As you walk the isle of the grocery store these days, there are rows and rows of juices. So, what is the big deal about all this juicy juice? Well it is an easy and d’lish way to get your recommended fruits and vegetables, and not to mention all the vitamins.

So what to do? Got the bucks to buy a bottle? Ok, great.  Or should you buy a home juicer? If you love juice and juicing then yes, go for it; it’s worth the splurge.

What you juice can have a lot of amazing health benefits. Here’s a favorite blend of mine:

We’ll start with beets. In addition to being sweet and oh-so-pretty, they are high in antioxidants and have anti-inflammatory benefits.

Next, I add a little celery for its touch of natural salt, bright flavor, and it’s a natural diuretic.

Then we bring it home with a slice of fresh ginger, apple and a touch of lemon juice. Yum!

Oh and did I mention that this is fantastic as a mixer for a cocktail too! Yes that’s right, the juicing trend is moving into Happy Hour. I have included one of my favorite juice blends below that incorporates hydrating coconut water – excellent as a little juice shot! –Kathy

Beet It
Makes about  2 1/2 cups juice – depending on the juiciness of your produce (about 4 servings)

1 – 2 medium beets
1 large green apple
1 pear
1 cup fresh strawberries, stems removed
3 Tbsp fresh-squeezed lemon juice
1-inch chunk fresh ginger
1/2 cup coconut water

Juice the beet, apple pear and strawberries. Then add the lemon juice and coconut water.

Chill and enjoy!

Recipe and Photo © Kathy Casey Food Studios.

Hail the mighty Almond! The crunchy nut that’s packed with flavor and healthy goodness. Available in so many forms – raw, toasted, milk, butter, oil, etc. This nutty ingredient can be used in just about anything – pancakes, smoothies, desserts, or dips.

This superfood is SUPER healthy!  It’s packed with Vitamin E, and rich in dietary fiber and healthy fats. Plus, they are a super protein source and easy to have a little snack baggie around for when you’re feeling HANGRY!

Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track.

For a healthy treat check out Skinny Dipped Almonds, they have a very light coating of dark chocolate. I love the raspberry ones that are dipped in berry powder – Yum!

And for a quick, tasty and inexpensive dish check out my recipe for Savory Seeded Noodles with Toasted Almonds.

Savory Seeded Noodles with Toasted Almonds
Great served warm as a side dish or chilled for lunch.

Makes about 8 – 10 servings as a side dish

1 lb dry spaghetti, broken in half
1/4 cup toasted sesame oil
1/4 cup toasted sesame seeds
1/2 tsp poppy seeds
1/3 cup soy sauce
6 Tbsp unseasoned rice vinegar
6 Tbsp sugar
1 Tbsp finely minced fresh ginger
2 tsp Asian hot chili paste (Sambal Oelek)
1/4 cup chopped cilantro
1 bunch green onions, thinly sliced
1/2 cup sliced almonds, lightly toasted

Cook spaghetti per package directions and drain well (do not rinse!)

Meanwhile, in a large bowl whisk together sesame oil, seeds, soy sauce, vinegar, sugar, ginger and chili paste. Add the warm noodles, cilantro and green onions and toss to coat well. Toss in the almonds.  Serve warm or chilled.

Recipe and Photo © Kathy Casey Food Studios®.

Now that we’re into the New Year, it’s time to get on track with healthy eating and stick to a New Year’s Resolution!

Sometimes with busy schedules lunch gets skipped or something less than healthy gets ordered in. Well consider taking a few hours on the weekend and building some great meals in jars to pack to work.

Just pick up some pint and 1/2 pint canning jars with screw on lids. Then prepare some good-for-you components like quinoa, brown rice, roasted veggies, roasted chicken breast, and some cut up fresh veggies.

Pack these up in jars, but make sure to plan your layers. For instance layer up some quinoa, roasted veggies, chicken – all deliciously topped with some healthy hummus or low-fat Greek yogurt. These will keep refrigerated for up to 3 days and are easy to pack to work.

Try this idea for breakfast-on-the-go, too. Fresh fruits, a little healthy cereal for the crunch factor, and yogurt. Or try cooked oatmeal with diced apples, dried cranberries and some toasted nuts.

