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