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The holidays are upon us and it’s time to start planning those holiday dinners for friends and family. Everyone has their favorites: from old-school marshmallow-topped sweet potatoes, to the classic green bean casserole. But for me it’s all about the turkey! Juicy and golden, it graces most of our holiday dinner tables. But, alas! there can be many turkey tragedies, “turkey sins” I call them. From the overcooked and dried out, to the not-fully-defrosted-and-then-baked-raw travesty! Zowie!

Ample planning and some good rules of thumb can ensure a low-stress turkey roasting day. Below, I’ll walk you through the 10 turkey sins, and provide tips on how to have a d’lish holiday meal.

Turkey Sin #1: Roasting a Half-Frozen Bird
If you’re buying a standard bird at the grocery store, take into consideration most of these babies are frozen or “half” frozen. The rule of thumb is: you should start defrosting your bird in the refrigerator about 5 days in advance—up to 7 if it’s a biggie! If you can order one fresh, then great; get your order in at least 2+ weeks ahead at your favorite market or butcher/poultry shop. Remember to get to “know your turkey” – if your going for local and free range it will cook a bit quicker (and need more seasoning) than a traditional “plumped” turkey.

Turkey Sin #2: Leaving the Bag of Giblets in the Bird
How many of you have seen these left in during baking!? Once your bird is ready for the big day, take it out of the wrapper. Remove the bag of “goodies and giblets” from inside, and also check inside the neck cavity. (NO body wants a turkey “butt” surprise). You can use the neck and giblets to make a little pan of turkey stock for adding to gravy if you like.

Turkey Sin #3: “Steaming”, Rather than Roasting, your Bird
Roasting your turkey in a big old deep roasting pan creates steam from the turkey juices and does not make for a crispy-skinned bird. To avoid this, rinse your turkey inside and out; then pat it dry. Place in a wide shallow pan, up on a roasting rack. Stick some aromatics, such as quartered onions, an orange, and a few big sprigs of fresh herbs, such as thyme, sage and rosemary, in the inside cavity.

Turkey Sin #4: Underseasoning
All the gravy and cranberry sauce in Plymouth Rock can’t hide an underseasoned bird. You can carefully stuff fun things, like fresh sage leaves, sprigs of thyme, fresh basil leaves, and small tufts of rosemary, under the turkey’s skin but watch out for tears in the skin. Herbs will add a nice flavor to the meat. Season your turkey liberally with kosher salt and fresh-ground black pepper – or I love to use my Dish D’Lish French Seasoning Salt! This means really season it well—rub it all over, under the wings, on the back of the bird—massage that baby! For a medium-sized turkey, you want to use at least 1 tablespoon of kosher salt plus about 1 teaspoon of pepper or about 2 Tbsp of my Dish D’Lish French Seasoning Salt.

Turkey Sin #5: An Undercooked or Overcooked Bird
Undercook your bird, and put your guests at risk. Overcook your bird, and you’ll need to offer guests a LOT of wine for washing it down…which could lead to family drama! Cooking your bird just right is tricky. To start with, there are a million different methods. I’m a roasted-turkey gal, but I know there are lots of you turkey-fryers out there. And it does make a good bird (but beware of garage fires!) —but I gotta have my gravy. To keep it simple, get yourself a good instant-read thermometer and be sure to preheat your oven. See my favorite recipe and tips, below, for roasting. To avoid overcooking your bird, plan your day. When are you serving dinner? Work back from there. Unless you are cooking a 40-lb monster turkey or eating dinner at 11 AM, there is no need to get the bird in the oven at 6 AM!! Yes, I have succumbed to eating one of those roasted-for-8-hours birds, and it wasn’t pretty! Turkey sin #5-B note- do not leave the thermometer in the bird when you are roasting it – see sample below….

Turkey Sin #6: An Improperly Carved Turkey
After all that hard work put into creating a picture-perfect, delicious-tasting bird, do not let the knife get into inexperienced hands! It may be tradition to let the man of the house perform the ceremonious carve, but not if he’s going to hack it to death (Family Note: seen at the in-laws frequently- for God sakes just let me do it)! Give the bird 20 minutes to rest. This will allow you to get the rest of the dinner on the table. To start carving, take off the breast first, and slice thin. Disjoint the legs, thighs, and wings and slice the thighs if desired. My in-laws use an electric knife (it was probably a wedding gift from the 60’s!) and, actually, the thing works pretty darn well. I favor my super-sharp Hinkel chef’s knife. But, hey! use whatever gets you the nicest slices.

Turkey Sin #7: Not Enough Gravy
Gravy and turkey is like milk and cookies: delightfully harmonious. To be sure you make enough, immediately transfer your roasted bird to a platter to rest, and collect all those yummy juices for making pan gravy. Or, what I like to do is make turkey stock a few days ahead using some purchased turkey legs and then make a big batch of gravy in the bird-cooking pan. There’s nothing worse than not enough gravy! I like my do ahead gravy recipe below – and it makes LOTS!

Turkey Sin #8: Letting the Cooked Bird Sit Out…. All Day… and beyond
Once you have the meat off the bird, remember to not let it sit on the counter all evening, increasing the risk of spoilage. I like to take off any extra meat and refrigerate it for soups or sandwiches. Don’t throw away that turkey carcass! Break it up, throw it in a big pot, cover with water and bring to a simmer. Simmer for about 1–2 hours. Strain the stock well, then cool. Now you have yummy turkey broth to make some tasty soup later in the week.

