Posts from October, 2020

Zingy Grapefruit

We all enjoy fresh squeezed grapefruit juice for breakfast and in classic cocktails like a Salty Dog (or a Greyhound depending if salt is used) or a Paloma. All for good reasons, too.

Grapefruits contain no fat, cholesterol or sodium and they are rich in vitamins A and C. Peeled and eaten like an orange, they have a ton of good-for-you fiber and are known to help with weight loss.

Citrus Panzanella Salad
Photo by Kathy Casey Food Studios®.

I love pink and ruby grapefruit for their balance of sweetness and tang, and are d’lish in my Citrus Panzanella Salad. They are also perfect paired with avocado, like in my Shrimp, Grapefruit and Avocado Salad with Honey Shallot Vinaigrette.

Are you a Chicken Picatta fan? Try it with grapefruit instead of the traditional lemon! I love to serve this with orzo tossed with a little butter and lots of fresh herbs. Or even better if you have fresh chanterelle mushrooms available – sauté them up and fold into cooked wild rice. Yum!

And for a refreshing and bright beverage, try my recipe for Pink Grapefruit Honey Ginger Fizz. Oh! And it is also great as a cocktail with a little shot of something added…. vodka, gin, tequila, bourbon……they all work!

Enjoy grapefruits in all their zesty glory any way you like! – Kathy

Citrus Panzanella Salad
With everyone baking at home these days, this is a great salad to use up any extra rustic bread. Featuring tangy grapefruit it’s excellent to serve as a starter or alongside grilled steak or roasted chicken. For a vegetarian entrée topped with sliced avocado and toasted nuts.

Makes 6 – 8 servings

Toasted Bread
4 cups 1-inch-cubed rustic style bread
2 Tbsp. olive oil
1 Tbsp. minced fresh garlic
3 Tbsp. grated high-quality parmesan cheese

Salad and Dressing
1 Sunkist Grapefruit
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2 tsp. Dijon mustard
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh-ground black pepper
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1/2 cup thinly sliced red onion
1 large tomato, diced
1 large fresh mozzarella ball, diced
2 cups arugula or baby spinach leaves
1/4 cup coarsely chopped fresh basil

Preheat oven to 475 degrees F.

To make the toasted bread: In a large bowl, toss the bread with the olive oil, garlic and parmesan cheese. Spread on a baking sheet and roast in the preheated oven for about 6-8 minutes or until lightly crisped and golden. Let cool.

To serve the salad: Cut the top and bottom off of the grapefruit, then with a small paring knife cut the peel and white pith off of the sides of the grapefruit. Slice the grapefruit and then dice. Set aside.

Right before serving, in a very large bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Then add the grapefruit, veggies, cheese, greens, basil, and (cooled) toasted bread. Toss together to coat ingredients well. Serve immediately.

Recipe by Kathy Casey Food Studios®.

Shrimp, Grapefruit and Avocado Salad with Ginger Honey Vinaigrette
Makes about 6 servings

Honey Shallot Vinaigrette
1/4 cup white wine vinegar
1 tsp finely minced fresh ginger
1 Tbsp minced shallots
1 Tbsp Dijon mustard
2 Tbsp honey
1/3 cup canola or olive oil
1/4 tsp salt
pinch cayenne pepper

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2 large pink or ruby grapefruit
2 ripe but firm avocados
1/2 cup thinly sliced red onion
1 1/2 cups cooked bay shrimp or cooked prawns
1 very large head butter lettuce, leaves washed and spun dry

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

Cut ends off grapefruit, then cut skin off the sides of grapefruit, carefully removing all the white pith. Section out grapefruit into a bowl. (Cut grapefruit out with a knife to get sections with no pith. If there is lots of juice, do not add it to salad—drink it!) Toss grapefruit with red onion. Slice avocado over grapefruit and add shrimp and half of the dressing. Fold dressing in—be very gentle.

Place lettuce in a large bowl and toss with the remaining dressing. Divide among small serving plates or place on a large platter.

