Glazed Chinese Green Beans – KARK 4 News

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Glazed Chinese Green Beans

4 Servings

Ingredients: 

  • 1 lbs. Fresh Green Beans
  • 3 Tbls. Butter
  • 1/4 Cup Green Onion, chopped
  • 1 Tbls. Fresh Ginger Root, minced
  • 1 Tbls. Fresh Garlic, minced
  • 1/8 tsp. Red Pepper Flakes
  • 1/2 Cup Chicken Stock
  • 2 Tbls. Honey
  • 2 Tbls. Sesame Oil
  • Kosher Salt
  • Freshly Cracked Black Pepper
  • 2 Tbls. Toasted Sesame Seeds

Directions:

  1. In a large pot of boiling water, cooked the green beans 5-7 minutes, until they start to soften but still have a snap to them. Drain and set aside.
  2. In a large wok over medium-high heat, melt the butter. Add the green onions, minced ginger and garlic. Cook and stir together for 1 minutes. Add red pepper flakes and green beans and continue to cook and stir for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste.
  3. To serve, sprinkle with toasted sesame seeds.

Chinese Barbecue Shrimp – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

KARK4

Featured recipe for KARK 4 News at noon on August 17, 2015.

Chinese Barbecue Shrimp

4 Servings

Ingredients:

  • 2 Tbls. Canola Oil, divided
  • 1?2 Cup Green Bell Pepper, cut into thin strips
  • 1?2 Cup Red Bell Pepper, cut into thin strips
  • 2 Cups Button Mushrooms. sliced
  • 1 Tbls. Fresh Garlic, minced
  • 1 Tbls. Fresh Ginger Root, minced
  • 1.5 lbs. Shrimp, peeled and deveined
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Orange, zested
  • 3 Green Onions, chopped
  • 3 Tbls. Hoisin Sauce (Chinese barbeque sauce)

Directions:

  1. Heat a tablespoon of canola oil in a wok and stir-fry the bell peppers until tender, about 3-4 minutes. Remove the peppers from the wok and set aside. Add another a tablespoon of canola oil to the wok and stir-fry the mushrooms until slightly browned. Remove the mushrooms from the wok and set aside.
  2. Heat the remaining tablespoon of oil in the wok along with the minced garlic and ginger. Working in batches, stir-fry the shrimp for 2-3 minutes, until color turns bright pink. Remove the cooked shrimp from the pan and continue to cook remaining shrimp until everything is cooked. Return the shrimp, peppers and mushrooms to the wok and season with salt and pepper. Add the zest of 1 orange, 3 chopped scallions and the hoisin sauce and stir to coat.
  3. Serve hot over cooked noodles or white rice.

Grilled Chocolate Peanut Butter Bananas

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Grilled Chocolate Peanut Butter Bananas

Ingredients:

  • 1 Banana
  • 2 Tbls. Peanut Butter
  • 2 Tbls. Chocolate Chips

Directions:

  1. Preheat grill to medium high heat.
  2. Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.
  3. Spread the peanut butter into the slice and top with chocolate chips.
  4. Wrap banana up in foil and cook on the grill for 10-15 minutes.
  5. Unwrap banana and enjoy!

Grilled Margarita Chicken Salad – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Grilled Margarita Chicken Salad

4 Servings

Ingredients:

  • 4 Boneless, skinless chicken breasts – 6 oz each

For the Chicken Marinade:

  • 2 Cups Non-Alcoholic Margarita Mix
  • 4 Tbls. Lime Juice
  • 4 Tbls. Orange Juice
  • 3 Cloves Garlic, minced
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper

For the Salad:

  • 2 lbs. Fresh Salad Greens (iceberg/romaine mix)
  • 1/3 Cup Chopped Fresh Cilantro
  • 2 Fresh Tomatoes, diced
  • 1 Cup Canned Sweet Whole Kernel Corn, drained and rinsed
  • 1 Cup Canned Black Beans, drained and rinsed
  • 1/4 Cup Chopped Green Onions
  • 1 Cup Shredded Mozzarella Cheese
  • 1?2 Cup Sliced Jalapeno Peppers (optional)

For the Citrus Balsamic Dressing:

  • 1?2 Cup Grapeseed Oil
  • 1/8 Cup Balsamic Vinegar
  • 3 Tbls. Blue Agave (or honey)
  • 1 Tbls. Brown Mustard
  • 2 tsp. Lemon Juice
  • 1?2 tsp. Minced Garlic
  • 1?2 tsp. Lime Juice
  • 1/4 tsp. Salt
  • 1/8 tsp. Ground Black Pepper

Directions:

  1. Combine all the ingredients for the chicken marinade in a bowl large enough to hold the chicken breasts. Add the chicken and stir to combine. Cover and refrigerate for 2-4 hours.
  2. Pre-heat your grill. Remove the chicken from the marinate and discard the marinade. Sprinkle the chicken with salt and pepper. Spray your grill will non-stick spray before placing the chicken on the grill. Cook chicken on grill, turning occasionally, until internal temperature reaches 165 degrees.
  3. Meanwhile, combine all the ingredients for the Citrus Balsamic Dressing in a re-sealable container and shake vigorously to combine.
  4. Mix all of the ingredients for your salad and separate onto 4 plates. Serve with a chicken breast sliced atop each salad and dress with the Citrus Balsamic Dressing.

