Clark's Kitchen

03/30/2025

~Thinking of creating a full price list/options for charcuterie boards for the Easter season! Need your opinions and suggestions TIA!~

12/08/2024

The perfect charcuterie board for a large Christmas party!

06/02/2024

05/26/2024

one of the best year-round soups!

05/19/2024

Balsamic Tomato & Mozzarella Chicken with Butter Garlic Pasta🍝

04/23/2024

Fajita chicken bowl with crema sauce: 4 servings

2 cups jasmine rice cooked
1lb chicken breast tenderloins (skinless/boneless)
(1) 10oz bag of frozen sweet potatoes
1/4 of 20oz bag of frozen pepper and onion blend
1 lime quartered for servings
1/4 cup fresh cilantro chopped
Kinder’s fajita seasoning blend
Kinder’s fajita cooking sauce
Coconut oil
Olive oil
Salt and pepper to taste

(For crema sauce)
1/4 cup sour cream
1tsp fresh lime juice
1/2tsp lime zest
Salt and pepper to taste
Kinder’s fajita seasoning mix
Kinder’s fajita cooking sauce

1. Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil. Add the sweet potatoes and bell pepper/onion mix the the baking sheet. Drizzle olive oil, Kinder’s fajita seasoning mix, and Kinder’s fajita cooking sauce on the veggies. Mix thoroughly and bake on the top rack for about 25 minutes.
2. Heat a nonstick pan/skillet on medium heat. Add about 1tbsp of coconut oil to the pan.
3. Season the chicken tenderloins with the Kinder’s fajita seasoning mix generously. Drizzle some Kinder’s fajita cooking sauce and make sure to massage into the breast.
4. Add the chicken to the pan and cook for 4-5 minutes on each side. Set aside covered. Cut into bite-sized slices before serving.
5. To make the sauce, combine the sour cream, Kinder’s fajita seasoning mix, Kinder’s fajita cooking sauce, lime juice, lime zest, and salt and pepper to taste.
6. Add 1/2 cup of the cooking jasmine rice to each bowl. Top the rice with the fajita chicken. Add the sweet potato, pepper, and onion mixture to the bowls. Drizzle the crema on top of the veggies and chicken. Garnish with fresh cilantro. Serve with a lime wedge and enjoy!

04/16/2024

Marry me chicken pasta: 6 servings

3 large chicken breasts (boneless and skinless)
Salt and pepper to taste
6tbsp all purpose flour
Olive oil
2tbsp unsalted butter
3 cloves garlic minced
1 cup chicken stock
1 cup heavy whipping cream
1/2 cup parmesan cheese shredded
1tsp chili flakes
1tbsp Italian seasoning
1/3 cup sundried tomatoes chopped
1tbsp fresh basil leaves chopped
1/3 cup chopped portobello mushroom
1/2 box of angel hair pasta

1. Season the chicken with salt and pepper to liking, and then dredge each breast in flour (make sure to shake off excess).
2. Heat and large skillet over medium heat. Add some olive oil and melt the butter in the skillet.
3. Brown the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside covered.
4. Add the garlic and mushrooms to the skillet and cook until fragrant and softened. Add in the chicken stock and scrape the chicken bits from the bottom of the skillet with a wooden spoon.
5. Lower the heat to medium-low and whisk in the heavy cream and parmesan cheese. Simmer for a few minutes, until the cheese is melted. Stir in the chili flakes, Italian seasoning, and salt and pepper to taste.
6. Add in the sun-dried tomatoes. Place the chicken breasts back into the skillet and let the sauce simmer for another 6-8 minutes.
7. While the sauce is simmering, cook your pasta in a separate pot. Drain and set aside.
8. Serve pasta with chicken placed on top. Pour the sauce over the chicken and pasta. Garnish with fresh basil and enjoy!

04/13/2024

It's a beautiful day to be outside and enjoy the weather! This refreshing salad is perfect to enjoy by the pool or on a porch swing.
Greek chicken salad bowl: 4 servings

1lb skinless/boneless chicken breasts
3-4 mini cucumbers (sliced and quartered)
1/2 container of cherry tomatoes (quartered)
2 romaine lettuce hearts chopped
1 container of feta cheese crumbles
2 cups basmati rice cooked
Fire & Smoke Society’s The Greek seasoning
Salt and pepper to taste
1tbsp ground paprika
(dressing for cucumber/tomato salad):
1/3 cup olive oil
3tbsp balsamic vinegar
1tsp Fire & Smoke Society’s The Greek seasoning
Salt and pepper to taste
1/3tsp garlic powder

1. Heat a nonstick pan on medium heat for about 5 minutes, or until hot to the touch.
2. Add in some olive oil to heat. Season your chicken with The Greek seasoning, salt and pepper to taste, and paprika.
3. Cook the chicken for about 4-5 minutes on each side, then remove from the heat and set aside. Once cooled, cut into bite-size pieces.
4. For the salad dressing, combine the olive oil, balsamic vinegar, The Greek seasoning, salt and pepper to taste, and garlic powder in a medium bowl. Add in the cucumbers and tomatoes and toss until fully coated with dressing.
5. To plate the bowls, add 1/2 cup of basmati rice to a bowl and place the chicken on top. Add the chopped lettuce next to the rice. Place the cucumber and tomato salad on top of the lettuce. Sprinkle the feta cheese crumbles on top of the bowl and enjoy!

