The Art of the Mason Jar

Convenience plays a large role in my daily routine. I joke sometimes that my purse is a suitcase, because it is large and in charge! I just like to feel prepared. Every morning I "get ready for the day." This means regardless of the day, rain or shine, plans or no plans, I always make an effort to get myself together, because it makes me feel good. Do something everyday that makes you feel good. Maybe it's an early morning spin class or a meditation yoga class. By starting your day off right, you're setting the tone for your day, and I promise you, it will be a good day if you make it a good day! 

Being prepared makes all the difference when it comes to healthy food choices. Between our busy daily routines and juggling X, Y and Z throughout the day, sometimes running to the nearest fast casual restaurant or deli to pick up a bite to eat is easier and more convenient than prepping ahead. Being prepared with sometime to eat before you become starving and want to eat everything in sight makes all the difference to your health and nutrition. 

I've found that using mason jars to prep food ahead and organize for a couple of days makes a really easy "grab and go" in your own home. Not to mention, people will comment because it actually looks pretty cool too! 

If your mornings are busy prep a greek yogurt berry bowl in a mason jar and take it to go. For lunch or a snack, layer power veggies in a mason jar with a little dressing on the side. Simple Easy and nutritious!

#1. Morning Glory Bowl

1/2 cup blueberries

1/2 cup strawberries

1/2 cup 0% Greek Yogurt

1/4 cup all natural (gluten-free optional) granola

1 teaspoon pure honey

Directions - Layer ingredients in a mason jar, drizzle honey on top and enjoy. 

#2. You're a Peach

1 small peach diced

1/2 cup 0% Greek Yogurt

1/4 cup pistachios

1 teaspoon all natural honey

Directions - Layer all ingredients in mason jar and enjoy. 

Veggie Jars

Create your bowl 1/4 cup each.

Corn

Carrots

Quinoa

Black Beans

Kidney Beans

Celery

Tomatoes

Lima Beans

Mushrooms

Kale

Arugula

Lettuce

Dressing: 

2 Tablespoons Red Wine Vinegar

2 Tablespoons Apple Cider Vinegar

1 teaspoon dijon mustard

salt and pepper to taste

Directions - Layer selected veggies in a mason jar and mix in dressing when you're ready to eat and enjoy!

"Fall in Love with Taking Care of Yourself"

Football Mania: Cha Cha Chili

Last but certainly not least in my Football Mania Menu series, my Cha Cha Chili! A dish that is both comforting and easy, the trick is here to give it plenty of time to simmer so that all of the flavors have the chance to mingle and meet. It's easy enough that you can get it going the morning of the big game and let it simmer away while you get the rest of the party ready, or you can make it the night before and warm it right before guest arrive. I recommend arranging a do-it-yourself topping bar for guests to customize their own personal chili toppings with the suggested toppings below! 

Need a few more ideas? Try my Mixed Stuffed Peppers and Hot Swiss and Almond Dip to complete your Game Day Menu. What else are you serving this Sunday? 

Cha Cha Chili

Ingredients:

• 1 pound lean, ground beef (or substitute ground turkey)
• 1 sweet onion, diced
• 1 garlic clove, minced
• 1/2 green pepper, chopped
• 16 ounces fire roasted diced tomatoes
• 1 (6 oz) can tomato paste + 1 can (6 oz) water
• 2 bay leaves
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 can red kidney beans
• 1 can pinto beans

Toppings:

• Sour cream (reduced fat)
• Cilantro, chopped
• Sharp Cheddar, grated
• Chives

Directions:

Heat olive oil in a large pot over medium heat, and sauté garlic and onions until translucent. Add meat and thoroughly cook through. Add green pepper and continue to cook until softened. Stir in tomatoes, tomato paste and remaining seasonings. Simmer for 1 1/2 hours. Mix in kidney and pinto beans and juice. Continue to cook for another 30 minutes. Toppings are to be used as desired.

Crab Cake Recipe & Events in California

One of the best parts of my job is getting to share my passion for food and my favorite recipes with friends old and new, which is why I love getting to participate in book signings and cooking demonstrations! Last week I brought Domestic Chíc to Bloomingdales at 59th street and Lexington and shared my delicious recipe for Crab Cakes. I had a great time meeting everyone and enjoying this dish together. If you couldn't make it, don't worry - I've included the recipe below!

