About Chatty Kathy

Living in the beautiful Okanagan Valley in BC, we have an abundance of fresh food to cook with, and believe me, I do! We have 5 daughters, 3 grand daughters, and lots of honorary daughters ...I love cooking for family and friends and they all keep me busy in the kitchen. Here is hoping that this blog will allow my entire family to access those recipes they ask for, and maybe even enjoy a few travel photos!

Thai Chicken Wings

Posted on April 22, 2015 by Chatty Kathy

These chicken wings hit all the notes: spicy, sticky, salty, sweet and tangy – grab the napkins and dig in!

Sweet, spicy, tangy, sticky – what’s not to love?

1/2 cup Thai sweet chili sauce
2 tbsp Spicy Hoisin sauce
1 tbsp honey
2 tbsp tamarind sauce
2 gloves garlic, minced
1 inch piece of ginger, grated
2 tbsp soy sauce
1 tbsp roasted sesame oil
zest and juice of 1 lime
1 tbsp red Thai curry paste
1 tbsp chile garlic sauce (sambal oelek)
3 tbsp peanut oil

2 tbsp toasted sesame seeds

Garnish: roughly chopped cilantro and green onions

Blend this all together and taste. TASTE – I can’t say this enough – every brand of seasoning is different, whether your garlic & ginger is fresh … everything leads to a different flavour profile. When you taste this sauce, you should want to keep dipping for another taste ……… if not – keep adjusting until you can’t stop.

1 – 2 pounds chicken wings

Put chicken wings into a ziplock bag, and add just enough sauce to coat. Reserve the rest. Marinate chicken wings for as long as you have available – works well whether you have 24 hours or just 1.

Roast chicken wings in hot oven (400 degrees) until cooked through – we like ours well done – around 35 minutes.

While chicken is cooking, reduce reserved marinade seasoning until thick and glossy.

When cooked through, toss cooked chicken wings in reduced marinade, add 2 tbsp toasted sesame seeds.

Return to oven and roast until crispy and glossy – along with super sticky and delicious!

Garnish with roughly chopped cilantro and green onions.

Check out my post for Thai Noodle Salad with Chicken and Peanut Lime Dressing …. leave out the chicken on that salad and serve this with with the Thai Chicken Wings …. perfection!

Angel Hair Pasta with Shrimp, Capers and Tomatoes

Posted on April 12, 2015 by Chatty Kathy

This pasta is quick, light and easy. Most of these ingredients are things I have on hand anyway, so as a last minute dinner it always works – add a fresh, crisp green salad and some garlic toast and your meal is perfect.

Plump juicy shrimp, fresh tomatoes and spring onions combine with capers for a quick easy dinner.

Put on a large pot of water to boil – salt only once it has come to rolling boil.

While waiting for the water to boil, heat a fry pan and stir in:

1/4 cup olive oil
1/4 cup butter

Once melted, stir in
4 garlic cloves, thinly sliced
when lightly brown, stir in
1/4 tsp crushed red pepper, stir for 30 seconds and add:
3 pounds large shrimp – shelled and deveined
Stir occasionally and cook only until shrimp are cooked through – around 3-4 minutes.

Season with salt and pepper
Finish with 2 tbsp fresh lemon juice and a knob of butter.

Stir well and set aside.

By now your water has come to a boil and you are ready to cook your angel hair pasta – add a generous amount of salt to water, then pasta (enough for 4). Cook for time listed on your pasta container – being careful not to overcook. Drain – reserving 1 cup of the pasta liquid.

Return the pasta to the pot, toss in the shrimp mixture, including and juices, along with:
2 small tomatoes, coarsely chopped
2 tbsp capers
green onions, thinly sliced
1/2 cup crumbled feta cheese

Stir well, adding pasta water as needed to loosen the sauce up a bit and season to taste with salt and pepper.

If you don’t have any frozen shrimp on hand, this works really well with chicken too!

Tacos al Pastor

Posted on March 31, 2015 by Chatty Kathy

When in Mexico, one of our favorite street foods is Tacos al Pastor. We can’t equal the flavour at home without an upright spit to grill it, but this is a close second!

A plate of pork, seasoned with Tacos al Pastor flavours and just waiting for fresh corn tortillas!

