This is a sponsored post by Stonyfield Greek Yogurt. As always all opinions are my own. Looking to cool off during the dog-days of summer? Try my easy recipe for Chilled Cucumber and Dill Greek Yogurt Soup made with Stonyfield Greek Yogurt.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

I’ve always had a love for cucumbers. From as young as I could remember I would eat slice by slice as a snack. I remember in the summer months visiting my Uncle Sammy’s garden in Pittsburgh, where he grew an insane amount of tomatoes and cucumbers. I’m talking rows and rows of cucumbers and tomatoes. I think of my summers visiting his garden when I eat cucumbers and tomatoes in the summer months. Since it’s so dang hot out right now I figured a nice chilled soup would be good to cool off with. This recipe for Chilled Cucumber and Dill Greek Yogurt Soup is just what the doctor ordered and best of all it’s made in 10 minutes.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

All you need to make this soup is a high power blender or even a food processor. I used my food processor and it worked just fine. I may or may not have had to puree this soup in my garage while working on this recipe. My baby boy was finally napping and the last thing I was about to do was take a chance and wake him up thanks to a minute’s worth of food processing.  Instead of using sour cream, heavy cream, or milk or a combination of any one of the three I used one cup of Stonyfield Organic Plain Greek yogurt! Did you know that there are 23 grams of protein in just one serving of Greek yogurt. So you can eat this soup guilt free and meat free without having to worry about getting your serving of protein in! Cool off this summer with my super simple and quick recipe for Chilled Cucumber and Dill Greek Yogurt Soup!

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

Looking for more chilled soup recipes? Check out the following bloggers recipes:

Quick Cold Roasted Red Pepper Soup with Greek Yogurt from Cook the Story
Pea Soup from Peaches Please
Chilled Cucumber Peach Soup from Cooking with Books
Chilled Tomatillo & Avocado Soup from The Kitchen Prep
Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca
Chilled Mango Raspberry Soup from It’s Yummi

Katie Original Recipe

Chilled Cucumber and Dill Greek Yogurt Soup

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-1/2 cups

2-1/4 cup servings

Chilled Cucumber and Dill Greek Yogurt Soup

Ingredients

  • 2 European Cucumbers, Peeled
  • 1/4 cup fresh dill, lightly packed
  • 2 tbsp red onion
  • 1 cup Stonyfield Organic Plain Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red bell pepper, finely minced

Directions

  1. Peel European cucumbers and cut in quarters. Place in food process (make sure you reserve at least 2 tablespoons of diced cucumber for garnish) along with fresh dill, red onion, Greek Yogurt, salt and black pepper.
  2. Puree for 1 minute until everything is well incorporated. Pour into two bowls and top with one tablespoons each cucumber and red bell pepper.

Notes

You can also add finely diced tomato to garnish. Add additional salt and pepper to taste.

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This is post is sponsored by LINDT & SPRÜNGLI (USA) Inc. As always all opinions are my own.

How to Host a Wine & Chocolate Pairing Party #LindtPairing

If you love dark chocolate and love wine then you are going to love todays post. Not only am I going to show you how to host the perfect wine and chocolate pairing party, but I have a pretty sweet giveaway, too! Last month, LINDT contacted me and asked me if I wanted to host a wine and chocolate pairing party… um yeah! I didn’t think twice when the opportunity came about. I love Lindt EXCELLENCE chocolate and I drink J. Lohr Estates wine often. It was a match made in heaven. When I started to think about where and when to host this event I decided this would be the ideal event for my brother in-law’s 35th birthday. He is a huge fan of J. Lohr Estates wine and of course loves dark chocolate. My mother in-law and husband had been hard at work on the menu and when I told them I would add in and do a little wine and chocolate pairing after dinner they both got excited. We kept it secret from everyone attending and when the rest of our family and a few friends arrived they are were all shocked and super excited. And also asking when we could start the wine and chocolate tasting! If you follow me on Instagram then you got a sneak peak of the wine and chocolate pairings we indulged on over the weekend.

