Category: OUR KRAZY KITCHEN

IT IS WHAT IT IS!

I’ve posted here regularly, but never felt as at home here as I have at my home blog 3 Sides of Crazy. This will be my last public post here as I integrate ALWAYS eat on the Good China with 3 Sides of Crazy. ALWAYS eat on the Good China will become my personal recipe box.I just have too many different blogs with too many different themes to get the same joy I once got from blogging. Social networking has become sooooooooo out of control! I ditched twitter way back, now it’s time to condense my blogs too. With the exception of OUR KrAZy kitchen, a multi-authored recipe blog that I host, I am combining all of my blogs into one. Simply, it’s time to simplify.

So join me over at the all new IT IS WHAT IT IS! formerly known as 3 Sides of Crazy. I’ll see you there 🙂

GLAZED STUFFED PORK CHOPS – the secret is in the sauce

Glazed Stuffed Pork Chops

4 VERY thick pork chops

8 slices oatnut bread

butter

1/2 teaspoon thyme

1/2 teaspoon garlic salt

1/2 teaspoon white pepper

1/2 teaspoon ground ginger

1/4 teaspoon red pepper flakes

1/2 cup apricot pineapple jam, room temperature**

1 tablespoon peach schnapps

1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.

**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

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Cinnamon Chocolate Babka Muffins

Cinnamon Chocolate Babka Muffins

DOUGH

1/2 cup whole milk, warmed 110 degrees

1/4 cup sugar

2 teaspoons instant rapid rise yeast

1 large egg at room temperature

2 cups all purpose flour

1/2 teaspoon salt

3 tablespoons unsalted butter at room temperature

  • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
  • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
  • Mix in the butter until well blended with no remaining chunks.
  • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
  • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.

FILLING

3/4 cup milk chocolate chips

1/4 cup brown sugar

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

  • Chop chocolate pieces in a food processor until small coarse pieces.
  • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
  • Set aside.

EGG WASH

1 egg, lightly beaten

1 tablespoon heavy cream

  • Whisk together until well blended.

STREUSEL TOPPING

1/3 cup brown sugar

1/4 cup all purpose flour

3 tablespoons unsalted butter at room temperature

  • In a small bowl combine the brown sugar and flour.
  • Cut the butter in with a pastry blender until it resembles coarse crumbs.
  • Set Aside.

ASSEMBLY

  • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
  • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
  • Roll the dough into a 12×20 rectangle.  (flour as needed to prevent sticking)
  • Sprinkle the filling evenly over the dough.
  • Roll the dough into a tight log.
  • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
  • Place each piece into you prepared tin or papers.
  • Cover with your tea towel and let rise 30 minutes or so.
  • Preheat oven to 350 degrees.
  • After 30 minutes, brush tops with the egg wash.
  • Sprinkle each with the streusel topping.
  • Bake for 15-20 minutes or until puffed and brown around the edges.
  • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).

 

 

CHICKEN MILANO

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly

We’re all going Krazy… to OUR KrAzY kitchen that is…

If you like to try new recipes (and who doesn’t?!), we have the gig for you! Our Krazy Kitchen is looking for hosts for the 1st Wednesday of each month. Haven’t been to Our Krazy Kitchen lately? Then it’s time for a visit!  You know you want to.  We’d love to have you join our staff!
Martha and I started Our Krazy Kitchen almost two years ago. It’s turned into a great foodie blog with some seventeen awesome rotating hosts – some post weekly, some bi-weekly, some once a month, and some for fill ins and guest posts.

I currently host the Classic Good Eats theme on Thursdays. In the past I have hosted Simply Delicious Sunday and various fill in posts. As you can see we are always open to new themes and ideas.

We’d love to have you join us!

If you are interested in being part of Our Krazy Kitchen just leave me a comment and I’ll get back with you as soon as possible. Come on and get KrAzY with us!

We’re going Krazy… to the KrAzY Kitchen that is!

