Creamy Chicken and Wild Rice Soup + Salt and Pepper Biscuits + Sprinkle Pan-Banging Sugar Cookies

This week's meal includes Chicken and Wild Rice Soup (a VK favorite), Salt and Pepper Biscuits, and Sprinkle Pan-Banging Sugar Cookies. 

The Creamy Chicken and Wild Rice Soup is a flavorful and hearty soup that does the job of dinner. I start by making the most delicious stock. I make it with whole chickens, onions, celery, white wine, and chicken stock. I use the stock to make the soup and add shredded chicken, carrots, toasted wild rice, and cream. It's so delicious. And just the right thing for chilly spring nights.

The Salt and Pepper Biscuits are classic biscuits with freshly ground pepper. The biscuits are tender, flakey, and buttery. They are perfect dipped in the broth of the soup.  

Sprinkle Pan-Banging Sugar Cookies are from Sarah Keiffer's 100 Cookies cookbook. They. Are. So. Good. The cookie dough is a pretty standard sugar cookie. The magic happens in the method. Once you bake the cookies about halfway, you take the pan out of the oven and bang the pan on your stovetop. You repeat this process every two minutes until the cookies are finished baking. Banging the pan causes the cookies to deflate, creating crinkly ripples around the edge. So, the edges are crispy; the center is soft. They are heaven. 

I hope you enjoy this week's meal as much as I do. It's been a joy cooking for you for the last 114 weeks. Thank you all for all the love and support. ❤️

VK Mac and Cheese + Garlic Roasted Cherry Tomatoes + VK Brownies

This week's vegetarian meal includes VK Mac and Cheese, Garlic Roasted Cherry Tomatoes, and VK Brownies. This second-to-last meal is my all-time favorite Valentine Kitchen meal. I hope you enjoy it as much as I do!

VK Mac and Cheese is classic, creamy, and cheesy. The cheese sauce is made from my favorite, Tillamook Extra-Sharp Cheddar and gruyère cheeses. It's topped with homemade breadcrumbs and baked until hot and bubbly on the inside and crispy on the top. Perfect comfort dinner.

The Garlic Roasted Cherry Tomatoes perfectly complement the decadent mac & cheese. The tomatoes get sweet and soft in the oven, and the acidity provides relief from the rich mac & cheese. They are one of my all-time favorite side dishes. 

VK Brownies are extreme chocolate brownies made with semisweet chocolate, a lot of cocoa powder, and walnuts. There is also espresso powder and vanilla extract, which give the brownies an excellent chocolate flavor. They are fudgy and delicious! 

I hope you enjoy this week's meal as much as I do! Next will be the final VK meal, which includes fan-favorite Chicken and Wild Rice Soup, Salt and Pepper Biscuits, and Pan Banging Sugar Cookies.

Greek Chicken + VK Focaccia + Spinach Salad with Feta Cheese and Kalamata Olives + Lemon Pound Cake

This week's meal includes Greek Chicken, VK Focaccia, Spinach Salad with Feta Cheese and Kalamata Olives, and Lemon Pound Cake.

The Greek Chicken is prepared with fresh rosemary, fresh thyme, garlic cloves, lemon, oregano, crushed red pepper, kosher, and freshly ground black pepper. It's marinated and then roasted, so the meat is full of flavor and moisture, and the skin is brown and crispy. It is served with pan drippings.

VK Focaccia is my favorite focaccia bread. It's perfect for soaking up all the pan juices from the chicken.

The Spinach Salad with Feta Cheese and Kalamata Olives has a flavorful vinaigrette: dijon mustard, red wine vinegar, fresh garlic, dried oregano, and olive oil. The salad is topped with feta cheese and kalamata olives, adding a little richness and saltiness.

The Lemon Pound Cake is an ultramoist lemon cake. It is iced with lemon icing to add an extra boost of lemon flavor. It's divine! 

I hope you enjoy this week's meal as much as I do. Next week's vegetarian meal includes Mac and Cheese, Garlic Roasted Cherry Tomatoes, and VK Brownies.

