Jars

When you first think of jars – the kitchen might not be the first thing that comes to mind. But think again!

We all know good old fashion mason jars are ideal for canning jam or pickling vegetables – but did you know they can be used for so much more? Next time you whip up a big batch of your favorite morning smoothie, portion it into a few mason jars and keep in the fridge. My Jump Start Smoothie is so simple to make! You can also layer in yogurt, granola, and fruit for an easy parfait.

Or how about some d’lish overnight oats – portioned into jars and easy to grab when you’re on the go. Now that’s a weekday breakfast – done simple!

Next time you want to make a salad dressing – forget the whisk and let the jar do all the work for you! You’ll get quite the arm workout shakin’ it up.

You can even bake directly inside jars – that’s right! Banana bread, custards, cakes – these days there are tons of recipes perfectly portioned for the mighty mason jar.

So think outside of the box and put those trusty jars to good use!
-Kathy

Kathy’s 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 fresh kale leaf (optional)

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

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy on April 26th, 2018  |  Comments Off on Jars |  Posted in Dishing with Kathy Casey Blog

Marinades

The sun is finally making more than a cameo appearance and for those living in the Pacific Northwest – that means it’s time to start grilling! Nothing kicks up the flavor on grilled meat, seafood and veggies like a fantastic marinade.

Marinades are super-simple to make and give an easy flavor boost to your dinner dishes with just a few ingredients.

Take inspiration for your marinade from different cultures. Chipotle, lime, and agave add instant cha-cha-cha to your chicken. Or try ginger, thai basil, sesame oil, and hot chili paste for a bit of zen for your dish.

My biggest marinade tip is: make it strong! The bolder the flavor; the bigger the taste. If you make your marinade and it tastes good – then it’s not bold enough. Pump up the flavor even more with spices, garlic, herbs, etc. Get creative!

Citrus juices are common in marinades and add a big hit of brightness to smoky grilled flavors. Keep in mind that marinating with citrus juices for too long can begin to “cook” your protein, particularly fish, before it even hits the heat. I like to use orange juice concentrate to really get a citrus punch in my marinade.

Another quick tip: If your marinade contains sugar or honey, be sure to grill on medium-low heat to prevent burning. Honey or sugar can scorch on high heat.

So this spring and summer, jazz up your cooking with some mouth-watering marinades. –Kathy

Basic Marinade for Grilling

Marinates 4 to 6 portions of protein

2 tablespoons fresh lemon juice

1 tablespoon minced fresh rosemary or other fresh herb

1 tablespoon Dijon mustard

1 tablespoon finely minced garlic

1/3 cup olive oil or salad oil, depending upon which herbs you are using

1/2 teaspoon coarse-ground black pepper or 1/4 teaspoon red chili flakes

4 to 6 portions of protein, such as chicken breasts, steaks, pork loin chops, salmon, or large shrimp, or large portobello mushrooms for a vegetarian option

In a small bowl, whisk together all marinade ingredients.

Lay out protein in a shallow, non-aluminum baking pan. Spoon half the marinade on the top side of each portion and rub it around, then flip the protein and spoon on the remaining marinade, being sure that all surfaces are covered.

Cover pan with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

When ready to cook, heat grill to medium-high heat, then brush grill lightly with oil. Be sure grill is hot before placing protein on it. Sprinkle both sides of protein with kosher salt, and grill on the first side, being sure not to move it until there is a good charred grill mark. (The biggest mistake that home cooks make is to “touch” what they are grilling too much and move it around before it is ready; this causes sticking.)

Grill to desired doneness. No specific time can be given as it will depend upon your heat and what you are grilling. Typically, if there are nice grill marks on each side, the food is probably close to done. You can refer to internal cooking temperatures on the Internet, but I think that most government-determined temperatures are too high. So, until you are a seasoned griller, get a small paring knife and cut a tiny “peek “into the center of what you are cooking. For poultry you will want to see no pink; fish should be just cooked and not dry; shrimp should be just pink on the outside and barely opaque inside; and steaks should be the way you like them!

This marinade is a basic one, so get creative here, too, when you feel ready. Practice makes perfect. And grilling is “rustic,” so if you make a mistake, it is not the end of the world—just jump back in and try it again soon.

Recipe by Kathy Casey Food Studios®

Lemon and Caper Marinade for Seafood or Chicken

Makes about 1/3 cup

2 teaspoons finely minced fresh lemon zest

1 tablespoon finely minced fresh basil

2 teaspoons finely minced fresh thyme

1 tablespoon thinly sliced fresh chives

2 tablespoons capers, finely chopped

1 tablespoon fresh lemon juice

1/4 cup extra virgin olive oil

Whisk all ingredients together well.

Keep refrigerated for up to 2 days.

Marinate fish, shrimp, scallops or chicken breasts for at least 4 hours or up to 8 hours.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on April 19th, 2018  |  Comments Off on Marinades |  Posted in chicken, chipotle, citrus, Dishing with Kathy Casey Blog, garlic, herbs, Kathy Casey

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 April 12th, 2018  |  Comments Off on Easy Protein Snacks |  Posted in Dishing with Kathy Casey Blog

Maple Syrup

When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.

