Kasey's Kitchen

Dine-Out Dish #3: Waterfront Grille

2009-07-24T11:35:00.003-04:00

The Spot: Waterfront Grille
The Location:36 Homers Wharf
New Bedford, MA The Rating: 10/10
The Dish: Growing up just 10 minutes outside of New Bedford, I've had the luxury of getting great seafood, amazing Portuguese food, and a boat-load of history to boot.
It wasn't until this past spring however that I felt that there was finally a place that depicted what "South-Coast Massachusetts" is to me more than the Waterfront Grille. It is casual and classy, polished and relaxed, and the food.... well.

The opening act to our meal was a wonderful amuse bouche (look it up, you'll learn something) of pan seared scallops and prime sirloin for my non-seafood-eating guest. Next in the line-up was a cup of their Clam Chowder, you can't go to a seafood restaurant, let alone one in New Bedford, without getting CHOWDAH, and as New Englanders, we hold the right to be extremely judgmental on this subject. In my opinion it was a bit too thick however it was still loaded with clams and potato. It was very filling so I needed help finishing it.

For dinner I had the Orange Ginger Scallops, this dish in my mind was perfection. The pan seared scallops were enrobed in a sweet and tangy glaze that was not at all over powering and did not flood the plate which can tend to happen. The highlight of my dish was the Coconut Rice which I opted for instead of the Jasmine Rice which I believe is what it's usually served with. This rice is amazing, I would make a meal out of it, but then again I'd really be missing out on other dishes.

The great thing about Waterfront is that there is something for everyone. Tons of fresh seafood, sushi, and a great selection of steaks and meats. One guest at my table had the Baby Back Ribs which were practically falling off the plate there were so many! No complaints from the table's carnivore, although he was amazed at how "NON-messy" they were. Great ribs if you're on a date! ;-)

The Bottom Line: This is the perfect place for dinner before heading over to The Rose Alley or Catwalk. They have a huge deck for outdoor seating and rumor has it that they recently put in an amazing outdoor bar... I GUESS I'll have to go and report back on it. The prices are well worth it, but if you're like me and used to the prices of Boston, this is a straight up steal. So whether you're from the area or want to come check out my neck of the woods, Waterfront Grille is a must.

Dine-Out Dish #2- BoYo (Boston Yogurt)

2009-06-04T12:33:00.006-04:00

The Spot: BoYo (Boston Yogurt)
The Location:Charles River Plaza (by Whole Foods)
175 Cambridge Street
Beacon Hill, MA 02114
The Rating: 10/10
The Dish: Best thing to hit Boston this summer!! Now I do have to start by explaining my love for the California-based Pinkberry. In a word...OBSESSED! While living in SoCal last summer I had this tart-froyo with fresh fruit at least three times a week. So when I heard a similar concept was coming to The Bean, I signed up for their newsletter right away to find out when it would open. If you're addicted to ice cream but not the guilt, give this a try. I even got my "Junk Food Only" boyfriend to like this!

You walk into the brightly colored shop and greeted by excited workers behind the counter. In front of you is a plethora of toppings, everything from fresh cut fruit...fruitty pebbles cereal...mochi (my favorite)...and chocolate chips just to name a FEW! The yogurt is available in 4 sizes...kid, regular, large, and pint. It's a pretty good value starting at around $2.75 for a kids (which is a good size) but when you start adding on the toppings at 90cents each, it gets pricey. A suggestion for BoYo, include 1 topping in your price and then charge for the add-on, we'll love you for it!

Anyway, the flavors are great... there is the original with can be swirled with the other ever-changing flavors such as berry, honeydew melon, and banana (amazing!)
If you're not into the fro-yo, BoYo also offers Sorbet and Gelato in numerous flavors.

The Bottom Line: This is the perfect new neighbor for summer! I've found myself riding my bike down to get my fix! The colorful atmosphere can make even New England's gloomiest days brighter! The concept is wonderful, the staff is friendly, and the product is perfection. Bravo!!
Now I just need to figure out a way to get me one of the awesome hats they wear! BoYo Pro-Shop please?!

