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What are you having for dinner tonight? Let Simplicity Gourmet’s Katie’s Kitchen help: Ginger Teriyaki Chicken Stir Fry with Orange Almond Basmati Rice – Yum!

I’ve said it before, and I’ll say it again – when the meat is on sale…load up! Meat is the most expensive thing in the grocery store…so, when it’s on sale, you need to take advantage while it’s hot!

A few weeks ago, one of our local organic grocers had USDA certified organic chicken breasts on sale for…are you ready…$.79 a lb – I about had a fit right there in the meat isle. So…going with my own golden grocery rule…I bought about 20 lbs of organic chicken breasts!

When I got home, I put all my groceries away and brought out my assembly line: quart freezer baggies, gallon freezer baggies, Fat Free Italian dressing, Teriyaki Ginger Marinade, BBQ Sauce, Raspberry Vinaigrette, Sea Salt, Pepper, Dried Garlic Grinder, and of course, Darn Good Seasoning. First, I counted how many chicken breasts on hand that I had: 30. WOW! I immediately took out five and sprinkled them with fresh cracked sea salt, black pepper, and dried garlic. I put each one of those into an individual quart baggie and then all of them into a gallon baggie – label. Then I proceeded to do the rest of them by fives as well in the same manner.

Now, I have five each of my favorite flavors all marinated and ready to go in my freezer. I can cook just one for myself or as many as I need to for guests and family…and I won’t be buying chicken for MONTHS!

Yesterday, I had a hankering for some Asian cuisine, so, as my eyes roved over the situation in the freezer, I spotted the bag labeled “Teriyaki Ginger” – bingo! A while a go, I had also bought a giant bag of fresh stir fry veggies: cabbage, carrots, snap peas, broccoli, onions, mushrooms, and chopped garlic. I had put those in single serving baggies too. So, I grabbed a chicken breast, a bag of stir fry veggies, and I was off.

A lot of you know, I make a big batch of rice at the start of the week and just use it throughout the week with meals: Orange Almond Basmati Rice. The perfect rice in my opinion – and a wonderful addition to my Teriyaki Stir Fry!

So…I hope you enjoy adding this Asian flare to your menu this week – you will love it!

Happy Cooking!
Miss K

Ginger Teriyaki Chicken & Veggies
with Orange Almond Basmati Rice
(serves two)

UTENSILS: 2 qt saucepan, Small Skillet
INGREDIENTS:
1/2 Cup Basmati Rice, 1 Orange, 1 cup Chicken Broth, 1 Garlic Cloves (minced), 2 TBSP Almond Slivers, 2 Chicken Breasts, 2 cups of Stir Fry Veggies (your choice)
½ Cup Ginger Teriyaki Marinade (or your choice)

Marinate the chicken with the marinade over night. If it’s frozen with the marinade, like mine, allow to thaw for a few hours before cooking.

On medium heat, saute the dry rice and almond slivers until aromatic. Meanwhile, preheat the small skillet on medium heat.

When the rice is aromatic, add the chicken broth and garlic. Add fresh cracked sea salt and black pepper to taste. Zest the orange into the pan as well. Then, halve the orange and squeeze half of it over the rice. Stir and cover, whistle open.

When the skillet is heat, squeeze the other half of the orange into the skillet. Add the chicken and cover, whistle open, and cook on medium heat.

When the whistle sounds on the rice, turn the valve to “C” for closed and turn the burner off. Allow to stand covered until the meal is finished cooking. **For long grain rice, turn the whistle to “V” for vent and turn the burner to low – allow to cook for 20 minutes on low and then turn off until the meal is finished cooking.***Yields 2, ½ Cup servings

When the whistle sounds on the chicken, uncover and flip the chicken. Add the vegetables to the top of the chicken and recover, whistle open. When the whistle sounds again, turn the valve to “C” for closed and turn the burner low. Allow to cook on low for another 10-12 minutes or until the chicken is cooked through. **If using chicken cutlets, when the whistle sounds for the second time, close the valve and turn the burner off. Allow to stand for 10 minutes covered.

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Simplicity Gourmet Presents “Katie’s Kitchen” – Up this week: Sunday Dinner ~ Italian Roasted Chicken & Veggies

Before I invested in waterless cookware, I had almost given up on chicken. I just couldn’t ever get it right – it was either always so dry that I could hardly swallow it or I had to cook it in so much oil or butter that it wasn’t really worth the health benefits of such a lean meat. Waterless cookware really has turned my kitchen around and I have once again fallen in love with the 1st white meat: chicken.

