Category: OKK MEMES & PRIOR CONTRIBUTORS

Let’s Make Magical Mondays

You must be wondering who is this Chaya who has been granted the honor and fun of hosting Mondays with Cooking With Chaya. Some of you may know me from my blogs, Chaya’s Comfy Cook and Sweet and Savory Says it All. I hope the rest of you will get to know me and I will get to know you.

I am Chaya, a woman who is finding herself as a cook and baker. I want to cook or bake everything but everything is too much. Time and error keep me from reaching close to achieving a fraction of what I would like. I make my share of mistakes and I am willing to share them with you. Some have been shocked that I did share my burnt creations but I believe we learn from our mistakes. Of course, I hope there are many more successes to talk about. I would like you to come along with me on my journey, finding out who Chaya the Cook is. Hopefully, we will have fun doing this and come up with some good eating to put on our tables. Please, leave your recipes for all of us to try. Click on If you have another version of what I made, please add your comments. I want to learn from you. Together, we can make Magical Mondays.

I had no idea what recipe to start with and changed my mind a dozen times. Finally, I decided, I would share the last thing I made and stop agonizing. Here it is.

Candied Butternut Squash and Sweet Potatoes

I have made candied sweet potatoes for years but not like this and never with the butternut squash. I actually made the recipe, in the morning, with just sweet potatoes but found a lonely butternut squash in the refrigerator and decided to up the recipe with this delicious vegetable. I am presenting the recipe as baked together.

Ingredients:
Spray cooking oil
4 medium sweet potatoes

1 butternut squash
1 tablespoon Dijon mustard
1 tablespoon lemon juice

3 tablespoon brown sugar
2 tablespoons soy sauce
Method:
Preheat oven 400 degrees.
Spray a medium size to large baking dish.
If you have a microwave, microwave the butternut squash for a few minutes to make it easier to peel.
Peel both the sweet potatoes and squash and cut into chunks about an inch and one half in size.
Sprinkle these with salt and pepper.
Bake in over for 30 minutes.
While the vegetables are baking, make the marinade by mixing all ingredients together.
Remove the vegetables from the oven and cover them with the marinade.
Make sure each piece is well coated.
Put back in oven and bake for an additional 20 minutes or until vegetables are fork tender.
With a large spoon, once again, spoon the marinade from the pan onto the sweet potatoes and squash. If it has all been incorporated into the glaze on the vegetables, skip this step.
My sweet potatoes held the glaze better than the squash did.
This is the kind of dish you can serve with meat, fish and poultry. Its sweetness sets off other flavors.

Growing pains with benefits

Hi everyone. We are just about 6 months old here at OuR kRaZy KiTcHeN and going through a few more growing pains, but with benefits. Martha from Menagerie formally of Simple Supper Saturday and most recently of Monday Munchies will be returning to Simple Saturday as Heather from girlichef will be taking a sabbatical. We are fortunate and excited to be gaining Chaya of Sweet & Savory Says it All who will be joining our team with a new meme, Cooking with Chaya on Mondays and Min of The Bad Girl’s Kitchen with her new meme, Try A New Recipe Day on Tuesdays. Be sure and join us tomorrow and Tuesday to welcome Chaya and Min.

And let’s not forget to mention that Dave from A Year On The Grill will Start New Year’s Eve with another great new meme, I CAN COOK THAT! We know that Dave’s quick wit and awesome style will bridge many a food gap!

