FOX 4’s Cooking with Karli recipes

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Chicken Spiedini


  • Four 6oz boneless skinless chicken breast halves
  • ¾ cup Italian seasoned breadcrumbs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 cup Amogia Sauce (recipe follows)


1. Place chicken breasts between sheets of plastic film; pound chicken gently with a meat tenderizing mallet until very thin, about 1/4 inch thick.
2. In a mixing bowl, combine bread crumbs and parmesan cheese.
3. In shallow dish, combine olive oil and melted butter.
4. Dip chicken into the bread crumb mixture. Drizzle 1-2 tablespoons of Amogia Sauce over the breaded chicken filets.
5. Tightly roll up and secure with wooden skewers.
6. Cut in between skewers to make 1-inch-thick pieces.
7. Re-bread the chicken to cover the cut sides.
8. Preheat a 10-12 inch skillet over medium heat.
9. Add 4 tablespoons of olive oil, then add the spiedinis to the pan.
10. Cook on each side till golden brown and crispy, then remove to a bakers rack set on a sheet pan.
11. Bake in a preheated oven at 400 F for 10-12 minutes, til the meat on the skewers feels “set” or firm. You need a internal temperature of 165 F.
12. Serve with reserved Amogia Sauce for garnish.

Makes four skewers

Angel Hair Pasta with Garden Fresh Tomatoes and Basil


  • 2 pounds ripe San Marzano or plum tomatoes, chopped medium dice
  • 4 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • Pinch chili flakes
  • 1 pound dried angel hair pasta
  • 1/4 cup grated Parmesan, plus more for garnish
  • 1/4 cup chiffonade basil, plus whole sprigs for garnish


1. Heat a large sauté pan over medium heat. Add the olive oil, and the garlic and heat. Sauté for 2 minutes. Add the chili flakes and sauté until the garlic begins to turn golden brown. Add the tomatoes to stop the garlic from browning and stir well.
2. Cook the angel hair pasta for 4 minutes, stirring frequently, in salted boiling water. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs

Chef Matt’s Amogia Sauce


  • 1 cup olive oil
  • ¼ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove fresh garlic
  • 1 tablespoon chopped shallots (can sub onion)
  • ½ cup fresh basil leaves
  • ¼ cup fresh mint sprigs


1. Mix all ingredients except the oil in a blender pitcher.
2. Blend for 30 seconds or so. Add the oil in about 5 seconds time with motor running.
3. Serve immediately over pasta or meat as a sauce, or let stand for 30 minutes to cool before using as a marinade.

Strawberry Tiramisu Tartlets


  • 1/2 cup organic strawberry preserves
  • 2 packages miniature bite-size tart shells
  • 1 (8-ounce) tub mascarpone cheese, softened
  • 2 tablespoons fresh lemon juice
  • 3/4 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 2 quarts fresh strawberries, quartered


1. Place about 1 teaspoon of the strawberry preserves in bottom of each tart shell and set set aside.
2. In a medium bowl, combine mascarpone cheese, and lemon juice. Beat at medium speed with an electric mixer until combined.
3. In a medium bowl combine cream and sugar. With the whip attachment, whip on medium-high speed with an electric mixer until medium peaks form. Fold into mascarpone mixture, stirring until combined.
4. Spoon about 1 tablespoon mascarpone mixture into each tart shell. Top each with a strawberry piece.
5. Chill till service time. Can be made 2-3 hours in advance.

Spiced Tomato Jam

  • 10 to 12 Heirloom or 16 San Marzano tomatoes (enough to make 6 cups pulp)
  • 6 cups Granulated sugar
  • 1 teaspoon lemon juice
  • Pinch of cinnamon

1. Wash ripened tomatoes (do not use cherry tomatoes) cut out stems. Drop into Boiling water 1-2 minutes; remove skins and discard them. Squeeze out some of the juice and seeds (discard or save for tomato water).

2. Put tomatoes into a 2 qt sauce pot. On medium high heat, simmer for 15 minutes to reduce liquids. Now add sugar in the amount equal to the tomatoes; stir and blend. Bring Mixture to a simmer. Stir frequently, until it thickens about 1 hour.

3. Take jam off heat and add lemon juice. This will keep the sugar from separating from the fruit later on. If you like the taste of cinnamon, add a dash at the same time as the lemon juice.

4. Refrigerate for use, or following directions from a reputable book on how to preserve in jars.

Makes 4 pints

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