So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!

There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.

But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.

Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!

So branch out – and discover all that maple syrup has to offer.
-Kathy

Maple Vinaigrette
Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on April 5th, 2018  |  Comments Off on Maple Syrup |  Posted in appetizers, breakfast, dessert, Kathy Casey, KOMO Radio, salads, sides

Hop To It…Easter Is Here!

Easter Sunday is coming up, so what will you do with all the leftover goodies? You know…the eggs, the candies, the marshmallow Peeps, etc. Luckily I have a few easy and d’lish ideas for you!

Of course there will be egg salad sandwiches for days, but let’s get creative with it! How about adding in some chopped bacon or some sassy curry? You can even mix salsa into your favorite egg salad recipe then roll it up with some avocados in tortillas for a quick breakfast on the go.

For a beautiful spring presentation and unique twist, try making a quick beet pickle for your eggs. Simply soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Cut, fill, and voila! A fantastic flavor upgrade on the traditional dish.

Now, what to do with all that candy after the hunt? Listen up adults – steal a few of the kids chocolate bunnies and whip up some Bunny’Licious Boozy Chocolate Sauce using a splash of your favorite liqueur (take out the liqueur for a kid friendly version!) Serve it over ice cream with a few peeps for garnish!

So hop to it and have a Happy Easter! –Kathy

Bunny’licious Boozy Chocolate Sauce
Makes 4 servings

6 oz of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 Tbsp. liquor such as: Grand Marnier, Canton Ginger Liqueur, Amaretto or Frangelico liqueur (optional)
For drizzling over or dipping in: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges, 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®

Posted by Kathy on March 29th, 2018  |  Comments Off on Hop To It…Easter Is Here! |  Posted in Kathy Casey

Ancient Grains

Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu!

One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids and a good source of fiber, as well as B vitamins, iron, and other minerals. You can get regular quinoa, red and tri-colored – all are tasty!

I like to toast it dry in a pan before cooking to add a bit of nutty flavor. I love it made into a salad to take for lunch such as my Big Protein Red Quinoa Salad – cooked quinoa, cucumbers, carrots, garbanzos, raisins, hazelnuts and fresh herbs all dressed up with olive oil and lemon juice. The combination of textures and flavors is d’lish and so good for you!

Another favorite is farro, an ancient hulled wheat that was served as the daily ration of the Roman legions. Today it is making a huge comeback and can be seen on restaurant menus everywhere (and also grown locally in eastern Washington!) I love its toothsome bite. Most instructions say to soak it before cooking, preferably overnight. This is great to speed up the cooking, but I typically just give it a long slow boil until it is tender. I love it when combined with Kale, Wild Mushrooms and Goat Cheese.

Have fun cooking up these ancient grains in the kitchen!
–Kathy

Big Protein Red Quinoa Salad

Makes about 4 cups

3/4 cup red or tri-color quinoa

1 1/2 cups water

1 tsp. minced garlic

2 Tbsp. extra-virgin olive oil

1/4 cup fresh lemon juice

2 tsp. minced or grated lemon zest

1/2 cup peeled, seeded and 1/4-inch-diced cucumber

1/2 cup canned organic garbanzo beans, drained

1 Tbsp. chopped fresh dill

1/2 cup chopped fresh parsley

1/2cup organic golden raisins

1/2 cup organic hazelnuts, lightly toasted and coarsely chopped

1/4 cup thinly sliced green onions

1/4 cup grated carrot

3/4 to 1 tsp. sea salt

1/4 tsp. black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe Kathy Casey Food Studios®

Farro with Kale, Wild Mushrooms & Goat Cheese

Makes 4 to 6 servings

1/2 cup whole farro, dry

2 quarts water

1 Tbsp. olive oil

1 cup sliced wild mushrooms

4 cloves garlic, sliced paper thin

pinch red chili flakes

1 large bunch black kale (lacinato)* or green kale, torn

1/4 cup chicken broth (or substitute vegetable broth)

salt and pepper to taste

1/2 lemon

3 ounces fresh goat cheese (chevre)

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

*Also called dinosaur kale.

Recipe Kathy Casey Food Studios®

Posted by Kathy on March 22nd, 2018  |  Comments Off on Ancient Grains |  Posted in Kathy Casey, KOMO Radio

Rel’Lish™ Burger Lounge Opens at Sea-Tac Airport

 

 

SEATTLE — Exclusive new burgers and signature cocktails have now landed at Seattle-Tacoma International Airport. Celebrated Seattle chef and burger connoisseur Kathy Casey, in partnership with global restaurateur HMSHost, has opened Rel’Lish Burger Lounge on Sea-Tac Airport’s Concourse B.

