~My Krazy Kitchen~

Brunswick Stew

2011-10-08T08:21:00.000-07:00

Atlanta? Georgia? Peaches? Peach Cobbler Soup?? Nah...not so much! Here's where I went with this one...Brunswick, Georgia for some Brunswick Stew. There is some debate on the true origination, but most agree that there are various versions of the stew. So, I went with the "Georgian" version.

Here's the recipe:

2 cups cooked, diced chicken

2 cups pulled pork

1 can whole tomatoes

1 cup onion, diced
2 stalks celery, chopped

3 yellow potatoes, diced

1 can creamed corn

2-3 garlic cloves

1/2 cup bbq sauce

2 tbls butter

Worcesterchire Sauce to taste

Sweet Chili Sauce to taste

Cayenne Pepper to taste

1/2 tsp salt

1/4 tsp black pepper

vegetable broth

2 bay leaves
Saute onions, celery, and potatoes in butter until tender; puree tomatoes and garlic in a food processor, add to onion mixture along with the creamed corn. Simmer for about 5 minutes. Add pork and chicken. Simmer for about an hour. Transfer mixture to a slow cooker, add seasonings and sauces to taste. Add enough vegetable broth to reach your desired consistency. Throw in the bay leaves, set on low, and enjoy throughout the day! Serve with Fried Green Tomatoes and you'll take a trip down south!

Roasted Chicken Tortilla Soup

2011-10-08T08:10:00.000-07:00

In honor of our Southwest opponents, the Arizona Cardinals, I adapted this recipe from Cooking Light Magazine. It was good and definitely a repeater! There was a bit too much heat for my kids, so next time I will go a little easier on the cayenne!

Here's the recipe:

4 chicken breasts, seasoned with garlic powder, paprika, cumin, chili powder, cayenne, salt and pepper; broil, rest then dice
1 red and 1 yellow bell pepper, roasted and peeled
1 onion, sliced and roasted
2 ears of corn, roasted and kernals removed
1 large can of green enchilada sauce
32oz chicken broth
1 can southwest style diced tomatoes
1 can black beans
Throw it all together in a pot or slowcooker
Season with paprika, cumin, cayenne, garlic powder, salt and pepper

I like to serve it with sour cream, cilantro, and avocado. I also prefer homemade tortilla strips, but tortilla chips work just as well!

Chicken Tetrazzini Soup

2011-10-08T07:46:00.000-07:00

So, apparently the woman who created the dish known as Chicken Tetrazzini lived in San Francisco. http://http//members.cox.net/jjschnebel/chicktet.html

Well, of course I was going to turn this delicious meal into a soup! Turns out, it is a favorite in our house and I can't wait to make it again!

Here's the recipe:
2-3 chicken breasts, seasoned with garlic powder, salt, and pepper-broil and let rest, then dice

2 tbls butter

1-2 tbls olive oil

1 onion, diced

5 garlic cloves, minced

1/2 cup dry sherry or white wine

nutmeg

3-4 tbls fresh herbs-lemon thyme, oregano, flat leaf parsley

1 cup heavy cream

1 can cream of chicken soup

32 oz chicken broth

zest and juice of 1 lemon

Saute onions in butter and olive oil. When soft and transparent, add garlic and cook about 1 minute Add about 1/2 cup of dry sherry or white wine, reduce for about 10 minutes.
Add heavy cream and cream of chicken soup to onion mixture. Bring to a low boil and add a few dashes of nutmeg. Add fresh herbs and diced chicken. Bring to a boil. Transfer mixture to a slow cooker and add 32 oz of chicken broth and the zest and juice of a lemon. Turn to low and enjoy whenever!

Souptastic Sundays

2011-10-08T07:37:00.000-07:00

I've decided to start a new tradition in my home during football season. Since my husband loves football and I love food, I figure there's no better way to join forces than to combine the two. How does that work, you ask? Well, I take an original dish from the team we (the Seattle Seahawks) are playing and turn it into soup. Why soup? Because it's the perfect meal to have ready to go on those chilly, football Sundays. I don't plan a big get together, no formal invitations, just the warmth of goodness soup brings for anyone who shows up at our door! I want my children to grow up and know that if there is a football game on, Mom's got soup to serve! My hope is that they will continue to come home and enjoy the beauty of family, the fun of football, and goodness of soup!

Island Yumminess!

2011-06-29T20:43:00.001-07:00

I'm Back, I'm Back! I really am back! Okay, so I took a bit of a sabbatical, but I'm back with a vengence! For today at least. What I have for you here is just some plain yumminess on a stick! I found this recipe when I was planning a get-together with kabobs. I will definitely be repeating this recipe over and over! Oh, and if you are wondering where all my pictures went from my other posts??? Long story, I'll get them back up soon enough! For now, enjoy this next recipe!

Shrimp, Pepper, and Mango Kabobs

2 1/2 tbsp ginger, minced

2-3 cloves garlic, minced

1/3 cup rice wine vinegar

1/2 cup lime juice

2 1/2 tbsp brown sugar

1/3 cup oil

1 tsp sesame oil

2 tbsp chopped cilantro

2-3 lbs shrimp, peeled and deveined

sweet onion, bell pepper, and mango-kabob ready

Whisk together ingredients for marinade, add shrimp, and refrigerate for about an hour. Remove shrimp from marinade and if desired, boil the remaining marinade for basting or dipping. Thread shrimp, onion, bell pepper, and mango onto wooden skewers. Grill 4-6 minutes, until shrimp turn pink.

Pineapple Mango Salsa

1 mango, diced

1 can crushed pineapple, including juice

1 red bell pepper, diced

zest and juice of 1 lime

1-2 tbsp chopped pineapple mint (can use regular mint or cilantro if preferred)

Combine all ingredients and use over citrus rice, chicken, or seafood

Citrus Rice

(I've posted this recipe before, but here it is again with a few modifications)

Jasmine Rice

chicken broth

1-2 garlic cloves, minced

3-4 tbsp minced onion

olive oil

chopped pineapple sage (again, use cilantro or regular mint if preferred)

zest and juice of 1 lime

Saute onion in oil until soft and transparent; continue cooking rice according to package directions, adding chicken broth to the sauteed onion mixture in place of water. When rice is done cooking, add pineapple sage and lime zest and juice, stir, and re-cover.

Enjoy each of these dishes separately, or do what I did and mix them all together! No matter how you eat them, I promise, they will make you feel as though you are on a tropical island vacation!

Lemon Love Fest

2011-02-28T16:32:00.001-08:00

Lemon Coconut Scones

Yes, that's right...lemon in the middle of a cold front! Well, when your neighbor brings you homemade lemon curd, how could you not go into a lemon frenzy! I suppose when you absolutely love the flavor of lemon, it's a bit harder to resist! So, as my children lay on the couch all weekend with the yuckies, I went to town imagining all the yummy things I could do with lemon. I discovered I could top a sour cream/cream cheese pie with lemon curd and toasted coconut. I could spread it on toast. I could mix fresh squeezed lemon juice, orange juice, honey, soy sauce, salt and pepper to marinate chicken...oh wait, there's not lemon curd in that, but it was tasty! Needless to say, the winner of the weekend were these delicious lemon coconut scones drizzled with a lemon icing and paired with a splash of lemon curd. YUM!

Scones

2 cups flour

1/4 cup sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 cup coconut

1/2 cup butter

1 tblas lemon zest (I used one lemon)

1/2 lemon yogurt

1/2 cup water

Combine dry ingredients in a food processor and pulse to mix. Add coconut and process a few seconds. Add cold butter cut into chunks and process just long enough to resemble coarse meal. Combine yogurt, water, and zest in a separate bowl, then gradually add to butter mixture. I found the dough to be a little too wet, so I added more flour. You may want to add less of the yogurt mixture. As dough comes together, scoop out onto a baking mat or wax paper that is lightly covered with flour. Pat into a disk about 1/2 to 3/4 in. thick and cut into desired shape and size.

Bake for 20-25 minutes at 350 degrees. Let cool.

Lemon Icing

Juice of one lemon (as in the one you zested)

Enough powdered sugar to reach desired consistency

Drizzle onto cooled scones and let dry.

Feel free to enjoy these delicious scones as is, or cut in half and spread on some lemon curd that your lovely neighbor shared with you! Either way, they will hit the spot on any given morning, afternoon, or evening :-)

http://www.makeaheadmealsforbusymoms.com/category/link-up-the-theme-is/

Zesty Popcorn

2011-01-07T06:00:00.000-08:00

Looking for a tasty way to enjoy that popcorn? Something snacky for the big party? Well, here's something to try! Zesty Popcorn. It's really quite simple, and not all that fancy, but it's the perfect way to spice things up!

