Posts filed under 'KOMO Radio'

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®.

Add comment May 29th, 2014

Picnic Staple: Potato Salad

It’s Memorial Day Weekend, which means outdoor picnics, and parties. And nothing says sunny weather menu must have better than potato salad.

To me, my Grandma Mimi’s potato salad will always be the gold standard, but I also love to try creative twists and new variations.

Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. And one of my new faves is Wasabi Potato Salad. Just toss still warm steamed potatoes with soy and a little seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!

Or really think outside the box and try my All-American Potato Salad Deviled Eggs! Combining two party staples, these deviled eggs feature classic potato salad ingredients like mayo, mustard, celery, and are topped with a tiny diced potato salad!

So get out there and enjoy the weekend with a tasty potato salad as part of your picnic table. –Kathy

All-American Potato Salad Deviled Eggs

(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

All-American Potato Salad Deviled Eggs
Nothing says 4th of July or sunny summer picnic quite like potato salad! These eggs definitely do the original justice, and they’re the perfect finger food accompaniment to a fun day outdoors.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 Tbsp mayonnaise
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1 1/2 tsp sugar
1 Tbsp minced dill pickles
2 Tbsp minced red onion
2 Tbsp minced celery

Topping
1 Tbsp vinegar
1 Tbsp sugar
1/3 cup cooked tiny-diced potato
3 Tbsp finely chopped dill pickle
3 Tbsp chopped fresh parsley

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, mustard, Worcestershire sauce, salt, pepper, and sugar, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the pickles, onion, and celery.

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 together the vinegar and sugar. Add the potato, pickle, and parsley, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the 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 D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

Recipe by Kathy Casey Food Studios®.

Add comment May 22nd, 2014

The People’s Favorite – PIZZA

When you think of a food that is a favorite for all– pizza is first to mind!  Crispy crust, bold sauce, a plethora of cheeses and indulgent toppings – all come together for this classic crowd-pleaser.

Pagliacci Pizza has been a Seattle fave for years offering a plethora of pies with cool, local ingredients that change seasonally. How about roasted Washington Asparagus on a freshly baked pizza? Make sure to check out their menu often for more seasonal variations.

Pagliacci
Who’s ready for a fresh slice from Pagliacci? I am!

Making a pizza dinner at home and want to try something different? Head outside and try grilling your next pizza. Pull a piece of dough into a pie shape. Toss it onto a hot grill. Flip then add your sauce and toppings, and cook till crisp and delicious. Tasty and fun!

Visit your farmers market for all kinds of seasonal pizza inspiration from spring onions to wild mushrooms. Try something new on America’s favorite food! –Kathy

Pizza Margherita with Prosciutto & Arugula

This is a great basic pizza recipe to get creative with. Using a baking stone, also known as a pizza stone, in your oven will help you achieve results similar to a restaurant’s. A baking stone distributes heat evenly. Preheat your oven with the stone in place on the lowest shelf. When the oven is fully preheated, place the pizza crust itself or a baking pan (if you are doing a pan flat bread) directly on the stone. Or try the grilling method I mentioned in my blog.

Makes 2 small pizzas, serving 4 people as an appetizer or 2 as an entree

Dough
1/2 package active dry yeast (1 1/8 teaspoons)
1 tsp honey
1/2 cup warm water (110 degrees F)
1 Tbsp extra-virgin olive oil
1 1/2 cups all-purpose flour, plus additional for shaping dough
1/2 tsp kosher salt
1 Tbsp minced fresh basil

Topping
2 Tbsp olive oil
1 Tbsp finely minced fresh garlic
2 Tbsp minced fresh basil
1 Tbsp minced fresh oregano
2 ripe roma tomatoes, cut in half, seeded and cut into strips
2 large balls fresh mozzarella, drained well and squeezed, then each cut into 8 slices
3/4 cup shredded mozzarella cheese
———————————————————
6 thin slices prosciutto
1 bunch fresh arugula, rinsed, spun dry, and torn into bite-sized pieces
kosher salt
extra-virgin olive oil and balsamic vinegar for drizzling

In bowl of mixer fitted with dough hook attachment, dissolve the yeast and honey in the warm water. Add the oil and about a third of the flour, and mix in on low speed until flour is mixed in. Add half the remaining flour, the salt and basil. Mix on low speed until flour is mixed in.

