Kia's Kitchen

SPECIAL SAUCE 1/4 cup granulated sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/4 teaspoon sesame oil 1 tablespoon Chinese hot mustard powder (you can use the kind that comes already prepred in the bottle so you don't have to add water) 2 teaspoons water 1 to 3 teaspoons chili garlic sauce STIR FRY SAUCE 2 tablespoons soy sauce 2 tablespoons dark brown sugar 1/2 teaspoon rice wine vinegar 2 tablespoons vegetable oil 2 skinless chicken breast fillets (I used ground chicken breast) 1 cup diced canned water chestnuts 2/3 cup diced canned straw mushrooms 3 tablespoons chopped green onion 1 teaspoon minced garlic 1 cup fried maifun rice sticks (follow the directions on the package for frying the maifun-add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is actually quite exciting) 4 to 5 iceberg lettuce cups 1. Make the special sauce (for spoon...

1 cup Old Fashioned Oats, Not Quick Cook 1 Tablespoon Whole Flax Seeds, Optional 2-½ Tablespoons Brown Sugar, Packed ½ teaspoons Cinnamon ¼ teaspoons Allspice ⅛ teaspoons Nutmeg ½ teaspoons Lemon Zest ¼ teaspoons Salt ½ teaspoons Vanilla 2 teaspoons Butter, Softened ¾ cups Pumpkin Puree ¾ cups Milk _____ For The Topping ¼ cups Pecans, Chopped 2 teaspoons Butter, Softened 1 Tablespoon Brown Sugar Preheat oven to 375 degrees F. Grease 4 individual-sized ramekins. Set aside. Combine the oats through salt in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined. Divide mixture evenly between 4 individual-sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven). Bake at 375 degrees F for 10 minutes. Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 1...

2 T oil ½ c. chopped onion 1 c. chopped red bell pepper 1 clove garlic chopped 1 lb. ground turkey or beef 2 cans diced tomatoes 1 can pumpkin 1 can tomato sauce (15 oz) 1 can kidney beans drained 1 can diced green chiles ½ c. corn 1 Tbs chili powder 1 tsp ground cumin 1 tsp salt ½ tsp pepper Heat oil in large pot. Add onion bell pepper and garlic. Cook for 5-7 minutes or until tender. Add meat. Cook until browned. Drain. Add tomatoes, pumpkin, tomato sauce, beans, chiles, corn and spices. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally for 30 min.

2-1/2 tsp. cornstarch, divided 1 tsp. sugar, divided 1/2 tsp. salt 1 pound flank steak, trimmed and thinly sliced across the grain 1/2 c. low-salt beef broth 3 T. low-sodium soy sauce 1 tsp. freshly ground black pepper 1 tsp. vegetable oil 1/4 c. thinly sliced green onions 1 tsp. minced peeled fresh ginger 1 garlic clove, minced 1 c. sugar snap peas, trimmed 1-1/4 c. cubed red bell pepper 1-1/4 c. cubed yellow bell pepper 1-1/4 c. cubed green bell pepper Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt, and flank steak in a medium bowl; toss to coat.  Set aside. Combine 2 tsp. cornstarch, 1/2 tsp. sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside. Heat oil in work or large nonstick skillet over medium-high heat.  Add the green onions, ginger, and garlic, stir-fry for 10 seconds.  Add beef mixture; stir-fry 3 minutes or until done.  Remove the beef mixture from pan; cover and keep warm.  Add peas and bell peppers to pan; stir-fry 4 minute...

1 pound cavatappi or other short-cut pasta 1/2 pound raw chorizo sausage, casings discarded, chopped 3 tablespoons butter 2 shallots, chopped  3 to 4 cloves garlic, finely chopped 3 tablespoons flour 1/2 cup dry sherry 1 c. chicken broth 1 c. whole milk or half-and-half 2 cups shredded manchego cheese 2 cups frozen peas, thawed 1/4 c. chopped jarred pimiento peppers Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain. While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat.  Add the chorizo and cook until crisp, 2 to 3 minutes.  Transfer to a paper-towel-lined plate. In a medium saucepan, melt the butter over medium heat.  Add the shallots and garlic and cook until tender, about 5 minutes.  Whisk in the flour, then whisk in the sherry.  Stir in the chicken broth and milk and cook until thickened; season with pepper.  Stir in the cheese.  Fold in the peas and pimientos. Drain the pasta, toss with the sauce and...

4 boneless, skinless chicken breasts 1 bottle Russian dressing 1 pkg. dry onion soup mix 1/3 c. orange marmalade Combine Russian dressing, onion soup mix, and orange marmalade.  Add chicken.  Pour into 9x13 pan or crock pot.  Cook until chicken is done.  Serve over mashed potatoes or rice. 