Ingredients:

Cooking oil

Jalepeno slices, from a jar

Popcorn Kernals

Garlic and Seasoning Salt

Butter

In a large pot, add just enough oil to cover the bottom. I like to use Canola, but I've seen it done with olive or vegetable oil. Place a couple jalepeno slices in the pot, more if you want it spicier, and turn the heat to about 7 (medium high).

When you start to hear a sizzle, add just enough popcorn kernals to cover the bottom, and place the lid on.

While you wait to hear a pop, get out your garlic salt, seasoning salt, and butter. Make sure to give the pot a few good sliding shakes every now and then, to keep the kernals loose.
Just as with microwave popcorn, when you hear the popping slow to one every 2-3 seconds, remove the pot from the heat.

Remove the lid, add the butter and let it slide to the bottom of the pot. This will help it melt. Stir the popcorn until the butter is melted and the popcorn is coated. If you want this step to be easier, simply melt the popcorn in the microwave, however, I think it tastes slightly different.

Add your seasonings to taste, pop in your favorite movie, and snack away!!

Before I finish, I have to credit my husband for the popcorn in our house. He does a much better job of making it, and apparently learned it from his good friend and roommate in college! Thanks Kevin for the delicous idea!!

Pepperoni Bread Pudding

2011-01-07T05:57:00.000-08:00

It's pizza....no wait, it's bread pudding....well, what the heck is it??? It's exactly that....

Pizza Bread Pudding

How, you ask? Easy, take the flavors of pizza you love, incorporate them into a basic bread pudding recipe, and Voila!

Wondering how I came up with this? Well, it was a joint venture, really! After making soup and a double batch of focaccia bread last weekend, I was left with an overstock of focaccia. It was a bit on the dry side and didn't go over as well as it usually does, so I called one of my go-to people, Aunt Liisa, and asked her if she had any ideas for what to do with leftover focaccia bread. Of course she had ideas (I was stuck on crutons). "Oooh, a savory bread pudding" she said. Right...that stuff is gross. It's gushy and slimy and way too milky. "No, no...it bakes up and dries out a bit."

Hmmmmm......my wheels were turnin'!

SO, I googled savory bread pudding, put together the basics, and added in what I thought would be a hit with the kids. I think I pleased all but one. Not a bad outcome, if you ask me!

Here's what you need:

4 cups of bread, cubed (mine was focaccia flavored with thyme, oregano, and garlic)

1 to 1 1/3 cups milk

2 eggs

1 to 1 1/2 cups mozzarella cheese, divided in half

1/4 cup parmesan cheese

1 small onion, diced

2-3 cloves garlic, minced

4 oz. pepperoni, chopped into small pieces

salt, pepper, garlic salt

grape or cherry tomatoes, halved

sliced black olives

1 tbls each-dried basil and oregano

Place the bread cubes in a bowl, leaving room for the liquid

Saute the onions

Chop the pepperoni

Combine milk, eggs, 1/2-3/4 cup mozzarella, 1/4 cup parmesan, garlic, basil, oregano, salt, pepper, and garlic salt to taste. You end up with about 2 cups of the liquid mixture...I added a little more milk.

Pour liquid mixture into the bowl containing the bread and stir gently to coat. Add in the pepperoni and onions. Let this soak for about 10 minutes.

Spray a baking dish with non-stick spray, pour bread mixture in, and add sliced olives, tomatoes, and the remaining mozzarella cheese.

Bake at 350 degrees for about 45 minutes!

This truly tasted like pepperoni pizza, and I will definitely be making it again! Now, I did not give the flavor of the bread enough credit and I think overall, it was a bit on the salty side. So, next time I use less salt and garlic salt, but it still tasted great. The only suggestion I got was to serve it with some marinara sauce on top. Worth a try!

Taquitos!

2011-01-05T18:04:00.001-08:00

Here's something funny...I sat down to start putting together a schedule/routine for my kids and this picture happened to pop up on the computer. Hmmm...I think I took this picture in July, with the intention of posting it to my blog! Right...well, better late than never :-)

This is the story of taquitos...

•Taquito (from the Spanish diminutive of taco) is a Mexican dish, also very popular in Puerto Rico, consisting of a small rolled-up tortilla and some type of filling, usually beef or chicken. The filled tortilla is crisp-fried. Corn (maize) tortillas are generally used to make taquitos. ...

A long time ago my dad taught himself how to make taquitos, and he became the "King of Taquitos" in our family from then on. Every Christmas Eve, it wasn't about the gifts or the party, it was about the taquitos. Quite frankly, it wasn't a party if there were no taquitos! Of course, with a daughter who loves to cook, the tradition (and secrets) had to be passed down. Thus began my quest to learn the ins and outs of this tasty little snack.

Dad told me the key is in how you roll them...did you know that tortillas have a grain? And I don't mean corn! There is a slight impression, if you look closely, of lines that run in one direction. The trick is to roll WITH the grain, rather than against it. This helps keep the tortilla from splitting. Also, through trial and error, dad learned that briefly dipping the tortilla in hot oil before filling and rolling makes for a tastier, crispier finish. Aside from these two tricks, it's really all in how you season the meat.

I don't have any measurements for you...just instructions. I put a chuck roast in the crock pot with enough liquid to cover it and enough flavor to season it. I used cumin, chili powder, ceyenne pepper, paprika, garlic, onion, green chilies, jalepenos, and I may have even thrown in some cans of diced tomatoes. You can use water or beef broth, I don't think it really matters. I let the roast cook over night, then I shredded it the next morning. I added the shredded meat back to the seasoned liquid, minus the fatty pieces that always exist, and let it simmer all day, checking it now and then for flavor. It is also helpful to chop the meat up into smaller pieces, makes the taquitos easier to eat!

When I was ready (AKA: had the kitchen to myself), I began the rolling process. First I warmed corn oil on the stove and then began adding tortillas, a couple at a time. I let them sit in the hot oil just until they started to form bubbles or air pockets. I pulled them out and let them rest on a cutting board covered with paper towels. I made stacks of 10 until I ran out of room, then I began to add the meat and roll. I flipped the stacks over so I could work with the cooler taquitos first. Put a small amount of the meat mixture just shy of the edge of the tortilla (see above), fold the short side over and roll. Place it flap side down on a cookie sheet and go on to the next one. After a few, you get the hang of it and can whip out 50-60 in no time. I recently made about 180 of these babies for a birthday party, with the help Megan, and we were done in about 2 hours.

After the taquitos are rolled, you have some choices to make...freeze them?? fry them? bake them? It's really up to you. Several years back Dad discovered that you can get a nice crunch even with baking, plus you can do about 25 at a time. That was nice for him, as he didn't have 15 people standing over his shoulder waiting for the next taquito to come out of the fry pan! Whatever you decide to do, enjoy these tasty morsels with a nice bowl of quacamole, a cold cerveza, and table full of friends! But don't forget to season the finished product with Lawry's or Johnny's! A MUST! Note: The same directions for the meat can be used for chicken or pork, if you prefer either one of those! Also, flank steak or brisket make for nice shredding meats.

Cranberry Coconut Macaroons

2010-12-20T21:27:00.001-08:00

So much for my boycott!

After I suckered myself into sugar cookies, I decided I couldn't let the season pass without my traditional attempt at a new cookie recipe. So, here it is...not only does it taste festive and delicious, it's also Gluten free. No, I don't have issues with gluten, but enough of my friends and family do, so anytime I can share a recipe that is friendly for them, I try to do it. I came up with this idea after flipping through my newest cookie recipe book, and thought "Hey, wouldn't dried cherries or cranberries taste good in these? And then chocolate drizzled over the top?" Of course it would...

Cranberry Coconut Macaroons

3 cups flaked, sweetened coconut

3/4 cup sugar

4 egg whites

1/4 tsp salt

1 tsp vanilla extract

1/8 teaspoon almond extract

1/2 cup chopped dried cranberries

2 oz semi-sweet baking chocolate

Mix together all ingredients except chocolate. Spoon onto parchment paper and bake at 325 for about 25 minutes. Cool on a wire rack. Melt chocolate and drizzle over cooled macaroons.

I don't think it could get much easier than this! I always thought you had to whip the egg whites for macaroons, but apparently you don't!

Enoy! (And thanks Kelli for the great picture!)

After hours...

2010-12-20T21:19:00.000-08:00

Ever wonder what goes on in the kitchen after hours? Well, at my house, during the holidays, we make messes! That's right...

