December 31, 2014

Garlic, Wine & Parsley Pasta Sauce


Ingredients:


2 TBSP Olive Oil
3 Tbsp Parsley Flakes
1/3 Cup Lemon Juice
3 Cloves Garlic
1 Brown Onion
1/2 Cup White Wine
2 Tbsp All Purpose Flour
1/2 Stick Unsalted Butter
Salt
Pepper

Directions:


Dice onion and place in blender / magic bullet / nutri-bullet

Smash garlic under a wide knife,
chop and place in blender with onion

Place lemon juice, wine, olive oil, parsley flakes, 
butter an flour in blender with onion and garlic

Pulse blender with lid on for 3-4 seconds 
until sauce is smooth and lump free


Add Sauce to cooked al-dente pasta 
and heat through 10 minutes

Chicken & Bacon Penne with Ingredients:Wine & Parsley Sauce


Ingredients:

4 Boneless, Skinless Chicken Breast Fillets
1/2 Lb Bacon
2 TBSP Olive Oil
3 Tbsp Parsley Flakes
1/3 Cup Lemon Juice
3 Cloves Garlic
1 Brown Onion
1/2 Cup White Wine
2 Tbsp All Purpose Flour
1/2 Stick Unsalted Butter
Salt
Pepper
1 Lb Penne Pasta

Directions:

Bring Large Stock Pot 1/2 filled with water
salted & drizzled with a few drops of olive oil
to a rolling boil on high heat

Cook Penne until al-dente 12-15 mins 
uncovered on high



While pasta is cooking, 
place bacon rashers in a non-stick skillet on med high
cook until crisp turning during cooking
Drain and set aside



Cut chicken into strips

Dice onion and place in blender / magic bullet / nutri-bullet

Smash garlic under a wide knife,
chop and place in blender with onion

Place lemon juice, wine, olive oil, parsley flakes, 
butter an flour in blender with onion and garlic

Pulse blender with lid on for 3-4 seconds 
until sauce is smooth and lump free



Keep 2 tbsp of bacon fat in non stick pan and 
cook chicken in bacon fat

Add Sauce to Pan

Cut cooked bacon over chicken 


Add cooked pasta to pan

Toss all ingredients together until
coated in sauce



Cook med high 5 minutes

Reduce heat to low, simmer 6 mins

Sauce will thicken

Serve hot

Garnish with fresh parmesan cheese
 & parsley flakes

December 30, 2014

KDArtStudio Own Quick Blender Bernaise Sauce



Ingredients:

1 Tbsp Dijon
1 Tbsp White Wine
1 Tbsp Chopped Green Onions
1 Tbsp Tarragon or Basil 
1 Tbsp Lemon Juice
1 Tbsp White wine vinegar or Mirin
Salt
Pepper
1 Egg Yolk
1 Stick unsalted butter

Directions:


Melt butter in microwave pyrex measuring jug
 or glass bowl on high 1 min

Pour all ingredients into a blender or magic bullet
Pulse/blend 2-3 seconds until combined

Heat in small saucepan med-high 
until heated through and sauce thickens

Do not boil

Serve warm with steak




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

KDArtStudio Own Meatless Spaghetti Sauce

Ingredients:

1 large Red Onion
1 large Brown Onion
 3 Garlic Cloves
 2 Tbsp Olive Oil
5 Green Onions
1 Tbsp Chives
3 Tbsp Parsley 
1 Tbsp Oregano
1 Tbsp Marjoram
8 oz Portabello Sliced Mushrooms
1 Large Tin Hunts Tomato Puree
8-10 Roma Tomatoes
1 Small Tin Tomato Paste
1 Tbsp Beef Boullion (or 1 stock cube)

Optional:

Add 2 Tbsp Anchovy Paste
Add 1 Cup Red Wine

Directions:

Peel & slice onions
Smash Garlic Cloves 1 at a time
 under a large knife
remove skin from garlic
Repeat with remaining cloves of garlic

