In the Kitchen With Kathy Dickey

 in Favorite Recipes by

These recipes were contributed by Kathy Dickey, a North Ellis County resident, and originally appeared in the North Ellis County June 2016 issue.

Guacamole

  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 1/2 jalapeño pepper, chopped
  • 1 handful cilantro, chopped
  • 2 avocadoes, mashed
  • Salt, to taste
  1. Mix first 5 ingredients thoroughly. Add salt and combine.

 

Hot Sauce

  • 1/2 small onion, chopped
  • 1 jalapeño pepper, chopped
  • 2 cloves garlic, chopped
  • 1 28-oz. can tomatoes
  • 2 tsp. parsley
  • 1/4 Tbsp. cumin
  • 2 tsp. seasoned pepper
  • 60 drops wine vinegar (your choice of red or white)
  • Salt, to taste
  1. Add first 8 ingredients to a blender. Pulse; add salt to taste.

 

Curried Butternut Squash and Pear Soup
Recipe courtesy of allrecipes.com.

  • 2 lb. butternut squash
  • 3 Tbsp. unsalted butter (Use real butter instead of margarine or olive oil.)
  • 1 onion, diced
  • 2 cloves garlic
  • 2 tsp. ginger root
  • 1 tsp. curry powder
  • 1 tsp. salt
  • 4 cups chicken broth
  • 2 large sweet Bartlett pears
  • 1/2 cup half-and-half (optional)
  1. Roast butternut squash 45 minutes to an hour, until soft.
  2. In a soup pot, melt butter. Stir in onion, garlic, ginger, curry powder and salt. Cook about 10 minutes, until mixture is tender.
  3. Pour broth into the pot and bring to a boil. Add squash and pears; simmer about 30 minutes, until pears are tender. 
  4. Pour soup into a blender and puree in batches until smooth. Add half-and-half, if desired.

 

Chicken Noodle Vegetable Soup

  • 1 whole chicken
  • Basil, to taste
  • Tarragon, to taste
  • Salt and pepper, to taste
  • Chicken stock, to taste
  • 1 10-oz. bag mixed vegetables
  • 1 12-oz. pkg. egg noodles
  1. In a pot, boil chicken for 1 hour. Mix in spices, including any other preferred spices, if desired. Add chicken stock for additional flavor.
  2. In a pan, cook vegetables and noodles for 10 minutes.
  3. Remove chicken from pot; debone and shred. Add back to pot.
  4. Add cooked vegetables and noodles to pot; stir and serve.

 

Cheeseballs

  • 1 8-oz. pkg. cream cheese, softened
  • 1 8-oz. pkg. shredded cheese, softened
  • 1 8-oz. can pineapple in heavy syrup
  • 1 pkg. pecan pieces
  1. Mix cream cheese, shredded cheese and pineapple; form mixture into balls.
  2. Roll cheeseballs over pecan pieces. 

 

Quick Breakfast Smoothie

  • 1 cup almond milk (plain or vanilla)
  • 1 scoop protein powder
  • 1 cup Greek yogurt
  • 1/2 cup fruit of choice (fresh or frozen)
  1. Add all ingredients to a blender; mix until smooth. Pour into a cup and enjoy.  

 

Light and Tasty Summer Salad
Use the amount of each ingredient you feel you need for the number of people you are serving.

  • Mixed lettuce, to taste
  • Sun dried tomatoes, to taste
  • Broccoli, to taste
  • Carrots, to taste
  • Antioxidant trail mix, to taste
  • Mexican shredded cheese, to taste
  • Parmesan cheese, to taste
  • Feta cheese, to taste
  • Chicken, cooked and shredded (optional)
  • Dressing of your choice
  1. Toss all ingredients together; add chicken for a more filling salad. 
  2. Add dressing and serve.