Oat Chia Honey Cup
Photo by Kathy Casey Food Studios®.

Check out this great recipe for Make-Ahead Fruit & Yogurt Breakfast Parfaits from Iowa Girl Eats blog using Chobani yogurt (my fave!), gluten-free oats, chia seeds, and fruits. Her post is really inspiring!

Healthy, handmade meals on the go – Yum! –Kathy

Eggs are the classic breakfast food, but these days eggs are showing up in every meal.

Stratas are a great dish to get ready the night before so weeknight dinners won’t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you get home. Poof! Dinner will be ready in no time! I developed a Sweet Pepper & Sausage Breakfast Strata using Sunset Peppers – it’s a great base recipe to get creative with. Want to spice it up a bit? Try subbing chorizo for the sausage and pepper jack for the Italian cheese blend – Yum!

Photo by Kathy Casey Food Studios.

Have you ever had eggs on a pizza – it’s so good! Just break a raw egg in the center of your pizza right before you bake it and be amazed. I love it with roasted peppers, Italian sausage and spinach. If you like that idea and burgers, put an egg on it! Top your fave burger with a sunnyside up egg for a richer taste.

How about trying ‘shirred’ eggs? Bake a whole raw egg over tomato sauce, veggies and topped with cheese. Serve it with crusty bread for an easy and d’lish dinner.

And of course I can’t forget Deviled Eggs because I wrote a whole book on them – D’Lish Deviled Eggs! I could just eat them for dinner!

What an ‘egg-celent’ way to start and end the day. It’s the perfect time to try out a new egg dish because January is National Egg Month! -Kathy

Sweet Pepper & Sausage Breakfast Strata
Strata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.

Makes about 6 – 8 servings

3 Sunset Red, Yellow or Orange Sweet Bell Peppers, or a combination
1/2 lb bulk Italian sausage
1/2 cup diced onion
1 Tbsp minced fresh garlic
8 eggs
3 cups half-and-half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
2 cups (8 oz) grated Italian cheese blend
1/2 cup shredded Parmesan cheese

Seed the peppers, dice them into 1/2″ pieces and set aside.

Heat a large sauté pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and sauté for about 8 –10 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.

In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.

Transfer mixture to an 11×13″ baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, preheat oven to 350°F and bake strata for about 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Chef’s Notes: 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.

Recipe by Kathy Casey Food Studios for Sunset Produce.

From party staples like gooey, cheese fondue to classic French onion or 7-layer fiesta dip, we all have our favorites.

These days dips are getting lighter and healthier. We’re whipping up our favorites not with full fat sour cream and mayo but with Greek yogurt as well as lite sour creams and mayos. Even this party staple can’t escape the better-for-you revolution!

Hummus is all the rage lately – made with protein-rich garbanzo beans. It’s quick-and-easy to make from scratch, but also available in a wide variety of flavors like roasted pepper and sun-dried tomatoes. Cruise the hummus isle these days and you’ll find brilliant beet hummus and emerald green edamame varieties!

Creamy white bean dips are also popular and fall into the better-for-you category, too. It’s tasty paired with bold flavors like in my Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade.

Cranberry- Orange Holiday Goat Cheese Dip

For a festive dip, whip up a batch of Cranberry- Orange Holiday Goat Cheese Dip. Creamy goat cheese mixed with walnuts and cranberries, and sweetened with citrus and honey. Yum!

Now, we all love our dips with potato and tortilla chips but you can also lighten up your dippables. Try something new, like pita chips and rice crackers, OR go the veggie route with endive leaves, slices of crunchy fennel, or colorful bell pepper.

So whatever the occasion, get out of your DIP RUT, lighten up –and try something new! –Kathy

Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 Tbsp. grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 Tbsp. fresh lemon juice
1 tsp. very finely minced lemon zest
1 tsp. very finely minced fresh rosemary
1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 Tbsp. minced fresh garlic
1 Tbsp. lemon juice
1 Tbsp. very finely minced lemon zest
2 Tbsp. extra-virgin olive oil or oil from sundried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sundried tomatoes in oil, drained

Garnish: extra-virgin olive oil and fresh rosemary sprig

To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

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

Cranberry- Orange Holiday Goat Cheese Dip
Serve this dip with leaves of Belgian endive, apple slices, celery, and crostini or rustic crackers.

