Category: OKK MEMES & PRIOR CONTRIBUTORS

Pass the bread recipe and save room for dessert and Thanksgiving

Do you have a bread recipe? Tamy and I want it! It could be a yeast bread, or a quick bread. It could be a muffin or a flat bread. We’re rounding up all bread recipes on our blogs, and you get to link to both blogs too, just link back to us. Tamy’s bread roundup and my Joy of Dessert bread roundup are ready for your links now.

Get ready for another party right here at Our Krazy Kitchen, too. We’ll be celebrating Thanksgiving all together from November 15-28. Bring your favorite recipe, decorating idea, pictures, anecdotes, and let’s have some fun together. Help us spread the word by linking to us.

Pick your favorite badge!

Please leave a link to your post, not your homepage, and be sure to link back to this post or blog.

Spicy Shrimp – Monday Munchies

I think everyone knows The Pioneer Woman. This recipe is the basics from one of her recipes and boy is it ever good!

Ingredients

  • 2 pounds of shrimp in shells
  • About 1/2 cup olive oil
  • 2 -3 lemons
  • Tabasco
  • Worcestershire
  • Kosher salt
  • Fresh ground pepper
  • 1-2 sticks of butter
Directions – Spread shrimp in single layer on a large, deep cookie sheet. Drizzle oil over shrimp, squeeze fresh lemons over shrimp, add generous splashes of Tabasco and Worcestershire all over the top along with a sprinkle of kosher salt and fresh ground pepper, dot top with pats of butter. Broil until done, about 10-15 minutes.

This is a great one for the game day buffet or add a loaf of fresh french bread for dipping and a salad and you’ve got a great meal – YUM!

Share your favorite game day munchies with us!

Stuffed Italian Chicken Breasts ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.
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STUFFED ITALIAN CHICKEN BREASTS ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make the fresh, but jarred peppers are fine as long as they are drained well.

Won’t you join me at ThEKrAzYkItChEn for ?
♥final blog signature. ♥

BurrEnchiladas~ Simple Saturday with girlichef

Happy Halloween!!!
Since we are rounding up so many fabulous recipes that go with Halloween, I decided to just re-visit an older girlichef post…super simple…super delicious…I call them…

BurrEnchiladas
by girlichef
yield: 5-6 servings
5-6 frozen bean & cheese burritos

5-6 chicken thighs (skinless or skinless & boneless)

16 oz. enchilada sauce (remember, convenience…canned, pre-made, spice packet)

Spray your crock pot with pan spray. Line up your frozen burritos along the bottom, however many will fit. Lay chicken thighs over the burritos. Cover with enchilada sauce. Put on the lid. Cook on low for about 6-8 hours.

These turn out sort of like a cross between a burrito and an enchilada (hence the name)! Scoop “one” onto a plate; this usually consists of one thigh and one burrito. Remove the bone (it just slips out). Tear the chicken into shreds a bit with your fork. Sprinkle with cheese.

Now…go out and have a spooky fun time!!

Spoon Rolls: What Did You Bake Today?

When I need a super easy roll that takes no kneading and no thought, I turn to this recipe.
The recipe comes from the 2nd Pillsbury Bake Off in the 1950s. It won a whopping $4000. It’s still a winner to me.
Spoon Rolls:
1 Tbls yeast
1/4 cup warm water
3 Tbls sugar
4 Tbls butter
1 tsp salt
2/3 cup milk, scalded (see instructions below for my cheat)
1/2 cup cold water
1 egg, slightly beaten
4 cups flour
Dissolve yeast in warm water. Put the butter, milk, salt and sugar in a pyrex bowl and microwave 2 or so minutes or until the butter melts and the milk boils rapidly…watch it, it may spill all over your microwave. Cool the milk mixture by adding the cold water. Let sit a bit longer….you don’t want to kill your yeast. Place flour in a large bowl. Add the yeast/water and the milk mixture. Stir until well blended. Cover and let rise in a warm place until double in bulk…about 1 hour. Punch down the dough and spoon into greased muffin tins (this makes 18). Cover and let rise about 45 minutes. Bake 400 degrees for 15-20 minutes.
Dump out onto a wire wrack to cool….or serve immediately. These rolls have a great chewy texture.
What did you bake today?

Guess who’s Coming to Dinner – Chris from Nibble Me This

Have you heard?

Welcome to OuR KrAzy kItChEn has a new weekly bit on Thursday’s called Guess Who’s Coming To Dinner. Well, I say weekly. It kind of depends on how well or crappy I do with this post. If I tank, I might take the whole series down with me. Wow….the pressure!

So my name is Chris and I run a little blog called Nibble Me This that I started this year. I focus mainly on live fire cooking which means smoking, bbq, grilling, fire roasting, fire baking, and yes, even cold smoking. My weapon of choice is the Big Green Egg but don’t fret, most of my dishes can easily be recreated on a grill or even your stove top. This dish is a good example of that.

Chickamauga Chicken

Chickamauga is the name of a tribe of Native Americans, a creek, a city, and a Civil War battle that occurred near Chattanooga, TN. I’d love to tell you a fascinating story that explains how this recipe comes from any of those. But to be honest, my son Trevor named this dish in March 2007 when we first made it. He just liked the sound of it and it stuck.


