PierPoint USA

Katherine’s Kitchen: July 4th Edition

Watermelon Mint Margarita

Credit: The Food Network


  • 4 cups seeded and chopped watermelon
  • Fresh lime juice
  • Sugar
  • 1/2 cup tequila*
  • 1/4 cup sugar
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice (about 3 limes)
  • 2 tablespoons chopped fresh mint leaves
  • Garnish: fresh mint sprig
  • *1/2 cup orange or apple juice may be substituted for tequila.


  1. Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
  2. Coat rims of cocktail glasses with lime juice; dip in sugar.
  3. Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses.
  4. Garnish, if desired.

Bok Choy Salad

Credit: Ramen


  • ¾ stick butter
  • 2 pkgs Chicken Ramen Noodles
  • 4 oz. sliced almonds
  • 1 Cup Roasted Sunflower Seeds
  • 1 head Bok Choy, chopped – large size head is good –
  • may need to by two to three of them
  • 1 Bunch Green Onions, chopped


  • ¼ cup apple cider vinegar
  • ¾ cup olive oil
  • ½ cup sugar
  • ¼ cup soy sauce


  1. Break up Ramen noodles in bag. Want them in small pieces.
  2. Melt butter over medium heat and add seasoning packet from Ramen Noodles.  Add broken up noodles and brown slightly. Add almonds and sunflower seeds.  Brown.  Cool.
  3. Wash and chop bok choy – small pieces.  Chop green onions and mix with bok choy (use as many green onions as you want – I generally use 3 – 4)
  4. Mix together noodle mixture and bok choy and then add dressing right before serving. (if bringing to party – put bok choy and green onion mix in one bag, noodle mix in another)


    1. Boil ingredients together for about 2 minutes and allow to cool.
    2. Toss all together.

Katherine’s Kitchen: Cranberry Brie Bites

Cranberry Brie Bites


  • One ½ lb wedge of brie cheese
  • One 17.5 ounce package of Frozen Puff pastry defrosted
  • 1 Cup Rosemary Cranberry Sauce (see the next recipe)
  • 1 Large Egg beaten with 2 Tbsp. Water


  1. Cut the brie into ½ inch thick slices and cut each slice into strips 1 inch long
  2. Roll out each puff pastry sheet into a 16 inch square. Cut each square into 2 inch squares.  You will have 64 squares.  Place a square into a muffin tin cup and spoon 1 teaspoon of the cranberry sauce in the middle of the dough.  Lay a piece of the brie on top of the sauce.  Draw up the corners of the dough towards the center and twist together to seal.  Brush with a bit of the egg wash. (If freezing, don’t brush with the egg wash).  At this point you can cover and refrigerate for 8 hours or freeze in the tins, then transfer to a zip lock bag and keep frozen for up to 5 weeks.
  3. Preheat oven to 400 degrees. Bake the bites until golden brown.  12 -14 minutes.  If they are frozen, place on a baking sheet lined with parchment paper, brush with egg wash and bake at 375 degrees for 17 – 20 minutes.

Rosemary Cranberry Salsa


  • 2 Tbsp. Unsalted butter
  • ½ Cup Chopped Onion
  • 2 Tbsp. Chopped Fresh Rosemary
  • One 12 oz. bag fresh cranberries
  • 1 ½ Cups sugar
  • ½ cup water
  • Grated zest of 1 lemon


  1. Melt the butter in a large saucepan over medium heat. Add the onion and rosemary and cook, stirring, until the onion softens – 3 – 4 minutes.   Add the remaining ingredients and bring to a boil.  Continue boiling until the cranberries begin to pop and the mixture thickens, 4 – 6 minutes.  Reduce the heat to medium low and simmer for another 10 minutes, until the sauce is thickened and the cranberries have all popped, releasing their juices
  2. Remove from the heat and let cool to room temperature
  3. At this point you can cover and refrigerate for up to 2 weeks or freeze for up to 2 months.

Credit:  Diane Phillips/Divas Do Aheads

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