Posted in Dinner, Quick, Seafood

Kim’s Cookin’ School Linguini

Linguini with Shrimp, Mushroom and Fresh Peas
Serves 4

1 1/2 lbs medium shrimp, peeled and de-veined
Salt, pepper and paprika
1 cup sliced mushrooms (any variety)
1/4-1/2 cup fresh garden peas  (how much do you like peas?)
4 large garlic cloves crushed, then chopped
Extra virgin olive oil
Red hot pepper flakes
28 oz can whole tomatoes, crushed by hand in their juices
1/3 cup heavy cream
1/4 cup or more to taste grated Parmesan cheese
1 lb fresh of dried linguini, cooked al dente

Warm a large skillet over med heat.  Heat a large stock pot of water to boil for the
pasta. Once pasta water starts to boil, add 3 large pinches of salt to the water. Cook linguini as per box instructions for pasta until just al dente, firm to bite, as it will finish cooking in the sauce.

If using fresh pasta, cook the noodles after the sauce is put together. Fish out the pasta as it floats to surface and add to the sauce.

Reserve about two cups of pasta water to loosen the sauce if necessary.

shrimpRinse shrimp under cold water, drain, than pat dry.  Cut into bite-size pieces.  Season with salt, pepper and paprika. Using half of the chopped garlic, rub into the seasoned shrimp, then set aside.

seasoned shrimpIn the warm skillet add 1 tablespoon olive oil and increase heat to med high. Add 1 tablespoon butter, a dash of pepper flakes and the shrimp. Stir and cook shrimp until just pink, about 2 minutes, as they will finish cooking in sauce.  Remove to a bowl and set a side.

sauceIn the same pan add another tablespoon olive oil, heat to medium and add 1 tablespoon butter. Put in the remaining garlic, and if you like spicy, another dash of red pepper flakes. Sauté and stir until garlic is fragrant then add the mushrooms. Continue cooking until mushrooms are lightly brown and have released their juices, about 5 minutes.

mushroomsIncrease heat to med high, add tomato sauce, cream, and peas, and stir until sauce come to a boil. Then reduced heat to a simmer and cook until peas are tender and sauce has reduced, about 5-7 minutes.  Taste for seasoning.

pasta in sauceReturn shrimp to sauce, stir to combine. Add cooked pasta to sauce, tossing to coat all the pasta with the sauce over medium heat. If pasta sauce is dry, add some of the pasta cooking water to loosen. Taste for seasoning.  Turn off heat and toss in cheese.  LinguiniServe promptly in warm pasta bowls.  Bon Appetite!

Posted in Dinner, Seafood

Kim’s Cookin’ School Crunchy Fish Tacos

Crunchy Fish Tacos

fish tacos

By Kim B.


4 Tilapia fish fillets
1 cup milk
2 cup crushed corn chips (Julio Brand or seasoned corn chips, optional)
All purpose flour for dredging
Salt, Pepper, and Paprika, or favorite seafood spice
1/2 cup frying oil
Favorite taco toppings!

Rinse and pat dry fish filets. Season fish with salt, pepper and spices.  Prepare 3 shallow dishes for breading fish.  Flour, milk and chips in that order.  In a shallow skillet heat oil over med heat.

batteringDredge fish in flour and dust off excess. Dip into milk then roll deep into the chips.  Press firmly into the chips with the heel of your hand to help coat.

Check that the oil is ready.  It should simmer but not smoke.  Drop in a few corn chip crumbs that should sizzle on contact, but again not smoke.  If smoking occurs and chips burn, reduce heat and wait 2-3 minutes and recheck.  If chip do not sizzle increase heat and wait 1-2 minutes and recheck.  Once oil is hot carefully add fillets, do not crowd pan.


Fry 3-4 minutes per side. Remove to rack or paper towel to drain.

stacked fish

Prepare corn or flour tortillas by warming in microwave 45-60 seconds on high; cut the fried fish fillets to fit. Dress the taco with your favorite toppings and enjoy!


