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Recipes
Chicken in Hard Cider Sauce Recipe
By KatKD
Caramelized onions give amazing complexity to the hard cider sauce recipe
- 8 chicken tenderloins
- 1/2 teaspoon fine sea salt
- 1/4 teaspoons black pepper
- 1 tablespoon plus 2 teaspoons butter, divided
- 1/2 cup chopped white onions
- 1 cup hard cider
Herbed Potato Salad
By KatKD
Place the potatoes and 2 tablespoons salt in a large pot of water
- 3 pounds small white boiling potatoes
- Kosher salt
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 2/3 cup good olive oil
- 1/4 cup red onion, finely diced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh flat-leaf parsley
Meaty Queso Dip
By KatKD
Heat olive oil in a saucepan over medium high heat
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 teaspoon Emeril's Essence Creole Seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces VELVEETA®, cubed
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup canned diced tomatoes
- 1/4 cup canned chopped green chiles
- 1/4 cup salsa verde
- 2 tablespoons chopped fresh cilantro leaves
Jicama Citrus Salad
By KatKD
Gooseberries Fresh Food Market
- 2 red grapefruits
- 2 navel oranges
- 1 lb jicana, peeled & cut into 1/2 inch dice
- 4 radishes, thinly sliced
- 2 T fresh lime juice
- 3/4 c lightly packed cilantro, chopped
- salt
- pepper
- lettuce (optional)
Pasta Salad
By KatKD
Salad: Gently combine all ingredients in a large pasta bowl
- Salad
- 4 oz uncooked shaped whole wheat pasta, cooked and cooled
- 1 cup loosely packed small broccoli flowerets, blanched and cooled
- 2-4 T coarsely chopped kalamata olives.
- 2-4 T oil packed sun-dried tomatoes, drained and diced
- ¼ cup onion, chopped
- ¼ cup shredded parmesan cheese
- Dressing
- ½ cup reduced fat olive oil mayonnaise
- 1 T ranch dip mix
- 4-5 cloves roasted garlic or 1 clove roasted elephant garlic, mashed to a paste
- 4 T olive oil
- 2 T (light colored) red wine vinegar
- 1 T water or pasta water
Lasagna
By KatKD
In a large skillet, cook the turkey sausage until it is no longer pink
- Serves: a small army, no matter how much you reduce the recipe – I think it multiplies in the oven
- ½ # fresh Italian style turkey sausage (2-3 links, skin removed)
- ½ cup diced onion
- 1 clove garlic, minced
- ¼# sliced mushrooms
- ½ tsp salt - rounded
- 2 Tblspn fresh basil, chiffonade, or 1 Tblspn dried basil
- 2 tsp dried oregano
- 1 14.5-oz can petite diced tomatoes
- 1 6-oz can tomato paste
- 6-8 whole wheat lasagna noodles
- ¼ cup egg substitute or 1 egg
- 1 12-oz carton low fat or fat free ricotta or cream-style cottage cheese
- ⅓ cup grated Parmesan cheese
- 1 Tblspn dried parsley flakes, or 2 Tblspn flat leaf parsley
- ½ tsp salt
- ¼ tsp pepper
- 8 oz reduced fat mozzarella cheese, shredded
Yogurt Sorbert
By KatKD
Try to adapt for Baby Boomers
- 3 extra-large egg whites (will substitute work?)
- 2/3 cup sugar (try 1/3 c agave + 1/3 c Splenda?)
- 3 cups plain non-fat yogurt (flavored?)
Chicken in the Oven
By KatKD
I don't remember where I found this recipe, but I'm glad that I did
- chicken parts - thighs, quarters normally
- chicken seasoning
- 1 part each: garlic powder, onion powder, black pepper, celery salt, Kosher salt
- 1/2 part: lemon pepper
Broccoli Salad
By KatKD
Mix and refrigerate the vinegar, mayo and sugar for 1 hour
- 1 cup mayonnaise (low fat olive oil mayo)
- 1/3 cup sugar (1/8 c Splenda + 3T agave)
- 1 tbsp vinegar
- 8 slice bacon (fried)
- 1 sweet onion (sliced)
- 1/2 cup raisins
- 1/2 cup nuts (walnut pieces)
- 1/2 cup cheese (grated, cheddar or colby)
- 1 bunch broccoli/cauliflower floret
- 1 stalk romaine lettuce, rough chop
Braised Pheasant with Mushrooms & Tarragon
By KatKD
Adapted from Williams-Sonoma
- 4 Pheasant Breast Halves (Substitute: Chicken)
- Salt & Freshly Ground Pepper, to taste
- 3 Tbsp. Unsalted Butter, divided
- 1 Small Yellow Onion, chopped
- 8 oz. Mushrooms of your liking, sliced
- 1/3 C. Madeira or Dry Sherry
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. Fresh Tarragon, chopped