Cookmore

The Best of Kari Karch

The Best of Kari Karch

Sharing a few of the highlights from Kenmore executive chef Kari Karch's culinary adventures.

*
m
cancel
  • Toasted Sesame & Ginger Cold Soba Noodle Dish

    Toasted Sesame & Ginger Cold Soba Noodle Dish Toasted Sesame & Ginger Cold Soba Noodle Dish

    Toasted Sesame & Ginger Cold Soba Noodle Dish

    Looking for a delicious, healthy meal idea on a low budget? Here is a great recipe that can be made for next to nothing.
    View Recipe

    Serves

    1

    Ingredients

    • 1 lemon, grated zest and juice
    • 1 fresh ginger, peeled, grated and cut into half-inch cubes
    • 1 tablespoon honey, (or duck sauce packets from Chinese takeout)
    • 3/4 teaspoon cayenne pepper
    • 3/4 teaspoon sea salt, fine grain
    • 1/4 cup rice vinegar
    • 1/3 cup soy sauce, (or use Chinese takeout packets)
    • 2 tablespoons extra virgin olive oil
    • 1 package soba noodles, (ramen works, too)
    • 2 scallions, chopped
    Add to Grocery List

    Directions

    Step 1

    To make the dressing, combine the zest, ginger, honey, cayenne, and salt in a blender and process until smooth. Add the lemon juice, rice vinegar, and soy sauce. With the machine running, drizzle in the oil.

    Step 2

    Cook the soba in plenty of rapidly boiling salted water (great for use on the portable induction cook top) just until tender then drain and rinse under cold running water. Can't find soba noodles? Ramen noodles work just as well. Toss the seasoning packet in the garbage (you don't need it for this recipe) and put your Ramen noodle square in the boiling pot of salt water instead.

    Step 3

    In a large mixing bowl, combine the soba, green onions, and about 2/3 cup of the dressing and toss until well combined. Add more dressing until the dish is to your liking. Serve on a platter, garnished with the cilantro sprigs and toasted sesame seeds.

  • Sexy Summer Rolls with Spicy Dipping Sauce

    Sexy Summer Rolls with Spicy Dipping Sauce Sexy Summer Rolls with Spicy Dipping Sauce

    Sexy Summer Rolls with Spicy Dipping Sauce

    These Vietnamese summer rolls not only fill you up, but they can be made for pennies and are a perfect snack or light lunch.
    View Recipe

    Serves

    1

    Ingredients

    • 4 ounces whole-wheat vermicelli rice noodles
    • 8 spring roll wrappers
    • fresh chives, (optional)
    • 1 avocado, thinly sliced
    • 1/2 cup fresh basil leaves
    • 1 1/2 cups carrot, cut into matchsticks
    • 3/4 cup cucumber, cut into matchsticks
    • 1 red bell pepper, cut into matchsticks
    • 2 tablespoons cilantro, chopped
    Add to Grocery List

    Directions

    Step 1

    Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

    Step 2

    Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

    Step 3

    Fold bottom of wrapper tightly over fillings.

    Step 4

    Roll over once, tuck in sides, and finish rolling. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauce, or refrigerate, up to 2 hours.

    Step 5

    For the dipping sauce, combine 2 packets of hot mustard sauce and 4 packets of duck sauce. Stir and dip away!

  • Lemon Artichoke Hummus with Cilantro Chicken and Marinated Vegetable Wraps

    Lemon Artichoke Hummus with Cilantro Chicken and Marinated Vegetable Wraps Lemon Artichoke Hummus with Cilantro Chicken and Marinated Vegetable Wraps

    Lemon Artichoke Hummus with Cilantro Chicken and Marinated Vegetable Wraps

    The following recipe may sound a little daunting, but rest assured, it will knock your socks off and maybe a couple of pounds too. (adapted from What's Cooking Chicago)
    View Recipe

    Serves

    1

    Ingredients

    • 1 can artichoke hearts, chopped
    • 1 can chickpeas
    • 2 cloves garlic
    • 1 lemon, zest and a quarter of the juice
    • 1/2 teaspoon salt
    • 1 tablespoon cumin
    • 1/4 teaspoon cayenne
    • 1 tablespoon parsley
    • 6 tablespoons tahini
    • 2 tablespoons olive oil
    • 1/4 cup water
    • 1 pound chicken breast, cubed
    • 1 tablespoon olive oil
    • kosher salt and pepper
    • 1 8-oz. tub prepared pesto
    • 1/2 cup cilantro
    • 1/4 cup chicken stock
    • 1/2 english cucumber, diced
    • 2 roma tomatoes, diced
    • 1/4 red onion, diced
    • 2 tablespoons red wine vinegar
    • 1 tablespoon fresh dill, chopped
    • 1 teaspoon sea salt
    • 1 teaspoon cracked black pepper
    • 4 large whole wheat wraps
    Add to Grocery List

    Directions

    For the Hummus

    Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Process chickpeas, 3/4 cup chopped artichokes, garlic, lemon zest, salt, cumin, cayenne, and parsley in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula and add the lemon juice and water. Continue processing for another minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

    For the Remaining Recipe

    In a large sauté pan, heat the oil and season the chicken with salt and pepper. Cook the chicken on medium high heat for 10 minutes or until no longer pink. While the chicken is cooking, combine the pesto, cilantro, and stock in a food processor and pulse till combined. Transfer to a large bowl. Remove chicken from the heat and let cool, toss with pesto mixture. In a separate bowl, combine the cucumber, tomatoes, red onion, vinegar, dill, salt, and pepper. To assemble wraps, line up whole wheat wraps and spread hummus on each wrap. Top with chicken and vegetable medley. Roll up and cut in half. Serve and enjoy.

  • Italian Chicken Sausage & Egg Sammie with Strawberry Chutney

    Italian Chicken Sausage & Egg Sammie with Strawberry Chutney Italian Chicken Sausage & Egg Sammie with Strawberry Chutney

    Italian Chicken Sausage & Egg Sammie with Strawberry Chutney

    My favorite breakfast concoction that will make anyone's tummy go right back to normal and happy.
    View Recipe

    Serves

    1

    Ingredients

    • 1 loaf challah bread, sliced into one-inch slices and toasted
    • 4 tablespoons butter
    • 4 eggs, poached
    • 8 basil leaves
    • 2 tomatoes, sliced thin and sprinkled with sea salt
    • 1 package fresh mozzarella in water, sliced
    • 14 ounces chicken sausage, formed into patties
    • 8 ounces strawberry jam
    • 6 strawberries, sliced
    Add to Grocery List

    Directions

    Poaching the Eggs

    To poach eggs properly, fill a deep sided skillet half way up with water and bring to a soft boil. Crack egg into a ramekin and add a tablespoon of vinegar to the water. Slowly pour the egg into the water and cook for 3 minutes. Remove with a slotted spoon and place onto a paper towel. Perfect!

    Preparation

    In a large skillet, cook chicken sausage patties over medium high heat until cooked through. Drain on paper towels and set aside when done. In a small saucepan, heat the strawberry jam and toss in the strawberries. Stir to combine and remove from heat. Spread the chutney over the slices of Challah bread, then layer with mozzarella, tomato, basil, chicken patty, and top with poached egg. Sprinkle with a little salt and pepper. Instant happiness will occur. I like to serve this with hash browns and a strawberry banana salad (like it's making feel a little healthier.)

  • Goop

    Goop Goop

    Goop

    There was one thing dad would make time and time again that was his staple dish. Goop. Dad came up with this clever name while mastering the art of chili mac one day.
    View Recipe

    Serves

    1

    Ingredients

    • 1 onion, diced
    • 1 green pepper, diced (you can used red if it's on sale)
    • 1 pound ground beef, extra lean
    • 3 shakes Mrs. Dash
    • 2 shakes sweet paprika
    • 3 shakes chili powder
    • 4 dashes Worcestershire
    • 1 can tomatoes, diced
    • 1 pound macaroni noodles, cooked (or any kind of noodles on sale that day)
    Add to Grocery List

    Directions

    Preparation

    (As told by the world's greatest dad... Jack) Cook the onion and pepper in a little bit of oil, then add the ground beef and cook that through. Add all the seasonings and tomatoes and let cook for a while. Finish by adding the pasta.

    Options

    Obviously this batch did not include beans, but I'm sure a can of kidney beans (or whatever was on sale that day) would add some flavor.

  • Oyako Don

    Oyako Don Oyako Don

    Oyako Don

    Tonight, make some Asian food at home that is not only cheap and easy, but healthy and flavorful: Oyako Don, a traditional rice dish using chicken and eggs.
    View Recipe

    Serves

    4

    Ingredients

    • 1 free range chicken, boned, skinned and divided into 4 parts (I prefer mine with the skin on)
    • 2 onions, sliced
    • 3 spring onions, sliced at an angle
    • 8 eggs
    • rice, cooked
    • 3 cups dashi
    • 1/4 cup Japanese soy
    • 1/2 cup mirin
    Add to Grocery List

    Directions

    For Seasoned Dashi

    Combine dashi, mirin and Japanese soy.

    For the Eggs

    I used 2 eggs per serving, lightly beat 2 egg whites and 1 egg yolk, and reserve the other yolk. If you are not a fan of raw egg, beat the 2 eggs instead.

    Preparation

    Place sliced onions in an oiled pan; let it cook for about a minute. Ladle about 100 ml of seasoned dashi and let's simmer for 30 seconds. Arrange the chicken pieces neatly and simmer with the cover on for a minute, add in the spring onions. Pour beaten eggs over, do not stir. Turn off the heat when egg mixture starts to set, about 70% cooked. Don't overcook the eggs as the residue heat from the hot rice will continue to cook the eggs. Pour everything onto a bowl of steamed Japanese rice; place the reserved egg yolk in the middle. The best part - breaking the yolk... oishii!

  • Super Green Power Smoothie

    Super Green Power Smoothie Super Green Power Smoothie

    Super Green Power Smoothie

    Here is my recipe for my morning smoothie that I live by but also know that these ingredients are interchangeable and can be substituted with items such as frozen berries, nut butters, yogurt, soy milk, and other vegetables of your liking.
    View Recipe

    Serves

    1

    Ingredients

    • 1 scoop vanilla whey protein powder
    • 1 scoop Green Machine powder, (found at Trader Joe's)
    • 1 tablespoon chia seeds
    • 1 tablespoon flax, ground
    • 1 banana
    • 1 cup organic baby spinach
    • 1 cup almond milk
    • 1 cup ice
    Add to Grocery List

    Directions

    Preparation

    Place all ingredients in a blender and purée till smooth. Serve immediately.

  • Roasted Lamb Chops with Mint Chimichurri Sauce

    Roasted Lamb Chops with Mint Chimichurri Sauce Roasted Lamb Chops with Mint Chimichurri Sauce

    Roasted Lamb Chops with Mint Chimichurri Sauce

    I love whipping up dishes with a spicy twist and elevation of flavor. This week I made a delicious dinner incorporating lamb chops with a chimichurri sauce. Enjoy!
    View Recipe

    Serves

    1

    Ingredients

    • 4 large cloves garlic, pressed
    • 2 teaspoons kosher salt, coarse
    • 2 tablespoons extra virgin olive oil, divided
    • 6 lamb loin chops, one and a quarter inch thick
    • 1/3 cup mint
    • 1/3 cup flat leaf parsley
    • 2 teaspoons red pepper, crushed
    • 3 cloves garlic
    • 1 shallot
    • 1 lemon, zested and juiced
    • 2 tablespoons red wine vinegar
    • kosher salt and fresh cracked black pepper
    • 1/2 cup extra virgin olive oil
    Add to Grocery List

    Directions

    Step 1

    Mix first 2 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

    Step 2

    Preheat Oven to 350°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Place lamb chops in oven and roast to desired doneness, about 5-7 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. While chops are roasting, place the remaining ingredients into a food processor and pulse until combined. Keep refrigerated up to one day in advance. Place 1 tablespoon on each lamb chop before serving.

  • Slow Cooker Cowboy Sliders

    Slow Cooker Cowboy Sliders Slow Cooker Cowboy Sliders

    Slow Cooker Cowboy Sliders

    Looking for a great pork shoulder recipe? Chef Kari Karch has got you covered with these delicious barbecue sliders hot out of her Kenmore slow cooker!
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    6 hours

    Serves

    1

    Ingredients

    • 1 teaspoon vegetable oil
    • 1 4 lb. pork shoulder roast
    • 1 cup barbecue sauce
    • 1/2 cup apple cider vinegar
    • 1/2 cup chicken broth
    • 1/4 cup light brown sugar
    • 1 tablespoon prepared yellow mustard
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon chili powder
    • 1 extra large onion, chopped
    • 2 large cloves garlic, crushed
    • 8 Hawaiian dinner rolls, split
    • 1/2 cup bread and butter pickles
    • 1 cup prepared coleslaw
    Add to Grocery List

    Directions

    Step 1

    Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

    Step 2

    Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

    Step 3

    Place a small amount of coleslaw on bun, top with pork and pickle. Serve.

  • Gluten Free Raspberry Truffle Chocolate Ganache Cake

    Gluten Free Raspberry Truffle Chocolate Ganache Cake Gluten Free Raspberry Truffle Chocolate Ganache Cake

    Gluten Free Raspberry Truffle Chocolate Ganache Cake

    Just because you have a gluten allergy doesn't mean you have to miss out on this slice of heaven... Chef Kari Karch shows step-by-step how to easily bake a chocolate raspberry ganache cake so delicious, no one at the party will know that it's gluten free!
    View Recipe

    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1 cup whipping cream
    • 2 1/2 cups semi-sweet or dark chocolate chips
    • 8 tablespoons unsalted butter
    • 2 tablespoons raspberry liqueur
    • 7 organic free-range eggs
    • 1 cup light brown sugar
    • 1/4 teaspoon fine sea salt
    • 1 pint fresh raspberries
    Add to Grocery List

    Directions

    Step 1

    Preheat the oven to 350 degrees F. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.

    Step 2

    In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

    Step 3

    Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.

    Step 4

    Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

    Step 5

    Pour the batter into the prepared cake pan.

    Step 6

    Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath.

    Step 7

    Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

    Step 8

    Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Top with raspberries.

  • Roasted Carrot and Ginger Soup

    Roasted Carrot and Ginger Soup Roasted Carrot and Ginger Soup

    Roasted Carrot and Ginger Soup

    The fresh taste of carrots is spiced up with grated ginger to create a rich, wholesome soup that's packed with exotic flavor.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    40 minutes

    Serves

    6

    Ingredients

    • 1 pound organic baby carrots
    • 2 stalks celery, minced
    • 1 teaspoon ginger, grated
    • 1 shallot, minced
    • 2 teaspoons kosher salt
    • 1/2 teaspoon white pepper
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 quart chicken stock
    • 1/4 cup white wine
    • 1/8 cup orange juice
    Add to Grocery List

    Directions

    Step 1

    Preheat oven to 375. Place carrots on a baking sheet, and drizzle with olive oil. Roast until tender and caramelized (shake the pan about halfway through to evenly roast); about 30-45minutes. Set aside. In a Dutch oven, heat about 1 Tbsp olive oil and the butter.

    Step 2

    Cook the shallots until tender-about 2-3 minutes.

    Step 3

    Add the celery and fresh ginger and cook another 2-3 minutes.

    Step 4

    Season with about 2 tsp. coarse salt and white pepper. Add the wine to the Dutch oven and reduce by half then add the chicken or vegetable stock and the carrots. Bring the soup to a boil, then down to a simmer. Simmer for about 15 minutes.

    Step 5

    If you have an immersion blender, you can easily puree the carrots. The soup will be very thick.

    Step 6

    Add the white wine (if using) and then the orange juice. Taste, and adjust seasonings to your liking. Garnish with fresh chives or chervil, if desired.

  • Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1 pound lean ground turkey
    • 1/3 cup whole-wheat breadcrumbs, dry
    • 1/4 cup shallots, finely chopped
    • 1 egg
    • 1 tablespoon Dijon mustard
    • 1 tablespoon flat leaf parsley, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 1/2 cups chicken stock
    • 3 tablespoons Dijon mustard
    • 1 teaspoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 1 pound fresh spinach
    • 1 clove garlic, minced
    • salt and pepper, to taste
    • 1 pound whole wheat fettucine pasta
    Add to Grocery List

    Directions

    Directions

    To make the meatballs, preheat oven to 350°. In a large bowl, combine all meatball ingredients and form into one inch balls. Place on greased cookie sheet and bake for 20 minutes. While the meatballs are baking, make the Dijon sauce by heating the butter in a small sauce pot. Whisk in the flour and cook for 2 minutes. Slowly pour in the chicken stock and continue whisking. Bring to a boil and then turn down to a simmer. The sauce should begin to thicken. Add the remaining ingredients and keep heat on low. Boil pasta according to package directions. In a large skillet, heat olive oil and add garlic. Cook for one minute and add spinach. Wilt spinach. When the meatballs are done, add them to the spinach and pour Dijon sauce on top. Serve over whole wheat pasta.

  • Baked Chicken Roulade with Spinach and Mozzarella

    Baked Chicken Roulade with Spinach and Mozzarella Baked Chicken Roulade with Spinach and Mozzarella

    Baked Chicken Roulade with Spinach and Mozzarella

    This chicken dish has the goodness of spinach and tasty mozzarella cheese rolled up inside.
    View Recipe

    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1/2 cup basil pesto, (store-bought or homemade)
    • 12 large spinach leaves, washed, dried and stemmed
    • 2 ounces fresh mozzarella, cut into half-inch rounds
    • 1 1/4 pounds chicken breast, boneless, skinless
    • 1 tablespoon olive oil
    • kosher salt and fresh cracked black pepper
    Add to Grocery List

    Directions

    Step 1

    Heat the oven to 375 degrees and line a baking sheet with parchment paper or foil, and set aside. Two at a time, place the chicken breasts, smooth side up, between two sheets of plastic wrap. Using a meat mallet, gently and evenly, pound the chicken to about 1/4" thick. Set aside in the refrigerator until ready to use.

    Step 2

    Place each pounded chicken breast lengthwise on the covered baking sheet, smooth side down. Season with salt and pepper. Evenly divide the pesto and spread it over the surface of each piece of chicken. Press 3 spinach leaves on top, and add 2 teaspoons of mozzarella to the center of each. Very gently and tightly, roll the chicken away from you. Using a toothpick, secure the seam and place seam side down. Rub top of each roulade with olive oil and season with salt and pepper. Roast the roulades until the internal temperature reaches 165 degrees, about 15 minutes. Slice in half on a bias, or in a few rounds. Serve over whole wheat pasta or with zucchini noodles as a healthy side dish.

  • Asian Chicken Lettuce Wraps with Spicy Ginger Dijon Dipping Sauce

    Asian Chicken Lettuce Wraps with Spicy Ginger Dijon Dipping Sauce Asian Chicken Lettuce Wraps with Spicy Ginger Dijon Dipping Sauce

    Asian Chicken Lettuce Wraps with Spicy Ginger Dijon Dipping Sauce

    It's the spicy sauce that gives these Asian lettuce wraps their unique flavor.
    View Recipe

    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1 tablespoon canola oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon soy sauce, (low sodium)
    • 1 1/2 teaspoons chili garlic sauce, (such as Sriracha)
    • 1 teaspoon fresh ginger, grated and peeled
    • 1/2 teaspoon orange rind, grated
    • 2 cloves garlic, minced
    • 1 dash sea salt
    • 24 ounces chicken breast halves, boneless, skinless, cut into a small dice
    • 1 carrot, grated
    • 3 tablespoons water chestnuts, minced
    • 2 scallions, minced
    • 8 leaves Boston lettuce, (about 1 head)
    • 1 cup fresh mint leaves, (about 10 ounces)
    • 1/2 cup bean sprouts, (about 2 ounces)
    • 1 lime, cut into 8 wedges
    • peanuts, chopped (optional)
    • 2 tablespoons soy sauce
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon sesame oil
    • 1/4 teaspoon fresh ginger, grated
    • 2 1/2 teaspoons water
    • 1/4 teaspoon Sriracha
    Add to Grocery List

    Directions

    Directions

    Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade. Heat a large nonstick sauté pan over medium high heat and add 1 tsp olive oil. Add chicken and cook through, about 6 minutes. Add in carrot, water chestnuts, and scallion and cook for 2 minutes. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired. Serve with spicy ginger Dijon dipping sauce on side (recipe below)

    Spicy Ginger Dijon Dipping Sauce

    Combine the last 6 ingredients in a small bowl and whisk to combine. Serve with lettuce cups.

  • Turkey and Spinach Orecchiette with Lemon White Wine Reduction

    Turkey and Spinach Orecchiette with Lemon White Wine Reduction Turkey and Spinach Orecchiette with Lemon White Wine Reduction

    Turkey and Spinach Orecchiette with Lemon White Wine Reduction

    Sausage and spinach add a rustic touch to this delicious pasta dish.
    View Recipe

    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1 box orecchiette
    • olive oil
    • 1 pound turkey sausage
    • 1 onion, diced
    • 1 can cannellini beans, drained and rinsed
    • 1 bag baby spinach, chopped
    • 1/2 cup white wine
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    Add to Grocery List

    Directions

    Directions

    Boil salted water for pasta and cook orecchiette according to package directions about 10 minutes. Save 1/4 cup of pasta water. Chop the onion and coat pan with olive oil. Add onion and turkey sausage (remove sausage from casings) and cook until the sausage is browned and onions are soft. Season with salt and pepper. Add the beans and spinach and cook for a few minutes. Then add the pasta water and white wine, reduce for 2 minutes. Finish with lemon juice and a pat of butter. Add the pasta and toss until coated. Serve hot.

  • Slow Roasted Tomatoes and Arugula Pesto Pizza

    Slow Roasted Tomatoes and Arugula Pesto Pizza Slow Roasted Tomatoes and Arugula Pesto Pizza

    Slow Roasted Tomatoes and Arugula Pesto Pizza

    Spring is in the air and it's a time for new beginnings and healthy recipes to boot. My recipe for Slow Roasted Tomatoes and Arugula Pesto Pizza will not only tantalize your taste buds, but will hopefully evoke a childhood memory like it did for me.
    View Recipe

    Serves

    1

    Ingredients

    • 1 pint grape tomatoes
    • 2 cloves garlic, smashed
    • 1 tablespoon fresh thyme
    • 1 tablespoon extra virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 2 cups arugula
    • 1 clove garlic
    • 1/4 cup pine nuts
    • 1/2 cup parmesan reggiano
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 1/4 cup extra virgin olive oil
    • 1 pound fresh mozzarella cheese
    • 1 pound pizza dough, store-bought
    • flour, for dusting
    Add to Grocery List

    Directions

    Directions

    Preheat oven to to 250°. Cut the tomatoes in half and place on a baking sheet. Toss with the garlic, thyme, oil, salt, and pepper. Roast in the oven for 2 hours or until shriveled but still moist. Remove and allow to cool. While the tomatoes are roasting, make the pesto by placing the arugula, garlic, pine nuts, cheese, salt and pepper. Pulse until combined and slowly drizzle in the oil making a paste. Turn the heat up to 450° after the tomatoes are done. On a lightly floured work surface, roll out the dough into a 14-inch circle, 1/4 to 1/8 inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the pesto mixture on the pizza leaving a 1 inch border. Top with mozzarella slices and scatter the roasted tomatoes on top. Bake for 10-15 minutes or until crust is golden brown. Right before serving, drizzle with olive oil and grate cheese on top. ENJOY!

  • Serves

    10

    Ingredients

    • 8 tablespoons unsalted butter, plus more for greasing the pans
    • 3 ounces unsweetened baking chocolate, rough chop
    • 1 cup sugar
    • 2 eggs
    • 1/4 cup hazelnuts
    • 1 cup hazelnuts, additional
    • 1/4 cup all-purpose flour
    • 1 pinch salt
    • 1/2 teaspoon hazelnut extract, can substitute for vanilla
    Add to Grocery List

    Directions

    Directions

    Preheat oven to 350 degrees. Grease a 2 quart Pyrex Easy Grip dish with butter and set aside. In a small skillet, toast the 1 cup of hazelnuts. In a small saucepan, melt the butter and chocolate together on medium heat. Constantly stirring until melted. Transfer to a stand mixer and add eggs one at a time. Gradually add in sugar. In a small food processor, pulse cup hazelnuts until finely ground. Add into batter. Slowly add in flour, salt, and extract. Pour into greased dish and bake for 20-25 minutes. Insert toothpick to make sure it comes out clean. Cool on a Baker's Secret rack then cut into squares. Enjoy!

