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

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

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

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

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

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

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

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

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

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

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

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

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

Delicious Wishes and Loads of Love,

Karista

Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

Serving Size: 6

Ingredients

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

Instructions

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

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

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

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    Giveaways Karista's Kitchen Life Around My Table

    Kitchen Aid Mini Food Processor Giveaway!

    Yellow Kitchen Aid Mini Food Processor for our Spring Giveaway at Karista's Kitchen

    Who wants an adorable yellow Kitchen Aid mini food processor?  Me!

    I saw these adorable mini food processors the other day and just had to have one. But I bought two! They’re so cute I thought I’d give one away.

    I adore both the green and yellow but I decided to keep the green and give away the yellow one. This handy little kitchen appliance is constantly in use in my kitchen. Easy to use and easy to clean. And it stores like a pretty piece of art right on my countertop. 🙂

    So what do you have to do to snag this cutie? Just click a Rafflecopter giveaway

    Be sure to subscribe to this blog for more giveaways this summer. I’ve got some fun items to giveaway and you don’t want to miss out. 

    Thank you for following Karista’s Kitchen and don’t forget to enter a Rafflecopter giveaway

    Delicious Wishes and Loads of Love to you!

    This is not a sponsored post. Just me, giving away a fun kitchen appliance because I adore ya! 

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

    Mexican Grilled Corn on the Cob (Elote)

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

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

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

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

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

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

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

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

    Delicious Wishes and Loads of Love,

    Karista

    Mexican Grilled Corn on the Cob (Elote)

    Serving Size: 8

    Ingredients

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

    Instructions

  • Pre-heat the grill or a grill pan to 350F.
  • Brush the ears of corn with vegetable oil and grill the corn for about 8-10 minutes or until the corn is nicely charred and soft. Watch the heat to be sure you don’t burn the corn.
  • Once the corn is done, transfer them to a platter. Mix together the mayonnaise, lime juice and garlic. Place the crumbled cotija in a plate. Brush each ear of corn with the mayonnaise mixture and then roll it in the crumbled cotija. Sprinkle with Tajin Classic Mexican Seasoning and serve immediately.
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    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Slow Cooked Barbacoa Tacos

    Slow Cooked Barbacoa Tacos // Karista's Kitchen

    I’m not sure winter got the memo that spring has arrived.  As I look out my window this Saturday morning I spy rain, wind, more rain and much cooler temperatures than yesterday.  We reached 70 degrees yesterday and it was almost heavenly! In light of winter hanging on to the very last-minute, I think we need some tacos. And maybe a beer.

    Slow Cooked Barbacoa Tacos with Cucumber Cilantro Slaw will definitely make the day warmer inside. The aroma of the slow cooked barbacoa is drifting through my house and it’s somehow comforting yet exciting. I’ve included smokey chipotle peppers and cinnamon in this recipe which adds an element of spice as well as fragrance.

    The unique flavors of Slow Cooked Barbacoa Tacos feel festive which is why I love serving this at dinner parties or for special occasions.  However, this delicious beef recipe is so easy to prepare it makes a perfect weekend or Sunday meal. 

    I like wrapping the barbacoa in warm stone ground corn tortillas and then topping them with a cucumber cilantro slaw – which by the way is delicious all by itself.  Garnish with avocado slices, cotija cheese and a squeeze of fresh lime and our Saturday just got sunnier.

    If I have leftover Barbacoa, I like to make my Shredded Beef Machaca with eggs for breakfast the next morning.  Slow cooked barbacoa is the meal that keeps on giving. 🙂

    Delicious Wishes and Loads of Love!

