Ladies Night: Casita Katherine

Happy Monday! I'm hoping all of my arizona friends survived the crazy flash floods & monsooning that happened over the weekend. I'm so thankful the rain finally came, as we have been swimming in humidity and choking on dust for far too long. A little part of my wishes it didn't rain the DAY after I finally caved and got my car wash - then again that is the true rain dance here in the desert. 

Last week I hosted a ladies night at casita katherine for a few good friends. Finding whole30 recipes that also translate into entertaining dishes is no easy feat! With a few modifications I was able to make food for myself and food for the girls that left us all full and happy. The one of us that didn't get to join in the prosecco cheersing wasn't AS happy. But alas, two weeks to go!

Enjoy some fabulous recipe ideas to steal - they are perfect for summer dining!

Ladies Night

Casita Katherine

Menu

Twice Baked Chipotle Sweet Potatoes

Modification: I added Chipotle Habanero Salsa instead of Chipotle Peppers

Lime Shrimp Avocado Salad

Watermelon Mint Salad

Modification: I used a half of a watermelon, so I halved the olive oil & vinegar

Mexican Street Corn (Elote)

Modification: No Mayo. I just can't.

Chips & Salsa

...

The Cure All

Everyone I know seems to be sick. The flu hit late in Arizona this year with coworkers dropping like flies, and friends seemingly unable to stifle the sniffles, I have basically been bathing in hand sanitizer. My poor already winter dry hands are riddled with cracks from over washing. And still, the bubonic plaque seemed to have worked its way into my system. Yay for germs!

Thankfully only the tiniest lingering symptoms remain. A little sluggish, the occasional congested snoring and a general feeling of unhealthiness. In the hopes of finally kicking this thing to the curb and starting the year off on a healthy note - I've decided to take a break from all sugars, dairy products & gluten - until this germ thing figures itself out. Basically 90% Paleo, which I've done a lot of research on lately, without the fruit for now. First plan of attack? Make a big 'ol pot of soup!

Cure All Soup
SparkleFarkle Original

• 2 cans of low sodium chicken broth
• 1 can of water
• 1 can of cannellini beans
• 4 carrots
• 3 red potatoes
• 3 garlic cloves
• 1 onion
• Trader Joe's chicken sausage with sundried tomatoes (fully cooked)
• 1 head of broccoli
• herbs: rosemary, thyme, oregano

- First, heat1-2 tbl. olive oil in a medium size pot. Mince the onion, add to the pot.
- Once the onions are golden brown, add one minced carrot and chopped garlic.Sautee, adding a little salt & pepper, and a dash of the herbs.
- Add the broth and water to the pot, bring to a boil. While waiting, rinse & chop the potatoes and remaning carrots.
- Add the potatoes, boiling for a few minutes before reducing heat to a simmer. Drain and add can of beans.
- Cook on med low for 45 minutes, tasting & adding S/P, herbs as you go.
- Chop the broccoli, and the chicken sausage, adding to the pot as well. Continue cooking for another 15 minutes...and voila! Delicious cure all sicknesses soup.

...

{Chicken & Mushrooms in Garlic White Wine Sauce}

As tired as I am when I get home from work each day, I try pretty hard to make a good, healthy dinner. Spending time in the kitchen slowly preparing ingredients and taste testing along the way is incredibly relaxing after a long day at the office. It's become my unwinding meditation ritual each night with some tunes playing in the background and a glass of wine in hand.

It certainly doesn't hurt when the recipe already calls for wine. A glass for the dish, a glass for the cook! Definitely an old fashioned cooking rule I will continue to follow for years to come. Also, the more garlic the merrier. Standard Katherine cooking rule.

The inspiration for this recipe came after a hungry shopping trip to Trader Joe's left me with two cartons of crimini mushrooms, which apparently looked too good to pass up. Sometimes it's actually a good thing when the ingredients you already have back you into a recipe corner - I spent a good 20 minutes looking for mushroom inspiration (I could get lost in that website for days) before finding this recipe, which I've never tried and probably would never have thought to look for.