J. Lohr Estates Wine #PerfectPairing

Here are a few tips on how to host a successful wine and chocolate pairing party:

  1. Set-up everything before your guest arrive. This is a given, but to be honest nothing like running around while guest are arriving to your home. I set this up as soon as I arrived to my mother in-laws house so I wasn’t trying to set up the party while everyone was arriving and/or already at the house.
  2. Don’t forget to chill your wine. As soon as I arrived to my mother in-laws I placed all the bottles of the wine in the wine fridge (my mother in-law is quite the wine connoisseur). Red’s went in the red area and whites in the white area. Give them a few hours to get to the correct temperature. If you don’t have a wine fridge you can place your whites in a regular refrigerator and I like to place the reds in the refrigerator for at least 20 minutes before drinking. But it’s all preference.
  3. Remove the foil from the bottles prior to the party starting. This will help cut down on time wasted tending to wine bottles and give you more time to tend to your guest.
  4. If at all possible have both red and white wine glasses available. I didn’t have this option, so everyone drank from the single glass I gave them. But if you have enough glasses pair the correct glasses with the correct style of wines.
  5. Have a “dump” bucket available for guest. This is good to have at your table in case your guest don’t decide to drink the sampling of wine you pour for them. Most of my guest would go to the kitchen and rinse out their glasses before we moved on to the next wine.
  6. Keep it casual. Most people are intimidated by wine–not so much by chocolate. So keep it casual. It will make your guest feel more welcomed and they will be interested and not intimidated about learning about the wine and chocolate pairings.
  7. Do your homework. Learn about what wines pair well with what chocolates. You can learn about the five J. Lohr Estates and Lindt EXCELLENCE Chocolates we paired for our party below.

How to Host a Wine & Chocolate Pairing Party

My guest were excited to learn more about Lindt EXCELLENCE and how it allows you to elevate yourself to the ultimate chocolate pleasure experience. I think everyone has heard about the Lindt Master Swiss Chocolatier’s. Every single piece of chocolate is created by the Lindt Master Swiss Chocolatier’s unmatched expertise to perfectly combine the most refined intense dark chocolate and the finest ingredients into thin shapes. After we were done with dinner we all headed to the formal dining room where I had our party set-up. Everyone found a spot at the table. My husband is currently installing wood floors for his parents so we all stood around the table (hence the concrete in the background in the above picture). We kept our party super casual. Everyone had been swimming earlier in the day–no one was dressed up. I think it’s important to keep it casual when dealing with wine. Especially for those who might enjoy drinking an occasional glass but feel intimidated. For the purpose of our party and by the request from some of my guest they asked that I not photograph their faces, so I respected their wishes!

Lindt EXCELLENCE Pineapple paired with J. Lohr Estates Riverstone Chardonnay

Lindt EXCELLENCE Pineapple paired with J. Lohr Estates Riverstone Chardonnay

This by far was my favorite pairing of the evening. The brand new EXCELLENCE Pineapple was delicious. I’m so glad I have a bar leftover from our party because I’ve been eating a square each day as a little daily indulgence. At least half of my guest loved this pairing the best as well!

Lindt EXCELLENCE Pineapple paired with J. Lohr Estates Riverstone Chardonnay

Here is what you need to know about this wine and chocolate pairing: Bright aromas of apples, pears and lemons in this rich, well-balanced Chardonnay pair perfectly with the naturally sweet pineapple and roasted hazelnut pieces in the EXCELLENCE Pineapple bar, providing a delightful finish of caramel and cream. EXCELLENCE Pineapple, masterfully made to pair perfectly with Chardonnay, provides the perfect pairing for lovers of both Chardonnay and dark chocolate.

Lindt EXCELLENCE Intense Orange paired with J. Lohr Estates Bay Mist White Riesling

Lindt EXCELLENCE Intense Orange paired with J. Lohr Estates Bay Mist White Riesling

The EXCELLENCE Intense Orange is intense and full of flavor. It paired beautifully with our second wine of the night. Reislings are on the sweeter side and worked well with this chocolate. It was a toss up as to who loved this pairing, but the end result–everyone was happy they got to try the two together.

Here is what you need to know about this wine and chocolate pairing: Enticing notes of lychee, pear and orange are present in this bright and luscious wine. It is the ideal match for the sweet citrus profile and equally complex EXCELLENCE Intense Orange. Full fruit flavors and a balanced seam of refreshing acidity work in harmony to create perfection!

Lindt EXCELLENCE Sea Salt paired with J. Lohr Estates Falcon’s Perch Pinot Noir

Lindt EXCELLENCE Sea Salt paired with J. Lohr Estates Falcon’s Perch Pinot Noir

This was my husband’s favorite pairing of the night. He loved the sea salt in the EXCELLENCE chocolate.

