Browsing Category

Appetizers

Appetizers Grilling Karista's Kitchen Kid Friendly Life Around My Table Seafood Shrimp

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

Hugo's Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

There is nothing quite like Hugo’s barbecue shrimp with bleu cheese slaw. This is an impressive and simple barbecue shrimp recipe that’ll absolutely become a family favorite. 

The first time I made this recipe I swear I could have sipped the barbecue sauce. It’s that delicious!

I first heard about this now famous recipe many years ago when I was working as a private chef and culinary instructor.  I was scheduled to cook for a holiday party for my good friend, Michele, and her husband Ron. When we discussed the menu, they asked me to include their favorite barbecue shrimp recipe, Hugo’s Barbecue Shrimp and Bleu Cheese Slaw.

The sauce is much simpler than I would have guessed but it works. Although, I backed off on the lemon juice because I felt the amount listed was a bit too intense for my palate. Otherwise, I followed the recipe for the sauce as written.

I also deviated from the recipe a bit by seasoning the shrimp with smoked paprika, salt and pepper. It happened to be a cold and rainy December during that time so I decided to pan sear the shrimp in ghee which gave them a deep, creamy flavor along with a hint of smokey flavor from the smoked paprika.

Hugos Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

As if that isn’t enough, I plated them along with the bleu cheese slaw and I promise I heard angels singing the hallelujah chorus. 🙂

The sauce holds for at least three days so when I serve it for dinner guests I’ll prepare the sauce a day in advance.  Then all I need to do is grill, pan cook or bake the shrimp and assemble the slaw.

I also like to serve this with warm garlic crostini or a crusty baguette for dipping into the extra sauce.

If you make this recipe let me know what you think. You’re going to love it!

Delicious Wishes and Loads of Love,

Karista

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

Serving Size: 6

Ingredients

    For the barbecue sauce
  • 5 ounces Lea & Perrins Worcestershire Sauce
  • 5 ounces soy sauce
  • Strained juice from half a lemon (I used 1/2-1 tablespoon lemon juice)
  • 5 ounces tomato purée
  • 2 tablespoons dark brown sugar
  • 1 cup heavy cream
    For the slaw
  • 1/2 cup (about 3 ounces) Maytag blue cheese (I used Rogue Creamery's Smokey Bleu Cheese)
  • 1 cup good-quality mayonnaise
  • Lemon juice, to taste
  • 1/2 head green cabbage, shredded
  • 2 scallions, sliced thin
  • Freshly ground black pepper and kosher salt to taste
    For the shrimp
  • 36 medium shrimp, peeled and deveined (I leave the tail on for easy eating)
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup peanut oil (I use olive oil or coconut oil for grilling and ghee for pan cooking)
  • 1 1/2 cups barbecue sauce (see recipe above)
  • 1 to 2 scallions sliced, to garnish
  • 1/4 cup crumbled blue cheese, to garnish

Instructions

  • To make the barbecue sauce base, combine all the ingredients except the heavy cream in a small saucepan over medium heat. Stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes, then remove from heat. Meanwhile, in another pot, bring the cream to a boil. Simmer until the cream has reduced and is thick enough to coat the back of a spoon. Gradually stir the barbecue base into the heavy cream, stopping when you like the flavor. Bring the combined mixture back to a boil, then simmer until it coats the back of a spoon. The shrimp cook quickly, so have your sauce ready before you begin to cook them.
  • To make the slaw, combine the blue cheese, mayonnaise, and lemon juice, to taste. Right before cooking the shrimp, toss the cabbage with just enough mayonnaise to coat. Add the scallions. Season with salt and pepper. Toss well.
  • Season the shrimp with salt, pepper and smoked paprika. In a large sauté pan, heat the oil or ghee until smoking. Add the shrimp, being careful not to crowd. Cook until golden brown, about 2 to 3 minutes on each side.
  • To serve, place a mound of the slaw in the middle of each plate and lean six shrimp against it. Drizzle the shrimp with the barbecue sauce. Sprinkle with scallion slices and blue cheese.
  • Notes

    When the shrimp are done I usually take half the sauce and add it to the shrimp, allowing the shrimp to soak up all the flavor. Then when I plate, the shrimp are already sauced and I serve extra sauce with the platter.

    This is fun set up on a platter for an appetizer or even shared entree.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/05/23/hugos-barbecue-shrimp-and-bleu-cheese-slaw/

     

    Appetizers Grilling Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes vegetarian

    Mexican Grilled Corn on the Cob (Elote)

    Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

    If there is one food I could eat every day of summer, it’s Mexican Grilled Corn on the Cob or what is referred to as Elote.  