In a large stock pot/soup saucepan,
heat Olive Oil on med-high
Saute Red & Brown Onions, Garlic until tender
Add Remaining Ingredients
Stir together
Cook med-high, bring to boil
Reduce heat to Low
simmer with the lid On for 3-4 hours
or as long as you have, the longer it cooks,
the more flavor you will have in your sauce

Transfer ingredients to blender until blender
is 1/2 full, with lid on and a teatowel over the lid
(contents will be hot, be careful)
Puree until smooth and all ingredients lump free
Transfer to a large mixing bowl

Repeat with remaining sauce from saucepan 
until all ingredients are smooth and lump free

Return all sauce to saucepan, reheat
Bring to boil

Serve 1 cup of sauce over Shirataki Spaghetti Noodles 
(only 30 calories, gluten free, 0 carbs, vegan)
Toss with Tongs and enjoy Hot



Bottle the remaining sauce in an airtight
glass container/jar in the fridge
Keeps for about 7-10 days in the fridge

You can freeze this sauce for about 3 months 
in a well sealed glass container with lid
and bring to room temperature before reheating



Nutrition Facts
Serving Size 257 g

Amount Per Serving
Calories
100
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
141mg
6%
Potassium
391mg
11%
Total Carbohydrates
15.5g
5%
Dietary Fiber
3.9g
16%
Sugars
8.5g
Protein
3.4g

Vitamin A 41% Vitamin C 50%
Calcium 2% Iron 21%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points


Nutrition Facts do not include OPTIONAL items  Wine/Anchovy Paste


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

December 7, 2014

Creamy Mac & Cheese

Ingredients:


4 tbsp butter
4 tbsp All purpose Flour
2 1/2 cups milk
1 cup shredded Parmesan Cheese
1/2 cup Grated Havarti Cheese 
1/2 Cup Grated Gruyere Cheese
1 Lb Macaroni Elbows or Penne Pasta

Directions:


In a large pot boil water, add salt and a couple of drops of oil
Cook pasta til aldente

In a Separate pot melt butter, whisk in flour and milk

Do not bring to boil, but heat through til combined

Add parmesan cheese to make a sauce

Add cooked pasta to sauce

Remove from heat

Add remaining ingredients and mix through with a fork until combined
Cheeses will melt with residual heat from hot pasta

RECIPE: Creamy Mashed Potatoes



Ingredients:


  • 2 Cups potato Flakes or cooked Potato (peeled, skins removed)
  • 3 tbsp Butter
  • 1 1/3 cup boiling water
  • 1 cup Milk 
  • Salt to taste
  • 1/4 cup Hidden Valley Ranch Salad dressing
  • 8 oz marscarpone

Directions:


  1. Melt butter
  2. Mix potato, melted butter, boiled water, milk together until smooth and lump free
  3. Salt to taste
  4. Add ranch dressing and marscarpone and  whisk until smooth and creamy



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

KDArtStudio Own Rocky Road



Ingredients:


Pink & White Marshmallows
1 1/2 cups icing sugar (confectioners sugar)
3/4 cups peanuts or sultanas/raisins
4 tbsp cocoa powder
250g copha (or solidified coconut oil)
1 Cup glaced cherries

Directions:

Chop cherries and marshmallows & 
place in a large mixing bowl
Add remaining dry ingredients to bowl

Melt copha / Coconut oil in a small saucepan
med-high till melted

Pour over dry ingredients

Mix through till combined

Place in a glass Pyrex dish
Flatten with spoon till spread even

Chill in fridge 3 hours or until set

Cut into squares



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

KDArtStudio Own Lamingtons


Ingredients:


Butter Cake Ingredients:


1/2 tsp Salt
1 Cup Milk
1 Tsp Vanilla Essence
2 Sticks butter (room temp)
2 Cups Sugar
3 Cups Cake flour
3 tbsp Baking Powder
4 eggs


Chocolate Icing:

3 tbsp butter
1/3 cup cocoa powder
2 cups icing sugar
1/2 cup milk
shredded coconut

Directions:


Pre-heat Oven 350F

Melt butter

Add all cake ingredients to a large 
glass or stainless steel mixing bowl (not plastic)

Beat with hand blender until all ingredients 
are combined and mixed through

Turn speed to high and beat until smooth and lump free

Line a square min-loaf/cake pan 
with square cake liners

1/2 fill each liner with cake mix

Bake for 20 min in pre-heated oven

Insert a tooth pick to the center of cake
if it comes out clean, remove cakes from oven

Set aside to cool
Do not remove from cake pan until cool to touch

Chocolate Icing:

In a double boiler saucepan on the stove

(i.e. a larger saucepan 1/2 full of hot water, 
place smaller saucepan on top)

place all icing ingredients in the smaller saucepan

Stir over med-high with wooden spoon 
until butter has melted and icing is lump free

Remove icing from stove
(note: it will be a lot thinner than standard cake icing/frosting)

Pour coconut in a separate bowl or loaf pan

Remove cake liner from one cake at a time

Place cake in a small mixing bowl and pour chocolate
 icing over top so cake is covered

Carefully turn cake on all sides into 
chocolate icing till all sides are covered

Carefully roll each side of chocolate coated cake
 in coconut then roll top and bottom in coconut

Place cake in a clean cake liner to serve

Chill cakes in fridge 20 mins before serving



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

KDArtStudio Own Oven Baked Chicken Breast


Ingredients:


1 Lb Boneless, skinless 
Chicken Breast Fillets

3 Eggs
2 tbsp Buffalo Sauce

1 Cup All Purpose Flour

1 cup Italian Bread Crumbs

Omega 3 Smart Balance Cooking Oil

Directions:


Pre-heat oven to 400 F

Cut chicken into bite size pieces

Lightly beat eggs in a small bowl with buffalo sauce

Dip chicken in eggs

Place flour in a large Ziploc bag

Dredge chicken in flour...sealed bag turning over a few times

Shake off excess flour

Return to egg, coat both sides

Place Breadcrumbs in a large Ziploc bag

Place chicken in bread crumbs, seal bag, toss a few times

Repeat process until all chicken is coated

Heat Oil and flash fry chicken turning till brown on both sides

Transfer to flat cookie sheet or pizza tray

Bake in oven 15-20 mins



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: 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







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 2017 KDArtStudio


Chicken Nachos

 
http://kdartstudio.blogspot.com/2014/12/chicken-nachos.html

 

Ingredients:


Tortilla Chips
1 cup Grated Mozzarella or Italian Cheese
1 Lb bacon rashers
Green Onions
Rotisserie Chicken
BBQ , Ranch, Yum Yum or Sriracha Sauce


Directions:

Pre-heat Broiler to 375 F

Spread chips on a flat cookie sheet pan or pizza tray

Cook bacon in non stick skillet till crispy, 
drain remove from heat

Spread a layer of cooked chicken over chips

Cut bacon with kitchen scissors into bacon bits over nachos

Sprinkle layer of grated cheese

Cut green onions with scissors over nachos

Broil under grill / broiler until cheese has melted

Lightly drizzle sauce over chicken
or
Add slices of avocado to top and add sour cream




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

KDArtStudio Own Oyster Mornay

Ingredients:


2 Tbsp Butter
1 Tbsp Chives
2 Tsp Plain all purpose flour
1/2 cup milk
2 Tbsp grated sharp cheddar cheese
2 doz Pacific Oysters in 1/2 shell
1/3 Cup Itallian Breadcrumbs

Directions:


Melt butter, add chives, stir over med-high heat for 1 min
Add flour and stir over low heat for 1 min

Gradually add milk, stir until smooth
Stir over med-heat until mixture starts to boil
and thicken

