Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I had all the intentions of sharing an ice cream recipe today, and yet I had no motivation to photograph it (I did have motivation to eat it)! So instead, I’m sharing with you a delicious and easy-to-make grilled chicken recipe. In fact, if your still trying to decide what you want to make today for your Independence day cookout, this recipe for Chili Chicken Skewers with Cilantro Lime Pesto just might be what you were looking for.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

This recipe for Chili Chicken Skewers w/ Cilantro Lime Pesto pairs beautifully with the Mashed Sweet Potatoes & Banana recipe I posted the other day. Since having Ryder, I’ve been eating a whole heck of a lot more meat. We could go one month and consume 12 chicken breast between the two of us (mainly my husband eating the meat). But now I feel the urge to eat meat daily–I guess my body needs the protein. We eat chicken just about every night, although on occasion I throw in a nice roast, or grill a london broil, or pork tenderloin. I’m constantly trying to come up with new chicken recipes.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I love skewering just about anything I can throw on the grill. Not sure what it is, but I love it, and I love to grill. Like every day I grill dinner (or just about). This recipe for Grilled Chili Chicken Skewers with Cilantro Lime Pesto is perfect for a quick week night meal. Or maybe you’re entertaining this weekend (or in the coming weeks) and want something different. Something to “wow” your guest. This recipe I have a feeling will wow them. I never think to use cilantro in pesto, but when I have limited ingredients on hand and a crying newborn I use what I have. The cilantro and lime are bright and give these chicken skewers even more depth than I ever could have imagine. It’s almost like a chimichurri sauce in a way!

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Pair these Grilled Chili Chicken Skewers with Cilantro Lime Pesto with  Mashed Sweet Potatoes & Banana for a complete meal!

Katie Original Recipe

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Ingredients

    For the Grilled Chili Chicken Skewers
  • 1 lb Boneless, Skinless, Chicken Strips
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • For the Cilantro Lime Pesto
  • 2 cups cilantro
  • 1 cup parsley
  • 1/4 cup honey roasted peanuts
  • 2 tbsp lime juice
  • 2 small garlic cloves
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

    For the Grilled Chili Chicken Skewers
  1. Preheat grill to medium heat.
  2. In a bowl, mix together brown sugar, chili powder, salt, and pepper. Rinse and pat dry chicken. Skewer chicken, drizzle olive oil over the chicken and sprinkle rub over chicken. Massage the rub into the chicken.
  3. Place chicken skewers on grill. Cook 10 minutes (flipping once) on medium-low flame until internal temperature reaches 165 degrees Fahrenheit. Once done cooking, remove from heat and set to the side.
  4. For the Cilantro Lime Pesto
  5. While the chicken is cooking, place the cilantro, parsley, honey roasted peanuts, lime juice, garlic cloves, olive oil, salt and pepper in a food processor. Puree for 20-30 seconds until all the ingredients are well incorporated and broken down. Refrigerate the Cilantro Lime Pesto until ready to serve.
  6. Serve Cilantro Lime Pesto on top of the Grilled Chili Chicken Skewers.

Notes

*Soak wooden skewers for 30 minutes or longer to avoid skewers from burning.

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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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Strawberry Mojitos

Strawberry Mojitos

The first day of summer has gone and past and now we can officially say summer is here and here to stay. During the sweltering hot summer days my husband I find our selves sipping on mojitio’s. I’m not a huge fan of the traditional mojito, so I decided to make an extra-summertime like drink; Strawberry Mojito. I feel that the strawberry mojito is refreshing and screams summer. My husband on the other hand doesn’t care how is mojito is made–as long as it’s a mojito! On evenings that we actually have a breeze (which are few and far between) we sit out on the patio and sip on this dreamy summertime cocktail.

Strawberry Mojitos

I used the strawberry simple syrup I shared last week instead of the traditional simple syrup. I also muddle fresh strawberries with the mint to give it an extra boost of berry flavor! You can easily adapt this recipe to make it a non-alcoholic beverage. Just omit the rum! Easy as that. To be honest, most days that how I drink my mojito. If you are entertaining this summer you could make a mojito bar where everyone can create their own fruit infused mojito. Simply make a few different fruit infused simple syrups, have bowls of fresh fruit out, club soda, rum, limes and of course don’t forget the mint! Mint is kind of key to a mojito! I think guest would enjoy making their own fruit-infused mojitos and of course for the strawberry lover they will really enjoy making the strawberry mojito.

If you love strawberries and love mojito’s I’m pretty sure this will soon become your official summertime drink!

