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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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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Simple 5-ingredient side dish -->>> Pesto Pasta with Peas

My husband and I love pasta with peas. Anytime I make pasta I almost always throw in a cup or two of frozen green peas. Three things I always have on hand in my kitchen; garlic, olive oil, and frozen green peas. True statement. Some people hate peas. I love them, and boy am I glad I married someone who loves peas as much as I do!

I’ve been trying to spice up my side dishes. I feel like I constantly make the same side dishes with every meal night after night. That’s when I decided to use a jar of pesto sauce, pasta, frozen green peas, heavy cream, and grated parmesan cheese. Yes, just five ingredients to make this Pesto Pasta with Peas. Five ingredients ,that I just about always have on hand made for a tasty new side dish.

Pesto Pasta with Peas

Yes, I’ll be the first to admit that I don’t have any homemade pesto on hand–my poor basil plant bit the dust earlier this summer before I was able to harvest enough basil for pesto. So when I don’t have homemade pesto on hand I buy the jarred variety. Either way it doesn’t matter. If you’re looking for an easy summer side dish–whether entertaining or just want to jazz up the weekly dinner routine this recipe for Pesto Pasta with Peas is sure to be a winner!

Katie Original Recipe

Pesto Pasta with Peas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6-8 servings

Pesto Pasta with Peas

Ingredients

Directions

  1. In a large pot, cook pasta according to directions. Reserve 1/2 cup of starchy pasta water to the side, then drain. Place half of the pesto in the pot, add cooked pasta, thawed green peas, and the remainder of the pesto. Begin to mix then add in the starchy water.
  2. Place heat on low, add in heavy cream and stir until well incorporated and hot. Sprinkle with grated parmesan cheese and serve immediately!

Notes

This pasta side dish can be served hot or cold!

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Mashed Sweet Potatoes and Banana

I eat bananas on an almost daily basis. Never in a million years would I think to mash it into a side dish. Let alone with sweet potatoes. But after reading a magazine last month I saw the idea and I felt the urge to try it. I love sweet potatoes. My husband on the other hand, not a huge fan but he will eat sweet potatoes or starve. I started a new fitness program called Baby Boot Camp at the beginning of last month. I’ve been working out 3 days a week with fellow mom’s of babies ages 3 months (mine is currently the youngest) to 5 years of age. It’s a boot camp style workout where you can bring your baby. No one judges at the screaming, crying, cheeri-o throwing tots that are with us, because we are all experiencing this thing called motherhood, together. Since I’ve started working out I’ve really been trying to eat a little healthier. Don’t get me wrong, I’m still indulging (because you know I do need a few hundred extra calories a day since I’m breastfeeding) but for the most part I’m trying to make even more health conscious decisions. That’s the good thing about always eating relatively well–eating healthier is not that difficult. And can I just tell you that I’ve dropped 7 lbs since starting boot camp and I’ve had to ditch my large stretchy maternity shorts for actual non-maternity shorts. I never knew how much I missed being sore until I started working out again. To say I’m addicted to it is an understatement. I’ve never been one too really want to work out but since joining Baby Boot Camp I’m in love with working out.

Each week, our fearless instructor, Kirstin, gives our group an ingredient of the week. It’s a challenge to add it into your daily meals. A few weeks ago it was sweet potato and since I love sweet potato I was up for the challenge. I wanted to do something different other than just baking the sweet potato which is what I normally do. Of course, my recipe for twice baked candied sweet potatoes was not going to fly. Ironically, this week our ingredient of the week is bananas! So I felt it was fitting to post this recipe this week rather than wait a few more weeks. Sweet potatoes are loaded in fiber and are naturally high in vitamin A. Bananas are a heart-healthy food and a good source of potassium, dietary fiber, and vitamins B6 and C. (Banana Facts courtesy of Chiquita)

Mashed Sweet Potatoes and Banana

This side dish comes together in a flash. I used the microwavable sweet potato bags to expedite the process. I let them cool down once they were done cooking, cut them length-wise and scooped the insides into a bowl. Then I took one really ripe banana and mashed that into the sweet potatoes using a fork because I couldn’t find and didn’t have the time to look for my potato masher. I also added in fresh orange juice and a little brown sugar for good measure! This made 3 portions and was the perfect side dish to a tasty grilled chicken recipe I’ll be sharing in the coming weeks.  I did not tell my husband that I mashed a banana in with the sweet potatoes I wanted to see if he would notice. He noticed alright and at first wasn’t sure if he liked it or not but after a few bites he said he loved it and actually prefers a side dish of sweet potatoes thanks to this recipe for Mashed Sweet Potatoes and Banana.

