New York Crumb Cake

August 29, 2019August 7, 2019 - Kathleen

New York crumb cake is a treat I grew up with and love with all my heart. Like cherry cheesecake, I love, New York style things are hard to come by in Arizona. I’ve tried tons of different recipes for crumb cake and finally settled on this one. The key to the crumb cake is the topping. SO.MUCH.TOPPING. It could be compared one’s love of the top of a muffin or frosting on a cupcake. In the event the cake sits around for a while and starts to get stale, I will dip it into coffee or tea. There is never a crumb left of this cake. Which could explain my own personal muffin top!

Cuban Grilled Pork Tenderloin

August 22, 2019August 12, 2019 - Kathleen

Cuban grilled pork is a perfect weeknight grilling meat. Make the marinade in the morning, toss it in the fridge while you are at work, and it’s ready to grill when you get home! The marinade is a combination of citrus and zesty spices. Goes well with most side salads, pasta salads, and beans and rice.

Pesto Pasta Salad

August 19, 2019August 12, 2019 - Kathleen

Pesto pasta salad is a fresh take and nice change from regular macaroni salad. It’s easy to make ahead and is perfect as a side dish to grilled meats and would also be great to take to a picnic or potluck. You can also have it as a main meal if you add some protein like grilled chicken, steak, or shrimp.

Instant Pot Steel Cut Oats

August 15, 2019August 7, 2019 - Kathleen

No overnight soaking required with these hearty, delicious steel cut oats! The instant pot does all that soaking work for you. This recipe for instant pot steel cut oats serves 6-8 and you can either refrigerate the leftovers for up to five days or freeze for up to 6 months. I like to make this batch on the weekend and then portion out half for breakfasts during the week and freeze the other half for later. You can switch up the toppings each time. No more boring oatmeal!

Broccoli Pasta Salad

August 12, 2019August 7, 2019 - Kathleen

This broccoli pasta salad is the perfect salad to make a side for BBQ or to take to a picnic or potluck. It’s super easy to make and it’s definitely best as a make ahead dish. The broccoli, pasta, and veggies come together with some ranch dressing. Using different color peppers and blanching the broccoli make the salad vibrant, beautiful, and super tasty.

Pavlova

August 8, 2019August 7, 2019 - Kathleen

Pavlova is a popular Australian dessert that has made its way to the states. I’ve seen it on cooking shows, read about it in magazines, and seen it popping up on food blogs. It’s a light desert that’s perfect with ripe summer berries and can be enjoyed by my gluten-free friends!

Smoked Sausage and Rice Skillet

August 5, 2019January 31, 2019 - Kathleen

This is a super fast, super easy weeknight meal that uses only one pot. I bought a smoked sausage ring at Sprouts that is all natural and has no nitrates and then adapted a recipe I saw in an ad for Hillshire Farms. You can use any kind of rice you like since you cook it separately and add it in to the skillet. I used white rice since the kids prefer that but if it was just me, I’d use brown. Your choice. Unless you are using instant rice, the rice takes the longest to cook so put that on first before you start chopping any veggies.

Roasted Broccoli with Parmesan

August 1, 2019January 31, 2019 - Kathleen

Have you ever tried roasting broccoli? I tried it the other night and added a little garlic and Parmesan cheese and oh my, was it fabulous. It’s so incredibly easy and the clean-up is a cinch if you line the cookie sheet with aluminum foil or parchment paper.

Kat's Recipes

A food blog for healthy eats and tasty treats

Month: August 2019