Be thankful!

There are so many things in this life for which to be thankful!

Personally, I like to start giving thanks the weekend before Turkey Day!  I am thankful that I have an entire weekend to prepare myself and my home for the friends and family who will gather together to celebrate all of the blessings in our lives.  We all have different things for which we are thankful, but we are all thankful, nonetheless!

Guest bedrooms and bathrooms are clean and ready with fluffy towels and warm blankets to boot!  Fresh flowers will be cut tonight from the garden   so that the last lingering blooms of the 2015 gerber daisies add a festive touch to our celebration!  (Lucky for me, they are a beautiful shade of deep orange — perfect for fall! )

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Once the linens are pressed and on the table, the menu plan is printed, and my aprons are on stand by…it’s time to prep ahead!  But I am not talking turkey just yet!  Today I am prepping for chili!

Whaaaaaatt???  I heard you!  Like most people, my company will arrive before Thursday (yay!) so it’s not just the turkey I’m working on today.  My family will start arriving on Tuesday, with everyone else arriving on Wednesday.  My Tuesday folks are being treated to my favorite restaurant (more on that soon!) and Wednesday we’re all going to be working (and laughing) together in the kitchen, so we need an easy meal for Wednesday night!  Why not chili?!  This is Texas, after all!

To make it quick to prepare on Wednesday, today I cooked 2 pounds of ground beef with one chopped yellow onion.  I drained it well, and placed it into a freezer container.  I’ll freeze it until Tuesday, and place it into the refrigerator overnight to thaw, so it’s ready for Wednesday!

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While it was cooking, I gathered all of the canned goods I need to make the chili, and also measured and mixed the necessary spices and put them into a container.  I even washed the top of my cans, and put everything into a bag in my pantry.  I know, I know…get a life, ha!   But I like organization!!

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On Wednesday I can just pull out the bag, place the meat into my crock pot, dump everything else in and be done!  I may even have one of my ‘kitchen helpers’ do that for me, while I’m chopping vegetables for dressing, etc.  It’s so easy!   My chili will cook on low most of the day until we are ready to eat.  For serving, I’ll set out bowls of chopped onion, shredded sharp cheddar cheese, Fritos, and let everyone customize their own bowl of chili.  Easy, peasy!

During the coming week of Thanksgiving I would like to challenge you to pause and take a few moments *at least* to look around you and be grateful for all that you consider to be blessings in your life.  Whether it’s family, friends, your health, a roof over your head, food on your table…blessings can be found if you just look!

Chili is a blessing, so here’s the recipe!   It’s from my cookbook, Fabulous Foodie Favorites: Cook, Eat, Smile, Repeat!

Buffalo or Beef Chili

  • Servings: 8
  • Difficulty: Easy
  • Print
Ingredients:

2 lbs. ground buffalo or beef

1 medium yellow onion, chopped

4 cloves garlic, minced

1 (28 oz.) can diced tomatoes

1 (31 oz.) can chili beans

1 (15 oz.) can black beans, drained

1 (15 oz.) can tomato sauce

1 1/2 tbsp. paprika

3 tbsp. chili powder

2 tsp. ground cumin

1 tsp. kosher salt

1/2 tsp. cayenne pepper (or more to taste)

Instructions:

  1. In a large skillet, brown ground meat with chopped onion until meat is no longer pink.  Drain, if desired.
  2. Stir in garlic, cook and stir one additional minute.
  3. Transfer meat mixture to a 6-quart crock pot.  Add all remaining ingredients; stir to combine well.
  4. Cover and cook on low heat for 2 to 3 hours, or longer if desired.  

 

Broccoli Cheddar Soup!

Fall is almost here!  Are you ready?  I most certainly am!

The cooler temperatures mean it is finally soup season!  Finally — it’s time for warm bowls of chili, potato soup, pumpkin bisque, and my personal favorite…Broccoli Cheddar Soup!

Check out my video for what I *humbly proclaim* (wink-wink!) to be the very best, most dairylicous, ridiculously rich and hearty, satisfying and scrumptious-beyond-words-Broccoli Cheddar Soup you’ll ever eat!

