Rosemary Red Potatoes

6/30/12: The house behind my parents’ house where I grew up was the home to four of the most awesome girls I have ever had the pleasure of knowing. The Hulls- Elise, Mariel, Christina, and Caroline- were practically my little sisters growing up. In fact, they gave me a “Big Sister” James Avery charm for my high school graduation. Now they’re in college (or in Elise’s case, in MEDICAL SCHOOL- HOLY MOLY!!) and off being their fabulous beautiful selves. Elise is at UT Southwestern Medical School, Mariel and Christina are in Austin at UT, and Caroline is representin' at Arkansas.

I use my "Big Sister" charm as a Christmas ornament

Last year, the girls had me make a wreath for their mom, Lisa, for their “house divided.” Lisa is just as great as her girls (and yes, Brian, their dad, is a blast, too!). Lisa has opened an antique business called diGs.  Housed in the Montgomery Street Antique Mall, the website describes diGs as featuring “an eclectic mix of uncommon vintage artifacts for your home.” She is dealer #2311 if you’re ever there- check it out!

diGs

 One night, Lisa had a sidewalk sale in their driveway of some of her diGs merchandise. My mom and I walked around the bushes that divide our driveway and perused the goodies. Please note, MARIEL, that we chose NOT to use the “secret passage way” between the two houses where Miss Mariel cut the fence down so she could have easier access to play with our Beagle, Penny.  

Elise, Caroline, me, Christina, and Mariel
at my Open House/First Annual Holiday Party in 2008

On any note, my mom insisted on taking Lisa some rosemary in thanks for inviting us to the sale.  Rosemary is great for cooking- a little goes a long way- and it can be used to make almost anything taste just a little bit more fresh and airy. Below you’ll find a recipe for Rosemary Red Potatoes- the rosemary helps lighten the starchy, sometimes over-filling potatoes.

Christina, Caroline, Lisa, Elise, and Mariel

I ended up buying an antique candle/flower pot holder that sits on our doorstep. Every time I walk in the front door I think of you four girls- I can’t believe how much y’all have grown up! I know that’s totally corny, but come on, I use to change your diapers! I am so incredibly proud of the young women you have become. I am also very privileged to say that three out of the four of these girls are now my twice-sisters, as they pledged Delta Gamma at the University of Texas.  Hook ‘em Hogs- I love you four girls (and your parents, too!)

Elise, Mariel, and me at the Delta Gamma house
in Austin when Mariel pledged DG

Rosemary Red Potatoes

All Recipes
Servings: 4

Rosemary Red Potatoes

• 1 3/4 pounds small red potatoes, quartered
• 1 small onion, quartered
• 1/4 cup olive oil
• 1 1/2 teaspoons dried rosemary, crushed
• 2 garlic cloves, minced
• 1/4 teaspoon garlic salt

1. Preheat oven to 425°F
2. In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. 
3. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. 
4. Bake, uncovered, at 425° F for 25-30 minutes or until potatoes are tender and browned.

Keep on cookin'!

-Katherine

Grilled Mexican Lime Chicken

All of the girls at Leo & Katie's engagement in October 30, 2011 at Mira Vista Country Club

My friend, Leo, who I met my senior year of high school, called me on October 28, 2011 and asked me if I could "keep a secret."  Having so many friends who have recently gotten engaged, I knew immediately what his secret must be.  I teared up right there in the middle of Chick-Fil-A on Hulen as Leo told me the plan.  He was going to go play golf with his girlfriend, Katie, that Sunday.  On the Mira Vista golf course, the 18th hole is back up at the clubhouse, and Leo wanted all of their friends and family to be waiting at the clubhouse to surprise Katie.

Checking out what the flag said

When they got to the 18th hole, Leo asked Katie what the flag on the hole said.  "What? What are you talking about?  Just play!" was Katie's response.  Uh oh.  Well, after asking Katie repeatedly to look at the flag, suddenly Katie put two and two together and read the flag that said, "Katie will you marry me?"

