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Three Compound Butter Recipes

Grilled Fresh Corn on the Cob with Compound Butter // Karista's Kitchen

Have you ever grilled a piece of fish or chicken and then wish you had a little something to dollop on top – just for a little extra flavor and fun?

Compound butter is perfect for grilled, pan seared or roasted meat, fish and veggies.  

Just make a few of these compound butters and keep them in the fridge.  They will hold for several months and when you’re ready to use them just slice a coin of  compound butter and dollop it on your “hot off the grill” fish, meat or veggies.

Grilled Vegetable Skewers with Garlic Lemon & Thyme Compound Butter // Karista's Kitchen

Compound butter is simply butter that has been mixed with a few ingredients of your choice; like garlic & herbs or anchovies and capers or lemon zest and cumin…  and most often used to enhance a simple pan seared or grilled fish, meat and veggies.   I typically make my compound butters savory, but during grilling season I also make a sweet compound butter spiked with spices and vanilla beans to use over grilled fruit or cake.

You’re going to love these three compound butter recipes but feel free to experiment and make your own.  It’s a great way to use up the excess fresh herbs from the herb garden or citrus that might have seen better days. I also like to use finely chopped toasted nuts or cheese in my compound butters.

Summer is in full swing and using compound butter to enhance the flavor of our grilled meals makes a delicious ending to a busy day.

Delicious Wishes and Loads of Love,


Three Compound Butter Recipes

Each recipe makes 8 tablespoons

Three Compound Butter Recipes


    Chipotle Orange Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • One canned chipotle chili in adobo sauce, finely diced
  • 2 teaspoons orange zest
    Garlic Lemon Thyme Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • 1 clove garlic, minced
  • 1 lemon, zested
  • 1 teaspoon finely chopped thyme leaves
    Cilantro Lime Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • 1 lime, zested
  • 2 tablespoons finely chopped fresh cilantro


  • Compound butter can either be mixed by hand or in a food processor. If mixing by hand, add the ingredients to a small bowl and mix with a fork until all the ingredients are thoroughly combined.
  • If you are using a food processor, add the ingredients to the food processor and pulse until all the ingredients are thoroughly combined.
  • Place a sheet of plastic wrap on a flat surface and spoon the butter onto the plastic wrap forming a log. Fold the plastic wrap over the butter and twist the ends. Place in the refrigerator for at least 1 hour before using. Keep in the refrigerator for up to 3 months.
  • Notes

    I created this recipe originally for the beautiful Home By Design Magazine June/July 2015

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    Beef Karista's Kitchen Life Around My Table Sauces, Salsas and More

    Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction

    Pan Seared Rosemary and Garlic Crusted Lamb Chops with Balsamic Reduction // Karista's Kitchen

    I overheard my daughter talking to her friends back home in Washington state and when she was asked what it was like living in the Willamette Valley she replied, “well, there are sheep, sheep, farms, cows and more sheep.”

    Her description made me laugh because only my teenager could describe this diverse and lush valley by the animals that dot the landscape.

    Actually, we have a lot more in the valley than just farms and animals and ranches – we’re also home to Oregon State University and just south is University of Oregon.

    Most of our little towns are filled to the brim with farmer’s markets, a brewhouse or local pub on every street corner, James Beard award winning chef’s (yes, even here in the valley), vineyards, wineries and the most emerald green rolling hills mixed with the occasional forest.

    We’re flanked by the Pacific Cascade range to the west and the Cascades Mountains to the east.

    The Willamette Valley, Oregon

    I adore my drive to the market because inevitably, I’ll see pastures filled with sheep and lamb, and at least one very stern faced lama working as the guard dog.  

    Northwest pasture raised lamb has been gaining popularity recently and it’s one of the most abundant meats found in my local markets and co-ops.  Raised on the lush green pastures in the valley, without grains and free of antibiotics, no growth hormones, additives or preservatives, the lamb from the valley is typically lower in fat and an excellent source of iron and vitamin B-12. I’m a huge fan of most of our local lamb producers like Anderson Ranch, SuDan Farm and Cattail Creek Farms; raising lamb sustainably and responsibly.

    This gorgeous Rosemary Garlic Crusted Lamb chop recipe was originally created for one of my favorite clients, Home By Design Magazine’s spring issue.  

    Of course, I chose the most delicious cut of lamb for this recipe, the lamb chop.  Lamb chops are typically well marbled with fat and when they are pan seared, they remain juicy and flavorful.  All you need are fresh herbs, garlic, salt, pepper and olive oil and these chops can be done in 15 minutes or less.  I adore these Rosemary Garlic Crusted Lamb Chops paired with a balsamic reduction and often in the spring, I’ll serve them with a minted pea pesto that is plate licking good.  I’ll post that recipe soon!

