Steamy Kitchen Recipes | RSS Feed Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 Chicken Sausage with Apple Slaw Tue, 01 Mar 2011 14:54:30 +0000 Recipe with step by step photos for Chicken Sausage with Apple Slaw

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This weekend was unusually hot, which for 99.5% of the population is a good thing. But I just spent an undisclosed sum of money on clothing, shoes and accessories to keep my booty warm for my trip to NYC, and I’m just not quite done with justifying my purchases just yet. The wool scarf, earmuffs and gloves still have another 40 or so uses out of them this season, so that I can finally feel good and say, “wow, I’ve gotten my money’s worth!”

Unfortunately, the 85F weather just wasn’t agreeing with my neurotic need to wring every penny’s worth out of the earmuffs and I ended up giving into flip flops and capris — cooking warmer weather foods like this Chicken Sausage with Apple Slaw.

For slaws, the secret is in the cut. I try to get all my vegetables the same shape and size, so that when you take a bite, you’re not dealing with stringy this, knobby that and chunky others.

For celery, I like to run a vegetable peeler lightly over, just to remove some of the stringy bits which get stuck in your teeth.

Then I’ll cut into thin slices, but at a very extreme diagonal to get longer pieces. Cutting them diagonal also keeps the celery more tender/less stringy, as we’re cutting across the “grain”. If you cut your celery like you do for celery sticks, you’ll notice much more stringiness.

Then I just line the celery up lengthwise and run my knife one more time to make julienne strips.

For apples, I cut all the fruit off of each side, discarding the core.

Then I thinly slice.

and then matchstick-like strips.

For carrots, you can purchase matchstick carrots, or julienne them yourself — but only do this if you have a very sharp chef’s knife. Skinny, round hard carrots are difficult to julienne with a dull knife.

The dressing ingredients are simple: plain yogurt, apple cider, mustard, honey and salt.

What make this slaw over the top is the addition of poppy seeds.

What is Poppy Seed?

I’m part of McCormick Gourmet team of bloggers developing recipes featuring their spices and I also on the chef panel to develop McCormick 2011 Flavor Forecast prediecting upcoming flavor trends.

From McCormick Gourmet Enspiceopedia


Although the poppy plant itself is an infamous source of opium, the tiny, dried seeds of the annual Papaver somniferum,
which translates as “sleep bearing,” have no narcotic properties. The
plants produce showy, colorful flowers and richly colored slate-blue
seeds, with a nutty flavor. Poppy seeds are available in the whole form.


Sprinkled on baked goods from breadsticks to cake, whisked into salad
dressings for fruit or greens, swirled into egg or potato dishes… the
many uses of poppy seeds are surprising and delicious. Toasted or not,
the tiny blue-black seeds figure prominently in Eastern European,
German, Indian and Turkish cuisines.


Indigenous to the Eastern Mediterranean, today’s poppy seeds most
often come from the Netherlands and Australia. The Dutch variety is
especially prized for its uniform slate-blue color.


Cultivated for more than 3,000 years, the deep red flower of the
poppy plant has long been a symbol of esteem for fallen warriors. In the
United States, the flowers are often used to commemorate Veterans Day.


Chicken Sausage with Apple Slaw Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Chicken Sausage Apple Slaw Recipe- finished dish

There's a big secret to cooking large sausages, and it's to keep the flame low or do a combo method of steam and grill. The problem with cooking large sausage is that the casing can burst fairly easily on high heat. So, if you're grilling outside on your BBQ grill, arrange half of your grill on low heat and the other half on medium. Let the sausage cook and get nice grill marks on the hotter side first, then move them over to the low heat, cover to finish cooking through.

If you're cooking on your stovetop, follow the instructions below in the recipe.

As for the dressing, I like to make it in a separate bowl first and then combine half of the dressing with the slaw ingredients first. Then I'll add in more to taste. The reason I do this is because then I can adjust, based on how much vegetable and fruit I have in the bowl (not all carrots are the same size!)


8 chicken sausage links
2 teaspoons cooking oil
1/2 cup liquid: beer, water or apple juice
2 tablespoons lowfat or nonfat plain yogurt
1 tablespoon grainy Dijon mustard
1/2 teaspoon salt
1 teaspoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon poppy seeds
1 large carrot, cut into julienne (or 1 cup matchstick-cut carrots)
1-2 stalks celery, cut into julienne
1 granny smith apple, cut into matchstick


1. To cook the sausage, grab a large frying pan or saute pan with lid. Turn heat to medium and swirl in the cooking oil. When hot, add the sausage and cook until all sides are browned. Pour in the liquid, cover immediately, turn heat to medium-low and let cook for 3-5 minutes until chicken sausage is cooked through.

