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Kiki’s Kitchen: Tomato Bisque Soup w/ Thyme Olive Oil Croutons

5 Mar

Happy Tuesday my darlings! Food has been on my brian lately more so than fashion. No worries. My blog isn’t becoming a food blog. However, if I’m honest with you all – I truly love food and fashion equally. Living in NorCal, I’m spoiled with fantastic weather. This week has been a bit cooler than normal, so I decided to whip up a fresh batch of my famous Tomato Bisque Soup. I’ve been making this simple and delicious recipe for the past 10 years.



3 1/2 cups water (or low-sodium chicken broth)
8 Roma tomatoes, quartered
2 house tomatoes, quartered
2 tomato on the vine, quartered
1/2 onion, chopped
6 cloves of garlic, minced
1/2 cup of half and half (or heavy cream)
4 sprigs of fresh thyme
fresh ground black pepper to taste
1 tablespoon of tomato paste
2 tablespoons of unsalted butter
1 tablespoon of olive oil

Heat olive oil and butter in a large soup pot over medium-high heat. Add garlic, onions, and thyme cooking until the garlic and onions are tender. Lower the heat to medium, add the chopped tomatoes, 3/12 cups of water, salt, pepper, and cook for 30min.

Remove the soup from the heat and allow to cool.

Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.

Whisk in 1 tablespoon of tomato paste and half and half. Season with salt and pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, homemade croutons, fresh thyme and serve immediately.

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Kiki’s Kitchen: Breakfast Chilaquiles!

28 Feb

I love breakfast! It’s my favorite meal of the day! Anytime I hang out with friends, I suggest brunch over dinner. Everything about breakfast is AH-mazing! Fresh Squeezed OJ. Fried Country Potatoes. Bacon. Biscuits with homemade raspberry jam. Oh the JAM! It’s the BEST! One of my favorite new dishes to make are chilaquiles – breakfast style. This is a simple and much quicker recipe for making breakfast chilaquiles. It’s less traditional but still super delicious. Happy Thursday my darlings!



STEP ONE: Fry up 2 eggs in a pan and set aside on a plate.


STEP TWO: Toasted up some tortilla chips in the same pan.


STEP THREE: Pour a can of enchilada sauce over the toasted chips.


STEP FOUR: Top with your favorite cheese and bake in the over for 10min at 400.


STEP FIVE: Place your fried eggs on top and serve! (garnish optional)


Eat! Enjoy! Be Happy!


Kiki’s Kitchen: Salad Niçoise w/ Dill Balsamic Vinaigrette

16 Feb

Salad Nicoise is my fave salad. I could eat it everyday. Here’s my simple and delicious take on the iconic French salad. Bon appetit!


STEP ONE: In a small pot bring water to a boil. Add 1 egg, a 1/2 cup of string beans, and 2 small potatoes to the boiling water. Remove string beans and egg from the boiling water after 15 minutes and place in a bowl of cold water and set aside. Wash a handful of cherry heirloom tomatoes and slice them in half.


STEP TWO: In a small mixing bowl combine 1 can of tuna or salmon, add 1/4 cup of olive oil mayo, 1 -2 sprigs of fresh dill. Salt and pepper to taste. Mix together.

tuna dill

dill tuna

STEP THREE: In a small mixing bowl combine 1/2 cup of olive oil, 1/2 cup of balsamic vinegar, 1-2 sprigs of fresh dill, and 1 tablespoon of dill mustard. Mix together.



STEP FOUR: Place a 1/2 cup of greens on a plate, add tuna mixture, tomatoes, green beans, sliced egg, and sliced potatoes. 


STEP FIVE: Finish off  salad nicoise with dill balsamic vinaigrette.



Eat. Enjoy. Be happy!