Add remaining flour and mix on low speed until the dough comes cleanly away from the sides of the bowl, about 5 minutes more.

Turn the dough out onto a clean, lightly floured work surface and knead by hand for 2 to 3 minutes, until dough is smooth and firm. Cover the dough loosely with plastic wrap and let it rise in a warm spot for about 45 minutes. (When the dough is ready, it will stretch as you pull it.)

Divide the dough into 2 pieces and round each piece (Work each piece into a ball, stretching down at the sides and tucking under at the bottom. Repeat several times. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.) Cover the dough with plastic wrap and let it rest for 15 to 20 minutes, or wrap in plastic and store refrigerated for up to 2 days.

When ready to bake, preheat the oven to 450 degrees F. (If dough was prepared ahead, remove from the refrigerator and let rest at room temperature for about 15 minutes, then continue with the recipe.)

Lightly flour the dough balls, shake off excess, and place dough on a clean, lightly floured surface. Start to stretch the dough. Press down at the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. Or, roll out with a rolling pin, keeping the outer edge a little thicker.

Brush the inner circle of the dough with olive oil and arrange the remaining topping ingredients in order, dividing evenly between the two pizzas and ending with the shredded mozzarella.

Transfer to a baking sheet, and bake on top rack of oven until the pizza crust is nicely browned, about 15 minutes.

When pizzas are done, lay out the slices of prosciutto on pizzas. Sprinkle with arugula and kosher salt to taste, then drizzle with olive oil and balsamic vinegar.

Transfer the pizzas to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

Recipe by Kathy Casey Food Studios®.

Add comment May 15th, 2014

Cocktail Brunch Celebration

Its Mother’s Day weekend and what better way to treat Mom than with a delicious brunch – complete with cocktails of course!

Start the night before and whip up my overnight Spring Wild Mushroom, Asparagus ‘n’ Sausage

Strata – rustic bread, seasoned egg mixture, sautéed asparagus and mushrooms. Add in some sausage and grated Fontina or Gouda cheese. Refrigerate overnight then pop in the oven just before guests arrive.

Serve with a kale salad tossed with orange segments and shaved fennel. That handles the food. Let’s chat libations now.

I have a wonderful brunch drink that I’m sure moms will love. Sunkist® Strawberry Silver Gin Fizz – quick and easy to serve to a crowd and oh so brunch-y!

Just combine fresh sliced strawberries tossed with powdered sugar, fresh Sunkist lemon juice, some of our great local gin and egg whites … yes, that’s right egg whites. Flash blend with a little ice for a super d’lish frothy drink that will put a smile on any mom’s face.

Happy Mother’s Day! –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’s 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®.

Strawberry Silver Fizz
Photo by Kathy Casey Liquid Kitchen®.

Sunkist® Strawberry Silver Gin Fizz
This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Makes 4 – 6 servings

3/4 cup sliced strawberries
1/2 cup + 2 Tbsp. powdered sugar
1 cup gin (or substitute vodka)
6 Tbsp (3 oz) freshly squeezed Sunkist® Lemon juice
2 organic egg whites (or 2 oz pasteurized egg whites)
1 cup ice
———————————
1/4 cup soda water, chilled
Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.

Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen®.

Add comment May 8th, 2014

Cinco de Mayo – Celebrate with Inspired Margaritas and Beer Cocktails

Cinco de Mayo is just around the corner and margaritas are most likely on the menu. If you’re looking for some fun new ideas check out my Liquid Kitchen video on how to make a Black and Blue Cadillac Margarita with Grand Marnier foam.


My Black and Blue Cadillac Margarita!

Beer cocktails are defiantly all the rage these days and especially d’lish when made with our amazing local craft beers. If you’re hosting a fiesta, a beer based punch is a great option to make bartending a breeze! Try my recipe for Hoppy Melon Rita PunchFremont Summer Solstice Ale, fresh citrus, diced watermelon, and tequila – Yum!

