Kats’ Kitchen

Roasted Spaghetti Squash with Parmesan and Mushrooms May 5, 2016

Filed under: Miscellaneous,Side Dish,Uncategorized — stacielk @ 7:00 am
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I randomly purchased Squash Spaghetti Squash at the store.  It sat on my counter for a week or two.  Sometimes I do that.  Buy something with no plan to make anything specific.

I saw it every time I went in my kitchen (which is lot!) until a day came that I decided to search for a recipe and throw something together.  I also had spinach and mushrooms to use up that day (which I love) and added those ingredients in my search.

I found this Roasted Spaghetti Squash with Parmesan and Mushrooms, threw it together fairly quickly and had a delicious lunch!  It was light and full of flavor.

I will make it again, when I decide to randomly buy another spaghetti squash.  I do like to plan, although I like to be spontaneous also…sometimes it’s easier to buy a bunch of stuff I enjoy eating or want to try cooking with and do exactly what I did here.



Maple Roasted Brussel Sprouts March 28, 2014

Filed under: Side Dish — stacielk @ 7:00 am


So, you may think I’m really weird after saying this, but these brussel sprouts are de-licious!  I have thought about scooping myself up a serving for dessert the other night.  Yes, dessert…weird, I know but if you have not tried brussel sprouts, try them like this.  I think it’s the combo of the roasted sprouts, the blue/feta/goat cheese, the walnuts and the craisins…something about it.  In fact, I ate this for lunch yesterday…and will be eating the rest of it today for lunch.

*When you buy brussel sprouts, PLEASE remember to collect the smallest ones you can find.  Big ones are not the best ones, learned this the hard way :)

Try them for yourself, here’s the recipe!

Maple Roasted Brussel Sprouts

1 1/2 lb brussel sprouts, end cut off and halved or quartered

1/4 cup evoo

1/4 cup maple syrup (I’ve used both the real stuff and the hungry jacks, they both work but the real is better!)

garlic salt


1/3 cup dried cranberries

1/3 cup blue cheese (or feta or goat)

1/2 cup walnuts

Preheat oven to 400.  Mix sprouts, evoo, syrup, garlic salt & pepper (to taste).  Roast 20-40* minutes until desired doneness (the browner for me the better).

*Add the walnuts the last 10 minutes to toast.

Let cool a few minutes and place in bowl with the craisins & cheese.  Add garlic salt if needed.

Recipe from familyfreshcooking.com


Grilled Tomatoes with Parmesan and Herbs June 11, 2013

Filed under: Side Dish — stacielk @ 7:00 am

TomatoHere is a super easy side dish to grill alongside practically anything!

Grilled Tomatoes with Parmesan and Herbs

2 medium tomatoes

1 1/2 T olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 cup Parmesan Cheese

1 tsp dried thyme

1/2 tsp dried oregano

Cut each tomato in half crosswise and gently scoop out the seeds.  Place in a bowl and coat with olive oil, salt and pepper.

Stir remaining ingredients together and spoon over the tomato halves.

Place tomatoes ona medium-high preheated grill with cheese side up.  Cook until cheese is melted and skins are slightly blistered, 4-5 minutes.

Recipe from The Deen Bros. Get Fired Up


Better than Chipotle Bowl April 18, 2013

Filed under: Salad,Side Dish — stacielk @ 7:00 am
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I love throwing a salad together at the beginning of the week for myself so I have a ready-to-go lunch at least a few times during the week.  It makes lunchtime easier and usually helps me keep my lunches healthy.  This salad is full of veggies with some beans to make it a bit more filling and a touch of flavor for it to taste good.  I ate it with a baked tortilla, broken into chip-like pieces.  Why didn’t I just eat it with tortilla chips….I guess to make it healthier!  (I threw a whole wheat tortilla in my oven at 350 for 10-20 minutes until it was crisp).  It is a super simple salad to make, nothing to it besides some chopping and mixing, try it for yourself!

Better than Chiptole Bowl

1 onion, chopped

1 garlic clove, chopped

1 Tbsp lime zest

3 Tbsp lime juice (about one lime)

1/4 tsp. sea salt

4 Roma tomatoes, chopped

1 cup orange, red, yellow bell pepper, chopped

1 jalapeno, seeded and diced

1 cup black beans

1 cup frozen corn

1/2 cup cilantro, roughly chopped

2  tsp. olive oil

In a large bowl, combine all ingredients and stir well.  Allow flavors to marinate for about 2 hours then serve and enjoy!

Sweet Potato Fries and Sweet-hot Garlic Sauce March 18, 2013

Filed under: Side Dish — stacielk @ 7:00 am


I love sweet potatoes.  Baked with butter and cinnamon sugar.  In a casserole topped with a yummy nutty sugary topping.  And of course sweet potato fries.  Here is a great recipe for some crunchy baked Sweet potato fries.  This is a recipe you may have to make just a handfull of times before perfecting, but DON’T let that stop you from making it!  Depending on the size/thickness of your fries and the amount of oil you drizzle on will determine the amount of time they need to be in the oven.  Be flexible, you may have to leave them in an extra few minutes or maybe take them out sooner than you think, but all in all, this is really a simple recipe and a delicious one.

Baked Sweet Potato Fries

2 lrg sweet potatoes, cut into fries 1/2 in thick or so

2-3 T cornstarch

oil/cooking spray

salt and pepper

parsley, opt.

