Browsing Category

Chicken

Chicken Karista's Kitchen Kid Friendly Life Around My Table

Pan Cooked Chicken Breasts with Sweet Mini Pepper Relish

pan cooked chicken with sweet mini pepper relish from Karista's Kitchen

A few weeks ago, I had the opportunity to spend a most delicious afternoon with the O Organics® team from Albertsons and Safeway, including their RD Annessa Chumbley.

Shortly after arriving to my home, the team began unpacking several bags of beautiful produce, meat and chicken and Annessa chatted with me about the O Organics® line of products – available exclusively at Albertsons and Safeway stores here in Salem, Oregon.

While we were busy talking all things food, Annessa began prepping ingredients to make a delicious recipe – Pineapple Burger Stacks with Avocado Salsa.

I must admit, I couldn’t stop eating them. The Pineapple Burger Stack included the tender and juicy O Organics® grass-fed ground beef, grilled fresh pineapple rings, grilled red onion, O Organics® butter lettuce and of course the avocado salsa to top it off was divine. The combination of flavors was amazing and the burger was visually enticing.

Pineapple Burger Stacks from Albertsons and Safeway O Organics brand of products

I know you want that burger so you can find the recipe HERE.

What could be more fun or more delicious than lovely people and beautiful food? It was a delightful afternoon hosting the Albertsons and Safeway O Organics® team – and they left me with a kitchen full of O Organics® products. So of course, I couldn’t wait to do some cooking.

It’s not the first time I’ve used Albertsons and Safeway O Organics® products. I discovered the products years ago and started stocking them in my pantry and refrigerator. I began using them for specific family health issues, but I continued to purchase them because they are affordable. It didn’t break my food budget to purchase the O Organics® brand of products.

I couldn’t love the Albertsons and Safeway O Organics® motto more. It states, “organic for all.”  Albertsons and Safeway believe that high-quality organic food should be available for everyone. You can find a large selection of produce, meat, chicken, rice, snacks, cereals and even baby food in the O Organics® product line. Albertsons and Safeway make purchasing organic food achievable.

After browsing my stash of O Organics® ingredients, I knew exactly what I was going to prepare.

Because I am over the moon in love with mini peppers, I decided a Roasted Mini Pepper Relish would be tasty paired with O Organics® Chicken Breasts and a mushroom and herbed quick rice.

making pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

Roasting mini peppers is beyond simple and can elevate the humblest of chicken dishes.

roasted sweet mini peppers from O Organics

While the peppers were roasting in the oven, I sautéed the mushrooms with fresh herbs and garlic and then combined them with the cooked O Organics® Quick Rice.

making pan cooked chicken breasts with sweet mini pepper relish and mushroom quick rice

making pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

Once the peppers were done and cooled, I gave them a quick dice and combined them with O Organics® fresh basil, a pinch of crushed red pepper flakes, a drizzle of extra virgin olive oil and balsamic vinegar reduction, minced garlic and salt and pepper to taste – all of which are in the O Organics® line of products.

With the relish and rice done, I pan seared the chicken breasts and then finished them off in the oven.

pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

To plate this easy chicken dish, I topped the chicken breasts with the roasted mini pepper relish, additional fresh basil and crumbled feta cheese. How simple and healthy is this?

pan cooked chicken breasts with sweet mini pepper relish from Karista's Kitchen

Huge thanks to the Albertsons and Safeway O Organics® Team for stopping by my home and sharing these quality products with me. I’m a huge fan of this brand. It’s been a staple in my home for many years and allowed me the opportunity to feed my family high-quality organic food without breaking my budget.

Delicious Wishes!

Karista

***“This post was sponsored by Albertsons and Safeway. Although I was compensated to write this post, all opinions are my own.”

Pan Cooked Chicken Breasts with Sweet Mini Pepper Relish

Serving Size: 4

Pan Cooked Chicken Breasts with Sweet Mini Pepper Relish

Ingredients

  • 1 - 16 ounce package O Organics Sweet Mini Peppers
  • 1-2 tablespoons – O Organics Extra Virgin Olive Oil
  • Pinch of sea salt and O Organics Black Pepper
  • ½ cup O Organics Balsamic Vinegar
  • 1 package of O Organics fresh basil, chopped chiffonade
  • 1 clove garlic, minced
  • 1 cup O Organics Quick Cook Rice Blend, prepared according to package directions
  • 1 cup sliced O Organics Baby Bella Cremini Mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon O Organics fresh Thyme leaves, chopped
  • 1 tablespoon chopped O Organics fresh chive
  • 1 tablespoon chopped fresh parsley
  • Pinch of Crushed Red Pepper Flakes
  • Salt and pepper to taste
  • 4 - O Organics Skinless Boneless Chicken Breasts
  • 2-3 tablespoons - O Organics Extra Virgin Olive Oil
  • ½ cup crumbles Feta cheese to garnish