Here is what you need to know about this wine and chocolate pairing: The fresh ripe berries in this wine are accompanied by a touch of earth and brown sugar that complement the sharpness of the Fleur de Sel and sweet cacao characteristics of EXCELLENCE A Touch of Sea Salt. Together they invoke flavors reminiscent of fresh cream, butter and finish with a pleasant tanginess.

Lindt EXCELLENCE Chili paired with J. Lohr Estates South Ridge Syrah

Lindt EXCELLENCE Chili paired with J. Lohr Estates South Ridge Syrah

You have to like spicy food to like the EXCELLENCE Chili! Just keep that in mind with this pairing.

Here is what you need to know about this wine and chocolate pairing: This is an elegant red wine with deep, rich fruit aromas and flavors of pomegranate, blueberry and prune with a spicy finish. Experience it with EXCELLENCE Chili, a fine aromatic sweet dark chocolate perfumed with premium red chili. Enjoyed together they create spicy warmth that bursts onto the palate.

Lindt EXCELLENCE 70% Cocoa paired with J. Lohr Estates Seven Oaks Cabernet Sauvignon

Lindt EXCELLENCE 70% Cocoa paired with J. Lohr Estates Seven Oaks Cabernet Sauvignon

Everyone decided to clink glasses one last time since we were on our last pairing.

Here is what you need to know about this wine and chocolate pairing: Ripe aromas of blueberry and black plum meld with a bouquet of chocolate and hazelnut in this superb wine. Pair it with the balanced and rich EXCELLENCE 70% Cocoa, which features notes of tobacco, leather and roasted nuts. They are a match in both depth and body and finish with a creaminess that coats the palate.

Lindt EXCELLENCE Dark Assortment

The next time you want to host a party think about how you can master the art of refinement, and host your very own wine and chocolate pairing party. All of my guest got to go home with a bag of Lindt EXCELLENCE Dark Assortment bags of chocolate as well as a chocolate bar or two of their choice.

Everyone had a great time. The next day, my father in-law was still talking about how much he loved the wine and chocolate pairing party. And then insisted that my mother in-law start opening up multiple bottles at a time so he can have his own wine tasting.

Now, for the giveaway. One lucky winner will receive a Lindt Chocolate Gift Box (retailed at $45)! All you have to do is fill out the rafflecopter widget below for a chance to win. United States residents only, must be 18 years of age or older. One winner will be selected at random. If the widget does not load, please click on the link to enter.

a Rafflecopter giveaway


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Learn how easy it is to make this Egg White & Chive Soufflé recipe for your next brunch party!

Egg White & Chive SouffléI’ve loved egg whites from as long as I could remember. My mom tells me that she would serve me sunny-side up eggs when I was 3/4 years of age. I would eat around the yolk and only eat the egg white. So she finally realized that I didn’t like the yolk. And that’s how I began eating egg whites. It’s definitely not a decision I made at the ripe age of 4 to eat healthier. It was simply by taste. To be honest, to this day, the yolk repulses me. I finally learned how to make scrambled eggs in my 20′s. My husband will tell you it took me a lot of practice, because I refused to taste them. So I learned by him telling me what it needed. Now I can make mean scrambled eggs. Just in the past two years I’ve learned how to make eggs over medium or easy… my husband loves them and tries to make them he says he can never make them as good as I can. So I’ve totally mastered cooking the yolk filled eggs, but it’s just not my thing. When I was pregnant I pretty much stopped making my husband eggs because I would gag wayyyyy too much during the 2 minute cooking process. The yolk was repulsing me even more so than ever before. Even making egg whites would give me challenges some days.

Egg White & Chive Soufflé

So I was happy once I gave birth that I could finally eat some eggs! Egg whites to be exact.
The same morning I made my husband and cousin the ham egg and cheese breakfast casserole is whipped up two lovely egg white and chive soufflés. Light and fluffy and full of flavor. The best part is that I made an extra one and reheated the next morning for a quick breakfast. I’ve yet to make individual soufflés while entertaining but one of these days I plan too. They are so easy to make and seem fancy enough to impress others!

