Lemonades, limeades, fizzy orangeades – summertime and citrus go hand-in hand.

Start with the basic template: citrus juice, sugar, and water. Then switch it up a bit. How about Meyer lemon or Key lime juices?

Next get creative with water and add some soda water. But think outside of the box and use a flavored soda water – think La Croix or flavored Perrier like fizzy blackberry, sparkling peach, or effervescent blood orange.

Instead of making it with traditional cane sugar, sweeten it with organic agave nectar, a unique honey variety like wildflower or buckwheat, or try a touch of maple syrup.

You can also change up the ice. Have you heard about the fun butterfly pea tea? It changes color when you mix it with citrus juices. Yes, you can make ice cubes with this for a magical experience that kids of all ages will love! Or craft a delicious drink like a Honey Butterfly Tea Soda!

And for adults, a splash of your favorite spirit will snazz up that drink – vodka, gin, tequila, or rum. Who’s ready for a citrusy summer cocktail – I know I am! –Kathy

Photo by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Honey Butterfly Tea Soda
The sweet and tart honey citrus elixir adds flavor and body to this refreshing drink. The colorful brilliant blue butterfly pea tea creates a magical experience when mixed in!

Makes 1 drink

2 oz Honey Citrus Elixir (recipe follows)
2 oz soda water, chilled
1 1/2 oz brewed Butterfly Pea Tea, chilled
Garnish: lemon wheel

Measure the Honey Citrus Elixir into a tall glass. Fill with ice, then add the soda water and top with the tea.
Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1 tablespoon loose Jasmine tea
2 teaspoons minced fresh ginger
1/2 cup boiling water
3/4 cup orange blossom honey
1 cup fresh lemon juice

Place the tea, ginger and boiling water in a pitcher. Let steep for 15 minutes then strain. Add the honey– stir and let cool to room temperature. Then stir in the lemon juice and refrigerate.

Recipe by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Deviled Eggs – they are everywhere these days! The long loved classic-style made with mustard, mayo and some pickle relish is a popular picnic and party favorite. But these days deviled eggs are getting all dressed up.

Steak and eggs? Yes, we have a deviled egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo – fill and top with a small slice of grilled steak.

For those that like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste, green onion, a touch of mayo and tiny diced cucumber get mixed with the yolk. I like to top this one with a spicy wasabi pea for a crunchy fun garnish!!

Who’s ready for a bite of Wasabi Deviled Eggs?
Photos from D’Lish Deviled Eggs.

Or how about getting your fiesta on with my Chipotle Deviled Eggs: add in some chipotle to deviled egg filling, then top with a little fresh salsa and pieces of crunchy corn chips.

Chipotle Deviled Eggs—yum!
Photos from D’Lish Deviled Eggs.

Have trouble peeling your hard boiled eggs? Well here’s a tip: roll them on the counter (gently) then peel under running water so the shells slip off easily.

And for more deviled egg ideas, make sure to get a copy of D’Lish Deviled Eggs – with over 50 recipes, there’s a recipe for everyone! So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Available in book stores, at the Food Studios, and online!

Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 Tbsp. mayonnaise
1 Tbsp. purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced English cucumber

Topping
24 wasabi peas

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 and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with a wasabi pea, whole or cracked.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Chipotle Deviled Eggs
I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling,
3 Tbsp. mayonnaise
3 Tbsp. regular or low-fat sour cream
1/2 tsp. Dijon mustard
1 to 2 Tbsp. chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsp. thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)
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, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.
Spoon the mixture into a pastry bag fitted with a plain or large star 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 together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.
Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

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 from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Why is it store-bought cookies just never taste as good as homemade? Could it be that, all that hands-on love adds a secret ingredient? I think so!

Now everyone has a favorite. For me, it’s hands down Chocolate Chip, but I like to switch it up a bit and add bits of salted pretzels or crushed potato chips. Yep, that’s right – the salty goodness adds a great layer of flavor and crunch!