    Delicious Wishes and Loads of Love,


    Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction

    Serving Size: 4

    Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction


    • 8 single rib lamb chops (2 per person)
    • 2 tablespoons finely chopped fresh rosemary leaves
    • 1 -2 cloves garlic finely chopped
    • Salt and pepper
    • 2-4 tablespoons extra virgin olive oil (more if needed)
    • 1 cup good quality aged balsamic vinegar
    • 1 teaspoon honey
    • 2 tablespoons chopped fresh Italian parsley for garnish


  • In a small bowl combine the rosemary and garlic.
  • In a small pan heat the balsamic vinegar over medium heat. Let the vinegar come to a boil and then turn the heat down and simmer until the liquid has reduced by half. This should take about 15-20 minutes depending on the size of your pan. Once the liquid has been reduced, whisk in the honey and set aside. If the reduction becomes too thick when cooled, gently re-heat for a more liquid consistency.
  • Place the lamb chops on a large cutting board or a parchment lined baking sheet. Brush each lamb chop with a little olive oil. Season with salt and pepper and then rub the rosemary garlic onto each side of each lamb chop.
  • Cover the lamb chops with a sheet of plastic wrap and give each chop a little pound with either a meat mallet or the palm of your hand. This is so the rosemary garlic mixture will nicely stick to the lamb chop. Remove the plastic before cooking. This step can be done the night before and chops held in refrigerator until ready to cook.
  • Heat a large skillet or sauté pan over medium high heat and drizzle with 2-3 tablespoons oil. When the oil is hot, but not smoking, add the chops. You may need to pan sear the chops in batches.
  • After adding the chops to the pan turn the heat down to medium. Brown on both sides, about 2-3 minutes per side should give you medium to medium rare. Transfer the chops to a platter and cover with foil to keep warm. Let them rest 5 minutes before serving.
  • Drizzle the Balsamic Reduction on each plate or a platter and then top with two rib chops per person. Garnish with chopped fresh Italian parsley.
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    Beef Karista's Kitchen Kid Friendly

    Winter Beef & Vegetable Cobbler with Sour Cream & Chive Biscuits

    Winter Beef and Vegetable Cobbler with Sour Cream and Chive Biscuits // Karista's Kitchen

    There is something so beautiful and restorative about a braised beef dish that is topped with fluffy savory biscuits.  Each spoonful filled with a little biscuit, a little beef and a little sauce – making each bite a delicious and comforting memory.

    Rather than stew meat, I use flank steak in this gorgeous dish.  Although I typically use flank steak for grilling, a well marbled flank steak makes a nice alternative to stew meat.  It’s a flavorful cut of beef and becomes quite tender when braised or slow cooked.  Braising and slow cooking are basically the same, however, a few minor adjustments usually need to be made when interchanging these methods of cooking.  Click HERE for an excellent conversion guide for Dutch oven and Slow Cooker cooking methods.

    Winter Beef and Vegetable Cobbler with Sour Cream and Chive Biscuits

    Flank steak also pairs deliciously with winter root vegetables and adding porcini mushrooms into the dish deepens the flavors and the sauce.  The crowning glory of this dish?  Those sour cream and chive biscuits

    The finished dish makes the most gorgeous and delightful comfort food.  This is a meal to be enjoyed family style with big bowls and spoons and maybe a little butter for those biscuits.  Winter never tasted so good.

    Delicious Wishes and Loads of Love,


    Winter Beef & Vegetable Cobbler with Sour Cream & Chive Biscuits


    • 2 lbs flank steak, one inch cubed
    • Salt and Pepper
    • 1/4 cup flour for dusting
    • 3-4 tablespoons extra virgin olive oil
    • 1/2 ounce dried porcini mushrooms
    • 1 cup hot water
    • 1 large onion, diced
    • 2 carrots, diced
    • 3 gloves garlic, minced
    • 2 ribs celery, diced
    • 1 parsnip, diced
    • 1 teaspoon fresh thyme leaves, chopped
    • 1 teaspoon fresh oregano leaves, chopped
    • 2 teaspoons chopped fresh Italian parsley
    • 1 cup red wine
    • 2 cups beef broth
    • 2 teaspoons Dijon Mustard
    • Salt and Pepper to taste
    • !For the Sour Cream and Chive Biscuits
    • 1 cup self rising flour, 1/4 cup for rolling out
    • 6 tablespoons very cold butter, diced
    • 8 ounce sour cream
    • 1-2 tablespoons finely chopped fresh chives