Katie Original Recipe

Mashed Sweet Potatoes and Banana

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3

Mashed Sweet Potatoes and Banana

Ingredients

  • 1.5 lb. petit sweet potatoes (about 4-5)
  • 1 ripe banana, peeled and sliced
  • 2 tbsp brown sugar
  • 1/4 cup orange juice
  • salt and pepper to taste

Directions

  1. Microwave sweet potatoes according to package. Let rest to cool 5 minutes, then slice lengthwise. Scoop out the insides of the sweet potatoes (discarding the skins) and place in a large bowl.
  2. Place sliced ripe bananas in the bowl, add the brown sugar, and the orange juice. Using a fork, mash until desired consistency. Serve immediately.

Notes

If you cannot find or do not like to use microwavable sweet potato bags you can peel and dice 1.5lb of sweet potatoes. Boil in a pot of water with salt for 15 minutes until fork tender.

*Like it spicy? Add 1-2 tablespoons of minced jalapeño to the sweet potato mash!

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Looking for a light and refreshing Mexican-style salad? Give my recipe for Corn, Avocado, and Tomato Salad a try! 

Corn, Avocado, and Tomato Salad

Tomorrow, is the official start to summer. It’s also my sixth wedding anniversary. Seriously, I’ve been married six years–where the heck has the time gone? One thing I’ve learned about being married to my husband over the past six years is that he is a “dip” guy. He loves chips and dip and if he could have chips and dip as a meal he totally would. However, being the loving and nurturing wife that I am I will not allow a meal of only chips and dip. Instead I added other components to the meal like my Chipotle Chicken & Bacon Baked Quesadillas.

I struggled on what to call this side dish. In the end I decided on Corn, Avocado, and Tomato Salad. I ate it as a side dish with my quesadillas. However, my husband turned it into a dip. Bite after bite was consumed with a chip in his hand. I also scooped some of the salad on to my plate. My husband scooped up each bite directly from the bowl. Even at dinner that night we both debated about what to call this side dish. In the end, I won with Corn, Avocado, and Tomato Salad. Because let’s face it–the wife is always right, and well… after six years my husband has learned to pick his battles!

I shared my recipe for Corn, Avocado, and Tomato Salad over at The Law Student’s Wife. Head on over to get the full recipe and read about her amazing host parents in France. Erin is spending four (yes, you read that correctly) weeks in France with her husband. Her husband who just so happened to graduate from law school! I’ve been living vicariously through her blog post, and if you like to travel I think you should too!

 

 


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I am honored to be a member of the Stonyfield Clean Plate Club. I received product and coupons for writing this post, but all opinions are my own.

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

The official start of summer is next Saturday, and barbecue season is upon us. Looking for a healthy side dish to bring to your next barbecue? Why not try my recipe for Creamy Greek Pilaf Salad? Its full of flavor and healthier than most “creamy” salads–I used Stonyfield Plain Greek Yogurt to obtain that creamy texture!

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

I recently received a box of Bob’s Red Mill grains as well as Stonyfield Yogurt coupons to create a salad perfect for summer. I found my self starring at a box of grains I’ve never cooked with–let alone ate. Grains like Amaranth, Bulgur, Farro, Grande Whole Grains Blend, and Sorghum. Ok, I’ve had bulgur, but that’s about it. I went for the whole grains blend because that seemed the most common to me. My goal was to create a pilaf salad fit for a picnic or barbecue.

The Bob’s Red Mill Grande Whole Grains Cereal/Pilaf is a special combination of grains, blending wholesome hard red wheat, nutty long grain brown rice, fiber-rich oats and barley, rye, triticale, plump Kamut® Khorasan wheat, earthy buckwheat and sesame seeds for a little bit of crunchy texture. I had never cooked with it before the challenge, and now I’m hooked. It’s an easy and healthy side dish or even better you can use it as a hearty breakfast cereal!Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

Make sure you scroll past the recipe for a chance to win a box of grains from Bob’s Red Mill and free yogurt coupons from Stonyfield so you can make my recipe for Creamy Greek Pilaf Salad!