Next Chapter

After two years and 97 meals, I have decided to discontinue Valentine Kitchen's weekly meals. I have loved cooking for you over the past two years, but the time has come for the next steps in my culinary career.

Over the last two years, I have learned so much cooking in a commercial, shared kitchen. I have written many recipes I am proud of and learned to cook on a large scale in a comforting and loving way. I am continually blown away by the support so many of you have shown me week after week. Your support means the world to me. 

I will have three remaining meals, with my last meal being the week of April 9. 

So what's next? I'm going to be a freelance recipe tester! I will be testing recipes for two upcoming cookbooks. Recipe testing will allow me to grow my ingredient repertoire and learn how other Chefs write, think, and cook. I couldn't be more excited about this next chapter.

In addition to moderating Julia Turshen's #sundayswithjulia, I will continue teaching classes at Kitchen Collage in East Village, Des Moines. I have upcoming classes on April 1 and May 6! 

❤️

Chili Verde with Pork and Hominy (Posole) + VK Cornbread with Cinnamon Honey Butter + Coconut Macaroons

This week's meal includes Chili Verde with Pork and Hominy (Posole), VK Cornbread with Cinnamon Honey Butter, and Coconut Macaroons. I am crossing my fingers for warmer spring weather, but this meal will warm your soul! 

Chili Verde with Pork and Hominy (Posole) is a Mexican stew packed with flavors from tomatillos, poblanos, onions, garlic, pork shoulder, and Mexican spices like cumin and oregano. It's braised for hours, so the pork shoulder is incredibly tender. The chili is topped with VK Crema, Queso fresco, and green onions.

VK Cornbread with Cinnamon Honey Butter is incredibly moist, sweet, delicious, and served with cinnamon honey butter.

The Coconut Macaroons are not french macarons, which are also delicious. Instead, Coconut Macaroons are mounded cookies made from shredded coconut, egg whites, and sweetened condensed milk. I then dunk them in dark chocolate to make them extra delicious. 

I hope you enjoy this week's meal as much as I do. Next week's meal includes Greek Chicken with Focaccia, Spinach Salad with Greek Vinaigrette, and Lemon Cake.

Spring Break!

I will be taking this week for spring break! My family has rented an enormous house in Minnesota. We're going to relax, watch basketball, and of course, eat a lot of delicious food. I will be back next week with Posole (chili verde with pork and hominy), VK Cornbread, and Coconut Macaroons. I hope everyone has a great spring break!

Baked Ziti + Orlondo's Salad + Salted Caramel Budino

This week's meal includes Baked Ziti, Orlondo's Salad, and Salted Caramel Budino.

The Baked Ziti is a straightforward vegetarian pasta dish that is as comforting as it is delicious. I make it by layering pasta, homemade slow-cooked tomato sauce, and ricotta cheese. I simmer the tomato sauce to develop a deep, sweet tomato flavor that perfectly cuts the ricotta cheese's richness. The ricotta cheese mixture combines ricotta cheese, heavy cream, and parmesan cheese. It's soft, melty, and a little salty. The whole dish is baked until the pasta has absorbed some of the sauce and the cheese is melted and bubbling. It's perfect and delicious.

The Orlondo's Salad is inspired by one of my all-time favorite restaurants in Des Moines that sadly closed a few years back. They had great pizza. Green and black olive was my personal favorite. And more importantly, they had the most legendary salad. The salad was iceberg lettuce, shredded mozzarella cheese, the best salad dressing, and pepperoncini. The key to the salad is the amount of salad dressing (a ton) and the ratio of lettuce and cheese, 1:1. I crave it all the time. Luckily they sell the salad dressing at local grocery stores. I make it with romaine lettuce, shredded mozzarella cheese, Orlondo's salad dressing, and a pepperoncini. I don't usually use store-bought products for my meals, but this exception is worth it. If I could get my hands on the recipe, I would GLADLY make it myself.  

