Tag Archives: Catty Boom Batty

Food & Drink
Baked Sweet Potato Frenchies

sweatthestyle_sweetpotatofriesGrowing up many of us have fond memories of eating french fries without worrying about the salt, fat, or oil that we now try to avoid as adults. We’re now seeing Sweet potatoes are appearing on more menus as a healthy option for fries; as a solution to wanting the flavor and the comfort without the consequences.

Sweet potatoes contain more vitamin A and C with a lower glycemic load and glycemic index that won’t spike your blood sugar like regular potatoes. Unfortunately, all these health benefits are destroyed once they are deep fried. Lucky for us our Chef Catty Boom Batty created a delicious baked recipe that’s easy and healthy. For a gourmet twist she includes fresh herbs from the farmers market to add flavor and texture to these incredible baked sweet potato frenchies. A couple bites will bring you back to your carefree days as a kid while still being a health-conscious grownup.

Serves 4-6
Ingredients:
2 lbs Sweet Potatoes, peeled
2 T Extra Virgin Olive Oil
1 t Kosher Salt
1/2 t Cracked Black Pepper
2 T Chopped Parsley
2 T Rosemary Leaves
2 T Sage Leaves, roughly chopped

Directions:
Pre-heat the oven to 400 degrees Fahrenheit. Cut the sweet potatoes to 1/4 to 1/2 an inch wide and 3-4 inches long. Toss them with the oil, herbs and seasoning. Spread them on 2 baking trays and bake about 15 minutes or until golden brown on the bottom. Flip the sweet potatoes to the other side and cook until crisp, about 10 minutes. Serve hot!

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Food & Drink
Gluten Free Fried Chicken

SweatTheStyle_CattyBoomBatty_GlutenFreeFriedChicken-2Lets face it, when we hear the words fried chicken we instantly think of our cheat meal quota being filled for the week. Lucky for us the taste of authentic fried chicken is no longer out of reach for those who want to avoid gluten. Creating the perfect blend of crispy yet tender fried chicken is a another one of Chef Catty Boom Batty’s specialties. Marinating the chicken in buttermilk is one of the secrets to making this Southern-style fried chicken so tender and juicy. Paired with a simple salad topped with homemade dressing this is a treat for anyone craving a healthier version of an american classic.

Fried Gluten Free Chicken Strips
Serves 3
Ingredients:
1 Boneless Skinless Chicken Breast or Chicken Tenders
2 c Gluten Free Flour
2 c Buttermilk
2 T Smoked Paprika
2 T Granulated Garlic
2 T Granulated Onion
2 t Cayenne Pepper
Vegetable oil for frying
4 t + 1 pinch Kosher Salt

Directions:
If using chicken breasts, cut into 1inch strips. In a medium sized bowl add 1T smoked paprika, 1T granulated garlic, 1T granulated onion, 1t of cayenne pepper, 2t of kosher salt and the buttermilk, together then marinate the chicken in the buttermilk for at least 2 hours or overnight.
In a small electric fryer, add vegetable oil just about 2/3 the way up from the basket. Heat at 375 degrees fahrenheit.
In a shallow pan add the flour and the remaining seasoning. Dredge the buttermilk chicken into the flour and dust off any excess flour. Then add the chicken into the fryer and cook for about 5 minutes or until golden brown. Drain onto a paper towel and season with a pinch of salt.

Market Lettuce with Buttermilk Dressing, Cucumber and Avocado
Serves 3
1 head of Butter Lettuce or Market Lettuce
1/4 Medium Diced Cucumber
1 ea Avocado Sliced
1/4 c Buttermilk Dressing
2 T Italian Parsley Leaves
1 T Dill Leaves
1 t Kosher Salt
1/2 Lemon

Buttermilk Dressing
Makes about 1 cup
1/2 c Organic Mayo
1/4 c Creme Fraiche or Sour Cream
1/4 c Buttermilk
1 T Finely Chopped Dill
1 t Granulated Garlic
1 t Granulated Onion
1 T Lemon Juice
2 t minced Shallots
2 t Kosher Salt

Directions for Buttermilk Dressing:
In a medium size mixing bowl, add the shallots and macerate with the lemon juice. Then add the remaining ingredients and whisk together.