1/2 cored fresh pineapple 1 seedless navel orange 8 strawberries, hulled 4-inch skewers 3/4 c. sugar 3/4 c. water 1 lemon, zested 1 lime, zested Cut pineapple half lengthwise.  Cut the half into quarters lengthwise.  Cut the quarters into 6 chunks, making 24 pieces.  Trim the ends off the orange and remove the peel.  Cut the orange into 6 wedges, then cut wedges in half across.  Stack 8 pieces of pineapple and 3 pieces of orange and 2 strawberries on each 4-inch skewer.  Place skewered fruit on shallow dish. In a sauce pot, combine sugar and water and place over high heat.  Add the zests to the sugar.  Bring sugar to a simmer, or until the sugar has completely dissolved. Remove the citrus infused sugar from heat and pour over the skewers.  Let flavors infuse 10 to 15 minutes in the refrigerator.

8 ears corn Garlic butter, recipe follows 1/2 c. grated cotija cheese 4 fresh limes, quartered 2 T. chopped chives, for garnish Preheat grill to medium.  Peel back the husks of the corn without removing them.  Remove the silks and recover the corn with the husk.  Soak in large bowl of cold water for 30 minutes.  Remove corn from water and shake off excess.  Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter.  Sprinkle with the cotija cheese and squeeze with lime.  Sprinkle with chopped chives, to garnish. Garlic Butter: 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and black pepper Combine butter, garlic, habanero, and chives in a food processor and process until smooth.  Season with salt and pepper.  Set aside until ready to use.

2 T. extra-virgin olive oil 2 medium zucchini, quartered lengthwise and chopped 4 scallions, green and white parts chopped 1 store-bought rotisserie chicken, skin removed and meat shredded 1 c. good quality, store-bought tomatillo salsa salt and pepper 8 6-inch flour tortillas 1 c. pepper jack cheese, shredded 1 c. white cheddar cheese, shredded 1/4 c. cilantro, chopped Preheat oven to 425 degrees.  Preheat a skillet over medium-high heat with 2 tablespoons of EVOO.  Add zucchini and saute until golden brown, about 5 minutes.  Add the scallions, shredded chicken and tomatillo salsa, and cook until heated through.  Season with salt and pepper. While the filling is cooking, place the tortillas on 2 cookie sheets in an even layer, making sure not to overlap.  Lightly brush them with some EVOO and bake until crispy, about 6 minutes.  Remove tortillas from the oven and top each one with an even amount of filling followed by a handful of the cheeses. Return the tostadas to the ove to melt th...

2 c. brown sugar 1 c. butter 1/2 c. honey 5 c. Rice Krispies Cereal 4 c. Old-fashioned oats 2 c. sliced almonds 2 T. cinnamon 2 c. craisins 1 c. dried cherries, blueberries, apples, etc. In a saucepan, melt brown sugar, butter, and honey.  In a big bowl, mix cereal, oats, almonds and cinnamon.  Pour the melted mixture into the bowl and stir.  Spread out two cookie sheets sprayed with Pam.  Bake in a 350 degree oven stirring and rotating pans every 6 minutes for a total of 18 minutes.  Let granola cool completely in pans.  Add the craisins and cherries, blueberries, apples, etc.

1-1/3 c. water 1-1/3 c. sugar 2-1/2 c. strained fresh grapefruit juice 1 to 2 t. grenadine 4 to 6 T. strained fresh lemon juice Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, the chill it for at least 1 hour. Combine the syrup with the grapfruit jice, 1 teaspoon grenadine, and 4 tablespoons of lemon juice. Taste. Now add more lemon juice if needed-this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker. Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.

flank steak Yoshida's original sauce     Have butcher put flank steak through cuber/ tenderizer.  Marinate overnight in Yoshida's original sauce. Grill flank steak and cut into strips to serve.

1 c. sugar 1-3/4 c. pineapple juice 3 qts. water 1 can crushed pineapple, drained 2 T. flour 2 eggs, beaten 1 T. oil 2 cans pineapple chunks, drained 1-9 oz. Cool Whip 2-1/2 t. salt 1 pkg. Acini de Pepe 1 T. lemon juice 2 cans mandarin oranges, drained Combine sugar, flour, and 1/2 t. salt.  Gradually stir in pineapple juice and eggs.  Cook over medium heat until thickened.  Add lemon juice and cool to room temperature.  Bring water, rest of salt, and oil to boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done. Drain, rinse with water, drain again and cool to room temperature.  Combine egg mixture and Acini mixture.  Mix lightly.  Refrigerate overnight in an air tight container.  Add remaining ingredients.  Refrigerate until chilled.   *Regular colander will not work.  You need a mesh like colander.

