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.

 

Lemon Vinaigrette – 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.

Summer Salad with Lemon Vinaigrette

Ingredients for the Salad:

  • Fresh Romaine Lettuce, torn into strips
  • Fresh Cucumber, peeled and sliced
  • Fresh Grape or Cherry Tomatoes, sliced in half lengthwise
  • Fresh Red Onion, thinly sliced
  • Freshly Shredded Parmesan Cheese

For the Lemon Vinaigrette

  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Grapeseed or Canola Oil
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/2 tsp. Minced Garlic

Directions:

  1. In a large bowl combine all the ingredients for the salad, except the cheese, and refrigerate.
  2. To make the Lemon Vinaigrette, combine all the ingredients in a container with a tightly fitting lid. Vigorously shake the Vinaigrette to combine all the ingredients.
  3. To serve, sprinkle the freshly Parmesan cheese on top of the salad and pour the dressing over the top. Using tongs, toss the dressing with the salad. Serve immediately.

Stir Fried Steak – 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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Stir Fried Steak

4 Servings

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Ingredients:

  • 1 1/2 lbs. beef fillet steak, thinly sliced
  • 1/2 green bell pepper, chunked
  • 1/2 red bell pepper, chunked
  • 1/2 yellow onion, chunked
  • 1/4 lbs. small baby bella mushrooms, cut into half
  • 1/2 tsp. garlic, minced
  • 1 dried red chili pepper, optional

Marinade

  • 1 Tbls. soy sauce
  • 3 Tbls. oyster sauce
  • 2 Tbls. sugar
  • 2 tsp. sesame oil
  • 4 Tbls. water

Stir Fry Sauce

  • 3 Tbls. soy sauce
  • 1 tsp. hoisin sauce
  • 1 tsp. oyster sauce
  • 1 tsp. ketchup
  • 2 Tbls. sugar
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. white pepper
  • 3 Tbls. water

Directions:

  1. Mix all ingredients for marinade and set aside.
  2. Mix all ingredients for Stir Fry Sauce and set aside.
  3. Thinly slice beef filet and add marinade. Marinate for 1 hour.
  4. Heat 1 Tbls. sesame oil in a very hot wok. Cook peppers and onions. Remove from wok. Add a little more sesame oil to the wok and cook the mushrooms. About half way through the mushrooms, add the garlic and dried chili pepper. When mushrooms are cooked, return the peppers and onions to the wok and add half the Stir Fry Sauce. Remove vegetables from the wok and set aside to keep warm.
  5. Working in batches cook the beef. When all the beef is cooked, return it all the meat to the wok and add the remaining half of the Stir Fry Sauce. Return the vegetables to the wok and heat everything through.

Lo Mein Noodles

Ingredients:

  • 1 tsp. garlic, minced
  • 1 tsp. ginger, minced
  • 2 Tbls. sesame oil
  • 1/2 cup soy sauce
  • 1/2 lbs. spaghetti or linguini, cooked
  • 3 green onion, diced

Directions:

  1. Heat sesame oil in a wok. Add minced garlic and ginger and cook for about a minute. Add soy sauce. Stir in cooked pasta and finish with a drizzle of sesame oil and diced green onions.

Moroccan Roasted Lemon Chicken with Couscous – 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.

Moroccan Roasted Lemon Chicken

4 Servings

Ingredients:

  • 1/2 tsp. Ground Caraway
  • 1.5 tsp. Kosher Salt
  • 1/2 tsp. Red Chili Pepper
  • 1/2 tsp. Ground Coriander
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Tumeric
  • 2 tsp. Minced Garlic
  • 1 tsp. Dried Oregano
  • 2 Tbls. Olive Oil
  • 2 Lemons
  • Zest from 1 Lemon
  • 1 Whole Roasting Hen
  • 1 Bay Leaf
  • 1 Clove of Garlic
  • 1 Yellow Onion, chunked
  • 1/2 Cup Chicken Stock
  • 1 Tbls. Butter

Directions:

  1. Combine caraway, salt, chili pepper, coriander, cumin, tumeric, garlic and oregano in a small bowl. Add olive oil, the zest of 1 lemon, and the juice of 1?2 of a lemon and stir to combine.
  2. Loosen the skin of the chicken and rub the majority of the seasoning under the skin. Rub remaining seasoning on top of the skin. Cover and refrigerate for at least 2 hours.
  3. Preheat the oven to 350 degrees. In the cavity of the hen, place 2 slices of lemon, a bay leave, and a whole garlic clove. On a sheet pan, place the chunks of onion and slices of lemon. Place a baking rack on top of the onions & lemons and place the seasoned hen on a baking rack. Cook for 1 hour and 45 minutes, or until internal temperature reaches 170 degrees.
  4. Remove the hen from the oven and pour the pan drippings into a small pan. Set the chicken aside and tent with foil to keep warm. Put the pan drippings over medium heat and add the chicken stock. Cook and reduce the stock by half. Stir in the butter until melted.
  5. Slice the chicken and arrange on a serving platter. Spoon the sauce over the chicken to serve.

Moroccan Couscous

  • 1 Tbls. Butter
  • 1 Onion, finely sliced
  • 1/4 Cup Finely Diced Red Bell Pepper
  • 1/4 Cup Finely Diced Green Bell Pepper
  • 2 Cloves Minced Garlic
  • 1 Cup Couscous
  • 2 Cups Chicken Stock
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • Chopped Fresh Cilantro, for garnish

Directions:

  1. Heat the butter in a sauce pan that has a lid. Add the sliced onions and both diced bell peppers and cook until soft. Stir in the minced garlic. Add the couscous and stir. Add the chicken stock and bring to a boil. Remove from heat, cover with lid and allow to stand for 5 minutes. Season with salt and pepper.
  2. To serve, top with chopped fresh cilantro.

Kefta – KARK 4 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.

May 11, 2015

Kefta
(Seasoned Ground Meat Kebabs)

4 Servings

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Ingredients:

  • 1 Cup Finely Diced Onion (grated onion would be better)
  • 3/4 Cup Finely Diced Parsley
  • 1.5 tsp. Salt
  • 3/4 tsp. Ground Black Pepper
  • 1.5 tsp. Allspice
  • 2 tsp. Minced Garlic
  • ½ tsp. Ground Red Pepper
  • 1 Tbls. Olive Oil
  • 1.5 lbs. Ground Beef
  • Pita Bread, warmed
  • Diced Tomato, optional

Directions:

  1. In a large bowl combine everything except the meat. Squeeze the ingredients together with your hands so that the onion release some of their juices and everything is mashedtogether. Add the ground beef and mix together thoroughly. Pinch off a ball of the meat mixture slightly smaller than a baseball. Roll the meat into a cigar shape and skewer with a kebab skewer. Repeat until all the kebabs have been made. Refrigerate the kebabs for at least 30 minutes so that they will not fall off the skewers when you are grilling them.
  2. Cook the kebabs on a heated grill until cooked through, about 2-3 minutes per side. Serve on pita bread with tzatziki sauce and diced tomatoes.

Alternative Cooking Method: Roll the meat into cigar shape and lay on a lightly
greased cooking sheet. Cook in pre-heated 350 degree oven for 25-30 minutes, until
cooked through.

Tzatziki Sauce

Ingredients:

  • 1 Cup Plain, Non-Fat Yogurt
  • ½ tsp. Salt
  • 1 tsp. Finely Chopped Fresh Mint
  • 1/4 tsp. Ground Black Pepper
  • ½ tsp. Minced Garlic
  • ½ Cup Shredded Cucumber

Directions:

Combine all ingredients together in a small bowl. Refrigerate until used.