A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

Photo from Kathy Casey’s Northwest Table
Who’s ready for pie? I know I am!

But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.


Photo by Kathy Casey Food Studios

Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy


Apple Cranberry Pie With Cheddar Cheese Crust

Makes 1 9-inch pie.

Cheddar Cheese Crust

2 cups flour
1/2 tsp. salt
1/3 cup shredded Tillamook Cheddar cheese
1/3 cup shortening or lard
6 Tbsp. cold butter, cut in small pieces
4 Tbsp. cold water


Pie Filling

1 1/2 cups sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 Tbsp. cold butter, cut in small pieces
milk and sugar for topping


To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)


Divide dough into 2 pieces then roll out into 2 circles.


On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.


Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.


Preheat oven to 425 degrees F.


To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.


Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.


Recipe by Kathy Casey Food Studios®



Spinach & Apple Salad with Warm Bacon Vinaigrette

This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad


6 cups baby spinach


1/3 cup fresh-squeezed Sunkist Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil


1/4 cup finely diced raw bacon
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
2 tsp. minced fresh garlic


Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

and olive oil. Set vinaigrette aside.


In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.


Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 7th, 2016  |  Add Comment |  Posted in dessert, Fruit, Kathy Casey, KOMO Radio, Recent Posts, salads, Snacks, vegetables

Huckleberries – A taste of Late Summer

It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!

Photo from The Daily Apple

There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”

Just remember these 2 key pointers:

  1. Lots of berries grow in our neck of the woods, and not all of them are edible. Make sure to take a guidebook along to make sure you’re picking the right ones.
  2. Keep your eyes open for roaming animals. Our wildlife loves huckleberries as much as we do; you might even spot a bear so be careful!

And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.

One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!

These wild fall berries are delicious in almost anything! –Kathy

Apple Huckleberry Pie with Spiced Crust
Makes 1 9-inch pie

2 cups flour
2 tsp sugar
1/4 tsp salt
1/2 tsp round nutmeg
1/2 cup graham cracker crumbs
12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
6 Tbsps ice water

1 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsps flour
2 Tbsps cornstarch
7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
1 cup fresh wild huckleberries
milk and sugar for topping (optional)

To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into 2 disks and refrigerate for about 20 minutes.)

Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.

To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.

Preheat oven to 425 degrees F.

Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.

Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.

Bake for 10 minutes at 425, then reduce the heat to 375 degrees and bake for about 50 minutes more, or until crust is nicely browned and apples are cooked through.

Recipe by Kathy Casey Food Studios®.

Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
Makes 4 servings

4 boneless, skinless chicken breast halves
kosher salt
freshly ground black pepper
1 Tbsp clarified butter or olive oil plus more if needed
1 shallot, minced
2 large fresh sage leaves
3/4 cup port
1 Tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
1/4 cup fresh wild huckleberries

fresh sage leaves
crumbled blue cheese
fresh wild huckleberries

Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.

Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)

In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.

Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.

Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.

Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.

To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 21st, 2016  |  Add Comment |  Posted in Restaurants, Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, poultry, Recent Posts, Recipes

Summer Blackberries

Ahh blackberries… the glorious summer berry growing in backyards, parks, and all along our northwest trails. These delicious juicy little fruits are definitely worth the fight with the prickly bushes that they grow on – and your patience will be rewarded!

Not only are blackberries delicious, but they’re good for you! With one of the highest levels of antioxidants of any fruit – these berries are also a wonderful source of vitamins C and K as well as fiber.

Truth be told, I think blackberries really are a taste of summer, which is why they’re the perfect addition to a refreshing summer cocktail. Add them into a shaker tin with some fresh mint, lime juice, simple syrup and rum, and you have a wonderful (and easy to make) Blackberry Mojito!

Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some d’lish Blackberry Pancakes topped with Citrusy Syrup.

Photo from Dishing with Kathy Casey.

Or how about a summer salad tossed with Blackberry Honey Vinaigrette – a sprinkling of toasted hazelnuts and fresh goat cheese – a great start to any summer meal.

Enjoy the last days of summer with a fresh bowl of blackberries! –Kathy

Blackberry Honey Vinaigrette
Toss with summer garden greens, and fat blackberries. Scatter with toasted hazelnuts and a crumbling of blue cheese or chevre. Dressing recipe can easily be doubled.

Makes about 1 generous cup of dressing.

1/2 cup fresh (or frozen) blackberries
1/4 cup red wine vinegar
2 Tbsp Liquid Kitchen® No. 5130 honey or local honey
2 tsp Dijon mustard
6 Tbsp olive oil
Pinch cayenne pepper
1/2 teaspoon kosher salt

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 8th, 2016  |  Add Comment |  Posted in breakfast, Cocktails, Foodie News, Fruit, Recent Posts, Recipes, salads

Summer Cherries

From Bings to Queen Annes, cherries are one of the Northwest’s most famed exports, and also one of our most valuable crops. Needless to say, they’re luscious, sweet & tart, and decadent.

Cherry Mojitos for a Crowd
Cherry Mojito photo from Kathy Casey’s Northwest Table.

Eaten out of hand is always tasty but I love them crushed in fresh lemonade or in one of my favorite summer cocktails, Cherry Mojitos for a Crowd! Just combine pitted cherries, light rum, fresh squeezed lime juice, and simple syrup. Let this sit for an hour or so, and then add a big splash of soda water and ice. Now, you’re ready for summer sippin’!

