September 20, 2016

KDArtStudio Own: Teriyaki Pork





Ingredients:

1 lb Pork Loin

1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper

1 cup Green Beans

Sesame Seeds for Garnish



Cooked Rice or Noodles


Teriyaki Sauce:

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

(Optional: Make two batches of teriyaki sauce, 

one batch to marinate pork in and 
one for adding over finished dish 
at the end of cooking)

 



 

Directions: 

In a small saucepan on med-high
whisk Teriyaki Sauce ingredients together 
until sugar has dissolved

Allow sauce to completely cool
 
Marinate Pork in Teriyaki Sauce

Slice bell peppers, removing stems and seeds

Cook green beans in microwave 6 mins
Drain any water


In a large on stick pan on med-high
Cook Pork until brown and cooked through
Add bell peppers, cook until crisp but cooked,
add green beans

Serve over cooked rice or noodles

Garnish with Sesame seeds

September 17, 2016

Wonton Taco Cups


Ingredients:

Wonton Wrappers
Italian Sausage Mince
Sliced Black Olives 
Grated Extra Sharp Cheese

Sour Cream
Mild Salsa Sauce

NON stick cooking spray

 

 

Directions:


Pre-heat oven 350F

Lightly spray a medium size muffin pan 
with non stick cooking spray

Place a wonton wrapper in each cup compartment 

Bake in pre-heated oven 5-10 mins
Allow to Cool


In non Stick Skillet cook Italian Sausage
on med-high until brown

When wonton wrappers have cooked and
are cool,
fill with cooked sausage
add olives and cheese

Bake until Cheese melts

Add a dob of sour cream and
 drizzle of taco sauce
 

KDArtStudio Own: Honey BBQ Chicken Drumettes



Ingredients:

2 tbsp Honey
1/4 cup BBQ Sauce

1 lb Chicken Drummettes

Oil (If deep Frying)



Directions:


Pre-heat Oil to 375F for deep frying

Or 

Pre-heat Oven 375F if baking

Add bbq sauce to honey in a small bowl
whisk until combined
Set aside


Deep Fry Method:

Deep Fry Chicken pieces in batches
10 mins till brown and cooked through
turning with tongs during cooking


Baking Method: 

Bake in pre-heated oven 45 mins 

Make sure chicken is cooked through
Juice should run clear if pricked with a toothpick



Both Methods:
Toss in Sauce and Serve Hot


RECIPE: Low Carb Chicken Fingerz





Ingredients:

  • 1 Lb chicken breast strips
  • 1  cup wheat flour
  • 1/2 Pint Buttermilk

  • Cooking Oil

Seasoning:



Directions:

  1. Cut chicken breasts into strips
  2. Soak in a bowl covered with buttermilk in fridge overnight

The next day:
  1. Pre-heat deep fryer / oil to 375F
  2. Add seasoning to flour, shake well to combine in ziploc bag
  3. Dredge chicken in seasoned flour
  4. Deep fry until golden brown
  5. Drain on paper towels
  6. Let rest 10 mins
  7. Serve hot


Tips:




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 Bourbon Chicken Skewers

 

 

 

Ingredients:


1 lb Chicken Breast Fillets

1/4 cup Honey
1 tbsp Bourbon



Directions:


Mix honey and bourbon together in a bowl

Cut Chicken into long Strips
about an inch thick

Marinate strips in honey bourbon 1 hour


Heat non stick skillet med high

Cook strips flat until brown
turn
cook until brown

Remove from heat

Thread chicken with Skewer

Serve While Hot with any extra Sauce
 drizzled over skewers

KDArtStudio Own: Satay Pork Skewers

 

 

 

Ingredients:


1 Lb Pork Loin

1/4 cup Teriyaki Sauce



Bamboo Skewers


Satay Sauce:


1 Cup Peanut Butter
1 Tbsp Honey
1 Tsp Curry Powder


Directions:

Cut Pork into 1"x3" Strips

Marinate in Teriyaki Sauce for 1 hour

Heat Non Stick Skillet med-high

Lay marinated Pork strips flat 
Cook until brown on one side
Turn and cook until brown on the other side

Remove from heat

Add skewer to cooked strips


Mix Satay Sauce ingredients 
together in a small bowl


Serve While Skewers are hot 
with Satay dipping Sauce


Canadian Bacon Pineapple Bites

 

 

Ingredients:


1 package Canadian Bacon Rounds
1 Tin Pineapple Chunks

Toothpicks


Directions:

Pre-soak toothpicks in water

Cut Canadian Bacon rounds in half

Wrap bacon around pineapple chunk,
secure with toothpick

Broil until warm

July 26, 2016

RECIPE: Sun Dried Tomato Chips



Credit: KDArtStudio ©2017


Ingredients:

  • 3 Lbs Roma Tomatoes
  • Sea Salt
  • EVOO


Directions:


  1. Pre-Heat Oven to 200F
  2. Line Cookie Sheet / Pizza Tray with Foil
  3. Slice Tomatoes into 5 even slices each
  4. Lay flat on foil lined tray
  5. Sprinkle with Sea Salt
  6. Lightly Drizzle EVOO on top
  7. Bake at 200F for around 2 hours
  8. Reduce heat to 170F
  9. Bake until Crisp

(5+ hours)


TIP:

If you are starting to bake these at night, you can start them at 170F
leave them on over night and take them out in the morning

10 chips is 1 serving size (2 tomatoes)





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

RECIPE: Miso Salmon



CREDIT: c.2018 KDArtStudio


Ingredients:


  • 6oz Wild Caught Salmon per person
  • 1/4 cup Brown Sugar
  • 2 Tbsp Low Sodium Soy
  • 2 Tbsp Hot Water
  • 1 Packet Dry Miso Soup Mix
  •  2 tbsp EVOO
  • 1/2 Fresh Lemon per person
  • Cooked Rice
(or Mashed Potato
or Cauliflower Mash)

  • Green Onion
  • Ice Water



Sake Sauce Ingredients:


  • 1 stick unsalted butter
  • 1/2 cup Sake
  • 1 Tbsp Heavy Cream
  • 1/2 Tsp Lime Juice


Directions:


  1. In a small mixing bowl, add brown sugar, soy sauce, hot water and miso - Mix to a paste consistency
  2. In a small saucepan on med-high cook down sake until boiling, about 3 mins
  3. Add heavy cream, bring to boil about 2 mins
  4. Turn heat to med-low, Add butter 1 tbsp at a time whisk until sauce thickens, Turn off heat & Place at back of stove
  5. Pre-heat non stick skillet med-high lightly drizzle with EVOO
  6. Baste both sides of Salmon, Place in skillet skin side down, Cook 3 mins
  7. Turn over with spatula, Cook 2-3 mins
  8. Return Butter sauce to heat, add lime juice and thoroughly combine
  9. Place an ice-cream scoop of rice / potato / cauliflower mash into center of serving bowl
*If using mashed potato, sprinkle the juice of half a lemon on the potato
  1. Place Cooked Salmon on top
  2. Garnish with Curly Green Onion (cut whites off, cut green part into strips, soak in ice water, they will curl)
  3. Carefully spoon butter sauce around the bottom of the bowl

Serve while Hot (with lemon slices)





RECIPE: Breakfast Hash


Quick & Easy Breakfast Hash


Ingredients:


  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 Cup Sun Dried Tomatoes


Directions:


  1. Peel and slice onion
  2. Cut bell pepper into strips
  3. Add both to non stick saucepan on med-high
  4. Once onions start to become translucent
  5. Add Sun Dried Tomatoes
  6. Stir through with a wooden spoon
(add any dried herbs you wish or none)

Plate into your serving dish


3 oz = 1 Serving Size




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

April 6, 2016

Easy Mac n Cheese


Ingredients:


1 Lb Pasta, cooked

1 Cup Parmesan Cheese,grated
1 Cup White Vermont Sharp Cheddar Cheese, grated
1/2 cup milk
1 tbsp Plain all purpose flour

Salt & Pepper to taste

(1/4 cup extra - optional)


Directions:


In a large saucepan, make a roux with milk and flour

Add cheeses and melt into sauce

Whisk until smooth

Add more milk if needed (1/4 cup)

Toss Cooked Pasta in cheese sauce

RECIPE: Alfredo Sauce (Revised)





Ingredients:


  • 1 Garlic Clove, minced
  • 2 Cups Heavy Cream
  • 1 Cup Parmesan Cheese, Fine Grated
  • 1 Cup Romano Cheese, Fine Grated
  • 1/3 Cup Lemon Juice
  • 1/4 Cup White Cooking Wine
  • Sea Salt
  • Pepper, freshly Ground

  • Chopped Parsley to Garnish (optional)
  • 1 Lb cooked Pasta


Directions:

  1. Cook garlic in white wine & Lemon Juice until fragrant,
  2. Add both cheeses
  3. Whisk until smooth
  4. Add cream last, cook 2-3 mins
  5. Season with ground Salt & Pepper to taste
  6. Toss Pasta in Sauce
  7. Sprinkle a squeeze of lemon juice over the top
  8. Garnish with chopped parsley flakes

Asian Beef Nooodles


Ingredients:

1 Package Cooked Noodles
4 oz Leftover, cooked Beef
1 Tbsp Green Onions

3 Tbsp Asian Citrus Dressing:


Stir fry all ingredients over
med-high heat in non stick pan



Asian Citrus Dressing:

1/4 Cup Brown Sugar
1/3 Cup Fish Sauce
1/4 Cup Lime Juice
6 oz Pineapple Juice
2 Tbsp Rice Wine Vinegar

RECIPE: Salmon Arugula Salad with Asian Citrus Dressing

CREDIT: c.2018 KDArtStudio

Ingredients:

  • 1 Cup Arugula
  • 2 oz Wild Alaskan Salmon Lox
  • 2 oz Goat Cheese
  • 1 Tbsp Green Onions, chopped
  • 2 Roma Tomatoes, diced


Asian Citrus Dressing:

  • 1/4 Cup Brown Sugar
  • 1/3 Cup Fish Sauce
  • 1/4 Cup Lime Juice
  • 6 oz Pineapple Juice
  • 2 Tbsp Rice Wine Vinegar



Directions:

  1. Layer Salad in Serving Dish
  2. Arugula, salmon, tomato, goat cheese, green onions
  3. Add all dressing ingredients to a mason jar, Seal lid and Shake until combined
  4. Pour over Salad before serving
  5. Store remaining dressing in Fridge




OPTIONAL:

  • Left over Dressing can also be used to marinate chicken / pork / shrimp before cooking
  • Add 1 clove minced garlic (optional)
  • Add 1/8 Tsp Ground Ginger (optional)






March 21, 2016

KDArtStudio Own: No Bake Energy Bars



Ingredients:


1 Cup Oats
2/3 Cup Coconut
1/2 Cup Peanut Butter
1/2 Cup Dried Fruit
1/4 Cup Honey
1/4 Cup Raisins
1 Tbsp Chia Seeds
1 Tbsp Vanilla Extract



Directions:


In a large mixing bowl (not plastic)
add all ingredients

I used gloves and mixed all
ingredients together by hand
You can use a fork or a wooden spoon
Just make sure all ingredients are
thoroughly combined

Line a 6"x9" Pyrex Dish with Greaseproof 
Parchment Paper
Spoon mixture into dish
Flatten to edges
Chill in Freezer
Cut into 8 Energy Bars
These are great for Breakfast to have 
on the go if you are not a morning person
218 calories per bar
No cholesterol
Low Sodium
High Maganese
High Vitamin B6
11% Dietary Fiber
6% Potassium
17 % Iron