Don’t forget we’re looking for avid foodies with a passion for cooking and the limelight for guest posts in the upcoming year. Please leave a comment and we’ll email you to set up a date.
abbey-oyster-white-kitchens

Chaya, Dave and Min all have some wonderful ideas on making us better here at OuR KrAzY KiTcHeN. Chaya jumped in with both feet and helped us develop our newest idea of featuring a special blogger each week from the recipe links we receive. So, we will be searching through the recipe links each month and will be featuring one awesome blogger the last Sunday night of the month beginning on the 27th. of December. Help us choose YOU! by linking your recipes with one of our daily memes throughout each week.
KK Feature Award

Parsley Herb Noodles OR Linguini & Clams ~ Cooking with Chaya at OuR KrAzY kItChEn

PARSLEY HERB NOODLES / LINGUINI & CLAMS
1/2 cup butter
1/4 cup olive oil
1 pound linguini, cooked and drained well, reserving pasta water as needed
4-6 cloves minced garlic
(2) 7 1/2 ounce cans minced clams, drained well, but retaining 8 ounces of the juice
1 cup white wine
1 shallot, minced
1 bunch green onions, sliced
1/2 cup minced fresh parsley
3/4 cup shredded Parmesan
salt & pepper to taste

  • Heat butter and oil together.
  • Add shallot, green onions and garlic cooking until golden and fragrant.
  • Add clam juice and white wine and simmer uncovered 10 minutes.
  • Add clams, parsley, salt and pepper, to taste and most of the Parmesan cheese,  heating until cheese is melted.
  • Toss with the linguini.
  • Serve with fresh grated Parmesan Cheese.

ORIGINALLY POSTED 12-21-2009 for my FIL’s birthday

BANANA CREAM PIE ~ SIMPLY DELICIOUS SUNDAY



BANANA CREAM PIE
CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon powdered vanilla
1/4 teaspoon cinnamon
1/2 cup butter, chilled and diced
1/4 cup ice water
  • In a large bowl sift together flour and salt.
  • Cut in butter until mixture resembles coarse crumbs.
  • Stir in water, a tablespoon at a time, until mixture forms a ball.
  • Wrap in plastic and refrigerate for several hours. Overnight is better.
  • Preheat oven 350°.
  • Roll dough.
  • Place crust in 9 inch pie plate.
  • Press the dough evenly into the bottom and sides of the pie plate.
  • Flute the edges with a fork.
  • Bake 12-15 minutes until flaky and JUST golden. It will finish baking after you have filled it.
  • Cool.

FILLING
3/4 cup fine sugar
1/3 cup flour
1/4 teaspoon sea salt
2 cups whole milk
3 Jumbo egg yolks, beaten
2 tablespoons butter, melted & cooled
1 teaspoons vanilla extract
1/2 teaspoon maple extract
1 teaspoon lemon juice
4 just ripe bananas, sliced
1 extra ripe small banana, pureed

  • Preheat oven to 325 degrees.
  • In a medium saucepan heat milk slowly.
  • Sift together the sugar, flour and salt.
  • Add the flour mixture gradually while stirring gently.
  • Add in banana puree.
  • Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture back into the hot mixture. Cook for 2 more minutes, stirring constantly.
  • Remove the mixture from the stove immediately adding the butter, lemon juice, maple and vanilla extracts stirring constantly until a smooth consistency is reached. (Do not cool for too long before pouring over the sliced bananas.)
  • Slice the bananas into the cooled baked pastry shell.
  • Top immediately with pudding mixture.
  • Bake for 10 minutes.
  • Chill for several hours before serving. Overnight is best.
  • Top with whipped cream.

TOPPING
1 cup heavy whipping cream
1 teaspoon maple extract
1/2 teaspoon vanilla powder
1 tablespoon powdered sugar

  • In a large bowl (I use my copper one and pre-chill it and my whisk in the freezer), whip the heavy cream until stiff peaks are just about to form.
  • Beat in maple extract, vanilla powder and powdered sugar until peaks form, making sure not to over-beat.

Penne with Spicy Vodka Sauce & a ta-ta for now…~Simple Saturday with girlichef

As life would have it, my Saturdays (and other days) have not been too simple lately. In fact, I’m in a somewhat madhouse period right now, and have come to realize that I have over-extended myself. Meaning? Meaning that this is going to be my last regular Simple Saturday post. I have really enjoyed my time here in Our KrAzY KiTcHeN and will miss visiting with you on Saturdays… but I’ll be around whenever possible!! And never fear, the wonderful Martha of Martha’s Menagerie and our very own Krazy Kitchen will be stepping back in to take over Saturdays!