We decorate the sugar cookies that were generated during the day with the help of 5 kids...
We learn how to use Royal Icing...and sugar washes!
We break the rules...a Ziploc for piping!

We make masterpieces...

And memories!
And we simply enjoy the peace and quiet of three sleeping 3 year olds!

Thai Chicken Wraps

2010-12-19T09:58:00.000-08:00

I found this recipe when I was looking for Gluten free meals. I didn't need it to be gluten free, but if you do, just use the appropriate peanut butter and soy sauce. This dish has become a favorite in our house!!

Peanut Sauce

1/4 cup sugar

1/4 cup peanut butter

3 tbls soy sauce

3 tbls water

2 tbls cooking oil

1 tsp minced garlic

Combine ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently. Set aside...

Chicken mixture

1/2 tsp salt or garlic salt

1/4 to 1/2 tsp pepper

12 ounces boneless chicken breast, sliced or diced (I used 2 breasts)

4 cups packed broccoli slaw mix (1 bag)

1 tbls cooking oil

1/2 of a red onion cut into wedges, and/or red bell pepper slices

fresh grated ginger

Corn tortillas or iceburg lettuce leaves

Season chicken with salt and pepper. In a large skillet heat the cooking oil. Add the chicken and stir fry over medium high heat until cooked through. Remove chicken from skillet and keep warm. Add the broccoli mix, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until crisp tender. Add the chicken back in and remove from heat.

Layer chicken mixture, red bell pepper, and peanut sauce on warmed tortillas or lettuce leaves.

Mexican Lasagna

2010-12-15T13:58:00.001-08:00

I'm always looking for different ways to make the same dish! I love lasagna, and I love mexican food, so of course, combining the two made sense. I wanted to have my own recipe though, so I looked at a bunch of different ones, took the parts that I liked best, and came up with this version.

3 lbs ground beef

1 onion, diced

1 16 oz can diced tomatoes

1 sm. can tomato paste

1/3 c. taco seasoning

Additional cumin, chili powder, and garlic salt to taste

1 cup sour cream

grated cheddar cheese

1/2 box of lasagna noodles (4 noodles for each pan)

Cook the noodles until just al dente. Brown the ground beef with onions, drain; mix in tomotoes, tomato paste, seasonings, and sour cream. Spray an 8 in. baking dish with non-stick spray and partially cover with meat sauce. Add lasagna noodles, then meat sauce, then cheddar cheese. Repeat layers, ending with cheese. I cut the noodles to fit, so each layer only needed 2 noodles. Bake at 375 for appx. 30 minutes, or until cheese is melted and lightly brown. From this recipe, I was able to put together two 8 x 8 pans of lasagna, which meant I could share with my sister, or put one in the freezer!

It was quite tasty, and I think we all enjoyed it. In the past I've used corn tortillas, but wanted to try something different this time.

Variations:

Add cayenne pepper or hot sauce for more kick
Add a layer of beans or corn and olives
Use Monterey or Colby Jack cheese
Layer in cottage cheese for a creamier layer

Simply Salmon

2010-11-14T06:44:00.001-08:00

Simply Salmon

I used to be afraid to cook fish, even though I like it for the most part. But, I discovered that if you use the flavors you like best and don't overcook it, it's usually pretty good. Easy enough, right? Not always, but if you start with really good quality fish, your chances are a bit greater that you'll end up with a delicious meal on your plate.

Tim picked this amazing salmon up at Pike Place and we've have been enjoying it for a couple months now. Even out of the freezer, it's still yummy. I call this dish simply salmon because I didn't do anything great...just thought about what I like and put it all together.

Ingredients:

1 piece of salmon (however big you want or need)

*I cut ours into smaller parts because it was much thicker on one side, and I wanted it to cook evenly.

Butter, garlic, lemon, salt, oregano, onion

Place the fish pieces skin side down (if it has skin) on foil sprayed with non-stick cooking spray. Sprinkle with salt. Melt the butter and add minced garlic to it. Pour it over the salmon. (When I began pouring it over the salmon, it started to solidy, which was fine. It helped the butter and garlic stay in place rather than drip down to the foil.) Slice a lemon in half, squeeze the juice of one half over the fish, then slice the other half into rings and lay them n top. Add rings of onion and some dried oregano.

Cover loosely with foil and bake at 375 until the flesh just begins to flake. Tim takes over at this point so I'm not sure exactly how long it took, but I think around 30 minutes for the thicker pieces. Be sure to check it regularly and pull out the pieces as they finish cooking.

Enjoy!

I do have to say, good seafood is worth the price!

Pumpkin Eggnog Pancakes

2010-11-11T08:12:00.000-08:00

AKA: "Fat Pancakes"

In my constant quest to fatten up little Molly, I'm always looking for ways to add calories to the food she'll eat. So, if it calls for milk, why not use the much richer and fatter Eggnog?

She certainly looks excited to try it!
I'd say she approves!

Here's the recipe:

1 cup flour

About 1 cup eggnog (confession: I used mostly egg nog and a little 1/2 & 1/2)
1/2 cup pumpkin puree

1 tbls sugar

1 tsp pumpkin pie spice (if you don't have this, use a combination of cinnamon, nutmeg, all spice, and ginger to taste)

2 tbls vegetable oil

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

Combine the ingredients, make adjustments to get the right consistency, and cook as usual.

I'm not much of a pancake fan, so I usually don't eat them. However, these were pretty good, especially with some butter, syrup, whipped cream, and nutmeg on top! Here's to holiday flavors~

The "American" Piroshky

2010-11-11T07:45:00.000-08:00

It's a turnover, it's a calzone, it's a what??? Yep, that's right, I call it an American Piroshky! Why, you ask?? Well, I'm not exactly sure. When I started out, I fully intended to make vegetable beef soup. But, as I was cooking the meat and vegetables, I had a fleeting memory of my sister Elizabeth and her love of the Piroshky. She once brought one home for me and that's how I made the connection. I looked at the mixture in the pan and thought "that looks like the filling of a piroshky." Well, it just so happened that I had refridgerator biscuits and I figured, why not? Let's give it a try!

The Finished Product

Ingredients:

about a lb of ground beef

2 Yukon Gold potatoes, diced

about 1/2 cup sliced or diced carrots

1 onion, diced

cheddar cheese

milk or cream

salt, pepper, garlic salt, oregano

refridgerator biscuits

Saute the vegetables for about 5-8 minutes, then add the ground beef. Cook until meat is browned. Add salt, pepper, garlic salt, and oregano to taste. Add grated cheddar cheese and milk or cream until mixture is slightly creamy and holds together. Roll out each biscuit to about 1/4 in., put about 2 tbls. of mixture in the center, fold over and seal the edges with a fork. Bake at 375 for about 15 minutes.
As you can see, it's not much of a recipe and the measurements are really up to you. Use as much or as little as you like, and be creative! It was actually quite tasty and not healthy or gourmet at all, but when you have little time and little people to feed, you make due!
Enjoy!!

"Unrolled" Enchiladas

2010-06-25T08:53:00.000-07:00

Love enchilads but think they're too much work? I have the solution for you! Take some chicken breasts, throw them in a slowcooker, add a can of enchilada sauce and whatever else sounds good, and cook on low all day! Shred it up, layer it in a tortilla with some cheese, green onions, and maybe some sour cream! It's delicious AND easy. I even put the chicken breasts in frozen! Really, this is my kind of meal!!!

Blueberry Orange Pancakes

2010-06-25T08:46:00.000-07:00

I recently discovered a Lemon Ricotta pancake recipe that was fabulous, so I decided to try a little added flavor of my own. Megan requested blueberry pancakes one morning and I thought it might be tasty to add a little orange to the mix! Indeed, it was quite good. I'm not much of a pancake fan, but when you add a little something here and a little something there, I find them tolerable! So here is my attempt at dressing up a pancake...

Take regular pancake batter, homemade or from a mix, add blueberries, the zest and juice of one orange, and Voila...you have Blueberry Orange Pancakes. I know, could it be any easier? Throw on some butter, powdered sugar, or blueberry syrup and you have yourself a delicious breakfast :-)

Shrimp & Veggie Pasta

2010-03-26T20:57:00.000-07:00

This isn't much of an exciting recipe, but it is so easy and so delicious, I had to share. The beauty of this dish is that it's quick, healthy, and you can pretty much use whatever meat or vegetables you want!

