Kats’ 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
Tags: , , , , , , ,

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.  

 

Strawberry Lemonade July 11, 2014

Filed under: Miscellaneous — stacielk @ 8:33 am
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This is a tasty refreshing drink for this time of the year.  My daughter and I whipped it together…patiently waited for the strawberry mixture to cool and then drank it all!  Good thing we only made 1/2 the recipe.  

Straw Lem

Strawberry Lemonade

1 lb strawberries, cut small (I blended the straw mixture so didn’t cut them extremely small)

6 lemons, juiced

3/4 cup sugar

6 cups water

ice

Cook strawberries, sugar, 1 cup water and 1 lemon rind on high until it JUST started to boil.  Remove from heat and let cool.  

In a pitcher mix the remaining 5 cups of water and lemon juice together.   

When the strawberry mixture is fairly cool, blend in blender or using an immersion blender.  Add this to the pitcher and mix thoroughly.  Taste and add more sugar/lemon if necessary.

Sip and enjoy!

Recipe from Six Sisters Stuff

 

Skillet Chocolate Chip Cookie and a Pinterest Dress April 23, 2014

Cookie-SkilletMake this TODAY.  I mean the cookie, not the dress, unless you have lots of time on your hand, than go ahead and make both, but this Skillet Chocolate Chip Cookie is a must.  Seriously, it’s only 7 in the morning, you still have time to serve it for breakfast, but don’t forget the ice cream.  Didn’t we used to have backwards day?  Today is a great day for that.  Start with dessert and end with your cup of coffee…although I think I will skip the coffee at 8 at night, then I won’t sleep, then the next day won’t be pretty.  My kids would not like me.  They don’t deserve that, so no coffee for me that late at night.  Or maybe you are reading this at 7 at night….you STILL have time :)  ANYWAY, where was I.  The Skillet Chocolate Chip Cookie is…awesome.  Just out of the oven with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

3/4 cup melted butter (I actually browned my butter b/c I recently read about putting browned butter in baked goods.  If you don’t know how to brown better Our Best Bites just posted about it so head over there to learn how!  It’s really not that hard, you just gotta keep an eye on it)

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 yolk

2 cups flourDress-2

3/4 tsp baking soda

1 tsp kosher salt (I used course kosher salt and I will use maybe 1/2-3/4 tsp next time.  I actually do really enjoy the subtle salty taste on my tongue but without the ice cream I think it would be a bit much or I would just stick with regular salt.)

2 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350°.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.

Fold in chocolate chips.

Spread evenly in a 10″ cast iron skillet. (I used a 9 inch)

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.

Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.

Recipe from Cookie & Cups

Now for the dress.  Super cute, not too hard.  Creating my own pattern was a bit difficult, but I figured it out.  The only thing I would change next time would to make the bottom portion of the dress wider.  The tutorial came from The Ribbon Retreat Blog. Fabric is from JoAnn Fabrics. :)

 

Some Cookies and a Sewing Project April 8, 2014

Filed under: Uncategorized — stacielk @ 7:00 am
Tags: , , ,

Dress-picI made some cookies yesterday.  Frosted Toffee Cookies.  There is a glaze AND a topping on these cookies.  I decided to leave off the chocolate topping and sprinkled on the toffee bits right after I poured on the glaze, it cools and dries up quick!  You can find the recipe here.  (I would also use 1/2 the glaze recipe next time, I had quite a bit leftover)  They are a little more work than your chocolate chip cookie, but if you like toffee, you will love them!

Another project I have been working on is a dress for my daughter.  Sewing of course, not baking.  :)  Sewing was a huge hobby of mine when I was younger, grade school, high school mainly.  I haven’t sewn much since getting married, a couple things here and there, but now I’m really getting into it, when I find the time that is.  I figured it is ok I post about my sewing project on Kats’ Kitchen since my sewing machine IS sitting on my kitchen table, and has been for the last month (I need to apologize to my husband for the eye sore – although it’s better now that I sewed a nice cover for it :)

Pattern used:  New Look SO524

DSC_0052

 

 

 
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