Leo and Katie right after he proposed

We all greeted Katie & Leo back at the clubhouse and toasted to their future life together.  Two of my girlfriends and I decided we wanted to throw a wedding shower for Katie & Leo and immediately started planning.  A fiesta theme was chosen and the planning began.  So far (as I write this, it is a week and a half before the shower), I have most of the decorations finished and ready to be set up.  The two other hostesses are coming on Tuesday to help me finish with some decorations and setting up, and we are definitely ready for some "chippin, dippin, and margarita sippin" to celebrate Katie & Leo tying the knot!

The Future Mr. & Mrs. Sumner!

My other change that will have a longer-lasting result comes from the many house improvements that Andy and I have made.  We took down the awful florescent light in the kitchen, the 80's style brass and glass bulb light above the sink, and the chandelier that was falling out of the ceiling.  We now have a modern Tiffany-glass style light above the sink, and a very cool, vine-looking light above the kitchen island.  The chandelier was replaced with smaller, softer lights that accent the paintings in our sitting nook.  We rearranged the guest room to allow for more space and make room for my elliptical that I bought myself for my birthday.  And lastly, I framed out the builder-basic mirror in the master bathroom.  I'm not sure that any of that would have gotten done if it weren't for hosting the shower, so I'm extra-glad we volunteered!

Katie, Leo, and me at Fiesta themed Kickball

Wanting to eat-in a lot this past week due to all of the work on our plate, I was able to cook a few different meals.  Monday we had Mediterranean Chicken and Chicken Rice (recipe will come soon).  Tuesday we had Summer Beer Pork Chops (recipe to come soon) with Barbecue Grilled Asparagus.  And Wednesday, we had Grilled Mexican Lime Chicken with Wild Grain Rice and my Black Bean & Corn Side.  The rices were just from a box, nothing special, but it was great getting to use the grill so much! The oven just makes the house so dang hot, so it was nice to leave the cooking up to my Grill Master of a boyfriend!  This is a lot like my KITK Mexican Lime Chicken but with a little less tart, and a little more spice.

Katie & Me at Hawaiian Kickball

Katie & me at Michael's 25th Birthday at Little Bit of Texas, July 2011

Grilled Mexican Lime Chicken
www.food.com
Servings: 2; Weight Watchers PointsPlus Value: 4

Grilled Mexican Lime Chicken with wild rice and Black Bean & Corn Side

• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/8 c oil
• 1/4 c fresh lime juice
• 2 chicken breasts

1. Combine first all ingredients for marinade.
2. Marinate chicken in mixture for at least 2 hours.
3. Drain chicken well and grill until done (appr 6 mins each side)

Keep on cookin'!
Katherine

Mediterranean Chicken

My DIY improvement on my builder mirror

In an effort to make some much-needed home improvements, Andy and I adventured to Lowe's last weekend.  A couple of hours and a full shopping basket later, we checked out and were headed to yet another Lowe's... because the first one didn't have the mini-pendant to install with our new light above the kitchen sink to match the other one we already have above the kitchen table.  SO then THREE hours later, we were headed home with a truck full of what was to be new lighting, an improved toilet, and better-than-builder mirror. 


New kitchen lighting! I really wish I had a before & after

Well, the lighting turned out to be a MUCH bigger ordeal than we expected.  I was flexed from work, but on-call, so despite being off work, that meant I was pretty much stuck at home for the day.  I called my parents and asked them to come over and help me for the day.  Little did I know what we were getting into.  My dad promptly discovered that I was missing a part for the light in the sitting nook.  That explains why the chandelier was falling out of the ceiling.  Stupid builder.  Then, upon beginning to install the new light above the kitchen island, my dad read that we needed a drill and a dremmel for the installation.  Great.  Pack into the car, go BACK to Lowe's (I should've gotten them to start stamping a card for me- 10th visit and maybe I'd get a free light bulb.), then to my parents' house to get the dremmel and the drill.  Then back to my house.  

New kitchen lighting as seen from the backdoor

The next few hours were spent with our necks craned and arms above us, Michelangelo style.  I'm totally empathetic with his Sistine Chapel painting now- I couldn't do it for two hours, yet alone contorting himself that way for all of four years.  Yeesh.  However, after many grunts and breaks to shake out our rubbery arms, the lights were up and shining.  A HUGE thank you to my electricity-savvy father for all of his help- we had no idea what were were getting into, but it looks great now! In celebration on Monday night of our work-filled Sunday (well, my work-filled Sunday... Andy was at a cook out then with our friends watching True Blood!), we had this Mediterranean Chicken on Monday night.  It was very light and island-like, and it looked great under our new lights! No more stark, bleaching fluorescent lighting for us.

