(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:-)

Tuesday, April 14, 2015

Restaurant Review..Cafe Bistro at the Streets at Southpoint

We have a very nice mall here in Durham, The Streets at SouthpointOne of the restaurants that my daughter and I enjoy going to is Cafe Bistro found in the Nordstrom Department Store.  There are many dinning options at Southpoint and this is one of our many favorites. 

"Enjoy delicious food and drinks at a Nordstrom near you. Featuring fresh ingredients,
 our menus vary by restaurant type, season and region. Our coffee bars 
offer handcrafted beverages prepared by skilled baristas."
(Quote from the Nordstrom Website)
My daughter usually gets the, Roasted Chicken and Herb Goat Cheese Sandwich $11.25
Served with bistro french fries and kalamata olive aioli.

It is yummy. I love the aioli dipping sauce that comes with the fries.  I could eat that all day:-)
The last time we went I decided to try the Margherita Pizza $10.95

Yes, we had another great meal at the Cafe Bistro.  Next time you are at the mall I suggest you give it a try.  I have never been disappointed.
Happy Eating!

Thursday, April 9, 2015

Restaurant Review..Harborview Restaurant and Lounge, Charleston SC

A couple of weeks ago I had the opportunity to attend a conference in Charleston S.C.  I decided to stay at the Holiday Inn Riverview just across the river from Charleston.  I would go to my all day conference and then head back to the hotel where I would enjoy an amazing view of the city and a wonderful meal. Here is a description from their website….
"Harborview Restaurant and Lounge commands the most spectacular views of the Ashley River and the Charleston Skyline.  The Holiday Inn Riverview was specifically designed to take full advantage of the natural beauty of the region and provide an exceptional view to each guest.  With east to west views, sunrise breakfast and sunset dinning at the Harborview Restaurant & Lounge are a must.  Indulge yourself with our mouth watering southern style menu while enjoying "the view"."

The view…(It was rainy and overcast the entire length of my stay, but still beautiful)

The food…..
"Harborview Chicken"
Grilled chicken breast topped with sautéed mushrooms, onions, peppers, and demi glaze served
with red skin mashed potatoes and green beans.
It was Yummy 
"Grilled Shrimp"
Served with red rice and coleslaw
I was not a huge fan of the rice, although I ate nearly all of it, but
the shrimp was amazing.
"Shrimp Penne"
Shrimp with Alfredo sauce, penne pasta, red onion and zucchini
I must say, this was probably my favorite meal.  Creamy and delicious
Had to have wine with every meal.  My own personal rule:-)
So if you are in Charleston and want to enjoy a very nice meal with a lovely view of the city I suggest you visit the Harborview Restaurant and Lounge.  
Get out and try a new restaurant!

Wednesday, March 25, 2015

Kathieys' Recipe Review "Stone-ground Grits with Mushrooms and Shrimp from Taste of the South Magazine

I decided to try what I consider a challenging recipe from a magazine called Taste of The South.  I studied their recipe below.  The picture below is from their website (mine did not look near as nice, but it was yummy)
Stone-ground Grits with Mushrooms and Sautéed Shrimp

Yield: 8 to 10 servings

  1. 4 cups reduced-sodium chicken broth
  2. 4 cups water
  3. 2 cups stone-ground grits
  4. 2 teaspoons kosher salt
  5. 1 cup whole milk, as needed
  6. 1⁄2 cup finely grated Parmesan cheese
  7. 1 tablespoon unsalted butter
  1. 1 1⁄2 tablespoons olive oil
  2. 2 cloves garlic, minced
  3. 1⁄4 teaspoon crushed red pepper
  4. 12 ounces baby portobello mushrooms, sliced
  5. 1⁄4 cup dry white wine
  6. 2 teaspoons fresh thyme
  7. 3⁄4 cup canned artichoke hearts, drained and roughly chopped
  8. 1⁄2 cup sun-dried tomatoes in oil, drained and roughly chopped
  9. 2 cups firmly packed fresh spinach
  10. 1⁄4 cup fresh basil, chopped
  11. 1 teaspoon kosher salt
  12. 1⁄4 teaspoon ground black pepper
  13. Sautéed Shrimp, to serve (recipe follows)
  1. FIRST In a large Dutch oven, bring broth and 4 cups water to a gentle boil over medium-high heat. Slowly whisk in grits and salt; reduce heat to medium-low. Cook, whisking often, until grits are thick and creamy, approximately 45 minutes. (If grits become too thick, whisk in enough milk to achieve desired consistency.) Stir in cheese and butter. Reduce heat to low; cover, and keep warm.
  2. NEXT Heat olive oil in a medium skillet over medium heat. Add garlic and red pepper; cook until fragrant, approximately 30 seconds. Stir in mushrooms. Increase heat to medium-high. Cook, stirring often, until browned, 6 to 7 minutes. Add wine and thyme; simmer until liquid evaporates, approximately 2 minutes. Stir in artichoke hearts and tomatoes.
  3. LAST Stir mushroom mixture, spinach, and basil into grits; season with salt and black pepper. Serve with Sautéed Shrimp.
Sauteed Shrimp
Yield: 8 to 10 servings