Katie Original Recipe

Egg White & Chive Soufflé

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Egg White & Chive Soufflé

Ingredients

  • 4 Large Egg Whites
  • 2 tbsp 2% Milk
  • 1 tbsp Chives
  • 2 tbsp White Cheddar Cheese
  • Salt & Pepper to taste
  • Cooking Spray

Directions

  1. Preheat oven to 400 degrees Farenheit.
  2. In a bowl, whisk together egg whites until bubbles appear. Then add in the 2% milk, chives, and salt and pepper.
  3. Coat ramekins with cooking spray. Then pour in the egg white mixture, and top each ramekin with one tablespoon white cheddar cheese.
  4. Bake for 400 degrees for 20 minutes until golden brown on top and egg whites have risen. Enjoy immediately, or cool to room temperature and reheat the next day to eat!
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Learn how to make this irresistible rub and make my recipe for Grilled Brown Sugar Chili Pork Tenderloin.

Learn how to make this irresistible rub and make my recipe for Grilled Brown Sugar Chili Pork Tenderloin.

We probably eat pork tenderloin at least twice a month in our home. I buy a 2-pack from Costco, make one while it’s fresh and the other goes in the freezer for a rainy day. I almost always make a Greek Pork Tenderloin… it’s easy to make and super flavorful. The other one will get grilled or sometimes I’ll get fancy and turn my oven on and roast it. I’ll season it with salt and pepper and cut a few slits in the meat and stuff it with garlic cloves. I wasn’t in the mood for either the other week and decided that I would make a rub.
I love to grill the pork tenderloin. This sweet and savory rub for the pork tenderloin is out of this world delicious. I combined chili powder, smoke paprika, a little brown sugar and cinnamon. The rub and pork tenderloin turned out delicious. I paired it with baked sweet potatoes, wilted spinach and grilled black pepper asparagus. I’m all for making two vegetables with dinner each night and most nights I’ll make a salad too. I love to get our veggies in. The photos of this pork tenderloin do not do it justice, but trust me its delicious. So if your looking to switch up your dinner regimen… try grilling a pork tenderloin with this easy to make brown sugar chili rub!
Katie Original Recipe
Grilled Brown Sugar Chili Pork Tenderloin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Grilled Brown Sugar Chili Pork Tenderloin

Ingredients

  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/8 tsp ground cinnamon
  • 1 pork tenderloin
  • 1 tbsp grape seed oil

Directions

  1. Preheat grill on high heat. Clean and reduce heat down to medium.
  2. While grill is preheating make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
  3. Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork. Once the pork is fully coated place on the grill. Cook for 20 minutes, flipping once at the 10 minute mark. Internal temperature of pork should reach 160 degrees Fahrenheit. Slice and serve immediately
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Don’t waste the carcass of a store-bought rotisserie chicken. Learn how easy it is to make chicken stock in less than one-hour from a store-bought rotisserie chicken!

How To Make Chicken Stock From A Rotisserie Chicken In Less Than An Hour!

In an effort to stretch our money and food a little further I’ve started making chicken stock from a store-bought rotisserie chicken. I buy a $5 rotisserie chicken from Costco just about every week. Normally I remove all the white meat from the bird and discard the carcass (I’ve never been a fan of dark chicken meat). I’ve been doing that for years… until last month when I decided I wanted to make some chicken stock. Well, actually, I didn’t have any boxed chicken broth on hand and I wanted to make a pot of soup. Then the light bulb went off in my head… ding ding ding… make chicken stock from that Costco rotisserie carcass! Duh?!?! Why haven’t I thought of that before. Now, that I’m home daily with the baby I have no excuse. Plus, we are on a very tight budget now so I’m trying to stretch our money just a little further in this world where food is continually rising in price.

how to make chicken stock from a rotisserie chicken

First step, take your carcass and place it in a large stock pot. I put mine in this 5.5 quart Le Creuset cast iron enamel pot. Then load it up with veggies. I like to use carrots, onions, and celery and since I grow my own herbs I put in a handful of fresh parsley. I also add in 2 chicken bouillon cubes (it adds additional chicken flavor) and some black pepper.

how to make chicken stock from a rotisserie chicken
Then I pour in 10 cups of water.

how to make chicken stock from a rotisserie chicken

Next up, bring your carcass and veggies to a boil. Then reduce to medium heat and simmer with lid on for 50 minutes. I remove the pot off the stove and let it cool to room temperature. I begin to sift through and gather all the vegetables and dark meat from the carcass. I place that in a separate container that I’ll use during the week for another pot of soup. See I told you I’m being ultra thrifty here. Then I place a mesh colander inside a very large bowl and begin to pour the broth into the bowl. The colander will catch all the bones and anything you don’t want in the soup.

how to make chicken stock from a rotisserie chickenI divide the stock (4-5 cups each) into two containers or freezer bags (label the bags before you pour the stock into it).  I typically place the stock in containers because I’ve never been able to freeze the stock to date because I make a pot of soup each week or every couple of days depending on how much I make.

