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Citrus Coolers

Lemonades, limeades, fizzy orangeades – summertime and citrus go hand-in hand.

Start with the basic template: citrus juice, sugar, and water. Then switch it up a bit. How about Meyer lemon or Key lime juices?

Next get creative with water and add some soda water. But think outside of the box and use a flavored soda water – think La Croix or flavored Perrier like fizzy blackberry, sparkling peach, or effervescent blood orange.

Instead of making it with traditional cane sugar, sweeten it with organic agave nectar, a unique honey variety like wildflower or buckwheat, or try a touch of maple syrup.

You can also change up the ice. Have you heard about the fun butterfly pea tea? It changes color when you mix it with citrus juices. Yes, you can make ice cubes with this for a magical experience that kids of all ages will love! Or craft a delicious drink like a Honey Butterfly Tea Soda!

And for adults, a splash of your favorite spirit will snazz up that drink – vodka, gin, tequila, or rum. Who’s ready for a citrusy summer cocktail – I know I am! –Kathy


Photo by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Honey Butterfly Tea Soda
The sweet and tart honey citrus elixir adds flavor and body to this refreshing drink. The colorful brilliant blue butterfly pea tea creates a magical experience when mixed in!

Makes 1 drink

2 oz Honey Citrus Elixir (recipe follows)
2 oz soda water, chilled
1 1/2 oz brewed Butterfly Pea Tea, chilled
Garnish: lemon wheel

Measure the Honey Citrus Elixir into a tall glass. Fill with ice, then add the soda water and top with the tea.
Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1 tablespoon loose Jasmine tea
2 teaspoons minced fresh ginger
1/2 cup boiling water
3/4 cup orange blossom honey
1 cup fresh lemon juice

Place the tea, ginger and boiling water in a pitcher. Let steep for 15 minutes then strain. Add the honey– stir and let cool to room temperature. Then stir in the lemon juice and refrigerate.

Recipe by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Posted by Kathy on August 9th, 2018  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Coleslaw with everything!

Ah, coleslaw – the picnic staple. How do you like it: sweet and tangy, vinaigrette-style, or creamy? Everyone has a favorite.

It’s a great counterpart to a multitude of dishes, whether cozied up next to classic fried chicken or riding shotgun next to barbecue ribs. It’s also tasty tucked into a sandwich or atop tacos.


Photo from Inspired Taste

These days slaws are showing up made with a variety of cabbages from brilliant red to tender Nappa. Not only tasty in coleslaw, cabbage is healthy for you. It boosts your intake of vitamin C and other nutrients, and definitely adds some good roughage to your diet.

Changing up your slaw ingredients can be fun and oh-so-tasty! Try savory savoy cabbage mixed with a sweet-and-tangy vinegar-based dressing, toasted sesame seeds and green onions. Or spike traditional mayo-based coleslaw dressing with zingy horseradish and toss in some dried cranberries for a sweet counterpart.

But I love a cooked thickened dressing. Why? Well you know sometimes when you dress your slaw it gets kind of weepy and then bland. Well a cooked and thickened dressing takes care of that as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool, and then add into mayo with your seasonings.

So shake up your standard slaw and try my Poppy Seed Pineapple Slaw recipe for a twist on an old favorite – perfect for your next summer BBQ! –Kathy

Poppy Seed & Pineapple Coleslaw
Makes 6 cups

1 (8 oz.) can crushed pineapple with juice
1/2 tsp. salt
tiny pinch red pepper flakes
1 tsp. finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
1 (1 lb. ) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 tsp. poppy seeds
1/4 cup light or regular mayonnaise

In a small saucepan combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.

Place coleslaw greens, green onion, carrot and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on July 19th, 2018  |  Comments Off on Coleslaw with everything! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, sides

Quick and Easy Chicken

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®

Posted by Kathy on March 1st, 2018  |  Comments Off on Quick and Easy Chicken |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Crunchy Cabbage

Crunchy, colorful cabbage is one of the world’s oldest known vegetables.