If you like to try new recipes (and who doesn’t?!), we have the gig for you! Our Krazy Kitchen is looking for hosts for the 2nd and 4th Tuesday of each month. Haven’t been to Our Krazy Kitchen lately? Then it’s time for a visit!  You know you want to.  We’d love to have you join our staff!
Martha and I started Our Krazy Kitchen almost two years ago. It’s turned into a great foodie blog with some seventeen awesome rotating hosts – some post weekly, some bi-weekly, some once a month, and some for fill ins and guest posts.

I currently host the Classic Good Eats theme on Thursdays. In the past I have hosted Simply Delicious Sunday and various fill in posts. As you can see we are always open to new themes and ideas.

We’d love to have you join us!

If you are interested in being part of Our Krazy Kitchen just leave me a comment and I’ll get back with you as soon as possible. Come on and get KrAzY with us!

VALENTINE’S DAY ~ WEEKEND OF ROMANCE FOODS

Today we’re rolling out the Valentine’s Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but you get a sneak peek because I needed to write about something fun and upbeat.  So what are you doing for Valentine’s Day this year?
Valentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So  awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I’m still not allowed to cook, he’ll be the one preparing the recipes, but all is good and we’ll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.
STRAWBERRY MARGARITAS  
2 cups crushed ice 
1/2 cup fresh strawberry puree
1 cup tequila 
2 limes, juiced 
Splash Triple Sec 
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. 
  • Puree until smooth. 
  • Pour into rocks glasses, garnish and serve.
CAJUN SHRIMP COCKTAIL
1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank’s red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste
plenty of fresh medium-large shrimp, cleaned and chilled
  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Champagne Vinegar
2 tablespoons mayonnaise
1/3 cup canola oil
Sea Salt
White Pepper
Juice of 1 lemon
Minced anchovy fillets (optional – I usually leave them out)
  • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. 
  • Add mayonnaise and blend together to form a thick base. 
  • In a slow stream add oil. 
  • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. 
  • Optional – Add anchovies to dressing to create a deeper, saltier taste. 
PARMESAN CHEESE CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese
  • Preheat oven to 350 degrees. 
  • Place bread slices on oven rack and bake until dry and golden. 
  • Melt butter in flat bowl. 
  • Combine cheeses in flat bowl. 
  • Dip first in butter and the cheese mixture. 
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
  • Cut to desired size*
*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK
Steak of choice (hubby choose T-bones)
2 cloves of garlic per steak, minced fine
1 tablespoon champagne vinegar per steak
1/2 tablespoon canola oil
sea salt
white pepper
  • Pierce each steak with a marinater.
  • Whisk together the garlic, oil, salt and pepper to taste.
  • Place steak side by side of a large plate.
  • Pour marinade over top.
  • Turn steak and make sure each is well coated.
  • Cover and marinate overnight.
  • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
  • Firmly press garlic pieces into the steak.
  • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
TWICE BAKED POTATOES 
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided 
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through. 
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
  • Bake for another 15 minutes. 
SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin
  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
HOMEMADE VANILLA ICE CREAM
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract
  • Warm the milk in a small pan. 
  • Whisk the eggs with the sugar in a separate bowl. 
  • Slowly add the warm milk to the egg mixture while continuously whisking the mixture. 
  • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. 
  • Whisk in the cream and vanilla. 
  • Follow your ice cream maker directions for freezing.

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons rum
1/4 cup white wine
1 tablespoon champagne vinegar
Juice of 1 lemon
1/2 cup apricot pineapple jam
8-12 dried apricots, finely sliced
salt and pepper to taste

  • Melt butter in a large skillet.
  • Salt and pepper both sides of chicken pieces.
  • Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
  • Remove from skillet and keep warm.
  • Reduce heat and add onion, sauteing until tender.
  • Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
  • Add jam, blend well and simmer to desired consistency.
  • Serve over chicken and white rice with fresh kiwi.