That’s it… super easy way to make your own homemade chicken stock and stretch your food and wallet a little further!

Katie Original Recipe

How To Make Chicken Stock From A Rotisserie Chicken

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: 10 cups stock

How To Make Chicken Stock From A Rotisserie Chicken

Ingredients

  • 1 Rotisserie Chicken
  • 2 cups baby carrots
  • 4 celery stalks, chopped
  • 1 white onion, quartered
  • Small bunch of parsley (about 1/4 cup)
  • 2 chicken bouillon
  • 1/8 tsp black pepper
  • 10 cups water

Directions

  1. Place the chicken carcass in a 5.5 quart stock pot. Then place in carrots, celery, onion, parsley, chicken bouillon cubes and black pepper. Then pour the water on top of the contents in the pot. Bring to a boil on high (about 10 minutes) with lid on. Then reduce heat to medium and simmer for 40 minutes. Mix on occasion to ensure the carcass is breaking apart and all the flavors are mixing.
  2. Let cool, remove any chicken left on the carcass plus vegetables and store in a separate container to be used for soup. Strain stock in a mesh colander that is sitting in a large bowl. Pour stock into freezer bag or container to use at a later date. Use within one week or freeze and use up to 3 months later.
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Combine fresh homemade peach salsa with pan seared Blackened Red Snapper for the ultimate weekday dinner!
Blackened Red Snapper with Peach Salsa
I mentioned last week how my husband went deep sea fishing on the east coast of Florida last month during the very short-lived red snapper season. He hasn’t been deep sea fishing since last summer and sadly when he went last summer I couldn’t indulge in any of the fish he caught because I was pregnant and had a horrible food aversion to all things fishy smelling. We went from consuming fish on a weekly basis to 100% cut off! I did try cooking it later towards the end of my second trimester and a minute into cooking fish I thought I was gonna get ill. Needless to say we ended up giving away all the fish in our freezer to friends and family since by the time I would be able to stomach fish it would all have gone bad. It killed me to giveaway all of our fish. I’m talking a month’s worth a meals.
It’s been nice having a few bags of freshly caught red snapper in the freezer again. To preserve the few bags we have I’ve added it into my dinner rotation every other week. That way it will last us until September and hopefully by then my husband will have gone fishing again and have caught even more fish for us to enjoy! A little information for those who are not familiar with red snapper. You can fish for it from North Carolina all the way down to the Florida keys. Spawning typically occurs from May through October with the peak time here in Florida in July. Because of over fishing, Florida Fish and Wildlife have dramatically shortened the season. Now, you can only fish for red snapper a few weekends in July and August. Limiting one red snapper per person per boat.  Did you know that adult red snapper may live to be 20 years old and 35lbs in weight (source)? Pretty crazy to think!
Blackened Red Snapper with Peach Salsa
Red snapper is a white flaky but firm fish. So don’t worry if you aren’t lucky like me to had red snapper laying around your freezer. If you can’t find it in the stores you can opt for a mahi mahi or even a grouper. I loved making this recipe for Blackened Red Snapper with Peach Salsa because not only is it healthy it’s super quick and easy to make! And it made me feel like we were eating in some swanky restaurant–when in all actuality we were at home on a week night with a baby cooing and laughing at the dinner table. Even better the entire recipe is done from start to finish in 10 minutes. To ensure you can make it this quickly always read the entire recipe first! So if you love fish and looking for a which and healthy meal my recipe for Blackened Red Snapper with Peach Salsa should fit the bill!
Katie Original Recipe
 
Blackened Red Snapper with Peach Salsa

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Blackened Red Snapper with Peach Salsa

Ingredients

Directions

  1. Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil. While oil is heating rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two filets, seasoning both front and back. Don't be afraid to use your hands to massage the seasoning into the fish (don't forget both sides).
  2. Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. Your red snapper should have a nice blackened crust on both sides and be cooked inside (internal temperature of 165 degrees Fahrenheit).
  3. Plate and top with a generous portion of peach salsa (about 1/4 - 1/2 cup salsa each filet).

