Thursday, June 13, 2019

KA's Red Sauce

I didn't know what else to call my red sauce because it's just a basic sauce recipe that I've played with for a few years and got it exactly where we like it.

I posted this picture on my FB page, Food Adventures with KA, and several people wanted the recipe for the sauce and meatballs, the meatballs will be in another post.
Pasta with meatballs and red sauce

BIG EDIT...Play with the Oregano, I always add more once I start, start off with 1/8 of a cup and go from there.

You can click on the recipe name and it will take you to the recipe page on my website, scroll down to find the recipe and you can print it out. 

Until Next Time
Forks Up


Wednesday, May 29, 2019

Summer Time Sides

Grilling season is here and I'm always looking for side dishes that I can pick up most of the goodies from the Farmers Market on Saturdays...shout-out to the Warrenton Farmers Market, I know most of the vendors and they really know how to bring an interesting mix of veggies and fruit.

Okay, back to side dishes. This weekend I made burgers, nothing fancy, but they needed a side dish that was refreshing. My go-to last year was anything with cucumbers, I have a feeling they are gonna be my go-to again this year.

Summer Fresh Side

This salad is super easy the key ingredient is Brianna's Poppyseed Dressing you can find it at your local grocery store with other salad dressings.

To print the recipe click on the Summer Fresh Salad and it will take you over to the recipe page on my website and you can download a PDF to print.

Until Next Time
Forks Up


Tuesday, May 28, 2019

Sour Cream Pound Cake

As often happens with most blogs time gets away from us, and then this Facebook thing took over our lives and don't even get me started on Pinterest, the land of recipes and pretty things, I'm pretty sure I went to Pinterest in 2016 and just came up for air. So, I guess what I'm trying to say is...I'm let's get this party started.

The Sour Cream Pound Cake I made yesterday is normally my go-to Christmas cake. In years past I've made as many as 18 cakes for Christmas, it's something I enjoy doing, and people get excited when they get one, so that makes me happy.

This recipe came from my from Robbie, and it was passed down from her mother and passed down to this recipe is really old. Robbie is no longer with us, but each time I make the cake, I think of her.
So you came for a recipe and here goes.

to download the recipe click here

A few tips...blending the butter and sugar is key in getting the cake to have that good dense pound cake texture, I use a stand mixer and will start that process as I pull the rest of the ingredients together. If you can use farm fresh eggs, DO IT, your cake will turn out a beautiful golden yellow from the yolks. I use Penzey's Spices, a little container of MACE will last you forever but well worth it. Let's talk vanilla, do not use inexpensive vanilla extract, it will cost you more but to have good vanilla is key with this cake, again I use Penzey's Double Strength Vanilla. When I flip it out of the pan, I will flip it back "right-side" up. I will often take my knife when pouring the batter in to have a little channel in the middle of the cake when it's baked, this is what I call heaven with this cake because it will be extra moist in this channel and be o'so yummy.

I hope you enjoy making and eating this cake as much as I do...

Until Next Time
Forks Up


Friday, September 30, 2016 die for!

Pan seared scallops, brown butter peas and rice...Friday night dinner

I picked up the scallops from the Town Duck, they have fresh seafood on Fridays, you have to pre-order but OmGeee...this seafood is so fresh you can almost hear the ocean waves when you open your package. When a friend told me how amazing the scallops were I knew I had to get in on these.

I dusted the scallops with flour, and with a say dusted, very lightly, you don't want to bread them, just dust. After searing the scallops in 2 tablespoons of olive oil and 1 tablespoon of butter, I pulled them from the heat and added the "sauce". It wasn't so much a sauce that you pour over but added to the pan and then the add the scallops back in to coat.
2 tablespoons Gourmet Garden Ginger
3 tablespoons soy sauce
1 tablespoon olive oil

The brown butter peas are easy peasy... 2 tablespoon butter, heat in pan till starts to brown, be careful because you don't want to burn the butter, just brown it. I used frozen peas but fresh is better. Toss the peas around the butter and just keep them moving in the pan, you want them brown not burned. Once you've pulled the peas from the heat sprinkle with a pinch of sea salt.

