Category: OKK MEMES & PRIOR CONTRIBUTORS

SPICY SHEPHERD’S PIE

Hi Everybody, I am April from Meals For Real.  I am a stay-at-home mom of 3, 2 boys and 1 girl, ages 7, 3, and 1.  I am not a chef but I am a mom who has to deal with the different and changing tastes of my family.  I try to make easy, (somewhat) healthy meals that will appeal to my family.  If my kids eat it then I know that dish was a success!

I am so excited to join this wonderful team and hope that I can give you some good recipes.  I get most of my meal ideas from readers like you, jumping around on food blog hops and searching the internet.  Last week I came across this recipe for Spicy Shepherd’s Pie and just knew that I had to try it.
Spicy Shepherd’s Pie adapted from Greetings from Guatemala
1 pound ground beef
1/2 onion, chopped
1 can black beans, drained
1 can diced tomatoes
1 can corn, drained
1 packet taco seasoning
1 tsp chili powder
4 cups mashed potatoes
1 cup grated cheddar cheese
Directions:  Brown ground beef with onion; add all ingredients except potatoes and cheese. Simmer 2-3 minutes. Pour into 9×13″ pan. Top with 1/2 cup cheese. Spread mashed potatoes over the cheese and meat mixture. Top with remaining cheese. Bake at 350 for about 25-30 min.
-serves 8
Modifications:  I did not add the chili powder because of my 1 year old.
Here’s what you’ll need:
Peel, cut up, and boil the potatoes.  
While the potatoes cook, brown the ground beef.
Drain and rinse one can of corn and one can of black beans.
Preheat the to 350 degrees.
Once the ground beef is brown, add the corn, black beans, diced tomatoes and taco seasoning.
When the potatoes are done, mash them up.  If you need a good mashed potato recipe, I think my mom’s is the best.
Pour the meat mixture into a 9×13 baking dish coated with cooking spray.
Spread half of the cheese over the mixture.
Spoon and spread the mashed potatoes over the mixture.  I left a little portion with no potatoes for me (not necessarily Weight Watchers friendly-LOL)
Put into the oven to bake for 25-30 minutes.
Here’s what you’ll end up with:
If you are running short on time, you could probably use instant mashed potatoes.  Did we like this?  Kanin (my oldest son) told me that this was “awesome” and wants to take it to school for lunch tomorrow.  I’d say that’s a pretty good endorsement!

Fire Day Friday: Changes and Potato Salad

I’m excited to announce a few changes here on Fire Day Friday!

First and foremost, I will be joined by Jenn of Jenn’s Food Journey and we will be alternating Fridays. Not only is Jenn a talented and energetic food blogger, she rocks the grill. Too many people think the grill is a man’s domain. That is crap and people like Jenn, Robyn (Grill Grrrl), and Danielle (DivaQ) are proving that day in and day out. Plus, her boyfriend’s name is Chris (not me) so she has got good taste 🙂

Secondly, while this weekly post will still be mostly about live fire (grill, smoke, fire roast, etc) cooking, Jenn and I have decided to not limit our posts to ONLY live fire cooking or sides.

This past weekend I was craving some old fashioned, traditional BBQ. I even ignored our two Big Green Eggs and brought out my old offset smoker.


I went with the basics. Smoked chicken, BBQ beans and potato salad. While my favorite potato salad is a spicy and warm jalapeno potato salad with feta cheese and black olives (odd I know but **** it rocks), I wanted a “normal” southern potato salad for this meal.


Southern Potato Salad
Source: NibbleMeThis

Ingredients
2 lb red potatoes
1 cup mayonnaise
3 hard boiled eggs finely diced
1/2 cup onion finely diced
2 tablespoons sweet gherkins finely chopped
2 tablespoons sweet pickled jalapenos, finely diced
2 tablespoons green bell pepper, finely diced
1 1/2 tablespoon stone ground mustard (I like Inglehoffers)
1 1/2 tablespoons French’s yellow mustard
2 tablespoon cilantro, finely chopped
2 teaspoons turbinado sugar
1 teaspoon ground celery seed
1 tablespoon BBQ Rub (commercial brand or your home made stuff)
salt and pepper to taste

Instructions
Leave the skins on the potatoes but cut them into 1/2″ sized pieces. Boil the potatoes in salted water just until fork tender. Drain in a colander and then rinse them with COLD water to stop the cooking process.

Place them in a large mixing bowl and then add the eggs, onion, pickles and peppers.

In another bowl, mix together the mustards, mayo, cilantro, sugar, celery seed, and BBQ rub. For the BBQ rub I used Dead End BBQ’s Chicken Rub this time. But you could use any other brand, your own, or even some Old Bay Seasoning.