SMOTHERED BBQ CHOPS

SMOTHERED BBQ CHOPS
2 + 2  tablespoons butter
1/2 teaspoon smoked paprika
2 1/2 cups chicken broth
1 cup BBQ sauce
4 3/4 inch bone-in pork chops
2 small red onions, thinly sliced
2 carrots, thinly sliced on an angle
1/3 pound green beans, trimmed and cut
1/3 pound sugar snap peas, trimmed
1 1/2 cups long grain white rice
1 lemon, thinly sliced (optional)
minced parsley
salt and pepper to taste

  • Preheat oven to 375 degrees.
  • In a large skillet heat butter on medium high.
  • Sprinkle paprika, salt and pepper on both sides of pork chops.
  • Brown pork chops on both sides until browned (5-6 minutes).
  • Transfer to a plate.
  • Add remaining butter and onion to skillet and saute until tender.
  • With a slotted spoon remove onions to a small bowl.
  • Add carrots, beans, parsley and peas to skillet sauteing a few minutes.
  • Add rice and broth.  Heat to boiling.
  • Move rice mixture to baking dish sprayed with PURE.
  • Layer pork chops over rice mixture.
  • Layer lemons over pork chops.
  • Spoon onions over lemons.
  • Spread BBQ sauce over all.
  • Cover and bake 30 minutes or until all liquid is absorbed and rice is tender.

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
3-4 boneless, skinless chicken breasts
2 tablespoons butter
2 cloves garlic, minced*
1 teaspoon fresh ground pepper
2 ounces white wine
1 lemon, juiced
4 ounces bacon, diced
1 bunch green onions, thinly sliced
3 cups fresh spinach, washed and stemmed
spaghetti, cooked and well drained
1/2 cup fresh grated Parmesan cheese
1 large tomato, diced
*While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.
  • Brown bacon until crisp.
  • Add onion slices and garlic, sauteing until tender.
  • Move bacon and onions to the sides and add butter.
  • When butter is melted, add chicken and brown well on both sides.
  • In the meantime, prepare the pasta per package directions.
  • Remove chicken, keeping warm.
  • Add spinach and saute’ until spinach wilts.
  • Move spinach to outer sides.
  • Toss pasta with wine and lemon juice.
  • Mound pasta in center of pan.
  • Top with Parmesan cheese.
  • Layer chicken pieces over top.
  • Serve immediately.

POLYNESIAN CHICKEN & ITALIAN FARRO & GORGONZOLA GARLIC DIPPING SAUCE

I also love to research foods we’ve never tried before as well as try old, old recipes or just plain make things up.  I also take requests if anyone would like me to test out a recipe for them.
Today we’re making Polynesian chicken (the cheating way) and Italian Farro with Gorgonzola garlic dipping sauce.  I saw a package of Pedon Italian Farro  at the grocery store the other day and it looked interesting (reminded me of rich looking barley) – so the impulse buy won and here we are.
Here’s the history lesson first:  Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro’s cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.  

POLYNESIAN CHICKEN
4 Boneless, Skinless chicken breasts
1 stick butter, divided in half
1 cup Frank’s Sweet Chili hot sauce
1 package Knorr Vegetable Soup Mix
1/4 cup flour
  • Preheat oven to 350 degrees.
  • Using a small food processor,  grind the Knorr soup mix into a fine dust.
  • Add the vegetable soup dust to the flour in a large plastic bag and mix well.
  • Dredge chicken breasts in soup and flour mixture.
  • In a large skillet over medium high heat, melt one half of the butter.
  • While that is melting, melt the remaining butter in a 2 cup measuring cup in the microwave.
  • Add the hot sauce to the measuring cup and heat an additional 20 seconds. Mix well. Set aside to cool.
  • In the skillet brown the chicken breasts on both sides until almost done. 
  • Spray a small cookie sheet with PURE.
  • Coat each piece of chicken with hot sauce mixture and lay on cookie sheet.
ITALIAN FARRO

small bag PEDON farro

2 tablespoons Frank’s Sweet Chili hot sauce
  • Bring a 2 quart pan of water to a boil.
  • Add the Farro and simmer, 10-12 minutes.
  • Drain thoroughly.
  • Add hot sauce and toss to coat.
  • Serve immediately.

GORGONZOLA GARLIC DIPPING SAUCE
1/4 cup gorgonzola crumbles
1/3 cup mayonnaise
3 cloves garlic
2 tablespoons buttermilk
salt and pepper to taste
  • In a small food processor, process the crumbles until finely ground.
  • Add garlic, mayonnaise, salt and pepper.  Mix until well blended.
  • Add buttermilk.  Add a bit more if you would like a thinner sauce.