Posts from January, 2020

Zesty Grapefruit

Some people don’t realize that California citrus is in season during the winter – which means zesty grapefruit is at its peak right now!

The mighty grapefruit first came to us in the 18th century as a cross between a pomelo and an orange. They are rich in vitamin C and packed with fiber. Grapefruits can also be your best friend if you’re looking to shed a few pounds.

Switch up your salad routine by throwing in some grapefruit, avocado, and a little red onions with some arugula – then whip up a dressing with grapefruit juice, honey, ginger and olive oil…yum!

Or how about topping your favorite fish or grilled shrimp with grapefruit segments tossed in olive oil, seasoning and chopped fresh herbs. The citrusy punch is the perfect complement to any seafood.

Are you a chicken piccata fan? Replace the traditional lemon with grapefruits instead – my recipe for Chicken Piccata with Grapefruit, Pine Nuts, and Capers is so d’lish!

Grapefruits are amazing in drinks too! For a refreshing, anytime sipper try my Pink Grapefruit Honey Ginger Fizz – packed with flavor and fizzy goodness.

So grab a zesty grapefruit and get creative in the kitchen!
-Kathy

Chicken Piccata with Grapefruit, Pine Nuts and Capers
Makes 4 servings

2 Tbsp milk
1 large egg, slightly beaten
1/2 cup flour
1 tsp salt
1/4 tsp black pepper
4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
4 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, chopped
3/4 cup fresh-squeezed grapefruit juice
1/4 cup dry white wine
2 tsp finely minced grapefruit zest
2 Tbsp capers, drained
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup toasted pine nuts
4 grapefruit wedges for garnish, and squeezing

In a small, flat bowl, mix together the milk and eggs. In another flat dish, mix the flour, salt, and pepper.

Dip the chicken pieces into the egg mixture and then into the flour mixture. Coat each piece well, then shake off the excess.

Meanwhile, in a large, shallow, nonstick skillet over medium-high heat, heat 2 tablespoons of the butter and all the olive oil. Add the coated chicken pieces to the hot skillet, and cook until the chicken is golden on the outside and no longer pink on the inside, about 3 to 4 minutes on each side. Drain chicken on paper towels. Keep warm. (Keep the pan to make the sauce—don’t wash it.)

In the chicken cooking pan, add the garlic and stir around for a few seconds, being careful not to burn. Add the grapefruit juice and white wine. Increase heat to high, bring sauce to a boil, and let reduce by half. Immediately remove pan from the heat and whisk in the grapefruit zest, remaining butter, capers and parsley.

Transfer chicken to a warm platter and spoon sauce over each breast, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.

Recipe by Kathy Casey Food Studios®

Pink Grapefruit Honey Ginger Fizz
For an added ginger kick, try substituting ginger beer for the soda water in this refreshing drink. To make it libatious, add a shot of your favorite spirit!
Makes 1 drink

3 oz fresh squeezed Pink Grapefruit juice
1 oz Honey Ginger Syrup (recipe follows)
1 oz soda water, chilled
Garnish: Grapefruit wedge

Fill a tall glass with ice. Measure in the Grapefruit juice, Honey Ginger Syrup and soda water. Stir to combine and garnish.

Honey Ginger Syrup
Makes 10 ounces

1 Tbsp minced fresh ginger
3/4 cup honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and cool. Store refrigerated for up to two weeks.

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy on January 31st, 2020  |  Comments Off on Zesty Grapefruit |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, poultry, poultry, Recent Posts, Recipes

Juicing for Joy

As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
Slice of fresh ginger
Apple
Lemon Juice

Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.


Photo from Sunkist.com

Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

Carrot Collins
Honey Mint Carrot Collins

The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

Happy Juicing!  –Kathy

Posted by Kathy on January 23rd, 2020  |  Comments Off on Juicing for Joy |  Posted in breakfast, citrus, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Fruit, Kathy Casey, KOMO Radio, Lifestyle, orange, Recent Posts, root vegetables, vegetables

Old School Shrimp Melts

Growing up in the Northwest, everyone’s moms made shrimp melts as a special weekend lunch or supper! But these days it seems no one knows about this iconic NW dish – I’m gonna lay it out here for you, so you can experience some true local YUM!

Old School Shrimp Melts were made with tender Oregon Bay shrimp mixed with celery, onion, mayo, and cheddar cheese. Broiled open faced under the broiler until bubbly.

I’ve brought this NW classic back at Lucky Louie Fish Shack – my new seafood quick-serve restaurant at Sea-Tac Airport.

Old School Shrimp Melt!

We’ve jazzed it up a bit and added Louie seasoned cream cheese, loads of Tillamook cheddar, and a touch of Tabasco and green onions – served toasted on a potato bun – yes please!