Notes

Serve on top of wilted spinach if desired.

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Combine fresh peaches and ripe plum tomatoes to create the ultimate peach salsa recipe. 
Peach Salsa
Peach season is nearing the end and what better way to commemorate the season than to make a delicious fresh and homemade peach salsa. I’ve made mango salsa a few times, sadly never documented it here on Katie’s Cucina. While dreaming up ideas for dinner last week, I decided I would make a big batch of peach salsa verse my traditional salsa recipe that I make on a weekly basis. If dinner isn’t close to being ready by the time my husband gets home from work we typically have what we call an appetizer and indulge in some chips and dip. If my husband had his way he would eat greasy potato chips with fattening french onion dip. But me, being the good and health conscious wife I am always try to have healthy options on hand. Hence why I pretty much always have fresh salsa in the fridge!  It’s light enough to not ruin dinner yet filling enough to keep us content.
Peach Salsa
Back to my dinner planning. My husband went deep sea fishing for the first time in a year last month. He caught the biggest red snapper of the day on the east coast of Florida! That meant fish fillets for our freezer. Which I welcome with open arms since it’s been a year since our freezer has been stocked with fish! I have perfectly portioned bags of fish for two in the freezer. I take them out of the freezer the night before and place them into the refrigerator to thaw and by the next day they are typically thawed and ready to go by dinner time. Last week, I decided I would make blackened red snapper and top it with peach salsa. The dinner turned out divine and we found ourselves eating large spoonfuls of peach salsa with each and every bite of the white flakey fish (recipe to come)!
Peach Salsa
This peach salsa would also compliment a grilled pork tenderloin or chicken breast. Oh and what about a fresh summer spinach salad and using a few spoonful of peach salsa instead of dressing? Or of course you can scoop up the peach salsa with crispy tortilla chips! Peach salsa is perfect for munching on poolside, too!
Katie Original Recipe
Peach Salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 cups

Peach Salsa

Ingredients

  • 2 tbsp fresh cilantro
  • 1 tsp lime juice
  • 1/4 red bell pepper
  • 1/4 red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp brown sugar
  • 3 Peaches, peeled and halved
  • 2 plum tomatoes, quartered

Directions

  1. In a food processor combine, fresh cilantro, lime juice, red bell pepper and red onion. Pulse for 5 seconds. Then add in the garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches, and quartered plum tomatoes. Pulse for 5-10 seconds until diced up. Serve immediately or refrigerate in a sealed container for up to 3 days.
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Create this Homemade Blackening Seasoning Recipe in a matter of minutes by utilizing the spices you have on hand in your pantry!  

Homemade Blackening Seasoning Recipe

Last week, Create this Homemade Blackening Seasoning Recipe in a matter of minutes by utilizing the spices you have on hand in your pantry! on a whim I decided I was going to make pan seared blacked red snapper with a fresh homemade peach salsa. I love blackening seasoning on fish. The only problem is that it’s not really conducive to my current diet. You see, I’m breastfeeding and have to stay clear of all foods spicy and gassy. Never did I realize how much I love both food groups until I can’t have it. I will cheat and eat a broccoli spear if we are out or something spicy but a few short hours later I pay for it dearly. In the form of a screaming baby!
Homemade Blackening Seasoning Recipe
That’s when I decided to make my own blackening seasoning. I figured it couldn’t be hard. Prior to running errands I double checked to ensure I had all the spices on hand (which I did). Once I got home from running errands and nap time had came and past, I quickly whipped up a much milder blackening seasoning. That’s the best part about making your own spice blends and rubs… You can alter them to fit your needs! I will continue to make this homemade blackening seasoning recipe even once I can consume all things spicy. Instead I’ll just up the amount of cayenne pepper added!
 