My house is filled with the most yummy aroma right now as I am preparing my Sunday dinner in advance – and it’s all for you. This succulent chicken is so juicy and tender that you will have a hard time even getting it out of the pan before all of the meat just falls off the bone!

Market Tip of the Day: I got a really good deal on a 5 lb whole chicken at the market – $.99 / lb – you can’t beat that…so…I got three! The best tip I can give you is when the most expensive thing in the store – meat – goes on sale – buy it in bulk and freeze it! I racked up on three whole chickens, 16 jumbo chicken breasts, and a 2 lb pork roast for under $30 total – I’m pretty happy about that! I just put the meat in individual quart freezer bags – some with different marinades, some plain – and then put all of those quarts into a gallon freezer bag. Then, I marker the date they are going in on the bag and freeze them. I just unthaw them one or two at a time as needed and save a whole lot of money in the process.

I hope you choose to make your family this easy sit down Sunday dinner this weekend – it only takes about 10 minutes to prep and the pot does the rest! Have a fabulous weekend!

Happy Cooking!
Miss K

UTENSILS: 8” Chef Knife, Large mixing bowl, Cutting Board, 6 or 8 qt Roaster

INGREDIENTS: 5-6 lb Whole Chicken, 1 – ½ lbs Small Red or Fingerling Potatoes, ½ Large Vidalia Onion, 1 Small bag Baby Carrots or 2 Cups Sliced Carrots, 1 Bottle Italian Dressing (any kind – your favorite), 2 cans Cream of Chicken Soup (I get the 98% fat free kind), 6-8 Garlic Gloves, Fresh Basil, Thyme, Rosemary, & Parsley

INSTRUCTIONS:

Unpackage the chicken, removing the gizzard, heart, and liver parts. Rinse the chicken with cool water, removing any remaining juices. Using your hand, separate the skin from the meat to form pockets. Squeeze ½ the bottle of Italian Dressing between the chicken skin and meat; set on a glass or plastic surface to marinate while you prepare the rest of the meal. **Wash the sink and your hands thoroughly with anti-bacterial soap.

On the cutting board, finely chop a large handful of parsley and 5-6 Basil leaves – adding ¾ of it to the mixing bowl and ¼ of it underneath the skin covering the chicken breast. Remove the leaves of 2 stems of thyme and 1 stem of rosemary, adding them to the mixing bowl; remove the leaves of 1 stem of thyme and ½ stem of rosemary, adding them underneath the skin covering the chicken breast. Coarse chop the garlic cloves and add them to the vegetable mixture.

Wash and add the potatoes (if they are large, halve or even quarter), carrots, and chopped onion to the mixing bowl. Add ½ Cup of Italian Dressing and 1 can of cream of chicken soup to the vegetables and stir to coat evenly.

Place the chicken breast side down into a cold Roaster (6 or 8 qt); add the vegetables around the chicken. Cover and cook on medium heat until the whistle sounds. Close the whistle, reduce to low, and continue to cook for at least 1 hour. TIP: For the juiciest chicken, I let it cook for at least 1 ½ hours, but it’s cooked through after about 1 hour from the time it whistles.

Remove the veggies into a serving dish; remove the chicken onto a serving platter. To make a gravy, strain the juices through a cheese cloth lined strainer or a fine mesh strainer, keeping the juices, discarding any solids. Return the juices back to the pan, add the other can of cream of chicken soup and bring to a simmer on medium high heat. To thicken a bit, sift in about 1-2 TBSP of flour until your desired constancy is reached for the gravy.

Serve and enjoy!

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Simplicity Gourmet brings you “Katie’s Kitchen” – up this week: Low Fat Chicken Alfredo!

I L.O.V.E. Alfredo sauce – I will always, always choose it over a marinara sauce. However, over the years, as my cooking knowledge has grown, I have a hard time eating straight up butter, cream, and cheese – something just feels wrong about it.

Yet…I still love it – I can’t deny it – I have had a lifelong love affair with this creamy white sauce that I’m just not prepared to end. So…after much thinking, researching, and taste testing – I think I’ve finally found my happy medium ground! With a special kick of Darn Good Chicken – you just can’t go wrong with this one!

