Lunch

Simple Smoked Salmon Flatbread

April 6, 2017 by Kathryn's Kitchen Leave a Comment

I love smoked salmon on anything, especially bagels and cream cheese for breakfast or lunch! I had a ton of pita bread left over from the Toufayan Bakeries recipe contest (see my recipe here)! I hosted a brunch a few weeks ago and made these quick and delicious flatbreads! The best part about this is the simplicity of this beautiful brunch item. It takes less than 10 minutes to put together and everyone will love them–you can also make these on plain cooked pizza dough or even sliced bagels or mini bagels. Smoked salmon and cream cheese really goes great with everything and anything. A sprinkle of fresh dill makes this extra delicious!

Simple Smoked Salmon Flatbread

Ingredients

3 Pita Bread rounds (I used Toufayan’s Pita Bread)

3 Tbsp. cream cheese with chives (you can also use plain)

4-6 ounces of sliced Smoked Salmon

Fresh dill for garnish

Instructions

Preheat oven to 350 degrees F. Place pita bread rounds on a baking sheet and bake for 10 minutes until toasted.
Spread about 1 tablespoon of cream cheese onto each pita round. Place sliced smoked salmon on top and garnish with fresh dill.
Cut each round in half and enjoy!

http://kathrynskitchenblog.com/2017/04/simple-smoked-salmon-flatbread/

Mini BLT Pizzas

March 12, 2017 by Kathryn's Kitchen Leave a Comment

“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”

One of the perks about blogging is I get the opportunity to try out different products and participate in contests. This time, I had the opportunity to work with Toufayan Bakeries who carries a vast variety of products such as pita breads, pita chips, wraps, flat breads, bagels, croissants and more! I was sent 8 different flavors of pita bread and I though this recipe would work perfectly with the Classic White pita bread (the Whole Wheat would work great too). Pita bread is great because of its versatility and ability to create so many types of snacks/meals out of it! Also and most importantly, it has a great nutritional value added to them–each pita has 6 gram of protein in it and is only 150 calories.

For this creation, I was originally going to post a “BLT Sandwich” recipe using the pita bread as the “sandwich bread”. Then I wanted to add cheese to the recipe and realized a pizza was the way to go! I usually don’t like too many different toppings on my pizza—less is more to me. But not in this case. I love my bacon extra crispy so there is a ton of crunch and a lot of flavor in this. The bacon, cheese, tomato, lettuce and dressing make this combination come together and it’s pair perfectly!

Mini BLT Pizzas

Yield: 4 Servings

Mini BLT Pizzas

Pizza night just got a lot easier and delicious!

Ingredients

4 Toufayan’s Pita Bread’s (I used classic white)

½ cup tomato sauce (you may not use it all)

1/2 cup sharp cheddar cheese; shredded

4 slices of bacon

1 roma tomato; thinly sliced

4 cherry tomatoes; sliced in quarters (optional)

1 head of romaine lettuce; shredded

3 Tbsp. mayonnaise

½ tsp. olive oil

¼ tsp. garlic powder

Salt and pepper to taste

Instructions

Preheat oven to 400 degrees F. Place pita breads on a lined baking sheet with foil.
Place strips of bacon on a cold frying pan. Do not have them overlap too much. Cook bacon low and slow. Once you hear the bacon crackle and see fat release, flip bacon with tongs. Keep flipping bacon until evenly brown. Place cooked bacon on a cooling rack layered with paper towels (so access fat can be absorbed). When bacon is cooled, crumble into pieces.
Add about 1 Tbsp. of tomato sauce on each pita bread. Swirl it around until covered, then sprinkle cheddar cheese and about 3 sliced of tomatoes. Place in oven and bake until cheese is melted for about 5-10 minutes.
In the meantime, in a bowl toss the lettuce, mayonnaise, garlic powder, salt and pepper until well combined. Set in fridge until pizza is ready.
Once cheese has melted, top the mini pizzas with bacon, lettuce and more tomatoes! Enjoy!!! I apologize in advanced if I got you hooked on this—you can always use turkey bacon for a healthier alternative.

http://kathrynskitchenblog.com/2017/03/mini-blt-pizzas/

This pizza has all the components of one of the most popular sandwiches around—even the mayo, and I even added some olive oil to the dressing to make it even more creamy. The mayo dressing really gives this recipe a richer taste that makes all your taste buds happy.

