Category: OKK MEMES & PRIOR CONTRIBUTORS

Guacamole Dip Plate ~ A football party favorite


hosted by Martha over at ThEKrAzYkItChEn

GUACAMOLE DIP PLATE
2 ripe avocados
1 large bunch green onions, sliced thin
Juice of 1 lemon
salt and pepper to taste
16 ounces sour cream
1 large jar thick and chunky salsa*, drained REALLY well
8 ounces grated cheddar or jack cheese
1 small can sliced black olives, drained well
tortilla chips

  • Mash avocados and generously sprinkle with salt and pepper.
  • Spread into an even layer on a platter.
  • Sprinkle green onions on top.
  • Drizzle lemon juice evenly over this layer.
  • Spread sour cream into an even layer over onions.
  • Spread salsa over the sour cream layer.
  • Evenly top with cheese.
  • Decorate with the olives.
  • Chill for several hours before serving.
  • Serve with crisp tortilla chips.

*I like Pace or Old EL Paso

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Stuffed Jalapeno Peppers – Monday Munchies

Welcome to Martha’s Monday Munchies!
~Stuffed Jalapeno Peppers~

These are so simple and so good! Just cut jalapeno peppers in half, clean them out, stuff with cream cheese, and wrap with bacon. Secure the bacon with toothpicks and bake at 350 until the bacon is done and the cream cheese just slightly browned – DELICIOUS!

These make a terrific game day treat. Now that football season is underway Sundays always include a game day buffet at my house. Each week I will be featuring something from my buffet and occasionally feature some of the great recipes that Monday Munchies participants have recently posted. A big thank you to Joy for this great idea!

This week featuring dips!

Hope you’ll play along with us this week!

7UP TROPICAL PORK CHOPS ~ Simply Delicious Sunday

We don’t have a lot of rules here at ThE KrAzY kItChEn. We do ask that whatever meme you are participating in that you use good blog etiquette and link to us here at ThE KrAzY kItChEn. We have been experiencing, like so many others, SPAMMING and you can help us eliminate a good deal of it, by making it easier for us by using a meme badge if you like, and by linking back to us.

Here at Simply Delicious Sunday I’ve made a few badges for you to choose from. Some of you still have the even older ones and those are okay too if you like them. The most important part is to be sure and link to us. We really appreciate your help.


7UP TROPICAL GLAZED PORK CHOPS
4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes

  • Preheat oven to 425 degrees.
  • Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
  • Generously salt and pepper the pork chops.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork chops on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.

This is also a great way to prepare chicken.

Quick Italian Chicken Strips with Fire Roasted Marinara Sauce ~ Simple Saturdays with girlichef

Hello everybody and thanks so much for joining me for my first Simple Saturday here at the KrAzY KiTcHeN! I’m taking over for Martha who has moved to Mondays. I decided to drop the word ‘supper’ from the Saturday theme just to leave the day a little more open to interpretation. Of course you are more than welcome to submit a simple supper…but you can also submit a simple breakfast, lunch, snack, drink…whatever!

Please forgive me as I get acquainted with my new home away from home and learn all of the little nooks & crannies…ummmm, Mr. Linky…of cooking with you on Saturdays! I think that I will be featuring a recipe and a picture or two weekly, with a link back to a longer post at my own place (if you click on recipe title). Feel free to pepper me with comments and suggestions… I thought I’d start this Saturday with a simple favorite around my house.

Quick Italian Chicken Strips w/ Fire-roasted Marinara Sauce
by girlichef (here)

For the Chicken Strips:
Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs
Bread Crumbs seasoned with Italian Seasoning & Parmesan
Eggs- 2
Water- splash
Flour- seasoned with salt & pepper

For the (quick) Fire-Roasted Marinara Sauce:
Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt’s Brand…my fave canned tomaters)
Italian Seasoning
Garlic Powder
Dried, minced onion
Crushed Red Chiles (optional)
Sea Salt
Black Pepper

Start your quickie marinara first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips.

Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese.