    This popular Mexican street food can be found prepared a variety of different ways.  However, it’s typically highly seasoned, grilled and then served on a stick for easy eating.

    What sets Mexican Grilled Corn on the Cob apart from a typical summer grilled corn are all the delicious ingredients that can be found covering this very humble vegetable. Some of the recipes I found include chile powder, smoked paprika, garlic, Mexican oregano, ground cumin, ground coriander, lime juice and of course mayonnaise.

    Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

    For my recipe, I’ve slathered the corn cob in a lime juice laced mayonnaise and then rolled it in the salty Mexican cheese called Cotija.  Then I dust it lightly in the Mexican seasoning Tajin, which is a little sweet but also a little spicy. The result is so delicious I can’t stop at just one!

    I adore making Mexican Grilled Corn on the Cob for Cinco de Mayo, but I also like to serve it at all my summer barbecues. Grilled corn on the cob is always a good thing but Mexican grilled corn on the cob makes my taste buds sing.

    A little side note, I have a new instagram handle @lifearoundmytable.  I’ve had one heck of a time trying to resolve my @karistaskitchen account and it seems hopeless. So onward and upward and meeting all sorts of new challenges this month like growing a second Instagram account. Which isn’t on the top of my fun things to do list. Ha! Me and social media have a love/hate relationship.  So if you’re on Instagram, I’d truly appreciate the follow and a few shares.  Thank you all for your support!

    Delicious Wishes and Loads of Love,

    Karista

    Mexican Grilled Corn on the Cob (Elote)

    Serving Size: 8

    Ingredients

    • 8 ears of corn, husks pulled back or removed
    • 2 tablespoons oil
    • ½ cup mayonnaise
    • 1 lime juiced
    • 1 garlic, minced
    • 1 cup crumbled cotija cheese
    • Tajin Classic Mexican seasoning

    Instructions

  • Pre-heat the grill or a grill pan to 350F.
  • Brush the ears of corn with vegetable oil and grill the corn for about 8-10 minutes or until the corn is nicely charred and soft. Watch the heat to be sure you don’t burn the corn.
  • Once the corn is done, transfer them to a platter. Mix together the mayonnaise, lime juice and garlic. Place the crumbled cotija in a plate. Brush each ear of corn with the mayonnaise mixture and then roll it in the crumbled cotija. Sprinkle with Tajin Classic Mexican Seasoning and serve immediately.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/04/30/mexican-grilled-corn-cob-elote/

    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Salad

    Avocado Egg Salad Tea Sandwiches

    Avocado Egg Salad Tea Sandwiches // Karista's Kitchen

     

    I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

    Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

    Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

    The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

    I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

    Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

    You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

    Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

    Delicious Wishes and Loads of Love,

    Karista

    Avocado Egg Salad Tea Sandwiches

    Serving Size: Makes about 2 cups

    Avocado Egg Salad Tea Sandwiches

    Ingredients

    • 6-8 large hard boiled eggs, peeled and lightly mashed
    • 1-2 ripe avocados, lightly mashed
    • 1/3 cup mayonnaise, or more as needed
    • 1/4 cup chopped fresh chives, or more to taste
    • 1/4 cup dill pickle relish, or more to taste
    • 1-2 teaspoons Dijon mustard
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • Fresh microgreens, optional

    Instructions

  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/04/12/avocado-egg-salad-tea-sandwiches/

    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes Soup

    Carrot Ginger Coconut Soup

    Carrot Ginger Coconut Soup // Dairy Free // Karista's Kitchen

    This gorgeous Carrot Ginger Coconut soup is a revised version of my original carrot soup recipe.  As time passes, and the more I prepare a recipe, chances are it’s going to get a few makeovers now and again.

    Although I do love my original recipe, I’ve created this version with coconut milk to appease my nagging dairy allergy and to create a different flavor twist to the soup.

    I prepare carrot ginger soup almost year round.  My family completely adores this soup in the fall and winter months because of the soothing properties of ginger.  It’s also equally as loved in the spring and summer for the bold taste of earthy, sweet carrots and the tropical flavors of coconut milk.

    Last week I topped the carrot ginger coconut soup with candied blood orange that my brother and sister-in-law sent me from Japan.  The simple touch of orange elevated the flavors yet again, creating the most delightful winter soup.

    I often make the soup on the weekend and store it in the fridge for quick weekday lunches or a light weeknight meal.  It also makes a delicious starter to Sunday dinner or a late night snack.

