Chef_Kate's profile page
Recipes
Cajun Chicken Casserole
By Chef_Kate
Nice served with sliced avocados and a dollop of sour cream on the side
- 1 whole chicken breast
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cups cooked wild or brown rice*
- 1 (14.5 oz.) can diced tomatoes
- 4 ounces cream cheese, cut into 1 inch cubes
- 1 cup Monterey Jack or Colby cheese with jalapeno peppers, shredded
- 1 tablespoon Cajun seasoning (Louisiana Brand is preferred)
- pinch of dried thyme
No-Knead Bread
By Chef_Kate
Another easy no-knead bread made in the Deep Covered Baker
- 3 c all-purpose or bread flour, more for dusting
- 1/4 t instant yeast
- 11/2 t salt
- 11/2 c tap water
Cool and Crunchy Chicken Taco Salad
By Chef_Kate
June 2010 Cooking Show recipe
- 2 heads romaine lettuce, shredded
- 2 limes, divided
- 1/2 cup mayonnaise
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 3 cups diced grilled chicken breasts
- 1/2 small jicama
- 1 small mango
- 1/2 cup loosely packed fresh cilantro
- 1/4 tsp salt
- 1 avocado, peeled and sliced (optional)
Cinnamon Flop
By Chef_Kate
Blend butter, honey, and egg
- 1/4 cup soft butter
- 1/2 cup honey
- 1 egg
- 1 cup almond/pecan flour (can use one-half cup of each)
- 1/2 cup plain greek yogurt
- 1/2 cup chopped pecans
- cinnamon to taste
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- honey to taste
Cranberry Feta Onion Tart
By Chef_Kate
Preheat oven to 400 degrees
- 8 slices bacon
- 1 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cranberries -- raw
- 1 tablespoon Splenda
- 2 large eggs
- 1 cup heavy cream
- 1 cup feta cheese
Salad Chopper Salsa
By Chef_Kate
June 2010 Cooking Show recipe
- 6 Roma tomatoes
- 1 lime
- fresh cilantro
- 1 red onion
- salt and pepper to taste
- 1 jalapeno (optional)
Cream Cheese Stuffed Mushrooms
By Chef_Kate
Sauté garlic in 1 teaspoon butter in a medium saucepan
- 24 oz. large mushroom caps
- 1 tsp. butter
- 1 tsp. minced garlic
- 1 oz. white wine
- 12 oz. cream cheese, cut into small chunks
- 5 oz. sour cream
- 4 oz. mushrooms, finely chopped (use some of the stems from the caps)
- 4 T butter
- 1/4 C flour
- 1 tsp. lemon juice
- salt and pepper to taste
Deviled Breakfast Eggs
By Chef_Kate
Place eggs in a large pot of cold water with a small amount of salt
- 12 eggs
- 1/2 cup plain yogurt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup bacon, cooked, cooled and crumbled
- 1/3 cup parsley, chopped
Asian Flank Steak Stir Fry
By Chef_Kate
In a bowl, combine 2 Tbsp soy sauce, rice vinegar, and 1/2 Tbsp of the arrowroot or cornstarch
- 4 Tbsp light soy sauce, divided
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp arrowroot or cornstarch, divided
- 1 lb flank steak, trimmed of all fat
- 3/4 cup low-fat, reduced-sodium beef or chicken broth, divided
- 4 Tbsp hoisin sauce
- 1 tsp chili puree with garlic
- 1 Tbsp canola oil, divided
- 3 cloves garlic, minced
- 1 Tbsp minced ginger
- 2 stalks celery, sliced
- 2 cups sliced broccoli
- 1 medium red pepper, cut into strips
- 1 1/2 cups snow peas