1-4 lbs pork “butt” or blade roast (just make sure it is a cheaper cut, well marbled)
1 cup fresh pineapple, chopped
2 ancho chiles
2 guajillo chiles
1 chipotle chile in adobo sauce
1 Tbsp adobo sauce
5 clove garlic, peeled
A few sprigs of oregano (or 1 tbsp dried oregano)
2 Tbsp honey
1 Tbsp vinegar
1 Tbsp smoked paprika
1 tsp salt
1 large onion, sliced
Slices of pineapple
4 – 6 carrots, peeled and kept whole

1. Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the remaining ingredients, except onion.

2. Slice the roast into 3/4inch thick slices, but not all the way through.

3. I usually put on plastic gloves for this part – the marinade REALLY stains …Slather the marinade between each layer until all the meat is covered. Stack the onion and pineapple slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade for at least 3 hours or overnight.

4. Preheat oven to 245 °C (475 °F). Put the roast on a row of carrots in the bottom of a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). You can use a meat rack if you want, but those carrots will be incredibly delicious if you use them for a roasting rack! Roast for 30 minutes at this temperature then turn down the heat to 160 °C (300 °F). Roast until the meat is very tender (about 3 hours).

5. After removing the meat from the oven, cover it with foil and let it rest for at least 20 minutes.

6. Pull or shred meat apart

Out of the oven, and ready to rest for 30 minutes or so before shredding.

Serve with:

fresh corn tortillas
minced white onion
roughly chopped cilantro

Mexican Chocolate Cake with Pecan Glaze

Posted on March 30, 2015 by Chatty Kathy

A hint of cinnamon, a whiff of coffee, and a moist delicious chocolate cake – doesn’t get much better than this!

CAKE
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup cold coffee, or espresso
2 cups granulated sugar
2 large eggs
1/2 cup buttermilk (if you don’t have it – use 1 tbsp lemon juice and fill to 1/2 cup with milk)
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 350°F. Butter bundt cake pan well and dust with cocoa powder, knocking out excess.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add coffee and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).

Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on just to roast pecans.)

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

GLAZE

2 cups chopped pecans (71/2 ounces) Roast lightly until slightly browned – set aside.
1/2 stick (1/4 cup) unsalted butter
1/2 cup half-and-half
1/2 cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 teaspoon salt

Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

Raspberry Coconut Oat Muffins

Posted on March 29, 2015 by Chatty Kathy

Be prepared for your house to smell fantastic when these are baking – pretty difficult to wait for them to cool enough to eat!

Delicious muffins – loaded with coconut and raspberry with just a hint of lemon to brighten them up.

INGREDIENTS:
1 1/2 cups of white flour
1/2 cup oat flakes
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup of coconut oil, melted
1/2 cup of brown sugar
2 large eggs
3 overripe bananas
1 1/2 tsp vanilla
zest of 1/2 lemon
1 tbsp lemon juice
1 cup of sweetened shredded coconut, divided
Fresh raspberries

DIRECTIONS:
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray or line with paper liners. (you can also use coconut spray)

In a small bowl, combine the flour, oat flakes, baking soda, salt, and cinnamon together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined, finishing with the lemon zest and juice.

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that – but baking I tell her, must be precise!

Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut, 1 cup fresh raspberries, and gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add one fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.

Place into the oven and bake 20-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack.

Raspberry Lemon Muffins with Pecan Streusel

Posted on March 23, 2015 by Chatty Kathy

Muffins are a great way to start the day, or a perfect snack – go ahead and try these, you will make them your house favourite! Swap out the raspberries for blueberries, or chop any fruit in season – such a versatile recipe.

Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped pecans
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk ** see below
1 tsp vanilla
1 tablespoon grated lemon zest
1 1/2 cups fresh raspberries

** If you don’t have buttermilk (and I usually don’t!) squeeze about 1 tbsp lemon juice into a 1 cup measure, add 1 tablespoon plain yogurt, whisk well and add milk to reach 1 cup.

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine, add vanilla. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the raspberries so the berries do not break and scoop into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the muffin tins for 10 minutes, then remove and cool on wire racks.

Roasted Red Pepper Hummus

Posted on March 22, 2015 by Chatty Kathy

Last summer we had an overabundance of beautiful red peppers growing outside the back door, so we used them in a variety of ways – smoked, dried and then ground into powder to be used in salad vinaigrettes, dips and meat rubs. We also canned a few jars of them, to be used in another variety of methods ….. this is one of them, hope you enjoy! Remember, if you don’t happen to be crazy about the idea of doing the work for your own roasted red peppers, they are easy to buy!