Happy Cooking!
Miss K

Low Fat Chicken Alfredo

UTENSILS: Small Skillet, 6 qt, 2 qt saucepan

INGREDIENTS: 2 Chicken Breasts, 3 Cups Non-Fat Evaporated Milk (24 oz), 1 TBSP Butter, 2 TBSP Cornstarch dissolved in 2 TBSP Hot Water (slurry), Garlic Powder, Salt, Pepper, Nutmeg, 1 Cup Part Skim Parmesan Cheese, 5-6 Cherry Tomatoes (quartered), , 1 Cup Fresh Spinach (chopped), 1 Small Can Sliced Mushrooms, 3-4 Fresh Basil Leaves (chopped), 1 lb Whole Wheat Noodles (any kind – I used Penne), Parmesan for garnish, Darn Good Seasoning

INSTRUCTIONS:

TO BEGIN:

Fill the 6qt ¾ full of water. Add salt and a drizzle of olive oil to the water; heat on medium high until boiling. Add the pasta, give it a quick stir, and cook for 10 minutes on medium heat. Drain and toss to keep from sticking. Set aside.

Pre-heat the Small Skillet on Medium Heat. Season the chicken on both sides with salt, garlic powder, fresh cracked pepper, and Darn Good Seasoning. Set aside.

MEANWHILE:
While the water is coming to a boil, add the milk and butter to a cold 2 qt saucepan. Bring to a simmer on medium heat, stirring occasionally to keep from scorching.

When the small skillet is heated through, add the chicken. Cover, whistle open and continue to cook on medium heat. When the whistle sounds, flip the chicken and recover, whistle closed. Continue to cook on low heat for 10-12 minutes or until cooked through.

TO FINISH:
When the milk is simmering, add the cornstarch slurry and stir until it thickens. Reduce the temperature to between low and medium low. Add a pinch of nutmeg and then begin to season with garlic powder, sea salt, and fresh cracked pepper to your tastes. At the very end, add the parmesan cheese and mushrooms, stirring constantly so the cheese melts completely and does not scorch and the mushrooms are heated through. Cut the chicken into thin strips or bite size pieces and add to the sauce.

Chop the spinach and basil; slice the tomatoes – set aside.

Toss the sauce with the pasta; at the last minute, add the spinach, basil, and tomatoes and toss lightly. Sprinkle with reserved parmesan cheese.

Serve with a nice baby greens salad with your favorite light dressing.

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Simplicity Gourmet presents…Darn Good Taco Night…Olé!

A few weeks ago, I had a hankering for some Tacos, so, I thought I would experiment with a homemade taco seasoning – so glad I did! It was fantastic!!! I lured my friends to my house to help me pack for an upcoming move with them and they were a huge hit!

I’m trying to watch the beef intake, so, I used Jenny-O ground turkey and the seasoning portions were just right! Homemade tacos are just sooo good – not to mention economical – and way more healthy! Of course, you can always use a seasoning packet, but I gotta tell ya, this only takes 1-2 minutes to measure it all out and it is SOOOO much better than the seasoning packet – I promise!

Happy Cooking!
Miss K

What are your Taco Night secrets…do tell?!?!

Darn Good Tacos

1 ½ tsp Darn Good Seasoning (can sub. 1 tsp. Salt  & increase Chili Powder to 1 tsp.), ¼ tsp Chili Powder, ½ tsp Cornstarch, ½ tsp Crushed Red Pepper, ½ tsp Garlic Powder, ¼ tsp Oregano, ½ tsp Ground Cumin

1 lb Ground Turkey or Chicken (or Lean Ground Beef), ½ Cup Onion (finely minced), ½ Cup Green Bell Pepper (finely minced), 8 – 10 soft or hard taco shells, ½ Cup water

Optional Fillings: shredded lettuce, diced tomatoes, chopped scallions, salsa, sour cream, hot sauce, olives, taco cheese

Combine seasoning in a small bowl and set aside. Note: If you don’t want to use onions, add 1 tsp dehydrated minced onion to the seasoning mix.

Pre heat the skillet on medium heat. When it’s ready, saute the onions and peppers for about 8-10 minutes or until very soft. Add the ground meat, combine well, and spread evenly over the surface. Cover, whistle open, and cook on medium heat.

When the whistle sounds, uncover and saute for 2-3 minutes until browned and crumbly. Drain off any excess grease. Add the water and seasoning; mix thoroughly. Cover, whistle open, and continue to cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for about 8-10 minutes.

Meanwhile, warm your taco shells in the oven as the package directs. Stuff and serve!

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So…I saw this commercial for a “Mushroom Bacon Swiss Monster Burger” the other day and I really wanted one (hold the bacon)! I don’t even remember what restaurant it was for (Hardee’s maybe…?)…but I just kept having visions of it all day. I have been on a staunch no ‘fast food’ regime for a long time. I mean, I defect every once in a while for convenience’s sake but always reap the consequences either on the scale…or…well…a different way (no explanation needed…you all know what I mean!).

On top of that…I overheard a co-worker talking about “Crock Pot Mac ‘n Cheese” made with Velveeta and I wanted that too!!! Argghhh…will food cravings ever cease!