04/05/2024

Want to impress someone you love with the perfect date night dinner but don’t want to spend $$$$ at a steakhouse? This surf and turf combo is delicious and better for your wallet!
Garlic butter steak and scallops with creamy potato au gratin:

For steak and scallops:
(2) 1 1/2inch thick NY strip steaks (I get mine cut by the meat dept at T***s!)
Salt and pepper to taste
2tbsp unsalted butter (divided)
8-10 large sea scallops
2-3 sprigs of fresh rosemary

For garlic butter sauce:
3 cloves garlic (minced)
6tbsp unsalted butter (cubed)
2tbsp fresh parsley (chopped)
2tbsp fresh chives (chopped)
1tbsp freshly squeezed lemon juice
2tsp lemon zest
Salt and pepper to taste

1. Heat a 12inch cast iron skillet on medium-high heat for about 8-10 minutes.
2. Using paper towels, pat both sides of the steaks dry. Season with salt and pepper, to taste.
3. Melt 1tbsp of butter in the skillet. Add the steaks in the middle of the skillet and cook until a dark brown crust has formed. Cook for 3-5 minutes then flip over. Cook for another 3 minutes. Add another 1tbsp of butter and the rosemary sprigs to the skillet. Base the steaks with the butter for 1 minute. Remove the steaks and rosemary sprigs from the pan and set aside. Cover loosely.
4. Remove the small side muscle from the scallops and rinse with cold water. Thoroughly pat dry.
5. Season the scallops with salt and pepper, to taste. Working in batches, add the scallops to the skillet used for the steaks in a single layer. Cook, flipping once, until golden brown and translucent in the middle. (About 2-3 minutes on each side) set aside and keep warm (cover with foil).
6. For garlic butter sauce, reduce the heat to low. Add the garlic and stir frequently, cook until fragrant (about 1-2 minutes). Stir in the parsley, chives, lemon juice, lemon zest, and add salt and pepper to taste.
7. Serve the steak and scallops immediately with garlic butter sauce drizzled on top. Enjoy!

03/29/2024

This is the perfect recipe for Good Friday! This cajun fettuccine is rich and so delicious!
Crawfish and Crab Fettuccine: 10 servings

2lbs frozen Louisiana raised crawfish tails
(1) 8oz tub Pontchartrain blue crab claw crabmeat
2 1/2 sticks of sweet cream unsalted butter
(2) 10oz great value seasoning blend (w/ onions, celery, red & green bell pepper, & parsley)
3 cloves of garlic minced
2 jalapeno peppers finely chopped
1/3 cup of flour
2 pints heavy whipping cream
1/4 cup green onions chopped
1/4 cup fresh parsley chopped
1 1/3 box of fettuccine pasta
Bread crumbs for serving
(SUB for velveeta cheese):
1/2lb mild cheddar cheese shredded
1/3lb sharp cheddar cheese shredded
1/2lb Monterey Jack cheese shredded
8oz cream cheese (softened to room temp and cubed)
1/3 cup milk
1/2 cup heavy whipping cream

1. Heat a large magnelite dutch oven over medium-high heat for about 7-10 minutes.
2. Add the butter, garlic, jalapeno peppers, and seasoning blend to the pot. Saute until tender and fragrant (about 7-10 minutes).
3. Lower the heat to medium-low. Stir in the flour and cook for another 5 minutes.
4. Add the crawfish and crab to the pot and cook for an additional 5-7 minutes, or until heated through. Add in the heavy cream, green onions, and parsley. Cook for another 7-8 minutes.
5. To make the velveeta substitute, add in all your cheeses, cream cheese, milk, and heavy cream directly into the pot. Stir until the cheese is fully melted and then bring heat to medium high. Once the sauce begins to bubble, turn the heat to low. Cover with lid and let simmer.
6. While the sauce is heating through, cook the fettuccini in a separate pot. Drain the pasta, but do not rinse. Add the fettuccine into the sauce and keep heat on low for another 5-7 minutes, stirring the fettuccine periodically.
7. Serve with a sprinkle of bread crumbs and chopped green onions on top, and enjoy!

03/24/2024

The most delicious, hearty meal! Perfect for a Sunday dinner!
Braised Beef Short Ribs: serves 4

2lbs beef short ribs
Salt and pepper to taste
1/3 cup all purpose flour
2tbsp olive oil
1/2 sweet onion chopped
3 large carrots cut into 1/2 inch slices
2 celery ribs chopped
3tbsp tomato paste
3 cloves garlic minced
1 1/2 red cooking wine
1 cup beef stock
1tbsp balsamic vinegar
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf

1. Preheat the oven. To 300 degrees F. Season the beef short ribs with salt and pepper to liking. Working in batches, dredge each rib with flour.
2. Heat olive oil in a dutch oven on medium high heat and let heat up for about 5 minutes. In batches, place ribs in dutch oven and cook for about 8 minutes on each side, or until browned. Set the ribs aside. Keep 2tbsp fat rendered from ribs and discard excess fat.
3. Reduce heat to medium and add in the onion, celery, and carrots. Cook for about 6 minutes, or until soft.
4. Add in garlic and tomato paste. Cook for an additional 2 minutes, or until fragrant.
5. Slowly stir in red wine, balsamic vinegar, and beef stock. (Make sure to scrape the bottom of the dutch oven for remnants of browned bits.) add in fresh thyme, rosemary, bay leaf, and salt and pepper to taste.
6. Bring the stock mixture to a boil then reduce heat to a simmer. Add the beef on top of the stock with the bone side up.
7. Cover the dutch oven and place in the oven for about 2 hours 30 minutes, or until the beef is tender enough to pull off the bone with a fork. (Check beef every 30 minutes for tenderness)
8. Remove the beef from the dutch oven and set aside. Remove/skim remaining fat/grease from the top of the stock and discard. Bring the stock to a boil then reduce to a simmer until reduced by half (10-12 minutes). Season with salt and pepper to taste.
9. Serve beef short ribs over mashed potatoes. Pour the stock mixture over the top and add fresh thyme leaves if desirable. Enjoy!