Kathy Casey

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 15th, 2019  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Quick Pickles

Who doesn’t love homemade pickles? I certainly do! But sometimes the idea of making them seems intimidating, but I’m here to set the record straight. Pickling your summer garden veggies is fast, easy, and so much fun.

All you need is my Refrigerated Quick Pickle recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Think baby cucumbers, carrots, peppers, and cauliflower – garlic, chili pods, and some fresh flowering dill too if you have it. The ideas are endless so have fun with it!

Next boil up a sweet and tart vinegar brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an 45 minutes – then pop in the refrigerator! In just two days you’ll have delicious pickled vegetables to bring to a picnic or enjoy at a backyard BBQ.

And pickling isn’t just for veggies – for something a little different, try one of my favorites –pickled peaches! Awesome to serve with your favorite cheeses, charcuterie platter, or grilled meats.

All these tangy delights will keep for a month in the refrigerator, so get picking and start pickling! -Kathy

Refrigerated Quick Pickles
Makes about 4 quarts

The following is a mixture of veggies that I like to use, but feel free to switch it up with what’s fresh from your garden or the market.

Vegetable Mixture:
7 cups (about 2 lb.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.

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

Posted by Kathy on July 25th, 2019  |  Comments Off on Quick Pickles |  Posted in appetizers, Dishing with Kathy Casey Blog, Kathy Casey, seasonings, sides, Snacks, spices, vegetables

Chia Seeds

These days chia seeds are everywhere! Chock full of fiber and omega-3’s, these little seeds can be added to juices, baked into muffins or even toasted and sprinkled on your salad. Soaked in liquid they get a gel-like coating. Endurance athletes love them in beverages for their super hydrating power.

My current favorite is to make a breakfast chia pudding! Assemble the night before with chia seeds, gluten-free oats, coconut milk, and a touch of honey. Let it sit overnight in the refrigerator while the plumping begins. The next morning, you can top it with fresh fruits – yum!

chiapudding
I love this photo and the recipes from Wellness Mama – She has a great blog on Chia!

And there are a ton of cool chia dessert puddings recipes online, too. Like chia jam, made with fresh cooked berries, honey, and chia seeds.

So try something new and get your cha-cha-cha-chia on! –Kathy

Posted by Kathy on July 11th, 2019  |  Comments Off on Chia Seeds |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts

Tales of the Cocktail

Calling all spirits enthusiasts and libation fanatics! What do you get when you combine thousands of mixologists and bartenders and a lot of cocktails together? Tales of the Cocktail, of course!

Held annually in New Orleans during July, this boozy bootcamp brings in folks from ALL over the world, including many from the Pacific Northwest! There are tastings, seminars, cocktail tours, crazy competitions, industry awards, and parties galore.

New Orleans is home to many classic cocktails. Did you know that the Ramos Fizz, the French 75, and the Sazerac all originated in the Big Easy?

If you’ve never had a Ramos Fizz, think of it as the perfect summer brunch sipper. Shaken up with gin, lemon juice, a little simple syrup, egg whites, cream, and a dash of orange flower water. Then finished with a little soda water for fizz!

Are you thirsty now? I know I am! Think about heading to Tales of the Cocktail next month – there’s still time to get tickets! And try whipping up a classic NOLA cocktail this weekend to get you in the mood. -Kathy

Sazerac
The Sazerac Coffeehouse where this cocktail earned its name, made the switch from the original brandy to rye and gained a dash of absinthe. The rest, as they say, is history!

Makes 1 cocktail
1/4 oz Ricard or absinthe
2 oz rye
1/4 oz Simple Syrup
4 dashes Peychaud’s bitters
Garnish: Wide lemon disk

Rinse a chilled Old Fashioned glass with Ricard or absinthe; set aside. In a mixing glass, measure in the rye, syrup and bitters. Fill mixing glass 3/4 full with ice and stir swiftly for 20 seconds. Strain into liqueur-rinsed glass without ice. Squeeze lemon disk over top of drink then drop in.

Posted by Kathy on June 27th, 2019  |  Comments Off on Tales of the Cocktail |  Posted in Cocktails, Kathy Casey, KOMO Radio, Tasty Travels

Sweet, Sweet Corn

There is nothing better than sweet, succulent corn. Boiled, steamed, grilled or even raw, corn is the perfect addition to any meal.

Want to grill your corn? Let it soak for in water for 30 minutes. Peel back the husks, tying them to make a fun handle. Then remove all the silk. The extra water helps the corn steam a bit on the grill before charring. Fun tip: you can also do this with beer!

Sweet summer corn sometimes needs nothing. Maybe a little sea salt. But if you like it more indulgent, a smear of delicious honey butter can be downright delicious!

Or go Mexican-style and spread a little mayo on it when it’s hot off the grill. Sprinkle chili lime salt, and roll in queso fresco. Serve with fresh lime wedges and chopped cilantro.

Photo from Simply Recipes

Not a fan of eating corn right off the cob? No problem! Simply use a knife to cut down each side of the cob – the kernels will fall right off. There’s even a handy gadget you can get to do this. Perfect for mixing into freshly made salsa or in my Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini recipe!

