On-AirVirginia This Morning


Chef K was back to serve up a tasty meal washed down with a refreshing cocktail

Posted at 12:32 PM, Dec 17, 2015
and last updated 2015-12-17 12:32:46-05

RICHMOND, Va - She’s one of our favorite guests, Recipe Developer and Cookbook Author Chef K made a return visit to the Virginia This Morning kitchen to serve up savory Chicken and Endive hors d’Oeuvres along with a “Pretty in Pink” Pomegranate Cocktail. She also completed her culinary presentation with her signature Braciole entree. For more information you can visit online at www.facebook.com/chefkcooking.

CHEF K’s Pretty in Pink Pomegranate Cocktail


2 ounces pomegranate juice

1½ ounces pomegranate vodka

2 ounces sparkling wine

Fresh Mint

Lime wedge

Pomegranate seeds

Muddle mint in cocktail glass. Add ice, pomegranate juice, vodka, and top off with sparkling wine. Stir and garnish with lime and pomegranate seeds.


1 beef flank steak (1½ pounds)

2 tablespoons olive oil

1/2 cup soft bread crumbs

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

2 garlic cloves, minced

3 cups marinara sauce

Preheat oven to 350oF

Flatten steak to 1/2-inch thickness. Combine the bread crumbs, parsley, cheese and garlic. Spoon mixture over beef to within 1 inch of edges, press down to firm. Roll up jelly-roll style, starting with a long side, tie with kitchen string or secure with skewers.

In a Dutch oven or large oven safe pot, brown meat in olive oil on all sides. Pour Marinara over meat and cover. Roast in oven for 1½-2 hours until tender.

Carefully remove meat from sauce and discard string or skewers. Cut into thin slices; serve with sauce over your favorite pasta.

CHEF K’s Chicken and Endive Hors d’Oeuvres

4-5 cups Chopped Fully Cooked Rotisserie Chicken

1½ cups Red Grapes, halved

2 stalks Celery, thinly sliced

1 Fuji Apple, cored and chopped

1 cup Toasted Pecans, finely chopped

1½ cups Fat Free Greek Yogurt

2 Tbsp Lite Mayonnaise

1 Tbsp Red Wine Vinegar

1 tsp Garlic Salt

1 cup Fresh Pomegranate Seeds

3 heads Endive, leaves separated

In a large serving bowl combine chicken, red grapes, celery, apple and pecans. In a separate bowl whisk together dressing by combining yogurt, mayonnaise, vinegar and garlic salt. Pour over chicken mixture and combine until evenly coated and thoroughly mixed. Spoon 1 Tablespoon of chicken mixture into the end of each endive leaf. Top with pomegranate seeds and serve immediately.