Here ya’ go!  Watch this short video while I go and look for my humility, would ya’?

I seem to have misplaced it for just a moment, haha!

Click on the link below!

Broccoli Cheddar Soup

Hope you enjoy it as much as we do!

Stay tuned for more great soups, coming to a blog post near you!

Happy Fall, y’all!

~Kitchen Kimberley

A foodie picture is worth a thousand words!

A foodie picture is worth a thousand words!

Lately I have been on an organizing and cleaning kick!  It’s very serious…almost obsessive!

My pantry was the initial victim, of course.  It’s all good now.  And yes, I know those are marshmallows, but the label makes me just giddy.

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Why the sudden need for a place for everything, and everything in its place?  Who knows!

No matter what the reason for my organizing, I am happy to do it.  I equate a well-organized home to a well-organized life, to a well-organized mind.  Well, maybe not that last one!

After organizing the entire house — minus the boxes of pictures I have to go through — I decided to start cleaning up my technology.  You know, delete some old files, reduce the number of photos on my phone from 1.3 million to 1.2…you get my drift?  That may be a slight exaggeration, but only slight at best.  Here’s why:

Hi, my name is Kimberley, and I take pictures of my food as I cook!  I mean who doesn’t have a pic of last night’s stir-fry?  I might need it one day, right?DSC04891Or a nice fruit salad…with perfectly poised tiny droplets of light Agave nectar?

Yes, I definitely need that!
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Oh, and that perfectly cooked Dungeness crab we enjoyed in Alaska?  With the perfectly clarified butter?  Yes, please!  This picture reminds me how happy we were at the ‘All-You-Can-Eat’ Crab Feast!

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And this picture reminds me that I ate way, way, too much, and that I should always wear makeup on vacation.  In case someone snaps a pic!  Would ya’ look at that pile of shells that my sister is proudly pointing to?  Holy mackerel, um, I mean crab!

In other news, my brother-in-law Pappy always wears a Nebraska hat.  He also loves to tell people that he’s ‘from’ Nebraska, but he ‘currently lives in Texas’….been sayin’ that for decades now, haha.  Huge.  Nebraska.  Fan.

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Let’s get back to Alaska!   I love Alaska, and I have countless nature pics!  From sunrise to sunset, and everything in between.

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When nature touches my heart, I like to capture it forever.  And I like to share it, too!  The stunning pic below was taken on a fabulous aerial tour of Glacier Bay.  Tiny plane, huge glaciers, amazing experience!

The deep blue color is glacial water, and I like to call it “Glacier Blue”.   It is my favorite color in the world!  Simply breathtaking!  It makes my jaw drop!

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But so does my Perfect Pot Roast with Veggies, and gravy.  Oh, the gravy!  (Drool!)

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Sometimes my breakfast makes me drool, too.  Okay, anything with three slices of bacon and melty cheese makes me drool.  And then scarf.  And scarf some more!

Can you blame me?  Just look at it!

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I also snap pictures of my lunch, like this broccoli salad, for example.

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And a recent scrumptious dinner….my Country Beans with Ham topped with onions and cheese, served over a slice of wheat bread with a side of fresh tabbouleh.  And pickled okra, which is always required whenever there are beans on my dinner plate.  Yes, scrumptious, so scrumptious!

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All of these pictures were taken with my simple iPhone 4s.  I know…it’s time for an upgrade, but it still works fine!  That being said, these have not been edited, and are not professional photos by any means, so I am working on that!  I recently got a new camera and have been practicing my food photography.  Since I take pictures of food all the time anyway, they might as well be really good ones, right?

After all…we eat with our eyes first!  Absolutely!  In fact, right now you’re eating this bean salad, cukes and onions, and boiled new potatoes with parsley!  Do you need a napkin? I will gladly pass you one, but then I have to get right back to my technology clean-up.  Wish me luck!

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Until we eat (with our eyes first) again…happy cooking!

~Kitchen Kimberley

Chocolate Chip Banana Bread…I mean cake!

Chocolate Chip Banana Bread…I mean cake!

One of my favorite recipes in my “Fabulous Foodie Favorites” cookbook, has to be what my family titled ‘The Yummiest Banana Bread…EVER!’

