Content and/or other value provided by our partner, Target. All opinions are my own.

Hot Pimento Cheese Dip
Today I’m sharing my easy recipe for Hot Pimento Cheese Dip. A southern classic appetizer fit for your next date-night in with the one you love. I’m sharing a little bit about the one I love and my favorite kitchen essentials that I received when we got married 6.5 years ago!

For those who don’t know, my husband and I have been together for 12.5 years and married for 6.5 of those years. Now with a new baby we are finding that we are having way more date-nights in. Even before baby we always liked to have a date-night in a few times each month. When we got engaged neither of us lived on our own yet. We both lived with our parents, worked full time day jobs, and went to college at night. We were not the typical college student nor did we live that lifestyle. My husband popped the question 4 years and 9 months into us dating. I may have told him that by the 5 year mark if he didn’t know that he wanted to marry me that we were going to call it quits because I didn’t want any more of my precious years wasted. Yes, true story. Harsh, but let’s face it–reality. If your with someone for 5 years you should know by then if you are going to marry them.

engagement and wedding collage

Jon, sealed the deal and got down on one knee March 15, 2007 on the white sandy beach of Meagan’s Bay in St. Thomas, USVI. Of course I said yes… well more like “is this for real”? My inlays graciously threw us an amazing engagement party a few months later. Prior to our engagement party we had to create a registry. We were starting from scratch since we had never lived on our own. Thankfully, between our engagement party, bridal shower, and wedding our kitchen, bathroom, and bedroom was just about furnished for us. 6.5 years later and I’m still cooking with the same pots and pans we registered for and my trusty KitchenAid Ultra Power 4.5 Qt Stand Mixer. I use it daily. It’s a work horse and I’m so grateful that my parents bought me the stand mixer of my dreams!

12 Must Have Kitchen Products for the Perfect Date-Night In

Since I’ve been married for a while I figured I would put together my picks for the ultimate wedding registry for those of you who might be at the point where you need to register for gifts for the kitchen. All of these items will help you create the ultimate date-night in any day of the week for the rest of your life.

  1. KitchenAid Ultra Power 4.5 Qt Stand Mixer
  2. Threshold™ 45 Piece Sydney Sand Flatware Set with Caddy
  3. Threshold™ Sherbrook Classic Glass Drinkware Set of 12 – Clear
  4. American Atelier 16 Piece Dinnerware Set
  5. Crock-Pot® Programmable Slow Cooker
  6. Pyrex 19 Piece Bake and Store Set – Clear
  7. Ninja – Professional Blender – NJ600
  8. Olde Thompson 16 Jar Square Rotating Filled Spice Rack
  9. Threshold™ Glass Cylinder Canister Set of 4
  10. Target Seasonal Products
  11. Calphalon Kitchen Essentials 20pc Utensil & Gadget Set
  12. BakerEze Nonstick 10-pc. Baker’s Basics Set

Hot Pimento Cheese Dip 1

So let’s talk about what make’s a good date-night in? Of course being with the one you love and food. Our typical date nights consist of appetizers or snacks and a movie. Since having, Ryder, my husband, Jon, now helps a lot more in the kitchen. He is my sous chef and will prep meat, chop veggies, mix, and do just about whatever I need help with in order to get dinner on the table in a timely manner. The same goes with date night. If we have a date night scheduled he will prep our appetizer or snack while I’m feeding and putting the baby down to sleep. Typically, Ryder is asleep by 8-8:30 and wakes every 3-5 hours. Perfect for a movie and appetizer in with the two of us!

Hot Pimento Cheese Dip

My recipe for hot pimento cheese dip is a classic one. Perfect for cooler nights. You can use crackers, tortilla chips, or a whole wheat crusty bread to scoop up the cheesy goodness. I use my KitchenAid Stand Mixer and put in all the ingredients to make this dip. Bake it in the oven for 20 minutes until hot and bubbly and our appetizer is ready for our date-night in.

