Kats’ Kitchen

Herb Loaf & Beef Stew March 23, 2017

Filed under: Bread,Main Dishes,soup — stacielk @ 2:00 pm
Tags: , , , ,

Beef Stew

I have to be honest, there are many recipes on this site that I have made one time and have not made again.  The main reason is because there are SO many recipes out there that I want to try and if I continue making the same ones, I will never get around to all of them!  Don’t get me wrong, there are many on here that I do make regularly.

buttery-herb-loafThis is one of those recipes.  I made exactly 3 years ago to the month.  Butterflake Herb Loaf.  I remember it being really good.  Peeling it apart and enjoying every buttery flavorful bite.  The ends were crusted with butter that oozed out the sides.  I served this herb loaf this time with ribs.  With leftovers I made Steak Pizzaiolas using this as the bottom ‘bread’ part.  Still make those Pizzaiolas regularly!!!  It’s one of my husbands and my favorites!

And now for the beef stew.  I have not been a meal planner lately.  When I attempt to meal plan, I find myself changing meals throughout the week, swapping, not making them etc.  I saw this Beef Stew recipe from a blog called Pinch of Yum I ran down to my freezer to make sure I had a chuck roast so I could make it for dinner the next day.  I loved it.  It was flavorful, comforting and the meat was so tender.  I  served it with Parmesan cheese and crusty bread.  Head over to Pinch of Yum for some beautiful pictures that made me make this stew!

Beef Stew

2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks

1 medium onion, sliced thinly

2 stalks celery, sliced diagonally in thick pieces

6 carrots, sliced diagonally in thick pieces

2 tablespoons tapioca (omitted – as thickener, I coated my beef in flour and saute as described below)

1/2 cup tomato juice (I used 3/4 of a small can of tomato paste with 1/2 can water)

2 teaspoons salt

1 tablespoon sugar

Traditional Oven Instructions: Preheat oven to 350 degrees. (If using oven, mix meet with flour and saute in some oil in a skillet.  Place all ingredients in a large Dutch oven. Cover and bake for 4 hours.

Life Changing Instant Pot Instructions: (I first mixed my beef pieces in flour and saute them in Instant Pot on ‘saute’ setting for 3-5 min)  Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.

Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.  (Definitely if you have time do this last step, but still good without caramelizing)

NOTES

I usually add a little water to the gravy if it starts to thicken too much as it cools. Personally, I prefer it this to be less like a soup and more like a really saucy beef stew. We serve it on plates with hot, crusty, buttery bread. For my salad, all I had on hand was baby spinach, so I just tossed it with a quick 5 minute shake-in-a-jar dressing: olive oil, grainy mustard, vinegar, sugar, salt, pepper.

Recipe from Pinch of Yum (my changes in italics)

Advertisements
 

Cajun Chicken Pasta Soup January 20, 2016

Filed under: Chicken,Main Dishes,soup — stacielk @ 10:15 am
Tags: , , , , , ,

Soup

Here is a great soup for these cold Winter days.  Go here for the original recipe.  We made the soup a bit healthier and replaced some ingredients for others we had in the house.  If you want the creamy goodness that is found in the original recipe/picture linked above, I would suggest using the heavy cream.  We used skim milk which made it a broth-based soup.

A few other changes/suggestions:

-Used the pasta we had in the house, also used less of the pasta

-Seasoned with Cajun to taste

-Used all chicken flavored broth and, again, used seasoning to get the right flavor

-And again, used milk instead of cream

Hope this warm comforting soup warms you up on this beautiful Winter day!

 

Honey Garlic Chicken & Naked Pizza with Basil and Garlic January 16, 2015

Filed under: Main Dishes — stacielk @ 1:30 pm
Tags: , , , , , ,

This chicken is delicious!  The flavors of all the ingredients combined together is wonderful.  The flavor reminded my husband and I of the flavors you get at P.F. Changs.  I loved this chicken and served it over rice.  Leftovers were also great!  Check out Kelly’s blog at Just a Taste for some mouth-watering pictures.

Slow Cooker Honey Garlic Chicken

3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup blackberry jam

1/4 cup hoisin sauce

2 Tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced onion

1/4 teaspoon crushed red pepper flakes (optional)

1 Tablespoon cornstarch

Sliced scallions, for garnish

Sesame seeds, for garnish

Place the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes.  Pour the sauce over the chicken.  Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board.  Remove the bones then use two forks to shred the chicken into smaller pieces.  Place the shredded chicken in a large bowl and cover with tin foil.