Pour the mayo-mustard mixture over the potato mixture and GENTLY toss together to mix.

Season with salt and pepper to your taste.

Refrigerate for at least 2 hours before serving.

CLASSIC GOOD EATS ~ CHOCOLATE COVERED CHERRIES

I wanted to make something special to take to my nieces house for Superbowl Sunday last year so thought I’d try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!

1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

  • Combine butter and milk until smooth.
  • Gradually add in confectioner’s sugar until a soft dough forms.
  • Roll into 1 inch balls and flatten into 2 inch circles.
  • Place a cherry in the center of each one.
  • Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
  • Melt chocolate until smooth and dip each ball into the chocolate.
  • Place on wax paper until cool and sprinkle with sprinkles.
  • Cool well.
  • The centers will liquefy over the 24-48 hours.  
I made these for superbowl but aren’t they just perfect for Valentines?  Join me Saturday afternoon 2/12 for our annual Valentine’s Day “Weekend of Romance” Foods.

Chinese Noodles with Peanut Sauce

Come on over and visit me at Comfy Cook
When you are finished there, drop in at
We share and hope you will also share with us at our two linkys.
Let’s Do Lunch, Brunch, and Breakfast
and 
My Meatless Mondays

Chinese Noodles with Peanut Sauce

Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull.  I jump right in to play and it is a lot less gory.  Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side.

I have made several variations on this theme, in the past, but when I have used peanut butter, I have used it, more often with meat and vegetables.  This time, it enhanced only the pasta.

Chinese Noodles with Peanut Sauce (adapted)
Ingredients for Noodles:
1 pound package Chinese  noodles
2 tablespoons toasted sesame oil

Method:  Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.

Ingredients for Peanut Sauce:
3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons  red wine vinegar
1/4 cup cold water
2 teaspoons hot chili
1 carrot, diced
1/2 red pepper, diced
2 scallions, sliced

Method:  In large bowl, combine peanut butter and oil, stirring constantly until smooth.
Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili.

Add diced vegetables to noodles.

Pour sauce on noodles with vegetables.  Stir gently and taste for seasoning.

I like this dish warm and I serve it that way, as a side dish, but as a salad, I serve it both ways, sometimes warm and sometimes cold.

 

Save Room for Dessert…Peanut Butter Cookie Bars

Today’s Save Room for Dessert post is an older post from my blog.  I’m somewhat kitchen-impaired at the moment, due to an issue of cat supremacy.  These cookie bars are always a big hit when I make them, as well as super easy, which is a definite plus! 
Peanut Butter Cookie Bars
1 stick unsalted butter, softened

1/4 cup peanut butter, crunchy or smooth
1 teaspoon vanilla
1 large egg
1 cup brown sugar
1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 oz bag peanut butter chips

Preheat oven to 350 degrees.

Spray a 9×9 square baking dish with non-stick spray and line with parchment paper, leaving an overhang on opposite sides so that you can lift out the bars when they are done.
With a fork, whisk the flour, baking powder and salt together; set aside.

Cream together the butter, peanut butter, brown sugar, and vanilla, about 4 minutes.
Beat in the egg.
Stir in the dry ingredients, then the peanut butter chips.
Spread batter in prepared baking dish.

Bake for 25-30 minutes, or until wooden pick comes out with a few crumbs attached.***
***When I’ve made these before, they baked in less than 30 minutes, but sometimes they take as long as 45 minutes; to be on the safe side, please check your bars at 25 minutes. 

ARE YOU READY FOR SOME FOOTBALL???

We’re HUGE football fans!  Football season seems like it just started! and yet this is the last week of the regular season (where does the time go?) 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!!

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.

Fire Day Friday: Asparagus with Hollandaise and Beef

The myth that BBQ enthusiasts don’t eat vegetables is false. We just add meat to them.


The great thing about this appetizer we made tonight was that it was all leftovers. I had some extra asparagus that I hadn’t cooked, Hollandaise sauce that I had made the day before, and the thin shaved prime rib from last night’s dinner (another leftovers dinner – click here for that post).


This really isn’t much of a recipe as it is “just throw it together”.

I tossed the asparagus tips in some olive oil, salt, and pepper. Then I roasted it for 9 minutes at 400f on the top rack of my oven.

Meanwhile I warmed up the Hollandaise sauce the same way I made it. I added a Tbsp each of water and lemon juice, then heated it in a stainless steel mixing bowl positioned over a pot of simmering water, whisking frequently.

Then I simply drizzled the Hollandaise sauce over the roasted asparagus and crowned it with some finely diced prime rib.


These might have been leftovers but you couldn’t tell from the taste! What is your favorite “leftover” dish that you have made?

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.