Chopped Chicken Salad with Asian Peanut Dressing

March 8, 2017 by Kathryn's Kitchen Leave a Comment

Asian Salads are one of my favorite mostly because of the dressing! This dressing is light and bursting with flavor. This salad makes the perfect lunch or dinner with all of the vibrant colors—you can’t help but be happy when you eat it! Despite all of the wonderful veggies and toppings of choice, the dressing is still the best part about this salad. It is creamy (hint the peanut butter), and loaded with fresh citrus, garlic and the salty-ness from soy sauce—but not too salty because I used low-sodium.

Not a fan of chicken? Top it with steak. Not a fan of meat? Top it with shrimp! You can create this salad the way you like. I used peanuts and crunchy Chow Mein noodles for an added crunch.

Chopped Chicken Salad with Asian Peanut Dressing

This salad is loaded with plenty of texture, nutrition and most of all—FLAVOR!

Ingredients

Asian Peanut Dressing:

½ cup creamy peanut butter

2 tsp orange zest.

½ cup freshly squeezed orange juice

2 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

1 Tbsp. honey

1 tsp. fresh ground ginger

1 small garlic clove; finely chopped

Salt and red pepper flakes to taste

White sesame seeds to sprinkle on top

Chopped Chicken Salad with Asian Peanut Dressing:

1 Tbsp. canola oil

2 skinless, boneless chicken breasts

½ tsp salt

½ tsp. black pepper

1 tsp garlic powder

¼ tsp ground ginger

1 tsp. low-sodium soy sauce

4 cups romaine lettuce; shredded

1 red bell pepper; chopped

1 cup red cabbage; shredded

½ cup shredded carrots

¼ cup salted peanuts

½ crunchy Chow mien noodles

Instructions

For the dressing:In a microwavable safe-small bowl, melt the peanut butter for 15-30 seconds until runny. Whisk in the remainder of the ingredients and whisk until all ingredients are well combined. The dressing should be slightly runny.
For the Chopped Chicken Salad: Heat a medium frying pan to medium heat and add oil. Season chicken with salt, pepper, garlic powder and ginger on both sides. Add chicken to frying pan and let cook on each side until brown about 5 minutes. Add soy sauce to pan and let cook until chicken is completely cooked and not pink in the middle. Once chicken is cooked, let it rest until you are ready to mix it in with your salad.
For your salad: in a medium bowl, add romaine lettuce, bell peppers, cabbage, carrots, peanuts and crunchy noodles. Dice chicken and add on top of the salad. Drizzle the fresh Asian peanut dressing and enjoy!

***Store salad dressing in an airtight container up to a week in refrigerator. The consistency may thicken—if it does, let it come to room temperature for a creamy dressing consistency and stir to combine as ingredients may saturate.

http://kathrynskitchenblog.com/2017/03/chopped-chicken-salad-with-asian-peanut-dressing/

Asian Turkey Lettuce Wraps

January 11, 2017 by Kathryn's Kitchen 2 Comments

“I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”

This dish is extremely quick, easy, hearty and full of delicious flavors. The best part is I used Kikkoman’s Less Sodium Soy Sauce so I reduced the sodium intake on this! Soy sauce is rich in savory unami flavor that gives this dish a bursting flavor! This dish can be served as lunch, dinner, snack or even an appetizer by making these bite size.

This dish is light and has an abundance of fresh flavor! I used spinach and carrots as my veggie because that’s what I had in my fridge as leftovers from another recipe. However you can use other veggies such as zucchini, squash, bell peppers, kale or eggplant–the possibilities are endless! Use what you have!