This week's dessert is Salted Caramel Budino! Budino is an Italian pudding made from milk, eggs, and thickened with cornstarch. I top mine with salted caramel, mascarpone whipped cream, and ginger cookies. It might just be your new favorite dessert. 

I hope you enjoy this meal as much as I do! Next week is spring break, and I'm heading to The Twin Cities for some time with family and lots of good food! 

VK Barbecue Chicken + Roasted Sweet Potatoes with Caramelized Garlic Dip + Red Velvet Cookies

I'm back this week, and feeling rested and inspired! I have a new meal for you, and it includes VK Barbecue Chicken, Roasted Sweet Potatoes with Caramelized Garlic Dip, and Red Velvet Cookies.

VK Barbecue Chicken begins by brining bone-in, skin-on chicken breasts in a kosher salt/brown sugar solution. Brining ensures the chicken remains moist and juicy after roasting. It is then roasted and basted with VK Barbecue Sauce. The sauce is sweet and vinegary. It's one of my favorite ways to eat chicken. 

Roasted Sweet Potatoes are sweet potato wedges roasted with olive oil, brown sugar, kosher salt, and freshly ground black pepper. They are perfectly roasted and delicious. I serve them with a Caramelized Garlic Dip. The dip is made with Greek yogurt, caramelized garlic, balsamic vinegar, kosher salt, and freshly ground black pepper. It's perfect with Roasted Sweet Potatoes. 

The Red Velvet Crinkle Cookies are your favorite red velvet cake in cookie form. Red velvet is chocolatey, a little tangy, and most definitely delicious. 

I hope you enjoy this meal as much as I do! Next week's vegetarian meal includes Baked Ziti, Orlondo's Salad, and Salted Caramel Budino! 

Taking This Week Off

Thank you for keeping me so busy this winter! I will be taking this week off for some rest and spring planning. But don't worry; I'll be back next week with BBQ Chicken, Roasted Sweet Potatoes with Caramelized Garlic Dip, and Red Velvet Cookies. I can't wait to cook for you this spring!

Beef Bourguignon + Mashed Potatoes + Chocolate Cupcakes

This week Valentine Kitchen is celebrating its second anniversary! So this meal is extra special to thank you for all the support over the last two years. This week's meal includes Beef Bourguignon, Mashed Potatoes, and Chocolate Cupcakes. So again, thank you; I love cooking for you. ❤️

Beef Bourguignon is a French beef stew braised in red wine and beef broth. The stew includes beef, onions, carrots, and bacon. It's a classic homey french dish that I love. Julia Child described the dish as "certainly one of the most delicious beef dishes concocted by man." 

I serve Beef Bourguignon with Mashed Potatoes. It just makes sense. I make my mashed potatoes over the top using cream cheese, sour cream, butter, whole milk, and a lot of salt and pepper. 

Chocolate Cake with Chocolate Frosting is my all-time favorite dessert. These Chocolate Cupcakes are Ina Garten's famed Beatty's Chocolate Cake. It's perfect, so I changed nothing. 

I hope you enjoy this week's meal as much as I do. Next week's meal is new and includes Slow-and-Low Dry Rub Oven Chicken, Baked Sweet Potato Fries with Roasted Garlic Dip, and Red Velvet Crinkle Cookies! 

Broccoli and Cheddar Quiche + Garlic Roasted Potatoes with VK Herb Dip + VK Chocolate Chip Cookies

This week's meal includes Broccoli and Cheddar Quiche, Garlic Roasted Potatoes with VK Herb Dip, and VK Chocolate Chip Cookies. This meal is inspired by a lunch I had while traveling last year in France.

The Broccoli and Cheddar Quiche is a simple, delicious quiche. Broccoli and cheddar is one of the best combinations of all time. The crust is flakey and tender. The filling is a creamy custard with broccoli and Tillamook extra-sharp cheddar cheese. The classic flavor combination shines!