Instructions

  • Pre-heat the oven to 400F.
  • Toss the mini peppers with 1-2 tablespoons of the olive oil and then sprinkle with a pinch of salt and pepper. Place them on a parchment lined baking sheet and then place the baking sheet in the oven. Roast for about 10-15 minutes or until the peppers look toasty and slightly soft.
  • Once the peppers are done, remove them from the oven and let them cool. While the peppers are cooling, place the balsamic vinegar in a small pot and heat to a very low simmer. Reduce the vinegar by half. This will make the vinegar more of a syrup and slightly sweet to taste.
  • While the vinegar is reducing, chop the peppers and place them in a bowl with the minced garlic and basil chiffonade. Season to taste with salt and pepper and then drizzle with a little extra olive oil and a splash of the balsamic reduction. The rest of the balsamic reduction will go over the entire dish when it’s done.
  • To make the rice dish
  • Add olive oil to a sauté pan over medium heat. When the oil is hot sauté the mushroom slices until they are slightly golden and wilted. Add the garlic and fresh herbs to the mushrooms and sauté about 30 seconds longer just to allow the garlic and herbs to release their oils.
  • Mix the mushrooms and herbs with the cooked quick rice and season to taste with salt and pepper.
  • To prepare the chicken
  • Pre-heat the oven to 375F.
  • Add olive oil to an oven safe skillet over medium high heat. Season the chicken breasts with salt and pepper and then add them to the skillet. Brown one side and then flip the chicken breasts. Take them off the heat and place them in the oven to finish cooking, about 20 minutes or until the internal temperature reaches 165F.
  • When the chicken is done, you can serve this dish right in the pan. Let the chicken rest in the pan for about 5-10 minutes. To serve, scatter the Roasted Mini Pepper Relish over the chicken and then drizzle with the balsamic reduction. Then garnish with the crumbled feta and additional basil leaves if desired. Serve this with the Mushroom and Herbed Quick Rice for a complete and delicious meal.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/08/15/pan-cooked-chicken-breasts-with-sweet-mini-pepper-relish/

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

    Olive and Rosemary Chicken Salad

     

    Olive and Rosemary Chicken Salad // Karista's Kitchen

    OLIVE AND ROSEMARY CHICKEN SALAD

    It’s not unusual for me to open a can of California Ripe Olives with the intent of using them in a recipe and then a few minutes later half the can of olives is missing.  My family and I just cannot keep our hands out of the olive can.

    Olives have always been a staple in my house. I often reach for a can of California Ripe Olives when I want a quick snack or when I want to add a little extra flavor to a recipe. Olives make my meals seem a bit more special, while adding color and texture to my recipes.

    As if being an olive fanatic isn’t enough, a few weeks ago I was asked to attend the California Ripe Olive Experience in St. Helena, California – I jumped at the opportunity. An event completely devoted to olives? I had to be there and sample all the olive goodness.

    California Ripe Olive Experience St. Helena_

    A ROOM WITH A VIEW

     

    California Ripe Olive Experience in St. Helena, California

    ST. HELENA, CALIFORNIA

     

    Culinary Institute of America // Karista's Kitchen

    GREYSTONE CAMPUS CULINARY INSTITUTE OF AMERICA

    The California Ripe Olive Experience was held at the Greystone campus of the Culinary Institute of America (CIA) in St. Helena, California. Now, I’m a total culinary school junkie and I’d be a forever culinary student if it were possible.  So, a visit to the Greystone CIA to mingle with olive growers, and canners, cook with olives, eat olives and olive inspired recipes seemed like a little slice of olive and culinary heaven to me.

    Meeting the growers, canners and the many professionals involved with California Ripe Olives was an absolute pleasure. “The California Ripe Olive community is composed of two canneries and about 700 family farmers, who raise olives on about 27,000 acres of orchards that crisscross the warm inland valleys of California.”

    I knew California grew a large percentage of the olive crops in the United States but I had no idea that California produces 95% of all the olives grown here in the U.S.

    Many of the California Ripe Olive family farms are multi-generational groves and they’re powered by hardworking farmers and their families. Some of the olive groves are over 100 years old and today, most of the olives are still harvested by hand. In recent years, development of mechanical harvesting has emerged but many of the older groves have trees that are dense in size so harvesting remains by hand.

     

    California Ripe Olive Experience St. Helena 5

    CHEF PAUL IRVING

     

    Chef Paul Irving and Me // California Ripe Olive Experience

    ME AND CHEF PAUL IRVING AT THE CIA KITCHEN

     

    California Ripe Olive Experience St. Helena 6

    THE TALTENTED ELISE BAUER, FOUNDER OF SIMPLY RECIPES

     

    California Ripe Olive Experience St. Helena 7

    CALIFORNIA RIPE OLIVES

    In addition to meeting the lovely members of the Culinary Olive Committee I had the pleasure of meeting CIA Chef Paul Irving, Elise Bauer, founder of Simply Recipes and many more wonderful culinary and blogging professionals.

    One of the evening meals was developed by Elise Bauer, founder of Simply Recipes. A gorgeous Marinated Pork Tenderloin with Figs & Olives. In a word, divine. I’ve included the link to the recipe HERE. You will absolutely want to make this lovely dish.

    We also experimented a bit with olives and taste tested Chef Paul Irving’s olive creations. From smoked olives to candied olives and everything in between, we sampled the many ways an olive can be used in a recipe. Chef Paul Irving also created a gorgeous and mouth-watering lunch at the end of the event. He used smoked olives in a Pasta Puttanesca that was outstanding. The smoked olives added an additional element of flavor that complimented the spicy sauce.

     

    California Ripe Olive Experience St. Helena 8

    OUR TEAM RECIPE: ROASTED OLIVE AND KUMQUAT RELISH WITH PORK TENDERLOIN AND GOAT CHEESE POLENTA

     

    California Ripe Olive Experience // My Culinary Teammates // Karista's Kitchen

    MY LOVELY TEAMMATES

    During the event, I also had the opportunity to get into the CIA kitchen and create a mouth-watering recipe with three lovely new food-blogging friends, Leigh-Anne from Your Home Based Mom, Kelly from The Suburban Soapbox and Heather from Heather Likes Food.

    Although every recipe was completely delicious, I thought my team rocked. We created a Roasted Olive and Kumquat Relish and paired it with a pan cooked Pork Tenderloin with a pan sauce and then layered the pork and the relish over goat cheese polenta. Topped off with toasted pine nuts and served with asparagus.

    The roasted olive and kumquat relish is so delicious I’ve paired it with not only pork tenderloin but with spring halibut over a herbed couscous. I’ll post these additional olive recipes soon.