This weekend, I am off to California to enjoy the sun! If you are in the Newport or LA area, come say hi at one of the dates below:

12/12: Bloomingdale's at Newport Beach
12/12: Barnes and Noble at Newport Beach
12/13: Bloomingdale's at Century City
 

Crab Cakes:

Ingredients:

• 1 pound crabmeat
• 1 cup shrimp
• 1/2 tablespoon extra virgin olive oil
• 1 teaspoon garlic, minced
• 1 cup Panko bread crumbs
• 3 green onions, chopped
• 1/2 cup chopped bell pepper (red, yellow)
• 1 egg
• 1/4 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 lemon juiced
• 1/2 teaspoon Dijon mustard
• 1 tablespoon minced garlic
• Dash cayenne pepper
• Flour for dusting
• 4 tablespoons balsamic glaze
• Sea salt & freshly ground pepper to taste

Directions

In a large bowl mix together crabmeat, green onions, bell pepper, egg, mayonnaise. For the shrimp, heat 1/2 teaspoon extra virgin olive oil over medium heat and add 1 teaspoon minced garlic. Add shrimp and sauté tow to three minutes until cooked. Add shrimp to crabmeat mixture.

In a separate bowl whisk together Worcestershire sauce, lemon juice, Dijon mustard a dash of cayenne and 1 tablespoon minced garlic. Season with salt and pepper. Pour liquid into crabmeat mixture and thoroughly combine. Shape mixture into patties, and lightly dust with flour, then roll into Panko bread crumbs. These can be prepared earlier in the day and kept in the refrigerator. Heat canola oil in a large skillet over medium heat. Once oil is hot, place crab cakes in the oil and turn after four to five minutes or until golden brown. Warm balsamic glaze and drizzle over crab cakes. Serve warm.

Baked Spring Vegetable Omelette with Comte

My favorite part about spring, along with the sun finally warming New York, is the abundance of beautiful spring produce! I always cook with the seasons, so when given a chance to create a recipe with the sweet, nutty Comte cheese from France, I couldn't wait to create a dish that paired this delicious cheese with some fresh, seasonal produce.

When creating this recipe with The Cheeses of Europe, I couldn't help but drift towards a dish that I could enjoy with friends and family at Sunday brunch. A baked omelette seemed the perfect choice! Cheesy, fluffy, and perfectly seasoned, I guarantee this will be a well-loved dish at your next hosted brunch. Watch the whole video here, or see my recipe below! Bon appetit!

Ingredients:

2 tablespoons shallots, sliced and quartered 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 2 radishes, quartered 1 bunch asparagus, cut into 1-inch pieces on diagonal 2 tablespoons extra virgin olive oil Salt and pepper 12 eggs 1/4 cup milk 3/4 and 1/4 cups Comté cheese, grated

Directions:

Preheat the oven to 350°.Toss the shallots, peppers, radishes, and asparagus in a bowl with olive oil, salt, and pepper. Arrange on baking sheet and roast in oven for 25 minutes. Allow the vegetables to cool a bit, and then place them in an ovenproof nonstick sauté pan and pour the egg mixture over top. On a low flame, cook the eggs until they start to set, about 4-5 minutes. Then place the pan back in the oven and bake for 8-10 minutes until eggs are cooked through.Sprinkle the remaining Comté on top, and cut into wedges to serve.

'Tis the Season to spice up your Holiday Menus

Reserve your Place at the Table Today

This is my absolute favorite time of year - The weather is crisp and my favored fruits and vegetables like, butternut squash, pumpkin, artichoke and figs are in season! It's always around this time when I start planning my menus for the Holiday's. First up is Thanksgiving and this year I'm doing something completely different.

'Tis the season to indulge in specialty wines and one-of-a-kind menus. As Executive Chef and Culinary Director of BDB, I'm announcing a limited holiday edition of "Kristin's Table." Looking for exciting new dishes for your Thanksgiving Feast? Join me to learn new recipe's and flavors through a five course tasting menu with Italian wine pairings. You'll enjoy this intimate tasting in the private cellar room of Bocca Di Bacco Chelsea, 169 9th Ave Corner of 20th St.

Walk away with recipes, gift bags, memories and more!

Now taking reservations for Tuesday November 18th, 7:30pm.

Limited Seating Available. $115 per person

Reserve your seat today by emailing 

monica@kristinsollenne.com

*a portion of the proceeds will be donated to the H.O.P.E. Foundation

Branzino- Perfect for Spring

I thought it would be great to share one of my go-to recipes for dinnertime with you all. Fish is so wonderful during the spring and summer months, and is super quick to make. We should be enjoying these long sunny days, not slaving in the kitchen, right?! :)

This is an impressive, full of flavor Branzino dish that I love to make for guests, or for me and my hubby when we are having a night in together.