Turkey Sin #9: No Turkey Leftovers for Sandwiches
And this brings us to the sin second only to not making enough gravy: not cooking enough turkey. Turkey sandwiches—I love them piled high with homemade cranberry compote—are absolutely de rigueur for next-day snacking … or midnight refrigerator raids, for those who cannot wait! So if you’re inviting your peeps over for dinner –encourage people to bring some their own Tupperware –  give them some leftovers …. it will make for very happy guests and less to cram in the already packed refrigerator!

Turkey Sin #10: Not Enjoying Yourself
Running around the kitchen like a turkey with its head cut off is no way to enjoy the holiday. Don’t allow the day to consume you. Why not give each person something to bring to the dinner? Maybe even send them a recipe you would like them to make. The holidays are all about gathering over a meal, so get those football-watchers off the couch and into the kitchen. Get your guests involved by setting the table, pouring drinks, warming the rolls, anything to help. You’ll relax more and create lasting memories with your family and friends.

One of my favorite turkey-roasting methods follows, so whether you are a first-time cooker or an old hand at the turkey game, I hope my tips and recipes will allow you to have a super-successful holiday meal!

Kathy’s Herb-Lacquered Roasted Turkey
Chef’s Notes:  Read recipe all the way through a few days before your dinner. A tasty do-ahead turkey gravy that makes LOTS follows.

Allow about 1 1/2 hours’ roasting time for a 12-pound turkey (that is totally defrosted and not stuffed), and add about 5 to 10 minutes for each additional pound. This will be one of the most beautiful turkeys you’ve ever roasted!
If roasting a large turkey 20 – 24 lbs, bake at 350 degrees. A 22-lb turkey should take about 2 1/2 – 3 hours to reach 175–180 degrees internal temperature (insert an instant-read thermometer in the back side of the thigh- not sutffed).

Makes 8 to 16 servings, with leftovers

1 12- to 16-pound turkey
4 or more large, fresh rosemary sprigs
1 large onion, skin on, quartered
1 head of garlic, broken apart
8 large sage leaves
1 tablespoon olive oil
1 tablespoon kosher salt + 1/2 – 1 teaspoon freshly ground black pepper
OR 2 + tablespoons Dish D’Lish French Seasoning Salt

Place an oven rack low in the oven, removing extra racks if necessary. Preheat oven to 375°F.
Remove the giblets and neck from turkey cavities, checking that both cavities are empty. Rinse turkey with cold water, inside and out, and pat dry. Keep the legs tied together with the metal clip, or tie with butcher’s twine.
Place half of the rosemary sprigs and all the onion and garlic in the bird’s body cavity.

(If you decide to stuff your turkey with traditional stuffing there are some things you must know: When stuffing a turkey, do so just before roasting; do not stuff it the night before. Loosely stuff the turkey so that the stuffing will completely cook through. Do not pack the stuffing. You can stuff both ends of a turkey, the large inside cavity and the smaller nook under the skin flap at the neck – cooking time may need to be increased.)

Pull the leaves off the remaining rosemary sprigs. Carefully loosen the turkey skin over the breast and legs (by running your hands under it), being careful not to tear it. Keeping them as flat as possible, tuck the sage leaves and the rosemary leaves you pulled off under the breast, thigh, and leg skin, arranging the herbs decoratively. Carefully pull the breast skin tightly down over breast bone, then, using metal closure skewers, thread them through both sides of the skin flaps to bridge the turkey body-cavity opening. Thread skewers alternately from left to right then right to left. With a 12-inch piece of butcher’s twine or white cotton string, work back and forth around the skewers to lace up the cavity, shoelace-style.
Spray a roasting rack with nonstick vegetable spray and place the turkey on the rack in an open, shallow roasting pan. Rub the turkey all over with the olive oil, then generously sprinkle the turkey with the salt and pepper or French Seasoning Salt, seasoning it well all over.
Place the turkey on the low oven rack and roast until the inner, thickest part of the thigh registers 175°F. (Insert metal stem, instant-read thermometer in the back side of thigh by the turkey body.)
If you are cooking a larger turkey, you may need to tent the breast loosely with a piece of buttered foil to avoid over-browning of the breast. About 30 to 45 minutes before the end of cooking, remove tent to allow browning.
When the turkey is done, remove from the oven. Before carving the turkey, let it stand for 15 minutes to allow the juices to settle. As the turkey stands, the turkey thigh temperature will reach 180°F. (If stuffing be sure stuffing comes to 165°F) Use the pan drippings to make your gravy – see recipe below.
© Copyright 2009 by Kathy Casey Food Studios® blogging at Dishing with Kathy Casey – Twitter 

Old-Fashioned Turkey Mushroom Gravy- THAT MAKES A LOT!
Makes 10 cups, or about 20 generous 1/2-cup servings
You can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.

12 tablespoons (1 1/2 sticks) butter
1 teaspoon minced fresh rosemary – or 1/2 teaspoon dried rosemary, crushed
8 ounces (4 cups) thinly sliced mushrooms, or chopped wild mushrooms
1 cup flour
10 cups Rich Turkey Stock (recipe follows)
2 teaspoons salt
1/2 teaspoon white pepper

Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.