     

    Olive and Rosemary Chicken Salad // Karista's Kitchen

    After the event, I promptly came home and added olives to everything I cooked. One of my favorite recipes, that honestly, I didn’t think would be my favorite, is an Olive and Rosemary Chicken Salad.

    The chicken is poached in chicken broth with fresh rosemary, then diced and combined with additional fresh chopped rosemary, sliced green olives, red onion, green onions, mayonnaise, shredded cheddar cheese and a splash of lemon. My family cannot seem to get enough of this chicken salad and I find myself making a batch weekly.

    Thank you California Ripe Olives for an amazing experience and for sharing with me your love and passion for California Ripe Olives. For more recipes and all things olives check out California Ripe Olives on Facebook.

    Delicious Wishes and Loads of Love,

    Karista

    *This post has been sponsored by California Olive Committee 

    Olive and Rosemary Chicken Salad

    Serving Size: 6

    Olive and Rosemary Chicken Salad

    Ingredients

    • 1lb. chicken breasts or chicken breasts and thighs
    • 3 sprigs fresh rosemary
    • 3 cloves smashed garlic
    • 1 bay leaf
    • 4-5 peppercorns
    • 3-4 cups chicken broth
    • 1/2-2/3 cup good quality mayonnaise
    • 1-1 1/2 cups sliced California Ripe Black Olives
    • 1-2 teaspoons fresh chopped rosemary
    • 1 rib celery, diced
    • 1/2 cup diced red onion
    • 2 scallions, thinly sliced
    • 1/2 - 1 cup shredded cheddar cheese
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • Chopped fresh chives for garnish

    Instructions

  • Add chicken, rosemary sprigs, garlic and bay leaf to a pot. Fill it with chicken broth just until it covers the chicken. Heat the broth over medium heat until it just barely simmers. Let the broth simmer slowly for about 15 minutes or until the chicken breasts have reached 165F. internal temperature. Take the pot off the heat and transfer the chicken to a platter and let them cool.
  • Once the chicken is cool, dice or shred the chicken into bite sized pieces and then place it in a large bowl.
  • Season the chicken with a little salt and pepper and then toss with the mayonnaise, celery, onion, scallions, fresh rosemary and cheddar cheese. Add a squeeze of lemon and then fold in the olives. Adjust salt and pepper to your tastes.
  • Transfer to a platter lined with butter lettuce leaves and serve with toast points, crostini or as tea sandwiches. Or you can just eat it out of a bowl like my family. 🙂
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/06/07/olive-and-rosemary-chicken-salad/

     

     

     

     

    Chicken Karista's Kitchen Kid Friendly Life Around My Table

    Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing

    Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing // Food Fresh and Simple from Karista's Kitchen

    Bowl food is all the rage at the moment and for good reason.  It’s easy to assemble and typically filled with the most delicious ingredients like this spicy chicken and vegetable rice bowl.

    This recipe is a lovely twist on the traditional chicken and vegetable bowl as I’ve used Harissa powder or paste to add a little flair, spice and flavor to the chicken.  Harissa is an aromatic and spicy chili paste or powder that is traditionally used in African or Middle Eastern cooking.  It’s become quite popular in the U.S. in the last few years and it’s now easily found in most markets.  I think Harissa makes a nice change in flavor to curry or sriracha.

    I’ve paired this Harissa seared chicken with carrots, zucchini, red peppers and I’ve included diced pineapple to balance the flavors.  To finish off the dish, I’ve topped this recipe with sunflower seeds, fresh cilantro and then a drizzle of avocado lime dressing. On occasion, I’ll substitute some of the ingredients with wilted greens, spinach, tomatoes, green onions, radishes and mandarin oranges.

    This spicy chicken and vegetable rice bowl definitely nourishes the body and delights the senses. Which is what good food is all about, right?

    It’s been a busy winter and I haven’t posted here as often as I’d like. It’ll be another few weeks before I post again because I’m moving! Yep, again. We’re moving just up the road a few miles to a new house, but we’re still located in the lovely Willamette Valley. When I’m in and settled, I hope to tape some cooking videos in the new kitchen! I’m not terribly tech savvy so we shall se how it goes. 😉 In the meantime, I’ll be posting on Instagram and Facebook so you can keep up with all the deliciousness on my social media.

    I wish you all a very happy, healthy and delicious spring!

    Love,

    Karista

    Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing

    Serving Size: Makes Two Bowls

    Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 cup diced chicken, either breast or dark meat
    • 1 teaspoon Harissa powder or Harissa paste (easily found in most markets)
    • 1 Avocado
    • 1 lime, juiced
    • ¼ cup chopped fresh cilantro
    • 1 small clove garlic
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon white wine vinegar
    • Salt and pepper to taste
    • 1-2 tablespoons water, optional
    • 2 cups cooked white or brown rice, warm
    • ½ cup shredded or diced carrots
    • ½ cup diced zucchini, not cooked
    • ¼ cup diced red pepper
    • ¼ cup diced pineapple
    • 2 tablespoons sunflower seeds
    • ¼ cup chopped fresh cilantro

    Instructions

  • In a sauté pan over medium high heat add the 2 tablespoons of oil. Season the diced chicken with salt and pepper and then toss with the harissa paste or powder.
  • Add the seasoned diced chicken to the sauté pan and cook until the chicken is browned and cooked through. Transfer the chicken to a platter.
  • In a small food processer or blender, add the avocado, lime juice, ¼ cup chopped cilantro, garlic clove, olive oil and white wine vinegar. Pulse until the dressing is smooth. Season to taste with salt and pepper. If you’d like the dressing a bit thinner in consistency, add 1-2 tablespoons of water until you’ve reached desired consistency.
  • To assemble, place one cup of warm rice into each bowl. Top with cooked chicken, carrots, zucchini, red pepper, pineapple, sunflower seeds and fresh cilantro. Drizzle with the avocado lime dressing and serve immediately.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/03/17/spicy-chicken-and-vegetable-rice-bowl-with-avocado-lime-dressing/

     

    Beef Chicken Duck Karista's Kitchen Kid Friendly Life Around My Table Pork

    Cassoulet

    Cassoulet from Karista's Kitchen // A slow cooked French stew

    Classic Cassoulet is a hearty slow-cooked dish originating in the south of France.  It’s often referred to as the “unofficial” national dish of France.