In a small bowl, whisk together the cornstarch with 3 T of cold water to make a slurry.

Strain the liquids from the slow cooker into a small saucepan over medium-high heat.  Whisk in the slurry.  Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes.  Pour enough  sauce over the chicken to cover nicely, tossing to combine.  Serve the chicken topped with sliced scallions and sesame seeds.

Recipe from Just A Taste

Pizza

This dough takes a couple days, but is really worth it and comes together very quickly, as far as hands-on time.  You have to let it set for 18 hours after you combine the ingredients for the dough so start the day before you want to make the pizza.  The dough was soft and chewy.  I used the recipe on Baking Steel with the basil & garlic topping, which was great, but I look forward to trying other dry herb mixtures and also normal pizza toppings.

Lahey Pizza Dough (makes 3 pizzas)

1 lb flour

2 tsp fine sea salt

1/4 tsp active dry yeast

1 1/2 cups water

Whisk flour, salt and yeast in a medium bowl.  While stirring with a wooden spoon, gradually add 1 1/2 cups water; stir until well incorporated.  Mix dough gently with your hands to form a rough ball.  Transfer to a large clean bowl.  Cover with plastic wrap and let dough rise at room temperature until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours, give or take.

Transfer dough to a floured work surface.  Gently shape into a rough rectangle. Divide into 3 equal portions.  Working with 1 portion at a time, gather 4 corners to center to create 4 folds.  Turn seam side down and mold gently into a ball.  Dust dough with flour; set aside on work surface or a floured baking sheet.  Repeat with remaining portions.

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill or use immediately.  See below for the topping and cooking instructions I used.

Naked Pizza with Basil & Garlic

1 round pizza dough (Lahey Dough recipe below)
2 small cloves garlic
pinch salt
1 cup of loosely packed basil leaves
crushed red pepper flakes to taste
2 to 3 tablespoons of olive oil
2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano
sea salt for finishing

Place a metal pizza pan in the oven and preheat your oven to 425.

About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a piece of parchment dusted with flour.

Make the basil-garlic sauce: mince garlic with a pinch of salt.  Stack basil leaves, roll them into a coil, and cut into thin slices. Then mince the basil slices with the garlic.  Transfer mixture to a small bowl.  Season with a pinch of crushed red pepper flakes, 2 tablespoons of the olive oil (or enough so that the basil is just submerged) and the cheese. Stir.

Gently stretch your pizza round into a circle, roughly 11 inches in diameter.  Drizzle lightly with olive oil.

Take your hot pan out of the oven and pull the parchment carefully onto the pan.  Bake until dough is blistered and lightly golden, about 8-12 minutes.  Transfer to a cutting board.  Brush with basil-garlic mixture.  Sprinkle with sea salt.  Cut and serve immediately.

Recipe from Baking Steel Blog

 

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

Filed under: Main Dishes,soup — stacielk @ 8:16 am
Tags: , , , , ,

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.

 

 

Sriracha Lime Chicken Chopped Salad September 17, 2014

Filed under: Chicken,Main Dishes,Salad — stacielk @ 7:00 am
Tags: , , , ,

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
 

Caribbean Jerk Salmon Bowl with Mango Salsa August 2, 2014

Filed under: Main Dishes — stacielk @ 8:56 am
Tags: , , , ,

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.  

 

One Skillet Chicken Pot Pie February 11, 2014

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

I posted a Chicken Pot Pie recipe here a while back and have made that recipe a number of times.  The pot pie mixture is delicious and creamy with a wonderful crust over the top.  I stick with that recipe for your traditional pot pie, but when I saw this recipe, I loved the idea of the cheesy biscuits covering the warm chicken/veggie pie mixture.  It did not disappoint!  I will be sticking with these two recipes when craving a pot pie.chicken-pot-puie

One Skillet Chicken Pot Pie (serves 6)

3 Tbsp unsalted butter

1 lb boneless skinless chicken breast, cut into bite size pieces

½ tsp black pepper

½ tsp kosher salt

¼ cup all-purpose flour

3 cups chicken stock

2 cups frozen vegetables, (corn, peas and carrots)

3 oz fresh Parmesan cheese, grated

1 tsp dried parsley

Cheesy Drop Biscuits:

2 cups all-purpose flour

2 oz fresh Parmesan cheese, grated

1 Tbsp baking powder

1 Tbsp granulated sugar

½ tsp kosher salt

½ cup unsalted butter, melted

1 cup whole milk

Preheat oven to 450°F.

Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.

Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

Sprinkle with fresh parsley, serve and enjoy!

Recipe from Parade.com