RECIPE: Banana Muffins








Credit:  ©2017 KDArtStudio




Ingredients:

  • 3 Ripe Bananas
  • 1 Egg
  • 1/3 Cup Melted Butter
  • 1 + 1/2 Cups Plain All Purpose Flour
  • 3/4 Cup White Sugar
  • 1/2 tsp Salt
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda


Directions:

  1. Pre-Heat Oven 350F
  2. Mix all wet ingredients together with a hand-held blender
  3. Sift dry ingredients into wet ingredients
  4. Blend until combined, do not over beat
  5. Line a Muffin Tin with Patty Liners
  6. Fill 3/4 Full
  7. Bake 12 large muffins for 25 min or Small mini muffins for 10-15 min


TIPS:
  • Always use a glass or metal mixing bowl and metal spoon or fork to mix, not plastic
  • Gently fold wet ingredients into dry, do not over mix
  • You could add other spices like nutmeg
  • You can use white all purpose flour or wheat flour for low carb
  • You can use brown sugar with whole wheat flour or white sugar with all purpose flour



White Flour, white sugar:








Whole wheat flour & Brown Sugar:



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 © 2015 KDArtStudio

March 9, 2016

Taco Bar


Got left over meat ? Don't want to cook ?

A Taco Bar is easy to set up and takes
very little effort, 
everyone can help themselves
buffet style and 
clean up is a sinch !


What you will need:

Lettuce
Shredded Cheese
Tomatoes (optional)
Corn Kernels
Beans
Taco Sauce
Sour Cream
Bacon Bits
Green Onions / Scallions Chopped

Shredded Rotisserie Chicken
Cooked Ground Sirloin
Cooked Ground Chicken (shown / optional)

Taco Shells
Pita Bread
Soft Pita Taco Boats

Taco Seasoning

Serving Trays



You can use a combination of fresh ingredients
and canned corn / beans
packaged shredded / grated cheeses 
pre-packaged bacon bits and
sour cream


 Old El Paso Taco kits are great,
you get the shells, seasoning and sauce
all in one box



If you already have leftover meat,
you are halfway there
All you will need to do is chop the 
Lettuce & Tomatoes
Avocados, Red onions are also great additions
and black sliced olives



 Below is store bought Canned Fire Roasted Corn
Red Kidney Beans (I added some flavor to mine
by draining all liquid under running water in a
sieve until clear, added 2 tbsp brown sugar,
1 tsp chicken bullion and 1/2 cup water
to beans and brought them to a boil on
the stove, then drained and let them cool


Taco Bars are great for Cinco de Mayo too
or weekend lunches

Rotisserie Chicken is already cooked and
all you have to do is pull the breast meat off 
with tongs

I cooked my ground beef and chicken 
with my favorite seasonings
and they can be served hot or cold too

I usually have left over meat in the fridge from
roast dinners or weekday meals that need to 
be used up
It's a great way to use up leftovers
by just chopping the cooked meat up

 I usually put out pita bread
so people can make wraps if they want

and 
taco boats that are prepackaged
plus 
I heat up taco shells that have the flat stand bottom
for 1 min in microwave before serving

Everyone loves helping themselves
and its dinner done in less
than half an hour


February 25, 2016

Tempura Batter

Ingredients:


1 Cup All Purpose Flour
1 Tbsp Cornstarch
1 Tsp Bicarb Soda
1 Ice Cube
1+1/2 Cups Mineral Water
(or you can use a pre-made
Tempura Batter Packet mix
such as Dynasty Brand)
 
 

Directions:

Mix flour, cornstarch and bicarb soda together
in a large mixing bowl (not plastic)
 
Add Liquid and whisk until smooth
 
Add an ice cube to keep tempura batter cold
do not mix again after adding ice cube
 
Pre-heat Deep fryer / cooking oil to 375F
 
 
Dip shrimp and pre-cut / sliced vegetables
into batter and fry in batches
until golden brown

