Crispy blackened shrimp completes this flour tortilla taco that has julienne sliced jicama and carrots with spinach, peach salsa, and sliced avocado! 

Blackened Shrimp Tacos #TacoWeek

Earlier in the summer I made these Blackened shrimp tacos on a sunny afternoon for lunch. Every Sunday we go over to my inlaws house to visit with them, swim in the pool, and have dinner. It’s became part of our weekly routine. I try to bring over lunch or help with dinner where I can.  I typically look around my house to figure out what I have on hand. Some weekends it’s homemade grilled flatbreads our pizza. On this particular Sunday I brought over shrimp to make tacos. I used my homemade blackening seasoning to give the shrimp a little kick.
OXO Julianne Handheld Mandoline Slicer
I wanted a crunch to the tacos without putting coleslaw on it. I decided to julienne cut some jicama and carrots to give it a fresh crunchy taste. I love using the OXO Hand-held julienne slicer. It’s portable, easy-to-store, and hard root style vegetables like carrots and jicama are perfect to use on this!

Blackened Shrimp Tacos #TacoWeek

I also paired the blackened shrimp tacos with my homemade peach salsa. The sweet fruit paired well with the spice from the blackening seasoning pairs perfectly. It’s refreshing taco and light weight but full of flavor. So as the weather starts to get cooler, you can dream about the hot summer days you had by eating a few of these blackened shrimp tacos!

Blackened Shrimp Tacos #TacoWeekKatie Original Recipe

Blackened Shrimp Tacos

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 10 tacos

Blackened Shrimp Tacos

Ingredients

  • 1 lb. Shrimp, peeled and deveined
  • 1 tbsp Blackening Seasoning
  • 1 tbsp Grape Seed Oil
  • 10 Soft Flour Tortillas
  • 1/2 cup Jicama, julienne
  • 1/2 cup Carrots, julienne
  • 1/2 cup Spinach, diced
  • 2 Avocados, thinly sliced
  • 1/2 cup Peach Salsa
  • Cilantro for garnish if desired

Directions

  1. In a bowl combine, shrimp and blackening season. Heat a sauté pan on medium-high heat. Place the grape seed oil in the pan let it heat for one minute then add in the shrimp. Saute the shrimp for 3-5 minutes, stirring occasionally. Once the shrimp is pink in color, remove from the heat and set to the side.
  2. Prep all of your toppings for the taco's. Julienne slice the jicama and carrots, chop the spinach and thinly slice the avocado. Warm the flour tortillas just before serving (you can do this in the microwave in a damp paper towel for 15 seconds).
  3. Place a flour tortilla on a plate, layer with julienne jicama and carrots, chopped spinach, 3 cooked shrimp, sliced avocado, and a tablespoon of peach salsa. Sprinkle cilantro on top if desired. Repeat until you've made all the tacos.
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Shredded Chicken Taco Flatbread

Welcome to taco week! All week long if you search by the hashtag #tacoweek you’ll find a wide-variety of taco inspired recipes. Since I love tacos and Mexican food in general I knew I had to participate. I’m going to share some non-traditional style taco recipes this week and one that is semi-traditional. Today, I’m sharing a flatbread recipe. Wait, what? I’m sure your asking yourself  “how is that taco like…” well because I’ve turned all my favorite taco ingredients into a flatbread.

Shredded Chicken Taco Flatbread

I love turning leftovers into an entirely new meal. What’s not to love about having food already cooked, and simply waiting for you to eat it in your refrigerator. So when I have leftovers whether purposefully done (like I did for this recipe) or just laying around I like to get creative. I love making flatbreads. I feel like I can always have an easy go-to lunch when I have flatbreads on hand. So when I had leftover shredded chicken for taco’s in the refrigerator, I knew I wanted to make a Shredded Chicken Taco Flatbread.

Shredded Chicken Taco Flatbread

For this flatbread, I used Cabot Pepper Jack cheese. It gave the flatbread a nice zippy taste and worked perfectly with the other flavors of the flatbread. Whenever I make flatbreads I always make sure I reheat all the leftovers before I bake the flatbread. Sometimes I find that if I don’t do this that my flatbread looks hot and bubbly but it’s really still cold in one of the many layers. I also love using hot items and then topping with cold crisp items like freshly diced tomatoes, shredded lettuce and a drizzle of cold sour cream. If you don’t have sour cream on hand definitely try using Greek yogurt. You will never know the difference.