SimpleSaturdaysKrAzYKiTcHeN

To say so long for now, I cooked up something quick & simple…Pasta with Spicy Vodka Sauce
by girlichef
~1/2 lb. uncooked pasta
1 Tbs. Olive Oil
2 garlic cloves, minced
2 pinches crushed red chiles
pinch salt
1 (14.5 oz) can Fire-roasted, diced tomatoes w/ juice
1/4 c. heavy cream
1/4 c. Absolut Peppar Vodka (or other chile pepper infused vodka)
freshly grated Parmesan cheese

Cook your pasta in boiling, salted water until just al dente. Drain, reserving ~1/4 c. or so of pasta water. While your pasta is boiling, heat oil in large skillet over medium and saute garlic, salt and crushed red pepper for a minute or so, then add tomatoes and their juices. Simmer for a few minutes or until the tomatoes start to break down a bit. Add cream, vodka and reserved pasta water…give it a quick stir. Toss with warm pasta and season to taste. Grate fresh Parmesan over top and serve!
It’s been so great meeting so many great foodies and I will definitely see you around the Krazy Kitchen… and the blogosphere… get ready for Martha 🙂

Baked Smoked Turkey in a Slow Cooker: What Did You Bake Today?

I realize that I am completely pushing the limits of the whole “bake” thing with this post.  Hopefully, you will have it in your hearts to hear me out.  This is a new technique I learned reading Cheater BBQ by Mindy Merrill and R.B. Quinn.  The premise being that slow cookers can act as mini ovens on occasion.  By wrapping meat tightly in foil, it doesn’t end up like the typical crockpot stew but stays firm as though it were cooked in the oven.
 
Now, here’s the bad news.  This is the only picture I took of the turkey breast.  Yep!  You have to use your imagination and trust me a Lot!
Smoked Turkey Breast (based on the Cheater BBQ Hobo Crock Turkey Breast)
One thawed turkey breast
4 Tbls butter, melted
1/4 cup liquid smoke
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 tsp paprika
Line the crockpot with foil large enough to completely encase the turkey breast.  Place the turkey in the middle of it.  Combine the spices and rub them all over the meat, including in the cavity.  Combine the butter and liquid smoke and pour it all over everything.  Wrap the foil over the turkey, sealing snuggly.  Cook on low 6-8 hours or until internal temperature reaches 160 degrees F.  I cooked mine for the originally prescribed 10 hours and had a very dry bird.   Serve with your favorite BBQ sauce.
We only ate half of the meat.  With the leftovers, I borrowed another recipe from the Cheater BBQ cookbook…..and I really baked it in the oven.
Cornbread Turkey Bean Casserole:
3 cups chopped leftover smoked turkey
1/2 large onion, chopped
2 Tbls olive oil
2 cans Texas Ranch style beans (ranch brand)
1 can hickory bbq beans (bush’s brand)
1 cup cornmeal
1 cup flour
1 heaping tsp baking powder
1/2 tsp salt
1 cup milk
1 cup shredded cheddar cheese
1 small can green chilies
Saute the onion in the oil until soft.  Combine the meat, beans and onion and pour into the bottom of a greased casserole dish.  Combine the cornmeal, flour, baking powder and salt in a mixing bowl.  Stir in the milk until moistened.  Add the cheese and chilies.  Spread the mixture over the beans.  Bake uncovered 350 degrees for 45-50 minutes or until cornbread is done.  (Note: if, like me, you take it out of the oven a bit too soon and find that there is a thin layer of not done cornbread between the beans and the baked cornbread…microwave it for 3 minutes.)
 What Did You Bake Today?
 