How did that interesting name come about, you ask?  Simple!  Every time one of my fabulous foodie family taste-testers had a loaf of ‘said bread’, they would immediately exclaim (seriously) “That is the yummiest banana bread…EVER!’  So, we decided that would be it’s name forever!  We’ve been calling it that for years now, so we’re well on our way to forever!

Aside from being the most amazing banana bread, it’s also the most simple banana bread.  Because…brace yourself…it starts with a yellow cake mix, and ends with “The Yummiest Banana Bread…EVER!’

IMG_3779Using a cake mix has several benefits:

  1. The bread, I mean ‘cake’ will have a soft and tender crumb.
  2. The bread, I mean ‘cake’ will be rise beautifully thanks to the leavening agents in the cake mix.
  3. You only need one bowl, and no sifting is necessary!  Bonus!
  4. You probably have one of these mixes in the pantry right now!  Quick!  Run and check!  Good luck!

See all the perks of starting with a cake mix?  I love it!  The benefits of making this recipe are many, including the fact that once it’s cool, you get to gobble it all up!  Don’tcha just love baking?  Me too!

Step One:  Grab the goods!   Check!

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What did you say?  You want to take a closer look at my loaf pans?

They’re old….old….old 9 x 5-inch loaf pans.

That have been loved for many, many decades.

Because they belonged to my Mommy.

And she used them for many, many decades.

She baked with love.  Lots of love.

These loaf pans have baked countless loaves of every bread known to mankind.

See?  Well loved!  So well loved that I don’t know which color came first, haha, but I do know that they’re impeccably clean.

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And I only use them when I’m baking for my own family.

I have several other sets of loaf pans that are all shiny and pretty and new.

But they don’t get to come out of the cabinet and play unless I’m baking for someone outside the family.  Like the general public.  Or the Pope.

Just kidding…I don’t bake for the Pope.  Yet.

These are just for us.

And everyone knows…they get hand washed.  These pans have never seen a dishwasher.  Unless it was me or my sisters, or our Mama.  :-)

Lots of love, these old pans have seen.  Lots of love.

So, back to bread, I mean cake!  Before you dump everything into that one simple bowl I told you about, remove a spoonful of your dry cake mix and put it into a little bowl.  Then add however many mini (hehee!) chocolate chips you want, and toss it about until the chips are coated with the dry cake mix.  Now your chips won’t sink to the bottom of your bread, I mean cake.

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Now you’re ready to mix everything together using an electric mixer.

And then by hand…stir in those coated mini chocolate chips.

Next, grab your shiny new loaf pans, or your old-well-loved ones like mine.

Coat the pans evenly with nonstick cooking or ‘baking’ spray.

Of course, you’ve preheated the oven to 350 degrees…because preheating is essential to good baking.

Once your batter is evenly divided, take a few (lots) more mini chocolate chips and sprinkle them over the top of the batter.  Now it’s officially “Chocolate Chip Banana Bread”…or Cake!

IMG_3783See?  Doesn’t that look yummy?!

My philosophy in life is this:

Any time you can sprinkle on more chocolate chips…just do it!

That should be everyone’s philosophy, right?

I am so glad we agreed on that!

Now on to the baking!  Pop those babies into the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

The house smells scrumptious now, doesn’t it?  You’re welcome!  Who needs candles, when you can just bake instead?

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I especially love to bake quick breads on Friday afternoon, so we’ll have a nice treat for our weekend breakfasts.

However, we really needed a treat after dinner last Friday night, so I decided to call this Chocolate Chip Banana Cake, so we could just eat it right away for dessert.

Guess what happened after that?

By Saturday morning, the name had changed back to “bread” so we could enjoy it alongside our eggs and bacon!

I’m magic like that.  I can change recipe names whenever necessary.

Here’s the printer-friendly version, so you too, can enjoy the Yummiest Chocolate Chip Banana Bread, or Cake…EVER…depending on when you eat it, of course!

Until we eat again…Happy Baking!

