Chef Kim's Kitchen

10/31/2026

My favorite Halloween treat!

10/21/2026

It’s getting to be cozy soup season and here’s a recipe to get you started.

Lasagna Soup

Ingredients
1 lb ground beef or Italian sausage
1 onion, chopped
3–4 garlic cloves, minced
2 tbsp tomato paste
28 oz crushed tomatoes
4 cups beef broth
Italian seasoning, salt and pepper
8 lasagna noodles, broken into pieces
1 cup shredded mozzarella
½ cup ricotta cheese (or mascarpone for an extra creamy finish!)
¼ cup grated Parmesan
Fresh basil or parsley
Instructions
Brown the meat with the onion.
Add garlic and tomato paste.
Pour in crushed tomatoes and beef broth. Add seasonings and simmer for 15–20 minutes.
Add broken lasagna noodles and cook for 10–12 minutes, until tender.
Serve topped with ricotta or mascarpone, mozzarella, Parmesan and fresh herbs.

*you can use beef, turkey or chicken.

10/13/2026

10/09/2026

Super cute and super easy craft for the kiddos

Draw jack-o-lantern faces on the cheese dipper package and glue on a bow!

10/07/2026

Do you have a favorite?

09/30/2026

Check out these amazing Halloween themed charcuterie boards!

09/30/2026

Pumpkin Season is Here!

Snickerdoodle Pumpkin Muffins

Dry Ingredients
1 3/4 cup oat flour (certified gluten-free)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin spice seasoning
1/2 tsp salt

Wet Ingredients
1/2 cup applesauce
1/4 cup sugar (or coconut sugar)
1 cup pumpkin puree
1/4 cup coconut oil, melted (or butter)
1/4 cup almond milk (or milk of choice)
1 tsp vanilla
2 eggs

Mix In's
3/4 cup cinnamon chips (or white chocolate chips)
Cinnamon Sugar Topping
1/4 cup sugar
2 tsp cinnamon

Instructions
Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).
In a mixing bowl, combine your dry ingredients and stir together.
In another mixing bowl, combine your wet ingredients (applesauce, sugar, pumpkin puree, coconut oil, milk, vanilla and eggs) and stir. To ensure that your coconut oil doesn't solidify you can microwave your milk (and applesauce) to room temperature before adding them to the bowl.
Combine your wet and dry ingredients, and stir together well. Your batter will be a little loose, and as your oats soak up the wet ingredients it will thicken.
Add your cinnamon chips and fold into your batter. Scoop into each muffin tin and fill each about 2/3 way full.
In a small bowl, create your cinnamon sugar topping, by stirring your sugar and cinnamon together. Sprinkle the desired amount on top of each of your muffins (you can easily half your cinnamon sugar topping if you would like to use less sugar).
Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean.

Recipe Notes
I recommend storing these muffins in the fridge, due to the high amount of applesauce and pumpkin puree. They will last longer stored this way. I like to take mine out of the fridge and slightly microwave them for that "just baked" feel! These muffins should last about a week in the fridge. You can also freeze them!

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09/28/2026

A quick and delicious stir fry featuring ground beef and broccoli, perfect for a weeknight dinner.

INGREDIENTS

1 lb ground beef
4 cups broccoli florets
1 tbsp olive oil
4 cloves garlic, minced
1 small onion, sliced
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp oyster sauce
1 tsp grated fresh ginger
1/2 tsp black pepper
1/4 cup water
1 tsp cornstarch
2 tbsp water, for the cornstarch slurry
2 green onions, sliced

Sesame seeds, for garnish

INSTRUCTIONS

Make the sauce: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, oyster sauce, ginger, black pepper, and 1/4 cup water.

Cook the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it cooks. Drain excess grease if needed.

Add aromatics: Stir in the onion and garlic. Cook for 2 minutes until fragrant.

Add broccoli: Add the broccoli florets and stir-fry for 3–4 minutes. Add a splash of water and cover for 1–2 minutes to help the broccoli become tender-crisp.

Add sauce: Pour the prepared sauce over the beef and broccoli. Stir well and simmer for 2–3 minutes.

Thicken: Mix the cornstarch with 2 tbsp water. Pour into the skillet while stirring. Cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli.

Finish: Sprinkle with sliced green onions and sesame seeds.
Serve: Enjoy hot over steamed white rice or noodles.