Get your pasta water on the stove before you begin, that way the cooked pasta won't have to wait long for it's friends :-)

Cooked pasta of choice-I like to use linguine

Asparagus, cut into 1 inch pieces

Red onion, sliced into strips

Yellow pepper, sliced into strips

Cherry tomatoes, halved

Shrimp, deveined and tails off (thawed if frozen)

2-3 tbls butter

2-3 cloves garlic, minced

Add the pasta to boiling water and cook according to package directions. Heat olive oil in a saute pan, add the veggies except tomatoes, and stir fry until crisp tender. Remove from pan. Add the butter and heat over medium until melted. Add the minced garlic and shrimp, cook until shrimp are just pink. Return the veggies to the pan, with the tomatoes, and stir until everything is coated and tomatoes are warmed through. Pour cooked pasta onto a platter or pasta bowl, top with shrimp veggie mixture, and sprinkle with parmesan cheese and fresh herbs if you want! So yummy and simple!

Peanut Butter Chocolate Chip Cookies

2010-03-26T20:43:00.000-07:00

Okay, so this is not my recipe at all, but they are the best drop cookies I have ever made. I swore off any kind of drop cookie that had chocolate chips because, for whatever reason, no matter what I tried, they always turned out flat, dark brown, and ugly! Well, in keeping with my "Boost the Calorie" trend, I decided to go for a peanut butter chocolate chip recipe that looked good. I think it might be the corn syrup??? I don't know, but they immediately became a family favorite. Here's the goods:

Chewy Peanut Buuter Chocolate Chip Cookies

(www.allrecipes.com)

1/2 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 white sugar

2 eggs

2 tbls light corn syrup

2 tbls water

2 teaspoons vanilla

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Cream butter, peanut butter, and sugars until smooth. Add the eggs one at a time, then stir in the corn syrup, water, and vanilla. Add the dry ingredients and stir until combined. Add in the chocolate chips. Drop by spoonfuls (the recipe calls for 1/2 cup) onto ungreased cookies sheets. Bake at 375 for about 11 minutes. Transfer to a wire rack after 1 minute.

These were the chewiest, fattest cookies I've ever made and I will continue to make them until the stores stop selling peanut butter! Right, like that will ever happen! Also, I made them with semisweet chocolate chips the first time and milk chocolate the second time. Either way, they are scrum-diddly-umptious! They freeze well too :-)

Peanut Butter and Jelly WHAT???

2010-03-26T20:27:00.000-07:00

Yep, that's right! I took an old time classic, paired it with a forever favorite, and what did I get? Peanut Butter and Jelly Scones! Sometimes, I think it must be nice to be an underweight 3 year old. Mama's always tryin' to cook up some extra calories! That was the inspiration behind this concoction. My little Molly is always struggling to put on the ounces (yes, we still weigh her in ounces), so I'm always looking for ways to boost calories. Peanut butter is a great source of fat and protein, but she's not much into PB & J sandwhiches, so I tried disguising it in a no-fail package! It sort of worked....

Peanut Butter & Jelly Scones

2 cups flour

1/2 cup brown sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/4 cup cold butter

3/4 cup creamy peanut butter

1/4 cup milk

2 eggs

2 tsp vanilla

fruit jelly/jam

Mix the dry ingredients in a food processor or stir in a bowl. Cut in the butter until it resembles coarse crumbs. Mix the wet ingredients together in a separate bowl. Add the dry mixture to the wet ingredients and knead until thoroughly combined. (The step helps to incorporate the peanut butter, as it does not mix well.) On a floured surface, pat dough out to about 1/2 inch thickness. Using a round cookie cutter (or plastic kid cup like I did), cut out rounds and place half on an ungreased cookie sheet. Add about a tablespoon of jam to each bottom half, then top with the remaining rounds. Pinch the sides together and seal with the prongs of a fork. Bake at 375 for about 15 inutes. Cool on a wire rack.

A lovely pair with a nice cold glass of milk! Makes for a delicious breakfast!

Cinnamon Chocolate Chip Scones

2010-03-09T14:28:00.000-08:00

Cinnamon Chocolate Chip Scones

Back at the age of 18 when I worked at my first espresso stand, we made a delicious drink called a Mochacino. Basically, it was a mocha with cinnamon and nutmeg. Ever since then, I've loved the combination of cinnamon and chocolate. It's so warm and comforting. I decided I'd give the combo a try in the form of a scone. It works in pancakes, so why not??

Scones:

2 cups flour

2 tbls sugar

1 tbls baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup chocolate chips

1/2 cup butter

1/2 cup milk

3 eggs

Mix the dry ingredients in a food processor. This will break up the chocolate chips a little, which works well for the scone. Add the butter and process until crumbly. Combine the milk and eggs. Transfer the dry mixture to a bowl, form a well in the center, and add the milk/egg mixture. Fold in the wet mixture just until everything is moistened.

Divide the dough into 2 halves and form each half into a circle (or whatever works for you). Make sure you work on a floured surface. Cut the dough into triangles of any size, like a pie, and place on a greased baking sheet. Bake at 425 for 15 minutes. Transfer to a cooling rack.

Glaze:

1 1/2 cups powdered sugar

1/4 tsp nutmeg

1/2 tsp cinnamon

2 tbls milk

Combine all the ingredients and drizzle over cooled scones.

These were gone in no time and I will definitely be making them again :-)

Banana Coconut Bars

2010-03-09T13:19:00.000-08:00

Banana Coconut Bars

This conconction is so simple, there isn't even a recipe. I found a box of vanilla pudding in our snack basket and wanted to do something with it. I decided on the vanilla pie recipe found on the box. So, off I went to make a graham cracker crust. Well, I guess I don't know what a graham cracker is. When the recipe calls for "20" crackers, it really means 20 squares, not 20 rectangles (which would be 2 squares). I know that now...but like I've said before, the crust is the best part, so a double batch makes it doubly declicious. However, it was way too much crust for a 9" pie dish and I ended up having to use a 9 x 11 casserole dish. Well, that was just too big for the amount of pudding I had, so I found myself looking for something to add in. Bananas of course! And how much better do bananas taste with coconut? Enough to justify some toasted yummyness on top, that's for sure. So here's what I did...

A graham cracker crust (cooked and cooled) topped with sliced bananas. Over that I poured the prepared instant vanilla pudding. After I toasted some coconut (twice since I burned it the first time), I sprinkled it on top, put it in the fridge, and enjoyed a yummy treat later! Super easy and delicious!

"LAZY"agna!

2010-03-03T14:29:00.000-08:00

It looks like lasagna, it tastes like lasagna, it even strings like lasagna! But the best part??? It takes about a quarter of the time as lasagna! That's right, all the goodness without the grunt work! I have to be honest here, I got the idea from a Rachel Ray episode, but I did make it my own by putting into casserole form and baking it! So, here's how I do it:

First, boil some water and get your pasta going...it's truly this quick!

Bechemal Sauce:

2 tbls butter

2 tbls flour

1 cup milk

minced garlic

salt and pepper

parmesan cheese (or whatever italian cheese you have on hand)

The rest:

spaghetti sauce (jarred or homemade, it's up to you)

mozzarella cheese

You won't need much more than this!
Melt the butter over medium heat, then add the flour. Cook and stir constantly for 4-5 minutes to cook out the flour taste.

Add the milk and garlic. Cook and stir until it starts to thicken.
Add in whatever cheese you like in whatever amount you want. Here I added grated parmesan and this Pecorino Ramono cheese (sheep's milk, but don't tell my kids or me that!) Also season with salt and pepper.

Stir in the cooked pasta. I've used penne, mini penne, some short curly pasta! It's really whatever kind you like.

Pour into a casserole dish. I spray with nonstick cooking spray to make clean up easier. Cover with spaghetti sauce....

Mozzarella cheese....

And bake at 400 until bubbly and golden on top.

You and your kids will LOVE this dish! Seriously, this is what was left after only me and the 3 little ones ate!

Not only will this dish taste great on your table immediately, but it's also a perfect one to prepare and freeze for a later time. Just cover it and freeze it before baking! I love having it on hand for when I want to provide a meal to a friend or family! (Erin, if you are reading this, I had planned on bringing this dish to your baby shower to have in your freezer for after baby came....I'll get it to you somehow!)

I love making a bechamel sauce because once you have the basics, you can dress it up for anything you want. Add onion for more flavor. Add cheddar cheese to make a creamy macaroni, taco seasoning for a mexican casserole, or just plain parmesan for an alfredo. Make it thinner by adding more milk, or thicker by increasing the butter and flour. And, once you get it down, you can make it from memory. This was the first time I didn't consult a recipe and it turned out great.

Good luck...I hope you find a great use for this delicious dish!