You can make the gravy a couple of days ahead to save yourself some precious holiday time!

Then right before serving- and while your turkey is set aside to rest – ready your turkey roasting pan full of turkey goodness: remove excess fat from your turkey roasting pan. Place the pan over a burner – add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula – scrape up all the goodies in the bottem of the pan… this is the turkey goodness. Then add your prepared Turkey Mushroom gravy – whisk well and heat till hot. Serve up and enjoy – you’ll have lots of gravy for all!

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 teaspoon 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.)
© Copyright 2009 by Kathy Casey Food Studios® blogging at Dishing with Kathy Casey – Twitter

My prediction is that in the near future, you will be seeing hibiscus flavor popping up everywhere. Let’s just say: Hibiscus is the new black! Until recently, hibiscus has most commonly been used in the culinary field as a tea. However, there are a lot of fun ways to use this elegant flavor in drinks, desserts and entrees as well. Available in most latin markets, you can buy it dried and make some fantastic infusions. Or to make some fun drinks, I recommend Monin’s Hibiscus flavored syrup; try a new twist on a flavored lemonade or Italian soda! Hibiscus flavor can also be a great accompaniment to savory dishes as well, check out my recipe below for a great crostini with brie and hibiscus flowers in syrup and chicken skewers.

For those of you who are unfamiliar with the Hibiscus flavor, when boiled down into a syrup it gives a sweet, rhubarb-raspberry flavor. The color is an inviting magenta that adds that chicness to any drink or dish.

One product I really like is Wild Hibiscus flowers in syrup. They are 100% natural from Australia and are super fun as a garnish to a drink or atop a cheesecake to make an elegant dessert, or even in a salad. Check out the Wild Hibiscus website for some more information about these beautiful and tasty treats. Telephone 800-499-8490 or email bubbles@wildhibiscus.com

Hibiscus is popping up in all kinds of products too, even in tequila! We just received a hot new product called Gran Centinario Roseangel. It is a respesado tequila aged in port barrels that are rubbed with hibiscus. This is only available in certain states at this time so be on the look out for it!

Hibiscus Rum Punch

Makes about 10 cups, enough for 12 to 14 servings

6 cups boiling water

1/2 cup dried hibiscus flowers

1 cup honey

2 cups white or spiced rum

1 cup fresh lime juice

1/2 teaspoon Angostura bitters (optional)

For garnishing

Lime wheels or edible flowers

In a medium nonreactive saucepan, bring the water to a boil and add the hibiscus flowers. Remove from heat and let steep for 10 minutes. Strain the hibiscus tea into a large heat-proof container or pitcher and discard the solids. Stir in the honey. Place in refrigerator to chill. When mixture is cold, stir in the rum, lime juice, and bitters, if using. The punch keeps, covered and refrigerated, for up to 4 days.

To serve, fill tall or old-fashioned glasses to the top with ice. Pour in about 3/4 cup (6 fluid ounces) of punch. Garnish as desired.

Recipe from Sips & Apps, © 2009 by Kathy Casey, reprinted by permission of Chronicle Book

Hibiscus, Warm Brie & Almond Crostini

Makes 20 to 24 pieces

1 jar (250g) Wild Hibiscus Flowers in Syrup

1 small (8-oz) wheel brie cheese

20 to 24 1/4-inch-thick diagonal slices baguette (about 1 baguette)

3/4 cup sliced almonds, with skin

Garnish: fresh thyme or snipped chives

Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.

Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, facedown, into the almonds. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs. Serve immediately.

*To thicken the syrup, put it in a small saucepan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.

Note: for a tasty variation try this recipe with Cambozola – a mild brie-like blue cheese.

Recipe by Kathy Casey for Wild Hibiscus ©2009

Grilled Chicken & Hibiscus Skewers with Sassy Ginger Dipping Sauce

Makes 4 skewers

1 jar (250g) Wild Hibiscus Flowers in Syrup

1 Tbsp. finely minced or grated fresh ginger

1/2 to 1 tsp. hot sauce

3 green onions (scallions)

1 to1 1/4 lb. boneless, skinless chicken breast, cut into 32 pieces

vegetable oil as needed

salt and pepper

4 metal skewers or 10″ heavy wood skewers soaked in water

Drain hibiscus flowers, reserving syrup in a small bowl.

To make the dipping sauce: Mix ginger and hot sauce into the reserved syrup.

Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower*; repeat twice; then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper.

Preheat grill to medium-high. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side.

*Cut one flower in half if needed; jars contain approximately 11–12 flowers.

Recipe by Kathy Casey for Wild Hibiscus ©2009

Photo credited to E. Jane Armstrong, from Kathy Casey’s Northwest Table, Chronicle Books

This week we welcome the first of this summer’s local cherries at the farmer’s markets and grocery stores. We have a cherry tree behind the Food Studios here in Ballard and all of a sudden it was crammed with deliciously ripe cherries! With the wonderful weather the Northwest has been having they seemed to have just ripened overnight!  At the produce stand you’ll generally see all the dark sweet cherries labeled as Bing cherries, which many consider the benchmark favorite, although other varieties, such as Chelan, Lambert, or Van may be mixed in. And then of course there are the light, sweet, Queen Annes and big, blushing Rainiers.