Adapted from AllRecipes
Homemade Blackening Seasoning Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1/3 cup

Homemade Blackening Seasoning Recipe

Ingredients

  • 2 tbsp Paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp ground dried thyme
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Directions

  1. Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, and salt in a jar until evenly mixed. Store in an airtight container in a cool, dry place.
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Ham Egg and Cheese Breakfast Casserole
Before I gave birth to my son, I cooked a ham in the slow cooker. We had a delicious Sunday dinner with our neighbor, had tasty lunches the next day and the rest of the leftover ham I froze to enjoy when the baby arrived. Boy, was that the best idea ever. I had about 3 packages of ham (about 1/2lb each) and then one package of diced ham.
My cousin (whose like a second brother to me), came to visit for the weekend, a month after Ryder was born. When I have family in town I tend to cook like a crazy woman. It’s my way of showing them how much I love and appreciate them. I knew that this visit would be much different. I knew I wouldn’t have as much time to show my love through food with a one month old needing me 24-7.
Ham Egg and Cheese Breakfast Casserole
On that Sunday morning, I made my husband and cousin this Ham Egg and Cheese Breakfast Casserole. Super simple to put together. The night before I thawed one cup of the cubed ham that I had previously frozen. The next morning I used the leftover biscuits from the morning prior and diced them up, mixed in some eggs, shredded cheese, and of course the diced ham. In went the casserole into the oven and I went back to tending to my needy newborn.
This hearty breakfast comforted my favorite guys and filled my heart full of love. This Ham Egg and Cheese Breakfast Casserole made for a tasty reheated breakfast the days following. Perfect for a busy and tired new mom that still wanted to “make” my husband breakfast each morning.
Katie Original Recipe
Ham Egg and Cheese Breakfast Casserole

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4

Ham Egg and Cheese Breakfast Casserole

Ingredients

  • 6 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ham, cubed
  • 2 cups biscuits, cubed
  • Cooking Spray

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large bowl, beat eggs with whole milk, cheddar cheese, Dijon mustard, salt, and pepper. Then add the two pieces of bread to the egg mixture (cut the bread in 1x1 pieces). Mix well with a spoon then add the cubed ham and biscuits to the egg mixture. Using an oven-proof 9x9 glass casserole dish-- spray with cooking spray. Then add the egg mixture to the casserole dish. Bake in the oven for 30 minutes at 400 degrees.
  3. Remove from the oven and serve immediately.
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Mint Chocolate Chip Ice Cream
I grew up 15 minutes outside Hershey, Pennsylvania. During the summer months I can remember walking with my mom and dad to a little ice cream shop called Irshleys. It was a self standing brick and mortar building with a window where you places your order and picked up your ice cream comes. A half dozen picnic benches were perched outside the tiny building. This is what my 4 year old brain remembers. Every single time we would go to get ice cream I would always order mint chocolate chip. From as long as I can remember that was always my favorite ice cream flavor.
I think it wasn’t until my teenage years that mint chocolate chip ice cream took the back burner. But even then it was a close second.
Mint Chocolate Chip Ice Cream
During my last few months of being pregnant I enjoyed ice cream… Maybe the word enjoy doesn’t do my daily cravings justice. If we were out to dinner I would insist on stopping for ice cream on our way home. And if it was available I would order mint chocolate chip.
I decided to try my hand at my childhood favorite ice cream flavor. I seeped fresh mint from our garden in sweet warm milk to give amore mature flavor to my mint chocolate chip ice cream. Making mint chocolate chip ice cream fresh is the way to go. No artificial mint flavoring here. 100% all natural flavors and no crazy green food dye either. You will need an ice cream maker to make this recipe. If your a lover of ice cream you’ll love this homemade version of mint chocolate chip ice cream!
Katie Original Recipe
Mint Chocolate Chip Ice Cream

Prep Time: 12 hours, 20 minutes

Cook Time: 15 minutes

Total Time: 12 hours, 35 minutes

Yield: 4-6 servings

Mint Chocolate Chip Ice Cream

Ingredients

  • 2 Cups Whole Milk
  • 1 Cups Heavy Cream
  • 1 Cup Mint Leaves
  • 1/2 Cup White Granulated Sugar
  • 1/4 Cup Mini Chocolate Chips

Directions

  1. In a large stock pot, combine the whole milk, heavy cream, mint leaves, and sugar. Cook on medium heat for 10 minutes until the minute is limp looking and the sugar has dissolved. *Be careful to not let the milk mixture boil. If it begins to boil, reduce to low.
  2. Pour the milk mixture into a container and refrigerate for at least 12 hours.
  3. Once the milk mixture is completely cooled pour the mixture into an ice cream machine and churn for 16 minutes or as directed on your ice cream machine. During the last minute mix in the mini chocolate chips! Freeze for at least 1 hour and enjoy!

Notes

*Freeze for up to one week.

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