Katie Original Recipe

Hot Pimento Cheese Dip

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8

Hot Pimento Cheese Dip

Ingredients

  • 8 oz cream cheese, room temperature
  • 2 cups grated sharp cheddar + 1 tbsp
  • 1/2 cup mayonnaise
  • 1/2 cup chopped pimentos
  • 2 tbsp green onion, sliced
  • 1 tsp parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp hot sauce

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a stand mixer combine the cream cheese, 2 cups grated cheddar and mayonnaise. Mix until well incorporated. Stir in the chopped pimento, green onion, salt, pepper, paprika, and hot sauce. Mix until well incorporated.
  3. Spray an oven safe dish with cooking spray. Place the pimento cheese dip mixture in the dish. Top with a tablespoon of shredded cheddar. Bake at 400 degrees Fahrenheit for 20 minutes until golden and bubbly. Serve with crusty bread, crackers, or chips!
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One lucky reader can enter to win a $50 Target eGift Card to help stock your kitchen for your next date-night in. Please wait for the rafflecopter widget to load. If it does not load please click on the rafflecopter link. To be eligible you must answer the mandatory question. One reader will be chosen at random. Giveaway open to USA residents only 18+. Giveaway ends on Thursday, November 5 at 11:59 pm EST.

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Belly up to a big old plate of homemade Loaded Chili Cheese Nachos. Gone are the days that you need to go to a restaurant to make nachos this good. 

Loaded Chili Cheese Nachos

A few weeks ago my husband and I took our first family vacation with our son, Ryder. We spent 4 days on a Royal Caribbean cruise. We had a great time. Of course much different than past cruises together–gone are the lazy days spent sun up to sun down lounging on lido deck, or endless adult beverages. But I’m ok with that… well at least the second part. We spent breakfast and lunches at the buffet because that was the only way we were both able to eat lunch without full melt downs. On the last day at sea, Ryder, spent the morning at the nursery while my husband and I enjoyed a few quiet adult hours poolside. We also grabbed a quick (and light) lunch at the deli. I enjoyed the most delicious creamy carrot soup and a fruit salad and my husband had a hot pressed sandwich. We rushed over to the nursery to grab Ryder before they closed and found ourselves with one cranky baby.

Loaded Chili Cheese Nachos

Back to our cabin we went and all of a sudden it was family nap time. 3 long glorious hours later and it was 3:30 in the afternoon before everyone was up and ready to have fun again. Recharged and starving the only thing open was the buffet. They had a “snack” hour from 3-5pm. Mostly for the piggies who like to eat all day and night. Thankfully we were able to grab a snack too to fill the void of our light lunch. They happened to have homemade nachos on the buffet bar along with chili, a watered down queso dip, freshly diced tomatoes, shredded lettuce and sour cream. My husband grabbed a chili cheese dog–I on the other hand made myself a giant plate of chili cheese nachos.

Loaded Chili Cheese Nachos

I don’t know what it is about nachos, but I love them. If I’m super hungry there is nothing that satisfies my appetite more than nachos. Bring on the piled high nachos at the chain restaurants. Everyone also can make room for a few nachos. And the more loaded the better in my opinion (hold the jalapeno’s though).

Shredded Cabot Cheese

A few days after we returned from our trip I was still craving nachos. I knew that we weren’t going to go out to a restaurant just so I could enjoy a big plate of nachos so I decided to make some at home. Plus, it worked out well because I had chili for later on in the week for dinner. I shredded a block of Cabot Farmhouse Reserve Cheddar. A little about this cheese:  A bold and creamy Extra Sharp with a Northeast Bite! This cheese delivers lush and rich taste in a mellow, well-defined, slightly crumbly body. Balanced flawlessly, this artisanal-grade cheddar whispers with subtleties that are evocative of our farmers’ valley fields. As in the best cheddars, classic sharp notes linger appealingly through each bite. Since I’m not one to like really sharp cheeses this farmhouse reserver is perfect and gives just the perfect amount of creaminess that is needed to make these loaded chili cheese nachos complete. Of course my husband never boycotts nachos for lunch, so that’s exactly what I did after returning back from our vacation. We had a big old plate of chili cheese nachos that we enjoyed one-by-one until they were all gone!