Reduce to Low Heat and simmer 1 min

Remove from heat, stir in grated cheese

Spoon sauce over oysters,
 sprinkle with breadcrumbs

Broil / Grill for 2 mins at 375F



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

KDArtStudio Own Bacon Wrapped Scallops


Ingredients:


Extra large Scallops defrosted at room temp
1 Bacon Rasher per scallop

Lime with Cilantro Spread Recipe:

1 Block Cream Cheese
3 Limes
1 Tsp Chopped Cilantro


Dijon & white Wine Butter Sauce:

1/3 Cup White cooking wine
4oz butter
2 tbsp Dijon Mustard
1 Lime
1 Tsp Chopped Cilantro
1 Tsp Chopped Parsley
2 Tsp Minced Garlic

Directions:


Make Lime & Cilantro Spread by blending 
1 Bock Cream Cheese, the juice of 3 limes, 
1 tsp chopped cilantro with a blender til combined
Set Aside

Make the Dijon & White Wine Butter Sauce by 
heating a non stick skillet to med-high temp
Melt 4 oz butter
Add 1/3 cup white cooking wine,
2 tsp minced garlic,
1 tsp cilantro & 1 tsp chopped parsley,
2 tsp Dijon Mustard and the juice of 1 lime

Whisk all ingredients together and bring to boil
Reduce heat to low and simmer for 
5 mins until sauce thickens

Remove from heat and set aside

In a hot non stick skillet cook bacon, 
drain and remove from pan to paper towel lined bowl

Keep 2 tbsp bacon fat in pan, drain the rest

Cook scallops in bacon fat for about 2 mins ea side, 
searing and browning both sides

Wrap cooked bacon rasher around scallop

Transfer to serving dish

Add a 'dob' of Lime & Cilantro Spread 
on top of ea scallop

Spoon Dijon Sauce over the top

Serve Immediately while hot


Nutrition Facts
Serving Size 210 g
Amount Per Serving
Calories
215
Calories from Fat
194
% Daily Value*
Total Fat
21.6g
33%
Saturated Fat
13.5g
68%
Trans Fat
0.0g
Cholesterol
62mg
21%
Sodium
219mg
9%
Potassium
81mg
2%
Total Carbohydrates
4.9g
2%
Dietary Fiber
1.1g
4%
Sugars
0.7g
Protein
2.7g
Vitamin A 15%Vitamin C 17%
Calcium 4%Iron 3%
Nutrition Grade C-
* 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

Salmon & Cucumber Finger Sandwiches


Ingredients:


Italian Bread
Cucumber
Cream Cheese
Salmon lox
Green Onion
Parsley Flakes

Directions:


Thinly slice Cucumber

Cut Bread with cookie cutter to desired shape

Layer a cucumber slice, salmon,
cream cheese, chopped green onion
& garnish with parsley flakes



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

KDArtStudio Own Chicken Nuggets

  

Ingredients:


1 Lb Skinless, Boneless Chicken Breast Fillets
1 cup All Purpose Flour
3 Eggs
1 cup Italian Bread Crumbs


Omega 3 Smart Balance Oil

2 large Ziploc Bags

Directions:

Pre-heat oven 375F

Cut Chicken into cubes

In a small mixing bowl lightly beat eggs

In a large Ziploc bag add flour

In a separate Ziploc bag add Italian breadcrumbs

Dip chicken into egg then place in all purpose flour bag, seal and shake
Shake off excess flour

Return floured chicken to egg then

Add to breadcrumb bag seal and shake

Repeat this process until all chicken is breaded

Heat cooking oil and flash fry chicken nuggets
until brown on both sides

Place flash fried chicken in a single layer 
on a cookie sheet or pizza pan

Bake for 15 minutes in 375F oven


Serve with your favorite dipping sauce or 
our home made Yum Yum Sauce



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

KDArtStudio Own Berry Parfait


Ingredients:


Strawberries
Blueberries
Blackberries
Mascarpone Cheese
Fresh Mint Leaves

Directions:


Cut tops off strawberries and cut into 1/4's
Mix all berries in a bowl

Spoon into serving dish

Add a 'dob' of Mascarpone on top 

Garnish with a mint leaf and
strawberry on the side of the glass


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

KDArtStudio Own Peach Wonton Cups


Ingredients:


Small Square Wonton Wrappers

Tin Peach slices in Natural Syrup


Mint Leaves to Garnish


Directions:

Make vanilla Cream ahead of time and chill in fridge

Pre-heat oven to 375F

Lightly spray non stick muffin pan with cooking spray

Place a wonton wrapper in each muffin cavity

Bake for 5-10 mins till brown

Remove from oven and completely cool

Dice peaches

Stand a wonton cup on it's side 
and fill with a peach slice
top with vanilla cream 
and garnish with a mint leaf



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

KDArtStudio own Vanilla Cream


Ingredients:


Heavy Cream
2 tbsp sugar
1 tbsp Vanilla Essence

Directions:


Chill Cream overnight in fridge

Add cream and sugar to a mixing bowl 
and use hand blender to whip cream 
until soft peaks form

Add vanilla and carefully fold into 
cream with a metal spoon



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

Cucumber, Cheese & Prosciutto Wonton Cups


Ingredients:


Small Square Won Ton Wrappers
Prosciutto
Creamy Cheese Wedges
Cucumber

Chives

Directions:


Pre-heat Oven 375F

Lightly Spray a non stick muffin tin with cooking spray

Place a wonton wrapper in each muffin compartment

Bake until Brown and crispy (5-10 min)

Remove Wonton shells from oven and completely cool

Fill with sliced cheese wedge, prosciutto, 
& cucumber slices

Garnish with chives

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

Cucumber Bites



Ingredients:



Cucumber

Mint Leaves to garnish

Directions:


Make Greek Yogurt, Cucumber, Lime & Chive Dip ahead of time and chill

Thinly Slice Cucumber

Add a 'dollop' of dip to top of cucumber
Garnish with a mint leaf



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

Mint Jelly


Ingredients:


Lime Jello
Fresh Mint

Directions:


Make Jello according to packet directions

Before chilling


Finely Chop fresh Mint Leaves into Jello

Set Jello in fridge as you normally would



Use as a condiment on Roast Pork, Turkey or Ham

KDArtStudio Own Shrimp Cocktail


Ingredients:


Arugula / Rocket Salad
(or Spring Salad Mix)

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


Mint Leaf to garnish

Directions:


Make Yum Yum Sauce ahead of time and chill

Chill Glass in freezer

Line Chilled glass with lettuce / arugula

Add cooked shrimp

Drizzle Yum Yum Sauce over top

Garnish with Fresh Mint



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

KDArtStudio Own Yum Yum Shrimp Appetizer


Ingredients:



Cooked, shelled, deveined Shrimp
(you can use frozen, defrosted in fridge)


Directions:


Make Yum Yum Sauce ahead of time and chill

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 KDArtStudio

KDArtStudio Own Shrimp Appetizer



Ingredients:


Cooked, shelled, deveined shrimp
(You can use frozen defrosted in fridge)


Spring mix Lettuce 
(Arugula / Rocket Salad)

Directions:


Make Unagi Sauce ahead of time & chill

Place a piece of arugula on serving plate
then a piece of shrimp, repeat in a 
diagonal fashion to edge of plate

Place Unagi Sauce in a squeeze sauce bottle with lid 
and drizzle over shrimp
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 KDArtStudio

KDArtStudio Own Hibachi / Unagi Sauce


Ingredients:


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

Directions:


Heat all ingredients in a med saucepan on med-high
Stir with a wooden spoon until sugar dissolves

Bring to a boil



Reduce heat to Low
Simmer for 25 minutes

Stir occasionally

Remove from heat


Make an ice bath

Place saucepan inside a larger bowl
surround saucepan with ice

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 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