Please enjoy my recipes and feel free to share them with all of your friends and family. These are my go to favorites, very scrumptious and easy to create - all with a little love….
TURKEY BURGER
The other night I prepared the best Turkey burger’s of all time. Nothing in the past could ever compete with this one. The meat was purchased at the East Nashville Farmers market, which is the only way to go. Grass fed, lean and healthy = very delicious. Here’s how to do it: Thaw 1 lbs frozen turkey meat til the meat is nice and soft. With your hands massage in chopped garlic and serrano peppers. Add a touch of salt, pepper, cayenne pepper, soy sauce, fiery hot bbq sauce and mix it all together. Even smash together 2 perfect half pound patties, cook over medium heat in a skillet w/ olive oil. Don’t forget to toast the buns, add pepper jack and cover at the end. I added pickles, ketchup, mustard, lettuce and tomato to mine. MMMMMMMMMMMM
The one I made was way prettier than this pic, but I didn’t have time to get a good shot of mine, I was too quick to take it down :)
RUSSIAN SALAD
This is an oldie but goodie. I used to make this salad at least 3 times a week. Dice tomato, cucumber, onion thinly sliced. Mix in sour cream, add salt and pepper, and you are good to go!
ORGANIC KALE SALAD
There are various ways to tinker with this little guy. Not necessarily a “winter salad”” substitute the rice vinegar for lemon and maybe drizzle some honey with or without currants and boom. Damn good salad and keeps you light and fresh. I added some dried cranberries and it was not a mistake. Love, Cat
- 2 tablespoons dried currants
- 7 tablespoons white balsamic vinegar, divided
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
- 2 tablespoons pine nuts, lightly toasted
- Parmesan cheese shavings
If the heat is trying to wear you down, get to the kitchen then get to some shade. This little cocktail is guaranteed to make any hot sticky summer day into a refreshing cool dreamy breeze. I like to call this………………….
BOURBONADE
Crushed handful or a half cup blueberries, 1 cup crushed ice, 3 ounces
of Maker’s, 2 squeezed lemons, 1 tablespoon of agave, add mint to make this a little bit more country!
I advise to NOT operate heavy machinery or drive a vehicle after a couple of these bad boys. Mmmmmm good!
These are my favorite cookies of all time! Wish I could take credit for this amazing recipe!
TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES
Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.
Yield: Makes about 30
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour.
Simple as that!! Thanks Deb Sachs
CAT’S SIZZLIN SALMON
All organic ingredients
Combine 1 tablespoon olive oil, 1 tablespoon sesame oil, 1 lemon
squeezed- juiced, generous amount of sesame seeds
Marinate 1 salmon filet in the above for as long as you’d like. If in
a hurry just poor it into the dish and bake in a pre-heated oven of
325 degrees for 25 minutes.
Steam some broccoli and voilà.
Enjoy
Summer is definitely here in Nashville and I’d love to share one of my signature salads! This is a hit at all bbq’s all summer long.
CAT’S YEAR ROUND SALAD
Dice 1 Cucumber, 1 tomato, half onion. Combine 1 cup of crumbled feta, 1 cup steamed corn. Squeeze a whole lemon, add a generous few splashes of balsamic vinegar, a dash of salt and pepper, then mix all of the contents with two serving forks. Serves 4-6. All ingredients to be organic. Add some toasted pistachio’s for a crunch.
6/29/11 Hello everyone! Please take a minute or a romantic evening to enjoy two of my favorite “Cat’s Classic’s” recipes. Spaghetti Squash on a summer night couldn’t be more perfect and if you need an app for your 4th of July bbq, my Guacamole is to die for!!
Spaghetti Squash – “Secret Recipe”
- Bake 1 spaghetti squash for a total of 1 hr in a half by rotating it halfway through on a pan with foil. Chop 7 tomatoes, 2 zucchini’s, half of an onion, 2 carrots, 2 cups of broccoli, and (mince) 8-9 cloves of garlic. Saute for 1 hr all of the veggies. Obviously start with simmering garlic in a generous amount of olive oil then add the rest. Squeeze a lemon and throw and handful of parmesan. It will get thick and become a sauce. Open squash, teeth the strands and mix with veggies. Voila! if you want to throw a cup of a tomato cream soup feel free
Best Guacamole on Earth
(All ingredients to be organic please)
1 large perfectly ripe avocado
1 large red luscious tomato
1 quarter of a red onion
1 half of a jalapeno
1 lemon
Finely chop the veggies, cut open the avocado and just throw those bad boys in the bowl with it. Squeeze a whole lemon (lots of juice-makes all the difference) mix it all up thoroughly with a spoon, and then throw in some salt and pepper and BAM!