Katie Original Recipe

Chili Cheese Nachos

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 2

Chili Cheese Nachos

Ingredients

  • 4 cups corn chips
  • 2 cups pre-cooked chili
  • 2 cups shredded Cabot Farmhouse Reserve Cheddar
  • 2 plum tomatoes, diced
  • 1/4 cup lettuce, diced
  • 2 tablespoons cilantro, minced
  • 2 tablespoons sour cream

Directions

  1. Preheat the broiler on high. Re-heat chili if needed. Prep toppings while chili is reheating.
  2. Place corn tortilla chips on a baking sheet. Pour chili on top and top with shredded cheddar cheese. Bake for 2 minutes until cheese is bubbling.
  3. Remove from the oven and top with diced tomatoes, lettuce, and cilantro. Place sour cream in zip lock baggy, cut a small piece of the corner off the bag and drizzle on top. Enjoy.
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 Embrace the flavors of fall and make a decadent restaurant-quality flatbread in minutes! This Steak, Pear, and Gorgonzola Flatbread makes for a great lunch!

Steak Pear and Gorgonzola Flatbread

I think I mentioned last month that I’m starting to become a carnivore. I crave steak… like weekly. Which is so not like me. I’ve never in my life craved meat like I do now. I really think it’s because I’m still breastfeeding my baby. They say your body craves what it needs and apparently I need protein and iron! My family and I wonder if I will continue to crave meat like I have been after I’m done breast feeding or if I will go back to my old vegetarian loving ways. Only time will tell, I guess.

Steak Pear and Gorgonzola Flatbread

If we don’t go out to eat on a Saturday night, I typically make steaks at home for us. I actually had half my steak leftover and I instantly knew I wanted to make a flatbread out of it. I love flatbreads. Flatbreads simply make for the perfect lunch, in my opinion! I worked on some client projects last month and that left me with some gorgonzola cheese. I never have gorgonzola on hand, so I knew I wanted to pair that with my steak and what better to pear steak and gorgonzola with than a little pear. I always seem to start my flatbreads with a little cream cheese. It just gives the flatbread the extra creamy-cheesiness that I think every flatbread should have! So if you have some leftover steak, or maybe you are just hankering for a steak flatbread. I promise you– you will love this recipe for Steak, Pear, and Gorgonzola Flatbread.

Steak Pear and Gorgonzola Flatbread

Katie Original Recipe

Steak, Pear, and Gorgonzola Flatbread

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: 1

Steak, Pear, and Gorgonzola Flatbread

Ingredients

  • 1 Flatout Flatbread
  • 3 tbsp whipped cream cheese
  • 1/4 cup shredded mozzarella
  • 3 tbsp gorgonzola, crumbled
  • 3 oz leftover cooked sirloin steak, thinly sliced
  • 1/2 Pear, thinly sliced
  • 1/4 cup arugula
  • Balsamic glaze for drizzling

Directions

  1. Preheat oven to 400 degrees farenheit. Prebake the flatbread for 2 minutes.
  2. Then spread cream cheese on flatbread followed by shredded mozzarella and crumbled gorgonzola. Place pears and steak on top of cheese. Bake for an additional 5 minutes until golden brown.
  3. Remove the flatbread from the oven, top with arugula and drizzle balsamic glaze on top. Enjoy immediately.
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Juicy and flavorful chicken and green olive filling make these homemade chicken empanadas irresistible!

Chicken Empanadas

I love a good empanada! I just started eating empanadas over the past decade. Whenever I go to Whole Foods or even the grocery store (yes, they sell them in our warm food case at the bakery) I typically grab a chicken and spinach empanada! I’ve never made them at home; however, my mother in-law has made beef empanada’s a few times. When we were planning my brother in-laws birthday last month we decided we would server chicken and ground beef empanadas for a light lunch as well as my homemade salsa and a seven layer dip. The empanadas made for  a perfect lunch and we happened to have quite a few leftover. We made 3 dozen. Two dozen beef and one dozen of the chicken empanadas. I was tasked with making the filling. I grabbed cooked rotisserie chicken meat (there I go again with the rotisserie. If your not embracing the rotisserie chicken you need too!), some of my favorite spanish spices, and a few large green olives. I just so happened to make enough filling for one dozen empanadas. It was fate. And boy were they flavorful!

