Cooking With Kate - #7 - Crispy Cast Iron Chicken PDF Print E-mail
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Tuesday, 09 December 2014 00:00

 

Crispy Cast Iron Chicken

 

Kate's Comments:

Being at home with my family during Thanksgiving has reminded me why I love what I do.  Spending time with loved ones while preparing and enjoying a delicious meal brings me comfort.  Comfort is what has inspired me to create my Crispy Cast Iron Chicken recipe.   While, most Thanksgiving dishes are hearty, I wanted to create a recipe that is easy to prepare and flavorful as well.  Almost all of my favorite foods can be made in a cast iron skillet, which reminds me of home.  I hope that this recipe is one that you will enjoy with your loved ones.  Please feel free to share your photos and results with me!

Picture above: Crispy Cast Iron Chicken, Spanish rice, and garlic butter broccoli

 

Crispy Cast Iron Chicken Recipe

 

 

Last Updated on Tuesday, 09 December 2014 00:42
 
Cooking With Kate - #6 - French Quarter Beignets PDF Print E-mail
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Monday, 17 November 2014 00:00

 

French Quarter Beignets

 

Kate's Comments:

After watching the movie, Chef, I was inspired to create my version of the traditional beignet.  The French Quarter is known for their spectacular fried dough dessert.  The delicious treats are almost always accompanied by a Café Au Lait.  New Orleans loves the beignet so much that in 1986 it became the Louisiana State Donut.  With that being said, I want everyone to have the chance to experience the detectible sweet themselves.  My beignets were a hit with all who tasted them and many asked for the recipe.  The recipe is simple and easy for anyone to make no matter how inexperienced.  I particularly enjoy eating the hot dough with a side of butter pecan ice cream because of the contrast in temperatures.  Finally, I hope that you enjoy the process and final products, which are beignets, as much as I do.  Please feel free to share your results and photos with me!

Kate 6 Recipe

Pictured above are the beignets coated in powdered sugar, on top of a chocolate-cookie butter spread, served with butter pecan ice cream and chocolate shavings.

 

 

Last Updated on Tuesday, 18 November 2014 00:05
 
Cooking With Kate - #5 - Bluefish with Sauce PDF Print E-mail
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Sunday, 24 November 2013 19:28

Bluefish with Sauce

 

Kate's Comments:

Bluefish is a low cost fish at local fish markets and are commonly caught in the Chesapeake Bay and its tributaries.

Please support all efforts to keep Virginia's waterways clean to help improve the health of the Chesapeake Bay.


Ingredients

  • 2 large or 4 small bluefish fillets
  • 3 tablespoons olive oil
  • 1 clove crushed garlic
  • 2 tablespoons minced onion
  • 1 tablespoon soy sauce
  • 1/3 cup ketchup
  • 2 tablespoons orange juice
  • 1/4 teaspoon black pepper
  • 1/3 teaspoon oregano

 

Directions

  1. Mix all ingredients (except for bluefish fillets) above in a bowl.
  2. Remove and throw away skin and dark meat strip on bluefish fillets.
  3. Spray bottom of a large baking dish with vegetable oil and line with bluefish.
  4. Distribute sauce evenly over bluefish fillets and bake uncovered at 350 degrees (cooking time varies depending on fillet thickness - just cook until the fish flakes easily).  Check fillets after 10 minutes if fillets don't flake easily check again in a few minutes.

 

Last Updated on Monday, 17 November 2014 22:53
 
Cooking With Kate - #4 - Banana Cupcakes PDF Print E-mail
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Saturday, 10 August 2013 21:54

Banana Cupcakes

 

Kate's Comments:

These cupcakes are yummmmmy! :P

 

 

Ingredients

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup butter or margarine, softened
  • 2 1/2 cups confectioners' sugar
  • 3 tablespoons milk

 

Directions

  1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
  2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.

Last Updated on Monday, 17 November 2014 22:53
 
Cooking With Kate - #3 - Chocolate Chip Cookie Dough Cupcakes PDF Print E-mail
Sunday, 03 June 2012 21:09

Chocolate Chip Cookie Dough Cupcakes

 

Kate's Comments

Everyone loves both chocolate chip cookies and cupcakes, it would only make sense to combine them both to create the most delicious desert around! You'll be surprised how easy these tiny taste bud tingling delights are to make :)

 

Ingredients

  • 1 package of pre-made cookie dough
  • 1 box yellow cake mix (or any other flavor you desire)
  • eggs
  • water
  • vegetable oil
  • icing (chocolate tastes best!)

 

Directions

  1. Roll the cookie dough into 24 small balls
  2. place the cookie dough balls inside a freezer for at least 2 hours
  3. pre-heat the oven to 350 degrees
  4. Follow the directions on the back of the cake mix box
  5. line your muffin pan with muffin cups
  6. fill about 1/3 of the cups with the mix
  7. place one cookie dough ball in each muffin cup
  8. cover the rest of the cookie dough ball with more of the cake mix
  9. bake the cupcakes for about 14 minutes (start checking at about 12 with a toothpick to see if they are done, you want the cookie dough soft)
  10. let the cupcakes cool for about ten minutes
  11. put icing on the cupcakes
  12. enjoy! :)

 

Last Updated on Monday, 17 November 2014 22:52
 
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