Make my recipe for Iced Pumpkin Coffee in the comforts of your own home. Best of all you won’t be spending money every day at the coffee shop after you make this! 

Iced Pumpkin Coffee

Are you addicted to all things pumpkin? Do you count down the days until you can get one of the coveted seasonal iced pumpkin coffees? If so, my recipe for iced pumpkin coffee is your year-round ticket. No need to wait until the fall to get your favorite coffee. You can now have it every day if you choose. Yes, I know that’s crazy talk but it’s true. My recipe is just as good as the big box stores (ok, maybe even better) and cheaper! Gone are the days of paying $5 a day for a pumpkin flavored coffee. You can make them in the comforts of your own home.

Iced Pumpkin Coffee

What makes this coffee a success? I found Pumpkin Pie Sauce during my last trip at World Market. This syrup is the bee’s knees. If you can’t find this or don’t want to spend the additional money you could use traditional caramel sauce; however, you won’t get the same intense pumpkin flavor like you will if you use this sauce. You can even make a big batch of this coffee and keep it stored in your refrigerator for up to one week. That way in the morning all you have to do is swirl a little pumpkin pie sauce in your cup, add ice, and pour the pumpkin coffee in the cup. Making coffee in the morning is now much easier.

Katie Original Recipe

Iced Pumpkin Coffee

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

10 oz

Iced Pumpkin Coffee

Ingredients

  • 16 oz freshly brewed coffee, chilled
  • 1/4 cup half and half
  • 1/4 cup powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • pumpkin pie syrup
  • ice
  • whipped cream

Directions

  1. In a large bowl mix together the chilled coffee with half and half, powdered sugar, and pumpkin pie spice. Whisk until incorporated.
  2. Pour the pumpkin pie syrup around the rim of the glass, moving around in a circular motion. Then add ice, fill the glass with pumpkin coffee. Top with whipped cream and more pumpkin pie syrup. Enjoy
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 Whether you want a delicious breakfast or make this for “brinner” this recipe for Potato Sausage and Pepper Breakfast Skillet will have your stomach satisfied. 

Potato Sausage and Pepper Breakfast Skillet

Do you love breakfast as much as I do? I could honestly eat it 24 hours a day. Every weekend I always make a hot breakfast that always consist of at least eggs and potatoes. I try to switch it up every now and then and surprise my husband with a new breakfast recipe. He too loves breakfast. However, he isn’t the biggest fan of grinner. You know, breakfast for dinner. I on the other hand LOVE me some brinner.

Potato Sausage and Pepper Breakfast Skillet

We rarely go out to breakfast, but when we do dine out my husband always gets one of those meaty skillets. You know the ones that have hash browns and full of meat. So I decided to make a breakfast skillet for him. I defrosted a few breakfast sausage patties, broke them up in the skillet and then added some diced bell peppers and onions. Once the sausage was cooked I added in a bag of hash brown potatoes. I always keep a bag or two on hand–you can find them in the refrigerated section in the grocery store. I then mixed the sausage and peppers in with the hash browns and let it fry on one side for five minutes. I flipped it over and let it fry another five minutes, turned off the heat, and topped it with shredded mozzarella cheese. I figured I was going with the Italian theme and well, that’s the only type of shredded cheese I had on hand. I topped his skillet with a few fried eggs and breakfast was served. Even better, the baby was taking his morning nap, so we got to have breakfast in silence! It was like the old days, minus the baby toys spread all around our house and the monitor blaring in between us.

Potato Sausage and Pepper Breakfast Skillet

If you love breakfast skillets when you go out to eat, you should definitely think about making one of these at home the next time you make breakfast (or breakfast for dinner).