  • Place the dried mushrooms in a bowl and cover with the one cup of boiling water. Let the mushrooms sit for about 15 minutes. Once they are soft, strain them from the water and then finely dice the mushrooms. Set aside.
  • Season the steak cubes with salt and pepper and then dust with the 1/4 cup flour, tossing to combine. Heat a Dutch oven or heavy pot over medium high heat and add a few tablespoons of olive oil. When the oil is hot add some of the beef cubes. You will need to cook the beef in batches. If you load up the bottom of the pot with too much beef, it will bring down the temperature of the oil and the pot and the beef cubes won’t brown. Transfer the browned beef to a platter and reserve.
  • Next, in the same pot, turn the heat down to medium and add the onions, carrots, parsnips and fresh herbs, adding a little more oil if needed. Sauté the vegetables until slightly tender (the onions will be the most tender), about 8-10 minutes. Stir in the garlic the last few minutes of cooking. This is so the garlic doesn’t brown. Brown garlic tastes bitter and we don’t want to risk your lovely cobbler tasting bitter.
  • Return the beef with juices to the pot and then stir in the chopped porcini mushrooms, mustard, red wine and beef broth. Bring the stew to a lively simmer then turn down the heat to low and let the stew cook for about 20-30 minutes or until the vegetables are tender and the liquid feels a little saucy. Season to taste with salt and pepper. While the stew is simmering, prepare the biscuits.
  • Pre-heat the oven to 400F.
  • Transfer the beef and vegetable stew to an 8×11 or 9×13 baking dish. I prefer an 8×11 baking dish because it’s smaller and allows the stew to be deeper in the pan, which makes for fantastic cobbler. Top the beef and vegetable stew with the biscuits and brush each biscuit with butter.
  • Place the baking dish in the oven and bake for about 20-25 minutes or until the biscuits are nicely browned on top. You want a rich color on the biscuits to be sure they are done. Take the cobbler out of the oven and let it stand for about 5-10 minutes before serving.
  • For the Biscuits
  • Add the flour and diced butter to a large bowl and work in the butter using a pastry cutter or your hands. You should see pea sized crumbs. Then mix in the sour cream and chives until the dough forms a ball and pulls away from the sides of the bowl.
  • Pour the dough onto a well floured surface and roll out to your desired thickness. Cut into biscuits with a 2″ biscuit cutter, dipping in flour in between cutting biscuits. Place the biscuits on the beef and vegetable stew and brush each biscuit with melted butter. Continue with recipe above.
  • If you’d like to make these biscuits without the stew, place the biscuits on a lined baking sheet, brush with butter and bake for about 15-20 minutes or until the biscuits are a deep golden brown. Bring them out of the oven and serve warm
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    Beef Karista's Kitchen VRAI Magazine

    Perfect Prime Rib Roast for VRAI Magazine

    Roasting the perfect prime rib with Au Jus Gravy and Horseradish Sauce // Karista's Kitchen // VRAI Magazine

    Every holiday season I ask my family the same question… “what do you want for Christmas dinner”?   And every year I get the same answer.  “Prime Rib!”   I can’t blame them.  Prime Rib is such a grand cut of beef – so exquisite in flavor and texture.

    Perfect Prime Rib Roast tutorial from Karista's Kitchen // VRAI Magazine

    When VRAI Magazine asked me for a Holiday recipe, this was the first thing that came to mind.  If you ever wanted to prepare prime rib but felt too intimidated, this recipe is for you.  Tips, techniques and a simple recipe for preparing the perfect prime rib.

    Perfect Roasted Prime Rib with Au Jus Gravy and Horseradish Sauce // Karista's Kitchen // VRAI Magazine

    Along with this luscious prime rib recipe, I’ve included a quick Beef Broth Gravy and Homemade Horseradish Sauce.  You will also find the loveliest selection of holiday recipes from our VRAI Magazine Contributors as well as travel, lifestyle, fashion and DIY articles.

    So head on over to VRAI Magazine and treat yourself to a few holiday moments browsing and reading our Holiday issue!

    Wishing you a most magical and delicious holiday season!


    Beef Karista's Kitchen Kid Friendly

    Lomo Saltado (Peruvian Beef Stir Fry)

    Lomo Saltado Peruvian Beef Stir Fry with Sweet Potato Fries

    It’s funny how I stumble across new recipes I’ve never heard about, tasted or seen like this Peruvian Beef Stir Fry called Lomo Saltado. 

    Sometimes I feel I must have my head buried in the traditional culinary sands so deeply,  I’ve missed some intriguing recipes.  However, all is not lost…  I have friends to thank for sharing the culinary light.

    I first heard about Lomo Saltado, a Peruvian Beef Stir fry, from my friend Cristina.  She visits Florida often and tasted this dish the last time she visited.  After she described the recipe, I was definitely intrigued.  A Beef Stir Fry that includes French fries.  Huh.

    So I did some research and it seems those who write about Lomo Saltado are passionate about one thing. Those fries. Although it seems a little odd,  it works. 

    The remaining ingredients vary according to author and culinary background.  Beef is the main ingredient and even the cut of beef varies from recipe to recipe.  I also found this dish served with yellow rice or steamed rice.

    Lomo Saltado Peruvian Beef Stir Fry with Sweet Potato Fries // Karista's Kitchen

    I decided to keep things simple and adapt several recipes into one – making this beef stir fry with a twist of my own.

    Some of the recipes I found use only the beef, onion, hot pepper and French fries.  A few add in a green bell pepper or hot pepper and one recipe included pickled jalapenos.  They all sound delicious but I decided to make a one dish meal and include more veggies.  Along with substituting the French fries for sweet potato fries.  But please feel free to keep the French fries.  I just happen to love sweet potato fries and I thought the sweetness of the fries would nicely balance the salty flavors of the sauce.