    Karista

    Slow Cooked Barbacoa Tacos

    Serving Size: 4-6

    Slow Cooked Barbacoa Tacos

    Ingredients

    • 3-4 lbs. Brisket
    • Salt and pepper
    • 1 tablespoon vegetable oil
    • 2 limes juiced
    • 2 chipotle peppers in adobo sauce
    • 4 cloves garlic, smashed
    • 1 large onion, sliced
    • 1 stick of cinnamon
    • 1 bunch fresh cilantro
    • ½ cup tomato sauce
    • 1 cup beef broth
    • 1 tablespoon red wine vinegar
    • 1 bay leaf
      For the Slaw
    • 2 cups Napa cabbage, shredded
    • 1 cup cilantro leaves, lightly chopped
    • ½ cup diced cucumber
    • ½ cup mayonnaise
    • 1 lime juiced
    • 1 teaspoon sugar
    • Dash of hot sauce
      For the Garnish
    • ½ cup cotija cheese, crumbled
    • 1 avocado, sliced
    • 8-12 Corn Tortillas, warmed
    • Lime Wedges

    Instructions

  • Pre-heat a slow cooker on high.
  • Season the brisket with salt and pepper. Add one tablespoon of vegetable oil to a large skillet over medium high heat. When the skillet is hot, brown the brisket on both sides and then transfer to the slow cooker. Turn the slow cooker on low.
  • Add the lime juice, chipotle peppers, smashed garlic, sliced onion, cinnamon stick, fresh cilantro, tomato sauce, beef broth, vinegar and bay leaf to slow cooker. Place the lid on the slow cooker and cook for 6-7 hours or until the brisket is fork tender.
  • Once the brisket is done, shred the meat and place it back into the cooking liquid until ready to use.
  • To make the slaw, whisk together the mayonnaise, lime juice, sugar and hot sauce. Toss together the shredded cabbage, cilantro leaves and diced cucumber and then toss the slaw with the lime dressing.
  • Place the slaw in warm corn tortillas and then top with the Barbacoa. Sprinkle with cotija cheese and a slice of avocado. Serve with lime wedges.
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    Karista's Kitchen Kid Friendly Life Around My Table Pasta vegetarian

    Food Segment on KATU Afternoon Live

    Food Segment with Tra'Renee Chambers of Afternoon Live and Karista Bennett

    I had so much fun yesterday! But I always have fun when I’m filming a food segment with Host Tra’Renee Chambers at Portland’s KATU Afternoon Live. 

    I’m sure you can tell I was having a good time by the many expressive faces I made during the 7 minute segment. 🙂 I’ve been told I speak with my eyes. Ha!

    Karista and Tra KATU 1 Karista and Tra KATU 2

    Yesterday we cooked up my famous Pasta Cortona which is one of my favorite spring and summer pasta dishes. Check out the video HERE for a step by step tutorial on how to bring this lovely dish together. Let me know what you think! 

    Sad news… someone has hacked my Instagram account. So if you follow me on Instagram, my account is down and I’m working hard to bring it back to life. We shall see. It’s not an easy fix apparently. 🙁 But you can still keep up with all the deliciousness on Facebook, Twitter and Pinterest. And here on the blog of course.

    Wishing you a most delicious week!

    Karista

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

    Avocado Egg Salad Tea Sandwiches

    Avocado Egg Salad Tea Sandwiches // Karista's Kitchen

     

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

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

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

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

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

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

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

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

    Delicious Wishes and Loads of Love,

    Karista

    Avocado Egg Salad Tea Sandwiches

    Serving Size: Makes about 2 cups

    Avocado Egg Salad Tea Sandwiches

    Ingredients

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

    Instructions

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

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

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

    Radish and Mandarin Orange Salad

    Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette // Karista's Kitchen

    I’m writing today from my new office which has the loveliest view of rolling hills and a menagerie of deep green trees. I think this is going to be the perfect spot for loads of creativity and mouth-watering recipes. I’m still in the midst of unpacking boxes and trying to find a place for everything so this post is short and sweet; and of course, delicious.

    This Radish and Mandarin Orange Salad is vibrant in color, not to mention quite sassy in flavor. 

    This salad is filled with spicy watercress and radishes mixed with sweet mandarin sections drizzled with a zesty lime vinaigrette creates a flavorful, beautiful and refreshing salad.  If watercress isn’t to be found, this is just as delicious over shredded cabbage. I like to garnish with fresh cilantro but you can certainly use fresh mint or basil.

    I’ve got several new recipes to post soon so stay tuned!

