There was an error in this gadget

Tuesday, October 21, 2014



We're hosting a chili cook off at our next tailgate!  It's actually not a real contest, but I'm serving up 2 great chilis for people to enjoy, and we'll have a chili topping bar so each person can add their favorite ingredients themselves.

Georgia Tech heads into this inter conference game with a 6-2 record after losing on the road to Duke and then winning big this past weekend over Pittsburgh.  Virginia has a 4-4 record and will be hungry for a win after narrowly losing to North Carolina this past weekend.

The weather is supposed to be C-O-L-D!  I've planned a menu that'll warm us up!


GAME TIME: Saturday, November 1st at 3:30PM

TAILGATE TIME: begins at 11:30AM


CARAMEL APPLE DIP (with Apple Slices)

(Adapted from Places in the home)
How fun is this appetizer for a fall tailgate party?  Just toss the apple slices in lemon juice or any lemon-lime soda (like Sprite or Fresca) to prevent browning.
Photo Credit: Places in the home
1 (8-oz.) package cream cheese, softened
1/3 cup firmly packed dark brown sugar
1 tsp vanilla bean paste or vanilla extract
1 TBSP granulated sugar
Fresh apple slices
Photo Credit: Cate Bogue
Stir together first 3 ingredients just until blended.
Photo Credit: Cate Bogue
Spoon mixture into a 10-oz. ramekin.
Photo Credit: Cate Bogue
Cover until well chilled. Preheat broiler with oven rack 5 inches from heat. Sprinkle granulated sugar over mixture in ramekin. Fill an 8-inch cake pan with ice; place ramekin in pan. Broil 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Serve with apple slices.

(Adapted from
Photo Credit:
4 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
2 oz pepperoni, sliced
2 TBSP green pepper, sliced
2 TBSP black olives, sliced
Photo Credit: Cate Bogue
Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano. 
Photo Credit: Cate Bogue
Spread it across the bottom of a pie plate. 
Photo Credit: Cate Bogue
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. 
Photo Credit: Cate Bogue
Bake at 350 degrees F until the cheese has melted, bubbling and golden brown, about 20 minutes. Serve with pita chips or Fritos.

(thanks to Silver Palate)
Serves 20 and is so so good! It can easily be halved for a smaller crowd. But, the flavor explosion you'll get with each bite is to die for!

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
2 TBSP extra-virgin olive oil
2 medium to large yellow onions, coarsely chopped
1 pound sweet Italian sausage, removed from casings
4 pounds beef chuck, ground
1 can (12 ounces) tomato paste
1 1/2 tablespoons minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 TBSP dried basil
2 TBSP dried oregano
1 1/2 TBSP salt
1 1/2 TBSP freshly ground black pepper
3 cans (28 ounces each) Italian plum tomatoes, drained
1/4 cup dry red wine
2 TBSP fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans (16 ounces each) dark-red kidney beans, drained (I use smaller pinto beans)
2 cans (5 1/2 ounces each) pitted black olives, drained (I used 1 large jar of pitted kalamata olives since I don't care for regular black olives)
Photo Credit: Cate Bogue
Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. 
Photo Credit: Cate Bogue
Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. 
Photo Credit: Cate Bogue
Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Stir.
Photo Credit: Cate Bogue
Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. 
Photo Credit: Cate Bogue
Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. Offer sour cream, chopped onion, shredded cheddar and/or monterey jack cheese, chopped jalapeno peppers and tabasco as toppings. YUM! Serves approximately 15-20.

(Adapted from peggy under pressure)
Photo Credit: Peggy Under Pressure
This recipe can easily be doubled to accommodate a large tailgate party.

1½ -3 lbs. boneless chicken, cooked and shredded (*note: my favorite way to prepare chicken for a chili is to place the uncooked chicken in a pot; then add chicken broth to cover.  Boil, then reduce heat to a simmer partially covered for about 35 minutes. Much more flavorful this way). 
1 TBSP canola oil
1 medium onion, chopped
2 tsp minced garlic
2 15-ounce cans great northern beans, drained and rinsed
32 oz chicken broth
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper or to taste
½ cup heavy whipping cream
sour cream 
salsa verde
monterey jack cheese
Photo Credit: Cate Bogue
My favorite chicken stock:

Photo Credit: Cate Bogue
Cook the chicken (I do it in my chicken broth method, above).
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Once the chicken is cooked, drain it, and then cool a bit.  Then shred the chicken in a food processor.
Photo Credit: Cate Bogue
In a large pot, saute onion until soft in the vegetable oil.  Add garlic and saute one more minute.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Add remaining ingredients except cream and cilantro.
Photo Credit: Cate Bogue
Bring to a boil, then simmer, covered, on medium heat for 40–45 minutes, stirring occasionally. Add water or more chicken broth if it's too thick.  Stir in cream. Sprinkle with chopped cilantro. Serve with toppings on the side.