Mediterranean Chicken
www.copywriterskitchen.com
Servings: 2; Weight Watchers PointsPlus Value: 5

Mediterranean Chicken

• 1/2 c dry white wine
• 2 tbsp fat-free chicken broth
• 1 clove minced garlic
• 1 tsp thyme
• 1 tsp dried oregano
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1 tsp salt
• 1 tsp ground pepper
• 2 boneless, skinless chicken breasts

1. Combine all ingredients in a small bowl
2. Place chicken in a large baggie
3. Pour in marinade
4. Allow chicken to marinate for 1+ hours, or overnight if possible
5. Grill chicken over medium heat- appr. 6 mins/each side depending on thickness

Keep on cookin'!
-Katherine

Rosemary Porkchops

My mom and me on the gondola in Vail, Colorado

Chicken has long since been my favorite main dish- I like it fried, baked, grilled, battered, stuffed, and shredded.  But what about "the other white meat?"  Pork chops are called "the other white meat" due to being high in protein, low in fat, and moderate in cholesterol.  Essentially, pork chops are almost as good for you as chicken, but chicken packs a little bit more protein.  The average raw pork chop contains 33 g of protein- more than half of the recommended daily value for adults.  Like chicken, they are low in fat, and they are very versatile.  Pork can be used in pork tenderloin, fried pork chops, baked pork chops, or grilled pork chops.

My mom and me on the beach in Jamaica, February 2008

When I was younger, my mom would offer to cook one of the following meals almost every night: chicken fajitas, spaghetti, chicken fettuccine, steaks and baked potatoes, pork chops and macaroni and cheese, or pork chops and rice.  Like mother, like daughter- I have inherited both her cooking skills and (most of) her meal preferences.  The one of these recipes I have replicated the most is baked pork chops and rice.  My mom would bake the pork chops (Baked Pork chops recipe coming soon) with onions and rice all mixed together, making for a juicy, succulent meal, each part of which complimented another.  My mom would make the Rice-A-Roni Chicken flavored rice, and now I buy the same one, but the version with 1/3 less sodium. 

My mom and me at my 5th birthday party at Tillery Park in Fort Worth
with one of the horses from Benbrook Stables, June 1991

The recipe below is not for my mom's baked pork chops, but instead is a spin on them with the help of the fresh rosemary from my garden.  In my signature Katherine in the Kitchen style, I have taken a comfort food recipe from my childhood, but I have added my own healthy twist.

Rosemary Pork Chops
Servings: 2, Weight Watchers PointsPlus Value: 5

Rosemary Porkchop

• 1/2 tsp lemon zest
• 1 1/2 tsp fresh lemon juice
• 2 tbsp rosemary
• 3 cloves garlic
• 1/2 tbsp extra virgin olive oil
• 2 chops (106 g each) lean, boneless pork chop
• 1/2 tsp salt
• 1/2 tsp black pepper

1. Combine lemon zest, rosemary, garlic, and oil in a small bowl
2. Sprinkle pork with 1/2 tsp salt & 1/2 tsp pepper
3. Rub 1/2 the rosemary mixture over the pork
4. Put the pork on a plate, then cover and refrigerate at least one hour, or up to several
5. Grill over medium heat for appr. 6-7 mins on each side

Keep on cookin'!
-Katherine

Lemon Garlic Chicken

On your mark... get set... go!

The night before Andy's first half-marathon, he needed something light and healthy.  I made him lemon garlic chicken- the recipe for which I 20% based off of a recipe I found on Pinterest, and 80% made up on my own as I went.  I paired it with a long-grain and wild rice mix, and Andy added a piece of Texas toast to his plate.  The next day was the longest run of Andy's life.  Instead of me posting about his half-marathon, I figured I'd let Andy do the writing.

Sunrise over Will Rogers... reminds me of "We're Texas" commercials! but Fort Worth style

See, later that night, Andy came across a thread on the Runner's World website that was geared towards "Half-Marathons for Mortals"- a thread for first time half-marathoners or those thinking of running a half.  With his new sense of enthusiasm and still aching muscles, Andy posted his own inspirational story.  So, instead of me posting (and bragging) about Andy's amazing achievement, I thought I'd let him narrate this post through his post on the thread.  Congratulations, Andy, on your dedication and perseverance- I could not be more proud of you!