2. To make the dressing, in a bowl,whisk together the yogurt, mustard, salt, honey, cider and poppy seeds.

3. In a large bowl, combine the carrots, celery and apple. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

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Apple Ginger Mint Iced Tea Wed, 21 May 2008 13:24:02 +0000 from Steamy Kitchen column in Tampa Tribune 5/21/08 When I was little, my mom used to take a 2-quart pitcher, fill it with water, add a few tea bags and placed it in a sunny spot early in the day. My job was to chase the sun. As the sun moved throughout the day, I had to nudge that stupid ...

The post Apple Ginger Mint Iced Tea appeared first on Steamy Kitchen Recipes.

Apple Ginger Mint Iced Tea

from Steamy Kitchen column in Tampa Tribune 5/21/08

When I was little, my mom used to take a 2-quart pitcher, fill it with water, add a few tea bags and placed it in a sunny spot early in the day. My job was to chase the sun. As the sun moved throughout the day, I had to nudge that stupid pitcher.

Not a fun job, especially since back then as a kid, tea to me tasted like tree bark. What made the whole job worse was that our patio was covered with an open latticework canopy of two-by-fours. Great for playing a quick game of tic-tac-toe in the shade-produced lines, but you can imagine the frustration of making sun tea?

I’m sure many of you also used this highly inefficient, child-labor intensive method. Oooohhhh, it’s “green” you say, since the only energy you’re using is the sun’s rays? Well, it’s green alright, green as in nasty bacteria. Ok, well, the bacteria isn’t necessarily green, but you know what I mean. According to the Center for Disease Control, brewing tea in the sun for long periods of time actually encourages the growth of bacteria. The water in the jar may only heat up to 130F, not nearly hot enough to kill any bacteria that may be already lurking in your water, jar or tea leaves.

I don’t ever recall any of our houseguests getting sick from our sun-brewed iced tea, but hey, I’m not going to doubt the CDC. To borrow a famous quote from the shamed E.F. Hutton, “when CDC talks, people listen.”

So, I’ll give you two of my favorite methods of making iced tea. Because now that I’ve grown up and have reached that certain income bracket where I’m required to enjoy nasties like beer, cigars and coffee, I really do like iced tea.

The first method is cold brewed, and it’s so easy you can make it in your sleep! Before you head off to bed, fill a pitcher with 6 cups of cold water and add 3 tablespoons of loose leaf teas or 6 tea bags. Stick the pitcher in your refrigerator and when you wake up, it’s ready to be served over ice. According to The Simple Leaf, this method produces a “fool-proof, crystal clear iced tea.”

Easy enough, but sometimes, you don’t have the smarts to remember to do this before you go to sleep. I’m not great at predicting the next day’s food or drink urges when I’m yawning and clawing for my comfy mattress, since most of my urges seem occur pretty darn spontaneously. In the moments where I want iced tea NOW, I brew a batch of triple strength tea and pour that over a pitcher full of ice.

My latest obsession is a hand-blown, heat-resistant glass pitcher from Tea Forte, called Tea Over Ice. While pricey ($40.00) it’s been getting a lot of use in my home because it makes the perfect vessel for 5-minute home-made infused iced teas.

The recipe below is for Apple Ginger Mint, but feel free to experiment with your own favorite herbs, spices and fruits like: blackberry-basil iced tea, peachy-cardamom iced tea or apple-cinnamon iced tea. Just make sure you cut up or smash the fruit to release all of its flavors. Add fruit juice for that extra kick. Speaking of kick, read my note at the end of the recipe!

Apple Ginger Mint Iced Tea

2-3 bags of green tea
2 inch piece of ginger, cut into matchsticks
1/4 apple, cut into matchsticks
1-2 sprigs mint
2 cups boiling hot water
1/2 cup apple cider
2 cups ice in pitcher
Honey, as desired

Combine tea bags, ginger, apple and mint in a tea pot. Fill with boiling hot water and steep for 5 minutes. Pour and strain into ice-filled pitcher. Add apple cider and honey as desired. Fill individual glasses with ice and serve.

Yields 4 servings

Psssst!!! To make Apple Ginger Sake-Tea-ni: pour 1-1/2 oz chilled sake in martini glass and 1-1/2 oz of Apple Ginger Mint Iced Tea.

Apple Ginger Sake-Tea-ni

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