Steak & Egg Breakfast Noodle

Steak & Egg Breakfast Noodle ♥ Simple Kitchen Love

Steak & Egg Breakfast Noodle ♥ Simple Kitchen Love

Steak & Egg Breakfast Noodle ♥ Simple Kitchen Love

Here’s what you need:

Skirt steak
Coarse salt
Black pepper
Red Pepper Flakes
3 Large Eggs
Ramen Noodles, 2 packs
Vegetable Oil

These are your tools:

Chef’s knife
Meat Cutting Board
Meat tenderizer
Large Skillet
Small sauce pot

Here’s what you do:

Boil water in a small sauce pot and prepare Ramen noodles according to directions. Drain and set aside. Prepare scambled eggs in a large skillet with a little bit of oil or butter, add salt, black pepper and red pepper flakes to taste. Once cooked, set aside in a bowl, freeing up the skillet for the steak. Prepare the steak by placing between a sheet of plastic wrap and beat with a meat tenderizer (I mean really beat the crap out of it!) until it is about a 1/2″ thick. Rub with course salt. Start a large skillet over high heat. Once the pan is screaming hot, sear the steak by cooking on each side for about 3 minutes. Remove the steak and let rest for 5 minutes before slicing. Slice thin against the grain of the meat. Add a bit of vegetable oil to the pan. Saute noodles, eggs and steak until well mixed. You can add the juices from the steak too! Serve hot with a cup of black coffee.


Dana

Simple Acorn Squash

Simple Acorn Squash ♥ Simple Kitchen Love

Simple Acorn Squash ♥ Simple Kitchen Love

Here’s what you need:

3 Whole acorn squash
4 Tbsp Butter
2 cups Dark brown sugar
Maple syrup

These are your tools:

Chef’s knife
Vegetable cutting board
9×12 baking dish

Here’s what you do:

Preheat oven to 350°F. Cut acorn squash into halves, discard the seeds and pulp. Arrange the halves into the baking dish, placing them inside up to create little “cups”. Add a pat of butter into each cup along with a heaping tablespoon of brown sugar. Bake for 1 hour, or until the tops begin to caramelize. Let cool, drizzle with maple syrup and serve.

Tip: To keep the squash sitting level, cut the bottoms off (just a little) leaving a flat bottom.


Dana

Spicy Black Bean Soup

Spicy Black Bean Soup ♥ Simple Kitchen Love

Thanks to our friend Mike Petzinger for helping us with this shoot!

Here’s what you need:

2 Tbsp Olive oil
1¼ c Chopped onions
4 Garlic cloves, chopped
1 Tbsp Chopped fresh thyme, or 1½ tsp dried
3 15-oz. Cans black beans
3½ c Chicken broth
1 28-oz. Can diced tomatoes in juice
2 tsp Ground cumin
1½ tsp Hot sauce
Optional: grated cheddar cheese

These are your tools:

Chef’s knife
Paring knife
Measuring spoons
Dry ingredient measuring cups
Liquid ingredient measuring cup
Cutting board
Large mixing bowl
Spatula
Large spoon
Frying pan
Large sauce pot
Blender

Here’s what you do:

In a frying pan, sauté the onions, garlic, and thyme for about 8-10 minutes (until onions are golden). Transfer to a large sauce pot and add the black beans, broth, tomatoes with juice, cumin, and hot pepper sauce. Bring the soup to a boil, and then reduce the heat to medium-low. Let simmer for about 20 minutes, stirring occasionally.

Working in batches, puree 2½ cups of soup in a blender until smooth. Transfer the puree back into the sauce pot and bring to a simmer. Season to taste with salt and pepper. Ladle the soup into bowls, and serve with grated cheddar on top if desired. Enjoy!

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Siobhan

Peach + Jalapeño Cocktail

Peach + Jalapeño Cocktail ♥ Simple Kitchen Love

Peach + Jalapeño Cocktail ♥ Simple Kitchen Love

Peach + Jalapeño Cocktail ♥ Simple Kitchen Love

Here’s what you need:

2 Jalapeño peppers, sliced
2 cups Goya peach nectar
2 cups white grape juice
Favorite vodka
Ice

These are your tools:

Paring knife
Vegetable cutting board
Large pitcher
Tumblers for serving

Here’s what you do:

Mix equal parts peach nectar and white grape juice. In a large pitcher, pour 5-6 shots (one cup) of vodka over ice. Add the juice mixture and stir. Add 2 or 3 slices of jalapeños to each glass and peach slices if you desire — (we actually added sliced apricots). Serve drink over ice.

Enjoy!


Dana

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Hot Dog Toppings

Hot Dog Toppings ♥ Simple Kitchen Love

This week, Dana and I took a stab at making our own condiments for hot dogs (or hamburgers if you’re not a hot dog fan). Since both of us are ketchup lovers, the first recipe we tackled was Cajun Ketchup. After that we made Italian hot dogs (for non-New Jerseyans, this is a dog topped with a blend of sautéed potatoes, bell peppers, and onions). Lastly we made Peach Salsa, which ended up being my favorite.