Katie Original Recipe

Shredded Chicken Taco Flatbread

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Yield: 1

Shredded Chicken Taco Flatbread

Ingredients

  • 1 Flatout Flatbread
  • 3 tbsp whipped cream cheese
  • 1/4 cup refried beans
  • 1/4 cup (leftover) shredded chicken
  • 1/4 cup pepper jack cheese, shredded
  • 3 tbsp diced tomatoes
  • 1 tbsp cilantro
  • 1/4 cup lettuce, shredded
  • 2 tbsp sliced olives
  • 1 tbsp sour cream

Directions

  1. Pre-heat the oven to 400 degrees Fahrenheit. Once the oven is preheated then pre-bake the flatbread for 2 minutes.
  2. Once the flatbread is pre baked then layer on the cream cheese, followed by refried beans, shredded chicken, and pepper jack cheese. Bake the flatbread for 7 minutes. Then top with diced tomatoes, cilantro, shredded lettuce, sliced olives, and sour cream. Serve immediately.

Notes

To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread. Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.

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This is a sponsored post on behalf of Cost Plus World Market. As always all opinions are my own. 

3-Ingredient Blood Orange Sangria

Y’all Fall is officially here. So why not kick off fall with a spooky sweet sangria recipe. A three ingredient sangria recipe to boot; blood orange soda, white wine, and grapes. Grapes? Why grapes, you might ask. Because I’ve made this Blood Orange Sangria in ode to Halloween and I used grapes to resemble eyeballs! I know, sounds gross, but that is kind of what Halloween is all about.

3-Ingredient Blood Orange Sangria

Halloween is one of my favorite holidays of the year. In the past I’ve decorated my home from top to bottom and I’ve thrown parties. Those days are on hold for at least this year, but what’s not on hold is making creepy crawly Halloween food and Halloween baking.

3-Ingredient Blood Orange Sangria

If your hosting a party this Halloween I welcome you to try my recipe for 3-ingredient Blood Orange Sangria.

Hosting a party? Check out my blog post over on Sew Woodsy: 5 Tips to Host a Successful Halloween Party

Katie Original Recipe

Blood Orange Sangria

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 glasses

Blood Orange Sangria

Ingredients

  • 1- 25.4 fl oz bottle of Blood Orange Soda
  • 1 bottle of white wine
  • 2 dozen green or red grapes

Directions

  1. In a large drink pitcher combine the blood orange soda with the white wine. Place a few grapes in the pitcher and a few in each glass your serving. Enjoy immediately over ice.

Notes

Leave a bowl of grapes next to the pitcher of sangria for guest to help themselves to some "eyeballs".

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Book of Life Sweepstakes

My friends at World Market and Fox Studios has a fun sweepstakes for the brand new movies, The Book of Life. So, what is the Book of Life about?

An animated movie of a Romeo and Juliet-inspired love story set during a Day of the Dead celebration: Manolo (Channing) is a young matador who wants to shed the expectations of his family to follow his dreams of being a musician and his best friend, Joaquin (Diego), is the successful pride of the town. They compete for the heart of Maria (Zoe). In order to win Maria’s heart and save her life, Manolo must face his greatest fears and follow his heart to rewrite his destiny.

In Theaters October 17, 2014. 

You could win a trip to the Riviera Maya & FREE Movies for a Year!

Grand Prize Package:

  • 5 Days/6Nights at Grand Velas Riviera Maya
  • Free Movies for a year
  • $1,000 World Market gift card
  • Book of Life Merchandise
  • Plus, three (3) first prizes: $500 World Market gift card
  • Sweepstakes ends October 24th, 2014

Enter to win here. 

Get social with World Market on FacebookTwitterPinterestInstagram & Tumblr.

Disclaimer: I received gift cards to create this recipe and share about the Book of Life Sweepstakes. As always all opinions are my own.


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Do you have a loaf of stale French bread? Try my easy recipe for Baked French Toast Casserole. It is sure to be a hit at your next breakfast or brunch!  Baked French Toast CasseroleBy now, if you read Katie’s Cucina regularly you know that I do not like to waste food in my kitchen. I’m always trying to think up ways to use up leftovers whether its a leftover meal or leftover bread. In this case, it was 3/4 of a loaf of leftover French bread. It was stale… like hard as a rock. If an intruder came into my house I could use it to beat them over the head with it. I love bread pudding but didn’t want to make bread pudding. I had pondered the idea of a baked french toast casserole for a few days. Sunday rolled around and my sweet baby boy of 5.5 months woke me up at 5:49 a.m. normally I’m grumbling at the early wake-up call. Except on this morning, I wasn’t. I was jumping for joy (and holding my fully engorged boobs as I jumped). You see, he slept the ENTIRE night for the first time in his life. A whopping 7.5 hours. STRAIGHT. No waking up for feedings, no crying in the middle of the night. All sleep.

