also blend the ingredients together by throwing everything in a food processor and pulsing a few times.
Chill for at least a couple of hours in order for the flavors to blend.  Serve with your favorite crackers.

(Adapted from Southern Living) 

Photo Credit: Cate Bogue

These drumsticks are so yummy - very flavorful and lemony.  I doubled the recipe for our tailgate crowd.

2 TBSP fresh lemon juice
2 TBSP coarsely chopped fresh oregano
2 garlic cloves, pressed
1 TBSP extra-virgin olive oil
1 1/2 tsp coarse kosher salt
1 tsp finely grated lemon peel
8 chicken drumsticks

Photo Credit: Cate Bogue
Whisk first 6 ingredients in small bowl.

Photo Credit: Cate Bogue
Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag or large container; add chicken and seal. Turn bag to coat chicken.
Photo Credit: Cate Bogue
Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.

Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve. I always double or triple this recipe - these will go very fast!

I've been fixing shrimp this way for years - not sure where this recipe came from, but it's easy and is my "go-to" for a quick, easy shrimp dinner.

2 TBSP  kosher salt
2 TBSP  sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 TBSP grated lemon peel or 2 TBSP Nellie and Joes lemon juice
2 or 3 cloves garlic, peeled and minced
1/2 tsp pepper
Lemon wedges
In a bowl, mix salt and sugar.

Add shrimp and stir gently to coat.

Cover and chill 45 minutes to 4 hours. Rinse shrimp well and drain; also rinse and dry bowl.
Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper.
Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges and cocktail sauce.
These scrumptious little bars are almost cake-like in texture, not quite as rich/buttery as other blondes I make.  But they are oh so good!

8 TBSP unsalted butter, melted, plus more for pan
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp salt
1 cup semisweet chocolate morsels
1 cup chopped walnuts
Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper (or tin foil), leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, mix butter and sugars until smooth.
Whisk in egg and vanilla.
Add flour and salt; mix just until moistened (do not overmix).
Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
Bake until top is golden brown and a toothpick inserted into the center comes out clean, 30-40 minutes.
Set pan on a wire rack, and let cool completely. Using parchment overhang, lift blondies from pan, and transfer to a cutting board; cut into 16 squares. And no fair counting the squares below - I can't imagine why there are only 15... ;)
Store blondies in an airtight container at room temperature, up to 2 days (or freeze).


This recipe is an old standard of mine - no idea where I got it, but I've been making it forever.  Always always a HUGE hit!

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup coffee, strong brewed
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract

1/2 cup butter
2 TBSP cocoa
1/4 cup milk
1-1/2 cups powdered sugar
1 tsp vanilla extract

Photo Credit: Cate Bogue
Preheat oven to 400 degrees F and lightly grease an 11 X 17 inch baking pan. In a large mixing bowl, combine 2 cups flour and 2 cups sugar.

In a heavy saucepan, combine 1 stick butter, 1/2 cup shortening, 1 cup coffee and 1/4 cup cocoa.  Stir and heat to boiling.
Pour boiling mixture over flour and sugar in the bowl and stir.
Add the 1/2 cup buttermilk, 2 eggs, 1 tsp baking soda and 1 tsp vanilla.  Mix well with a spoon or mixer.
Pour into a greased 11x17 or 9x13 pan.  Bake at 400 degrees F for 20 minutes or until it tests done.
While the cake bakes, prepare the frosting.  In a saucepan, combine the 1 stick butter, 2 TBSP cocoa and 1/4 cup milk.
Heat to boiling, stirring.  Mix in the 1 1/2 cups powdered sugar and 1 tsp vanilla until smooth.
Pour warm frosting over the cake as soon as you take it out of the oven.  Cool and then cut into ~ 48 bars.  Freezes well.