Catching Katy

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Pork Egg Roll in a Bowl

This is a delicious recipe that my sister-in-law made for us and shared with me. Plus it’s quick and healthy! We love asian food and this is a great way to make some at home. Add some rice and some frozen wontons from Costco and it’s a perfect meal! We made one recipe and it fed 2 of us for 2 nights (so 4 servings). We’ll double it next time so we can stretch it a little longer and for some lunches. See some steps here and get the full recipe below. Enjoy!

Gather your ingredients and do some prep (chopping onion) because none of the steps take long. Please excuse the haphazard ingredient pics!

First sauté the onions and garlic. My husband doesn’t like the white part of green onions, so we left those out but I love them. Just a personal preference!

Add the pork, ginger, salt, pepper, and Sriracha. We used the full tablespoon of Sriracha and it definitely had a kick to it. If you’re afraid of spice, you may want to cut back the first time you make it until you figure out how much you want (if any). Sauté until pork is cooked.

Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until coleslaw is tender.

Serve topped with green onion and sesame seeds if you have it. We didn’t have sesame seeds and I don’t think we lost anything.

Pork Egg Roll in a Bowl


  • 2 Tbsp. sesame oil
  • 3 cloves garlic, minced
  • 1/2 C onion, diced
  • 5 green onions, sliced, white and green parts separated
  • 1 lb. ground pork
  • 1/2 tsp. ground ginger
  • sea salt and black pepper to taste
  • 1 Tbsp. Sriracha
  • 14 oz. bag coleslaw mix
  • 3 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. toasted sesame seeds (optional)


  1. Heat sesame oil in large skillet on medium heat.
  2. Add garlic, onions, and white part of the green onions. Sauté until onions are translucent and tender.
  3. Add ground pork, ground ginger, sea salt, black pepper, and Sriracha. Sauté until pork is cooked.
  4. Add coleslaw mix, soy sauce, and rice vinegar. Sauté until coleslaw is tender.
  5. Serve, topping with green onion and sesame seeds.

Find the original recipe here: Peace, Love, & Low Carb

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French Boneless Chicken

I have a wonderful cookbook called Entertaining with Friends and it was made by the Monroe Carell, Jr. Children’s Hospital at Vanderbilt, where I was a patient through college. It was a wonderful place that does great things for kids and families. I think a friend gave me the cookbook but honestly I can’t remember.


I don’t know about anyone else, but I don’t do a great job of using my cookbooks. I usually have a couple of recipes from it that I make and then it gets put to the side and forgotten about. This is one my go-to recipes from this cookbook that I wanted to share.

It’s a pretty easy recipe and we actually had everything we needed when I thought to make it recently. I remembered to take pictures a little late so they’re not quite as detailed as I usually like for recipe posts but you’ll get the idea!

Start with your ingredients and some prep. Pound and season the chicken. I also cut the breasts in half. Chop the onion and quarter the mushrooms. We accidentally chopped the mushrooms because the recipe right next to this one requires chopped mushrooms. But it’s still mushrooms all the same!

Briefly sauté the chicken then place in a baking dish. Sprinkle the cheese on top of the chicken. Then make the sauce in the same pan, adding each ingredient and letting it cook. First the onion, then mushrooms, then the wine and simmer.

Pour the onion mixture over the chicken and bake!


We also baked some delicious brussel sprouts with our go to recipe – salt, pepper, olive oil, and balsamic vinegar. Add a salad, bread, rice, whatever other sides you want!


French Boneless Chicken


  • 4 boneless, skinless chicken pieces
  • Salt & pepper to taste
  • Garlic powder to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 8 ounces mushrooms, cut into quarters
  • ⅓ to ½ C white wine
  • 1 C (4 oz.) shredded mozzarella cheese


  1. Preheat oven to 350⁰
  2. Pound the chicken to a uniform thickness. Sprinkle with salt, pepper, and garlic powder.
  3. Heat 1 ½ Tbsp. olive oil and 1 Tbsp. butter in a skillet. Add the chicken and sauté briefly. Remove to a baking dish.
  4. Melt the remaining 1 ½ Tbsp. olive oil and 1 Tbsp. butter in the same skillet. Add the onion and sauté until tender. Add the mushrooms and sauté until tender. Stir in the wine. Simmer for a few minutes.
  5. Sprinkle cheese on top of the chicken. Top with mushroom mixture.
  6. Bake for 30-45 minutes or until bubbly and the chicken is cooked through.

Yields 4-6 servings

Happy cooking! Print the recipe here: French Boneless Chicken


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#26. Dinner Party

Cross off another item – #26 to host a dinner party! It wasn’t a “proper” dinner party – I don’t a big enough table in my apartment for everyone to sit, but it was homemade food and wonderful friends, which is all you need.