  • Homemade Vanilla Ice Cream

    Homemade Vanilla Ice Cream Homemade Vanilla Ice Cream

    Homemade Vanilla Ice Cream

    Have you always wanted to make your own ice cream, but don't have an ice cream maker? Now you can learn! Chef Kari Karch tells how you can easily make ice cream in your own home with a trusty Kenmore Elite Stand Mixer.
    View Recipe

    Cook Time

    8 hours

    Serves

    4

    Ingredients

    • 5 Egg Yolks
    • 4 ounces Superfine Sugar/caster
    • 3/4 pint Full Cream Milk, (375ml)
    • 3/4 pint Heavy Double Cream, (375ml)
    • 1 Vanilla Pod, Scored Down the Middle
    • 1 teaspoon Cornflower
    Add to Grocery List

    Directions

    Step 1:

    Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar (and cornflour if using it) until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - (DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE). When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. When the custard base is cold stir in the cream and transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time).

    Step 2:

    Take the bowl out of the freezer and beat the ice cream mixture on medium in you stand mixer until it's creamy once again (to dislodge and break up the ice crystals that have formed).

    Step 3:

    Put it back in the freezer for another half hour, then remove and once again beat on medium low. Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.

    Step 4:

    Put the mixture back into the freezer for a final time until it's ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you're making and also how you like the consistency of your ice cream (some people like it softer, some harder).

  • Holiday Wassail

    Holiday Wassail Holiday Wassail

    Holiday Wassail

    Kari Karch shows how to make your own homemade Wassail in your trusty Slow Cooker. Its a perfect dish for those cold winter or holiday nights with friends and family.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    4 hours

    Serves

    8

    Ingredients

    • 1 gallon Apple Cider
    • 2 cups Cranberry Juice
    • 1/2 cup Honey
    • 1/2 cup Sugar
    • 2 Oranges
    • 6 Whole Cloves
    • 1 Apple, peeled and diced
    • Allspice to taste
    • Ginger to taste
    • Nutmeg to taste
    • 3 Cinnamon Sticks, (or 3 Tbs Ground Cinnamon)
    • 1 cup Brandy, (Optional)
    Add to Grocery List

    Directions

    Step 1:

    Set your slow cooker to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully. As it heats up, stir so that the honey and sugar dissolve. Stud the oranges with the cloves, and place in the cooker (they'll float). Add the diced apple. Add allspice, ginger and nutmeg to taste -- usually a couple of tablespoons of each is plenty. Finally, snap the cinnamon sticks in half and add those as well.

    Step 2:

    Cover your pot and allow to simmer 2 - 4 hours on low heat. About half an hour prior to serving, add the brandy if you choose to use it!

  • Healthy Eggnog Recipe

    Healthy Eggnog Recipe Healthy Eggnog Recipe

    Healthy Eggnog Recipe

    During the holidays we all consume a lot of calories. So here is Kari Karch's healthy and easy low fat recipe for a classic holiday drink, eggnog!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    4 hours

    Serves

    6

    Ingredients

    • 4 cups Unsweetened Vanilla Almond Milk
    • 1 cup Egg Beaters
    • 1 Package Sugar-free Vanilla Instant Pudding Mix
    • 1/8 teaspoon Salt
    • 1 tablespoon Vanilla or Rum Extract
    • 1/4 teaspoon Ground Nutmeg
    Add to Grocery List

    Directions

    Directions:

    Whisk together Almond Milk and Egg Beaters. Add instant pudding mix, salt, vanilla extract, and nutmeg. Whisk for several minutes. Refrigerate for 3 hours or until chilled. Serve and enjoy.

  • Chocolate Almond Biscotti

    Chocolate Almond Biscotti Chocolate Almond Biscotti

    Chocolate Almond Biscotti

    Chef Kari Karch tells how to make some delicious chocolate biscotti, perfect for breakfast with coffee or an afternoon snack!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    2 hours

    Serves

    6

    Ingredients

    • 2 cups Flour
    • 3/4 cup High Quality Cocoa Powder
    • 1 teaspoon Baking Soda
    • 1/4 teaspoon Salt
    • 3 Large Eggs at room temperature
    • 1 cup Sugar
    • 1 teaspoon Vanilla Extract
    • 1/2 teaspoon Almond Extract
    • 1/2 cup Lightly Toasted Sliced Almonds
    • 3/4 cup Chocolate Chips
    Add to Grocery List

    Directions

    Directions:

    Make the dough in the stand mixer and add in ingredients. Form the dough on floured surface into 2 logs, sprinkle with sugar. Put them on the Silpat, place in oven for 25 minutes. Take out of the oven and cool on wire racks. Let cool for 15 minutes. On the cutting board with Serated knife, slice log into 1 inch pieces and lay flat on Silpat and put back in oven for another 20 to 30 minutes. Melt chocolate over double boil over medium heat, when cookies cool, drizzle or dip.

  • Matzo Ball Soup

    Matzo Ball Soup Matzo Ball Soup

    Matzo Ball Soup

    Kari Karch makes a delicious matzo ball soup that you can easily make in your home- perfect for the holidays or for a cold night in.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    2 hours

    Serves

    6

    Ingredients

    • 4 Eggs
    • 3 tablespoons Vegetable Oil or Chicken Fat (schmaltz)
    • 2 tablespoons Finely Chopped Parsley
    • 1 tablespoon Kosher Salt
    • Freshly Ground Black Pepper
    • 1/2 teaspoon Baking Powder
    • 1 cup Matzo Meal
    • 1/2 cup Soda Water
    • 1 Garlic Clove
    • 8 cups Chicken Stock
    • 2 tablespoons Better than Bullion
    • 2 Carrots, Diced
    • 2 Celery Stalks, Diced
    • 1 Rotisserie Chicken, skin discarded and meat diced
    • Fresh Dill to Taste
    Add to Grocery List

    Directions

    Step 1:

    In a large mixing bowl, combine eggs, oil, parsley, salt and pepper for 2 minutes. Add in matzo meal then slowly add in soda water till combined.

    Step 2:

    Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and simmer until tender, light and fluffy in the center, 30-45 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) While matzo balls are cooking, in a large dutch oven, rub the garlic clove over the inside of the pot and discard the clove. Add in stock, boullion, carrots, and celery. Cook for 20 minutes. Right before the matzo balls are finished, add in the diced chicken to the chicken soup mixture. When matzo balls are finished, drain and add to chicken soup. Serve with fresh dill.

  • White Lychee Sangria with Ginger

    White Lychee Sangria with Ginger White Lychee Sangria with Ginger

    White Lychee Sangria with Ginger

    Do you need a refreshing drink recipe because Kari Karch has one for you! Try this White Lychee Sangria with Ginger Syrup Recipe, sure to be a favorite at any occasion.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    1 hour

    Serves

    4

    Ingredients

    • 1 Whole Bottle (750 ml) white wine Sauvignon Blanc
    • 9 ounces Can Ginger Ale
    • 1/2 cup Whole lychees (canned)
    • 1/2 cup Lychee juice (from the can)
    • 2 Large Knobs of Ginger
    • 1 cup Sugar
    • 1 cup Water
    • 2 Kiwis, Sliced
    • 1 Whole Fuji apple, sliced (leave some for garnish on top)
    • 1 Bunch whole seedless green grapes (about 1 cup)
    Add to Grocery List

    Directions

    Directions:

    Place the fruits in the bottom of the pitcher. In a small saucepan, place the ginger, sugar, and water and bring to a boil. Immediately remove from heat and let cool. Strain simple syrup. Combine the white wine, ginger ale, and 1/4 cup ginger simple syrup (taste and add more if needed), and blend well. Then pour into the pitcher over the fruits. Garnish with leftover apple slices on top. Refrigerate till ready to serve.

  • Spicy Jamaican Jerk Sea Bass

    Spicy Jamaican Jerk Sea Bass Spicy Jamaican Jerk Sea Bass

    Spicy Jamaican Jerk Sea Bass

    Are you always making turkey or ham for the holidays? Want to try something different? The Kenmore In-house chef Kari Karch has a nice alternative for you. She shares her recipe for a delicious spicy Jamaican jerk sea bass.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    5 hours

    Serves

    2

    Ingredients

    • 5 tablespoons Jamaican Jerk seasoning
    • 1 tablespoon Extra Virgin Olive Oil
    • 2 tablespoons Lime Juice
    • 1 tablespoon White Vinegar
    • 1 tablespoon Orange Juice
    • 6 tablespoons Sea Bass Filets (4-6 Ounces Each)
    Add to Grocery List

    Directions

    Directions:

    Preheat your oven to 350 degrees. In a medium bowl, add first 5 ingredients and whisk to combine into a marinade for the fish. Add the marinade to a resealable plastic bag along with the sea bass filets and let sit for 2 hours up till 5 hours. Preheat your outdoor grill and cook on both sides 4-5 minutes per side. Place grill pan in oven for 5-7 minutes. Can also be grilled on an indoor grill and hot surface.

  • Salt Crusted Prime Rib with Horseradish Glaze

    Salt Crusted Prime Rib with Horseradish Glaze Salt Crusted Prime Rib with Horseradish Glaze

    Salt Crusted Prime Rib with Horseradish Glaze

    Do you need a recipe that will impress everyone at your get together and bring your guests to the table? Well, look no further! The Kenmore In-house chef Kari Karch shares her recipe for a delicious salt crusted prime rib with horseradish glaze.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    3 hours 30 minutes

    Serves

    5

    Ingredients

    • 5 Garlic Gloves
    • 2 Sprigs Rosemary, Chopped
    • 4 Sprigs Thyme, Chopped
    • 1/2 cup Parsley
    • 2 tablespoons Pepper
    • 1/4 cup Extra Virgin Olive Oil
    • 1/2 cup Salt
    • 1 6 LB Bone in Beef rib roast (3 bone)
    Add to Grocery List

    Directions

    Directions:

    In a food processor, add garlic, herbs, and pepper. Drizzle in olive oil to make a paste. Rub paste over entire rib roast and let sit at room temperature for one hour. Place kosher salt in a shallow bottom casserole and add a little water to make a paste but not making the salt too wet. Place rib roast in the salt and pack into the fat sides of the roast. Place in a large roasting pan and bake for 1 1/2 to 2 hours or until the internal temperature reads 125*. Remove and cover with foil for 20 minutes to rest. Meanwhile, make the horseradish glaze(can be made up to one day in advance). After letting the roast rest, remove the salt from both sides, discard. Slice rib roast in between each bone. Slather on horseradish glaze. Serve with aus jus if desired.

    Horseradish Glaze:

    2/3 cup reduced fat sour cream, 2 tablespoons light mayo, 1 lemon juiced, 1 teaspoon dry mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper - Combined together.

  • Belgium Ale Mussels with Pomme Frites

    Belgium Ale Mussels with Pomme Frites Belgium Ale Mussels with Pomme Frites

    Belgium Ale Mussels with Pomme Frites

    There isn't many things better than fresh seafood! Our Kenmore in house chef Kari Karch agrees. Learn how to make her Belgium Ale Mussels with Pomme Frites.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    1 hour

    Serves

    4

    Ingredients

    • 2 tablespoons Unsalted Butter
    • 1/2 tablespoon Medium Yellow Onion, Thinly Sliced
    • 1/2 tablespoon Medium Fennel Bulb, cored and thinly sliced lengthwise
    • 1 tablespoon Fennel seeds, toasted and grinded
    • 1 teaspoon Crushed Red Pepper flakes
    • 1/2 teaspoon Kosher salt
    • 1/4 teaspoon Freshly ground black pepper
    • 1 pound Italian sausage links, cooked and sliced
    • 1 tablespoon 1/4 cups light Belgian-style ale (such as Duvel or Chimay)
    • 2 pounds Live Mussels, scrubbed and debearded
    • 2 teaspoons Fennel Fronds
    • 1/2 cup Heavy Cream
    • 6 Baking Potatoes, like russets
    • 1 quart Vegetable or peanut oil
    Add to Grocery List

    Directions

    Cooking the Mussels:

    Melt butter in a large cast iron skillet or large frying pan over medium heat. When it foams, add onion and fennel, and sweat until vegetables are tender, about 3 minutes. Stir in toasted fennel, red pepper flakes, salt, and pepper and cook another 2 minutes. Add ale and bring mixture to a boil over high heat. Add mussels and reduce heat to medium. Cover the pan with a large lid and let simmer, shaking the pan occasionally, until mussels begin to open, about 5 minutes. As mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that do not open after 10 minutes. Stir sausage and cream into the mussels' cooking liquid and bring to a simmer. Cook until broth is slightly thickened, about 5 minutes. Pour creamy broth and vegetables over mussels, top with fennel fronds and serve with pomme frites.

    Cooking the Pomme Frites:

    Peel the potatoes, and cut them into batons that are about the length and width of your index finger. Preheat a deep pot of oil to 325 degrees F. For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature. Raise the temperature of the oil to 375 degrees F. For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.

  • Brisket Slow Cooker Chili

    Brisket Slow Cooker Chili Brisket Slow Cooker Chili

    Brisket Slow Cooker Chili

    There are many different ways to make chili and here is another one! Chef Kari Karch grew up in Texas and now lives in Chicago so she jumped at the chance to whip up a recipe that combines the chili styles of both locations. Learn how to make a 9 spice brisket slow cooker chili recipe.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    8 hours 15 minutes

    Serves

    4

    Ingredients

    • 2 cups Low Sodium Beef Stock
    • 2 Dried Chiles de Arbol, stems removed
    • 1 12 oz jar Roasted Red Peppers, drained
    • 1 28oz Can of Crushed Tomatoes
    • 1/2 cup Beer
    • 1 teaspoon Coriander
    • 1 teaspoon Cumin
    • 1 teaspoon Chili Powder
    • 1 teaspoon Dry Mustard
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Flakes
    • 1 teaspoon Smoked Paprika
    • 1 tablespoon Olive Oil
    • 1 teaspoon Salt
    • 1 teaspoon Pepper
    • 2 pounds Trimmed Kosher Beef Brisket
    • 1 pound Ground Italian Sausage
    • Onion, finely diced
    • 1 Red Pepper, finely diced
    • 1 Clove of Garlic, grated
    • 3 tablespoons Fresh Cilantro, finely chopped
    • 1/2 cup Sour Cream
    • 1 Lime, zested and juiced
    • 1/4 teaspoon Sea Salt
    • 1/4 Pepper
    Add to Grocery List

    Directions

    In a small sauce pan, simmer the beef stock over medium heat. Add the two chilies to the stock and simmer until the peppers have reconstituted. Then remove from heat and allow the stock and peppers to cool for two minutes. When the stock has cooled, add it to a food processor or blender along with the drained roasted red peppers, crushed tomatoes, and beer. Blend until smooth. Add the liquid to the crock pot. Season the brisket on both sides with salt and pepper. In a large pan over high heat, sear the meat on both sides until brown. Place the meat on a large platter to rest.In the same pan, add the Italian sausage and cook through. Spoon onto a paper towel to drain oil. Reduce the heat of the pan to medium/low and add the olive oil, finely diced onion and red pepper. Cook for about three minutes until the vegetables start to soften. Add the spices and grated garlic and cook another minute. Remove the pan from heat and add the vegetables to the liquid base in the crock pot. Stir to combine all ingredients. Add the brisket to the chili bath, cover, and cook on low for 8 hours. When the brisket is done cooking, remove it from the chili bath and allow it to rest for five minutes before cutting/shredding. The brisket can be shredded or cut into cubes, which ever you prefer. I like to chunk off large pieces using a fork. Crank the heat on the chili liquid up to high and cook for another half an hour with the meat added back to the pot. Add the cilantro and stir to evenly distribute. Keep the lid off to create a thicker chili. After a half an hour, the chili is done. Allow about ten minutes for the chili to cool before serving. Make the crema by stirring the sour cream, lime juice and zest, cilantro, salt and pepper together in a small bowl and top over chili. Top each serving with a tablespoon of crema, a sprinkle of cheddar cheese, and a teaspoon cilantro.

  • Key Lime Pie

    Key Lime Pie Key Lime Pie

    Key Lime Pie

    Looking for a great pie recipe? Chef Kari Karch tells the authentic way to make America's favorite, The Key Lime Pie!
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    1 hour

    Serves

    8

    Ingredients

    • 2 Sleeves of Graham Crackers
    • 4 tablespoons Granulated Sugar
    • 2 Sticks of Melted Butter
    • 1/4 teaspoon Sea Salt
    • 4 Egg Yolks
    • 1 Can (14 ounces) condensed milk
    • 2/3 Cup fresh Key lime juice
    • 1 Lime, grated zest
    • 1 Cup heavy or whipping cream , chilled
    • 2 tablespoons Confectioners' sugar
    • 1 teaspoon Vanilla Extract
    Add to Grocery List

    Directions

    To make graham cracker crust:

    Preheat the oven to 325. Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10minutes. Remove from the oven and allow the crust to cool.

    To make the filing:

    While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

    To make the topping:

    Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spreadthe whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

  • Gluten-Free Valentine's Day Cookies

    Gluten-Free Valentine's Day Cookies Gluten-Free Valentine's Day Cookies

    Gluten-Free Valentine's Day Cookies

    Looking for a gluten-free cookie recipe? Or a Valentine's day treat? Well look no further! Chef Kari Karch has the perfect recipe for you.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 1 1/2 Cups amaranth flour
    • 1/2 Cup arrowroot starch OR cornstarch
    • 1 Cup gluten-free powdered sugar
    • 1 teaspoon Guar gum
    • 1 teaspoon Cream of tartar
    • Pinch of Salt
    • 1 Cup cold butter, cut in small pieces (2 sticks)
    • 1 Egg
    • 1 1/2 tablespoons Milk
    • 1 teaspoon Vanilla OR almond extract
    Add to Grocery List

    Directions

    Cookies:

    Place all dry ingredients in a food processor and pulse about 3 times to thoroughly blend. Add pieces of butter and pulse about 10 times. Add egg, 1 tablespoon of milk, vanilla OR almond extract and pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is too stiff, slowly drizzle in more milk. Wrap the dough in waxed paper and refrigerate for about 1 hour or longer before rolling and cutting out cookies. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to the thickness of pie crust, about a 1/16 to 1/8- inch thickness. Roll the dough evenly so cookies will bake evenly. Dip heart-shaped cookie cutter in flour for easier cutting. If the dough softens too much while cutting the cookies, place the dough on the waxed paper on a baking sheet and freeze it for several minutes and then continue. Bake in a preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.

    Vanilla Glaze:

    In a bowl, combine these three ingredients: 1 cup confectioner's sugar, 1 tablespoon milk, 1/4 teaspoon Madagascar vanilla and drizzle over cookies. Add red food coloring to make them pink or red!

  • Spicy Lump Crab Cakes with Vegetable Remoulade

    Spicy Lump Crab Cakes with Vegetable Remoulade Spicy Lump Crab Cakes with Vegetable Remoulade

    Spicy Lump Crab Cakes with Vegetable Remoulade

    I love the simplicity of making crab cakes during the holidays because it is a simple dish to make, loaded with flavor, and easy on the waistline. Whip these up and freeze them for guests when in need of a quick appetizer. Happy Eating!
    View Recipe

    Prep Time

    2 hours

    Cook Time

    10 minutes

    Serves

    4

    Ingredients

    • 1 pound lump crab meat, shells removed
    • 3/4 cup panko bread crumbs
    • 1/4 cup fat-free milk
    • 3 tablespoons mayo
    • 2 tablespoons cilantro, chopped
    • 4 green onions, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 teaspoons chili sauce
    • 3 cups mixed greens
    • 1 zucchini, sliced into half moons
    • 2 roma tomatoes
    • 1 lemon, juiced
    • 1/2 cup mayo
    • 1 tablespoon mustard
    • 1 tablespoon ketchup
    • 1 tablespoon worcestershire
    • 1 lemon, juiced
    • 2 green onions, minced
    • 1 garlic, minced
    • 1 red pepper, small dice
    • 1 celery stalk, small dice
    • 2 teaspoons hot sauce
    • salt and pepper, to season
    Add to Grocery List

    Directions

    For the Crab Cakes

    1) In a large bowl, combine crab meat, panko, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form crab mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour. 2) Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Serve crab cakes with remoulade and on a bed of mixed greens tossed with zucchini, tomato, and lemon juice

    For the Vegetable Remoulade

    Combine remaining ingredients in a bowl and whisk together. Chill for one hour before serving on top of crab cakes. Can be made the day before

  • Spicy Mexicali Dip

    Spicy Mexicali Dip Spicy Mexicali Dip

    Spicy Mexicali Dip

    Do you need a taco dip that will score points with your friends on game day? We have one for you! Learn how to make a spicy mexicali sombrero dip that you won't soon forget!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    30 minutes

    Serves

    8

    Ingredients

    • 1 onion, minced
    • 2 garlic cloves, minced
    • 1 pound lean ground beef
    • 1 packet taco seasoning mix
    • 1 can green chilies
    • 1 can organic black beans
    • 1/2 cup fresh made salsa
    • 8 ounces greek yogurt
    • 8 ounces low fat cream cheese
    • 2 cups sharp cheddar cheese, grated
    • 1/4 pickled jalapenos
    • 2 roma tomatoes, medium dice
    • 1/4 cup black olives
    • 1 bag tortilla chips
    Add to Grocery List

    Directions

    In a saut pan, cook onions in 1 tablespoon olive oil until translucent and add in garlic. Toss in ground beef and cook through. Remove from heat and drain oil. Place back on heat and add in taco seasoning, green chilies, fresh salsa, and black beans. Cook for 5 minutes. While mixture is cooking, mix together yogurt and cream cheese. In a 2 quart Etch Corningware dish, spread cream cheese mixture then top off with ground beef mixture. Layer on cheese and bake in a 375* oven for 20 minutes. Garnish with jalapenos, tomatoes, and black olives. Use tortilla chips to scoop out dip. Enjoy!

  • Banana Walnut Muffins

    Banana Walnut Muffins Banana Walnut Muffins

    Banana Walnut Muffins

    Do you want to eat less processed foods but still enjoy a delicious and sweet treat? Well Chef Kari Karch has a great recipe for you. Learn how to make her Banana Walnut Texas Muffins.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 2 cups almond flour
    • 1/3 cup coconut flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 cup baking walnuts, chopped
    • 2 over-ripe bananas
    • 1 tablespoon vanilla
    • 3 eggs, at room temperature
    • 1/3 cup honey
    • 3 tablespoons coconut oil/olive oil
    • 2 tablespoons almond butter
    Add to Grocery List

    Directions

    Preheat oven to 350 degrees. Place walnuts on a baking sheet, and put them in the oven to roast. Watch them closely, as they do burn easily. Mash bananas into a liquid. Mix in honey and almond butter. Beat eggs, oil and vanilla. Add to banana mixture. In a separate bowl, mix all dry ingredients, including toasted walnuts. Mix wet and dry ingredients. Spoon batter into lined muffin cups. Bake 15-20 minutes.

  • Coconut Curry Cornish Game Hen

    Coconut Curry Cornish Game Hen Coconut Curry Cornish Game Hen

    Coconut Curry Cornish Game Hen

    Do you feel like adding a twist to your holiday menu? Why not try a delicious coconut curry braised cornish game hen!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    1 hour 15 minutes

    Serves

    8

    Ingredients

    • 1/2 cup finely chopped shallots
    • 1/4 cup vegetable oil
    • 2 large garlic cloves, minced
    • 2 teaspoons fresh ginger, minced, peeled
    • 2 tablespoons thai red curry paste
    • 1 tablespoon madras curry powder
    • 2 14 oz cans unsweetened coconut milk
    • 1 1/2 teaspoons packed light brown sugar
    • 1 teaspoon salt
    • 2 teaspoons asian fish sauce
    • 2 limes, juiced and zest of 1 lime
    • 2 cups chicken stock
    • 4 1 1/4- to 1 1/2-lb cornish hens, halved lengthwise
    Add to Grocery List

    Directions

    Seasoning

    Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, 25 to 30 minutes. Remove from heat, then stir in fish sauce, lime zest and lime juice and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered.

    Cornish Hen

    Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours. Let hens stand at room temperature 30 minutes before grilling. Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt and pepper. Heat an indoor grill pan to medium high heat. Grill skin side down for 3 minutes a side. In a large dutch oven, heat remaining curry sauce plus 2 cups of homemade chicken broth. Reduce slightly and add chicken pieces. Cover and place in a 400* oven for 25 minutes or until cooked through. Remove from heat and place dutch oven on stove and reduce sauce till a thickened consistency.