I have been known to just eat a big bowl of cherries for dinner. Once in awhile you just need to gorge yourself, and why not on something juicy, delicious and healthy! Cherries are low fat, sodium free and a great source of fiber and vitamin C. One cup of cherries has only 90 calories–that’s about 5 calories each.

The one drawback to cooking with cherries is getting the seeds out, and this can sometimes be the pits! The best way to accomplish this task if you are pitting a lot of cherries is to get a large volume pitter. I like the one they have at Sur la Table. It clamps easily onto the side of a picnic table–outdoors is the ideal place to do this messy chore. You stem the cherries, then load up the hopper and start punching the plunger down like mad. The only hitch is that by the time you are finished you are usually freckled with pink dots! So wear an old shirt–cherry stains are hard to get out.
Frozen cherries make fun ice cubes for cold summer drinks. Just wash, dry and freeze the whole fruit. Or you can pit them, place each one in an ice cube tray compartment, then fill with water (or lemonade!) and freeze. Or the drink itself can feature the rosy globes. Try my Cherry Mojitos for a Crowd, it’s unbelievably good!

Cherries also show up in the main course—I love a fresh cherry salsa on grilled salmon – or, for an easy entree, try my Almond Chicken with Sassy Bing Cherry Salsa. You quickly sauté the chicken, then let the oven finish cooking it while you toss a big green salad. Deglaze the pan with a little wine, and you’re all done.

Have a cherrilicious summer!

Almond Chicken with Sassy Bing Cherry Salsa

Makes 4 servings

2 tablespoons flour
1 1/2 teaspoons salt
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
4 large boneless, skinless chicken breast halves
2 tablespoons butter
1/2 cup (2 ounces) sliced almonds
1/4 cup dry white wine
Sassy Bing Cherry Salsa (recipe follows)
Cilantro sprigs for garnishing

Preheat an oven to 375°F.

In a shallow bowl, mix the flour, salt, coriander, and cayenne. Dredge the chicken breasts in the flour mixture, shaking off the excess. Set aside.

In a large, ovenproof nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brown the chicken lightly on each side for about 1 minute. Lay the chicken in the pan, sprinkle with the almonds, and place the pan in the oven. Cook the chicken until the juices run clear, about 6 to 10 minutes, depending on the thickness of the meat. Transfer the chicken and almonds to a warm platter and keep warm. (Reserve the pan for next step.)

Return the pan to medium-high heat, add the wine, and bring to a simmer, stirring to scrape up all the browned bits in the pan. Add the remaining 1 tablespoon butter and whisk until slightly reduced and thickened.

Spoon the sauce over the chicken and top with the cherry salsa. Garnish with cilantro sprigs.

Sassy Bing Cherry Salsa

Makes about 2 cups

2 cups pitted sliced Bing cherries (about 1 pound)
2 tablespoons seasoned rice vinegar
1/4 cup minced Walla Walla Sweet onion or other sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons very finely minced peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)

In a small bowl, gently mix all the ingredients. The salsa is best if made right before serving but can be made up to 2 hours in advance.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Cherry Mojitos for a Crowd

Makes about 10 servings

1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups Bacardi Limón rum
2 cups sugar
2 cups fresh lime juice
1/4 cup clear cherry liqueur, such as Maraska maraschino
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
Loads of ice for serving
Two 10-ounce bottles soda water

Garnishes
Fresh mint sprigs
Fresh cherries on the stem

In a large nonreactive container, such as a glass pitcher, combine the mint, rum, sugar, lime juice, liqueur, and pitted cherries. Stir well to dissolve the sugar. Cover and refrigerate overnight.

For each serving, fill a large rocks glass or tumbler with ice and measure in 6 ounces (3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 2 ounces (1/4 cup) of soda. Stir, then garnish with a mint sprig and a cherry.

Chef’s Note: You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

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Everyone loves a good BBQ. And we know that men flock to stoke the coals and flip the fare — definitely a guy thing! Whether it’s hotdogs, hamburgers, salmon, chicken or veggies, on warm summer nights everything tastes better cooked on the grill.

So for you’re favorite Dad there is a new book, Dad’s Awesome Grilling Book, by Bob Sloan — just in time for Father’s Day. And I have included a recipe below for Grilled Corn with Chipotle Butter.

Let’s face it, in the summertime, the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors and get everyone fed in a matter of minutes!

A great meal from the grill can be as simple as having a great marinade or a great rub. Choose your protein, an array or whatever your pleasure, be it meat, fowl or vegetable, and marinate or season up your entrée choice. Throw on some asparagus spears, corn on the cob or zucchini and you have a quick and easy meal.

Sometimes I like to start with slices of rustic bread, grilled till toasty and then rubbed with a garlic clove. Top with chopped ripe tomatoes drizzled with EVOO and some sea salt – sprinkle with a little chopped basil,  oregano , a sprinkle of fresh grated parm.

Moving on to the main dish I’ve got a recipe for Balsamic, Honey & Thyme Marinade which is good on just about anything. And if you want to grill up your dinner even faster, my Dish D’Lish French Seasoning Salt is great on a fat steak. Or try my Cha Cha Chipotle Lime Seasoning on chicken breasts –- grilled up and then topped with some fresh tomato pico and some grilled corn. Voila! instant dinner!