Soak the fries in water at least 2-3 hours and up to 10-12 hours.  Drain and shake fries by hand to get extra water off, they do not need to be towel dried.

Preheat oven to 425.

Put cornstarch in a large plastic bag and drop in the fries.  Close (leaving air inside) and shake it up making sure the fries are being coated lightly with cornstarch.  Add another bit of cornstarch if necessary.

Pour fries on a foil-lined baking sheet that has been sprayed with cooking spray.  Now you have two options:  1.  spray the fries with cooking spray and toss a bit OR 2. drizzle with oil and toss a bit.  Option 1.  is healthier, 2. would probably make them taste better and maybe get crunchier.  I choose 1 usually.  Make sure your fries are not crowded on the pan at all or they will not be crispy but more soft and limp.  Sprinkle with salt, pepper and/or parsley to taste.

Bake for 15 minutes and if the bottoms look like they are crisp, flip and bake for another 5-15 minutes until they are crunchy to your liking.  Enjoy!

Recipe from The Art of Doing Stuff

This Sweet-Hot Garlic Sauce is a delicious sauce that you can pair with lots of things!  The sweet potato fries I talked about above, steamed asparagus or broccoli, rice, grilled chicken.  Try it in some mayo for a sandwich spread or dip.  I used a bit less of the chili-garlic sauce because I can’t handle heat, and it was perfect, still enough heat to make the sauce really tasty.

Sweet-Hot Garlic Sauce

1 cup sugar

1/2 cup white vinegar

1/2 cup water

2 T coarsely chopped garlic

1 tsp salt

1 T chili-garlic sauce or Sri Rachaa sauce (I used 3/4 T)

In a medium saucepan, bring the sugar, vinegar, water,, garlic and salt to a gentle boil over medium heat, stirring well to dissolve the sugar.  Simmer 8 to 10 minutes, until you have a thin, smooth syrup.  Remove from heat, stir in chili-garlic sauce and set aside to cool.  Serve at room temperature with sweet potato fries, grilled chicken or any other grilled or crisp-fried food.  It will keep in the refrigerator for up to 1 week.

Recipe from Quick & Easy Thai by Nancie McDermott


And yet…another Chicken Salad and Sweet Potato Rolls January 24, 2013

Filed under: Chicken,Salad,Side Dish — stacielk @ 7:00 am
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I have not always loved Chicken Salad, I’d say up until I graduated college, I was not a big fan.  Not that I was served it very much, but I think once I got married and especially had kids is when I really started liking it.  It is one of those things that is served at luncheons, showers, playdates, etc.  Something easy to whip together ahead of time and serve without too much hassle.  Now, I love it!  I make a batch for a week of lunches for myself.  I have two other great Chicken Salad recipes here and I want to add this to my list.  These are my top 3 Chicken Salad Recipes…as of now.  This recipe is different from the others because of the poppy seeds and greek yogurt.

Also, head over to Salad in a Jar for a great Sweet Potato Roll recipe.  These turned out great.  They had a bit of sweetness to them.  I ate them with my chicken salad but I liked them better warmed up as a dinner roll.  (I skipped the glaze because I made them earlier in the day, I also made half the batch in cresant shape and the other half as a regular dinner roll).


Poppy Seed Chicken Salad

2 cups cooked chicken, cubed

½ cup slivered almonds, toasted

¼ cup celery, finely chopped

1-2 tablespoons poppy seeds

⅓ cup dried cranberries

¼ cup Greek yogurt, unflavored (may substitute more mayo)

½ cup mayonnaise (I use reduced fat)

1 teaspoon lemon juice

Pinch of sugar


Stir above ingredients together and chill.  Serve on roll, cresant, bun, tortilla, toast, crackers, etc.

Recipe from Salad In A Jar


Broccoli & Cheese Patties April 14, 2012

Filed under: Side Dish — stacielk @ 7:00 am
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I’ve been making these for my daughter to get some good veggies in her.  She usually eats them up pretty easily, without ketchup or any other dip, but would be willing to try a dip if she didn’t.  I enjoy them myself.  The recipe came from Weelicious.com.  I’ve made these 3-4 times now and they are easily frozen, which is a bonus.

Don’t mind my “in the cooking process” pictures – I figured that is when I can find time to grab a picture so I don’t have to worry about it while I’m getting dinner on the table.

Broccoli & Cheese Patties

1 russet potato, peeled and cubed

1 cup broccoli florets (I include some stem)

1/2 cup cheddar cheese, shredded

3 T panko or bread crumbs (I prefer panko!)

1/2 t salt

1 lrg egg

1/8 tsp garlic powder

1/8 tsp onion powder

1/2 cup panko or bread crumbs

1 T canola or vege oil (I use cooking spray)

Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.

Add the broccoli to the steamer pot and steam the vegetables for an additional 2-5 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.

Mash the potatoes in a large bowl and chop the broccoli florets into small bite-size pieces.

Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.

Place the remaining 1/2 cup of panko in a separate bowl. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty. (At this point, place the patties on a baking sheet and freeze for one hour.  Put the patties in zipper bags and label. Defrost when ready to use and cook following below instructions.)

Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.  Pan-fry for 3-4 minutes on each side until golden.

Serve with ketchup or any favorite dipping sauce.

Recipe from Weelicious.com