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Recipes
Italian Salad Dressing
By KatKD
Combine all ingredients in a large mixing bowl and whisk vigorously until emulsified
- 1 cup mayonnaise (reduced fat, oilive oil)
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 tbsp water
- 1/2 teaspoon salt
- 1 teaspoon sun crystals
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp dried Italian herb blend
- 1 clove crushed and finely minced garlic
Hollandaise Sauce
By KatKD
From the Neely's Made 1/3 recipe for the two of us
- (1) 3 egg yolks
- (2 t) 2 tablespoons heavy cream
- (1/2 t) 1 1/2 teaspoons Dijon mustard
- (5 T) 2 sticks butter, melted
- (1 t) 1/2 lemon, juiced
- (shake) 1/4 teaspoon cayenne pepper
- (shake) Pinch salt and freshly ground black pepper
- (shake) Dash hot sauce
- 2 tablespoons chopped chives, optional
Prime Rib
By KatKD
whirl fresh rosemary with fajita seasoning & lemon pepper
- 1 chunk of beef
- rosemary
- fresh garlic
- fajita seasoning
- lemon pepper
- sea salt
- olive oil
- butter
Homemade French Baguettes
By KatKD
This is a Kelsey Nixon recipe
- 2 envelopes dry active yeast (1 1/2 tablespoons)
- 2 tablespoons honey
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- Canola oil, for greasing bowl
- Cornmeal, for dusting pan
- 3 to 4 ice cubes
- Serving suggestions: ricotta cheese and acacia honey
Mesquite Grilled Pizza
By KatKD
This is our "famous" grilled pizza
- 1 envelope dry yeast
- 3/4 cup plus 2 tablespoons warm water (105°F. to 115°F.)
- 2 tablespoons olive oil
- 2 1/2 cups (or more) bread flour
- 1 teaspoon salt
- Olive oil
- 1 cup prepared pizza sauce
- 3/4 cup pitted black olives, halved
- 1/4 cup pitted green olives, halved
- 12 ounces mozzarella cheese, shredded (about 3 1/2 cups)
- 1/2 cup grated Parmesan cheese
- 1/3 pound mushrooms, sliced
- 1/2 green bell pepper, cut julienne
- 1/2 red bell pepper, cut julienne
- 1 tablespoon olive oil
- Minced fresh herbs such as oregano, basil and rosemary (optional)
- 1/2 cup mesquite chips soaked in water 30 minutes and drained
Slow Roasted Whole Chicken
By KatKD
Simple whole roast chicken dish that is easy to make, juicy and extremely flavorful
- Technique:
- 1 Whole Roaster Chicken
- 1 Rib Celery - diced
- 1 Small Onion – diced (sub shallots if onions bother your bladder)
- 6 cloves garlic – peeled
- 1 Sprig of Rosemary
- 1 Bay Leaf
- Kosher Salt
- Fresh Ground Pepper
- Tbsp Olive Oil
- Browned on stove top over medium heat
- Slow Roasted in 250 degree oven, covered for 90 minutes.
- Prepping the Chicken:
You Won't Be Single For Long Vodka Cream Pasta
By KatKD
Heat a large skillet over moderate heat
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1 /2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Brussel Sprout Salad
By KatKD
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly lemon juice (from 1 large lemon)
- Kosher salt and freshly ground black pepper
- Salad:
- 1 1/2 pounds Brussels sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into 1/2-inch pieces
- 1/3 cup sliced almonds, toasted* see Cook's Note
- 1/3 cup grated Pecorino Romano
- Cook's Note:
- To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
- The unused core of the Brussels sprouts can be used in soups and stir-fries.
Glazed Waffle Donuts
By KatKD
Make the donut batter: Whisk together the flour, baking powder, baking soda and salt in a large bowl
- WAFFLE DONUTS:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 2 tablespoons granulated pure cane sugar
- 1 cup sour cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 5 tablespoons unsalted butter, melted and cooled
- Nonstick pan spray
- Canola oil, for frying
- Toasted, chopped nuts, for garnishing
- Chocolate or rainbow sprinkles, for garnishing
- CINNAMON SUGAR:
- 1/2 cup granulated pure cane sugar
- 1 heaping teaspoon ground cinnamon
- VANILLA GLAZE:
- 2 to 4 tablespoons whole milk
- 1 drop vanilla extract
- 1 cup confectioners' sugar
- CHOCOLATE GANACHE:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
Chicken and Sausage Cassoulet Recipe
By KatKD
This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse
- 1 pounds dried white beans, soaked, sorted, and rinsed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound lardons (bacon strips)
- 2 large white onions, peeled, halved, and cut into
- 1 pound bulk pork sausage
- 1 1/2 pounds boneless chicken breast, cut into 1-inch pieces
- 1 pound chicken legs
- 2 pounds tomatoes, seeded and chopped
- 1 cup dry white wine
- 1 quart chicken stock
- 1 bouquet garni
- 3 cloves garlic, chopped
- 1 tablespoon tomato paste
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 carrots, peeled and cut crosswise into 1/4-inch slices
- 1/2 cup bread crumbs
- 1 teaspoon finely chopped fresh parsley
- 1/2 teaspoon finely chopped fresh thyme
- 4 teaspoons melted butter