Pat your (chicken) tenders dry. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8″ deep). Flip once golden on the first side. Remember, they’re small…they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished.

Stir up your quickie marinara and serve the chicken strips with your marinara…and some shaved Parmesan.

Simple Saturday meal that adults and kiddos alike love in our house. Please add a link to Mr. Linky to one of your favorite simple things to make on Saturdays (or any day for that matter) and then leave a comment to let us know you’re there!

Blueberry Muffins ~ What Did You Bake Today?

I love vintage cookbooks. Not just because they are cute and old, but because the recipes of yesteryear used less sugar and processed foods. Today’s recipe comes from The New England Cookbook published in 1956 by the Culinary Arts Institute of Chicago.Blueberry Muffins:

1/4 cup melted butter
2 cups flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1 egg , beaten
1 cup milk
1/2 cup fresh or thawed blueberries

Combine dry ingredients in a large mixing bowlCombine milk and eggs in another, then blend in melted butter. At this point, the recipe says to make a well in the dry ingredients, add the wet and stir for no more than 25 strokes. I counted and frankly, I just couldn’t do in in 25. I stirred for more like 30 strokes. Anyway, after it is moist, lumpy and mostly incorporated, fold in the blueberries.Scoop into 12 greased muffin tins. Bake 425 degrees for 15 to 20 minutes or until golden.
What Did You Bake Today?

Rocky Road Fluff Cake


ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips
4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 pint whipping cream
1/4 cup chopped pecans
3/4 cup marshmallows
1/2 cup Heath Bar pieces
1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream

  • Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
  • Beat the egg yolks and add to chocolate mixture.
  • Beat egg whites. Add sugar.
  • Add egg white mixture to chocolate mixture also.
  • Stir in vanilla and salt until well blended.
  • Stir in nuts and Heath Bar pieces.
  • Whip the cream until soft peaks form.
  • Fold cream into chocolate mixture.
  • Place a layer of angel food pieces on the bottom of the pan.
  • Pour 1/3+ of chocolate mixture over top.
  • Sprinkle marshmallows over top.
  • Top with the rest of the angel food cake pieces.
  • Pour remaining chocolate mixture over top.
  • Chill overnight.
  • Invert on a plate.
  • Enjoy.

** this picture depicts a half portion of the above recipe.

Don’t forget that every time you link a recipe over at the tHe KrAzY KiTcHeN this week you earn an entry into our Country Bob’s All Purpose Sauce giveaway.

Save Room for Dessert and What Did you Bake Today are hosted over at ThE KraZy KitcHen by Joy & Kristen. Stop by and join in.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.


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Martha’s Monday Munchies – Beef Wellington Appetizers!

Welcome to the all new Monday Munchies hosted by me – Martha! This week featuring Beef Wellington appetizers …

Ingredients: Leftover beef (I used eye-round roast) cut into bite sized cubes, fresh mushrooms (minced), white wine, cream, puff pastry (thawed)

Sauté mushrooms for 3-5 minutes in a splash of white wine, reduce until almost dry. Add a splash of cream and reduce until consistency is like a spread. Season the mushroom mixture with salt and pepper to taste, set aside to cool.

Place puff pastry sheets on a floured work surface, cut into small squares. Place a beef cube on each. Top each beef cube with a small amount of the mushroom mixture. Wrap edges up to seal around each. Twist ends at the top. Place on a parchment lined pan and bake at 350 until crisp – about 15 minutes.

Alternatives: You could use just about any kind of beef in these appetizers. I’ve used leftover steak, London broil, meatloaf and once even used little store bought cocktail meatballs when making for a large crowd. They have been a big hit every single time!

It’s also a great way to turn small amounts of leftovers into an elegant light meal by serving on the side with a nice salad.

I can’t wait to see your recipes!

A few changes here at tHe KrAzY KiTcHeN

As we hit our 2 month anniversary, we here at tHe KrAzY KiTcHeN realize how fortunate we are to have grown so fast and to have developed such a wonderful following. We encourage you to join in our memes as often as you can as we share many cultural and tasty treats with each other.