BEEF & VEGETABLE POT PIE

I’ve made several chicken pot pies but this was my first beef pot pie. The recipe called for ground sirloin but I used beef stew chunks instead.
As you can see, my lattice crust wasn’t much of a lattice.  I just piled them on top of each other.  Sorry, I’m not very crafty.  🙂
I think that I upped the veggies in this quite a bit. I LOVED how it was packed with veggies.
The recipe called for 8 oz. of mushrooms as well, we’re just not mushroom fans here but I’ll bet that would be good!

The bread was quite plain.  When I make this again, I will spread just a bit of butter and garlic powder on the breadsticks to flavor them a bit.

We all found this to be delicious!
Beef & Vegetable Pot Pie Recipe

1 lb. stew meat, cut into fairly small chunks
2 cups zucchini
1 large onion, chopped
1 1/2 cups carrot, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
3 garlic cloves, minced
1/2 cup red wine
1/4 cup tomato paste
1 1/2 tsp. Worcestershire sauce
1/2 tsp. pepper
1 14 oz can beef broth
2 tbsp. cornstarch
1 tbsp. water
Cooking spray
1 (11 oz) can refrigerated soft bread stick dough

Heat cooking spray in pan, add beef, cook until browned.  Add  onion, carrot, basil, and thyme, saute for about 5 minutes.  Add zucchini and garlic, saute for another 2 minutes.  Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.  Bring to a boil and cook for 3 minutes.  Combine cornstarch and 2 tbsp. water in a small bowl, stir with a whisk.  Add cornstarch mixture to pan, cook for a minute until slightly thickened, stirring constantly. 

Spoon beef mixture into an 9 x 13 in. baking dish coated with cooking spray.  Separate breadstick dough into strips.  Arrange strips in a lattice fashion over beef mixture.  Bake at 400 for 12 minutes or until browned. 

Total calories = 2326 calories
8 servings = 291 calories per serving

Beef & Vegetable Pot Pie + Salad = 411 calorie dinner

Check out more healthy recipes at Debbi Does Dinner Healthy!

Save Room for Dessert…Cherry Balls

Hello!  Hope everyone had a peaceful, joyous, and love-filled Christmas.  Ours was lovely, just the three of us and the Wii.  Yes, we took the plunge and bought the Wii, along with numerous games, including Just Dance for Kids, which has been a source of amusement for Andrew, as he watches his two parents try to dance.  I’ll highlight our Christmas dinner later this week, as we have another Christmas celebration on Tuesday, when we’ll celebrate with my family.  For today’s post, I decided upon an old favorite from my childhood, my grandmother Josie’s cherry balls.  I posted my version of her chocolate spice cookies a few weeks ago, and I’ve meant to post these before now, I just never got around to baking them.  However, I received some news from my brother last week, and I decided that it was time.  I’ve always thought that these are a perfect cookie for a baby shower, particularly a baby shower for a baby girl.  Well, my siblings and I have only had boys, so there’s never been an opportunity.  Until now, that is, as my brother told me that he and my sister-in-law, Jody, are having a baby girl!  Yeah!  Finally, we can buy frilly baby girl clothes!  They have two boys, so she will definitely be the little princess, with two big brothers.  We’re all very excited and happy for the the entire family.  So, in honor of the impending birth of my niece, I present Grandma Josie’s Cherry Balls, albeit, an updated version.

Cherry Balls  
5 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter, melted and cooled
1/3 cup half & half
2 eggs
1 cup sugar
2 teaspoon vanilla
1 cup pecans, toasted and chopped
1 10 oz jar maraschino cherries, well-drained and chopped
  • Combine flour, baking powder, and salt together in a small bowl; whisk together and set aside.
  • Beat eggs, sugar, and vanilla together for 3 minutes.
  • Add melted and cooled butter, milk, and drained cherries to butter mixture.
  • Mix in flour and pecans, mixing until dough clumps around paddle.
  • Remove dough from bowl, shaped into a large disk, and chill for 30 minutes.
  • Preheat oven to 350 degrees.
  • Remove chilled dough from refrigerator, and using a small cookie scoop, portion dough onto parchment-lined or well-greased cookie sheets.
  • Bake for 10-11 minutes.
  • Allow to cool before glazing.
Vanilla Glaze
2 tablespoons butter
3-4 tablespoons milk
Powdered sugar
  • Heat butter and 2 tablespoons of milk in microwave until butter melts.
  • Stir butter & milk mixture into 2 cups of powdered sugar, adding more milk and/or powdered sugar until desired consistency is reached.
  • Glaze entire cookie and then place on rack until glaze sets.
Yield: 7 dozen.

ARE YOU READY FOR SOME FOOTBALL????

We’re HUGE football fans!  Football season seems like it just started! and yet it is already way too many weeks old (where does the time go?) 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!!