appetizers

D’lish Deviled Eggs

National Deviled Egg Day is this weekend! I love deviled eggs so much I wrote a whole book about them, “D’lish Deviled Eggs”, where I feature over 50 creative and classic recipes for this American appetizer icon.

Steak and Eggs? Yes, there’s an egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo, fill and top it all off with a small slice of grilled steak. Perfect for your next Sunday football get together.

For those who like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste (often served at sushi restaurants), green onion and cucumber get mixed with the yolk and I finish the whole thing off with a wasabi pea for some crunch – yum!

Or get über fancy with your next dinner party appetizer. My Lobster Deviled Eggs (oh la la!) are mixed up with wine-poached lobster and then topped with MORE lobster, and a small pouf of chives.

So think outside the box and get creative with your deviled eggs! And don’t forget to check out www.DLishDeviledEggs.com for more of my tips and tricks for this classic appetizer! – Kathy

Wasabi Eggs

Who’s ready to nibble on d’lish deviled eggs?
Photos from D’Lish Deviled Eggs.

Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 tablespoons thinly sliced green onion
2 tablespoons finely minced English cucumber

Topping
24 wasabi peas

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a wasabi pea, whole or cracked.

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Posted by Kathy Casey on November 1st, 2013  |  Comments Off |  Posted in Amazon, appetizers, Books to Cook, Foodie News, KOMO Radio, Recent Posts, Recipes

Hooray for Fall Apples!

Washington State and apples – they go hand-in-hand AND there is so much you can do with them. How about dessert? There is nothing more classic than warm apple pie, but even this beloved recipe can stand a new twist. Try adding in grated cheddar cheese to the crust and tossing some local cranberries into the filling for my Apple Cranberry Pie With Cheddar Cheese Crust. A match made for the fall as apples and cranberries are both in peak season.


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

And apples aren’t just for desserts, try adding diced apples into a chili!  My Stadium Apple Chili recipe combines diced Fuji apples with chilis, pork sausage and beans. The Fujis are nice because they keep their shape and add a touch of sweetness – perfect for tailgating and definitely oh-so northwest!

For an easy appetizer I like to make a Spicy Apple Onion Compote. Sauté diced apples with a little onion until just barely tender, then add in some red pepper jelly – YUM! Serve this on top of crostini or rustic crackers with a smear of goat cheese or a slice of brie and a sprinkle of toasted hazelnuts. Perfect for your fall party entertaining!

Breakfast, lunch, dinner or dessert, apples are a great addition to any meal! – Kathy

Apple Cranberry Pie With Cheddar Cheese Crust
Makes 1 9-inch pie.

Cheddar Cheese Crust
2 cups flour
1/2 teaspoon salt
1/3 cup shredded medium cheddar cheese
1/3 cup shortening or lard
6 tablespoons cold butter, cut in small pieces
4 tablespoons cold water

Pie Filling
1 1/2 cups sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons 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 tablespoons 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®.

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

Makes 7 cups.

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

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

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

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

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

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

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

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

Serve with Chili Toppers of your choice.

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

Recipe by Kathy Casey Food Studios®.

Spicy Apple Onion Compote
Makes enough for 6 servings.

1 large green apple with peel, cored and cut in chunks
1/4 medium white onion, cut in chunks
1 1/2 teaspoons cider vinegar or white wine vinegar
3/4 teaspoon finely minced fresh ginger
1/2 teaspoon finely minced lemon zest
1 tablespoon butter
1/3 cup red pepper jam (medium spiciness)
1 tablespoon dried currants

In a food processor pulse the apple and onion until they are chopped into 1/4- to 1/3-inch pieces.

In a medium skillet melt the butter over medium-high heat. Add the apples, onions and ginger. Sauté for about 5 minutes until apples and onions are just tender.