Love cookies, but are short on time to whip up a batch? Try this baker’s trick. Make some of your favorite cookie doughs ahead of time, then roll them into logs. Wrap tightly in plastic wrap, label, and freeze – that’s it! Then whenever the cookie craving hits you, just pull out a roll, slice off a few cookies then bake – WHA LA! Instant cookies will be ready for that after school snack, or random cookie craving.

Need some new ideas – how about a sassy nutty twist – like adding spicy peanuts to your favorite peanut butter cookie recipe. Or try mixing in a touch of lavender and lemon zest to shortbread. Make your gingersnaps extra gingery with an addition of chopped candied ginger like in my Bittersnaps recipe!

So whip out that cookie jar, and get baking! –Kathy

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®.

Looking to make a meal to impress, but don’t want to break the bank? Braising can make even the toughest meats a melt-in-your-mouth experience. Braising is a loooooonnnng, slow cooking method that can be done on the stove top, in the oven, or in a crock pot!

What a great treatment for less tender, more flavorful cuts of meat, such as beef chuck, lamb shanks, chicken legs, or short ribs. Generally, these cuts are less expensive, but really taste like a million bucks if they’re cooked low and slow.

First, season up your meat then give it a good sear in a hot pan with a touch of oil. Then add tasty ingredients like wine, herbs and veggies. Cover tightly and pop the pan in a low oven (around 300 – 325 degrees) and forget about it for a few hours!

The hardest part: be patient! Don’t try to rush the process. This will take time and your patience (and taste buds) will be greatly rewarded.

And of course, don’t forget about all that juicy braising liquid. It’s perfect to use in a tasty sauce.

One of my favorite dishes to make is my Slow Cooked Roasted Beef with Half a Bottle of Wine and 20 Cloves of Garlic. Perfect for a lazy weekend comfort food dinner and polishing off the rest of that bottle of wine! – Kathy

Photo from Dishing with Kathy Casey.

Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic
If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

Makes 6 to 8 generous servings
1 (3- to 3 1/2-pound) beef chuck roast
2 Tbsp vegetable oil
1 Tbsp kosher salt
1/2 tsp black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 Tbsp flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 Tbsp chopped fresh basil, optional

Preheat an oven to 325°F.

With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.

Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.

Stir the basil into the sauce.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Recipe from Dishing with Kathy Casey.

These days it seems like life is extra hectic (especially with it being the holiday season!) and sometimes planning dinner can be last on your list.

Thankfully grocers like Metropolitan Market, Whole Foods, and even Costco have you covered with their pre-made meals and dishes like their rotisserie roasted chickens.

These chickens are great if you’re time starved. Of course they are d’lish just carved up and served as your main alongside tasty sides like roasted veggies, mashed potatoes, etc. But there is so much more you can do.

Add the meat to stir-fry, layer into quesadillas, build onto an open-faced sandwich, or make a Quick and Easy Chicken Mandarin Salad – the possibilities are endless.

Once you have that chicken picked clean, don’t throw those bones away. Because next up is Homemade Chicken Broth! Add some carrots, celery, onion and the chicken bones to a big pot. Cover with water – if you want it extra rich, add in a can OR carton of chicken broth too.

Homemade Chicken Broth – perfect for this chilly weather!

Let this simmer for at least an hour or two (or throw it in your crock pot on low while you’re at work!)
Then strain, and there you have it – delicious Homemade Chicken Broth. And your house will smell delicious! –Kathy

Photo by Kathy Casey Food Studios®

Quick and Easy Mandarin Chicken Salad
Makes 4 servings

1 tsp. curry powder
1 Sunkist® lemon
1/2 cup plain low-fat yogurt
1/2 cup low fat mayonnaise
3 cups chopped cooked store-bought rotisserie/roasted chicken
1 cup thinly shredded red cabbage
2 green onions, chopped
1/2 cup finely diced celery
1/2 cup roasted cashews or sliced almonds
3 peeled and sectioned Sunkist® Gold Nugget variety mandarins
Salt and black pepper
2 halved whole wheat pitas

Zest the lemon and set it aside, then juice the lemon.
In a large bowl, mix together lemon juice and zest, curry powder, yogurt and mayonnaise.
Mix in the chicken, cabbage, green onions, celery and nuts.
Add the mandarin sections and season to taste with salt and pepper.
Serve with pita’s or on your favorite mixed greens.

