Easter Sunday is coming up, so what will you do with all the leftover goodies? You know…the eggs, the candies, the marshmallow Peeps, etc. Luckily I have a few easy and d’lish ideas for you!

Of course there will be egg salad sandwiches for days, but let’s get creative with it! How about adding in some chopped bacon or some sassy curry? You can even mix salsa into your favorite egg salad recipe then roll it up with some avocados in tortillas for a quick breakfast on the go.

For a beautiful spring presentation and unique twist, try making a quick beet pickle for your eggs. Simply soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Cut, fill, and voila! A fantastic flavor upgrade on the traditional dish.

Now, what to do with all that candy after the hunt? Listen up adults – steal a few of the kids chocolate bunnies and whip up some Bunny’Licious Boozy Chocolate Sauce using a splash of your favorite liqueur (take out the liqueur for a kid friendly version!) Serve it over ice cream with a few peeps for garnish!

So hop to it and have a Happy Easter! –Kathy

Bunny’licious Boozy Chocolate Sauce
Makes 4 servings

6 oz of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 Tbsp. liquor such as: Grand Marnier, Canton Ginger Liqueur, Amaretto or Frangelico liqueur (optional)
For drizzling over or dipping in: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges, pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps®

Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

Recipe by Kathy Casey Food Studios®

Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu!

One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids and a good source of fiber, as well as B vitamins, iron, and other minerals. You can get regular quinoa, red and tri-colored – all are tasty!

I like to toast it dry in a pan before cooking to add a bit of nutty flavor. I love it made into a salad to take for lunch such as my Big Protein Red Quinoa Salad – cooked quinoa, cucumbers, carrots, garbanzos, raisins, hazelnuts and fresh herbs all dressed up with olive oil and lemon juice. The combination of textures and flavors is d’lish and so good for you!

Another favorite is farro, an ancient hulled wheat that was served as the daily ration of the Roman legions. Today it is making a huge comeback and can be seen on restaurant menus everywhere (and also grown locally in eastern Washington!) I love its toothsome bite. Most instructions say to soak it before cooking, preferably overnight. This is great to speed up the cooking, but I typically just give it a long slow boil until it is tender. I love it when combined with Kale, Wild Mushrooms and Goat Cheese.

Have fun cooking up these ancient grains in the kitchen!
–Kathy

Big Protein Red Quinoa Salad

Makes about 4 cups

3/4 cup red or tri-color quinoa

1 1/2 cups water

1 tsp. minced garlic

2 Tbsp. extra-virgin olive oil

1/4 cup fresh lemon juice

2 tsp. minced or grated lemon zest

1/2 cup peeled, seeded and 1/4-inch-diced cucumber

1/2 cup canned organic garbanzo beans, drained

1 Tbsp. chopped fresh dill

1/2 cup chopped fresh parsley

1/2cup organic golden raisins

1/2 cup organic hazelnuts, lightly toasted and coarsely chopped

1/4 cup thinly sliced green onions

1/4 cup grated carrot

3/4 to 1 tsp. sea salt

1/4 tsp. black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe Kathy Casey Food Studios®

Farro with Kale, Wild Mushrooms & Goat Cheese

Makes 4 to 6 servings

1/2 cup whole farro, dry

2 quarts water

1 Tbsp. olive oil

1 cup sliced wild mushrooms

4 cloves garlic, sliced paper thin

pinch red chili flakes

1 large bunch black kale (lacinato)* or green kale, torn

1/4 cup chicken broth (or substitute vegetable broth)

salt and pepper to taste

1/2 lemon

3 ounces fresh goat cheese (chevre)

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

*Also called dinosaur kale.

Recipe Kathy Casey Food Studios®

 

 

SEATTLE — Exclusive new burgers and signature cocktails have now landed at Seattle-Tacoma International Airport. Celebrated Seattle chef and burger connoisseur Kathy Casey, in partnership with global restaurateur HMSHost, has opened Rel’Lish Burger Lounge on Sea-Tac Airport’s Concourse B.

Rel’Lish Burger Lounge is a new concept inspired by Kathy Casey’s motto that great food doesn’t have to be complicated to be delicious. The chic full-service restaurant features a variety of unique burgers, each built with creative toppings like the Over the Top Cheese Burger layered with house-made cheddar ale spread crafted with Pike Place Ale, Tillamook pepper jack cheese, and hot Cheetos; as well as the Bahn Mi Burger topped with pickled red onions, jalapeño, cucumber, herb lettuce, and spicy soy aioli.

In addition to more than a half a dozen burger options, travelers can enjoy a unique range of salads including the Beet and Arugula Salad with rosemary marcona almonds, pickled onions, goat cheese, and apple vinaigrette. Other signature items include the Cheeseburger Cheeseburger…Soup – yes, a soup that is topped with fries and pickles.

Morning travelers can treat themselves to a variety of breakfast offerings such as tasty breakfast sandwiches like the Brunchin Burger topped with an egg and served with hollandaise for dipping, as well as the Chicken N’ Rooster with scrambled egg, Sriracha cream cheese, tomato, and arugula on a brioche bun. Wash it down with a signature Rel’Lish Bloody Mary made with local Aloo vodka  and garnished with a pickled Washington green bean, asparagus and pepper – you can also upgrade with a pepperoni straw!

 

 

 

Casey, known for her cocktails, offers a wide selection of drinks at the bar where guests can enjoy hand-crafted cocktails using local spirits and Cocktails On-Tap made with premium spirits and fresh juices such as the Northwest Berries & Bubbles featuring Oregon’s Crater Lake vodka, fresh lemon elixir, topped with a splash of Chateau Ste. Michelle sparkling wine and NW berries. There is also an assortment of local craft beer and regional wine.

