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

February 6, 2016

KDArtStudio Own Chicken Fingers

Ingredients:


1 Lb chicken breast strips

1+1/2 cups plain flour

Seasoning:

Garlic powder, onion powder, paprika
Salt, 

Oil

1/2 pint Buttermilk


Directions:


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

The next day:

Pre-heat deep fryer / oil to 375F

Add seasoning to flour, shake well to combine in ziploc bag
Dredge chicken in seasoned flour

Deep fry until golden brown

Drain on paper towels

Let rest 10 mins

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

KDArtStudio Own 'Kettle'' Chips


Ingredients:


Russett Potatoes

Oil

Seasoning / Salt



Directions:


Pre-Heat deep fryer / oil 375F 

Peel potatoes
Use a mandolin slicer to slice potatoes

Soak potatoes in a bowl of freezing cold water from fridge
Line cookie sheet tray with foil

Lay two sheets of paper towel on top of foil
Lay another two sheets of paper towel on top

Drain water from potatoes and place potatoes in
a flat layer on paper towels
Pat dry really well with more paper towel on top 
until all the moisture is gone from the potatoes

Deep fry until golden brown and crispy
Season immediately

If you like a crunchier chip
you can place them in a pre-heated oven 300f
after they come out of the fryer / oil
before seasoning

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 Beer Candied Bacon

Ingredients:


1 Lb Bacon 
1 Cup Brown Sugar
1/2 Cup Fosters Beer

Directions:


 Pre-Heat oven 400F
Mix Beer and Brown Sugar together in a bowl

Cut bacon rashers in half

Dip Bacon Rashers in beer sugar mixture
Run between two fingers the length of the bacon
to remove excess

Lay bacon across Wire racks inside a 
foil lined cookie sheet pan

Bake in oven with timer on for 10 mins
Turn bacon with tongs
use a basting brush to brush the other side
with sauce mixture

Bake another 10 mins
Turn again and baste with sauce

You will need to do this one or two 
more times depending how hot your oven gets
Do not let sugar burn or it will be bitter

Once you have a nice color remove from oven and let sit
on rack to cool

Gently loosen bacon from wire rack
Let rest another 15-20 mins
it will harden up a little

Store in airtight container 

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 Pineapple

 
 
 
 

Ingredients:

 
 1 Can Pineapple Chunks
1 LB Thin Bacon 

Directions:

Pre-heat oven to 400F-425F
 (depending on how hot your oven gets,
mine is hotter than average temps)

 Cut bacon rashers into 1/3s
wrap around a pineapple chunk
 
Place on foil lined cookie sheet

 
Cook 30-45 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

KDArtStudio Own Wonton Tacos



Preheat oven to 375F

Place wonton wrappers diagonally over a wire rack
(I used a rib rack for the outdoor grill, 
 I was only able to make 4 at a time
but you can use what you have on hand
as long as it is oven proof)

I was going to use the rungs in my oven
but they were spaced too far apart

 
Bake for 6 mins until just lightly cooked
Turn over and sit in bottom cavity and 
cook another 2-3 mins until they are crisp

Arr

Arrange on a foil lined cookie sheet and 
fill them with your desired filling
Great for chicken & coleslaw,
ground sirloin, cheese, sour cream,
pulled pork, grilled or fried chicken strips

Chicken, arugula, goat cheese, oyster sauce drizzle shown


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 Wonton Chips


 Pre-heat oven to 375F
Cut small square wonton wrappers into 4 triangles (below)
(or you can cook them first and
break by hand after they have cooled 
as shown above)

Line a cookie sheet with foil

Lay pieces flat not overlapping

 Bake 6 mins on one side and 
2-3 mins on the other

These make a great crunchy accompanyment to fondue
or cheese dip if you leave them unsalted

You can season them liberally with your favorite seasoning
if you want to just eat them as is
All content 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 this page
must link back to this page and include
Copyright 2015 KDArtStudio

KDArtStudio Own Cheddar Beer Fondue


Ingredients:

12 oz Fosters Lager
8 oz White Cheddar Cheese
8 oz Mozarella Cheese
8 oz  Monteray Jack Cheese
10 Drops Tobasco Sauce
1 Tbsp Plain Flour


Directions:

Bring beer to a boil in a large saucepan
Cook down alcohol until the beer starts to froth
Grate Cheddar Cheese into beer mixture
Stir in a figure 8 motion with a metal whisk
Add grated Monteray Jack and whisk
Add Mozarella Cheese, tobasco and flour

Transfer to serving dish & 
garnish with cooked chopped bacon,
chopped green onions or both



Serve hot with plain unsalted chips,
crispy flatbread or
Soft Pretzels, or a variety of
Fruit & Vegetables for dipping
(broccoli, carrots, strawberries, apples, celery)


Note:

You can use any combination of cheese you like
Gruyere, smoked gouda etc

I just happened to have the one's listed on hand

All content 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 this page
must link back to this page and include
Copyright 2015 KDArtStudio

February 5, 2016

KDArtStudio Own Mayo


Ingredients:

3 Eggs
3 Cups Oil
3 Tbsp Distilled White Vinegar
1 Tsp Sugar
1/8 Tsp Salt
2 Tbsp Lemon Juice


Directions:


Whisk eggs, vinegar, salt, sugar, lemon juice together
Once egg starts to thicken,
drizzle oil a couple of drops at a time
Mixture will start to thicken
continue to whisk non stop
while adding a slow drizzle of oil

If mayo is thickening but too runny to spread,
add mayo to a tall mason jar with wide mouth
add a hand stick blender to emulsify


Hamilton Beach - Turbo-Twister 2-Speed Hand Blender - White - Angle

All content 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 this page
must link back to this page and include
Copyright 2015 KDArtStudio


February 4, 2016

RECIPE: Fried Calamari






Credit: KDArtStudio ©2017



INGREDIENTS:


  • 1 Lb Frozen Calamari
  • 1/2 Cup All purpose Plain Flour
  • 1 Tbsp Lemon Pepper Seasoning
  • Cooking Oil


You will also need:


  • 1 large gallon size Ziploc Bag
  • Large Saucepan / Pasta Pot or a Deep Fryer
  • Metal Slotted Spoon or Tongs
  • Baking Tray - lined with paper towels or a wire cake rack


DIRECTIONS:

1. Preheat Oil to 375F
2. Defrost calamari in Fridge
3. Mix together in a large ziplock bag, flour & lemon pepper, shake until combined
4. Place Calamari in Seasoned flour, seal bag and shake, turning over until
    all calamari is coated
5. Cook in hot oil 2-3 min, turning with metal slotted spoon
6. Drain on paper towels inside a baking dish

    Serve Hot




Tips:

  • Make sure oil is pre-heated to 375F before you drop calamari into oil or it won't cook properly and you will lose the breading
  • You can also Defrost the calamari in the microwave 60-90 seconds on high
  • You can use fresh or frozen calamari, shrimp or baby octopus
  • For a low carb, healthier version, you can use wheat flour instead of all purpose
  • I use Smart Balance Omega3 Cooking Oil for deep frying
  • Do not overcook calamari or it will be rubbery



    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
















    RECIPE: Loaded Potato Skins





    Ingredients:



    • 6 Russeft Potatoes
    • 8oz Monteray Jack Grated Cheese
    • 8oz Sharp Cheddar Cheese
    • 8oz Extra Sharp Cheddar Cheese
    • 6oz Bacon Bits
    • 6tsp chopped green onions
    • Sour Cream


    Directions:


    1. Pre-heat oven 400F
    2. Place Potatoes with their skin ON on top oven rack Bake 1 hour
    3. Mix monteray jack cheese with sharp cheddar
    4. Carefully remove potatoes with tongs  and transfer to wire rack 
    5. When cool, cut lengthwise
    6. With spoon, scoop out center flesh
    7. Fill with monteray / cheddar cheese
    8. Top with sharp cheddar
    9. Add bacon bits
    10. Separate with scrunched up foil to prevent falling over in oven
    11. Broil 500F until cheese melts
    12. Serve with Sour cream
    13. Garnish with 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 2014 KDArtStudio


    KDArtStudio Own Beer Bacon Cheese Fondue

    Ingredients:

    12 oz Fosters Beer
    1 Lb Vermont White Cheddar Cheese
    1 Lb Cooked Applewood Smoked Bacon
    1/4 Cup Cheddar Jack Cheese, Grated
    2 Tbsp Chopped Green Onions 

    Salt & Pepper to taste


    Directions:

    In a large saucepan on med-high
    heat beer about 5-10 mins
    This cooks out the alcohol
    but leaves a tonne of flavor

    Add Grated White Cheddar Cheese
    Stir in a figure 8
    with metal whisk 
    until cheese has melted

    Add 3/4 of cooked chopped bacon
    and 1 tbsp chopped chives

    Transfer to serving dish
    Garnish with Cheddar Jack cheese
    and remaining bacon
    and chopped chives

    Serve with Crisp Flatbread,
    Soft Pretzels or 
    Corn Chips



    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: Fried Mushrooms








    Ingredients:

    • 8 oz button mushrooms
    • 1 cup plain flour
    • 2 tbsp McCormick's Rotisserie Chicken seasoning
    • 1 Tbsp Lemon Pepper
    • 2 cups Buttermilk
    • Cooking Oil


    Directions:

    1. Pre-heat oil to 375F
    2. Cut mushrooms in half
    3. Add chicken seasoning and lemon pepper to flour
      in a Ziploc bag, mix until combined
    4. Coat mushrooms in buttermilk,
      then dredge in seasoned flour
    5. Deep fry until golden brown

    These are great on their own

    You can also serve with our
    Parmesan Ranch Dipping 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 © 2017 KDArtStudio



      Sweet Ranch Dipping 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 Shrimp & Fondue Dip

      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

      Home Made Curly Fries

      Ingredients:

      1 potato per person

      Oil

      Seasoning Salt

      Directions:


      Pre-Heat Oil 375 F

      Use vegetable turner to make spiral potato

      Pat potato spirals dry twice
      front and back with paper towels
      to remove all moisture

      Cook in oil

      Season with Salt or Seasoning of choice

      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 Fondue












      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