Eat Live Love Indulge with Kathy Wakile

Latest Episodes:

Thank You Thank You Thank You.... Dec 24, 2019

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Happy Holidays from Our Family To Yours! Don't forget to follow me on Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Chanel, Hermès, Gucci.... if these bags could talk Dec 17, 2019

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Kathy & Rich meet up with the “Robinhood of Fashion” and fellow Bravolebrity, Christos Garkinos, for his trunk show in New Jersey. Sit back and relax, as we learn more about the Luxury Vintage world and how he has come to grow his business by curating a collection of the worlds most coveted luxury fashion pieces. Don't forget to follow me on Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Gather Love Cherish -The True Meaning of Christmas & The Holidays Dec 10, 2019

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Kathy’s Stuffed Mushrooms Package of Large Stuffing Mushrooms (wipes clean, stemmed and stems reserved) 1 -1.5 Cups bread crumbs 3/4 Cup whole milk mozzarella 1/2 Cup grated Parmesan cheese 1/2 Cup fresh Italian parsley (chopped fine) plus more for garnish 1-2 gloves fresh garlic (minced) 1/4 Cup olive oil plus more for drizzling Salt & pepper to taste Non-stick cooking spray or tablespoon oil -Preheat oven 350*-375* F -Prepare sheet pan with cooking spray or brush with olive oil -After mushrooms have been stemmed, place mushroom caps on baking sheet (cavity facing up) -Gather mushroom stems & dice them into small pieces, place them in large mixing bowl -Add bread crumbs, mozzarella, Parmesan cheese, parsley & garlic to bowl and toss ingredients together until completely combined. -Drizzle with olive oil and mixture should be moistened enough to stick together (note if too wet add more breadcrumbs) -Season empty mushroom caps lightly with salt & pepper -Stuff mushrooms equally with mixture -Drizzle lightly with olive oil Bake at 350* to 375* F for approximately 35-45 mins. or until mushrooms are cooked & breadcrumb mixture is golden brown Don't forget to tell me about your experiments with this recipe on Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Millennial .. Boomers Generation Z we all love food Dec 03, 2019

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Kathy sits down with her son Joseph & friend Marigo Mihalos to talk a little about how food and dining out has changed through the generations. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Thanksgiving - Season with Gratitude Nov 26, 2019

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Kathy & Mrs.P sit down for a Q & A on Traditions & Transitions - an Italian American Thanksgiving. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Toria & Teddy’s Big Fat Italian Lebanese Greek Wedding Nov 19, 2019

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Kathy & Rich are joined by her newly engaged daughter Victoria & her fiancé Teddy. They talk about how they met, fell in love & now are planning their wedding. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Pazzo for Naples - Pizza, Sfogliatella & More Vino Nov 12, 2019

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Kathy & Rich wrap up their Italy Trip and spend some time in Bella Napoli. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

La Famiglia - Buffalo Mozzarella, wild boar & the end of the sauce/gravy debate Nov 05, 2019

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Kathy, Rich & Mrs.P are joined by kathy & Rich’s son Joseph & Kathy’s sister Rosie and take a little road trip through the mountains & valleys after they’ve enjoyed a family reunion in their Mother & Fathers hometown Sala Consilina with their family. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Roman Holiday - Porchetta, Proscuitto & Panini Oct 29, 2019

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Kathy Rich & Mrs. P visit Rome & the take in the sites, neighborhoods & Vatican City. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile

Taking Penne Vodka , Apple Zeppolini to the South Oct 22, 2019

Show notes

Serve someone a meal and you satisfied their appetite. Teach them to cook and they’ll never go hungry. This week Kathy is visiting the “Kathy Wakile Real Culinary Kitchen” at Remington College Culinary Arts program in Memphis. She’s in the classroom & kitchen teaching and sharing a favorite recipe. Don't forget to follow me Facebook, Twitter, and Instagram! Facebook - @kathywakile Twitter - @KathyWakile Instagram - @kathywakile or @indulgebykathywakile Penne Vodka Sauce Ingredient list: Unsalted butter Shallots Vodka Whole plum tomatoes Heavy cream Grated - Parmesan cheese Fresh basil Penne pasta Vodka Sauce Recipe 4oz unsalted Butter 3-4 shallots depending on size (sliced thin) 1/2 Cup vodka 1 -28 ounce can of plum tomatoes or crushed tomatoes 2 cups heavy cream 1 cup grated Parmesan cheese Directions -In heavy bottom saucepan melt butter & cook shallots on med heat until shallots become translucent -Pour in Vodka & light flame until alcohol burns off scraping the pan for any cooked bits of shallot -Add tomatoes, bring to boil then simmer, breaking apart tomatoes as they cook or can be added already broken up, cook for about 5-7 mins -with an emulsion blender blend tomato sauce until smooth -Add heavy cream, bring to boil then simmer until cream starts to thicken and reduce a bit -Add Parmesan cheese continue stirring until smooth -serve over pasta garnish with fresh basil & added Parmesan cheese

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