Baked French Toast Casserole

Of course, me being the concerned new mom, my body woke me up at the 4 hour mark (which is what he normally wakes most nights), and then I woke up at the 6 hour mark. I saw him moving around so I took it upon myself to go to the bathroom before the crying began. But to my surprise when I arrived back to my bed, I looked into the video monitor, and he was still sleeping. I had to zoom in on his face to make sure that those sweet blue eyes were actually shut. And shut they were. So I laid back down and tried not to think about my engorged boobs. I contemplated for about 5 minutes if I should get up to pump or if I should just try to go back to bed. I counted to 10 took a few deep breaths and decided I would try to go back to sleep. An hour and a half later… I awoke to a bright-eyed bushy tailed little boy in his crib. Not crying… just cooing and babbling at the monitor. I imagine he is saying “mom get up–come get me out of here”.

Baked French Toast Casserole

After I nursed and then pumped, we played on the floor for a half hour before Ryder started getting cranky again. Then I nursed him again and off he slept for another 45 minutes. Once he woke the second time I placed him in the exersaucer, and preheated the oven. Turned on the coffee maker and started slicing the stale bread. I opened up my fridge and that’s when I discovered I only had 2 eggs left. I would have been forced to make french toast for breakfast any ways with just 2 eggs, but now this put my casserole plans at a hault. I decided to use tangy buttermilk that is thick and rich and it helped build the custard base. This is a much smaller portion of Baked French Toast Casserole. Most recipes you see on the web are for a giant pan full of Baked French Toast Casserole. With just a few ingredients, we had breakfast in 40 minutes. I had time to bake some bacon and make home fried breakfast potatoes. I had just 8 fresh strawberries in the fridge that desperately needed to be eaten, so I added a few to each plate. I also made homemade breakfast syrup. I’ll be sharing that recipe soon (because I was out of maple syrup–go figure).

Baked French Toast Casserole

So whether your hosting a brunch for four, or celebrating your baby sleeping through the night, I think you’ll love this recipe for Baked French Toast Casserole!

Katie Original Recipe

Baked French Toast Casserole

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4

Baked French Toast Casserole

Ingredients

  • Cooking Spray
  • 3/4 Loaf French Bread (stale), sliced 1-inch thick
  • 2 Large Eggs
  • 1-1/2 cups Buttermilk
  • 2 tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 1 dash Nutmeg
  • 1 tsp Vanilla Extract

Directions

  1. Preheat oven to 350 degrees Farenheit. While oven is preheating in a large bowl mix eggs, buttermilk, brown sugar, cinnamon, nutmeg, and vanilla extract. Whisk until well incorporated then set to the side.
  2. Grease 9x9 glass pan with cooking spray, then layer the stale french bread slices in three layers, overlapping bread. Pour the egg/buttermilk mixture on top and then cover with aluminum foil. Bake for 25 minutes then remove the aluminum foil and bake an additional 10 minutes until bread is golden brown.
  3. Divide the casserole into four large squares; serve with warm syrup and fresh berries if desired.
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Looking for a flavorful new grilled vegetable side dish? Try my recipe for Grilled Asian Green Beans and Red Bell Peppers!

Grilled Asian Green Beans and Red Bell Peppers

If you are a regular reader of Katie’s Cucina you know I love to grill. I’m not intimidated of grilling I’ve learned to embrace it. Living in Florida we grill a lot. Especially when its still 90 degrees out as the rest of the country is finally starting to cool off. I’ve been making these Grilled Asian Green Beans and Red Bell Peppers all summer long. I’ve refined the recipe over the summer and finally took the time to photograph this delectable grilled side dish. I prepped all the veggies, placed them in a gallon-size ziplock baggie and poured in all my seasonings. Sealed it up, mixed the veggies using my hands on the outside of the bag and let it sit until I was ready to grill dinner. You can even prep this in the morning, place it in the refrigerator and when you get home from work your side dish is already ready for you.

Grilled Asian Green Beans and Red Bell Peppers

I love my STOK® grill. I love that my grill has interchangeable grill inserts. I typically grill chicken on the traditional grill grate and then throw in some veggies into the vegetable basket at least once a week.  This is what the green beans, red bell peppers and red onion looked like as I poured my zip lock baggie full of veggies into my vegetable basket.

Grilled Asian Green Beans and Red Bell PeppersJust 10-15 minutes later this is how my veggies looked. Nicely cooked with little grill bits. The green beans were still al dente and crisp. The bell peppers and red onions were sweet in taste. I now love grilling green beans! Who would have thought to grill green beans?