On a side note, thanks to our friend Mike Petzinger for taking these photos! Here’s his awesome website.

Hot Dog Toppings ♥ Simple Kitchen Love

Cajun Ketchup
Here’s what you need:

½ c Minced yellow onion
½ c Minced green onion
½ c Minced red pepper
2 Minced jalapeño peppers
2 Minced garlic cloves
1 tsp Adobo seasoning
¼ tsp Thyme, crushed
1 Tbsp Olive oil
½ c Bottled ketchup
¾ c Crushed tomatoes in puree

These are your tools:

Bowl
Sauce pot
Spatula
Chef’s knife
Paring knife
Cutting board
Measuring spoons
Liquid ingredient measuring cup

Here’s what you do:

Sauté onion, green onion, red pepper, jalapeño, garlic, thyme and olive oil in a sauce pot for about 10 minutes until the veggies are soft. Add ketchup and tomatoes to the pot and bring to a simmer. Cook for 5 minutes, then transfer contents to a bowl. Let cool, then serve over hot dogs.

Italian
Here’s what you need:

1 Potato
1 Green bell pepper
1 Yellow onion
1-2 Tbsp Olive oil
Italian seasoning

These are your tools:

Chef’s knife
Cutting board
Measuring spoons
Frying pan
Spatula

Here’s what you do:

Chop potato, pepper, and onion into small cubes. Add oil to your frying pan and place over medium-low heat. Cook veggies until potatoes and onions are golden brown. Sprinkle with Italian seasoning, and serve over hot dogs.

Peach Salsa
Here’s what you need:

2 Peaches, chopped
1 Jalapeño, chopped
¼ c Cilantro, chopped
1 Tbsp Lemon juice
Salt and pepper

These are your tools:

Paring knife
Measuring spoons
Measuring cups
Spatula

Here’s what you do:

Mix peaches, jalapeño, cilantro, and lemon juice in a bowl. Add ¼ teaspoon each of salt and black pepper, and mix together. Serve over hot dogs.

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Siobhan

Chicken Cordon Bleu

Chicken Cordon Bleu ♥ Simple Kitchen Love

Hello, everyone. We are back after a long winter of hibernating. But now that spring has finally arrived, Dana and I got the itch to do some grilling. This amazingly simple but fancy looking entree comes from grill master Bobby Flay. Since neither of us are blessed with an outdoor grill, we had to use a grill pan for this recipe. If you don’t have either of those, a regular frying pan will also work.

Chicken Cordon Bleu ♥ Simple Kitchen Love

Here’s what you need:

4 Boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
½ lb Brie cheese
2 Lemons, halved
8 Paper thin slices of prosciutto
¼ lb Baby arugula

These are your tools:

Chef’s knife
Cutting board
Grill, grill pan, or frying pan
Spatula or tongs

Here’s what you do:

First, brush your chicken on both sides with olive oil, and season with salt and pepper to taste. Next, grill (or fry) until chicken is cooked through and looks ready to eat. While still over heat, place a couple slices of cheese on each breast, and let them melt slightly. Then, pan sear the lemon halves.

Place the chicken on a serving plate and top each piece with 2 slices of prosciutto and some arugula. Finally, squeeze the lemon on top and drizzle with olive oil. Serve with your favorite red wine, and enjoy!

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Siobhan

Chocolate-covered Coffee Beans

Chocolate-covered Coffee Beans ♥ Simple Kitchen Love

We’re really into being thrifty ‘round here. After the Homemade Kahlúa article, we had some extra coffee beans. I’ve had chocolate covered coffee beans before, and so Siobhan and I went ahead and dunked these suckers in some chocolate and had ourselves a time. Obviously, these confections contain caffeine. What we did not realize is, they are quite strong. Luckily, we were pretty busy running around cooking and doing the other shoots for this month, so it was actually helpful to be a bit hyped up. But be forewarned! It’s like drinking a strong cup of coffee.

Chocolate-covered Coffee Beans ♥ Simple Kitchen Love

I really liked the beans we used, which were espresso roast coffee beans. They were small, but since the roast was dark, it didn’t lack in taste. We used milk chocolate baker’s chocolate, like the kind for dipping fruit, but in retrospect these would’ve paired great with a darker chocolate. For example, Lindt Dark Chocolate Bar chocolate would’ve worked well – which can be found in the baking aisle of most supermarkets. Either way, they were off the chain, period. And they were fun to make.

Also, this recipe is a great example of some kitchen Macgyverism. To heat up the chocolate, I created a double boiler from a sauce pot and a mixing bowl. To do this, fill the sauce pot with an inch or two of water and lay the bowl on top of the pot. The bowl should not be in the pot, but laying on top of the rim, creating a seal.

Make a Double Boiler ♥ Simple Kitchen Love

Then, pour the chocolate into the bowl. Make sure the bowl is completely dry, because water will ruin the consistency of the chocolate. Heat over medium-low heat until the chocolate is melted and smooth. Voilà!

