RECIPES

Greek Chicken

Posted by on Mar 3, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Greek Chicken

Greek Chicken

Ingredients: 12 Pieces of Chicken Drumsticks and Thighs Large Potatoes Salt Pepper Extra Virgin Olive Oil Oregano 2 Whole Lemons 1 C. Chicken Stock Directions: Preheat oven to 350 degrees. Wash and cut potatoes into chunks. Season the chicken and potatoes with a generous amount of salt and pepper. Toss in olive oil. Place chicken and potatoes in a roasting pan. Top with oregano and the juice from the lemons. Leave the lemons in the baking dish. Pour chicken stock over the top of dish. Bake for 45 minutes to an hour at 350 degrees....

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Skillet Pancake

Posted by on Mar 3, 2014 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Skillet Pancake

Skillet Pancake

Yield = 1 Pancake, 4 Servings   Ingredients: ½ Stick Butter ½ C. Flour 2 Eggs ½ C. Milk Dash of Vanilla Extract Directions: Preheat the oven to 400 degrees. Melt a ½ stick of butter in an iron skillet in the oven. Beat eggs together in bowl. Add flour and milk. Remove the skillet from the oven. Pour batter into the skillet. Bake for 10-15 or until golden brown at 400 degrees. Sprinkle with powdered sugar when slightly cool. May serve with syrup, berries, jam, yogurt or other breakfast...

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Mom’s French Coconut Pie

Posted by on Mar 3, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Mom’s French Coconut Pie

Mom’s French Coconut Pie

Ingredients: 1 C. Milk    1 C. Sugar 3 Eggs 1 C. Coconut 2 Tbs. Butter 1 Tbs. Flour Vanilla Directions: Preheat oven to 350 degrees. In a small bowl, add the milk and coconut. Let it soak. While the coconut is soaking, in a seperate bowl, beat the eggs. Add the sugar to the eggs. Next, add flour. Finally, add the coconut and milk mixture, vanilla and butter. Stir. Pour into an unbaked pie shell. Bake the pie for 45 minutes at 350 degrees or until it is lightly browned on top....

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Blueberry Cobbler

Posted by on Mar 3, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Blueberry Cobbler

Blueberry Cobbler

Yield = 6 Servings Filling Ingredients:  1 Stick Butter 1 tsp. Lemon Juice 4 C. Fresh Blueberries, rinsed and drained 1 C. Sugar Topping Ingredients: 1 C. Self-rising Flour 1 C. Sugar 1 tsp. Vanilla Flavoring 1/2 C. Milk **Accompaniment: Fresh whipped cream or vanilla ice cream Filling Directions: Preheat oven to 375°F. Place the butter in an 8 x 8-inch square glass baking dish (no substitutes), and melt the butter in the microwave. In a mixing bowl, combine lemon juice and blueberries. Add the sugar and mix well. Add the blueberry mixture to the baking dish with the melted butter. Do not stir. Topping Directions: Combine all of the topping ingredients in a small bowl. Pour this mixture over the blueberries and bake 45 minutes, or until brown. **This recipe is also good for apples, blackberries, and...

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Mushroom Polenta

Posted by on Jan 22, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Mushroom Polenta

Mushroom Polenta

Ingredients: 4 c. Water 1 c. Heavy Cream 2 tbs. Butter 3/4 c. Grated parmesan 1 c. Polenta 1 c. Sliced Shitake Mushrooms 1 c. Sliced Oyster Mushrooms 1 c. Sliced Criminis Mushrooms 1 c. Sliced Portobello Mushrooms 1 tsp. Garlic, chopped fine 1 tbsp. Shallots, chopped fine 3 tbsp. Marsala Wine 2 tbsp. Olive Oil 2 tbsp. Fresh Herbs (Parsley, Rosemary, Thyme) Directions: In a heavy bottom saucepan, combine Water, Heavy Cream, and Butter.  Bring to a boil. Reduce heat to simmer and whisk in Polenta.  Stir constantly until mixture thickens (about 10 minutes). Add Parmesan and season with Salt and Pepper to taste. On low heat, heat Olive Oil in sauté pan and add Garlic and Shallots.  Stir occasionally so Garlic won’t burn.  Cook until Shallots are translucent and add Butter. Once Butter is melted, combine all Mushrooms in pan and cook until tender, about 5-7 minutes. Add fresh Herbs and Marsala.  Simmer for 2 minutes and season with Salt and fresh Pepper. To serve, top the Polenta with the Mushroom mixture and a sprinkle of Parmesan. We serve ours in a Cosmo glass for a fun, modern look!...

