Carol Ann Kates

Pork chops are one of the more reasonably priced proteins these days. Three ounces of a cooked pork chop contains 23 to 26 grams of protein, or about half the protein we should be consuming daily. If you are looking for a different way to prepare pork chops, my husband ranked my recipe for Spicy Thai Citrus Grilled Pork Chops as a 10. I have been making this recipe for over a decade now. It contains lemongrass, ginger, fish sauce, rice vinegar, and a minced habanero chile pe

Some fun facts about zucchini: Zucchini is in season, so if you have a garden, you are no doubt harvesting zucchini or perhaps you have a neighbor that is growing zucchini and giving it away. Zucchini is easy to grow, and if it isn’t picked when it should be, can become quite large. Yes, zucchini is quite prolific. We want to pick it and use it before it gets too big. Zucchinis will be the most flavorful when they are small to medium sized. According to Ripley’s Believe It Or

America’s 250th Birthday is just around the corner. In this blog, I share my favorite backyard recipes: Blue-Cheese Stuffed Hamburgers (also known as Fourth of July Hamburgers), Grilled Artichoke Hearts with a Remoulade Sauce, Mexican Street Corn, Pauline’s Potato Salad, Watermelon Granita, which can be serves as a dessert or add an adult beverage for a delicious cocktail, and my Red, White, and Blue Parfait’s, which can be served in either wine glasses or mason jars, adding

I made this recipe for my husband, and as I sat it down in front of him, he smiled and his face said, “Oh my!” Then he said, “That’s really pretty.” This is the perfect meal for two on a hot summer evening—easy to prepare and simply delicious. The sauce is flavored with my new favorite ingredient to cook with, Calabrian chiles, and it’s topped with my favorite cheese, burrata. I like serving it with crusty bread and a Caesar salad. Burrata is a soft, fresh Italian cheese that

Featuring Brie Lover’s Picnic Sandwiches and Carol Ann’s Quinoa Tabbouleh Salad How are you honoring that special father in your life this coming Father’s Day? It took some coaxing to get my husband to tell me how he wanted to spend Father’s Day. He hemmed and hawed for several days and finally decided, “I want to go on a picnic in the mountains.” I was so happy that was his “final answer.” Years ago, my son gave me a lovely picnic basket for Christmas, and there is nothing

I don’t know about you, but what we cook during the summer is different than fall or winter. We like lighter fare and lots of fresh veggies, and, of course, we like heating up the grill. Tomatoes, avocados, and corn are some of our top summer veggies. The following is one of our favorite summer suppers because it is super simple to prepare and contains our favorite veggies. My husband loves grilled corn. We shuck the ears, spray them with cooking spray, and throw them on the

Last week I shared that my son and daughter gave me cookbooks for Mother’s Day. In my last blog I shared my adventures with Shaq, the book Leelee gave me. This week I share my adventures with Samin Nosrat, the author of Good Things. Samin Nosrat is also the author of Salt, Fat, Acid, Heat, awarded the James Beard general cookbook of the year in 2017. Pretty impressive! This book shifted the focus from following rigid recipes to understanding the four foundational elements of

My son and daughter gave me cookbooks for Mother’s Day. Leelee gave me Shaquille O’Neill’s Family Style, and my son Brian picked Good Things by Samin Nosrat, the author of Salt, Fat, Acid, Heat. Since my PEO sister, Lori, told me her husband gave her Shaq’s cookbook for Christmas, I dug into it first. I am a cookbook collector, but I have never counted the exact number I have because if I had a number I’d have to quit collecting. My husband estimated 1,000, then changed his g

Pasta Salad with Smoked Mozzarella and Sun-Dried Tomatoes is one of my favorite pasta salad recipes. It is too die for and perfect for May—light, yet filling. I like to make it the day before and let the dressing absorb into the pasta overnight. It is just like potato salad—it has the most flavor after it sits in the fridge for 24 hours. I add the spinach and red bell pepper strips right before serving so they are crisp and fresh. Pasta Salad with Smoked Mozzarella and Sun-Dr

Treat Your Favorite Mother to Crab Cakes If you are cooking for someone this Mother’s Day and searching for recipe ideas, consider making crab cakes. Tom Douglas once said, “Who doesn’t love digging into a plate of crab cakes or going after a chilled cracked crab with a crab cracker, cocktail fork, and a plastic bib for protection?” I love digging into chilled cracked crab and proudly wear a bib for protection. I also love crab cakes. Because crab has gotten a bit pricey,