And if you’re looking for an alternative to the classic margarita, how about a chelada! Originating over 75 years ago, this classic is now a drink staple. Made with Mexican beer, the juice of one lime, and served over ice in a salt rimmed glass. Refreshing!

Michelada is another variation with added spices, sauces, and peppers. Some people also make it with a splash of tomato juice, too.

Happy Cinco de Mayo! –Kathy

Hoppy Melon sm
Photo by Kathy Casey Liquid Kitchen®

Hoppy Melon Rita Punch
Makes 16 – 20 servings

zest of 2 limes (zest before squeezing for juice)
1 cup sugar
1 bottle (750 ml) silver tequila
1 cup fresh lime juice
1 cup Ruby Grapefruit Juice Cocktail
1 cup fresh orange juice
2 cups diced fresh watermelon
2 (12 ounce) bottles Fremont Summer Solstice Ale
Garnish: fresh watermelon wedges

In a large punch bowl (or large container such as a stock pot or pitcher) combine the lime zest, sugar, tequila, juices, and watermelon. Stir to combine well. (At this point you can refrigerate the punch for service up to 3 days in advance). Present in a large punch bowl. Add ale right before serving. Serve over ice in punch cups, or fun margarita glasses.

Recipe by Kathy Casey Liquid Kitchen®.

Add comment May 1st, 2014

Amazing Asparagus

All around us, green things are poking up through the ground this time of year, especially asparagus!

One of the best things about spring is this tasty green wonder! A lot of people have the perception that skinny, pencil-thin asparagus is preferable, but the fat, finger-sized ones are much more flavorful.

Peeling asparagus used to be a popular prep step but you can skip the hassle altogether. Just snap the ends off at their natural break point and you’re good to go.

Here’s a quick tip: save those snapped off ends. They’re great to use for a cream of asparagus soup or for making veggie stock!

Asparagus
My Grilled Asparagus with Hazelnut Aioli
(Photo from Dishing with Kathy Casey)

This short-season superstar is totally versatile, whether stirred into a sauce, steamed, pickled, or grilled. My Overnight Pickled Asparagus is super, simple to make with the right pickling ingredients and in no time, you’ll have the perfect anytime snack to munch on. (Or as a garnish for your Bloody Mary!)

Grilling adds a nice smoky character to the “grass” whether it’s straight off the grill, warm, or even chilled and it pairs great with a Hazelnut Aioli. Or give it a quick steam and drizzle with Orange Balsamic Vinaigrette and sprinkle with fresh grated parm – yum!

So get your spring on with some fresh asparagus! –Kathy

Overnight Pickled Asparagus
Makes 1 large jar or about 20 pieces.

1 bunch (19-20 oz wt untrimmed) fresh fat asparagus

Pickling Brine

1 1/2 cups distilled vinegar
1 cup water
1/2 cup sugar
3 garlic cloves, sliced in half
2 tablespoons pickling spice
1 tablespoon kosher salt
1/4 teaspoon crushed red pepper flakes

Wash asparagus and then with a paring knife trim the bottom 3” (the woody tough part) off and discard.

Place asparagus in a canning jar standing up or in glass bread pan, or other non-corrosive container the asparagus will fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a hard rolling boil and then immediately ladle pickling brine over asparagus, being sure to cover the vegetables, poking down the asparagus if needed. cover with a lid or plastic wrap.

Let cool to room temperature, then refrigerate. Let pickle for at least overnight refrigerated before eating. Pickled asparagus will last refrigerated up to 2 weeks.

Recipe by Kathy Casey Food Studios®

Grilled Asparagus with Hazelnut Aioli
Makes 4 to 6 servings

2 bunches (about 2 pounds) fat asparagus
Olive oil for brushing asparagus
Salt
Hazelnut Aioli (recipe follows)

Wash the asparagus and trim off and discard the bottom 3 inches. Meanwhile, prepare a very hot grill.

Lightly brush asparagus with olive oil. Grill for about 1 minute on each side, until the spears have nice grill marks and are just barely tender. Sprinkle with a little salt.

Serve hot, warm, or even cold. Drizzle with Hazelnut Aioli or put the aioli in individual dishes for dipping.

