June 1, 2015

RECIPE: Teriyaki Beef








Ingredients:


  • 3oz Beef / Steak per person 

Sauce:


  • 2 Tbsp Soy Sauce
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Mirin
  • 2 Tbsp Sake


Cooked Udon Noodles or Rice or serve over salad greens when cool

Chopped Green Onions to garnish


Directions:


  1. Cut beef into 1/2 inch strips
  2. Place Sauce ingredients in large bowl and whisk til combined
  3. Soak meat in Sauce
  4. Marinate 1 hr in fridge
  5. Transfer beef to non stick skillet, cook on Med-high cook til brown
  6. Add remaining Sauce & stir fry beef in sauce till sauce thickens & is reduced by half

You can toss in the noodles if you wish, or place them in a separate skillet to heat through
and serve beef on top

Alternatively, you can wait until beef cools and eat over salad instead of rice or pasta

Garnish with chopped green onions



Leftovers:

Great for any steakhouse 
leftover steak you may have
from the night before

Just toss it altogether in pan 
and heat til sauce thickens





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



May 23, 2015

KDArtStudio own Sweet Asian Style Jerky

Ingredients:


1 LB Thin Cut Beef (Milanese) 
8 Tbsp Low Sodium Soy
8 Tbsp Cooking Sherry
4 Tbsp Oyster Sauce
1 Tsp Bicarb Soda
1 Tsp Cornflour

 Directions:

 Cut Beef into thin long strips about 1/2 " wide x 5" long

Combine all other ingredients into a large mixing bowl
Mix thoroughly till lump free

Place all strips in marinade

Cover with plastic wrap

Marinate in fridge for 2-3 hours

Soak toothpicks in a cup of water

Line two small-med cookie sheets with foil

Place oven rack on highest position
and second oven rack on lowest position
of your oven

Thread toothpick through the top of each beef strip
and place on top oven rack between rungs


 Heat oven to 200F

Once oven is at 200F temp, close door and set
timer for 2 hours

Do not open the door

Carefully take down beef strips and allow to cool

Store in airtight container with
Label of contents and date made

May 22, 2015

KDArtStudio own Big Mac Copycat Sauce



 Ingredients:


1 Cup Mayo
3 tbsp Sweet Pickle Relish
3 tbsp Yellow Mustard (Heinz)
3 tsp Mirin (White wine vinegar)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika

Directions:


Place all ingredients in nutribullet or 
blender and blend till well combined

Refrigerate Overnight

Use as a fry dip or
on homemade burgers

Gift it to friends and family in a Gift Basket
of home made sauces


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

May 19, 2015

RECIPE: Eggs Benedict with Blender Hollandaise Sauce

 

 

 

Ingredients:

  • 2 Eggs, poached
  • 1 English Muffin, toasted (or Bagel)
  • 1 Thick slice Ham, heat in non-stick skillet
  • Parsley Flakes to Garnish



Hollandaise Sauce:


  • 1 Stick Unsalted Butter
  • 3 Egg Yolks
  • 1 Tbsp Lemon Juice
  • Salt to taste

Hollandaise Sauce Directions:


Method 1:

  1. Melt butter on stove, or 30 seconds in microwave
  2. Add Egg yolks, salt & lemon juice to blender 
  3. Slowly drizzle in melted butter



Method 2:

  1. Leave butter at room temp in warm place till soft
  2. Add egg yolks, lemon juice, soft butter to nutribullet 
  3. Transfer to saucepan and gently heat but do not overcook or you will have scrambled eggs
  4. Salt & pepper to desired taste


Optional:

Use Asiago or Everything Bagel instead of English Muffin

LOW CARB VERSION:
Omit English Muffin

Serve with sliced Avocado





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
©2017 KDArtStudio

KDArtStudio Own Honey Mustard Dressing



Ingredients:


3/4 Cup Honey
1/4 cup Dijon Mustard
1+1/2 Cups Mayo


Directions:

Blend in nutribullet
Adjust to taste

If you like it sweeter add more honey
1/4 cup at a time

If you like it tart, add a little more mustard
a tablespoon at a time

Refrigerate for 2 hours

Bottle, label contents and date made




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 Sun-dried Tomatoes


Ingredients:

5 LB Tomatoes
(Roma, Plum or Cherry)

Himalayan Seasalt

8 tbsp Extra Virgin Olive Oil

Directions:

The traditional Method is to Place Cut tomatoes 
outside on racks in Direct Sun for 3 days

The quicker Year Round Method is to

Oven Roast Sun Dried Tomatoes:

Preheat oven to 200F

Line Cookie sheets or pizza pans with foil
Make sure you have two pans that fit side by side on one oven rack

I used two Pizza pans and two small-med 
Rectangle Cookie Sheet trays
so I can fit one pizza tray next to 
one rectangle tray on each oven rack