    In the recipe I’ve given several substitutions.  Feel free to experiment and personalize your Peruvian Beef Stir Fry.  I’d love to know how you mix it up, so keep me posted!

    Delicious Wishes and Loads of Love,


    Lomo Saltado (Peruvian Beef Stir Fry)

    Serving Size: 4


    • 1 lb Flat iron or skirt steak cut into ½ inch strips
    • Pinch of ground cumin
    • Pinch of ground coriander (optional)
    • 1 red onion, sliced
    • 1 red bell pepper, sliced for stir fry (optional)
    • 1 yellow bell pepper, sliced for stir fry (optional)
    • 1 poblano pepper, sliced for stir fry (seeds can be hot so it’s up to you if you include them) or use a jalapeno or hot yellow pepper, diced
    • 2-4 tablespoons oil
    • 2 tablespoons soy sauce
    • 2 tablespoons red wine vinegar
    • 1 teaspoon brown sugar
    • 2-3 cloves garlic, finely diced or minced
    • Sweet potato fries, cooked according to package directions (you can also use traditional potato fries)
    • Handful of fresh coarsely chopped cilantro (I think sliced green onions would be a good substitute)
    • Salt and pepper
    • Dash of hot sauce if needed (I used Sriracha)


  • In a small bowl, whisk together the soy sauce, vinegar and brown sugar. Reserve.
  • In a large skillet or large wok, heat two tablespoons oil over high heat. Lightly season the beef with black pepper, ground cumin and ground coriander. When the oil is hot brown the meat and then transfer it to a plate.
  • When all the meat has been browned, add a little more oil to the skillet and then sauté the veggies until lightly wilted or crisp tender. Adjust heat as needed.
  • Stir in the garlic the last 30 seconds of cooking. Add the beef back in to the skillet with the veggies and then stir in the sauce. Let the sauce coat the beef and veggies and then remove from the heat.
  • Season with salt and a dash of hot sauce if needed.
  • Place the fries on a platter, top with the beef and veggie stir fry and garnish with the fresh cilantro. Serve with hot sauce if desired.
  • Notes

    Recipe adapted from multiple sources

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    Beef Grilling Karista's Kitchen Kid Friendly VRAI Magazine

    Grilled Rib-Eye with Tomato & Gorgonzola Vinaigrette

    Grilled Rib-Eye With Tomato Gorgonzola Vinaigrette Karista's Kitchen

    We’ve just launched the 4th fabulous issue of VRAI Magazine and I’m thrilled to be a part of this exciting and new online magazine!  Filled with food, travel, DIY, Gardening and more.

    VRAI Magazine is made up of real bloggers, with varying backgrounds, expertise and unique perspectives, who are passionate about sharing stories. In these stories, you’ll also find wonderful ideas, inspirations and information for everyday living, as well as topics of interest that are designed to spark genuine conversations. “Life is filled with stories both big and small. They can be found in big events and milestones throughout life or even in the most mundane acts of each day — there is always a story worth telling.  Through VRAI Magazine, we hope to capture and share some of them with you.”

    In this issue of VRAI Magazine I talk GRILLING!  Here’s a sneak peek:

    I get positively giddy this time of year.  With the longer days and warmer temperatures, grilling once again becomes my preferred method of cooking.  Gone are the cooler days and Pacific Northwest winter weather that requires rain gear while grilling. 

    Although I enjoy most methods of cooking, there is something about grilling that feels just a bit festive, carefree and whimsical. Maybe it’s the feeling of warm summer months when life is slower and less scheduled.  Fresh produce arriving with color and intense ripened flavors just aching to be tossed into some delicious concoction to share.

    Grilling steak couldn’t be easier, but there are a few simple steps that will make your steak taste like perfection. 

    1. Quality is key –  Purchasing a quality cut of beef is key to a delicious and flavorful steak.  I prefer purchasing local beef that has been grazing in a nice open pasture and preferably grass-fed only. (I know, I sound like the television show Portlandia) Truly, fresh is best for optimum flavor.  Not only does buying local mean your steak will be fresh, you will be supporting your local economy.  If  you don’t have access to a  local beef rancher, try to purchase beef from your region.  Most local markets purchase regionally,  or ask your local butcher.

    For the Grilled Rib-eye with Tomato Gorgonzola Vinaigrette and a Grilled Romaine Recipe head on over to VRAI Magazine…  Click Here!

    Stay Tuned – Coming up this week, I will be posting a most delicious and special pastry recipe from Italy.   Buon Appetito!

    Delicious Wishes and Loads of Love!



    Appetizers Beef Chicken Karista's Kitchen Kid Friendly Salad Sassy Side dishes Seafood Soup

    Cinco de Mayo Recipe Round-up!

    8 Cinco de Mayo recipes from Karista's Kitchen

    There is nothing more delicious than a blog post filled with Mexican and South American inspired recipes.  The rich, bold and spicy flavors remind me summer is on the horizon and it makes this chef delirious with anticipation.  Outdoor grilling, fresh local summer produce, casual dining, flip flops or barefoot; it positively makes me giddy just thinking about it.