Katie Original Recipe

Strawberry Mojitos

Strawberry Mojitos

Ingredients

  • 6 mint leaves plus more for garnish
  • 2-3 strawberries, diced + 1 additional strawberry for garnish
  • 2 oz Strawberry Simple Syrup
  • 2 oz Citrus Rum
  • 4 oz Club Soda

Directions

  1. Place mint leaves and diced strawberries in bottom of cocktail shaker. Muddle until most of the strawberries are smashed. Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.
  2. Garnish with a sprig of mint and a fresh strawberry. Enjoy.
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This is a sponsored post on behalf of Le Creuset. As always all opinions are my own. 

Summer Vegetable Risotto with Grilled Chicken #PassItOnPotluck

I love risotto. However, I don’t like to stand at the stove top for 30+ minutes stirring. I mean don’t get me wrong, it’s a great arm work out and if your smart you can do some squats while standing at the stove top for a total body workout. Because after all you should burn off some calories before you indulge in the creamy rice blend. Now that I have a baby, risotto isn’t the ideal meal to make. So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.Summer Vegetable Risotto with Grilled Chicken

Last Month, I received a large box at my door which contained a Le Creuset Round French Oven in Lapis. The box is part of the “Pass it on Potluck” campaign. Basically the french oven travels from home to home. You get to cook with it for a week or two and then pass it on to the next lucky guest! Le Creuset and Williams-Sonoma will be documenting the French Oven’s journey throughout the country and will be sharing your posts on their blogs, as well as Twitter and Facebook pages.

Earlier this year, Williams-Sonoma released a new signature color of Le Creuset in Lapis. Lapis is a deep blue color inspired by the semi-precious stone lapis lazuli which has been prized since antiquity for its intense color. This new color is available in a broad range of Signature cast iron and stoneware items online at Williams-Sonoma.com as well and can be found at one of Williams-Sonoma’s 256 locations across the country.

Summer Vegetable Risotto with Grilled Chicken

So you might be wondering what does risotto and the Le Creuset Lapis French Oven have in common? It’s the perfect pot to make risotto in. The day I got the box I made this recipe and then made it a week later again because I love the creamy comfort food that risotto evokes for me. I toasted the arbor rice and placed all my liquids inside the French Oven allowing it to bubble and cook itself with minimal stirring! I can have risotto after all for dinner.

Summer Vegetable Risotto with Grilled Chicken

I used up some of the summer veggies I had in my refrigerator and put two plump chicken breast on the grill. We love to grill chicken and veggies on the grill just about every night! I’m all for minimal dishes to clean in the kitchen. This recipe for Summer Vegetable Risotto with Grilled Chicken requires just one dish! It’s a one-pot dish with grilling! I grilled the corn and the asparagus and then added them to the risotto. I allowed the corn to cool first so I could remove the corn off the cob with my corn stripper. Easiest way to remove the corn kernels without a huge mess! Dinner was ready in 30-ish minutes. If you don’t count all the times I had to stop and take care of the baby! Dinner in our home is definitely a team effort now. I’m enjoying my husband in the kitchen. Although the rolls have reversed now and I find myself doing dishes every night so my hubby can enjoy a little extra time with the baby, and well, mommy can spend a few minutes to herself. Even if it is scrubbing dishes!

Interested in trying out the Le Creuset Round French Oven in Lapis? Sign up at: Pass it on Potluck

Katie Original Recipe

Summer Vegetable Risotto with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2

Summer Vegetable Risotto with Grilled Chicken

Ingredients

  • 1 tbsp unsalted butter
  • 1 small onion (about 1/4 cup)
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 tsp tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • 1/2 cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tbsp McCormick Herb & Garlic Seasoning
  • Olive Oil

Directions

  1. In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  2. Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  3. While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  4. Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  5. Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!
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Enjoy fresh Idaho® potatoes cooked in rendered bacon fat to create the ultimate breakfast side dish; Bacon and Onion Breakfast Potatoes!

Bacon and Onion Breakfast Potatoes #FWConWe love breakfast in our home. We also feel that a hot cooked breakfast is not complete without breakfast potatoes. Something about the starchy side that makes me feel like breakfast is complete. I’m attending the second annual Food & Wine Conference here in Orlando, Florida in just three short weeks. The Idaho Potato Commission has challenged attendee’s to develop a recipe using fresh Idaho® potatoes! Since we love potatoes and adore breakfast I knew this was one recipe contest I not only wanted to enter but needed to enter! 