Here's what you'll need:

Ingredients: (4) 6-oz Branzino fillets 2 lbs red potatoes 1 lb broccoli rabe 1 tblsp extra virgin olive oil 2 sliced garlic cloves 1/2 tsp rosemary Sea salt Pepper, to taste

1. Rinse branzino filets, and run your hand over them to check for any bones.

Be extra careful when doing this! You don't want anyone accidentally getting stuck with a bone! Fish should always be firm in texture, not dull in color and smell fresh from the ocean, not "fishy" as they say.

2. Brush extra virgin olive oil on each filet and season with sea salt and pepper.

Freshly cracked black pepper is always best and adds great texture.

3. Grill both sides for 3 minutes.

Start skin side down to create a nice crust on the fish.

4. Bring a large pot of water to a boil. Cook broccoli rabe for 2-3 minutes, then transfer to a bowl of ice cold water.

You want to make sure you don't overcook the broccoli rabe. Don't walk away! You still want the broccoli rabe to maintain it's beautiful green color. By putting it in the ice water you stop the cooking and preserve the color.

5. In a large skillet, heat 2 teaspoons extra virgin olive oil and 2 garlic cloves.

You don't want to burn the garlic, so just brown until lightly golden. 

6. Add broccoli rabe into skillet and cook for an additional 1-2 minutes.

You want them to blend with the gorgeous garlicy goodness you just created!

7. In a large roasting pan, spread cubed potatoes evenly, and drizzle extra virgin olive oil over the potatoes. Season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Bake in the oven for 40 minutes at 400 degrees F.

This side dish is great paired with pork chops, or actually, ANYTHING! So keep this one handy! I suggest beginning cooking with dish first so that you are able to time yourself in the kitchen when putting the complete dish together.

ENJOY! I know you're gonna love it! Feel free to comment with your questions or sharing your experience.

Food Network Here I Come!

I am VERY excited to share this news with all of you! I will be appearing in a new Food Network series, "Kitchen Casino"! Amongst all of my projects, I couldn't be more excited to become a part of the Food Network Family. The show will be full of excitement and of course, CHANCE! 

If you love "Chopped" and other cooking challenges, you'll love "Kitchen Casino". There will be three rounds of challenges for the four chefs coming to compete. The whole show takes from the "casino" vibe with pulling a slot machine for ingredients, spinning stations and even having to finish someone else's dish! 

It will be hosted by Bill Rancic and there will be a few other judges alongside me overseeing the challenges. This is a dream come true and I can't wait to hear what you guys think! 

The show will air on April 7th at 9|8c! Grab that popcorn!!!

-Chef K

Leftover Pumpkin

Leftover pumpkins from the holidays? Don't throw them out! Those gorgeous orange beauties are waiting to be transformed into pumpkin bread, pasta fillings (my favorite) like my pumpkin cannelloni that I served up this year for Thanksgiving and even creamy pumpkin soup to name a few! I love keeping pumpkin puree in the freezer so that I can use them in my recipes all year round. Follow this easy recipe to learn how to cook up your leftover pumpkins! Promise you'll thank me later ;)

 Ingredients

• 2 whole Small Pumpkins

Preparation Instructions

Select a couple of smaller sized pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this.

Place all the seeds into a bowl (you can roast them later and make pepitas for a healthy snack). Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place pumpkin pieces on a baking sheet (face up or face down) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.

Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.

Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)

Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you’d like, or store it in the freezer for later use.

To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.

Hope you all of you try this easy recipe at home and use those pumpkins!

-Chef K

Pesto!

I love a good, old fashioned pesto on my pasta. But sometimes, it’s good to mix it up and have a little fun with the classic sauce. To jazz up any dinner, try drizzling pesto over veggies, poultry, and fish. You could also spread it over some bread and enjoy it as a modified version of bruschetta or as a replacement for mayo on a sandwiches, for a nice healthy substitute.

You can also switch up the recipe altogether. For example, you can substitute the basil for spinach, broccoli rabe, or arugula for a zesty flavor. Another creative substitution is to make pesto with parsley and almonds or walnuts instead of the classic basil and pesto. Serve with some angel hair pasta and you’ll wonder why it took you so long to try! Also, if you have leftover pesto of any kind, mix with some red-wine vinegar and pour over salad mix for a tasty lunch!

-Chef K