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Lobster Mac N’ Cheese

Posted by on Jan 22, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Lobster Mac N’ Cheese

Lobster Mac N’ Cheese

Ingredients:  1 lb. Ridged Elbow Macaroni 1 qt. Milk ¼ lb. Butter ½ c. Flour 2 ½ c. Grated Parmesan 2 c. Sharp White Cheddar 1 lb. Lobster Meat, cooked Salt Pepper 1 Tbs. Lobster Base (optional) Ingredients for Bread Crumbs: 2 c. Panko ½ c. Grated Parmesan ¼ c. Melted Butter Directions: Preheat oven to 350 degrees. Grease a 9×13 casserole dish. Cook Pasta according to directions on the package. Drain well. Heat Milk in a saucepan. Heat Butter until melted and add Flour. Whisk for 2 minutes and slowly add to Milk, stirring constantly until smooth. Add Parmesan and Cheddar to sauce. Stir until smooth. Add Salt and Pepper to taste. Add cooked Lobster Meat and combine with Pasta. Pour into a 9×13 casserole dish. Combine Bread Crumbs, Parmesan and Butter. Sprinkle over Macaroni evenly. Bake at 350 degrees for 25-30 minutes or until golden...

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Southern-Style Chicken & Waffles

Posted by on Jan 16, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Southern-Style Chicken & Waffles

Southern-Style Chicken & Waffles

Ingredients: Raw, Boneless, Skinless Chicken Breasts Egg Wash: Eggs & Buttermilk Seasoned Flour: Flour, Salt, Pepper, Paprika Oil Waffles (Frozen or Homemade) Waffle Toppings Chicken Directions: Fill your Fry Daddy or deep fryer up with Oil and heat it. Cut your Chicken Breast into Strips. Sprinkle Flour over each Chicken Strip. In a shallow pan, stir together Buttermilk and Eggs to create an Egg Wash. In a separate pan or bowl, mix Flour, Salt, Pepper and Paprika to create a Seasoned Flour mixture. Dredge each piece of Chicken in the Egg Wash. Completely cover the wet Chicken with the Seasoned Flour. Carefully drop your Chicken into your hot Oil filled Fry Daddy or deep fryer. Waffles: Buy them frozen or use your favorite recipe or quick mix to make them in a waffle maker! **You can even fill your waffles with fresh Fruit, Cinnamon, Chopped Nuts or Chocolate Chips. Making it a Masterpiece: After topping your Waffles with your Fried Chicken, it’s time to make this dish into a delicious masterpiece. Some of our favorite Chicken & Waffle toppings include: Raspberry Syrup, Honey Butter, Maple Syrup, Cinnamon Butter, Fresh Berries, Whipped Cream and Warm Nutella. Other topping ideas include Peach Chutney, Peanut Butter, Blackberry Jam, Chocolate Chips, Raspberry Sour Cream, Caramel Sauce and Orange Marmalade…the possibilities are...

