Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


Find a Circle B Kitchen Recipe 

Some of Our Favorite Thanksgiving Fare

Asparagus Crepes with Gruyere Cheese         

      Circle B Kitchen Apple Crisp

Old Fashioned Brown Sugar Pie

Sweet Corn Pudding

Homemade Dinner Rolls

Spinach Salad with Dates and Almonds

               Kale Gratin

Caramel Pumpkin Custards

Persimmon Pudding Cake

Buttermilk Pie with Caramelized Pecans

Bread Baker's Apprentice Cornbread    

Buttermilk Angel Biscuits

And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Artichoke Salsa

Artichoke salsa…I love those 2 words together, and boy, do we love this salsa!  We’re talkin’ here about chunks of artichoke, tomato, olives, basil, a little onion and garlic, all brought together with fragrant olive oil and parmesan cheese.  Oh my.  

What else can I say?  Super Bowl?  Perfect.  How ‘bout an hor d’oeuvre for that special Valentine’s dinner you’re planning?  Splendid.  How ‘bout sitting in the corner with a bowl of this and a bag of chips on Saturday afternoon when it’s raining (or snowing) and you aren’t going anywhere anyway.  Mmmmmm.

Artichoke Salsa
For a printable recipe, click here

1 can artichoke hearts, drained and chopped
3 roma (plum) tomatoes, seeded and chopped
2 tablespoons chopped red onion
1/4 cup sliced kalamata olives
1 tablespoon chopped garlic
2-3 tablespoons chopped fresh basil
1 or 2 tablespoons extra virgin olive oil
salt and pepper to taste
¼ cup grated parmesan or romano cheese

Tortilla chips, crostini or potato chips for dipping


In a medium bowl, mix together the artichoke hearts, tomatoes, basil, onion, olives, garlic, salt, and pepper.  Stir in the grated cheese and enough olive oil to create a good salsa texture.  Cover and refrigerate for 20-30 minutes before serving.

Reader Comments (1)

This looks delicious, fresh and perfect :)

February 8, 2010 | Unregistered CommenterCherine

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