    Cinco de Mayo is Monday, May 5th and to celebrate,  I’ve got a fabulous line up of festive recipes.   So sit back, relax, fire up that grill, shake up a tasty cocktail and enjoy the deliciousness of the season.


    Spicy Cabbage Salad

    The Dreamiest Chocoflan

    Slow Braised Barbacoa with Cucumber Avocado Salsa

    Spicy Black Bean Soup with Lime Crema and Avocado

    Roasted Chicken Tacos with Spicy Avocado Crema

    Enchiladas Poblano with Spanish Rice Cakes

    Roasted Sweet Potato and Black Bean Salad

    Smoked Salmon Wonton Tacos


    Happy Cinco de Mayo!

    Delicious Wishes and Loads of Love,






    Beef Karista's Kitchen Kid Friendly Pork


    Colcannon with Swiss chard, ground pork sausage, green onions and Irish cheddar / Karista's Kitchen

    I’m deeply enamored with Ireland.  It feels a poetic and romantic place.  Melodic Celtic music that seems to transcend time, lush green landscapes, drifting fog and rugged shores. All creating visions of charm and daydreams.   

    I’m just as enamored with Irish cuisine.  Deep, rich flavors that warm a belly and comfort the soul.  Hearty fare my Grandmother used to call “stick to your ribs” cuisine.  Perfect for the cool evenings still to come.

    Colcannon Bake text

    There’s no celebrating the arrival of spring at my house without some festive and hearty Irish fare.  One of my favorite dishes to prepare is Colcannon. Traditionally a mashed potato, cabbage and green onion side dish, I decided to re-create this lush recipe into a one pot meal.

    Sautéed onions and ground sausage with wilted Swiss chard and green onion all gently swirled in mashed potatoes – and then topped with creamy Irish cheddar.  A perfectly enchanting one-dish meal.   Skip the ground sausage and serve it as a Sunday side dish with corned beef and cabbage or a traditional pot roast.    I promise, there will not be a speck of leftovers.

    Delicious Wishes and Loads of Love,


    Karista’s Kitchen Colcannon

    Serves 4-6


    1-2 tablespoons oil

    1 small onion, diced

    1-2 cloves garlic, finely diced

    1lb ground mild or sweet pork or turkey sausage

    1 large bunch Swiss Chard, stems removed and chopped

    2 green onions, chopped

    4 large potatoes, peeled and cut into large cubes

    4-6 tablespoons butter

    ½ cup sour cream

    Salt and pepper to taste

    1 1/2 cups Shredded Irish Cheddar (I used Kerrygold Dubliner Irish Cheddar)

    8×8 or 9×11 buttered baking dish


    Heat the oven to 350F.  Prepare the mashed potatoes.

    Place the cubed potatoes in a medium or large pot and cover with cold water.  Add a few pinches of salt.  Bring the water to a boil and continue a lively simmer until the potatoes are fork tender.

    Drain the potatoes and then place back into the pot.  Add the butter and mash the potatoes with a potato masher.  For smoother potatoes, I transfer them to my kitchen aid mixer (with the paddle attachment) and mix until smooth.

    Gently mix in the sour cream and season with salt and pepper to taste.  Set aside and try not to sneak bites. 🙂

    In a large skillet over medium high heat, add a tablespoon or two of oil and sauté the onions.  When the onions are soft and translucent, add the garlic and ground meat and cook until done.  Season to taste with salt and pepper.  Transfer the ground meat to a bowl and reserve.

    Using the same skillet, sauté the Swiss chard over medium heat until wilted. Take the skillet off the heat and toss with the green onions.

    Next, gently fold together the mashed potatoes, wilted Swiss Chard/green onions and ground sausage.

    Pour into a buttered baking dish and sprinkle evenly with shredded Irish cheddar.

    Place the baking dish in the oven and heat until the cheddar is melted and sides are bubbly, about 15-20 minutes.

    Let the Colcannon cool slightly – then garnish with additional sliced green onions and serve.  This can certainly be served as a one dish meal; or serve with spring greens dressed in lemon or citrus vinaigrette.

    Original publication March 2013, Issaquah Press
    Recipe and article by Karista Bennett
    Beef Karista's Kitchen Kid Friendly

    Cube Steak Parmesan

    Cube Steak Parmesan - Karista's Kitchen

    When I was a kid, a week didn’t go by that cube steak wasn’t served for dinner.  To me, those were the best dinner evenings.  I would pony up to the table salivating; just waiting for Mom to put the finishing touches on the gravy.

    My Mom rarely made the traditional chicken fried steak.  You know, the one that everyone thinks of when you say those two words… cube steak.  Nope, she was a typical working Mom and cut prep corners when she could.  Like seasoning the cube steak and then lightly dusting it in flour and then pan searing in a little oil.  When both sides were golden brown, she’d place them on a platter and serve with her pan gravy that was made from beef stock and the pan drippings.