    Traditionally, cassoulet includes what my Grandmother would refer to as “everything except the kitchen sink”.  Meaning that almost any meat, poultry, skin, gizzards, beans and whatever was available went into this succulent dish.

    I’ve had a few truly authentic and amazing cassoulet’s in the past. All filled with decadent duck confit, pork skin, pork belly, mutton, sausages, fava beans and white beans. A meal so rich and lush, it’s everything you’d expect from a slow cooked French dish.

    My cassoulet however is slightly less time-consuming, and not to worry, it doesn’t contain duck confit, mutton or pork belly. Although those ingredients are delicious in a cassoulet, I wanted to create this recipe to be simple, yet flavorful.

    I also wanted this slow cooked stew to reflect the bounty of the Willamette Valley here in Oregon.  We’re so lucky to have an abundance of small farms and ranches nearby that raise grass-fed and pastured pigs, cattle and chickens. Not to mention all the gorgeous produce and fresh herbs.

    I’ve included locally raised meat and poultry (chicken thighs, pork shoulder, sausages), white beans and lots of fresh herbs and aromatics.  You could also substitute with beef chuck roast, lamb or pork belly – and any type of sausages that you love.

    This meal is perfect a la carte with a glass of French Burgundy or a Oregon Pinot Noir. It’s also quite lovely paired with a Salad Lyonnaise or Ratatouille, which I’ll get around to posting soon.

    Delicious Wishes and Loads of Love,

    Karista

    Cassoulet

    Serving Size: 6-8

    Ingredients

    • 4-6 tablespoons extra virgin olive oil
    • Salt and pepper
    • 6 boneless, skinless chicken thighs
    • 1 tablespoon corn starch or all-purpose flour
    • 2lbs boneless pork shoulder, cut into 1-2 inch cubes
    • 2-3 pork or beef sausages (I used my favorite German pork sausages)
    • 1 large onion, diced
    • 2-3 cloves garlic, minced
    • ½ cup dry white wine
    • 2 3-inch sprigs of fresh thyme
    • 1 teaspoon of dried herbs de Provence
    • ½ cup dry white wine
    • 2-4 cups chicken broth, enough to just cover the meat
    • 2-3 15ounce cans white beans, drained (cannellini beans work best)
    • Salt and pepper to taste
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon fresh chopped Italian parsley

    Instructions

  • In a Dutch oven or heavy bottom pot, heat about 2 tablespoons extra virgin olive oil over medium heat. Season the chicken thighs with salt and pepper and then add them to the pot and brown on both sides. Transfer to a bowl or platter.
  • Next season the pork cubes with salt and pepper and then toss with the tablespoon of corn starch or flour. Add two more tablespoons of oil to the pot and brown the pork. You may need to brown the pork in batches, otherwise the pork won’t brown if the pot is over crowded. When the pork is browned, transfer to the bowl or platter with the chicken.
  • Next brown the sausages, adding additional oil if needed. Once the sausages are brown, transfer them to the bowl or platter with the chicken and pork.
  • Add another tablespoon of oil to the pot and then stir in the onions. Saute the onions until wilted and fragrant and then add the garlic and cook for one minute longer.
  • Stir in the ½ cup of white wine, scraping up all the brown bits at the bottom. Add the fresh thyme sprigs and dried herbs. Place the chicken thighs, pork cubes and sausages back into the pot and then add the chicken broth. Enough to cover the meat.
  • Turn the heat down to a simmer and cover with a lid. Let the meat simmer in the broth and veggies for about 30-45 minutes, or until the pork is tender.
  • Remove the lid and then stir in the beans and season to taste with salt and pepper. The longer this stew sits the more flavor it will develop. I like to make this the day before I’m serving it, however, if I make it the same day I’m going to serve it, I’ll make it several hours prior and then let it sit for about 30 minutes on the stove top before serving. If you feel the flavors need a little boost, sometimes a teaspoon of white wine vinegar will bring all the flavors together.
  • Serve in bowls with a drizzle of olive oil and fresh chopped Italian parsley and a basket of crusty French bread.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/01/19/cassoulet/

     

     

     

    Chicken Karista's Kitchen Kid Friendly Life Around My Table

    Chicken Veronique

    Chicken Veronique // One of the easiest and most delicious weeknight meals // Karista's Kitchen

    Chicken Veronique sounds fancy but it’s truly one of the easiest weeknight meals I prepare.

    Typically, I make this dish in the summer with halibut, sole (which is traditional) or another seasonal white fish.  However, this recipe works just as beautifully with chicken.

    The traditional recipe calls for poaching the sole in white wine and then topping it with a white sauce and garnishing with fresh grapes.  Although I do love a wine poached fish, I prefer to pan sear my fish and chicken for this recipe.

    Because the chicken takes a bit longer to cook, I finish it in the oven.  Once it’s done, I transfer the chicken to a platter and then make the sauce in the same pan.  Using any juices that have collected in the pan makes for a deeper flavored sauce.  Chicken Veronique is one of the easiest and most delicious weeknight meals! // Karista's Kitchen

    Fresh tarragon makes this Chicken Veronique sing! I’ve used dried tarragon and it just doesn’t taste the same, although if you can’t find fresh, dried tarragon will do.  I adore the combination of fresh grapes with fresh tarragon and they both pair well with white fish and chicken.  I do typically use chicken breasts that I’ve butterflied and cut in half so they’re more of a “cutlet” size. This also makes them easier to cook stove top.