White chocolate and Macadamia Nut Cookie Mix in a Jar Recipe

C & H Sugar (called Domino Sugar in some regions) recently contacted us at Our Krazy Kitchen and offered for us to use any of their recipes, and link to them for a sweet recipe exchange. There’s no better time than for Save Room for Dessert and tomorrow’s Cookie Party. They have a lot more sweet holiday recipes, gift ideas, shipping tips, even a campaign to raise funds for hungry children. Here’s a sample recipe below, complete with printable gift tag.

White Chocolate and Macadamia Nut Cookie Mix in a Jar
Makes 3 dozen cookies

Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firmly packed C&H Golden Brown Sugar
1/3 cup C&H Pure Cane Sugar
3/4 cup toasted macadamia nuts, chopped
1 cup – (6-oz package) vanilla milk chips

Instructions:
Combine flour, baking soda and salt in a small bowl. Spoon into 1-quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

Download PDF file and attach these instructions to the jar: In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg, and 1/2 teaspoon vanilla until combined. Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 375°F for 9-11 minutes or until lightly browned.

Quick Tip: Toasting heightens the flavor of nuts. To toast macadamia nuts, spread the nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to brown evenly.

Full Disclosure: In the interest of full disclosure we were contacted and asked to voice opinion and C&H/Domino Sugar links in exchange for a gift card. We did this because we believe in the product and the recipes and not for payment.

Don’t forget tomorrow’s Cookie Party!

and Save Room for Dessert!

Pick your favorite badge!

Christmas is almost here!

TMS
Christmas is just 10 days away. Are you ready? I am, well sort of. My packages are wrapped and tagged, but there’s no tree to put them under. The ingredients for my goodies are purchased, but I’m not assembling them until I get where I’m going so I don’t have any new pictures yet of the Artichoke Garlic Cheese bread and Toasted Bleu Cheese Dip and Rum Balls and Holiday Wreaths that I’m going to be spending the 23rd making. I’ll be sure to link the recipes though to the upcoming Christmas Party at OuR KrAzY KiTcHeN that starts Thursday!

Click Button for Party Details!

 

aprons 3

Easy Holly Treats – Monday Munchies

These are another of my favorites. They are delicious and they are another quick, easy, no bake treat, and they’re so pretty to add to the cookie & candy tray aren’t they?

Cornflake Wreath/Holly Treats

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
Red hot candies (or red mini M&M’s or decorate with dots of red frosting)

Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes or into dollops on sheets of waxed paper, decorate, cool and store in refrigerator.

Cream of Broccoli Potato Cheese Soup & Sour Cream Biscuits






CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

  • Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
  • Fold in grated cheese
  • In a large skillet cook over low heat until it all melts together.
  • Add frozen hash browns and saute’ until golden brown.
  • Add onions and celery. Cook until translucent.
  • In a large saucepan whisk the bouillon into the hot water.
  • Add the carrots, potatoes, celery, broccoli pieces and onions.
  • Simmer on low 1 hour until all vegetables are soft and tender.
  • Mash vegetables.
  • Add cheese and blend well.
  • Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

  • Preheat oven 450 degrees
  • Mix all ingredients together.
  • Drop evenly into muffin tins.
  • Bake for 15 minutes.
  • Makes 12 biscuits.

Chipotle Shrimp and Pasta – Simple Saturday

Hi, Martha from Monday Munchies here filling in for girlichef here this week – we miss you girlichef, hurry back!

This is a recipe (actually more of a throw together process than a recipe) for a delicious but quick and easy meal – Chipotle shrimp and pasta …

Put a pound of shrimp in a gallon baggie. Add about 1/4 cup of Chipotle sauce (I used a bottled sauce), add a teaspoon of cornstarch. Mix well and let marinate anywhere from 15 minutes to several hours.

Put entire contents of baggie into a large frying pan, stir fry for 3-5 minutes. Add a can of Hunts diced tomatoes with garlic and olive oil, mix and simmer an additional 3-5 minutes. Add a pound of well drained pasta – mix, simmer for a couple minutes until nice and hot.

Fruit smoothies go wonderfully with this easy semi-spicy dish! – Enjoy!