Category: OKK MEMES & PRIOR CONTRIBUTORS

CLASSIC GOOD EATS ~ TORTILLA ROLL UPS ~Perfect for upcoming Superbowl parties

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
1 bunch green onions, sliced thin
1/3 pound ham, chopped fine
7 ounce can roasted chiles, drained well
1 small can chopped olives
flour tortillas

  • In a small food processor blend all ingredients together until smooth.
  • Spread 4 tablespoons on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortill ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

This recipe is linked to:
Recipe Swap
Recipe Swap Thursday
Fun with Food Friday
Recipes I Can’t Wait to Try 

    We’re HUGE football fans!  Football season seems like it just started! (where does the time go?) And yet the playoffs are here and almost over. And that means  – it’s time for tailgating again, serious football food and game day buffets.

    Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  
    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday and then have a big party. I can’t wait to see what you’ll be bringing!  We’ll host a big Superbowl party here at OUR KrAzY kitchen.
    It’s Tailgating Time!
    HOSTED BY: 
    Martha at Seaside Simplicity
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet 
    Would you like to be a host of Tailgating Time too? 
    Leave a comment here with your email, at OUR KrAzY kitchen or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food and more fun!!

    ARE YOU READY FOR SOME FOOTBALL???

    We’re HUGE football fans!  Football season seems like it just started! (where does the time go?) And yet the playoffs are here and almost over. And that means  – it’s time for tailgating again, serious football food and game day buffets.



    Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  


    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday and then have a big party. I can’t wait to see what you’ll be bringing!  We’ll host a big Superbowl party here at OUR KrAzY kitchen.
    It’s Tailgating Time!
    HOSTED BY: 
    Martha at Seaside Simplicity
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet 
    Would you like to be a host of Tailgating Time too? 
    Leave a comment here with your email, at OUR KrAzY kitchen or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food and more fun!!

    TAILGATING TIME 2.0

    IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
    We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

    It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

    If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
     
     We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

    Fire Day Friday: Grilled Chicken with White Barbecue Sauce

    I am extremely excited about co-hosting Fire Day Friday with Chris from Nibble Me This!  My name is Jenn from Jenn’s Food Journey and I love to grill….uhmmm, wait… I mean I LOVE to grill…so when Chris asked if I would co-host with him, I was not only honored but ecstatic!!!  A place where I can talk about food being cooked over fire…HEAVEN!!  So I’ll be here every other Friday and if you get lonely and want to come see me between those days, come check out Jenn’s Food Journey, you’ll never know what you might find!  And thanks again to Chris and this amazing community of bloggers on Our Krazy Kitchen!

    Now on to the good stuff!!

    I live in Arizona, so I can grill comfortably all year long.  And I do just that.  My favorite thing to grill:  Chicken!  Some people have a hard time grilling chicken, they tend to over cook it out of fear of under cooking it.  The only way to grill good chicken is to practice, practice, practice!  The more you do it, the better you will get at it.  I don’t want to toot my own horn, but sometimes, I even forget to turn on my timer, I just know by the look and feel that it’s done.  I do not recommend that method though, I have come up with shoe leather a time or two also.  One way to perfect it: use a meat thermometer!  They are every grillers/cooks/chefs must have tool.  When cooked properly, chicken should register an internal temperature of 165 degrees F.  Though I always take the chicken off just a tad bit before, as it will continue to cook a little after you have taken it off the fire.

    ANYWAY…I ramble sometimes, sorry!  The chicken…it was fantastic!  Just a simple little spice mix that just always says “barbecue” to me.  Most people have these spices already on hand, so it’s an inexpensive way to end up with a tasty piece of chicken!  And the sauce, well, I’m a self proclaimed sauce girl (or is it saucy girl, I’m not sure), so I LOVED it.  It has the perfect little tang that compliments the slightly spicy chicken.  This is definitely a must try!

