December 7, 2014

RECIPE: Stuffed Mushrooms





Great Appetizer for any Football , Birthday or Holiday Party



Credit: © 2017 KDArtStudio



INGREDIENTS:

  • 3 Large Mushrooms per person
  • 3 Bacon Rashers
  • 4 oz fresh cream
  • Green onions
  • 4 oz Grated Mozzarella Cheese
  • 1/2 Green Bell Pepper

You will also need:

Microwave


DIRECTIONS:
  1. Dice bacon, bell peppers
  2. Remove skin from mushrooms (keep stems)
  3. Finely chop Mushroom Stems
  4. Add mushroom stems, bell peppers, bacon, chives and
    cheese to a microwave safe mixing bowl
  5. Add cream a little at a time and mix all ingredients together
  6. The mixture should stick together but not be runny
  7. Cook mixture in microwave until cheese has melted 2 mins
  8. Place mushroom cups face down on a microwave safe plate
  9. Cook on high 30 seconds
  10. Remove from microwave and turn right side up
  11. Spoon cheese mixture into mushroom cups
  12. Cook in microwave 1 min on high
  13. Garnish with chopped green onions and serve hot







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RECIPE: Yum Yum Shrimp Appetizer



Ingredients:




    Directions:


    1. Make Yum Yum Sauce ahead of time and chill
    2. Use Yum Yum Sauce as a dip for Shrimp




    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015-18 KDArtStudio

    RECIPE: Unagi Shrimp Appetizer






    CREDIT: KDArtStudio ©2018

    Ingredients:

    • Cooked, shelled, deveined shrimp (You can use frozen defrosted in fridge)
    • Spring mix Lettuce 
    • Arugula / Rocket Salad

    Directions:

    1. Make Unagi Sauce ahead of time & chill
    2. Place a piece of arugula on serving plate, then a piece of shrimp, repeat in a diagonal fashion to edge of plate
    3. Place Unagi Sauce in a squeeze sauce bottle with lid 
    4. Drizzle Sauce over shrimp
    5. Add a few drops of sauce each side of salad for presentation



    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015-18 KDArtStudio

    RECIPE: Unagi Sauce




    CREDIT: KDArtStudio.com ©2018





    Ingredients:

    • 1/3 Cup Soy Sauce
    • 1/3 Cup Mirin
    • 3 Tbsp Sugar


    Directions:

    1. Heat all ingredients in a med saucepan on med-high
    2. Stir with a wooden spoon until sugar dissolves
    3. Bring to a boil
    4. Reduce heat to Low
    5. Simmer for 25 minutes
    6. Stir occasionally
    7. Remove from heat
    8. Make an ice bath
    9. Place saucepan inside a larger bowl, surround saucepan with ice
    10. Chill sauce in ice bath so it thickens

    Use as a dipping sauce for shrimp or drizzle over sushi or seafood



    This recipe is Copyright protected and may not be shared
    used in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe must link back
    to this page and include Copyright 2015 KDArtStudio

    December 5, 2014

    RECIPE: Swiss Wrapped Turkey & Apple Toast Bites




    Ingredients:


    • Appetizer Size Mini Toast
    • 99% Fat Free Turkey Slices
    • Swiss Cheese Slices
    • Granny Smith Apple
    • Dill

    Directions:

    1. Pre-heat Broiler to 420F
    2. Slice apple into THIN slices
    3. On A wire rack, layer toast,
    4. Wrap Cheese around Turkey and apple  tucking it underneath turkey
    5. Place on top of Toast
    6. Melt on top rack for 4-5 mins under pre-heated broiler
    7. Garnish with Dill



    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015-18 KDArtStudio

    RECIPE: Ham & Swiss Mini Toast



    Ingredients:


    • Appetizer size Mini Toast
    • Cooked Ham
    • Swiss Cheese Slices
    • Parsley Flakes
    • Paprika
    • Lemon Pepper Seasoning

    Directions:


    1.  Pre-heat broiler to 420F
    2. On a wire rack Layer Mini Toast
    3. Cut a square of cheese the same size as toast and a slice of Cooked Ham
    4. Place cheese on the diagonal
    5. LIGHTLY sprinkle with lemon pepper seasoning
    6. Lightly Sprinkle with Paprika
    7. Lightly Garnish with Parsley Flakes
    8. Melt on top shelf under broiler 4-5 mins till cheese is melted


    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015-18 KDArtStudio

    RECIPE: Cucumber, Shrimp & Radish Appetizer



    Ingredients:


    • Cooked Shrimp, deveined, shelled (You can use frozen shrimp defrosted in fridge)
    • Cucumber
    • Radish

    Directions:


    1. Using a vegetable turner or sharp knife Cut Cucumber & Radish into super thin slices
    2. Roll Cucumber and place in the middle of the shrimp
    3. Wrap Radish Slice around Shrimp & Cucumber

    Serving Option:


    Drizzle with honey, oyster sauce or honey mustard



    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015-18 KDArtStudio

    November 24, 2014

    RECIPE: Cheese Fonduta





    CREDIT: KDArtStudio ©2018



    Ingredients:


    • 1 Cup grated mozzarella
    • 1Cup grated Sharp Cheddar
    • 1 Tbsp Parmesan
    • 1 Tbsp Romano
    • 1 Cup Sour Cream
    • 1 Tsp thyme
    • 1/4 tsp cayenne Pepper
    • 1/2 tsp Crushed red pepper flakes
    • Parsley
    • Paprika
    • 1 French Baguette

    Directions:

    1. Preheat oven to 450 F
    2. Slice baguette into 1 cm slices on the diagonal
    3. Lightly spray non-stick pizza pan or cookie sheet with Olive Oil Cooking Spray
    4. Arrange bread on pizza tray
    5. Lightly brush top of bread with olive oil
    6. Combine mozzarella, Romano, parmesan, extra sharp cheddar, sour cream, thyme, red pepper flakes & cayenne in a large mixing bowl
    7. Mix with a fork till combined
    8. Transfer to Oven proof Pyrex dish
    9. Sprinkle top with paprika and parsley flakes
    10. Bake 10 minutes on middle oven rack
    11. at the same time
    12. Brown baguette slices on top oven rack 5-6 mins, turn over and brown 5-6 minutes
    13. Transfer fonduta to stainless steel fondue pot or bowl if you have one this will keep it warm for serving



    1 Serving Size is approximately 2 oz






    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015 KDArtStudio

    RECIPE: Mini Quiche




    CREDIT: KDArtStudio ©2018


    Ingredients:

    • 8 oz Grated Mozzarella Cheese
    • 3/4 cup Thickened Cream
    • 5 Whole Eggs
    • 4 oz Cooked bacon bits
    • 6 Bacon Rashers

    Directions:


    1. Pre-heat oven 400F
    2. In a large stainless steel bowl mix all ingredients together with a fork except for bacon rashers
    3. Lightly spray 12 cup muffin pan with cooking spray
    4. Line Walls of each muffin up with 1/2 bacon rasher
    5. Spoon 2 heaped tbsp of mixture into center of bacon
    6. Bake in preheated 400 F oven for 30 minutes
    7. Let rest 5-10 minutes
    8. Serve hot




    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015 KDArtStudio

    July 13, 2014

    RECIPE: Yum Yum Sauce




    CREDIT: KDArtStudio ©2018



    Ingredients:


    • 1 Cup Kraft Olive Oil Mayonnaise
    • 1 TBSP Heinz Ketchup
    • 2 TBSP Sugar
    • 1/8 Tsp Paprika

    DIRECTIONS:


    1. Whisk all ingredients together & Chill  
    2. Serve with Fried rice, chicken, shrimp, steak or vegetables






    Nutrition Facts
    Serving Size 70 g
    Amount Per Serving
    Calories
    166
    Calories from Fat
    108
    % Daily Value*
    Total Fat
    12.0g
    18%
    Trans Fat
    0.0g
    Cholesterol
    0mg
    0%
    Sodium
    422mg
    18%
    Potassium
    16mg
    0%
    Total Carbohydrates
    15.0g
    5%
    Sugars
    6.9g
    Protein
    0.1g
    Vitamin A 1%Vitamin C 1%
    Calcium 0%Iron 0%
    Nutrition Grade D
    * Based on a 2000 calorie diet

    Nutritional Analysis

    Good points
    Bad points


    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2015 KDArtStudio


    March 19, 2014

    RECIPE: Egg Drop Soup


    Quick & Easy Egg-Drop Soup





    Credit: KDArtStudio©2017



    Ingredients:


    • 2 Eggs
    • 1 LB Low sodium chicken broth
    • Chopped Shallot / green onion
    • Salt and pepper to taste

    Directions:


    1. Heat Chicken Broth in saucepan on med-high until it boils
    2. In a small bowl beat eggs with a fork until whites and yolks are combined
    3. Add beaten eggs to chicken broth stir in with a fork in one direction to create ribbon strands of eggs
    4. Season to taste with salt and pepper
    5. Add shallots and serve