Katie Original Recipe

Potato Sausage and Pepper Breakfast Skillet

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Potato Sausage and Pepper Breakfast Skillet

Ingredients

  • 5 breakfast sausage patties *about 1/2lb
  • 1/2 cup multi-colored bell peppers, diced
  • 1/4 cup onion, diced
  • 1 bag of Simply Potatoes O'Brian Hashbrowns
  • 1/8 tsp paprika
  • 1 teaspoon dried parsley
  • pepper to taste
  • 1/2 cup shredded mozzarella cheese

Directions

  1. In a skillet on high heat cook the sausage patties, breaking them up into bite size pieces until almost cooked all the way through (no pink should be showing) about 5 minutes. Then add in the onions and mixed bell peppers. Stir and reduce heat to medium, let cook 2 minutes.
  2. Add in 2 tablespoons of butter and the package of hashbrowns. Season with paprika, black pepper, and parsley. Mix well and cook and one side for five minutes. Flip with a spatula and then cook for an additional 5 minutes until crispy. Top the skillet with shredded mozzarella cheese.
  3. Serve immediately and with eggs on top if desired.
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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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Transform regular cream cheese into a seasonal favorite, Whipped Pumpkin Cream Cheese!

Whipped Pumpkin Cream CheeseI’ve never been one to be big about all things pumpkin, but something has changed this year. All of a sudden I find myself burning pumpkin spice candles, and making and consuming everything and anything pumpkin. I recently bought a big block of cream cheese at Costco. It made more sense to buy a huge block of it than to buy a few individual boxes. It was much more economical! I decided to slice off 8 ounces of cream cheese and make Whipped Pumpkin Cream Cheese! I’ve been slathering this on toast, bagels, stuffing french toast, and I’ve even put a scoop into my oatmeal. Don’t judge. I’m kind of obsessed with this homemade cream cheese.

Whipped Pumpkin Cream Cheese

By adding in the pumpkin puree it helped make this cream cheese light and fluffy. The pumpkin pie spice gives all the flavors of the season in each and every scoop! And of course I added in some powdered sugar because let’s face it who doesn’t love a sweet cream cheese? I do. And if you don’t just omit the powdered sugar. Have you ever transformed a plain container of cream cheese into something amazing? I would love to hear what you’ve done with cream cheese before.

Whipped Pumpkin Cream Cheese

Love pumpkin seeds? Check out my recipe for Italian Seasoned Roasted Pumpkin Seeds!

Katie Original Recipe

Whipped Pumpkin Cream Cheese

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 12 oz.

Whipped Pumpkin Cream Cheese

Ingredients

  • 8 oz. Plain Cream Cheese, room temperature
  • 1/4 cup Powdered Sugar
  • 1/2 cup Pumpkin Puree
  • 1/2 tsp Pumpkin Pie Spice

Directions

  1. In a stand mixer, add the room temperature cream cheese. Whip with a paddle attachment for 2 minutes starting on low then gradually increasing to medium speed. Then add in the powdered sugar. Whip on low until incorporated the add in the pumpkin puree and pumpkin pie spice. Whip on medium speed for 30 additional seconds until everything is well incorporated. Store in an air tight container in the refrigerator for up to one week.
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Let your slow cooker do the work for dinner tonight. Use up leftover shredded chicken taco meat and rice and stuff bell peppers!

Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

As we end taco week, I leave you with a stuffed pepper recipe! I love making stuffed peppers. It’s a great way to use up leftovers and incorporate more vegetables into your meal. This recipe is gluten free and made in the slow cooker. It’s similar to my Chicken Enchilada Stuffed Peppers, but this time I use leftover shredded chicken taco meat and white rice as well as fresh tomatoes and sliced olives to give a taco taste, but in a bell pepper!Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

I love making stuffed peppers in the slow cooker.  Some might find making stuffed peppers a daunting task, but it doesn’t have to be. By placing water at the bottom of your slow cooker it steams the bell peppers making them fork tender at every bite. I paired these Slow Cooker Shredded Chicken Taco Stuffed Peppers with fresh slices of avocado, homemade salsa, and sour cream. My trick to the tiny thin lines of sour cream. Place a spoonful of sour cream in a ziplock sandwich bag. Cut a tiny hole in one corner and use pipe on the sour cream. It looks super fancy and you’ll use half the amount of sour cream you normally would use for a recipe!

Katie Original Recipe


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Get stadium-quality candied walnuts in minutes at home with just a few everyday ingredients!

