- Preheat oven to 350 degrees.
- Spray baking dish with PURE.
- Roast tomatoes until crushable.
- Add green chiles and garlic until well blended.
- Stir in salt and pepper.
- Puree’.
- Split sauce in half.
- Soak shredded meat for at least an hour in the sauce (though I prefer over night).
- Spread your tortilla lightly with some of the tomato sauce.
- Fill with meat and sprinkle with cheese.
- Roll up and place in baking dish.
- When full, pour remaining sauce over the enchiladas.**
- Top with remaining cheese.
- Bake for 30 minutes.
- Serve with GARDEN TOMATO SALSA and Fresh Guacamole.
Category: SIMPLY DELICIOUS SUNDAY
NUTTY MUSHROOM CASHEW CHICKEN
1 tablespoon brown sugar
4 tablespoons cornstarch, divided
½ teaspoon sea salt
¼ cup soy sauce
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
3 tablespoons oil
2 cup hot chicken broth
2 teaspoon lemon juice
½ cup cashews
cooked rice
- Heat canola oil over medium high heat until JUST sizzling.
- Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
- Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes.
- Remove chicken from oil and drain excess oil from the pan.
- Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and the Worcestershire sauce.
- Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened.
- Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil.
- Taste to correct seasonings.
- Add cashews.
- Serve over hot rice.
BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of
I found this recipe in the bottom of grams pile of magazine/book clippings to try one day. It just screamed, “try me for the guys”. BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers. This will be perfect on a cold winter’s night!
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs
- Preheat oven 325 degrees.
- Place the flour into a plastic bag.
- Brown bacon pieces until crisp. With a slotted spoon remove to drain.
- Dredge beef pieces in the flour mixture.
- Brown beef pieces in bacon fat*. With a slotted spoon remove beef pieces to a colander to drain.
- Add butter to saute pan.
- Saute’ carrots for several minutes.
- Add the onions and garlic until fragrant and translucent.
- Stir in 1/2 cup flour, salt, pepper and thyme.
- Whisk together the hot water, sugar and bouillon.
- Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended.
- Add to veggies.
- Bring to a fast boil.
- Lower heat to a simmer for 5 minutes.
- Spray a casserole with PURE.
- Add browned meat to the casserole.
- Top with onions and carrots.
- Pour sauce over top and blend well.
- Bake for 2 1/2 hours or until meat is tender.
- Serve over Parmesan Potatoes.
*May have to add a bit of butter or oil if not enough bacon grease.
PORK CHOPS AND SCALLOPED POTATOES
Don’t forget to enter our CSN STORES sponsored BIRTHDAY BASH GIVEAWAY here.
4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Land of Lakes block cheese*, cut into chunks
- Melt butter in a large skillet.
- Sprinkle salt and pepper generously on both sides of chops.
- Brown chops on both sides.
- While chops are browning, wash the potatoes and slice into 1/4 inch.
- Whisk together the soup, sour cream and milk.
- Spray crock pot with PURE.
- Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
- Lay pork chops on top.
- Cook on low 4 hours.
*Velveeta works, but not nearly as well.
Try this Italian Green Bean & Tomato salad with this!
Garlic Dill Pickles & Birthday BASH giveaway!
GARLIC DILL PICKLES
2 pounds cucumber pickles, washed
2 cups white vinegar
4 cups water
1/4 cup pickling salt
2 tablespoons fresh dill*
1 tablespoon mustard seeds
2 large cloves garlic, minced
1 large Vidalia onion, whole
- Chill the cucumbers in a bowl of ice water for 30 minutes or more.
- In a medium non-reactive pan heat the water, vinegar and salt over a medium high heat until the salt is dissolved. Set aside to cool.
- Cut cucumbers to desired size.
- Place cucumbers in large jar.
- Stir garlic, dill and mustard seed into vinegar mix.
- Pour cooled mixture over pickles.
- Place whole onion on top to weight pickles to keep them submerged.
- Set in a cool place for 3-4 days at room temperature and then move to refrigerator for crisp pickles.
*you can use dehydrated, but I prefer not to when at all possible – fresh gives such a better flavor!
CSN stores is helping us celebrate our birthday by giving YOU the present!
www.racksandstands.com
www.allmodern.com
www.diningroomsdirect.com
www.cookware.com
www.moremailboxes.com
as they wish on any of the CSN.stores websites.
