Recipes

Hearts a Flame Valentine Dessert

Valentine’s Day is just around the corner so I thought I’d share a super fun dessert idea!


Sweethearts for your sweetie!

Whether you’re headed out or eating in, try wow’ing your sweetheart at home with an AMAZING dessert, made with all your burning love – a Flaming Chocolate Cherry Heart!

This can be made up to one day ahead and then finished off right before serving. Cut a chocolate cake layer (yes you can buy it!) into a heart, top it with a dome of chocolate cherry ice cream and then cover in a fluffy meringue (special tip: you can freeze ahead at this point).

When ready to serve, give the meringue a quick golden toasting in the oven. Once out of the oven, ladle over the entire cake with rum and carefully light it. Be sure to pay careful attention to the safety details here AND don’t get too carried away with the flame. It’s gonna be impressive!

So here’s to a d’lish Valentine’s Day! –Kathy

Flaming Chocolate Cherry Heart
This actually makes enough for four, so when serving for two, just freeze any leftovers for later nibbling. Also, cut cake into a heart or another cute design if desired.

1 8-inch high-quality Devil’s Food chocolate cake layer trimmed to a 5-inch heart (reserve cake trimmings for later snacks)
1 pint cherry ice cream (I like Tillamook Oregon Dark Cherry or Ben & Jerry’s Cherry Garcia)
4 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1 Tbsp. 151 rum
High-quality chocolate sauce (optional)

Place trimmed cake on a large freezer-to-oven plate, pie pan turned upside down, or other metal bakeable tray or plate.

Soften ice cream slightly and cut away the container. Turn out onto a large piece of plastic wrap. Drape the ice cream with another large piece of plastic wrap and mold the ice cream into a dome shape, 5 inches in diameter at the base. Place ice cream on the trimmed cake and immediately place in freezer while making the meringue. (The recipe can be prepared to this point up to 1 week in advance. Thoroughly wrap the cake and ice cream with plastic and keep frozen.)

To make the meringue: In a grease-free mixer bowl, beat the egg whites on high speed until frothy. Add cream of tartar and beat until just barely getting peaky. Then beat in the sugar, 1 tablespoon at a time. Continue beating until stiff and glossy.

Remove the cake from the freezer, remove the plastic and place on baking tray. With clean hands, pile the meringue on the frozen cake, covering all surfaces and swirling and making cute peaks in the meringue with your fingertips. Immediately place the cake back in the freezer, uncovered, and keep frozen until ready to serve. (This step can be done up to 1 day in advance.)

Note: Be sure the cake is frozen for a minimum of 4 hours before serving.

Serve and flame the bomb: Preheat oven to 475 degrees F. Place cake in the oven for about 4 to 6 minutes, or until meringue is nicely browned all over and meringue tips are golden browned.

Bring to the table immediately and place on a trivet. Flame immediately: place 151 rum in a metal ladle or large spoon and warm it over a candle. Then light the rum and carefully pour it over the cake. (Be careful not to dribble any 151; it is on fire!) When the flames go out, cut the cake in wedges and serve on plates drizzled or decorated with chocolate sauce.

Chef’s Note: The trick is to keep the whole thing really well frozen before baking the meringue in the oven. Leftover cake can be re-frozen. For serving 4 people, use the entire 8-inch cake layer and double the ice cream and meringue amounts.

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

Posted by Kathy on February 9th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recipes, KOMO Radio, Kathy Casey, dessert

Hearty Root Vegetables

The cold weather months make us crave heartier foods… and root vegetables are definitely hearty. They are versatile in flavor, texture and application – as well as budget-friendly and a great source of complex-carbohydrates!

Rutabagas, parsnips, carrots, turnips and beets are all part of this delicious group.


A great crop of root veggies!
(Photo from CookWithWhatYouHave.com
they have a great recipe for Box Grater Unconventional Latkes!)