So…I sat down and got my wheels a turning on how I could have both but not suffer the dier consequences! I love Velveeta…don’t get me wrong…but the processed cheese is SOO bad for you! Then, I thought, “I can’t have cheese on my burger AND have macaroni and cheese.” Then…lighbulbs…what if I made a killer swiss cheese mac, just a bunless mushroom burger and added some type of green veggie? Sounds like a great meal to me…and it was! I hope you love it as much as I did!

You will fnd this recipe and more on next week’s cooking cast from the Simplicity Gourmet Corporate Center Kitchen @ 11:00 CST: www.pinkapronpreview.com/tv

Happy Cooking!
Miss K

Mushroom Burgers w/ Slow Cooker Swiss Mac ‘n Cheese & Spinach Salad

UTENSILS: Small Mixing Bowl, Large Skillet, 8” Saute Pan, 5 qt Slow Cooker, 6 qt Dutch Oven, Large Salad Bowl, Master Kut

INGREDIENTS:
Burgers
1 lb lean ground beef or turkey, 1 can Fat Free Cream of Mushroom Soup, 1/3 cup Italian-seasoned bread crumbs, 1 pkg Lipton Onion Soup Mix, ½ Cup finely chopped onion, 1 Egg, 1 ½ Cups Sliced Mushrooms,
4 TBSP Worcestershire Sauce (divided)

Mac & Cheese: 1 Pkg Whole Wheat Egg Noodles, 3 Cups Skim Milk, 3 Cups 2% Swiss Cheese (#4 Cone), 3 Cups 2% Cheddar Cheese (#4 Cone), ½ Stick of Butter

Salad: 1 Large Bag Baby Spinach, 1 Cup Grape Tomatoes (halved), ¼ Red Onion (Thinly Sliced), Banana Peppers Rings, 3-4 TBSP Pine Nuts, Garlic and Cheese Croutons, Olive Oil or Your favorite Dressing

INSTRUCTIONS:

**Begin Macaroni 1 ½ – 2 hours before you prep the rest of your meal** Fill the 6 qt ¾ full of water. Bring to a boil on medium high heat. Add the egg noodles and cook for about 6-7 minutes (cook to al dente – not all the way done). Meanwhile, grate the cheeses.  When the noodles have cooked 6-7 minutes, drain and add to a cold 5 qt slow cooker. Add milk, butter, cheeses, salt and pepper to taste. Stir to combine well. Cover and cook on 250 (medium) until water begins to bubble around the edges. Turn to simmer and allow to cook 1 ½ – 2 hours, stirring occasionally.

When your mac ‘n cheese has about 45 minutes left of cooking, begin your burgers. Saute the onion on medium heat with 1 TBSP Worcestershire Sauce for 7-10 minutes or until very soft.

Combine the ground meat, ¼ Cup Cream of Mushroom Soup, Lipton Onion Soup Mix, 2 TBSP Worcestershire Sauce, bread crumbs, egg, and ½ the sautéed onions. Form 4 burgers.

Heat the skillet on medium heat. When heated, add the burgers. Meanwhile, prepare your salad. Add the bag of spinach to the salad bowl and drizzle with Olive Oil; toss to coat well. Layer on rings of onion, then banana peppers, then the halved tomatoes. Sprinkle with Croutons and Pine Nuts. Set aside until ready to serve.

Combine the mushrooms, rest of the mushroom soup, other half of sautéed onions, & 1 TBSP Worcestershire Sauce in a shallow bowl. When the burger pan whistles, uncover and flip the burgers. Add the mushroom mixture over the top of the burgers. Cover, whistle closed and turn the burner to low. Allow to cook for 10-12 minutes longer. Serve and enjoy!

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Many who have been to any Simplicity Gourmet Cooking School that I have ever hosted know I credit much of my mad kitchen skillz to my Nanny. She is an amazing cook! No one, and I mean no one, knows how to make a roast like her. I have tried and tried and tried and while I’ve wowed many with my roast concoctions….inside, I silently sigh because I know that if they only knew how good one could taste…well, my roast would be put out on it’s rump…so to speak!

There are quite a few signature dishes that only Nanny knows how to make right…strawberry cake, chicken and rice, hashbrown casserole, mashed potatoes…just to name a few. One of my Nanny’s signature dishes, however, is something no one else makes: John Mozetti – oh, just the name makes my mouth water!