In case you’ve never made chicken empanadas I have a few pictures on how to make them. They are so easy to make and best of all you can prep them ahead of time and fry them right before your about to eat.

Chicken Empanadas

I use pre-made empanada dough found in the freezer section. You will want to defrost them in the fridge the day before. Place 1-2 tablespoons of chicken filling in the middle of the empanada dough disc.

Chicken Empanadas Then fold the empanada in half like the photo above. (My mother in-law, Linda, is my hand model for these photos!)

Chicken Empanadas

Then, use a fork and seal the dough shut by pressing the tines of the fork into the dough. Set them in a covered container until your ready to fry them. Then once your ready to fry, in a deep skillet, heat 1-inch of canola oil to 375°. Of course, if you have a deep fryer then you can use that. Fry a few empanadas at a time (try not to over crowd the skillet), turning once, until browned and crisp, about 3-5 minutes. Place the fried empanadas on a paper towel. While your waiting for the rest to cook you can transfer the cooked empanadas to a baking sheet, and place in the oven on low to keep warm! 

Chicken Empanadas

The cilantro cream sauce is awesome and compliments the chicken empanada perfectly. It’s a sauce that my mother in-law has been making with her empanadas over the past few years and I love it. It’s fresh and full of flavor and of course just a few ingredients. If you don’t have sour cream or don’t want to use sour cream you could always sub greek yogurt instead. You will still achieve the same great taste. Whether you are hosting a party or just want a fun new lunch I would highly recommend you try your hand at making homemade chicken empanadas!

Chicken Empanadas

Katie Original Recipe for Empanadas and Cilantro Cream Sauce adapted from Tyler Florence

Chicken Empanadas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 10

Chicken Empanadas

Ingredients

  • 1 cup Vegetable Oil
  • 10 Empanada Discos (pastry dough found in freezer section)
  • 2 cups Shredded Cooked Rotisserie Chicken
  • 1/4 cup Tomato Sauce
  • 2 tbsp Jarred Sofrito
  • 1 package Sazon Coriander & Arnatto)
  • 4 Super Colossal Spanish Queen Olives Pimento Stuffed, diced (about 1/3 cup)
  • 1/2 cup Shredded Mexican Cheese
  • Cilantro Cream Sauce:
  • 1 cup Sour cream
  • 1/4 cup fresh cilantro, minced
  • 1/2 lime, juiced
  • salt and black pepper to taste

Directions

  1. In a large bowl combine, shredded cooked rotisserie chicken, tomato sauce, jarred sofrito, sazon seasoning, diced Super Colossal Spanish Queen Olives Pimento Stuffed, and shredded Mexican cheese. Mix until well combined and set to the side.
  2. Place empanada disc on a flat surface. Place 1-2 tablespoons of filling in the center of the disc (make sure to not over-fill). Fold empanada in half (moon shape), Seal the edges with a little water and crimp with a fork. Keep filled empanadas covered with parchment paper until ready to fry. (You can refrigerate up to a few hours before frying).
  3. Preheat a large skillet with vegetable oil on medium-high heat. Oil needs to be at 350 degrees Fahrenheit. Place a few empanadas at a time in the pan (make sure to not over crowd the pan) Fry, turning halfway through, until evenly golden brown, about 3 to 5 minutes. Remove from the pan and place empanadas on a paper towel to drain off excess oil. To keep empanadas warm while others are frying, place in the oven on low.
  4. Cilantro Cream Sauce:
  5. In a bowl, combine, sour cream, minced cilantro, lime juice, and salt and pepper. Mix until well incorporated. Refrigerate until ready to serve empanadas.
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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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I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Even though I’m going on 4 months postpartum I still love buffalo chicken. The cravings have not left me. Flatbreads have become my new best friend. Well technically, they have been my best friend for the past few years. You will always find a package of flatbreads in my pantry. They make for a super easy dinner or a spur of the moment appetizer. When I sent my husband to Costco a few weeks ago for a rotisserie chicken I knew I wanted to make chicken pot pie and my homemade chicken soup recipe. I didn’t think I would have any chicken left on the rotisserie. I can stretch a $5 rotisserie chicken from Costco like no one else. Easily 2-3 meals.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Since having Ryder, my husband has been very helpful in the kitchen. As I was chopping carrots, and dicing onions for the soup and pot pie I had my husband shredding chicken from said $5 chicken. The man can shred a chicken. Not only did I have an abundance of shredded chicken for my soup and pot pie, but I was able to bag and freeze one cup of shredded chicken. I love to have shredded chicken in the freezer on hand at all times! So when I needed to make a quick dinner a week later, what did I do? Defrost the frozen shredded chicken and make Buffalo Chicken Flatbreads. And because they were so good (and I still had enough chicken) I made them the next day while we were spending a few hours next to the pool at my in-laws house. These Buffalo Chicken Flatbreads made for an awesome appetizer for everyone to snack on pool side. Normally, my husband would be against me re-making the same recipe with less than 24 hours. He didn’t boycott this recipe to say the least. Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