Tempura Vegetables & Shrimp


Ingredients:


Russet Potato
Zucchini
Eggplant
 
Frozen Shrimp

(You can use any vegetables:
Broccoli, Mushrooms, Sweet Potato
would also work)


Vegetable Oil for Frying
 


Tempura Batter:

1 Cup All Purpose Flour
1 Tbsp Cornstarch
1 Tsp Bicarb Soda
1 Ice Cube
1+1/2 Cups Mineral Water
(or you can use a pre-made
Tempura Batter Packet mix
such as Dynasty Brand)
 
 

Directions:

 
Cut Vegetables with Sharp knife
into uniform width slices
 
Peel Potatoes and slice with mandolin or
sharp knife
 
Defrost Shrimp overnight in fridge
 
Mix flour, cornstarch and bicarb soda together
in a large mixing bowl (not plastic)
Add Liquid and whisk until smooth
Add an ice cube to keep tempura batter cold
do not mix again after adding ice cube
Pre-heat Deep fryer / cooking oil to 375F
Dredge vegetable and shrimp pieces in batter, 
make sure both sides arecoated, 
drip over bowl till batter no longer drips
Place in hot oil and fry until they float to the top
of the cooking oil, turn over a couple of times
with tongs until they are brown and 
crispy
You will need to work in batches
 
 Serve hot with 
Yum Yum Sauce to dip in

Aussie Potato Scallops

Ingredients: 


Russet Potatoes

Tempura Batter:

1 Cup All Purpose Flour
1 Tbsp Cornstarch
1 Tsp Bicarb Soda
1 Ice Cube
1+1/2 Cups Mineral Water

(or you can use a pre-made
Tempura Batter Packet mix
such as Dynasty Brand)

Vegetable Oil

Table Salt



Directions:

Mix flour, cornstarch and bicarb soda together
in a large mixing bowl (not plastic)

Add Liquid and whisk until smooth
Add an ice cube to keep tempura batter cold
do not mix again after adding ice cube

Pre-heat Deep fryer / cooking oil to 375F

Peel & Slice Potato with mandolin to get even slices

Dredge Potato pieces in batter, make sure both sides are
coated, drip over bowl till batter no longer drips

Place in hot oil and fry until they float to the top
of the cooking oil, turn over a couple of times
with tongs until they are brown and 
crispy

You will need to work in batches

Do not salt until all batches are hot
you may need to throw the first and
second batch back into the hot oil
if they have started to go cold

Salt liberally

Eat while Hot


OPTIONAL:


You can use this tempura batter recipe
to fry any vegetables:
Eggplant
Zucchini
Sweet Potato
Broccoli
Mushrooms
Potato
Onion Rings

or

Shrimp

February 23, 2016

KDArtStudio Own: Chicken Lettuce Wraps


Ingredients:

1 lb Ground Chicken Mince

2 Tbsp Soybean Oil

1 garlic clove, minced
1/4 Cup Soy Sauce
1 Tsp Rice Wine Vinegar
1 Tsp Mirin
8 oz Shitake Mushrooms
1 can Water Chestnuts
1 Tbsp Sesame Oil
4 Green Onions

Rice Sticks

Bibb / Iceberg Lettuce


Oil for deep frying



Directions:

Chop mushrooms and Water Chestnuts,
Mince garlic or finely chop
Set aside

Brown Chicken in Heated pan
med-high with soybean oil

Set chicken aside

Lightly stir fry garlic, mushrooms and
Water Chestnuts together

Return chicken to mushroom mix

Add Soy Sauce, Rice Wine Vinegar, Mirin
Stir fry until combined

Add Sesame Oil
toss till combined

Add chopped green onions

Turn heat off
Remove pan from heat

Heat Deep Frying oil to 375F
In batches, drop clumps of rice sticks in hot oil
Remove with tongs once they rise to top 2-3 seconds
Continue until you have enough to line serving dish
Drain on absorbent paper