Just What Is Cinco de Mayo? Cinco de Mayo is just around the corner. What are you making? I’m serving Tequila Marinated Chicken Fajitas and margaritas, of course. I like giving a bit of history in my blog, and I must admit I always believed Cinco de Mayo was Mexican Independence Day. “Better double check this, Carol,” I said to myself. Boy, am I glad I did. Mexican Independence Day is actually celebrated on September 16. I learned this is the date Miguel Hidalgo and “Grito de

I won’t say just how old I am, but I am a grandmother. I have been doing things I never thought I would do; i.e., I have a TikTok account (OMG) and am a guest on podcasts. Why? To promote my latest book, Grocery Shopping Secrets, and my upcoming memoir Busted But Not Broken—my next chapter. I remember when my cookbook came out, and I had to do cooking segments on television. I was terrified. My son, Brian, gave me skydiving for my 58th birthday, thinking that would overcome m

This is one of my favorite recipes from my cookbook, Secret Recipes from the Corner Market . It calls for a pork loin or pork butt roast. I like preparing it with a bone-in pork loin roast; but, as we all know, sometimes when we get to the market, we can’t always find what we want. When shopping recently, I could only find a boneless pork loin roast. Although I think bone-in roasts have more flavor, this recipe produced a tender, juicy, delicious roast. Depending upon wher

My daughter, Alisa, traveled to Israel a few years ago. Upon her return, our family gathered for dinner to hear about her adventure, see her pictures, and receive the souvenirs she purchased for us. “Mom, will you make shakshuka when I come for dinner? It’s Middle Eastern huevos rancheros. When I was in Old Jaffa, I ate at a restaurant called Doctor Shakshuka’s. It is located near an antique market in an old stone-arched building. I ordered their signature dish—shakshuka. I l

We love eating at Bonefish Grill and are crazy about their Bang Bang Shrimp. When served as an appetizer, Bonefish Grill nestles their shrimp in a bed of lettuce. They also serve it as an entrée in tacos. My husband loves Bang Bang Shrimp Tacos, so I have been re-creating and perfecting this recipe. While many taco recipes call for shredded cabbage, I like nestling my shrimp in a bed of lettuce just like Bonefish. I garnish it with chopped tomatoes, pickled jalapeño slices, a

Carne asada is one of my all-time Mexican favorites. In Spanish, the name means “grilled meat”. Typically, carne asada is made from either flank steak, skirt steak, or flap steak. The meat is either rubbed with a combination of salt, pepper, and spices or marinated. You can eat the “grilled meat” by itself, with sides of Spanish rice and refried beans, or you can chop it and eat it burrito style. When serving carne asada, common accompaniments are shredded green cabbage, rice

Why are ham and lamb traditional entrées for Easter dinner? Historians trace eating lamb this time of year back to the story of Passover, which is celebrated by Jewish people. The book of Exodus tells the story of a series of terrible plagues inflicted by God upon the Egyptians to free the Israelites from slavery. The Israelites smeared the sacrificial blood of lambs on their doorposts so the Angel of Death would pass over, saving their first born sons. It became customary to

Looking for some traditional Irish fare to serve your family this St. Patrick’s Day? Nothing is more Irish than bangers with Guinness® gravy and champ. Such a funny name—bangers. Just how did they get this name? During World War II, meat was scarce, so sausages were made with a higher ratio of water to meat. When these water-heavy sausages were cooked, the water turned to steam, causing the sausages to explode or “bang”. The name “bangers” stuck. Another funny name—champ. Wh

My husband and I went to see “Water for Elephants”, at the Denver Center for the Performing Arts a few weeks ago. If you haven’t seen it, it was exceptional—part musical, part Cirque du Soliel, part circus. The world is such a small place. We fortuitously ran into his sister, Rori and her husband, Vaughn, and joined them for dinner after the play at Maggiano’s Little Italy. Three of us ordered the Blackened Salmon with Crispy Calabrian Shrimp. It is served over a bed of garli

We recently met our friends, Scott and Sheralyn, for Happy Hour at one of our favorite Italian restaurants, Rare . A dish called Polpette is on their Happy Hour menu, which is meatballs with arrabbiata sauce, crostini, and whipped ricotta. I ordered the Polpette, and it was so delicious, I had to re-create it at home. Meatballs are so easy to prepare and make a perfect, simple weeknight dinner. You can serve them so many different ways—over spaghetti, polenta, mashed potatoes