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Nicoise Salad Recipe


Dill Balsamic Vinaigrette

    • 1/2 cup extra-virgin olive oil
    • 1/2 cup balsamic vinegar
    • 1 Tbsp minced fresh dill
    • 1 teaspoon Dijon mustard
    • Salt and freshly ground black pepper


    • 1 can of tuna or salmon
    • 2 hard-boiled eggs, peeled and sliced
    • 5 small new red potatoes
    • 1/2 a bag of mixed greens (washed and cleaned)
    • 1/2 cup of mini cherry heirloom tomatoes
    • 1/2 cup of green beans (french style green beans work best)
    • Salt and freshly ground black pepper to taste

Kiki’s Kitchen: 49ers Potato Skins

26 Jan

In honor of the Superbowl next week, I decided to whip up a yummy batch of potato skins. I heart potato skins! The crispy skin, melt cheese, bacon, and chives make for a delicious treat for your mouth. They’re the perfect game day snack. I’ve lovingly dubbed these the “49ers Potato Skins” since I’m a NorCal girl. Next week I’ll be featuring a Baltimore Ravens-inspired recipe. Go Niners!

potatoe skings

STEP ONE: Wash and clean 3 to 4 russet potatoes. Dry them off and rub 1/4 teaspoon of olive oil on the outside of the potato. Using a fork puncture the potatoes six to seven times. Place the potatoes in backing dish and bake for 1 hour in the oven at 400.


STEP TWO: Cut potatoes in half.


STEP THREE: Cut potatoes in quarters.


STEP FOUR: Remove the flesh from the potatoes using a knife or spoon.

scoop out flesh

STEP FIVE: Combine bacon, cheese, and chives in a mixing bowl.


STEP SIX: Sprinkle mixture on top of the potatoes.


Place in baking dish and bake for 15min on 400. Top with sour cream and eat up! YUM!


  • 4 to 8 russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
  • 2 tablespoons Olive Oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups shredded sharp cheddar cheese (about 4 ounces)
  • 5 to 6 slices cooked, crumbled bacon
  • 1/3 cup sour cream
  • 2 tablespoons finely chopped fresh chives

DIY Christmas Gifts: Salted Caramel Sauce (Day27)

16 Dec



Recipe adapted from cooking channel

  • 1 cup of raw sugar
  • 1/4 cup water
  • 3/4 cup heavy whipping cream
  •  tablespoons unsalted butter
  • 1 teaspoon pink Himalaya sea salt

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brushto wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

Kiki’s Kitchen: Chicken Tortilla Soup

25 Oct

I adore homemade soups. I enjoy making my own soups because you can control the amount of sodium you add. Soups sold in stores and restaurants generally have too much sodium, which isn’t good for anyone. Here’s a simple, delicious, low-sodium recipe for Chicken Tortilla Soup. All the ingredients are thrown into a crock pot, left to cook, and make magic happen!


1 quart of (low sodium) chicken broth

4 cups of water

1 can of diced mexican tomatoes (with chiles)

1 can of stew mexican tomatoes (with chiles)

1 TBL of salt

3 cloves of fresh garlic

5 sprigs of fresh cilantro

1 jalapeno finely chopped

1/2 red onion finely chopped

1 1/2 cup of rosted corn

2 cups of shredded cooked chicken breast

Vegetarian Recipe: Follow the above recipe omitting the chicken and substitute veggie broth instead of chicken broth.

STEP ONE: Pour chicken broth, roasted corn, and both cans of tomatoes into a crock pot. Cover and let cook while you prepare the other ingredients.

STEP TWO:  Chop up 1 jalapeno (be sure to remove the seeds if you’re not into spicy). Chop up 3 cloves of garlic, 1/2 red onion, and 5 sprigs of cilantro. 

STEP THREE:  Heat pan with 1 teaspoon of oilve oil and saute red onion, garlic, jalapeno, and cilantro. Add cooked veggies to crock pot.