~Kitchen Kimberley

The Yummiest Banana Bread Ever

  • Difficulty: Super Easy
  • Print

Ingredients:

1 (18 oz.) box butter recipe yellow cake mix

1/2 cup mini chocolate chips (plus more for top, if desired)

4 ripe bananas, mashed

3 large eggs, slightly beaten

1/2 cup melted butter

1/2 cup chopped nuts (walnuts or pecans are great)

1 teaspoon vanilla extract

Instructions:

  1.  Preheat oven to 350 degrees.
  2. Coat 2 (9 x 5-inch) loaf pans with non-stick cooking spray.
  3. Toss the mini chocolate chips in a small bowl with a spoonful of dry cake mix.
  4. In a large mixing bowl, blend all ingredients well.
  5. By hand, stir in the coated chocolate chips.
  6. Pour mixture evenly into the two prepared loaf pans.
  7. If desired, sprinkle additional chocolate chips over top of both loaves.
  8. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  9. Cool in pans for 10 minutes, then remove to a wire rack to cool completely.
Mama Mia’s Stromboli

Mama Mia’s Stromboli

No, I am not Italian.  Not even a little bit.  But I do love giant portions of Italian food!  All Italian food!

Big bowls of pasta with rich and hearty marinara or creamy Alfredo sauce?  Yes, please!  I will devour either of those on any given day, or night!

Perhaps that’s due to all of the scrumptious Italian foods Mama Mia (my Mom!) made for our familia when I was growing up.

Mama made the very best Spaghetti and Meatballs — you know, the kind of meatballs that simmer in the ‘gravy’ all day long, and taste even better the next day?  The kind that melt in your mouth because they’re so tender….yea, those!

When I would come home from elementary school to be greeted by that amazing sauce aroma, my heart would do a little dance!  Then I would count the minutes until it was time for dinner!

Ahhhh, Spaghetti and Meatballs, slurp!  It was the ‘special birthday’ meal I requested every year.  Oh, it was my brother’s, too, and he could eat Spaghetti and Meatballs until he was plum miserable, and still go back for more.   When I’m feeling nostalgic (which is quite frequently) l whip up a double batch for my familia, and everyone always raves!  And then we have ‘Meatball Torpedoes’ the next day.  Yum!   ‘Cuz that’s what Mama always did.

But I digress, ahem.

Then there was the Stromboli….a close relative of the Spaghetti and Meatballs, only way lower maintenance!

Holy!

Moly!

Stromboli!

Yep, it’s that good!  I dream about it sometimes.  Seriously.  Then I grab the ingredients and make it for breakfast.

In my dreams, ha!  I wouldn’t make Stromboli for breakfast, would I?  I will never tell!  Just look!

(Insert nostalgic drool here!)

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Crunchy bread!

Meaty filling!

And the cheese…..oh my stars, the cheese!

Ooooey!  Gooooooey!  Mozzarella cheese!

This is one hearty meal, and it will feed the whole familia!

Best of all, it is super easy to make, and you probably already have all of the ingredients on hand!

Cuz, that’s how I roll in the kitchen.

Easy prep + common ingredients = my kind of scrumptious meal!

Since we’re feeling nostalgic and all, here’s a sheet of paper I absolutely treasure!  I keep it in my safe deposit box at the bank.

Not really, but I should.  And now I probably will.  Because it’s just that special.

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It’s the Stromboli recipe hand-written by my Daddy, with a note written in the margin by my sweet Mama Mia.  Priceless!

Note my Dad’s “Mucho Good” comment at the bottom, haha!  He was such a funny guy!  I love the way he wrote ‘Mix – Cook few whiles’ — ha!  “Few Whiles” — we refer to those as “Roy-isms”, and there are many!

But don’t worry if you don’t speak “Roy” — I have gladly translated the recipe for you at the bottom of this post.  I do hope you’ll print this scrumptious Stromboli recipe, and enjoy it with your familia.

Because the best memories are made around the dinner table!

Hope you enjoy Mama Mia’s Stromboli as much as we do!

Until we eat again…happy cooking!

~Kitchen Kimberley 

P.S……Don’t worry….I’ll share Mama’s Spaghetti and Meatball recipe with you very soon!   Stay tuned!  Until then, have some Stromboli!  Or I’ll send my Uncle Vinny after you!  NOT!  I don’t have an Uncle Vinny, silly!  I’m not Italian, remember!?

