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!

Shrimp Cocktail

Posted on May 5, 2014 by Chatty Kathy

I love shrimp cocktail ….. so why not make it at home instead of buying that frozen ring with the canned cocktail sauce?? I get it, when you are in a hurry, or just need to pick something up – those work. If you have a few minutes though, and really only a few moments, make your own at home, infusing the shrimp with flavour along the way ….

Soooo delicious!

Poached Shrimp

3 cups water

1 cup your favourite white wine (dry)

juice and zest of 1 lemon

1 onion, thinly sliced

2 bay leaves

2 tsp salt

1 1lb bag of frozen shrimp

Pour all ingredients except shrimp into a medium saucepan, and heat to boiling. Turn down the heat and allow flavours to simmer and blend for about 5 minutes. Add the shrimp, stir, and cover with a lid. Remove from heat and allow shrimp to poach for 10 minutes. Keep an eye on them, you don’t want them to do any more than turn pink. Strain the shrimp out and put in fridge to completely cool.

Cocktail Sauce

1 cup ketchup

1/2 cup (heaping) horseradish

1 tbsp soy sauce

1 tbsp Worcestershire sauce

juice and zest of 1 lemon

Combine all ingredients and set aside to serve with shrimp

Pork and Prawn Burgers

Posted on April 10, 2014 by Chatty Kathy

These delicious burgers have an Asian twist to them, and are absolutely oozing yumminess! Tonight they were served on a slim style bun, but can be enjoyed on a regular bun as well. For an appetizer, make the patties small and serve on individual lettuce leaves.

The dipping sauce makes these burgers particularly delicious, make sure to have napkins handy, and lean over your plate.

1 pound (450 grams ish) lean ground pork

1 bag of frozen RAW prawns (around the same weight as the pork), chopped in small but identifiable pieces

2 eggs

2 cloves garlic, minced

1 heaping tbsp fresh ginger, minced

2 tbsp. soya sauce

2 tbsp. sesame oil

1/4 cup finely sliced chives

In a large bowl mix up the eggs, garlic, ginger, soy sauce and sesame oil. Gently toss in the pork, prawns and chives.

Form patties, and allow to rest in the fridge to set up.

Either grill or cook on hot griddle. These are delicate, so make sure not to try and turn or rotate until they are well cooked on the first side.

Pork & Prawn burgers

Serve on a toasted bun with aioli on the bottom, and pickled cucumbers on top. To take this on to the most delicious burger, be sure to serve with the dipping sauce.

Sweet Chili Sriracha Aoili

4 tbsp. mayonnaise

1 tbsp. sriracha (or other Asian style hot sauce)

1 tbsp. sweet chili paste

Blend well and allow to sit in fridge for flavours to come together.

Quick Pickled Cucumbers

1 cup very thinly sliced cucumber – tossed with rice vinegar, and seasoned lightly with salt, pepper, and a few chili flakes

Dipping Sauce

For each person, use a little individual dipping bowl and in each:

2 tbsp soy sauce

1 tbsp. rice vinegar

drizzle of chile oil or chile flakes (to taste)

a couple slices of fresh garlic, and fresh ginger

sprinkle of chives or spring onion

Kenzies Yummy Fruit Filled Muffins

Posted on April 10, 2014 by Chatty Kathy

Our amazing Nanny came up with these muffins, and they are fabulous …. Thanks Kenzie!

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1 tbsp baking powder
2 eggs
1/2 stick butter melted and cooled
1 cup milk
1 cup fruit of choice

1. Preheat oven to 400 degrees.
2. Mix flour, sugar, brown sugar, salt, and baking powder in a bowl.
3. Beat eggs and butter in a separate bowl then mix in milk.
4. Mix wet and dry ingredients until just mixed then fold in fruit.
5. Bake for 20 minutes.

For a little extra fun topping, scatter a bit of your fresh fruit on top of the muffin, and sprinkle with cinnamon and sugar.

Banana Chocolate Chip Cake

Posted on March 24, 2014 by Chatty Kathy

This cake just keeps getting better – didn’t have quite enough banana, but I had made some apple sauce for baby Stella Rose, just enough to bump up the fruit to the 3 cups – so moist and delicious!

chattykathychatsandcooks

This was one of those favorite school box recipes. The kids loved it for years – and it was one of Meghan’s favorites so when she got married this year, I made it once again and it was just as popular.

