(Welcome to my focus on food blog This is an attempt to pull all my cooking, restaurant, recipe and food adventures off of my main blog, Kathieys World, and put them in one easy to find location. I am going to start by going to the beginning of my home blog and transferring all the food related info to its new home. Wish me luck, I have no idea how to do this but here goes.....
Hope you enjoy:-)

Thursday, June 19, 2014

Recipe Review…."Pick a Picnic" from Taste of Home Magazine



I love Taste of Home Magazine, it contains all sorts of recipes and ideas. 
 I remember having looked through the June/July issue and seeing a very nice picnic spread.  


It had been a really busy day and I had no time to cook so I decided to put together an indoor picnic tray.  I went to Harris Teeter to try to mimic the Taste of Home version of the picnic goodies.  Here is what I came up with…
Fruited Chicken Salad…Yum
Cherry Tomatoes
Pita Bread and Hummus
Cucumbers
Peaches
Poppy Seed Dressing….Next time I would go with Ranch Dressing.



It was extremely good and, to make it even better, extremely easy.  I made myself a plate, grabbed a glass of wine and settled in to watch a show my daughter Erica has me hooked on…"House of Cards" on Netflicks.   Warning about House of Cards….R rated.  The political leaders on this show are down right evil.
So if you don't have the time to cook just put together a picnic tray.  I nibbled on my for 3 days.
Try a new recipe!
Enjoy Your World!
Kathiey:-)

Tuesday, June 3, 2014

Recipe Review….Grilled Maple Pork Chops from Taste of Home Magazine



I have been learning how to grill.  My soon to be Ex always did the grilling but now it is up to me.  I found out several weeks ago, with Erica, the real challenge was to get the gas grill turned on.  The first time I tried the flames leaped into the air.  This time the flames still leaped into the air but it was a much smaller flame, the learning curve:-)







I decided to try a Pork Chop recipe I found in Taste of Home Magazine.  "Grilled Maple Pork Chops"
I studied the recipe…

  •      6 tablespoons maple syrup
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • 4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)

    Directions

    1. In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate 1 hour. Reserve remaining marinade for basting.
    2. Drain pork chops, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
    3. Grill pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving. Yield: 4 servings.
    I found it very easy and quick to mix up the marinade during my lunch break….

    I put the marinade in a plastic bag, dropped in the pork chops, sealed the bag, and placed them in the fridge.  Then I went back to work and then off to Zumba class.  I made it back home hungry and ready to attempt to grill.  


    Dinner is served!  Believe me after an hour of Zumba I was starved…..



























    So how was it?  It was very good!  I would give it an 8.5/10 on my cooking scale.  I would do it again it was easy and tasty.  It would have been nice to have had some sauce on the side.  I think next time I will make extra marinade and put some on the side. I know you are asking "Kathy, where are your vegetables?"  Yes, I know I need them but I was just too tired.  I will have some today:-)
    Try a new recipe.  I suggest you try Grilled Maple Pork Chops from Taste of Home Magazine.
    Happy Cooking!
    Kathiey:-)
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Sunday, April 6, 2014

Speedy Spaghetti and Chicken with Fresh Tomatoes and Basil from Myrecipies.com

I was in the mood to try a new recipe.  This is something I used to do all the time but in my current state it is rare.  Well today I had the urge to cook and I went with it.  I went to one of my cooking resources, Pinterest, and made my selection.
I studied the recipe and gathered my ingredients….

SPEEDY SPAGHETTI WITH CHICKEN AND FRESH TOMATO FROM MYRECIPES.COM

To make this easy pasta recipe, simply combine cooked spaghetti noodles with chopped cooked chicken, fresh tomato, basil, and goat cheese and toss with olive oil.   Serve with garlic bread for a simple dinner.
All You AUGUST 2005
  • Yield: 4 Servings
  • Cook time:15 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$2.93

Ingredients

  • 12 ounces uncooked spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 6 ripe plum tomatoes, seeded and cut in 1/4-inch dice
  • 12 ounces cooked boneless chicken, torn in pieces (3 cups)
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh basil
  • 1 (4 to 5 oz.) log fresh goat cheese, crumbled

Preparation

Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Reserve 1 1/2 cups cooking liquid from pasta. Drain spaghetti in a colander and reserve.
Heat oil over medium heat in same pot. Add onion and cook, stirring, until softened, about 5 minutes. Return pasta to pot along with tomato, chicken and pasta liquid. Toss well and season with salt and pepper to taste.
Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.
(Made a mistake below.  The lemon was not used in the recipe or the wine.  I got carried away:-)





Very good!  I would give it a 8/10 on my cooking scale and it was easy.
Now for dessert.  I took some pre-made tapioca then added a few blueberries.  A quick, easy and 
yummy way to complete the meal 

Try a new recipe.  May I suggest Speedy Spaghetti and Chicken with Fresh Tomatoes and Basil.  
You won't be disappointed.
Enjoy Your World
Kathiey:-)

Friday, January 17, 2014

Recipe Review One Pot Shrimp and Grits(Orzo:-) from Southern Living Magazine Dec 2013



