Kia's Kitchen

1 package corn tortillas or any color corn chip 2 tablespoons vegetable oil or cooking spray 1 box elbow macaroni 1 tablespoon EVOO 2 pounds ground beef 1 medium onion, finely chopped 6 cloves garlic, grated 4 jalapeno peppers, finely chopped 2 tablespoons chili powder 1 tablespoon coriander 1 tablespoon cumin 3 tablespoons tomato paste 2 c. beef stock 3 tablespoons butter 3 tablespoons flour 2-1/2 c. milk 1 can chopped tomatoes with chilies, drained 3 cups shredded yellow cheddar cheese, divided 2 cans refried beans 5-6 plum tomatoes, seeded and diced 1 small red onion, finely chopped 1/4 cup cilantro, chopped salt 2 limes, zest of 1 and juice of 2 2 avocados juice of 1 lemon hot sauce to taste 1/2 head iceberg lettuce, shredded 1 bunch of scallions, chopped Pre-heat oven to 400 degrees. If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet.  Toss them with some vegetable oil or spray with cooking spray and season them with salt an

1 head garlic 2 tablespoons EVOO, divided 2 tablespoons butter 2 large onions, thinly sliced 1 bay leaf 1 teaspoon ground dry thyme salt and ground black pepper 2 cups beef consomme or stock 2 pounds thinly sliced deli roast beef 4 onion rolls, split open Pre-heat oven to 400 degrees. Cut about a quarter of an inch off the top of the garlic head and place it onto a square of aluminum foil. Drizzle with about 1 tablespoon EVOO and close the foil up around the garlic. Transfer to the oven and roast until golden brown and tender, about 40 minutes. Remove from the oven and let cool. While the garlic is roasting, place large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Add the onions, bay leaf and thyme to the pan and cook gently until the onions are well caramelized, about 30 minutes. Season with salt and pepper, and reserve. When the garlic is cool enough to handle, place a medium pot over medium-high heat with the beef consomme or stoc

salt 20 large pasta shells 1 can whole plum tomatoes (28 ounces) 3 tablespoons butter, melted 7-8 leaves basil, torn ground black pepper 2 tablespoons EVOO 3 cloves garlic, finely chopped or grated 1 box chopped frozen spinach (10 ounces), defrosted and chopped a few grates fresh nutmeg 1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped 2 cups ricotta cheese 1/2 cup grated Parmigiano Reggiano cheese zest of 1 lemon 1 tablespoon thyme leaves, chopped 1 egg yolk, lightly beaten Pre-heat oven to 375 degrees. Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it will, drop the shells in and cook them to al dente according to package directions. Drain the cooked shells and shock them under cold water to stop them from cooking. Reserve. While the shells are cooking, mash up the tomatoes in the bottom of a casserole dish. Stir in the butter, basil, some salt and pepper into the dish, and set aside. Place a large

1 1/2 cups all-purpose flour 1 tablespoon Old Bay seasoning 3 eggs 4 filets of tilapia or sole (6 ounces each) 2 cups breadcrumbs or crushed crackers 3/4 cup grated Parmigiano Reggiano cheese, divided 1 tablespoon thyme, finely chopped Zest of 2 lemons, then cut into wedges, divided 1 box bowtie pasta, regular or whole grain 6 tablespoons extra virgin olive oil (EVOO), divided 1 large onion, finely chopped 3 cloves garlic, finely chopped or grated 1 cup frozen peas, defrosted 1-2 tablespoons butter 3 sprigs mint, chopped Salt and freshly ground pepper 1 head butter lettuce, for garnish Pre-heat the oven 250˚F.

Set up three dishes for breading the fillets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano Reggiano cheese, thyme and lemon zest. Dip each fish fillet first in the flour mixture, then the egg and finally in the breadcrumbs.

1 2-pound flank steak, cut into 4 piece 2 medium onions, 1 peeled and quartered, 1 finely chopped, divided 2 bay leaves 1 medium red onion, thinly sliced 4 cloves garlic, finely chopped, divided 1 jalapeño pepper, seeded and finely chopped 1 fresno chile, seeded and finely chopped Salt and ground black pepper 3 tablespoons extra virgin olive oil (EVOO), divided 1/2 pound cured chrorizo, removed from casing and finely chopped 6 tomatillos, husks removed, roughly chopped 1 teaspoon ground cumin 1 tablespoon honey 1 avocado, pitted 1/4 cup fresh cilantro Soft flour tortillas, for serving Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring up to a bubble, then reduce heat to medium-low and simmer meat until very tender, 20 minutes. Remove meat from pot and discard water and veggies. Shred the steak with a fork and transfer to a medium-size mixing bowl. Add red onion, 2 cloves garlic and peppers to t

salt 1 pound wide egg noodles 2 tablespoons EVOO 1 large onion, thinly sliced 2 garlic cloves, finely grated 1 bunch asparagus, sliced into small chunks 1/2 pound green beans, trimmed and sliced in half on bias 2 tablespoons butter 2 tablespoons flour 1 cup chicken or vegetable stock 1 tablespoon Dijon mustard 1/2 cup sour cream 1 box frozen peas (10 ounces) 1 box frozen chopped spinach (10 ounces), defrosted 2 tablespoon chopped fresh dill juice of 1 lemon ground black pepper Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it, drop the pasta in and cook to al dente according to package directions. Just before draining the pasta, reserve a mug of starchy cooking water then drain and reserve. While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until just tender, about 4 minutes. Add the asparagus and green beans to