Makes about 3 1/2 cups

3 ounces fresh goat cheese (chèvre), softened
2 packages (8 ounces each) cream cheese, softened
1/2 cup fresh-squeezed Sunkist tangerine or orange juice
1 tablespoon orange zest
2 tablespoons honey
1/2 cup finely chopped dried cranberries (or dried cherries chopped fine )
1/2 cup finely chopped toasted walnuts or hazelnuts
1/2 teaspoon salt

In a mixer with a paddle attachment, cream the goat cheese and cream cheese together until smooth. Add the juice, zest and honey, and mix until smooth. Add the remaining ingredients and mix until incorporated. The dip will keep refrigerated for up to 1 week.

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

I just love this time of year. Everything is sparkly, the lights twinkling in the trees, and of course, candy canes!

Those wonderful, seasonal peppermint treats that hang from trees, peak out of stockings and garnish your holiday latte. The holidays just wouldn’t be complete without them. They are also an ingredient in many of my favorite holiday goodies!

Peppermint and chocolate, what a great pair! Try my recipe for individual little Peppermint Chocolate Fudge Cakes – baked in muffin tins then drizzled with chocolate and sprinkled with crushed candy canes. They make a great little something to “take” or gift.

Need a holiday cupcake idea? Whip crushed candy canes into your favorite frosting recipe and crown with a mini candy cane. D’lish and oh so festive!

Photo by Kathy Casey Liquid Kitchen®.

For a more spirited idea, try making candy cane-infused vodka! Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Enjoy it in your cocoa or frozen as a shot.

Here’s to some holiday cheers with candy cane! -Kathy

Peppermint Chocolate Fudge Cakes
These are the perfect little something for after a big holiday dinner or for a party take-along.

Makes 12 cakes

Cupcakes
3 ounces unsweetened baking chocolate
1 1/2 sticks salted butter
3 large eggs
1 1/2 cups sugar
6 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 1/2 teaspoons vanilla extract

Topping
2 ounces dark chocolate chips
2 ounces white chocolate chips + 1/2 teaspoon vegetable oil
6 peppermint hard candies, crushed

Preheat an oven to 400 degrees F. Pan-spray nonstick standard size cupcake/muffin pan(s) —you will be making 12 cakes. (If any muffin cups are left empty, fill them halfway with water before baking cakes.)

In a bowl over simmering water, melt the unsweetened chocolate and butter together.

Meanwhile, with a whisk or electric mixer, in a large bowl mix the remaining cupcake ingredients together until glossy. Add the melted chocolate-butter mixture and beat again until glossy and smooth.

Divide the batter evenly into the 12 muffin cups. (Liners are not needed.)

Bake cakes for 15 to 16 minutes or until slightly puffy. Remove from the oven and let cool completely. Run a knife around the sides to release cakes.

To decorate: Lay cakes out on a platter. Place each of the chocolate chips in small glass ramekins or very small microwave safe containers; add the vegetable oil to the white chocolate; and individually microwave for 10 second intervals (stirring in between) until just melted. Be careful not to overcook the chocolate. Immediately drizzle/decorate the tops of the cakes with the chocolates and then sprinkle with the crushed hard candies.

Cakes will keep covered at room temperature for up to 3 to 4 days.

Recipe by Kathy Casey Food Studios®.

Turkey day is here and gone. But, what to do with all the leftovers in the fridge? Need some tasty ideas? Don’t worry, I’m here to help!

A d’lish Thanksgiving day feast!

Don’t throw out those bones! They’re essential for my Rich Turkey Stock. Pick that turkey carcass clean – be sure to save the meat for soup and sandwiches. Get out the stock pot – add the bones, some chopped carrots, celery and onion – cover with water (sometimes I like to add in a carton or two of chicken broth to give it a flavor boost) bring to a simmer for 2 hours – then strain and voila!

