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Quick Chicken

These days it seems like life is extra hectic (especially with it being the holiday season!) and sometimes planning dinner can be last on your list.

Thankfully grocers like Metropolitan Market, Whole Foods, and even Costco have you covered with their pre-made meals and dishes like their rotisserie roasted chickens.

These chickens are great if you’re time starved. Of course they are d’lish just carved up and served as your main alongside tasty sides like roasted veggies, mashed potatoes, etc. But there is so much more you can do.

Add the meat to stir-fry, layer into quesadillas, build onto an open-faced sandwich, or make a Quick and Easy Chicken Mandarin Salad – the possibilities are endless.

Once you have that chicken picked clean, don’t throw those bones away. Because next up is Homemade Chicken Broth! Add some carrots, celery, onion and the chicken bones to a big pot. Cover with water – if you want it extra rich, add in a can OR carton of chicken broth too.

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Homemade Chicken Broth – perfect for this chilly weather!

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, and there you have it – delicious Homemade Chicken Broth. And your house will smell delicious! –Kathy

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Photo by Kathy Casey Food Studios®

Quick and Easy Mandarin Chicken Salad
Makes 4 servings

1 tsp. curry powder
1 Sunkist® 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 Sunkist® Gold Nugget variety 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’s or on your favorite mixed greens.

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

Posted by Kathy on December 15th, 2016  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, poultry, salads, soups

Holiday Party Planning – Cocktails For A Crowd

Holiday party planning in the works? Need some cocktails for a crowd? I’m here to help with some great drink ideas, so you won’t have to be tied to the bar and have lots of time to be merry with your guests.

It’s all about “pre-batching” and planning. First, write up your cocktail/beverage menu. Pick 1-2 signature cocktail recipes and supplement with red wine and champagne. Be sure to have something festive for the designated drivers as well.

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Who’s ready for my Festive Sparkling Rum Punch?

How about a Festive Sparkling Rum Punch – made with rum, brandy, fresh juices, and homemade spiced syrup. You can make this up to a week in advance and refrigerate. Then, whip out that punch bowl from the closet and serve over a fun ice ring and finish it with champagne. Yum!

For the non-imbiber, my Rosemary POM Holiday Sparkle is a cheery combination of fresh rosemary, tangerines, pomegranate juice and sparkling apple cider.

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For a demo on how to make the Hot Buttered Egg Nog Mix,
check out www.LiquidKitchen.com

Finish off the evening with a batch of my Hot Buttered Eggnog Mix. The secret ingredient… is vanilla ice cream! Just add rum and hot water. Great to sip on while sharing stories around the fireplace.

So don’t fret this holiday season – just make sure to plan ahead! –Kathy

Festive Sparkling Rum Punch
This punch is great to make ahead and then just add bubbles right before serving. Make a festive ice-ring to chill the punch, or serve over large ice balls – there are lots of molds available on line.

Makes about 16 – 20 servings

Spiced Syrup
2 cups water
2 cups sugar
12 each whole cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up

Punch
3 cups gold rum
1 cup brandy or cognac
1 cup guava or passion fruit nectar
1 cup pomegranate juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 teaspoon Peychaud’s or Angostura bitters

——————————————————–

1 bottle brut sparkling wine or champagne, chilled

To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 3 days in advance)

Present in a large punch bowl. Add sparkling wine/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!

Makes 1 drink

1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
1 1/2 oz pomegranate juice
3 oz sparkling apple cider
Garnish: fresh rosemary sprig

Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Hot Buttered Egg Nog with Rum
Combining two holiday favorites! Add more or less to taste; rum and Spiced Eggnog Mix.
Makes 1 drink

3-4 Tbsp. Buttered Eggnog Mix (recipe follows)
1-1 1/2 oz spiced rum
4-5 oz boiling water
Garnish: fresh grated nutmeg, long piece of orange or Clementine

Place Eggnog Buttered Brandy Mix and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.

Buttered Eggnog Mix
Makes about 7 cups (about 30 – 36 servings)

1/2 pound salted butter (2 sticks), softened
1 Tbsp. finely minced orange zest
1 1/2 cups packed light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. rum extract

Be sure butter is softened. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on December 9th, 2016  |  Add Comment |  Posted in Cocktails, Lifestyle, Recent Posts, Recipes, KOMO Radio, Kathy Casey

Holiday Gift Ideas

The holidays are right around the corner! And I have a few d’lish ideas for your favorite foodie. Try making a local themed basket filled with handcrafted NW goods!

