Kit's Amazing Acorn Squash Soup

Ingredients:
2 large acorn squash
2 quarts water
2 to 3 cups chicken or vegetable broth
2 Tablespoons olive oil or butter
6 cloves garlic, minced
2 tablespoons ginger, minced
1 to 2 jalapenos, diced
4 to 6 small carrots, diced small
1 rib celery, diced small
1 onion, diced
1 teaspoon salt
1 teaspoon white or black pepper
1 to 2 tablespoons brown sugar (depending on your taste. Be careful.)
1 cup heavy cream

Directions:
In a heavy pot or dutch oven, add water, broth and chopped pieces of acorn squash, unpeeled. Boil and cook until tender. When tender and pliable, scoop squash out of peeling and add to a bowl. Set aside and discard tough peels. In another pot, add oil or butter to the pot and melt on medium high heat. Add garlic, ginger, jalapenos, onion. celery and carrot. Cook until vegetables are tender and onion is translucent. Add all veggies and the acorn to a blender as well as the broth from the acorn pot and blend until smooth. Pour back into pot and season with brown sugar, salt and pepper. Add cream and stir until soup is creamy.  If mixture is too thick add more cream, broth or water. Adjust seasoning and serve hot with cider cream or heavy cream and paprika.  Garnish with fried onions or bacon bits or swirl cream on top bowls.  Serve with crusty bread or pita chips.

Kit's American - Episode 1. Pancakes and Fritters.

This will be the first in a series.  Kit's will show off some of our techniques and demonstrate how all our signature items will be made from scratch, using only fresh ingredients.

In this first show we show how to execute 2 delicious items from 1 home-made batter. First a basic pancake which you can decorate of flavor to your taste. Second a Corn and Jalapeno Fritter.

These are the dress rehearsal photos, the show will be shot tomorrow and edited then uploaded to the web very soon. And yes the very simple recipe will come at the same time.

Crab and Shrimp Dip

Caz and I plan on many fun evenings during the holiday season and a few splurges now and then. This is one indulgence I can wait for, Crab and Shrimp Dip. It's perfect because it's no bake and you can make this ahead a day or two and keep it refrigerated in a airtight container. I have to go now. I just gained 5 pounds writing this :D.

Ingredients:
1 8 ounce package cream cheese
2 tablespoons mayonnaise
4 tablespoons, Parmigiano Reggiano, grated
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup sweet red onion, minced
1/2 cup sweet red pepper, minced
1 clove garlic, minced
1/2 pound flaked crab meant6 ounces cocktail shrimp
1 teaspoon old bay seasoning
1 teaspoon dill weed

Directions:
In a food processor, blend cream cheese, mayonnaise, Parmigiano cheese,Worcestershire and lemon juice. Add onion, pepper, crab and shrimp to the mixture and stir to incorporate. Add old bay and dill weed, stir and chill for at least an hour. Use your favorite crackers and dip away! 

Kicked Up Stove Top Stuffing

Okay, yes I'm lazy when it come to cooking at home. In the restaurant atmosphere you have to be perfect, but at home I can get away with murder...well, stove top anyway. So I decided to tear open a few boxes and just add to the goodness. Here's what I came up with...

Ingredients:
2 tablespoons oil
3 ribs of celery, remove strings if desired and slice or dice
2 leeks, washed thoroughly and sliced thin
1 8 ounce package sliced button mushrooms
1 pound sausage (we used Jimmy Dean)
3 cans chicken or vegetable broth (we used the broth from the turkey) * Note: You may end up needing to add additional liquid if dressing dries out. You can add more broth if needed or water.
3 boxes of turkey Stove Top Stuffing or your favorite flavor of kind.

Directions:
In a large skillet, heat oil and add celery and leeks. Cook to al dente, stirring often. Add in mushrooms and stir. Cook mixture until tender. When vegetables are done, crumble in sausage and brown. Add three boxes of stove top stuffing to the vegetable and sausage mixture. Stir to incorporate well. Pour in broth and stir. Mixture should be very moist. If not, add more liquid. Spread stuffing into a large baking dish and bake on 350 degrees F for 35 minutes or until heated though and slightly browned on top.
Yum it up!
Happy Turkey Day!