Simple ingredients with simple steps, which make meals that look complicated and are full of flavor. Does it get any better than that?

Once the garlic has sauteed in olive oil for a few minutes, you throw in the mushrooms and let them melt together with the thyme...it gives off an incredible smell. You know you're on the right track. 

I whipped up a summer salad on the side - carrots, avocado, strawberries & dried cranberries with a balsamic dressing. Needless to say it was a great meal!

Chicken & Mushrooms in Garlic White Wine Sauce with Egg Noodles
Adapted from Cooking Light

• 4 ounces uncooked medium egg noodles
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 1 package mushrooms
• 1/2 cup dry white wine 
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese

Directions:
- Boil noddles to al dente consistency. Drain and keep warm.
- Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk.
- Cut chicken into 1-inch pieces and toss in the flour mixture.
- Heat 1 tbl. oil in a large nonstick skillet over medium-high heat.
- Add chicken to pan and sautee about four minutes or until browned. Remove from the pan.
- Add  1 tbl. oil to pan again. Add garlic,thyme , and mushrooms to pan, sautee for 3 minutes or until liquid evaporates and mushrooms darken.
- Add white wine to pan and cook for 1 minute.
-  Stir in remaining 1 tablespoon flour and cook for 1 minute, stirring constantly.
- Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
- Return chicken to the pan. Cover and simmer 2 minutes.
- Uncover and cook 1 minute or until chicken is done.
- Plate noodles, and top with the chicken mushroom sauce, and a sprinkle of parmesan cheese.

...

{Roasted}

I have always been a pretty picky eater. I was strictly a fan of 'white' food when I was younger - pastas, potatoes, bread and that was pretty much it. Getting a vegetable past my lips was basically impossible. Not the healthiest. Thankfully my taste buds have evolved and I know find my self eating mostly veggies at every meal.

One of my favorite ways to prepare veggies is to roast them in the oven. It's so quick and takes minimal effort, and while they're roasting you can throw together the rest of dinner - salad, chicken, steak, whatever floats your boat.

I've been loving this roasted cauliflower, carrots, onion & sweet potato mixture. Slightly adapted from this recipe, you could probably season it with anything and it would still taste delicious. But if you do take the time to try our my version, let me know what you think!

Roasted Vegetables

• 1 head of cauliflower
• 1/2 an onion
• 3-4 large carrots
• 1 sweet potato
• 1/2 packet of Hidden Valley Ranch seasoning packet
• 1/2 packet of Lipton Onion packet
• Red Chili Flakes
• Drizzle of olive oil

- Preheat the oven to 400 degrees.
- Cut & wash all of the veggies to similar sized pieces. 
- In a large bowl, toss with olive oil until there's an even layer on all of the veggies.
- Add the 1/2 packets of both seasonings, and red chili flakes - the more flakes, the spicier!
- Cover a baking sheet with tin foil, and spread the veggies evenly over the pan.
- While baking, stir/flip every 10-15 minutes to make sure nothing burns.
- It takes about 35 minutes, although you should check for tenderness throughout the cooking process. Once a fork will easily pierce the carrots or sweet potato, you're good to go!

{Dinner in a Hurry}

Some nights after working entirely too many hours, fun coffee dates after work with friends or my multi-weekly trips to Trader Joes (I seriously can't stay away..chili mangos! chocolate covered cheerios! wine for $3.99!), I can't muster enough energy to make a big elaborate dinner. On those nights I'm thankful for a fridge full of veggies, a nonstick pan, and couscous.

My fridge happened to have asparagus and mushrooms. So in the pan they went! Well actually, some in the pan and some in the oven.

So easy. Dinner in 20 for the win.