  • Mexican Chicken Pot Pie

    Mexican Chicken Pot Pie Mexican Chicken Pot Pie

    Mexican Chicken Pot Pie

    Don't have time to make a traditional chicken pot pie? Well, chef Kari Karch has a fun and quick alternative that will save you time! She shares her delicious Mexican chicken pot pie recipe!
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    45 minutes

    Serves

    4

    Ingredients

    • 1/2 stick unsalted butter
    • 2 garlic cloves, minced
    • 1/2 cup flour
    • 2 cups low sodium chicken stock
    • 1 cup skim milk
    • 1 rotisserie chicken, meat only shredded
    • 2 chipotles in adobo, minced
    • 1 can diced green chilies
    • 1 can organic black beans
    • 1 packet taco seasoning
    • 1 tablespoon cumin
    • 1 sheet puff pastry
    • 1 egg, plus one tablespoon water, lightly beaten
    • 1/4 cup shredded cheddar cheese
    • 1 avacado, sliced
    Add to Grocery List

    Directions

    Preheat oven to 400*. In a large skillet, melt butter over medium high heat. Add in garlic and stir for one minute. Stir in flour and cook for 3 minutes, making sure the color of the roux stays blonde (turn down heat if starts to color). Turn down to low and stir periodically while assembling the chicken mixture. In a large bowl, toss together chicken, chipotles, green chilies, black beans, taco seasoning, and cumin. Pour roux into chicken mixture and stir. In oven-proof crocks, fill each crock to the top with the mixture. Place a pre-cut piece of puff pastry over the top and brush with egg wash. Sprinkle with cheddar cheese. Place crocks on baking sheet and into oven for 35-40 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes. Serve with sliced avocado.

  • Angel Food Cupcakes

    Angel Food Cupcakes Angel Food Cupcakes

    Angel Food Cupcakes

    Are you looking for a quick recipe that will satisfy your sweet tooth and not break the calorie bank? Chef Kari Karch has what you need! She shares her Angel Food Cupcakes recipe. Give it a try and learn how to make these in your own home.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    40 minutes

    Serves

    6

    Ingredients

    • 12 large egg whites (1 1/2 cups)
    • 1 1/2 teaspoons cream of tartar
    • 3/4 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1 3/4 cups sifted powdered sugar, sift before measuring
    • 1 1/8 cups sifted cake flour, sift before measuring
    • 1/4 teaspoon salt
    • 4 large egg whites
    • 2 cups caster sugar
    • 2/3 cup water
    Add to Grocery List

    Directions

    Cake

    Let egg whites sit at room temperature for about one hour before beginning. While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together on a large piece of parchment paper. Set aside. Line a cupcake tin with cupcake liners. Preheat oven to 350 degrees F and place rack in the bottom third of oven. Using a stand mixer, beat egg whites until frothy. Once frothy, add in cream of tartar, then beat at medium speed until soft peaks form. About 5-6 minutes. Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks. Once there, beat in vanilla extract. Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients until combined. Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost with marshmallow frosting.

    Frosting

    Combine water and sugar in a small saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil, uncovered and without stirring until syrup reaches 115C on a candy thermometer (about 5 minutes.) Tip: The syrup should be thick but not at all colored. Remove from heat and set aside. Beat egg whites until soft peaks form. While still beating, slowly pour the hot syrup in a thin stream down the side of the bowl and into the beaten egg whites. Beat on high speed until mixture is thick and glossy, about 10mins

  • Pigs In A Blanket

    Pigs In A Blanket Pigs In A Blanket

    Pigs In A Blanket

    Are you bored with your hot dogs? Wells let's get creative and make some hot dog mummies!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    18 minutes

    Serves

    12

    Ingredients

    • 1 11 ounce can of refrigerator breadsticks
    • 1 12 pack of hot dogs
    • 1/2 cup dijon mustard
    • 1/2 cup honey
    • 2 tablespoons mayonnaise
    • 1 tablespoon lemon juice
    • salt and pepper
    Add to Grocery List

    Directions

    Hot Dogs

    For each hotdog, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog. Bake the hotdogs on a cookie sheet at 350 for 15 to 18 minutes or until the breadstick wrapping is golden brown. Remove the hotdogs from the oven and cool them for 5 minutes. Add yellow mustard just before serving.

    Sauce

    1/2 cup Dijon mustard 1/2 cup honey 2 tablespoons mayonnaise 1 tablespoons lemon juice Salt and pepper Mix all the ingredients in a small bowl and season with salt and pepper.

  • Baked Ham With Dijon Apricot Chutney Glaze

    Baked Ham With Dijon Apricot Chutney Glaze Baked Ham With Dijon Apricot Chutney Glaze

    Baked Ham With Dijon Apricot Chutney Glaze

    Are you looking for a delicious new ham recipe? Well Chef Kari Karch has a winner! Learn how to prepare a baked ham with dijon apricot chutney glaze.
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    1 hour 30 minutes

    Serves

    8

    Ingredients

    • 6 pounds cooked ham with bone in
    • 2 tablespoons dijon mustard
    • 1 tablespoon honey
    • 1 jar apricot preserves
    • 1 cup pineapple juice
    • 1/4 cup brown sugar
    • whole cloves
    Add to Grocery List

    Directions

    Remove the wrapper from the ham. Cut away the tough rind on the ham leaving at least 1/4 inch of the fat which helps keep the meat from drying out as it cooks. Score the top and the sides in a diamond pattern. Add a clove in the center area of each diamond. Place ham in the dish with the decorated side up. Stir together the glaze ingredients in a saucepan nd heat over medium heat until sugar is dissolved. Brush the ham with about half of the glaze. Bake for 1 hour and then brush with the rest of the glaze. Cook for 30 minutes longer or until a meat thermometer registers 140 degrees. Place ham on a cutting board or serving platter and allow 20 minutes before carving.

  • Mango Tomato Bruschetta

    Mango Tomato Bruschetta Mango Tomato Bruschetta

    Mango Tomato Bruschetta

    Do you always find yourself entertaining guests on short notice? Well, we have a quick recipe that you can whip up quickly so your guests don't go hungry. The Kenmore In House Chef Kari Karch whips up a delicious mango tomato bruschetta!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    15 minutes

    Serves

    2

    Ingredients

    • 4 roma tomatoes, small dice
    • 1 teaspoon sea salt
    • 2 garlic cloves, minced
    • 1 yellow pepper, small dice
    • 1/2 red onion, small dice
    • 2 green onion, small dice
    • 2 mangoes, small dice
    • 1 jalapeno, seeds removed, minced
    • 2 limes, juiced
    • 3 tablespoons cilantro, snipped
    • fresh cracked black pepper
    • 1 large french baguette, sliced
    • 1 tablespoon olive oil
    Add to Grocery List

    Directions

    In a large glass bowl, toss in the tomatoes, sea salt, garlic, pepper, onions, mango, and jalapeno. Toss to combine and add in the lime juice. Add in cilantro and pepper. Toss and set aside. In a preheated oven, bake French baguette slices for 10-12 minutes or until toasted. Place 1 heaping tablespoon of the mango brushcetta on the crostini and serve. Drizzle with a little olive oil if desired.

  • Simple and Healthy Egg 'Muffins'

    Simple and Healthy Egg 'Muffins' Simple and Healthy Egg 'Muffins'

    Simple and Healthy Egg 'Muffins'

    This light and healthy breakfast takes minutes to prepare, and you end up with a full weeks worth of good eats. It is cheap to make and I love heating these little muffins up on the go. Happy Eating!
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 12 Egg
    • 3 tablespoons Skim milk
    • 1 teaspoon black pepper
    • 1/2 cup low fat shredded cheddar cheese
    • 3 low sodium ham slices, small dice
    Add to Grocery List

    Directions

    Directions

    Preheat oven to 350*. In a large bowl, whisk together the eggs, milk and pepper. Use cooking spray to coat a 6 cup muffin tin and ladle 8oz in each tin. Sprinkle with a little cheese and diced ham. Place into oven for 20 minutes and let cool. They pop out easily and can be stored in the refrigerator for up to a week. Just reheat in a damp paper towel for 30 seconds in your microwave. For more variety, try adding cut up peppers, broccoli, chicken sausage, or any item of your choice.

  • Baked Chickpea and Herb Falafel with Lemon Tatziki Sauce

    Baked Chickpea and Herb Falafel with Lemon Tatziki Sauce Baked Chickpea and Herb Falafel with Lemon Tatziki Sauce

    Baked Chickpea and Herb Falafel with Lemon Tatziki Sauce

    This healthy recipe will have your guests singing 'Opa' throughout the house! I love to top these falafels with hummus, slow roasted tomatoes, pickled red onion, and cucumber slices. It's great in a whole wheat pita or on their own. Freeze a batch to make dinner in a breeze. And the best part...they are super cost efficient to make. That makes me say Opa for sure!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 3 Cans of garbanzo beans, drained and rinsed
    • 2 tablespoons whole wheat flour
    • 1 teaspoon baking powder
    • 3 tablespoons cilantro, rough chop
    • 2 tablespoons parsley, rough chop
    • 1 tablespoon cumin
    • 1 teaspoon corriander
    • 1 teaspoon crushed red pepper flake
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons extra virgin olive oil
    • 1/2 cup Greek yogurt
    • 1/4 cup low-fat sour cream
    • 2 lemons, juiced
    • 1 English cucumber, grated
    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    Add to Grocery List

    Directions

    Directions

    Preheat oven to 350*. In a large food processor, add all the ingredients up until the Greek yogurt and pulse until a paste is formed. Taste mixture for seasoning. Remove from bowl and form into 16 patties. Place patties on a non-stick baking sheet and bake for 15 minutes. Flip and bake for 15 minutes more. Remove and let cool. In a medium bowl, add the Greek yogurt, sour cream, and remaining ingredients. Whisk and chill for 1 hour prior to serving with baked falafels.

  • Baked Salmon with Yogurt Dill Sauce

    Baked Salmon with Yogurt Dill Sauce Baked Salmon with Yogurt Dill Sauce

    Baked Salmon with Yogurt Dill Sauce

    Simple and delicious! Making dinner is going to be the least of your worry's when you just pop this right into the oven and in under 20 minutes, dinner is on the table. Happy Eating!
    View Recipe

    Prep Time

    7 minutes

    Cook Time

    12 minutes

    Serves

    2

    Ingredients

    • 2 6oz salmon filets
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • 1/4 cup Greek yogurt
    • 2 tablespoons sour cream
    • 2 tablespoons fresh dill, chopped
    • 1 lemon, juiced
    • 1 green onion, minced
    • 1 garlic clove, pressed
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    Add to Grocery List

    Directions

    Directions

    Preheat oven to 350*. Spray salmon with olive oil cooking spray and season with salt and pepper. Bake for 12 minutes. While salmon is baking, make dill sauce by combing Greek yogurt and remaining ingredients in a small bowl. This can be made up to one day in advance. Remove salmon and let cool for 5 minutes. Serve with dill sauce and drizzle a splash of good quality extra virgin olive oil on top with a squeeze of fresh lemon.

  • Sweet Almond Milk Corn Bread

    Sweet Almond Milk Corn Bread Sweet Almond Milk Corn Bread

    Sweet Almond Milk Corn Bread

    Sometimes hits and misses happen in my kitchen and well, this is one of those instances where I needed an ingredient in a bind and ended up substituting almond milk for regular milk and ended up loving this recipe. It has a sweetness that is just lovely and will become a great healthier alternative for those who might be lactose intolerant. Happy Eating!
    View Recipe

    Prep Time

    12 minutes

    Cook Time

    25 minutes

    Serves

    12

    Ingredients

    • 2/3 cup butter, softend
    • 3/4 cup sugar
    • 3 eggs
    • 1 2/3 cups almond milk
    • 2 1/3 cups flour
    • 1 cup corn meal
    • 4 1/2 teaspoons baking powder
    • 1 teaspoon salt
    Add to Grocery List

    Directions

    Directions:

    Preheat oven to 400*. In a large bowl, cream butter and sugar until fluffy. Combine the almond milk and eggs, and in a separate bowl, combine the dry ingredients. Alternatively add in some of the egg mixture then some of the dry mixture slowly until all ingredients are combined. Pour into a greased 13 by 9in. pan and bake for 22-28 minutes or until a toothpick comes out clean. Let cool and cut into squares. Serve with a drizzle of honey and some butter on the side if desired.

  • Grilled Bison Steaks with Mushroom Ragout

    Grilled Bison Steaks with Mushroom Ragout Grilled Bison Steaks with Mushroom Ragout

    Grilled Bison Steaks with Mushroom Ragout

    Bison steak sounds great! Right? Kenmore In-house Chef Kari Karch thinks so. Here is her recipe for a grilled bison steak with mushroom ragout.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 4 8-10oz bison strip steaks (can substitute ribeye or NY strip)
    • Sea salt and fresh cracked black pepper
    • 3 cloves garlic
    • 3 tablespoons butter
    • 2 tablespoons parsley, finely chopped
    • 1/4 cup extra virgin olive oil
    • 1 large onion, diced
    • 2 pounds wild mushrooms (shitake, oyster, trumpet, baby bella)
    • 3 garlic cloves, crushed into a paste
    • 1 teaspoon thyme, finely chopped
    • 2 teaspoons sage, finely chopped
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 cup red wine (preferably a red zinfandel or cabernet)
    • 2 tablespoons tomato paste
    • 2 tablespoons whole wheat flour
    • 2 cups shitake broth (recipe follows)
    Add to Grocery List

    Directions

    Steak

    Preheat oven to 350*. Heat a grill pan to medium high heat. Let meat sit out at room temperature for 15 minutes to get a nice sear. Season with salt and pepper on both sides. Brush grill pan with a little olive oil to season the pan. Grill both sides for 3 minutes each. Place pan into oven for an additional 4-6 minutes. While the steaks are in the oven, mash the garlic, butter, and parsley in a mortar and pestle or mash in a small bowl. Heat a saut pan over medium high heat and add garlic mixture. Remove steaks from oven and place into saut pan with garlic mixture. Using a spoon, spoon the garlic butter over the steaks to baste them. Remove after 2 minutes and let rest. Serve with wild mushroom ragout

    Ragout

    To prepare the ragout, in a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the onion and cook, stirring well, until it begins to brown. Lower the heat to medium, season the onions with salt and pepper, and continue stirring until nicely caramelized, about 5 minutes. Remove the onion to a small bowl. Return the pan to the heat, add the remaining 2 tablespoons olive oil, and turn the heat to high. Add the mushrooms, stirring well to coat with oil. Keep the heat high and saut the mushrooms until they brown lightly. If juices accumulate in the pan, pour them off and reserve. Season the mushrooms with salt and pepper, add the garlic, thyme, sage, and pepper flakes, and stir well. Reduce the heat to medium, add the caramelized onion, the wine, and the tomato paste, and stir well. Reduce the wine till almost dry. Sprinkle the flour over the mixture and stir it in. Cook for 1 minute. Ladle in 1 cup of the hot mushroom broth, stirring well as the mixture thickens. Add another cup of hot broth and let the ragout cook for another 5 minutes. If it's too thin, cook it a bit longer; if too thick, add a bit more broth. Taste for seasoning.

    Shitake Broth

    In a medium saucepan, add 3 cups water, 1 package dry shitake mushrooms, 1 bay leaf, and half of an onion. Bring to a boil then reduce to a simmer for 20 minutes. Strain, and chop mushrooms. Add mushrooms in with fresh mushroom mixture.

  • Baked Chickpea and Herb Falafel with Lemon Dill Tatziki

    Baked Chickpea and Herb Falafel with Lemon Dill Tatziki Baked Chickpea and Herb Falafel with Lemon Dill Tatziki

    Baked Chickpea and Herb Falafel with Lemon Dill Tatziki

    Are you a fan of falafel? Then you don't want to miss this recipe from the Kenmore In-house Chef Kari Karch! She shares her recipe for baked chickpea and herb falafel with lemon dill tatziki.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 2 cans chickpeas
    • 1 garlic clove
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • 1/2 teaspoon crushed red pepper flakes
    • 2 tablespoons cilantro, chopped
    • 1 tablespoon whole wheat flour
    • 1 teaspoon baking powder
    • salt and pepper to season
    • 1 large English cucumber, grated
    • 1 cup Greek yogurt
    • 2 tablespoons low fat sour cream
    • 1 lemon, juiced
    • 2 tablespoons dill, chopped
    • 1 tablespoon red wine vinegar
    Add to Grocery List

    Directions

    Preheat oven to 400*. In a food processor, combine first 10 ingredients and pulse to combine. Form falafel mixture into patties and place onto a non-stick cookie sheet. Bake for 15 minutes, flip and bake for 10 more minutes. While the falafels are baking, make the tatziki sauce by placing remaining ingredients into a bowl and whisk. This can be made a day ahead. Once falafels are done, place them into whole wheat pita's with the tatziki and any other fresh ingredients desired. I like to add cucumbers, pickled red onion, and hot sauce. Enjoy!

  • Italian Stallion Power Juice

    Italian Stallion Power Juice Italian Stallion Power Juice

    Italian Stallion Power Juice

    This incredibly delicious juicing recipe will not only give you the energy to burst through your day, but it will also give you all the vitamins and nutrients for a days serving. This recipe will yield 4 servings so I make it in the morning and sip on it throughout the day. Happy eating!
    View Recipe

    Prep Time

    10 minutes

    Serves

    4

    Ingredients

    • 3 tomatoes
    • 1 cucumber
    • 1 zucchini
    • 3 celery stalks
    • 1/2 cup parsley
    • 1 garlic clove
    • 1 yellow bell pepper, large dice
    • 3 kale leaves
    • 1 avocado
    Add to Grocery List

    Directions

    Directions

    Rinse and pat dry all the vegetables. Cut veggies to fit into your juicer. Start with leafy greens then push down with the cucumber or celery. Juice all ingredients except the avocado. When finished, place juice into a blender with the meat of the avocado and blend. Serve over ice or refrigerate in a glass sealed container.

  • Italian Caprese Quinoa

    Italian Caprese Quinoa Italian Caprese Quinoa

    Italian Caprese Quinoa

    Ready for a simple and healthy recipe? I have one for you! Here is a delicious dish called an Italian Caprese Quinoa Bowl!
    View Recipe

    Serves

    4

    Ingredients

    • 1 cup uncooked quinoa
    • 1 basket of cherry tomatoes
    • 8 ounces fresh mozzarella pearls
    • 15 large basil leaves, cut into ribbons
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon pepper
    • 1 teaspoon red wine vinegar
    • 2 tablespoons olive oil
    Add to Grocery List

    Directions

    Bring 2 cups water and quinoa in a small saucepan and bring to a boil; reduce to a simmer, cover and cook for 15 minutes. Let cool completely, add tomatoes, cheese, basil, salt and pepper. Drizzle the vinegar and 2-3 tablespoons of oil on top and mix gently. Serve immediately or refrigerate to allow flavors time to blend

  • Skinny Girl Gazpacho with Avocado Relish and Poached Shrimp

    Skinny Girl Gazpacho with Avocado Relish and Poached Shrimp Skinny Girl Gazpacho with Avocado Relish and Poached Shrimp

    Skinny Girl Gazpacho with Avocado Relish and Poached Shrimp

    The Kenmore In-house Chef Kari Karch shares a recipe for a delicious and healthy gazpacho with avocado relish and poached shrimp dish!
    View Recipe

    Serves

    2

    Ingredients

    • 10 ounces day old whole wheat bread, crust removed
    • 21 ounces fresh summer tomatoes, skinned and seeds removed, chopped
    • 1 clove of garlic, minced
    • 1 medium sweet onion (Vidalia or other sweet variety), chopped
    • 2 red bell peppers, chopped
    • 1 cucumber, peeled and seeds removed, chopped
    • 1/2 teaspoon ground Cumin
    • 8 tablespoons good Spanish Olive oil, extra virgin
    • 2 tablespoons good Spanish Sherry vinegar
    • 2 tablespoons cold vegetable stock, or more as needed
    • Sea salt and fresh cracked black pepper
    • Poached shrimp (recipe follows)
    • 1 avocado, small dice
    • 1 teaspoon lemon juice
    • 1/4 pound Jamon Ham or Serrano Ham, sliced thin
    • 3 cups olive oil
    • 1 tablespoon parsley
    • 8 uncooked large shrimp, peeled, deveined, and patted dry
    Add to Grocery List

    Directions

    In a food processor, puree all the chopped vegetables; add the cumin, garlic, the soaked bread (water squeezed out), sherry vinegar and Olive oil and vegetable stock. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold stock if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt and pepper to taste. Refrigerate at least 2 hours and re-taste for salt. In a small saut pan, fry the ham until just crispy and drain on a paper towel. Toss the avocado with the lemon juice, salt, pepper. Place a ring mold in the center of a bowl you wish to serve the soup. Add the avocado mixture and press down slightly with the back of a spoon. Remove the ring mold and top with a poached shrimp and a piece of crispy ham. Using a small ladle, ladle the soup around the avocado mixture to present.

    Shrimp

    Pour 3 cups olive oil into heavy large saucepan, and add 1 tablespoon parsley. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165F and 180F. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 160F and 170F, about 8 minutes. Transfer shrimp to paper towels to drain. Sprinkle shrimp with salt and pepper.

  • Gluten Free Vietnamese Chicken Pho

    Gluten Free Vietnamese Chicken Pho Gluten Free Vietnamese Chicken Pho

    Gluten Free Vietnamese Chicken Pho

    Ready for a fun Vietnamese recipe? Here is one of my favorites! A gluten free vietnamese chicken pho dish.
    View Recipe

    Serves

    2

    Ingredients

    • 1 pound dried rice noodles
    • 2 tablespoons whole coriander seeds
    • 4 whole cloves
    • 2 whole star anise
    • 1 tablespoon pink peppercorn
    • 2 1/2 quarts chicken stock (store bought or homemade)
    • 1 tablespoon reduced sodium chicken base
    • 2 whole bone-in chicken breast
    • 1/2 onion
    • 2 garlic cloves, smashed
    • 1 3-inch chunk of ginger, sliced and smashed with side of knife
    • 1 tablespoon sugar
    • 1 tablespoon fish sauce
    • 2 cups baby bokchoy
    • 2 cups bean sprouts, washed and tails pinched off
    • fresh cilantro tops
    • 1/2 lime, cut into wedges
    • sriracha chili sauce
    • hoisin sauce
    • fresh Thai basil
    Add to Grocery List

    Directions

    To make the broth, heat a frying pan over medium heat. Add the coriander seeds, cloves, and star anise and toast until fragrant, about 3-4 minutes. Immediately remove from pan to avoid burning. In a large pot, add spices, chicken stock, chicken breast, onion, ginger, sugar, and fish sauce. Bring to a boil. Reduce heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Use tongs to remove the chicken breasts and shred the meat, discarding the bone (if you used a bone-in breast). Taste broth and add more fish sauce or sugar if necessary. Strain the broth and discard solids. Return broth to pot. Add 2 cups of baby bokchoy. Prepare the noodles as per directions on the package. Ladle the broth into bowls. Divide the shredding chicken breast and noodles evenly into each bowl. Top with bean sprouts, cilantro and other accompaniments as desired and enjoy.

  • Delicious Grilled Halibut Tacos

    Delicious Grilled Halibut Tacos Delicious Grilled Halibut Tacos

    Delicious Grilled Halibut Tacos

    Are you looking to take your tacos to the next level? Well, I have a recipe that is going to help you get there! Here is a recipe for delicious grilled halibut tacos with pickled baja slaw and avocado mousse!
    View Recipe

    Prep Time

    3 hours

    Cook Time

    15 minutes

    Serves

    3

    Ingredients

    • For Fish:
    • 1 pound halibut
    • Baja slaw (recipe follows)
    • avocado mousse (recipe follows)
    • cilantro for garnish
    • lime for garnish
    • 12 fresh tortilla shells
    • For Marinade:
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons fresh garlic, finely chopped
    • 1 tablespoon fresh lime zest
    • 3 teaspoons cumin
    • 2 teaspoons corriander
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • For Baja Slaw:
    • 2 cups shredded red cabbage
    • 2 teaspoons lime juice
    • 2 teaspoons honey
    • 1 tablespoon red onion, thinly sliced
    • 2 teaspoons jalapeno, minced
    • 1 teaspoon cilantro, minced
    • For Avocado Mousse:
    • 2 large, Haas avocados, slightly firm
    • 1/2 cup sour cream
    • 2 teaspoons sriracha
    • 1 tablespoon fresh lime juice
    • 1 tablespoon kosher salt
    • 2 teaspoons fresh garlic, chopped
    Add to Grocery List

    Directions

    Fish and Marinade

    Combine all ingredients and place into a resealable plastic bag with the halibut. Place in the refrigerator for 1-2 hours. Heat a grill or grill pan over medium heat and grill fish for about 3 minutes a side or until fish turns opaque. Serve in warm tortilla shells with slaw, mousse, and garnish.

    Baja Slaw

    Combine all ingredients into a medium bowl and refrigerate for 2 hours or overnight to let the flavors meld.

    Avocado Mousse

    In a food processor, place all ingredients and pulse to combine. Serve immediately with tacos. Enjoy!