Here he comes!

"Funny, I would find this post a few hours after running my first half marathon.  My goal was actually under 2 hours, and I barely made it at 1:59:43. 

Crossing the finish line

I'm so glad I did it now, but the last 3 miles of the race and the first couple hours after running it made me think it would be my last.  I had to use every ounce of determination and will to keep my legs churning after 10 miles.  Right hip flexor, right knee, right ankle, left hip, both feet..everything was tightening up.  I wanted to walk so bad, but I knew if I did, I would not only kill my chance at meeting my goal, but also put myself in jeopardy of even finishing the race. 

I ran a handful of CC races in high school 10 years ago, and ran 2 5Ks in 2010, when I decided to give running a chance again after gaining some unwanted pounds after joining the real world, and sitting for 10 hours a day, 8 at a desk and 2 in the car.  I trained for those races the only way I knew how, run 2-4 miles 3-5 times a week, and run them fast.  I tried to run every training run pretty much as fast as I could.  I was lucky to stay injury free, training 8 weeks for my first, which I ran in 20:30, and following it up 7 weeks later with my second, ran in 20:40.  Most of those training runs were outdoors, as I've always dreaded the treadmill.  1.  It always seems to make me run longer to achieve same miles as outside, and 2.  The treadmill causes more impact on my joints.  Those 5Ks were so much fun, the second one got me 3rd place in my age group, and most importatnly, I loved running again...or so I thought...

I got to give him his medal!

Done and done!

Over the next 20 months I went in and out of training, didn't enter any races, and lost what I had momentarily regained.  The longer you're out, the easier it is to stay out.  In December 2011, a friend at work suggested I run the Cowtown Half Marathon with him in late February.  I have always had dreams of running longer races, as my father ran marathons and was a member of the local running club for almost all of my adolescent life.  But, I hadn't even run a 10K before, and I was considering 13+ miles?  It seemed ridiculous when he suggested it, but after a few days of giving it some thought, being completely sick of being lazy, and making a rash decision, I told him I was in. 

So, after I got my feel of indulging in holiday fun, food, and drink, I started training on December 27, 2011, when I went out for a 5 mile run.  It took me 49:02.  Mind you, I had not run at all since July 6th, and had logged a total of 83 miles in all of 2011, 68 of those miles completed January through March.  I did not walk, I felt good during the run, and I told myself, "Hey, I can do this."  I stuck to a Runner's World beginner HM training plan in about an 85-90% capacity, mostly skipping an easy run some weeks so I could have more rest and not run back to back days.  This included a 5K in week 3, which I ran in 24:37.  Man, had I gotten slow(er) over the last two years. 

Finished sub 2 hours- beat his goal!

I went through ups and downs, had some IT band trouble, fell in love with using a foam roller and taking ice baths, began seeing a chiropractor because of back and neck pain caused by running, broke in my first double digit run (10 miles, twice) in training, and lost my Grandmother on Tuesday night before the race.  She was a sweetheart for holding on until the taper week.  So, after beginning recovery today, I already know that today was not my first and last half marathon.  It was my first, and the next time I run one, I'm going to set a PR. 
I know that some who read this may not identify with running a sub 2 hour HM their first time out, or ever expect to run a sub 2 hour half.  But, I just wanted to share my experience for anyone who gets out of the groove from time to time or finds something or someone or some excuse to keep them from accomplishing something they want to do.  Make a plan, stick to it, and believe in yourself!  And I'm sorry this was so long.  God bless anyone who reads it all.  Have fun and follow your dreams."   -Andy

Lemon Garlic Chicken
Servings: 2; Weight Watchers PointsPlus Value:
Pinterest.com; modified by Kate Strickland





Lemon Garlic Chicken, Texas toast, and long-grain/wild rice mix


• 2 boneless, skinless chicken breasts
• 1 lemon, cut into 6-8 wedges
• 1/4 c fat-free chicken broth
• 8 cloves minced garlic
• 1/3 c white wine
• zest from 2 lemons
• 2 tbs lemon juice, plus a bit extra for bottom of the pan
• 1 1/2 tsp dried oregano
• 1/2 tsp ground thyme (or 1 tsp minced fresh thyme leaves)
• Salt & pepper