    However, you can certainly use boneless, skinless chicken thighs if it strikes your fancy. 😉

    A little prep, a bit of dancing about at the kitchen stove and in 25-30 minutes you’ll have a delightful one dish meal.  Because the sauce is quite lush, I serve Chicken Veronique with herbed farro, quinoa, rice pilaf or cauliflower rice and a steamed or roasted, seasonal veggie.

    Delicious Wishes and Loads of Love,

    Karista

    Chicken Veronique

    3-4

    Ingredients

    • 2 chicken breasts, butterflied and then halved, making 4 "cutlets"
    • Salt and pepper
    • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
    • 1/2 cup all-purpose flour (optional but it does give a nice bit of crisp to the chicken)
    • 2-4 tablespoons ghee (clarified butter)
    • 1 medium to large shallot, diced
    • 1/2 cup white wine
    • 1 cup heavy cream
    • 1 tablespoon chopped fresh tarragon
    • 1 cup halved seedless grapes (red or green)
    • Chopped fresh Italian parsley for garnish

    Instructions

  • Salt and pepper the chicken breasts. In a large bowl, mix together the one tablespoon fresh tarragon and the all-purpose flour.
  • Pre-heat the oven to 350F.
  • In a large oven proof skillet over medium heat, heat 2 tablespoons ghee. While the ghee is heating, lightly dust the chicken with the tarragon and flour mixture.
  • When the ghee is hot, add the four chicken cutlets to the ghee and brown, about 5 minutes. Then turn each chicken breast over and then place the skillet in the oven to finish cooking, about 8-10 minutes, depending on the thickness of the chicken. The chicken breast should reach at least 160F internal temperature.
  • When the chicken is done, carefully remove the pan from the oven and transfer the chicken to a platter.
  • Over medium heat, add the remaining 2 tablespoons of ghee to the same pan. When the ghee is melted, add the shallots to the pan and stir, pulling up those lovely brown bits on the bottom of the pan. Once the shallots are wilted and translucent, stir in the wine and then the heavy cream.
  • Let the liquid come to a boil and then simmer on low until it begins to reduce and thicken slightly. The sauce should coat the back of spoon.
  • Season to taste with salt and pepper and then stir in the tablespoon of fresh tarragon and the grapes. Let the grapes warm in the sauce for a few minutes.
  • Place the chicken either back in the pan, nestled in the sauce or place the chicken on a platter and ladle with the sauce.
  • Garnish with fresh chopped Italian parsley and serve.
  • Notes

    This recipe serves 3-4 and can be doubled.

    If you'd like a smooth sauce, strain the sauce prior to adding the fresh tarragon and grapes. Then add the sauce back to the pan, season to taste with salt and pepper and then add the fresh tarragon and grapes.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/01/17/chicken-veronique/

    Chicken Karista's Kitchen Kid Friendly Life Around My Table Salad Sassy Side dishes Sweets Tips and Techniques VRAI Magazine

    Our Premiere Digital Food Issue

    A View to Delicious // Karista's Kitchen and VRAI Magazine premiere food issue Fall 2016

    I’ve partnered with VRAI Magazine and we wrote our very first digital food issue, A View to Delicious! 

    We’ve been working hard to craft a beautifully photographed food and lifestyle digital food issue featuring the freshest farm-to-table recipes, healthy lifestyle tips, articles on unique destinations that dot the landscape of this scenic region and more cooking inspiration, tips and advice from my years in the culinary profession.

    A View to Delicious is a little taste of what I create at home in my kitchen.  This digital food issue is a glimpse into where I live and why I adore my region of the world.  It’s also a little insight into how I feel about healthy and happy living and inspiration for creating life the table.  It also contains lovely verse and poetry by a few of my friends and lots of farm animals. Did I mention the farm animals?

    A View to Delicious // Karista's Kitchen

    Our premiere digital food issue, A View to Delicious, is available for pre-order now and until the 25th of September.  You can snag it HERE. The magazine will launch on Monday, September 26th!

    As I’m writing this, I’m filled with over the moon excitement.  I can’t wait to share with you the delicious new recipes and a peek into my crazy delicious world. 🙂

    I hope you’ll pre-order A View to Delicious and then tell me what you think when you read it. I always love hearing from my readers!

    Wishing you a very happy and healthy fall season.

    Loads of Love,

    Karista

     

    Beef Chicken Grilling Karista's Kitchen Kid Friendly Pork Sauces, Salsas and More Seafood Tips and Techniques vegetarian

    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,

    Karista

    Three Compound Butter Recipes

    Each recipe makes 8 tablespoons

    Three Compound Butter Recipes

    Ingredients

      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

    Instructions

  • 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

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/06/22/three-compound-butter-recipes/

    Chicken Karista's Kitchen Kid Friendly Pasta

    Isernio’s Ground Chicken Pasta Primavera

    Isernio's Ground Chicken Pasta Primavera with red and green peppers, peas, asparagus fresh basil and light cream sauce // Karista's Kitchen

    We had only been in our new home in Washington state for a few weeks when we were invited to our neighbors home for dinner.  Mr. Neighbor was an excellent home chef and prepared the most divine slow cooked tomato sauce with locally produced Italian sausages.  I’m sure we had other dishes of food that night, but all I can remember are the sausages.

    As we were chatting about food, Mrs. Neighbor mentioned the sausages were from Isernio’s Sausage Company in Seattle.  Well that was all she had to say because the next day I was on the hunt for Isernio’s sausages.  Thirteen years later… I’m still cooking with Isernio’s products.