Mama Mia's Stromboli

Ingredients:

1 pound lean ground beef

1 cup chopped yellow onion

1 cup chopped green bell pepper

1 (12 ounce) can tomato paste

1/2 cup quick cooking oats

1/2 cup water

1 (2 1/2 oz.) can sliced mushrooms, drained (or 1/2 cup diced fresh mushrooms)

1 tsp. salt

1 tsp. dried leaf basil (or 1 tsp. Italian seasoning)

1/4 tsp. garlic powder (or more to taste)

1 French Bread loaf (I use the $1 one from the Wal-Mart bakery)

6 ounces Mozzarella cheese, sliced or shredded

Instructions:

  1.  Preheat oven to 400 degrees.
  2. In a large skillet over medium-high heat, brown the ground beef with onions and peppers, until beef is no longer pink.
  3. Stir in tomato paste, oats, water, mushrooms and seasonings.  Stir to blend well; simmer, uncovered for about 10 minutes.
  4. Meanwhile, slice loaf of bread in half lengthwise using a serrated knife.  Hollow out bread, leaving a 1/2-inch shell on of bread on both halves.  (Gotta make room for the meat and cheese!)
  5. Place half of the cheese on the bottom half; spoon the warm meat mixture on top of the cheese.  Top with remaining cheese, then the other half of bread.
  6. Wrap tightly in aluminum foil and place onto a large baking sheet.
  7. Bake for 15 to 18 minutes, or until bread is crispy on the outside.  Enjoy!

Soup’s on in Texas!

Does it feel like fall where you live?  At long last, (now that it’s November) it finally feels like fall…deep in the heart of Texas!

Fall is my favorite season, and I don’t really like to wait too long for it to get here.  But this year, I did not have a choice!  So, I was patient.

Sort of patient.

Well, okay, if I’m being honest (and I always am!) I wasn’t patient at all, but there was nothing I could do about it.

I just waited…and waited.

And then waited some more….

And at the end of October when it was still 90 degrees and I seriously considered “taking the Nestea Plunge” again, I just daydreamed about all the yummy fall foods I would make when the cooler temperatures finally arrived for good.

Ahem.  Pardon my 1976 reference to the Nestea Plunge.  Yep, it’s a 70’s thing, and a good one at that.  Smile if you get it.  :-)

Okay, back to the fall of 2014:  Daydreaming about cooler temperatures and fall food:

Soups, chowders, and chills, oh my!  Creamy, rich, hearty, soul-warming, mood-food!

Filled with all the things I love!

Fall things!

Yummy ‘seasonal foodie’ fall things!

So now that fall is here in spirit as well as in calendar date, I have been making all kinds of yummies that warm us from the inside out!

We have enjoyed hearty bowls of Savory Meatball Soup, Southwest Potato Corn Chowder, and lots of Beef Chili…yum!

Quick Question:  What’s the BEST thing about a big batch of Beef Chili?  Hint:  It happens the day after you make the chili!

(Cue dramatic music…)

Frito Chili Pie!  I hope that was your answer!

Who doesn’t love Frito Chili Pie?!  Want that recipe?  Well, it’s really more of a technique, and an easy one at that!

Here’s the play-by-play:

1.  Place Fritos in a bowl.  A large bowl.  Personally, I prefer to use Fritos Scoops…for their ‘scoopiness’.

2.  Top with your favorite version of chili.

3.  Sprinkle with lots of cheese, diced onions, shredded lettuce, and chopped tomatoes till your heart’s content.

4.  And don’t forget the sour cream!  Lots of sour cream!

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My family loves Frito Chili Pie!  It is the perfect football food, too!  Yet another reason I love fall…football!  If you prefer to make one large batch, you can layer the Fritos, Chili, Cheese, and Onions in a casserole and bake it off at 350 for about 20 minutes, then top with the fresh goodies.  Either way, yum!