Dine-Out Dish #1- Boston Beer Works

2009-06-04T11:58:00.007-04:00

The Spot: Boston Beer Works
The Location: Fenway
The Rating: 6/10
The Dish: I've visited BBW on many occasions and in both locations and have never left completely satisfied. I'll start off with the Beer, since that's kinda the point of the place. I will preface this with saying that I'm not a beer drinker so the following comments are based on those who I've dined with that did indulge. Considering this place is its own brewery they seem to always be out of a lot of their beers. On my latest visit, they had just debuted their Summer Menu and did not have the Watermelon or Raspberry Beers that were featured for the season. Figures, I was ACTUALLY going to try that one.

Moving on...the food. In a word, inconsistent. Some highlights of mine were dimmed on my last visit. The fried pickles (usually amazing!) were very soggy. The sweet potato fries were burnt and more like scraps than whole fries. The glimmer of hope were the Beer BBQ Steak Tips, always a favorite and lived up to usual expectations and the salads are always tasty and plentiful. However on a past visit, I ordered the Chicken and Shrimp stir-fry and when I took my first bite, it was so salty that I couldn't even eat it. The server didn't seem to notice that I took one bite of it because when he came back at the end of the meal (for the first time since he had taken our order) and saw that I didn't touch my dish, he asked if he could wrap it up for me. I then told him that it was so salty I couldn't eat it he said, "Oh wow, really? Well I'll get it out of your way then". That was it! Being a server for many years myself, I know that would not fly.

The Bottom Line: If you need somewhere to go before a game or concert (since locations are near Fenway and TD Banknorth Garden) this is a good stop. Don't look to be blown away by service but with careful selection, you'll get a good meal.

Stuffed Chicken Florentine

2009-03-23T15:16:00.001-04:00

These ingredients come from Pam J. in Los Angles, CA

Ingredients:
Chicken
Garlic
Spinach
Cucumbers
Bread

Stuffed Chicken Florentine w/ Marinated Cukes.

The Cukes:
In a sealable container, combine ½ c vinegar, ¼ c oil, 1 tbsp sugar and a bit of black pepper.
Mix together, add sliced cucumbers and onions if you have them. Seal and let marinate in fridge while you prepare the chicken.

Stuffing:
Depending on how many pieces of chicken you have, use either half or whole loaf of bread.
2 chicken breasts = ½ loaf, 4 breasts=whole loaf.

Break-up bread into small bits and place in mixing bowl.
Add chopped spinach.
Add a small amount of water until bread is damp and you can mold bread together. You’ll usually use a bit less than ½ c water.
Add salt and pepper to taste.
Add chopped garlic, about 2 cloves.
Knead together with hands.

Chicken:
Pound chicken out flat and thin.
Add stuffing onto chicken and roll up. You can hold it together with toothpicks if you need to.
Heat a skillet on high heat w/some olive oil.
Pan sear chicken until golden brown and cooked throughout.

Plate the chicken with some veggies and your marinated cucumbers, add a shake of dill if you have it, and there, you’re done!

Salmon Salad with Poppyseed Vinaigrette

2009-02-13T23:58:00.000-05:00

Here is another great "5 Fridge Findings"!
Our ingredients come from Courtney from Oklahoma City, OK.

Ingredients
Salmon Fillets
Poppy Seeds
Romain Hearts
Cherry Tomatoes
Lemon

Salmon Salad w/ Poppyseed Vinaigrette

This of course can be made with any lean protein, I'm not a big fish person myself so I would opt for shrimp, scallops, or chicken.

Now, broil the protein of choice in oven with with a drizzle of olive oil, salt and pepper, and sliced lemon. Save half the lemon for later.
*If using chicken, pound out the meat to a thin cutlet so it cooks faster.
* Broil as usual depending on meat.

Wash and dry romaine hearts and chop up.
Wash tomatoes and any other veggies you would want to add and add lettuce into bowl.

While meat/fish is in the broiler, prepare the dressing for salad.
In a small bowl, combine 3/4 c olive oil, 1/4 vinegar (white balsamic is my favorite for this), 1 tbsp poppy seeds and the juice of the other half of the lemon.
Whisk together until ingredients are mixed throughly.

Top salad with w/broiled fish or meat and top with dressing as desired.

Easy enough... right?

Send your ingredients to kaseyskitchentv@gmail.com

Veggie Lasagna 2/5/09

2009-02-05T22:33:00.000-05:00

Hungry? Dont have much in the fridge? Well that was the situation I was in earlier this evening until I stepped into the kitchen and brainstormed..... here is what came out!