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, garlic, salt, and pepper until golden brown and crisp. They are simple and delicious. I serve them with VK Herb Dip. It's greek yogurt, dill, chives, parsley, and lemon juice. It's the perfect accompaniment with the Garlic Roasted Potatoes. 

VK Chocolate Chip Cookies are my favorite chocolate chip cookies. They are giant, full of chocolate, and topped with sea salt. Just the way I like them. 

I hope you enjoy this week's meal as much as I do! Next week's menu is Beef Bourguignon, Mashed Potatoes, and Chocolate Cupcakes.

VK Lasagna + Caesar Salad + Tiramisù

This week's meal includes VK Lasagna, Caesar Salad, and Tiramisù. A comfy, cozy meal for a chilly week ahead.

VK Lasagna is a simple lasagna with a hearty tomato-meat sauce. The cheese layer is a blend of ricotta, mozzarella, and parmesan. It's hearty, comforting, and perfect for freezing cold nights! 

Caesar Salad is always a crowd-pleaser, and this one does not disappoint. There is crisp romaine, crunchy croutons, creamy dressing, and salty parmesan. It's the most perfect and delicious salad. 

Tiramisù is a classic Italian-American dessert. It's made with mascarpone cheese, whipped cream, coffee, coffee liqueur, and cocoa powder. The creamy filling is layered between coffee-soaked ladyfingers. My version is classic and delicious.

I hope you enjoy this week's meal as much as I do. Next week's meal is a vegetarian favorite, Broccoli and Cheddar Quiche, Garlic Roasted Potatoes with VK Herb Dip, and VK Chocolate Chip Cookies.

Chicken Stew with Chive Biscuits + Spinach Salad with VK Vinaigrette + Raspberry Crumble Bars

This week's meal includes Chicken Stew with Chive Biscuits, Spinach Salad with VK Vinaigrette, and Raspberry Crumble Bars. It's cold this week, so we'll keep eating cozy, comforting food. 

Chicken Stew with Chive Biscuits is my solution for the chilly winter weather we've been having. It's a cozy warm chicken stew with slow-cooked chicken breast, carrots, and fresh parsley. I use made-from-scratch chicken stock, making it extra special. The stew is then topped with chive biscuits. It's heavenly and will warm your soul. 

Spinach Salad with VK Vinaigrette is a simple but delicious spinach salad. It consists of fresh baby spinach leaves, shaved Parmigiano-Reggiano cheese, and a classic vinaigrette: fresh garlic, champagne vinegar, dijon mustard, and olive oil. 

The Raspberry Crumble Bars is a recipe from Ina Garten. They are SO delicious. They have a buttery crust, Bonne Maman Raspberry Preserves, and a crumble that includes my favorite made-from-scratch granola. They are delicious!  

I hope you enjoy this week's meal as much as I do! Next week's menu is Lasagna with Meat Sauce, Caesar Salad, and Tiramisù. 

Herb-Marinated Pork Tenderloin with Pan Sauce + Bacon Pecan Green Beans + French Apple Tart

This week's meal includes Herb-Marinated Pork Tenderloin with Pan Sauce, Bacon Pecan Green Beans, and French Apple Tart.

The Herb-Marinated Pork Tenderloin is my favorite pork recipe. I have been making it for years, and it never disappoints. First, it's marinated overnight with fresh lemon juice, fresh thyme, fresh rosemary, and a lot of fresh garlic. Then, after searing and roasting, I serve the pork with a classic pan sauce. I make the pan sauce with shallots, white wine, chicken stock, fresh thyme, fresh lemon juice, and of course, butter. It has a ton of flavor and is perfect with the Herb-Marinated Pork Tenderloin.

Bacon Pecan Green Beans are french green beans that are blanched and then roasted in butter and bacon fat for the ultimate flavor. They are topped with crispy bacon, candied pecans, and flaked sea salt. They are addictive! 

My French Apple Tart is a simple, beautiful pastry topped with Honeycrisp apples, butter, and sugar. It's baked until the apples are tender and the sugar begins caramelizing. I then glaze it with an apricot thyme reduction. It's elegant and incredibly delicious. Of course, it would be delicious served with a big scoop of vanilla ice cream.