Directions for Salad:
In a large mixing bowl, add the cleaned lettuce leaves, cucumber, buttermilk dressing, dill, parsley, salt and lemon juice. Mix together well and then place on a plate and garnish with the sliced avocado.

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Food & Drink
Italian Summer Bucatini Pasta

SweatTheStyle_CattyBoomBattyItalian Summer Bucatini Pasta-2A light vegetarian pasta is the perfect way to end a long summer day. We turned to Chef Catty Boom Batty to create a seasonal summer dish that is as nutrient rich as it is tasty. After visiting the local farmers market and picking up fresh bucatini pasta from McCall’s she created this Italian Summer Bucatini Pasta. Zucchini adds a soft crunch to the pasta while the combination of onions, tomatoes, capers, garlic, and basil naturally creates a light, classic Italian flavored juicy sauce. With plenty of healthy veggies that offset the fresh pasta, you will feel happy and satisfied from just one plate.

When using fresh organic ingredients with simple cooking methods you’ll see that the foods we often consider “fattening” or “unhealthy” are actually the opposite. You just need to get back to the basics of clean, organic, natural, food.
SweatTheStyle_CattyBoomBattyItalian Summer Bucatini PastaIngredients:
Serves 3
12 oz Fresh Bucatini Pasta
1/3 c Medium Diced Onion
1/2 Zucchini
1/4 c Chopped Basil
1 ea Medium Diced Heirloom Tomato
1/2 Lemon for Juicing
3 Cloves Garlic Minced
1/4 c Chopped and Pitted Ligurian Olives
1/4 c Chopped Capers
1t Red Pepper Flaked
4T Extra Virgin Olive Oil
3T French Unsalted Butter
Kosher Salt to Taste

SweatTheStyle_CattyBoomBattyItalian Summer Bucatini Pasta-3Directions:
In a large pot bring water to a boil, season with salt so it tastes like the sea. Add about 2T oil and then add the fresh pasta. Cook for about 2-3 minutes, drain and set aside.

In a large saute pan add 2T oil over medium heat. Then add the zucchini, try to get a little golden brown color then add the onion and garlic, stir until the onion is translucent. Add the tomato and cook for about 1 minute, then add the butter, capers, olives, red pepper flakes, and squeeze of lemon juice. When the butter has fully melted, add the bucatini pasta and mix together, then garnish with basil. Season with salt to taste.

Recipe by: Catty Boom Batty

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Food & Drink
Fig, Walnut, and Goat Cheese Tartine

SweatTheStyle_CattyBoomBatty_FigTartineA seasonal sweet and savory tartine makes a great snack or side for a salad. This one in particular has a combination of flavors and textures that will automatically question whether you should feel guilty about eating this. Chef Catty Boom Batty specializes in tartines and after a trip to the farmers market she decided to make some with figs, which are in season. Figs are part of the mulberry family and have a wealth of nutrition like fiber, magnesium, vitamin B, potassium, and more. They’re sweet, have a soft consistency, and lots of seeds that provide a little crunch. Then of course there’s bread and cheese used to make this tartine, but if you source the best quality of both it will only be delicious, nutritious, and satisfying.

All the ingredients, besides the cheese, are from the farmers market. The more you expose yourself to the best quality ingredients, the less you will crave the artificial stuff, which will eventually lead you to making healthier choices for taste rather than for a diet. This is an easy to assemble dish that will impress even the most sophisticated foodie!