“I’m so excited to open Rel’Lish Burger Lounge at Sea-Tac Airport.

As a frequent traveler myself, I wanted to not only offer crave-able burgers, but also unique salads for those looking for something lighter. At Rel’Lish, anyone can enjoy a great meal – guests can order any burger with an Impossible Burger plant based patty. In addition to our brioche buns we are also offering gluten-free buns and a bunless option.”

– Kathy Casey

Local ingredients like Mama Lil’s Peppers and Dish D’Lish Washington Apple Chutney will also be featured throughout the menu not only in the food but also in the bar – as my motto has always been to incorporate the freshness of the kitchen into the bar, said Kathy Casey who is often lauded as the first Bar Chef.

The restaurant offers a relaxing and inviting atmosphere with beautiful wood finishes and a mid-century modern flair as well as natural light flowing in from the floor to ceiling windows overlooking the tarmac – perfect for plane watching and enjoying a meal and drink.

For travelers in a hurry, there is a convenient burger to-go window and a Food T’ Go-Go® grab-and-go case featuring healthy options from sister brand Dish D’Lish®. From breakfast, to lunch, to dinner, or a quick cocktail – guests will be able to Rel’Lish the Moment™ any time of day.

Rel’Lish Burger Lounge joins Kathy Casey’s other airport dining location, Dish D’Lish which is located in Concourse C.

Bananas, the ultimate all-natural portable snack! Perfect for throwing into your purse or bag when you’re on the go.

Besides being deliciously handy, bananas are a great source of potassium and are low in sodium. They are a good source of Vitamin B as well as Vitamin C and dietary fiber. Plus they are naturally fat free!

If you’re thinking of a late-season campfire, then consider this s’mores alternative:

Take an unpeeled banana and make a split lengthwise – just not all the way through. Carve a trough from end to end, keeping the peel. Munch on the removed banana to tie you over, while filling the trough with bits of marshmallow and chocolate and sprinkle with crumbled graham crackers. Wrap the whole thing in tin foil and stick it in the embers like a potato, or over a hot grill. After a few minutes, take it out and carefully unwrap. Yum!

And believe it or not, bananas are delicious in savory dishes too. My recipe for Banana Pineapple Chutney is flavored with warm spices like ginger and allspice. It’s a fantastic way to spice up a grilled chicken breast or pork chop.

So let’s face it – any way you slice them (or even if you don’t), bananas are d’lish!
–Kathy

Banana Pineapple Chutney
Great served with basmati rice and vegetable curries as well as grilled scallops, chicken, pork chops or ham.

Makes 3 cups

1/3 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced red bell pepper
2 Tbsp. minced fresh ginger
1/3 cup packed light brown sugar
2 Tbsp. granulated sugar
1/8 tsp. ground allspice
1/4 tsp. ground cloves
3/4 tsp. salt
3/4 cup white wine vinegar
2 Tbsp. water
———————————–
2 Tbsp. currants
1 1/2 cups peeled and diced ripe fresh pineapple
2 cups (about 2 large) firm underripe bananas, peeled, cut in half lengthwise then in 1/2-inch chunks

In a heavy, wide, shallow, nonreactive pot, place all ingredients except the fruit. Bring to a boil over high heat and boil for about 4 minutes until mixture is syrupy and slightly reduced.

Add currants and pineapple, reduce heat to medium and cook for about 1 minute. Gently fold in bananas and cook until just thickened, about 2 minutes more. Occasionally stir the mixture gently; do not stir roughly—you want to keep the fruit pieces’ integrity. Chutney should be thickened but still slightly juicy. If too dry, add 1 to 2 tablespoons of water.

Remove from the heat and let cool. Refrigerate if not serving right away. Chutney should be slightly warm for serving.

Recipe by Kathy Casey Food Studios®

These days it seems like life is extra hectic and sometimes planning dinner can be last on your list. Thankfully most grocery stores have you covered with great offerings like fresh rotisserie chickens.

These chickens are so convenient if you’re short for time. Of course they are d’lish just carved up and served as your main alongside tasty sides like roasted veggies, mashed potatoes, or even a simple salad. But there is so much more you can do!

Photo by Kathy Casey Food Studios®

Try adding chicken meat to your favorite stir-fry or layered into d’lish quesadillas. My Quick and Easy Chicken Mandarin Salad can be whipped up in no time – and makes the perfect easy dinner or grab n’ go lunch.

Don’t throw those bones away either! You can use them to make a cozy Homemade Chicken Broth! Simply add some carrots, celery, onion and the chicken bones to a big pot. Cover with water – but if you want it extra rich, add in a carton of store-bought chicken broth too.

Let this simmer for at least an hour or two (or throw it in your crock pot on low while you’re at work!)
Then strain through a fine mesh sieve, and there you have it – delicious Homemade Chicken Broth.

Bonus…your house will smell amazing!
–Kathy

Quick and Easy Mandarin Chicken Salad
Makes 4 servings

1 teaspoon curry powder
1 lemon
1/2 cup plain low-fat yogurt
1/2 cup low fat mayonnaise
3 cups chopped cooked store-bought rotisserie/roasted chicken
1 cup thinly shredded red cabbage
2 green onions, chopped
1/2 cup finely diced celery
1/2 cup roasted cashews or sliced almonds
3 peeled and sectioned mandarins
Salt and black pepper
2 halved whole wheat pitas

Zest the lemon and set it aside, then juice the lemon.
In a large bowl, mix together lemon juice and zest, curry powder, yogurt and mayonnaise.
Mix in the chicken, cabbage, green onions, celery and nuts.
Add the mandarin sections and season to taste with salt and pepper.
Serve with pita bread or on your favorite mixed greens.

Recipe by Kathy Casey Food Studios®