To take this flatbread over the top I made a Greek Yogurt Buffalo sauce that I drizzled on top. The creamy sauce added to the depth of flavors that this flatbread was packing. So whether you are looking to dress up dinner or make a snazzy appetizer this recipe for Buffalo Chicken Flatbreads is sure to be a hit!

Katie Original

Buffalo Chicken Flatbreads

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 4 flatbreads

Buffalo Chicken Flatbreads

Ingredients

  • 4 flatbreads
  • 1 cup shredded rotisserie chicken
  • 1/4 cup green onions, diced
  • 1/4 cup buffalo sauce + 1 tablespoon
  • 1 celery stalk, minced
  • 1/2 cup whipped cream cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup bleu cheese
  • 1/3 cup Stonyfield Plain Greek Yogurt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pre-bake flatbreads for 2 minutes. While the flatbreads are baking combine the shredded chicken, 1 tablespoon diced green onions, 1/4 cup buffalo sauce and minced celery stalk. Mix until well combined.
  3. Remove the flatbreads from the oven, divide the whipped cream cheese among the four flatbreads and smear on each flatbread. Divide the buffalo chicken mixture, shredded cheddar cheese, and bleu cheese among the four flatbreads evenly. Bake the flatbreads for 5 minutes or until golden brown in color.
  4. While the flatbreads are baking combine the Stonyfield Plain Greek Yogurt with 1 tablespoon of buffalo sauce. Set to the side once combined.
  5. Remove the flatbreads from the oven, cut the flatbreads, sprinkle the remaining green onions on top of the flatbread. Place the greek yogurt buffalo sauce in a baggy, cut the tip off one of the corners of the baggy and pipe the sauce on top of the flatbread. Serve immediately.
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This is a sponsored post on behalf of Cost Plus World Market. 

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

The first day of summer is right around the corner. Summer to me equals bbq’s and grilling nightly. I try my best to not turn on the oven during the hot and oh-so humid summer months. My husband is a lover of all things wings, so on the weekends that we spend the afternoons at his parents house we like to bring over lunch or a snack to munch on. Last weekend, we brought over these Thai Style BBQ Hot & Tangy Sriracha Grilled Wings. My husband and my mother in-law devoured them. Sadly, I could not partake because they are a wee-bit too spicy and well the baby won’t enjoy his hourly dose of milk if I eat anything spicy. So for the time being I live vicariously through them *although I did have two bites of a drum. It was heavenly (and spicy). The chicken was super moist and full of flavor.

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

Since having the baby my husband has had to help out more in the kitchen. I am kind-of liking the nightly team work that we are experiencing together. Since 9 times out of 10 I’m feeding the baby when dinner should be cooking he is having to take charge. I give him directions and he follows through on them. Over the past month he has really started to master grilling chicken (which we eat almost nightly). The key to having really moist chicken is patting it dry, and coating it with olive oil followed by the seasoning. I promise you–this is our no fail method, and we are sticking with it. And hopefully he doesn’t read this post because he does not want anyone to know his chicken grilling secret!

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

When dining and entertaining for summer (or any time of the year) I love to go to World Market to get everything I need to throw a successful party. For this recipe I used the World Market Thai Style BBQ Hot & Tangy Sriracha Rub and World Market Olive Oil. Two ingredients that make this grilled wings recipe a hit at any party (or pool day).