My Gran-Nanny, my Nanny’s mom, formulated John Mozetti – which I think is just the perfect name for this Italian family favorite…would only be better if the first name was “Alfonso” or “Guido” or something of that nature – lol! Since my mom’s not much of a cook (love you, mom, but girl, you know it’s true!), my Nanny’s passed it to me and it has become a cooking school fav! Bet when Gran-Nanny was concocting this yummy Italian goodness for our family, she never thought it would be sent out to the masses and taught at cooking schools – props, Gran-Nanny!

I had John Mozetti described to me once by a cooking school attendee as the “homemade hamburger helper…you know…before they had hamburger helper.” Great description! However, this is MUCH healthier because it’s not processed food (like hamburger helper) and it’s all jazzed up with fresh ingredients and spices…and in less than 30 minutes…can’t get much better than that!

Next Thursday, May 7th, from 6:30-7:30, I will be hosting “Dinner Tonight” at the Simplicity Gourmet Corporate Center; we’ll be showcasing Nanny’s John Mozetti and I hope you can tune in LIVE. If you’re in the Nashville, TN metropolitan area, come by, we’d love to have you over for “Dinner Tonight.”

Happy Cooking!
Miss K

John Mozetti with Spicy Italian Salad and Toasted Garlic Bread
UTENSILS: Electric Skillet or Large Skillet, 3 qt sauce pan, Master Kut

INGREDIENTS:
1 ½ lbs. Lean Ground Meat (beef, chicken, turkey, or lamb)
½ Medium Onion, chopped
1 Green pepper, diced
1 tsp salt & Pepper to taste
2 TBSP Minced Garlic
1 Can Tomato Soup
2 Cans Seasoned Tomato Sauce
4 Large Tomatoes, cut into large chunks
½ Cup Fresh Basil, minced (plus more for the top)
2 TBSP Fresh Oregano, minced
1 Stem of Rosemary, stem removed and minced
2 TBSP Cilantro, minced
½ tsp Rubbed Sage
1 Cup Sliced Mushrooms
2 tsp Marjoram
½ – ¾  pkg Whole Wheat Egg Noodles or Noodles of your choice
2-3 Cups Colby Jack Cheese, shredded

COOKING DIRECTIONS:
Toss the tomatoes with all herbs and put in the 2 qt saucepan. Cover and cook on medium heat until the whistle sounds. When the whistle sounds, close it and turn the burner to low. Allow to cook until you are ready to add to the dish.

Heat the skillet on 350. When the skillet is heated, add the onions, pepper, and garlic; saute for 7-10 minutes until tender.

Add the ground beef to the pan; break apart using a spatula to spread around the pan. Cover the skillet and continue to cook on 350 until water begins to bubble around the edges of the pan. Uncover and stir. Drain off any grease.

Add the tomato soup, tomato sauce, and sliced mushrooms, & cooked tomatoes. Bring to a simmer on 300. Stir in uncooked Egg Noodles until the pan is a little more than ½ full (leave room for the noodles to expand); re-cover. Allow to cook on 300 for five minutes or until water bubbles around the lip of the pan.

Reduce heat to simmer and allow to cook for 10 more minutes. Remove the lid, add the cheese to the top and sprinkle fresh basil; recover. Unplug the unit and allow to stand covered for 10-15 minutes.

Spicy Italian Salad
UTENSILS: Large Serving Bowl, Small Ultra Vac

INGREDIENTS:
DRESSING:
1 cup Olive Oil
¼ TBSP Darn Good Seasoning (or your favorite all purpose)
½ tsp Salt
¼ tsp Parsley Flakes
½ TBSP Garlic Powder
¼ tsp Onion Powder
¼ tsp Oregano
½ tsp Basil
½ tsp Paprika
1 tsp Sugar
¼ tsp Pepper
1-2 Dashes Cayenne Pepper (optional)

SALAD:
1 cup Fresh Soft Mozzarella, Cubed
1 – 1 ½ Cups Cherry Tomatoes, halved
½ Cup Banana Pepper Rings
1 Cup Basil, coarsely chopped
½ Cup Chopped Green Onion
1 Bag Baby Spinach

INSTRUCTIONS:
Combine dressing ingredients and allow to marinate for at least 4-6 hours before serving. Toss salad ingredients and drizzle with dressing; toss to coat. Serve and enjoy.

Toasted Garlic Bread
UTENSILS: Square Griddle

INGREDIENTS:
Olive Oil Butter
Garlic Salt
Fresh Ground Pepper
1 Loaf of Texas Toast

INSTRUCTIONS:

Butter both sides of the number of toast your family needs. Lightly sprinkle one side with garlic salt and fresh ground pepper. Heat the griddle on medium heat. When heated, add 4 pieces to the griddle, seasoned side down; season the other side lightly with garlic salt and fresh ground pepper. Grill each side until golden brown; repeat until all your toast is ready.