Cook up your rice of peas over rice, scallops over peas...serve with a nice glass of red wine. Tonight was Bogle Essential Red .. tasty!

Until Next Time
Forks UP


Wednesday, August 10, 2016

Fritos ... not just for lunch

I had a hankering for chili ... yes I know it's 98 degrees with 95% humidity but I could just about taste the spiciness of the jalapeno peppers and ancho chili powder. 

So here is a quick summer time chili recipe to be served over big scoop Fritos.

1 pound ground beef of your choice (I wanna try this with bison)
4 large fresh tomatoes, peeled and chunked
1 large can tomato sauce
1/2 onion diced
1 whole jalapeno pepper, diced - seeds and all
Ancho chili powder to taste 
Ground Cumin to taste
Salt to taste
dash of sugar

Let's talk about the "salt to taste" ... I saute the onions and pepper together and sprinkle with salt, this helps sweat the onions. I add the ground beef and sprinkle with salt, not much just a pinch here and there. I'm not shy to use salt but I also think that if you use good fresh ingredients you don't need a lot of it.

After I brown the ground beef I add in chunked tomatoes and the sauce, toss in spices to taste, depending on the amount of heat your tongue can take. I let the chili simmer for about an hour and it got nice and thick.

Notice no beans ... this is a no beans chili ... why ... cause I don't want beans on my Fritos.

Place big scoop Fritos in bowl, spoon chili on top, then add anything else you think your dish needs ... you can add sour cream, cheese, picked jalapenos or even more hot sauce. 

Grab a cold beer and sit back and enjoy

Until Next Time
Forks Up


Sunday, August 7, 2016

Gnocchi with Pesto

Last weekend I was inspired to create something with the basil in my garden that was turning into a big bush so I needed to start using it before I start freezing it for soup.

Here are my pesto fixings .. 

1 cup fresh spinach
20/30 leaves of fresh basil
juice from one lemon
Gourmet Garden  Cilantro - 2 tablespoons
1/3 cup of fresh Parmigiano-Reggiano cheese 
1 to 2 cloves of garlic crushed 
I don't mince my garlic, I'd rather chop it and then smash with salt, this takes the bitter out of the garlic and because I'm not cooking it I would rather have the flavor then the bitter.

I chop, sprinkle with salt then smash with my knife

My secret ingredient ...

Red Pepper flakes..if you've not tried Penzeys Spices pop over to their website..they seriously have some of the best spices I've ever used. I place several shakes, I don't measure, this is just a by taste thing.

I put all of the ingredients into my food processor..

Cook up the gnocchi according to the directions on the package..

I don't drain the gnocchi in a colander because it will get smushed (yes smushed is a real word)
I use my wire wok ladle and place in glass bowl and spoon pesto over gnocchi.

For this dinner I decided to make salmon on the grill to go over the gnocchi...

We love our salmon with a little Cajun Foreplay from Dinosaur BBQ
I have to give a shout out to our friend Neal for giving us this bottle, when I run out I'll be ordering online because it is perfect on fish, chicken, pork, burgers..heck it's good on everything.
On the grill the fish went..
off the grill and on to the plate..

The recipe made enough to have two dinners...first night fish...
second night I sauteed some chicken, added a little chicken broth, threw in the gnocchi and
another yummy dinner.

I hope you give my little recipe a try and let me know what you think..

Until Next Time
Forks UP


Tuesday, August 2, 2016

Cheating ... But Not Really

We've all heard it ... Fresh is Best 
While I do agree sometimes there are factors that keep us from using fresh. Time, convenience, availability, you name it there are reasons that we can't always use fresh.

In the summer I grow basil, and I have a nice fresh sage plant in my herb bed but the one herb that I've tried to grow with little success is Cilantro ... and I love cilantro so I have found a solution to my problem ... 

These stir-in paste herbs from Gourmet Garden

Cilantro and Ginger are always in my fridge and in the winter I keep the basil on hand. I recently discovered their Hot Chili and I'll be trying this the next time I make Thai Swordfish. I've not tried the garlic so would love to hear if you have...

So tell me ... is it really cheating if it's still homemade?

Until Next Time
Forks Up