Category: MISC

Stuffed Pepper Soup

Stuffed Pepper Soup adapted by SkinnyTaste
3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

Directions:  In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Here’s what you will need:

Chop the garlic, peppers, and onion.

Brown the beef in a Dutch oven. 

Once browned, add the peppers, onions, and garlic.

Add the diced tomatoes, tomato sauce, and herbs.
Cover and simmer on low for 30 minutes. 
Prepare rice according to package directions.

Top soup with rice.
Here’s what you’ll end up with:

This soup was a big hit in my house tonight.  We love stuffed green peppers (recipe) so I thought that this would be a hit and I was right.  All 3 of the kids ate it! (score!!)

The mixture of the 2 different peppers gave it a little variety in both color and taste. 

I used the Uncle Ben’s 90 second microwaveable brown rice (a favorite of mine) and 1 package ended up being enough for all of us.  You could also use either bulgur or even quinoa.

Hope you enjoy!

Cheesy Vegetable Bake: Veggie Tales

This is an incredibly easy recipe, and you can really use any vegetables you have left over.
It’s a great fridge cleaner of a dish!

What you need:
2 cups chopped tomatoes
2 cups sliced zucchini
2 garlic cloves, minced
1 shallot, minced or sliced
1 tsp dried oregano
1 tsp dried basil
1 tbs cold butter, diced
salt and pepper to taste
2/3 cup chicken stock
1 tbs oil or non stick spray
1 cup shredded mozzarella
1/4 cup Parmesan

What you’ll do:
Preheat oven to 350. In a bowl, combine the vegetables, garlic, onion, herbs, salt and pepper and butter and mix. Grease an oven safe dish with oil or spray. Add the vegetable mixture and pour chicken stock over vegetables. This will keep them moist. Cook in oven for about 20 minutes. Then give it a stir. Top with both cheeses and cook for another 10 minutes or so until cheese melts and is golden brown. Super easy, and a great side dish. Vegetarians, you can add Butter Beans for protein to the vegetables!

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My Kids’ Favorite Burger – Fire Day Friday

It is time again for Fire Day Friday here at Our Krazy Kitchen.

Since my blog is all about grilling, BBQ, and live fire cooking, we cook a lot of burgers.  A lot.

But my kids favorite burger is actually rather simple.  You might notice the similarities to a Big Mac but it is grilled, tastier, and it is not a toppling mess about to fall over.



My Kids’ Favorite Burger
source:  NibbleMeThis
Serves 4

Ingredients

  • 1 lb ground chuck
  • 2 tsp burger seasoning*
  • 1/2 tsp salt
  • 4 buns
  • 4 slices Baby Swiss Cheese
  • thinly sliced iceberg lettuce
  • 1/4 tsp black pepper
  • sliced dill pickles
  • homemade Thousand island dressing*
  • 1 clove garlic, very finely minced
  • 1/4 tsp chipotle chile, ground

 Instructions

  1. Mix the dressing, garlic and chipotle together and refrigerate an hour before you start making the burgers.
  2. Preheat a charcoal grill to 450f.
  3. Mix the ground chuck and burger seasoning together.  Divide into four portions and make into 4″ patties*. 
  4. Grill the burger patties for 4 minutes.  Sprinkle a pinch of salt on the burgers and flip. 
  5. Season the other side with another pinch of salt and cook another 3 minutes.  Top each with a slice of cheese and cook another minute or until the burger is an internal temp of 165f.
  6. Place patties on bun bottoms.
  7. Slather the bun tops with some of the “special sauce” from step one.  Top with lettuce and 3 pickles.   Season with a pinch of black pepper*.
  8. Put together and eat!

Notes

  • I like using Weber brand burger seasoning.
  • Really, making your own is 100% better than anything you can buy off the shelf.
  • Working with cold meat and cold hands is important to keep the fat from melting while making the patties.  If it breaks down, your burger will end up dry and flat.
  • Seasoning with the black pepper is a small touch but it really makes a difference.  I swear it freshens the lettuce up or something.

2 1/2 BEAN SALAD

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, just add them back in.
2 1/2 BEAN SALAD
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt
  • Drain beans and pimentos and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.

Italian Style Green Bean Casserole

You know the classic green bean casserole that everyone feels the need to make on Thanksgiving and/or Christmas?  Really, the only thing awesome about that casserole is the french fried onions on the top.  I could just eat those out of the can.
Well, maybe it’s time to start a new tradition and make THIS green bean casserole. 

You so don’t have to wait until the holidays to make this. I’ll be making it again no matter what the season.  These were amazingly delicious!  Creamy, cheesy and fresh! 
The only thing I would change is to cut the green beans in half.  I try to control portions and it was hard to cut a portion evenly with the large green beans.