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We recently had a “Jamaican Night – Mon!” here at the Simplicity Gourmet Corporate Center Kitchen. We wanted to let all our wonderful brides and grooms know all about our exciting opportunties with Couple’s Resort of Jamaica.

To spice things up (and I do mean SPICE), I gave all our guests a taste of Jamaica and I feel the need to share! Hope you enjoy it!

Happy Cooking!
Miss K

Jerk Chicken with Jamaican Rice & Beans & Tropical Fruit Salad

UTENSILS: Large Skillet or Electric Skillet

INGREDIENTS: 2 lbs Chicken, mixed boneless breasts and thighs cut into large chunks, 1 TBSP Soy Sauce, 1 TBSP ground allspice, ¼ TBSP dried thyme, ¼ TBSP paprika, ¼ tsp ground red pepper, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, ¼ crushed scotch bonnet pepper (use a habanera for a more mild flavor), 1/8 tsp black pepper

INSTRUCTIONS:
At least 8 hours before: Toss chicken with Jerk Seasoning & Soy Sauce until well coated. Place in a large Ultra Vac and suction the air out. Let marinate overnight.

Start the rice below first, then begin the chicken. Preheat the large skillet on medium heat. When it’s preheated, place the chicken in the pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, flip the chicken and recover, leaving the lid ajar to allow oxygen in. Turn the burner to low and allow to cook for 10-12 minutes longer or until the chicken is cooked through.

Jamaican Rice & Beans ***start before the chicken***

UTENSILS: 4 qt Saucepan

INGREDIENTS: 12 oz Red Kidney Beans (drained), 2 Cups Jasmine Rice, 3 ½ Cups Chicken Broth, ½ Cup
Unsweetened Coconut Milk, 2 scallions, chopped, 2 garlic cloves, crushed, 1 tsp thyme, salt, black and hot pepper to taste

INSTRUCTIONS:*** Start first, before the chicken *** Saute the dry rice on medium heat for 5-7 minutes until aromatic. Add all the rest of the ingredients to the 4 qt. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the valve to “V” for vent. Allow to cook for 10 minutes on low. Turn the valve to “C” for closed and turn the burner off. Allow to stand u until you are ready to serve the meal.

Tropical Fruit Salad

UTENSILS: Medium Mixing Bowl, Master Kut w/ #2 & #3 Cones

INGREDIENTS: 1 Green Apple (#2 Cone), 1 Red Apple (#2 Cone), 2 Cups Pineapple (cubed) 1 Mango (cubed) 1 Papaya, cubed, 3 Bananas, # 4 Cone, 3 Oranges (quartered,seeds removed), ½ Cup Chopped Macadamia Nuts

INSTRUCTIONS: Slice the apples & bananas on the noted cones. Squeeze the oranges over the top and add some orange pulp to the mix. Add the pineapple, mango, papaya and chopped macadamia nuts and stir well to combine. Serve and enjoy.

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Katie’s Kitchen: Dinner Tonight with Simplicity Gourmet – Basil Shrimp Pasta

I know how busy life can get for all of us: work, gym, errands, cleaning, grocery shopping, laundry, family time, friend time, church obligations, not to mention all of the extracurricular activities we tend to fill our lives with. That’s why we do what we do at Simplicity Gourmet – we want to bring a taste of simplicity back to your lifestyle by taking the “thinking” out of preparing a quick, easy, and healthy meal for your family.

Happy Cooking!
Miss K

Basil Shrimp Pasta with Chef Salad & Sesame Broccoli

UTENSILS: 6 qt Roaster, Griddle, Large Skillet, Master Kut

INGREDIENTS: 8-12 oz Angel Hair Pasta, 4 Garlic Cloves (chopped), ½ Sweet Yellow Onion (chopped), 2 lbs Shrimp (peeled & deveined), (6) 28 oz cans Italian-style diced tomatoes (drained), 1 ½ Cups Dry Arrington White Wine, ½ Cup chopped parsley, 1 Cup Chopped Fresh Basil (plus more to sprinkle later), ¼ – ½ Cup Freshly Grated Parmesan Cheese (shredded on #1 Cone), 1 Lemon, Lawry’s Seasoned Pepper

INSTRUCTIONS: Bring a large pot of water to a boil with salt. Add the pasta and reduce the temperature to low. Cook for about 10-12 minutes. Drain the pasta and rinse with cold water. Set aside. Add the 6 qt back to the stove top and heat on medium heat. Saute the garlic & onions for about a 3-5 or until tender. Add the tomatoes, wine, parsley, and Basil. Bring to a simmer on medium heat and reduce to Medium Low. Allow to simmer until the liquid is reduced by half, 8 -12 minutes. Meanwhile, heat the griddle on medium heat, add the shrimp. Squeeze the lemon over the shrimp and sprinkle with seasoned pepper to taste. Saute for 3-5 minutes until the shrimp is pink. Remove from heat. To Serve: Combine the sauce and the pasta in the 6 qt until coated evenly. Plate the pasta and add several shrimp on top. Sprinkle with fresh basil and parmesan cheese.