Easy Candied WalnutsFootball season is here! There is nothing that my husband and I love more than hot candied walnuts when we attend a sporting event. Heck, even when we go to the theater to watch an off-broadway show the minute we smell the brown sugar glazed walnuts we have to buy a pouch. I recently needed candied walnuts for a recipe and as a scoured the store I couldn’t find any. Then it hit me… duh these are probably so easy to make. So I heated up a sauté pan and melted butter and brown sugar and then add the walnuts to the pan. I continued to mix the walnuts until all the brown sugar had coated the nuts.

Easy Candied Walnuts

My home smelled like a sports arena in minutes (minus the smelly players and people). These are the ideal snack for watching a game or even a movie or television show. If your kids don’t have a nut allergy and like nuts these would be perfect in a bento box lunch. Give them a few of the sweet sugary easy-to-make candied walnuts in their lunch box and I’m sure they will eat them all. Who wouldn’t eat brown sugar glazed nuts?

Katie Original Recipe

Easy Candied Walnuts

Prep Time: 11 minutes

Cook Time: 5 minutes

Total Time: 16 minutes

Yield: 2 cups

Easy Candied Walnuts

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups walnuts
  • 1/4 cup white granulated sugar
  • 1/4 cup brown sugar

Directions

  1. In a large saute pan, melt the butter on medium-high heat. Then add the walnuts, white granulated sugar, and brown sugar. Mix until all the sugar has coated the walnuts. Continue cooking and stirring for 5 minutes on medium-high heat until all sugar has dissolved on walnuts.
  2. Remove the candied walnuts off the heat and pour the candied walnuts on a sheet of parchment paper. Spread the candied walnuts out and allow to cool and harden for at least 10 minutes. Store candied walnuts in a sealed container for up to one week.
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 This is a sponsored post on behalf of Cost Plus World Market. As always all opinions are my own. 

Caramel Apple Oatmeal

Oatmeal. Do you love it or hate it? For years I hated it and just in the past 5 month’s I’ve been working on trying to embrace it. I’ve experimented all different ways trying to spruce it up and I’ve finally come up with a flavor combo that is out of this world and make oatmeal bareable to me. This caramel apple oatmeal is like fall harvest in a bowl for me. For those that don’t read regularly, I’m a breastfeeding mama and oatmeal is said to help produce milk production. So I’ve started bellying up to a bowl of oatmeal every morning. The things we do for our kids!??!

Caramel Apple Oatmeal

I found that I couldn’t do the texture in oatmeal so adding crunchy fresh ingredients has helped. And of course it doesn’t hurt to add a drizzle of caramel sauce on top. I’ve been eating this caramel apple oatmeal for the past few weeks and I can say that I feel like I’ve seen a boost in my milk supply (but then again maybe its just my mind making me think that).

Caramel Apple Oatmeal

I found the ingredients to my Caramel Apple Oatmeal recipe at World Market. You guy’s know I love to shop there. My mom, baby Ryder, and I went a few Friday’s ago. We had a lovely lunch together to fuel up our bodies to shop! I tend to stock up my pantry when I go there from fresh pastas, oils, and a few bottles of beer. This time I stocked up on the Modern Oats Apple Walnut Instant Oatmeal. They have a wide assortment of fall food & drinks think all things pumpkin and apple!

Caramel Apple Oatmeal

So if you aren’t fond of oatmeal I challenge you to give this recipe a try. I think my Caramel Apple Oatmeal will make you start to enjoy oatmeal more like me!

Katie Original Recipe

Caramel Apple Oatmeal

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 1

Caramel Apple Oatmeal

Ingredients

Directions

  1. Cook oatmeal according to package. While oatmeal is cooking, chop apples. Place half the apple pieces on the bottom of a bowl. Then add cooked oatmeal on top. Sprinkle half the remaining apples on top, followed by walnuts and drizzle with caramel sauce. Eat immediately and enjoy.

Notes

You may need to warm the Dulce de Leche sauce in the microwave for 15 seconds to allow it to spread evenly.