1. Preheat oven to 425°
2. Dry chicken breasts
3. Place chicken in a 9x13 lightly greased baking pan
4. Squirt a bit of lemon juice in the bottom of pan- just enough for the chicken to sit in it
5. Sprinkle the breasts on both sides lightly with salt & pepper
6. Place lemon wedges around the chicken breasts
7. In a small sauce pan, warm the chicken broth over medium-low heat
8. Once broth is warm, add minced garlic- stir constantly for 5-8 mins
9. Turn heat off of the pan and add the wine, zest, lemon juice, oregano, and thyme
10. Stir ingredients to combine well
11. Pour mixture over the chicken breasts in the pan
12. Bake uncovered for 30 mins- flip, continue baking for 15 more mins
13. Allow to rest for 10 mins before serving
14. Serve with sauce mixture spooned atop the chicken

Keep on cookin'!
-Katherine and Andy

Smashed Potatoes

If there were a potato fan club, I would, indubitably, be the president.  Growing up as the daughter of a medical expert, one would assume my mom had me eating all kinds of colorful vegetables... nope.  Give me a brown, plain, starch-filled potato.  And just because it is a starch, doesn't mean it isn't also a vegetable- an argument I have way too often.  When one doesn't eat vegetables (and as a child, I didn't eat any besides potatoes and corn), ya gotta count what ya can.  So I count potatoes as a veggie.  Baked potatoes are quick, easy and filling.  Mashed potatoes remind me of my Granny Poirot.  Red potatoes make me think of salad bars like Souper Salad.  You can buy potatoes in bulk super cheap, in four packs, or individually.  They are, without a doubt, the easiest food in the world.  I actually find myself getting jealous at work when our patients order baked potatoes.  My co-workers even tell the patients, "Let Miss Kate fix it up for you- she makes them really well!"  Sad? No way.  I like to think of it more as a talent.

Every year, my parents take off to Colorado for two weeks to go to the Ouray Ice Festival.  I'm not sure what part of shimmying up thousands of feet of frozen waterfalls my dad finds "fun," but to each his own.  I was housesitting for my parents when I got a text from my mom saying that there were two fillets from Omaha Steaks in the freezer, and I could cook them up if I'd like.  Yes, please! Omaha Steaks are a-mazing.  Instead of going with my usual baked potato side, I thought I'd try a new potato recipe... Smashed Potatoes.

The recipe called for rosemary, and, lucky me, I have three ginormous rosemary bushes outside of my bedroom window.  (Seriously, if you ever want some, just shoot me a text- I have more than I can ever use and would love to donate some to you and your next recipe!)

Smashed Potatoes
Kate Strickland
Servings: 4 (210 calories, 8 g fat, WeightWatchers Points Plus Value: 5)

• 1 tbsp minced fresh rosemary (or 1 tsp dried)
• 1 tbsp fat free chicken broth (substituted for 1 tbsp olive oil)
• 2 tbsp grated parmesan (they make this in low fat!)
• 2 lbs small potatoes (like Yukon Golds or red potatoes- red potatoes make a prettier product)
• 2 gloves garlic, peeled
• Salt & pepper to taste

1. Place potatoes in a pot and fill with enough cold water to cover them
2. Add a pinch of salt and bring water to a boil (*the salt makes the water boil more quickly)
3. Cook the potatoes until tender all the way through (about 20 mins)
4. Drain the potatoes
5. When potatoes are cool enough to handle, use your palm to carefully smash the potatoes just enough to break the skin and flatten the potatoes
6. Heat the chicken broth (or oil) in a large cast-iron skillet over medium heat
7. Add the potatoes in a single layer
8. Sprinkle the rosemary on top
9. Place the garlic cloves in the pan
10. Cook until the potatoes are deeply browned and crispy on one side (7-10 mins)
11. Flip potatoes and repeat
12. Add in the cheese right at the end so it melts atop the potatoes
13. Season with salt & pepper

Minced herbs just means chopped up into little pieces- here is my minced rosemary

Smashed Potatoes

Smashed Potatoes