Add the lemon zest, vinegar, pepper jam and currants and bring to a boil. Let boil about 2 minutes until loose and chutney-like. If compote gets too dry while cooking, add a tablespoon of water. Remove from heat and cool.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on October 3rd, 2013  |  Comments (1) |  Posted in appetizers, Books to Cook, dessert, Fruit, KOMO Radio, meats, Recent Posts, Recipes, sides

Juicy Tomatoes

The varieties of tomatoes available this time of year makes me want to add them to every dish that I make. And here in the Northwest with the sun actually shining this summer, local gardens should be teaming with vine ripe tomatoes.

A quick and super easy appetizer from my book “Sips and Apps” is my Caprese Picks – just skewer up some cherry tomatoes, baby mozzarella balls and fresh basil leaves and serve with my Quick Basil Aioli for dipping.

Caprese Picks

Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne.

Looking for a twist on a traditional salsa? Try my Orange Ginger Salsa. Combine some orange segments and fresh ginger with diced tomatoes then stir in some Thai sweet chili sauce, a squeeze of lime and fresh cilantro – zing! It’s perfect to serve over grilled chicken or salmon.

Have you ever tried a savory tomato jam? It is SO good to serve alongside roasted meats, prosciutto and cheeses like gorgonzola or aged gouda! If you have lots of tomatoes in your garden, try putting up my savory Tomato Basil Jam.

So get your tomato on and cook up some vine ripen recipes! – Kathy

Piccolo Caprese Picks with Quick Basil Aioli
The beloved Italian salad goes mini-on-a-pick. Be sure to purchase ciliegine mozzarella balls—these are the tiny cherry-sized ones.

Makes 24

Aioli
2 teaspoons minced fresh garlic
1 tablespoon fresh lemon juice
3 tablespoons finely chopped fresh basil
1/3 cup high-quality mayonnaise, such as Best Foods or Hellmann’s
1/4 cup extra-virgin olive oil

Caprese
24 cherry tomatoes (about 1 pint)
24 small fresh basil leaves
24 ciliegine mozzarella balls (these are the tiny 1/3-ounce balls), drained well
Kosher salt
Freshly ground black pepper

24 short bamboo or other fun picks

To make the aioli: In a small bowl, whisk together the garlic, lemon juice, and basil. Whisk in the mayonnaise until smooth. Gradually drizzle in the olive oil, whisking constantly, until emulsified. Cover and refrigerate until needed. The aioli can be made up to 3 days in advance.

To assemble the caprese: With a paring knife, halve each cherry tomato horizontally, being careful to keep the halves together. Then thread onto a pick in this order: a tomato top, a basil leaf, a mozzarella ball, and the tomato bottom. Be sure the cut sides of the tomato face toward the cheese. Repeat with remaining ingredients. Place on a platter and sprinkle with salt and pepper. Serve with the aioli in a bowl for dipping or drizzling.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Orange Ginger Salsa
Great over grilled seafood, chicken or pork, I especially love it with Alaska salmon.

Makes 1 1/2 cups

3/4 cup 1/4-inch-diced orange (peeled and seeded)
3/4 cup 1/4-inch-diced ripe tomato (seeds lightly squeezed out)
1 1/2 teaspoons finely minced fresh ginger
2 tablespoons 1/4-inch-diced Walla Walla or other sweet white onion
2 teaspoons fresh lime juice
2 teaspoons olive oil
1 tablespoon minced cilantro
1/4 teaspoon salt
1/4 teaspoon ground coriander
2 tablespoons Thai sweet chili sauce

Mix all ingredients together well. Let flavors marry for 10 minutes before serving.

Recipe by Kathy Casey Food Studios®.

Tomato Basil Jam
Try making this savory tomato jam to serve with sexy cheeses or for breakfast or brunch on toasted rustic bread with whipped cream cheese or soft goat cheese.

Makes 4 half-pint jars

3 cups peeled (see Chef’s Notes) and chopped tomatoes, about 1 1/2 lb.
3 Tbsp. balsamic vinegar
1/4 cup fresh lemon juice
1 Tbsp. finely minced lemon zest
2 tsp. finely minced garlic
2 shallots, minced
1/4 tsp. crushed red chili flakes
1 tsp. salt
1 box MCP pectin
3 cups sugar
2 Tbsp. finely chopped fresh basil

Place tomatoes, vinegar, lemon juice, lemon zest, garlic, shallots, chili flakes and salt in a 6- to 8-quart, heavy-bottom saucepot. Add the pectin and stir in.