    And sometimes, I just find myself stopping by the fridge and snagging a spoonful of the silky, lush soup. It’s delicious room temp or warm and obviously, I eat it when it’s cold. 😉

    Delicious Wishes and Loads of Love,

    Karista

    Carrot Ginger Coconut Soup

    Serving Size: 4-6

    Carrot Ginger Coconut Soup

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 yellow onion, diced
    • 12-15 medium carrots, chopped
    • 2 ribs celery, diced
    • 3 cloves garlic, minced
    • 1/4 cup sliced fresh ginger
    • 1/2 teaspoon dried thyme
    • 4 cups vegetable broth or 2 cups vegetable broth and 2 cups carrot juice (enough liquid to cover the veggies in the soup pot)
    • 1/2 teaspoon allspice
    • Pinch of ground cloves
    • 1 cup canned organic coconut milk (not the light coconut milk)
    • Salt and pepper to taste

    Instructions

  • Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, carrots, garlic and dried thyme. Sauté for about 10 minutes or until all the veggies have softened.
  • Add the 4 cups of vegetable broth or 2 cups vegetable broth and 2 cups carrot juice and sliced ginger. (enough liquid to cover all the vegetables in the pot) Bring to a boil. Turn the heat down to a simmer. Let the soup simmer for about 30 minutes, stirring occasionally.
  • Remove the ginger slices, or as many as you can.
  • Either using a hand blender or pour the soup into a blender, Vitamix or food processor and puree. You may need to do this in stages as all the soup may not fit in the blender/food processor all at once.
  • Pour the pureed soup back into the pot and stir in the allspice, pinch of cloves and coconut milk. Season with additional salt and pepper to taste. If the soup feels too thick, stir in ¼ cup of vegetable broth at a time until the consistency feels right.
  • Serve immediately. You can keep it warm on the stove if needed. Just keep the heat on low. This soup can be refrigerated for about 3 days and reheated stove top, or microwave.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/01/06/carrot-ginger-coconut-soup/

    Appetizers Karista's Kitchen Kid Friendly Life Around My Table

    Holiday Cheese Board

    Holiday Cheese Board with Nibbles // Karista's Kitchen

     

    If there is one moment during the year that no one will ever question how long you (I) linger around the hors d’oeuvre table, it’s during the holidays when the table is loaded with glorious amounts of creamy, lush cheese.  After all, what can be more fun than nibbling on new types of cheese or an excuse to indulge in your favorite cheese?

    Putting together a holiday cheese board couldn’t be simpler.  I like to include at least five kinds of cheese ranging from soft, semi-soft, semi-hard and hard from different regions of the US or International.  You could always create a “local” cheese board with cheese made only from your region.  This would be a delicious way to support not only your local cheese makers but introduce your guests to the cheese produced in your area.

    I also like to assemble an international cheese board, sort of “around the world in cheese”.  This is delectable fun and creates interesting conversation around the food table.  It’s also a great way to introduce guests to new cheese!

    Holiday Cheese Board with Nibbles // Karista's Kitchen

    I like to label the cheese on the holiday cheese board and if there is room on the label, give a short tasting description.  You can find tasting descriptions online or simply ask your local cheese specialist.  They love to talk cheese. 😉 I should know, I worked as a cheese specialist once upon a time – and I still like to talk about cheese.

    When putting together your holiday cheese board be sure to add in a few extra nibbles either on the board or on platters around the board.  I recently found these lovely parmesan cheese crisp crackers that are divine when paired with cheese.  I also love an interesting selection of charcuterie paired with the cheese, possibly from your local charcuterie shop or butcher.  Assorted oil cured or stuffed olives (I adore lemon rind stuffed green olives), candied or truffle laced nuts, peppers or peppadew peppers, grapes, apple or pear slices dipped in chocolate.  A small assortment of fresh bread, crostini or crackers rounds out this lovely holiday cheese board.

    A holiday cheese board makes a perfect first course for all your dinner parties or celebrations, but it can also make a fabulous last course with cocktails or aperitif.

    Wishing you all a most delicious and happy holiday season!

    Loads of Love,

    Karista

    Holiday Cheese Board

    Holiday Cheese Board

    Ingredients

    • Five types of cheese ranging from soft, semi-soft, semi-hard to soft
    • Oil cured or stuffed olives
    • Charcuterie, assorted (salami, prosciutto, mortadella, pancetta, etc)
    • Fresh fruit such as grapes, pear or apple slices
    • Peppers or Peppadew Peppers (goat cheese stuffed peppadews are divine!)
    • Candied, smoked, herbed or truffled nuts
    • Assorted crackers, crostini, fresh bread, slices of pumpkin or banana bread is always fun

    Instructions

  • On a large platter, platters or wood board, place your cheese around the board/platter, spacing it out and cutting a few slices of each to get the slicing started.
  • In between the cheese place bits of grapes/fruit, tiny bowls of nuts, peppers and olives, roll or stack the charcuterie and then wedge the crackers in if there is space. If not, serve the crackers, crostini, bread pieces, etc in small bowls or platters.
  • Label the cheese and serve. Simple and delicious!
  • Notes