Often seen shredded and topped on d’lish dishes like roasted pork tacos or wrapped up as old-school cabbage rolls, this humble vegetable is a wonderful source of dietary fiber. And as an added bonus – it’s super affordable and helps with weight loss.

Throughout the world there are hundreds of varieties of cabbage – green, purple, white, savoy, and napa – all with unique flavor profiles and textures.

But no matter the kind, it can be enjoyed in so many ways. Pickled, steamed, sautéed, braised, raw, or even fermented for popular dishes like sauerkraut and kimchi.

This time of year I love it braised – like in my recipe for Slow Cooker Fragrant Soy & Ginger Beef with Green Onions & Cabbage – fragrant with garlic, star anise, ginger, soy and cinnamon. The longer it cooks the sweeter it gets. Yum!
-Kathy

Slow Cooker Fragrant Soy & Ginger Beef with Green Onions & Cabbage
Makes about 6 servings

1 Tbsp. vegetable oil
2 1/2 pounds beef brisket roast
2 slices fresh ginger root
3 cloves of garlic
1 star anise pod
1/4 tsp. ground cinnamon
1/4 cup brown sugar
1/2 cup soy sauce
1 Tbsp. rice wine vinegar
1/4 tsp. red chili flakes
1 yellow onion, peeled and cut in 6 wedges
1 very small head green cabbage, cut in 6 wedges
1 bunch green onions, ends trimmed off, cut in 2-inch pieces
2 Tbsp. cornstarch

Heat oil in a large sauté pan over high heat. Place beef into pan, fat side down, and brown the first side. Turn over and brown the other side. Transfer beef to a non-corrosive bowl or baking dish.

In a medium bowl, whisk together the ginger root, garlic, star anise, cinnamon, brown sugar, soy, vinegar, and chili flakes and pour over the meat, turning the meat to coat. Cover and refrigerate overnight.

Then next day, remove the meat from the dish and place in the bottom of the slow cooker (reserve marinade). Next, layer in the onion wedges, then the cabbage and green onions. You may need to push down the cabbage a bit to make it fit.

Whisk the cornstarch into the reserved marinade until blended, then pour over the top. Cover tightly with the lid and set to cook on high. Cook undisturbed for about 8 – 9 hours.

To serve, remove the cabbage and onions to a platter and the meat to a cutting board. Slice the meat against the grain and place on the platter. Spoon the sauce over the meat and vegetables.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on January 25th, 2018  |  Comments Off on Crunchy Cabbage |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Zesty Grapefruit

Some people don’t realize that California citrus is in season during the winter – which means zesty grapefruit is at its peak right now!

The mighty grapefruit first came to us in the 18th century as a cross between a pomelo and an orange. They are rich in vitamin C and packed with fiber. Grapefruits can also be your best friend if you’re looking to shed a few pounds.

Switch up your salad routine by throwing in some grapefruit, avocado, and a little red onions with some arugula – then whip up a dressing with grapefruit juice, honey, ginger and olive oil…yum!

Or how about topping your favorite fish or grilled shrimp with grapefruit segments tossed in olive oil, seasoning and chopped fresh herbs. The citrusy punch is the perfect complement to any seafood.

Are you a chicken piccata fan? Replace the traditional lemon with grapefruits instead – my recipe for Chicken Piccata with Grapefruit, Pine Nuts, and Capers is so d’lish!

Grapefruits are amazing in drinks too! For a refreshing, anytime sipper try my Pink Grapefruit Honey Ginger Fizz – packed with flavor and fizzy goodness.