Roasted Beets are so tasty and star in my recipe with an Orange Cumin Glaze. Just pop whole in a 375 degree oven tented in foil and roast until fork tender – when cool the skins will slip off easy. I love them tossed in a salad with arugula, blue cheese, walnuts and balsamic vinaigrette.

The often overlooked parsnip is also a fave – roast them whole with a chicken alongside a few of those beautiful rainbow carrots we see in the markets these days. It’s featured in my Creamy Roasted Parsnip Soup paired up with chevre and walnut croutons. Pour yourself a glass of Washington wine and you’re all set for a cozy meal.

Speaking of parsnips and carrots – these also partner well simply steamed and mashed with some seasoning, butter, olive oil or sour cream for a tasty side dish alternative to traditional potatoes.

Fill up with some hearty root veggies! –Kathy

Roasted Beets with Orange Cumin Glaze
Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into ¼-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and corn starch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Chef’s Notes:
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

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

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp olive oil
2 Tbsps butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp kosher salt
1/8 tsp cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsps chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.
Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

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

Posted by Kathy on February 2nd, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, KOMO Radio, Kathy Casey, salads, sides, soups

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 January 26th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, Fruit, breakfast, dessert

    Pummelo: The Big Brother of the Citrus Family

    Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!

    If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

    The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

    Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


    Here’s a video of demo-ing how to peel one!

    Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

    Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy

    Pummelo_Tabouleh
    Photo by Kathy Casey Food Studios®

    Pummelo Tabbouleh
    Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

    Makes 6 – 8 cups depending upon the style of cracked wheat used

    1 3/4 cups boiling water
    1 tsp. Kosher salt
    1 1/2 cups cracked wheat (bulgur wheat)
    ——————————–
    1 Sunkist® Pummelo
    1/4 cup fresh squeezed Sunkist Lemon juice
    1/4 cup extra virgin olive oil
    1 tsp. Kosher salt
    1/4 tsp. black pepper
    2 roma tomatoes, diced 1/2 inch
    1/2 cup chopped fresh parsley
    4 green onions, thinly sliced

    Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

    To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

    In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

    Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on January 19th, 2017  |  Add Comment |  Posted in Foodie News, Recent Posts, Recipes, Fruit, KOMO Radio, salads, videos

    DIY Fried Rice

    I love fried rice! Great from your favorite Chinese restaurant but also easy to make at home – a great way to turn leftover steamed rice into a fresh d’lish meal!

    But Fried Rice can get fancy too — I’ve had it in NY with lobster and 24K gold on it!!


    David Burke & Donatella’s “Millionaire’s Fried Rice”
    with caviar, lobster, Kobe beef, and gold!

    But let’s get to the basics — important fried rice tips are:
    1. Use cold steamed white rice – NEVER INSTANT!
    2. Almost anything is fair game: leftover cooked pork, seafood, chicken, veggies, etc. Throw those all in.

    Start with a large HOT pan or wok and a little oil then add in the cold rice. Spread it out to get it cooking. Then add in the goodies (meats, veggies) and some minced garlic and ginger too, if you like.

    Then make a “well” in the middle. Add in some beaten egg then scramble it up in the middle. Last, fold it all in.

    I even love it for breakfast, with some bacon or sausage added!

    So instead of take out tonight – STAY IN and try your hand at homemade fried rice! -Kathy

    Egg and Shrimp Jasmine Fried Rice
    To achieve that great “fried rice” consistency, make the rice the day before. Cook and refrigerate and then let set at room temperature for 30 minutes before frying. This recipe has cooked egg that is sliced thin and added, but you can also whisk the egg and scramble it right into the rice as well.

    Makes 8 cups, serves 6 to 10

    Rice
    Makes 6 cups cooked rice

    2 cups jasmine rice
    1 tsp salt
    3 cups water
    1 fresh or frozen kaffir lime leaf (optional)

    Fried Rice Goodies
    3 eggs
    1/4 tsp salt
    1 tsp water
    3 tsp vegetable oil
    1 cup (about 8 ounces) uncooked medium shrimp, peeled, deveined, and cut/split in half lengthwise or coarsely chopped
    2 tsp minced ginger
    1/4 cup small-diced (1/4-inch) carrots
    1 tsp minced garlic
    2 tsp minced fresh lemongrass (optional)
    1/2 cup fresh shelled peas or thinly sliced pea pods
    1/4 cup thinly sliced green onion
    2 tsp soy sauce

    Serve with:
    additional soy sauce
    sambal oelek or Asian chili condiment
    lime wedges
    cilantro sprigs

    Cook the rice the day before, or at least 2 hours in advance, and chill.