IF USING CHERRY TOMATOES:

Cut Cherry tomatoes in half through center

Place 1/4 of the tomatoes 
in a large ziploc bag
with 2 tbsp Olive Oil
Seal, toss and turn till coated

Remove tomatoes from bag with a slotted spoon
and transfer to foil lined tray
Place coated tomatoes cut side up 

Repeat this with all 4 batches

1/4 of the Tomatoes plus 
2 tbsp Olive oil in ziplock

Lightly Grind seasalt over tomatoes on trays


IF USING PLUM OR ROMA TOMATOES:

Cut into 6 slices lengthwise
Place cut side up on trays
Pour olive oil into lid of olive oil bottle
and Lightly drizzle tomatoes with olive oil
Repeat till all tomatoes on the tray 
have been drizzled with oil

Gently grind Sea Salt over all tomatoes



Place two pans on each oven rack

Bake 200F for 5 hours

Allow to cool

Method 1:

Place tomatoes in glass jars til 3/4 full
cover with Olive Oil 

Secure Jar so it is Airtight

Label Bottling Date and Contents on Jar

or 

Method 2:

Place 1/2 Cup Canola Oil & 1/2 Cup Vegetable Oil
in Jar and add tomatoes

Secure jar so it is airtight

Label Bottling Date and Contents on Jar



You can add garlic or herbs to jars before sealing for a deeper richer flavor

Let jars sit for 3 days before eating

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

Homemade Beef Jerky


Ingredients:


1 Lb Thin Beef (Milanese)

Marinade:


4 tbsp Onion Powder
1 tsp Black Pepper
1 Tsp Garlic Powder
2 Grinds of Seasalt from Grinder
1 Tsp Italian Seasoning
1 Cup Worchestershire Sauce
1 Cup Low Sodium Soy Sauce

Directions:

Mix all dry ingredients together in a large ziploc bag
Add Worchestershire and Soy Sauce

Cut beef into strips

Soak beef in marinade in ziploc bag,
 toss and turn to coat all pieces

Refrigerate in Marinade bag for 24 hours

The following day:


Soak Toothpicks in water

While oven is cold, move the top rack
into the highest shelf position of the oven 
and the bottom rack 
to the bottom rung position

Line the bottom of the oven 
with foil lined trays to catch any drips

Carefully place a toothpick
 through the top of each beef strip

Pull top oven rack out a little and start
placing toothpick strung beef between rack rungs


Preheat oven 200F

Bake Jerky for 2-3 hours, depending on how tough you like it,
bake less for soft/chewy jerky or leave 3 hours if you like it tough

Seal cooled jerky in airtight container







April 24, 2015

KDArtStudio Own Salmon, Goat Cheese & Arugula Salad



Ingredients:


2 cups Arugula
Salmon Lox
2 oz Goat Cheese
1 Tbsp Dried Cranberries
1 Roma/Plum Tomato
Juice of 1/2 Lemon
1 Tbsp Olive Oil



Directions:



Cut tomato into bite-size pieces

Place Arugula in serving bowl
Add tomato & cut salmon over arugula
add 'dob's of goat cheese all over salad
Add cranberries
Sprinkle juice of 1/2 lemon over salad
Drizzle olive oil over salad


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

April 16, 2015

KDArtStudio own 15 min Crispy Stir Fry Beef


Ingredients:


1 lb milanese beef
or flank steak pounded thin

1/3 cup corn starch

1 cup Orange juice
3 Tbsp low sodium soy sauce
1 Jar La Choy Sweet & Sour duck sauce

4 Green Onions

Omega 3 Frying Oil



Directions:

Cut green onions into 1 inch pieces, set aside


Cut beef into thin strips

Add corn starch to a large ziploc bag

Add beef, seal and toss until all beef is coated

Heat oil in nonstick pan med-high

In a separate saucepan
add orange juice, soy and sweet'n'sour sauce

Bring sauce to boil stir and reduce heat to low
5 mins, turn heat off


Once oil is hot
add a handful of beef strips
stir fry, turning beef over 
a few times with slotted spoon
drain & remove and 
add cooked beef to sauce

Do beef in batches, one handful at a time
adding to sauce once brown and crispy

Right before serving, add green onions 
to sauce & beef, toss till coated


Serving :

Serve hot over cooked rice, noodles or
cooked sushi rice bowl


Optional:

You can add cooked broccoli, 
green beans or asparagus 
instead of green onions



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

April 2, 2015

Pan fried Asparagus with Parmesan Cheese


Ingredients:


Asparagus
Olive Oil
Parmesan Cheese
Ground Sea Salt

Directions:


Add olive oil to non stick skillet
Sprinkle sea salt on the bottom of the pan
Bring heat to med high
Cut stems off asparagus