In the Zone...the Calzone that is!

2010-02-24T13:20:00.000-08:00

When I was in college I worked at a lovely little bakery on Saturday mornings. I had the task of making the sweet rolls, cinnamon rolls, muffins, scones, breads, and sometimes soups and sandwiches. One of my favorite food items I made were the calzones. Strangely, I have never made them since working there, so I finally decided to give it a try on my own! Here's how it went:

First I sauteed some diced onion until it began to look transparent, then I threw about 3 minced garlic cloves on top and continued to cook until I smelled the garlic. I added about 2 lbs of ground beef, some garlic salt and black pepper, and cooked it through. After draining the meat, I threw it in the fridge until I could get back to it. I decided I wanted to try two different fillings, a taco filling and an Italian filling.

Taco:

1 lb ground beef mixture

1 14 ounce can diced tomatoes, drained

1 2.2 ounce can sliced olives, drained

1 tbls cumin

1 tsp each of paprika, chile powder, salt, and garlic salt (it was a bit on the salty side, so I would take out the regular salt next time)

1/2 cup plain yogurt (or sour cream if you have it on hand)

Shredded cheddar cheese

Italian:

1 lb ground beef mixture

1/2 cup grated parmesan

1 tbls each dried oregano and basil

1 tsp dried thyme

spaghetti sauce (I used jarred, of course!)

Shredded mozzarella cheese

Mix all of the ingredients together until well blended. For the Italian, use as much spaghetti sauce as you need to get the consistency you like. I think I used about a cup, plus a bit more.

For the crust of the calzones, I used a basic pizza dough recipe, but you can use anything from refridgerator pizza crust to a boxed mix. It's really whatever works for you. I like making my own!

Calzone Assembly:

My plan was to make 16 MINI calzones, 8 for dinner and 8 for the freezer, so I made a double batch of pizza crust and divided it in half. With the first half I divided it into 8 mostly equal pieces.

Roll each piece into a circle like shape about a quarter inch thick, just as my handy assistant Megan is doing here:

Add about 1/3 cup filling on one side, but leave an edge, then top with cheese.

I found the easiest way to seal the calzone was to leave about a 1/4 lip of the bottom side after folding it over, then fold that lip up and seal the edges. At this point, you can get decorative if you want and use a fork to crimp the edge or something!

Bake at 425 for 20-25 minutes. Did I mention I was going for mini calzones? They ended up being a bitter larger than I expected :-)

And Enjoy! (the left is the Italian, the right is the taco)

I always look for some seal of approval...

Need I say more???

The best thing about calzones is that once you have the dough, you can really do anything you want for a filling! Just make sure it has texture, a little moisture, and lots of flavor! One of the popular ones we would make at the bakery was a chicken broccoli calzone!! Yum Yum!

Little Bit O' Love

2010-02-15T08:11:00.000-08:00

We had to spread a little love through the house this year for Valentine's Day, so what better way than with heart shaped cookies?? Here are my lovely children hard at work, rolling out sugar cookie dough!

We managed to get a few decent cookies out of the batch...mostly the little ones just enjoyed playing with the dough! So, if you have a toddler who needs entertaining, mix up some pizza dough and put them to work! I promise, it's very entertaining and easy to clean up!
Megan and her friend Caroline decorated the few that lasted long enough. They did a great job!

And for breakfast? Heart-shaped, chocolate chip pancakes! A very lovely treat indeed!

Hope you all had a Valentine's Day filled with love :-)

Sunday Marinades

2010-01-26T07:12:00.001-08:00

So, as I begin to think about spending my days at work rather than at home, I realize that I need to get into the habit of having meals "ready to go". No, I'm not returning to work immediately, but when I do, I need to be prepared! Besides, it's nice to be able to pull meat out of the freezer and not put any thought into what to do with it! Just warm up the grill, sautee some veggies or make a salad, and you're on your way to a healthy, delicioius dinner! It makes it easy and quick and then your attention can go towards other things, like keeping the boy from playing with knives, corraling little girls back to the table with their chairs, and answering the "What if" questions being darted at you from the 6 year old. See, it's good for everyone :-)

This is what I do to ease the Kraziness from time to time:

Bring home the large package of skinless, boneless chicken breasts from Costco, get out my gallon size Ziploc freezer bags, all my ingredients, and get to work. Sometimes I use premade marinades, but lately I've been creating my own. (I'll get back to you when I know how these taste!) I put all of the ingredients for each marinade into a Ziploc, add the chicken which I've either flattened, or sliced into strips, or whatever, zip it up, and throw it in the freezer! It's truly that simple! The nice thing about this method is that the meat has a chance to really soak up all those yummy flavors that go into the marinade!

I have here a soy ginger, orange balsamic, Thai peanut chicken, and a premade Jamaican Jerk that I simply thinned with olive oil. It's so easy and fast and delicious. Good food doesn't have to complicated and a good meal doesn't have to overdone! I like to keep most of my cooking simple and this surely fits the bill :-) Besides, my sidekick does a better job with the grill than I do with the stove! When you live in the Pacific Northwest, you learn to grill in rain, snow, sleet, or hail! It's just the way it is!!

No Worries!

2010-01-14T06:48:00.000-08:00

It's okay, don't worry, my family has been eating! I just haven't been inspired to try anything new and exciting! Too busy tending to sick family members! But all is well now and my aunt is coming to town, so we will most likely cook up something tasty to share :-) In fact, let me introduce you to a few people in my life that I like to call my "Go To" people! They are the ones I call when I need advice, encouragement, or just plain ideas for cooking!

Mama Roper: My dear mother, who has fed me from day one! I go to her when I have questions about regular, homecooked meals! We grew up eating well, even though money was tight and there were lots of us to feed. So, when I need to stretch a buck but make it tasty...she's the one! Pot roast, mac and cheese, spaghetti...she's my comfort food Go To!

Gampa (AKA my dad)-Mexican...ya, that's what he does best! So when I'm making something mexican I usually run it by him! Also, he finally shared his secret to homemade taquitos...YUM! It's our Christmas tradition with him and one of these days, I will have to take it over. But for now, I'll stick with his cause they are sooooo tasty!

Aunt Liisa-When I have some crazy idea about mixing ingredients...she's my Go To!! She's been a caterer, an event planner, and an at-home mother to 3. She's taken lots of cooking courses and isn't afraid to "throw something together". Since I'm rather timid in this area, I usually check with her first to see if it will work! She inspires me to branch out...

Robin (AKA second mom)-My mom's bestest friend and like a mom to us, she also does catering and has the ability to create some very yummy dishes. When I can't reach my mom or my aunt, or if I have a question about Italian food, I call her up and she's always happy to share. Robin has provided the food for my wedding, 2 of my sisters' weddings, and now a fourth wedding coming soon. I love eating her creations!

Auntie Biz (one of my younger sisters)-Like me, she simply enjoys cooking and playing with food. We love to work together in the kitchen and talk about Food Network stars like Giada and Bobby Flay. We have a crazy idea about owning our own restaurant someday!! It's fun to dream!!!

I feel very blessed to be sourrounded by such great cooks and if I can become half of what they are, I'll feel lucky!!

Citrus Chicken Tortilla Wraps

2009-12-29T08:52:00.001-08:00

Well, Christmas has passed and, as is likely the case in most households, we are pushing for healthier eating! There's something so refreshing about a crisp, crunchy, colorful meal after the holidays! So, I put my creative mind to work (haha) and came up with this yummy tortilla wrap! I did use a marinade recipe as a guide, but like I usually do, I changed it up a bit! Here's how it went:

Marinade

zest of 1 orange plus the juice

teaspoonish of sugar

1 clove minced garlic

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4ish cup soy sauce

(as you can see, I didn't exactly follow a recipe)

boneless, skinless chicken breasts (although, chicken thighs would probably taste good as well)

-Flatten the chicken and cut each one in 2 to 3 parts (I fed 11 people with just 4 chicken breasts)

-place chicken in marinade, cover and refridgerate all day

-grill chicken, let rest, and slice into strips

In the meantime...

Citrus Cilantro Rice

-using the liquid to rice ratio for basmati rice, I created this yummy, fragrant, and colorful rice to add to our wraps.

Chicken broth and orange juice as the liquid

zest of 1 orange

finely diced onion

chopped cilantro

Sautee onion until soft. Add liquid and zest and bring to a boil. Add rice, cover and cook for 20 minutes. Halfway through cooking time, add chopped cilantro, stir, cover, and complete the cooking.