Another of our absolute favorites for fall is my Broccoli Cheddar Soup!  It is on our fall menu rotation, and it’s always a welcome bowl of creamy goodness!  Wanna see how it’s done?  It’s really easy!  Here, watch this quick video, and then you can print the recipe below, and you and your family can enjoy it as soon as possible!

Broccoli Cheddar Soup

Ingredients:  

1 tablespoon melted butter

1/2 cup diced yellow onion

1/2 cup diced green bell pepper

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 teaspoon garlic powder

2 cups half-and-half

2 cups chicken stock or broth

2 cups diced broccoli florets

1/2 cup grated carrot

1 (4 ounce) jar diced pimentos, drained

8 ounces freshly grated sharp cheddar cheese

Directions:

1.  In a large saucepan over medium heat, melt butter and sauté onion and green bell peppers until softened.

2.  Add 1/4 cup butter to the same saucepan, and stir until melted.  Add flour and garlic powder; stir and cook for 1 minute.

3.  Stirring constantly, slowly add the half-and-half.  Stir in the chicken stock; reduce heat to medium-low and simmer for 20 minutes.

4.  Add the broccoli, carrot and pimento.  Simmer for another 10 minutes over low heat.

5.  Add the cheese, and stir until melted and smooth.  Season to taste with salt and pepper.  Enjoy!

Hope you enjoy this “Dairylicious” Broccoli Cheddar Soup as much as we do!  Remember to get your copy today of Dairylicious! so you can enjoy all of the other scrumptious recipes it has to offer!

Until we eat again…happy cooking!

~Kimberley 

Farro — my new favorite grain!

Farro — my new favorite grain!

Salads are a superb way to “beat the heat and still eat” during the hottest summer months!

When the temps are soaring, there is nothing quite like the fresh crunch of crisp seasonal veggies accessorized with a cool and creamy dressing. So refreshing!  In order to keep my Texas kitchen cool, I have certainly prepared my fair share of fresh salads this summer — everything from Strawberry Spinach Salad with Balsamic Dressing, to Fiesta Salad with Avocado Ranch Dressing!

Salads can be enjoyed as a side dish, or as the main course.  The possibilities and combinations are endless when it comes to salads; you could eat a different salad every day of the year, and still not try them all!  Yes, in this great foodie world we live in, there are endless supplies of salad recipes to enjoy; but I decided we needed at least one more, especially since variety is the spice of life!  So, I recently created a new favorite — a Farro and Feta Salad — using a new ingredient!  Well, okay, the ingredient is new to me, but not to everyone. But I am thrilled to have found it, and will keep it as a new pantry staple!  What I am most excited about, it sharing it with you!

What is this new-found toy in my kitchen, you ask? It’s Farro!

Fellow Foodies….meet Farro!  In my pantry, farro just moved in, and is brown rice’s next door neighbor.  Permanent neighbor.  Maybe even new BFF!  To me, they seem like cousins, actually.  There are many similarities, but they are still quite unique.

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Note: I found this bag at my local Sprouts, but it is probably available at many grocery stores.

Farro is a healthy whole grain that is easy to cook, and good for you! In fact, one cup of cooked farro packs 8 grams of fiber, which helps you feel fuller, longer! Farro also has great nutrients and minerals to keep us feeling healthy! Hello, favorite new whole grain! Let’s figure out some tasty ways to cook you up!

Farro is cooked just like rice, only it needs a little more water. The package pictured above indicates cooking with a ratio of 3 cups of water (read: broth) to 1 cup of farro. Yes, I said broth, because I never cook any grain with just plain water, because it would be a missed opportunity to add delicious flavor! For this salad, I cooked my farro in 3 cups of chicken broth. Of course, you can use vegetable broth to keep it strictly vegetarian, if desired.

Farro absorbs the broth and softens as it cooks, just like rice, only farro has a bit more ‘bite’ to it, which I like. If you want it to be softer, just cook it a little longer. When my farro was cooked, I transferred it to a bowl, and drizzled it with extra-virgin olive oil, and balsamic vinegar.

Coating the grains while they are still warm allows the flavors to develop and really ‘get in there and work’!

