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The Trim Kitchen

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from The Trim Kitchen, Kitchen/Cooking, North Richland Hills, TX.

12/15/2025

Enchilada Chicken

Ingredients
- 1 can black beans
- 2 teaspoons Mrs. Dash Southwest Chipotle seasoning
- 1 (10 oz.) enchilada sauce
- 2 tablespoons fresh cilantro, chopped
- 1 cup light monterey jack cheese
- 4 (4-ounce) trimmed boneless, skinless chicken breasts

Preparation

Preheat the oven to 350F.

Beat and tenderize the chicken.

Season each chicken breast evenly on both sides with the southwest seasoning.

Place a large ovenproof nonstick skillet over high heat.

When hot, lightly mist with the olive oil spray and add the chicken.

Cook, turning once, 2 minutes per side, or just until the chicken is golden brown on the outside.

While the chicken is cooking, heat beans over medium heat on stove top.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro.

Transfer the skillet to the oven and bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Serve over black beans.

Source: Foodista

12/10/2025

Flank Steak With Garlicky Mediterranean Salad

Ingredients
- 2 tablespoons balsamic vinegar
- 1/2 cup low fat feta, crumbled
- 8 ounces flank steak
- 1 clove garlic, finely minced
- your favorite grill seasoning
- 1 teaspoon lemon juice, fresh squeezed
- 1/2 teaspoon lemon zest
- 4 cups mixed salad greens
- 1 cup mushroom , sliced
- 1/2 tablespoon olive oil
- 10 mediums olives, sliced
- 2 tablespoons fresh oregano, minced
- pepper
- 1/4 cup red onion, thinly sliced
- pinch red pepper flakes
- 2 large roma tomato, diced
- salt

Preparation

Combine olive oil, balsamic vinegar, lemon zest, lemon juice, oregano, garlic and red pepper in a small bowl.

Add lettuce, feta, mushrooms, onion, tomato and olives in a salad bowl.

Toss salad with dressing.

Season flank steak with your favorite grill seasoning.

Heat grill pan over medium heat.

Spray with cooking spray.

Add steak and cook 4-8 minutes per side, depending on how thick and your desired doneness.

Let rest for 5 minutes or more before slicing.

Serve with steak.

Source: Foodista

12/04/2025

Oatmeal Pancake (Yummy & Heart Healthy)

Ingredients
- 1 tablespoon agave
- 1/2 cup whole wheat multi-purpose flour
- 1 tsp baking powder
- ½ cup blueberries
- ½ cup egg whites
- ½ cup fat-free milk
- 1 cup rolled or old style or Irish oats
- maple syrup

Preparation

Add oats to the milk and soak it for 3-4 hours or overnight in the refrigerator.

Add egg white, wheat flour, baking powder, agave or sugar and blend in a processor or a coffee grinder.

Bring a non-stick pan to medium heat and pour 5 to 7 spoons of the mix (non-stick greasing stuff or oil is not really needed for pancakes).

Turn it over in 1 to 2 minutes and take it out once it becomes puffy and golden.

Enjoy with 100% maple syrup.

Source: Foodista

11/25/2025

Middle Eastern Chopped Salad

Ingredients
- 1 cup chopped, toasted walnuts
- 2 cups finely chopped Italian parsley, approximately 2 bunches
- 3/4 cup chopped, pitted kalamata, Greek, or niçoise olives, about 1 ¼ cups with pits
- 1/2 cup minced scallion, about 1 bunch
- 1 cup peeled, seeded, and chopped 2 large tomatoes
- cup extra virgin olive oil
- cup fresh squeezed lemon juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili flake
- kosher salt and coarsely ground black pepper to taste

Preparation

Preheat the oven to 325F degrees.

Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma.

Cool completely before using the nuts in the recipe.

Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures.

Chop the olives, walnuts, and scallions by hand into a rough dice.

Dice the prepared tomatoes and drain.

Combine all of the chopped ingredients.

Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes.

Season to taste with salt and black pepper.

Source: Foodista

11/19/2025

Jalapeno Cheese Cornbread

Ingredients
- 1 tbsp baking powder
- 1/2 stick melted butter
- 1 ear of corn, peeled off husk or use frozen corn thawed about 1/3 – 1/2 cup
- 1 cup cornmeal
- 2 egg whites
- 1/2 cup all-purpose flour
- 1 Jalapeno, diced and chopped small
- 1/4 cup cheddar cheese or Mexican Lite cheese, grated
- 1/2 tsp. salt
- 1/4 cup chopped scallions
- 1 cup skim milk
- 2 tablespoons sugar
- 1/2 whole wheat pastry flour

Preparation

Preheat the oven to 400F.

In a bowl, combine the flour, cornmeal, sugar, baking powder and salt.

In another bowl, combine egg whites, milk and melted butter.

Stir wet ingredients into dry ingredients and stir until moistened and no more flour remains.

Fold in the corn, jalapeno, cheese and scallions.

Pour into a 8 x 8 square baking pan coated with nonstick cooking spray.