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

On those days when you have time for more than a banana for breakfast, pancakes are a great morning treat.

I always start my pancake cooking with a “sacrificial” pancake. This one’s to test the heat, unless you like them a crispier than most.

How do you know when it’s time to flip? Look for bubbles starting to dot the top, then you know it’s time to get your spatula ready!

There are many types of pancakes from good old fashioned buttermilk to corn flap jacks. Mini silver dollar sized to ones that fill up the whole plate.

Try different pancake add-ins sprinkled on just before flipping: from blueberries to slices of fresh banana, lemon zest for zing or chocolate chips for those with a sweet tooth. Or get savory with fresh corn kernels, or chopped bacon – the possibilities are endless!

Try my Pan Sized Berry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy

Photo from Dishing with Kathy Casey.

Pan-Sized Berry Pancakes with Zesty Lemon Syrup
Folding whipped egg whites into the batter makes these pancakes fluffy good.

Makes 5 to 6 pan-sized pancakes

1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. minced lemon zest
2 eggs, separated
4 Tbsp. (1/2 stick) butter, melted
2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
Zesty Lemon Syrup, warmed (recipe follows)

Mix the milk and lemon juice together in small bowl and let stand 10 minutes.

Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.

Whisk the egg yolks into the milk and lemon juice mixture.

Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.

Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.

Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.

Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.

Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.

Zesty Lemon Syrup
Makes 1 1/2 cups

1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 Tbsp. lemon zest

In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.

Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.

Chef’s Tips:
-Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.

-If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.

-If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.

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

I love fried rice! Great from your favorite Chinese restaurant but also easy to make at home – a great way to turn leftover steamed rice into a fresh d’lish meal!

But Fried Rice can get fancy too — I’ve had it in NY with lobster and 24K gold on it!!

David Burke & Donatella’s “Millionaire’s Fried Rice”
with caviar, lobster, Kobe beef, and gold!

But let’s get to the basics — important fried rice tips are:
1. Use cold steamed white rice – NEVER INSTANT!
2. Almost anything is fair game: leftover cooked pork, seafood, chicken, veggies, etc. Throw those all in.

Start with a large HOT pan or wok and a little oil then add in the cold rice. Spread it out to get it cooking. Then add in the goodies (meats, veggies) and some minced garlic and ginger too, if you like.

Then make a “well” in the middle. Add in some beaten egg then scramble it up in the middle. Last, fold it all in.

I even love it for breakfast, with some bacon or sausage added!

So instead of take out tonight – STAY IN and try your hand at homemade fried rice! -Kathy

Egg and Shrimp Jasmine Fried Rice
To achieve that great “fried rice” consistency, make the rice the day before. Cook and refrigerate and then let set at room temperature for 30 minutes before frying. This recipe has cooked egg that is sliced thin and added, but you can also whisk the egg and scramble it right into the rice as well.

Makes 8 cups, serves 6 to 10

Rice
Makes 6 cups cooked rice

2 cups jasmine rice
1 tsp salt
3 cups water
1 fresh or frozen kaffir lime leaf (optional)

Fried Rice Goodies
3 eggs
1/4 tsp salt
1 tsp water
3 tsp vegetable oil
1 cup (about 8 ounces) uncooked medium shrimp, peeled, deveined, and cut/split in half lengthwise or coarsely chopped
2 tsp minced ginger
1/4 cup small-diced (1/4-inch) carrots
1 tsp minced garlic
2 tsp minced fresh lemongrass (optional)
1/2 cup fresh shelled peas or thinly sliced pea pods
1/4 cup thinly sliced green onion
2 tsp soy sauce

Serve with:
additional soy sauce
sambal oelek or Asian chili condiment
lime wedges
cilantro sprigs

Cook the rice the day before, or at least 2 hours in advance, and chill.

