breakfast

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

Oats
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

Batter
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 February 13th, 2020  |  Comments Off on Oatmeal Any Time of Day |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Recent Posts, 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
    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 January 23rd, 2020  |  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

    Go Nuts for Almonds!

    Hail the mighty almond! The crunchy nut that’s packed with flavor and healthy goodness.

    Available in many forms – raw, toasted, milk, butter, oil, etc. – this nutty ingredient can be used in just about anything both savory and sweet dishes. Pancakes, smoothies, desserts, dips – ideas are limitless.

    And talk about versatile! It’s so easy to integrate them into your diet. That’s a good thing too – because this super food is SUPER healthy! Packed with Vitamin E and rich in dietary fiber and healthy fats. Plus they are a super protein source and easy to have a little snack baggie around for when you’re feeling hangry!

    Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track. My Cranberry Almond Crunch Slaw is the perfect healthy snack or side dish – it goes great with leftover turkey.

    One of my favorite treats these days are Skinny Dipped Almonds: Dark Chocolate Raspberry. These almonds have a light coating of dark chocolate and are dipped in raspberry powder – yum!

    So go nuts! Nuts for Almonds, that is.
    -Kathy

    Cranberry Almond Crunch Slaw
    Makes about 8 servings

    1/3 cup unseasoned rice vinegar
    1/4 cup honey
    1/4 cup sour cream or plain Greek yogurt
    1 tsp salt
    1 tsp Sriracha
    4 green onions, thinly sliced
    10 cups thinly sliced napa cabbage (about 1 large head)
    1/2 cup dried cranberries, coarsely chopped
    1/2 cup coarsely chopped fresh cilantro
    1 cup toasted sliced almonds

    In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

    The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy on December 19th, 2019  |  Comments Off on Go Nuts for Almonds! |  Posted in appetizers, breakfast, dessert, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, salads, Snacks

    The Classic Upside Down Cake gets a Creative Spin

    Not many desserts bring out a warm sense of old fashioned home cooking as much as an upside down cake. Think classic with those rings of pineapple, bright red cherries and oozy buttery brown sugar.

    Upside down cakes are pretty straight forward: gooey sugary business on the bottom, topped with fruit then cake batter. Bake, flip and serve!

    Pineapple Upside Down Cake
    Here’s the Classic
    ! But we are going to get creative!

    From peaches to pears to pineapple, almost any fruit can get the upside down treatment with this cake. And you can get creative with the cake batter too, like with my Spiced Pear Ginger Bread & Hazelnut Upside Down Cake, it’s unusual in several ways. For one thing, the cake layer is a gingerbread batter. For another, it’s baked in a Bundt pan. And it’s highly spiced and aromatic — ginger along with cloves, nutmeg and lots of cinnamon. And did I mention the cake’s enriched with hazelnuts?

    Or for a morning treat how about a Breakfast Oatmeal Apple Upside Down Cake. This moist cake is not too sweet and is a real treat for a weekend brunch. My testing and tasting team even liked it topped with a pouf of yogurt.

    If sweets aren’t your thing, try my Savory Onion Upside Down Cake made with caramelized onions, fresh thyme, baked up with an olive oil and herb studded quick bread topping. Perfect along with a green salad or a hearty bowl of homemade soup!

    So, consider upside down cakes for your next breakfast, supper or dessert. –Kathy

    Spiced Pear Gingerbread Hazelnut Upside Down Cake
    Makes 1 Bundt cake, serving 10 to 12

    Pears
    1 Tbsp butter
    2 cups 1/2-inch-diced, firm, ripe pear with skin, cored (about 2 pears or one very large pear)
    1/4 cup granulated sugar
    1 tsp ground cinnamon

    Batter
    3/4 cup boiling water
    3/4 cup molasses
    1/2 tsp baking soda
    2 cups flour
    1/8 tsp ground cloves
    1 1/2 tsp ground cinnamon
    3/8 tsp ground nutmeg
    3/4 tsp ground ginger
    1/2 tsp salt
    2 1/4 tsp baking powder
    6 Tbsp (3/4 stick) unsalted butter
    3/4 cup sugar
    1 egg
    1 1/2 tsp very finely minced fresh ginger
    1/2 cup chopped hazelnuts

    Preheat oven to 350 degrees F.

    To prepare the pears: In a 10-inch skillet, melt 1 tablespoon butter over medium high heat. Add the diced pears, 1/4 cup sugar, and 1 teaspoon cinnamon to the pan. Sauté for 3 to 4 minutes, until the pears are slightly caramelized and somewhat soft. Spoon mixture into the bottom of a 10-cup, non-stick Bundt pan.