For this salad, I then added some steamed green beans, halved grape tomatoes, pitted kalamata olives, and tossed it all together. You can enjoy this at room temperature, or chill it for a few hours. Either way, it’s scrumptious! Of course, the best part was the sprinkling of Feta cheese on top, which really brought all of the flavors together. Everything is betta with feta, in my humble opinion.

See how pretty and packed with flavor?  And it’s good for you, too!  And yummy!  What could be better?  Oh yea, ice cream.  We’ll save that for another blog.

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Farro can be used as you would any other grain, but with more options! Here are a few suggestions to get you started:

* Add cooked farro to a broth-based soup to boost texture and nutrition!

* Use farro exactly as you would use arborio rice for risotto!

* Top warm farro with sliced bananas, a drizzle of cream and honey, and a sprinkling of nuts for a hearty breakfast!

* Saute onions, bell peppers, and finely minced jalapeño, then add cooked farro to the mixture and enjoy as a Mexican side dish!

These options are only the beginning!  As always, I hope that I have inspired you to get started cooking with farro, and create some family favorites in your own kitchen!

Until then, here’s my printable recipe for my easy Farro and Feta Salad.  Hope you enjoy!

Farro and Feta Salad


Ingredients:
1 cup farro, cooked according to package directions (using chicken broth if desired)
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 cup steamed green beans
1 cup grape tomatoes, halved
1 cup pitted kalamata olives
1 cup crumbled Feta cheese

Instructions:
1. Place cooked farro in a large mixing bowl and toss with olive oil and balsamic vinegar while still warm.
2. Stir in green beans, grape tomatoes, and olives, mixing well.
3. Serve warm, topped with Feta cheese, or cover and chill until ready to serve, and then top with Feta.

Recipe by Kitchen Kimberley

Lunch is served!  Dig in!

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Taste of Dallas!

Taste of Dallas!

Taste of Dallas Presented by Ford is back July 11-13, 2014 at Fair Park!  Best of all, North Texas’ favorite summertime activity is cooler than ever with the addition of 20 restaurants booths indoors to beat the heat.

Kitchen Kimberley will be at the event in the indoor Culinary Marketplace along with Southwest Dairy Farmers, to visit with her fellow Texas foodies, and to sign copies of her latest cookbook, Dairylicious!  

Get your copy at the event, and enjoy 150 Dairylicious recipes, like Homemade Banana Ice Cream — just in time for summer!  Get all the details at www.tasteofdallas.org.  

Hope to see you there!

 

Dairy Berry Smoothie!

Whew!  I am back home in Dallas after a weekend of fun and food in Tulsa at the Women’s Living Expo!  The weekend kicked off with a visit to my friends at Fox 23 on Great Day Green Country, where I prepared my Dairy Berry Smoothie.  In case you missed it, here’s a clip of the segment!  You’ll notice that I don’t like to use my blender on live television; you get the idea, you know how to press the button on the blender, and the noise is not music to anyone’s ears, so I avoid it if I can.  :-)  You’re welcome.

Valentine’s Day is this Friday!  How about starting your day by making this Dairy Berry Smoothie for your sweetheart?  That would be sweet, and delicious!  The recipe is easy to make, as you’ll see here:

http://www.fox23.com/mediacenter/local.aspx?videoid=492140

All weekend long I shared Dairylicious! recipes with my Tulsa peeps, and it was fabulous and fun to see all of those familiar, smiling faces!  Thanks to everyone who came out to the show, and shared some dairy fun with us!  Southwest Dairy Farmers and I want to remind you how important it is to get three servings of dairy every single day!  Have you had a glass of milk today?  What are you waiting for?  Go get an ice cold, refreshing glass of milk, and enjoy!  It’s quite possibly nature’s most perfect food, so drink up!

Coming up next week we’ll be sharing more Dairylicious! samples at the San Antonio Livestock and Rodeo Show!  I’ll be cooking up some goodies both Saturday and Sunday, and of course we will have recipes, tips, and lots of fun for everyone!  Check out the News and Events page to see where we’re taking our ‘Dairy’ fun show next!

Until we eat again, enjoy a Dairy Berry Smoothie with your sweetheart, and remember milk — a part of everything that’s good!

Kimberley