Rel’Lish Burger Lounge is a new concept inspired by Kathy Casey’s motto that great food doesn’t have to be complicated to be delicious. The chic full-service restaurant features a variety of unique burgers, each built with creative toppings like the Over the Top Cheese Burger layered with house-made cheddar ale spread crafted with Pike Place Ale, Tillamook pepper jack cheese, and hot Cheetos; as well as the Bahn Mi Burger topped with pickled red onions, jalapeño, cucumber, herb lettuce, and spicy soy aioli.

In addition to more than a half a dozen burger options, travelers can enjoy a unique range of salads including the Beet and Arugula Salad with rosemary marcona almonds, pickled onions, goat cheese, and apple vinaigrette. Other signature items include the Cheeseburger Cheeseburger…Soup – yes, a soup that is topped with fries and pickles.

Morning travelers can treat themselves to a variety of breakfast offerings such as tasty breakfast sandwiches like the Brunchin Burger topped with an egg and served with hollandaise for dipping, as well as the Chicken N’ Rooster with scrambled egg, Sriracha cream cheese, tomato, and arugula on a brioche bun. Wash it down with a signature Rel’Lish Bloody Mary made with local Aloo vodka  and garnished with a pickled Washington green bean, asparagus and pepper – you can also upgrade with a pepperoni straw!

 

 

WikiRum Punch Featuring Mount Gay Silver Rum, Cruzan Gold Rum Passoã Passion Fruit Liqueur, Fresh Lime, Yuzu, Pineapple and Topped with a Float of Myers’s Dark Rum.

 

Casey, known for her cocktails, offers a wide selection of drinks at the bar where guests can enjoy hand-crafted cocktails using local spirits and Cocktails On-Tap made with premium spirits and fresh juices such as the Northwest Berries & Bubbles featuring Oregon’s Crater Lake vodka, fresh lemon elixir, topped with a splash of Chateau Ste. Michelle sparkling wine and NW berries. There is also an assortment of local craft beer and regional wine.

“I’m so excited to open Rel’Lish Burger Lounge at Sea-Tac Airport.

As a frequent traveler myself, I wanted to not only offer crave-able burgers, but also unique salads for those looking for something lighter. At Rel’Lish, anyone can enjoy a great meal – guests can order any burger with an Impossible Burger plant based patty. In addition to our brioche buns we are also offering gluten-free buns and a bunless option.”

– Kathy Casey

Local ingredients like Mama Lil’s Peppers and Dish D’Lish Washington Apple Chutney will also be featured throughout the menu not only in the food but also in the bar – as my motto has always been to incorporate the freshness of the kitchen into the bar, said Kathy Casey who is often lauded as the first Bar Chef.

The restaurant offers a relaxing and inviting atmosphere with beautiful wood finishes and a mid-century modern flair as well as natural light flowing in from the floor to ceiling windows overlooking the tarmac – perfect for plane watching and enjoying a meal and drink.

For travelers in a hurry, there is a convenient burger to-go window and a Food T’ Go-Go® grab-and-go case featuring healthy options from sister brand Dish D’Lish®. From breakfast, to lunch, to dinner, or a quick cocktail – guests will be able to Rel’Lish the Moment™ any time of day.

Rel’Lish Burger Lounge joins Kathy Casey’s other airport dining location, Dish D’Lish which is located in Concourse C.

Posted by Kathy on March 22nd, 2018  |  Comments Off on Rel’Lish™ Burger Lounge Opens at Sea-Tac Airport |  Posted in Restaurants, Dishing with Kathy Casey Blog, Kathy Casey, Newsletter

Upside Down Cakes

Sometimes things are just better upside down. Bust out the baking dish – I’m talking about delicious Upside Down Cakes!

Light and fluffy cake batter encased by a sugary-butter topping and jeweled with chopped fruits – baked until ooey gooey and caramelized. What could be better than that?

So versatile and decadent – these cakes are a total crowd pleaser and often seen during the holidays. Pineapple Upside Down Cake is by far the most popular – but there are plenty of variations that are just as scrumptious! Apples, peaches, cherries, or plums – it’s the perfect vehicle for your favorite fruit.

This d’lish dessert is sometimes considered a little retro – but that shouldn’t stop you from giving it a try. Throw in some chopped nuts or layer on a boozy caramel glaze for a fun twist. Or throw that rule book out the window and try my Oatmeal Apple Upside Down Cake for breakfast!

You can even make mini versions using your trusty cupcake tin as the baking vessel!
-Kathy

Oatmeal Apple Upside Down Cake
Makes 1 10-inch round cake, serving 8 to 10

Batter
2/3 cup rolled oats
1/2 cup golden raisins
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup boiling water
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
3/4 tsp baking soda
1/4 tsp salt

Apple layer
1 Tbsp brown sugar
1 Tbsp flour
1/2 cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
—————————–
vanilla yogurt (optional)

Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Recipe © Kathy Casey Food Studios®

Posted by Kathy on March 15th, 2018  |  Comments Off on Upside Down Cakes |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Snacks
Untitled