1 cup butter

2 cups sugar

2 large eggs

1 tsp vanilla

3 cups bananas

3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 cup sour cream

1/2 cup brown sugar

1 1/2 cup chocolate chips

Cream butter and sugar. Add eggs, one at a time – beating well with each until the battery is light, creamy and fluffy. Add vanilla and banana. Mix until smooth.

Combine flour, baking powder and baking soda. Add to butter, egg, banana mixture alternately with the sour cream.

Combine brown sugar and cinnamon

Spread half in a greased and floured 9×13 baking pan. Sprinkle half the brown sugar, cinnamon mixture over…

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Shrimp Stuffed Sole with Caper Butter Sauce

Posted on March 24, 2014 by Chatty Kathy

I felt like making a special dinner tonight …. will be away for 9 days without Grant, in Phoenix. Nope, not for shopping, or golf, or even the spring training going on at the ball diamonds. No, Hayley is having surgery again, and we are putting our trust and all our hope in the physicians that we have grown to know and love at the Mayo Clinic.

I often make a rolled, stufed sole dinner but this one was so delicious it had to get on the blog before I forget what I did … something I am known for….

Serves 2, but of course, feel free to adjust for however many people you are serving.

Preheat oven to 350

2 good sized sole fillets (of the same size)

4 large fresh shrimp (or prawn)

1 shallot (minced)

2 tbsp capers

1 tbsp fresh lemon juice

1/4 cup bread crumbs

2 tbsp freshly chopped parsley (or whatever herb you have on hand that you feel like using)

1 tbsp olive oil

butter

In a small saucepan soften minced shallot in 1 tbsp olive oil, and 1 tbsp butter. When softened, remove half the shallots to a small bowl. To the rest of the shallots, add 2 tbsp good, dry white wine and 1 tbsp white wine vinegar. Allow to cook just enough to reduce a bit, and add the capers. Add another 1 tbsp of butter and allow to keep warm.

To the reserved shallots add the bread crumbs, salt and pepper to taste and 1 tbsp chopped fresh parsley.

Season the sole fillet with salt and pepper, lay the shrimp/prawn down at the thick end and sprinkle the bread crumb mixture on. Roll up tightly and allow to rest.

Heat an oven proof saute pan, melt a little butter with oil and gently place the rolled fillets in. Place in preheated oven (350) and cook for 25 minutes. Be watchful for this – depending on the size of your fish, and your stuffing, it could take as little as 20 minutes, or as much as 30. Do not overcook your fish – as soon as it flakes easily it is done.

Remove from heat, stir the remaining parsley into the butter caper sauce, and season with freshly squeezed lemon juice and adjust seasonings with salt and pepper. Drizzle over the fish.

Mustard Crusted Prime Rib with Roasted Onions

Posted on February 24, 2014 by Chatty Kathy

I love a good prime rib roast – such a treat. Mustard and beef are perfect together, add a little horseradish in there and the house will smell amazing.

Sunday dinner treat – the house smells amazing!

For about a 5 pound prime rib roast:

2 generous heaped tablespoons Dijon mustard

1 generous heaped tablespoon horseradish

2 cloves minced garlic

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp. mustard seeds (lightly toasted first – and cracked)

finely minced parsley

blend all this together with 1 tbsp. good quality olive oil

Season prime rib with salt and pepper, then rub the mustard all over the surfaces of the rib. Allow to rest on the counter to bring the roast to room temperature before roasting.

Quarter 4 medium size onions, and scatter around the roast – drizzle with olive oil and any of the remaining mustard mixture.

Gently massaged with mustard horseradish rub and ready for the oven.

Preheat oven to 450 degrees. Place roast in oven and roast for 20 minutes – then turn oven down to 350 and continue roasting – anywhere from 1-2 1/2 more hours depending on the size of your prime rib (you can also use this method with any other good quality cut of beef that does not require low slow roasting). Right about the same time the onions should be tender, sweet and so delicious.