    Loads of Love,

    Karista

    Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette

    Serving Size: 4-6

    Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette

    Ingredients

    • 8 oz red radishes, thinly sliced
    • 16 oz canned mandarin orange wedges, or 2 cups fresh mandarin orange wedges
    • 1 bunch watercress, trimmed
    • ¼ cup cilantro leaves
    • 1 lime juiced, about 2-3 teaspoons
    • 2 teaspoons Dijon Mustard
    • ¼ - 1/3 cup extra virgin olive oil
    • Sea salt and black pepper to taste

    Instructions

  • Whisk together the lime juice, mustard and ¼ cup extra virgin olive oil, adding additional oil to taste. Season to taste with salt and pepper.
  • Next, layer the watercress on a platter, then layer the oranges and then top with the radishes and cilantro. Drizzle with lime vinaigrette and serve immediately.
  • Notes

    I originally created this recipe for Home By Design Magazine in 2016.

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

    Lemon Risotto with Crispy Mushroom and Mint Gremolata

    Lemon Risotto with Crispy Mushroom and Mint Gremolata // the perfect spring meal from Karista's Kitchen

    It’s the first full week of spring and my mint plant is blooming the prettiest Chartreuse green leaves. These gorgeous green leaves are inspiring a constant stream of recipe ideas like this Lemon Risotto with Crispy Mushroom and Mint Gremolata.  

    I adore adding fresh mint to my recipes and I often add it to my quinoa salads, cucumber and papaya salsa, and even a few stir fry recipes. And now mint has made it’s way into my lemon risotto with a crispy mushroom and mint gremolata.

    Mixing fresh herbs with sautéed mushrooms compliments a dish and gives it a little extra something special.  I like to combine fresh mint, parsley and basil in my gremolata because each of those herbs play so well together. Not to mention, the herbs compliment the lemon risotto so beautifully you’d think they were made for each other.

    Lemon Risotto with Crispy Mushroom Gremolata // Karista's Kitchen

    This lovely recipe is bright with flavor but still comforting in texture. Lemon risotto with crispy mushroom and mint gremolata highlights the dawn of a new season with  a playful twist of fresh ingredients.

    This is a short, although delicious, post today but I’ll be back soon with more tempting recipes from a new kitchen!

    Delicious Wishes and Loads of Love,

    Karista

    Lemon Risotto with Crispy Mushroom and Mint Gremolata

    Serving Size: serves 4 (recipe can be doubled)

    Lemon Risotto with Crispy Mushroom and Mint Gremolata

    Ingredients

    • 2 tablespoons ghee or extra virgin olive oil
    • 1/2 - 3/4 cup diced yellow onion (about 1/2 of a large onion)
    • 1 cup arborio rice
    • 1/2 cup dry white wine
    • 4-5 cups warm vegetable broth (I like a creamy risotto so I use extra broth)
    • 1/4 cup grated parmesan cheese
    • 1 medium lemon zested
    • Salt and pepper to taste
    • 1-2 tablespoons extra virgin olive oil
    • 2 cups sliced assorted seasonal mushrooms
    • 1 clove garlic, minced
    • 1 tablespoon chopped fresh mint
    • 1 tablespoon chopped fresh basil
    • 1/2 tablespoon chopped fresh parsley
    • A squeeze of fresh lemon
    • Salt and pepper to taste

    Instructions

  • To make the risotto add 2 tablespoons of ghee or olive oil to a large pot over medium heat. Add the diced onions and sauté until tender, about 2-3 minutes.
  • Add the rice and stir for one minute longer. Add ½ cup dry white wine and stir until absorbed, about 1 minute.
  • Next, stir in 1 cup of the warm broth and simmer until it’s absorbed, stirring frequently. Continue to add 1/2 cup of broth at a time, stirring often and allowing each addition of broth to be absorbed before adding the next 1/2 cup. Cook for about 20-30 minutes or until the rice is almost tender, al dente.
  • When the risotto is done, take it off the heat and stir in the Parmesan cheese and lemon zest. Season to taste with salt and pepper.
  • To make the gremolata, heat a skillet over medium heat and add the olive oil. When the oil is hot add the mushrooms and saute until slightly browned and a little crispy. Then stir in the minced garlic, fresh chopped herbs and squeeze of lemon. Take the skillet off the heat and season to taste with salt and pepper.
  • To serve the risotto, ladle risotto into individual bowls or one large serving bowl. Top the lemon risotto with the crispy mushroom and mint gremolata and serve with additional grated parmesan cheese.
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    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.
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    Karista's Kitchen Life Around My Table Seafood

    Miso Sake Glazed Cod with Jasmine Rice

    Miso Sake Glazed Cod

    Miso and Sake seem to be made for each other.  Although not as a cocktail, but as two lush ingredients that pair sublimely together in this Miso Sake Glazed Cod.

