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} Easy Broiled Haddock

This was a super easy quick recipe! Perfect for lent if you’re looking for a new fish to try.

Start out by pre-heating your oven’s broiler. Grab a baking sheet with aluminum foil and spray with cooking spray.

Arrange haddock fillets on the baking sheet.

In a small bowl – Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper; then, sprinkle seasoning over haddock. Put a little slice on butter on top of each piece, then add your lemon slice.

Broil the fish in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes.

I served this with asparagus and baby red potatoes that I seasoned with parmesan cheese, olive oil and garlic and roasted in the oven for 40 minutes on 400.

Ingredients: I got the recipe here!

  • 1 lemon, cut into wedges


{Katie’s Kitchen} Instant Pot Shredded Beef Tacos

I am loving my new pressure cooker! I actually have the Magic Chef version and it is amazing!

Last night I made shredded beef tacos in it and it was so quick and easy…I guess that’s the point of the pressure cooker!

I used a 2 lb. boneless chuck roast (if yours is bigger you can slice it in half to make it fit), season it with taco or fajita seasoning on both sides. Turn the pot to sauté mode- add olive oil and brown the chuck roast for about two minutes on each side, then remove and set aside.

Pour 1/2 cup of chicken or beef broth into the pot and scrape the bottom to remove any stuck bits. Then, put the roast back into the pot. Add crushed or diced tomatoes (14oz can), two bay leaves, and the rest of your seasoning mix.

Cook on high pressure, meat mode for 45 minutes (depending on the side of your roast), then allow the pressure to release naturally for 15 mins., then release the rest manually.

Remove the chuck roast and shred with two forks. With a spoon, skim the fat off of the top of your juices and put your pot back on sauté mode and let the juice simmer for 10 minutes to reduce. Put your shredded beef back into the pot and let it soak for few minutes before serving over rice or in tacos with cheese!


  • 3 tablespoons seasoning mix (I used a fajita seasoning packet)
  • 1 (3-pound) boneless chuck roast
  • 1/2 cup beef broth or chicken broth
  • 14 ounce can crushed tomatoes
  • 2 bay leaves

{Katie’s Kitchen} Triple Chocolate Chip Christmas Cookies

Brought to you by Catoctin Mountain Orchard.

These are my favorite chocolate chip cookies! Chocolate chips, whit chocolate chips and M&M’s!

Pre-heat the oven to 375.

In a mixing bowl, add 12 TBSP of butter, 1 egg, 1 tbsp. water, 1 tsp. of vanilla extract, 2 cups flour, 1 cup brown sugar, 1 cup of chocolate and white chocolate chips mixed together, 1 cup sugar. Mix into dough.

Form 1 inch. balls with dough and place on a cookie sheet. Next, take red and green M&M’s and gently press into the top of the dough balls. Bake for 10 minutes. Let cool for a few minutes after they finish, before transferring to a cooling rack.

Super quick and easy with common essential ingredients…and I had some cute help to go along with it (see pictures below)!!


-2 cups flour

-12 tbsp. butter

-1 egg

– 1 cup sugar

-1 cup brown sugar

-1 tsp. vanilla extract

-1 tbsp. water

-1 cup mix of chocolate and white chocolate chips

-1 cup Green and red M&M’s




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