What to do with that stock? Well soup is a natural idea, but how about whipping up a big pan of gravy for hot open faced turkey sandwiches.

Thanksgiving for breakfast – why not! Thanksgiving Benedict is a delicious idea a chef friend shared with me. Form leftover stuffing into a patties, pan sear, and then top with sliced turkey, a poached egg and a dollop of homemade turkey gravy. YUM! –Kathy

Rich Turkey Stock
Makes about 10 cups

2 large turkey legs or thighs, about 2 pounds total
1 yellow onion, unpeeled, coarsely chopped
1 large or 2 medium carrots, cut into large chunks
Up to 2 cups mushroom stems, optional
4 stalks celery, cut into chunks
1/2 tsp. dried thyme
1 bay leaf
1/2 cup white wine
12 cups water

Preheat an oven to 400°F.

Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.

Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)

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

Oh bitters! In the beverage world, we like to call them the “salt & pepper” of drinks. They can add an extra oomph! to a cocktail – oftentimes, enhancing the overall drink and adding an extra layer of flavor. But did you know that you can also cook with bitters too?

From appetizers to main dishes – and yes, even sweets! – a dash of bitters goes a long way. Take for example, my “Not Your Mama’s” Old Fashioned Cheeseball – 4 different cheeses, Worcestershire sauce, Dijon mustard, brandy, and Angostura Bitters come together for a party pleaser.

Photo by Kathy Casey Food Studios® for Angostura®.

Bitters are oh-s- tasty in sweets too, like in my favorite new cookie – Bittersnaps. A generous helping of aromatic bitters adds an amazing layer of flavor to this classic cookie! Goes great with coffee or a glass of milk!

So next time you’re cooking, add a dash of bitters to your dish – is not just for cocktails anymore. -Kathy

“Not Your Mama’s” Old Fashioned Cheeseball
This boozy and bold flavored cheeseball will be the centerpiece of any appetizer spread. Serve with artisan crackers, crostini or veggies. Add in a big handful of cooked minced bacon or minced salami to switch things up. You can also divide this recipe into 4 smaller balls and package up in glassine for tasty holiday party gift-giving. Bring out to room-temp for 30 minutes prior to serving.

Makes: 1 large cheese ball, 12 – 16 servings

8 oz. wt. cheddar cheese, grated
4 oz. wt. fontina cheese, grated
4 oz. wt. fresh parmesan or grana cheese, grated
1 (8 oz. wt.) pkg. cream cheese, softened
2 Tbsp. ANGOSTURA® Aromatic Bitters
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. hot sauce
2 tsp. minced fresh garlic
1/4 tsp. salt
1/2 tsp. coarse black pepper
1/4 cup thinly sliced green onions
2 Tbsp. brandy or Cognac
——————————————-
1 cup (3 1/2 oz. wt.) sliced almonds, toasted*

Grate the cheeses into a medium bowl and set aside.

In a mixer mix with paddle attachment, mix together the cream cheese and grated cheeses on medium speed for about 6 minutes. Scrape the sides of the bowl with a rubber spatula, and then add the remaining ingredients (except the nuts). Mix starting on low speed. Increase speed to high for about another 6 – 8 minutes, or until mixture is well blended (scrape the sides of the bowl a couple of time in this process). Cover and refrigerate mixture in bowl for about 1 hour to firm up.

Once cheese mixture is well chilled, form into a well-compacted ball. Then place toasted nuts in a bowl and roll cheeseball in nuts, pressing them in with your hands to coat well.

Transfer your cheese ball to the center of a large piece of plastic wrap, and bring the sides of the plastic up to the center – firmly twisting it to help the ball stay in a round shape. Refrigerate up to 2 weeks tightly wrapped.

*Toast nuts in a pre-heated 350°F oven for about 6 – 8 minutes. Cool before using.

Recipe by Kathy Casey Food Studios® for Angostura®.

Bittersnaps
Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

Makes: about 36 cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
3 Tbsp. ANGOSTURA® Aromatic Bitters
1 egg
2 1/4 cup flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1/4 cup fine chopped candied ginger
Sugar for dipping

Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

Recipe by Kathy Casey Food Studios® for Angostura®.