But if an airport visit is not in your future, I’ve included a recipe so you can whip it up at home for a taste of nostalgic NW. -Kathy

Old School Shrimp Melt
A longtime Pacific Northwest favorite – this open face sandwich combines Oregon bay shrimp and Tillamook cheddar cheese for a true taste of the region. You can also substitute half of the shrimp for crab, just make sure it is well drained.

Makes 2 servings.

4 oz cream cheese at room temperature
2 tsp. fresh lemon juice
1/4 cup thinly sliced green onion
2 Tbsp. minced celery
1/2 tsp. Dijon mustard
8 oz bay shrimp, well-drained
1/2 cup grated Tillamook Cheddar cheese
salt and freshly ground pepper to taste
2 French rolls, cut in half OR English muffins, split

In a bowl, combine the cream cheese, lemon juice, onion, celery and Dijon mustard. Mix together until well combined.

Add the shrimp, half of the grated cheese and sprinkle lightly with salt and pepper if desired. Stir together until incorporated.

Divide the shrimp mixture among the rolls and top with the remaining cheese. Place under a broiler until heated through and cheese is bubbly.

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

Posted by Kathy on January 16th, 2020  |  Comments Off on Old School Shrimp Melts |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, seafood

Easy Protein Snacks

These days, healthy eating has become a top trend across the country – and it’s no surprise why. Incorporating high-protein foods into your diet has so many health benefits.

It can help you maintain weight loss, boost your energy levels, and support strong muscles and bones.

And lucky for us – there are tons of protein packed, d’lish options that not only taste great, but are easy to make and totally portable.

My go-to snack are Energy Nut Balls – chock full of dates, sesame seeds, cacao nibs, and nuts. No baking required! It’s the perfect grab-and-go bite that keeps you feeling full and energized. You can even customize it with your favorite ingredients – nut butter, a drizzle of honey, goji berries or oats. Get creative with it! I love to roll mine in coconut flakes for an added crunch.

Or how about roasted chickpeas – tossed in olive oil, seasonings, and baked until crunchy perfection. These healthy legumes are packed with fiber.

So get snacking! Happy cooking everyone.
-Kathy

Coconut Lime Cashew Energy Balls
These are also delicious when made with lemon – or try a combo of both lemon and lime!

Makes: 24 balls
Prep Time: 20 minutes

Ingredients:
3/4 cup dried apricots
1/4 cup freshly squeezed Sunkist® Lime juice
2 tablespoons hot water
1 tablespoon Sunkist® Lime zest
1 teaspoon ground turmeric
1 teaspoon minced fresh ginger
1 cup gluten free rolled oats
2 tablespoons ground flax seed
3 tablespoons coconut oil, melted
1 1/2 cups unsweetened flake coconut
1 cup raw cashews
1/2 cup pumpkin seeds (pepitas)
———————————————
1/4 cup desiccated coconut, for rolling

Directions:
Tear the apricots and put in a small bowl and toss with the lime juice and hot water, press the apricots into the liquid with a fork. Let soak for 10 minutes.

Place the apricot mixture and liquid, zest, turmeric, ginger, oats, flax seed, and coconut oil in a food processor and process until mixture just comes together.
Add the flake coconut, cashews and pumpkin seeds and pulse until seeds are broken down and chopped into the mixture.

Portion the mixture into heaping tablespoons and roll into balls, then roll in desiccated coconut to coat.
Store refrigerated for up to 2 weeks. Bring to room temperature before enjoying.

Recipe by Kathy Casey Food Studios® for Sunkist®

Posted by Kathy on January 9th, 2020  |  Comments Off on Easy Protein Snacks |  Posted in Dishing with Kathy Casey Blog

Recharge with Green Smoothies!

Non-stop holiday parties and overindulging have you feeling a little sluggish? Recharge with Green Smoothies! They are the perfect way to detox your body and ramp up your energy.

Store-bought juices and smoothies might taste d’lish…but they can be super high in calories and sugar, which kind of defeats the purpose.

Try my favorite homemade Green Smoothie instead! Tear up 2 large leaves of organic Kale and toss in a blender. Then add 1/2 a banana and a tiny touch of honey or maple syrup, and some unsweetened coconut or almond milk. Add in a scoop of ice and blend it up until totally smooth and brilliant green! Looking for something a little creamier? Try my Jump Start Smoothie!

You can also jazz up your smoothie with matcha powder, flax seeds, goji berries, or even almond butter for an added energy and protein boost.

Try it as a meal replacement for a few days and you’ll be recharged in no time at all.
-Kathy

Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 cup spinach (a heaping handful)
Splash of almond milk, optional

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Posted by Kathy on January 2nd, 2020  |  Comments Off on Recharge with Green Smoothies! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes
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