Here are a few other grain salad recipes from the challenge:

Greek Tabouli Recipe from Cook the Story

Goat Cheese and Grape Salad with Green Goddess Yogurt Dressing from Sweet Remedy

Creamy Balsamic Sorghum Salad from Big Flavors from a Tiny Kitchen

Mexicali Grain Salad from My Baking Heart

Southwestern Pilaf Salad from Turning The Clock Back

Katie Original Recipe

Creamy Greek Pilaf Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Creamy Greek Pilaf Salad

Ingredients

  • 1 cup Bob's Red Mill Grande Whole Grains Blend
  • 2-1/2 cups water
  • 1/2 cup Cucumber, diced
  • 12 Grape Tomatoes, halved
  • 1/4 cup Kalamata Olives, sliced
  • 3 Peporicini's, sliced (optional--I used them as a garnish)
  • 1/4 cup Feta, divided
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1 tbsp Greek Seasoning
  • 1 tbsp Fresh Dill, minced

Directions

  1. Cook 1 cup Bob's Red Mill Grande Whole Grains Blend with 2-1/2 cups water according to package (I used my rice cooker and it turned out perfect)! Remove from pot and set to the side to cool.
  2. In a large bowl place the Bob's Red Mill Grande Whole Grains Blend with diced cucumber, halved grape tomatoes, kalamata olives, and sliced peporicini's (if you want the heat) in the bowl. Add 2 tablespoons feta and mix together.
  3. In a separate bowl, add Stonyfield Plain Greek Yogurt, greek seasoning, fresh dill, and the remaining 2 tablespoons of feta. Mix well.
  4. Combine the greek yogurt sauce with the pilaf. Refrigerate for at least 30 minutes before serving. Enjoy!
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Stonyfield prize pack

One lucky reader will win a package of Bob’s Red Mill grains (Amaranth, Bulgur, Farro, Grande Whole Grains Blend, Sorghum) and two Stonyfield quart coupons (Greek or traditional)! Wait for the rafflecopter widget to load or click on the link to enter. Winner must do mandatory entry. Giveaway open to US residents only. Winner will be chosen at random. Good luck!

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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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Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of italian-style baked potato wedges.

 Use up leftover baked potatoes and make these Italian-Style Baked Potato Wedges

You guys, I’m so sorry I was absent all last week. Every time I tried to get on the computer something else was calling my name. Whether it was my newborn, my home, or paid projects I was a busy lady. By the time I would get free time in the evening, the baby was asleep and this mama was tired. Since being pregnant I’ve tried not to “sweat the small stuff”. I’ve really tried to roll with the punches, and for someone who is a planner–that is a challenge. But overall I think I’m doing good just taking it day-by-day, and because of that I’m finding that some evenings I make random meals. Meals that we would not normally eat for dinner. With that being said I’m constantly looking for ways to not only use up leftovers but make really quick and delicious tasting side dishes.

Italian-Style Baked Potato Wedges

I find that I’m making baked potatoes in the slow cooker at least every two weeks. I typically just eat the leftovers for a quick lunch, or chop them up and make a quick breakfast potato. Most recently, I had this ah-ha moment. Why not make potato wedges out of the leftover potatoes. So, that is exactly what I did. I split the potatoes in half and then cut 3 thick wedges from each half. I placed them in a ziplock bag and tossed them with an olive oil blend, garlic, salt, pepper, and Italian seasoning. Gave them a shake and then roasted them for 20 minutes.

Italian-Style Baked Potato Wedges

Katie Original Recipe

Italian-Style Baked Potato Wedges

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 18 wedges

Italian-Style Baked Potato Wedges

Ingredients

  • 3 cooked baked potatoes, cut into wedges
  • 1 tbsp Mediterranean Blend Oil (Olive Oil, Canola Oil, and Grape Seed Oil)
  • 1 tbsp minced garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut leftover, cooked baked potatoes in half, then cut each half into 3 wedges. Each baked potatoes should yield 6 large wedges. Place the wedges in a ziplock bag and combine with oil, garlic, italian seasoning, salt, and black pepper. Carefully toss, then place on a tinfoil lined baking sheet.
  3. Bake for 20 minutes, turning once, until golden brown.
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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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