Place over high heat and bring to a FULL ROLLING BOIL (a boil you can’t stir down), stirring constantly to prevent scorching. (If mixture starts to scorch, turn down heat a bit.) Stir in the sugar and, as soon as the full rolling boil takes place again, start timing and cook jam for 7 minutes.

Then remove from heat, skim the jam, stir in basil and fill jars per manufacturer’s instructions. Process jars in a boiling water bath for 15 minutes (with this method, the jam will keep for up to 1 year stored at room temperature).

Or, to make a refrigerated jam – fill jars with hot jam, cool , then cover and keep refrigerate for up to 3 months.

Chef’s Notes: Wash tomatoes in cool running water. Remove skins by dipping in boiling water for 30 – 60 seconds, or until skins split. Dip in ice water, then slip off skins and remove cores.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 12th, 2013  |  Comments Off |  Posted in appetizers, Fruit, KOMO Radio, other, Recent Posts, Recipes

Creamy and D’Lish Avocados!

Every year I can’t wait for California avocados to hit the summer markets. They are so rich, creamy and flavorful! And they’re super nutritional, too! Like olive oil, avocados are a great source of monounsaturated fat (AKA “the good fat”) as well as potassium, B-vitamins, and folic acid.

Avocados
(Photo from the California Avocado Commission)

Avocados are delicious when sliced and served in sandwiches like a summer BLTA, cozied up to thick sliced summer tomatoes. We also love them in chunky guacamole scooped up with crispy corn chips, or folded in a tropical fruit salsa.

I love them in salads, especially when paired with sweet and tangy oranges like in my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette it’s wonderful to top bib lettuce as a starter or as an accompaniment to grilled Alaska salmon. Yum!

Speaking of salads avocados are also great blended into salad dressings, such as the classic Green Goddess or in a low fat ranch—so tasty drizzled on grilled fish tacos.

And don’t forget breakfast, I love them sliced over a pepper jack cheese omelet with a dollop of fresh salsa – d’lish!

And yes avocados are also pretty tasty and interesting in blended beverages too. In Dubai, I had a really interesting layered drink with avocado, red date and rose. A little closer to home, Portland’s Lucy Brennan of Mint Bar put the blended avocado daiquiri on the cocktail map. It’s good – really!

Just remember my 2 avocado “rules”:
1. Buy them a couple of days ahead so they get nice and ripe — but are still firm.
2. Don’t throw that pit away! Put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

So think green and add in fresh California avocados to your next dish! – Kathy

Orange, Avocado Jumble
Photo from Kathy Casey Cooks: Favorites.

Orange, Avocado & Red Onion “Jumble” with Poppyseed Vinaigrette
Makes 4 cups; about 6 servings.

3 large oranges
1 cup very thinly sliced red onion
2 ripe but firm California avocados

Vinaigrette
3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup canola or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into 1/4-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.

Toss with dressing and serve.

Recipe by Kathy Casey Food Studios®.

Green Goddess Dressing
Makes about 2 cups

1 ripe California avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream (or light sour cream)
1/4 teaspoon fresh ground black pepper

In a food processor (or blender) place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more or until smooth.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 9th, 2013  |  Comments Off |  Posted in appetizers, Books to Cook, Cocktails, Fruit, KOMO Radio, other, Recent Posts, Recipes, salads, sides

Celebrate Summer Sweet Cherries

From Bings to Queen Annes to Rainiers, 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.

Bing Cherries
Tasty bing cherries!
Photo from Kathy Casey’s Northwest Table.

Nothing beats eating cherries out of your hand but I love them muddled in fresh lemonade or in one of my favorite summer cocktails, Cherry Basil Mojitos for a Crowd. Make this ultra-refreshing sip up to three days ahead of time for your next barbeque or picnic. It’s perfect for your next patio party!

