Category: MISC

Comfort Food – California Roll my way!

Every now and then only comfort food will work to get you smiling again.

 

CALIFORNIA ROLL
Fresh baked croisant
Fresh sliced turkey
Fresh sliced avocado
Fresh sliced tomato
Are you seeing a pattern here yet?
Sliced Provolone
A little mayonnaise
salt and pepper to taste
and a smile

We’re all going Krazy… to OUR KrAzY kitchen that is…

If you like to try new recipes (and who doesn’t?!), we have the gig for you! Our Krazy Kitchen is looking for hosts for the 1st Wednesday of each month. Haven’t been to Our Krazy Kitchen lately? Then it’s time for a visit!  You know you want to.  We’d love to have you join our staff!
Martha and I started Our Krazy Kitchen almost two years ago. It’s turned into a great foodie blog with some seventeen awesome rotating hosts – some post weekly, some bi-weekly, some once a month, and some for fill ins and guest posts.

I currently host the Classic Good Eats theme on Thursdays. In the past I have hosted Simply Delicious Sunday and various fill in posts. As you can see we are always open to new themes and ideas.

We’d love to have you join us!

If you are interested in being part of Our Krazy Kitchen just leave me a comment and I’ll get back with you as soon as possible. Come on and get KrAzY with us!

A SAVORY PAPAYA DISH? – BELIEVE IT! – TRY A NEW RECIPE

When you think Papaya, you think fruit, sweet, desert, right? Well think again it can also be a savory dish. I was quite exited to find this recipe and couldn’t wait to try it…..
Papayas both green and ripe are used in a variety of ways in Caribbean cuisine. Green papayas is frequently used in soups and stews and as a side dish as well.
SAVORY PAPAYA
2 medium sized green Papayas
1 large green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon Chives, finely chopped
5 cloves of garlic, minced
Dash Worcestershire sauce
1 teaspoon black pepper
1 egg beaten
1/4 cup flour
1 cup Gouda cheese, grated
1/2 plain bread crumbs
1 tablespoon butter

I needed to get my hands on a green papaya, all the supermarkets had ripe ones, the market… ripe ones. I bought one that seemed green but when I cut into it, it was 70% ripe.
Then when I’d just about given up and put the cookbook back on my shelf, I found green papayas at the supermarket!!!!
This is what the inside of a green papaya looks like

This is it next to the one I’d bought the week before that was now fully ripe, and no good for this recipe.
I got to work, peeling, slicing and grating. Discarding the seeds of course. The ripe fruit for snacking and smoothies. The grated green papaya for salads (wonderful with a simple french vinaigrette).

All of a sudden there were tons of papaya in the house!
I got the rest of my ingredients together and it was time to get to work.

Preparation
I boiled the green papaya in enough water to cover them for 15-20 mn until tender.
Drained well.
And mashed with a fork, the fruit retains quite a bit of water, do not drain again at this stage.
I added all the seasonings.
Let cool a bit before adding the egg and flour.
Here it is mixed and in a greased baking dish.
Top with Cheese.
Then bread crumbs.
Dot with butter.
Bake in a preheated 375F degree over for 20 minutes until golden brown.

This was my first time trying this recipe, it’s pretty easy, once you get your hands on the green papaya that is.
I have to admit I was a bit concerned about the fact that the recipe didn’t call for any salt at all, I thought it would have turned out bland, but it wasn’t at all. It was absolutely delicious.
I had mine with baked chicken but this dish would go well as side to a variety of dishes. I do hope you try it and let me know what you think.
Bon Appetit!

A to Z Blogging Challenge

I recently did the the A to Z Blogging Challenge and had a lot of fun.  Elizabeth created this cute little badge for us and I have to share it with you – I just love zebras – especially laughing zebras!

HOLY COW CAKE ~ Save Room for Dessert

Crazy name, huh?  It’s an adaptation of the Holy Cow cake from the Cake Mix Doctor cookbook.  The original recipe calls for a chocolate cake mix, which I think would be divine, but I was making this cake for the husband, who, unbelievably, is not a chocolate lover.  I thought this version was good, but if I made it again, I’d definitely use a chocolate cake mix.  I sprinkled on crushed Butterfinger candy on 1/3 of the cake, chopped Peanut Butter Snickers on 1/3, and I drizzled on extra caramel sauce on the remaining 1/3.  I had many opinions about which was better, and honestly, all three tasted delicious.  So, whichever you choose, be sure to save room for dessert…

Holy Cow Cake
1 package yellow or devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
2 teaspoons vanilla
3 large eggs

  • Preheat oven to 350 degrees.
  • Spray or butter a 13×9 baking pan, and set aside.
  • Combine cake mix, water, vegetable oil, vanilla, and eggs; beat for 1 minute, scraping down sides.  Continue to beat for 2-3 minutes, or until well-mixed. 
  • Pour into prepared pan.
  • Bake cake for 35 – 38 minutes.
  • Remove from oven and with a chopstick or wooden skewer, poke holes into cake.
  • Pour caramel mixture over hot cake, slowly, so that mixture is absorbed into cake.
  • Spread cool whip mixture over cake and sprinkle on crushed Butterfingers, if using, or drizzle on extra caramel topping.
  • Chill in refrigerator for 30 minutes before cutting into squares.

Caramel Mixture and Cream Cheese Topping
8 ounces caramel topping, plus additional for garnish
1 can (14-oz) sweetened condensed milk
4 Butterfinger bars, crushed – optional
12 ounces Cool Whip, defrosted
8 ounces cream cream, softened

  • Stir caramel topping and sweetened condensed milk together; set aside until cake is done.
  • In another bowl, combine the Cool Whip and cream cheese, beat together until smooth.