  1. 2 tablespoons olive oil, divided
  2. 2 cloves garlic, minced and divided
  3. 2 pounds medium fresh shrimp (tails left on), peeled and deveined, divided
  4. 1⁄2 teaspoon kosher salt, divided
  5. 1⁄4 teaspoon ground black pepper, divided
  1. FIRST In a large skillet, heat 1 tablespoon olive oil over medium heat. Add half of garlic; cook until fragrant, approximately 30 seconds. Increase heat to medium-high. Add half of shrimp; cook, stirring occasionally, until pink, 3 to 4 minutes. Season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; set aside.
  2. LAST Repeat with remaining olive oil, garlic, shrimp, salt, and pepper. Serve over grits

My Results are pictured below….

I must say it was yummy.  I also must say it was not easy.  Many steps, lots to clean up.  I did enjoy making it though.  I may try it again if I am feeling energetic.
So what would I give it on my cooking scale? Probably an 8/10.  It was yummy:-)
Happy cooking everyone.

Thursday, March 19, 2015

Recipe Review…Ham and Brie Melts from Taste of Home

I saw this recipe in the Taste of Home Magazine and just had to give it a try….I am glad I did.  Here is their recipe….
Ham and Brie Melts Recipe

Ham and Brie Melts Recipe

Melty cheese, ham and apricot preserves offer a special change of pace from the classic grilled cheese. These quick, crispy sandwiches remind me of baked brie. —Bonnie Bahler, Ellington, Connecticut

TOTAL TIME: Prep/Total Time: 20 min.YIELD:4 servings


  • 8 slices multigrain bread
  • 1/4 cup apricot preserves, divided
  • 1/2 pound sliced deli ham
  • 1 round (8 ounces) Brie cheese, rind removed, sliced
  • 3 tablespoons butter, softened


  • 1. Spread four bread slices with half of the preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place over cheese, preserves side down. Spread outsides of sandwiches with butter.
  • 2. In a large skillet, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 4 servings.

My Results…

Yummy.  I would have to give it a 9/10 on my sandwich scale.  
Try a new recipe.
Enjoy Your World

Friday, December 19, 2014

Lemon Rosemary Chicken with Zucchini and Cherry Tomatoes

I found this  recipe, Lemon Rosemary Chicken with Zucchini and Cherry Tomatoes, on Pinterest.

Lemon-Rosemary Chicken with Zucchini and Cherry Tomatoes

Ingredients Serves 2

2 tbsp oil
2 boneless, skinless chicken breast
12 lemon
2 clove garlic
1 sprig fresh rosemary
2 sprig thyme
8 oz zucchini
4 oz cherry tomato
14 cup chicken stock


  1. Heat oil in skillet over medium-high heat. Add chicken and cook until lightly browned. Squeeze lemon juice into pan and add garlic and herbs. Cook for about 1 minute.
  2. Remove chicken, keep warm and add zucchini and tomatoes to pan. Saute just until heated through and slighly soft; remove from pan. Add chicken stock to pan and cook, scraping up any browned bits, until hot and slighly reduced. Add chicken, zucchini and tomatoes back to pan and just heat through. Season to taste with salt and pepper and serve immediately.

It was a very tasty and easy recipe.  I suggest you give it a try
I think I will give it 9/10 on my cooking scale.
Try a new recipe.
Happy Cooking Everyone:-)

Saturday, October 25, 2014

Recipe Review…Breakfast Casserole from Celebrate Magazine

4 slices wheat bread, (I used white bread)
6 slices bacon, cooked and crumbled
4 sausage links, cooked and chopped (I used link sausage the first time 
the second time I used bulk sausage instead and it was far better)
2 cups shredded Cheddar cheese
6 large eggs, beaten
2 cups whole milk
1 tsp dry mustard
Garnish:  freshly cracked black pepper, fresh thyme
Preheat oven to 350 degrees.  Lightly grease the bottom of a 13×9 baking dish.  Place bread pieces in dish.  Sprinkle bacon and sausage over bread pieces.  Sprinkle cheese over bacon and sausage.
In a large bowl, whisk together eggs, milk, and mustard; pour over cheese.  Bake until set in center, about 35 to 40 minutes.  Let stand 5 minutes before serving.  Garnish if desired.
I gathered my ingredients…..
 Don't forget the milk….
 Put everything together….

I made this for a "Throw Away Women's" Brunch.  It was yummy and easy.  I would make its again.  So what do I give it on my cooking scale?  9/10 when I used the bulk sausage cooked and crumbled into the mix.  
Try a new recipe!
Enjoy Your World