Like Us on FacebookFollow Us on TwitterJoin the 965 KOIT VIP Text Club
Teri King


Teri's Recipes

Hi it’s Teri King. Every month I’ll be sharing some of my favorite recipes. If you’d like to have your recipe featured, email me
Join my monthly email club where I’ll share yummy recipes and sometimes coupons or contests. Look on the right hand side of this page to enter your e-mail address. 
by Teri King posted Oct 1 2015 1:46PM
Here's a great recipe the kids will love for your Halloween Party!


1 15 oz can of Organic Canned Pumpkin/Pumpkin Puree
1/2 cup of Sugar
1/4 cup of Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
3/4 cup Evaporated Milk
2/3 cup of Unbleached All Purpose Flour
2 teaspoons Pumpkin Pie Spice
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda

Preheat oven to 350 degrees
Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray.
Paper liners are ok, but it's harder to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla, extract and milk.
Add flour, pumkin spice, salt, baking powder and baking soda to the mixture.
Bake for 20 minutes and let cool for 20 minutes.
Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle more pumpkin spice on top.
Candy Corn Gummies are optional!

photo ~ Flickr Janet Hudson

by Teri King posted Sep 30 2015 2:38PM
Whenever we travel to Los Angeles by car, we always stop at Harris Ranch for lunch.  The steak are delicious and it breaks up the long ride.  It's become a family tradition!   I finally convinced them to share some of their secrets.  

Check out this Balslamic Marinade for Steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 tsp. Worcestershire Sauce
1 tsp. dried leaf oregano
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground black pepper

Combine all ingredients, place into a container and refrigerate or store in a cooler.
Marinate the steak for at least 2 hours.
Yields 1 - 1/4 cups!

Grill and enjoy with your favorite salad and veggies!
Here are some more delicious marinades and rubs from our friends at Harris Ranch

Hickory Smoked Salt Brown Sugar Rub CLICK HERE

Pepper Herb Rub here CLICK HERE

Try a Coffee Rub CLICK HERE

by Teri King posted Aug 31 2015 12:32PM
Caprese Salad is a simple Italian salad inspired from the island of Capri.  It's made with tomatoes, basil and mozzarella to resemble the colors of the Italian Flag.  Here we added some Avacado to honor our Italian American Californians!  September tomatoes are plentiful...gardens are overflowing and Heirlooms are at your local farmers market!  Pair this salad with grilled meat or fish and enjoy our late summer tomatoes while they last! 

Caprese Salad with Avacado


2 Medium red, ripe tomatoes cut into 8 slices.
1 bunch of fresh basil, cleaned and dried
8 ounces of fresh mozzarella, drained if necessary and cut into 8 slices
1 ripe avacado, pitted peedled and sliced
2 teaspoons of extra virgin olive oil
1/2 teaspoon of balsamic vinegar
salt and freshly cracked pepper

Use 4 salad plates, 
Start by layering a tomato, avacado, mozarella.
repeat layer and end with a tomato on top.

Chiffonade the basil or slice into ribbons.  (pretty easy to do, just stack the basil leaves on top of each other and roll.  Then slice into strips)
Spread the basil over the top of each salad

Mix balsamic with extra virign olive oil and drizzle over salads.
Sprinkle with cracked black pepper and sea salt and serve!

Filed Under :
Location : California
by Teri King posted Jul 30 2015 10:00AM
Peppers are so good for you!  Peppers are full of Vitamin C, keep arthritis at bay, lower the risk of breast cancer and love your heart and prevent stroke!  So fill up your peppers and treat your friends to this rustic family favorite!   


1/2 Cup brown rice (I like to brown basmati)
1 Cup water
1 lb lean grass fed beef
2 cloves of garlic minced
1 small onion chopped
6 Peppers (I like to mix colors red, yellow, orange & green)
1 16 Ounce can of diced tomatoes
1 tablespoon of Worcestershire Sauce
1/2 Cup Cheddar Cheese grated (optional)

Preheat the Oven to 350

Bring brown rice and water to a boil in a saucepan.  Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed (45 minutes) 

Remove the tops of all peppers, finely chop 1/4 cup and discard the rest.
Removed seeds and membranes so you are left with the Pepper Shells.  
Place these peppers into another pot of boiling water and par boil for 5 minutes.
Arrange peppers in a baking dish with the hollowed out sides facing upwards and lightly salt the inside of each pepper.

Brown beef with onion, 1/4 cup of peppers, and garlic in a skillet over medium heat until meat is evenly browned and vegetables are soft...usually about 5 minutes.

Mix ground beef, canned tomatoes, and rice in a sepaparte bowl.  Add the cheese if you like.  Season with salt and pepper.
Spoon an equal amount of the ground beef mixture into each pepper.

Bake in a pre heated oven for 40 minutes and serve with a side salad, and we had some sweet potato tater tots too!

by Teri King posted Jul 7 2015 12:14PM
Fresh blood orange makes this drink pop both in look and flavor! 