I used a shredded cabbage mix then added sliced red onion, chopped cilantro and lime juice, and a soon-to-be-posted Creamy Poblano Avocado Sauce for the topping.

Posted in Dinner, Quick


Do you need a fun twist to eat up leftover taco meat? This is fast and glorious! When Sara brought me a spicy bowl of pulled pork, the Tacovado was born. This is Tex-Mex in a creamy avocado bowl. 


By: Bekie A

2 ripe avocados cut in half with seed removed

1 cup of cooked seasoned taco meat or veggies (season with your favorite taco seasoning and add in pico for spice)

1 cup of Mexican shredded cheese

4 dashes of salt & pepper

  – Place avocados upright on a sheet pan. Sprinkle each with salt and pepper. Top each with 1/4 cup of meat and then 1/4 cup of cheese. Bake for 8 minutes on 350. Top with sourcream or hot sauce. Serves 4. 



Posted in Dinner

Kim’s Cookin’ School Ribs!

Sometimes you just want to nibble on a bone…
Savory ribs: non-barbecue style. Yes, there is really such a thing!

By Kim B.
Garlicky Ribs
These ribs are very different then the sticky sweet or dry spice rub ribs that most think of when you say, “let’s have spare ribs”. But let me tell you, once you try these, you are hooked! And they are so easy.

A slab of baby back or St Louise Style ribs separated into rib bones
6 -8 garlic cloves separated and unpeeled
1/2 cup chicken broth
1/2 cup white wine
2-3 sprigs of rosemary
3-4 sprigs of thyme
Salt and pepper

Marinate the ribs in one of two ways:

A salty brine 2 to 24 hours in the refrigerator. For this method, remove from fridge and drain off brine at least 1 hour before cooking.  Pat dry and sprinkle with freshly ground pepper.

Or rain on the salt and allow to marinate at room temperature (a cool kitchen of course) for up to two hours, but at least an hour.

Heat a large skillet over med high heat.  Once heated add 2 tablespoon olive oil; the oil should shimmer but not smoke.  Carefully place ribs in a single layer in frying pan uncrowded and not touching. You can do these in batches!  Brown on all sides, turning as needed, then remove to a plate.

stove rib
Once all the ribs have been browned, reduce the heat to medium.  Return all the ribs back to the pan in as much as a single layer as possible. Now it is OK if they touch! It may even be necessary to stand some up on their sides.  Pour any accumulated meat juices into the skillet along with the garlic, herbs, wine and broth.  Increase the heat to bring the liquid to a boil, then reduce heat to low and cover with a lid.

pan ribs
Cook for 1 1/4 – 1 1/2 hours, turning and repositioning ribs about every 20 minutes.  Ribs will continue to brown slightly becoming fork tender, and the liquid will become thick and rich.  Watch for over-cooking which results in a broken sauce, i.e. separation of the fat from the sauce.  Also meat should not be at boil but rather a low simmer/braise.
Smash the garlic, which is now soft and sweet, and stir around in the sauce. Stir the ribs to coat with the garlicky wine sauce. Serve warm.  Bon Appetite!

final rib

Posted in Dinner

Rock n Roll Bacon Blue Burgers

If you don’t like Blue Cheese then Stop here, because this burger is stuffed with blue cheese, bacon crumbles, garlic, onions, celery, and tasty spices. This burger is named for my older Musician brother who loves a good song and yummy, stinky, blue cheese. This ones for you Jermster!

Rock n Roll Bacon Blue Burgers

By: Bekie A

1/2 cup diced celery

1/2 cup diced onions

3 garlic cloves minced

1 Tbsp Olive oil

1 cup of bacon crumbles

2 lbs of ground beef 80/20

1 Tbsp dried parsley

1/2 or 1 Tbsp of hot sauce

1 Tbsp of Worcestershire sauce

1/2-2/3 cup of blue cheese (amount depending on how strong you like it)

2 tsp sea salt and more for sprinkling

2 tsp of cracked pepper and more for sprinkling

–Sauté onions, celery, and garlic in the Olive oil on medium high heat until transparent. Add in bacon for 1 minute to add flavor. Then add to ground meat. Work into meat with a fork. Add in remaining spices. Form into Palm size balls and flatten using 2 plates and wax paper. Push your thumb into the center slightly. Add a sprinkling more of salt & pepper. Grill or cook on a griddle over medium heat for 1-2 min per side until it reaches 160 or desired temp.