So grab a zesty grapefruit and get creative in the kitchen!
-Kathy

Chicken Piccata with Grapefruit, Pine Nuts and Capers
Makes 4 servings

2 Tbsp milk
1 large egg, slightly beaten
1/2 cup flour
1 tsp salt
1/4 tsp black pepper
4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
4 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, chopped
3/4 cup fresh-squeezed grapefruit juice
1/4 cup dry white wine
2 tsp finely minced grapefruit zest
2 Tbsp capers, drained
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup toasted pine nuts
4 grapefruit wedges for garnish, and squeezing

In a small, flat bowl, mix together the milk and eggs. In another flat dish, mix the flour, salt, and pepper.

Dip the chicken pieces into the egg mixture and then into the flour mixture. Coat each piece well, then shake off the excess.

Meanwhile, in a large, shallow, nonstick skillet over medium-high heat, heat 2 tablespoons of the butter and all the olive oil. Add the coated chicken pieces to the hot skillet, and cook until the chicken is golden on the outside and no longer pink on the inside, about 3 to 4 minutes on each side. Drain chicken on paper towels. Keep warm. (Keep the pan to make the sauce—don’t wash it.)

In the chicken cooking pan, add the garlic and stir around for a few seconds, being careful not to burn. Add the grapefruit juice and white wine. Increase heat to high, bring sauce to a boil, and let reduce by half. Immediately remove pan from the heat and whisk in the grapefruit zest, remaining butter, capers and parsley.

Transfer chicken to a warm platter and spoon sauce over each breast, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.

Recipe by Kathy Casey Food Studios®

Pink Grapefruit Honey Ginger Fizz
For an added ginger kick, try substituting ginger beer for the soda water in this refreshing drink. To make it libatious, add a shot of your favorite spirit!
Makes 1 drink

3 oz fresh squeezed Pink Grapefruit juice
1 oz Honey Ginger Syrup (recipe follows)
1 oz soda water, chilled
Garnish: Grapefruit wedge

Fill a tall glass with ice. Measure in the Grapefruit juice, Honey Ginger Syrup and soda water. Stir to combine and garnish.

Honey Ginger Syrup
Makes 10 ounces

1 Tbsp minced fresh ginger
3/4 cup honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and cool. Store refrigerated for up to two weeks.

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy on January 11th, 2018  |  Comments Off on Zesty Grapefruit |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Slow Cooker Comfort

After a busy winter day there is nothing better than coming home to a delicious, ready-to-eat meal. Yes! It’s time to dust off the crock pot!

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning, and dinner can be ready right when you walk in the door! Simply “Set It and Forget It”!

Slow Cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy pork, or a delicious lamb curry. My recipe for Curry Chicken Thighs with Apples and Yogurt is a household favorite – it’s bursting with flavor!

And crock pots aren’t just for entrees either – I also love to slow cook up a batch of overnight oats with brown sugar, orange zest and dried fruits. Top it with some Greek yogurt, or coconut milk – it’s the perfect way to start off a lazy Sunday morning!

And the best part about these cozy meals? They make incredible leftovers! So turn on your crock pot and let d’liciousness simmer away!
-Kathy

Curry Chicken Thighs with Apples and Yogurt
Makes about 6 servings

1 cup apple juice
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons curry powder
4 green cardamom seed pods, crushed
1 teaspoon coriander seeds
¼ teaspoon red chili flakes
2 teaspoons salt
2 tablespoons sugar
2 cups plain yogurt
3 pounds boneless, skinless chicken thighs
½ cup chopped onion
½ cup chopped celery
¼ cup dried black currants or raisins
2 Granny Smith apples, unpeeled, cored and cut in 6 wedges each
1 large red bell pepper, cut in 1-inch dice
Fresh Italian parsley, cilantro and mint, very coarsely chopped or torn
Steamed rice or potatoes as an accompaniment

1. In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.
2. Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours.
3. Garnish with the fresh herbs. Serve with rice or potatoes.