  • Vegetarian "Meatball" Sub with Sweet Potato Fries

    Vegetarian "Meatball" Sub with Sweet Potato Fries Vegetarian "Meatball" Sub with Sweet Potato Fries

    Vegetarian "Meatball" Sub with Sweet Potato Fries

    We are giving some love to all of the vegetarians out there! Here is a tastey recipe for a vegetarian meatball sub!
    View Recipe

    Serves

    6

    Ingredients

    • 1/2 cup whole wheat breadcrumbs
    • 1/8 cup grated parmesan cheese
    • 1/8 cup chickpeas, rinsed, roughly chopped
    • 1 tablespoon toasted pine nuts, roughly chopped
    • 1 tablespoon golden raisins, roughly chopped
    • 1 teaspoon chopped garlic
    • 1 teaspoon fresh parsley
    • 1 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • 1 bunch broccoli crowns or rapini, cooked, cooled and roughly chopped
    • 1/4 head cauliflower, cooked, cooled and roughly chopped
    • Nonstick cooking spray, for greasing
    • 1 pound Nonstick cooking spray, for greasing
    • 1 jar marinara sauce
    • 6 whole wheat French rolls
    • 1 egg
    • 2 medium sweet potatoes or yams
    • 1 egg white
    • sea salt to taste
    • 1 teaspoon paprika
    • 1 teaspoon cumin
    Add to Grocery List

    Directions

    Meatballs

    Preheat the oven to 400 degrees F. Mix together the breadcrumbs, cheese, chickpeas, pine nuts,raisins, garlic, parsley, salt, pepper, broccoli, cauliflower and egg. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes. Remove and let cool. Slice bread down the middle and place 3 slices of cheese in bread. Bake for 5 minutes. Place 4 veggie balls into sub, top with marinara, and 2 more slices of cheese. Broil for 2 minutes until cheese melts. Serve with Sweet potato frites. Recipe follows.

    Fries

    Peel the potatoes and cut into strips or wedges with even thicknes. Soak in a bowl of cold water for 30 minutes to allow all starch to be removed. Drain and pat completely dry. Meanwhile prepare dipping sauce (if using). In a small bowl, add all ingredients and set in fridge for flavors to meld. Preheat oven to 425 F (convection is best*). Line a large baking sheet with parchment paper. In a large bowl, add egg white and beat until slightly foamy. Add potatoes, salt and choice of herbs/spices to taste. Toss to coat. Spread potato slices onto baking sheet and make sure they do not overlap and are not crowded or touching. Bake for 15 minutes. Flip the fries over and return to oven for another 15 minutes or until cooked through. Reduce heat to 200F and let the fries dry for another 15-20 minutes. Remove from oven and enjoy with dipping sauce.

  • Moroccan Spiced Lentil Soup

    Moroccan Spiced Lentil Soup Moroccan Spiced Lentil Soup

    Moroccan Spiced Lentil Soup

    Learn how to make a simple but savory soup with this recipe for a delicious Moroccan spiced lentil soup!
    View Recipe

    Serves

    4

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 large onions, chopped
    • 3 large cloves garlic, minced
    • 2 heaped teaspoons ground coriander
    • 2 heaped teaspoons ground cumin
    • 1 teaspoon turmeric
    • 3/4 teaspoon paprika
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon allspice (optional)
    • a pinch of crushed red pepper flakes (****These go in right after the Allspice now**)
    • 1 1/2 teaspoons kosher salt (to begin with), then to taste
    • 1/2 teaspoon freshly ground black pepper
    • 7 cups vegetable broth
    • 1 24-ounce can crushed tomatoes
    • 2 cups dried red lentils, rinsed and picked over
    • juice of 1 lemon
    • small splash of red wine vinegar (about 1/2 tablespoon)
    • 3 tablespoons chopped flat-leaf parsley leaves
    • 1 tablespoon chopped fresh cilantro
    Add to Grocery List

    Directions

    Heat the olive oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook until tender, about 6 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, allspice & red pepper flakes. Cook for another minute or two, stirring to coat the onions. Add the broth, tomatoes and salt, and bring to a boil. Turn down to a simmer and cook for 1 hour, or until the lentils are tender. Stir in the lemon juice, a small splash of red wine vinegar, cilantro, and parsley. Season to taste again with kosher salt. Cover and cook for an additional 10 minutes.

  • Pumpkin Waffles with Hazelnut Brittle

    Pumpkin Waffles with Hazelnut Brittle Pumpkin Waffles with Hazelnut Brittle

    Pumpkin Waffles with Hazelnut Brittle

    Have fun with breakfast this weekend and make pumpkin waffles with hazelnut brittle! You won't regret making this delicious recipe!
    View Recipe

    Serves

    3

    Ingredients

    • For Waffles:
    • 1/4 cup light brown sugar
    • 3 tablespoons cornstarch
    • 1 1/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 3/4 teaspoons cinnamon
    • 2 teaspoons ginger
    • 1/4 teaspoon cloves
    • 1/2 teaspoon freshly grated nutmeg
    • 2 large eggs
    • 1 cup whole milk
    • 1 cup canned solid-pack pumpkin
    • 4 tablespoons unsalted butter, melted and warm
    • Hazelnut Brittle:
    • 1 cup white sugar
    • 1/4 cup water
    • 1/4 cup light corn syrup
    • 2 tablespoons butter
    • 2 1/2 cups roasted unsalted hazelnuts, sliced
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • few drops vanilla
    • For Spiced Maple Syrup:
    • 1/2 stick cinnamon
    • 3 star anise
    • 1 jar pure maple syrup
    • For Whip Cream:
    • 16 ounces Heavy whipping cream
    • 2 tablespoons white granulated sugar
    • 2 tablespoons spiced rum
    • 1 teaspoon vanilla extract
    Add to Grocery List

    Directions

    Waffles

    Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside. Whip egg whites with a hand mixer on high until stiff peaks form -- about 1 1/2 -- 2 minutes. Set aside. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. Once the waffle iron is heated, pour in batter and cook according to your waffle maker's directions.

    Hazelnut Brittle

    Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces.

    Spiced Maple Syrup

    In a small saucepan, heat all ingredients over a low heat for 15 minutes. Using a slotted spoon, remove spices. Serve warm.

  • Corned Beef and Cabbage Soup with Caraway Croutons

    Corned Beef and Cabbage Soup with Caraway Croutons Corned Beef and Cabbage Soup with Caraway Croutons

    Corned Beef and Cabbage Soup with Caraway Croutons

    Are you looking for a delicious St. Patrick's Day recipe? Here is one of my favorites! Enjoy this corned beef and cabbage soup with caraway croutons recipe!
    View Recipe

    Serves

    6

    Ingredients

    • 2 teaspoons olive oil
    • 2 leeks, chopped (whites and light green only)
    • 2 cloves garlic
    • 3 medium carrots, chopped
    • 2 celery stalks, chopped
    • 1 yellow pepper, chopped
    • 1 pound lean corned beef brisket
    • 3 cups water
    • 3 cups vegetable stock
    • 2 bay leaves
    • 1/4 cup chopped parsley, plus more for garnish
    • 1/2 small head cabbage, cored and chopped
    • 1 pound red bliss potatoes
    • fresh pepper to taste
    • 1 French baguette, cubed
    • 1 stick butter
    • 1 tablespoon Caraway seeds
    Add to Grocery List

    Directions

    In a large pot or Dutch oven, heat oil over medium heat. Add leeks and saut until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and saut about 2-3 minutes. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley, stock, and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes. While the soup is cooking, make the croutons by melting the butter in a large saut pan and adding in the caraway seeds. Toss in the cubed bread and coat well. Spread out onto a cookie sheet and bake for 10-12 minutes in a preheated 400* oven. Serve on top of soup as garnish.

  • Cumin Roasted Chicken

    Cumin Roasted Chicken Cumin Roasted Chicken

    Cumin Roasted Chicken

    With just a few ingredients and some love, you too can make this delicious cumin roasted chicken recipe!
    View Recipe

    Serves

    4

    Ingredients

    • 1 5 1/2 pound free-range chicken
    • 1 tablespoon cumin
    • 1/4 pound unsalted butter, softened
    • Kosher salt and freshly ground black pepper
    • 1 orange, halved
    • 1/2 head garlic
    • 1 medium white onion, halved, plus 1 onion
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups chicken broth
    • 1/4 cup white wine
    • 1 teaspoon Olive Oil
    Add to Grocery List

    Directions

    Preheat oven to 425 degrees F. Rinse the chicken with cool water, inside and out. Pat it dry with paper towel. In a small bowl, mash the softened butter with the cumin, until combined. Rub the cumin butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic and 1 onion. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan and drizzle olive oil on top. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay a piece of foil across the breast of the chicken and roast for 25 minutes.

    Remove the foil and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

    Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the wine and season with salt and pepper. Serve.

  • Buttermilk Fried Chicken and Waffles

    Buttermilk Fried Chicken and Waffles Buttermilk Fried Chicken and Waffles

    Buttermilk Fried Chicken and Waffles

    Learn how to make buttermilk fried chicken with pancetta waffles and spiced maple syrup from the Kenmore In-house Chef Kari Karch!
    View Recipe

    Serves

    6

    Ingredients

    • 1 free-range, organic chicken, cut into 8 pieces
    • 1 tablespoon garlic powder
    • 1 heaping teaspoon kosher salt
    • Freshly ground black pepper
    • 1 quart buttermilk
    • 3 cups All Purpose flour
    • 1 tub Crisco shortening
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 egg yolks
    • 1 3/4 cups milk
    • 1/2 cup canola oil
    • 2 egg whites
    • 1/2 pound pancetta, diced and cooked
    • 2 cups pure maple syrup
    • 1 teaspoon cinnamon
    • 3 teaspoons roasted chile oil
    Add to Grocery List

    Directions

    Chicken

    Season the chicken pieces generously with salt and pepper. In a large bowl, soak the chicken in the buttermilk for at least 1 hour till overnight. Mix the flour, garlic powder, salt, and pepper together and spread on a plate. Dredge each chicken piece in the seasoned flour to coat well.Heat about 1 inch of canola oil in a cast iron pan until it reads 350 on a candy thermometer. In small batches, place a few pieces of the chicken in the oil at a time and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for an additional 6 minutes. Drain on paper towels and salt well.

    Waffles

    1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center. 2. In another bowl beat egg yolks slightly. Stir in milk and oil. 3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy). 4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up). 5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. 6. Stir in pancetta and spoon waffle batter into your waffle iron, making sure not to overfill it.

    Syrup

    Pour all contents into a saucepan and heat over low heat for 1 hour. Strain if needed and serve.

  • Banana Cake with Nutella Frosting

    Banana Cake with Nutella Frosting Banana Cake with Nutella Frosting

    Banana Cake with Nutella Frosting

    Learn how to make banana cake with nutella frosting from the Kenmore In-house Chef Kari Karch!
    View Recipe

    Serves

    8

    Ingredients

    • 2 1/2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
    • 1 1/2 cups superfine sugar
    • 1 1/2 cups mashed ripe banana (about 3 large bananas)
    • 2 large eggs
    • 1/2 cup buttermilk
    • 1 1/2 teaspoons vanilla extract
    • 3/4 stick (6 tablespoons) unsalted butter, room temperature
    • 3/4 cup Nutella
    • 3 cups confectioners (powdered) sugar, sifted
    • 3 tablespoons heavy cream (or condensed milk)
    Add to Grocery List

    Directions

    Cake

    Preheat oven to 350 degrees F. Line 9 x 13 cake pan with parchment paper. Or alternatively you can butter and flour the pan, knocking off excess flour. In a medium bowl, whisk together flour, baking soda, baking powder and salt and set aside. Cream butter and sugar in a stand mixer on medium speed for about 2 minutes until light and fluffy. Add eggs, one at a time and beat on low until just combined. Add in vanilla and mashed bananas and mix until just combined. With mixer on low add 1/3 of the flour mixture and beat until just combined. Add half the buttermilk. Alternate flour and buttermilk, starting and ending with buttermilk. Do not over mix. Pour batter into prepared pan and bake on center rack for 35 minutes or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes in the pan and then turn cake out onto a cooling rack and remove parchment. Allow cake to cool completely before frosting.

    Frosting

    In a stand mixer beat butter and Nutella on medium, about 1 minute until fully combined. Add in confectioners sugar 1 cup at a time. Mixture will appear crumbly. Add in 2 tablespoons of cream and continue beating on medium-high speed for about 3 minutes. Add additional tablespoons of cream until the frosting reaches a soft, spreadable consistency. I used 4 tablespoons in total. Generously spread frosting over cooled cake. For a smooth finish, run your knife or offset spatula under hot water and gently smooth the surface, rinsing off it off after each swipe.

  • Chicken Milanese

    Chicken Milanese Chicken Milanese

    Chicken Milanese

    Learn how to make this chicken milanese strips with arugula and parmesan lemon vinaigrette recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 2 pounds chicken tenderloins, pounded lightly to inch thickness
    • 1 cup flour
    • 2 eggs, beaten
    • 1 1/2 cups panko (Japanese breadcrumbs)
    • 1/2 cup grated parmesan-reggiano
    • 1 tablespoon chopped flat leaf parsley
    • Sea salt and cracked black pepper
    • Olive oil for frying
    • 4 cups arugula
    • 8 campari tomatoes (or cherry tomatoes), quartered
    • 1/2 red onion, thinly sliced
    • 1/4 cup shaved parmesan-reggiano
    • Parmesan lemon vinaigrette (recipe follows)
    • 2 lemons, thinly sliced for garnish
    • 1/2 cup lemon juice
    • 1/2 cup olive oil
    • 1/2 cup grated parmesan-reggiano cheese
    • 1 tablespoon honey
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    Add to Grocery List

    Directions

    Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper and also season the flour, eggs, and breadcrumbs. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. (Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.)

    Pour olive oil into a large saut pan until it reaches a thickness of about a half an inch. Bring to a medium-high heat. When the oil is hot, test it by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a golden brown color and is crispy, about three to four minutes on the first side and one to two minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. (Do ahead: You can keep the chicken in a low oven to keep it warm.)

    For the salad, toss the arugula with the tomatoes, onions, shaved parmesan cheese, and drizzle with vinaigrette. Place chicken strips on serving plate and top with salad.

    Vinaigrette

    Put all the ingredients in a glass mason jar or other container with a tight fitting lid. Cover tightly and shake all ingredients to combine.

  • Asparagus and Edamame Hummus with Garlic-Rubbed Crostini

    Asparagus and Edamame Hummus with Garlic-Rubbed Crostini Asparagus and Edamame Hummus with Garlic-Rubbed Crostini

    Asparagus and Edamame Hummus with Garlic-Rubbed Crostini

    Learn how to make this surprisingly easy asparagus and edamame hummus with garlic-rubbed crostinis from the Kenmore in-house chef, Kari Karch.
    View Recipe

    Serves

    8

    Ingredients

    • 1 bag (12 ounces) frozen shelled edamame
    • 1 pound fresh asparagus, ends removed
    • 2 green onions, sliced
    • 3 cloves garlic, crushed
    • 1/4 cup tahini
    • 1/2 teaspoon lemon zest
    • 1/4 cup fresh lemon juice
    • 1 tablespoon cilantro, chopped
    • 2 tablespoons olive oil
    • 2 teaspoons sea salt
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon black pepper
    • 1 French baguette, slice thin
    • 1 tablespoon olive oil
    • 3 cloves of garlic
    Add to Grocery List

    Directions

    Preheat oven to 400*. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 1 minute. Add in asparagus and cook together for an additional 2 minutes. Drain in a colander and run under cold water. Pulse edamame, asparagus, green onions, garlic, tahini, zest, juice, olive oil, salt, cumin, coriander, cayenne, and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Place sliced baguette on a cookie tray and drizzle with olive oil. Bake for 10 minutes or until lightly golden. Rub each slice with a garlic clove. Place a large dollop of hummus on each slice and garnish with a sprig of cilantro.

  • Bananas Foster Milkshake

    Bananas Foster Milkshake Bananas Foster Milkshake

    Bananas Foster Milkshake

    Learn how to make a delicious bananas foster milkshake recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 3/4 stick butter
    • 1/2 cup brown sugar
    • 1/4 cup spiced rum
    • 3 bananas, sliced in half and medium dice (plus one for garnish)
    • 1 teaspoon cinnamon
    • 6 cups vanilla bean ice cream
    • 4 tablespoons dark rum
    Add to Grocery List

    Directions

    Heat a large saut pan over medium high heat. Melt the butter and brown sugar. Stirring constantly. Pour in liquor and flamb off the heat using a match. Let the alcohol cook out until the flame dies. Fold in bananas and the cinnamon. Remove from heat and let cool. In a blender, add ice cream and banana mixture and puree till smooth. Serve in glassware with one tablespoon of dark rum as a floater. Can add a dollop of whipped cream sprinkled with cinnamon and a slice of banana on the rim for garnish.

  • Whole Roasted Chicken

    Whole Roasted Chicken Whole Roasted Chicken

    Whole Roasted Chicken

    Learn how to make this delicious whole roasted chicken recipe from the Kenmore in-house chef Kari Karch
    View Recipe

    Serves

    4

    Ingredients

    • 1 whole roasting chicken (3-4 lbs)
    • 1 whole lemon
    • 1 medium onion halved
    • 6 cloves garlic, divided
    • 3 tablespoons parsley
    • 1 teaspoon Kosher or sea salt
    • 1 teaspoon freshly ground black pepper
    • 1 stick unsalted butter, softened
    Add to Grocery List

    Directions

    Preheat oven to 400 degrees. Rinse out the chicken in cold water, removing any giblets or giblet bag that may be inside the cavity. Pat dry with a paper towel and place on a roasting pan. Place3 garlic cloves, parsley, salt, pepper, and the butter and blend in a food processor till combined. Using a basting brush or your fingers, rub the butter mixture all over the chicken, as well as under the skin on the breast (you can get to this by gently slipping your fingers in between the skin and the breast near either end of the chicken, and separating the skin from the flesh as you spread the mixture. Sprinkle additional salt and pepper over the chicken if desired. Cut the lemon in quarters and squeeze juice over chicken. Place squeezed halves in the cavity of the chicken along with the onion and the remaining garlic cloves. Tie drumsticks together with kitchen twine or a truss.

    Roast the chicken, uncovered, for about 1 hour. Ovens and chickens vary quite a bit, so check to make sure the chicken is cooked completely by piercing the skin between the thigh and the leg; if the juice is clear it's likely done. The chicken should be a very deep golden brown. If you have meat thermometer, you can remove the chicken from the oven when it reaches 165 F when placed in the thickest part of the thigh. Carefully remove the chicken to a serving platter, and let the chicken rest, lightly tented with foil for about 20 minutes. Carve and serve.

  • Dim Sum with Lemongrass Chili Dipping Sauce

    Dim Sum with Lemongrass Chili Dipping Sauce Dim Sum with Lemongrass Chili Dipping Sauce

    Dim Sum with Lemongrass Chili Dipping Sauce

    Learn how to make this delicious sesame ginger pork dumplings with lemongrass chili dipping sauce recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 1 cup napa cabbage, finely shredded
    • 1/4 cup green onions, minced
    • 2 tablespoons low sodium soy sauce
    • 1 tablespoon dark sesame oil
    • 2 teaspoons peeled fresh ginger, grated
    • 1/2 pound lean ground pork
    • 8 ounces water chestnuts, drained and minced
    • 2 garlic cloves, minced
    • 16 ounces wonton wrappers (1 pkg)
    • Cooking spray
    • 2 cups water, divided
    • 1/2 cup rice vinegar
    • 1/2 cup honey
    • 1 stalk lemongrass, minced
    • 2 garlic cloves, minced
    • 1 tablespoon ginger, minced
    • 1 teaspoon red chili flakes
    Add to Grocery List

    Directions

    1. Combine first 8 ingredients in a bowl; stir until blended.

    2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 1 teaspoon filling into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together, pinching points together to seal. Bring the remaining 2 corners to center; pinch points to seal. Pinch 4 edges together to seal. Place dumpling, seam side up, on a platter. Repeat procedure with remaining wrappers and filling to form 60 dumplings. Coat dumplings with cooking spray.

    3. Place a large nonstick skillet over medium-high heat. Arrange 15 dumplings, seam sides up, in pan; cook 30 seconds or until browned. Add 1/2 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan; keep warm. Repeat procedure with remaining dumplings and water. To make the sauce, add all ingredients in a small bowl and serve with dumplings.

  • Greek Nachos

    Greek Nachos Greek Nachos

    Greek Nachos

    Learn how to make this delicious Greek nachos recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    6

    Ingredients

    • Nachos
    • 1 pkg whole wheat pita
    • 2 tablespoons olive oil
    • salt and pepper
    • 1/2 white onion, diced
    • 1 garlic clove, minced
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 pound ground lamb
    • 1/4 pound ground beef
    • 1 cup feta cheese
    • 1/2 English cucumber, diced
    • 2 roma tomatoes, diced
    • 1/4 cup Kalamata olives
    • 2 tablespoons mint leaves, torn
    • Pesto
    • 1/2 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted)
    • 2 garlic cloves
    • pinch of kosher salt
    • 1 1/2 teaspoons minced fresh oregano leaves
    • 1 1/2 teaspoons extra-virgin olive oil
    • 1 teaspoon crushed red pepper
    • 2 tablespoons red wine vinegar
    • Tzatziki
    • 2 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1 clove garlic, very finely minced
    • 1/4 teaspoon salt
    • pinch of ground black pepper
    • 1 cup Greek yogurt, strained
    • 1/2 cup lowfat sour cream
    • 1 medium English cucumber, grated
    • 1/2 teaspoon fresh dill, chopped
    • 1/2 teaspoon crushed red pepper
    Add to Grocery List

    Directions

    Preheat oven to 400*. Cut pitas into triangles and place on a cookie sheet. Drizzle with olive oil, salt, and pepper. Bake for 12 mins or until crisp. Meanwhile, heat a large saut pan over medium high heat and add 1 tsp olive oil. Add onion and cook for 2 minutes. Add garlic and spices. Add in meats and cook until done. Drain off fat. In a food processor, add all Greek pesto ingredients and puree. Can be made one day ahead. For the tzatziki, combine ingredients in medium bowl and refrigerate for one hour or overnight. Place pita chips on a large plate and top with lamb mixture, feta cheese, cucumbers, tomatoes, and olives. Dollop some Greek pesto and tzatziki on top and garnish with mint leaves.

  • Spanish Style Paella

    Spanish Style Paella Spanish Style Paella

    Spanish Style Paella

    Learn how to make this tasty Spanish style paella from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 1 Spanish chorizo, sliced inch thick
    • 1 chicken thigh, cut into strips
    • 1 pound king prawns, shell from the body removed, head and tail intact
    • 6 cups chicken stock
    • 1/4 teaspoon saffron
    • 2 tablespoons olive oil
    • 14 ounces San Marzano tomatoes, peeled whole
    • 1 medium onion, peeled and cut into quarters
    • 1 red pepper, seeded and cut into large pieces
    • 3 cloves garlic, peeled
    • 2 teaspoons smoked paprika
    • 2 cups Carnaroli or Arborio rice
    • 10 vongole clams
    • 10 PEI mussels
    • 2 tablespoons Extra virgin olive oil
    • 1/2 cup flat-leaf parsley, roughly chopped
    • 2 lemons, cut into wedges
    • 1/4 cup white wine
    Add to Grocery List

    Directions

    Heat a paella pan or a large, shallow chef's pan or frypan over medium-high heat. Cook the chorizo slices for a minute each side or until golden brown. Remove to a bowl, leaving any oil they released in the pan.

    Saute the chicken for 2-3 minutes or until golden. It will cook further in the stock later on, it's just important to brown at this stage not necessarily cook all the way through. Remove to the bowl with the chorizo.

    If there is some oil left in the pan from the chorizo and chicken, leave it there to saut the prawns. If not, add a little of the olive oil. Saute the prawns briefly until slightly golden and just cooked through. Remove from the pan.

    In a medium saucepan over medium-high heat, bring the chicken stock to the boil with the saffron added. Once boiling, reduce the heat to a very low simmer.

    Place the onion, pepper, and garlic in a food processor and puree until smooth. This is called the Soffrito which is the flavor base for the paella. Add the olive oil to the pan and then the soffrito. Stir until most of the moisture has evaporated. This will take about five minutes. The mixture will start to crackle and become more paste-like when it is ready. Add the paprika and stir for a further minute. Add the rice and stir to coat with the soffrito.

    Pour in about a third of the stock and stir to mix everything together. Add the chicken and chorizo and distribute evenly in the pan. Add can of tomatoes. Pour in the rest of the stock and reduce the heat to very low. Nestle the clams and mussels, hinge-side down, into the rice. Cook for around 40 minutes on low heat. Don't stir it, and move the pan around on the element to make sure there is even heat distribution. As time goes by, the rice absorbs the liquid, the shellfish open and a crust should form on the bottom and around the sides of the pan. The dish is ready when the rice is cooked through.

