Katie Austin Recipes are the best way to try something new and exciting in the kitchen.
If you want to learn how to make some new dishes or get a few ideas for your own, Katie Austin serves up some fantastic food items that are both easy and yummy. Check out these five recipes from her site:
Katie Austin Recipes: Best 5 Popular Items
1. Sriracha Roasted Carrots:
Prepare Time: 2 minutes
Makes 8 servings
This recipe provides a tasty and spicy variation on the classic vegetable of carrots.
- Carrots, 5 medium (about 1 lb)
- 1 teaspoon garlic powder
- or 1 clove of garlic, minced
- 2 tablespoons canola oil (optional)
- 1/2 teaspoon ground ginger (or more to taste) and cinnamon to taste.
* I recommend 1/4 teaspoon cinnamon at a time until desired taste is achieved. * If using more than this amount of spice, be careful not to overdo it. * Start with 1/4 teaspoon cinnamon and add more if needed. * The amount you use will depend upon your personal tastes and how spicy you like things.
- Preheat the oven to 400°F.
- Wash and thoroughly dry carrots.
- Cut large carrots diagonally into 1/2-inch slices, small ones into quarters lengthwise. Place on a foil-lined baking sheet, including any extra carrot pieces you may have trimmed off during the cutting process, or use two pans if necessary.
- Sprinkle with garlic powder and ground ginger (and cinnamon if desired) and toss with canola oil (if using). Spread evenly in a single layer on the sheet pan(s).
- Place in oven and bake for 20 minutes, until carrots are lightly browned. Check occasionally after 15 minutes to ensure enough liquid along the edges of the vegetables to prevent them from burning.
- Stir vegetables or flip pieces with a spatula and return to the oven, if necessary, for another 15-20 minutes until carrots are soft and tender when pierced with a fork. If desired, sprinkle with additional cinnamon at this time. Serve warm or chilled.
2. Roasted Salmon with Maple Citrus Butter:
Prepare Time: 10 minutes
- 2 salmon fillets, about 6 ounces each, skin on or off, depending on your preference.
- Citrus Butter, 1/4 cup butter (1 1/2 sticks)
- The peel of 1 medium orange (about 4 tablespoons), zest segment removed (use a Microplane ), and reserved for the glaze. If you don’t have a Microplane, you can grate the orange peel with a regular box grater. Makes about 2 tablespoons. (You can also use ginger instead of orange if you prefer.)
- (Optional) Ground ginger to taste — 1/8 teaspoon or to taste. This adds a wonderful flavor, but if you are out, you can substitute brown sugar for a similar but less pronounced taste.
- Place the orange peel and butter in a small bowl and mix with your fingers until the butter is completely incorporated into the orange zest and you have a sticky ball of orange-colored goo.
- Set aside while you prepare the salmon filets: If using fillets with skin on, remove the skin; if using fillets with the skin off, leave the skin on.
- Cut 1 salmon fillet in half lengthwise using a very sharp knife or very sharp kitchen scissors.
- Lay the salmon fillets in a single layer on a large piece of foil (or two small sheets of foil that you can press together and seal) that is about 3-4 times larger than the fillets. Spread half the citrus butter on top of the salmon, spreading it to within 1/2 inch from the edges, and place the other half on top.
- Fold the foil over to form a packet, sealing tightly with an extra fold or two to ensure there is no leakage.
- Place in preheated 425F oven and bake for 14-18 minutes, depending upon the thickness of the salmon filet(s). Cook time will vary by the thickness of the filet, so keep checking after 10 minutes.
- While salmon is cooking, melt the remaining butter in a small saucepan over medium-low heat (or microwave). Add brown sugar or ginger powder if used. Mix until well blended and remove from heat to cool slightly while salmon finishes cooking.
- Once the salmon filets are done, transfer them to a plate, reduce oven temperature to 375F, and pour the cooled butter mixture over the salmon filets, dividing evenly between them.
- Return salmon fillets to the oven for an additional 3 minutes or so to re-heat the glaze, and serve hot off the sheet pan with vegetables of your choice (sauteed spinach would be fantastic with this meal).
3. Gluten-Free Pizza Dough:
Prepare Time: 15 minutes plus 1 hour to rise.
Makes 2 medium-round pizzas or 3 individual-sized pizzas.
- 2 1/2 cups gluten-free flour blend of choice (The measurements of this recipe were made using a store-bought blend – I used Arrowhead Mills Gluten Free All Purpose Baking Mix ).
- 1/2 tsp salt (or to taste)
- 2 tbsp honey or brown sugar (or granulated white sugar will work) — Add more if you like a bit sweeter of a crust.
- In a medium bowl, mix all ingredients to form a sticky dough (makes about 2 cups of dough) and let sit for 1 hour at room temperature, covered with a towel to prevent drying out in the bowl.
- After 1 hour has passed, form the dough into two equal-sized rounds (for two medium pizzas) or three equal-sized small rounds (for 3 individual pizzas). Your size will depend on how thick or thin you like your crusts.
- Preheat the oven to 500 F on the bottom rack with an empty pan on the top rack so your pizza doesn’t get too browned while cooking, even if it takes longer.
- Bake each round of dough for 12 minutes or until the top is golden brown.
- Remove when done, slice, and enjoy!
4. Homemade Croutons:
Prepare Time: 15 minutes
Makes 6 cups of croutons.
- 1/2 cup canola oil (or other neutral oil; or you can use butter)
- 1 tsp garlic powder (or onion powder, or a combination of both). My mother-in-law taught me this trick; it makes the croutons taste absolutely wonderful.
- You can also add the zest of a few lemon slices, which is also delicious as well as add fresh herbs, or you could use dried herbs and spices to give them your own twist. I’ve included some suggestions below in the instructions.
- Cut bread into cubes. I usually do this by cutting the bread into thick slices lengthwise, then cutting them in half before cutting each half into fourths lengthwise until I have small enough cubes to meet my needs. Measure them; the amount will depend upon how many you are making.
- Place cubes of bread on a baking sheet and bake in a 300F oven for 15-20 minutes, turning after 10-15 minutes, until lightly browned (or to the desired doneness).
- Remove from oven and cool on stove top or counter.
- Toast cooled croutons in an oven or toaster at 350F for 5-10 minutes or until desired toastiness (I like mine pretty crispy).
- Store in a tightly sealed container.
5. Zucchini Crust Pizza:
Prepare Time: 10 minutes
1 medium zucchini (about 8 inches long) with seeds removed and sliced lengthwise into thin ribbons, about 1/4 inch thick. This is called the pie foundation for the pizza crust.
- When the rounds are finished, place them on a very lightly greased piece of foil that you can press together and seal to make one large circle. (Alternatively, you can use two sheets of foil and press them together on top, then cut out a pie-shaped circle).
- Spread olive oil over the surface of the zucchini (be generous since all it’s going to do is absorb it) and place in 425F oven for 10-15 minutes or until browned. Remove from the oven and set aside while preparing the toppings for your pizza.
- Once the crust is done, top with sauce and toppings of choice. Bake for 5-10 minutes, depending on how thick your crust is and how warm it was when you put it in the oven.
- Remove from oven and let cool for about 5 minutes before slicing and serving (if you can wait that long). This pizza tastes best fresh out of the oven, so don’t cook too much at once unless you are taking leftovers to work or school the next day. (Note: You can do this recipe using a squash such as a pumpkin
The Bottom Line
I hope you have enjoyed these 5 popular recipes of Katie Austin. Her recipes are easy and fun to make. I am sure that your family will love you if you can cook these recipes. Feel free to try them in your kitchen. We wish you luck!