Ingredients

• 1/2 c. whole wheat couscous
• 3/4 c. water
• bunch of asparagus
• 2 garlic cloves
• mushrooms
• olives, chopped
• sun dried tomatoes, chopped
• olive oil
• balsamic vinegar

- Preheat the oven to 350.
- Wash the asparagus and mushrooms, removing the ends/stumps.
- Slice the mushrooms and add to a skillet with a drizzle of olive oil.
- Mince the garlic cloves, tossing it with the asparagus and a drizzle of olive oil.
- Pour the asparagus in a pan, sprinkle with salt & pepper, toss in the oven for about 15 minutes or until tender.
- Boil or microwave 3/4 c. water, then pour over the couscous in a medium size bowl. Quickly place a plate over the top, then let steam (NO PEEKING) for at least 5 minutes. When finished fluff with a fork.
- Combine couscous, chopped asparagus, mushrooms, chopped sun dried tomatoes, chopped olives and a tiny bit of balsamic vinegar in a bowl.
- Enjoy!

{Pioneer Woman's Roasted Garlic Mashed Potatoes}

I bow down to the Pioneer Woman. Seriously, that woman is a food genius. Thankfully, calories do not count on Thanksgiving so I am free to scroll through her hundreds of delicious recipes, picking whichever suits my fancy for one day of the year. Okay, maybe Christmas too.

Enter, the Costco bag of potatoes, which filled half of my sink to the brim. My mom took on the daunting task of washing & peeling, and I jumped in during the boiling/straining/burning limbs portion. Lucky me. 

We made the roasted garlic ahead of time, the night before. It couldn't be simpler. Chop the tips off each bulb of garlic, exposing part of the cloves. Start wrapping in tinfoil, drizzling olive oil into the package before sealing. Pop in the oven for an hour at XX. When it's done, let cool and squish out the garlic cloves. Voila!

When the potatoes are done boiling, strain and place back on the stove, low heat. This helps the steam evaporate so your potatoes will be fluffier. If you happen to have a potato ricer laying around (which I do, because my mom RULES and she bought me one!), use it. It will save your arms from having to mash the potatoes into oblivion, saves time and makes your potatoes so wonderfully fluffy!

I made mashed potatoes once with a fork. Never, never again. 

Then add the two most sinful ingredients. Quickly, before you change your mind and images of your slinky new years dress float into your head. I halved the cream cheese because I let these thoughts run rampant, and have a conscience.

Sweet creaminess. Goodness gracious.

Half & half go into the pot, then the roasted garlic. Get your power arms ready and whip some air into the potatoes for extra fluffygoodness. Salt & pepper to taste, which is code for secretly stuffing your face because you can't resist any longer. 

Roasted Garlic Mashed Potatoes

adapted from the Pioneer Woman

• 5 pounds russet  or yukon gold potatoes, peeled and rinsed
• 3 - 5 heads roasted garlic
• 1-1/2 stick  salted Butter (3/4 Cup)
• 8 oz. softened cream cheese (I used 4)
• 1/2 cup half & half
• Salt to taste
• Black Pepper to taste

- Cut the peeled potatoes into pieces and cook in boiling water until fork-tender (about 30 minutes).
- Drain water and return to pot, rice/mash potatoes over low heat until the steam has escaped.
- Mash in softened butter, cream cheese, half-and-half, and salt to taste.
- Dump in roasted garlic cloves, stir together, then check seasoning. Be sure there's enough salt.
- Reheat in the oven at 350 for 20-30 minutes before serving. Then, pat yourself on the back for making people's lives better via food.

{Crockpot Turkey Chili & Floor Picnics}

When the weather turns grey and a fall chill is finally felt in the air, I almost immediately crave chili. My mom's recipe is my favorite, but my patience for standing over a pot while I stir, season, taste, stir, season, taste for hours on end, is limited. (Mom's have incredible patience, don't they?)

Thank goodness for my new best friend, the crockpot. This kitchen appliance makes everything better, not to mention fills my home (and apartment building hallway!) with the most ridiculously wonderful smell. Which was definitely a life goal of mine. That, and coming home to a completed meal is a dream. 

No garlic stinginess allowed. I used at least 4-5 cloves.