Ingredients:
1ea Country Loaf, sliced ½”- ¾” sliced, 6 pieces cut in half on a bias
1ea Humboldt Fog Cheese, mini cut into 12 1oz pieces
12 ea Mission Figs, ripe cut into ½
½ T Thyme, picked
24 Walnuts halves, toasted
2T Italian Parsley Leaves, chopped
¼ c + 1T Extra Virgin Olive Oil
Kosher Salt or Fleur de Sal
Freshly Ground Pepper

SweatTheStyle_CattyBoomBatty_FigTartine-3Directions:
Preheat the oven to 375°F. Place the sliced bread onto a baking tray. Drizzle or brush the oil onto each piece. Toast in the oven for about 12-15 minutes or until golden brown. Remove and cool.

Season the halved figs with salt, pepper and thyme. Place a medium cast iron over medium-high heat and coat with 1T oil. Put the figs cut side down onto the cast iron. Sear for about 30 seconds or until golden brown. Remove and cool, then cut in half.

On each piece of toasted bread, place the cheese, 4 pieces of figs, and 2 walnut halves on top. Season with a pinch of salt and pepper, and garnish with chopped parsley.

SweatTheStyle_CattyBoomBatty_FigTartine-4 Recipe by: Catty Boom Batty

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Food & Drink
Heirloom Tomato and Stone Fruit Salad

SweatTheStyle_Catty_StoneFruitSaladIngredientsWalking through the Hollywood Farmers Market we noticed that the heirloom tomatoes and stone fruit are perfectly ripe and in season. Chef Catty Boom Batty collaborated with us to make a beautiful fresh and light salad inspired by the season. Since stone fruit reached their peak in taste and juiciness she keeps the salad simple and let the ingredients speak for themselves. For creamy texture along with protein and calcium, she added Organic Greek Yogurt mixed with honey sprinkling roughly chopped Marcona Almonds. For flavor and color she introduced Opal basil and picked flowers off broccoli to add to the mix. You can make a version of this salad easily by going to the farmers market and seeing what’s perfectly fresh and in season wherever you live. When you have the best possible ingredients you don’t have to do much to create something easy, beautiful, and delicious to eat!
Serves 4
Ingredients
2ea Heirloom Tomato, ripe cut into wedges
2ea Ripe Nectarines, cut into 1” wedges
2ea Ripe Peaches, cut into 1” wedges
2ea Ripe Plums, thinly sliced
¼ c Opal Basil, chiffonade or using the buds and smaller leaves
¼ c Marcona Almonds, rough chopped
2 T Honey
1 c Greek yogurt, seasoned with salt and pepper
Fleur de Sal, to taste
Freshly ground pepper
SweatTheStyle_Catty_PeachTomatoSaladDirections:
With a tablespoon, smear 1/4c of yogurt on the rim of each plate. Gently place ½ of ea tomato and fruit onto the plate sporadically. Garnish each plate with a pinch of marcona almonds and basil. Drizzle ½ T of honey onto the ingredients and season with a pinch of fleur de sal and pepper. (Pictured plated two different styles.)
SweatTheStyle_Catty_StoneFruitTomatoSalad_Bowl

Recipe by: CattyBoomBatty

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Food & Drink
Cast Iron Chicken Leg with Summer Succotash and Basil Pistou

SweatTheStyle_Catty_ChickenSuckatash_BowlThe perfect summer dish that’s both high in protein and full of nutrients. The fresh crisp consistency of the seasonal succotash, compliments the creamy avocado puree, and the savory tender chicken leg. Tasty and satisfying without weighing you down with empty calories. The best part about cooking with high quality organic free range chicken is that you don’t have to worry about separating the skin while you’re eating, that’s where a ton of flavor from the cast iron and seasoning live. Don’t be afraid to get creative with your plating technique and impress all your friends! Feel free to swap out vegetables for what’s in season at your local farmers market.