Please make sure to use your meat thermometer – there is no point in overcooking a beautiful cut of beef! (for medium rare it should take about 20-25 min per pound)

Banana Blueberry Bread Pudding

Posted on February 24, 2014 by Chatty Kathy

It is not often that we EVER have banana bread left over, but surprisingly enough, we did and I was wondering how to use it up. Also have never made bread pudding … and always wanted to.

Cube up leftover banana bread, and toast it until slightly crunchy and dried out.

About 4 cups of bread cubes work with:

3 eggs
2 cups milk
1/2 cup cream
1 tbsp vanilla
1/3 cup sugar

Whisk all ingredients together.

In greased baking dish place the banana bread cubes, top with blueberries (or whatever fruit you have on hand – fresh or frozen) and pour the egg/milk mixture over. It should just cover the bread cubes and fruit.

Bake at 350 degrees for between 45-60 minutes. A knife inserted in the middle should come out clean.

Serve warm or at room temperature with a dollop of whipped cream.

Thai Hot-Sour-Salty-Sweet Chicken

Posted on February 23, 2014 by Chatty Kathy

All Thai dishes should have a balance of hot/sour/salty/sweet. Whatever recipe you use, keep tasting and adjusting until you get that balance just right. I do a lot of Thai cooking, and we love it all – but this is the first recipe that our Thai student Ping claimed was exactly like chicken he eats at home.

hot-sour-salty-sweet
Gotta get that balance in Thai cookery!

MARINADE:
1/4 cup chopped cilantro
2 tbsp asian fish sauce
1 1/2 tsp freshly ground pepper (white if you have it)
1 garlic clove, minced
juice of 1 lime
2 tbsp soy sauce
1 tbsp tamarind concentrate

Blend all ingredients together well – then add chicken.

This is enough to do 4 chicken breasts, or 8 chicken thighs. If using breasts I like to pound them lightly first – just enough to make them equal thickness which is easier to grill. Allow to marinate for whatever length of time you have – I have made this with only 1/2 an hour to marinate, and up to overnight.

Grill until cooked through – slice into strips and serve with dipping sauce.

DIPPING SAUCE
2 tbsp tamarind concentrate
1/4 cup asian fish sauce
2 tbsp freshly squeezed lime juice
1 tbsp rice vinegar
1 minced clove garlic
1 small Thai chile – seeded and minced
2 tsp sugar
1 tbsp water
1/2 cup chopped cilantro

Combine all ingredients except cilantro – TASTE!! Adjust to your preference, and if you like it really spicy, drizzle in a little chili oil. I have also drizzled on sesame oil to finish it. Once you have a good balance of flavour (which means you can’t stop yourself from continuing to taste) then stir in the cilantro.

Prosciutto wrapped nectarines

Posted on February 23, 2014 by Chatty Kathy

Anything wrapped in prosciutto has to be great! These are fabulous little appetizers that – once you have made them for anybody – are sure to be requested again. I have made them with both nectarines and peaches – whatever looks best in the market.

These appetizers are sure to be a crowd pleaser

Cut fruit into wedges large enough to handle – probably 6 wedges out of one piece of fruit. ( try to use fruit that isn’t too soft…..)
Put 1 heaping teaspoon of goat cheese into cavity from stone
Tightly wrap prosciutto (I usually halve slice lengthwise)
If desired, glaze with a bit of warm apricot jam

Grill just until you have beautiful grill marks and the prosciutto crisps up a bit.

Banana Loaf

Posted on February 19, 2014 by Chatty Kathy

Just in case the little ones around your house leave you enough bananas to work with … make banana loaf!

3 ripe bananas

1 cup white sugar

1 beaten egg

1/2 cup melted butter

2 tbsp sour milk

2 cups flour

1 tsp baking soda

1 tsp baking powder

(If you need sour milk stir some lemon juice or vinegar into fresh milk – let sit for a few minutes and stir)

Sift dry ingredients together:

Mash bananas, blend in sugar and add egg. Mix and add milk and butter.

Stir banana mixture into dry ingredients, only until just mixed – do not over mix!

Pour into greased loaf pan and bake for 50 min at 350