If cooking with a marinade or rub that contains sugar, be sure to grill on medium-low heat to prevent burning; honey or sugar can scorch on high heat.

Then finish off your quick summer meal with a big bowl of fresh local berries … maybe with a little ice cream, too. Or if the grill is still hot – try out my recipe for Grilled Banana Sundae with Caramel. Simplicity never tasted so good!

Happy Grilling!

Kathy’s Balsamic Honey & Thyme Marinade

Makes 2/3 cup

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tsp salt
2 Tbsp minced fresh thyme
3/4 tsp coarse-cracked black pepper
pinch of red chili flakes if you like a little heat

Mix marinade ingredients in a zip-top plastic bag. Add food, and marinate, refrigerated, for 30 minutes or longer.

This amount is enough to marinate 8 chicken breast halves, salmon fillets, or jumbo portobello mushrooms, or 2 to 3 pounds pork tenderloin. Grill food on medium-low heat to prevent the sweet marinade from burning.

Copyright © 2009, Kathy Casey Food Studios®

Roasted Corn with Chipotle Butter
From Dad’s Awesome Grilling Book, by Bob Sloan – Chronicle Books

Makes 6 ears

1/2 cup butter (1 stick), softened
2 chipotle chiles in adobo, seeds removed and finely chopped
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 ears corn, husked

In a small bowl, use a fork to mash together the butter, chipotles, garlic, salt and pepper until just combined. Transfer the mixture to a 12-inch piece of plastic wrap and use the wrap to roll the butter mixture into a log roughly the size of the original stick of butter. Place the butter in the refrigerator until ready to use.

Grill the corn over medium-high heat for 10 to 12 minutes, turning frequently as the bottoms begin to turn a golden brown.Serve immediately, with the chipotle butter on the side.

Grilled Banana Sundaes with Caramel Sauce
Makes 4 servings

4 bamboo chopsticks or 10-inch bamboo skewers
2 large ripe but firm bananas
vegetable oil, as needed
1 pint tropical-flavor ice cream (I served both Häagen- Dazs pineapple coconut and mango ice creams)
high-quality caramel sauce – as needed or sub chocolate sauce
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, sliced kumquats if in season, Trader Joe’s Dark Roasted Pistachio Toffee, edible flowers or toasted coconut

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.

On a preheated, medium-high to high grill, cook bananas for about 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauces, whipped cream, fruit, toffee and garnishes.

©2009 by Kathy Casey Food Studios®

Grapefruit—tangy, sweet, white, pink, ruby—has its fans and not-fans. I have always been a fan for it; I love the tart-sweet and bitter flavor of this juicy citrus fruit. And it’s an excellent source of vitamin C and fiber.

Grapefruit is much more versatile than its glass-of-juice form. You can eat it just naked and on its own for a refreshing and bracing breakfast starter or go totally the opposite, topping it with a splash of Campari liquor and allspice-scented sugar then broiling till bubbly, for a sophisticated breakfast or brunch.

When thinking up other recipe ideas, we thought grapefruit could be a great stand-in for lemon, so my tasters and I tried it in Chicken Piccata with Grapefruit, Pine Nuts and Capers … and loved it. This dish has grapefruit juice in the sauce reduction and also has fresh wedges squeezed over the finished dish, giving it a bright flavor pop.

So whether you usually take your grapefruit on the rocks in a Greyhound or eat it straight, remember that it’s good for you. And if you haven’t considered eating a lot of this citrus since the ’70s Grapefruit Diet craze, try this recipe and get zesty with it!

Chicken Piccata with Grapefruit, Pine Nuts and Capers

Makes 4 servings

2 tablespoons milk

1 large egg, slightly beaten

1/2 cup flour

1 teaspoon salt

1/4 teaspoon black pepper

4 (6-ounce) boneless, skinless chicken breast halves, pounded to 1/3-inch thickness

4 tablespoons salted butter

2 tablespoons olive oil

2 cloves garlic, chopped

3/4 cup fresh-squeezed grapefruit juice

1/4 cup dry white wine

2 teaspoons finely minced grapefruit zest

2 tablespoons capers, drained

1/4 cup coarsely chopped fresh Italian parsley

1/4 cup toasted pine nuts

4 grapefruit wedges for garnish

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 piece, then sprinkle with the pine nuts. Serve with grapefruit wedges for squeezing over chicken. Serve immediately.

Copyright ©2009 by Kathy Casey Food Studios®

Not everyone knows how to cook—but most would like to! I’ll sometimes whip up a little vinaigrette at friends’ houses when invited for dinner, and it seems that, more often than not, they say, “Wow! How did you make that? what went in there? the ingredients are in my kitchen??”

So for this weeks blog, I thought I would write about three great things for beginning cooks to learn how to make. And it happens that a nice simple meal can be built around these: a vinaigrette, a marinade and a pound cake.