Ingredients:
4 Whole Chicken Legs, deboned and seasoned
3T Fennel Thyme spice blend
2 Avocados, seed and stem removed
¼ c Cold water
2 Limes, for juice
1 Lemon, for juice
1 Jalapeno, vein and seeds removed
1tsp Thyme, picked
1tsp Oregano, chopped
3 Corn, kernels removed
¼ lb Shishito Peppers, stems removed
¼ lb Cranberry Beans cooked
¼ lb Baby Summer Squash, cut into ½” pieces
1c Cherry Tomatoes, halved
¼ Red Onion, thinly sliced
½ c Basil leaves, picked
½ c Parsley leaves, picked
2 cloves of garlic
¼ c + 4T Extra Virgin Olive Oil
Salt
Pepper

Directions:
Avocado Puree
Place the avocado, lime juice, water, jalapeno in a food processor or blender. Puree until smooth and season with salt and pepper to taste.

Basil Pistou
Put the basil, parsley, garlic, 1/4 c extra virgin olive oil in a food processor or blender, puree until smooth, season with salt and pepper and add a squeeze of ½ a lemon.

Succotash
Heat a large sauté pan over medium heat. Pour 2T of extra virgin olive oil then add shishito peppers and cook until blistered. Add the squash, corn, thyme and oregano. Once the corn and squash are almost tender, add the cranberry beans, cherry tomatoes, red onion and sauté for about 2 minutes or until the tomatoes are lightly cooked. Add a squeeze of ½ a lemon and season with salt and pepper. Remove from heat.

Chicken Leg
Season both sides of the chicken with salt, pepper and the fennel thyme spice mix. Heat a large cast iron over medium-high heat, add the remainder 2T of extra virgin olive oil, then place the chicken skin side down onto the pan. Cook for about 7 minutes or until the skin is golden brown, then flip the chicken and cook for another 5-7 minutes. Remove from heat and let rest for about 1-2 minutes.

Recipe By: Catty Boom Batty

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Food & Drink
Watermelon Strawberry Agua Fresca

SweatTheStyle_CattyBoomBatty_AquaFresqua-3When it comes to quenching your thirst this Summer it’s always nice to incorporate fresh fruit! An amazing go-to is agua fresca. Spanish for “cool waters” this drink is an amazingly simple refreshing thirst quencher to enjoy all season long. As we enter July, with fresh watermelon and berry crops entering stores and markets, now is the perfect time to use the fresh fruits of summer! On a recent trip to the farmers market we picked up our ingredients and made this super easy Watermelon Strawberry Aqua Fresca!SweatTheStyle_CattyBoomBatty_AquaFresqua Check out the recipe below:
Serves 2

1 ½ c Watermelon, diced, remove seeds and rind
6 Strawberries, leaves removed
1 Lemon, juiced
1 Mandarinquat, juiced
6 Drops of stevia
½ c Filtered water
3 Basil leaves

Directions:
Place all ingredients in a blender, puree until completely smooth. Pour over ice and garnish with additional basil leaves.

Recipe by: Catty Boom Batty

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Food & Drink
Homemade Gluten-Free Mac & Cheese

SweatTheStyle_GlutenFreeMacAndCheese_IngredientsEveryone loves some good old fashion Mac & Cheese even though it’s not the healthiest or lightest of meals. This Sweat The Style approved dish is made from scratch and has substituted all the gluten ingredients with alternatives. There is nothing wrong with splurging on delicious and heavy food once in a while as long as it’s made from organic whole ingredients and made from scratch, so you know exactly what’s in there. We only live once so let’s enjoy good food in the best way possible.
Ingredients:
¼ C  Shredded Light Mozzarella Cheese
¼ C  Shredded Light Cheddar Cheese
¼ C Grated Pecorino or Grana Padano Cheese
1/4 C Rice Flour or Gluten Free Flour
3 C Organic Skim Milk or Reduced Fat
3 T Unsalted Butter
3 C Cooked Gluten Free Macaroni Pasta
1 C Rice Cake Crumbs or Toasted Gluten Free Breadcrumbs
1 T Extra Virgin Olive Oil
Salt and Pepper

SweatTheStyle_GluttenFreeMacAndCheese Directions:
Preheat oven to 400°F
In a medium stock pot melt the butter over medium heat and whisk in the flour; continue to whisk the roux until there is a nutty scent. Gradually add the milk and continue to whisk. Bring the sauce to a low boil and continue to whisk until thickened. Turn off the heat and add the cheese, stir in the cooked macaroni. Season with salt and pepper to taste.
In a small mixing bowl, add the breadcrumbs and coat with Extra Virgin Olive Oil. Add the Mac & Cheese mixture into a baking dish and cover with breadcrumbs.
Bake in the oven for about 20-25 minutes or until crumbs are toasty and the center of the dish is bubbly and hot.