So go enjoy one of the best tastes of summer before it’s gone! -Kathy

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servingS

3 mixed colorful bell peppers
3 ears fresh corn, husked
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

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

Posted by Kathy on June 20th, 2019  |  Comments Off on Sweet, Sweet Corn |  Posted in Kathy Casey, KOMO Radio, Recent Posts, Recipes, vegetables

Burgers

It’s summer time in the northwest, which means grilling season is here. So let’s talk everyone’s favorite – burgers!


Rel’lish Burger Lounge’s Over The Top Cheese Burger!
Cheeseburger topped with Chedder Ale Spread, Tillamook Pepper Jack, AND Flamin’ Hot Cheetos!

 I’ll always love a classic beef patty piled high with condiments and spreads, but sometimes it’s fun to switch it up. Burgers are a blank canvas to get creative and try new combinations. Your local farmers market is a great place to find inspiration.

Outdoor BBQ in your weekend plans? Create a burger bar and make it interactive with a DIY set-up!

Simply pre-heat your grill and have it hot and ready. Pick up some artisan buns and a head of romaine for protein-style lettuce wraps. Offer unique patty options to please the whole crowd- like local grass fed beef, veggie black bean burgers, or seasoned turkey patties. Set out a variety of cheeses and spreadables like spicy sriracha mayo, fun mustards, local pickles, and grilled sweet onions.

Or why not try my Barbequed Salmon Burgers on Lemon Dill Buns! The smoky grilled salmon patty paired with fresh condiments like lettuce, cucumbers, or a tangy vegetable slaw is knock-your-socks-off delicious. If baking your own buns seems daunting, not to worry! Just pick up your favorite from a local bakery and get to grillin’.

Make sure to have your guests bring some tasty sides, ice cold brews, and wine. And while the grill is still hot – throw on a few bananas for making up some grilled banana splits for a sweet ending – yum!
-Kathy

Barbequed Salmon Burgers
Makes 4 servings

1 ½ lbs boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
½ tsp black pepper
1 Tbs Dijon mustard
2 Tbs minced onion
1 Tbs fresh dill
1 tsp minced fresh garlic
1 TBS fresh lemon juice
2 TBS dried bread crumbs
¾ tsp kosher salt

Lemon Dill Buns, or local bakery bun
Mayonnaise or Tartar Sauce
Any combination of burger goodies you like, such as tomato, lettuce, onion, cucumbers, vegetable slaw, etc.

To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 ½-5 in diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Pre-heat a grill to high and oil. Carefully place patties on grill and cook for about 2 minutes per side.

Split buns in half and toast lightly. Spread mayonnaise or tartar sauce onto buns, add the cooked patties, and pile high with garnishes of your choice.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy on June 13th, 2019  |  Comments Off on Burgers |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, Lifestyle, Recent Posts, Recipes, salmon

Salt of the Earth

Ever since ancient times, salt has been a valuable ingredient for everyday life. From food preservation to food enhancer, it was even used as currency to trade amongst earlier civilizations.

Salt varieties are bountiful these days. Just take a look at your local grocery store. There are so many d-lish options to choose from fleur de sel (a French sea salt) to hickory smoked flavored and even cabernet red wine salt – so yummy on a steak!

Salt just pops the flavor of any dish. Chicken, grilled fish, roasted veggies…and even cocktails! Just remember, a little bit goes a long way.

We have a great new salt in our Dish D’Lish line up: Rain City Seasoning – inspired by Seattle’s coffee addiction. It’s a blend of Caffè Umbria Coffee Roasters coffee and Theo Chocolate cocoa nibs with two types of salt, dried orange peel, allspice, and other spices to deliver a versatile and d’lish seasoning! Rain City Seasoning is perfect on salmon or steaks or sprinkled on roasted root vegetables. And it’s D’lish as a Bloody Mary rimmer.

RainCitySeasoning 2

But why not get creative and try your hand at making your own flavored salts? It’s easy! Here is my favorite method and a great combination for a DIY Citrus Salt:

citrus_cutie_herb_salt

Place 2 cups of kosher salt in a bowl
Add in 2 tablespoons each: of lemon zest and finely minced fresh rosemary, sage or thyme
Toss together then spread on a sheet pan.
Let sit out for about a week uncovered in a cool dry place – mixing daily.
Once the lemon and herbs dried, place in a food processor and whiz it up – or go old school and use a mortar and pestle.

You can also add in orange zest, or lime zest too to switch it up! Or double the amount of zest and herbs for extra flavor.

Now you have a delicious hand crafted salt – great on almost everything! –Kathy

Juicing for Joy

As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
Slice of fresh ginger
Apple
Lemon Juice

Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.

 


Photo from Sunkist.com
 

Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

Carrot Collins
Honey Mint Carrot Collins
 

The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

Happy Juicing!  –Kathy

Posted by Kathy on April 25th, 2019  |  Comments Off on Juicing for Joy |  Posted in breakfast, citrus, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Fruit, Kathy Casey, KOMO Radio, Lifestyle, orange, Recent Posts, root vegetables, vegetables
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