Kamenstein 16 Jar Acadia Wood Spice Rack
- Answer one question – What is your favorite kitchen appliance color?
- You can earn an extra entry by blogging about this contest. Come back and leave a 2nd entry with the link.
- You can earn another entry by becoming a follower of OUR KRAZY KITCHEN. Come back and leave a comment.
- You can earn another entry by signing up to be a guest host. Your guest host piece would need to be completed and in place before the deadline. We would then schedule it into our time slots available over the next 2 months.
- No entries after 11:30 pm Pacific Time Sunday, 6/27.
- Winner will be selected at random and announced Wednesday, June 30th.
- Good luck!
Disclosure: I did not receive any type of compensation for this post. CSN stores is sponsoring this giveaway and will handle prize fulfillment. All opinions are my own and I was not influenced to post them.
Chicken and Onions in White Wine Cream Sauce
4 boneless, skinless chicken breasts
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons olive oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream
BALSAMIC BERRY SAUCE
1 tablespoon butter
1 cup fresh blackberries, pureed large
8 ounce can crushed pineapple, drained slightly
1/3 cup sugar
1 tablespoon balsamic vinegar
- Melt butter in a large skillet over medium heat. Add the berries, pineapple, sugar, and balsamic vinegar.
- Cook until the strawberries are heated through and darkened to a deep purple.
- Spoon berries over shortcake or ice cream and serve.
CAST IRON SKILLET ROAST CHICKEN with APRICOT MAPLE PINEAPPLE GLAZE
I love my cast iron skillet too! There is nothing better for even cooking heat! I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.
- Wash chicken and dry.
- Spread butter along the inside of the cast iron pan and all over the chicken.
- Generously salt and pepper the chicken.
- Place onions along side the chicken.
- In a small bowl whisk together the preserves and syrup. Set aside and allow to come to room temperature.
- Roast at 350 degrees for 1 1/2 hours.
- With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.
HAPPY MOTHER’S DAY ~ STRAWBERRY PIZZA & STRAWBERRY CREAM CHEESE PIE ~ SAME BASIC RECIPE 2 WAYS
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream
- In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
- Cut out 4 – 5 inch rounds.
- Bake 10 minutes at 400 degrees.
- Cool.
- In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
- Bake cream cheese mixture 10 minutes until slightly thickened.
- Spread over “pizza” rounds.
- Top with spoonfuls of strawberries.
- Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.
RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream
- In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
- Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
- In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
- Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
- Spread over “pizza” rounds.
- Top with spoonfuls of strawberries.
- Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.
CADILLACS ~ PARMESAN ROAST BEEF SANDWICHES, DINER STYLE
PARMESAN ROAST BEEF SANDWICHES
8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise
- Heat 1 tablespoon butter over medium heat in a small skillet.
- Saute’ onions until JUST tender.
- Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
- Toss roast beef with onion mixture until heated through and well blended.
- Grill the tomatoes until cooked through.
- Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
- Press bread buttered side down on hot grill.
- Add grilled tomatoes.
- Top with shredded cheese.
- Top with roast beef mixture.
- Spread mayonnaise on top slices of bread and top sandwiches.
- Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
- Flip sandwiches and grill until golden.
NOTE to self. ALSO good, but way HOT!!!
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SLOW COOKED MEAT BALLS
SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil
- With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
- Form into 1 1/2 inch meatballs.
- Spray the bottom of the slow cooker lightly with PURE.
- Gently lay the meatballs in the bottom of the slow cooker.
- Mix together the soup, broth and tomatoes.
- Pour over meatballs.
- Cover and cook 7-9 hours on low.
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Kamenstein 16 Jar Acadia Wood Spice Rack
STRAWBERRY KIWI HOMEMADE BUTTERMILK SHORTCAKE
GLAZE
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water
*I use the less than pretty berries for the puree.
Mix together sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil.
When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more and then chill 10 minutes.
After chilled pour over sliced berries and toss gently.
BUTTERMILK SHORTCAKE
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**
Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough.
Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown.
**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.
I was recently made aware that there is a wonderful online shopping experience available right from your desk top. Whether you are looking for
tv stands, dining room furniture or cookware, they have it all.Remember all these wish list posts I did about all the wonderful quality kitchen dreams and wishes I have? Well, all the items I’m dreaming about to complete my dream kitchen are available from these sites from CSN stores.
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www.diningroomsdirect.com
www.cookware.com
www.moremailboxes.com