Veggie Lasagna
Cooktime from Stove-Top to Table: 45-60min
Preheat Oven to 400*

Ingredients that I used:
Filling 1-
Chopped Spinach (fresh or frozen)
Chopped Onion
Chopped Garlic
Frozen Vegetable Medley (carrots, peas, corn, broccoli, cauliflower)
Olive Oil
Dry White Wine

Filling 2-
Part skim Ricotta Cheese
1 Egg
Salt
Pepper
Garlic Salt

Sauce-
Butter
Milk
Flour
American Cheese Singles (yes, the kind with the plastic wrapper)
Parmigiana Cheese (out of the shaker is fine)

Other Stuff You Will Need-
Lasagna Noodles
Cooking Spray
Shredded Mozzarella Cheese

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Boil Lasagna Noodles according to directions on box. However if you need the directions to boil water and make pasta, I'm worried.

To Make Filling 1:
Sautee onions and garlic in olive oil until onions are tender
Add frozen vegetables.
Add spinach and let wilt.
Add a splash of white wine and let the steam cook the spinach.

To Make Filling 2:
Remove ricotta cheese from container and add in saucepan.
With the heat on low, stir in one egg, garlic salt and pepper.
Keep on heat just until warm.

To Make Sauce:
Melt about 2 tbsp of butter in a sauce pan.
Add a 1/2 c of milk.
Continuously whisk the mixture.
Add both kinds of cheeses while mixing. Break up the single slices when you add it.
Continue to add milk to desired consistency.
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Putting it all together:
Spray your pan with cooking spray.
Lay out your first layer of noodles.
Spread a layer of the ricotta mixture on the first layer of noodles.
Lay out next layer of noodles.
Spread vegetable mixture on noodles.
Another layer of noodles.
Another layer of ricotta mixture.
One more layer of noodles... You can do it! I know you can!
Now pour your warm sauce all over the top of the layers, letting it fill in the cracks and corners.
Sprinkle shredded mozzarella over the top, add a little sprinkle of any herb for color.

Bake for 15 minutes uncovered.
Cover with aluminum foil and bake for another 10 minutes.
Remove from oven and let sit for an additional 10 minutes and then you are good to go!! Just slice and serve!

Be sure to let me know if you tried this recipe! I'd love to hear from you!
kaseyskitchentv@gmail.com

5 Fridge Findings 1

2009-02-02T00:19:00.000-05:00

INGREDIENTS USED
Egg Beaters - Caitlin from Mattapoisett, MA
String Cheese- Bruce from Brockton, MA
Pillsbury Cresent Rolls- Sarah from Fairhaven, MA
Garlic- James from Boston, MA
Salsa- Kate from Dartmouth, MA

What to make....
Southwestern Quiche
Preheat over to 350*

Add milk to the egg beaters as if you were making scrambled eggs.
Grate in string cheese to egg mixture.
Grate in one clove of garlic to egg mixture.
Add about 1/2 c of salsa to mixture according to taste.
Add salt and pepper according to preference.

Unroll crescent dough and press the perforated lines together so there are no holes.
Spray a square pan with cooking spray and lay the dough inside.
Trim dough that may hang over the edge and save for later.

Pour egg mixture over dough in pan.

With the extra dough, roll it into thin strips and lay them in any design you'd like for decoration.

Brush the exposed dough with the excess egg mixture that was left in the bowl.

Place in oven and bake for 20-25 minutes. When you can stick a knife in it and it comes out clean... its good to go! Hope you enjoy!

Welcome to the Kitchen!

2009-02-01T12:28:00.000-05:00

Hi There!

Welcome to Kasey's Kitchen! This is a site where I will throw out a bunch of ideas of culinary creations that are actually easy to create.

Now I say "ideas" rather than recipes because I have based all my cooking experiences on spontaneity! I have always had trouble with recipes because you can look in a cookbook and see a great meal but then realize that you don't have that special spice or that hard to find herb. So all my cooking is based on looking into the refrigerator, the cabinets and pantry and seeing what you have and being inspired from there!

In the coming weeks, I will be posting video segments for you to view and be inspired. However, I'm not going to be the one doing all the work.... you will too!
I will need you to post a list of five ingredients you have in your kitchen right now... I will then take the top 5 ingredients posted and make my next video based on them!!

Hope your up for the challenge! Stay tuned for a lot of good fun and good food!