    March 18, 2014

    RECIPE: Mushroom Soup


    Quick & Easy Mushroom Soup



    Credit: KDArtStudio ©2017


    Ingredients:


    • 1 lbs low sodium beef broth
    • 16 oz sliced portabello mushrooms
    • 3 tbsp lemon juice
    • 1 cup red cooking wine
    • 5 drops white truffle oil (optional)
    • 2 tbsp parsley
    • 2 tbsp marjoram

    Directions:


    1. Saute mushrooms until cooked 
    2. In a large soup saucepan add beef broth, wine, parsley, marjoram, lemon juice
    3. Cover and cook on med-high until soup comes to a rolling boil
    4. Add cream and truffle oil
    5. Mix through and serve as is or blend in nutribullet before serving

    You can add 1 cup cream or milk at the end if you want a creamy soup, but it tastes good without it






    With Truffle Oil:






    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

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    must link back to this page and include
    ©2017 KDArtStudio

    RECIPE: Clam Chowder




    Ingredients:


    • 2 jars Clam Juice
    • 2 Cans Clams
    • Juice of 1 lime
    • 1 stick butter
    • cilantro
    • 1 cup heavy cream
    • 1 cup white cooking wine
    • 6-8 small petite potatoes
    • 2 tbsp plain all purpose flour
    • 1 tbsp oyster sauce

    Directions:

    1. Peel potatoes, cut into chunks and set aside
    2. In a large soup saucepan melt butter
    3. Add white wine, clam juice and lime juice
    4. Add flour and whisk into a roux
    5. Add remaining ingredients and cook on med-high for 15-20 mins until potatoes are cooked and soft
    6. Serve while hot


    Nutrition Facts
    Serving Size 358 g
    Amount Per Serving
    Calories
    402
    Calories from Fat
    206
    % Daily Value*
    Total Fat
    22.9g
    35%
    Saturated Fat
    14.3g
    71%
    Trans Fat
    0.0g
    Cholesterol
    68mg
    23%
    Sodium
    503mg
    21%
    Potassium
    941mg
    27%
    Total Carbohydrates
    47.2g
    16%
    Dietary Fiber
    3.3g
    13%
    Sugars
    4.6g
    Protein
    5.2g
    Vitamin A 18%Vitamin C 13%
    Calcium 3%Iron 1%
    Nutrition Grade D+
    * Based on a 2000 calorie diet

    Nutritional Analysis

    Bad points



    This recipe is Copyright protected and may not be shared or used
    in any commercial manner for sale or reproduction

    Any Pins or social media sharing of recipe
    must link back to this page and include
    Copyright 2013 KDArtStudio

      RECIPE: Sausage & Kale Soup



      Ingredients:

      • 1 lb mild Italian Sausage
      • 1 lb Package Kale
      • 2 LB Low Sodium Chicken Broth
      • 2 Tbsp Chicken Bouillon
      • 2 tsp minced garlic

      Directions:

      1. In a large soup Saucepan on med high, add Chicken broth & Bullion, plus Garlic
      2. Brown Sausage in broth, breaking up any large chunks
      3. Add (potato) & Kale
      4. Cover & bring to a rolling boil
      5. Reduce heat to low and simmer 15-20 min
      6. Stir in cream at the end if desired and serve hot

      Variations: 


      Add 3 peeled russet potatoes cut into 1/4's 
      with all other ingredients

      Add 1 cup cream at end of cooking 
      and stir through before serving


      Variation:


      You could use turkey, chicken or pork mince
      and add your own seasonings
      instead of italian sausage

      Nutrition Facts
      Serving Size 304 g
      Amount Per Serving
      Calories
      305
      Calories from Fat
      193
      % Daily Value*
      Total Fat
      21.5g
      33%
      Saturated Fat
      6.9g
      35%
      Trans Fat
      0.2g
      Cholesterol
      64mg
      21%
      Sodium
      672mg
      28%
      Potassium
      598mg
      17%
      Total Carbohydrates
      8.9g
      3%
      Dietary Fiber
      1.1g
      5%
      Protein
      18.3g
      Vitamin A 233%Vitamin C 153%
      Calcium 11%Iron 14%
      Nutrition Grade B
      * Based on a 2000 calorie diet

      Nutritional Analysis

      Good points
      Bad points

      This recipe is Copyright protected and may not be shared or used
      in any commercial manner for sale or reproduction

      Any Pins or social media sharing of recipe
      must link back to this page and include
      Copyright 2015 KDArtStudio