    Arrange the prawns around the pan and cover with foil. Remove from the heat and rest for a few minutes, covered. Serve to the table in the pan, drizzled with a little olive oil, parsley, and lemon wedges.

  • Seafood Gumbo

    Seafood Gumbo Seafood Gumbo

    Seafood Gumbo

    Learn how to make this delicious classic seafood gumbo recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 1/2 cup vegetable oil
    • 1/2 cup all purpose flour
    • 2 large onions, chopped
    • 3 red bell peppers, chopped
    • 3 celery stalks, chopped
    • 8 garlic cloves, chopped
    • 1/4 teaspoon cayenne
    • 1/2 cup dry white wine
    • 1/4 cup chopped fresh thyme
    • 2 bay leaves
    • 1 28-ounce can diced San Marzano tomatoes with juice
    • 1 8-ounce bottles clam juice
    • 2 cups low-sodium chicken broth
    • 1 1/2 pounds andouille sausage, cut crosswise into 3/8-inch slices
    • 1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch cubes
    • 4 ounces sliced frozen okra or more to taste, 1/2-inch slices
    • 1/4 cup Italian parsley, chopped
    • 1/4 cup green onions, minced
    • 1 teaspoon Worcestershire sauce or more to taste
    • 1 tablespoon Creole/Cajun seasoning
    • 1/2 tablespoon file powder
    • 1 tablespoon Old Bay
    • 1 teaspoon dried mustard
    • 1 1/2 pounds raw, peeled, deveined medium shrimp
    • Minced fresh Italian parsley and sliced green onions for garnish
    Add to Grocery List

    Directions

    Heat oil in a heavy large Dutch oven over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown. About 45 minutes.

    Put chopped onion, red bell peppers, garlic and celery to food processor & mix.

    Add food processor mix to the roux & let cook for 10mins.

    Pull apart & chop thyme. Then add to the pot & mix.

    Add bay leaves & white wine. Stir and cook for 6 mins.

    Add worcestershire, cayenne, file powder, dry mustart, creole seasoning & old bay. Stir everything together.

    Add tomatoes with juice, clam juice, chicken broth, sausage with deglaze, chicken, green onions, parsley & frozen okra. Simmer until chicken is cooked through, about 30 minutes.

    Optional: Gumbo base can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to a simmer before continuing the next day. Skim off oil if desired.

    Season with salt and pepper. Serve with rice if desired. Garnish with minced fresh Italian parsley and sliced green onions.

  • Carrot & Parsnip Risotto

    Carrot & Parsnip Risotto Carrot & Parsnip Risotto

    Carrot & Parsnip Risotto

    Learn how to make this easy carrot and parsnip risotto recipe from the Kenmore in-house Chef Kari Karch.
    View Recipe

    Serves

    2

    Ingredients

    • 1 tablespoon olive oil
    • 1/2 medium onion, diced
    • 1/2 teaspoon kosher salt
    • 1 cup grated carrot
    • 1 cup grated parsnip
    • 3 garlic cloves, minced
    • 2 sprigs thyme
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 cups orzo pasta
    • 1/2 cup white wine
    • 1 tablespoon chicken base
    • 2 cups chicken stock
    • 2 cups water
    • 3 tablespoons heavy cream
    • 1/4 cup grated Grana Padano cheese
    • 1/4 cup grated Parmesano-Reggiano cheese
    • 1 teaspoon truffle oil
    Add to Grocery List

    Directions

    In a large Dutch oven, heat oil over medium heat. Add onions and salt. Cook for 3 minutes. Add in carrots, parsnip, and garlic, and thyme. Cook for 5 minutes. Season. Add in orzo and toss to coat with oil. Pour in white wine and reduce till almost dry. In a separate sauce pot, heat the chicken stock, water, and chicken base. Ladle in 8oz at a time and stir until liquid is completely reduced. Repeat steps with stock until orzo is cooked through and stock is reduced for the final time. This process should take around 12 minutes. Add in heavy cream and cheeses. Remove off heat and serve. Drizzle truffle oil on each serving and serve with extra cheese if desired.

  • Flu Soup

    Flu Soup Flu Soup

    Flu Soup

    Learn how to make this delicious flu soup recipe from the Kenmore in-house chef Kari Karch. It's the perfect soup to make you feel better when you are sick.
    View Recipe

    Serves

    4

    Ingredients

    • 1 tablespoon olive oil
    • 1/2 large onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper
    • sea salt and cracked black pepper
    • 1/4 cup white wine
    • 6 cups chicken stock
    • 1 tablespoon chicken base
    • 1 rotisserie chicken, shredded
    • 1 tablespoon chopped parsley
    • 2 cups water
    • Dill spaetzle (ingredients follows)
    • 2 eggs
    • 1/4 cup whole milk
    • pinch of nutmeg
    • Salt and pepper to taste
    • 1 cup flour
    • 2 tablespoons fresh dill, chopped
    Add to Grocery List

    Directions

    Soup

    In a large Dutch oven, heat the oil over medium heat. Add in the onions and cook till translucent, about 3 minutes. Add in carrots, celery, garlic, and crushed red pepper. Cook for an additional 5 minutes. Add in the salt and pepper to season. Pour in white wine and reduce till almost dry. Add in chicken stock, chicken base & water. Cook for 30 minutes. Put shredded chicken, parsley, and spaetzle in right before serving.

    Dill Spaetzle

    In a medium bowl, lightly beat the eggs, milk, and seasoning. Whisk in the flour and dill. Bring a large pot of salted water to a boil. Using a spaetzle maker or large holed sieve, place it over the water and ladle a small portion at a time so the spaetzle does not clump. It should only take a couple minutes to cook through and then cooked spaetzle will float to the top. Remove using a slotted spoon and add to the soup.

  • Italian Caprese Breakfast Sandwich

    Italian Caprese Breakfast Sandwich Italian Caprese Breakfast Sandwich

    Italian Caprese Breakfast Sandwich

    Learn how to make this delicious Sunday morning Italian caprese breakfast sandwich from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    6

    Ingredients

    • 1 loaf challah bread, sliced into one-inch slices and toasted
    • 6 eggs, poached
    • 12 basil leaves
    • 2 tomatoes, sliced thin and sprinkled with sea salt
    • 1 package fresh mozzarella in water, sliced
    • 8 ounces strawberry jam
    • 6 strawberries, sliced
    Add to Grocery List

    Directions

    Sandwich

    Slice Challah bread into one-inch slices & place in toaster. Spread the jam on toasted Challah bread, then layer with prosciutto, sliced mozzarella, basil, and tomato. Add a pinch of salt & cracked black pepper. Then top with poached egg. Instant happiness will occur.

    Poached egg

    To poach eggs properly, fill a deep sided skillet half way up with water and bring to a soft boil. Crack egg into a ramekin and add a tablespoon of vinegar to the water. Slowly pour the egg into the water and cook for 3 minutes. Remove with a slotted spoon and place onto a paper towel. Perfect!

  • Chocolate Chip Cookie Dough Cupcakes

    Chocolate Chip Cookie Dough Cupcakes Chocolate Chip Cookie Dough Cupcakes

    Chocolate Chip Cookie Dough Cupcakes

    I have a craving at least once a day for something sweet and seeing how I love chocolate chip cookie dough and cupcakes, I thought the two were meant to be. This recipe is simple and the outcome is delish! Let me know if you love them too:)
    View Recipe

    Prep Time

    25 hours

    Cook Time

    16 hours

    Serves

    24

    Ingredients

    • 2 sticks of unsalted butter, softend
    • 3/4 cup sugar
    • 3/4 cup light brown sugar
    • 4 tablespoons milk
    • 1 tablespoon vanilla
    • 2 1/2 cups flour
    • 1/4 teaspoon salt
    • 1 cup mini chocolate chips
    • 3 sticks of unsalted butter, softend
    • 1 1/2 cups light brown sugar
    • 4 large eggs
    • 2 2/3 cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup milk
    • 2 teaspoons vanilla extract
    • 3 sticks unsalted butter
    • 3/4 cup packed light brown sugar
    • 3 1/2 cups powdered sugar
    • 1/2 teaspoon salt
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    Add to Grocery List

    Directions

    To make the cookie dough:

    Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a cookie scoop, shape the dough into 1 inch balls. Freeze on a parchment lined sheet tray for one hour.

    To make the cupcakes:

    Preheat the oven to 350* and line two cupcake pans with paper liners. In a large bowl combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, beating well after each addition. In a separate bowl, combine the dry ingredients. Whisk together. Add to the mixer on low speed, alternating with the milk. Add in the vanilla. Fill the cupcake liners 2/3 full with the batter. Place a frozen cookie dough ball on the top center of each cupcake, do not press down. Bake for 16-18 minutes.

    To make the frosting:

    Combine the butter and brown sugar in a mixing bowl and cream on high speed until light and fluffy. Beat in the powdered sugar on low speed until smooth. Beat in the salt, milk, and vanilla until smooth and combined. Frost the cupcakes with a star tip and sprinkle with mini chocolate chips.

  • Korean Beef Bulgogi

    Korean Beef Bulgogi Korean Beef Bulgogi

    Korean Beef Bulgogi

    Learn how to make this delicious Korean beef bulgogi with lettuce wraps recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    3

    Ingredients

    • 1 1/2 pounds skirt or flank steak or skirt steak, sliced into strips
    • 4 scallion, chopped
    • 2 tablespoons toasted sesame seeds
    • 1 cup soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon fresh ginger, grated
    • 2 cloves garlic, minced
    • 3 tablespoons mirin
    • 2 tablespoons white vinegar
    • 2 tablespoons granulated sugar
    • pepper to taste
    • pepper to taste Boston bibb lettuce
    • Asian Slaw Ingredients below:
    • 2 carrots, finely cut
    • 3 cups finely shredded cabbage
    • 2 tablespoons cilantro, finely chopped
    • 2 scallions, sliced thin
    • 1 teaspoon sriachia
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon rice wine vinegar
    • 2 tablespoons mirin
    • Juice of one small orange
    • 1/2 teaspoon orange zest
    • Juice of a lime
    • 1/2 teaspoon lime zest
    • salt/pepper to taste
    Add to Grocery List

    Directions

    Beef

    In a large bowl, combine all ingredients except lettuce and toss. Let marinate for at least 1 hour, no more than 3 hours. Once you are ready to grill the beef, pour your marinade into a sauce pan and reduce by half. It should get a syrupy consistency. Pre-heat a grill pan and cook until steak begins to char. Remove from the grill and let rest. Serve with Asian slaw (recipe follows.)

    Slaw

    Combine all ingredients in a large bowl and toss. Refrigerate at least 1 hour. To assemble your wraps, lay one full piece of Boston lettuce down and top with a few slices of the bulgogi beef. Top with the slaw.

  • Chocolate Chip Cookie Dough Dip

    Chocolate Chip Cookie Dough Dip Chocolate Chip Cookie Dough Dip

    Chocolate Chip Cookie Dough Dip

    Learn how to make this delicious chocolate chip cookie dough dip from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    6

    Ingredients

    • 1/2 cup butter, melted
    • 1/4 cup brown sugar
    • 1 teaspoon vanilla
    • 1/2 teaspoon salt
    • 1 (8 oz) block cream cheese, softened
    • 1 cup confectionary sugar
    • 1/2 cup chocolate chips morsels
    Add to Grocery List

    Directions

    Whip cream cheese in stand mixer. Slowly add confectionary sugar and continue to whip until fluffy Whisk the melted butter together with the brown sugar, vanilla, and salt in a bowl; set aside. Add the butter/brown sugar mix into stand mixer and whip Add chocolate chips & whip together Cool in refrigerator. Serve with graham crackers or other lightly sweetened cookie.

  • Spinach Stuffed Chicken Breast Recipe

    Spinach Stuffed Chicken Breast Recipe Spinach Stuffed Chicken Breast Recipe

    Spinach Stuffed Chicken Breast Recipe

    Learn how to make this delicious sun-dried tomato and spinach stuffed chicken breast recipe from the Kenmore in-house Chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 1/2 cup goat cheese, softened
    • 1/4 cup sun-dried tomatoes (not packed in oil), chopped
    • 1 1/2 cups (packed) fresh spinach leaves, thinly sliced
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 boneless, skinless chicken breasts, (5 oz. each)
    • 2 teaspoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground pepper
    • 3 tablespoons olive oil
    • 3 garlic cloves, crushed
    • 1 28oz can of San Marzano tomatoes
    • Salt and pepper
    • Fresh basil
    Add to Grocery List

    Directions

    Filling

    Preheat oven to 375 degrees F. In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.

    Chicken

    Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long. Stuff each chicken breast with 1/4 of the filling. Rub the chicken breasts with the olive oil and season with salt and pepper. Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side. Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes. Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve with sauce. To make the sauce, heat the olive oil in a saucepot over low heat. Add in the garlic and poach for 5 minutes. Add in the tomatoes and season. Cook on low for 20 minutes.

  • Lobster Mac and Cheese

    Lobster Mac and Cheese Lobster Mac and Cheese

    Lobster Mac and Cheese

    Learn how to make lobster mac and cheese with white truffle oil from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 4 tablespoons (1/2 stick) butter, divided
    • 2 tablespoons all purpose flour
    • 1 cup whipping cream
    • 1 1/2 cups grated gruyere cheese
    • 8 ounces cavatappi pasta
    • 6 ounces fresh crabmeat, picked over
    • 1 pound lobster meat, shredded
    • 2 tablespoons chopped fresh chives
    • 1 cup panko bread crumbs
    • 2 cups fish stock (homemade)
    • 1 tablespoon sherry or cognac
    • 1 cup extra sharp cheddar cheese
    • 12 ounces cooked shrimp
    Add to Grocery List

    Directions

    Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock, sherry and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheeses; stir constnatly on low heat until smooth. Season with salt and pepper. Remove from heat.

    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and set aside. Stir lobster, cooked shrimp, crabmeat, and 2 tablespoons butter and sauce into pasta. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Pour mixture into baking dish.

    Melt 2 tbsp butter into saucepan and add 1 cup panko. Stir panko into butter until panko is coated. Add salt and parmesan cheese to taste. Add leftover lobster chunks. Toss ingredients around. Pour panko on top of pasta. Bake in oven for 30 minutes at 400 degrees. Eat.

  • Strawberry Salad With Honey Champagne Vinaigrette

    Strawberry Salad With Honey Champagne Vinaigrette Strawberry Salad With Honey Champagne Vinaigrette

    Strawberry Salad With Honey Champagne Vinaigrette

    Learn how to make a delicious strawberry and berry hazelnut salad with pistachio and black peppered goat cheese tossed with a honey-champagne vinaigrette from the Kenmore in-house chef Kari Karch
    View Recipe

    Serves

    4

    Ingredients

    • 1 Bag Arugula
    • 1/4 cup Strawberries, sliced thin
    • 1/4 cup Blueberries
    • 1/4 cup Raspberries
    • 1/2 cup Hazelnuts, toasted and chopped
    • 1/2 cup Pistachios, finely ground
    • tablespoon ground black pepper
    • 1 log goat cheese
    • For Champagne Vinaigrette Below:
    • 2 tablespoons champagne vinegar
    • 1 1/2 teaspoons honey
    • 1 teaspoon shallot, minced
    • 1/4 teaspoon Dijon mustard
    • 1/8 teaspoon minced garlic
    • 1/4 cup extra virgin olive oil
    • salt and freshly ground black pepper
    Add to Grocery List

    Directions

    Make the vinaigrette last by placing ingredients in a blender and pulse. Keep refrigerated until ready to use. Place arugula in a large bowl and top with berries and nuts. On a separate large plate, mix pistachios and black pepper. Roll goat cheese log in mixture and slice into rounds. Place on top salad. Drizzle with vinaigrette and finish with a crack of fresh black pepper. Serve with a rose champagne.

  • Grilled Nutella and Banana Panini's with Raspberry Whipped Cream

    Grilled Nutella and Banana Panini's with Raspberry Whipped Cream Grilled Nutella and Banana Panini's with Raspberry Whipped Cream

    Grilled Nutella and Banana Panini's with Raspberry Whipped Cream

    Learn how to make this quick and easy grilled nutella and banana panini recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 8 slices pound cake
    • 8 tablespoons Nutella hazelnut spread
    • 2 bananas, sliced thin into rounds
    • 2 tablespoons butter
    • 1/2 pint heavy cream
    • 1/4 cup sugar
    • 1 teaspoon vanilla
    • 1 pint raspberries, muddled
    • Mint leaves to garnish
    Add to Grocery List

    Directions

    Heat a Panini press or grill pan to medium heat. Spread Nutella onto 4 slices of pound cake, top with bananas. Top with remaining pound cake. Spread one side with butter, then place on grill and carefully spread with remaining butter. Grill till golden brown. While panini's are cooking, place heavy cream into a stand mixer and whip on high speed for 2-3 minutes. Add in sugar and vanilla. Whip until a thick consistency forms. Fold in muddled raspberries. Serve as topping with panini's. Garnish with mint leaves.

  • Spaghetti with Lemon Basil Parmesan Sauce

    Spaghetti with Lemon Basil Parmesan Sauce Spaghetti with Lemon Basil Parmesan Sauce

    Spaghetti with Lemon Basil Parmesan Sauce

    Learn how to make this delicious and fun spaghetti with lemon basil parmesan sauce dish from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    3

    Ingredients

    • 1 pound spaghetti
    • 1 package chicken sausage
    • 1 pound rapini
    • 8 ounces frozen English peas
    • 1 tablespoon olive oil
    • 2 cloves garlic, grated
    • 1/2 cup chicken stock
    • 1/2 cup heavy cream
    • Juice of 1 lemon
    • Zest of lemon
    • 1/4 grated parmesan cheese
    • 5 basil leaves, cut into ribbons
    • 1 teaspoon kosher salt
    • 1 cracked black pepper
    Add to Grocery List

    Directions

    Bring a large pot of salted water to a rolling boil. Cut chicken sausage into 1" pieces. Take dry spaghetti noodles and poke through chicken pieces (about 7 noodles per piece). Place into boiling water and let cook according to package directions. 2 minutes prior to noodles being done, add in rapini and peas. Drain together. Set aside. In a large saut pan, heat olive oil and add in grated garlic. Toss in remaining 3 links that have been cut into 1" pieces. Saute for 1 minute. Add in chicken stock and reduce completely. Add in cream, salt, pepper, zest, and lemon juice. Stir in cheese and basil. Toss pasta and vegetable mixture with sauce. Serve.

  • Pink Pancakes

    Pink Pancakes Pink Pancakes

    Pink Pancakes

    Learn how to make pink princess pancakes with strawberry maple syrup from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    3

    Ingredients

    • 5 1/2 cups flour
    • 1/3 cup sugar
    • 2 teaspoons salt
    • 1 tablespoon baking powder
    • 1 tablespoon baking soda
    • 2 cups milk
    • 2 1/2 cups buttermilk
    • 2 whole eggs
    • 2 eggs yolks
    • 3 egg whites
    • 3 drops red food coloring
    • 1/2 cup pure maple syrup
    • 1/2 cup fresh strawberries, sliced
    • 1/2 teaspoon vanilla
    Add to Grocery List

    Directions

    Pancakes

    Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough). Add in food coloring and whisk till color is achieved. Whisk egg whites to medium peak. Fold gently into batter. Do not over mix. Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don't fill pan more than of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat.

    Syrup

    Add the syrup and strawberries to a small saucepan over medium heat. Bring to a simmer and cook until the strawberries begin to break down and release their juices, about 3 minutes. Remove from heat and stir in the vanilla. At this point you can strain the syrup with a fine mesh sieve as I did and serve with fresh strawberry slices, or you can leave the cooked strawberries in the syrup and serve that way, more like a syrup-compote. Serve syrup hot

  • Easy Eggplant Parmesan

    Easy Eggplant Parmesan Easy Eggplant Parmesan

    Easy Eggplant Parmesan

    Learn how to make this healthy summertime grilled eggplant parmesan recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    1

    Ingredients

    • 1 1/3 cups shredded four-cheese mix or pizza cheese
    • 2 tablespoons Italian-style dry breadcrumbs
    • 1/3 cup plus 2 tablespoons thinly sliced fresh basil
    • 1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
    • 1 1/4 cups canned plum tomatoes
    • 1/4 cup garlic-flavored olive oil
    • 2 tablespoons freshly grated Parmesan cheese
    Add to Grocery List

    Directions

    Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 20 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

  • Sriracha Parmesan Fried Calamari

    Sriracha Parmesan Fried Calamari Sriracha Parmesan Fried Calamari

    Sriracha Parmesan Fried Calamari

    Learn how to make this delicious sriracha parmesan fried calamari with lemon aioli dipping sauce recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    2

    Ingredients

    • Sauce:
    • 10 garlic cloves, peeled, center germ removed
    • 1 teaspoon salt
    • 4 large egg yolks
    • 6 tablespoons water
    • 1/4 cup fresh lemon juice
    • 2 teaspoons Dijon mustard
    • 2 cups light fruity olive oil
    • Calamari
    • 1 pound squid (about 16 medium-sized), cleaned & cut into 1/2 inch rings (Frozen, raw rings may be substituted. Thaw before using.)
    • 2 cups buttermilk
    • 1 tablespoon Sriracha
    • 1 cup all-purpose flour
    • 1 tablespoon garlic powder
    • 1/2 teaspoon coarse kosher or sea salt
    • 1 teaspoon cayenne pepper, more or less to taste
    • 1/4 teaspoon black pepper
    • Oil for frying, NOT olive oil (Vegetable or Peanut)
    Add to Grocery List

    Directions

    Sauce

    Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)

    Calamari

    Place buttermilk, calamari rings, and tentacles into a bowl and set aside for one hour. If longer, refrigerate until you're ready. Heat oil in a large sauce pan or dutch oven over med-high heat. Place dry ingredients into a bowl and whisk to combine. Line a sheet pan with paper towels and pre-heat oven to 200*. When oil reaches 380*, remove some pieces of calamari from the buttermilk and allow excess liquid to run off before dredging them in the flour mixture. Place pieces, one at a time, into the hot oil. Work in batches. Do not overcrowd. Remove calamari when golden brown, about 90 seconds to 2 minutes, and place on paper-lined sheet pan. Sprinkle with salt and place in warmed oven. Repeat steps 5 and 6 until all calamari are fried. Serve immediately with lemon wedges and your favorite dipping sauce.

  • Spiked Strawberry Aqua Fresca with Blood Orange Soda

    Spiked Strawberry Aqua Fresca with Blood Orange Soda Spiked Strawberry Aqua Fresca with Blood Orange Soda

    Spiked Strawberry Aqua Fresca with Blood Orange Soda

    Learn how to make a spiked strawberry aqua fresca with blood orange soda from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    8

    Ingredients

    • 1/2 cup sugar
    • 1/2 cup water
    • 6 mint leaves
    • 1 pint strawberries
    • 2 cups vodka
    • 2 bottles of blood orange soda water
    Add to Grocery List

    Directions

    In small saucepan, combine the sugar and water over medium high heat until the sugar dissolves. Remove from the heat and add the mint. Cool and refrigerate for up to one week. In a blender, add strawberries and simple syrup and blend well. Add into a pitcher with the vodka and blood orange soda and serve over ice with a mint garnish.

  • Lemon Gnocchi with Arugula & Asparagus

    Lemon Gnocchi with Arugula & Asparagus Lemon Gnocchi with Arugula & Asparagus

    Lemon Gnocchi with Arugula & Asparagus

    Learn how to make a delicious lemon gnocchi with arugula & asparagus recipe from the Kenmore in-house chef Kari Karch
    View Recipe

    Serves

    2

    Ingredients

    • 1 cup low sodium chicken stock
    • 1/2 cup heavy cream
    • 1/4 cup grated parmesan cheese
    • Salt and pepper
    • 1 lemon, zested and juiced
    • 1 bunch asparagus tips, blanched and shocked
    • 1 bunch arugula
    • 1 teaspoon white truffle oil
    • 2 cups whole-milk ricotta (1 pound)
    • 2 large eggs, lightly beaten
    • 1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
    • 1/4 teaspoon grated nutmeg
    • 1 1/4 cups all-purpose flour
    • 1/2 stick unsalted butter
    Add to Grocery List

    Directions

    In a large saut pan, reduce chicken stock and cream over medium heat until thickened. Add in parmesan, season with salt and pepper, zest, and juice of lemon. Toss in asparagus and pour over gnocchi. In a separate bowl, toss arugula with truffle oil. Place handful of arugula on top of gnocchi serving.

    Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form as soft, wet dough.

    Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

    Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.

  • Chicken Shawarma and Jerusalem Salad

    Chicken Shawarma and Jerusalem Salad Chicken Shawarma and Jerusalem Salad

    Chicken Shawarma and Jerusalem Salad

    Learn how to make this delicious chicken shawarma and Jerusalem salad recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • For Chicken:
    • 1 pint non-fat Greek yogurt
    • 2 chicken breast and 4 boneless chicken thighs, large dice
    • 2 tablespoons curry powder
    • 1 teaspoon garlic powder
    • 1 teaspoon oregano
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon allspice
    • 4 garlic cloves, minced
    • 3 green onions, minced
    • 1 tablespoon olive oil
    • 1 lemon, juiced
    • salt and pepper
    • For Jerusalem Salad:
    • 1 cucumber, small dice
    • 2 vine-ripened tomatoes, seeded and small dice
    • 2 tablespoons chopped parsley
    • 1/4 cup tahini
    • 1/4 cup Greek yogurt
    • 1/4 cup water
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • salt and pepper
    Add to Grocery List

    Directions

    Chicken

    Place all ingredients into a large re-sealable bag and marinate overnight. Preheat a grill pan to medium- high heat. Skewer the chicken and grill for 5 minutes per side. Serve with Jerusalem salad (recipe follows.)

    Jerusalem Salad

    In a medium bowl, mix the tahini, yogurt, water, lemon juice, oil, and seasoning. Toss in remaining ingredients and taste for seasoning. Refrigerate for 2 hours and serve with shawarma.

  • Strawberry Ginger Pie

    Strawberry Ginger Pie Strawberry Ginger Pie

    Strawberry Ginger Pie

    Learn how to make this delicious strawberry ginger pie from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    6

    Ingredients

    • 3 cups flour
    • 12 tablespoons unsalted butter, cubed and chilled
    • 1 1/2 teaspoons kosher salt
    • 3 pounds strawberries, halved
    • 1/2 cup plus
    • 1/2 cup cornstarch
    • 2 tablespoons orange juice
    • 1 tablespoon orange zest
    • 1 tablespoon candied ginger, minced
    • 1 vanilla bean, seeds scraped
    • 1 tablespoon turbinado sugar or sugar in the raw
    • 2 tablespoons heavy cream
    Add to Grocery List

    Directions

    Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

    Heat oven to 425. In a bowl, toss together remaining salt, berries, cup sugar, cornstarch, juice, zest, ginger, and vanilla; set filling aside. Unwrap dough; roll both into 11" wide and 1/8" thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Cut "-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with turbinado sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.

  • Greek Meatballs On A Stick

    Greek Meatballs On A Stick Greek Meatballs On A Stick

    Greek Meatballs On A Stick

    Learn how to make this delicious Greek meatballs on a stick recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    3

    Ingredients

    • 1/2 pound ground beef, 80% lean
    • 1/2 pound ground lamb
    • 4 slices of white bread, crust cut off
    • 1 cup milk
    • 1 medium onion, finely chopped
    • 1/3 cup finely chopped fresh oregano
    • 3 tablespoons finely chopped mint
    • 4 cloves garlic, minced
    • 1/4 teaspoon ground nutmeg
    • 2 eggs, beaten
    • Kosher saltFreshly ground black pepper
    • 1 English cucumber, large dice
    • 1/2 pint cherry tomatoes
    • 2 green peppers, large dice
    • 3 tablespoons extra virgin olive oil
    • 1 teaspoon dried oregano
    • For Tzatziki:
    • 1 hothouse cucumber
    • 2 (7-ounce) containers Greek yogurt
    • 2 tablespoons lemon juice
    • 1 1/2 teaspoons finely minced garlic
    • 1 tablespoon finely chopped fresh dill
    • 2 teaspoons red wine vinegar
    • 2 ounces feta cheese, crumbled
    • Kosher salt and pepper
    Add to Grocery List

    Directions

    Meatballs

    Place the milk in a shallow bowl and dunk each piece of bread in and then squeeze the excess liquid out. Tear bread into chunks and place in a large bowl.

    Add the meat, onions, oregano, mint, garlic, nutmeg, eggs, salt and pepper in the bowl with the bread and then mix with your hands until thoroughly combined. Roll out meat mixture into balls 1 1/2 inches in diameter. Toss vegetables with oil and oregano, skewer onto wooden sticks alternating meatballs and vegetables.

    Heat an outdoor grill to 400*. Place the skewers on the grill and cook until well browned all over and cooked through, about 8 minutes total, 2 minutes per side. Remove from the grill and serve with tzatziki and lemon wedges.

    Tzatziki

    Cut cucumber in half, lengthwise. Use a spoon to scrape out the seeds then discard them. Grate cucumber.

    Scatter grated cucumber over a clean dishcloth. Sprinkle with 1/4 teaspoon of salt. Then let sit at least 10 minutes. Gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible.

    In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, vinegar, chopped dill, garlic and the feta cheese. Season with of salt and pepper and adjust as necessary.

    Serve immediately or refrigerate 2 to 4 hours to develop flavor.

  • Watermelon Salad with Goat Cheese and Basil Mint Vinaigrette

    Watermelon Salad with Goat Cheese and Basil Mint Vinaigrette Watermelon Salad with Goat Cheese and Basil Mint Vinaigrette

    Watermelon Salad with Goat Cheese and Basil Mint Vinaigrette

    Learn how to make this delicious summer beet, tomato, and watermelon salad with goat cheese and basil mint vinaigrette recipe from the Kenmore in-house chef Kari Karch
    View Recipe

    Serves

    2

    Ingredients

    • 3 cups arugula
    • 1/4 cup fresh basil
    • 2 tablespoons fresh mint leaves
    • 1 shallot, chopped
    • 1 tablespoon tupelo honey
    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup extra virgin olive oil
    • 4 beets, roasted and quartered
    • 2 heirloom tomatoes, quartered
    • 1 cup seedless watermelon, large dice
    • 4 ounces goat cheese, (Humbolt Fog is my favorite)
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon pepper
    • 1 tablespoon white truffle oil
    Add to Grocery List

    Directions

    Place the arugula in a large bowl and set aside.

    In a blender, puree basil, mint, shallot, honey, vinegar, salt and pepper until well combined. Toss of vinaigrette with arugula and place in the refrigerator until you are ready to plate the salad.

    3. To plate, mound a handful of the dressed arugula on a plate and top with some beets, tomatoes, and watermelon. Crumble on about 1 oz. the cheese and sprinkle with a touch of sea salt, pepper, and drizzle with truffle oil. Serve on a cold plate.

  • Braised Osso Bucco

    Braised Osso Bucco Braised Osso Bucco

    Braised Osso Bucco

    Learn how to make this delicious Osso Bucco recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    2

    Ingredients

    • 4 tablespoons olive oil
    • 1/2 cup flour
    • Kosher salt and pepper
    • 4 cloves garlic
    • 4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string
    • 2 cups chopped onions
    • 1 cup diced celery
    • 1 cup diced carrots
    • 2 tomatoes
    • 2 tablespoons minced garlic
    • 3 bay leaves
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh parsley
    • 2 teaspoons salt
    • 1 teaspoon coarsely ground black pepper
    • 1 1/2 cups red wine
    • 1 quart rich veal or beef stock
    • 1/4 cup chopped fresh parsley
    • 1 lemon, zested and juiced
    Add to Grocery List

    Directions

    Preheat the oven to 350 degrees F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl, season the shanks then dredge in flour. Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes. Remove the shanks to a plate and set aside. In a food processor, pulse the onions, celery, carrots, and garlic. Add to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes. Add the bay leaves, thyme, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook until the shanks are very tender, for about 2 1/2 hours. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, garnish with lemon parsley mixture.

  • Cracked Black Pepper Shrimp with Caprese Zucchini Noodles

    Cracked Black Pepper Shrimp with Caprese Zucchini Noodles Cracked Black Pepper Shrimp with Caprese Zucchini Noodles

    Cracked Black Pepper Shrimp with Caprese Zucchini Noodles

    Learn how to make this delicious cracked black pepper shrimp with caprese zucchini noodles recipe from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    2

    Ingredients

    • 2 large organic zucchini
    • 3 vine-ripe tomatoes, quartered
    • 2 teaspoons sea salt ( I prefer Maldon), divided
    • 1 pound large tiger prawn shrimp
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon cracked black pepper
    • 1 teaspoon garlic powder
    • 1/8 teaspoon cayenne pepper
    • 3 tablespoons basil, torn
    • 1/4 pound fresh mozzarella cheese, diced
    • 1 teaspoon red wine vinegar
    Add to Grocery List

    Directions

    Preheat an oven to 450*. Using a mandolin, slice the zucchini into thin strips and stack together. Using a sharp knife, cut into thin strips to resemble noodles (you can also use a noodle stripping tool available at specialty stores.) Place the 'noodles' in a bowl and toss with one teaspoon of sea salt. In another small bowl, toss the tomatoes with the remaining teaspoon of sea salt. Let both bowl sit out at room temperature while you make the cracked black pepper shrimp. Line a sheet tray with aluminum foil and toss shrimp with olive oil, pepper, garlic powder, and cayenne. Spread in an even layer and bake for 5 minutes or until shrimp is pink. Remove and let cool. Rinse and drain zucchini noodles. Place noodles back on the sheet tray & put in the oven 3 mins to dry them out. Place into a serving bowl and top with tomatoes, mozzarella cheese, basil, and vinegar. Top with shrimp and season for extra flavor. (I like to drizzle a little truffle oil to give it a nice flavor.)

  • Roasted Chicken Verde

    Roasted Chicken Verde Roasted Chicken Verde

    Roasted Chicken Verde

    Learn how to make this delicious roasted chicken verde recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 1 4-5 lb organic whole chicken
    • 1 lemon, sliced
    • 1 head garlic, halved
    • 1 bunch thyme
    • 1/2 onion, quartered
    • 2 tablespoons olive oil
    • salt and pepper
    • 1/2 cup olive oil
    • 1/4 cup flat leaf parsley
    • 2 tablespoons capers, drained
    • 1 teaspoon crushed red pepper
    • 2 anchovy filets
    • 1/2 jalapeno
    • 1/4 cup fresh basil
    • 1/4 cup fresh mint
    • 1 clove garlic
    • 1 small shallot, diced
    • salt and pepper to season
    • 1 medium red onion, thinly sliced
    • 1/2 cup red wine vinegar
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 bag fresh arugula
    • 1 tablespoon extra virgin olive oil
    Add to Grocery List

    Directions

    Preheat oven to 425*. Rinse and pat dry chicken. Let stand at room temperature for about 40 minutes. Lay the chicken into a saut pan, breast side up. Slice up lemon, half the garlic & cut an onion into quarters. Place slices of lemon under the skin. Place any remaining lemon slices along with the halved garlic, and onion into the cavity of the bird. Sprinkle with olive oil & massage. Add thyme plus salt & pepper. Roast for about 45mins or until a meat thermometer reads 160*. Remove and let rest for twenty minutes before slicing.

    Make the verde in the meantime. In a food processor, toss in the olive oil, parsley, capers, crushed red pepper, anchovy, jalapeno, basil, mint, garlic, shallot, and salt and pepper. Chop to combine and set aside in a bowl.

    Make the pickled onions by combining the red onion (sliced thinly), red wine vinegar, sugar, and salt, in a small bowl. Set aside until ready to serve. Let sit over night for brighter color and sweeter flavor.

    Toss arugula with olive oil and season with salt and pepper. Serve chicken on a bed of the arugula with the pickled onions and drizzle with verde sauce on chicken.

  • Roasted Grape Prosciutto and Taleggio Flatbread

    Roasted Grape Prosciutto and Taleggio Flatbread Roasted Grape Prosciutto and Taleggio Flatbread

    Roasted Grape Prosciutto and Taleggio Flatbread

    Learn how to make this delicious roasted grape prosciutto and taleggio flatbread recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    2

    Ingredients

    • 1 recipe pizza dough or 1 ball prepared dough
    • 1 cup (4 oz.) shredded, low-moisture part-skim mozzarella cheese
    • 1 recipe cabernet roasted grapes (see below)
    • 1 cup (4 oz.) Taleggio cheese
    • 1/4 pound prosciutto de parma
    • 1 teaspoon fresh thyme, chopped
    • 2 cups red seedless grapes, removed from stems
    • 1/2 cup cabernet
    • 1 teaspoon fresh thyme, chopped
    Add to Grocery List

    Directions

    Preheat oven to 300F. In medium-sized mixing bowl, toss grapes with cabernet and thyme. Transfer grapes to a roasting pan and roast for 2 hours, removing pan from oven and stirring grapes every half hour.

    Set pizza stone in oven on lowest rack and increase heat to 500F. Allow stone to heat for one hour.

    Roll out pizza dough into a thin round (about " thick and 14" diameter). Arrange shredded mozzarella in an even layer over pizza dough and scatter grapes evenly over cheese. Bake pizza about 5-7 minutes (baking time varies by oven); remove from oven and spread Taleggio cubes evenly over pizza. Add torn pieces of proscuitto and 1 tsp of chopped fresh thyme. Return pizza to oven and continue baking until golden brown and crisp, about 7-10 more minutes

    Cut into slices and serve immediately.

  • Skillet Bourbon Peach Cobbler

    Skillet Bourbon Peach Cobbler Skillet Bourbon Peach Cobbler

    Skillet Bourbon Peach Cobbler

    Learn how to make this delicious skillet bourbon peach cobbler recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 8 peaches, peeled and sliced
    • 1/4 cup bourbon
    • 1/2 cup brown sugar
    • 2 tablespoons cornstarch
    • pinch of salt
    • 1 tablespoon butter
    • 1 teaspoon cinnamon
    • 1 teaspoon Madagascar vanilla
    • 1 can pre-made biscuit dough
    Add to Grocery List

    Directions

    Preheat a grill to 425*. Peel & slice all of the peaches. Toss peaches with remaining ingredients with the exception of the biscuit dough. Pour into a cast iron skillet and place biscuit dough on top of peaches. Place onto grill and cover. Grill for 25-30 minutes. Carefully remove from grill and let cool for 20 minutes before serving. Serve with vanilla ice cream.

  • Spicy Shrimp Elote Tacos

    Spicy Shrimp Elote Tacos Spicy Shrimp Elote Tacos

    Spicy Shrimp Elote Tacos

    Learn how to make spicy shrimp elote tacos from the Kenmore In-house Chef Kari Karch!
    View Recipe

    Serves

    2

    Ingredients

    • 1 pound shrimp, shelled and deveined
    • 2 tablespoons sriracha sauce
    • 1 tablespoon honey
    • 1 garlic clove, minced
    • 1 tablespoon lime juice
    • 4 ears of corn, parboiled
    • 1/4 cup mayonnaise
    • 1/2 teaspoon ancho chili powder
    • 1/2 teaspoon paprika
    • 1/2 cup cojita cheese
    • 2 limes, juiced
    • salt & pepper
    • 1/2 cup jarred salsa verde
    • 1 pkg corn tortillas
    Add to Grocery List

    Directions

    When the grill is heated, place the corn on the grill and cook for 15 minutes. Then place shrimp, sriracha, honey, lime juice, and garlic in a bowl and coat shrimp well. Skewer shrimp and grill for 2 minutes per side.

    Remove the corn and cut of kernels. Toss in a medium bowl with mayonnaise, chili powder, paprika, cojita cheese, lime juice & touch of salt and pepper.

    Place tortillas on grill for 15 seconds to heat through. Plate tacos by putting 1/2 skewer of shrimp in the corn tortilla and top with 1 Tbsp. of elote mixture and 1 Tbsp. of salsa verde.

  • Chicken Adobo Tortilla Soup

    Chicken Adobo Tortilla Soup Chicken Adobo Tortilla Soup

    Chicken Adobo Tortilla Soup

    Learn how to make this delicious chicken adobo tortilla soup from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 1 tablespoon olive oil
    • 1/2 medium onion, minced
    • 2 cloves garlic, minced
    • 2 carrots, grated
    • 2 celery stalks, minced
    • 2 tablespoons cumin
    • 6 cups chicken stock
    • 2 cups water
    • 2 tablespoons chicken base
    • 1 zucchini, cut into matchsticks
    • 1 yellow squash, cut into matchsticks
    • 1 can of diced tomatoes
    • 1/2 cup V-8 juice
    • 2 teaspoons hot sauce
    • Salt and pepper to season
    • 1 whole rotesserie chicken, shredded
    • Salsa Fresca: below
    • 2 roma tomatoes
    • 1/2 red onion, minced
    • 1 teaspoon hot sauce
    • 2 teaspoons cilantro
    • 1 avocado, diced
    • 1/2 lime, juiced
    • Corn tortilla chips
    Add to Grocery List

    Directions

    In a large soup pot, heat the olive oil over medium heat. Add in the onion and garlic and cook for 1 minute. Add in the carrots, celery, and cumin and cook for 5-7 minutes or until vegetables are softened. Pour in the chicken stock , base, canned tomatoes, and V-8, salt and pepper. Cook for 15 minutes. Toss in the zucchini and squash and cook 5 more minutes. Serve with salsa fresca, avocado, and chips

  • Braised Artichokes with Lemon Aioli

    Braised Artichokes with Lemon Aioli Braised Artichokes with Lemon Aioli

    Braised Artichokes with Lemon Aioli

    Learn how to make this delicious braised artichokes with lemon aioli recipe from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    3

    Ingredients

    • 2 lemons
    • 3 artichokes
    • 1/4 cup olive oil, divided
    • Salt and freshly ground black pepper
    • 1/2 cup chicken stock
    • 1/2 cup dry white wine
    • 2 Raw extra-large egg yolks
    • 1 tablespoon Dijon mustard
    • 1 head of garlic, roasted and mashed
    • Juice of 1 lemon
    • 1 1/2 cups olive oil/canola blend
    • 1 tablespoon lemon zest
    • Salt
    • White pepper
    Add to Grocery List

    Directions

    Preheat the oven to 400 degrees F.

    Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning.

    Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock and wine around the sides, drizzle the remaining olive oil over the tops of the artichokes and sprinkle with salt and pepper. Cover and bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.

    While the artichokes are baking, make the lemon aioli in a food processor fitted with the metal blade. Combine the egg yolks, mustard, and roasted garlic and process until smooth. Add the lemon juice and pulse to combine. With the motor running, slowly drizzle in the oil until it a thick, creamy emulsion forms. Add the lemon zest and pulse to combine. Season to taste with salt and pepper.

  • Gourmet Grilled Cheese

    Gourmet Grilled Cheese Gourmet Grilled Cheese

    Gourmet Grilled Cheese

    Learn how to make this delicious gourmet grilled cheese sandwich from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    2

    Ingredients

    • 4 slices brioche bread
    • 1 tablespoon arugula pesto (recipe follows)
    • 8 ounces Gruyere cheese, sliced
    • 1 heirloom tomato, sliced
    • 4 strips of thick-cut bacon, cooked (400* for 12-15mins)
    • 1 avocado, sliced
    • Sea salt
    • Cracked black pepper
    • Arugula Pesto ingredients:
    • 4 cups arugula
    • 1/4 cup pine nuts
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup olive oil
    • Salt and pepper
    Add to Grocery List

    Directions

    To make the arugula pesto, place first four ingredients in a food processor. Season with salt and pepper and puree till combined.

    Take sliced brioche bread and spread one tablespoon on all four slices of brioche.

    Heat a Panini press or grill pan to medium high heat. While it heats, slice cheese & tomatoes, making sure to salt tomatoes. Slice the avocado last, right before the grill is ready. Layer the cheese slices, tomato, bacon, and avocado on 2 slices of the brioche. Sprinkle with salt and pepper.

    Once the grill or press is heated, butter to avoid sticking. Place remaining bread on sandwich and grill until cheese melts through, about 3-4 minutes. Serve alongside a small side salad or with tomato soup. Happy Eating!

  • How To Make Pesto

    How To Make Pesto How To Make Pesto

    How To Make Pesto

    Learn how to make a delicious arugula pesto from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    2

    Ingredients

    • 4 cups arugula
    • 1/4 cup pine nuts
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup olive oil
    • Salt and pepper
    Add to Grocery List

    Directions

    To make the arugula pesto, place first four ingredients in a food processor. Season with salt and pepper and puree till combined.

  • Philly Cheesesteak Egg Rolls with Provolone Sauce

    Philly Cheesesteak Egg Rolls with Provolone Sauce Philly Cheesesteak Egg Rolls with Provolone Sauce

    Philly Cheesesteak Egg Rolls with Provolone Sauce

    Learn how to make these delicious Philly cheesesteak egg rolls from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 2 tablespoons olive oil, divided
    • 1 tablespoon butter
    • 2 garlic cloves, minced
    • 1 pound cremini mushrooms, small dice
    • 1 teaspoon dried thyme
    • salt and pepper
    • 2 large onion, thinly sliced
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/2 teaspoon balsamic vinegar
    • 1 pound ribye, thinly sliced
    • 1 package spring roll wrappers
    • 1/4 cup cornstarch
    • Vegetable oil for frying
    • provolone sauce (recipe follows)
    • 1 tablespoon unsalted butter
    • 1 tablespoon all-purpose flour
    • 2 cups whole milk
    • 1 cup grated aged provolone cheese
    • 1/4 cup grated Parmigiano-Reggiano
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    Add to Grocery List

    Directions

    In a large saut pan, heat 1 Tbsp. butter and add in garlic and cook for 30 seconds. Add in mushrooms, thyme, salt, and pepper. Cook for 5-7 minutes or until golden brown. Remove and set aside.

    In the same pan, add the remaining oil, butter and onions to the saut pan. Cook on medium low for 25 minutes. Add in sugar and balsamic. Cook for 5 more minutes. Remove from pan.

    Heat pan to medium high, add in thin sliced ribeye meat and cook for 4 minutes or until no longer pink. Season with salt and pepper. Remove from pan and let cool. Meanwhile, make the provolone sauce.

    Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Keep on low heat while eggrolls are cooking.

    On a dry work surface, place spring roll wrappers on counter with a damp towel covering them. Place one wrapper down and add cup of ribeye, mushrooms & onions in the center of the wrapper. Wet all 4 sides of the wrapper. Pull up one corner and roll over meat mixture. Fold in the left and right corners tightly. Tightly finishing rolling and seal with egg wash. Set aside and finish wrapping remaining eggrolls.

    Heat oil to 375* in a pot on the Induction. Toss eggrolls with cornstarch and shake off excess. Fry in batches for 4 minutes or until golden. Carefully remove and let cool before serving with provolone sauce. Happy eating!

  • Healthy Tomato Bisque En Croute

    Healthy Tomato Bisque En Croute Healthy Tomato Bisque En Croute

    Healthy Tomato Bisque En Croute

    Learn how to make this delicious healthy tomato bisque soup recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 1 tablespoon butter
    • 1 medium onion
    • 1 carrot
    • 1 celery stalk
    • 3 cloves garlic
    • 2 tablespoons tomato paste
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 bay leaf
    • Kosher salt and fresh cracked black pepper
    • 1 28 oz can of San Marzano tomatoes
    • 2 pounds fresh heirloom tomatoes, peeled
    • 32 ounces fat free and low sodium chicken broth
    • 1/2 cup heavy cream
    • 1 pound puff pastry
    • 1 egg mixed with 1 Tbsp. water
    Add to Grocery List

    Directions

    To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.

    Chop onions, carrots, celery and garlic using a food processor (10 cup) or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Season with salt and pepper & cook stirring often until soft, about 8-10 minutes. Add tomato paste & spices. Pour in chicken broth and San Marzano tomatoes. Cut up heirloom tomatoes, puree in food processor & add to the pot stirring well.

    Reduce heat to low and simmer covered for 30 minutes.

    Strain soup then return to the pot and add heavy cream and season if necessary.

    Allow the soup to cool for two hours or overnight - in the refrigerator.

    Divide the soup among six 8-ounce soup cups or bowls. (we only had/used 4 bowls) Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.

    Preheat oven to 450 degrees.

    Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 12-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall. Serve immediately.