    I have to admit, I love a good chicken fried steak and gravy – which is probably one of the most popular recipes for cube steak.   I grew up in the South and I’ve had the pleasure of dining on the most succulent and perfectly prepared chicken fried steak.  But for a busy weeknight, this quick prep cube steak method is perfect.

    Every year we purchase a quarter side of beef and with it comes a lot of cube steak.  This is one of those recipes born out of the need to use up all the cube steak in my freezer, while keeping the meal on the lighter side.  It was an instant hit at my house.  So I decided to prepare it for one of my favorite clients who had been asking for cube steak but couldn’t have the heavy chicken fried steak version.  He loved this recipe so much it became a regular on his menu.  I love it when that happens.

    Delicious Wishes and Loads of Love!


    Cube Steak Parmesan

    Serves 4-6

    To dress up this dish, I like to serve it over fresh seasonal greens that are tossed with a little good quality olive oil, balsamic vinegar, salt and pepper.  Makes a lovely presentation and makes me feel a little better about using my abundance of cube steak.

    For those who would like this dish wheat free, try dusting the seasoned cube steak in a little corn starch, just to crisp it a bit.


    1 1/2 – 2lbs cube steak (if the steaks are large I cut them in half)

    Salt and Pepper

    Dried oregano

    All-purpose flour or corn starch for dusting

    Oil for pan searing (I like safflower or EVOO)

    2 cups of your favorite or homemade tomato sauce

    Mozzarella cheese, about 8 slices (part skim or whole milk)

    Basil leaves – about 8-10

    1/2 cup grated parmesan cheese

    Spring greens tossed with salt, pepper, a drizzle of oil and balsamic vinegar


    Pre-heat the oven to 400F.

    Season the steaks with salt and pepper and a pinch of dried oregano.  Dust the steaks in all-purpose flour or corn starch.

    Heat a large skillet over medium high heat and add a few tablespoons of oil.  Enough to lightly cover the bottom of the pan.  When the oil is hot but not smoking, brown the cube steak on both sides and then transfer to a baking dish or lined baking sheet.  Repeat until all the cube steak has been browned.   Cube steak is usually very thin so this browning process will most likely cook the steak through. If not, it will finish cooking in the oven.

    Place a slice of cheese on each steak and then a basil leaf.  Ladle a little sauce over each steak and top with parmesan cheese.

    Place the baking dish or baking sheet in the pre-heated oven until the cheese is melted and the sauce is bubbly, about 10 minutes.

    Place your prepared greens on a large platter and then place each of the steaks on the greens.  Serve with extra sauce.  Sometimes I serve this creamy polenta or gnocchi.

    *If using a baking dish you can keep the steaks in the baking dish and serve the greens on the side.



    Beef Karista's Kitchen Kid Friendly Pasta

    Tuscan Lasagna al Forno

    Tuscan style lasagna with bechamel and sugo

    Tuscan Lasagna al Forno

    Due to legalities you have to promise you’re 21 or older before proceeding to read this post.  Yes, we are talking wine and food.  But it’s the wine that’s the tricky part.  Thanks!


    Nothing could have prepared me for the magic and beauty of Tuscany.  Although I’ve read about Tuscany for years, viewed what feels like a million photographs and watched several films, it didn’t even begin to compare to the moment I stepped onto the gloriously beautiful landscape.

    Now, never a day goes by that Tuscany doesn’t come to mind. The lovely memories of decadent food and wine, beautiful landscape, warm and hospitable residents and our DaVinci Wine team… seem to linger and cause my heart to long as if I’ve lost a true love.

    Glorious Tuscan Cuisine and Franco the Sous Chef

    Glorious Tuscan Cuisine and Franco the Sous Chef

    Sounds dramatic I know.  But as my sister said to me after her trip to London – I feel forever changed.  Traveling abroad and experiencing life in a new land is an enlightening feeling.  Probably because I’ve always been so intrigued by people and their food.  Our own food culture here in the states is beautifully diverse as well and possibly some of the most intriguing.  But to experience Tuscany was indeed a highlight that makes me feel forever changed.

    My trip was full of little surprises – like when Ranger Craig and I were in search of breakfast.  Eggs?  I think not. A pastry and espresso is found on every corner.  Ask for an egg and you just might be tossed out of the pastry shop.  Honestly , I didn’t mind.  Who wouldn’t mind having a gorgeous pastry and espresso for breakfast.  Nothing terribly sweet, just a little something to start the day.    Or when my fellow Storyteller, Jim O’Donnell asked for an Americano at a little establishment just outside Monteriggioni. He promptly received a “no”; with an espresso instead. A hilarious moment that you can read all about it here.

    DaVinci Wine Storyteller Experience

    Harvesting the Sangiovese grapes and Photographer Leela Cyd catching the action.

    While dining at a restaurant in Florence, I was surprised by the lasagna I ordered.  Not at all the version we prepare here in the states.  Although our Italian American version is divine, this thing of beauty included layers of lush and buttery lasagna pasta sheets with rich béchamel, parmesan, pecorino and rich Bolognese sauce, or as they call it here, sugo.