Sesame Broccoli
UTENSILS: 8” Saute Pan, 2 or 3 qt Saucepan
INGREDIENTS: 2 TBSP Sesame Seeds (toasted), Broccoli Florets, 1-2 TBSP melted Coconut Oil for drizzling
INSTRUCTIONS: Place the broccoli with 2 TBSP water in a cold saucepan. Cover, whistle open, and cook on medium heat. When it whistles, close the whistle and turn the burner off. Allow to stand covered for 5-7 minutes. Meanwhile, saute the sesame seeds in the saute pan on medium heat until they are golden brown and aromatic. Remove from the pan and add the coconut oil to the pan. Turn the burner of, but llow the pan to sit on the burner to melt the oil. When the broccoli is cooked through, toss with the toasted sesame seeds and drizzle with the melted coconut oil.

Chef Salad
UTENSILS: Small Ultra Vac, Small Skillet, Large Salad Bowl & Master Kut
INGREDIENTS: Romaine Lettuce (coarsely chopped), Carrots (shredded on #1 Cone), Red Cabbage (shredded on #1 Cone), Cherry Tomatoes, Red Onion (thinly sliced), ½ Egg per salad, Spicy Italian Dressing (make in an ultra vac the night before to allow flavors to mix – do not refrigerate): 2 cups Olive Oil, ½ TBSP Lawry’s Seasoned Pepper, ½ TBSP Lawry’s Seasoned Salt, ½ tsp Garlic Powder, ½ tsp Onion Powder, 1 TBSP Italian Seasoning, ¼ tsp Paprika, ¼ tsp Celery Seeds, 1 TBSP Sugar
INSTRUCTIONS: Spicy Italian Dressing: Prepare the dressing the day before in an ultra vac to flavor the olive oil.
Hard Boiled Eggs: add three – four wet paper towels to a cold small skillet. Add the eggs on top of the paper towels and cover, whistle open. Cook on medium heat. When the whistle sounds, turn the knob to “C” for closed and turn the burner to low. Allow to cook for 20-25 minutes on low. For the salad, soak in an ice water bath for at least 10-12 minutes before peeling. Salad: Shred the cabbage and mix with chopped Romaine Lettuce. Layer in the bowl. Shred the carrots and slice the onions. Layer on the carrots and then the onion. Add several cherry tomatoes and ½ of a boiled egg (cut lengthwise) to each salad.

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Dinner Tonight with Simplicity Gourmet: Firecracker Salmon with Spinach & Rice Pilaf

So…I’m in two weddings this year, the first of which is creeping up on me at the end of May. Since I’m going to be eviscerated for all time in these photos, I’d especially like to quickly drop 20 lbs before the blessed event of my dear friend – so I don’t have to cringe and gag too badly when I am forced to joyfully gush over the impending images!

The best way to do this? Simplicity Gourmet style of course (with a little help from Jillian Michaels’ Shred in the exercise department too)! Lots of fresh veggies, loaded with vitamins, fresh fish for lean protein, and whole grains for much needed dietary fiber…all prepared in our mui fabuloso cookware – so, eliminating as much saturated fat as possible while retaining as much flavor,
vitamins, and minerals as possible. A healthy body is a lean, happy body!

Happy Cooking,

Miss K

Firecracker Salmon with Spinach and Rice Pilaf

UTENSILS: Large Skillet & Large Ultra Vac

INGREDIENTS: 4, 4 oz Salmon Fillets (with skin), ¼ Cup Peanut Oil, 2 TBSP Soy Sauce, 2 TBSP, Balsamic Vinegar, 2 TBSP Chopped Green Onions, 1 ½ tsp Brown Sugar, 2 Garlic Cloves (minced), 1 tsp ground ginger, 1 tsp Crushed Red Pepper Flakes, ¼ tsp salt

INSTRUCTIONS:

 Allow to marinate for 20-30 minutes, while you are preparing the spinach & rice. 

In a small mixing bowl, mix together all ingredients (except salmon). Place the salmon fillets in a large ultra vac and pour the sauce over the top, lifting the fillets to allow the sauce to cover each one.  Cover and pump the air out.

