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In Kata's Kitchen, Keller, TX (2026)

04/11/2026

Duck Magret With Bok Choy And Vegetable Fried Rice

Ingredients:
- 4 magret duck (Duck Breast skin on. Magret are more expensive but larger than normal breasts so feel free to buy le)
- 3/4 cup hoisin sauce (I buy blue dragon brand it is the best I have found, some brands can have a very strong flavour)
- 1/4 cup plum sauce (I buy Sharwood's plum sauce with a hint of ginger again I really like it.)
- 1 tablespoon peanut oil
- 8 heads bok choy, medium in size
- 4 -5 green onions, sliced
- 1 garlic clove, crushed
- 1 teaspoon ginger, grated
- 1 1/2 tablespoons soy sauce
- 1 teaspoon turmeric
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons fresh coriander, finley chopped
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 1 1/2 cups cooked white rice (leave for about 30 minutes to make sure most of the moisture has drained)
- 4 green onions, sliced
- 1 large carrot, diced
- 2 celery ribs, diced
- 1 small red pepper, diced
- 80g shiitake mushrooms, chopped
- 1/4 cup frozen corn
- 1/4 cup frozen peas
- 100g baby spinach leaves, coarsely chopped
- 2 -3 teaspoons soy sauce
- 1 teaspoon sugar

Preparation:
1. Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).

2. Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.

For The Sauce:
1. Combine both sauces in a pan and heat until hot.

Bok Choy:
1. Cut ends off bok choy and pull leaves apart.

2. Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.

Vegetable Fried Rice:
1. Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.

2. Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.

3. Serve sliced duck breast with bok choy, fried rice and sauce.

04/09/2026

Shrimp And Crab Meat With Rice

Ingredients:
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 teaspoon olive oil
- 1/4 teaspoon granulated garlic
- 2 1/2 cups chicken broth
- 1/4 cup flour
- 3 tablespoons lemon juice
- 1/8 teaspoon cayenne pepper (to taste)
- 2 teaspoons Tabasco sauce
- 1 1/2 lbs shrimp, peeled and deveined
- 1 1/2 lbs lump crabmeat
- 1/4 cup green onion, chopped
- 1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
- 3 cups cooked basmati rice or 3 cups brown rice

Preparation:
1. In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.

2. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.

3. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

4. Add crabmeat, green onions and parsley and cook for an additional 5 minutes.

5. Serve over rice.

04/08/2026

Classic Slow Cooker Corn Chowder

Ingredients:
- 3 cups milk
- 2 (14.75 ounce) cans cream-style corn
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 (4 ounce) cans chopped green chiles
- 2 cups frozen corn
- 2 cups frozen shredded hash brown potatoes
- 2 cups cubed cooked ham
- 1 large onion, chopped
- 2 tablespoons butter
- 2 tablespoons hot sauce
- 2 teaspoons dried parsley
- 1 teaspoon chili powder
- salt and ground black pepper to taste

Preparation:
1. Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

04/07/2026

Bugs In A Blanket

Ingredients:
- 1 (11 ounce) can pillsbury refrigerated breadstick dough
- 24 cocktail smoked sausage links (from 14-oz package)
- 3/4 cup shoestring potatoes (from 1 3/4-oz can)
- barbecue sauce (for decoration) or mustard (for decoration)

Preparation:
1. Heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.

2. Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.

3. Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.

4. Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.

04/06/2026

Artichoke Crab Spread (For The Crock Pot)

Ingredients:
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 1 (8 ounce) package cream cheese, cubed
- 4 medium green onions, sliced
- 1 cup shredded imitation crabmeat
- 1/2 cup grated parmesan cheese
- 4 teaspoons lemon juice
- cracker

Preparation:
1. Spray inside of 1-3 quart slow cooker with cooking spray.

2. Place all ingredients except crackers in cooker.

3. Cover and cook on low setting for 1 to 1 1/4 hours or on high setting for 30 to 45 minutes or until cream cheese is melted. Stir until cheese is smooth.

4. Scrape down side of cooker with rubber spatula to help prevent edge of spread from burning. Turn to low heat setting and hold for up to 3 hours.