Bacon and Onion Breakfast Potatoes

I have my traditional breakfast potato recipe that I make time and time again. I also make southern-style breakfast potatoes on occasion. While brainstorming the other weekend I brought up the contest to my mother in-law in hopes she would help me come up with a new breakfast potato dish. She told me how she makes her breakfast potatoes, loaded with bacon! I immediately thought that was genius. She fries up the bacon, uses the rendered bacon fat to cook her potatoes in it, caramelizes onions, and crumbles the bacon on top. I think she even takes it a step further and smothers cheddar cheese on top and pops it under the broiler for a minute or two.

The idea of Bacon and Onion Breakfast Potatoes in my mind are pure genius. Without knowing all the spices and measurements my mother in-law uses for her own recipe I went to work in my own kitchen. I decided to cut the potatoes thin. I love to use my OXO Hand-held Mandoline Slicer. It’s the best slicer that can be bought for just $15! I cut everything on it from cucumbers and tomatoes to onions and potatoes!  This recipe for Bacon and Onion Breakfast Potatoes is the perfect side dish to any breakfast item in town! I actually have also served this as a side with dinner the other night just because I couldn’t get my mind of this recipe.  I’m not sure if I’ll ever be able to cook my traditional breakfast potatoes again. Even my bacon hating husband LOVED these breakfast potatoes!

Katie Original Recipe

Bacon and Onion Breakfast Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4

Bacon and Onion Breakfast Potatoes

Ingredients

  • 4 Idaho® potatoes, scrubbed and thinly sliced (about 1.5 lbs)
  • 1 tbsp salt
  • 6 strips of Bacon + rendered bacon fat (about 2 tbsp)
  • 1/4 cup white onion, diced
  • 1 tsp Lawrys Seasoning Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Smoked Paprika
  • 2 tbsp fresh parsley, minced

Directions

  1. Scrub and thinly slice about 1.5 pounds (4) Idaho® potatoes. Rinse in a pot with cold water three times until the water runs clear. Place on stove top, add one tablespoon of salt, and cook on high for 15-20 minutes or until potatoes are fork tender. Drain and place to the side.
  2. While potatoes are cooking, cook the six slices of bacon in a skillet on medium-high heat for 3-5 minutes (turning half way through) until golden brown and crispy. Work in batches if need be, and place the crispy bacon to the side on a paper towel. Make sure you keep all the rendered bacon fat in the skillet.
  3. Place the drained cooked potatoes and the diced onions in the skillet with the rendered bacon fat. Sprinkle Lawrys seasoning salt, black pepper, and smoked paprika on top of the potato and onions. Carefully flip potatoes to mix the seasoning (trying not to break the thin slices of potatoes). Cook on medium heat for 10-15 minutes until golden brown, flipping potatoes often to prevent burning. Once the potatoes are cooked to your liking place the minced fresh parsley in the skillet and crumble the bacon on top. Serve immediately.
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Disclaimer: I am not required to post a recipe for Idaho Potato Commission. This is a voluntary contest. Three winners will be selected and will win a cash prize. As always all opinions are my own. 


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This is a sponsored post by Whole Foods Market®. As always all opinions are my own.

Attention all vinos! This post is for you.

I recently had the opportunity to try four wines that are being featured as part of Whole Foods Market® top 10 wines for summer. I’m not going to lie, one thing that I missed while being pregnant was wine. Although, now I’ve had to ease back into drinking all together since I was practically sober for a year. I’ve been drinking a lot of sangrias, and have an occasional glass of wine with dinner. I was excited to try four new wines. I feel like I always drink the same wines because that’s what I’m familiar with.

As temperatures soar and rhythms slow, Whole Foods Market raises a glass to its crisp, playful, delicious Top 10 Summer Wines that are perfect for poolside frolicking or sharing under a blanket of stars on a warm summer night.

Whole Foods Market’s hand-selected summer wines take shoppers on a tasty trip through some of the most prolific wine regions of the world with nothing but a wine glass in hand and a lasting finish as a souvenir. Wine lovers can sip and savor the balanced white peach and thyme flavors of a Spanish verdejo or adventure to the Rhône River Valley with a red whose aromatic black fruit and spicy bouquet pairs perfectly with blue cheese burgers on the grill.

“It is summertime, and Whole Foods Market is making the living a whole lot easier with our line-up of wines that make for a great time without breaking the bank,” said Doug Bell, global beverage buyer for Whole Foods Market. “There is something for every person and occasion – whether it’s paired with shellfish for beach picnic or mixed into sangria for a backyard barbecue.”