  • Beef Ragout With Lemon Ricotta Creme

    Beef Ragout With Lemon Ricotta Creme Beef Ragout With Lemon Ricotta Creme

    Beef Ragout With Lemon Ricotta Creme

    Learn how to make this delicious beef ragout with lemon ricotta creme recipe from the Kenmore in-house chef Kari Karch
    View Recipe

    Serves

    4

    Ingredients

    • 1 teaspoon olive oil
    • 1 tablespoon butter
    • 2 1/2 ounces thick-cut slice pancetta, cut into 1/8-inch dice
    • 2 pounds (cubed) beef chuck roast & lamb
    • 1 onion, diced
    • 2 celery, diced
    • 1 carrot, diced
    • 5 cloves garlic, diced
    • 3 teaspoons anchovy paste
    • 1/4 cup tomato paste
    • 1 pinch chili flakes
    • 2 bay leaves
    • 2 sage leaves
    • 2 sprigs rosemary
    • 2 sprigs thyme
    • 1/2 bottle good red wine
    • 2 cups beef stock
    • 2 cups tomato sauce (preferably san marzano)
    • 1 box Pappardelle pasta or fresh pasta
    • Fleur de Sel
    • 1/2 cup ricotta cheese
    • Zest and juice of 1 lemon
    • Salt and Pepper
    Add to Grocery List

    Directions

    Heat a large, heavy saucepan to medium-high. Cut up pancetta & until crispy then remove with a slotted spoon & dry on a paper towel.

    Season meat with kosher salt and fresh ground pepper. Add meat to the pot, brown meat and remove.

    Cut celery, carrot & onion. Place all into food processor, plus garlic cloves and blend. Add oil to the pan, then add veggies, salt, & pepper till it's golden (about 4 minutes).

    Add tomato paste & anchovy paste... Cook for 1 min. Then add spices, bottle red wine... Reduce red wine to half. add beef stock & tomato sauce. Add the meat to the sauce. Cover the lid. Put in pre-heated 350 degree over for 2.5 hours.

  • Hawaiian Ahi Poke with Wonton Crisps

    Hawaiian Ahi Poke with Wonton Crisps Hawaiian Ahi Poke with Wonton Crisps

    Hawaiian Ahi Poke with Wonton Crisps

    Learn how to make this easy and delicious Hawaiian ahi poke recipe from the Kenmore in-house Chef Kari Karch!
    View Recipe

    Serves

    8

    Ingredients

    • 2 pounds fresh or sashimi-grade Ahi tuna steaks, cut into bite-size pieces
    • 1/2 cup soy sauce or liquid aminos
    • 3/4 cup chopped green onions, (tops included)
    • 2 tablespoons sesame oil
    • 1 tablespoon grated fresh ginger
    • 1 (or 2) chili pepper, cored, seeded, and finely minced
    • Coarse salt to taste
    • 1/3 cup chives
    • 1/4 teaspoon sriracha sauce
    • 1 tablespoon toasted sesame seeds
    • 1 package of wonton skins
    • Peanut oil for frying
    Add to Grocery List

    Directions

    Heat enough oil in a heavy-bottom pot to 350*. Cut wonton skins into triangles and fry a couple at a time till golden. Drain on paper towel.

    Slice ahi tuna into tiny bite-size pieces.

    In a large bowl, combine tuna, soy sauce, chives, green onions, sesame oil, ginger, chili peppers, salt, sesame seeds, sriracha sauce, salt & pepper to taste and mix lightly.

    Serve 1 teaspoon on each wonton crisp and garnish with chives

  • Summer Berry Angel Food Cake

    Summer Berry Angel Food Cake Summer Berry Angel Food Cake

    Summer Berry Angel Food Cake

    Learn how to make this delicious summer berry Angel food cake from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 1 store bought angel food cake
    • 5 egg yolks
    • 1 cup sugar
    • 4 lemons, zested and juiced
    • 1 stick butter, cut into pats and chilled
    • 8 ounces light cream cheese
    • 1 pint heavy cream
    • 1 tablespoon almond extract
    • 1/4 cup granulated sugar
    • 1 pint each: blueberries, strawberries, raspberries, and blackberries
    • mint for garnish
    Add to Grocery List

    Directions

    Using a serated knife, slice the angel food cake into 1 inch layers and place bottom layer on a cake stand. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a stand mixer & add cream cheese. Beat on med-high for 3 minutes.

    Then move to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Place in refrigerator until you're ready to use. (can stay up to 3 days) Let cool while making the whipped cream. In a stand mixer, place in heavy cream, extract, and sugar. Start whisking on low and increase speed to high once cream starts to thicken. Whip until peaks for (about 3 minutes.) Spread a layer of whipped cream on the bottom slice of angel food cake. Top with a mixture of berries, then place another angle food slice on top. Spread lemon curd onto this layer and top with berries. Repeat each step alternating whipped cream and lemon curd. Top with berries and garnish with mint.

  • Italian Arancini With Bolognese Sauce

    Italian Arancini With Bolognese Sauce Italian Arancini With Bolognese Sauce

    Italian Arancini With Bolognese Sauce

    Learn how to make this delicious Italian arancini with bolognese sauce recipe from the Kenmore in-house Chef Kari Karch.
    View Recipe

    Serves

    2

    Ingredients

    • 2 cups plain arborio based risotto
    • 2 ounces cubed mozzarella
    • 1 1/2 cups plain breadcrumbs
    • 2 large eggs
    • Salt, pepper, dried oregano to taste
    • Vegetable oil for frying
    • 1/4 pound each ground veal, pork, and lamb, cooked and drained of fat
    • 1 jar good quality marinara sauce
    Add to Grocery List

    Directions

    Make plain risotto and proceed to scoop out a healthy amount into the palm of our hand by wetting your hands first to make sure the rice will not stick.

    Make an indentation in the middle of the rice and proceed to fill the ball with a piece of mozzerella.

    Next, close the rice around the filling and seal the ball by shaping the rice into a ball.

    Beat a few eggs and season them with a bit of salt and pepper. Next dip the rice ball into the egg mixture and then in a bit of flour.

    Thereafter, dip the ball back into the egg mixture and then into fine breadcrumbs that have been seasoned with salt, pepper, oregano, and more parmesan cheese.

    Heat frying oil in a heavy-bottomed pot to 320 degrees. Gently place the balls in the hot oil and fry for about 4 to 4 and a half minutes (depending on the size of the ball itself).

    Serve alongside the meat sauce by tossing the cooked meats into the marinara sauce.

  • Grilled Octopus Salad

    Grilled Octopus Salad Grilled Octopus Salad

    Grilled Octopus Salad

    Learn how to make this delicious grilled octopus salad from the Kenmore In-House Chef Kari Karch.
    View Recipe

    Prep Time

    2 hours

    Cook Time

    30 minutes

    Serves

    2

    Ingredients

    • 1 pound octopus, frozen
    • 1/2 cup finely chopped celery
    • 3 tablespoons fresh parsley, chopped
    • 1 red bell pepper, diced
    • 1 can cannellini beans, drained and rinsed
    • 2 cups arugula
    • Vinaigrette:
    • 1/3 cup extra-virgin olive oil
    • 1 head of garlic, roasted and cooled
    • 2 small shallots, coarsely chopped
    • 2 tablespoons torn basil
    • 1 teaspoon thyme leaves
    • 1 sprig of mint
    • 2 tablespoons dried oregano
    • 1 tablespoon Dijon mustard
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground white pepper
    • 1/2 cup red vinegar
    • 2 fresh or marinated anchovy fillets
    Add to Grocery List

    Directions

    Step 1

    Turn on induction. Place fresh octopus in a pot filled with water and bring to a boil. Cook for at least 30 minutes. If frozen, put octopus in a pot filled with water, bring to a boil and cook for about an hour-and-a-half. Remove to a plate and let it cool. While it boils, make the vinaigrette.

    Step 2

    In a food processor, add oil, roasted garlic, chopped shallots, basil, thyme, mint, oregano, Dijon mustard, anchovy fillets, red wine vinegar, salt and pepper.

    Step 3

    Open beans and drain. Set aside. Cut red pepper & celery and put aside.

    Step 4

    Remove octopus and let cool. Once cooled, cut legs off the octopus and put in bowl. Add part of the vinaigrette to the bowl. Cover and refrigerate (up to 24 hours).

    Step 5

    Remove from fridge, drain vinaigrette (or just remove from bowl). Heat up your grill or grill pan and char each side of the octopus legs.

    Step 6

    Cut up legs into small pieces. Toss with celery, red pepper, cannellini beans and arugula. Add lemon and parsley. Top with extra vinaigrette and pepper.

    Step 7

    Fry bread with oil for a few minutes. Serve with crusty bread to sop up the vinaigrette.

  • Halloween Sangria

    Halloween Sangria Halloween Sangria

    Halloween Sangria

    Learn how to make this delicious and spooky skeleton sangria recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    8

    Ingredients

    • 2 bottles chilled dry red wine (zinfandel, merlot or pinot noir)
    • 8 ounces pineapple nectar
    • 4 ounces mango nectar
    • 8 ounces Cointreau
    • 2 limes, juiced
    • 2 oranges, thinly sliced
    • 8 ounces sparkling water
    • 4 cups ice cubes
    Add to Grocery List

    Directions

    Combine the wine, pineapple nectar, Cointreau, lime juice and orange slices. Chill for at least 30 minutes to let the flavors marry. Just before serving, pour in sparkling water and add the ice cubes.

  • Best Bloody Mary

    Best Bloody Mary Best Bloody Mary

    Best Bloody Mary

    Learn how to make this delicious and spook-tacular Blooooody Mary recipe from the Kenmore in-house chef, Kari Karch. A must have for any Halloween get together!
    View Recipe

    Serves

    4

    Ingredients

    • 3 cups tomato juice
    • 2 cups clamato juice
    • 3 tablespoons lemon juice
    • 3 tablespoons lime juice
    • 1 tablespoon pickle juice
    • 1 tablespoon prepared horseradish
    • 1 tablespoon worcestershire sauce (to taste)
    • 1 teaspoon minced garlic
    • 3/4 teaspoon hot sauce
    • 1/2 teaspoon freshly ground black pepper
    • premium vodka (I prefer Grey Goose)
    • celery salt (to taste)
    Add to Grocery List

    Directions

    Step 1

    In a blender combine the tomato juice, clamato, lemon juice, lime juice, pickle juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth.

    Step 2

    Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.

    Step 3

    When ready to serve, fill each glass with ice. Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a cucumber spear and a skewer of the antipasto meat and cheeses.

  • Nutella Wontons with Strawberry Creme

    Nutella Wontons with Strawberry Creme Nutella Wontons with Strawberry Creme

    Nutella Wontons with Strawberry Creme

    Learn how to make delectable Nutella wontons with strawberry whipped cream, with Kari Karch, the Kenmore In-House Chef!
    View Recipe

    Prep Time

    1 hour

    Cook Time

    30 minutes

    Serves

    24

    Ingredients

    • 24 wonton wrappers
    • 1 cup Nutella hazelnut spread
    • 1 egg
    • 1 tablespoon water
    • 1 cup heavy whipping cream
    • 1/3 cup sugar
    • 4 tablespoons food processed strawberries, Take fresh strawberries, wash, remove stems, put in food processor until thick
    • 1 cup granulated sugar
    • 1 tablespoon cinnamon
    Add to Grocery List

    Directions

    Directions

    Heat 4 cups of vegetable oil in a pot to 350 degrees. Make an egg wash using the water and the one egg by placing in a small bowl, and mixing well. Brush egg wash along two sides of the wonton and place about 1/2 teaspoon of Nutella into the center of the wonton wrapper. Seal wonton wrapper by folding the the sides together. Place a few into the into oil, do not crowd the pan, and allow this to brown on one side, and then gently turn over, this should take about 30-45 seconds on each side. Remove from oil and toss in the cinnamon sugar. Using a stand mixer, beat the heavy cream on high speed for 1 minute. Add in the sugar and return to high speed until soft peaks begin to form. When the whipped cream is stable, gently fold in the strawberry puree (this can be made a day in advance.)

  • Taco Dip

    Taco Dip Taco Dip

    Taco Dip

    Impress your party guests with this delicious Taco Dip recipe from Kari Karch, the Kenmore In-House Chef.
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    20 minutes

    Serves

    10

    Ingredients

    • 16 fluid ounces refried black beans
    • 2 pounds ground beef
    • 2 garlic cloves, minced
    • 1 1/4 ounces package taco seasoning mix
    • 2 tablespoons water
    • 4 fluid ounces diced green chilies, drained
    • 1 cup salsa
    • 1 tablespoon hot sauce
    • 1 cup sour cream
    • 3 avocados
    • 2 limes, juiced
    • 1/4 red onion, minced
    • 2 tablespoons cilantro, chopped
    • salt and pepper, to taste
    • 2 cups shredded cheese
    • 2 green onions, sliced
    • 2 cups shredded lettuce
    • 1 cup chopped fresh tomato
    • 1 cup chopped black olives
    Add to Grocery List

    Directions

    Step 1

    In a saut pan, cook the ground beef and garlic then drain. Then return to the pan and mix with taco seasoning, 2 Tbsp. water & hot sauce. Drain excess and set aside in a bowl.

    Step 2

    On a large festive tray, spread the beans in an even circular shape. Leave room around the edges for the garnish. Top with the ground beef & press down the layers. Sprinkle green chilies over. Smooth salsa onto next layer and top with cheese. Bake in the oven at 450 degrees for 15-20mins until cheese is melted.

    Step 3

    While that's cooking, cut up 3 avocados and spoon into a glass bowl. Add lime juice, onion, cilantro & season with salt and pepper.

    Step 4

    Once dip is removed from the oven, layer on avocado mix, lettuce, black olives, tomatoes & green onions.

    Step 5

    Place your sour cream in the end of a resealable bag. Cut the corner off. Squeeze sour cream on top of guacamole in festive designs!

  • Pumpkin Cake Pops

    Pumpkin Cake Pops Pumpkin Cake Pops

    Pumpkin Cake Pops

    These cake pops are sure to surprise and delight, for Halloween parties of any festive occasion!
    View Recipe

    Prep Time

    1 hour

    Cook Time

    20 minutes

    Serves

    48

    Ingredients

    • 1 9x13 carrot cake, (or any other flavor)
    • 1 pound orange candy coating
    • 48 lollipop sticks
    • 2 tablespoons chocolate chips, or food-safe markers
    • 1 cup buttercream frosting
    Add to Grocery List

    Directions

    Step 1

    Prepare a baking sheet by lining it with aluminum foil or waxed paper.

    Step 2

    Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some "crumb" left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture.

    Step 3

    Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, then press them down slightly so that they're squat balls, similar to a pumpkin shape. Once all of the pumpkins are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.

    Step 4

    After the pumpkin cake pops have been frozen, remove them from the freezer. Melt the candy coating on the induction in a double boiler and stir until completely smooth.

    Step 5

    Use a skewer or candy stick to poke a hole in the top of a pumpkin.

    Step 6

    After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.

    Step 7

    After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.

    Step 8

    Store pumpkin cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes.

  • Buttercream Frosting

    Buttercream Frosting Buttercream Frosting

    Buttercream Frosting

    The smoothest, most decadent frosting is always homemade!
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    5 minutes

    Serves

    1

    Ingredients

    • 1 cup unsalted butter, softened
    • 3 cups confectioner's sugar, sifted
    • 1/4 teaspoon table salt
    • 1 tablespoon vanilla extract
    • 4 tablespoons heavy cream
    Add to Grocery List

    Directions

    Step 1

    Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter.

    Step 2

    Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoons at a time.

  • White Truffle Pizza

    White Truffle Pizza White Truffle Pizza

    White Truffle Pizza

    Learn how to make this delicious white truffle pizza recipe from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 1 9-ounce ball your favorite pizza dough
    • 2 tablespoons olive oil
    • 1 cup shitake mushrooms, sliced
    • 1 cup cremini mushrooms, sliced
    • 1 cup portabello mushrooms, sliced
    • salt and pepper
    • garlic-infused olive oil, for brushing
    • 3/4 ounce finely grated Pecorino Romano cheese
    • 1 1/2 ounces fresh mozzarella
    • white truffle oil, for drizzling
    • 1 tablespoon thyme, chopped
    • Freshly ground black pepper
    Add to Grocery List

    Directions

    Preheat your convection oven to the highest possible heat (We did 500 degrees). Heat a saut pan to medium high heat and add olive oil. Add in mushrooms and saut until water has evaporated and mushrooms are browned. Season with salt and pepper. Remove and drain on a paper towel.

    Stretch and roll out the dough ball to a diameter of about 12 inches and brush evenly with a light coat of garlic-infused olive oil. Now evenly sprinkle over your cheeses & mushrooms

    Bake the pizza on a pizza pan on the oven rack or preheated pizza stone until the crust is crisp and the cheese is melted. This is roughly 15mins. Remove from the oven and finish with a light drizzle of truffle oil, the fresh thyme, and a crack or two of black pepper.

  • Salmon and Potato Salad with Caper Dijon Vinaigrette

    Salmon and Potato Salad with Caper Dijon Vinaigrette Salmon and Potato Salad with Caper Dijon Vinaigrette

    Salmon and Potato Salad with Caper Dijon Vinaigrette

    I like to play my own version of Iron Chef, Top Chef, and Chopped all rolled into one when I'm at the Kenmore studios working in my kitchens. On days we are not shooting recipe videos, I usually come up with some nifty new recipes to make the staff for lunch. I think this one was a winner!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    6 minutes

    Serves

    2

    Ingredients

    • 1 tablespoon dijon mustard
    • 1 tablespoon capers, chopped
    • 1 lemon, zested and juiced
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon balsamic vinegar
    • 1/4 cup extra virgin olive oil
    • 2 4 oz salmon fillet pieces
    • 4 cups arugula leaves
    • 2 small plum tomato, quartered
    • 4 baby red potatoes, boiled and quartered
    • 1/4 avocado, sliced
    • 1/4 cup frozen peas
    Add to Grocery List

    Directions

    To make the vinaigrette..

    Combine the first six ingredients in a bowl and whisk to combine. Slowly drizzle in the olive oil. Set dressing aside until ready to use.

    To cook the salmon...

    Heat a small saute pan to high heat. Add in 1 tsp. olive oil and season the salmon on both sides. Sear both sides for 3 minutes each. Remove and drain on a paper towel.

    For the salad...

    In a large bowl, place the arugula, tomatoes, potatoes, peas, and avocado. Lay the salmon pieces on top. Drizzle with dijon caper vinaigrette.

  • Chicken and Dumplings

    Chicken and Dumplings Chicken and Dumplings

    Chicken and Dumplings

    Learn how to make this delicious chicken and dumplings recipe from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • Dumplings:
    • 2 cups flour
    • 1/3 cup minced herbs (dill, parsley, thyme)
    • 4 teaspoons baking powder
    • 2 teaspoons salt
    • 3 tablespoons butter
    • 1 cup plus 3 Tablespoons whole milk
    • Supreme Sauce:
    • 1 rotisserie chicken, skin removed and shredded
    • 7 tablespoons butter
    • 3 garlic cloves, minced
    • 10 tablespoons flour
    • 1/4 cup white wine
    • 8 cups chicken stock
    • 1 tablespoon chicken base
    • 1 cup diced carrot
    • 1 cup diced celery
    • 1 cup diced yellow onion
    • 1 bay leaf
    • 1/4 cup heavy cream
    • Kosher salt
    • Freshly ground black pepper
    • Chopped flat-leaf parsley, for garnish
    Add to Grocery List

    Directions

    Dumplings

    In a small saucepan, heat butter and milk till scalding. In a large bowl, slowly mix milk mixture into dry ingredients making sure to not overmix. Spoon onto parchment lined sheet tray and chill for 1 hour. While dumplings are chilling, make the supreme sauce.

    Supreme Sauce

    To prepare Supreme Sauce: In a Dutch oven, melt butter over medium heat. Add garlic and saut for 1 minute. Add in flour and saut till roux turns golden brown, about 15 minutes. Pour in wine, chicken stock, and base. Whisk until thick. Fold in carrots, celery, onion, and bay leaf. Cook ten minutes. Fold in shredded chicken meat, heavy cream, salt and pepper. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Drop in dumplings and cook till they float to the top. Spoon into bowls and garnish with parsley.

  • Herb Dumplings

    Herb Dumplings Herb Dumplings

    Herb Dumplings

    Learn how to make light and fluffy herb dumplings from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 2 flours
    • 1/3 cup minced herbs (dill, parsley, thyme)
    • 4 teaspoons baking powder
    • 2 teaspoons salt
    • 3 tablespoons butter
    • 1 cup plus 3 Tablespoons whole milk
    Add to Grocery List

    Directions

    In a small saucepan, heat butter and milk till scalding. In a large bowl, slowly mix milk mixture into dry ingredients making sure to not overmix. Spoon onto parchment lined sheet tray and chill for 1 hour. While dumplings are chilling, make the supreme sauce.

  • Rigatoni a la Vodka

    Rigatoni a la Vodka Rigatoni a la Vodka

    Rigatoni a la Vodka

    Learn how to make this delicious rigatoni a la vodka with Italian sausage recipe from Kenmore Executive Chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes
    • 1/2 cup vodka
    • 1 28oz can San Marzano tomatoes
    • 1 5 ounce tub of mascarpone cheese
    • 1/4 cup heavy cream
    • Salt and pepper to taste
    • 1/2 cup parmesan cheese
    • 1 pound Italian sausage links, cooked and sliced thin
    • Fresh basil, chiffonade for garnish
    Add to Grocery List

    Directions

    Cook onion, garlic, and crushed red pepper in olive oil until soft.

    Form mixture into a circle with a hole in the middle, pour vodka in the center of the circle and allow to cook off (about 5 minutes). **Pour vodka into a shot glass or other wide-rimmed container before pouring into the pot. Never pour alcohol directly from a bottle into a hot pan. It is flammable and there is a chance that flames could find there way into the bottle and cause it to explode.

    Puree can of tomatoes and add to the mixture.

    Add the mascarpone and heavy cream, stir until combined and hot.

    Add cheese and simmer over low heat for approximately 10 minutes, stirring occasionally to prevent burning.

    Season with salt and pepper to taste. About 1-2 tsp of each should be good.

    Toss with the Italian sausage, rigatoni pasta and garnish with basil.

  • Sweet Potato and Mushroom Veggie Burger

    Sweet Potato and Mushroom Veggie Burger Sweet Potato and Mushroom Veggie Burger

    Sweet Potato and Mushroom Veggie Burger

    Learn how to make this delicious sweet potato and mushroom veggie burger recipe from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    2

    Ingredients

    • 1 cup cremini mushrooms, small dice
    • 1 cup quinoa, cooked
    • 1 teaspoon cayenne pepper
    • 2 cups fresh arugula
    • 1 avocado, sliced
    • 4 whole wheat hamburger buns
    • 1 cup sweet potatoes, cut into 1/2-inch cubes
    • 3 tablespoons olive oil (used at different times)
    • 1/2 cup panko (Japanese-style bread crumbs)
    • 1 large egg
    • 1 teaspoon fresh garlic, minced
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly-ground black pepper
    • 1 medium-sized red onion, sliced into 1/4-inch thick rings
    • 2 vine-ripe tomato, thick slices
    • 1/2 cup gorgonzola cheese, crumbled
    • 4 tablespoons dijon mustard, (1 Tbsp per bun)
    • 1 small lemon
    Add to Grocery List

    Directions

    Preheat oven to 400 degrees. On a sheet pan, toss sweet potato cubes with olive oil, salt, and pepper. Bake for 15-20 minutes or until fork tender. Set aside to cool.

    Heat a saut pan to medium high heat and add in 1 tablespoon of olive oil, cook mushrooms until water has evaporated and mushrooms begin to brown. Remove and let cool.

    In a food processor, mix together the mushrooms, quinoa, panko, egg, spices & potatoes until well combined. Oil hands & form into four flat patties, about 3/4-inch thick. Season w/ salt & pepper

    Heat 1 tablespoon of the olive oil in a griddle or large skillet over medium-high heat. Cook the patties until they reach a deep golden brown and are cooked through, 4-5 minutes per side.

    While they cook, slice up tomatoes & red onion

    Top each bun with a dollop of Dijon mustard, burger patty, onion, tomato, arugula, and avocado slices. (squeeze lemon onto avocado) Sprinkle with a little gorgonzola cheese, a crack of black pepper and place on the top bun. Happy Eating!

  • Orange Juice and Herb Brined Turkey

    Orange Juice and Herb Brined Turkey Orange Juice and Herb Brined Turkey

    Orange Juice and Herb Brined Turkey

    Learn how to make this delicious orange juice and herb brined turkey!
    View Recipe

    Serves

    10

    Ingredients

    • 4 cups orange juice
    • 3 quarts water
    • 2 cups kosher salt
    • 1 cup brown sugar
    • 1 tablespoon black peppercorns
    • herb sprigs, rosemary, thyme, parsley
    • 1 fresh or frozen turkey (12 to 15 pounds), thawed
    • 5 cups reduced-sodium chicken broth, divided
    • 2 onions, quartered
    • 4 carrots, large dice
    • 4 celery stalks, large dice
    • 4 tablespoons butter, softened
    • 2 tablespoons parsley, chopped
    • salt and pepper
    Add to Grocery List

    Directions

    To brine the turkey, start with a large, clean bucket. Make room for the bucket in your refrigerator -- adjusting shelves if necessary. Remove the neck and giblets from the turkey, and reserve them for another use. In the large bucket, stir the juice, water, salt and sugar until dissolved. Add herb sprigs. Place the turkey in the brine, breast side down. Add more water if the turkey isn't completely submerged in the liquid. Place the bucket in the refrigerator for at least 10 to 12 hours or overnight.