About 3/4 cup jarred roasted red peppers
One 15-ounce can chickpeas (garbanzo beans)
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini
Half of a large garlic clove, minced
2 tbsp olive oil, plus more for serving
1/2 tsp ground cumin
1/2 1 1 tsp kosher salt
1/2 tsp freshly ground pepper

For serving: 2 tablespoons of minced red pepper, extra virgin olive oil and sesame seeds.

Throw everything into a food processor and let it whiz until smooth and creamy. Add a bit of water if it seems too dense.

Now – this is critical – taste!!! Every different jar of roasted peppers, or can of chickpeas will have a different level of flavour. Make sure this is the way you like it. I often end up adding a bit of water, a bit more oil, more salt and certainly some fresh ground pepper. Just to bump up the flavour a bit, I also added a teaspoon of our ground red pepper – but you could use smoked paprika.

Turn into a serving dish, drizzle with a little extra good, extra virgin olive oil, sprinkle with a few sesame seeds and a few of the roasted red peppers, minced.

For the non wheat eaters in our group, I serve this with a pile of fresh vegetables, and for the rest of the crew they love pita chips, taco chips or rice crackers. This is as versatile as your own household likes!

Crab Cakes with Horseradish Aioli

Posted on March 20, 2015 by Chatty Kathy

Crab cakes are one of our favourite appetizers to get when eating out …. this is an easy to create appetizer at home, or make slightly larger – serve with a great big tossed salad – amazing bread, and you have a complete meal.

Delicious crab cakes, served with horseradish aioli.

1/4 cup mayonnaise
1/4 cup finely sliced green onions (green and white bits)
2 eggs, beaten
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp sea salt
1/2 tsp cayenne pepper
Blend well together, and gently stir in:
1 pound lump crabmeat (take care to pick through it to make sure it is shell free)
1/4 cup panko bread crumbs

In separate bowl combine:
3/4 cup panko bread crumbs
1 tsp Old Bay seasoning
1 tsp dried Italian seasoning
Sprinkle of salt and pepper

1 pound of crab meat should make about 16 small cakes (appetizer size) or 8 larger cakes.

Form crab meat mixture into balls, and press each ball into the panko crumbs to coat.

Set aside in fridge to allow them to set up.

The crab cakes can be done to this stage, and kept in fridge until the next day.

Heat fry pan, and add 2 tbsp butter, 2 tbsp vegetable oil. When foam has subsided, add crab cakes and heat through for 2-3 minutes per side, flipping gently. Do not crowd the pan, fry in batches if necessary.

Horseradish Aioli

1 cup good quality mayonnaise
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1 tbsp horseradish
1/2 tsp smoked garlic powder (or roasted garlic)
1 tbsp freshly squeezed lemon juice

Blend all ingredients well, and allow to sit in the fridge so that the flavours develop.

Serve crab cakes with aioli, sprinkled with a few cilantro sprigs.

Thai Noodle Salad with Chicken and Peanut Lime Dressing

Posted on March 12, 2015 by Chatty Kathy

This refreshing salad is delicious! A total meal in a bowl, but you will also find this to be the perfect salad dressing or dipping – go crazy and try it with sate also!

This refreshing salad is a meal in a bowl, so delicious and complete with crunch, salad and protein.

Peanut Lime Salad Dressing

1/3 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons peanut oil
1 tablespoon soy sauce
1 -2 tablespoons Thai sweet chili sauce
2 tablespoons honey
1-1/2 tablespoons sugar
1 tsp roasted sesame oil
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

In food processor – blend all ingredients, with the exception of the cilantro – taste and adjust for seasonings. I can’t say this enough – every brand of each ingredient is different, and will have a different profile. I start with the ingredient amounts listed above, and then continue to adjust as I taste. When smooth, creamy and you LOVE the taste, blend again with the cilantro. You want to see little bits of the cilantro.

SALAD

cooked, shredded chicken

spinach
red leaf lettuce
grated carrot
slivered coloured sweet peppers
slivered snow peas
cucumber – halved, seeds removed and sliced into half moons
bean sprouts
toasted cashews, peanuts and sesame seeds

Cooked, cooled noodles, either rice or wheat – (toss with a little sesame oil when cooled to prevent them sticking)

When cooking for a crowd, I like to place the salad in one bowl, shredded chicken in another, and the nuts, green onions and bean sprouts in separate bowls. Everybody can create their own, and drizzle the dressing over. If working with a smaller group, just blend it all and mix the dressing in.

