Tagliata 🥩😋
Season two steaks (I like strip or ribeye for this recipe) with salt, pepper, and garlic powder (use 1 teaspoon salt per pound of meat as a general rule).
Juicy, Crispy Chicken Wings
We are one month out from the release of my new cookbook! My book is filled with easy recipes, without a ton of ingredients, that are delicious and feel special. Our lives are complicated enough...we don’t need our food to be too!
Lightened Up Guacamole
Ok so I love my guacamole! If you’re anything like me, you can eat the entire bowl so I have a little trick for you to stretch the avocado....blend it with peas!
Cherry-Pistachio Biscotti
Today on The Kitchen, biscotti!! This recipe is so easy and you can use any dried fruit and nut combo you like. I used cherries and pistachios for this batch.
Cornbread Dressing with Sausage and Mushrooms
Stuffing or dressing? Today on The Kitchen, my Cornbread Dressing w/ Sausage and Mushrooms!
Maple Sage Bacon-Wrapped Turkey Breast with Stuffing Croutons
Turkey time, today on The Kitchen! Thanksgiving may be smaller this year, but that doesn’t mean the food needs to be any less festive.
Sicilian Herb Mushroom Ragu with Polenta
We have a love for all things Italian in our household. At least once a week, Ryan and I cook Italian food, drink the wines, listen to the music, and embrace la dolce vita.
Pasta with Clams 🍝
This is one of Ryan’s favorite meals that I make. I use canned clams, so it’s super easy, inexpensive, and we always have them in our pantry 👌
Spaghetti & Fresh Tomatoes
This is one of our favorite summer pastas, especially for lunch.
Watermelon Slushie / Margarita 🍉
Cheers to the weekend 🍹🍹 For the kiddie/pregnant lady/nondrinker version, add frozen chunks of watermelon, the juice of two limes, and a squeeze of agave to a blender.
Everything BLT
If you don’t make anything else that I post this summer, make this. A BLT doesn’t really need improving, but this truly is an upgrade! I brush the bacon with a little ketchup, then season with Everything Bagel Seasoning, and bake it until nice and crispy.
Ryan’s Pickled Onions 🧅
Y’all have asked for this recipe many times, and I finally convinced Ryan to do a how-to video!
Peach Caprese with Balsamic Cherries
It’s hard to beat a classic Caprese of tomatoes, mozzarella, and basil, but I really love this version. Peaches are so sweet right now and make such a good match to the creamy mozzarella.
Lightened Up Chicken Parmesan featuring My New Favorite Sauce
Cooking dinner in my PJs using my new favorite sauce, Vero Gusto by Barilla! I love that it’s made with 100% Italian Datterini tomatoes, that are naturally sweet, juicy, and flavor-packed.
Thanksgiving Leftover Nachos
A few years ago, I had Thanksgiving dinner at Bobby Flay’s and the next day I called him up and said “hey, I need leftovers. Whatta ya got?” We were neighbors at the time, so I walked over and he made a big tray of nachos. He had served his mashed potatoes the day before with queso instead of gravy (this is only acceptable if you’re Bobby Flay IMHO) and he smothered the tray of turkey and brussel sprout-covered tortilla chips with that rich, creamy cheese sauce. I got one word for you: heavenly.
Turkey in 8 pieces
A couple weeks ago, I decided to test out a method that I’ve snubbed my nose at in the past – roasting the turkey in pieces. I’d been told in the past that cooking the turkey in pieces allows for more even cooking and reduces cooking time considerably. After my experiment, I can tell you, it’s yes to both of those claims. And, it’s a million times easier to carve.
Spatchcock Ranch Turkey
On this week's episode of What Would Katie Eat? I am sharing my Spatchcock Ranch Turkey. (I had you at "ranch," right??)