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Grilled chicken fajitas are the ideal no-mess very little clean-up meal. Perfect for a quick weeknight meal all contained on the grill or even better for tailgating at a football game!

grilled chicken fajitas - easy meal to make in minutes on the grill!
I’ve recently came to the realization that I don’t share enough of my everyday recipes with my readers. Recipes I make in my kitchen day in and day out. Today, I’m sharing with you a tried and true favorite of ours; grilled chicken fajitas. I even did a demonstration on how to make this recipe at the Food & Wine Conference earlier this summer with STōK grills.
grilled chicken fajitas
I’ve blogged about grilled chicken fajita kabobs before which are fun but not practical for a quick dinner! I’ve been making grilled chicken fajitas on the grill for the past year and since making them on the grill I can honestly say I can’t remember the last time I made chicken fajitas on the stove top. True story. You see my grilled chicken fajitas can be prepared 100% on the grill. Grill the chicken, place the onions and peppers in a veggie basket and wrap the tortillas in aluminum foil to place on the grill just before serving. I marinate the chicken in fajita seasoning and grapeseed oil in a plastic bag.
grilled chicken fajitas
This can be prepared right before you go to grill or the night before for maximum flavor. Same goes with the onions and peppers. Slice them up and place them in a plastic bag with more fajita seasoning and grape seed oil. I cook them with grapeseed oil because grape seed oil has a high smoke point so my food is less likely to burn. I cook everything on low on the grill and with 15-20 minutes time frame dinner is served! Grilling chicken fajitas is that easy.
grilled chicken fajitas
While the fajitas are cooking I whip up a batch of my fresh homemade salsa. Most of the time I’ll make a box of Spanish rice to go with our fajitas. That’s it… Dinner is served. I make this frequently when entertaining. I also make this at least twice a month  as it’s always a hit. And I always have leftovers for lunch. Over the next few weeks I’ll share with you how I repurpose my grilled chicken fajita leftovers and make them into something amazing!
Katie Original Recipe
Grilled Chicken Fajitas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Grilled Chicken Fajitas

Ingredients

  • 2 boneless skinless chicken breast
  • 2 tbsp grapeseed oil, divided
  • 2 tbsp fajita seasoning, divided
  • 1 of each; red, yellow, orange, and green bell peppers, thinly sliced
  • 1 red onion, sliced in quarters
  • 10 flour tortillas (use corn tortillas to make these Gluten Free)
  • Sour cream and shredded cheese optional

Directions

  1. Wash chicken and pat dry with paper towel. Trim any excess fat you might not want. Then place in a ziplock gallon-size bag. Place one tablespoon grapeseed oil in the bag coating the chicken as well as one tablespoon fajita seasoning. Seal bag and mix with hands to ensure the seasoning is coated all over chicken. Place in refrigerator until ready to cook.
  2. Place sliced bell peppers and red onion in another ziplock gallon-size bag. Place the remaining one tablespoon grapeseed oil and fajita seasoning in the bag. Seal and mix well.
  3. Preheat the grill to medium heat. Clean grill. Once the grill reaches 350 degrees place the vegetables in vegetable basked and reduce heat to low. Then place the chicken on the other side of the grill and lower the heat to low. Cook for 10 minutes then flip chicken. Make sure you stir veggies every 5 minutes to ensure they cook evenly and do not burn. Cook chicken additional 10 minutes. Use an instant read thermometer to check chicken. Chicken should read 165 degrees Fahrenheit.
  4. During the last two minutes of cooking place tortillas in aluminum foil and place on the top rack of the grill with lid closed. Remove chicken from grill. Let rest 2-4 minutes. Then slice, place on a platter or in a large bowl with vegetables. Remove tortillas off grill and serve dinner

Notes

You can use corn tortillas to make these gluten free. Always make your own seasoning or check the packaging of the fajita seasoning to ensure that it's gluten free.

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This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.

You don’t need to visit a fancy steakhouse to eat like a king or queen at home. Learn how to make the most delectable Steakhouse Onions and Mushrooms in Red Wine Sauce in the comforts of your own home!

Have you ever dined at a swanky steakhouse and they offer a variety of sauces to pair with your plump and juicy steak? I always get adventurous and try one of the sauces. I love to have sautéed onions with my steak and my husband loves to have mushrooms with his. I partnered with Certified Angus Beef® brand to show that busy moms (and dad’s) can make a steakhouse meal at home and on a week night!

