I'm Katie Lynne. I'm a gal in her early 30's whom by day is a registered nurse in the Endoscopy suite and by night develops recipes. I'm a bariatric surgery patient who revamped her diet and made every necessary change to live a healthier lifestyle- while still enjoying life. It's all about balance! I'm a gourmet salad addict and adore my four legged furbaby Clyde! I'm an aspiring runner and love to travel. I'm here to share my experiences and some new recipes with ya'll! Follow me on instagram @katiescardiokitchen :) Shoot me an email @ Katiescardiokitchen@gmail.com for my media kit!
I don’t know about you, but my life has been a bit chaotic recently. Cross country move, covid, living out of hotels- a girl just needs a cocktail, am I right?! I’m a sucker for a good Margarita, but I’ll be honest, my body hates them. 😩 So, I was thinking, what is refreshing like a margarita, but isn’t a margarita?! A dessert cocktail!
Think Margarita- but in dessert form! Layers of crunchy graham cracker crust, fluffy tart cheesecake dollops and delicious creamy strawberries soaked in Tequila Rose Strawberries and Cream Liqueur.
For the Crust-🧈
8 graham crackers crumbled
3 tbs melted butter
Fresh lime juice (1/2 lime)
1 tbs condensed milk
Combine ingredients in a small bowl
For the Cheesecake-🍰
12 oz room temperature whipped cream cheese
2 oz condensed milk
1 oz Tequila Rose Strawberries and Cream Liqueur
fresh squeezed juice from 1 lime + zest
Combine ingredients in large bowl with a hand mixer until fluffy.
Chop strawberries and smash with a fork. Soak in Liqueur for 1 hour.
Now it’s time to put it all together!
Layer a tall cocktail glass starting with the crust at the bottom. I’m a sucker for the crust on cheesecake so I made my layers of crust extra thickkk. Garnish with fresh lemon and strawberries. Best served chilled. Makes two 14 oz dessert cocktails. These would also be perfect for shooter sized glasses for a group!
As always- tag me on Instagram @katiescardiokitchen if you make one of my recipes so I can see!
Football Sunday isn’t the same without all the fun treats- who is with me? Let’s be honest- if it weren’t for the treats I probably wouldn’t go (shh don’t tell Ted!)
Orrington Farms made Football Sunday in our house come together so easily. We like to invite our friends over to watch the games, eat snacks and hang out. This week we decided to try a couple of new appetizers and and they were a home run … oh wait, wrong sport Anyway- this is what we made!
In your slow cooker mix the Orrington Farms packet with 1 cup of water. Add in your chicken and cook for 5 hours. Preheat your oven based to 375 degrees F. Shred the chicken and add in the Greek yogurt. Place crescents overlapping to form a circle with the larger side on the inside. Leave a little room in the middle for your dip! Add a large scoop of the Buffalo Chicken to each crescent and fold each one over towards the middle. Bake until golden brown about 15 minutes. Drizzle with a ranch and a little of the leftover Buffalo sauce and add your favorite dip in the middle!
Mix half of the teriyaki packet with 1 cup of water in a slow cooker. Add the chicken and cook for 5 hours. Stir the chicken so that it falls apart into pieces (don’t shred this one!) Place 2 wonton cups over lapping in each muffin tin. Add in the chicken and bake for 8 minutes at 375F or until the wonton cups get a golden crisp on the edges. Garnish with chives, chopped tomato, sesame seeds and a drizzle of red chili sauce. If you want a little heat you can also add a sriracha drizzle.
I precooked the meat the day before in the slow cooker so that on game day I could toss both of these together and be ready in under an hour!
Let me know if you make them! #katiescardiokitchen
Is it just me or does it feel like every time you ask someone what their favorite food is they say pizza? But what’s better than pizza? BREAKFAST PIZZA… the correct answer is breakfast pizza 😉
Here are 3 simple ways to make breakfast pizza in the comfort of your own home! Or you can do it like me and make mini pizzas so there is something for everyone!
The healthy (ish) breakfast pizza
The original breakfast pizza
The southwest breakfast pizza
I bought a large square pizza dough in the deli section of my grocery store and cut it into 6 equal (ish) squares, drizzled them in olive oil and garlic salt and baked them per the package instructions or until they were just turning golden brown. While the crusts were baking, I cooked each meat- you only need a little bit of each if you are making the smaller pizzas, so I separated them in a large skillet. I also sautéed my onions and sweet peppers.
Garnish-green onions, olive oil drizzle or hot sauce
The original breakfast pizza
Scrambled farm fresh eggs
Cheddar cheese sauce (I made the sauce homemade by making a roux with 1 tsp butter, a pinch of flour, and a splash of milk then add a handful of cheddar cheese) but you could also sprinkle shredded cheese or use a store-bought spread.
Garnish- avocado slices, Mexican crema, or sour cream
Once the crusts have baked, pull them out of the oven and assemble your pizzas. Bake for another 5-8 minutes at 350 (or until everything is melted and hot!) Garnish and enjoy! To reheat leftovers- toss them in your air fryer for 6 minutes and the crust will be crispy again!