    Two hours before you plan to roast, remove the turkey from brine and discard the brine. Rinse the turkey well, inside and out, under cold water for several minutes. Place the turkey on a tray and pat it dry with paper towels. Let it sit out for 1 hour so it dries further, which helps crisp the skin.

    Preheat the oven to 400 degrees. Place a V-rack in a roasting pan.

    Pour 2 cups broth, 1 onion, 2 carrots, and 2 celery stalks into the pan. Place the turkey, breast side up, on the rack. Rub with softened butter and chopped parsley, then season with salt and pepper. Place the remaining vegetables in the cavity of the bird.

    Roast for 30 minutes. Baste with pan juices, and add more broth to the pan, if needed. Reduce oven temperature to 350 degrees. Continue roasting 2 to 2 1/2 hours more, basting with pan juices every 30 minutes, until the turkey's internal temperature reaches 165 degrees. If the breast seems to be browning too quickly, cover it with foil.

    Transfer turkey to a platter, cover with foil and let it rest at least 15 to 30 minutes before carving.

  • BBQ Turkey Quesadillas with Tomatillo Salsa and Blue Cheese with Bacon Guacamole

    BBQ Turkey Quesadillas with Tomatillo Salsa and Blue Cheese with Bacon Guacamole BBQ Turkey Quesadillas with Tomatillo Salsa and Blue Cheese with Bacon Guacamole

    BBQ Turkey Quesadillas with Tomatillo Salsa and Blue Cheese with Bacon Guacamole

    Learn how to make this delicious turkey quesadilla with bacon guacamole recipe!
    View Recipe

    Serves

    4

    Ingredients

    • Quesadilla:
    • 4 8 inch flour tortillas
    • 2 cups shredded turkey meat
    • 1/2 cup low sugar BBQ sauce
    • 1/2 cup shredded pepperjack cheese
    • 1/2 cup shredded cheddar cheese
    • 1/4 green onions, diced
    • 1 can, green chilies, drained
    • 1 can, organic black beans, rinsed and drained
    • 1 cup tomatillo salsa (ingredients follows)
    • 4 tomatillos, husked and rinsed
    • 1 head, garlic, halved
    • 2 jalapenos
    • 1 tablespoon olive oil
    • 1 cup cilantro
    • 1 teaspoon sugar
    • salt and pepper
    • Blue cheese and bacon guacamole (ingredients follows)
    • 4 slices hickory smoked bacon
    • 3 Hass avocados
    • 1/2 lime, juiced
    • 1/2 large garlic, clove grated
    • 1 jalapeno, small dice
    • salt & pepper, to taste
    • 2 tablespoons cilantro, chopped
    • 1/4 cup diced tomato
    • 2 1/2 tablespoons tablespoons crumbled blue cheese, + more for garnish
    Add to Grocery List

    Directions

    Quesadillas

    In a large bowl, toss the shredded chicken and BBQ sauce to combine. Heat a large skillet to medium-high heat and add one tortilla. Top with a layer of shredded chicken, a mixture of cheese, some green onions, green chilies, and 2 tablespoons of black beans. Top with another layer of cheese and another tortilla. Cook for 3 minutes then while using a large spatula, carefully flip the quesadilla and cook for an additional 2-3 minutes or until the cheese is melted. Serve with the salsa and guacamole.

    Tomatillo Salsa

    Preheat oven to 400 degrees. Place tomatillos, garlic, and jalapenos in a small bowl and toss with olive oil. Roast on a sheet tray for about 30 minutes. Add roasted vegetables and the remaining ingredients in a blender and puree till combined. *Make sure to remove blow hole on blender so the steam can escape and place a towel over the top. Can be made ahead of time.

    Blue Cheese and Bacon Guacamole:

    Start by cooking bacon in skillet until edges are crispy. Transfer to paper towel lined plate. Chop into bite sized pieces and set aside. Cut open avocados and scoop into large bowl. Mash together with lime juice, garlic, jalapenos, salt and pepper until chunky. Stir in cilantro, tomato, blue cheese, bacon and hot sauce. Stir until combined. Spoon into serving bowl and top with more blue cheese and cilantro. Serve with BBQ quesadillas.

  • Simple Homemade Peppermint Fudge

    Simple Homemade Peppermint Fudge Simple Homemade Peppermint Fudge

    Simple Homemade Peppermint Fudge

    Learn how to make this delicious homemade peppermint fudge recipe!
    View Recipe

    Serves

    6

    Ingredients

    • 1 14 oz. can sweetened condensed milk
    • 1 tablespoon butter, + extra for buttering the dish
    • 1 pound dark chocolate chips
    • 1/4 teaspoon salt
    • 1/4 teaspoon peppermint extract
    • 1 teaspoon vanilla extract
    • 1/4 cup toasted walnuts
    • 1 cup Andes Peppermint Chunks
    Add to Grocery List

    Directions

    Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.

    Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water.

    Pour the condensed milk and butter in the bowl and heat.

    Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.

    The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.

    Add both extracts and the toasted nuts, mix well.

    Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.

    Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.

    To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

  • Ham and Gruyere Cheese Quiche

    Ham and Gruyere Cheese Quiche Ham and Gruyere Cheese Quiche

    Ham and Gruyere Cheese Quiche

    Learn how to make this delicious ham and gruyere cheese quiche!
    View Recipe

    Serves

    4

    Ingredients

    • 2 tablespoons unsalted butter
    • 2 large leeks, white and light green parts chopped
    • 3/4 cup heavy cream
    • 3/4 cup whole milk
    • 1 tablespoon cornstarch
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon cracked black pepper
    • pinch cayenne pepper
    • pinch nutmeg
    • 5 large eggs
    • 1 cup shredded gruyere cheese
    • 1 cup honey-baked ham, diced
    • 1 prepared pie crust shell
    Add to Grocery List

    Directions

    Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve.

    Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray.

    Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.

  • Orechette Sausage with Broccoli Rabe and Pasta

    Orechette Sausage with Broccoli Rabe and Pasta Orechette Sausage with Broccoli Rabe and Pasta

    Orechette Sausage with Broccoli Rabe and Pasta

    Learn how to make this delicious orechette sausage with broccoli rabe and pasta recipe!
    View Recipe

    Serves

    2

    Ingredients

    • 2 pounds broccoli rabe
    • 1 pound sweet Italian sausage
    • 5 tablespoons extra-virgin olive oil
    • 3 large garlic cloves, crushed
    • salt and pepper
    • 1 teaspoon crushed red pepper flakes
    • 1 cup chicken stock
    • pecorino romano cheese, freshly grated
    • 1 pound orecchiette
    Add to Grocery List

    Directions

    Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long. Remove the large tough leaves, leaving just tender leaves and flower buds. Peel the thick, lower part of the stems. Cut the stems into 1 1/2 to 2-inch lengths. Wash the broccoli thoroughly and dry it well, preferably in a salad spinner. In a large skillet heat the olive oil over medium-high heat. Add the sausage and cook until the sausage is no longer pink, about 5 minutes. Remove the sausage and set aside on a cutting board. When cooled, slice the sausage on a bias.

    To the skillet, add the crushed garlic and crushed red pepper. Meanwhile, bring 6 quarts of salted water to a boil. Toss in the broccoli rabe and cook for 1 minute. Remove and place in an ice bath. Add in the orecchetiie and cook according to package directions. Pat dry the broccoli and toss in with the garlic and crushed pepper. Add in the chicken stock, season with salt and pepper, and cook for 5 minutes. Reserve cup of pasta water and add pasta, reserved water, and Italian sauage to saut pan. Pour ingredients into a large bowl and grate the cheese on top. Serve immediately.

  • Mexican Spiced Hot Chocolate with a Kick

    Mexican Spiced Hot Chocolate with a Kick Mexican Spiced Hot Chocolate with a Kick

    Mexican Spiced Hot Chocolate with a Kick

    Perfect for a winter warm-up, with just the right amount of kick!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    10 minutes

    Serves

    2

    Ingredients

    • 2 cups whole milk
    • 1 tablespoon aged bourbon
    • 1 tablespoon light brown sugar
    • 4 1/2 ounces bittersweet chocolate, chopped
    • 1/2 teaspoon pure vanilla extract
    • cayenne pepper, small pinch
    • whipped cream
    Add to Grocery List

    Directions

    Step 1

    Place the milk, bourbon, and sugar in a medium saucepan and bring to a simmer.

    Step 2

    Turn off heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.

  • Slimming Greek Salad with Mustard Mint Vinaigrette

    Slimming Greek Salad with Mustard Mint Vinaigrette Slimming Greek Salad with Mustard Mint Vinaigrette

    Slimming Greek Salad with Mustard Mint Vinaigrette

    Learn how to make this delicious slimming greek salad with mustard mint vinaigrette!
    View Recipe

    Serves

    2

    Ingredients

    • 6 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon fresh chopped garlic
    • 1 teaspoon stone ground mustard
    • 1 teaspoon red wine vinegar
    • 1/2 teaspoon dried oregano
    • 1 teaspoon chopped fresh mint
    • Salt and freshly ground black pepper
    • 2 cups fresh romaine lettuce, torn into pieces
    • 3 large plum tomatoes, seeded, coarsely chopped
    • 3/4 cucumber, peeled, seeded, coarsely chopped
    • 3 pepperoncini, diced
    • 1/2 red onion, peeled, chopped
    • 1 roasted red pepper, coarsely chopped
    • 1/2 cup pitted olives, (preferably brine-cured), coarsely chopped
    • A heaping half cup crumbled feta cheese
    Add to Grocery List

    Directions

    Whisk the olive oil, lemon juice, garlic, vinegar, oregano and mint together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.) 2 Combine the romaine, tomatoes, cucumber, pepperoncini, red onion, bell pepper, and olives in a bowl. Toss with dressing. Sprinkle cheese over and serve. Grind some extra fresh black pepper.

  • Japanese Oyster Shooters

    Japanese Oyster Shooters Japanese Oyster Shooters

    Japanese Oyster Shooters

    Learn how to make these delicious Japanese oyster shooters from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    1

    Ingredients

    • 1 oyster, shucked
    • 1 quail egg, yoke only
    • 1/8 teaspoon smelt roe
    • 1/8 teaspoon green onion, finely chopped
    • 1/8 teaspoon chili sauce, sriracha
    • 1 tablespoon soy sauce
    • 1 tablespoon mirin
    • 1 tablespoon rice vinegar
    • 1 tablespoon ponzu sauce
    • squeeze of lemon juice
    • 1 Shot Glass of Sake
    Add to Grocery List

    Directions

    In a small bowl combine soy sauce, mirin, rice vinegar, ponzu, lemon juice, and sake. In a martini glass or large shot glass, place in oyster, quail egg, roe, green onion, and chili sauce. Pour the sauce over the oyster mixture and serve immediately.

  • Prep Time

    1 hour

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 cup chopped yellow onion
    • 4 cloves garlic, finely chopped
    • 1 cup roughly chopped cremini mushrooms
    • 1 cup packed organic baby spinach
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 teaspoons dried organic basil
    • 2 teaspoons dried organic oregano
    • 3 sweet potatoes, steamed meat removed from skin
    • 1 extra large zucchini, shredded, add salt to taste
    • 1 cup organic pasta sauce
    • 2 tablespoons fresh basil leaves, torn
    Add to Grocery List

    Directions

    Step 1

    Preheat oven to 350*. In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms, spinach, salt, pepper, basil, and oregano. Cook down until mushrooms are tender and spinach wilts, about 5 minutes.

    Step 2

    Remove from heat and mash in sweet potato and taste for seasoning. Let cool. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 25 minutes or until heated through and crisp on the outside.

    Step 3

    While the meatballs are cooking, slice zucchini with a mandolin. Layer the slices & cut in to thin strips. Place meatballs on top and 1 cup of organic pasta sauce. Garnish with basil leaves.

  • Prep Time

    30 minutes

    Cook Time

    20 minutes

    Serves

    10

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 2 teaspoons kosher salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 can cream-style corn
    • 1/3 cup finely grated onion
    • 1 1/2 cups buttermilk
    • 4 tablespoons cornstarch, for dredging
    • 1 package mini cocktail weiners
    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 3 cloves garlic, crushed
    • 1 teaspoon cayenne pepper
    • 1/4 cup dark brown sugar
    • 1 teaspoon fennel seed, crushed
    • 1 cup ketchup
    • 2 tablespoons dark soy sauce
    Add to Grocery List

    Directions

    Step 1

    Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, combine the corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

    Step 2

    Scatter the cornstarch into a dry pie pan. Roll each cocktail wiener in the cornstarch and tap well to remove any excess.

    Step 3

    Scatter the cornstarch into a dry pie pan. Roll each cocktail wiener in the cornstarch and tap well to remove any excess.

    Step 4

    To make the sauce, Heat the oil in a saucepan over medium heat. Stir in the onion, garlic, cayenne, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted. Mix in ketchup and soy sauce. Bring to a boil. Reduce heat to low, and simmer 10 minutes. Serve along side the corn dogs. Enjoy!!

  • Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    6

    Ingredients

    • 6 rice paper wrappers
    • 1/2 pound cooked shrimp (peeled, tails removed)
    • 2 tablespoons fresh basil leaves
    • 1 carrot (peeled and grated)
    • 1 red bell pepper (thinly sliced)
    • 1 cup cooked quinoa
    • 3/4 cup natural creamy peanut butter
    • 1/4 cup water
    • 2 tablespoons gluten free soy sauce
    • 2 tablespoons gluten free soy sauce
    • 2 tablespoons gluten free soy sauce
    • 1 teaspoon fresh grated gincer
    • 1 teaspoon fresh grated ginger
    • 1 tablespoon fish sauce
    • 1 tablespoon agave nectar
    Add to Grocery List

    Directions

    Step 1

    In a large shallow bowl place 2 cups water at room temperature. On a clean work surface dunk one rice paper roll at a time into water. Remove and place on work surface. Set up assembly line starting with shrimp. Layer three shrimp on each rice paper. Top with two basil leaves add carrot, bell paper and quinoa. Fold over one half of rice paper then take the left and right and left corners and fold those in. Continue rolling until sealed. Place on sheet tray with damp fowl until finished making the rest of your rolls. Keep in fridge until ready to serve.

    Step 2

    To make the peanut sauce, place all remaining ingredients in a blender. Puree until smooth. Serve along with summer rolls.

  • Prep Time

    1 hour

    Serves

    4

    Ingredients

    • 1 1/2 cups gluten-free flour
    • 1 1/2 teaspoons gluten-free baking powder
    • 1 1/2 cups 1% milk
    • 2 eggs, beaten
    • 8 ounces mozzarella cheese, shredded
    • 1/4 pound pepperoni, small slices
    • 1 tablespoon dried oregano
    • 1 1/2 teaspoons sea salt
    • 3 tablespoons extra-virgin olive oil
    • 1/4 small onion, cut into small dice
    • 2 medium cloves garlic, cut into very thin slices
    • 1/2 pound pepperoni, cut into thin slices
    • 1/2 teaspoon fennel seed, toasted
    • 1/2 teaspoon crushed red pepper flake
    • 8 fluid ounces canned imported Italian plum tomatoes, chopped, with their juices
    • 3/4 cup low-sodium chicken broth
    • 1 fresh bay leaf
    Add to Grocery List

    Directions

    Step 1

    Preheat the oven to 375 degrees. Grease a 12-cup muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and eggs. Stir in the mozzarella, oregano and sea salt, and then let stand for 10 minutes.

    Step 2

    Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.

    Step 3

    Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.

    Step 4

    Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.

    Step 5

    Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use.

  • Prep Time

    30 minutes

    Cook Time

    15 minutes

    Serves

    4

    Ingredients

    • 1 cup gluten-free flour
    • 1 1/3 cups nonfat milk
    • 2 egg whites
    • 1 egg yolk
    • 1/2 cup low-fat ricotta cheese
    • 1/2 cup 1% cottage cheese
    • 1 tablespoon sugar
    • 1/4 teaspoon lemon juice
    • zest of 1 lemon
    • 1/4 teaspoon cinnamon
    • 1 1/2 cups fresh blueberries
    Add to Grocery List

    Directions

    Step 1

    Combine ingredients in a blender and let rest for 10 minutes. Spray a 6" skillet with nonstick cooking spray. Heat the skillet over medium high heat, then remove from heat. Spoon 2 tablespoons of batter into skillet -- tilt skillet to spread batter evenly until batter solidifies. Return skillet to heat and brown one side of crepe. Loosen the edges and flip the crepe over. Cook for 30 seconds. Remove with a plastic spatula and layer each crepe between pieces of parchment paper. These can be made 24 to 48 hours ahead of time and refrigerated until needed.

    Step 2

    Whip ricotta and cottage cheese for 2 to 3 minutes with an electric mixer. Add remaining ingredients, except berries. Blend 30 seconds. Now, gently fold in berries. Spoon an even amount of filling into each crepe. Roll crepe around filling and serve. Can be made ahead of time to let ingredients meld together.

  • Black Bean and Cauliflower Vegan Tacos

    Black Bean and Cauliflower Vegan Tacos Black Bean and Cauliflower Vegan Tacos

    Black Bean and Cauliflower Vegan Tacos

    Meatless Monday's have become somewhat of a staple in my household. I love the challenge to find new alternatives to classic staples such as ground beef tacos. I could never imagine cauliflower and black beans would taste just like a street vendor taco! Try these and you will not only fall in love with the taste, but you will be surprised by how many calories and fat grams you save as well! Happy Eating:)
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 1 head cauliflower
    • 1 onion, sliced
    • 4 garlic cloves, minced
    • 2 tablespoons chili powder, divided
    • 1 can organic black beans, drained and rinsed
    • 1 teaspoon sea salt
    • 1 teaspoon cumin
    • 1 teaspoon corriander
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon cracked black pepper
    • 1/2 cup crushed tomatoes, San Marzano
    • 1/4 cup vegetable stock
    • 12 corn or flour tortillas
    • 1 Cherry Fresca Recipe, below in description
    Add to Grocery List

    Directions

    Step 1

    1. Prepare the cauliflower "rice" by removing the leaves and bottom stem from the cauliflower. Grate the cauliflower using either a box grater or the food processor to produce rice-sized pieces. To use the food processor, cut the cauliflower into quarters and then cut or break each quarter into pieces. Process one quarter at a time, pulsing on and off, until grated. Be careful not to over-process or you'll have cauliflower dust!

    Step 2

    2. Once the cauliflower is grated, reserve one tablespoon of the grated cauliflower for garnish and heat a very large skillet over medium-high heat. Add the olive oil and onion. Cook, stirring, until it begins to brown. Add the cauliflower and garlic and saute for 3-4 minutes. Add 1 tablespoon of chili powder and continue cooking until the cauliflower is tender, about 4 more minutes.

    Step 3

    3. Drain and rinse the beans well and add them to the skillet. Add the remaining chili powder and all remaining seasonings. Add the tomatoes and stock, cook on medium until heated through and flavors are combined. Add salt to taste.

    Step 4

    4. To serve, place about 1/3 cup of filling in a small corn tortilla and garnish with lettuce, cherry tomato salsa fresca, sliced avocado, cilantro, and a sprinkle of grated cauliflower. I like to use a pinch of finishing salt such as Maldon Sea Salt. Allow about 3 tortillas per person. Cherry Tomato Salsa Fresca: 1 pint cherry tomatoes 1 jalapeno, chopped red onion, chopped 1 garlic clove 2 Tablespoons cilantro salt and pepper to taste Place all ingredients into a Kenmore blender and pulse till combined. Can be made up to 2 days in advance. Serve at room temperature for best flavors.

  • Crab Cakes Benedict with Tarragon Hollandaise

    Crab Cakes Benedict with Tarragon Hollandaise Crab Cakes Benedict with Tarragon Hollandaise

    Crab Cakes Benedict with Tarragon Hollandaise

    Last spring I attended one of my closest girlfriend's bridal brunch and the restaurant served up some delicious crab cakes benedict. The chef even gave me some of his top secret tips on how to make the perfect crab cake! I promise you this will be a big hit at any breakfast or brunch. Happy Eating!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    20 minutes

    Serves

    8

    Ingredients

    • 1/2 cup mayonnaise
    • 1 egg
    • 1 teaspoon dijon mustard
    • 1 tablespoon worcestershire sauce
    • 1/2 teaspoon hot sauce
    • 1 teaspoon old bay seasoning
    • 1 pound jumbo lump crab, shells picked out
    • 20 saltine crackers, finely crushed
    • 1/4 cup canola oil
    • 8 organice free-range eggs
    • 8 english muffins, toasted
    Add to Grocery List

    Directions

    Instructions:

    * Preheat oven to 200 degrees. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning until smooth. * In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. * Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. * Place crab cakes onto sheet tray and keep warm while poaching the eggs. Heat a large, high-sided saut pan filled halfway with water over medium high heat. Bring water to a soft boil. Crack each egg into a small ramekin and gently slide into water. Poach eggs for 3 minutes. Remove and place on paper towel to drain. * To assemble, place 2 toasted English muffins (I like to butter mine) on a plate and top with crab cake. Then place the poached egg, 2 Tablespoons of hollandaise and garnish with lemon and chopped tarragon. Tarragon Hollandaise: Ingredients: * 6 egg yolks * teaspoon salt * 1/8 teaspoon cayenne pepper * cup fresh lemon juice * 1 cup unsalted butter * 2 tablespoons chopped tarragon Directions: * Using your Kenmore blender, place egg yolks, salt, cayenne pepper, and lemon juice into the blender and puree for 30 seconds. * In a small saut pan, melt the butter until foamy. Remove the blowhole and carefully drizzle butter into blender while running. Start off with droplets then gradually pour in a slow steady stream. The hollandaise should be thick and creamy. Place into a glass jar and fold in tarragon. To keep warm, place jar into a water bath.

  • Grilled Shrimp Elote Tacos

    Grilled Shrimp Elote Tacos Grilled Shrimp Elote Tacos

    Grilled Shrimp Elote Tacos

    Anytime I get to fire up the grill I want to make the most of it. So this recipe is all about taking simple ingredients and giving them a simple kick in the grill. Elote is a traditional Mexican street food that I've put my own spin on so get outside and fire up those grills! Happy Eating.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    8

    Ingredients

    • 1 pound wild-caught shrimp, peeled and deveined
    • 2 tablespoons sriracha
    • 1 tablespoon honey
    • 1 tablespoon fresh lime juice
    • 1 clove garlic, minced
    • 4 ears of corn, parboiled
    • 1/4 cup light mayo
    • 1/2 teaspoon ancho chile powder
    • 1/2 teaspoon kosher salt and fresh cracked black pepper
    • 1/2 cup cojita cheese
    • 2 limes, juiced
    • 1/2 cup jarred salsa verde
    • package corn tortillas
    Add to Grocery List

    Directions

    Step 1

    Place shrimp, sriracha, honey, lime juice, and garlic in a bowl and coat shrimp well. Set aside and heat a grill to 350 degrees. When the grill is heated, place the corn on the grill and cook for 10 minutes.

    Step 2

    Remove and cut off kernels. Toss in a medium bowl with mayonnaise, chili powder, cojita cheese, and lime juice. Skewer shrimp and grill for 2 minutes per side. Place tortillas on grill for 15 seconds to heat through.

    Step 3

    Plate tacos by putting 1 skewer of shrimp in the corn tortilla and top with 1 tablespoon of elote mixture and 1 tablespoon of salsa verde. Enjoy!

  • Homemade Biscuits with Fruit Jam and Maple Brown Sugar Bacon

    Homemade Biscuits with Fruit Jam and Maple Brown Sugar Bacon Homemade Biscuits with Fruit Jam and Maple Brown Sugar Bacon

    Homemade Biscuits with Fruit Jam and Maple Brown Sugar Bacon

    There is one thing that will get me out of bed on a Saturday morning and it's the pungent smells of homemade biscuits baking and bacon frying. This is a simple recipe that is sure to wake up the whole house. Happy Eating!
    View Recipe

    Serves

    6

    Ingredients

    • 2 cups flour, plus more for rolling out biscuits
    • 6 tablespoons cold butter, plus 2 more for brushing the tops
    • 1 teaspoon salt
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 3/4 cup buttermilk
    • 1 pinch maldon sea salt
    • 8 ounces organic strawberries, hulled and quartered
    • 8 ounces organic raspberries
    • 3/4 cup sugar
    • 2 tablespoons lemon juice
    • 12 ounces thick-cut bacon
    • 4 tablespoons brown sugar