First a Sweet Basket: local chocolate bars, honey, salted caramel and unique preserves, and cute little spoons to serve them up with. Don’t forget to tuck in one of my “Over 21” Real Fruit Cakes made with Maker’s Mark – bourbon-soaked fruits and toasted nuts bound in a spice batter and topped with a brown sugar-bourbon glaze – yowza!

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A great basket or stocking stuffer – my “Over 21” Real Fruit Cakes made with Maker’s Mark!
Available for purchase online or bought at the Food Studios (Monday-Friday, 9 AM – 5 PM)

Next a Savory basket: local cheeses, cool pickles from the market, herbed flat bread, and dried fruits, add some fun cheese identification markers and a cool little wooden cutting board and it’ll be a hit!

For a Boozy Basket: package up a bottle of local spirit like one of our Washington herbaceous gins or Glass Honey Vodka (one of my faves), tuck in a couple of cool cocktail glasses, and a bottle of unique local bitters.

For more inspiration, make sure to check out KnackShops.com a local based custom gift side for even more creative basket ideas.

Don’t fret – get creative! -Kathy

Posted by Kathy on December 1st, 2016  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, KOMO Radio, Kathy Casey

Picture Perfect Holiday Pies

Pie. It’s the beloved bring-along holiday dessert! Pie is now more popular than ever with savory and sweet shops popping up all over the city like A La Mode Pies,  Pie Bar and High 5 Pie.

Don’t forget about the ever popular Art of the Pie workshops from pie aficionado Kate McDermott. She even holds Pie Camp® Retreats – now that sounds like a camp I’d like to go to!

But back to the pie – The holidays are coming up and that means lots of pie! Apple, pumpkin, pecan — everyone has a favorite.

Why not get a little creative with the classics? Toss some cranberries into your apple filling, or add a little chopped rosemary. You can have some fun with the crust too: I like to add goodies such as fine chopped walnuts or almonds, citrus zest, or even poppy seeds.

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A slice of Apple Cranberry Pie with Cheddar Cheese Crust!
Photo by Kathy Casey Food Studio
®.

Maybe everyone wants something different – pecan or pumpkin? Just a little bite of this or a tiny slice of that. Well, I have the perfect fix: my “Gimme Both” Pumpkin-Pecan Pie has a luscious layer of pumpkin filling and another of sweet pecan! Top it with a poof of bourbon whipped cream and everyone wins!

Oh, and one more thing – pie for breakfast? Yes please! It’s the holidays – go ahead and splurge a little!
–Kathy

“Gimme Both” Pumpkin Pecan Pie With Bourbon Whipped Cream
Makes 1 9-inch pie.

1 9-inch uncooked pie shell (recipe follows)

Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 Tbsp. sour cream
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4 tsp. salt

Pecan Layer
1/2 cup dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 Tbsp. butter, melted
1 tsp. vanilla
1 cup pecans, halves or pieces

Bourbon Whipped Cream
1 cup whipping cream
3 Tbsp. sour cream
3 Tbsp. light brown sugar
1 Tbsp. bourbon

Preheat oven to 425 degrees F.

In a medium bowl whisk together the Pumpkin Layer ingredients. Set aside.

In another bowl combine all the Pecan Layer ingredients except the pecans and mix until smooth, then stir in pecans.

Place the pumpkin mixture into the unbaked pie shell, then very carefully spoon the Pecan Layer over the top, being careful to keep the layers separate. Bake in a preheated 425-degree oven for 15 minutes, then reduce heat to 350 degrees and bake pie for another 25 – 30 minutes or until the filling is slightly puffy and pecan layer is just set.

Cool on a wire rack.

To make Bourbon Whipped Cream: In a large bowl whip cream, sour cream and sugar until lightly whipped. Stir in bourbon.

Serve pie with dollops of Bourbon Whipped Cream. Store pie covered and refrigerated.

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

Posted by Kathy on November 18th, 2016  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, dessert, events

Back for the Holidays: “Over 21” Real Fruit Cakes

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It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

“This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

Quantities are limited and sell out fast. So here’s how to order or pick-up:

  • -Starting November 28th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00am – 5:00pm (call 206-784-7840 to check on availability).

    -Order from our website starting November 28th while supplies last.

    -Priced at $11.95 this holiday season.

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday
from 9 AM to 5 PM. (We suggest calling ahead to be sure that cakes are available).