I'm Italian. It just feels right.

My mama recommends a variety of beans. I'm not picky about brands or flavors so I used 2 pintos, black beans, white beans & kidney beans. Although, I really love white beans and wished I had used more! Realistically, it all tastes the same once it's in chili form. 

Brown ground turkey with some onion, garlic salt & pepper for flavor. 

Toss it in the crockpot!

I sauteed all of the garlic with half an onion in another pan, and added small diced carrots. Threw it in the pot. Then topped it all off with two jars of whatever red sauce I had handy, I think it was Classico Roasted Garlic? 

Go crazy with it. 

Tablespoons of both crazy.

3ish felt right.

Mine:

Chili, topped with chopped green onions & a dollop of sour cream.

Served in a mug.

His:

Baked potato split, buttered & salted.

Topped with cheese.

Topped with chili.

Topped with cheese.

Served in a trough.

Only joking, he ate it in a bowl like a regular person. Just in a very large cereal bowl! Which we enjoyed on top of two comforters and a sleeping bag, on the floor. While watching five episodes of Happy Endings & two episodes of Modern Family.

Bliss.

{Summer Israeli Couscous}

For the most part, I leave work everyday with the hopes of making delicious dinner that evening. I try to pick meals in advance to cut down on stress (more like my indecisiveness), and try to stock the kitchen over the weekend. In a my perfect dream world there would be no traffic, I'd leave work on time every day, and my kitchen counter would be already prepped with cute little metals bowl filled with spices, ingredients chopped, meat washed and olive oil bubbling hot on the stove. Apparently in my dreams I live on the set of the Martha Stewart show, mixed with a little Rachel Ray.

Thankfully, there are dishes like my Summer Israeli Couscous that lend themselves to my 6:15/6:30 p.m., stressed, filled with road rage, hot and worried about a million things, brain on the weekdays (which is not pretty).

First, heat some extra virgin olive oil in a saute pan, then adding your couscous pearls. I usually use 1 cup of couscous. Stir it until the pearls start to turn golden brown, which should only take a few minutes. 

Then add 1 1/2 cups of chicken broth. I try to buy low sodium and usually buy it from Trader Joe's (my favorite!), since most cans of chicken broth at the market have insane high sodium. The pearls will begin to absorb the moisture. Keep an eye on them and stir every so often, but now would be a good time to get your chopping done. 

Chop the green onions, easy.

Fresh corn is better if you have it, but I ran out. Canned still works!

Crumble some garlic & herb feta.

Toss together with some evoo, lemon juice, salt & pepper. This time, I added a little yellow curry sauce from Trader Joe's, which is so delicious, but that's up to you. Maybe even a little Sriracha if you want an extra kick!

If you're making this a side dish, you can stop here. But if you want to make it a full meal, quickly whip up some chicken OR if you're trying to save even more time you can pick up a rotissare chicken on the way home and chop it up into pieces and throw it in the mix.

{Homemade Empanadas}

I have such a strong love for Mexican food, which I've mentioned quite a few times on the blog. I'd say I was sorry for being so repetitive, but I have a sneaky feeling you'll want to save this recipe forever. It's that good. 

Since moving to Phoenix, I've been much more inspired to try cooking things outside of the usual taco/burrito genre I'm typically stuck in. I stumbled across this recipe for beef empanadas, and decided to give it a whirl.

The spicier the better, so you can bet I used a ton of red chilli flakes when making the filling for the empanadas. If you're making this at home, I'd recommend adding the flakes carefully so you don't wind up with delicious food that's too hot to eat. 

Some onion, cumin, red pepper flakes, sauteed with salt & pepper to start. Mixed together with your ground beef, cook through, and poof! You have your filling.

The fun part comes with assembling the mini-sized pockets. I have to admit that I ambitiously started this project with a plan to make my own dough. Unfortunately, I didn't have the time or patience to wait the 2+ hours it called for chilling the dough in the fridge. So I cheated, and bought pie crust.

