Katherine’s Kitchen: Deconstructed Egg Roll

Deconstructed Egg Roll


  • 1 lb. ground pork (can use chicken or turkey)
  • 2 tsp sesame oil, divided
  • 3 cloves of garlic, minced
  • 1 Tbsp fresh ginger minced
  • 6 green onions (white and light green parts, minced and the darker green parts chopped)
  • 1 14 oz bag of coleslaw mix
  • ¼ Cup soy sauce
  • 2 Tbsp Mirin
  • 1 -2 Tbsp Sriracha
  • 2 eggs, lightly beaten
  • 1 8 oz can of water chestnuts, chopped


  1. In a large deep skillet heat 1 tsp. sesame oil over medium heat.  Add pork and cook until beginning to brown.  About 7 minutes.
  2. Reduce heat to medium and add garlic, ginger, and white/light green onions and sauté for another 3 minutes.
  3. Add entire bag of coleslaw mix, soy sauce, mirin, and Sriracha and gently toss together.  Sauté for another 10 minutes or so until the cabbage cooks down and the sauce thickens (This did not make a lot of sauces so you may want to double the ingredients for the sauce).
  4. Create a little well in the pan and add the eggs, and lightly scramble by stirring them around
  5. Add water chestnuts, remaining sesame oil and combine until everything is incorporated.
  6. Can server over rice and top with chopped green onions and crispy wonton strips.

Recipe by Siri Daly (found on the Today Show)

Katherine’s Kitchen: Cinco de Mayo Edition

Lime Kicking Dip


  • 12 oz. shredded Cheddar Cheese
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 cup Chunky Salsa
  • ½ Cup Corona beer
  • 1 Tbsp. lime
  • 1 – 2 cloves fresh garlic, minced
  • Hot Sauce to taste
  • Cilantro to garnish


Blend Cheddar Cheese, cream cheese, salsa, beer, lime juice and garlic in blender or food processor until smooth.  Add hot sauce to taste.  Blend again and garnish with Cilantro.  Serve with chips or fresh veggies.

Compliments of: Corona and Pace Salsa

Drink:  Beergarita

Beergarita Slushies Recipe - Tablespoon.com


  • 2 Coronas
  • 1 container of frozen lime aide (do not thaw)
  • 1 Cup Tequila


Mix all together and pour into a chilled margarita glass.  May want to make more, as these go fast!


Katherine’s Kitchen: Garden Medley Quiche

Serving Size: Makes 2 Quiches


  • 10 eggs
  • ½ Cup All Purpose Flour
  • 1 tsp. baking powder
  • 1 ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ Cup butter or margarine, melted
  • 4 Cups Cottage Cheese (I know it sounds weird but this is so good)
  • 10 oz frozen chopped spinach, thawed and squeeze dry
  • ½ Yellow or Green Pepper, chopped
  • ½ Red Pepper, chopped
  • 1 bunch scallions, chopped
  • 12 oz Swiss Cheese, grated


  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter and 1 cup of cottage cheese.  Blend well.
  3. Pour mixture into a large bowl and add the remaining cottage cheese, spinach, peppers, scallions, and Swiss Cheese.  Mix thoroughly.  Divide mixture between two greased 10-inch pie pans.
  4. Bake 40-45 minutes, until set.

Credit: New England Today Magazine

Katherine’s Kitchen: Cheesy Quinoa Sausage Balls

This dish is great for appetizers!


  • 1 Cup Cooked Quinoa, chilled
  • 1 Tbsp Cornstarch
  • ¼ tsp black pepper
  • 4 oz. reduced-fat sharp cheddar cheese, shredded (about 1 cup)
  • 1 lb reduced-fat pork sausage (Jimmy Dean is a good one to use)


  1. Preheat the oven to 375 degrees
  2. Combine all the ingredients. Shape into 1 ½ inch balls.
  3. Place them on a foil-lined baking sheet that is coated with cooking spray.
  4. Cook for 18 minutes or until slightly browned.

Note: can freeze cooked meatballs and serve at a later day.  Just thaw and reheat.

Recipe By: Katherine Adams

Katherine’s Kitchen: Saint-Tropez Chicken

Saint-Tropez Chicken

This has to marinate overnight.


10 chicken pieces – I use chicken thigh and drumsticks with skin on and bone in.
1 lemon, juice of
1/4 cup olive oil
1/4 cup honey
1/2 cup red wine or white wine
2 cloves garlic, smashed
1 tablespoon dried herbs (lavender, rosemary, thyme, oregano)  HERBS de Provence are good
1-2 tablespoon chopped fresh parsley (optional)
lemon slices (optional)

Makes 4-6 servings

Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.

Heat oven to 325 degrees; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425 degrees and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.

Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.

To make the sauce, scrape any concentrated bits from the pan’s surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.

Garnish with parsley and lemon slices, if desired.

Note:  I personally do not make the sauce or use the lemons.   This will fall off the bone.  My favorite chicken dish.

Credit:  Nigella Lawson