Posts by The Katz Tales
The Classic Side Car
When it comes to cocktails, I usually default to a margarita or gin martini. But sometimes I like to shake things up and use those dusty bottles in the back of my liquor cabinet. One day I found a nice bottle of unopened cognac way in the back and decided to put it to good…
Read MoreCHICKEN WITH MUSHROOM & QUINOA
I think this might be my third or fourth recipe using chicken and mushrooms as the star, but it’s one of the few combos that seem to please everyone in our house. This dish is super flavorful and the addition of quinoa makes you think that you’re doing something good for yourself. I like it…
Read MoreAPPLE SAUCE WITH RAISINS
There’s nothing like a brisk autumn day in the country picking apples. Of course, once you get home you have the same dilemma we all do—what the heck do we do with all of these apples? Here’s a simple recipe that solves that problem. It’s perfect for spreading on toast or using as the filling…
Read MoreSHRIMP RISOTTO
Recently on a family trip I decided to make shrimp risotto for the gang. Unfortunately, after buying the shrimp, some of the other ingredients I normally use were nowhere to be found. So I improvised and it may actually be better than my original recipe. Give it a try! INGREDIENTS (Serves 6) FOR SAUTÉED SHRIMP…
Read MoreAsian Style Ribs
Since I was a kid, I have always loved the ribs from Chinese restaurants. The tangy, sweet Char Siu sauce beats out every other barbecue sauce in my mind. After a lot of trial and error, I think I’ve come up with a recipe that comes close. The only thing I don’t use is the…
Read MoreTomato and Cucumber Salad
Looking for what to do with all those delicious cherry tomatoes and cucumbers that all seemed to ripen at the same time? Are your herbs offering a particular big bounty this year? Try this garden salad and have the satisfaction of knowing you made it mostly from your own homegrown garden. It will never taste…
Read MoreGRILLED STUFFED ARTICHOKES
One can only eat so much salad, so in the summer, I love to stuff and grill artichokes as a nice side dish alternative. It takes a little bit of prep, but it’s well worth your time. It’s great served with a nice dip like tzatziki or even some ranch dressing. INGREDIENTS (Serves 4) 2…
Read MoreBBQ CHICKEN SALAD
Whenever we make a barbecue chicken, we like to use at least a five-pound bird on our rotisserie. If you’re going to the trouble, you might as well have enough for leftovers. Here’s a great idea for a quick next-day lunch. INGREDIENTS (Serves 2) 2 cups of barbecued chicken, skin off, rough chop ½ cup…
Read MoreALL PURPOSE MARINADE
For me, there’s no point in paying a fortune for bottles of marinade when I know I have most of the ingredients on hand. Plus, there are no chemicals or preservatives added when I make it. Here’s a simple recipe that goes great with poultry or fish. It’s not bad on a steak either. INGREDIENTS…
Read MoreWHITE SANGRIA
There’s nothing like white wine sangria to get a summer party going. It’s refreshing and the fruit fools you into thinking you’re doing something good for your body. Although from tasting it, you wouldn’t know that it’s very potent. So fair warning—only serve this to people who are not driving! INGREDIENTS (Serves 4-6) 1 bottle…
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