For more information, contact: call (206) 784-7840, email dishing@kathycasey.com or check out our website www.kathycasey.com.

Posted by Kathy on November 11th, 2016  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Fruit, Kathy Casey, Press, Snacks, dessert

Mac & Cheese? Yes Please!

When I think of comfort foods, one of the first things that come to mind is mac & cheese. Gooey, warm, and of course, cheeeeesy delicious!

One of my favorite recipes is my 4-Cheese Penne Bake With Herb Bread Crumbs. Penne pasta, garlic and parmesan white sauce all tossed with loads of shredded cheese –  Cheddar, Mozzarella, Jack and Parmesan. Then covered with some fresh, herby bread crumbs for a nice crunch.

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Gooey, melted cheese bake – yum!
Photo from Dishing with Kathy Casey.

Mac & cheese is perfect to customize. You can add your favorite ingredients like bacon for a cheddar bacon mac. Or how about roasted red peppers, green onions, artichokes… rotisserie chicken would be good… sautéed mushrooms, sausage, green chilies –  the possibilities are endless.

Or how about changing up the sauce part by mixing in some salsa or loads of garlic and curry? Nothing is off limits!

So get creative and bake up some comforting cheesey goodness! –Kathy

4-Cheese Penne Bake With Herb Bread Crumbs

* Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following:, Jack, mozzarella, Gouda, Swiss, Havarti. I like to use Tillamook sharp cheddar cheese!

Generously serves 6 – 8.

Herb Bread Crumbs (recipe follows)
4 Tbsp. butter
1 Tbsp. minced garlic
4 1/2 Tbsp. flour
4 cups milk
1 1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
1/4 cup grated high-quality Parmesan cheese
1 pound dry penne pasta
2 cups (8 oz. wt.) grated four-cheese blend*
2 cups (8 oz. wt.) grated Cheddar cheese
1/2 cup milk

Preheat oven to 375 degrees F.

Make the Herb Bread Crumbs and set aside.

In a large heavy-bottom sauce pan melt the butter over medium heat. Add the garlic and stir around for about 20 seconds — do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly.

While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 – 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside.

Meanwhile, bring a large pot of water to a boil and cook penne pasta per package directions until done. Drain well.

In a very large bowl mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly buttered, 13-inch x 9-inch baking pan.

Sprinkle with Herb Bread Crumbs and bake in a 375-degree oven for about 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.

Herb Bread Crumbs
Makes about 1 1/2 cups.

3 cups packed, 1-inch French bread chunks
4 Tbsp. butter
pinch salt and pepper
2 Tbsp. chopped fresh parsley
1/2 tsp. dry basil leaves
1/2 tsp. dry thyme leaves

Place bread crumb ingredients in a food processor, and pulse processor on and off until the bread becomes chopped into a fine crumb and is well mixed with the other ingredients.

Bread crumbs should be refrigerated until used and can be kept frozen for up to 1 month.

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

Posted by Kathy on November 3rd, 2016  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, sides

Chasing Wild Mushrooms

Why do I wish for rain every fall? As soon as our Northwest grounds moisten up, our local wild mushrooms start to pop up!

I have been a huge mushroom foraging enthusiast for years and the Pacific Northwest is a mushroom-ers paradise. From the beloved chanterelle and the brilliant lobster mushroom to the sparassis (also known as the cauliflower mushroom), there are a LOT of edible mushrooms out there for the pickin’. Farmer’s Markets are abundant with these tasty NW gems and chef’s menus sprinkled with local finds.

But it’s so fun to pick wild mushrooms – think of it as hunting treasure in the forest! I was introduced to picking wild mushrooms years ago by an amazing group of local enthusiasts. But remember when picking wild mushrooms, you must know how to identify edible species. It’s important to learn from an experienced mushroom forager, go picking with an experienced person, or join a group such as Puget Sound Mycological Society. It’s a great place to learn all about wild mushrooms, meet great people and join in a fungi field trip.

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A beautiful photo of my dearly departed friend Patrice Benson who taught me the love of wild mushrooms.
I learned from the best!

If you live in the Seattle area, this weekend is the Puget Sound Wild Mushroom annual show at Bellevue College, where there will be hundreds of species exhibited and a cooking display for you to try something new.