Grilled Asian Green Beans and Red Bell Peppers

Katie Original Recipe

Grilled Asian Green Beans and Red Bell Peppers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Grilled Asian Green Beans and Red Bell Peppers

Ingredients

  • 1 lb. Green Beans, trimmed
  • 1 Red Bell Pepper, chopped
  • 1 Red Onion, sliced
  • 1 tbsp Sesame Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Soy Sauce
  • 1 tbsp Minced Garlic in Water

Directions

  1. In a large gallon bag, place green beans, red bell pepper, and red onion in the bag. Then add in the sesame oil, salt, black pepper, soy sauce, and minced garlic. Seal bag and mix with hands in the outside of the bag.
  2. Heat the grill to medium-low heat (should be at 350 degrees Fahrenheit). Pour the vegetables into a vegetable grill basket and cook for 10-15 minutes, stirring occasionally. Remove from heat and serve 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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Looking for a hearty soup that both children and adults will love? Try this easy recipe for chicken and stars soup.
Chicken and Stars Soup
 
I’m at it again… Making another pot of soup. This time it’s a kid-friendly soup. I grew up eating canned chicken and stars soup. During a recent stroll through the pasta aisle I saw a box of pastina (also known as stars) and I knew I had to make a childhood favorite of mine.
 Chicken and Stars Soup
Did you know that growing up I would eat soup for breakfast? Like every day. My mom always struggled with my pickiness and I think one day decided to let me eat soup for breakfast and the rest was history… Just about everyday I would have a bowl of soup. Most days/weeks/months it was the canned variety and occasionally my mom would have a homemade pot of soup available and I would devour it before anyone could get to it!
Chicken and Stars Soup
This chicken and stars soup is easy to make and best of all most of the contents come directly from the chicken stock I made from a $5 rotisserie chicken. If you like to make (and of course eat) soup I highly recommend you checkout my post on making your own stock from a rotisserie chicken. As the weather starts to get cooler, pack your kids or yourself a thermos full of chicken and stars soup to enjoy during lunch! Or making it for dinner and serve with a salad and crusty bread!
Katie Original Recipe
Chicken and Stars Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8

Chicken and Stars Soup

Ingredients

  • 2 tbsp chicken fat (or unsalted butter)
  • 2 cups, diced carrots
  • 4 stalks celery, diced
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups chicken stock
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 cups cooked dark chicken, shredded
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 cup pastina
  • 1 tsp fresh dill

Directions

  1. In a large stock pot, place the chicken fat in the pot (or butter) on medium heat until hot (about 1-2 minutes). Then add the diced carrots, celery, onions, salt, and black pepper. Cook with lid on for 10 minutes on medium-high heat. Stirring occasionally.
  2. Then add in the chicken stock, water, chicken bouillon cubes, and shredded chicken. Cook for an additional 10 minutes until soup begins to boil. Then add in the zucchini, yellow squash, pastina, and fresh dill and cook for 6 minutes. Serve soup immediately or let rest to room temperature and store in a sealed container for up to one week.
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Use leftover chicken fajitas to make these easy quesadillas. Perfect for lunch or even dinner and a great way to use up leftovers!

Easy Chicken Fajita Quesadillas

We love chicken fajitas in my home. The other week I shared with you my grilled chicken fajitas recipe. Today, I’m going to share how to transform the leftover chicken fajitas and re-invent them into a whole new meal! Whenever I have leftover meat and vegetables I tend to throw them into a quesadilla. You can cook them one of three ways; bake them, grill them, or fry them in a sauté pan. That’s how I choose to cook these leftover chicken fajita quesadillas. I will preface that I like to bake them the best… less messy and time spent stressing and worrying about flipping the quesadilla over and the contents of the quesadilla falls out. Maybe you don’t stress about stuff like that, but I do!

Easy Chicken Fajita Quesadillas

The next time you make chicken fajitas… make a little extra to ensure you have leftovers. Then forget about said leftovers for a day or two and then whip up a batch of my easy chicken fajita quesadillas for lunch or dinner.

Katie Original Recipe

Easy Chicken Fajita Quesadillas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Easy Chicken Fajita Quesadillas

Ingredients

  • 8 Flour Tortillas
  • 2 cups leftover chicken and vegetables fajitas
  • 2 cup shredded cheddar cheese
  • Cooking spray
  • Sour cream and salsa for serving

Directions

  1. Reheat the leftover chicken and vegetable fajita filling until luke warm. Once the fajita filling is semi-cooked place 4 flour tortillas on the countertop. Divide the leftover chicken fajita filling among the four flour tortillas, then divide the cheese (1/2 cup on each tortilla), spreading both filling and cheese evenly.
  2. Heat up a large sauté pan on medium-high heat and spray with cooking spray. Place one of the filled tortillas in the pan. Then add another flour tortilla on top. Cook for 3 minutes until the bottom is golden brown but not burnt. Using two spatulas, carefully flip over (trying not to spill out the contents of the quesadilla). Cook for an additional 2-3 minutes until golden brown. Remove from sauté pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream and salsa.
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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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