Products shown and used from World Market: World Market Thai Style BBQ Hot & Tangy Sriracha Rub, World Market Olive Oil, Herringbone Napkin, and Small Lagoon Platter

Katie Original Recipe

Thai Style BBQ Grilled Wings

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 18 wings

Thai Style BBQ Grilled Wings

Ingredients

Directions

  1. Clean, rinse, and pat dry wings and rums. Place in a gallon-size freezer bag. Pour olive oil over chicken, massage in bag then add 1/2 package of the Thai Style BBQ Hot & Tangy Sriracha rub. Seal bag and massage until all the chicken has been coated with the rub. Refrigerator for at least 1 hour.
  2. Preheat grill to high heat, clean and reduce to medium heat. Place chicken on grill. Grill for 20 minutes, turning every 5 minutes. Internal temperature should read 165 degrees Fahrenheit.
  3. Drizzle honey on top of cooked wings and squirt fresh lime juice on top as desired.

Notes

For added heat use the entire rub or mix in 1 teaspoon sriracha sauce with 2 tbsp honey to drizzle on top.

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Southwest Getaway

Want to get away this summer? Cost Plus World Market has partnered up with Southwest Airlines to offer four Great Summer Getaways. Enter for a chance to win a trip for 4 on Southwest Airlines. Sweepstakes includes:

  • 4 Grand Prize Packages:
  • Airfare for 4 on Southwest Airlines
  • Hotel Accommodations
  • $500 World Market gift card

Participants can earn bonus entries for liking and sharing contest on FacebookTwitterPinterestInstagram pages for more chances to win.


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the easiest and most amazing cheesy artichoke bread

Are you ready for the most decadent bread you’ve ever tasted? I mean, how can you go wrong slathering a creamy cheesy artichoke spread on top of soft French bread? This recipe happened on a fluke, and I’m so happy I decided to photograph it before we devoured it. This recipe is all about using up leftovers, however, you can easily make a big batch of artichoke dip and use a full loaf of french bread. That is my plan the next time I go to make this bread.

cheesy artichoke bread

I had a quarter cup of leftover artichoke dip and instead of eating it as an afternoon snack I decided to mix it with some mayonnaise, shredded cheese, and garlic. Within five minutes I had a cheesy artichoke concoction that was ready to get slathered onto the last of my soft french bread.

cheesy artichoke bread I served my cheesy artichoke bread as a side with spaghetti bolognese. But let’s be honest this cheesy artichoke bread was the star of our dinner. We were both fighting over the last slices. This bread is perfect to entertain with. Make the spread ahead of time and right before your about to serve dinner slather it on to the bread and bake for 8-10 minutes. This recipe is for a quarter half of a loaf of soft French bread (cut your loaf in half lengthwise, then cut it in half width wise. One quarter of the bread was used–got it?). So whether or not you have leftovers or simply want to indulge in the most decadent cheesy artichoke bread on the planet, give this recipe a try!

Katie Original Recipe

Cheesy Artichoke Bread

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 5 slices

Cheesy Artichoke Bread

Ingredients

  • 1/4 cup leftover Artichoke Dip
  • 1/2 cup 6 Cheese Shredded Italian Blend
  • 3 tbsp Mayonnaise
  • 2 tsp minced garlic in water
  • 1/4 slice of Soft French Bread

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium-size bowl, mix together leftover artichoke dip, shredded Italian cheese, mayonnaise, and garlic until well blended.
  3. Slather the cheesy artichoke blend on top of the soft Italian Bread. Bake for 8-10 minutes until cheese is golden and bubbling. Serve immediately.
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Smothered Buffalo Chicken Chips from KatiesCucina.com

I’ve got another buffalo chicken recipe for you today. This time it involves chips. Yes, I know… not something I would normally post, but let me tell you–when you run out of fries and then all of a sudden crave nachos… buffalo chicken nachos the next best thing would be to use a plain potato chip. Combine the same great flavors of buffalo chicken dip and smother it over chips, bake them, and enjoy–life can’t get any simpler. Whether you decide to eat this for lunch like me (hey, no judging) or an afternoon snack while you watch your favorite sporting event I guarantee the buffalo chicken lover in your life will love this.