    This Holiday Cheese Board was created for Western Horse & Gun Magazine 2016 Holiday Issue.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/12/08/holiday-cheese-board/

     

    Appetizers Breakfast Karista's Kitchen Kid Friendly Life Around My Table vegetarian

    Socca (chickpea flatbread)

    Socca (Chickpea Flatbread) // Karista's Kitchen

    Sometimes I feel this humble blog is my somewhat ignored child.  I think about this blog all the time and I’m constantly planning a million things to post here.  But alas, paid work must come first and sometimes that work takes up most of my time… which is a good thing is it not?

    You should see my list of recipes I’ve got going.  Every season I make this long list of recipes to prepare, photograph and post here for you to completely revel in and enjoy.   However, half of those recipes never make it onto the blog. The really delicious recipes that I feel you MUST have come rain or shine or snowstorm or vacation actually get posted.  Other recipes sort of hang around season after season until before I know it, it’s been a full year and the recipe is still on my “to post” list.

    This Socca (chickpea flatbread) is one such recipe.  I can’t say for certain why it’s taken me so long to post this other than it often disappears before I can snap a few photos.

    Socca (Chickpea Flatbread) // Karista's Kitchen

    Socca is such a simple, fragrant, tasty little recipe that I prepare at least two or three times a week.  Sometimes I’ll make Socca on the weekends and we nibble on it with cheese and wine for a light dinner or snack.  My sassy gals love socca with fresh herbs and garlic as a compliment to a dinner salad or soup.

    Socca is so versatile I use it for pizza crust on occasion or serve it for breakfast with fried eggs and wilted greens.

    Socca, also referred to as Farinata, originated in Italy.  It’s a simple flatbread made with chickpea flour, water, olive oil, salt and typically rosemary.  Although, many versions of socca can be found all over the world.  Some recipes call for resting the batter for several hours prior to baking.  I’ve tried it both ways. Whisking the batter and baking it off within minutes of preparation. Or letting the batter sit for several hours before popping it in the oven before dinner.  Personally, I love the end result when the batter has had time to rest and flavors meld and allow all the delicious magic to happen.  But if you’re in a hurry and just need to get it in the oven, it will still taste delicious.

    I’ve listed a basic socca recipe but feel free to add your favorite fresh chopped herbs, garlic, sautéed onions, shallots or garlic.  I love it simply with rosemary, salt and pepper and eaten right out of the pan.  Which is how I finally managed to photograph the socca.  I suppose I could have fancied up the photo but socca is simple goodness and truly needs nothing fancy added.  Maybe just hungry family members. 😉

    Delicious Wishes and Loads of Love,

    Karista

    Socca (chickpea flatbread)

    Serving Size: Makes 8 slices

    Socca (chickpea flatbread)

    Ingredients

    • 1 cup chickpea flour (I use Bob's Red Mill)
    • 3/4 cup - 1 cup lukewarm water
    • 1 teaspoon sea salt
    • 1 tablespoon finely chopped fresh rosemary (or a mixture of fresh herbs or chives)
    • 4 tablespoons extra virgin olive oil, divided

    Instructions

  • Whisk together the chickpea flour, 3/4 cup water (adding more for a thinner flatbread), salt, fresh herbs and 2 tablespoons of extra virgin olive oil. Let the batter sit for 15 minutes or covered in the fridge for about 2-3 hours or overnight if you're preparing for breakfast.
  • When you are ready to bake the socca, pre-heat the oven to 425F. Place a 10 inch cast iron or iron skillet in the oven and let it pre-heat with the oven.
  • When the oven is ready, carefully remove the pre-heated skillet and add 2 tablespoons of extra virgin olive oil to the skillet and swirl to coat the pan. Pour in the socca batter.
  • Carefully place the skillet back in the oven and bake for about 8-10 minutes or until it's golden brown and a little cracked on top.
  • Remove it from the oven and slice into 8 wedges and serve immediately. Enjoy!
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/12/02/socca-chickpea-flatbread/

     

     

    Appetizers Karista's Kitchen Life Around My Table Seafood

    Retro Crab Salad with Toast Points

    Retro Crab Salad with Toast Points // Karista's Kitchen // A perfectly delicious way to start a dinner party or holiday gathering.

    I call this crab salad, Retro Crab Salad, because its much like the crab salad I used to nibble on “back in the day”.

