Posts from January, 2015

Super Bowl Sips & Apps – Go Hawks!

It’s Super Bowl Weekend – woo hoo! Go Hawks! And I’ve got some great sips & apps for Beast Mode-style partying!

Did you see the New York Daily News game day chef seafood smack down between Seattle and New England? Well I represented us well! We don’t need Old Bay on our local seafood – yes I called that out!

NY Daily News
GO HAWKS!

Start off with oh-so-Seattle Seahawks Superfan Salmon Sliders. Alaska sockeye salmon burgers on Macrina Bakery’s little slider buns slathered with lemon rosemary aioli and topped with pickled onions and arugula. Score this one for flavor points!

Sliders

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg features crispy bacon, local Beecher’s Cheese flagship cheddar, and Dungeness crab meat. Make sure to make plenty – they’ll be flying off the plate in no time.

Deviled Eggs

Looking for something to quench your thirst while cheering (and maybe screaming) for the Hawks? Make my “Legion Of Boom” cocktail. Inspired by our heavy hitting defense, this crowd pleasing cocktail uses fresh mint, silver rum, and fresh grapefruit juice. It’s then topped off with an IPA for another great flavor hit. BOOM!

Boom

Celebrate in true 12th Man style with these recipes and GO HAWKS! –Kathy

The 12th Egg – Bacon Cheddar Crab Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. Top with Northwest Dungeness Crab to celebrate the game day 12th Man Style!

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, such as Seattle Beecher’s Cheese – Flagship Cheddar

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp. very thinly sliced green onion
4 oz wt. Dungeness crab meat (or substitute Alaska King crab)
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, green onion and crab. Divide topping among the eggs.

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 adapted from D’Lish Deviled Eggs by Kathy Casey

“Legion Of Boom”
Bring the boom with the perfect play between grapefruit and IPA in this game day cocktail.

Makes 1 cocktail

2 mint sprigs
1 oz Bacardi silver rum
2 oz fresh squeezed Sunkist® grapefruit juice
1 oz simple syrup*
————————————
3 oz Pike Brewery IPA
Garnish: grapefruit slice and mint spring

Measure the Sunkist® grapefruit juice, simple syrup and rum into a cocktail shaker. Tear the mint sprigs and drop in. Fill with ice, cap and shake. Pour cocktail into a tall glass. Add IPA and stir. Garnish with grapefruit and mint.

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on January 30th, 2015  |  Comments Off on Super Bowl Sips & Apps – Go Hawks! |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, KOMO Radio, Snacks, appetizers, events

KitchenBug – A Great Tool to Help You Eat Healthy

The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

Posted by Kathy on January 9th, 2015  |  Comments Off on KitchenBug – A Great Tool to Help You Eat Healthy |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, KOMO Radio, breakfast, salads

Cozy Cocoa

Can you think of anything cozier than a roaring fire and a nice, warm mug of hot cocoa? From grown up boozy versions and beloved classics to kid-friendly fun flavors, there’s a cocoa for everyone!

It’s hard to beat My Mom’s “Old School” Cocoa – warm milk whisked until foamy with sugar and good old fashioned dark cocoa powder. A dash of vanilla or a cinnamon stick were all the variation we needed to finish off this heartwarming marshmallow-topped winter treat.

But if you’re like me (and I think you probably are), you’ll have some fun jazzing up your favorite flavors a bit.

My Bollywood Spiced Cocoa is a fun take on classic Indian flavors. Dark chocolate is melted into milk that has been infused with fresh ginger, cardamom, and cumin. Then whole thing is finished off with some unsweetened coconut milk. This is a great after-dinner sip for some more adventurous chocolate lovers.

Want to turn your before-bedtime cocoa into a late night-cap? Try stirring a little honey whiskey or your favorite liqueur – yum!

So get out your favorite mug and whip up some winter-warming cocoas. -Kathy


Who can say no to rainbow sprinkles?

My Mom’s “Old-School” Cocoa
Makes 2 servings

1 1/2 cups milk
2 Tbsp. unsweetened cocoa powder
2 Tbsp. sugar
1/2 tsp. real vanilla extract
2 big marshmallows

Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together the cocoa powder and sugar, then whisk into the milk to incorporate. Then add the vanilla. Heat until hot but not overheated. Do not boil.
Serve in mugs and top with marshmallows.

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

Bollywood Spiced Cocoa
Made with Theo’s Fair-Trade-certified Ghana Panama Ecuador 75% Cacao dark chocolate bar and uniquely spiced with Indian flavors and unsweetened coconut milk for a very distinctive sweet-and-savory hot chocolate.

Makes 2 servings

1 cup milk
2 cardamom pods, crushed
2 1/4-inch-thick slices, peeled fresh ginger
tiny pinch ground cumin
1/2 cup unsweetened coconut milk
1/2 bar Theo’s 70%% Cacao bar*, grated, or use 1 1/2 ounces other high-cacao-content chocolate

In a small heavy-bottom saucepan, heat the milk, cardamom, ginger and cumin till hot but not simmering or boiling. Remove from the heat and let sit for 10 minutes. Then remove the cardamom pods and ginger and discard. Place the pan back on the heat and add the coconut milk and chocolate. Whisk and heat until hot—but do not overheat. Serve immediately.

*Available at markets like Metropolitan Markets, Whole Foods and PCC.

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

Posted by Kathy on January 2nd, 2015  |  Comments Off on Cozy Cocoa |  Posted in Recent Posts, Recipes, KOMO Radio, dessert
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