Stir fry for 4-5 mins with tongs

Asparagus should still be green and crisp,
not soft or mushy

Remove from pan and plate
Grate Parmesan Cheese over top
Serve while hot

KDArtStudio Own Arugula, Strawberry, Peach & Goat Cheese Salad



Ingredients:

3 Cups Arugula
1 cup Tin Peaches
4 Bacon Rashers
2 oz Goat cheese
3 Roma Tomatoes
1 cup Strawberries
6 Basil Leaves
2 tbsp Champagne Vinegar
juice 1/2 Lemon
1 tbsp olive oil
1 oz goat cheese extra

Directions:

Cook Bacon until crisp in non stick skillet on high and set aside

Do Not discard bacon fat,
 this will be used as the base for the warm bacon, 
champagne vinegarette Dressing

In bacon dripping pan, 
add lemon juice, olive oil,
champagne vinegar
and peach juice
Stir with wooden spoon or spatula until combined off the heat
add 1 oz goat cheese and stir until lump free and combined
Reserve this creamy vinegarette for your salad dressing


Assemble salad into serving bowl or individual dishes

Arugula, cut strawberries into slices,
cut peaches, bacon & tomatoes over salad
Add goat cheeses throughout salad
Thinly slice basil leaves and sprinkle on top

Drizzle bacon vinegarette dressing over salad



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 9, 2015

KDArtStudio Own Honey Soy Drumsticks



Ingredients:


12 Chicken Drumsticks
1/3 Cup Honey
1/3 Cup Low-Sodium Soy Sauce

2 Large Ziploc bags

Directions:

Combine half of the honey & Soy in a large Ziploc Bag
Add 6 drumsticks & Seal bag
Toss & Turn until all drumsticks are coated

Repeat with the remaining Drumsticks, honey & soy
in the second bag

Marinate for 1-2 hours in fridge

Pre-heat Oven to 400F

Line a deep baking dish with foil
make sure foil is lining the sides as well 
as the bottom of the pan for easy cleanup 
after cooking

Empty Drumsticks into
foil lined baking dish

Bake for 30 minutes

Carefully Turn drumsticks over with tongs

Bake for another 25-30 minutes

You can eat as they are


 or 
make a sauce to spoon over cooked drumsticks

Sauce:

1/4 cup Honey
 1/4 cup low sodium soy 
2 tbsp Heinz ketchup

Whisk ingredients together & 
spoon over drumsticks




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


February 17, 2015

KDArtStudio Own Sweet BBQ Pork Vol au Vants


Ingredients:


Vol au Vant Shells

3 lb Pork Roast
Montreal Seasoning

Directions:


Pre-Heat Oven 375F

Lightly coat pork with cooking oil
Sprinkle Montreal Seasoning Mix over top

Bake in pre-heated oven 1 hour


Let stand 15 mins

Shred or chop pork into bbq sauce




Preheat oven 425 F
Bake Vol au Vant shells 20 mins

Fill with bbq pork






Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp Worcestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve


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

February 16, 2015

Pulled Pork with Sweet & Tangy BBQ Sauce



Ingredients:


3 lb Pork Roast
Montreal Seasoning

Directions:


Pre-Heat Oven 375F

Lightly coat pork with cooking oil
Sprinkle Montreal Seasoning Mix over top

Bake in pre-heated oven 1 hour

Let stand 15 mins

Shred or chop pork into bbq 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




Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp worchestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve



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 Pulled Pork with Sweet BBQ Sauce Sandwiches



Ingredients:

Hamburger buns
Swiss cheese slices
3 lb Pork Roast
Montreal Seasoning
Oil

Directions:


Pre-Heat Oven 375F

Lightly coat pork with cooking oil
Sprinkle Montreal Seasoning Mix over top

Bake in pre-heated oven 1 hour

Let stand 15 mins

Shred or chop pork into bbq sauce

Broil buns 420F for 2-3 mins

Open face buns on wire rack
cheese one side

Sauced pork the other side,
broil until cheese has melted

Assemble both sides together



Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp worchestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve



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 Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp worcestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve



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

February 13, 2015

Sweet & Savory Shrimp Flatbread


Ingredients:


Pita Bread or Flatbread
Cooked & Peeled Shrimp
Lemon Pepper
Bacon Rashers
Fresh Basil

Olive Oil


Directions: 


Pre-heat Broiler 420F

Place flatbread on wire rack 
bottom side up 
and broil for 1-2 mins

Cook Bacon Rashers in non stick skillet 
on med high until crisp
Drain & remove from pan

Saute shrimp in olive oil with 
a sprinkle of lemon pepper seasoning

Spread flatbread right side up
with lemon sauce
arrange shrimp and bacon 
on flatbread

Tear fresh basil leaves 
over flatbread to garnish

Broil 2-3 mins





Ingredients:


Flatbread or pita bread
Cooked & Peeled shrimp
Anchovy paste
Lemon Pepper seasoning
Sun Dried Tomatoes

Olive Oil


Directions: 


Pre-heat Broiler 420F

Place flatbread on wire rack 
bottom side up 
and broil for 1-2 mins

Cook Bacon Rashers in non stick skillet 
on med high until crisp
Drain & remove from pan

Sauté shrimp in olive oil with 
a sprinkle of lemon pepper seasoning

Spread flatbread right side up
with olive oil
arrange shrimp and bacon 
on flatbread

Add anchovy paste & 
sun dried tomatoes

Broil 2-3 mins


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


February 11, 2015

KDArtStudio Own Mayo

Ingredients:

3 egg yolks
1 tsp sugar
1/8 tsp salt
2 tbsp lemon juice
3 tbsp white vinegar
3 cups vegetable oil




Directions:


Blend in blender or magic bullet
adding oil last and a little at a time
until it emulsifies


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: French Onion Soup







Credit:  KDArtStudio ©2017




Ingredients:


  • 6 Onions
  • 4 tbsp unsalted butter
  • 1/4 tsp Sea Salt
  • 1/4 tsp fresh cracked black pepper
  • 1+1/2 cup red wine
  • 2 cloves garlic
  • 2 quarts beef broth
  • 3 tbsp all purpose flour
  • 2 sprigs thyme



Directions:


  1. Peel & chop onions,
  2. Mince garlic
  3. Cook onions & garlic in butter until soft
  4. Whisk in flour
  5. Add remaining ingredients to soup saucepan
  6. Cook 20 mins and bring to boil
  7. Reduce heat, simmer on low 4 hours


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
©2017 KDArtStudio

KDArtStudio Own Ahi Tuna

Ingredients:

1 Tbsp Lemon Juice
1 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce
1/8 Tsp Ground Ginger
Salt
Pepper

Olive Oil

Directions:


Soak Tuna Steaks in marinade in fridge for 1 hour

Coat both sides in Italian Bread Crumbs

Heat non stick skillet, add 2 tbsp Olive Oil

Cook Tuna Steaks for 2-3 mins on each side

Refrigerate 15-20 mins

Slice and serve with Dipping Sauce


Dipping Sauce:

1/2 cup Hidden Valley
 Original Ranch Dressing

1-2 Tbsp Oyster Sauce

Leftover Marinade

Mix together



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

February 6, 2015

KDArtStudio Own Lemon Curd

Ingredients:


Zest of 3 Lemons
Juice of 3 lemons
1/3 cup Sugar
4 egg yolks
1/2 stick butter


Directions:


Melt butter in saucepan, add lemon juice,
 lemon zest and whisk
Remove from heat
Whisk in egg yolks one at a time


Whisk til smooth and combined

Return to heat

Whisk until sauce thickens and 
just starts to boil. Turn heat off




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 Tuna Mornay Vol au Vants



Ingredients:

Mini Filo Pie Shells or 
Vol au Vant Casings

8 oz Tuna in Brine
1/4 stick butter
1/2 tbsp chicken bullion
1/4 cup milk
1 tbsp plain all purpose flour

Green onions, chopped



Directions:

Pre-Heat Oven 350 F

Bake mini pie shells in oven 3 mins
on a wire rack 



Melt butter in non-stick skillet
Add milk, flour
chicken bullion, whisk until combined
Add tuna and mix through until
all ingredients are combined


Spoon mixture into cooled shells and 
garnish with chopped green onions

This Savory bite can be served warm or cold

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


Mini Cinnamon Apple Tartlets



Ingredients:

Mini Filo Pie Shells

Filling Ingredients:

2 Granny Smith Apples
1 Stick Unsalted Butter
1 Tsp Cinnamon
1/3 Cup Brown Sugar
1 Tsp Cornstarch
2 Tsp Lemon Juice
1 Tsp Vanilla Extract
2 Tsp Water


Icing Ingredients:

1 cup confectioner's icing sugar
2 tbsp Milk
1 tsp Vanilla Essence
1 tsp Lemon Juice





Directions:


Pre-heat Oven 350 F

Bake pie shells on wire rack for 3 mins



Remove from oven and allow to Cool


Prepare filling:


Cut Apple in Half 


Turn half apple over on chopping board


Cut into thin slices


 Remove core as you go



Cut twice across the opposite direction
of slices, so you have diced apples


In a large soup saucepan on med high,
Melt butter, add apples


Add brown sugar


Add cinnamon


Stir to melt butter with wooden spoon


Add all remaining ingredients

When combined, remove from saucepan
and blend in blender or magic bullet

Chill filling for 1 hour in fridge

Spoon filling into pie shells

Drizzle icing on top and garnish with apple strips