I hope you enjoy this week's meal as much as I do! Next week's menu is Chicken Stew with Herb Biscuits, VK Spinach Salad, and Raspberry Crumble Bars. 

Glazed Meatloaf + Twice-Baked Sweet Potatoes + White Chocolate Cranberry Blondies

This week's meal includes Glazed Meatloaf, Twice-Baked Sweet Potatoes, and White Chocolate Cranberry Blondies! 

My Glazed Meatloaf is classic, nothing fussy about it. It's a mixture of ground beef, ground pork, sautéed onions, Worcestershire sauce, and fresh thyme. I cover my meatloaf with ketchup because is it even meatloaf if it isn't glazed with ketchup?!  

Twice-Baked Sweet Potatoes are a fancy twist on regular twice-baked potatoes. The recipe is inspired by Ina Garten and is one of my favorite recipes from her. I start with baked sweet potatoes because I love sweet potatoes. Next, I mix the cooked inside of the sweet potato with sautéed shallots, butter, fresh thyme, and brie cheese. The mixture is stuffed into the sweet potato shell and baked again until the mixture puffs slightly and the cheese melts. They are delicious!   

I love blondies almost as much as I love brownies, and these White Chocolate Cranberry Blondies are no exception to the rule. The white chocolate is super sweet, and the cranberries are tart, so they are wonderfully balanced and a perfect winter dessert.  

I hope you enjoy this week's meal as much as I do! Next week's menu is Herb Marinated Pork Tenderloin, Green Beans, and French Apple Tart.

VK Mac and Cheese + Garlic Roasted Cherry Tomatoes + VK Brownies

This week's vegetarian meal includes VK Mac and Cheese, Garlic Roasted Cherry Tomatoes, and VK Brownies. Let's start the new year off right with Mac and Cheese! 

VK Mac and Cheese is classic, creamy, and cheesy. The cheese sauce is made from my favorite, Tillamook Extra-Sharp Cheddar and gruyère cheeses. It's topped with homemade breadcrumbs and baked until it is hot and bubbly on the inside and crispy on the top. Perfect comfort dinner.

The Garlic Roasted Cherry Tomatoes perfectly complement the decadent mac & cheese. The tomatoes get sweet and soft in the oven, and the acidity provides relief from the rich mac & cheese. They are one of my all-time favorite side dishes. 

VK Brownies are extreme chocolate brownies made with semisweet chocolate, a lot of cocoa powder, and walnuts. There is also espresso powder and vanilla extract, which give the brownies excellent chocolate flavor. They are fudgy and delicious! 

I hope you enjoy this week's meal as much as I do! Next week's menu is VK Meatloaf, Twice Baked Sweet Potatoes, and White Chocolate Cranberry Bars.

Update 🤧

Unfortunately, I have caught one of the nasty viruses that is making its way through Des Moines. For your safety, my sous chef, and my shared kitchen family, I will need to take this week off to rest and recover. I will also take the following week off to spend some time with my family for the holidays. I will return on January 1 with a delicious meal to start the new year. I appreciate you all so much. I hope you all have a wonderful holiday with family and friends. ❤️

Greek Chicken + Olive Focaccia + Spinach Salad with Feta Cheese + Lemon Olive Oil Cake

This week's meal includes Greek Chicken, Olive Focaccia, Spinach Salad with Feta Cheese, and Lemon Olive Oil Cake.

The Greek Chicken is prepared with rosemary, thyme, fresh garlic, lemon, oregano, coriander, kosher, and freshly ground black pepper. It's marinated and then roasted, so the meat is full of flavor and moisture, and the skin is brown and crispy. It is served with pan drippings.

The Olive Focaccia is my favorite focaccia bread topped with kalamata olives, oregano, and flaked sea salt. It's perfect for soaking up all the pan juices from the chicken.