The hardest part about hosting dinner? Having all the food cooked and hot at the same time. Luckily, we have so many ways to cook things nowadays that it is a little easier. I made the cake early so it was done. Next you have to use the crock pot (obviously – do you know me?) – I started the roast. Then the sides I made simultaneously closer to dinner time, using the stove and oven.

Now, I consider myself a decent cook and baker. But it seems lately I have more and more kitchen blunders. It’s never anything major – only once has it completely ruined the dish (pumpkin pie on the floor). This time it was burned bacon (apartment filled with smoke, smoke detector beeping, throwing windows open and fans on, the whole nine yards), roast not completely cooking in the time it was supposed to, and cake (the entire thing) sliding off the plate. Luckily I was able to salvage about 5 pieces of bacon to crumble into the side dish, I finished off the roast in the oven while we waited for a couple more people to arrive, and only a small chunk of cake came off and I had extra frosting to mostly repair it! Guess I need to pay better attention and maybe not try new recipes when I cook for others.

Dinner party was great – I’d love to make it a fairly regular thing since I love cooking for people and just spending time with people I love. I’ll post the recipes this week too since they were delicious.

Dinner Party Menu

Appetizer: cheese! stilton w/ blueberries & apple smoked gouda; flat bread crackers

Entreé: pot roast

Sides: roasted brussel sprouts; garlic mashed potatoes

Dessert: flourless chocolate cake w/ strawberry frosting


pot roast

pot roast






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Skinny Chicken Florentine

I have completed my 10th new recipe for my 30 before 30 list – #28! This is a great recipe I found on Skinny Mom by way of Pinterest: Skinny Chicken Florentine. Seriously what did we do before Pinterest?! I know it’s risky to make a new recipe when cooking for others, but I tend to take that risk a lot – especially since it hasn’t gotten me in big trouble yet. My coworker recently had a baby, so this was an easy and delicious dish to throw together for her and the family – just grab some bread, a salad kit, and some ice cream sandwiches and there’s a full dinner!

Of course I totally forgot it was a new recipe until I was done so I only have an end picture. It was a chicken-spinach-cheesy deliciousness (I made extra so I could have some too of course)!



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Sun In My Belly

No, it’s not a metaphorical description I came up with (I’m not that creative). It’s actually the name of a little cafe in the Kirkwood neighborhood of Atlanta. I had bought a great deal for a dinner for two, so I took my friend for her birthday. Think converted house in a cute neighborhood, cozy lighting, farmhouse-style furniture and decor. Adorable. The deal included a glass of wine or beer, salad, entrée, and shared dessert. We each chose a wine – they have a decent list – and a salad. I got the Geisha salad – very fresh, with almonds, mandarin oranges, blueberries, pickled red onion, and ginger vinaigrette.

simb salad

For my entrée I went with the meatloaf. I had actually craved meatloaf recently and had almost made it one night. It’s definitely a comfort food and you forget how good it can be! And there are so many variations on the basic recipe. This one was served with warm grape tomato jam, fresh garlic green beans, and parmesan mashed potatoes. It was delicious.

simb meatloaf

I’d definitely recommend this place – it would be great for a date night or a girls night. I’ve heard they have good brunch also, so I’ll have to check that out sometime!


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Sunday Dinner

Sunday dinner this weekend was actually Saturday dinner. And it’s comfort food edition – with a twist. Beef stroganoff was a staple dinner growing up. I love my mom’s version and it was easy and fast for a family, but I wanted to find a version with more fresh ingredients. I found one from Publix (their Simple Meals are really great). We also had asparagus a lot, which I love, but I did it fresh: Parmesan Roasted Asparagus.

I also hate having one part of the meal ready way before the others (good thing I don’t have to host a holiday meal) – so I try really hard to have everything ready at the same time. I started by prepping the asparagus so I could just throw it in the oven. Then prepping for the stroganoff.



Then I started the pasta and the stroganoff: sautéing, cooking, combining.


I added a little Worcester sauce – it was always in mom’s recipe and I like the flavor. Next time I’ll also use a little less beef broth – it was a little more soupy than I like. I let it simmer for a little while to thicken up. Serve the stroganoff up over noodles – usually egg noodles – or rice works too. I had rotini, which I think I actually like better than the egg noodles.


Both recipes were delicious and there are plenty of leftovers! (It’ll feed about 6 people)


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Sunday Dinner

This is leftovers edition! Last week I made my favorite crock pot taco chicken. I fed about 6 people and still had a ton left over. I’m not always a huge fan of leftovers, but this recipe is great because you can make so many different meals using the chicken.

So on this rainy Sunday, I flipped through my new favorite cookbook and found an easy chicken enchilada recipe. It called for plain cooked chicken so I think mine ended up being even better. And I added spinach since I had some to use.


my new favorite cookbook

There was some mixing,


some assembling,


some topping,


some baking and some more topping,


and bam. Dinner is served with rice and guacamole (the best mexican condiment).


Next time I’ll probably use a little more salsa topping before baking. But overall a delicious and very easy meal.