Since giving birth to Ryder I crave steak all the time! All my life I’ve been a flexatarian and now since having a cute baby boy I’ve turned into a carnivore. They say your body craves what it needs… beef has Zinc, Iron and Protein –nutrients that are essential to a healthy, balanced diet. Did you know that there are 29 cuts of beef that are lean (less than 10g total fat, 4.5g saturated fat and 95mg cholesterol per 3.5-ounce serving). The best way to find a lean cut, look for ‘round’ or ‘loin’ in the name (i.e. strip loin, tenderloin, round roast).

After receiving a box of 8 steaks from Certified Angus Beef® brand I decided to treat my husband to a delicious steak dinner on a Monday night. I can’t think of a better way to make Monday better than with steak! I paired our Filet of Sirloin steaks with twice baked potatoes that I had made last month and froze (easy side dish just defrost and bake to warm and crisp up)! I also threw some asparagus on the grill half way through the steaks cooking. While our meal was cooking I sautéed the onions and mushrooms and then added in the ingredients for the red wine sauce.

{{missing photo of steaks on the grill}}

Do you know how to cook steak on the grill? I use to be intimidated until I learned and now I have no fear of grilling steaks. Keep these tips in mind when grilling steaks and you will be a pro in no time!

  • Place your steaks on the counter 10-15 minutes before your going to cook them. You want to take the chill off them so they can cook more evenly.
  • Make sure your grill is super hot. Searing each side of the steak for 1-2 minutes to lock in the juices. Then lower the flame to medium-low heat.
  • Try to limit the number of times you flip your steaks.
  • Always cover your grill while cooking. Keeping the grill cover closed will help food cook more quickly.
  • Always use an instant-read thermometer to ensure the steak is done to your likeness.
    • Rare – 140 degree Fahrenheit
    • Medium Rare – 145 degree Fahrenheit
    • Medium – 160 degree Fahrenheit
    • Well Done – 170 degree Fahrenheit
  • Let steaks sit for a few minutes before serving to keep the juices inside the meat.
  • Stay food safe by washing everything that comes in contact with raw meat.

So you might be wondering where you can buy Certified Angus Beef® brand? Type in your zip code and you can find what grocery store or even restaurant that sells it! When you see Certified Angus Beef ® brand logo, beef has met 10 standards for premium quality, including abundant marbling. What I love about the Certified Angus Beef ® brand — they support local farmers and ranchers across the country, even the rural neighbors of your community. It’s a tradition of excellence spanning more than 35 years. The brand offers amazing beef you can count on every time you sit down at the table. So the next time you serve beef in your home make sure it’s Certified Angus Beef ® brand!

Do you love steak? What is your favorite cut and how do you typically prepare it? I’d love to read about it in the comments below!

Red Wine Sauce Adapted from Certified Angus Beef® brand

Steakhouse Onions & Mushrooms in Red Wine Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2

Steakhouse Onions & Mushrooms in Red Wine Sauce

Ingredients

  • 3 tbsp unsalted butter, divided
  • 1 Vidalia onion
  • 2 Garlic cloves, minced
  • 8 oz. Sliced white mushrooms
  • 1/2 cup red wine
  • 2 tsp Dijon mustard
  • 2 tbsp chopped parsley
  • Salt and pepper to taste

Directions

  1. In a sauté pan, heat one tablespoon of butter. Melt on medium-high heat and then cook onion, garlic, and mushrooms until soft about 5 minutes. Remove all but a spoonful of onion/mushroom mixture and place into a bowl.
  2. In the same sauté pan whisk in wine and dijon mustard. Reduce by half (about 5 minutes) over medium heat. Slowly whisk in butter. Remove from heat and place the onion/mushroom mixture back in the pan add parsley and season with salt and pepper to taste. Serve on top of your favorite Certified Angus Beef® brand cut.
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Stay connected with Certified Angus Beef® brand get cooking tips and recipes by visiting their website, Facebook, Twitter, Pinterest, Instagram, and their blog!

This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.


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 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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