Strawberry Watermelon Salad – KARK Feature

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Strawberry Watermelon Salad

Ingredients:

  • 10 oz. Salad Lettuce
  • Seedless Watermelon, cubed
  • Fresh Strawberries, cut in half
  • 1?2 Red Onion, thinly sliced
  • 1?2 Cup Crumbled Feta Cheese
  • 1?2 Cup Toasted Walnuts

Ingredients for the Dressing:

  • 1?2 Cup Balsamic Vinegar
  • 1 Tbls. Soy Sauce
  • 1/4 Cup Honey
  • 1 Tbls. Sugar
  • 3/4 Cup Olive Oil

Directions:

  1. In a large bowl combine the salad lettuce, watermelon, strawberries, onion, feta and walnuts.
  2. In a container with a tight-fitting lid combine the ingredients for the dressing. Close container and shake vigorously to emulsify the dressing.
  3. Pour the dressing over the salad and toss to coat. Serve immediately.

Grilled Peaches – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

IMG_0265Grilled Peaches

Ingredients:

  • 2 Fresh Ripe Peaches, halved and pitted
  • 1?2 Cup Maple Syrup
  • 2 Tbls. Unsalted Butter
  • Sprinkle Cinnamon Sugar
  • Vanilla Ice Cream

Directions:

  1. Brush the cut sides of the peach halves with maple syrup.
  2. Heat a grill pan over low to medium low heat. Using tongs, smear the butter all over the grill pan. Place the peaches, cut side down, in the pan and cook over low heat, rotating occasionally at 90 degrees, for about 10 minutes or until they are slightly soft but not mushy.
  3. To serve, cut the peach slices into thirds and serve over vanilla ice cream drizzled with a little more maple syrup and a sprinkle of cinnamon sugar.

Chick Pea Salad – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

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Chick Pea Salad

Ingredients:

  • 2 Cans Chick Peas (a/k/a garbonzo beans)
  • 1 Diced tomato
  • 1/2 Cup Diced Red Onion
  • 1/2 Diced Red Bell Pepper
  • 1/2 Cup Diced Celery
  • 1/4 Cup Chopped Fresh Cilantro

Ingredients for Dressing:

  • 1/4 Cup Olive Oil
  • 1 1/2 tsp. Ground Coriander
  • 3/4 tsp. Ground Cumin
  • 1 1/2 tsp. Kosher Salt
  • 3/4 tsp. Ground Black Pepper
  • 1 1/2 tsp. Minced Garlic
  • 1 1/2 tsp. White Wine

Directions:

  1. Combine the ingredients for the dressing. Set aside.
  2. Drain and rinse the chick peas and put in a large bowl. Add tomatoes, onion, bell pepper, celery and cilantro. Add dressing and stir to combine. Let sit a couple of hours before serving.

 

Chicken Enchiladas – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

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Chicken Enchiladas

Ingredients:

  • 1 1/4 Pound Boneless, Skinless Chicken Breast
  • 1 Cup Diced Yellow Onion
  • 1/2 Cup Grated Parmesan Cheese
  • 2 1/4 Cup Shredded Mozzarella Cheese, divided
  • 1 1/2 Cup Shredded Cheddar Cheese
  • 3/4 Cup Heavy Cream
  • 1 1/4 Cup Picante Sauce
  • 12 6″ Flour Tortillas

Directions:

  1. Preheat oven to 350 degrees. Season the chicken with salt and pepper and lay in a single layer on a baking sheet. Cook the chicken 25-30 minutes, until cooked through and internal temperature reaches 165 degrees.
  2. Meanwhile, spray a skillet with non-stick spray and saute the diced onions until they are translucent, about 5 minutes.
  3. Shred the cooked chicken into very small pieces (easiest to do in a food processor). Put chicken to a large bowl and add the sauteed onions, grated Parmesan cheese and 2/3 of the shredded mozzarella cheese.
  4. For the sauce, combine the heavy cream and the picante sauce in a bowl and mix well.
  5. Put a little bit of the sauce in the bottom of an oven-safe baking dish. To make the enchiladas, dip a flour tortilla in sauce, place 1/12 of the chicken mixture in the center of the tortilla and roll the tortilla into an enchilada. Place the enchilada, seam side down, in the baking dish.
  6. Repeat the process until all of the mixture is rolled up into enchiladas. This should make 12 enchiladas.
  7. Pour the remaining sauce over the enchiladas, being sure that the sauce works its way down between the enchiladas. Cover with foil and bake at 325 deg. for 40-45 minutes, until heated through.
  8. Combine remaining mozzarella cheese with the cheddar cheese and spread over the top of the enchiladas of the cooked enchiladas and return them to the oven until the cheese is melted and slightly browned.