    To cook in a rice cooker:
    Rinse the rice in a strainer until the water runs clear. DRAIN WELL, then place in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam until tender, per manufacturer’s directions.

    After rice is cooked, fluff with a fork, let cool, then refrigerate.

    To cook without a rice cooker:
    Preheat oven to 400 degrees F. Rinse the rice in a strainer until the water runs clear. Shake rice and DRAIN WELL.

    Place rice in a large saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil AND a tight-fitting lid.

    Place in preheated oven and cook for 15 – 20 minutes, or until tender. After rice is cooked, immediately remove the lid and foil. Fluff rice with a fork, let cool, then refrigerate.

    When ready to finish the dish, have all remaining ingredients prepared and within reach of the range. Cook the eggs and let them cool while you fry the rice.

    To cook the eggs:
    In a small bowl, whisk eggs with the salt and water. Heat 1 tsp of the oil in a wok or heavy, large, non-stick skillet until hot. Add the eggs and, with a spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer eggs to a cutting board. Let cool, then cut eggs into 1/4-inch strips.

    To fry the rice:
    Heat the remaining 2 tsp oil in the same wok over medium-high heat. Add shrimp and stir-fry until just turning pink, about 15 seconds. Add the ginger, carrot, garlic, lemongrass, and the cooked rice. Stir-fry 2 minutes. Add the peas, green onions, and the shredded eggs. Stir-fry for 1 minute, until heated through, then drizzle with soy sauce and toss well.

    Serve, immediately and pass the soy, chili condiment, lime and cilantro separately for guests to “customize” and season their rice the way they like it.

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

    Posted by Kathy Casey on January 12th, 2017  |  Add Comment |  Posted in Recipes, KOMO Radio, sides

    Holiday Hangovers

    The year is coming to a close and the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing in the new. And… let’s just say this usually involves at least a cocktail or two.

    I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.

    My go-to cure is my Hangover Helper. Just empty a packet of Emergen C – (I like orange or raspberry) – into a juice glass and add a little vodka (or gin if you’re so inclined), a dash of bitters, and soda water. Top with a few drops of olive oil – yep, that’s right… Drink up!


    My Hangover Helper works…I swear!
    (Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

    New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog! Set up a DIY station and let your guests mix up their own concoctions. Put out different spirits (vodka, whiskey, tequila, gin, etc.), my go-to housemade Balsamic Bloody Mary mix, hot sauce, and lots of garnish goodies from pickled veggies to shrimp to beef jerky.

    And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be the magic cure. You’ll feel better in no time!
    Happy New Year’s! –Kathy

    Hangover Helper
    Emergen-C gives you a C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little “hair of the dog,” bitters is a digestif, soda supplies bubbles, and the olive oil . . . well, an old bootlegger once told me that a small spoonful was good for coating a morning-after stomach.

    Makes 1 drink

    1 packet raspberry- or orange-flavored Emergen-C
    1 oz vodka or gin
    2 dashes Angostura bitters
    4 oz chilled soda water
    1 tsp. extra-virgin olive oil (optional)

    Empty the packet of Emergen-C into an old-fashioned or juice glass. Measure in the vodka. Add the bitters and soda water and stir. Top with olive oil if desired. Drink and feel better!

    Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.

    Posted by Kathy on December 29th, 2016  |  Add Comment |  Posted in Cocktails, Recent Posts, Recipes, KOMO Radio, Small Screen Network

    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

    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.

    stock-photo
    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

    mandarin-chicken-salad-6
    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
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