Hazelnut Aioli
Makes 1 1/2 cups

1/2 cup toasted hazelnuts
1/4 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 egg yolks
1/2 teaspoon salt
3/4 cup light olive oil
1/4 cup hazelnut oil
1 tablespoon water

In a food processor, place the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks, and salt. Process until smooth. In a measuring cup, mix together the olive and hazelnut oils. With the food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store, refrigerated, until ready to use. The aioli can be made up to 3 days in advance.

Recipe from Dishing with Kathy Casey

Warm Asparagus with Orange Balsamic Vinaigrette
Makes 4 – 6 servings

1 1/2 pounds fresh asparagus
1/2 teaspoon grated orange zest
juice of 1 orange
1 1/2 teaspoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon Dijon mustard (optional)
1/4 – 1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons shredded or shaved, high-quality parmesan cheese

Wash asparagus and drain well. Snap off tough bottom ends and use in soup or compost.

Steam asparagus until just tender. Or if you have the grill on toss it on for quick cooking.

Meanwhile, in a medium bowl whisk together the orange zest and juice, balsamic vinegar, olive oil and Dijon mustard. Toss in the warm asparagus, coating well in half he dressing, and season to taste with the salt and red pepper flakes.

Place asparagus on a platter and pour over the remaining dressing. Sprinkle asparagus with the parmesan. Serve immediately.

Recipe developed by Kathy Casey Food Studios®

Add comment April 24th, 2014

What to do with those Easter Leftovers – I’ve got lots of ideas for you!

It’s Easter weekend! Soon, all the candy will be unwrapped and the eggs will all have been found – hopefully! Now, what do you do with all those chocolate bunnies, candies, Peeps and colorful hard boiled eggs after the hunt?

Didn’t eat all those marshmallow Peeps? Don’t fret about any leftovers – they are just the thing to melt into my Jelly-Bean Rice Crispy Tweeps. The Peeps stand in for the traditional marshmallows folded with Rice Krispies cereal. Rip the peeps tiny heads off and save for “garnish!”

Tweeps
Peep heads for garnish

For the adults, grab a few of the kids chocolate bunnies and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liqueur – I like to use Grand Marnier. Serve with an assortment of fruits for dipping or any other leftover Peeps.

Easter Fondue
Peeps lined up for a chocolate dip

As for the extra eggs? Make deviled eggs of course! And get creative with the fillings, from brunchy Bacon Cheddar to Retro Shrimp Cocktail variations. You can find over 50 more inspiring ideas in my D’lish Deviled Eggs cookbook – any of which would be great to use up those Easter Eggs. For more deviled eggs ideas, check out www.DLishDeviledEggs.com and follow @ChickysTweets on Twitter.

Happy Easter everyone! –Kathy

Jelly Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jelly beans. Stir until cereal is well coated and jellybeans are distributed.

Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe by Kathy Casey Food Studios®.

Bunny’licious Chocolate Mocha Fondue
Makes 4 servings

6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, amaretto or Frangelico liqueur (optional)
For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges
Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …..

Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.

Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.

Recipe by Kathy Casey Food Studios®.

Bacon Cheddar Deviled Eggs
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

Bacon Cheddar Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. These all-American eggs are great to serve as an app or a fun salad garnish—or grab a couple for breakfast on the go.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsp mayonnaise
3 Tbsp sour cream
1/2 tsp Dijon mustard (optional)
1 tsp minced fresh garlic
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp very thinly sliced green onion
Freshly ground black pepper

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, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

Spoon the mixture into a pastry bag fitted with a large plain 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 bacon and green onion. Top each egg half with about 3/4 teaspoon of the mixture, and then sprinkle with black pepper.

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

Add comment April 17th, 2014

Tart Spring Rhubarb!

You know that the spring season is here when you see the vibrant rhubarb stalks show up at grocers and farmers markets.

The color of rhubarb depends primarily on the variety and is not an indicator of sweetness or sourness. It can range from pale green, speckled with pink, to bright red. When using rhubarb, be careful and make sure to discard the leaves right away as they are poisonous.