    To make the cake batter: In a medium bowl combine the boiling water, molasses, and baking soda. Set aside.

    In a separate bowl, combine the flour, dry spices, salt and baking powder, and mix well. Set aside.

    In a large mixing bowl, beat together the butter and sugar until fluffy. Add the egg and fresh ginger, and mix well. Add molasses mixture and reserved dry ingredients, alternately, beginning and ending with the liquid, and mixing after each addition. Finally, add the chopped hazelnuts.

    Spoon batter gently into Bundt pan over the pears and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 20 to 30 minutes, or until cake tests done. (When done, cake may not entirely fill the Bundt pan. Don’t worry; this is normal for this recipe.)

    Cool to room temperature before inverting.

    Recipe © Kathy Casey Food Studios®.

    Breakfast Oatmeal Apple Upside Down Cake
    Makes 1 10-inch round cake, serving 8 to 10

    Batter
    2/3 cup rolled oats
    1/2 cup golden raisins
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1 cup boiling water
    2/3 cup, packed, brown sugar
    2/3 cup granulated sugar
    1 egg
    1/3 cup vegetable oil
    1 cup flour
    3/4 tsp baking soda
    1/4 tsp salt

    Apple layer
    1 Tbsp brown sugar
    1 Tbsp flour
    1/2 cup chopped pecans
    1 Gala apple, cored, skin on, sliced in thin wedges
    —————————–
    vanilla yogurt (optional)

    Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

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

    Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

    In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

    Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

    Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

    Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

    Recipe © Kathy Casey Food Studios®.

    Savory Caramelized Onion Upside Down Quick Bread
    Makes 1 10-inch savory cake, about 8 servings

    Onion layer
    1 Tbsp olive oil
    1/2 tsp butter
    2 large white onions, peeled and cut into 1/2-inch rounds
    1/2 cup garlic cloves, halved
    2 sprigs fresh thyme
    1 bay leaf
    1/4 tsp salt
    1 Tbsp white wine
    1 Tbsp red wine vinegar

    Batter
    2 cups flour
    3 Tbsp sugar
    1 Tbsp baking powder
    1 tsp salt
    1/2 cup olive oil
    3/4 cup whole milk
    2 eggs
    1 Tbsp chopped fresh chives
    1 Tbsp chopped fresh parsley

    Preheat oven to 350 degrees F.

    To prepare the onions: In a 10-inch skillet, heat olive oil and butter together over medium heat. Add onions, garlic, thyme and bay leaf. Cover, and cook over medium-low heat for 15 minutes. Stir in 1/4 tsp salt, wine and vinegar, and continue cooking, covered, for another 15 to 20 minutes until golden brown and very soft. Set aside in pan and cool to room temperature. Remove thyme stems and bay leaf. (You will be adding the cake batter to this pan.)

    To make the batter: In a large bowl, combine and mix flour, sugar, baking powder and salt. Add remaining ingredients, and mix till just combined.

    Spoon batter over onion mixture in the pan and bake in preheated oven for 35 to 40 minutes, or until quick bread layer tests done.

    Remove from oven. Run a knife around edge, carefully invert hot skillet onto a large serving plate, and remove skillet. Any onion mixture remaining in pan can be scraped out with a spatula and spread on quick bread.

    Recipe © Kathy Casey Food Studios®.

    Posted by Kathy Casey on October 3rd, 2019  |  Comments Off on The Classic Upside Down Cake gets a Creative Spin |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, sides

    Overnight Oats

    Now that cold weather is here, starting your day with a hearty breakfast is essential. And an easy go-to and one of my favorites is good ol’ fashioned oatmeal!

    Oatmeal is easy enough to make BUT not everyone has that time in the morning.Don’t fret – quick batches of overnight oats makes your morning meals for the week as quick as grab-and-go!

    One of my fave recipes is Golden Honey Milk Oats. It’s made with organic gluten free oats, chia seeds, turmeric, honey, coconut milk, and cinnamon – loaded with good-for-you ingredients. Make a big batch and portion into half-pint canning jars, then let sit overnight. The next morning, just grab a jar – top with some berries or fresh fruit and you’re good to go.