    Grilled Chicken with White Barbecue Sauce
    Spice mix created by Jenn’s Food Journey, Sauce adapted from MyRecipes.com
    Printable Recipe 
    Ingredients:
    4 boneless, skinless chicken breasts
    For the spice mix – 
    1 Tablespoon paprika
    1 Tablespoon brown sugar
    1 teaspoon black pepper
    1/2 teaspoon cayenne pepper
    1/4 teaspoon garlic salt
    1/4 teaspoon onion powder
    For the sauce – 
    1/2 cup mayonnaise
    2 Tablespoons white wine vinegar
    1 teaspoon spicy brown mustard (you could use Dijon instead)
    1/4 teaspoon garlic powder
    1/8 teaspoon black pepper
    1 teaspoon horseradish

    Directions:
    In a small bowl, mix together all the ingredients for the spice mix.  Rinse the chicken and pat dry with a paper towel.  Sprinkle the seasoning over the chicken, covering both sides of each piece.  Place on a plate and cover or wrap in plastic wrap and let sit in refrigerator for 2-4 hours (you could always do it for longer, it can’t hurt one bit!).

    In another small bowl, mix together all the ingredients for the sauce.  Cover and place in refrigerator until ready to use.

    Preheat grill to 400 degrees.  Rub grill grates with oil.  Place each piece of chicken directly over the fire and cover the grill.  Let grill for 5-8 minutes per side or until the chicken is cooked through and juices run clear.  Remove from grill; serve with white barbecue sauce.  Enjoy!

    CLASSIC GOOD EATS ~ BLOOD ORANGE CHICKEN

    BLOOD ORANGE TART CHICKEN

    1/4 cup chopped tart dried cherries, diced
    1/2 cup white wine
    12 chicken thighs, skin on
    1 can Kern’s Apricot nectar
    3 tablespoons blood orange vinegar
    3 cloves roasted garlic, minced
    1 large bunch green onions, sliced thin4 tablespoons butter, divided 1 + 3
    salt and pepper to taste

    • Preheat Oven to 350 degrees.
    • Melt 3 tablespoons butter in large skillet.
    • Brown chicken, salt and peppering generously and to taste until skin is crisp.
    • Drain fat, reserving any crisp bits to add to next step.
    • Melt 1 tablespoon butter in large skillet.
    • Saute’ onion and roasted garlic.
    • Add cherry pieces, vinegar, wine and apricot nectar – simmer 20 minutes on low.
    • Spray a large baking dish with PURE.
    • Lay chicken pieces in a single layer side by side.
    • Top with onion mixture.
    • Bake uncovered 30-45 minutes uncovered.
    • Serve over rice, mashed potatoes or noodles.

      PULLED PORK SANDWICHES

      Hello everyone. My name is Liz and I am the new host for Try A New Recipe Tuesday. I am honored to be part of such an awesome group of bloggers. I have my own blog, The Flowering Dogwood, come on over, browse and let me know you stopped by.
      The holidays are over and all I want to do is to NOT make a huge fuss in the kitchen. This meal is easy , with very little effort. My kind of dinner! This is a great meal that you will definitely add to your list of favorites.It is a favorite at our house. Crock pot, few ingredients and great taste. Of course you use your favorite BBQ sauce. Everyone has one!  I serve the pork on buns with baked french fries and coleslaw.
      PULLED PORK SANDWICHES
      1 (14 ounce) can beef broth
      3 pounds boneless pork ribs
      1 (18 ounce) bottle barbecue sauce
      Directions
      • Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. 
      • Remove meat, and shred with two forks. 
      • Preheat oven to 350 degrees F. 
      • Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
      • Bake in the preheated oven for 30 minutes, or until heated through.
      • Serve on warm, toasted buns.

      Chocolate Chewies

      Today’s cookie is probably one of the shortest cookie recipes I’ve ever used, but yields an incredibly delicious little bite of heaven!  In fact, the flavor and texture is quite close to a recipe from Bon Appetit which not only has a longer ingredient list but also takes lots of time, something that’s always in short supply around my house.  The cookie is quite light, full of chocolate flavor, and wonderfully chewy.  I made these to send to a fellow blooger, Cassie of a pinch of this and a dash of that, with whom I was paired in a cookie exchange hosted by Steph of stephchows.  I hope you like them, Cassie!

