Tag: Kayla Original Recipe

Tomato Soup and Grilled Cheese

Created on 8/21/2023

Ingredients:

Tomato Soup

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 15 oz crushed tomato, 1 can
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper

Grilled Cheese

  • 2 pieces sourdough bread
  • 1 ½ tablespoons unsalted butter
  • 1 ½ tablespoons mayonnaise
  • 2 slices cheddar cheese
  • 2 slices greyere cheese
  • Pesto

Instructions:

Step One: Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown

Step Two: Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper

Step Three: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes

Step Four: Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender

Step Five: On a cutting board, butter each piece of bread with butter on one side. Flip the bread over and spread each piece of bread with mayonnaise

Step Six: Place the cheese on the buttered side of one piece of bread. Add pesto on top of the cheese. Top it with the second piece of bread, mayonnaise side out

Step Seven: Heat a nonstick pan over medium low heat. Place the sandwich on the pan, mayonnaise side down

Step Eight: Cook for 3-4 minutes, until golden brown. Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes

Ahi Tuna Burger

Created on 7/25/2023

Ingredients:

  • 1/2 Sushi grade Ahi Tuna per burger
  • Marinade in homemade teriyaki sauce overnight
  • 1/2 cup kewpie mayonnaise
  • 1/2 lime
  • 1 tablespoon Sriracha
  • 1 teaspoon apple cider vinegar
  • Handful of spinach per burger
  • 1/2 avocado, sliced thin, per burger
  • Hamburger buns

Instructions:

Step One: Put portioned Ahi Tuna into homemade marinade overnight

Step Two: Combine kewpie mayo, lime, Sriracha and apple cider vinegar in a small bowl the night before

Step Three: Remove the tuna from the marinade. Sear the tuna on high heat on a grill or stove for two minutes per side. The goal is to keep the inside of the fish filet raw

Step Four: Assemble the burger. Toast to hamburger buns. Add spinach to the bottom bun. Add the tuna. Add the sauce on top. Add avocado on top of the sauce. And add the top bun

Elote Corn and Chicken Burritos

Created on 7/27/2023

Ingredients for chicken:

  • 1 lb boneless, skinless chicken thighs
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 6 oz chipotle peppers in adobo, finely chopped
  • 1 tablespoon vegetable oil

Ingredients for elote:

  • 4 ½ cups Corn (cooked, about 5 cobs of corn, see notes)
  • ¼ cup sour cream
  • 6 Garlic Cloves (minced)
  • 1 Lime Zested
  • 2 ½ tablespoons Lime Juice (freshly squeezed)
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Chili Powder
  • ½ teaspoon Paprika
  • 1/8 teaspoon Cayenne Pepper (optional)
  • 5 tablespoons Cotija Cheese (crumbled)
  • 3 tablespoons Cilantro (finely chopped)
  • Add Kosher Salt
  • Add Black Pepper

Instructions:

Step One: On a cutting board, season the chicken all over with salt and pepper

Step Two: Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated. Refrigerate for at least 2 hours, up to overnight

Step Three: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side

Step Four: Remove the chicken from the pan with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces

Step Five: Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned

Now on to the elite

Step Six: In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn’t creamy enough to your liking, add another 1-2 tablespoons of mayonnaise

Step Seven: Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish

Notes: I also like adding black beans and white rice for this burrito.

Grilled Chicken Brussel Sprout Salad

Created on 4/10/2023

Ingredients:

Salad

  • 1 lb grilled chicken breast, sliced into 1-inch pieces
  • 1 lb brussel sprouts, halved vertically
  • 1/2 cup pomegranates
  • 1/2 green apple, sliced into tiny pieces
  • Goat cheese
  • Salt and pepper

Vinegarette

  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/8 teaspoon dijon mustard
  • 1/2 teaspoon salt

Instructions

Step One: Grill the chicken with spices of choice. Olive oil, balsamic vinegar, salt/pepper and rosemary is a great marinade for this chicken

Step Two: Roast brussel sprouts tossed with salt and pepper in oven until a little charred and tender

Step Three: Create the vinegarette by combining all ingredients in a mason jar or bowl, stir or shake until well combined

Step Four: Add the brussel sprouts to the vinegarette, add the apple and pomegranate. Top the salad with chicken and goat cheese and serve

Note: This recipe is even better with crispy bacon added to the salad

Spicy Chicken Caesar Salad Wrap

Created on 3/10/2023

Ingredients:

For the chicken:

  • 2 chicken breasts, cut in half lengthwise
  • Salt and pepper
  • 1/4 cup freshly grated parmesan cheese
  • 3 tablespoons Italian seasoning

For the wrap:

  • One heart of romaine, cut in half and chopped into small pieces
  • Handful of cherry tomatoes, chopped
  • Half of avocado, chopped into bite sized pieces
  • 1/2 cup of Taki’s, broken into small pieces (or another spicy crunchy snack)
  • Freshly grated parmesan
  • Green onion or purple onion
  • Caesar dressing
  • 4 tortillas

Instructions:

Step One: Add salt and pepper, parmesan cheese and Italian seasoning to the halved chicken breasts. Cook on a medium high heat in a medium pan until fully cooked.

Step Two: Let the chicken rest on a plate or cutting board for at least five minutes. Warm up the tortillas in the microwave for about 20 seconds.

Step Three: After resting, chop the chicken up into small bite sized pieces. Add ample amount of chicken to each tortilla. Grated Parmesan cheese over the chicken. Add even amounts of romaine lettuce, cherry tomatoes, avocado, Taki’s, onion and dressing to each tortilla. Wrap it up and enjoy!

Notes: This dressing is a great dairy free/healthier option than Caesar dressing.

Kayla’s Vinegarette

Created on 3/10/2023

Ingredients:

  • 1/2 shallot, minced
  • 1 medium sized garlic clove, minced
  • One tablespoon Dijon mustard
  • 1 fresh bunch dill, chopped
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
  • 1/2 lemon, squeezed
  • Salt and freshly ground pepper

Instructions:

Step One: Add all ingredients to a mason jar or salad dressing jar and shake vigorously to emulsify the ingredients. If you prefer a thinner dressing, add a tablespoon of water at a time, shake vigorously, then assess the consistency. Add more water if desired.

Notes: This dressing tastes amazing on this wrap.

Pastrami Sandwich

Created on 3/7/2023

Ingredients:

  • 1 lb sliced pastrami beef deli meat
  • 4 hoagie rolls
  • 8 slices provolone cheese or 1 1/2 cups mozzarella cheese, shredded
  • Horseradish sauce
  • Mustard of choice
  • Pickles
  • 1/2 lb about 10-12 mushrooms, thickly sliced
  • Garlic Salt & Black Pepper, to taste
  • 1 1/2 cups Beef Broth

Instructions:

Step One: Preheat the oven to 350 degrees

Step Two: Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat – this broth is your “au jus” dipping sauce

Step Three: Heat a large pan over medium heat. Take the slices of pastrami and fry them in the pan to get each piece hot in temperature. Make sure to flip sides after a few minutes. Cut the hoagies in half. Add horseradish sauce on the bottom of each hoagie. Add a layer of pickles on top. Add the hot pastrami on top of the pickles. Layer a thick amount of cheese on top of the pastrami. Add sauted mushrooms. Coat the top of the hoage with mustard of choice. Put the sandwich in the oven. Cook until the cheese gets melted (10 is minutes)

Step Four: Serve each sandwich with an individual ramekin of AuJus – Dip with every bite