Orange Cilantro Vinaigrette

Juice of 1 orange

Extra virgin olive oil

chopped cilantro

red wine vinegar

salt

(I usually use the ratio of 1 vinegar to 3 oils, but sometimes it doesn't work out, so I adjust with more of either one until it tastes right! Which is how this vinaigrette ended up with red wine vinegar!)

Wrap Assembly

Warm small sized tortillas on a medium heat burner for a smoky taste. Layer on basmati rice, black beans, chicken, green cabbage, red bell pepper, cilantro, and red onion. Drizzle with orange cilantro vinaigrette. Fold up and enjoy this crunchy, fresh, healthy meal!! A perfect follow-up to the heavy, creamy, comfort foods of the season!!!

Pumpkin Pancakes

2009-12-14T07:28:00.000-08:00

I had some leftover pumpkin and my family loves pancakes, so I decided to try out pumpkin pancakes. I must say, they were quite delicious. I don't usually care for pancakes, but with some fresh whipped cream, maple syrup, and a dash of nutmeg...YUM!!!

Pumpkin Pancakes
(http://www.cooks.com/)

3/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt and cinnamon
1/4 tsp allspice and ginger
1 cup evaporated milk
1/2 cup canned pumpkin
1 egg
1/2 tsp vanilla

Mix together the dry ingredients then add the remaining wet ingredients. Cook on a heated griddle or fry pan that's been lightly sprayed or oiled. Enjoy with your favorite toppings!

Perfect Holiday Pastries

2009-12-07T06:16:00.000-08:00

For Thanksgiving breakfast, we had two of my favorite holiday items...Pumpkin Coffee Cake and Cranberry Orange Scones. These flavors are perfect for the holidays and go wonderfully with any item on the table or just a good cup of coffee! We also enjoyed many other tasty dishes, but I'll get to those another day :-)

Cranberry Orange Scones

(http://www.cooking.com/)

2 cups flour

7 tsp sugar

1 tbls orange zest

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup cold butter

1 cup Craisins (dried cranberries)

1/4 cup orange juice

1/4 half-n-half

1 egg

1 tbls milk

Glaze

1/2 cup powdered sugar

1 tbls orange juice

orange zest

Combine flour, sugar, orange zest, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, combine cranberries, orange juice, cream, and egg. Add this to the flour mixture and stir until a soft dough forms.

On a floured surface, gently knead 6-8 times then pat dough into a circle or rectangle, depending on what size you want your scones. Cut into triangles or wedges, and place on an ungreased baking sheet. Brush scones with milk, then sprinkle with sugar. Bake at 400 for 12-15 minutes. Cool, then add glaze.

We ate these with regular orange marmalade and they were so yummy! Definitely a favorite. The only thing I did differently was the orange zest in the glaze!

Maple Glazed Pumpkin Coffee Cake

(http://www.seasonalrecipes.com/)

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground allspice

1/4 tsp salt

1/2 cup butter, softened

3/4 cup packed light brown sugar (I always use golden)

2 eggs

1 cup pureed pumpkin

1/3 cup maple syrup

1 tsp vanilla

orange zest (my addition)

Glaze

1 cup powdered sugar

2 tbls sour cream

1 tbls maple syrup

1 tbls orange juice (instead of lemon)

orange zest (my addition)

Combine flour, baking soda, cinnamon, allspice and salt. Beat butter and brown sugar until light and fluffy. Add eggs, one at a time. Add pumpkin, syrup, orange zest, and vanilla; mix on low until combined. Add dry ingredients and fold in with a spatula. Pour into a greased 6 1/2 cup capacity ring mold. (Honestly, I don't know the capacity of the one I used, so I'm sure as long as it's big enough to hold the cake, it'll work.) Bake at 350 for 30-35 minutes, until a toothpick comes out clean. Cool for 5 minutes then invert onto a wire rack placed over wax paper. The directions say to glaze the cake while it's warm, but I prefer to do it after it cooled completely. It seems to stick better that way.

As you can see, orange is a popular flavor in my house right now. I discovered this recipe last year and just made some changes to it this year. It's quite yummy and I'm sure it'll be around for awhile!

Hope you enjoy :-))

Cranberry Coconut Bars

2009-12-03T06:54:00.000-08:00

Wow, what a whirlwind of cooking and baking I just completed...now it's time to get those recipes up! Thanksgiving breakfast was a success! I think everyone left with happy tummies and just a few leftovers to deal with. There are several recipes I want to share, but I'll have to post them just one or two at a time...too much for one post! Here though, is a recipe I found from someone else's blog (Thanks Wonder Woman), but of course, I didn't have all the ingredients so I had to improvise. I'm calling them Cranberry Coconut Bars because, what would a baked good be from my Krazy Kitchen without some coconut???

Cranberry Coconut Bars

1 cup sugar

1 tsp baking powder

1/4 tsp salt

2 1/2 cups flour

3/4 cup coconut (my substitution because I did not have almond meal)

1 cup cold butter

1 egg

1/4 tsp cinnamon (which I added to the cranberry mixture instead of the crust)

zest of 1 orange (my addition)

juice of 1/2 an orange

4 cups fresh cranberries (I only had 1 package, so I improvised and used 2 cups Craisins as well)

2/3 cup sugar

1 tsp vanilla

1 Tbls cornstarch

Mix together sugar, flour, coconut, salt and baking powder in a food processor or use a pastry cutter until crumbly. Add the egg and mix until it all comes together. Pat half the mixture into a greased 9 x 13 inch pan, or line the pan with foil that's been sprayed with non-stick spray. I used the flat bottom of a glass to help pat the mixture down.

Next, stir together the sugar, cornstarch, vanilla, orange juice, orange zest, and cinnamon. Add the cranberries. Sprinkle mixture evenly over bottom crust. Crumble the remaining dough over the top.

Bake at 375 for 45-55 minutes, until top is golden brown. Cool completely and chill in the refridgerator until ready to cut. Store in the refridgerator.

I will definitely be making these again before Christmas, but I may try adding coconut to the cranberry mixture or perhaps almond extract? We shall see...:-)

More Beloved Bread

2009-11-23T07:07:00.001-08:00

I finally got around to baking that signature Banana Coconut Chocolate Chip bread that I get lots of good feedback on! I also tried out a new recipe, which of course I tweaked just a bit, and cooked up some Lemon Coconut bread. Yes, I have a thing for coconut. I think it adds just the right smoothness and sweetness without being overpowering, and it gives whatever dish you use it in just a bit more moisture to make it super scrumptious! I add it in whenever I can justify it!

Banana Coconut Chocolate Chip Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
3 ripe bananas
2 cups flour
1 tsp salt
1 tsp baking soda dissolved in 3 tbls cold water
1 tsp vanilla
1 cup coconut
1 cup chocolate chips

Cream butter and sugar, add the eggs and bananas. Mix in remaining ingredients. Pour into one greased 9 in. loaf pan or 3 mini loaf pans. Bake at 350 degrees for 30-45 minutes, depending on the loaf size.

I've been making this bread for a few years now and I love to have it on hand in the freezer to give as gifts or have as a snack. My kids go through phases with bananas, so I often have leftovers that I just pop into the freezer and pull them out as I need them for bread.

The Key Ingredients

Dark, dark brown bananas are the best for making banana bread. They appear rotten, and probably nearly are, but their flavor and moisture do wonders! And what goes better with banana flavor than coconut and chocolate? Maybe it's my far-fetched dream to live somewhere tropical, who knows, but it's delicious and we can't get enough of it.

Lemon Coconut Bread

6 tbls melted butter
1 cup sugar
1 8oz container lemon yogurt (my substitution for milk)
2 eggs
1 1/2 cups flour
1 tsp baking powder
zest and juice of one lemon
1 cup coconut (my addition)

Glaze:
2 tbls lemon juice
lemon zest
1-2 cups powdered sugar
1/2 to 1 cup toasted coconut
(Toast coconut in a 350 degree oven, watching closely so it doesn't burn. Let it cool then combine it with the rest of the ingredients until you get the consistency you like.)

Combine melted butter and sugar. Add eggs and mix until fluffy. Add remaining ingredients, careful to not overmix. Pour into greased loaf pans, 1 large or 2 mini, and bake at 350 degrees for 25-35 minutes (longer for a large loaf). After removing the loaves from the oven, place on a cooling rack and poke numerous holes throughout the bread. Pour glaze over warm bread and let cool for 15 minutes before removing from pans.