For a super easy app, Cherry Bings are fun. Pit large Bing cherries (with either a cherry pitter or by using a chopstick to poke the pit out). Roll in some goat cheese and toasted almonds. Viola – a d’lish appetizer!

Thinking of a summer cherry inspired entree? Whip up a batch of my Sassy Bing Cherry Salsa. It’s great on grilled chicken or salmon – yum!

So head out to the market to grab a big bag of fresh local cherries and taste the season! –Kathy

Cherry Mojitos
Photo from Kathy Casey’s Northwest Table.

Cherry Basil Mojitos for a Crowd
You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.

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)
12 sprigs fresh basil
3 cups silver rum
2 cups sugar
2 cups fresh lime juice
Loads of ice for serving
Two 10-ounce bottles soda water, chilled

For Garnishing: fresh mint and basil sprigs, fresh cherries

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

For each serving, fill a large rocks glass or tumbler with ice and measure in 4 – 6 ounces (1/2 – 3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 1 – 2 ounces of soda. Stir, then garnish with a mint sprig or basil leaf and a cherry.

Recipe  by Kathy Casey Liquid Kitchen®.

Cherry & Goat Cheese Bings
Makes about 20 pieces

20 fresh dark sweet cherries
1/2 cup (2 ounces) sliced almonds
1 teaspoon olive oil
Pinch of salt
4 to 6 ounces fresh goat cheese (chèvre)

Pit the cherries and set aside to drain on paper towels for 30 minutes.

Preheat an oven to 350°F.

Meanwhile, mix the almonds, oil, and salt in a small bowl, then spread on a rimmed baking sheet and bake for 5 minutes, or until golden brown. Let cool to room temperature. When cooled, use your hands to crush the almonds to the size of cracker crumbs; put into a shallow bowl.

Take 1 heaping teaspoonful of cheese in the palm of your hand, place a cherry on the cheese, and start rolling with your hands to coat the cherry. If there are any thin spots, add a bit more cheese. Immediately after rolling the cheese around the cherry, drop it into the crumbled almonds and roll to coat with the nuts. Repeat with the remaining cherries. Serve immediately, or refrigerate until ready to serve, for up to 2 hours.

Recipe from Kathy Casey’s Northwest Table.

Sassy Bing Cherry Salsa
Serve this sassy salsa over grilled chicken or salmon. I also like to add in some toasted crushed coriander seeds for a different twist.

Makes about 2 cups

2 cups pitted sliced Bing cherries (about 1 pound)
2 tablespoons seasoned rice vinegar
1/4 cup minced Walla Walla sweet onion or other sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons very finely minced peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)

In a small bowl, gently mix all the ingredients. The salsa is best if made right before serving but can be made up to 2 hours in advance.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy Casey on July 25th, 2013  |  Comments Off |  Posted in appetizers, Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, sides

Grilling

It’s time to get outdoors and grill up some summertime goodness. Think juicy burgers to crowd pleasing hot dogs and of course mouth-watering steaks! But don’t forget to get creative – grilling isn’t just for meat!

FF_SummerGrilling_PRINTCOPY
Don’t forget your Grilling ABC’s either (Always Be Careful)!
(Infographic courtesy of Foster Farms)

I love to grill pita bread to toss in Greek Grilled Pita Salad. It’s chock full of vine-ripened tomatoes, Walla Walla sweet onions, crunchy cucumbers, crumbled feta, and tasty black olives. Yum!

Greek Grilled Pita Salad
Photo by Kathy Casey Food Studios®.

Asparagus, zucchini and thick sliced eggplant cook up perfectly over an open flame and portabella mushrooms are all great to soak up that d’lish smoky hit only a grill can provide. (And I love my grilled veggies drizzled with a garlicky herb balsamic vinaigrette.)

Then there’s the Classic Bruschetta mmmmmmm … Thick slices of local rustic bread are so good rubbed with cloves of fragrant garlic then topped with a mixture of chopped peak of the season tomatoes, fresh basil, extra virgin olive oil and sea salt.