    I’ve been preparing this glaze for years and because it was so popular among blog readers, as well as my family, I added it to the menu of one of my culinary classes.  Today this glaze continues to garner all sorts of food love.

    I completely fell in love with the Moonstone Coconut Lemongrass Nigori Sake I sipped at a sake tasting tour last month. I was in Forest Grove, Oregon, just outside Portland, attending the Pacific Northwest Food Blogger Conference with some of the most amazing food bloggers.  We were treated to the loveliest and most interesting sake tour at SakeOne in Forest Grove. I don’t think I’ve ever tasted so much exquisite sake in one evening – every sip was divine.

    Miso Sake Glazed Cod // Karista's Kitchen

    The coconut lemongrass Nigori sake is roughly filtered which gives it a cloudy appearance – the result of leaving sediment in the sake. This sake is lovely for sipping chilled or for using in this Miso Sake Glazed Cod recipe. I’m also thinking a coconut and lemongrass sakétini is in my future.

    Among the incredible sake tour, we dined on luscious food and cocktails from the talented chefs, mixologists and kitchen staff at McMenamins Grand Lodge Hotel and at the most glorious Korean fusion restaurant in Forest Grove called Bites Restaurant. I’m not kidding when I tell you that I wanted to lick my plate after eating almost all the chicken wings on the table. And I’m not typically a chicken wings kind of gal.  Along with delicious food, excellent class sessions, information and brainstorming, I met the most wonderful group of women.

    McMenamins Chefs and Me // PNW Food Blogger Retreat 2017

    Chef Mary, Chef Andreas and Me at McMenamins for the PNW Food Blogger Retreat

    Amazing food from McMenamins Grand Lodge Hotel // PNW Food Blogger Retreat 2017

    I don’t think I could ever say enough kind things about these ladies. Intelligent, savvy, thoughtful, impressive, funny as heck and now my forever friends. It was such a lovely few days connecting with like minds and loads of girl power.  Each blogger brought something unique to the table and I want to introduce you to this impressive group of food bloggers.

    Alyssa from Everyday Maven is a total rock star and I’m proud to say we’ve been friends for several years. I first met Alyssa in 2012 at another food blog conference in Seattle, when I lived in Washington state. I’ve adored her since the beginning. Alyssa was one of the co-hosts and coordinators of the Pacific Northwest Food Blog Conference this year, along with the very talented Carolyn of All Day I Dream About Food.  Honestly, every time I browse Carolyn’s blog I always end up dreaming about her food… all day long. Big thanks to these two ladies for coordinating the event!

    Mary's Harvest Fresh Foods // Sponsor of PNW Food Retreat 2017

    Along with Alyssa and Carolyn, talented food bloggers, Meghan from Fox and Briar, Dara from Cookin Canuck, Fabiola (I love to say her name!) from Not Just Baked, Deseree from Life’s Ambrosia, Samantha from The Little Ferraro Kitchen, Dani from The Adventure Bite, Taylor from Food, Faith, Fitness and Heather from Farmgirl Gourmet and the brilliant mind behind the divine Spiceologist Spices line also attended.

    Spiceologist Spices // PNW Food Blog Retreat 2017

    Jcoco Chocolates // PNW Food Retreat 2017

    San Juan treats from VisitSanJuanIslands.com // PNW Food Retreat 2017

    I want to thank our local sponsors Organic Valley, Bob’s Red Mill, New Season’s Market, Mary’s Harvest and Pacific Foods for their gift of quality and delicious fresh food and food products that fueled our mornings and afternoons.  Also a huge thanks to Tualitin Valley Travel and the Washington County Visitors Association, San Juan Islands Travel and Jcoco Chocolates for all the delicious treats and leather-bound notebook in our blogger swag bags. Not only did I enjoy the treats, but my family did as well.