I used a big coffee mug to stamp out the size I wanted, making sure to flatten the rounds to large enough circles to fit a decent amount of filling. Work quickly and on a floured surface, so the dough doesn't get sticky.

Then fill! 

Sprinkle some mozzarella & monterey jack cheese over the top, fold in half, and pinch the edges together. 

Like this. 

They're so cute.

 

Crispy crust, warm oozey cheese & spicy potato meat mixture.

Mmm!

Beef Empanadas

Recipe adapted from here

Makes about 20 empanadas  

Dough

• 1 cup water
• 3/4 cup butter
• 2 3/4 cups flour
• 2 teaspoon salt
• pinch paprika

Filling

• 3 tablespoons olive oil
• 1 small yellow onion, peeled and minced
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• 1 pound ground beef (85-90% lean)
• salt
• 1 small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)
• 3 scallions, trimmed and chopped
• 1/2 cup shredded monterey jack cheese & mozzarella cheese

For the dough: 
- Heat water and butter in a medium saucepan over medium heat until butter has melted. 
- Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. 
- Pour a little of the warm butter mixture in and stir with fingertips to make a wet paste. 
- Pour in remaining liquid and work the dough with your hand until you get a wet, oily dough. 
- Wrap the dough in plastic and refrigerate for at least 2 hours.

For the filling:
- Heat oil in a large skillet over medium heat and cook the onions, paprika, red pepper flakes, white pepper, and cumin until onions are soft. 
- Add beef, season to taste with salt, and cook until beef is browned. Drain off the fat. 
- Place filling in a large bowl and when cooled, add potatoes and scallions. Mix to combine.

- Preheat oven to 400. Spray a large baking pan with non-stick spray or line with parchment. 
- Roll out the dough. Cut into 5″ circles. 
- Place 3 tablespoons of filling in the center of each dough circle. Sprinkle filling lightly with cheese. Fold over and press edges firmly to seal. Crimp with the back of a fork. 
- Place empanadas on baking sheet and bake until golden brown, 15-20 minutes.

{Cheesy Baked Mac & Cheese}

I can't believe it's August. 

Where did July go?! July brought my one year anniversary of moving to Phoenix (which I forgot to celebrate since I was in San Diego for the 4th), my job one year anniversary & my two year blogiversary. Crazy celebrating to be had! Which I missed! 

A minor celebration in itself, I made baked mac & cheese for me and the boyfriend. Some evenings are just meant for comfort food, cozy sweats, a movie & falling asleep curled up on the couch. 

This super creamy recipe was incredibly rich, as you would expect it to be after adding almost two full cups (!!) of shredded cheese. Oh and all the butter. That probably helped too.

As a kid, my mom never bought american cheese, or easy mac, but made the occasional (might as well have been never!) box of cartoon shaped kraft mac&cheese. I grew up appreciating real cheese flavor, not the processed plastic junk in its perfectly square neon color. This homemade cheese sauce has depths of flavor that a powder packet could never compare to! Such a tragedy for those who are fed the boxed kind all the time (with the exception of the annie's white cheddar stuff. Mmm). Combine the cheesy sauce with the noodles in a deep glass pan.

A bit more cheese for the top, since clearly we haven't already added enough.

 

A bit more melted butter to hold together the herb panko crust. Sprinkled on top & thrown into the oven to bake into cheesy pasta comfort food dish heaven. The smell with test your patience like never before, but after 35 long minutes it'll be ready to dive in to!

Baked Macaroni & Cheese

Adapted from Alton Brown's Good Eats

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper 

For the topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

- Preheat oven to 350 degrees.

- In a large pot of boiling, salted water cook the pasta al dente.
- While the pasta is cooking, in a separate pot, melt the butter.
- Whisk in the flour and mustard and keep stirring for five minutes. Make sure there are no lumps.
- Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
- Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat, top the macaroni.
 - Bake for 30 minutes. Remove from oven and rest for five minutes before serving.