Kats’ Kitchen

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe October 31, 2014

Filed under: Main Dishes,soup — stacielk @ 8:16 am
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It’s soup season!  Love soup, could eat/make a different one everyday and not get sick of it.  This Chicken Stew was delicious.  It has some great seasonal ingredients and quinoa, which adds some health benefits and texture to the soup.

I followed the directions but left out the olives.  There are few things in this world I dislike, and one of them is olives.  I try them every few years just to make sure my taste buds haven’t changed, but they haven’t, as far as olives go!  I was going to throw in some black beans to get the color and more health benefits, but forgotto do that.

Head on over to Cookin’ Canuck for the recipe.

Thanks for stopping by, even though I’m not consistent with my blogging, I appreciate everyone who continues to check my blog out when I get around to it.

stewPicture from Cookin’ Canuck.

 

 

Butternut Squash Bread October 14, 2014

Filed under: Uncategorized — stacielk @ 7:00 am
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Have you ever eaten Butternut Squash Bread?  Very similar to pumpkin bread, except instead of using pumpkin, you use butternut squash.  You could probably take any pumpkin bread recipe and turn it into butternut squash bread.  It’s good!  The extra step of making the squash into a puree does add a bit of time, but it’s totally worth it.  If you’re looking for something new to make this fall, try making some Butternut Squash Bread, I don’t think you’ll be disappointed!

But-Sq-Bread

Here’s the recipe I used (I omitted 1 cup of sugar from the original recipe, 4 cups of sugar in the original recipes just seemed like an excessive amount BUT I’m sure would have made the bread a bit more delicious using the 4.)

Butternut Squash Bread

3 cups pureed butternut squash*

1 1/2 cups vegetable oil

3 cups white sugar

6 eggs

4 3/4 cup AP flour

1 1/2 tsp each of:  baking powder, baking soda, salt, ground cinnamon, gr nutmeg & gr cloves

walnuts/pecans (optional

Preheat to 350.  Grease 3 – 9×5 loaf pans or 2 pans and 12 cup muffin tin or whatever you desire to fit the batter in.

Mix together puree through eggs.  Add in the dry ingredients & nuts, if using, mixing until everything is just incorporated.

Bake the bread 40-50 minutes or until toothpick comes out clean.  (Muffins or smaller loafs will take less time)

Smells delicious and tastes even butter just from the oven!

*Cut squash in half, remove seeds, bake cut side down in baking/roasting/sheet pan with about 1 cup water for 30 min at 350 or until it is fork tender.  Remove from oven, scrap out flesh and throw in kitchen aid/food processor/blender to puree, use 3 cups of the puree for the bread

HAPPY FALL YA’LL!

 

Sriracha Lime Chicken Chopped Salad September 17, 2014

Filed under: Chicken,Main Dishes,Salad — stacielk @ 7:00 am
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Hi friends!  I wanted to get this salad recipe to you before grilling season is over, which won’t be for a while yet.  I really enjoyed this salad.  Loved the pineapple, avocado, tomato and chicken with the lime dressing.  It was filling and delicious!  Hope you also enjoy if you make it for yourselves!

Salad

Sriracha Lime CHicken Chopped Salad

Chicken:
2 chicken breasts
3 tbsp sriracha
1 lime, juiced
1/4 tsp Himalayan sea salt and freshly ground pepper
Salad:
4 cups lettuce, chopped
8 pineapple slices
1 cup grape tomatoes
1/3 cup red onion, finely chopped
1 avocado, cubed
Lime Vinaigrette:
1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp honey
sea salt
Heat the grill.  Season chicken with salt and pepper.
In a bowl, combine sirarcha and lime.  Add chicken and let marinade in the fridge for at least 20 min or longer.
Grill the pineapple slices, 2-4 min per side, set aside.  Grill chicken until cooked through.
While grilling, chop lettuce, avocado, tomato, and red onion and place on a serving dish.
Whisk together dressing, taste, and adjust seasoning as desired (more lime, additional salt, additional vinegar, etc.) place in fridge until ready to use
Once chicken is done cooking, assemble the salad, toss with dressing.
Recipe adopted from Lexi’s Clean Kitchen
 

Triple Coconut Cream Pie August 21, 2014

Filed under: Pie — stacielk @ 7:00 am
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This is one of those moments in my life where I think I should follow my dream and start my own out-of-home bakery.  I made something that looked a bit overwhelming going into it (the recipe that is), but the end product was wonderful!  AND it wasn’t as bad as I thought.  Plus, I enjoyed myself.

Will I ever follow my dream?  I don’t know myself, but in the meantime, I will continue on the blogging and sharing my foodie adventures.

Yes, I will admit, I am a foodie.  I remember food, restaurants, what I order, etc.  like my husband remembers each round of golf, fairway and putting green that he has played in his life.  I think about food from the time I get up till the time I fall asleep.  I page through cookbooks and food blogs daily.  I LOVE to talk to people about food.  I like feedback about what I made and am NOT offended if someone doesn’t like something (God has given us all different taste-buds as he has given us all different personalities, gifts, talents, etc.)