Recipe created by Kathy Casey Food Studios

Posted by Kathy on January 4th, 2018  |  Comments Off on Slow Cooker Comfort |  Posted in chicken, chipotle, Dishing with Kathy Casey Blog, garlic, herbs, Kathy Casey, meats, onion, paprika, pepper, peppers, pork, poultry, poultry, Recent Posts, roasted, seafood, seafood, seasonings, soups, spices, vegetables

A Bubbly New Year

New Year’s Eve celebrations are almost here! And it just wouldn’t be the same without a glass of champagne. A flute of champs is a classic go-to, but this year, why not switch things up by sipping on cocktails that are bubblicious!

My Bellini Manhattan combines two of my cocktail favorites. Just shake up bourbon, peach puree, sweet vermouth, and then top it with a splash of bubbly! And to make it extra swanky, garnish with Gold Cherries – just drain dark cherries and toss with gold luster dust. Ohh-la-la!

If a lighter spirit is more your style, try my Pear Thyme Sparkle– it’s a deliciously delicate holiday sip. Pear vodka, lemon elixir and fresh thyme, shaken ‘til icy cold, then strained into a martini glass – and of course topped with a splash of bubbly! The fresh thyme adds a lovely dry note to this cocktail and makes for a pretty garnish!

But my all-time favorite holiday cocktail is my Douglas Fir Sparkletini. Even the name is festive and fun! Made with Douglas Fir infused Gin, fresh lemon, white cranberry and of course- finished with a splash of bubbly…this zippy cocktail is a total crowd-pleaser. For a more herbaceous flavor, try making the Douglas Fir infusion with half gin, half vodka!

And for easy entertaining- you can pre-batch your Sparkletini by converting the ounce measurements to cups and storing in a sealed bottle. When you’re ready to enjoy, simply pour 3 ounces into a shaker tin, shake with ice, and strain into your favorite glass. Don’t forget the bubbly finish!

So break out the fizz and get ready to celebrate! Cheers to New Year!
-Kathy

Douglas Fir Sparkletini
This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence.
Makes 1 drink

1 1/2 ounces Douglas Fir–Infused Gin
3/4 ounce white cranberry juice
1 1/2 ounces Fresh Lemon Sour
Splash of brut Champagne or dry sparkling wine

For garnishing
Tiny sprig of Douglas fir
Fresh or frozen cranberry

Fill a cocktail shaker with ice. Measure in the infused gin, cranberry juice, and lemon sour. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.

Douglas Fir–Infused Gin
Makes enough for about 16 drinks

1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed
1 bottle (750 ml) gin

Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.

Fresh Lemon Sour
Makes 2 cups

1 cup fresh lemon juice
1 cup Simple Syrup
In a medium container or pitcher with a lid, combine the ingredients. Cover and keep refrigerated for up to 2 weeks.

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

Makes 3 cups
2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipe from Kathy Casey’s Sips & Apps cookbook

Posted by Kathy on December 21st, 2017  |  Comments Off on A Bubbly New Year |  Posted in Cocktails, Dishing with Kathy Casey Blog, Recent Posts

Recharge with Green Smoothies!

Non-stop holiday parties and overindulging have you feeling a little sluggish? Recharge with Green Smoothies! They are the perfect way to detox your body and ramp up your energy.

Store-bought juices and smoothies might taste d’lish…but they can be super high in calories and sugar, which kind of defeats the purpose.

Try my favorite homemade Green Smoothie instead! Tear up 2 large leaves of organic Kale and toss in a blender. Then add 1/2 a banana and a tiny touch of honey or maple syrup, and some unsweetened coconut or almond milk. Add in a scoop of ice and blend it up until totally smooth and brilliant green! Looking for something a little creamier? Try my Jump Start Smoothie!

You can also jazz up your smoothie with matcha powder, flax seeds, goji berries, or even almond butter for an added energy and protein boost.

Try it as a meal replacement for a few days and you’ll be recharged in no time at all.
-Kathy

Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 cup spinach (a heaping handful)
Splash of almond milk, optional

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Posted by Kathy on December 14th, 2017  |  Comments Off on Recharge with Green Smoothies! |  Posted in Dishing with Kathy Casey Blog, Recent Posts
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