2 oz tequila
3 oz fresh blood orange juice 
1 oz triple sec 
drizzle of agave nectar for sweetness

1. Combine all ingredients in a cocktail shakers and shake for 20 seconds

2. Place a few ice cubes in glass, strain the cocktail into the glass and enjoy! 

Filed Under :
by Teri King posted Jun 30 2015 10:00AM
Hot summer days are here! (unless you're in foggy SF lol!)  These Watermelon coolers are refreshing and so easy to make!  Grab your favorite pitcher and offer your friends a cool treat on a hot day!

4 Cups of seedless watermelon chunks
1 1/2 cups of lemonade
fresh mint!

In a blender, puree the watermelon and lemonade.
Serve over ice with fresh mint!

Spike by adding 1/2 cup of vodka or tequila to the blender, before serving, for a delicious cocktail!

photo ~ Flickr Kullez
Filed Under :
People : Spike
by Teri King posted Jun 25 2015 11:58AM
Warm, delicious and sweet, a classic fall treat! 

1/2 cup butter 
3/4 cup sugar
1 egg
1 1/4 cups flour 
1 1/2 tsp baking powder
1/4 tsp salt 
1 tbsp sugar (for topping)
1 tsp cinnamon (for topping)

  1. 1. Preheat oven to 375°F
  2. 2. Cream the butter, then add sugar and mix.
  3. 3. Sift the flour, salt, and baking powder into the mixture, add egg and mix well.
  4. 4. In a separate bowl, mix the sugar and cinnamon for the topping.
  5. 5. Shape the dough and roll in topping mixture.
  6. 6. Place about 2 inches apart on an ungreased cookie sheet.
  7. 7. Bake for 10 minutes 

Filed Under :
by Teri King posted Jun 10 2015 4:02PM
A perfectly healthy, refreshing and simple salad with patriotic flair! 

Red, white and blue(berry) salad


2 cups baby spinach 

5 strawberries, sliced

1/2 cup candied walnuts

1/4 cup feta cheese

1/4 cup blueberries 

2 tablespoons olive oil for dressing 

Servings: 1 

Filed Under :
by Teri King posted Jun 1 2015 10:00AM
Playoffs or not...everybody loves a big dish of Chicken Wings!  These treats are made to eat with friends AND with your fingers...does it get any better?  Invite your besties over, watch the game or a movie and enjoy and Asian twist to these yummy favorites!

Baked Asian Chicken Wings 


2 1/2 pounds of Chicken Wings, remove tips, drumettes and flats separated
1 Tablespoon vegetable oil
1  Tablespoon Chinese 5-Spice or Asian Spice Blend (Recipe below)
1/3 Cup of Hoisin Sauce
1/4 Cup Blackberry Jam


Preheat Oven to 400 F
Rinse wings and drumettes and pat dry.
Transfer to a large bowl and toss with vegetable oil and spice blend until well coated.
Position wings on a baking rack in a single layer to ensure that wings are not touching.

Bake and rotate 1/2 way through cooking until fully cooked, about 45 - 50 minutes.
Remove Wings from oven and transfer to a large bowl.

Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.

Drizzle wings with sauce, tossing until well coated.  Serve immediately with lots of napkins and your favorite ice cold beverage!

Chinese 5 Spice Blend Recipe
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of fennel seed
1 teaspoon of star anise
1 teaspoon of szechuan peppercorns toasted and ground

photo ~ Flickr jeffreyw
Filed Under :
by Teri King posted May 1 2015 12:21PM
Kids love pasta!  This recipe is pretty easy to make after a long day at school or for your starving Soccer player when she wins the big game.  Most of the ingredients are probably already in your pantry!  My sister-in-law Nancy gave me this recipe and it's a big hit in our family.  I hope you like it.  For a healthier version try gluten free pasta and low fat cheese. Enjoy! 
Sausage & Pasta Delight!
1/4 lb of ground beef
2-3 links of Italian Pork Sausage, (sweet or hot) casings removed
1 small onion
4 cloves of garlic, minced
pinch of red pepper flakes
1 cup (+ or -) of chicken broth
1/2 - 3/4 can of crushed tomatoes
1/2 pound of penne pasta
1 cup shredded mozzarella
salt and pepper

Brown sausage and beef, breaking up to scramble 3-4 minutes.
Add onion, garlic, red pepper flakes and black pepper, breaking up the meat.
Cook on medium/low until most of the moisture is gone (10 - 15 minutes)
Put water on to boil for pasta.
Add half of the chicken broth, simmer, stirring and continuing to break up the meat (8-10 minutes)
Cook Pasta
Moisten Meat mixture with more broth if needed, add crushed tomatoes.
Simmer another 5-10 minutes, check for seasoning, it's ok to add a more broth if it's too thick.
Add pasta, top with shredded mozzarella, reduce to low, cover and simmer until cheese melts.
Pair with a green salad and fresh vegetables.
Bon appetit!

Photo ~ Flikr Franz Conde
Filed Under :
People : Franz CondeNancy
Recent Posts
Puppy + Cheetah = BFFs! [VIDEO]
A Fictional Break-up Scene Using Taylor Swift Lyrics! [VIDEO]
"Lil Bub records an album [video]
"This Time, It's Really, Really Personal"
Blog Categories
Blog Archives