Posted by: aspiringchefkc | July 5, 2011

Sealed With A “T” — All Aboard!!!!

WOW…what a couple of weeks it’s been friends! I’ve been in the kitchen, (I know you’re shocked), experimenting with recipe after recipe. This really is my favorite time of the year because of the Farmer’s Market. It really allows me to use the freshest, healthiest ingredients to create some tasty dishes! And speaking of tasty dishes, I was honored to be a featured caterer at the July Hello Art Event held at Kansas City’s Union Station! I needed a few quick and simple dishes to go a long way.  There were some requests, so that made it easier for me to decide on menu options for the guests.

Several hours and one nasty bruise later, I prepared a bell pepper and cucumber salad with a light dressing, roasted red pepper hummus and italian bread with two dipping sauces – marinara and olive oil/herb. It was a great night in a new location. I hope to be asked back.   I have to say I was definitely in my element. I love people and I love food…so there was no place I would have rather been!

Until next time –
If it’s on your plate … EAT IT!

Tekia 😉

Posted by: aspiringchefkc | June 14, 2011

“Surf and Turf” Cakes

Shrimp & Potato Cakes

Ok so not exactly your lobster and steak, but these shrimp and potato cakes have a nice flavor. I tried out the recipe last night and I have to say it’s not bad. After mixing I dipped the patties in a light panko crust before frying. I did try it without first, but there is just something about that crunch! I’ll definitely have to try this dish again and maybe add some fresh herbs and serve atop a nice organic salad. And yes, I know sharing is caring! Never fear, the recipe is below courtesy of Chef Robert Irvine. (side note: that guy is massive….love him!)

Shrimp and Potato Cakes

The goods!

The skills

Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook’s Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.

Remove from refrigerator and slowly add the flour, mixing well.

Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.

Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

You’ll have to let me know if you try this and what you think of it. I’m thinking I need to give it another go before I reach a verdict. Until next time…

If it’s on your plate … EAT IT!
T 😉

Posted by: aspiringchefkc | June 8, 2011

Cooking for my peeps!

Grilled Zucchini & Yellow Squash topped with a fresh Pesto

Wow…you ever cooked so much you just pass out?! Ok, I wouldn’t go THAT far, but darn near close. I haven’t had the time to keep you all updated cuz I’ve been either cooking, or diving head first into recipe after recipe.  BUT, it has been a VERY successful time in the kitchen and in my garden! Out back I have a wonderful little herb garden. It’s so cute, and yes before you ask, I do talk to them when I’m watering…I’m not ashamed! They need some quality coversation too.  With the fresh zucchini and squash from my local farmers market, I set out to make a quick and light snack! I knew I wanted to grill both items but what to top it with I asked myself. Then I peeked out back and saw it…like in a dream really…BASIL!!!!!!!!!!!!!  And a beautiful pesto was born! Once grilled, I drizzled the “pretty green sauce” (that’s what my niece would call it) on top, and served it up  family style to my friends. The only way that I knew it was actually good, was the “mmm…oh wow…mmm” sound coming from my guests. They are um…quite vocal when it comes to food! 

Roast Chicken and pototoes with sauteed green beans

Next up, an amazing roasted chicken and potatoes dish. Thanks to, I not only got this amazing recipe, I got the most delicious black truffle sea salt to top it off! Seriously, if you can get your hands on this stuff, it’s slap yo momma and aunt good! Of course, I had to go to my little garden for some yummy rosemary and parsley to top off the dish. That fancy sauce came from a mix of white wine, elbow grease and some serious heat! Teeehee…;-) Chef Toques off to Chef Gary Hild for teaching me how to properly deglaze a pan!  I happen to have a few pounds of fresh green beans in my fridge and new they’d add the right visual component as well as taste to the dish! All in all, it’s been a great couple of weeks of cooking and research.

Check out the recipe section for these recipes and more soon!
Until next time…if it’s on your plate—

Posted by: aspiringchefkc | May 23, 2011

Rollin’ in the Oats!

Amazing Blueberry Oat Muffins

I had the opportunity to provide feedback for this recipe and I just had to share. So easy to make, so nutritious, and just darn right tasty!  Enjoy my friends!

Deanna Dikeman’s Blueberry Oatmeal Muffins
 1/2 cup rolled oats
1/2 cup orange juice
1-1/2 cups all purpose flour
1/2 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 vegetable oil
1 egg, beaten
1 cup blueberries, fresh or frozen
Heat oven to 400 degrees.  Fill 12 muffin tins with paper liners.   
Combine rolled oats and orange juice and set aside. Whisk together  
flour, sugar, baking powder, soda and salt. Whisk together egg and  
oil.  Add orange juice and oatmeal.  Stir into flour mixture with  
wooden spoon.  Add blueberries.  Divide batter into the 12 muffin  
cups.  Bake 15-20 minutes or until golden brown.  Baking time will be  
slightly longer if blueberries were frozen.

Until next time!
If it’s on your plate … Eat It!
T 😉

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