Here are the four wines I had the chance to try!

Frey Agriculturist Organic Blanc

Frey Agriculturist Organic Blanc, California – This white blend from Frey Vineyards, the first certified organic winery in the U.S., has tropical fruit flavors with a note of sweet grass and whisper of riesling and orange blossom on the finish. Perfect wine for the summer months!

Querciabella Mongrana

Querciabella Mongrana, Italy –From the largest area of certified organic-grape-growing land in Italy, this red blend has a complexity of dark fruit and sweet anise. A lovely, rich butteriness backs up notes of sour cherry and cocoa. I’m not one to spend more than $15 on a bottle of wine. This bottle was $19.99 at my Whole Foods Market® a little more than I would normally spend, but totally worth it! I love a good table wine–this is my new go-to dinner wine!

Les Hauts de Bel Air Sauvignon Blanc

Les Hauts de Bel Air Sauvignon Blanc, France – This Entre-Deux-Mers Bordeaux blanc is made by the Sichel family and has aromas of grapefruit zest, rosemary then green pepper and delicate yellow peach and citrus flavors that lead to a balanced mineral-tinged finish.

Santa Rita Reserva Cabernet Sauvignon

Santa Rita Reserva Cabernet Sauvignon, Chile – This Maipo Valley red has forward herbal notes of green parsley mixed with aromas of ripe black fruit. Food friendly and well-balanced, intense flavors of black pepper and ripe plum deepen the lingering finish. I love making homemade sangria with an inexpensive bottle of cabernet sauvignon!

In case you want to know what the entire summer list is from Whole Foods Market® here are the top 12 summer wines:

  1. Innovac!ón Chenin-Chardonnay, Argentina
  2. Frey Agriculturist Organic Blanc, California 
  3. El Perro Verde Rueda, Spain 
  4. Les Hauts de Bel Air Sauvignon Blanc, France
  5. Louis Latour Grand Ardèche Chardonnay, France
  6. Soleil des Garrigues Ventoux, France
  7. Montevina Barbera, California
  8. Sanford Flor de Campo Pinot Noir, California
  9. Querciabella Mongrana, Italy
  10. Santa Rita Reserva Cabernet Sauvignon, Chile
  11. Mas Picosa Capçanes Monstant 2013, Spain
  12. Deccolio Prosecco, Italy

 

Whole Foods Market invites wine enthusiasts 21 and older to discuss these and other favorite summer wines during the next Twitter Tastings on Thursday, June 26 from 7-8 p.m. Go to wholefoodsmarket.com/wine for more information and use the hashtag #WFMwine to follow the conversation. That’s right you can taste and tweet along with others!


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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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Strawberry Simple Syrup

3 Ingredient EASY -- Strawberry Simple Syrup

The official start of summer is this Saturday. Summer to me means fresh berries. Lots of fresh berries! Two years ago I shared with you my recipe for mint-infused simple syrup and today I’m sharing with you my easy recipe for strawberry simple syrup. We’ve been making mojito’s like crazy since our mint is growing like a weed and well, we don’t want to be wasteful, so instead we make mojitos!

Strawberry Simple SyrupI was tired of the traditional mojito, so I decided I would mix it up and make a strawberry mojito (recipe coming). Instead of using the traditional simple syrup I decided to let a few strawberries cook in with the simple syrup. I love that the strawberry simple syrup isn’t too over powering. It has just a subtle hint of strawberry. I did do some experimenting and if you want a more robust strawberry flavor, puree the simple syrup once its cooled in a blender or food processor. If you don’t like the seeds just run the simple syrup through a strainer to remove all the seeds. Easy as that–and if you serve this at your next party I’m sure all of your friends will be super impressed with this easy three-ingredient simple syrup recipe!

Strawberry Simple Syrup

Katie Original Recipe

Strawberry Simple Syrup

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 2 cups

Strawberry Simple Syrup

Ingredients

  • 1 cup White Granulated Sugar
  • 1 cup Water
  • 1 cup Strawberries, Sliced

Directions

  1. In a medium pot, combine sugar, water, and strawberries and bring to a boil. Once the mixture reaches a boil, lower the flame to medium-low. Stir occasionally and let cook for 10 minutes until sugar has dissolved and strawberries are no longer firm. Let the strawberry simple syrup cool to room temperature, then pour into a mason jar. Refrigerate and use up to one week.
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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!

a Rafflecopter giveaway


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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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