    If there is one thing that will completely grab my attention, it’s a great story.  The Isernio story is one of timeless traditions shared with friends and family, combined with hard work and passion that led to the making of a great sausage company.  Flavor, quality, product selection and value are just a few reasons I’ve been a long time fan of Isernio’s products.  From traditional mild and hot Italian sausages to fresh ground meats and chicken sausages, Isernio’s has a product to make every meal inviting and delicious.

    Isernio's Ground Chicken Pasta Primavera prepared with fresh garden product and laced with a light cream sauce // Karista's Kitchen

    Over the years I’ve created dozens of tasty recipes with Isernio’s products. These Chile Lime Chicken Burgers were one of the first recipes I created with Isernio’s Ground Chicken, making a flavorful and healthy alternative for burger season.  Isernio’s Ground Chicken is perfect for most any recipe you would use ground beef.  I use the ground chicken in tacos and enchiladas and of course I use it in all sorts of Italian pasta recipes.

    This beautiful pasta primavera, prepared with linguine, is perfect for the spring and summer season.  It’s filled with fresh garden produce, beautifully balanced with Isernio’s Ground Chicken and laced with a light cream sauce.  Loads of flavor that make a healthy and hearty meal for any occasion.

    Here’s wishing you a most delicious week!

    Loads of Love,

    Karista

    Isernio’s Ground Chicken Pasta Primavera

    Serving Size: 4-6

    Isernio’s Ground Chicken Pasta Primavera

    Ingredients

    • 2-3 tablespoons extra virgin olive oil
    • 1 small yellow onion, diced
    • 4 cloves garlic, minced
    • 1 lb Isernio's ground chicken
    • 1 tablespoon chopped fresh Italian parsley
    • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
    • 1/2 cup white wine
    • 1 pint heavy whipping cream
    • 1/4 cup grated parmesan
    • 1 red pepper, sliced into thin strips
    • 1 yellow pepper, sliced into thin strips
    • 1 cup chopped asparagus or asparagus tips
    • 1 cup sweet peas
    • 1/2 cup basil leaves, torn or chopped
    • 12 oz to 1 lb linguine
    • Splash of lemon juice
    • Salt and freshly cracked black pepper to taste

    Instructions

  • Add water to a large pasta pot, add a generous pinch or two of salt and heat to a boil over high heat. When the water boils add the linguine and boil according to package directions. About five minutes before the pasta is done, add the bell pepper and asparagus to the pasta. The veggies will cook crisp tender in the pasta water. When the pasta is done, drain the pasta and veggies in a colander and place it in a large bowl.
  • While the pasta water is heating, add a few tablespoons of olive oil to a large skillet and heat over medium heat. When the oil is hot add the onions. Sauté until the onions are soft. Then add the garlic, Italian parsley and oregano and sauté a minute longer. Then add the ground chicken and a dash of salt and pepper and cook until the ground chicken is browned. If it's not cooked through, that's ok because it will finish cooking in the sauce.
  • Next add the 1/2 cup of white wine to the ground chicken mixture and reduce until almost all the liquid is gone.
  • Then stir in the heavy cream and simmer until the cream has reduced a bit and slightly thickened. Stir in the sweet peas and grated parmesan. Add a splash of lemon juice to the sauce and season to taste with salt and pepper.
  • Pour the the sauce over the pasta and veggies, add the fresh basil and toss to combine. Serve with extra grated parmesan and warm, fresh Italian bread.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/05/18/isernios-ground-chicken-pasta-primavera/

    This is a sponsored post.

    Chicken Karista's Kitchen Kid Friendly Pork

    Chicken Scarpariello

    Chicken Scarpariello recipe from Rao's in Las Vegas // Isernio Sausage Company // Karista's Kitchen

    Chicken Scarpariello from Rao’s in Las Vegas using hot and mild sausage from Isernio’s Sausage Company

    Chicken Scarpariello is definitely a mouth full of words. When I stumbled upon this recipe years ago I was completely intrigued by the name of this dish.

    You’re probably asking yourself “how do I pronounce Scarpariello?” Well, I say it like this, “scar/par/ee/ello”.  Say it several times quickly and it’ll eventually roll off your tongue as if you’ve been speaking Italian for years.

    After doing a bit of research, I found that most culinarian’s believe this Chicken Scarpariello likely originated in the United States. However, because Chicken Scarpariello is similar in ingredients and preparation to many traditional Southern Italian recipes, many feel it’s an evolution of Southern Italian recipes that have been translated from one generation to the next.

    Chicken Scarpariello recipe from Rao's in Las Vegas // Karista's Kitchen // Isernio's Sausage Company

    This hearty dish, often referred to as Shoemakers Chicken, is filled with ingredients that are big and bold in flavor. Chicken that has been pan seared along with my favorite Isernio’s hot and mild Italian sausages, red peppers, potatoes, onions, garlic, oregano and a few sweet but spicy vinegar hot peppers.   Then all the ingredients are tossed together in a light white wine sauce making the most delicious chicken dinner you’ve ever tasted.

    I describe Chicken Scarpariello as a lusty and robust dish that is rich in flavor, delightful to the palate and welcomed anytime of the year.

    Chicken Scarpariello is perfect for large gatherings with friends or family or a Sunday supper. I love making this dish for a weekend meal, serving it with bottles of Chianti or Pinot Grigio, fresh tomato and basil bruschetta over ricotta, drizzled with sweet balsamic vinegar.

    This particular Chicken Scarpariello recipe is from the world-renowned restaurant Rao’s and I created the photo for my friends at the fabulous Isernio’s Sausage Company.  Buon Appetito!