The Spinach Salad with Feta Cheese has a flavorful vinaigrette: dijon mustard, red wine vinegar, fresh garlic, dried oregano, and olive oil. The salad is topped with feta cheese, adding a little richness and saltiness.

The Lemon Olive Oil cake is an ultramoist lemon cake with a subtle olive oil flavor. I always use California Olive Oil. I love its flavor. It is iced with lemon icing to add an extra boost of lemon flavor. It's divine! The recipe comes from Yossy Arefi's wonderful book Snaking Cakes. 

I hope you enjoy this week's meal as much as I do! Next week's menu is VK Meatloaf, Twice Baked Sweet Potatoes, and White Chocolate Cranberry Bars.

Baked Ziti + Orlondo's Salad + Lemon Cheesecake

This week's meal includes Baked Ziti, Orlondo's Salad, and Lemon Cheesecake.

The Baked Ziti is a straightforward vegetarian pasta dish that is as comforting as it is delicious. I make it by layering pasta, homemade slow-cooked tomato sauce, and ricotta cheese. I simmer the tomato sauce to develop a deep, sweet tomato flavor that perfectly cuts the ricotta cheese's richness. The ricotta cheese mixture combines ricotta cheese, heavy cream, and parmesan cheese. It's soft, melty, and a little salty. It's perfect. I bake until the pasta has absorbed some of the sauce and the cheese is melted and bubbling. It's perfect and delicious.

The Orlondo's Salad is inspired by one of my all-time favorite restaurants in Des Moines that sadly closed a few years back. They had great pizza. Green and black olive was my personal favorite. And more importantly, they had the most legendary salad. The salad was iceberg lettuce, shredded mozzarella cheese, the best salad dressing, and pepperoncini. The key to the salad is the amount of salad dressing (a ton) and the ratio of lettuce and cheese, 1:1. I crave it all the time. Luckily they sell the salad dressing at local grocery stores. I make it with romaine lettuce, shredded mozzarella cheese, Orlondo's salad dressing, and a pepperoncini. I don't usually use store-bought products for my meals, but this exception is worth it. If I could get my hands on the recipe, I would GLADLY make it myself.  

Lemon Cheesecake is just the right way to end this meal. It's a no-bake cheesecake that's tart, creamy, and light. The citrusy freshness is the perfect ending to this heavy Italian-American dinner. 

I hope you enjoy this week's meal as much as I do! Next week's meal is Greek Chicken, Kalamata Olive Focaccia, Spinach Salad with Feta Cheese, and Lemon Pound Cake. 

Beef Enchiladas + Spinach Salad with Jalapeño Vinaigrette + Tres Leches Cake

I hope everyone had a relaxing and delicious Thanksgiving last week. This week's meal includes Beef Enchiladas, Spinach Salad with Jalapeño Vinaigrette, and Tres Leches Cake.

The Beef Enchiladas are made with beef chuck that is braised in tomato sauce, onions, garlic, chile powder, cumin, coriander, and red wine. The enchiladas are made with corn tortillas filled with the shredded beef and chihuahua cheese and topped with the sauce. They are then topped with queso fresco, VK Crema, and green onions. They are delicious.

The Spinach Salad with Jalapeño Vinaigrette is a simple salad with a lot of flavor. I adore simple spinach salads. The vinaigrette is made with jalapeños (seeded and cored, so it's not too spicy), lime juice, garlic, olive oil, honey, salt, and freshly ground black pepper to balance everything out. The recipe for the Jalapeño Vinaigrette is from Julia Turshen's book, Simply Julia. The salad is topped with queso fresco, a fantastic Mexican cheese that is salty and crumbly. 

Tres Leches Cake is a cinnamon and vanilla cake soaked in three kinds of milk: sweetened condensed milk, evaporated milk, and heavy cream. It's dense and moist and topped with a whipped frosting. It's one of my all-time favorite cakes. 

I hope you enjoy this week's meal as much as I do! Next week's meal is vegetarian and includes Baked Ziti, Orlondo's Salad, and Cheesecake Bars.