    This is the kind of crab salad that would have been beautifully displayed on my mom’s orange and yellow fruit covered table-cloth.  I didn’t always remember every dish of food that would grace the table but for some reason, I always remember that table-cloth.  Funny how we remember the most unusual things from our childhood.  This table-cloth (and the food that adorned it) and my gram’s tapioca pudding are two of my favorite food memories.

    A few months ago when I was visiting my mom, she reminded me to browse through her old linens and take what I wanted.  Well wouldn’t you know it… the first linen I saw was the old orange and yellow fruit covered table-cloth.  Of course, I had to have it – and I had to use it for a retro menu that I created for one of my clients.

    Retro Crab Salad and Toast Points // Karista's Kitchen

    This lovely little retro crab salad was one the recipes I created for that menu.  Along with a few other delectable retro dishes, this crab salad has been a staple in my kitchen all summer long. Mostly because Ranger Craig and I went deep-sea fishing and crabbing and came home with 16 crab.  I made scores of crab salad, crab cakes, crab stuffed Dover sole and crab beurre blanc.  Crab landed in every dinner meal that week.  And I wasn’t a bit sad about that. 😉

    Crab is a staple here in the Pacific Northwest.  It can be pricey certain times of the year, but when it’s in season, or we go crabbing, it’s economical and the perfect seafood to add to our dinner menu.  Although, crab has ended up in breakfast omelets a time or two.

    I love this retro crab salad any time of the year.  But I think this dish is especially fun during the holiday season.  You can certainly serve it with crostini or crackers, but serving it with toast points somehow feels befitting.

    Delicious Wishes and Loads of Love!

    Karista

    Retro Crab Salad with Toast Points

    Serving Size: 4-6

    Retro Crab Salad with Toast Points

    This retro crab salad includes all the traditional elements of crab salad using pimentos, mayonnaise and cheddar cheese. However, the addition of thinly sliced green onions gives it a little bite that blends so deliciously with the other ingredients.

    Ingredients

    • 8-12 ounces of crabmeat (if fresh crab is not available, feel free to use good quality canned crabmeat)
    • ¼ -1/3 cup good quality mayonnaise
    • 2-ounce jar of pimentos, drained
    • ¼ cup thin sliced green onions
    • ¼-1/3 cup shredded cheddar cheese
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • 8-12 slices of good quality white bread or dark rye
    • 2 tablespoons melted butter

    Instructions

  • Squeeze the excess water from the crabmeat. In a medium bowl, mix together the crabmeat, mayonnaise, pimentos, green onions, cheddar cheese and squeeze of lemon juice. Season to taste with salt and pepper. Place it in the refrigerator while you make the toast points.
  • Pre-heat the oven to broil. Brush each slice of bread with butter on both sides. Place the bread slices on a parchment lined baking sheet and then place the baking sheet in the oven.
  • Once the bread is golden brown on the first side, turn the slices over to toast the other side. This shouldn’t take long so watch your toast carefully so it doesn’t burn.
  • Remove the baking pan from the oven, sprinkle each slice of bread with a pinch of salt and let the toast cool. Trim the crust and slice each piece of bread diagonally to make two triangles.
  • Serve the chilled crab salad with the toast points.
  • Notes

    This recipe originally created for Home by Design Magazine

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/10/11/retro-crab-salad-with-toast-points/

     

    Appetizers Breakfast Grilling Karista's Kitchen Kid Friendly Life Around My Table Pasta Salad vegetarian

    Jammy Roasted Tomatoes

    Jammy Roasted Tomatoes on an egg and biscuit // Karista's Kitchen

    These days, my kitchen counter looks more like a market produce bin.  Which is why I’ve got these lush jammy roasted tomatoes incorporated into almost every meal this season.  I honestly thought I was a bit modest in planning my summer garden this year – it appears I may have over estimated yet again.

    I’m sure my exuberance was due to the long winter and my yearning for fresh tomatoes and zucchini.  I certainly got my wish.

    Every morning Tank and I walk out to the garden boxes and pick produce, pull weeds, water the plants and then stand around and lovingly admire all the work. I never fail to walk back into the house with a smile on my face and usually a small cherry tomato in Tank’s mouth.

    Tank the Terrier and the tomato bowl // Karista's Kitchen

    This summer, I’ve prepared every fresh tomato recipe my family likes to eat as well as every zucchini and poblano recipe I can think of making.  One of my favorite ways to use the fresh zucchini and tomatoes is to small dice the zucchini and combine them with diced tomatoes, summer corn, torn basil and a drizzle of balsamic vinegar and olive oil.  This is one of my family’s favorite summer salads… it’s a bit like this salad, only with the addition of diced zucchini.