Smothered Buffalo Chicken Chips from KatiesCucina.com

I got the idea to make smothered chips after our recent trip up to New York City. We were eating at an Irish pub, and they had an Irish version of smothered chips with homemade potato chips. It was to die for. Lately, I’ve been able to do a little more spice and buffalo chicken sounded fantastic to me. So I combined the idea from the Irish pub with buffalo chicken, and out came Smothered Buffalo Chicken Chips. Best of all they are done from start to finish in 10 minutes. This recipe is for two, but you can easily double or triple it if you are serving this to a crowd! Then again, this was our lunch the other day–so maybe it would feed more?

Katie Original Recipe

Smothered Buffalo Chicken Chips

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Smothered Buffalo Chicken Chips

Ingredients

  • 1 cup shredded pre-cooked chicken
  • 2 tbsp buffalo sauce
  • ¼ cup bleu cheese
  • ½ tsp onion flakes
  • 1 tsp dried parsley
  • 1 cup shredded cheddar, divided
  • ½ bag plain potato chips
  • green onions for garnish

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a bowl combine chicken, buffalo sauce, bleu cheese, onion flakes, dried parsley, and a ¼ cup of the shredded cheddar. Mix well.
  3. On a baking sheet spread out the half bag of potato chips. Sprinkle ¼ cup of the shredded cheddar over the chips, followed by the chicken mixture and then the rest of the remaining shredded cheddar cheese. Bake for 5 minutes at 450 degrees.
  4. Remove from oven and garnish with green onions. Serve and enjoy immediately.
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Today, Sam from Sweet Remedy is here to share her recipe for Cherry Cilantro Mango Salsa. Sam and I have met a few times in real life and room together at BlogHer Food last summer. Can I just tell you she is the sweet person on the planet. The girl sacrificed her time to help me get ready for a big dinner at BlogHer Food –ironing my wrinkly dress while I raced around the room to get ready. That is a true friend for you! 

Cherry Cilantro Mango Salsa | Sweet-Remedy.com

Hi Everyone! While Katie is busy getting into the grove of Motherhood, she has enlisted some of her friends to entertain you. I do hope you stick around! I’m Sam from Sweet Remedy and today I’m ready for a picnic where I can eat a huge amount of salsa with fruit. How about you?

It’s April and I know that this salsa is more of a summer recipe but I’m hoping to propel full force into warmer weather. Katie doesn’t really have this issue, being from the sunshine state and all. Since I call New York home, I’m always cold and dreaming of warmth.

I’m ready for bright produce and frosty treats! Bring on the popsicles, ice cream and this Cherry Cilantro Mango Salsa!

The addition of fruit to this salsa gives it such a sweet taste, one that is perfect to help celebrate the rising temperatures in the North East.

I used Gourmet Garden Cilantro Paste in this recipe, but you can always use fresh cilantro instead!

So I do hope you’ll join me while I stuff fruit into my salsa and congratulate Katie and Jon on their baby bundle! I’m so incredibly thrilled that they are starting their family. The next time I find myself in Florida, which is usually about once a year, I hope to meet the little guy we’ve all been waiting for!

Original Recipe for Cherry Cilantro Mango Salsa from Sweet Remedy

Cherry Cilantro Mango Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Cherry Cilantro Mango Salsa

Ingredients

  • 2 cups cherries
  • 2 mangoes
  • ¼ cup red onion
  • 1 medium red pepper
  • 2 chipotle peppers (in adobo sauce)
  • 1 Tbsp cilantro

Directions

  1. Pit and cut the cherries in half or quarters, depending on how large you want your cherry pieces.
  2. Pit the mangoes and score each half with a knife by making light overlapping slices from one side to the other, being careful not to cut through the skin. Push up on the skin side and cut off the chunks that fan out.
  3. Dice the red onion and red pepper. Cut the chipotle peppers into small pieces. Mix all ingredients together and add the cilantro.
  4. Serve with tortilla chips.
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