Asian Turkey Lettuce Wraps

This dish is extremely quick, easy, hearty and full of delicious flavors--It also takes less than 30 minutes to make!

Ingredients

1 lb. ground turkey

1 Tbsp. canola oil

1 small yellow onion; diced

2 cloves of garlic; minced

1 cup of fresh spinach; roughly chopped

1/2 cup shredded carrots

1/4 cup hoisin sauce

2 Tbsp. Kikkoman Less Sodium Soy Sauce

2 tsp. sesame seeds

1/2 tsp. freshly grated ginger

Green onions; thinly sliced for garnishing

1 head of butter lettuce

Instructions

Heat oil in a medium frying pan on high heat. Add onions and garlic and cook for a few minutes until onions are translucent.
Add ground turkey, spinach, carrots and ginger. Cook until turkey meat is fully cooked and browned.
Once turkey is cooked, drain to remove access fat then put in a medium bowl. Stir cooked turkey meat with hoisin sauce, Kikkoman Less Sodium Soy Sauce and sesame seeds.
To serve, spoon in meat mixture onto butter lettuce leaves. Sprinkle with green onions and sesame seeds.

http://kathrynskitchenblog.com/2017/01/asian-turkey-lettuce-wraps/

If you are wanting to make more of a meal out of this, simply add cooked quinoa, rice or brown rice to the turkey meat! I like to keep it light for most of my meals but there are times where I crave those extra carbs. This dish is perfect because you are getting lean protein and vegetables–a perfect combination to eating healthy and getting the right nutrients in too.

Easy Ahi Tuna Poke

January 10, 2017 by Kathryn's Kitchen 2 Comments

I partnered with Kikkoman and had the opportunity to create this delicious sodium saving recipe! It is bursting with flavor by using Kikkoman’s Less Sodium Soy Sauce , it is also simple to make! I love poke and it’s not too often that you can find a good poke. I have always wanted to make my own poke but it always seemed so intimidating to make and prepare because it is made with raw fish. Luckily I live in Monterey so finding fresh fish around here is easier than most places. I got my fresh sashimi/sushi-grade tuna from Monterey Fish Company here in town. You should be able to find fresh sashimi/sushi-grade tuna at a specialties grocery store or your local grocery store that has a relatively large seafood department.

This recipe makes me extra happy because by using Kikkoman’s Less Sodium Soy Sauce, I am significantly cutting down the sodium intake that it usually found in poke.

Easy Ahi Tuna Poke

Ingredients

2 1/2 Tbsp. Less Sodium Kikkoman Soy Sauce

1 tsp. Kikkoman rice wine vinegar

1 1/2 tsp. toasted sesame oil

1 tsp sesame seeds; plus more for garnishing (I used black and white seeds)

1/2 tsp. red pepper flakes

3 scallions; thinly sliced plus more for garnishing

1 lb. sushi grade Ahi tuna; cubed into 1 inch pieces

Top with cubed avocado; optional

Top with sliced cucumbers; optional

Instructions

In a medium mixing bowl, whisk together the Less Sodium Kikkoman Soy Sauce, Kikkoman rice wine vinegar, sesame oil, sesame seeds and red pepper flakes until combined.
Add the cubed tuna and scallions and mix with a spoon. Mix gently as the fish is delicate. Mix until tuna cubes are covered in the dressing. Cover with plastic wrap and let marinade in refrigerator for at least 20 minutes. This will allow all the flavors to enhance, do not skip this step.
Once marinated, scoop poke into bowls and top with more sesame seeds and scallions. Serve over brown or white rice, chopped romaine lettuce, seaweed salad, or simply eat it as is!

http://kathrynskitchenblog.com/2017/01/easy-ahi-tuna-poke/

There are so many different ways that you can eat this poke, my boyfriend and I kept it simple and ate this poke as is! BUT you can also eat it over white or brown rice, chopped romaine salad or with sliced cucumbers or crackers. This poke is light and makes the perfect edition to your healthy eating New Year’s resolutions! 🙂

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