(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:-)

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….


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


  • 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


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

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….
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
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:-)

Sunday, March 10, 2013

Recipe Review...Slow Cooker Pulled Pork

This is an easy 3 ingredient recipe that I will be sure to make again.  Simple and tasty.  I will have to give it a 10/10 on my cooking scale....Slow Cooker Pulled Pork....
I studied the recipe...
1 (2 pound) pork tenderloin (I used Pork Boneless Center Loin)
1 (12 fluid ounce) can or bottle root beer (Good ole A& W)
1 (18 ounce) bottle your favorite barbecue sauce (KC Master Piece Hickory and Brown Sugar)
8 hamburger buns


Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

I gathered my ingredients and started cooking...
Removed the pork from the crockpot, removed the fat, shredded the meat with a couple of forks, and the BBQ sauce and it was ready.....Easy and Yummy!!

Would I make this again?  Yes!!! Really good and my Souther Slaw Recipe is a great side to serve with it, or in my case, on it:-)
Happy Cooking Everyone!!!
(Enjoy Your World:-)

Saturday, March 9, 2013

Recipe Review...Asian Beef with Snow Peas from all recipes.com

I discovered a new magazine.  New to me, but also new to the world....All Recipes Magazine.  I have a sample of their new magazine and decided to make one of their "Ready in Minutes" meals one night after work.  I attempted Asian Beef with Snow Peas (in my case canned peas:-).
I studied the recipe...
3 tablespoons soy sauce
2 tablespoons rice wine (I did not have rice wine so I searched for a subsitution on line and they said to use white wine.  I used Pinot Grigio.  Next time I think I will add a sweeter wine)
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic (I used garlic powder)
1 pound beef round steak, cut into thin 
strips (I just bought the meat alreay sliced for stir fry.  I think next time I will add a bit more beef)
8 ounces snow peas (I used canned peas drained of course)
(I also made instant white rice.  Made 6 servings and mixed everything into that to serve.
I also doubled the sauce ingredients which was perfect for the amount of rice I had made)
I gathered my ingredients and got to cooking...
Remember to double the sauce...

 Nothing more enjoyable then sipping a glass of wine and putting together a new recipe:-)
 Ginger?  What do I do with this?  When in doubt...google.  Went online to find out how to mince my ginger.  It is easy.  Cut away the outside to get to the light yellow ginger cut into strips and mince away with your knife.  Easy!

So what do I rate this on a my cooking scale?  I would have to give it an 8/10.  It is quick and easy and a nice meal to make after a long day at work.
The thing I like about this new magazine is that they give suggestions from other cooks on how to adapt the recipe...Here are a few of their suggestions..
*Use rice wine vinegar not rice wine
*Increase the amount of meat
*Double the sauce
*Add mushrooms or water chestnuts
*If you want to learn more about this recipe and get more helpful hints go to All recipes.com. 
(Happy Cooking Everyone from Caleb and Nana:-)
Enjoy Your World!

Friday, February 22, 2013

New Burlap Table Runner/Valentines Day 2013

It was Valentine's Day.  How should we celebrate?  Well let's see....first lets decorate the table.  A few weeks ago I had ordered a table runner from The Burlap and Lace Place on Esty.com. Below is a photo from their site.  I had the option of having it monogrammed but I preferred the simplicity of just the lace and the burlap.  I will add that customer service at this site was great.  When the owner saw that I did not put in any info on a desired monogram she wrote me right away to make sure that I had not forgotten to add this to my order.  She was happy to make it anyway I wanted it and it arrived at my door very quickly and I love it:-)
See how pretty?
Lets add some flowers....

Have to have chocolate and gifts....

Dinner had to be special but simple...(Since I had not been feeling well I assisted Josh in the cooking of the day and it turned out wonderful.  He should cook every week:-)
Lobster and Filet Mignon

Time to eat....yum...

What a wonderful Valentines day.  (We did miss Tim and Erica.  They were in Vegas riding 4 wheelers in the red rock desert....poor things:-)
Few pictures of family...Steph and Caleb enjoying some time together...

I had to add Caleb's first school photo below.....
What a wonderful day.  What a beautiful table runner.
Enjoy your family!
Enjoy Your World!

If you need a really nice table runner I suggest you try The Burlap and Lace Place!