Lemon is another flavor that I truly love. It's so refeshing and energizing, it's perfect for a morning treat or afternoon snack. I think when you go lemon, you have to go big, so I took this recipe and changed it up just a bit. Even so, I think it could have used just a little more lemon flavor, so next time I'll add more fresh squeezed lemon juice! And what would lemon be without coconut? Lonely, of course! So instead of just adding it on top with the glaze, I had to put some into the actual bread batter...YUM!

Potato Soup

2009-11-18T12:47:00.000-08:00

What's a Sunday afternoon without some comfort food in the Crockpot?? A week or so ago my sister-in-law made potato soup and it got me thinkin'...As I was getting ready for Disney on Ice with Megan I figured I better get something going for dinner so it's ready when we get home. I decided to go with a potato soup recipe from one of my trusty soup cook books! (Thanks Brandi...)

Here's how it went:

Cook 6 potatoes, 2 carrots, and 6 celery stalks until they are soft. Drain and reserve the water.

My touch...throw in some celery leaves and a branch of rosemary from the garden!

Sautee one onion in 6 tablespoons of butter until soft. Stir in 6 tablespoons of flour, some salt and pepper. Gradually add 1 1/2 cups milk, stirring constantly until thickened. Throw it all together with enough reserved water to get the consistency you like!
Now it's crocked and ready to go...

Serve it with cheddar, green onions, and some turkey bacon on top!

It's as easy as that! YUM!

Photo shoot

2009-11-14T19:59:00.001-08:00

Yes, I dressed up my breads for a photo shoot!

Bread Bonanza!

2009-11-13T13:21:00.000-08:00

So, I had a request to post some bread recipes for the holiday season. Two of these are regulars that I make all the time and two are new ones that I just came up with for this purpose. I love quick breads because they are easy to make, perfect for freezing, and make excellent gifts! I have fun playing around with the ingredients to get just the right flavor! And, my little children love them so they are great for pulling out of the freezer now and then for breakfast!

Cranberry Orange Bread with a Citrus Glaze

(I created this recipe from a basic muffin recipe out of the book Mad About Muffins.)

2 cups flour

1 tbls baking powder

1/2 tsp salt

5 tablespoons granulated sugar

1 egg

1 cup milk

4 tablespoons melted butter

1/2 cup orange marmalade

2 tbls fresh orange juice

zest of one orange (about 1 tbls)

1 cup Craisins (dried cranberries)

Combine the dry ingredients; add the remaining items and mix just until blended. Pour into prepared loaf pans and bake at 375 for about 30 minutes. Makes 3 mini loaves or probably 1 large loaf if you prefer.

Glaze

fresh squeezed orange juice

powdered sugar

lemon zest to taste

Squeeze the remaining juice from the orange you used and add powder sugar until you get the consistency you like. I wanted something to freshen it up so I added lemon zest until it tasted just right. It's not rocket science, really, just a preference of taste. I would have preferred orange zest but I was only able to track down one orange, so I improvised!

a> Zucchini Carrot Bread

(adapted from Kitchen Keepsakes)

As is often the case when I bake, I cannot leave well enough alone, so this next recipe I added a little something extra to help use up some of my garden produce. Both the zucchini and the carrots came from my garden.

3 eggs, well beaten

2 cups sugar

3 tsp vanilla

1 cup oil

2 cups shredded zuccini, unpeeled

1 cup shredded carrot

3 cups flour

1/2 tsp baking powder

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

(I often add a cup of shredded coconut or apple as well)

Beat eggs until fluffy; add sugar, vanilla, and oil. Stir in the zucchini and carrots. Add the dry ingredients and mix just until blended together. Fold in coconut or apple if you wish. Pour batter into prepared loaf pans, either 2 large or 5 mini, and bake at 350 for about an hour.

Green Tomato Bread
(This recipe is a real treat, but I cannot take credit for it. A friend of mine passed this along to me, which came from her mom, when she had an abundance of green tomatoes. I truly look forward to the end of tomato season just for this reason!)

3 cups flour

1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups sugar

1 tbls cinnamon

2 eggs, lightly beaten

1 cup oil

1 tbls vanilla

2 cups finely chopped or ground green tomatoes (I use my food processor)

Combine the dry ingredients; add the remaining items except tomatoes, being sure to stir just until moistened. It will be thick until you add the tomatoes. Pour batter into prepared loaf pans, 2 large or perhaps 4 mini, and bake at 350 for about an hour.

Pumpkin Pear Bread

(This is another recipe that I adapted from a book, called Too Many Cooks, and it is super delicious! Perfect for the holiday season!)

1 cup oil

3 cups sugar

4 eggs

1 cup water

2 tsp pumpkin pie spice

1/2 tsp ground cloves

1/2 tsp nutmeg

1 1/2 cup pumpkin pie filling

3 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

3/4 cup grated pear (from my mom's tree!)

Mix oil, sugar, and eggs until smooth. Blend in water, spices, pear and pumpkin. Add the dry ingredients and mix until blended. Pour into prepared loaf pans, 1 large or 2 mini, and bake at 350 for about an hour for large pans, 30-40 minutes for mini loaves.

I wanted to show you what I did to get as much of the glaze onto the loaves as I could. When you glaze things, much of the first and second coats end up on the wax paper under the food, rather than on it. So, I decided to scrape all the fallen glaze into the center of the wax paper sheet, fold it up and pour the remaining glaze onto the loaves. I did this about three times, moving the cooling rack with the loaves on it between two pieces of wax paper. Tedious, maybe, but that glaze was GOOD!

Besides, it left a really cool design on the wax paper :-)
You probably noticed that I use mini loaf pans a lot. I find that I get a better product in less time, because it cooks all the way through. When I use a large loaf pan, I always feel unsure about the doneness of the bread. Also, mini loaves are perfect sizes for gifts or a quick snack.

I have two more recipes I want to share, but haven't gotten around to baking them yet. But keep your eyes peeled, cause I'm sure to do some baking during this stormy weather comin' our way here in the Pacific Northwest :-))

Italian Chicken Rolls

2009-11-13T06:44:00.001-08:00

Well, the other day I was looking for a way to do something different with chicken. I was flipping through some recipe books and checked the index on a book my aunt gave me called "Too Many Cooks" (more on that in another post) and found a few ideas, but nothing that fit the ingredients in my kitchen. So, what else is there to do but improvise? I looked in my fridge and saw that I had some spaghetti sauce, black olives, and shredded mozzarella cheese. Those all taste good together, right? And this is how I came up with my Italian Chicken Rolls...perhaps I need to work on the name, we'll see!

The first step was to flatten the chicken, one of my favorite things to do. First, it allows you to feed more mouths with less food...a great money saving tip! Secondly, it tenderizes the meat and allows more of the surrounding flavors to come in contact with the meat. Last, it allows for more even cooking. So, whenever I can, I flatten the chicken, especialy when I'm marinating.

It's also a great way to release tension or frustration...just put the chicken pieces on some wax paper or plastic wrap, cover the top with the same, and start pounding! Be sure to use a non-wood cutting board underneath! At this point I seasoned with salt, pepper, dried basil, and dried oregano.

Next, I smothered the chicken pieces with a jarred spaghetti sauce, some sliced black olives, and shredded mozzarella cheese. Then I rolled it up, secured each piece with two toothpicks that had soaked in water, drizzled them with olive oil and sprinkled on some Italian bread crumbs. I had no idea what I was doing and I was sure they were going to fall apart during cooking because much of the stuffing was coming out the sides. I thought I may have overdone it a little!

But, they turned out great and they were delicious. Well, at least I thought so! The kids didn't care for them until the second night, when Molly devoured hers!

Italian Chicken Rolls

boneless skinless chicken breasts, flattened

salt, pepper, basil, oregano (however much you like)

spaghetti sauce

sliced black olives

shredded mozzarella cheese

olive oil

bread crumbs

Bake at 375 for about 30 minutes...use your best judgement :-) Pull from the oven and cover with foil to let them rest a few minutes.

As you can see, there isn't really a recipe, just a list of ingredients. I'm learning to cook this way because it's easier and allows for more creativity!

Next time, I might go a little Krazy with the ingredients and do something like apricot preserves and a sprig of fresh rosemary from the garden!

Double Duty Dinner

2009-11-10T07:02:00.000-08:00

Double dinner? No, I didn't eat dinner twice, I cooked dinner twice!! Once for us, and once for the local Young Life leaders. Why you ask? hmmm...well, it wasn't supposed to be that way, but Sunday's plans for meatloaf got pushed to Monday, and I already had plans for my Balsamic chicken salad for the Young Life leaders, so heck, I could pull off double duty, right??? Here's how it went:

First, I cooked the chicken that had been marinating in balsamic vinegar, olive oil, and minced garlic. I would not recommend doing this in a nonstick pan, as the balsamic vinegar leaves quite the cooked-on mess!

