• Chicken,  Love your leftovers,  Lunch,  Recipes,  Salads

    Curry Chicken Salad

    Curry chicken salad…a marriage of my deep love of Indian food and good chicken salad. This builds on my classic chicken salad recipe with a few Indian twists. While deep in chicken salad recipe development a few weeks ago, I had a craving on my curry version, but not sure Jeff would like it, I still made a traditional one for him. Surprise! The person who claims not to like Indian food couldn’t get enough of this salad! Don’t have any chicken? Try my fail-proof poached chicken recipe for tender, flavorful chicken every time¬†http://gatherconnectempower.com/2016/06/poached-chicken/ Print Curry Chicken Salad Author: Kate Wagner Serves: 6   You will notice that my chicken salads tend…

  • Recipes,  Salads

    Bacon & Beet Salad with Goat Cheese

    We love bacon in our house…me, Jeff, all the kids…it is consumed on almost a daily basis (I probably shouldn’t confess that). So how about bacon, shallots fried in bacon fat AND roasted beets? I don’t know about you, but for Jeff and me that equals food heaven! If beets are not in season feel free to swap in whatever vegetables are fresh at the market. You could simply slice the vegetables are add them to the salad, but consider roasting or grilling them, it adds a flavor dimension and textural contrast you don’t get from raw veggies. What makes this salad sing is the combination of the bracing vinaigrette,…

  • Appetizers,  Flavors,  Recipes,  Sauces,  Spanish

    Romesco Sauce

    A quick Romesco sauce makes the most delicious topping for steak, as well as grilled chicken, roasted shrimp or a appetizer plate. I love my version because you get to skip the roasting of the peppers and instead just crack open a jar. You definitely need a food processor to whip this sauce up, but it couldn’t be easier to pull together, and keeps great in the fridge for up to a week. Perfect for a Spanish-inspired dinner! Print Romesco Sauce Author: Kate Wagner Serves: 2 cups   There are lots of Romesco recipes that call for red peppers and tomatoes...I developed this one to be simple and quick (hello jarred roasted…

  • Recipes,  Vegetables

    Roasted Cauliflower Mash

    It took me years to really understand why anyone would make pretend mashed potatoes. The real ones were just so good and cauliflower was so bland. Two things happened to change my mind. First, I got older and my metabolism started to slow down. Suddenly the idea of not eating carbs at night seemed to make a lot of sense. Second, as I began to roast more and more vegetables I added cauliflower into the mix. Cauliflower is not my kids favorite veg, but they will eat it, especially when it’s combined on a tray with broccoli. Roasting cauliflower, alongside a head of garlic, turns a boring mash into a…

  • Recipes,  Sides

    Skillet Baby Potatoes

    Potatoes are a dinnertime staple in our house, so I am always on the lookout for new ways to prepare them. I have tinkered around with cooking them in a skillet, but they would never cook evenly, or would end up overcooked before they were done. Through trial and error I finally figured out that they have to be parboiled – that way you get a head start on getting them tender before adding them to the skillet. And now your oven is free for the rest of dinner. These savory potatoes are sure to be a hit with your family! Print Skillet Baby Potatoes Author: Kate Wagner Serves: 4-6   These…

  • Asian,  Flavors,  Recipes,  Salads

    Asian Salad with Honey Bacon

    Bacon is big in our house, and while I love to add it to salads I had never thought of bacon in the context of Asian food. Inspiration struck while reading a Food & Wine cookbook – why not marry bacon with Asian flavors? With that idea I was off! Jeff says learning to cook bacon in the oven is one of the three most important things he has learned from me (I am absolutely serious). I choose to interpret the fact that this food lesson is in the top three as evidence of our shared passion for bacon. Once you have cooked bacon in the oven you will never…

  • Dessert,  Recipes

    Baby Bundt Vanilla Cake

    I love to make desserts for the kids, but whole big cake is just too much to have around, and besides it’s way too tempting for Jeff and me. Enter the baby bundt, I named it “baby” because it fills up about half of a bundt pan. This cake is Dashiell’s current favorite – it’s yummy, can be dressed up with whipped cream or ice cream, and cooks in 30 minutes. You certainly don’t need to make this cake as a bundt. I didn’t even have a bundt pan until about a month ago, when I found an extra one in my mom’s basement. A bit off topic, but the…

  • Asian,  Flavors,  Recipes,  Sides

    Skillet Miso Potatoes

    My current ingredient obsession is miso paste. I go through these phases of getting hooked on ingredients from time to time – it’s one of the most fun parts of making a living through food. Right now, it’s miso, specifically white miso. White miso is the mildest form of miso paste, so it’s the best choice to try. One tub, which only costs about $6, will keep in your fridge for months and adds a subtle, salty kick to so many dishes. Plus, because it has such a mild taste I can sneak it by my kids (another big plus). Recently I used white miso to make Grilled Baby Bok…

  • Asian,  Dinner,  Flavors,  Meat,  Proteins,  Recipes

    Sheet Pan Wasabi Flank Steak

    This meal idea originally began life as a grill recipe, but when you look outside and see your grill literally in flames – it needed to be completely cleaned – a fast pivot was necessary. Thank goodness for sheet pans! And a sheet pan with aluminum foil? That’s complete no-dishes-to-wash heaven! Back to the recipe…I had some leftover wasabi sauce that I wanted to use and I thought it could be perfect on the side of an Asian flavored flank steak. This marinade could not be simpler, it’s TWO ingredients, and the kids really enjoyed it. We are mostly a chicken and pork family, but when we do eat red…

  • Recipes,  Salads,  Vinaigrettes

    Mason Jar Buttermilk Dressing with Fresh Herbs

    Any regular reader of WKC knows I am obsessed with my food processor. Not all of us have a food processor, and frankly sometimes it’s easier to just be simple – enter humble and wonderful Mason jar. One of my greatest pleasures is watching Ridgely run wild making a Mason jar dressing. She chops herbs and maybe a shallot, pours her oil and vinegars, shakes the jar and then the alchemy – a delicious vinaigrette! There are so many studies out showing kids are more bought-in when they have a hand in choosing and making a family meal. It’s not only being on-board with dinner, it’s that they are proud…