Recipe x Catty Boom Batty

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Food & Drink
Alaskan Halibut Ceviche and Market Lettuce

SweatTheStyle_Ceviche_IngredientsThis is a simple, clean, and easy recipe to make ceviche. For simple dishes like this the taste always depends on the quality of ingredients, especially the fish. We sourced all our fresh ingredients from the Hollywood Farmers Market including our protein, the beautiful Alaskan Halibut.

Since muscle protein is degraded during exercise, it’s important to replenish your body with a blend of protein and carbohydrates after a workout to help rebuild the structural aspects of the muscle. This is a super quick and tasty recipe to eat immediately after a sweat to help replenish your body.

Ingredients:
1 Fresh Skinless Alaskan Halibut, cut into 1/3-inch cubes
¼ c Lime Juice, freshly squeezed
½ Red Onion, small dice
1 Serrano Chile, minced
¼ c Cilantro, rough chop
4 c water
Sea Salt
1 Head Large lettuce, cored and cleaned
SweatTheStyle_Ceviche Directions:
Bring 4 cups of water to a boil in a saucepan. Put the Halibut in a medium size mixing bowl, pour the hot water over the Halibut and stir around with your hands or a spoon for no more than 5 seconds, then discard the water through a mesh strainer. This gets rid of any fishy smell or taste. Place the Halibut back into the mixing bowl and add all the ingredients together. Season to taste with sea salt flakes. Refrigerate the ceviche for about an hour. Serve with lettuce cups as a healthier alternative to tostadas.
Serves 4

Recipe x Catty Boom Batty

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Food & Drink
Rainbow Citrus & Avocado Salad with Juicy Dressing

AdrianneHo_BloodOrange Citrus is in season so why not celebrate by combining all its diverse colors and tastes together. At the Hollywood Farmers’ market we found all the blood oranges, navel oranges, tangerines, grapefruits, and meyer lemons at farmer Laura Ramirez of J.J.’s Lone Daughter Ranch which is certified organic. She also grows a wide variety of avocados so we decided to add a beautiful fuerte avocado to ground the fresh juicy flavors of all our specialty citrus. Traditionally citrus fruits and avocados grow together so maybe that’s why they compliment each other so well.

SweatTheStyle_CitrusSalad_Ingredients Ingredients:
2 navel oranges
2 tangerines
2 blood oranges
2 pink grapefruit
1 meyer lemon, thinly sliced crosswise with the skin on
1 fuerte avocado, peeled, pitted, and thinly sliced
1 shallot, very thinly sliced
¼ c meyer lemon juice
½ c extra virgin olive oil
1 bunch of mizuna
½ c pistachios, shelled, toasted and lightly pounded
salt

SweatTheStyle_CitrusSalad Instructions:
Using a sharp utility or pairing knife cut off the top and bottom of the oranges, blood oranges, and grapefruits so that it sits flat on the cutting board. Cut down the side of each fruit curving the knife to follow its natural line, remove the skin and white pith. Place the fruit on its side and slice crosswise to make pinwheels, about a ¼ inch thick.

Peel the tangerines and with a paper towel gently rub off the pith and pull each piece apart.

To make the juicy dressing, put the meyer lemon juice and any left over juice from all the citrus into a bowl. Slowly whisk in the extra virgin olive oil and season with a pinch of salt.

To assemble the salad, put the citrus, shallots, avocado and mizuna into a large bowl and add a pinch of salt. Pour over the dressing and toss very gently. Layer the ingredients onto a plate and garnish with pistachios.

Recipe x Catty Boom Batty

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