5. Serve with crackers.

04/05/2026

Chennai Chicken Wings

Ingredients:
- 2 tablespoons cornstarch
- 2 tablespoons rice flour
- 4 teaspoons cayenne pepper
- 4 teaspoons paprika
- 4 teaspoons ground cumin
- 4 teaspoons garam masala
- 1 teaspoon ground turmeric
- 2 teaspoons freshly ground black pepper
- 4 teaspoons kosher salt
- ½ cup seasoned rice vinegar
- 2 tablespoons thinly sliced red onion
- 1 tablespoon thinly sliced ginger
- ½ tablespoon minced fresh chives
- 2 teaspoons sambal chili paste
- ½ teaspoon red pepper flakes
- 4 pounds chicken wings
- 1 teaspoon vegetable oil, or as needed
- 1 tablespoon freshly grated ginger
- 2 tablespoons vegetable oil

Preparation:
1. Preheat the oven to 450°F (230 degrees C).

2. Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.

3. Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.

4. Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.

5. Bake in the center of the preheated oven for 15 minutes.

6. Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.

7. Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165°F (74 degrees C).

8. Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.

9. To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.

04/04/2026

French Onion Bake

Ingredients:
- 1 loaf French bread, cut into 1/2-inch slices (or French Baguette)
- 2 cups shredded swiss cheese (more if you like)
- 1 (3/4 ounce) envelope onion soup mix, prepared according to package directions (Lipton is best)

Preparation:
1. Preheat oven to 425°F Arrange bread slices on baking sheets and bake 5 minutes per side, until dry and golden. While bread is toasting prepare onion soup. If using dry onion soup - prepare according to package directions.

2. Reduce oven temperature to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.

3. Arrange half the bread slices in a single layer over bottom of baking dish. Sprinkle with 1 cup cheese and top with remaining bread slices. Pour prepared onion soup over bread and sprinkle with remaining 1 cup cheese.

4. Bake 25 to 30 minutes, or until bread has absorbed most of the soup and cheese is golden.

04/03/2026

Wyatt's Cafeteria Pecan Delight Pie

Ingredients:
- 1 cup saltine crackers, coarsely broken
- 1 cup pecans, chopped
- 2 teaspoons baking powder
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/4 teaspoon vanilla
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1/4 cup chopped pecans

Preparation:
1. Preheat oven to 325°F.

2. Let egg whites come to room temperature.

3. Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.

4. In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.

5. Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.

6. Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.

7. Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.

8. Cover and refrigerate cooled pie until ready to serve.

9. Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.

10. Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.

11. Leftover pie should be covered and stored in refrigerator.

04/02/2026

Jamaica Shake

Ingredients:
- 1/2 cup freshly brewed strong coffee, cooled
- 2 teaspoons brown sugar
- 1 cup chocolate ice cream
- nutmeg
- cardamom
- cinnamon
- 1/2 teaspoon freshly grated gingerroot (or to taste)

Preparation:
1. In a blender, process all ingredients until smooth.

2. For garnish, sprinkle with ground nutmeg and cinnamon.

04/01/2026

Sticky Garlic Chicken Skewers

Ingredients:
- 3 cloves garlic, crushed
- 2 tablespoons honey
- 4 tablespoons tomato ketchup
- 4 tablespoons Worcestershire sauce
- 2 teaspoons English mustard or 2 teaspoons Dijon mustard
- 2 teaspoons hot pepper sauce
- 3 boneless skinless chicken breasts, cut into thin strips
- salt & freshly ground black pepper

Preparation:
1. Soak 12 bamboo skewers, each 10 inches long, in water for at least 20 minutes.

2. Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper.

3. Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes or overnight.

4. Prepare the outdoor grill or preheat the broiler to high.

5. Thread the marinated chicken onto the skewers.

6. Cook over the hot coals of an outdoor grill for 5 to 6 minutes or arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.

In Kata's Kitchen

04/11/2026

04/09/2026

04/08/2026

04/07/2026

04/06/2026

04/05/2026

04/04/2026

04/03/2026

04/02/2026

04/01/2026

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