    These jammy roasted tomatoes are my attempt to do something different with all the summer tomatoes other than make a salad, sandwiches or tomato pie.  I adore the sweetness of roasted tomatoes and I love to toss them into pastas, wilted greens, smear onto sandwiches or breakfast biscuits.  I like to add them to summer soups and stews, homemade pizza and of course spread them over goat cheese crostini.  I’ve canned these jammy roasted tomatoes but I also like to freeze small packages for use this winter in my sauces and stews.

    Jammy Roasted Tomatoes // Karista's Kitchen

    I also adore these jammy roasted tomatoes dolloped into the center of cheesy polenta or served as a sort of sauce for grilled or pan seared fish, chicken or pork.  They’re so good,  sometimes I snag a spoonful out of the jar for a snack.

    Besides thinking of new ways to prepare my plethora of produce, I’ve been busy working on a fun project that I know you’re going to love!  A View to Delicious is the autumn food issue that is written by me and published by VRAI Magazine.  It’ll include new seasonal recipes, stories and photos of the Pacific Northwest, reader questions, cooking tips and techniques and more.  I’ve put my heart into this issue and I hope you’ll read it and love it as much as I do.  It’ll launch September 26th! So stay tuned.

    In between work and gardening, family vacation and getting my sassy gal ready for college, I also took a little time to visit the parents. My youngest gal and I went to the local farmers market with pop, had a lovely crepe prepared by Chef Tarek for breakfast and shopped for the weekly produce under the warm summer sun.

    Chef Tarek making crepes at the Temecula farmers market // Karista's Kitchen

    It was a quick visit but it was fun for the grandparents to visit with their granddaughter and see her witty but somewhat eccentric style.  Yep, as you can see, this one always thought she was a mermaid.  While touring an art museum she found a mermaid chair and claimed it as her throne.

    Amelia and her Mermaid Chair // Karista's Kitchen
    Today I’m back in the office (kitchen) working on new, exciting and of course, delicious, recipes for the fall and winter seasons.  The kiddos are back to school and soon the weather will carry a chill in the air and it’ll be time to put a simmering pot of soup on the stove again.

    Delicious Wishes and Loads of Love!

    Karista

    Jammy Roasted Tomatoes

    Jammy Roasted Tomatoes

    Ingredients

    • About 5-6 cups coarsely chopped tomatoes, drained as much as possible (enough to spread in a single layer on a lined baking sheet)
    • 2 tablespoons brown sugar
    • 1-2 cloves garlic, minced
    • 1 teaspoon sea salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon dried Italian herbs
    • 1/4 cup extra virgin olive oil

    Instructions

  • Pre-heat the oven to 350F.
  • Line a baking sheet with foil and then toss the chopped tomatoes with the brown sugar, garlic, salt, pepper, Italian herbs and olive oil.
  • Spread them in a single layer on the lined baking sheet and bake for about 45 minutes to 1 hour. Remove them from the oven and let them cool before using, canning or freezing.
  • Notes

    I make two or three batches of these jammy roasted tomatoes. One batch stays in the fridge, one goes in the freezer and the other one is used for dinner. Delicious!

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/09/08/jammy-roasted-tomatoes/

     

    Appetizers Karista's Kitchen Kid Friendly Life Around My Table vegetarian

    Summer Zucchini Cakes with Cilantro Lime Crema

    Summer Zucchini Cakes with Cilantro Lime Crema // karista's kitchen

    It’s zucchini week in my kitchen.  This delectable Summer Zucchini Cake recipe is just one of many zucchini recipes I’ve been preparing lately.

    You could say I’m extremely well stocked with zucchini this summer.  I have to admit, it wasn’t my intention to plant four zucchini plants.  My plan was to plant two zucchini this summer.  Because you know how zucchini plants grow in the warm weather and last year they took over my garden.

    So this year I decided to plant two zucchini and four cucumber plants – because I wanted to put up pickles this summer.

    Instead, I unknowingly purchased four zucchini and two cucumber plants.  Obviously my pickling plans are on hold. 🙁

    When zucchini and cucumber plants are starts, they look similar.  At least they look similar to me.  I’m also guessing one of the high school garden area workers at my local garden store thought the same and mis-labeled the zucchini as cucumber.

    Summer Zucchini Cakes with Cilantro Lime Crema // Karista's Kitchen

    I suppose I could say “lucky you!” because I’ve got a few more zucchini recipes to post before the summer is over.  Despite my little rant, I do adore zucchini.  It’s my go to veggie in the summer because it pairs deliciously with just about anything.  It’s also fabulous diced raw and tossed into a summer corn and tomato salad with a balsamic vinaigrette.  It’s delicious in stir fry’s and just simply roasted, which is what I do with it most the time.