To cook in a rice cooker:
Rinse the rice in a strainer until the water runs clear. DRAIN WELL, then place in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam until tender, per manufacturer’s directions.

After rice is cooked, fluff with a fork, let cool, then refrigerate.

To cook without a rice cooker:
Preheat oven to 400 degrees F. Rinse the rice in a strainer until the water runs clear. Shake rice and DRAIN WELL.

Place rice in a large saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil AND a tight-fitting lid.

Place in preheated oven and cook for 15 – 20 minutes, or until tender. After rice is cooked, immediately remove the lid and foil. Fluff rice with a fork, let cool, then refrigerate.

When ready to finish the dish, have all remaining ingredients prepared and within reach of the range. Cook the eggs and let them cool while you fry the rice.

To cook the eggs:
In a small bowl, whisk eggs with the salt and water. Heat 1 tsp of the oil in a wok or heavy, large, non-stick skillet until hot. Add the eggs and, with a spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer eggs to a cutting board. Let cool, then cut eggs into 1/4-inch strips.

To fry the rice:
Heat the remaining 2 tsp oil in the same wok over medium-high heat. Add shrimp and stir-fry until just turning pink, about 15 seconds. Add the ginger, carrot, garlic, lemongrass, and the cooked rice. Stir-fry 2 minutes. Add the peas, green onions, and the shredded eggs. Stir-fry for 1 minute, until heated through, then drizzle with soy sauce and toss well.

Serve, immediately and pass the soy, chili condiment, lime and cilantro separately for guests to “customize” and season their rice the way they like it.

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

Don’t you just love sweet potatoes? I know I love’em! They are one of those magical foods that are delicious, versatile, inexpensive, AND pretty darn good for you. They come in a variety of colors like blue, purple, orange, yellow and white, and the flesh is full of beta-carotene (great for your eyes) and vitamins A and C.

Fun fact: Did you know that potatoes, sweet potatoes and yams are all unrelated? Potatoes are related to tomatoes and peppers (members of the nightshade family), sweet potatoes are in the morning glory family and yams are related to lilies – who knew!

One of my favorite ways to cook sweet potatoes is to cut them in thick slices and toss with chunks of apple, a little olive oil, and salt then roast on a shallow pan in a 375 degree oven till roasty good.

Or just roast them like you would a regular baker then split and top with brown sugar, a little butter. They are also delicious naked with just a little sprinkle of salt and pepper!

Last holiday season I had a brainstorm to try a scalloped-like sweet potato dish. I thought I’d put a little maple syrup in it and a touch of sage and top it with a few bread crumbs. Well, my experiment was a hit! So I’ve retested my concoction and included my recipe for Maple Scalloped Sweet Potatoes with Sage. I love it served with ham or roasted tenderloin. It serves 10 – 12 so is great for a large party. –Kathy

Maple Scalloped Sweet Potatoes with Sage
Serves about 10-12

8 cups peeled and thinly sliced (1/4 inch) sweet potatoes (about 2 1/2 – 3 pounds)

Maple Cream
3 cups cream
1/2 cup real maple syrup
1/4 teaspoon ground nutmeg
2 teaspoons minced fresh thyme
1 1/2 teaspoons finely chopped fresh sage leaves
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

Topping
1/2 cup dry breadcrumbs
3 tablespoons high-quality grated parmesan cheese
2 teaspoons minced fresh thyme
1 tablespoon minced fresh parsley
2 teaspoons finely chopped fresh sage leaves

fresh sage leaves for garnish

Preheat oven to 350 degrees.

Spray a 3-quart casserole with pan spray or lightly butter it. Then arrange sliced sweet potatoes in an even layer. In a large bowl whisk together the maple cream ingredients until well combined. Pour the maple cream over sweet potatoes and push them down a bit to be sure they are coated in liquid.

In a small bowl combine topping ingredients and set aside.

Bake casserole for 35 minutes and then sprinkle with topping and bake another 25 – 35 minutes or until topping is browned, potatoes are tender and liquid is thickened.

Garnish with a sprinkle of fresh sage leaves.

Recipe by Kathy Casey Food Studios®.