    Slow_Cooker_Citrus_Maple_Oatmea_1
    Slow-Cooker Citrus Maple Oatmeal
    Photo by Kathy Casey Food Studios® for Sunkist®

    Or for an overnight set it-and- forget it-style recipe, try my Slow-Cooker Citrus Maple Oatmeal – made with fresh orange juice, maple syrup, ground cinnamon, and steel-cut oats. Mix together, then put it in a crockpot on low. When you wake up, breakfast will be ready, and your house smell d’lish too!

    D’lish ideas to start your morning right with oatmeal! –Kathy

    Dish D’Lish® Golden Honey Milk Oat Cup
    Add a D’Lish twist to your morning routine with this breakfast play on the popular golden milk- healthy and gluten free, with a touch of spice and sweet honey. Top with sunflower and pumpkin seeds, and dried fruits if desired.

    Makes about 5 cups, 4- 6 servings

    1 Tbsp. minced fresh ginger
    3 cups refrigerated unsweetened coconut milk
    1/4 cup honey
    1 tsp. Golden Spice Mix (recipe follows)
    ———————-
    4 cups gluten free old fashioned rolled oats

    Combine ginger, spice mix and coconut in a bowl and whisk together until honey is dissolved. Stir in oats. Cover to let oats plump overnight or for at least 12 hours. Stir before serving.

    Golden Spice Mix
    Makes 5 1/2 tsp.

    1 Tbsp. ground turmeric
    1/2 tsp. fresh ground black pepper
    2 tsp. ground cardamom

    Combine ingredients and store in a small jar at room temperature.

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

    Slow-Cooker Citrus Maple Oatmeal
    Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

    Makes enough for 6 servings

    3 Sunkist® Cara Cara Oranges, juiced
    1 1/2 cups water
    2 cups milk
    1/2 cup maple syrup
    1 1/2 cups steel-cut oats
    1/2 tsp. ground cinnamon
    1/4 tsp. salt

    In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

    Recipe by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on December 6th, 2018  |  Comments Off on Overnight Oats |  Posted in breakfast, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

    Upside Down Cakes

    Sometimes things are just better upside down. Bust out the baking dish – I’m talking about delicious Upside Down Cakes!

    Light and fluffy cake batter encased by a sugary-butter topping and jeweled with chopped fruits – baked until ooey gooey and caramelized. What could be better than that?

    So versatile and decadent – these cakes are a total crowd pleaser and often seen during the holidays. Pineapple Upside Down Cake is by far the most popular – but there are plenty of variations that are just as scrumptious! Apples, peaches, cherries, or plums – it’s the perfect vehicle for your favorite fruit.

    This d’lish dessert is sometimes considered a little retro – but that shouldn’t stop you from giving it a try. Throw in some chopped nuts or layer on a boozy caramel glaze for a fun twist. Or throw that rule book out the window and try my Oatmeal Apple Upside Down Cake for breakfast!

    You can even make mini versions using your trusty cupcake tin as the baking vessel!
    -Kathy

    Oatmeal Apple Upside Down Cake
    Makes 1 10-inch round cake, serving 8 to 10

    Batter
    2/3 cup rolled oats
    1/2 cup golden raisins
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1 cup boiling water
    2/3 cup, packed, brown sugar
    2/3 cup granulated sugar
    1 egg
    1/3 cup vegetable oil
    1 cup flour
    3/4 tsp baking soda
    1/4 tsp salt

    Apple layer
    1 Tbsp brown sugar
    1 Tbsp flour
    1/2 cup chopped pecans
    1 Gala apple, cored, skin on, sliced in thin wedges
    —————————–
    vanilla yogurt (optional)

    Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

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

    Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

    In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

    Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

    Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

    Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

    Recipe © Kathy Casey Food Studios®

    Posted by Kathy on March 15th, 2018  |  Comments Off on Upside Down Cakes |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Snacks

    Meyer Lemons

    Meyer Lemons – a culinary favorite of mine with its deep yellow hue and fragrant flavor. Rumored to be a cross between a lemon and an orange, this zesty citrus is typically available December through April.

    So what makes these cuties different from a standard lemon? Meyer’s have pretty “thin skin”, are highly aromatic, and have a sweeter taste than standard lemons. Their delicate flavor works great in cocktails, desserts, and savory dishes too!

    I like to thinly slice them and roast alongside chicken or pork. The slices are so tasty when eaten with the dish – like in my recipe for Spiced Chicken with Meyer Lemon, Pears & Port.

    The zest of their peel is fragrant and delicious too – especially when added to shortbread cookies or an Herbed Orzo Salad.