    These summer zucchini cakes are simple to make and can be served as a starter, snack or even light entrée.  Enjoy!

    Summer Zucchini Cakes

    8-10 large cakes 10-15 small cakes

    Summer Zucchini Cakes

    Ingredients

    • 3 cups shredded zucchini, squeezed
    • 1/2 cup almond flour (or sub with bread crumbs)
    • 1/2 cup or handful of sliced green onion
    • 1 tablespoon Dijon mustard
    • 1 cup pepper jack cheese
    • 1 egg, lightly whisked
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Ghee or oil for pan frying
    • 1 cup sour cream
    • 1/4 cup finely chopped cilantro
    • Juice of one lime
    • Splash of Sriracha or hot sauce
    • 1 tablespoon honey

    Instructions

  • In a medium bowl mix together the sour cream, cilantro, lime juice, hot sauce and honey until thoroughly combined. Hold in the fridge.
  • In a large bowl mix together the grated zucchini, almond flour, green onions, Dijon mustard, pepper jack cheese and egg. Just before making the cakes, stir in the salt and pepper.
  • Heat over medium heat enough oil to cover the bottom of a heavy bottom skillet. Once the oil is hot and almost smoking, for tablespoon sized zucchini balls and then drop onto the skillet pressing the top to make a little cake. You can also use muffin scoops to portion out the zucchini cake mix.
  • Brown the cake on both sides about 3-5 minutes each side depending on the thickness. Transfer the cakes to a paper towel lined plate or baking sheet. Sprinkle with just a bit more salt or parmesan cheese.
  • Garnish with additional green onion and serve warm with the Cilantro Lime Crema
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/07/29/summer-zucchini-cakes-with-cilantro-lime-crema/

    Appetizers Karista's Kitchen Life Around My Table

    Strawberry Sangria

    Strawberry Sangria // light and refreshing for warm spring and summer months // Karista's Kitchen

    Mother’s Day is upon us and I can’t think of a better way to celebrate mom than to toast her with this lush and enchanting Strawberry Sangria.

    When I was working on this cocktail I remember thinking how much I adore its pink color.  It totally screams “drink me because I’m pretty!”  It reminded me of my gals when they were little and how much they loved the color pink… although now mostly grown up gals, they still love the color pink. 🙂

    Strawberry season is in full swing, although our local berries are still a few weeks out.  We’re getting berries from our neighboring state of California and they are pretty darn delicious right now. Sweet, juicy and bright red, brimming with flavor and the perfect addition to a spring sangria.

    Although I do love this for a Mother’s Day brunch or dinner and even spring entertaining, I adore this cocktail so much I’ll probably continue to serve it throughout the hot summer months when I might add fresh summer berries to the mix.

    Celebrate mom in style this year and give her a big CHEERS! with this lovely cocktail… for which I’m most certain she deserves.  😉

    Wishing you all a very Happy Mother’s Day!

    Loads of Love,

    Karista

    Strawberry Sangria

    Serving Size: 4-6

    Strawberry Sangria

    Pretty in pink, this gorgeous strawberry sangria sings with flavor and elegance. However, it’s perfectly suited to serve at your backyard barbecue!

    Ingredients

    • 1 bottle dry rose wine
    • 4 cups sliced fresh strawberries plus ½ cup sliced fresh strawberries for garnish
    • ½ cup fine sugar
    • Club soda

    Instructions

  • Place the strawberries in a blender and puree. Pour the puree into a fine mesh strainer and strain the juice from the pulp. Discard the pulp.
  • Mix the strawberry juice with the sugar until the sugar has been dissolved and you have a strawberry syrup.
  • Mix together the strawberry syrup with the rose wine until nicely blended and then add the ½ cup sliced fresh strawberries to the sangria.
  • Chill the sangria for about an hour and then serve over ice and top with club soda.
  • Notes

    Originally published in Home By Design Magazine 2015

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/05/06/strawberry-sangria/

    Appetizers Karista's Kitchen VRAI Magazine

    Small Bites for Winter Weddings

     

    Greek Lamb Burgers with Cucumber and Spiced Yogurt Sauce

    May is shaping up to be a busy work and family filled month and I’m looking forward to every moment.  My youngest sassy gal will be graduating high school soon and then off to college in the fall.  Family is visiting and there will be loads of fun dinners to prepare – some of which I’ll try to share here.  🙂  I have a bistro steak coming soon!

    Until then, I want to share this link with you… because I think you’d love these recipes and this magazine.  VRAI Magazine asked me to write about small bites for winter weddings – to be published in their first winter wedding guide.  I was honored, mostly because I admire the editor of this magazine, Danny de la Cruz, and his impressive professional background.  Not to mention he’s a dream to work with.