4 sticks butter 1-1/2 c. sugar 2 c. brown sugar, packed 3 eggs 2 T. vanilla 1-1/2 t. salt 1-1/2 baking soda 6 c. flour chocolate chips and/or nuts  *I prefer milk chocolate with pecans*       Preheat oven to 350 degrees.  Cream butter and sugars until white and fluffy.  Add eggs one at a time.  Add vanilla and mix.  Combine dry ingredients then add.  Stir in chocolate chips and nuts until it looks good. Bake for 8-10 minutes.

Crust: 1-1/2 c. all-purpose flour 3/4 c. butter, softened 1/2 c. confectioners' sugar Filling: 1-8oz. package cream cheese, softened 1/2 c. sugar 1 t. vanilla extract Topping: Strawberries Kiwi Slices Blackberries Raspberries Mandarin Oranges Glaze: 1-6oz. can frozen limeade concentrate, thawed 1/4 c. sugar 1 T. cornstarch 1 T. fresh lime juice Whipped cream, for garnish Preheat oven to 350 degrees.  In a food processor, combine flour, butter, and confectioners' sugar, and process until the mixture forms a ball.  Press dough evenly into a 12-inch tart pan with a removal bottom, taking care to push the crust into the indentations in the sides.  Bake 10 to 12 minutes, until very lightly browned.  Set aside to cool. Beat cream cheese, sugar, and vanilla together until smooth.  Spread over cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust.  For the next circle, use kiwi slices.  Add another circle of strawberries and fill in any spaces...

18 oz. fresh fettuccine 2-1/2 c. heavy cream 1/2 c. fresh lemon juice 12 T. unsalted butter 2 c. grated Parmesan 2 t. grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes.  Drain.  Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend.  Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.  Remove from the heat.  Add the pasta and toss.  Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet.  Add the lemon zest, nutmeg, salt, and white pepper.  Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

1-1/2 lbs. ground chicken 1 T. McCormick's Montreal Steak Seasoning 1 egg, beaten 1 c. grated Parmigiano-Reggiano cheese 1/2 c. Italian-style bread crumbs 1 handful of chopped, fresh, flat-leaf parsley 3 T. extra-virgin olive oil 2 large garlic cloves, cracked from their skins and split 1/4 t. red pepper flakes 1-28 oz. can crushed tomatoes 1 c. chicken stock salt and black pepper 8 to 10 fresh basil leaves, torn or shredded 4 crusty sub rolls 1-1/2 c. shredded Provolone cheese Place the chicken in a bowl and season it with the grill seasoning.  Add the egg, half of the grated cheese, the bread crumbs, parsley, and a serious drizzle of EVOO.  Combine the mixture and form 12 large meatball, placing them on a baking sheet.  Squish the balls to flatten them a bit-like mini oval meat loaves.  Be careful not to form the balls wider than your bread.  The flattened balls will stay put on your sub-no roll-aways!  Bake the meatballs for 15 minutes, or until golden and firm.  Switch the broi...

2 pkgs. frozen, sweetened strawberries, thawed 1 can crushed pineapple 1 large can mandarin oranges, drained 1 can diced peaches, drained Combine all ingredients.  Freeze flat in Ziploc bags.  Serve slushy.

2 T. yeast 1 c. shortening 2 c. scalded milk 2 t. salt 1 c. sugar 2 c. instant mashed potato flakes 4 beaten eggs 7 to 9 c. flour Dissolve yeast in 1 cup of warm water.  Add shortening to scalded milk until melted.  Add salt, sugar, and potatoes.  When cool add yeast.  Mix thoroughly and add eggs.  Add enough flour to make stiff dough.  Knead well, rub top with butter and cover.  Let rise until doubled.  Form two inch rolls and raise agian.  Bake at 400 degrees for 10-15 minutes.  Makes about 48 rolls. Variation (BBQ Beef Rolls):  After forming two inch rolls, take each ball of dough and flatten/stretch to look like small pancake.  Place about 1 T. of BBQ beef (I use leftover roast, shredded, with a bottle of BBQ sauce dumped on it) in center.  Fold dough around meat and let raise again.  Bake at 400 degrees for 10-15 minutes.  

Salad 1 head red leaf lettuce 1 head green leaf lettuce 1 head iceburg lettuce 1/2 c. slivered almonds, toasted 1/2 c. Parmesan cheese 1 c. croutons 1/4 c. bacon, cooked and crumbled Chop lettuce. Add remaining ingredients. Dressing 6 T. lemon juice 1 t. salt 1 t. pepper 3 cloves garlic, crushed 1/2 c. Canola oil Blend lemon juice, salt, pepper, and garlic together at high speed in a blender. Slowly add oil.