Have you ever made cherry salsa? Make my Sassy Bing Cherry Salsa just like you would tomato salsa, but sub out fresh chopped cherries for the tomatoes. Toss with some fresh lime juice, fresh minced jalapeno, a little red onion and some cilantro–great on grilled chicken or salmon.

Or hey, how about just a big bowl of cherries for dinner? Why not! So head out to the market and pick of a big bag of fresh local cherries and taste the season! –Kathy

Cherry Mojitos for a Crowd
Makes about 10 servings

3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups silver rum
2 cups sugar
2 cups fresh lime juice
10-ounce bottles soda water, chilled
Loads of ice for serving

For Garnishing: fresh mint, fresh cherries

In a large nonreactive container, such as a glass pitcher, lightly crush the cherries with a potato masher. Then add the mint, rum, sugar and lime juice. Stir well to dissolve the sugar. Cover and refrigerate at least 2 hours – or overnight. (You can remove the mint before serving if you like and then garnish with fresh ones.)

For serving: add the soda water to the pitcher of drinks. Add ice and serve immediately.

Recipe by Kathy Casey Liquid Kitchen® –

Posted by Kathy on June 24th, 2016  |  Add Comment |  Posted in Books to Cook, Cocktails, Fruit, Recipes

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
Lemon Juice

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


Photo from

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

Happy Juicing!  –Kathy

Good for You Green Smoothies

Eating a healthy breakfast is the key to maintaining a healthy lifestyle and gets your metabolism jump started for the day. But many of us just don’t have time to get it together in the mornings. This is where quick smoothies come in!

Now you have probably seen a lot of people drinking green things these days, such as juice, smoothies and kale is the star of the green! It’s reportedly among the most nutrient dense foods on the planet and very high in fiber – so perfect in helping you feel full.

But sometimes purchased juices and smoothies can be really high in calories and sugar. With all that sugar, that kind of defeats the purpose.

Here is my favorite go to Green Smoothie:

    •1 – 2 leaves of Kale torn up
    •1/2 a ripe banana
    •Tiny touch of honey or maple syrup (not too much now or leave it our entirely)
    •1/2 cup fat free plain Greek yogurt (or fat free coconut milk for a dairy-free option – this is the fresh refrigerated coconut milk)
    •3/4 – 1 cup of ice

Green Smoothies

Tear the kale leaves up and drop into a blender cup. Add in the rest of the ingredients. Blend it up until totally smooth and brilliant green – I have a Vitamix blender and LOVE it!

You can add other healthful additions right before blending, too. Think matcha powder, flax seeds, goji berries, and even almond butter or organic coconut oil. These all are great smoothie boosters and great for you.

So go Green and Jump start your day with a homemade smoothie! –Kathy

Posted by Kathy on January 7th, 2016  |  Comments Off on Good for You Green Smoothies |  Posted in Foodie News, Fruit, Lifestyle, Recipes

It’s Pomegranate Season!

I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. Yes, it occupied my little hands for hours! Take note moms: it’s fun for kids. And yes, it will make their hands bright pink, but only for a day.

Juicy pomegranate seeds!

Pomegranate’s brilliant tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. I love the texture and how they pop in your mouth.

They are so great sprinkled on a winter salad of arugula, slices of orange, and fennel or endive, tossed with a champagne vinaigrette. Or finishing a dish of roasted Brussel sprouts and toasted walnuts adding their tart crunch.

Pomegranate Salad

Try them on ice cream or yogurt or even shaken into your favorite cocktail.

And I have a great tip to make de-seeding simple:

    •Cut the pomegranate in half, then holding a half firmly over a large bowl.
    •Hit it with a heavy wooden spoon and watch the seeds come tumbling out.
    •Repeat – then eat.

PS. This is also a great holiday stress reliever. And be sure you put on a bib apron, the pink speckles will be flying! –Kathy

Posted by Kathy on December 24th, 2015  |  Comments Off on It’s Pomegranate Season! |  Posted in Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, salads

Oatmeal Any Time of Day

Oatmeal. We know that it makes for a hearty breakfast. The reason is that it contains soluble fiber (that stays in the stomach) helping you feel fuller, longer. This can keep you from overeating!

Eating just a half cup of oatmeal a day is enough to reap its many health benefits, such as supporting weight loss and boosting heart health to name a few.

There are a lot of varieties of oatmeal on the shelves today. Let me break it down for you. Steel-cut oats are the whole oat grain and bran, and are chopped with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before dried. The less processed the oats are, the more fiber they will contain, and the more health benefits can be gained from eating them.

On the weekend, I like to cook a big batch of steel cut oats, let them cool, then layer it in 1/2 pint jars with dried fruits, nuts and seeds. Screw on the jar lids and refrigerate for the week. In the morning just remove the lid and then heat with a little fat free coconut milk in the microwave for a quick and healthy breakfast on the go!

Citrus Upside Down Cake 2
Who’s ready for a slice of Sunkist Orange Upside-Down Oat Cake?

And don’t forget about baking with oatmeal! My favorite is Orange Upside-Down Oat Cake! Great for a special brunch topped with a dollop of Greek yogurt. D’lish! –Kathy

Orange Upside-Down Oat Cake
Great for a hearty dessert or even as a breakfast cake, served with a dollop of Greek yogurt. Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:

  • Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
  • Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.
  • Photo and Recipe by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on November 6th, 2015  |  Comments Off on Oatmeal Any Time of Day |  Posted in breakfast, dessert, Fruit, Recent Posts, Recipes