    So wake up your taste buds with this citrusy delight – and hurry before they’re gone!
    -Kathy

    Spiced Chicken with Meyer Lemon, Pears & Port
    This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

    Makes 6 servings

    3 firm ripe fresh pears
    2 teaspoons ground coriander
    1 teaspoon ground cardamom
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne pepper
    1 tablespoon kosher salt
    3 tablespoons olive oil
    6 skin-on, bone-in chicken breast halves
    2 shallots, thinly sliced
    6 cloves fresh garlic, sliced
    1 unpeeled Meyer lemon, sliced (about 9 slices)
    1 cup port wine
    1 teaspoon cornstarch (optional)
    1/4 cup fresh flat-leaf parsley leaves for garnishing

    Preheat an oven to 375 degrees F.

    Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.

    In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

    In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

    Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

    Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).

    Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

    Recipe by Kathy Casey Food Studios ®

    Herbed Meyer Lemon Orzo
    Makes 6 servings

    12 ounces dry orzo pasta (2 cups)
    2 tablespoons butter, salted
    1 tablespoon extra-virgin olive oil
    1 tablespoon very finely minced shallots
    1/2 cup very coarsely chopped Italian parsley leaves
    1/4 cup thinly sliced chives
    1 tablespoon chopped fresh mint
    2 tablespoons fresh Meyer lemon juice
    1 tablespoon finely minced Meyer lemon zest
    3/4 teaspoon kosher salt
    fresh-ground black pepper
    1/3 cup finely grated parmesan

    Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 7 minutes, stirring often, until just al dente or per package instructions. Immediately drain well, then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy on February 22nd, 2018  |  Comments Off on Meyer Lemons |  Posted in appetizers, breakfast, chicken, dessert, Dishing with Kathy Casey Blog, herbs, meats, salads, seafood, sides, Snacks

    Brunch for Mom

    It’s Mother’s Day weekend! And what better way to treat Mom than with a delicious brunch, complete with a bubbly cocktail.

    Start the night before and whip up my Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some turkey sausage or bacon, and grated cheese. Refrigerate overnight then pop in the oven first thing in the morning. Perfect served with some fresh fruit or a few tossed greens.

    Mimosas are a spirited way to start the day especially while the strata bakes. Make it with fresh squeezed orange juice, or get creative and try adding a little fresh raspberry or mango puree.

    And for “extra mom points” listen closely to this fun idea: freeze edible flowers in ice cubes. Place a couple flower cubes in a large wine glass, add in a jigger of vodka, with a splash of Grand Marnier or Chambord, pour over the ice and top with a big splash of sparkling pink champagne bubbles. Fun & fabulous!


    “Flower Cubes”

    Cheers to all the wonderful Moms out there! – Kathy

    Spring Wild Mushroom, Asparagus ‘n’ Sausage Strata
    Good bread is the foundation ingredient for any strata. With so many great breads available today, it isn’t a chore to find one to add to these breakfast bakes. The challenge now is in deciding which one to use — be it Como bread from Grand Central, a delicious La Brea Bakery loaf or any other sturdy, handcrafted bread.

    And if the bread is just a little bit stale, that’s okay. In fact, breakfast bakes are a great way to use up day-old artisan breads. Fold in a cup of fresh baby spinach for added greenery.

    Makes 6-8 servings

    1/2 lb. bulk Italian sausage or turkey sausage
    1/2 cup diced onion
    2 cups sliced wild or domestic mushrooms (morels, hedgehogs, cremini, portobello, button mushrooms, shiitake, chanterelles, reconstituted dried porcini, etc.)
    2 cups 1/2 inch bias cut-sliced, fat, fresh asparagus pieces
    1 Tbsp minced fresh garlic
    8 eggs
    3 cups half & half
    1 tsp salt
    1/4 tsp black pepper
    8 cups 1-inch-diced hearty bread, such as a rustic sourdough
    2 cups (8 ounces) coarsely grated Fontina cheese
    1/2 cup grated Parmesan cheese

    In a large sauté pan heated over medium-high heat, cook the sausage until halfway cooked, about 3 minutes. Then add the onion and mushrooms and sauté for another 2 minutes. When veggies are tender, add asparagus and garlic and cook for 1 minute. Remove from heat and set aside.

    In a large bowl whisk together the eggs, half-and-half, salt and pepper until well combined. Add the bread, Fontina cheese, half the Parmesan cheese and the cooked sausage mixture.

    Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan cheese over the top and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

    When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

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

    Posted by Kathy on May 11th, 2017  |  Comments Off on Brunch for Mom |  Posted in breakfast, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, Recipes
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