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Kim’s Gourmet Asian BBQ Dip

2-3 packages of cream cheese room temperature
1 small can of diced green chiles
1 small can of diced black olives
Kim’s Asian BBQ sauce

Use mixer to blend cream cheese until smooth and creamy.
Add olives and chiles. Do not beat. Mix by hand.
Slowly stir in Kim’s Asian BBQ sauce until desired taste and consistency.
For those of you who really like it hot chop up some jalapenos and add to mixture or maybe some finely chopped purple onion.
This dip could be served at room temperature or chilled. Serve dip on crackers or with fresh vegetables. Enjoy!

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Vegetable Menagerie

4 Cups Asparagus – cut into approx. 2″ lengths (not chopped)
3 Cups Celery- chopped
3 Cups Yellow Squash – sliced & halved
3 Cups Cauliflower – bite size pieces
3 Cups Fresh Green Beans – cut in half
2 Cups Carrots- sliced into circles
4 Cups Linguini Noodles – pre-cooked and chilled
1/4 cup Green Onion- chopped
2 cups of any of our teriyaki flavors (Original, Spicy or Gluten Free Teriyaki).

Toss Teriyaki into vegetable blend- marinate for approx. 1 hour or your preference.

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Chicken and Shrimp

2 chicken breasts cooked and cubed
1/2 pound of raw shrimp peeled
Mushrooms fresh or canned – sliced, drained approximately 1/2 cup
1/3 cup of Kim’s Gourmet sauce of choice
Salt
Pepper

In a skillet or wok heat Kim’s Gourmet sauce of choice until it begins to boil slightly.
Add your shrimp, chicken and mushrooms stirring until shrimp is cooked and pink on both sides.
Salt and pepper to taste.
Stir another minute or two.
Serve over rice.

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Shrimp and Rice Dish

2 pounds of shrimp peeled and deveined
1 cup of your flavor of rice (brown, white or Jasmine)
2 1/2 cups of water
4 cloves of garlic chopped
2 cups carrots sliced
2 cups snow peas
1 can water chestnuts sliced and drained
6 Tbsp butter
6 Tbsp of Kim’s Gourmet sauce of choice

Cook rice in water per package directions.
Sauté garlic in butter in skillet or wok approximately 1 minute.
Add carrots and stir for approximately 5 minutes.
Add shrimp, snow peas, water chestnuts and sauté another five minutes.
Stir in Kim’s Gourmet sauce of choice. Serve over rice.

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Bacon Wrapped Shrimp and Chestnuts

2 pounds of shrimp peeled and deveined
1 Cup Kim’s Gourmet sauce of choice
8 oz Whole Water Chestnuts (drained)
1 lb. Bacon (Raw, pre-cooked or Turkey bacon)
1 box Wood Toothpicks

Preheat oven to 400⁰. Cut bacon in half and slightly cook.
Wrap bacon around shrimp and water chestnut.
Secure with toothpick. Place in baking dish.
Brush both sides with Kim’s Gourmet sauce of choice.
Bake for 10 to 20 minutes or until bacon is crisp.

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Grilled Shrimp Kabobs

1/4 cup of Kim’s Gourmet sauce of choice
2 pounds large peeled and deveined shrimp
1 pound of fresh pineapple cut into chunks
1 medium red onion cut into wedges
1 green pepper (whatever color pepper you prefer) cut into chunks
10 inch skewers (If skewers are wood then please soak for about 15 minutes in water)

Cooking spray for grill
Start your kabobs with shrimp, pineapple, onion, pepper and then repeat until your skewer is full. Use remaining skewers until all ingredients are gone.
Brush the kabobs with Kim’s gourmet sauce of choice.
Before placing kabobs on grill rack spray with your choice of cooking oil.
Place kabobs on grill rack for approximately 8 minutes turning once or until shrimp are nice and pink.

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Kim’s Glazed Salmon

¼ cup Kim’s Gourmet Sauce of your choice
1 Salmon filet (or any kind of fish)

Drizzle teriyaki sauce over the filet, coat evenly (using a pastry brush helps get an even coat).
Bake at 375 for approx. 20 minutes (or grill).
Fish should be solid in color inside and pull apart nicely.

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Best Baked Grilled Salmon

1 Salmon Fillet
1/4 Cup – Kim’s Gourmet Cracked Pepper Dijon Sauce

Coat uncooked Salmon with Cracked Pepper Dijon Sauce. Place in a baking dish and bake at 375⁰ for approximately 10 to 15 minutes (if your salmon fillet is thin decrease baking time, if it’s thick increase baking time). Or you may also want to grill the salmon.
Place on foil or a large piece of lettuce and grill on medium heat until done.

This goes great with asparagus that is quick sautéed in a hot pan with a little olive oil, garlic and a bit of lemon juice.