STEP FOUR: Add cooked chicken to crock pot. Cover and let cook on high for 2 hours. ( To make the cook chicken, I baked 3 large chicken breast in the oven. I drizzled olive oil on each chicken breast and seasoned it with a bit of , chili powder, cayenne pepper, and salt and pepper.) If you are in a rush you could always use a rotisserie chicken and chop up the meat. 


1. Take four corn tortillas and cut length wise to create strips.

2. Fry in olive oil or bake them in the oven.

3. Set on paper towel to drain excess oil. Sprinkle with a bit of Himalayan pink rock salt. YUM!

STEP FIVE: Garnish with avocado, sour cream, and tortilla chips. Enjoy!

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Kiki’s Kitchen: Nutella-filled Crescent Rolls

13 Oct

Oh yes! I’m back and making things happen in Kiki’s Kitchen. Today’s recipe is a bit semi-homemade. I wanted to share an easy trick for those up coming holiday dinners. Here’s a fun take on the buttery crescent rolls we all love so much during those Thanksgiving dinners. Take a jar of Nutella and a can of Pillsbury crescent rolls and create some chocolately-goodness. The cost is minimal but the taste is priceless!

STEP ONE:   Place crescent rolls on flat surface. Fill each triangle with 1 tablespoon of Nutella. (Note don’t use the “butter flake”, the flavor was too strong)

STEP TWO:  Fold into a square, brush the tops of the rolls with melted butter and finish off with a sprinkle of cinnamon and sugar.

 STEP THREE: Place them on a cookie sheet and bake at 375 degrees. Serve warm and ENJOY!

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Kiki’s Kitchen: Baked Apples w/ Cinnamon

23 Sep

In honor of the first day of Autumn, I’m whipping up some apple-cinnamon goodness. Straight from Kiki’s Kitchen, I bring you Baked Apples w/ Cinnamon. I found this grand recipe on, who knew you could find delicious recipes on PBS. This quick and simple recipe is perfect for those fall days and the aroma from the apples baking is so divine. I mean what man wouldn’t want to come home to the sweet smell of apples permeating the air. I’m positive Snookums would love this sweet little dish. Too bad I haven’t met him yet. Whatever he’s doing he’s missing out on some good cookin’.

Happy First Day of Fall Darlings!!!

STEP ONE: Start with whatever apples your little heart fancies. I used Honeycrisp, Pink Lady, Breaburn, and Gala. I like to mix it up! Holla!

STEP TWO: Chop up the apples into small squares.  Don’t make them too small or they will cook too fast and become mushy. The goal is baked apples not applesauce. 

STEP THREE: Place your chopped apples in a bowl and add your cinnamon, brown sugar, and fresh squeezed lemon juice.  Follow the recipe for correct measurements. 

STEP SIX: Place apples on a baking sheet lined with parchment paper. Bake at 375 degrees for 30min.

Serve with pork chops, chicken, or eat them straight up!!!


  • 2 lbs apples (either Cortland or Gala for best results), cored and chopped
  • 2 tsp cinnamon
  • juice of 1 lemon
  • 1/3 cup brown sugar


  1. Preheat your oven to 375 degrees. Toss the chopped apples with the cinnamon, lemon juice and brown sugar and place in a baking or casserole dish.
  2. Cook apples, stirring occasionally, for about 30 minutes until soft and juicy. Serve for dessert with ice cream or with roast meat for dinner.

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Kiki’s Kitchen: Mini Corn Dogs

18 Aug

These little dogs are sweet and crunchy just like the County Fair!  Here’s quick and easy recipe for game night, kids snack, or just a nostalgic craving from your childhood.

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Kiki’s Kitchen: The 10min Taco Salad

11 Aug

This recipe is from my lovely Mama. She use to make this delicious and easy taco salad when we were kids. It was her go to dish on Friday nights when she wanted to prepare something quick and moderately healthy. Everyone in my family has fond memories of this yummy salad, even my Dad. That’s saying a lot since my father is quite the picky eater. Gotta love Pops!

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