    Delicious Wishes and Loads of Love,

    Karista

    Chicken Scarpariello

    Serving Size: 4-6

    Chicken Scarpariello

    Ingredients

    • 4 Isernio’s Italian Sausages, 2 Mild Italian and 2 Hot Italian
    • 4 - 6 chicken thighs, boneless and skinless, about 1.5 lbs.
    • about 1/8 cup flour
    • 2 red potatoes, about 1 lb.
    • 5 Tbsp. olive oil
    • 1/2 large yellow onion, cut lengthwise into 1/4" strips
    • 2 bell peppers, red & yellow, cored, seeded and cut lengthwise into 1/4" strips
    • 3 cloves fresh garlic, finely chopped
    • 3 Tbsp. fresh oregano, coarsely chopped or 1 1/2 tps. dried
    • 2 hot cherry peppers, in vinegar from a jar, seeded and quartered - Optional
    • 2 Tbsp. white wine vinegar
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • 3 - 4 tsp. Salt
    • freshly ground black pepper to taste

    Instructions

  • Preheat oven to 350°. Scrub potatoes and cut into quarters. Place in a sauce pan, cover with cold water and bring to a boil. Add 1 tsp. salt and boil, partially covered for 10 minutes. Drain well, cool slightly, peel and cut into 3/8" slices. Set aside.
  • Heat 1 Tbsp. olive oil in a large 12" skillet on medium heat, cook the sausage on both sides, until browned, about 8 minutes total. Remove sausages from pan, cut into 3/4" slices and set aside. Sausage does not need to be cooked through, just browned on the outside.
  • Pat chicken dry, salt & pepper both sides and dust in flour. Add 2 Tbsp. olive oil to the pan, saute chicken until browned, 5-7 minutes per side, about 14 minutes total. Remove chicken from pan, cut into 2" pieces and set aside.
  • Add 2 Tbsp. olive oil to the pan. Add the onion, peppers, 1 tsp. salt and 1 Tbsp. of the oregano (if using dried, put all in now), mix well and saute for 4 minutes until slightly softened. Add the chopped garlic and saute 1 minute. Add the wine to deglaze the pan, scraping the brown bits off the bottom for another 5 minutes. Add the sausage, chicken, potatoes, cherry peppers, white wine vinegar, 1 Tbsp. fresh oregano and chicken broth. Mix well and place in oven uncovered for 20 minutes.
  • Taste for salt & pepper, serve immediately with remaining fresh oregano.
  • Notes

    This recipe is from Rao's Las Vegas and using Isernio's Hot and Mild Italian Sausage.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/05/16/chicken-scarpariello/

     

    Chicken Karista's Kitchen Kid Friendly

    Chicken Gaston Gerard

    Chicken Gaston Gerard // French Chicken with Dijon, caramelized onions, paprika and creme fraiche // Karista's Kitchen for VRAI Magazine

    Chicken Gaston Gerard… I love to say these words. Makes me feel as if I’m sitting in a cafe in Paris dining on decadent cuisine and sipping French wine.

    Ahhh… but alas, I’m sitting in my upstairs office writing this little paragraph while sipping ginger tea that my sister in law sent me from Japan. Ha. Life’s crazy isn’t it?

    Chicken Gaston Gerard may be familiar to many of you. I posted this gorgeous recipe years ago and I received such positive feedback and comments over the years, I thought it would be fun to share this lovely recipe in the February issue of VRAI Magazine.

    If you haven’t made this recipe yet, head over to VRAI Magazine and snag it.  I promise you won’t be disappointed.  In fact, I think you’ll love it so much it might just become a regular on your dinner menu rotation.  While you’re over at VRAI Magazine, feel free to stay a while and browse the new recipes from all the fantastic food contributors.  I spotted a pink cocktail that is calling my name. 🙂

    Delicious Wishes and Loads of Love,

    Karista

    Chicken Karista's Kitchen Kid Friendly Soup vegetarian

    Sipping Broth with Green Curry and Lime Leaves

    Sipping Broth with Green Curry and Lime Leaves // Karista's Kitchen

    Because I have a curious nature, recently I’ve been reading about the Scandinavian tradition called Hygge – pronounced Hoo-Gah.  A word that doesn’t quite translate into English except that Scandinavians will tell you it roughly means “cozy atmosphere” or “coziness”.

    I’ve always loved the word cozy.  In fact, after watching the play Les Miserable at least 20 times, I vowed to name my first daughter Cozette, and call her Cozy for short.  That didn’t happen, although now my oldest gal tells me she would have loved that name.

    My dear friend Maria of Pink Patisserie is Norwegian.  She tells me Hygge means creating a warm atmosphere and enjoying the good things in life.  The warm glow of candlelight, friends and family gathering around a table of food discussing the little things and the big things… this can all be translated as Hygge.

    Sipping Broth with Green Curry and Lime Leaves // Karista's Kitchen

    After reading about Hygge, I realized I’ve been practicing it in my home for years.  During the winter months in the Pacific Northwest, we live through very short days and very long nights.  When the day is lit, it’s typically gray and overcast; sometimes with a misty fog that rolls through.  I’ve never minded the winter months.  I’ve always felt it was a time of renewal, a time to take deep breaths and re-fuel for the spring and summer months.

    To keep things feeling more cheerful, I often light candles in the house.  Setting them in key visual locations.  Sort of my version of keeping the home fires burning.  I typically light all the candles just as twilight begins so that when everyone returns home the house feels warm and cozy.

    Thanks to my very wise sister in law, I just invested in flameless candles.  They look and feel as warm and cozy as real candles.  They give the room a warm glow which is so nice when we’re sitting in the family room reading or chatting about the day or hearing stories and drama of the life of a teenager.

    During these low lit days I often make myself a sipping broth for my working lunch or when I’m not feeling up to my usual self – creating a little Hygge in my day.  This sipping broth is so lovely for when we’re sick or when we just need a cup of comfort and nourishment.   I make my own chicken stock and usually make my sipping broth from that homemade stock.  But when I’ve run out and need a cup, I’ll use an organic chicken or vegetable broth purchased from my local co-op market. Currently, I’m really loving the organic Better than Bouillon brand for chicken and beef broth and Rapunzel brand for vegetable broth.