We’ll start with the vinaigrette. Contrary to the “standard” measurements for it—which in my opinion are too oily for today’s palate, I prefer to do 1 part vinegar to 2 1/2 to 3 parts oil. The vinegar and oil can be any kind. Other essentials to me are a small dollop of Dijon mustard, a big pinch of kosher salt, and some pepper. Those are the fundamentals, and from there you can get creative. Add a pinch of sugar or a drizzle of honey if you like it sweet. Add some garlic, lemon zest and a squeeze of citrus if you wish. Try adding grainy mustard or some chopped fresh herbs or a pinch of ground spice, such as cumin or coriander; or some chipotle chili powder and lime juice if you’re wanting a Latin influence. If Greek is your gig for the evening, toss in feta cheese, fresh oregano, chopped olives and lemon juice. Italian? Fresh basil, a dash of grated Parmesan, and extra-virgin olive oil for the oil. You get the picture. It’s just the basics and then you twist them to your taste! I have prepared a handy chart that you can use as your vinaigrette guide to get you started.

Next, there’s marinade. This is an herb marinade to use when you are grilling. And, yes, it is very similar to a vinaigrette! But, again, you can vary the flavorings. When marinating, let’s say, a beef steak or a lamb chop, I prefer to make a fairly thick marinade and leave it on for at least thirty minutes before cooking.If you are marinating overnight—which is great if you are planning that far in advance, you must do it in the refrigerator. For meat items, such as beef, pork or lamb, I bring them to room temperature—still in the marinade—for one hour before cooking, to take the chill off. Chicken can come out 30 minutes before cooking and fish 15 minutes. You can clip out these basics to post on your fridge.

If you are a very beginner cook, serve the grilled meat with some veggies and maybe a starch, such as rice or potatoes. But if you’re timid in that area, then just serve a big salad tossed with your vinaigrette dressing and put lots of fresh veggies in it.

Then there’s dessert—the pound cake. The old-school method for this cake is one pound of butter, one pound of flour, one pound of sugar and one pound of eggs. In an updated version, I tweaked the basic ingredients and gave a slew of ideas for add ins and variations, such as chocolate chips, lemon or orange zest, fresh ginger, lavender—the choices are numerous. This is a delicious cake to serve as is or with fresh fruit and a dollop of whipped cream. It also makes for a tasty morning brunch treat.

So I hope these three simple recipes will inspire those of you who are just starting out in the kitchen to try your hand and those of you who are already practiced at cooking to do your own creative twists with these basics.

Vinaigrette Basics

Acid: 1/4 cup of any of the following or a combination equaling 1/4 cup
lemon juice, lime juice, cider vinegar, balsamic vinegar
red wine vinegar, white wine vinegar, rice wine vinegar
Plus Add:
2 teaspoons Dijon mustard
3/4 teaspoon Kosher salt (use less if adding cheese or olives)
Oil: 3/4 cup Any of the following or a combination equaling 3/4 cup
mild-tasting vegetable oil, such as canola, olive oil, extra-virgin olive oil
nut oils, such as hazelnut or walnut oil (do not use nut oils for more than half of total oil)
Flavorings: as desired
black pepper, pinch of cayenne pepper
1 tablespoon grated lemon, lime or orange zest (colored part only—no white pith)
1 tablespoon chopped mild fresh herbs (basil, tarragon, chives, oregano, cilantro)
1 1/2 teaspoons chopped strong fresh herbs (thyme, rosemary, marjoram)
2 to 3 tablespoons grated parmesan cheese, crumbled blue cheese or feta cheese
2 tablespoons chopped calamata olives, sun dried tomatoes or roasted peppers
2 to 3 teaspoons finely minced fresh garlic
2 to 3 teaspoons finely minced fresh ginger
1 tablespoon honey
2 teaspoons sugar
2 teaspoons poppy seeds
1 tablespoon Asian-style sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon finely minced shallots
2 tablespoons thinly sliced green onions
1 teaspoon hot chili paste or hot sauce

With a small wire whisk, in a small bowl, whisk together your acid component, Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your dressing. Then add your flavoring components. You can keep the vinaigrette refrigerated for up to 2 weeks. Whisk up well before each use. Toss with your favorite greens. Experiment with different flavorings and combinations for your vinaigrette. Also try out various greens and salad additions, such as nuts, fruits, cheeses, meats and seafood. ©2009 by Kathy Casey Food Studios®

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. ©2009 by Kathy Casey Food Studios®

Simple Vanilla Pound Cake
Makes 1 cake, 10 to 12 generous slices

2 cups all-purpose flour, measured by the scoop and sweep (level off with a straight edge) method
1 1/2 teaspoons baking powder
8 ounces (2 sticks ) butter (I like to use salted for that little flavor boost), at cool room temperature
1 1/4 cups sugar
4 eggs
1 1/2 teaspoons real vanilla extract
extra flavor “goodies” (see Chef’s Notes, below)

Preheat an oven to 325 degrees F.

In a small bowl, sift together the flour and baking powder. (But sometimes I just stick these in a bowl, whisk them together to incorporate the baking powder, and forget the sifting!) These are the “dry ingredients.” Set aside.

“Prepare” a 9-by-5-by-3-inch loaf pan by greasing or pan-spraying first and then lightly dusting with flour. Tap out any excess flour.