Chickamauga Chicken

Ingredients
4 each Tortillas corn, sliced as described (2 yellow, 2 blue if possible)
3 ounce Ranch dressing
1 ounce Bbq sauce
4 slices lemon
1/4 teaspoon Black pepper ground
1/2 teaspoon Salt
1/4 teaspoon Red pepper ground
1 teaspoon smoked Paprika
1/2 teaspoon Cumin
1/4 teaspoon Onion powder
4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin
1/2 cup Cheese shredded, (do a blend, sharp cheddar, pepper jack, colby, etc)
2 ounce Black olives sliced
2 each Green onion julienne sliced

Instructions
Cut a tortilla in half and place halves on top of each other. Then slice into 1/4″ slices sideways into strips (your final pieces should be 1/4″ thick by 2-3″).

Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4″ deep. Fry the tortilla pieces in batches until all are golden brown. Set aside on a paper towel on a plate. Season each batch with a little salt or some of the chicken rub.

Mix ranch dressing & bbq sauce together to make the ‘Mauga Sauce (Trevor’s name for it) and set aside, preferably in a squirt bottle.

Rub both sides of chicken breasts with a lemon slice and then season with dry spices.

NOTE: Follow EITHER the live fire instructions OR range/oven instructions. If you do BOTH, I promise you won’t be happy with the dish.

Live Fire Instructions: Grill over DIRECT heat for 4-5 minutes per side over a medium hot grill (350f).

Range Top Instructions: Dredge in flour. Saute about 4-5 minutes per side in 1.5 tablespoons of butter and 1.5 tablespoons of olive oil until golden brown. You want the chicken to be cooked through and ready to eat at this point.

Top with cooked tortilla strips, green onion, black olives, and cheese.

Live Fire Instructions: Place back in cooker at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.

Oven Instructions: Place under broiler for about a minute until cheese melts.

Drizzle with the ‘Mauga Sauce (bbq sauce/ranch) and serve.

So here’s how it went tonight.

TIP: Get a bunch of squirt bottles from your dollar store. They’re great for stuff like the ‘Mauga sauce and make your sauces look better than just spooning the sauce on.


TIP: Use a raised rack over newspaper to let your tortilla strips drain instead of letting them sit in soggy paper towels on a plate. They’ll be crisper.

TIP: If you’re a little squeamish about touching the raw chicken when applying the rub, use food gloves. They help reduce the squeaminicity of raw chicken.
Here’s one of the advantages of live fire cooking, try to get chicken looking like THIS in a saute pan.
Building the stacks, layer by layer…


Oooey gooey mega goodness.
Topped with ‘mauga sauce and served with Spanish Rice (recipe over at my blog) and avocado slices.
Ahhhh yeah. Someone pass me a Dos Equis.

Spooky Witch Hands – Monday Munchies

This spooky witch hands were so easy that I can’t even call it a recipe. They are simply Pillsbury bread sticks – unrolled, sliced in half and then formed into long finger shapes (keeping every 5th one a little shorter and fatter for the thumbs), add sliced almonds for the fingernails and bake for 15 minutes at 375. Serve them with some marinara for dipping for a snack, use them on your Halloween party buffet, or serve in bowls of chili or spaghetti for a perfectly spooky meal!

Shirred Eggs ~ Simply Delicious Sunday




SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.
*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

final blog signature.

originally ran at 3 Sides of Crazy November 2008

Pineapple Casserole~ Simple Saturday with girlichef

Although it a seemingly odd combination…pineapple and cheese come together beautifully in this recipe from my friend Danielle. I enjoy it warm…with a big scoop of vanilla ice cream! Simple and tasty…what simple meal or drink ideas did you make this week?
Pineapple Casserole
from Danielle of Cooking for my Peace of Mind

1 can (20 oz)pineapple chunks, drained
1 can (20 oz)crushed pineapple, drained
5 Tbs. flour
1 c. sugar
1 1/2 – 2 cups sharp cheddar cheese, shredded
1 1/2 cups Ritz cracker crumbs
1 stick butter (1/2 c.), melted

Preheat your oven to 350 degrees F. Grease a small casserole dish (I used an 8×8). Combine the pineapple, sugar, flour and cheese in a large bowl. Pour into the casserole dish. If you haven’t yet smashed up your Ritz, do it now and then spread the cracker crumbs over the mixture and drizzle the melted butter over the top. Bake for ~30 minutes, or until golden.

*originally posted at: girlichef

Yummy Mummy Cookies

I found these cookies in a magazine over a decade ago.  I have a three ring binder filled with holiday food ideas.  I haven’t tried many of them.  Mostly, they are good intentions that I have not gotten around to doing.  Do many of you have that same problem?  Do you cut out ideas or copy down recipes only to find that they sit in a drawer or a shelf without being used?

Yummy Mummy Cookies

2/3 cup butter

1 cup sugar

1 tsp vanilla

2 eggs

2 ½ cups flour

½ cup cocoa

½ tsp baking soda

½ tsp salt

1 pkg white chocolate chips

2 Tbls shortening (don’t use anything else if you want this to be white)

Cream the butter and sugar. Add the vanilla and eggs. Combine the dry ingredients and add to the butter mix. Refrigerate dough for 20 minutes.

Roll 1 Tbls dough into a carrot shape about 2 ½ inches long. Roll 1 tsp dough into a ball and press this into the body of the mummy as the head.

Bake 350 degrees for 8-10 minutes. Let cool on a wire wrack.

Melt the white chocolate and shortening in the microwave for 1 minute. Stir until smooth. Add more shortening if it isn’t runny. Heat again if chocolate is not melted all the way.

Place 1 cookie at a time on a narrow metal spatula. Spoon white chocolate mixture over the cookie while holding the cookie over the bowl. Place on waxed paper. If mixture begins to thicken, microwave it again. As coating begins to harden, use a toothpick to score lines in body and on face to resemble mummy.

What Did You Bake Today?