Try serving this with my Thai Chicken Wings, and leave out the chicken from this recipe.

More to love about Mexico City 08 Feb 2015

Posted on February 9, 2015 by Chatty Kathy

We have finally hit on the perfect hotel – it works with Grant’s budgetary restrictions and my level of comfort. To top it all off, it is in the perfect Roma Norte/Condessa area. Full of fabulous restaurants and art everywhere you look. Such beautiful neighbourhoods to walk through, all from Hotel Milan on Avenida Obregan. We’ll be back here for sure.

Obregan is a pretty big street, but as you will often find in Mexico, the centre divider is like a walking park – full of statues, fountains, and ongoing art projects.

In any direction, within a few blocks, you will find a park. Again – statues, art installations and fountains. This one provided a rainbow today.

Mexicans love their dogs, and this dog park even has snack stands to buy dog treats. You wouldn’t believe them lined up patiently to get their treat. You also wouldn’t believe the number of well behaved dogs in the park without a single problem. Oh – and one pig, but I wasn’t fast enough to get a photo of the little porker.

in this district, you can find anything including a plethora of hair stylists. We took a chance and armed with minimal spanish (and a photo from Shae) I decided to get rid of a bunch of hair, and a lot of grey …. turned out pretty darn fine.

When in el DF we usually make good use of the subway – fast, efficient and super cheap.

Wandering down towards the main zocalo we spotted a group of indigenous women setting up the knitting they had brought in from their village. Sloan bought a sweater from these exact women a couple of years ago.

Also near the zocalo a group of nuns are famous for their massive paella.

Only in Mexico will you be treated to a fish taco joint that has such a selection of salsas and toppings for your tacos.

And – the tacos. Absolutely delicious.

This Sinaloan style ceviche served on a tostado was equally fabulous.

We had lamb consomme (which really just means soup here) along with our lamb tacos for breakfast. Grant’s bowl had some body part we truly couldn’t identify – but the soup was outstanding! (No, neither of us gnawed on it)

I think this is one of the best photos I have managed to get of the cathedral at the zocalo in Mexico City – no protests going on, no ice hockey set up, no crowds.

No matter what your sweet tooth is craving, you will find it on the streets of the city.

Rather have some savoury snacks? Here you go.

Whatever you do, shop in the mercados – the best and most amazingly fresh fruit and vegetables are found here. (or trucks on the side of the road)

We are going to miss the plentiful and fresh avocadoes.

Still in the mercado? Pick up anything from the rotisserie master – pork shanks and chicken grilled to perfection.

On pretty much any street it is easy to find Tacos Al Pastor, grilled pork with pineapple and onions, alongside the rotisserie chicken. Don’t be afraid to try any of this – you definitely won’t be sorry.

Con Sabor y Tixtla – just another fabulous restaurant that presents their salsas and grilled tortilla chips to start your meal.

Con Sabor y Tixtla. If a restaurant looks this inviting, you just know the Guerrero style food is going to be as much of a treat.

The organic, upscale craze has hit the wealthier regions of Mexico City also – this incredible market has the best of everything.

Did I mention the best of everything? These Portugese tarts are a mouth watering combination of the flakiest pastry I have ever had and the creamiest custard like filling. Carmelize the top and it is worth dreaming about.

Jugo Verde – can be bought almost anywhere, and slightly different everywhere. Fruit and juice combo loaded with refreshing goodness.

Okay, not in Mexico City – this was in Eronga – but how can you not be entertained knowing these guys might be behind or in front of your vehicle. Truly, we have seen a live goat loaded into a trunk in a very busy section of Mexico City though ….

That taxi will be arriving for us before 4:00 a.m. (yes, I do mean in the morning) and it will be Hasta La Vista Mexico … but certainly Hasta luego – we will be back. With all that Mexico has to offer we have barely scratched the surface. Having spent our few hours back in el DF eating and looking at all our favourite spots we are ready to go home. Well, I am. As much as I love the travel, I look so forward to what we have waiting at home even more.

Hope you have enjoyed our sights, and certainly the flavours of Mexico.

Mucho amore

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