Grilled Bruschetta
Photo by Kathy Casey Food Studios®.

Don’t forget about dessert! While your grill is still hot, and you’re enjoying dinner with your guests, toss some fruit skewers on the grill. Skewer up hearty fruits like peaches, pears, apricots, pineapple and bananas. Grill’em till warm and give them nice grill marks then serve over ice cream drizzled with salted caramel – yum!

So get outside and grill up what you can! -Kathy

Greek Grilled Pita Salad
Makes 8 cups — serves 4 as an entrée or 6 – 8 as a starter or accompaniment

3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
pinch of red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 large, 7-inch-diameter, pitas — the kind that don’t have pockets
2 large, vine-ripe tomatos, cut in wedges (about 2 cups)
1 cup thinly sliced, Walla Walla Sweet or red onion
1 large cucumber, peeled and sliced (about 2 cups)
1/3 cup pitted kalamata olives, cut in half
1/4 cup coarsely chopped Italian parsley

Pre-heat grill.

In a large bowl whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.

Place whole pitas on hot grill and cook on each side for about 1 1/2 minutes or until nice grill marks are made and pitas are toasty. Remove and cut each pita in half and then into 1-inch strips.

Add tomatoes, onion, cucumber, olives, parsley and grilled pita strips to bowl of vinaigrette and toss together well. Serve immediately.

Note: This salad is best served right after tossing. You can also add grilled shrimp or chicken to it for a nice summer entrée salad.

Recipe by Kathy Casey Food Studios®.

Classic Bruschetta
Use ripe summer tomatoes in this tasty appetizer.

Serves 8 – 10

3 tablespoons extra virgin olive oil
3 cups chopped vine-ripe tomatoes (about 2 – 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread
1peeled garlic clove
fresh ground black pepper

Heat up your grill or barbecue to a medium-high heat.

In a medium bowl toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic and salt, and set aside.

If using a large “fat” loaf, cut with a serrated knife into six 1/2-inch slices and then slice each piece in half crosswise, to make 12 pieces. If using a baguette-style loaf, cut 12 1/2-inch slices from the loaf. (Serve any remaining bread with dinner). Brush both sides of bread with remaining olive oil, and grill on each side until lightly marked or toasted. Rub each piece with a garlic clove.
Place on a platter and immediately top with reserved tomato mixture. Garnish with fresh ground black pepper.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on June 27th, 2013  |  Comments Off |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, salads

Celebrating Summer Strawberries!

One of the surefire signs of summer is sweet, juicy strawberries appearing at the market! They’re the perfect sweet treats whether eaten out of hand or piled high on shortcake topped with whipped cream or dipped in warm chocolate. Yum! How about getting a little savory with your strawberries this year?

Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory. Ever tried that combo as an ice cream? Check out Molly Moon’s Homemade Ice Cream shop for their inspired balsamic strawberry ice cream!

They’re also perfect in salads – my Strawberry & Spinach Salad with sweet Walla Walla onions, goat cheese and my Poppyseed–Ginger Vinaigrette is one of my favorite summer recipes.

And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil! Shaken with vodka and lemon juice, this refreshing cooler is perfect to start any patio party!

Get creative and enjoy some “first of summer” strawberries! -Kathy

Spinach & Strawberry Salad with Glazed Almonds & Lowfat PoppyseedGinger Vinaigrette
Makes about 6 servings

Vinaigrette:
1/4 cup white wine vinegar
1/2 cup sliced strawberries
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon salad oil
1 tablespoon poppy seeds

Glazed Almonds:
1/2 cup sliced almonds
2 tablespoons sugar

Salad:
8 cups baby spinach
2 cups strawberries, stemmed and halved or quartered, depending upon size
1/2 cup thinly sliced sweet white onions, such as Walla Walla sweets, if in season

To make vinaigrette: In a blender combine the white wine vinegar, strawberries and ginger. Process until it is a smooth puree. Then add the remaining ingredients (except for poppyseed) and blend until smooth. Stir in poppy seeds. Refrigerate until needed.