    The absence of ricotta and mozzarella was startling. But I must say it wasn’t missed.  So when I arrived home, I simply had to re-create this lovely dish I so vividly remember.

    Because this Tuscan Lasagna al Forno was created for my friends at DaVinci Wine, you can find it on the DaVinci Wine Facebook page.   To check out the websites of our other two Storytellers, just click on their names… Kristina Laurendi Havens and Leela Cyd.

    I wish you all Delicious Wishes and Loads of Love!


    Tuscan Lasagna al Forno


    For the Sugo:

    ¾ – 1 lb ground beef or ground Italian sausage

    1 red onion, diced

    1 carrot, small diced

    1 rib of celery, small diced

    1-2 cloves garlic, minced

    ½ cup DaVinci Chianti

    2-3 cups tomato sauce

    Pinch dried oregano

    Pinch of allspice or pumpkin pie spice (I know  this seems unusual but a kind Trattoria Chef told me this ingredient is always included in his Sugo for Lasagna al Forno)

    Salt and pepper to taste


    In a heavy bottom skillet, heat a tablespoon or two of olive oil over medium high heat and sauté the onion, carrot and celery until nicely golden brown, almost caramelized. Add the ground meat and garlic to the soffrito (diced veggies) and cook until done, breaking up any big pieces.  The meat should be small and somewhat minced.

    Take the skillet off the heat and stir in the wine, scraping up the bits of good stuff (fond) on the bottom of the pan.

    Stir in the tomato sauce, oregano and allspice or pumpkin pie spice and a pinch or two of salt and pepper.  Put the skillet back on the heat and bring to a low simmer.  Let the sauce simmer while you prepare the béchamel.

    Bechamel or White Ragu:


    6 tablespoons unsalted butter

    6 tablespoons flour

    3 cups warm whole milk

    Pinch of nutmeg

    Salt and pepper to taste


    In a large sauce pan melt the butter over medium heat.  When the butter is melted whisk in the flour.  Then slowly whisk in the warm milk.

    Continue whisking until your milk comes to a simmer and begins to thicken.  Turn the heat down so you don’t burn the sauce and continue whisking until the sauce thickens.

    Stir in the pinch of fresh grated nutmeg and season to taste with salt and pepper.

    You will want this béchamel (white ragu) thicker than a béchamel that you might toss with pasta.  So if it feels heavy or thick that’s ok.  It’ll be perfect for the lasagna.

    For the Lasagna:


    Fresh lasagna sheets, cooked – enough to fill a lasagna baking dish or a 9×13 baking dish.  I love a deep baking dish for this lasagna.

    3-4 cups Sugo

    3-4 cups Béchamel

    ½ cup grated parmesan

    ½ cup shaved pecorino Toscana

    Chopped fresh Italian parsley for garnish


    Pre-heat the oven to 350F.

    Ladle a little Sugo in the bottom of the baking dish and line with pasta sheets.  Ladle the pasta sheets with béchamel, sprinkle of parmesan and pecorino. Continue alternating the béchamel and Sugo until you’ve created 5-6 layers or used all your pasta sheets.  Be sure to save a cup of Sugo for the top of the lasagna.

    Sprinkle the lasagna with the remaining cheese, cover with foil and bake for about 15-20 minutes or until the sides are bubbly.

    Raise the heat to 400F.  Remove the foil and cook the lasagna until the top is toasty and cheese is golden brown, another 10 minutes or so.  Sometimes I put it under the broiler for extra color.

    Let the lasagna rest for about 10 minutes before slicing.  This will allow the béchamel and cheese to firm for slicing.

    Serve with a side of extra Vinci sauce and grated parmesan if desired.



    Beef Karista's Kitchen Kid Friendly Pasta Pork Sauces, Salsas and More

    Vinci Sauce and Italian Meatballs

    Tomato sauce prepared with DaVinci Chianti over Italian Meatballs/Karista's Ktichen

    When I serve a Chianti wine, it has always been a DaVinci Chianti.  My absolute favorite Chianti for years, long before I so proudly became the 2013 DaVinci Wine Culinary Arts Storyteller.  And, might I add, DaVinci Chianti has always been an important ingredient in my tomato gravy, or as my family calls it, my Sunday sauce.

    I mentioned this to Jenna, one of our lovely DaVinci Reps, during a conversation about the Chianti – when Jenna quickly said “it’s Vinci sauce!”.  And that was that.  My family’s favorite Sunday sauce is now Vinci Sauce.

    Vinci Sauce is magnificent all on its own – smothering fresh pastas, gnocchi or polenta.   However, I also adore this sauce paired with Italian meatballs that simmer in the Vinci Sauce before serving.

    Vinci tomato sauce and meatballs collage

    Because I created these recipes for DaVinci Wine they can be found on the DaVinci Wine Facebook page.  Click here to download the recipes for Vinci Sauce and Italian Meatballs.