Then I remembered that I wanted to make homemade french bread (so delicious!), and I got that started. While it was being kneaded in the mixer with the bread hook (yes, this is legal!),

I thought a list might be good...

I mixed up the gluten free brownies ( one of the Young Life leaders is gluten-free, which is why I had to make two different dinners...meatloaf with bread crumbs would not have worked!) and put them in the oven...

I picked the lettuce and got it soaking. If you grow your own lettuce, you understand!

The finished product!

Balsamic Chicken Salad

A bed of greens

Sliced Apples

Mandarin Oranges

Craisins

Red Onion

Goganzola Cheese

Cooked Chicken (marinated, of course)

Sliced Almonds

Dressing: 1 part balsamic vinegar, 3 parts extra virgin olive oil, minced garlic, salt, and pepper

Not only is this salad gorgeous to look at, it's like music in your mouth! So delicious!!

On to the meatloaf!

While the bread loaves were rising and the children were busy being 2 year olds, I diced up the veggies for the meatloaf.

After they went down for a nap, I sauteed the veggies and let them cool. Meanwhile, my sister Tori stopped by with a Starbucks Ice Tea Lemonade (bless her) and helped out by washing up the lettuce. I worked on the meatload....Assembled and almost ready!

Now, doesn't that look good??

Meal is complete with garlic mashed red potatoes and sauteed green beans with butter, bacon, and garlic.

What were the children doing you ask? "Helping", of course!

Italian Meatloaf

(This is my recipe that I adapted from a couple I looked at.)

2 lbs. ground beef

1 red pepper, 1 sweet onion, 2 carrots diced

1 cup spaghetti sauce (reserve 1/4 cup)

1 1/2 cups Italian breadcrumbs

1/4 cup Parmesan cheese

2 tablespoons minced garlic

1 tsp. basil

1 tsp. oregano

1 tsp. garlic salt

2 eggs

A few slices of bacon

Sautee the veggies until soft, let cool; mix beef, herbs and seasoning, 3/4 cup spaghetti sauce, and parmesan cheese with the cooled veggies; add eggs and bread crumbs, mix just until blended together. Form into a loaf pan, spread remaining spaghetti sauce on top, then cover with bacon slices. Bake at 375 for approx. 1 1/2 hrs. (internal temp. of 160). Let rest for at least 5 minutes to allow for slicing and serving.

The beautiful thing about meatloaf is that after the eggs and breadcrumbs, you can pretty much make it any flavor you want. Next time I'll try a mexican flavored meatloaf and use corn bread crumbs instead :-)

This day in the kitchen was krazy for sure, but the delicious food at the end of they day was worth it. We even dimmed the lights and burned a candle during dinner. Very relaxing...well, as relaxing as it gets with four children! Tim, the little girls and I really enjoyed the meatloaf...Megan and Andrew ended up with yogurt! Hey, it makes a great substitute!

Until next time...go ahead and get Krazy!!

Pumpkin Paradise

2009-11-09T06:50:00.000-08:00

Since the holiday season is fast upon us, I figured it was time to start breakin' out the pumpkin. Nothing warms a cold, rainy day like the smells of the season floating through the house. Okay, maybe a warm fuzzy blanket and a good book, but whatever, that's in another life around here :-) This weekend I whipped up some Pumpkin Dream Bars because I was in the mood for something pumpkin mixed with cream cheese, but haven't yet braved cheesecake. Then for breakfast on Sunday, I decided to use some of the leftover pumpkin for Pumpkin Scones. Of course, I didn't have plain canned pumpkin, so I fudged the recipes a little and used pumpkin pie filling. I made some other minor alterations as well, as I often do, but they both turned out delicious anyway! And Grammy...your pumpkin bars have competition now!

Pumpkin Scones

Starbucks Pumpkin Scones Recipe #214051
http://www.recipezaar.com/

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powderered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

TO MAKE THE SCONES:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Alterations: Instead of half & half, I used whole milk...that's always available in my kitchen. I used pumpkin pie filling instead of canned pumpkin and added a little bit of cinnamon and nutmeg. I don't know why I chose those two, but they sounded good. As for the glaze, who needs two different ones? That takes too much time! I simply added cinnamon and nutmeg to the first glaze, brushed it on, and called it good!

After patting out the dough mixture, I used my wooden bamboo spatula from Pampered Chef, floured it, and cut the circle into 8 parts instead of 6. Hey, I have a big family!

I prepared my baking sheet with Buttered Flavored Crisco and placed the scones haphazardly on...just like most everything else that goes on in my kitchen!

Now, there were 8 scones to begin with, but only 5 made it to glazing...

Lesson learned: Get up earlier so breakfast is ready BEFORE the children and husband want to eat!!

Pumpkin Dream Bars

www.cooks.com
1/2 c. (1 stick) butter, softened
1/3 c. sugar
1 c. Quaker Oats (quick or old fashioned, uncooked)
3/4 c. all-purpose flour
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
1 (16 oz.) can solid pack pumpkin
1/2 c. Karo light or dark corn syrup
2 tsp. cinnamon

Heat oven to 350 degrees. Grease 13 x 9 inch baking pan. Beat butter and sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly.
Beat cream cheese and sugar at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream, if desired. 20 bars. Very good!

Alterations: I only had 1 package of cream cheese so I halved the topping recipe but used the entire crust portion. I mean, really, what's the best part anyway, right?? I also used a bit smaller pan so the pumpkin filling wasn't too thin. Instead of canned pumpkin I used pumpkin pie filling and I added a little bit more cinnamon and some nutmeg!

Lesson learned: Add a little cream cheese and a buttery crust, even a 6 year old will like pumpkin!

Next on the pumpkin list?? I may try to replicate some pumpkin fritters that Tim and Molly absolutely loved from a restaurant we visited last week!

Welcome!

2009-11-07T21:00:00.000-08:00

Welcome to My Krazy Kitchen. Yes, that's right, in the midst of triplets and a 6 year, I do find time to cook and bake. It's my outlet, my reprieve, my....wait, whose kitchen am I in? Oh ya, my own, with three little helpers tugging on my legs and climbing all over the chairs. One big helper insisting on doing the measuring, pouring, and mixing! Yes, now I remember...like I said, welcome to My Krazy Kitchen! What you'll find here is just a collection, or recollection, of my adventures trying to feed my family and pass the time. What time, you ask? I don't know, the time I spend avoiding housework, paying the bills, taking care of the yard...you know, that time! Honestly, I just love being in the kitchen, trying new recipes, perfecting old ones, and baking up pure goodness for those that I love. Writing is also something I enjoy, so I figure if I can combine two of my passions to do good for my family, then twist my arm, that's what I'll do!!! I hope you enjoy your visits and please, pass along my fun to all your friends and family! If I make one person smile or inspire one busy mom to face the chaos of a Krazy Kitchen, then my work will be a success! Until next time, may you find comfort in the Kraziness of your life!

A Simple Dinner

2009-11-07T20:51:00.000-08:00

Whenever Tim is going to be gone during the "witching" hour, I plan to have a simple dinner. It's usually eggs or noodles with a side or two. Tonight I decided to go with tostadas. I simply brushed the tortillas with oil on both sides, baked them at 400 for however long it took to get them crispy, and topped them with refried black beans, rice mixed in, and shredded cheese. Some fruit slices on the side and we were good to go!

Stamp of Approval!

See, nothin' fancy, just good ole' comfort food! Andrew was the only one who wasn't too thrilled with this meal! He ended up with yogurt!

The "Krazy" Behind My Kitchen!

2009-11-07T20:06:00.001-08:00

Meet the foursome that put the "Krazy" in my kitchen...

Megan, 6 years old, loves to dress up fancy, draw, do crafts and cook with mom; started out a great eater, but has decided to become finicky...working on that

Hailey, 2 1/2, my princess; the most hesitant eather but most likely to enjoy new foods; loves whatever is on mom or dad's plate

Andrew, 2 1/2, the boy in the bunch...the ALL boy; loves to get into every drawer, cabinet, or alcove in the kitchen, including the fridge; my most eager eater

Molly, 2 1/2, simply loves life; my biggest challenge when it comes to eating, but she taught me to have fun with food

These 4 certainly keep me hoppin' in the kitchen, but it's worth every last bit of chaos. My memories of childhood always include the comfort I felt from a warm meal on the table shared with my family. I want that for my clan, and someday I hope to make new memories with my children in the kitchen!