To make the glazed almonds: Lightly pan spray a baking sheet and set aside.
Place almonds and sugar in a non-stick skillet on high heat. Start stirring with a wooden spoon. Sugar will start to dissolve and then caramelize. Stir continuously to lightly toast almonds and coat with the sugar. When almonds and sugar are the color of dark amber and golden brown, quickly remove from the pan onto sprayed baking sheet.

Spread out with spoon and let cool totally before using. Break up before serving. NOTE: Do not touch sugar or almonds with fingers when cooking or immediately after cooking. It is molten sugar and very hot!

To make and assemble the salad: Place the spinach leaves in a large salad/serving bowl. Toss with the strawberries, onions and about 1/2 cup of the vinaigrette. Sprinkle almonds on the top of salad. Reserve extra vinaigrette for another use or serve extra on the side for those that desire more.

Recipe by Kathy Casey Food Studios®

Strawberry Shag
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

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

Posted by Kathy Casey on June 13th, 2013  |  Comments Off |  Posted in appetizers, Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads

Training the Mini-Chefs aka Cooking with Kids!

Getting in the kitchen with kids is always fun; they make the best little sous chefs! I started cooking early with my mom and grandma – peeling fuzzy peaches and kneading breads (into fun shapes and characters). My all-time favorite task: adding lots of sprinkles on the cookies! Letting kids help prepare meals is also a great way to get around picky-eating habits, and get them interested in fun, healthy food too!

Are you throwing a kids’ party? A variety of interactive nibbles is terrific to serve. Try my Garden Ranch ‘n’ Veggie Deviled Eggs. These eggs are easy to whip up with ranch dressing. Kids will love to help peel and fill the eggs and sprinkle on the colorful, crunchy carrot and celery garnish.

Growing up, I always loved a classic Shirley Temple. My sweet twist on this recipe makes for a perfect treat or dessert! My Shirley Temple Cupcakes incorporates lemon-lime soda and maraschino cherries folded into no-fuss white cake! The kids will love to frost and garnish these deliciously adorable treats!

So put an apron on the kids and cook up some fun together! –Kathy

Garden Egg
D’lish!
Photo by Kathy Casey Food Studios®

Garden Ranch ’n’ Veggie Deviled Eggs
Whether its after-school snack time or a backyard birthday party, these tasty little eggs are easy to make with the kids. The veggie topping adds a fun crunch.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
1/2 cup pre-made ranch dressing
1 Tbsp chopped fresh parsley

Topping
1 Tbsp minced red bell pepper
2 Tbsp minced celery
2 Tbsp minced carrot
2 Tbsp pre-made ranch dressing

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the ranch dressing and parsley, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix the bell pepper, celery, and carrot together. Top each egg half with 1/4 teaspoon of the ranch dressing and a sprinkle of the veggie mixture.

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from Kathy Casey’s D’Lish Deviled Eggs, Andrews McMeel Publishing

Shirley Temple Cupcakes 2
Photo by Kathy Casey Food Studios®

Shirley Temple Cupcakes
Makes 24 cupcakes

1 box (18.25 oz) super-moist white cake mix
1 1/4 cups lemon-lime soda*
1/3 cup vegetable oil
3 egg whites
1/4 cup chopped maraschino cherries (about 12 cherries)
—————————————
1 container (12 oz) white frosting
Garnish: 36 maraschino cherries, halved

Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners and set aside.

Place the cake mix, soda, oil and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries.

Fill each lined cupcake cup 3/4 full with batter. Place pans in oven on a lower rack. Bake for about 15 – 20 minutes. Cool completely before frosting.

Frost each cupcake and decorate each cupcake with 3 cherry halves.

Cook’s Note: This recipe uses a 10–12 oz jar of maraschino cherries.
* Such as 7-UP, Sprite or Sierra Mist.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on June 6th, 2013  |  Comments Off |  Posted in appetizers, Books to Cook, dessert, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes
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