Ginger Garlic Steak & Noodle Salad
Katie Lee
by Katie Lee Biegel
2w ago
There are some recipes you make, and once you start eating, you can’t stop. Like the lasagna that is irresistible straight out of the fridge, the tray of brownies you keep going back to just to “even them out,” or the guacamole that beckons you back for one more scoop. Well, add this Ginger Garlic Steak and Noodle Salad to the list. It’s seriously addictive.  I first made this salad a couple of years ago on The Kitchen and it’s become a staple at our house. I chose this recipe for my cooking demo over the weekend at the South Beach Wine and Food Festival and I had the pleasure of meeting ..read more
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Falafel Chicken Cutlets
Katie Lee
by Katie Lee Biegel
2M ago
Chicken cutlets are just chicken breasts cut in half horizontally for speedy cooking, but we all know they are really the stuff dreams are made of. Typically, when we think “chicken cutlets,” we think breaded and fried — warm thoughts of crispy, golden brown, fried juicy chicken goodness.  I like a sprinkling of flakey sea salt, a squeeze of lemon, the first bite is pure bliss. Don’t even get me started on a chicken cutlet on a roll with a thick layer of mayonnaise, crunchy iceberg, and a slice of ripe tomato. Heaven! To be clear, I’m pretty sure I didn’t use the term “chicken cutlets” to ..read more
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Chicken Bolognese
Katie Lee
by Katie Lee Biegel
2M ago
We had a blustery, wet winter day in New York City earlier this week (like much of the country), so I did the only thing makes weather like that tolerable — I made a big pot of bolognese — only it's January and (in theory) we are trying to eat a little lighter so it was chicken bolognese.   I love a recipe that can be thrown together, then just simmers away on the stove, letting the low heat and long cooking time do all of the work in making an utterly flavorful, delicious dish. I got home from the gym, browned the ground chicken, sauteed the onions, carrots, added in some ..read more
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Jerk Beef Kebabs
Katie Lee
by Katie Lee Biegel
5M ago
I am so obsessed with this recipe! These kebabs are so incredibly flavorful, tender, easy to make, and absolutely PERFECT with my Kind of Wild Wines Malbec (like all of our wines, it is ZERO sugar, organic, and free from any harmful additives or preservatives). I recommend doubling the recipe, because you’re gonna want seconds. Cheers! ?? Pro tip: always give your cameraman a glass of wine ? ? @ryanbiegel. Jerk Beef Kebabs Easy 12 Servings 90 Minutes Ingredients 1 1/4 pounds sirloin steak, cut into 1-inch chunks 4 scallions, chopped 1/2 jalapeno 2 cloves garlic Juice of 1 lime 1 tablespoo ..read more
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Orecchiette with Sausage, White Beans & Tomatoes
Katie Lee
by Katie Lee Biegel
5M ago
Love a quick, yummy pasta on a weeknight ? Orecchiette with Sausage, White Beans & Tomatoes Easy 6 Servings 35 Minutes Ingredients 1 pound orecchiette pasta 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage, removed from casings (chicken or pork) 1 yellow onion, diced 3 cloves garlic, sliced 2 pints grape or pear tomatoes, quartered 1/2 teaspoon crushed red pepper flakes One 15-ounce can cannellini beans, rinsed and drained 1/2 cup grated Parmesan, plus additional for garnish ¼ cup minced fresh parsley Instructions Bring a pot of salted water to a boil and cook the ..read more
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Chili Roasted Eggplant
Katie Lee
by Katie Lee Biegel
5M ago
I used baby eggplant for this, but you could totally just cut a larger eggplant into cubes ?️? Chili Roasted Eggplant Easy 6 Servings 35 Minutes Ingredients 1 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/2 teaspoon salt freshly ground black pepper 1-2 tablespoons extra virgin olive oil Instructions Preheat oven to 400 and line a baking sheet with parchment. In a mixing bowl, whisk ingredients with extra virgin olive oil. Toss with eggplant to coat. Bake until fork tender and golden brown, about 15-20 minutes. Serve with a squeeze of fresh lime and a sprinkle of ..read more
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Tomato Girl Summer
Katie Lee
by Katie Lee Biegel
8M ago
I’m eating tomatoes pretty much every day, sometimes twice a day, and usually corn on the cob is making an appearance somewhere on my menu each day as well. In the spirit of the La Dolce Vita, I decided to make a pasta with the two, and added a most magical ingredient – miso.  If you’re new to miso, it’s fermented soybean paste that adds an incredible layer of umami richness to your cooking.  I highly recommend adding it to your refrigerator – I use it in all sorts of things, from marinades, salad dressings, I mix it with butter and put it on sweet potatoes, and it’s even the secret ..read more
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Grilled Herb and Lemon Shrimp
Katie Lee
by Katie Lee Biegel
8M ago
One of the quickest, easiest, and most flavorful dishes you’ll make all summer — Grilled Herb and Lemon Shrimp ? ? As a longtime #wwpartner and follower, I’ve found that herbs and spices are truly the secret to creating recipes that are both delicious and stick to my @ww plan to meet my health goals. These grilled shrimp pack such a powerful punch of flavor, everyone at the barbecue is going to want to eat them! Maybe double the recipe. A few tips when grilling shrimp — pat it dry first to remove any excess moisture, don’t marinade for too long (the acid will begin to cook the shrimp and chang ..read more
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Favorite Summer Corn Recipes
Katie Lee
by Katie Lee Biegel
9M ago
As soon as the farm stands begin to open in the spring, I anxiously await the arrival of summer corn.  I drive by the farm fields, watching their progress, reciting “knee high by the 4th of July,” in my head. I’m just gonna put this out there right now, Long Island has the best corn I’ve ever tasted (same goes for tomatoes). Any time I make a statement like that, I get a slew of messages telling me that I’m wrong (especially from my New Jersey followers!).  The truth is, it’s all good this time of year.  The beauty of summer produce is that you don’t need to do much to it – the ..read more
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Amalfi Spritz
Katie Lee
by Katie Lee Biegel
9M ago
I have a deep affinity for the Amalfi Coast. It's heaven on earth, as far as I'm concerned. My drink of choice is usually an Aperol Spritz. A few summers ago, while on an excursion to Ravello, I had a spritz made of elderflower liqueur, prosecco, and seltzer. It was garnished with edible flowers, and lemon and cucumber slices. It was almost too pretty to drink. Almost. Amalfi Spritz Easy 1 serving 5 minutes Ingredients 1 ounce elderflower liqueur 3 ounces prosecco 2 ounces seltzer Lemon slice Cucumber slice Fresh mint sprig Edible flowers Instructions Fill a wineglass with ice. Pour the ..read more
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