Posted in Dinner, Quick

No-Cook Cheese Sauce 

I am not a fan of powdered cheese in a box, nor a gelatin mold of processed cheese. However, sometimes I don’t have time to whip up a rue and fancy cheese sauce every time my kids crave Mac N Cheese. This sauce is a fast, yummy, healthier option for Mac N Cheese.

No-Cook Cheese Sauce

By: Bekie A

1/2 cup Greek yogurt

1 tsp onion powder

A pinch of mustard powder

A pinch of red pepper (if preparing for adults)

1/4 tsp turmeric

2 tsp garlic salt

2 Tbsp Olive oil

1/4 cup half n half or whole milk

1/4 cup finely grated Parmesan

1 cup of shredded Colby Jack cheese or smoke Gouda for adult version

Black pepper & sea salt to taste

–Mix all ingredients together thoroughly and set aside. Cook a box of 12 0z rotini or pasta of choice according to directions. Stir in sauce    Immediately once pasta is drained so cheeses can melt. You may add 1-2 Tbsp of butter to pasta before adding the sauce. Salt & pepper to taste. 


Posted in Dinner

Smoke’n Ace Burgers

I created this burger in honor of my brother’s Smoke’n fast arm as a professional baseball pitcher and his love of burgers. It is smokey, stuffed with carmelized onions, smoked cheddar, secret spices, and bacon. You will never eat a plain burger again.

By: Bekie A

Smoke’n Ace Burgers

1 cup of diced onions

2 slices of bacon

1 tsp minced garlic

1 tbsp butter

–Sauté onions, garlic, and bacon in the butter over medium to high heat until onions are translucent and bacon begins to brown. Do not cook bacon all the way. Process for 10 seconds. Mix into the 1lb of beef. 

1 lb of ground beef

1/2 cup of grated smoked cheddar

2 shots of hot sauce

1 tsp smoke sea salt

1/2 tsp smoke paprika

Cracked pepper

Dash of chili powder

Drizzle of mesquite Olive oil (optional)

–Mix all of the above ingredients together thoroughly. Form into 3 large balls. Press together each ball between 2 plates to form 3 patties.

Press your thumb into the middle to form an indention. Grill on medium heat for 1-2 minutes on the first side and flip. Use a meat thermometer to reach desired temperature of 160.  Top with avocado and jalapeños to kick it up a notch.

Posted in Dinner, Quick

Italian Sausage Meat Sauce

This homemade legendary meat sauce is simple, yet unforgettable. It has been featured at several catering events with 5 star reviews. Check out our Kim’s Cookin’ School  page to top this meat sauce on a 4 step homemade Lasagna. She even walks you through making your own homemade noodles. 

Italian Sausage Meat Sauce

By: Kim B

6-8 cloves garlic. Smashed, than chopped
1/4 cup mince onion
1/4 cup mince red pepper
1/4 teaspoon fennel seeds
Salt and pepper
Pinch or to taste Red pepper flakes
2 lbs Italian sausage, casing removed if linked.
1 Tablespoon tomato paste

28 oz can crushed tomato, 14 oz can tomato sauce (I use Cento brand )

-A few pinches of Basil, Oregano, Italian seasoning to taste and 1 pinch of sugar.

Sauté onion and red peppers in olive oil until clear over med heat, add salt, pepper, red pepper flakes, fennel seeds and garlic, cook until garlic is fragrant, careful not to burn the garlic.  Add crumbled sausage and cook stirring and breaking meat up until cooked through.  Increase heat and add tomato paste and stir allow paste to darken a little color.
Add crushed tomatoes and tomato sauce, stir, bring to boil than reduce heat to a low simmer.
Adjust seasonings, and add what you like, basil, oregano, Italian seasoning etc.