Peacan Crusted Sweet Potato Casserole

Thanksgiving is only a day away and already Caz and I have dinner in the bag. With only the star of the day, T-Tom to go and the mashed potatoes, I'd say we're in the position to lounge a bit and play a lot tomorrow
 : ). This is what Caz made.  Pecan Crusted Sweet Potato Casserole. D-e-l-i-s-h! Here's how you make it. I can't wait to break the Atkins for this tomorrow :D.

Ingredients:
Serves 6

• Crust:
• 1 cup brown sugar (We used Splenda brown sugar mix)
• 1/3 cup flour 
• 1 cup chopped pecans
• 1/3 stick butter, melted 
• Filling:
• 3 cups baked sweet potoatoes, peeled and mashed (They can be microwaved for about 10 minutes, depending on your microwave)
• 1 cup sugar (we used Splenda for cooking and baking)
• 1/2 teaspoon salt 
• 1 teaspoon vanilla 
• 2 eggs, beaten
• 1 stick butter, melted

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• In a mixing bowl, combine brown sugar, flour, nuts and butter. Set aside.
• Preheat oven to 350 degrees F.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Mix thoroughly.
• Pour mixture into buttered baking dish.
• Sprinkle the top of the sweet potato filling with the crust mixture.
• Bake for 30 minutes. Allow to set at least 30 minutes before serving
• Enjoy

A Thanksgiving Turkey the Caz Way

Thanksgiving is a week away, but Caz wanted to do a trial run on the turkey. And it was amazing to watch him prepare and cook a Caz-made bird. It was absolutely delicious! Here is the result of our mock T Tom day prize. Did I mention he can COOK!

 Butterflied Turkey

What you need:
12 to 15 pound turkey (thawed :)
butter
paprika
salt
black pepper
garlic powder
rosemary
sage


heavy knife or sheers (or have the butcher do it for you)
roaster
dish cloth (to prevent slipping while you are cutting)

Preheat oven to 450 degrees F.
Lay the turkey upside down on a non slip surface like a dish towel. Using your fingers, find the backbone. Use a pair of kitchen sheers to cut out the backbone. Once the back is removed turn the turkey over and apply enough pressure to crack the turkey and flatten. Place turkey in roaster, rub flattened turkey with butter. Add herbs and spices according to taste.  Place a foil Tent over the top and bake on 450 for 30 minutes. Lower temperature to 350 degrees F. and roast for 2 to 2 1/2 hours or until a thermometer reads 165 to 175 degrees.

The result is scrumptious!
Happy Cooking from Kit and Caz~

Busy Day and Fresh Spring Rolls

This has been one of those days. Busy! I've been in and out of the house and I spent the afternoon making political calls. And in between I've jumped on and off the computer. I found myself digging through my "Healthy Foods" folder. I throw recipes I make up, need to try or just plain sounds good in this folder. I opened it today and there was my haphazard notes to make spring rolls again. Asian food is on my mind today. I'm sure it's because I started a more stringent diet and of course just the word alone makes me hungry. But really, when you think about it, summer or fresh spring rolls are very healthy. I was thinking of all the different ingredients I could use and still stay well within my calorie limitations. Any combination of the ingredients below would be delicious. Oh, and a dipping sauce. Mine has to be low-cal. Here's what I came up with...

Ingredient list:
1 package spring roll wrappers, aka rice paper
thinly sliced turkey, beef, chicken or shrimp
tofu, thinly sliced
bean sprouts
bok choy or Napa cabbage, thinly shredded
leaf lettuce
carrots, julienned
wood ear mushrooms or brown mushrooms, sliced very thin
green onions, sliced thin diagonally
fresh cilantro
fresh basil leaves
cellophane rice noodles or bean thread noodles, cooked

Dipping Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
2 teaspoons lime juice
1 coin fresh ginger, grated
2 cloves garlic, minced
2 teaspoons corn starch
2 teaspoons sugar or equivalent of Splenda, Equal, etc. (I'm using Equal :)
red pepper flakes, to taste

Stir all ingredients together in a sauce pan on medium high heat. Bring to a boil and then reduce heat to a simmer. Stir until mixture thickens. Remove from heat and allow to cool before dipping.

I could write the directions, but why when this beautiful lady can show you. Just remember to soften the wraps in a plate of warm water and work one at a time unless you have helpers. Enjoy!



By the way, if you haven't already, visit Caz's food blog. Come on...click the link and "look what Caz made".

Welcome to Kit Loves Caz

Hi,  I'm Kit and I'm the publisher and creator of Kit Loves Caz!