Pico de Gallo

Ingredients:

  • 2 Pounds Finely Diced Fresh Tomato
  • 2/3 Finely Diced Red Cup
  • 1 Fresh Jalapeno, finely minced
  • 1?2 Cup Minced Fresh Cilantro
  • 3 Tbls. Lime Juice
  • 3/4 Tbls. Kosher Salt

Directions:

  1. In a large bowl, combine all of the ingredients and mix well. Adjust salt and lime juice to taste if necessary. NOTE: If you want less heat, remove the stems and seeds from the jalapeno before mincing.

Cat’s Favorite Wedding Trends

By: Catherine Reid 

With so many wedding trends this season it is hard to just pick one. With my job I attend a lot of weddings, I see a lot of different dresses, food, and wedding décor to go with any theme. I have listed a few of my favorite wedding trends below. Leave a comment and let me know your favorite trends.

  1. Burgundy is a very popular color this year. I absolutely love this color. Lucky for you, it goes with many different colors to look good with any season. Pair it with bright purples and pinks for spring, add some teal for summer, trade those colors out for orange and yellows for the fall, and lastly you can put red and gold for winter.

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    Photo from Bridalmusings.com

  2. Rustic themed weddings are really becoming more and more popular as the year continues. This look is a great way to channel your inner outdoor, even if you aren’t outdoors. The wood paired with the greenery with a touch of candles adds the perfect intimate feel. Add some touches of burlap, mason jars, or lanterns for that rustic feel.

    Photo from Weddingchicks.com.

    Photo from Weddingchicks.com.

  3. Another unique idea I’ve seen at a few different weddings is a table dedicated specifically to kids. The kid’s table allows children to have fun activities to do while the adult guests are enjoying the reception. Fun activities for the kids can include coloring books, candy bowls and Legos. Below is the kids at one if the first weddings I got to decorate, they had so much fun at their table!

    Photo from Dinner's Ready Catering Company.

    Photo from Dinner’s Ready Catering Company.

  4. Action stations can provide guests with a show while getting their food at your reception. There are many different options that you can choose from, pasta action station, meat carving station, bananas foster station (as pictured below), and many more.

    Bananas Foster Taste of the Rock

    Photo from Dinner’s Ready Catering Company.

  5. Every bridesmaid is different, so why not allow them to choose their own dress (as long as it’s the color you want, of course). One dress doesn’t look good on everyone. With this trend, it allows guests to see the personality of each bridesmaid. If you choose this option, the bridesmaid’s will be comfortable and will love their dress!

    Photo-OneLove-Photography-via-Style-Me-Pretty

    Photo from Popsugar.com.

Lemon Chicken Pasta – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

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Lemon Chicken Pasta

Ingredients for Chicken:

  • 2 Boneless, Skinless Chicken Breasts, 6 oz. each
  • Salt & Pepper, to taste
  • 2 Tbsp. Extra Virgin Olive Oil

For the Pasta:

  • 2 Tbls. Olive Oil
  • 1 Tbls. Unsalted Butter
  • 1 Cup Sliced Button Mushrooms
  • 1 tsp. Minced Garlic
  • 1?2 Cup Canned Artichoke Hearts, cut in half lengthwise
  • 1/4 Cup White Wine
  • 1/3 Cup Chicken Stock
  • 3 Tbls. Unsalted Butter
  • 1?2 Fresh Lemon
  • 2 Tbls. Drained Capers
  • Salt & Pepper, to taste
  • 2 Tbls. Chopped Fresh Parsley
  • 1/4 lbs. (Uncooked wt.) Capellini Pasta

Directions:

  1. Cook the capellini pasta according to package directions. Drain and rinse with cold water until pasta is cooled down. Drizzle with olive oil to coat the pasta to keep it from sticking together and set pasta aside.
  2. Heat 2 Tbls. of olive oil in a heavy skillet over medium heat. Season the chicken with salt and pepper. Pan-sear the chicken in the skillet for 5 minutes and then flip over and continue to cook until chicken is cooked through and internal temperature reaches 165 degrees, about 5 more minutes. Remove the chicken from the skillet and set aside and keep warm.
  3. Add 2 more tablespoons of olive oil and 1 tablespoon of unsalted butter to the skillet. Add the button mushrooms and saute for 4-5 minutes, just until the mushrooms start to brown. Add minced garlic and artichoke hearts and cook another minute or two.
  4. Deglaze the pan with the white wine and allow to reduce by half. Add the chicken stock and 3 tablespoons of unsalted butter and continue to cook and stir until the butter is incorporated into the sauce. Add the juice of 1?2 of a fresh lemon, along with the lemon half, 2 tablespoons of drained capers and the chopped fresh parsley. Season the sauce with salt and pepper.
  5. When ready to serve, add the cooked capellini pasta to the sauce and toss to coat. Serve with sliced chicken on top.