    Buon Appetito!

    Delicious Wishes and Loads of Love,


    Beef Karista's Kitchen Pork

    Enchiladas Poblano and Spanish Rice Cakes

    chorizo and black bean stuffed poblanos with enchilada sauce and spanish rice cakes

    Enchiladas Poblano with Spanish Rice Cakes

    As I was writing my holiday letter yesterday, I was either laughing or crying.  The year 2013 was anything but typical.  As I reminisced over the past twelve months, I realized it was quite a roller coaster of events.

    A year of changes, nail-biting moments, some tears, lots of laughter, because laughter is the best medicine, moments of gratitude, a few panic attacks, and grand adventure. Phew! Yep, all in one year.

    Spanish rice cakes and enchiladas poblano stuffed with chorizo and black beans

    Without spewing all my emotions here, I’ll just tell you I am so thankful my Bennett Crew is happy and healthy.  In 2013, my oldest gal fought medical hurdles with courage and fierce determination.  She’s my hero.

    On the list of events was an extensive house remodel, which caused me to re-think my love of DIY projects.   I know some of you can identify.  Home remodeling can take a toll and make you want to hire the big bad wolf to blow your house down.

    A new state, new town, new home… and then a most delicious surprise.  A trip to Italy.  A glorious two weeks that fed my soul and inspired my heart. New and cherished friendships formed and adventure I’ll always remember.  I came back with a renewed love of Italian cuisine and culture, and my recipe developing wheels turning.

    In reflection, I’m most grateful for my friends and family, who, as always, gave an abundance of loving support.  Life can be a roller coaster of events, but with friends and family like mine, it makes the curve ball coming at me a little easier to dodge.

    In honor of this beautiful new year I thought I’d start off with something spicy, flavorful and festive.  These Enchiladas Poblano and Spanish Rice Cake are pure deliciousness and a perfect way to begin this new year.

    I wish you all good health, true joy, lots and lots of laughter, much success in whatever you strive to do, and the love of friends and family.

    Delicious Wishes and Loads of Love,

    Happy New Year!


    Enchiladas Poblano with Spanish Rice Cakes

    Serves 4-6


    6 poblano peppers

    1lb ground Spanish chorizo (Spanish chorizo is gaining popularity and you can typically find it in most markets next to the other ground meats)

    1 small white onion, diced

    Handful cilantro leaves coarsely chopped

    1/3 cup sliced green onions

    ¼-1/3 cup crumbled cotija cheese

    1 can organic black beans, drained and rinsed

    Salt and pepper to taste

    1 1/2 cups Red Enchilada Sauce (I love Chef Rick Bayless Frontera Brand of Enchilada sauces. If you can’t find them, I also use Hatch branch red enchilada sauce)

    1 cup shredded pepper jack or mozzarella cheese

    Sliced limes

    Sliced Avocado (optional)

    Spanish Rice Cakes (recipe below)


    Pre-heat the oven to 400F.  Lay the poblano peppers on a lined baking sheet and roast them for about 10-15 minutes or until they are toasted on the outside and somewhat soft.

    While the peppers are roasting heat a skillet over medium high heat with a little oil.  Saute the white onions until soft and then add the ground chorizo.  Break up the chorizo while it’s cooking and when it’s almost cooked through stir in the cilantro and green onions.

    Take the skillet off the heat and then gently toss with the black beans and cotija.  Season with salt and pepper to taste.

    Once the peppers are done and cooled, pull off any of the blistered skin and try not to tear the peppers.  Place the peppers in a large baking dish.

    Turn the oven down to 350F.

    Slice vertically down the center of the pepper and pull it open a little so you can fill.  Stuff each pepper with the chorizo and black bean filling.  Then ladle a little of the enchilada sauce over the top of each pepper and sprinkle with shredded pepper jack or Mozzarella cheese.

    Once all the peppers are filled, sauced and cheesed (don’t you love my snappy culinary lingo?) pop them into the oven for about another 10-15 minutes or until the cheese on top is melted and bubbly.

    If you have any leftover sauce I like to ladle it over the poblanos and then top with sliced avocado.  Serve with a side of sliced limes and sour cream.

    Spanish Rice Cakes

    Makes 12-16 small round cakes


    2 cups prepared Spanish Rice

    ½ cup sliced green onion

    ¼ – 1/3 cup crumbled cotija cheese

    2 eggs, whisked

    Healthy oil for frying


    Mix all the ingredients together.  Heat the oil on medium high heat and then when it’s ready take a tablespoon full of rice mixture, I also use a cookie scoop, roll it in your hands and then smash into a small round cake.  This mixture can feel loose but once you place it in the hot oil it will form a crust on the outside making it easier to handle.

    Brown the cakes on both sides and then place on paper towels.  Serve the Spanish Rice cakes with ½ cup of sour cream whisked with the juice of 1 small lime and a pinch of cumin.  It’s a refreshing dip for the rice cakes. Or serve the rice cakes plain with the stuffed enchiladas poblano as a side dish.