I was born and raised in Los Angeles, California. And now, I reside in a small East Texas lakeside town, with my Doxie, Bella and soon my fiancee Caz will join us. It's a world away from where I came from. From jet set to slow paced, easy living and I cherish it. I'm a believer in love, family and everything that goes with them. I'm a type A personality, with a coffee habit that is monumental. I'm a wine-ista, cheese connoisseur, and a shoe druggie. When I started this blog, my life was going through some very different changes. I had to put it on hold because my heart was just not in it. Soon after, very soon after, I met and fell in love with my soul mate Caz. I've always wondered what it was like to find that other half that was so a part of you. Now I know. It's evident in everything we do...in everything we say...and every time I look at him I know that it was always him. So now my blog takes a turn for the better. My life is fulfilled and the are a million things I want to say racing through it everyday. And it's all because of Caz. I don't have to struggle through the post anymore. The ideas are flowing... 

So a little more about the publisher and Kit loves Caz...I'm a self proclaimed  holiday queen, with emphasis on Christmas and Halloween. At first my enthusiasm will no doubt frighten Caz, but soon I know he will catch the holiday fever and be every bit as crazy about it as I am.

I love the arts, all of them and adore crafting and saving money. Caz loves going to the movies, but not alone. My mantra is re-purposing and lowering our carbon footprint, while saving this precious earth we call home. Caz's Mantra is loving me : ).

My favorite seasons are winter, spring, summer and fall. Yes, it's a vicious cycle of excitement and anticipation for me, my love of celebrations and the change of season. Caz loves the warmth of sunny days and I'm happiest with my feet planted firmly in the winter snow! But he's giving up sunny southern California and everything he loves there to be here with me and I think that says everything...

I'm addicted to social media. I love blog hopping and I frequent Facebook, Pinterest, and many more. After all social media and a single common friend brought Caz and I together. Caz is a computer guy. A smart computer guy. I'm pretty sure he hing the moon.

I love eye candy, as you will see, and beautiful everything! My hobbies are cooking, baking, gardening, designing, home decor, scrap booking, fabrics, antiquing and photography. I love, love, love ballet and Bach, the color orange and do everything I can in 3's. Is that normal? Caz will learn to live with my little quirks and idiosyncrasies because he loves me. I've learned I can't live without his, because I love him.

This blog is about Caz and I, and what WE love to do. Our lifestyles, families, and the cozy home we'll make together. But not altogether, I'll give advise on home decor, color, fashion trends, tablescapes, beauty, healthy living, crafts and seasonal fun. I'll provide helpful information and link backs to sources from some of my favorite websites and blogs. All the things that Caz and I use, know, and recommend.

I'll post ideas for holiday magic, everything DIY,  food and menu planning, the latest in gardening, music, books,  reviews, videos and movies. We'll give you oodles of celebration ideas, tips and tricks to make our busy lives easier.

~With lots of post about our grand kids, kid friendly crafts and pet clinics.  And yes, even a bit of tech talk from my guy himself. There will also be great guest host, who'll bring fresh perspectives to our everyday life.

My hope is to inspire you with creative ideas, make you smile, and even chuckle now and then. I'm so thankful for this platform we call the internet. A world within our world, a warm virtual home to visit with each other and exchange ideas and our talents. I'm even more thankful for Caz. He is my world...

I consider myself a bit of a life stylist. Am I qualified? With three grown kids, three grand kids, and over 30 years of home management, entertaining, wedding planning, baking and cake designing. I have a professional background in party planning, catering and cooking. I've owned a restaurant, cooking school, fashion boutique, and even a flower nursery. But most important, I've had 30 plus years of DIY everything! NO farming out anything. And most exciting, Caz is an accomplished cook, too. I'm so proud of him. He's amazingly talented and I'm so happy to tell you here that he and I are opening a restaurant. I'll use this venue to write about our journey and the day to day adventures happening with Kit's American Cuisine.

 

Oh, and did I mention Caz and I are getting married next year? That actually sounds so crazy coming out of my mouth. I've promised everyone for years, I would never take another trip down the aisle again. But I said Yes, and so you  can count on the latest in wedding trends...cakes, dresses, flowers and of course foods. I looking forward to the joining of our two families. It will make us quite a force with six kids between us and 8 grandchildren...yeah, I love it...all of it...God is good...

I'm so happy you dropped by to visit us. I hope you return often for great ideas, lots of eye candy and a slice of Caz and Kit's sweet life.


OXO, Always~
   Kit