Turn fryer off

Line serving dish with rice sticks

Add Chicken on top

Separate each lettuce leaf

Serve lettuce in bowl next to chicken
with tongs


RECIPE: Mongolian Beef


Ingredients:

  • 1 Lb Lean Beef
  • 1 tsp Minced Garlic
  • 1/4 Cup Soy Sauce
  • 2 Tbsp Sugar
  • 1 Tsp Mirin (Rice Wine)
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Cornstarch
  • 4 Green Onions
  • 1/2 Tsp Sesame Oil


Directions:

  1. Cut Beef against the grain on a diagonal slant
  2. Cut scallions to 3" lengths
  3. Add garlic and soy sauce to med saucepan, Stir until combined
  4. Turn heat down a little
  5. Add sugar, mirin, brown sugar and Cornflour, Whisk until well combined
  6. Turn off heat
  7. Add beef strips to sauce as it thickens, Toss until combined & meat has brown
  8. Add scallions / green onions
Serve hot with cooked boiled rice, shirataki noodles for low carb or chill and serve over salad greens

Serves 5-6





February 14, 2016

BBQ Ranch Dipping Sauce


Ingredients:


1 Cup Hidden Valley Ranch Salad Dressing
2 Tbsp BBQ Sauce


Mix Together

Use as a dipping sauce for Chicken, Pork, Seafood

Easy Brunch



 Home made Pita Bread Pizza Bites





 Water Crackers with Cheese & Orange Marmalade















RECIPE: Cesar Salad / Dressing

Credit: KDArtStudio ©2017




Ingredients:


  • Spring Salad Mix
  • Parmesan Cheese
  • Croutons

Cesar Dressing:

  • 2 garlic cloves, minced
  • 1 tsp anchovy paste
  • Juice from 1 Lemon
  • 1 tsp Dijon mustard
  • 1 cup mayonnaise
  • 1/2 cup Parmigiano-Reggiano
  • Ground Sea Salt
  • Ground black pepper

 

Directions:


  1. Line serving bowl with salad mix
  2. Shave down the side of a block of Parmesan cheese  with potato peeler over salad in the bowl
  3. Add croutons

 

 Make Dressing:

  1. Add Cesar Dressing Ingredients to nutribullet and blend until combined
  2. Drizzle Salad with Cesar Salad Dressing


You can add a lot more anchovy than this to taste, or use fresh instead of paste but it will alter nutritional value below




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

RECIPE: Caprese Salad


Credit: c.2017 KDArtStudio


Ingredients:


  • Arugula
  • Beefsteak Tomato
  • Fresh Mozarella Cheese
  • Fresh Basil Leaves
  • Balsamic Glaze


Directions:


  1. Line a serving dish with arugula
  2. Cut Tomato into Slices
  3. Cut Cheese into Slices
  4. Place Tomato, then cheese slice, then Basil leaf in front of each other and repeat until dish is full
  5. Drizzle with Balsamic Glaze at a Diagonal angle


Optional:

You can use Goat cheese instead of Mozarella




Cherry Tomato Salad




Ingredients:


Spring Salad Mix
Red Cherry Tomatoes
Yellow Cherry Tomatoes
Kalamata Olives






1/2 Cup Sesame Oil
1 cup lime juice
1 cup rice wine vinegar
1 clove garlic, minced
1/8 tsp ground ginger
1 tsp crushed red pepper flakes
2 tbsp. fish sauce
1+1/2 cups canola oil
2 tbsp. sugar
Salt
Pepper
 
 
 

Directions: 

 Cut cherry tomatoes in half with a sharp knife between two lids

Image result for cherry tomato hack

 

Line Serving Dish with Spring Salad mix

 Make Vinegarette by placing all dressing ingredients
in a mason jar and shake until combined

Arrange tomato halves and olives on salad

Drizzle with Lime Vinegarette dressing


Optional:

Add diced red onions & cucumbers to tomatoes and olives