Bake at 400F for 15-20 minutes or until a toothpick inserted near the center comes out clean.

Serve warm.

Makes 12 nice size pieces

Source: Foodista

11/13/2025

Rostis With Smoked Salmon And Dill Creme

Ingredients
- 200 grams (about 1/2 pound) potatoes
- 2 eggs, beaten
- 30 grams (2 tablespoons) butter, melted
- 125 ml (1/2 cup) crème fraiche
- 1 small bunch fresh dill, chopped
- 2 teaspoons lemon juice
- 100 grams (3.5 ounces) smoked salmon, sliced

Preparation

Preheat the oven to 200C (395 F).

Grate the potatoes into a colander and squeeze out excess moisture with your hands.

In a bowl, combine the potato and egg and season to taste.

Lightly grease 12 mini muffin trays and fill with spoonfuls of the potato mixture.

Pour some butter over each rosti and bake for 20 minutes or until golden.

For the dill cream, combine the creme fraiche, dill and lemon juice.

To serve, arrange the salmon slices on top of the rostis.

Top with dill cream, garnish with sprigs of dill and slivers of lemon.

Source: Foodista

11/02/2025

Brigadeiros

Ingredients
- 1 cup chocolate sprinkles
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon of unsalted butter
- 3 tablespoons unsweetened cocoa

Preparation

In a medium saucepan, combine cocoa, butter, and condensed milk.

Cook over low heat, stirring until thick for about 10 minutes. The mixture is ready when it starts to pull away from the bottom and sides of the pan when you stir.

Remove from heat and let rest until cool enough to handle.

Form into small balls and roll each ball in the chocolate sprinkles

Chill until ready to serve.

Source: Foodista

10/28/2025

Roasted Brussels Sprouts With Glazed Pancetta And Pecans

Ingredients
- about 3 pounds fresh brussels sprouts, remove damaged outer leaves and stems trimmed
- 2 tablespoons coconut oil or canola oil
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 8 ounces GF DF pancetta
- 1/2 teaspoon fresh rosemary, minced
- 1 medium shallot, diced
- 2 handfuls chopped pecan bits (roasted or raw)
- olive oil for drizzling
- kosher salt and pepper

Preparation

Preheat the oven to 400 degrees F (204 Celsius).

Prepare two baking sheets lined with parchment paper.

For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on a baking sheet.

Cut the whole sprouts in half, lengthwise.

Transfer onto baking sheets, spread out in a single layer without crowding and to prevent steaming.

Evenly sprinkle about two good pinches of kosher salt, about 1 teaspoon total over the brussels sprouts than about 1 pinch of crushed black pepper.

Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.

Bake for 25-30 minutes.

Check on them for 25 minutes to make sure the single leaves don't burn.

Meanwhile, prepare glaze.

In a small skillet set on medium high heat, add coconut oil when hot.

When it begins to smoke add pancetta.

Let it sit a minute to sear, then toss.

Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.

Let it sit for 5-8 minutes, with 1 or 2 stirs, when the bubbles become the size of dimes; they will get larger and larger and the syrup evaporates and it thickens with increased heat, stirring until the spoon has a thin coating of syrup.

Turn off heat and set aside.

Transfer roasted brussels sprouts into a serving dish.

Toss in pecans, then add pancetta and all its glaze.

Combine well and serve.

Source: Foodista

10/21/2025

Creamy Aubergine And Cannellini Soup

Ingredients
- 240g cannellini beans, (a can of cooked beans)
- 2 aubergines
- 1 Tbsp olive oil
- 2 cloves garlic, chopped
- 1-2 small dried red chilis crushed or chopped
- 1 Tbsp fresh basil
- 1 Tbsp fresh parsley, chopped
- 500ml vegetable stock from 1 cube
- freshly ground black pepper
- 50g Parmesan cheese, grated

Preparation

Prick the eggplant and bake it on a tray at the oven's highest temperature for 40 minutes.

In a deep pan fry the olive oil, garlic, chili, basil and parsley until garlic is soft but not colored.

Cut the eggplant and scrape the insides into the pan.

Add the cooked beans and stock.

Bring to a boil, simmer for 20 minutes.

Puree half, then mix through the rest. Season with pepper.

Sprinkle abundantly with grated Parmesan cheese and serve.

Source: Foodista

10/17/2025

Crock Pot Shredded French Dip

Ingredients
- 4 lbs. chuck roast
- 7 cloves garlic, peeled
- 1 Tbsp ground mustard
- 1 Tbsp Italian seasoning
- 32 oz low sodium beef broth
- 1 onion, cut into quarters
- 1 Tbsp pepper
- 4 rolls

Preparation

Place beef in a crock pot.

Add beef broth, garlic, onion, Italian seasoning, ground mustard, and pepper.

Turn on low for seven hours.

Take out and place on a cutting board.

Using a fork, shred the beef.

Strain au jus (broth from crock pot) so that there are no large chunks.

Slice rolls in half.

Place the beef on each roll.

Place au jus in four small individual bowls.

Serve sandwiches and au jus together.

Source: Foodista

Address

North Richland Hills, TX

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