      Chocolate Chewies
      Recipe adapted from Cooking Up a Storm
      3 cups powdered sugar
      1/3 cup cocoa
      2 tablespoons flour
      3 large egg whites
      1-2 cups pecans, toasted and chopped

      Line a cookie sheet with parchment and set aside.
      In a large bowl, whisk powdered sugar, cocoa, and flour together.
      With an electric mixer, beat in the egg whites, one by one on low speed.
      Then, beat batter on high for 2 minutes.
      Fold in pecans.
      Using a small cookie scoop, portion cookie dough onto prepared pan, about 1 1/2″ apart.
      Bake at 350 degrees for 15 minutes.
      Allow cookies to cool completely before removing from parchment paper.
      Store in a sealed container.

      BACON CHEDDAR CHEESE BALLS

      I have no idea where this recipe came from, just a little magazine clipping in the pile, but it has become a family favorite.  I also borrowed this picture from google images to show that these or ANY cheese ball can be made what you want by just changing what you decorate the outside in and/or making them bite size by just adjusting how much you roll into each ball.  We prefer them “bite” sized.

      BACON CHEDDAR CHEESE BALLS
      1 pound extra sharp cheddar cheese, finely shredded
      8 ounce package Philadelphia cream cheese
      1/4 cup apricot pineapple preserves
      2 ounce jar pimentos, drained, rinsed and dried (optional)
      2 tablespoons milk
      1 teaspoon Worcestershire sauce
      1/2 teaspoon Franks Red Hot Pepper Sauce*
      8 slices bacon, cooked crisp & crumbled
      Additional toppings as desired – crushed nuts, chives, carrot pieces, pickle pieces, etc…

      • In a very large bowl combine the cheddar cheese and cream cheese.  Cover and let sit at room temperature for 1 hour.
      • Add the preserves, milk, Worcestershire sauce, hot sauce and half the bacon.  
      • Beat with a mixer until smooth.
      • Cover and refrigerate 2-4 hours.
      • Roll mixture into desired number of balls.
      • Roll each ball in desir4ed topping.
      • Chill for at least an hour.
      • Serve with crackers, celery sticks, toast points, etc…

      *Frank’s Red chile pepper sauce makes an awesome substitution.
      Submitted to Tailgating time & Magazine Mondays.

      ARE YOU READY FOR SOME FOOTBALL???

      We’re HUGE football fans!  Football season seems like it just started! (where does the time go?) And yet the playoffs are here and already the first major upsets last night knocking the SUPERBOWL 2010 winners, the Saints, and the SUPERBOWL 2007  winners and SUPERBOWL  2010 losers, the Colts, out of the playoffs as well as the history setting Seahawks going to the playoffs with a losing record greater than their wins and  you know what that means  – it’s time for tailgating again, serious football food and game day buffets.  

      Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  
      Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday and then have a big party. I can’t wait to see what you’ll be bringing!  We’ll host a big Superbowl party here at OUR KrAzY kitchen.
      It’s Tailgating Time!
      HOSTED BY: 
      Martha at Seaside Simplicity
      Tamy at 3 sides of Crazy 
      Lyndsey at Tiny Skillet 
      Would you like to be a host of Tailgating Time too? 
      Leave a comment here with your email, at OUR KrAzY kitchen or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food and more fun!

      ARE YOU READY FOR SOME FOOTBALL???

      We’re HUGE football fans!  Football season seems like it just started! (where does the time go?) And yet the playoffs are here and already the first major upsets last night knocking the SUPERBOWL 2010 winners, the Saints, and the SUPERBOWL 2007  winners and SUPERBOWL  2010 losers, the Colts, out of the playoffs as well as the history setting Seahawks going to the playoffs with a losing record greater than their wins and  you know what that means  – it’s time for tailgating again, serious football food and game day buffets.

      Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  
      Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday and then have a big party. I can’t wait to see what you’ll be bringing!  We’ll host a big Superbowl party here at OUR KrAzY kitchen.
      It’s Tailgating Time!
      HOSTED BY: 
      Martha at Seaside Simplicity
      Tamy at 3 sides of Crazy 
      Lyndsey at Tiny Skillet 
      Would you like to be a host of Tailgating Time too? 
      Leave a comment here with your email, at OUR KrAzY kitchen or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food and more fun!!