    I’ve listed my basic chicken stock recipe below as well as instructions on how to make this simple sipping broth.  If you can’t find fresh lime leaves, a squeeze of lime works well.  I usually find fresh lime leaves in the produce herb section of my market.  Sometimes I can find dried Kaffir lime leaves in the Asian food section of my market.  You can also order them online.

    Wishing you warm and cozy and all things Hygge!

    Karista

    I’ve also included my simple chicken stock.  I don’t follow the rules here.  (When do I ever follow the rules?)  This stock has never failed me and it’s the base for all my soups, stews and this little sipping broth. The key is to begin with quality ingredients. This is a “flavored” stock, although not heavily flavored.  I find the fresh herbs to be fragrant and slightly apparent, but not overwhelming.  There are all kinds of stock one can prepare.  I don’t add carrots or celery to my stock, I think it completely changes the flavor.  I don’t salt or pepper my stock until I need to use it for a recipe.  So when you taste the stock, it should taste flavorful, but in need of salt and pepper.  This is a good thing.

    Sipping Broth with Green Curry and Lime Leaves

    Makes one cup

    Sipping Broth with Green Curry and Lime Leaves

    Ingredients

      For the Sipping Broth
    • 1 cup organic chicken or vegetable broth (chicken stock/broth recipe below)
    • 1/2 teaspoon Thai green curry paste
    • 1-2 lime leaves
      For the Chicken Stock
    • 1 whole chicken carcass/bones (After I roast a chicken and serve it for dinner, I take what's left and make this stock)
    • 1 large onion, coarsely chopped
    • 1 small head of garlic halved or coarsely chopped (with the skin on and everything, no need to peel)
    • 4-5 sprigs fresh oregano (I don't really count the sprigs, I usually just run outside and snip a small handful from my garden)
    • 5-6 sprigs fresh thyme (same as above with the thyme)
    • Handful of fresh Italian parsley
    • 1 dried bay leaf, optional

    Instructions

    For the Sipping Broth
  • In a small pan heat one cup of broth with the lime leaves and green curry. Stir to blend the curry with the broth and when the broth is heated through, pour it into your favorite mug. Savor and enjoy. The longer the lime leaves sit in the broth the more lime flavor and fragrance you will experience. The lime leaves are my favorite ingredient.
  • For the Chicken Stock
  • Place the chicken carcass/bones into a large pot. Throw in the onion, garlic, herbs and bay leaf if using. Fill with water until just covers the chicken and aromatics. Place it on the stove top over medium heat and just as it comes to a boil, turn it down to low and cover with a lid. Don't let it come to a rolling boil or it will foam. If it foams, just skim the foam off the top.
  • I keep my pot over the lowest heat setting and I let it simmer for at least 8-10 hours but most of the time I'll let it simmer for 16 hours. The longer you simmer the more flavorful the stock. Typically I'll put the stock on in the evening and let it simmer stovetop all night. The next day after about 16 hours I will uncover the pot, turn the heat up just a bit to medium low and let the stock continue to simmer for another 30 minutes, reducing the liquid a little and creating a more flavorful stock. I always end up with about 4-6 cups stock. Just enough to make one soup or stew recipe for my family. I make stock every week!
  • Take the stock off the heat and let it cool. Strain the stock into a clean container and either refrigerate or freeze. It will last in the freezer for up to three months and it will last in the refrigerator for about 7 days.
  • Use and season the stock as desired.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/01/12/sipping-broth-with-green-curry-and-lime-leaves/

     

     

    Chicken Karista's Kitchen Kid Friendly VRAI Magazine

    The Perfect Roast Turkey

    The perfect roast turkey // Karista's Kitchen // VRAI Magazine

    For me, Thanksgiving is a celebration of family and friends.

    I don’t always write about what goes on in my day to day life.  After all, this is a recipe website and delicious food is the focus.   I feel there is enough hardship, sadness and turmoil going on in the world.  Watching it splattered all over the news, I feel I shouldn’t add to the chaos with what happens in my little space in the world.  I’m typically an optimistic person and I believe it’s healthier to share my optimism rather than any negativity.

    But I will tell you this – although it’s been a long and arduous few years navigating through my oldest daughters health issues, resulting from a brain tumor in 2012, I am thankful.  I am so thankful she’s brain tumor free. I am so thankful it wasn’t the C word.  I am so thankful she’s able to continue college and move forward with her life.  Has it been hard?  YES. There have been days I just wanted to sit on my living room floor and sob tears of frustration and sadness.  There are still tough moments, but I have the best friends and family in the world that supported me and continue to support me every step of the way –  so that I can support my daughter.   This is truly a Thanksgiving.

    As a Contributing Food Editor with VRAI Magazine, I’m sharing this Perfect Roast Turkey recipe for our VRAI Magazine Friendsgiving in Oregon.  Everyone is coming to my house for Thanksgiving! I’m so excited to share this recipe, but I’m even more excited to share with you VRAI Magazine Friendsgiving.  Delicious recipes, home and holiday décor, DIY holiday projects, gift giving ideas, holiday fashion, travel and more.  New friends coming together to celebrate around the table.

    To snag this lovely and simple Perfect Roast Turkey recipe click HERE.  Don’t forget to browse the fantastic articles and subscribe to the magazine so you don’t miss a beat. You can also find VRAI Magazine on Facebook, Instagram and Twitter.

    I am truly grateful and thankful for devoted readers like you.  I wish you the most beautiful and heartwarming holiday season.  May you bask in the deliciousness!

    Delicious Wishes and Loads of Love to you all!

    Karista