Place the fillets in a cold skillet, skin side down. Pour the remaining sauce over the top. Cover, whistle
open, and cook on medium heat. When the whistle sounds, close and turn the burner to low. Allow to stand covered for 12-15 minutes or until the fish is cooked through (will flake with a fork).

Spinach

UTENSILS: 4 qt Saucepan, 10” Saute Pan 

INGREDIENTS: 1 Large Bag Baby Fresh Baby Spinach, 1 Cup Water, Dash or Two of Vinegar, 4 Minced Garlic Cloves,½ Sweet Yellow Onion, Sea Salt

INSTRUCTIONS:
Add the spinach & water to the pan. Season with sea salt to taste. Cover, whistle open and cook on medium heat. Meanwhile, saute the onion and garlic on medium heat. When the whistle sounds, uncover and stir. Sprinkle in a dash or two of vinegar, add the saute mixture, stir and recover, whistle closed. Turn the burner to low and cook for 45 minutes to an hour. Start your rice pilaf.

Rice Pilaf

UTENSILS: 3 qt Saucepan

INGREDIENTS:1 Cup Long Grain Brown Rice, ½ Cup Wild Rice, 3 Cups Chicken Stock, ½ Cup Grated Carrots, ½ Cup Fresh Minced Onion (green or yellow), ½ Cup Fresh Minced Celery, ½ Cup Frozen Peas, 1 Bay Leaf, 2 TBSP Minced Roasted Garlic, 2 tsp Olive Oil (for flavor), 1 tsp Lawry’s Seasoned Salt, 1 tsp Lawry’s Seasoned Pepper, ¼ tsp Cayenne Pepper, Zest from 1 Small Orange

When the whistle sounds on the spinach, begin your rice.

Saute the garlic and onion with the olive oil (optional, for flavor only) for 5-7 minutes, until the onion is tender. Add the dry rice to the pan and continue to saute on medium heat. Saute until the rice is aromatic. Add all the rest of the ingredients. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to cook for 20-25 minutes on low or until the rice is cooked through (these instructions are for long grain rice; for instant rice, when the whistle sounds, turn it to “C” for closed and turn the burner off / allow to stand covered for 15 minutes). When the whistle sounds, and you reduce the temperature, begin the cooking process for the salmon.

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I know so many of us lose weight more easily with a low carb lifestyle – yours truly included! So, as I was thinking about this eve’s culinary indulgence, my mind wandered to the chicken breast cutlets, squash, fresh salsa, and spinach awaiting me in my fridge. Presto! A fantastic low carb meal was born! What’s your favorite low carb dinner – hope you enjoy mine!

Blessings,
Miss K

Cheesy Salsa Chicken with Mixed Squash and Spinach Salad

UTENSILS: Large Skillet, 2 qt saucepan, Meidum Mixing Bowl

INGREDIENTS:

6 Chicken Cutlets, Darn Good Seasoning, 3 Sandwich Slices of Colby Jack Cheese (or your favorite), 1 1/2 – 2 cups of your favorite fresh salsa, 4 Small Yellow Squash & 1 Medium Zucchini (thickly sliced) 2 Garlic Cloves (minced), 1/4 Sweet Yellow Onion (thinly sliced), 1 Bag of Baby Spinach, 10 Strawberries (thinly sliced), 1/2 Cup Pine Nuts, 1/2 Cup Crumbled Gorgonzola or Feta Cheese, 1/2 Cup Crispy Bacon (chopped), 1/4 Cup Raspberry or Balsamic Vinaigrette

TO START:

Preheat the large skillet on Meidum heat for about 3 minutes. Season the chicken with Darn Good. When the skillet is ready, add the chicken and cover, whistle open.

MEANWHILE:

Saute the minced garlic and onion on medium heat in the 2 qt saucepan and slice the squash. When the onions begin to caramelize (about 5 minutes) add the squash, salt & pepper, and 1 TBSP of water to the pan, cover, whistle open and cook on medium heat.

When the whistle sounds on the chicken, uncover, flip and cover with the salsa. Recover, whistle closed, and turn the burner to low. In 8 minutes, uncover, and add 1/2 slice of cheese to each piece of chicken. Recover and turn the burner off. Let stand until you are read to serve.

When the whistle sounds on the squash, close the whistle and turn the burner off. Remove the squash to a cold burner and allow to stand until you are ready to serve.

TO FINISH:

In the medium mixing bowl, toss the spinach with the sliced strawberries, pine nuts, crumbled cheese, chopped bacon, and dressing.

Serve and enjoy!

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