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Classic New Orleans Bread Pudding

Posted by on Jan 2, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Classic New Orleans Bread Pudding

Classic New Orleans Bread Pudding

Ingredients: 6 Oz. Baguettes 6 Oz. Croissants 1 C. Sugar 6 Eggs 1 Qt. Heavy Cream 1 Tbs. Vanilla Extract 1/2 Tsp. Cinnamon Raisins Chocolate Chips Directions: **The night before: Cut Baguettes and Croissants into cubes and place them at the bottom of your 9X13 Pyrex baking dish. Your dish should be 3/4 full with bread. Heat Sugar and Heavy Cream in a pot on the stove until Sugar dissolves. Take the pot off of the heat and stir in the Cinnamon and Vanilla Extract. In a medium bowl, whisk the Eggs together. Temper the Eggs into the Hot Cream mixture. Pour the combined mixture over the cubed bread and toss with Raisins and Chocolate Chips. Cover and refrigerate overnight. Day of: Preheat your oven to 325 degrees. Wrap the dish in parchment paper and foil. Place the dish in a water bath and bake for 1 hour or until set. Uncover and bake for 15 more minutes to brown the...

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Asparagus Bread Pudding

Posted by on Jan 2, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | Comments Off on Asparagus Bread Pudding

Asparagus Bread Pudding

Ingredients: 1 lb. French Bread 1 lb. Asparagus 12 Eggs 4 C. Whole Milk 2 Tsp. Salt 1 Tsp. Ground Black Pepper 2 C. Gruyere Cheese, Grated 2 C. Swiss Cheese, Grated 1 C. Parmesan Cheese, Grated 1/3 C. Fresh Chives, Chopped 1/3 C. Fresh Parsley, Chopped Directions: **The night before: Cut French Bread into 1 1/2 inch pieces and lay it on baking sheets. Let it sit uncovered overnight to let the bread dry out. Preheat the oven to 375 degrees. Cut the Asparagus into 1 1/2 inch pieces. Boil the Asparagus in  a medium pot on the stove until it is crisp-tender (about 3-4 minutes). Drain the Asparagus and rinse it under cold water. In a large bowl, whisk Eggs, Milk, Salt and Pepper. In a medium bowl, mix Cheeses and Herbs. Place half of the bread pieces in a glass 9×13 baking dish. Sprinkle half of the Asparagus over the Bread. Next, sprinkle half of the Cheese and Herb mixture over the Asparagus. Pour half of the Egg mixture over the Cheese and Herb mixture. Repeat with the remaining ingredients. Let it stand for about 20 minutes. Use a spatula to press on the bread pieces, submerging them into the liquid mixtures. Cover and bake the Bread Pudding in a water bath for about 45 minutes or until it is brown and...

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Lamb Chops with Savory Mint Pesto

Posted by on Dec 16, 2013 in BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG | 0 comments

Lamb Chops with Savory Mint Pesto

Lamb Chops with Mint Pesto Ingredients: ½ lb of fresh mint ¼ lb fresh basil ¼ lb parsley 2 cloves finely Chopped Garlic ½ C. Blended Olive Oil 3 Tbs. Grated Parmesan Cheese Vegetable Oil 2 “Frenched” Racks of Lamb (8 ribs about 1 1/4 lbs. each) trimmed of all but a thin layer of fat. Cut the cleaned lamb rack into individual lamb chops or have your butcher clean and cut them for you. Taziki Sauce Ingredients: 2 Cloves Garlic, Finely Minced ½ Tsp. Salt ¼ Tsp. White Pepper 1 C. Greek Yogurt, Strained 1 Cucumber, Peeled, Seeded, and Grated or Chopped Finely 1 Tbs. Fresh Mint, Chopped   Lamb Chop with Mint Pesto Directions: In a food processor, pulse all of the mint pesto ingredients together to form a green puree. Marinate the lamb with 1 cup of Extra Virgin Olive Oil and all of the mint pesto. Using a medium high flame, grill the lamb chops for 3-6 minutes per side for medium rare. Warm in the oven for 5 minutes and serve with Taziki sauce.   Tiziki Sauce Directions: Combine all ingredients in a mixing bowl and served chilled with lamb racks. Chill for a couple of hours in the refrigerator before serving.   Vanilla Bean Gellato with Fresh Chocolate Mint Chop fresh chocolate mint in strips and sprinkle over ice cream or...

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