Anyway, I have not spent a ton of time in the kitchen lately.  It’s summertime.  I like to be outside with my kiddos.  It’s easy to throw some meat and some sort of veggie on the grill and call it a meal, but the other day it finally got to me.  I was ready to cook and bake.  I had about 8 cookbooks out and made a grocery list.  I made a delicious Pork Tenderloin with a Merlot Raspberry Sauce (Thanks to PR cookbook #2) and some of PW’s Mashed Potatoes for a nice Sunday dinner.  Then I went ahead and started up this Triple Coconut Cream Pie before dinner.  Yes I had 3 different recipes going at once….before dinner.  After dinner I enjoyed my time finishing up this pie by itself.  The dishwasher was full and my sinks were piled high…so I started the dishwasher and decided to be old fashioned and wash some dishes by hand.  Then I laid down and listened to a Relevent podcast with Shauna Niquest. (she isn’t on until halfway through the podcast if you were interested in listening)  She was eating at an Italian restaurant in Chicago which I would love to go to sometime.  It was a table talk thing and they ordered and ate as they talked.  It was like I was sitting at the table with them, salivating as they were forking food into their mouths….where were my kids during this time.  Hmmm, that’s a good question, hopefully my husband had them under control.  No, kidding.  Hunt was asleep like a baby (I even peaked in, I can’t get over how adorable he is when he is sweet, quiet and sleeping!) and the energetic Ree was hanging with dad probably doin’ who knows what.  And when all that was over, I enjoyed some good quality family time.  It was a good day.

As for the pie…I can’t take credit for the recipe myself.  It’s from a bakery in Seattle, it has been on many ‘one of the best pies in America’ lists.  It’s silky and coconuty.  The crust makes this pie even better. It’s called  Triple Coconut Cream Pie but is also known as “Coco Pie”.  If you’re interested in a slice or a whole pie, let me know!  (I’m going to have to save this recipe under my belt in case I do follow my dream.  :)

Coco

 

Today’s Lunch August 15, 2014

Filed under: Appetizer,Salad — stacielk @ 1:07 pm
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image

Quinoa Cowboy Salad

The original recipe for this salad came from a co-worker of mine 6-7 yrs ago.  I have loved making this salad each summer and usually eat it with chips.  This last time I threw in some cooked quinoa and ate it as a salad.  Just as delicious and healthier!

16 oz bag frozen corn

2 cans black beans, drained & rinsed

1 medium red onion, chopped

2 ripe avacados, chopped

3 lrg beef tomatoes, chopped

1/4 cup chopped cilantro

1 lime, juiced

1 T apple cider vinegar

1 cup cooked Quinoa (simmer 2 cups water with 1 cup quinoa for 15 minutes.  Turn off heat and let set to cool.  Chill in fridge.)

Mix all above ingredients and serve as a salad or with  scoop Tostitos.

Grilled Peach w/ goat cheese & honey

Split a peach in half and take the pit out.  Spray grill or grill pan and grill peach about 10 minutes.  Let cool 5-10 minutes and sprinkle on some goat cheese and drizzle on honey.
Chopped Mango

no recipe necessary :)

Great for summertime!  Delicious.

OH By the way, those cookies just below this post….oh  my, they are way too good!  Even straight from the freezer.

 

Salt-Topped Chocolate, Toffee and Pecan Cookies August 7, 2014

Filed under: cookies — stacielk @ 2:21 pm
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Toffee Cookies

Not sure if I have mentioned, but I LOVE my pecans.  Love them in my waffles, coated in sugar and in cookies.  Although I don’t usually put them in cookies, but this time I did.  I saw this recipe in some newspaper booklet or mailing of some sort a few years back.  I was going through my cabinets and found some toffee bites that needed to be eaten, so instead of eating them by the handful, I decided to make these cookies.  Sure glad I did b/c they are awesome!  They almost remind me of shortbread a bit, I love the salt that is sprinkled over the top before baking, love the sweet/salty combo.  And the toffee/pecan combo worked out great.

I call these ‘mommy’s cookies’.   I made some chocolate chip cookies the same day for the kiddos and daddy.  They probably wouldn’t like ‘em anyway…or so I tell myself :)

Salt-Topped Chocolate, Toffee and Pecan Cookies

1 cup unsalted butter, softened

1/3 cup brown sugar

1/2 cup white sugar

2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1 1/3 cup milk  chocolate toffee bites (or 7 oz of toffee bars chopped in pieces)

1 cup coarsely chopped pecans (salted/roasted if possible, or just toast yourself)

Coarse salt, for sprinkling

Combine butter, brown sugar and white sugar in an electric mixer and beat on high speed until light and fluffy.

Add the salt and baking powder, then the flour, 1 cup at a time, on low until just blended.  Mix in the toffee and pecans.

Line two baking sheets with parchment paper (parchment is highly recommended…if you don’t have parchment, like I didn’t, grease the pans and after the cookies cooled, I placed the entire pan in the fridge and then ‘budged’ the cookies off the sheet b/c they crumbled when I tried to get them off when a bit warmed yet.)…..sorry about the explanation, onto the recipe….

Make 2-3 Tablespoon balls and place them on the cookie sheet.  Flatten to 1/4 in with a fork and refrigerate at least 1 hr.

Preheat oven to 325.  Sprinkle each cookie with a pinch of coarse salt and bake for 15-20 min until cookies are set and golden brown around the edges.

 

Caribbean Jerk Salmon Bowl with Mango Salsa August 2, 2014

Filed under: Main Dishes — stacielk @ 8:56 am
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My husband and I love grilling salmon.  The easiest way we have figured out how to grill it is to place each piece of salmon on its own tinfoil (skin on), season/blacken as desired, wrap it up and place it on the grill for 10-15 minutes.  The salmon filet should slide ride off the skin onto your plate.  So easy!

You can use this method when you make the Caribbean Jerk Salmon.  Season the salmon with the seasonings listed in the recipe and grill.  Throw some rice and beans together and some of the delicious mango salsa.  The combination is delicious!

I also should mention, I’ve made tilapia with this seasoning and rice/salsa mixture which was also excellent and I bet chicken would be very good also.

Caribbean Jerk

Caribbean Jerk Salmon Bowl with Mango Salsa

Head over to Pinch of Yum for the recipe.  

 

 
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