We'll serve the chili with a chili bar of toppings to choose from (cheeses, salsa verde, scallions, sour cream, jalapeño peppers) like this one:
Photo Credit: Giggles Galore
(Adapted from

Photo Credit:
1 3/4 cup all-purpose CAKE flour
3 TBSP sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup buttermilk
2 large eggs
1 can creamed style corn
1 can drained canned corn
8 slices bacon, cooked, drained, crumbled
1 cup (4 ounces) shredded sharp Cheddar cheese
8 TBSP butter, melted and cooled slightly
Photo Credit: Cate Bogue
Heat oven to 375 degrees F. Grease an 8-inch square baking pan or spray with baking spray or a regular loaf pan. In a large bowl, combine the flour, sugar, baking powder, soda, and salt.
Photo Credit: Cate Bogue
In a small bowl, whisk the buttermilk with eggs and butter, corn.
Photo Credit: Cate Bogue
Stir into the dry ingredients until blended, then fold in the crumbled bacon and cheese.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Pour into pan and top with a little more cheddar cheese.
Photo Credit: Cate Bogue
Bake for 35 minutes in 8×8 pan (or 45 minutes in a loaf pan) until done.
Photo Credit: Cate Bogue
(Adapted from
(Photo Credit:
2/3 cup room temperature butter
2 cups packed light brown sugar
2 eggs
2 tsp vanilla
2 cups All-Purpose Flour
2 tsp baking powder
1/2 tsp salt
1 cup peeled, chopped tart apple (1 large)
1/2 cup toffee bits

Preheat oven to 350 degrees F. Spray 9×13 baking pan lightly with cooking or baking spray.
Cream butter and brown sugar with a mixer until smooth. Add eggs and vanilla and beat on medium until combined. On low, add flour, baking powder, and salt. Mixing until just combined. Stir in the chopped apples and toffee bits until evenly distributed. Spread in prepared pan and bake for 30 minutes until the center is set. Let cool completely before slicing or frosting.

1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
2 cups powdered sugar

Melt butter in a saucepan. Add brown sugar and milk and bring to a boil. Remove from heat. Let cool for 5 minutes. Stir in powdered sugar with a whisk. Let cool until it thickens enough to spread. Stir before spreading on top of blondies. Let frosting set for 30 minutes and then cut into bars.

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
(Adapted from Averie Cooks)
Photo Credit: Averie Cooks
1/2 cup unsalted butter
1 large egg
1 cup light brown sugar, packed
1 TBSP vanilla extract
1/3 cup creamy peanut butter
1 cup flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups (like Reese's)
Peanut Butter M&Ms (about 2/3 cup)
Photo Credit: Cate Bogue
Preheat oven to 350F. Spray a 9-inch pie dish with floured cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Photo Credit: Cate Bogue
Cool slightly. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.
Photo Credit: Cate Bogue
Add the flour, optional salt, and stir until just combined.
Photo Credit: Cate Bogue
Turn batter out into prepared pie dish.
Photo Credit: Cate Bogue
Evenly insert the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough. Evenly insert the M&Ms into the batter, pushing them down to anchor.
Photo Credit: Cate Bogue
Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in pan at least 30 minutes before slicing.
Photo Credit: Cate Bogue

Photo Credit: the tampopo post
What drink tastes like fall like no other? APPLE CIDER!  I'm making up a batch of this one for our tailgate.  You can use ginger beer or ginger ale - whichever you prefer.  A quick squeeze of a lime would be nice too!

To make one:
3 oz. apple cider
3 oz. ginger beer (or ginger ale)
1 1/2 oz. Kentucky bourbon (a shot)



Kate Spade on sale - cardigan

cate-mcclane-bogue by polyvore
And sadly, the season is winding down.  We only have one more tailgate party that we are hosting this month.  Better get started planning soon, as it is looking to be our biggest one of the season!