So here’s to the rainy days for a d’lish mushroom bounty! –Kathy

Colorful Wheat Berry, Edamame and Matsutake Mushroom Salad
I used the fragrant matsutake mushroom in this recipe for its lovely flavor profile. But you could also use oyster mushrooms as a substitute. This recipe is also delicious made with farro instead of wheat berries.

Makes about 5 cups

3/4 cup whole wheat berries
2 quarts water
1 Tbsp. each vegetable oil and sesame oil
1 cup thinly sliced matsutake mushrooms*
1 cup frozen, shelled edamame beans, defrosted
1 medium red bell pepper, julienned
3 green onions, thinly sliced
2 to 3 Tbsp. coarsely chopped parsley
1 medium carrot, thinly bias cut
1 cup thinly sliced napa cabbage

Dressing
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. vegetable oil
2 Tbsp. unseasoned rice vinegar
1/2 Tbsp. honey
1/2 to 1 tsp. Asian chili paste, such as sambal oelek
1 1/2 tsp. finely minced fresh ginger
1 1/2 tsp. finely minced fresh garlic

To cook the wheat berries: In a large pot, bring the wheat berries and water to a boil then reduce to a slow simmer. Simmer until wheat berries are very tender, about 45 minutes to 1 hour. Add more water if needed. Drain wheat berries and cool.

To cook the mushrooms: Heat the oils in a large sauté pan over medium high heat and then add the mushrooms. Sauté until soft and cooked through then let cool.

Meanwhile, mix the dressing.

When the wheat berries and mushrooms are cool, combine with remaining salad ingredients in a large bowl. Drizzle with the dressing and mix well. The salad can be served right away, or refrigerated for up to 4 hours. Bring to room temperature for about 30 minutes before serving.

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

Posted by Kathy on October 27th, 2016  |  Add Comment |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, salads, sides

Falling for Chili

When the days grow shorter and the weather begins to cool off, I start thinking about making some chili. It’s a protein-packed, warm and filling dish – especially good for those weekend game days. The key to a good chili is in the spices and sautéing your chili spices ahead of time really helps bring out the flavors.

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This Yummy Chili Photo is from SimplyRecipes.

October is also National Chili Month (who knew?) and as you can imagine, there are a ton of chili recipes out there to choose from because it is a great base to add a signature spin or secret ingredient. From white bean and chicken, to a 4 bean bonanza, some with meat, some without, mild spiced or smokin’ hot, the sky is the limit.

I love making batches of my Stadium Apple Chili during this time of year. It starts with chunks of tender pork, lots of spices, onions, a bottle of NW brew, tomatoes and kidney beans. I then add in a chopped apple for a touch of sweetness and let that slowly simmer on the stovetop or in a crockpot until it is ready to serve. I am always sure to make a lot because YOU KNOW it’s always better the next day.

You can definitely serve it with lots of tasty toppings too. My top choices are always sour cream, grated Northwest cheeses like Tillamook Cheddar, crisp white onions, and spicy jalapeños. I also like to crush up corn chips to add some crunch too!

So don’t let the chilly weather get you down – warm up with some chili! –Kathy

Stadium Apple Chili

Fuji apples are incredible. Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You’ll be a true Fuji fan when you try this recipe!

Makes 7 cups.

2 Fuji apples or other firm cooking apple
1 Tbsp. vegetable oil
8 oz wt. (1/2 lb) coarse ground beef (chili grind)
4 oz wt. (1/4 lb) hot pork sausage
12 oz wt. boneless pork butt, cut in 3/4″ – 1″ cubes
1 cup diced onion
1/2 cup diced green pepper
1 Tbsp. minced fresh garlic
1/4 cup chili powder
1 Tbsp. dry whole oregano
1 1/2 tsp. ground cumin
1/8 – 1/4 tsp. red chili flakes, (optional)
1 cup beef broth
1 cup beer
1 can (14 1/2 oz) diced tomatoes in puree
2 cans (15 oz ea.) pinto beans, drained
1 cans (15 oz) kidney beans, drained
1/2 – 1 tsp. salt, more or less to taste

Chili Toppers
grated apple
grated cheddar cheese
sour cream
thinly sliced green onion

Peel, core and dice the apples into 1/2″ cubes. Set aside.

Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.

Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.

Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.

Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste.

(Note: If chili gets too thick, add water as needed during cooking.)

Serve with Chili Toppers of your choice.

Vegetarian option: Substitute 1 pound peeled, 1″ cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 21st, 2016  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, KOMO Radio, Kathy Casey, meats, pork, soups
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