In an electric mixer, combine butter and sugar and mix with beater attachment on medium speed for about 2 minutes, or until fluffy. This is called “creaming.” Halfway through mixing, stop mixer and scrape down the sides of the bowl with a rubber spatula,

being sure to get down to the bottom of the bowl, too. Next, add eggs and vanilla and mix on medium-high speed for 1 minute. When the eggs and vanilla are beaten in, stop the mixer and add half of the dry ingredients into the creamed mixture. Turn mixer on slow speed just until flour is incorporated, then raise speed to medium and mix for 30 seconds. Turn off mixer and add remaining dry ingredients. Turn mixer on slow to incorporate flour, then raise speed to medium and mix for 1 minute.

If you are adding flavorings and “goodies,” such as lemon peel, chocolate chips, lavender, etc., now is the time to stir them in. With rubber spatula, scrape the batter into the prepared pan, being sure batter fills all the corners. Smooth out batter on the top and then tap pan sharply on the counter to release any air bubbles.

Bake in preheated oven for about 1 hour and 5 minutes or until a cake tester—or bamboo skewer or toothpick—inserted into the center comes out “clean.” This means that there is not a bunch of gooey batter stuck to the skewer and it is not wet to the touch. If there is, then bake cake for 5 to 10 minutes more until the tester comes out clean. Halfway through the baking time, carefully rotate the pan in case there are hotter or colder zones in your oven. Ovens vary and home baking is not an exact science, so use your best judgment on cooking time. When done, this cake will be rich golden brown on top and slightly coming away from the edges of the pan.

Remove cake from the oven and let it “rest” on a rack for 5 to 10 minutes. Then slide a paring knife around the sides to help loosen the cake, and turn cake out onto rack to cool for at least 30 minutes before serving. To serve, slice cake (I prefer to use a serrated knife) into 3/4- to 1-inch thick slices and top with seasonal fresh fruit, such as berries or peaches. Other options are whipped cream and ice cream … or just eat it plain!

Chef’s Notes: Try adding any of the following or combinations. Just use your creative juices and experiment, but keep the total additions to 1/2 cup or less!
2 tablespoons finely grated lemon or orange zest (colored peel only, no white pith)]
1/2 cup mini chocolate chips
1/4 cup chopped candied ginger
2 teaspoons dried lavender flowers
1/3 – 1/2 cup chopped dried fruits, such as cranberries, candied pineapple, mango, etc. (pre-soak fruit in 2 tablespoons of water)
1/2 cup chopped nuts, such as almonds, hazelnuts or walnuts
©2009 by Kathy Casey Food Studios®

My friend JJ McKay is known for his fantastic, even legendary, dinner parties, and practices what I call easy elegant entertaining. Just in time for your holiday parties, I’m going to share JJ’s tips with you.

1. Don’t go overboard with what you serve. Don’t make things that are too complicated or too unfamiliar.
2. Do things that can be prepared mostly in advance then finished off at the last minute. It will allow you time to mingle with your guests and not spend the whole party in the kitchen.
3. Invite a high-spirited, diverse and eclectic group of people who don’t all know each other.
4. Have everyone introduce themselves before sitting down to dinner and say two sentences about what is new with them.
5. Have seats assigned so couples are mixed up. This gets the ball rolling for lively conversations and gives lots of energy to the party.
6. Give everyone at the table a “job”: opening wine; lighting candles; serving the first course; pouring water. This gets people moving about instead of making awkward small talk.

Here’s my menu for a Northwest winter dinner party, complete with blushing pears, hearty root veggies, and toasty nuts. We start with Creamy Roasted Parsnip Soup with Chevre and Walnut Crostini. The soup can be made ahead and then just finished off. Then we move on to an entrée of oven-roasted Spiced Chicken with Pears and Port—full of autumn flavors—accompanied by effortless Herbed Lemon Orzo. The meal is topped off with Chocolate Espresso Martinis—shaken up, served in small martini glasses, and topped with a dollop of chocolate whipped cream—for just a little something sweet at the end. These are also great served with little butter cookies or your favorite chocolate cookie baked in mini size.

So, I’ve supplied the menu, now all you have to do is invite a delightful group of friends!

Enjoy!

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini

Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)

1 tablespoon olive oil

2 tablespoons butter

1/4 cup thinly sliced shallots

1 stalk celery, chopped (about 1/2 cup)

3 cloves garlic, finely minced

1/2 cup dry white wine

4 cups chicken broth (I used packaged organic broth)

1 cup heavy cream

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

Croutons

6 1/4-inch-thick slices baguette or French bread

Olive oil

3 ounces chevre (goat cheese)

3 tablespoons chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini: Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.

Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

© Kathy Casey Food Studios® 2008

Spiced Chicken with Pears and Port

This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

Makes 6 servings

3 firm ripe fresh pears

2 teaspoons ground coriander

1 teaspoon ground cardamom

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 tablespoon kosher salt

6 skin-on, bone-in chicken breast halves

3 tablespoons olive oil

2 shallots, thinly sliced

6 cloves fresh garlic, sliced

1 unpeeled lemon, sliced (about 9 slices)

1 cup port wine

1 teaspoon cornstarch (optional)

1/4 cup fresh flat-leaf parsley leaves for garnishing

Preheat an oven to 375 degrees F.

Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.

In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).

Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

Adapted from Kathy Casey’s Northwest Table cookbook, Chronicle Books – www.kathycasey.com

© Kathy Casey Food Studios® 2008

Herbed Lemon Orzo

Makes 6 servings

12 ounces dry orzo pasta (2 cups)

2 tablespoons butter, salted

1 tablespoon extra-virgin olive oil

1 tablespoon very finely minced shallots

1/2 cup very coarsely chopped Italian parsley leaves

1/4 cup thinly sliced chives

1 tablespoon chopped fresh mint

2 tablespoons fresh lemon juice

1 tablespoon finely minced lemon zest

3/4 teaspoon kosher salt

fresh-ground black pepper

1/3 cup finely grated mizithra cheese, or substitute parmesan

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 7 minutes, stirring often, until just al dente or per package instructions. Immediately drain well, then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.

© Kathy Casey Food Studios® 2008

Chocolate Espresso Martinis

Makes 6 servings

Cocktail Pre-mix

1/2 cup Starbucks coffee liqueur

1/2 cup Amarula Cream or Baileys Irish Cream liqueur

3 tablespoons high-quality chocolate sauce, such as Fran’s or Scharffen Berger

1/2 cup vanilla vodka

Chocolate Cream

1/3 cup whipping cream

2 tablespoons chocolate sauce

Garnish: coffee beans, chocolate-covered espresso beans or chocolate shavings

In a small container, combine the cocktail pre-mix ingredients. Then transfer to a pretty bottle with a pour spout. The pre-mix can be made up to 1 week in advance and kept refrigerated.

To make the cream: In a small bowl, combine the whipping cream and chocolate sauce and whip until very, very softly peaked.

For each cocktail, fill a cocktail shaker with ice and then measure in 2 ounces (1/4 cup) of the pre-mix. Shake vigorously for 10 seconds, then strain into a small martin glass. Top each cocktail with a dollop of the whipped cream and garnish with coffee beans and/or chocolate.

© Kathy Casey Food Studios® 2008

Everyone loves a good “Q”—once the warm weather’s warming our patios, we flock to stoke the coals and flip the fare. Everything tastes better cooked on the grill.

It’s nice to start your meal with a little grilled rustic bread—crusted over the coals then served with a selection of tasty toppings. These provide a wonderful assortment of color and texture, and their flavors come together perfectly. Artichoke & Garlic Jumble is zesty and and Goat Cheese & Chive Smear is smooth and creamy.

Then move on to the main course—an array or whatever your pleasure, be it meat, fowl, fish or veggies. I love to use Callison’s Seasoned Skewers—they season from the inside out! Just skewer your fish, meat, poultry or vegetables for big flavor in mere minutes. My favorites are their Citrus Rosemary, Thai Coconut Lime and Indian Mango Curry. The skewers are available through my website; in the Northwest at Thriftways, Fred Meyers and Metropolitan Markets; and nationally at Sur La Table and Williams-Sonoma.

I’ve included a recipe for Citrus Rosemary Chicken & Veggie Skewers. Served alongside Grilled Rustic Bread with spreads and a Big Green Salad, it’s a great summer meal.

The Menu:

Grilled Rustic Bread
with Artichoke & Garlic Jumble and Goat Cheese & Chive Smear

Big Green Salad from your Farmers Market!

Citrus Rosemary Chicken & Veggie Skewers
—————————————————————————-

Grilled Rustic Bread
Makes 8 servings

24 slices rustic Italian bread (about 1 large loaf, sliced)
extra-virgin olive oil for brushing
Artichoke & Garlic Jumble (recipe follows)
Goat Cheese & Chive Smear (recipe follows)

Prepare toppings in advance. When ready to start grilling, brush the bread slices lightly with oil. Grill bread on each side until lightly grill-marked and toasty, and serve with a choice of toppings.

Artichoke & Garlic Jumble
Makes 1 1/2 cups

1 (13.75-oz.) can artichoke hearts, drained and roughly chopped
2 teaspoons minced fresh garlic
1 tablespoon fresh lemon juice
2 teaspoons minced lemon zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt

Toss ingredients together well.

Goat Cheese & Chive Smear
Makes 1 1/2 cups

4 ounces chevre-style, soft goat cheese
8 ounces cream cheese, softened
3 tablespoons thinly sliced fresh chives

Place chevre and cream cheese in a mixer with a paddle attachment and whip until fluffy. Gently fold in chives.  Copyright © 2003, Kathy Casey Food Studios®

Citrus Rosemary Chicken & Veggie Skewers
Serves 4

4 Citrus Rosemary Seasoned Skewers
1/2 cup white wine
1 pound boneless, skinless chicken breast, cut into 12 pieces (1 1/2-inch chunks)
8 cherry tomatoes
8 slices (about 1-inch thick) zucchini or 8 tiny baby squash
Salt and pepper to taste

Soak skewers in white wine for 10 to 15 minutes.
Thread onto a skewer in the following order: chicken-tomato-zucchini, using 1 piece of each. Repeat 1 more time and then add 1 more piece of chicken to secure the vegetables. Repeat with remaining skewers.
Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive or vegetable oil and season to taste with salt and pepper.
Place on a preheated medium-high grill and cook skewers until chicken is cooked through, about 4 to 5 minutes per side.
Recipe © Callison’s Seasoned Skewers – created by Kathy Casey

For more great recipes that I created with Seasoned Skewers visit www.seasonedskewers.com