    Visit the Tualitin Valley in Washington County Oregon // PNW Food Blogger Retreat 2017

    Enjoy this fun and delightful recipe and let me know how you like it!

    Delicious Wishes and Loads of Love,

    Karista

    Miso Sake Glazed Cod

    Serving Size: 4

    Miso Sake Glazed Cod

    Ingredients

    • 1 1/2 lbs cod, cut into four pieces (true cod, black cod, halibut or any other firm white fish)
    • 1/3 cup white miso paste
    • 1-2 tablespoons dark brown sugar (start with 1 tblsp and add more to taste)
    • ¼-1/3 cup sake (add more to thin the sauce if you like) Use a good quality sake. I used Moonstone's Coconut Lemongrass Nigori Sake from SakeOne in Forest Grove, Oregon
    • 2 teaspoons fresh minced ginger
    • 1 clove garlic, minced
    • ½ teaspoon Thai Kitchen Chili paste
    • Fresh ground black pepper
    • Sliced green onion (garnish optional)
    • Serve with Jasmine rice or brown rice and steamed broccolini

    Instructions

  • Heat the oven to 350F.
  • In a food processor or blender add the miso, brown sugar, sake, ginger, garlic and Thai chili paste. Process until it's a smooth, somewhat thick sauce.
  • Place the fish in a buttered or oiled baking dish and season lightly with cracked black pepper. Spread the miso sake glaze over the top of each piece of fish and then place the baking dish in the oven and bake for about 10-12 minutes. However, the rule of thumb for baking fish is to bake it for 10 minutes for every inch of thickness. So if it's a thicker piece of fish you'll bake longer and if it's a thinner piece of fish you'll bake a shorter amount of time.
  • When the fish is done, transfer to plates or a platter and garnish with sliced green onions and serve with white or brown rice.
  • Notes

    This Miso Sake Glaze is lovely over grilled or pan seared scallops as well.

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

    Asian Noodle Salad Bowl

    Asian Noodle Salad Bowl // Karista's Kitchen

    Who doesn’t love bowl food? I’ve loved bowl food since before bowl food was a thing.

    When I was a twenty-something I’d bake diced potatoes or cook some rice or noodles. Then I’d add one of them to a bowl and layer it with any complimentary ingredients I could find in my fridge or pantry. I’d top it off with something creamy or saucy and then proceed to enjoy every last bite.

    There is something so fresh, simple and comforting about beautiful bowl food.  This Asian Noodle Salad Bowl is easily assembled with seasonal ingredients that are combined with a few pantry staples. The result is a beautiful recipe with loads of flavor.

    Asian noodle salad bowls are the perfect lunch or dinner bowl, combining the comforting texture of soba noodles with an array of fresh ingredients.  Top the ingredients with the plate-licking spicy peanut sauce and you’ll find yourself adding this beautiful bowl to your regular menu rotation.

    I make this Asian noodle salad bowl with all or just a few of the ingredients, depending on what I have on hand.  Sometimes I simply throw a handful of baby greens in the bowl and top with sliced mushrooms, sliced green onions and sesame seeds.  This Asian noodle salad bowl is also delicious with grilled or pan seared Gulf shrimp, tofu or tempeh. This beautiful Asian noodle bowl is always a favorite at my kitchen table.

    Delicious Wishes and Loads of Love,

    Karista

    Asian Noodle Salad Bowl

    Serving Size: Makes two bowls

    Asian Noodle Salad Bowl

    Ingredients

    • 1 package buckwheat or traditional soba noodles cooked according to package directions and cooled
    • ¼ cup peanut butter
    • ¼ cup sweet chili sauce
    • 1 lime, juiced
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons hoisin sauce
    • 2 tablespoons olive oil
    • 2-4 tablespoons warm water
    • Salt (optional)
    • 1/3 cup shredded carrots
    • 1/3 cup sliced or diced red pepper
    • 1/3 cup mung beans
    • 1/3 cup sliced green onions
    • ¼ cup sliced radishes
    • ¼ cup fresh chopped basil
    • ¼ cup fresh chopped cilantro
    • 2 tablespoons sesame seeds
    • ½ avocado, sliced

    Instructions

  • In a food processer add the peanut butter, chili sauce, lime juice, vinegar, hoisin sauce, olive oil and two tablespoons of warm water. Blend until the sauces is smooth and creamy. Add additional water to thin the sauce if desired. Season to taste with salt if needed.
  • To assemble the salad bowl, place about one cup of noodles in each bowl. Top with the carrots, red pepper, mung beans, green onions, radishes, basil, cilantro, sesame seeds and avocado. Drizzle with the spicy peanut sauce and serve. Serve with extra sauce for the noodles.
  • Notes

    I originally created this recipe for Home By Design Magazine February/March 2017 issue.