Around Christmas time I decided to be adventurous and try a new recipe.  I selected One Pot Shrimp and Grits from Southern Living Magazine.  It would be a learning experience because I had never cooked shrimp or andouille sausage or grits for that matter…Here goes





















I stopped off at a local market in hopes of finding the deveined shrimp and the sausage.  Good found the sausage.  Found the shrimp but not deveined.  Oh no! Time for a google search on how to devein shrimp….
I did it……It really was not hard just a bit messy...
 Andouille Sausage, spicy but good….
 I paired the meal with a German wine. Schmitt Sohne Riesling.  I like the little man holding the sign
"Pick Me, Pick Me"
 Here is the recipe.  You will see my changes in red….
  • 8 ounces andouille sausage, diced
  • 3 tablespoons olive oil
  • 1 1/4 pounds peeled, large raw shrimp, deveined (I don't think I used as much as they called for but next time I will add more shrimp)
  • 1 medium-size sweet onion, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, sliced (I used a small amt of garlic powder)
  • 1 cup dry white wine (I used the one in the photo)
  • 6 cups organic vegetable broth
  • 1 (14 1/2-oz.) can fire-roasted diced tomatoes, drained 
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup chopped green onions
  • 1 1/2 teaspoons Cajun seasoning (I did not use this)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups uncooked regular grits (Sadly I forget to buy grits so I used Orzo)
  • 2 tablespoons chopped fresh oregano
  • Garnish: fresh oregano sprigs
  • Instructions
  • 1. Cook sausage in a large Dutch oven over medium heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels.
    2. Stir oil into drippings. Cook shrimp, in batches, in hot drippings over medium-high heat 1 to 2 minutes on each side or until opaque; remove with slotted spoon. Reduce heat to medium.
    3. Sauté onion and celery in Dutch oven over medium heat 3 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in wine, and cook, stirring occasionally, 5 minutes or until reduced by half. Stir in broth and next 7 ingredients, and bring to a boil over medium-high heat. Whisk in grits; return mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, stirring occasionally, 20 to 25 minutes or until thickened. Stir in oregano, reserved sausage, and shrimp. Cook, stirring occasionally, 5 more minutes.

It was actually very good even with the orzo.  If I made it again I would use the orzo.  I did follow the cooking time for the orzo which was probably a bit different then the time would be for grits.  So what would I give this on my cooking scale?  9/10. And by the way shrimp is very easy to cook!
Try a new recipe.  I would suggest One Pot Shrimp and Grits (Orzo:-)
Enjoy your world:-)

Tuesday, December 17, 2013

Recipe Review….Ginger Cookies from Allrecipes Magazine

Recipe Review….Ginger Cookies from Allrecipes Magazine


It's nearly Christmas.  One of my favorite traditions is making Christmas cookies.  My mom used to make so many cookies.  Sugar cookies, chocolate chip cookies, snicker doodles, some type of pecan cookies.  Every year she make cookies and fudge to give to her friends and neighbors.  I have never baked as many cookies as my mom did for Christmas but I always mange to make a few.  This year I was making cookies for Raleigh Church of the Nazarene Cookie Walk.  A fund raiser for the youth group.  I decided to try a new recipe from All Recipes Magazine "Big Soft Ginger Cookies".
I studied the recipe and gathered my ingredients….
INGREDIENTS:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.




They were very good.  A soft yummy cookie.  So what would I give this cooking on my recipe rating scale.  I think I would give them an 8/10. My favorite still remains the snicker doodle but this cookie is very good and now will be a yearly must make.
Try a new recipe.
I suggest you try these ginger cookies from AllRecipes Magazine.
Enjoy your world:-)

Sunday, May 19, 2013

Recipe Review....Helpful Hints from Cuisine At Home Magazine, Chocolate Chip Cookies

I was reading the June 2013 issue of Cuisine At Home Magazine and came across a question from a reader in regard to chocolate chip cookies.  They wanted to know, why, if following the same exact recipe their chocolate chip cookies would turn out differently.  Sometimes they were thin and crispy and other times thick and chewy.  I must say I have wondered that at times myself.  They seem to turn out different every time.
So what was their answer?
It has to do with the temperature of the ingredients, and how the dough is mixed and handled.  So how do you overcome this variable? Their answer, "chill the dough until it is very cold".  This "allows the fat to stay firm to aid in the shape of the cookie and allows the proteins to relax and the liquid to absorb, giving your cookie better texture and flavor" They also suggest making sure that your cookie sheet is at room temp and not hot or you defeat the purpose.
Ok lets give it a try.  I picked up the Toll House Semi-Sweet Chocolate Chips, gathered my ingredients  and mixed my dough




I decided, for scientific purposes, to make one batch from the fresh batch without the chilling. The result is seen below. Tasty but flat cookies...
I chilled the dough for several hours and placed the dough on a room temp cookie sheet and popped them in the over...

It really did produce a better texture.  They were moist and chewy with more fullness.
Here is a picture from the magazine of a side by side comparison...I guess they know what they are talking about...Yummy Goodness:-)


So next time you make chocolate chip cookies try chilling the dough and see what happens.  For me it made all the difference.
Happy Cooking Everyone!
Enjoy Your World:-)