Here’s what you need:

1 c Bakers chocolate
2 c Coffee Beans

These are your tools:

Sauce pot
Mixing bowl
Large spoon
Baking sheet
Parchment paper

Here’s what you do:

Melt the chocolate until smooth (see above directions for the double boiler). Add coffee beans to melted chocolate and stir. Once mixed, spoon the mixture onto a baking sheet covered in parchment paper. This requires a little finesse and a flick of the wrist. The mixture should be spread out in small deposits around the baking sheet. Let cool at room temperature, about an hour. Break larger pieces apart to be bite-sized.


Dana

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Littleneck Clams, Steamed in Beer

Littleneck Clams, Steamed in Beer ♥ Simple Kitchen Love

A few Friday’s ago was my aunt’s birthday. Every year she, my mother, my cousin and I get together and spend a day together to celebrate. My family isn’t too big into gift giving. My cousin and I are both adult children, everyone has their own hustle-bustle lives. Just spending a relaxing day together is the perfect gift. We normally get together for all of our respective birthdays, but my Aunt Deb’s birthday is always an all-day event. It’s in early October, the weather is usually pleasant and it’s a great excuse for all of us to enjoy the last bit of summer outside.

Littleneck Clams, Steamed in Beer ♥ Simple Kitchen Love

Littleneck Clams, Steamed in Beer ♥ Simple Kitchen Love

This year we went to the shore and had lunch. We finished it off with a coffee and cupcakes on the beach and watched on as folks took one last chilly dip in the ocean. It was really a great day, so we thought, why stop now?… and made plans to get together the next day at her house and cook, eat, drink.

Littleneck Clams, Steamed in Beer ♥ Simple Kitchen Love

The beach day inspired us to make seafood dishes, which included steamed clams and shrimp pasta. The steamed clams were so simple, I decided to share the recipe. It literally took all of 20 minutes to prepare, and was a light yummy and special way to start a great meal.

Littleneck Clams, Steamed in Beer ♥ Simple Kitchen Love

Here’s what you need:
2 lbs Fresh littleneck clams
1 can of beer
3-4 Garlic cloves
2-3 Lemons
1 stick of butter

These are your tools:
Measuring cups
Dutch Oven
Measuring cups (liquid)

Here’s what you do:
Chop garlic and add to a dutch oven with beer. Cover and cook on high heat until boiling. Wash clams under cold water. Add clams to boiling pot, and cover. Once the clams are open, they are ready to eat. Serve with french bread, lemon wedges, and melted butter.

Enjoy!

Dana

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Coriander Seed Salad Dressing

Coriander Seed Salad Dressing ♥ Simple Kitchen Love

Dana and I have never been salad people. At restaurants when the waiter asks “soup or salad?”, we generally go for the soup. But there’s just something about this dressing; it’s flavorful but not overpoweringly so. It’s also very light, and makes a healthy yet delicious alternative to Ranch or Caesar.

Coriander Seed Salad Dressing ♥ Simple Kitchen Love

Here’s what you need:

¼ c Olive oil
¼ c Apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp Coriander seeds

These are your tools:

Measuring cups
Measuring spoons
Carafe (or drinking glass)

Here’s what you do:

Combine all ingredients in a carafe or drinking glass. Cover the top with plastic wrap and shake to mix everything together (make sure to hold the plastic wrap tightly in place to prevent spilling).

For the salad, we added chopped apple, cucumber, and red pepper to a bag of salad mix (the one with the shredded carrots and red cabbage). The apple especially goes so well with the coriander seeds in the dressing.

Thanks to our friend Michelle for introducing us to this recipe!


Siobhan

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Homemade Kahlúa

Homemade Kahlúa ♥ Simple Kitchen Love

Kahlúa is one of my favorite mixers, and is the critical ingredient in one of my all time favorite drinks: a white russian. A bottle always has a reserved spot on my bar cart. However, in light of an aggressive house-hunting campaign, money has been tight. Frivolous expenditures like pricey mixers have taken a backseat to high priority essentials, like eating!

Homemade Kahlúa ♥ Simple Kitchen Love

So, Siobhan and I rolled up our sleeves for some food chemistry and embarked on an experimental endeavor: to make homemade Kahlúa from cheap vodka. While we did expect some level of a drinkable result, we were apprehensive about it stacking up to the real deal. What we ended up with is just about the best coffee liqueur I even did taste. Using espresso beans gave it a fresh, dark roast taste, and the dark simple sugar was not overly sweet, which in my book is a good thing. The dude abides!

Homemade Kahlúa ♥ Simple Kitchen Love

Here’s what you need:

1 L of (cheap!) vodka
2 c Whole coffee beans (we used espresso beans, pick your favorite!)
2 Tbsp Vanilla extract
1 c Dark brown sugar
1 c Hot water
3 Whole star anise

These are your tools:

Large pitcher
Sauce pot
Spoon
Colander or strainer

Here’s what you do:

In a large pitcher that seals well, add vodka and whole coffee beans. On the stovetop, combine equal parts water and dark brown sugar, heat until dissolved. Add mixture to the pitcher. Add vanilla extract and star anise. Store in a cool dark place for 4 days-week. Strain the mixture, leaving only the liquid. Serve over ice or in your favorite Kahlúa drink!


Dana

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