Top dressed greens with grapefruit mixture. Serve immediately.

Recipe by Kathy Casey Food Studios®.

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 salted 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
Try substituting ginger ale for the soda water in this refreshing drink for and extra ginger kick. To make it libatious, add a shot of your favorite spirit!

Makes 1 drink

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

Fill a tall glass with ice. Measure in the Sunkist 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 Casey on October 13th, 2020  |  Comments Off on Zingy Grapefruit |  Posted in Cocktails, Dishing with Kathy Casey Blog, Fruit, KOMO Radio, meats, Recent Posts, Recipes, salads

Falling for Chili

When the days grow shorter and the weather begins to cool off, I start thinking about making some chili. It’s a protein-packed, warm and filling dish – especially good for those weekend game days. The key to a good chili is in the spices and sautéing your chili spices ahead of time really helps bring out the flavors.


Slow Cooker Black Bean Chili
Photo by Kathy Casey Food Studios.

October is also National Chili Month (who knew?) and as you can imagine, there are a ton of chili recipes out there to choose from because it is a great base to add a signature spin or secret ingredient. From white bean and chicken, to a 4 bean bonanza, some with meat, some without, mild spiced or smokin’ hot, the sky is the limit.

I love making batches of my Stadium Apple Chili during this time of year. It starts with chunks of tender pork, lots of spices, onions, a bottle of NW brew, tomatoes and kidney beans. I then add in a chopped apple for a touch of sweetness and let that slowly simmer on the stovetop or in a crockpot until it is ready to serve. I am always sure to make a lot because YOU KNOW it’s always better the next day.

You can definitely serve it with lots of tasty toppings too. My top choices are always sour cream, grated Northwest cheeses like Tillamook Cheddar, crisp white onions, and spicy jalapeños. I also like to crush up corn chips to add some crunch too!

So don’t let the chilly weather get you down – warm up with some chili! –Kathy

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 Tbsp. 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 Tbsp. minced fresh garlic
1/4 cup chili powder
1 Tbsp. dry whole oregano
1 1/2 tsp. ground cumin
1/8 – 1/4 tsp. 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 tsp. 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®

Slow Cooker Black Bean Chili
 Serve with a variety of toppings like fresh salsa, sour cream, shredded cheese, diced avocado, and fresh cilantro. For a vegetarian version substitute the pork and sausage with a plant based ground meat alternative and boost up the spices.

Prep Time: 15 minutes
Slow Cooker Time: 8 hours
Makes: about 8 – 10 servings

1 pound ground chorizo sausage (or substitute ground beef or pork and add in some red chili flakes for heat)
1 pound boneless pork butt cut in 3/4-inch – 1-inch cubes
1 cup diced onion
1 tablespoon minced fresh garlic
3 tablespoons mild chili powder
1/2 teaspoon chipotle chili powder (depending upon the spiciness you like)
1 tablespoon dry oregano leaves
2 teaspoon ground cumin
1 (12 oz) bottle of lager style beer (or substitute 1 1/2 cups low sodium vegetable broth)
1 (4 oz.) small can diced green chilies
1 (15 oz.) can crushed tomatoes in puree
3 (15 oz.) cans black beans, drained
1/4 teaspoon salt, more or less to taste

Heat a non-stick sauté pan over medium-high heat. Add chorizo and pork, cook until browned, about 8 minutes. Quickly transfer meats to crockpot – saving the pan for the next step.

To the pan add the onion and cook for 1 1/2 minutes. Then add the garlic, chili powders, oregano, and cumin. Stir and cook for an additional 30 seconds. Then add the beer, stir and immediately transfer to the crock pot.

Add remaining ingredients to the crock pot, gently stir. Cook on low for 6-8 hours. Serve with Chili Toppers of your choice.

Recipe © Kathy Casey Food Studios®.

Posted by Kathy on October 6th, 2020  |  Comments Off on Falling for Chili |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, meats, pork, Recent Posts, Recipes, soups
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