We are going through a bit of re-organization here at tHe KrAzY KiTcHeN. In our rearrangement Martha from Menagerie will be moving to Monday to host her new appetizer meme and girlichef will be joining us on Saturdays to host Simple Saturday.


girlichef has many passions: family, food, music, photography, travel, books and reading. She’d love to take a culinary tour of the world, bit by bit, morsel by morsel ~ connecting, learning, sharing, forming new friendships ~ and she dreams of an extended stay in Italy. She loves to learn and strives to use both her formal culinary training and her everyday experiences to understand and create food. Please stop by and give a big hearty welcome to girlichef and check out her new Saturday meme, Simple Saturday here at tHe KrAzY KiTcHeN.

Baked Omelet with Paprika Cheese Hash Browns ~ Simply Delicious Sunday

BAKED OMELET with PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I them assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.



BAKED OMELET
4 large eggs
1/4 cup milk
1 small tomato, diced
1 small bunch green onions, sliced thin
4 ounces chopped ham (or meat of your choice)
1/2 cup finely shredded white cheddar
salt and pepper to taste
PURE

  • Preheat oven to 375 degrees.
  • Whisk eggs and milk until well blended.
  • Generously spray a 9 inch square baking dish with PURE.
  • Sprinkle onions, tomatoes and meat over the bottom of the baking dish.
  • Sprinkle 1/3 of the cheese over this layer.
  • Pour eggs over the cheese.
  • Top with 1/3 more of the cheese.
  • Bake 20 minutes or until just set.
  • Top with remaining cheese and leave in oven just until melted.

PAPRIKA CHEESE HASH BROWNS
4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

  • Melt butter in a large skillet* over medium high heat.
  • Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
  • Brown well.
  • Sprinkle cheese over top and fold in.

*Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

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Simple Supper Saturday – Chicken Cordon Bleu Pockets


Welcome to Simple Supper Saturday!

This will be my last Simple Suppers post. I’ll be hosting Monday Munchies from here on out instead. Taking over on Saturdays from now on will be my great foodie friend girlichef – yes, you read that right! If you aren’t already a reader of girlichef please run over and take a look at her awesome foodie blog. I can’t wait for her contributions here at the Krazy Kitchen!

On to my final Simple Supper Saturday post – Last week I made baked Italian chicken. Since I’ve been on a puff pastry kick lately I decided to use a portion of the leftover chicken the next night for a new recipe experiment – Chicken cordon bleu pockets …


Roll puff pastry, cut into rectangles. Place a thin slice of ham across the rectangle, add a thin slice of Swiss cheese, about 4 slices of chicken, top with another slice of Swiss …


Wrap ham over the top, wrap pastry over, tuck and seal edges …


Bake at 350 for about 20 minutes until golden brown …


These would be great served with a creamy white wine sauce or just grab and go as I served them. They were wonderful served cold for lunch the next day too! A mini version of these would also make a great appetizer. These pockets have definitely been added to our family favorites!

I can’t wait to see your simple suppers this week!

What Did You Bake Today: Southwest Biscuit Casserole


I have discovered some really delicious breakfast recipes lately. This particular recipe was adapted from one on the Bisquick website. I adapted it to our family size and tastes. Actually, it was supposed to be a main dish, but it worked really well for breakfast.


Southwest Biscuit Casserole:
4 cups Bisquick (or other biscuit mix)
3 eggs
1 cup chopped ham
1/2 stick butter, melted
1 can creamed corn
1 can corn, drained
1 can chopped green chilies
1 cup shredded cheddar cheese
1/2 cup finely minced onions
1 Tbls oil
Saute onions in oil. Combine all ingredients in a bowl and spread in a greased 9 X 13 pan. Bake 350 degrees for 45 minutes or until done in the middle. It will be a moist biscuit consistency. Serve with salsa, grated cheese and/or sour cream.

What did you create in the oven this week?