    Puff Pastry Crostini with Goat Cheese and Strawberry Pepper Jelly // Karista's Kitchen

    Can I just say I’m so pleased with the final result?! This Winter Wedding Guide is gorgeous and filled with quality information every winter bride-to-be needs.  It also contains a bit of deliciousness (by moi)  in the form of small bites for winter weddings and a guide to chocolate fondue by the fabulous Ksenia Skvortsova from the blog Saffron and Honey.   Flowers, decor, planning tips and advice, gorgeous gowns and more.  I know you’ll love it!

    Click here to sign up for your free copy and be sure to snag my small bites recipes. You won’t want to miss my Greek Lamb Sliders with Cucumber and Spiced Yogurt Sauce, Crab Stuffed Mini Peppers and Goat Cheese and Strawberry Pepper Jelly in Puff Pastry Crostini!

    Delicious Wishes and Loads of Love,

    Karista

     

    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Pork

    Easy Baked Boudin Balls

    Easy Baked Boudin Balls with Honey Mustard Dipping Sauce // Karista's Kitchen

    I know what you’re thinking.  What is a Baked Boudin Ball?   That’s the question I asked when I first moved to Louisiana many years ago.

    Baked Boudin Balls are a Cajun and Creole tradition, steeped in one of the most delicious culinary histories.

    Friends and co-workers would bring Tupperware bowls of Boudin Balls to work for Friday potluck or birthday celebrations.  I remember the first time I bit into one of those tempting treats, filled with a regional spicy boudin sausage and white rice, rolled in bread crumbs and then fried to perfection.  They were so delicious and so addicting, I found myself standing around the potluck table stuffing my face with the savory nibbles.

    I left that event telling myself I had to learn how to make Boudin Balls at home.

    Boudin Balls got their name from the Cajun/Creole sausage, Boudin, that originates in Louisiana.  You probably won’t find it outside of Louisiana or East Texas, unless you make it yourself.  Typically, Boudin is prepared with pork, rice, green peppers, onions and seasonings, put through a meat grinder and then stuffed into sausage casings.  Grilled, pan seared, steamed or sautéed, every Boudin recipe varies from region to region and family to family.

    Easy Baked Boudin Balls with Honey Mustard Dipping Sauce // Karista's Kitchen

    When I left Louisiana, I moved to the northeast and there wasn’t a boudin sausage to be found.  So rather than try making my own, I substituted with local sausage specialties.  Now living in the Pacific Northwest, we have a local sausage house that makes a variety of pork and beef sausages from locally sourced meat that are perfect for making Boudin Balls.

    Sometimes I make Boudin Balls with mild ground chorizo or a sweeter pork breakfast sausage; and sometimes I’ll use a hot and spicy Cajun pork sausage or chicken sausage.  Once, I even used a duck sausage – just for kicks.

    Whatever sausage you decide to use, I’ve simplified my version of Baked Boudin Balls so everyone can make these at home and enjoy a little taste of Cajun and Creole cuisine.

    To make the Boudin Balls even more delicious, I’ve paired them with a Honey Mustard Dipping Sauce – because you know how much my family loves a good sauce. 😉

    Delicious Wishes and Loads of Love!

    Karista

    Easy Baked Boudin Balls

    Serving Size: 10-12

    Easy Baked Boudin Balls

    These savory starters are perfect for game day, dinner parties, brunch, after school snacks or holiday celebrations. Or you can make some for a light and simple dinner and pair it with a glass of wine.

    Ingredients

    • 1 lb ground pork breakfast sausage, ground mild chorizo or any ground artisan sausage you prefer
    • 2 cups cooked white rice, warm
    • ¼ cup finely diced green onion or chives
    • 1 egg, whisked
    • 1 cup of plain breadcrumbs
    • For the Honey Mustard Sauce:
    • 1 cup yellow or Dijon mustard
    • ¼ cup honey

    Instructions

  • Preheat the oven to 400F.
  • Place the bread crumbs in a small bowl.
  • In a large bowl, mix together the ground sausage, white rice and green onions until nicely incorporated. Then mix in the whisked egg.
  • Form tablespoon size balls and then roll them in the breadcrumbs and place them on a lined baking sheet.
  • Bake them in the oven for about 20 minutes, or until they are nicely browned and cooked through.
  • While the Boudin Balls are baking, whisk together the mustard and honey and place in a serving bowl.
  • Let the Boudin Balls cool for at least 10 minutes before serving. Serve with the Honey Mustard Dipping Sauce.
  • Notes

    I created this recipe for Home By Design Magazine and originally published in the Feb/Mar 2016 Issue.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/02/05/easy-baked-boudin-balls/