Katie’s Kitchen

Katie Ryan's Cooking Blog

Start your weekend off right with the Wake up Crew’s recipe of the week! Every Friday morning during the Free Country Wake Up Crew on WFRE Katie Ryan will feature a new recipe you can make at home!


{Katie’s Kitchen} One Pan Andouille Sausage and Vegetables

Brought to you by Catoctin Mountain Orchard

I’m making dinner easy on you tonight with ONE pan!

Don’t worry about the dishes…this one is quick start to finish.

Pre-heat the oven to 450 degrees.

Start by preparing your vegetables. You can use whatever you have in the fridge. I had- asparagus, sliced mushrooms, a bell pepper, russet (or gold) potatoes, yellow/white onion; you can also use green beans. Chop everything up and place on your large sheet pan!

Then, coin your andouille sausage. Put on top of vegetables.

In a small mixing bowl- 1/3 cup of olive oil, 1tsp. oregano, 1tsp., dried thyme, 1tsp. garlic salt, 1 clove minced garlic, salt and pepper to taste.

Pour the seasoning mix over top of everything on the sheet pan and toss to coat evenly.

Place pan in the oven and bake at 450 for 30 minutes.

Done and DELISH!


-1 andouille sausgae

-3-4 russet potatoes

-1 lb. of green beans

-1 bell pepper

-1 cup of sliced mushrooms (or baby portobello)

-asparagus, white onion, other veggies you like to add.

For seasoning:

-1/3 cup of olive oil

-1tsp. oregano,

-1tsp. dried thyme

-1tsp. garlic salt

-1 clove minced garlic

-salt and pepper to taste



{Katie’s Kitchen} Chicken and Broccoli

Brought to you by Catoctin Mountain Orchard.

I have been trying this recipe for years and haven’t gotten it right….until NOW!

My favorite recipe blogger helped me to achieve the deliciousness of this chicken and broccoli.

This recipe moves fast, so make sure that you have everything prepared prior to cooking. Start by chopping the broccoli.

I used one pound of boneless, skinless, chicken breasts (you could use thighs or tenders,too)  and cut into small pieces no bigger than 3/4″ thick; salt and pepper.

In a small bowl, combine your sauce ingredients and whisk to dissolve sugar and corn starch. Set sauce aside.

This is a great time to start cooking your rice, if serving with the dish.

In a large skillet, add about a tablespoon of oil and your chicken in a single layer and stir fry for about 5 minutes or until golden brown. Remove from the pan and set aside.

In the skillet on medium-high, add another tbsp. of oil and your chopped broccoli florets, onions and mushrooms. Cook until tender and crisp for 5-7 minutes.

Stir your sauce, then add it to the skillet over the vegetables. Simmer 3-4 minutes or until sauce is thickened. To thin the sauce, add a tbsp of water at a time.

Return chicken to the pan and stir and until cooked through. Add more soy sauce to taste if you want!

Serve over white rice!

Chicken and Broccoli: I got the recipe here! 

  • 1 lb chicken breast (boneless skinless), cut into 3/4″ pieces
  • 2 Tbsp cooking oil (I used extra light olive oil), divided
  • 1 lb broccoli cut into florets (about 5 cups)
  • 1 small yellow onion sliced into strips
  • 1/2 lb white button mushrooms thickly sliced

Stir Fry Sauce Ingredients:

  • 2/3 cup low sodium chicken broth
  • 3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste
  • Tbsp light brown sugar packed (or honey to taste)
  • 1 Tbsp corn starch
  • 1 Tbsp sesame oil
  • 1 tsp fresh ginger peeled and grated (lightly packed)
  • 1 tsp garlic (2 small cloves) grated1/4 tsp black pepper plus more to season chicken


{Katie’s Kitchen} Campfire Cones!

Brought to you by Catoctin Mountain Orchard.

Looking for a fun new treat or activity for the kids this weekend?! Campfire Cones are perfect and delicious!

Don’t let the name deceive you…no need for an actual campfire (but of course you can), you can make these in the oven!

Start our with an ice cream cone. We used waffle cones- take peanut butter and spread it around the inside of the cone, then stuff your cone with marshmallows (the mini marshmallows seem to work best so you can fit other ingredients), chocolate and literally any other topping you might want to add.

The fun part about this s’more treat is it doesn’t have to just be chocolate and marshmallow…you can add Reese’s cups, butterscotch chips, m&m’s, strawberries, banana slices..whatever you want!

Then gently wrap your cone in foil, covering the top first, then the bottom and rolling in the sides.

To bake: pre-heat the oven to 350 degrees and bake for 5-7 minutes.

Campfire: heat over the fire for 5 minutes.

Enjoy…and then make another!!!!


-Waffle or cake cones

-Peanut butter

– Chocolate (chocolate chips, or Hershey bars)

-Mini Marshamallows

-Other: strawberries, banana slices, butterscotch chips, etc.

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