Italian style Green Bean Casserole
Adapted by Cinnamon Spice & Everything Nice

2 lbs. fresh green beans, ends trimmed
4 tbsp. butter, divided
1/2 cup onion, minced
1 red pepper, cut up finely
5 cloves garlic, minced
1/4 cup flour
2 cups milk
Salt and pepper
Pinch of nutmeg
8 oz. mozzarella cheese
25 Ritz crackers, crushed in baggie
1/4 cup parmesan, grated

Gently steam the green beans until tender but still firm.  Place in 9 x 13 pan that has been sprayed with cooking spray. 

Melt 2 tbsp. of the butter in a pan, add the onions and red pepper and saute for about 5 – 6 minutes.  Add garlic and saute for another couple of minutes. Whisk in the flour and cook for 2 – 3 minutes. Whisk in milk, bring to a simmer but not boil.  Stir in cheese and turn off heat and stir until cheese is melted.  Season with salt and pepper to taste.  Add just a bit of nutmeg and stir.

Pour the sauce over the top of the green beans.  Melt the remaining 2 tbsp. of butter and combine with the crackers and parmesan cheese.  Sprinkle over casserole.  Bake for 25 minutes at 400 until bubbly and golden on top. 

Total calories = 2565 calories
8 servings = 321 calories per serving

Blueberry Almond Lemon Muffins

These little mouthfuls are wonderful as breakfast or a snack.  The addition of ground almonds give them a little more interest than a regular blueberry muffin and make them a little more moist.  These were a hit with my family, I hope they will be with yours also!

Blueberry, Almond, Lemon Muffins.

2 1/2 cups all purpose flour
1/2 cup of ground almonds
1 teaspoon baking powder
1/2  teaspoon baking soda
1 cup sugar
Pinch of salt
Zest of a lemon
1 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 sticks butter (melted and cooled)
1 tablespoon all purpose flour
1 1/2 cups blueberries
sliced almonds – for sprinkling

Heat the oven 350 F

Line a muffin pan with paper liners.

Melt the butter in the microwave and let cool.

Combine the flour, almonds, sugar, salt, baking powder and soda in a bowl.

Mix together the sour cream, eggs, lemon zest and vanilla extract.

Pour the wet ingredients into the dry and mix until just combined.

Toss the blueberries in a tablespoon of flour and gently fold into the ingredients. 

Spoon into the muffin pan and bake for approx 20 – 30 minutes.

Remove from the oven, cool in the pan for 5 minutes and then remove to a rack to cool thoroughly.

West Texas Chipotle Chicken Wrap


We are getting geared up for playoff football around my house.  This is a perfect recipe for your football party.

West Texas Chipotle Chicken Wrap adapted from Kids Eat Right
½ cup reduced-fat mayonnaise
¼ cup light sour cream
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and minced
½ teaspoon diced chipotle pepper
¼ teaspoon salt, optional
3 cups cooked chicken, cut into ¾-inch cubes
1 cup chopped tomato
1 avocado, peeled and chopped
3 tablespoons chopped fresh cilantro
6 flour tortillas

Directions:  Combine the mayonnaise, sour cream, lime juice, jalapeno, chipotle peppers, and salt in large mixing bowl. Place the chicken, tomato, avocado, and cilantro in a bowl with the mayonnaise mixture and toss lightly to coat. Top each of the 6 tortillas evenly with the chicken mixture. Roll.

Cooking Tip

This filling can serve as a cold entree, a wrap sandwich filling, or a tasty pasta salad (add 2 cups cooked orzo and increase the seasonings to taste).
Serving Size is 1 wrap.  480 calories, Protein 28g, Dietary Fiber 4g, Total Fat 20g (Sat Fat 4g), Sodium 820mg

Here’s what you’ll need:

I used this all-natural, pre-cooked chicken from Trader Joe’s but you could always just use frozen, fresh or even rotisserie chicken.

Chop up the pepper and tomato.
Mix the mayo and sour cream.
Cook the chicken.
Mince up some cilantro.

Cut up the chicken.

  • Add the chicken, tomato, and pepper to the mayo/sour cream.
  • Warm your tortillas.  You can do this by putting two in two paper towels and microwave for 20-25 seconds. 
  • Put the mixture onto the tortilla and roll.
Here’s what you’ll end up with:

These little roll-ups were so easy to make and were totally finished in under 15 minutes.  You can serve them hot or cold.
To make them even healthier, substitute 1/2 of the mayo and sour cream with Greek yogurt.
You also could roll them all up and put them in a microwave-safe dish, sprinkle with cheese and then microwave for 30 seconds or so.  Serve with sour cream and salsa on the side.
These wraps had great flavor and with the creaminess of the mayo/sour cream, I didn’t even need to dip them in salsa.  For a hotter version, add jalapenos or even a can of diced chilies.
Hope you enjoy!
April