Did you know that another name for rhubarb is “pie plant?” We all love it in a classic strawberry rhubarb pie. Make sure to check out my fave at Phinney Ridges’ A La Mode Pies or as I like to call it pie heaven. Seriously go for a slice!

A La Mode Pie
A d’lish slice from A La Mode Pies!

For something a little different to whip up at home, try my recipe for Roasted Rhubarb and Honey Mousse – a unique spring dessert. Sliced rhubarb is tossed with sugar and then slow-roasted to a tender syrupy goodness then chilled and folded with honey-sweetened whipped cream.

And rhubarb is not just for desserts. I love it in my pucker sweet and tart Ginger Rhubarb Vinaigrette – perfect to drizzle over fresh halibut. Yum!

Let’s not forget spring sips! Try whipping up a batch of my refreshingly tart
Rhubarb Meyer Lemonade. And for a libatious version, add a shot of vodka or gin. Perfect for your next spring party. Celebrate spring in a tart and tasty way with delicious rhubarb! –Kathy

Roasted Rhubarb and Honey Mousse
Makes 6 servings

1 lb rhubarb, trimmed and cut in 1-inch pieces (about 4 cups)
1 cup sugar
———————
3 oz wt cream cheese
5 Tbsp honey
1 1/2 cups whipping cream

Preheat oven to 375 degrees.

Toss together rhubarb and sugar and place in a 9- x 13-inch glass baking pan. Roast, uncovered, in preheated oven for 45 minutes, until rhubarb is soft and syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Refrigerate overnight, or for at least 4 hours, until completely cooled.

Whip cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in chilled rhubarb mixture. Whip the cream with remaining tablespoon honey until firmly peaked. Stir about 1/3 of the whipping cream into the rhubarb-cream cheese mixture to lighten it, then fold in the remaining whipping cream.

Dish up into 6, pretty glasses. Refrigerate until ready to serve, then top with a little plain whipped cream if desired and an edible, spring flower, such as a pansy, or petals of apple, pear or plum tree blossoms.

Note: If selecting edible flowers from your yard, be sure they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.

Recipe by Kathy Casey Food Studios®.

Ginger Rhubarb Vinaigrette
This tart and tangy vinaigrette is great drizzled over fresh halibut, grilled scallops or other white fish.

Makes 4 servings

1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine vinegar
2 tsp minced fresh ginger
1 clove garlic, minced
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 – 1/2 tsp sambal oelek
2 Tbsp coarsely chopped fresh cilantro
1/3 cup canola oil

In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.

In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the canola oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.

Recipe by Kathy Casey Food Studios®.

Rhubarb Meyer Lemonade
“Bee” sure to use local honey whenever you can to add some delicious local flavor! For a sophisticated non-alcoholic cocktail, shake about 4 ounces in a cocktail shaker with ice and serve strained in a large martini glass and garnish with a long lemon twist.

Makes about 6 cups or 8 servings

2 large Sunkist Meyer lemons (or substitute Sunkist regular lemons)
1 cup local honey
4 cups water
4 cups diced fresh rhubarb
———————
water as needed
lemon wedge for garnishing

With a potato peeler remove only the yellow skin of the lemon, then with a sharp knife slice the zest into fine strips.

Cut lemons in half and squeeze the juice into a 4-cup or 8-cup measure. Do not strain juice — you want to keep all the pulp — just pick out any seeds. Add the lemon peel strips, cover and refrigerate.

Meanwhile, place honey, 4 cups of water, rhubarb and minced rosemary in a saucepan over medium-high heat. Bring to a slow simmer and cook, uncovered, for about 4 – 5 minutes until rhubarb is tender. Remove from heat and let sit at room temperature until cool. Strain through a fine mesh strainer, letting the juice drip through. To keep the juice clear, do not press. (You can let this strain overnight, refrigerated, if you wish.)

Then add the juice to the measuring cup containing the lemon juice and peel. Stir, and add water to make 6 cups total. Pour into a decorative pitcher.

Serve about 6 ounces (3/4 cup) over ice in tall glasses with a lemon wedge.

Recipe by Kathy Casey Liquid Kitchen®.

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