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Impress your family and friends with Katie's delicious and easy-to-make-at-home recipes.

Watch Katie Lee Demonstrate Each Recipe:

Oscars Party Recipes

 

Deviled Eggs with Caviar

A classy and sophisticated twist on an age-old favorite.

1 dozen large eggs

2 tablespoons white vinegar

1 cup mayonnaise

1 tablespoon yellow mustard

1 teaspoon lemon juice

1/4 teaspoon salt

2 ounces American caviar

 

Deviled Eggs with Caviar

1. Place eggs in a stockpot and cover with water.

2. Add vinegar and bring to a boil over high heat.

3. Turn off the heat and cover.

4. Let sit for 15 to 18 minutes. Drain water.

5. When cool enough to touch, remove shells.

6. Slice each egg in half, lengthwise.

7. Remove yolks and place in a food processor.

8. Add mayo, mustard, lemon juice, and salt to the yolks.

9. Blend until smooth.

10. Scoop the yolk mixture into a plastic baggy.

11. Use scissors to snip off the end of the baggy.

12. Use the baggy like a pastry bag to pipe the yolk mixture into the egg whites.

13. Spoon a small amount of caviar on each egg.

*Variation: Instead of caviar, garnish each egg with a small piece of smoked salmon and sprinkle with chives.

 

Gouda and Goat Cheese Spread

Simple yet satisfying, this creamy dip is always a crowd pleaser

One 11-ounce log of fresh goat cheese, softened

4 ounces Gouda cheese, coarsely shredded (1 packed cup)

1/2 cup mayonnaise

1/4 cup drained jarred pimientos, coarsely chopped

2 scallions, thinly sliced

1 tablespoon sweet pickle relish from a jar

1 teaspoon onion powder

1 teaspoon Tabasco Salt and freshly ground pepper

Crudites and crackers, for serving

 

Gouda and Goat Cheese Spread

1. In a medium bowl, using a wooden spoon, blend the goat cheese with the Gouda, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco and season with salt and pepper.

2. Transfer the pimento cheese to a bowl and serve with radishes and celery ribs.

 

Chili Orange Kettle Corn

A classic snack with a little spice

3/4 cup popcorn kernels

3/4 cup canola oil

3 tablespoons sugar

1 tablespoon chili powder

2 teaspoons kosher salt

2 tablespoons butter, melted

1 teaspoon orange zest

 

Chili Orange Kettle Corn

1. In a large pot or stockpot with a tight-fitting lid over medium heat, combine the popcorn, oil, sugar, chili powder, and salt. Shake constantly.

2. When the popcorn begins to pop, lower the heat to medium-low. Continue to shake until the popping begins to slow.

3. Transfer to a bowl. Drizzle with the melted butter and orange zest and toss to coat.

 

Oven-Fried Chicken Satay

Impress your friends with this suprisingly easy chicken appetizer.

1 1/2 pounds boneless, skinless chicken breasts, cut into strips

1/3 cup Dijon mustard

4 cups cornflakes

1 teaspoon kosher salt

3/4 teaspoon garlic powder

3/4 teaspoon freshly ground black pepper

Sweet and Sour sauce, for serving

Special equipment: skewers

 

Oven-Fried Chicken Satay

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

2. Thread chicken pieces onto skewers, working the skewer in and out of the meat.

3. Using a pastry brush, brush each piece of chicken with Dijon mustard.

 

4. In a food processor, combine the cornflakes, salt, garlic powder, and pepper. Pulse to a coarse meal and transfer to a shallow dish.

5. Dredge each chicken skewer in the cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8 to 10 minutes.

6. Serve with sweet and sour sauce.

 

Stuffed Mushrooms

A tasty way to sneak in a serving of vegetables.

1 lb. white button mushrooms, stems removed

1/2 lb. bulk Italian sweet sausage (or links with casings removed)

1/3 c. grated Parmesan cheese

1/4 c. bread crumbs

2 T minced parsley.

 

Stuffed Mushrooms

1. Combine last four ingredients, and spoon into mushroom cavities.

2. Bake at 350 degrees for 30 minutes just before serving.

 

 

 

Mini Truffle Grilled Cheese Sandwiches

Who said grilled cheese was just for kids?

Yields: 16 mini sandwiches

8 slices Brioche or French bread (about 1/4 inch thick)

1/4 cup truffle butter, softened to room temperature

4 slices Gruyere cheese (about 1/4 inch thick)

 

Mini Truffle Grilled Cheese

1. Spread both sides of each slice of bread with truffle butter.

2. Place one slice of cheese on top of four slices of the bread and top with the remaining four slices of bread.

3. In a nonstick skillet over medium heat, grill the sandwiches until cheese has melted, about two minutes per side.

4. Remove from skillet and let stand for about one minute. Cut crusts from each sandwich and cut into quarters.

 

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