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

    Braised Red Cabbage

    Braised Red Cabbage pairs perfectly with slow cooked pork roast, roast pork tenderloin or roast chicken // Find it at Karista's Kitchen

    I often prepare braised thick-cut pork chops for dinner and I love to serve this braised red cabbage with the pork chops.

    I get juicy, perfectly thick-cut chops from my favorite Willamette Valley farm, Red Bird Acres.  I should have posted that recipe first but the chops always get gobbled up before I can snap a photo. I promise, I’ll post it soon.

    Although this braised red cabbage recipe is divine with pork chops, it’s also lovely with my Italian slow roasted pork, roasted pork tenderloin or roast chicken.  If I’ve got a bowl of apples to use up, I’ll toss in some apple slices during the last half of braising time which gives the braised red cabbage a bit of a sweet with savory flavor. Pears also “pair” nicely with this cabbage dish. 😉

    I’ve always had an affinity for cabbage. I adore it thrown in my weeknight greens and mushroom sauté which adds a bit of “crisp” to the greens.  I also like shredded cabbage mixed in with my salad, added to a soup or stew, grilled and topped with a chimichurri sauce or roasted in big “steaks” like my friend Alyssa’s recipe from Everyday Maven.  I even toss it in this pasta dish that was inspired by my trip to Italy.

    I believe cabbage is best when it’s in season from late fall through winter. It’s economical, satisfying and full of all the good stuff to make a body healthy.  

    When I was researching cabbage a few years ago, I stumbled across this little bit of trivia.  Ancient healers said cabbage contained moon power because it grew in the moonlight.  How dreamy is that?! I am such a romantic about food, I know it sounds weird. But I’ve always admitted to being a wee bit quirky.

    Cabbage is truly a power house of vitamins and an excellent source of folate. It contains a large amount of vitamin C, which is good for the immune system.  It also contains vitamin K, which helps with mental function and concentration. Not to mention it’s a great source of fiber and helps fill you up so you don’t grab that extra cookie after dinner.

    The next time you put the slow cooker on with a pork roast or you’re roasting a chicken for dinner, try pairing this braised red cabbage recipe with your entrée. It’s a simple, seasonal and fresh side dish that will compliment your fall or winter meals.

    Delicious Wishes and Loads of Love!

    Karista

    Braised Red Cabbage

    Serving Size: 4-6

    Braised Red Cabbage

    Ingredients

    • 2 tablespoons of ghee, clarified butter, divided
    • 4 ounces of bacon, diced
    • 1 red onion, halved and thin sliced
    • 1 head of red cabbage, cored and shredded
    • 2 cloves garlic, minced
    • ½ cup apple cider vinegar or balsamic vinegar
    • ½ cup vegetable broth
    • Salt and pepper to taste
    • Chopped fresh parsley for garnish

    Instructions

  • Pre-heat the oven to 350F.
  • In an oven proof skillet or Dutch oven, heat one tablespoon of ghee over medium high heat. Add the diced bacon and cook until the bacon is crispy and fat is rendered.
  • Remove the bacon from the pan and set aside. Remove all but 2 tablespoons of oil from the pan.
  • Next add the sliced onions, shredded cabbage and minced garlic to the pan. Cook for about 5-8 minutes until the cabbage begins to wilt. Add the bacon back into the pan.
  • Stir in the vinegar and vegetable broth. Bring the liquid to a boil and then cover the skillet or Dutch oven with a lid and place it in the oven for about 45 minutes. Give the cabbage a little stir about every 15 minutes or so.
  • Remove the cabbage from the oven, stir in the last tablespoon of ghee and season to taste with salt and pepper. Garnish with fresh chopped parsley.
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