BUTTERMILK RAISIN BRAN MUFFINS

BUTTERMILK RAISIN BRAN MUFFINS
2 eggs
1 1/2 cups sugar
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 cup canola oil
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoons vanilla
2 cups buttermilk
1 teaspoons salt
1 cup golden raisins
1/2 of a 14 ounce box  Raisin Bran (about 2 1/2 cups)
PURE

  • Preheat oven to 400 degrees.
  • Spray muffin tin with PURE.
  • Beat together the eggs and sugar.  Beat well.
  • Add oil to egg mixture and blend well.
  • In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
  • Merge together the wet and dry mixtures until blended well.
  • Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
  • Fill muffin tins 2/3 full.
  • Bake 15 minutes.

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

I love carrot cake.  If you asked me what I wanted for my birthday cake I would say Carrot Cake!  So when we found this cute little diner, Babycakes Cafe, recently and they had carrot cake pancakes on the menu I had to give them a try.  And then I had to duplicate them.  YUMMY!!!!!!!!!

So I started with my basic pancake recipe and added lots of carrots and spices. Their cream cheese syrup at the restaurant was really more like a glaze, so I used maple syrup as my liquid ingredient to make an actual syrup and like it even better!

The carrot cake pancakes were easy to make and tasted great! And it is always nice to have dessert for breakfast!

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

1 cups whole wheat flour

1 cup all purpose flour

2 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

2 cups buttermilk

2 JUMBO eggs

1/3 cup brown sugar

1 cup carrot (very finely grated)

4 ounces cream cheese (room temperature)

4-6 tablespoons maple syrup (use enough for desired consistency)

powdered sugar to taste

crushed pecans or walnuts

  • Sift the flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl.
  • Whisk together the milk, egg, sugar and carrot in another bowl.
  • Mix together the wet and dry ingredients making sure to not over mix them.
  • Heat a griddle and melt some butter on it to coat.
  • Pour 1/3-1/4 cup of the mixture onto the griddle for each pancake and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
  • Flip the pancakes and cook the other side until the bottom is golden brown, about 1-2 minutes.
  • Blend together the cream cheese and maple syrup and add  powdered sugar to get desired sweetness.
  • Pour the cream cheese onto the pancakes.
  • Sprinkle with crushed nuts.

JOKE of the CENTURY!

My niece’s campsite was strung with yellow crime scene tape when we arrived at the campground. Apparently there had been a huge beehive in one of the trees. SIL then decided to pull a joke on her son-in-law and used some pancake powder to outline hubby’s body in the grass of their campsite. She then begged the grounds people to leave up the yellow tape until after their arrival. Let’s just say it was the joke of the year!

CREAMY CHICKEN RICE with VEGGIES

Creamy Chicken Rice with Veggies Recipe
4 Chicken Breasts
1 can cream of chicken
3/4 cup of water
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon paprika
1/2-3/4 bag of frozen mixed veggies
1 small can of mushrooms stems and pieces
1 1/2-2 cups of colby jock or your fav cheese
3/4 cup of White or Brown Long Grain Rice (Not Instant)
2 chicken bouillon cubes

  • Preheat 375. 
  • Measure just over 3/4 cup of water and drop in 2 bouillon cubes in water and microwave for 2-2 1/2 minutes. 
  • Spray a 9×13 baking dish with cooking spray or olive oil 13×9 inch dish. 
  • Mix cream of chicken soup, water, garlic salt, onion salt, veggies, mushrooms and rice and put in baking dish. 
  • Top with Chicken (cut into pieces to speed up cooking time). 
  • Sprinkle chicken with paprika or any other herb mixture you prefer. 
  • Bake uncovered at 375 for about 45 min or until chicken is to 165 degrees. 
  • Top with cheese and stick back in oven for about 5 more minutes to melt.

Modifications:

-I think that you could probably add a onion soup mixture to the cream of chicken soup and cut out the garlic salt and onion salt.
-You could trade out chicken stock for the bouillon cubes.

Here’s what you’ll need:
Preheat oven to 375 degrees.
Place 2 chicken bouillon cubes in 3/4 cups of water.  
Pop it in the microwave for 2 1/2 minutes.
Spray down a 9×13 glass baking dish with cooking spray.
Next, place all of the ingredients into a bowl . . .
1 can of cream of mushroom soup
1 can of mushrooms stems and pieces
about 3/4 of a bag of frozen vegetables
3/4 cup of brown rice (not instant)
paprika
garlic salt and onion salt
Next, add the chicken bouillon stock and stir.
Put everything into the baking dish.
 
Place 4 chicken breasts on top of the mixture.
Top the chicken with some Home Seasoning.
Cover it with foil and pop it in the oven for 45 minutes.
After 45 minutes, top each piece of chicken with some cheese.
Here’s what you’ll end up with:

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 5/16 CEREAL SANDWICHES Heather’s GREEN & WHITE CHILI
Tuesday 5/17 TOAST LEFTOVERS SPLIT PEA SOUP
Wednesday 5/18 YOGURT SOUP Ree’s CHICKEN with TOMATOES & GARLIC
Thursday 5/19 FRUIT CHEESE & FRUIT Chris’ TURKEY HOT BROWN CROSTINIS
Friday 5/20 OATMEAL C.O.R.N. Michelle’s FRENCH COUNTRY CASSOULET
Saturday 5/21 OUT leftovers Chris’ GARLIC POTATO SOUP
Sunday 5/22 SCRAMBLED EGGS & BACON TAILGATING FOOD Ree’s FAVORITE MEATLOAF