Category: MISC

BAKED WHITE FISH

2 teaspoons peanut oil    
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste   
3 tablespoons white wine    
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)  
2 tablespoons butter, melted
1 lemon, sliced

  • This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
  • Adjust the cooking time according to the thickness and density of the fish.
  • Preheat oven to 400 degrees F.
  • Spray baking dish well with PURE.
  • Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.
  • Layer lemon slices loosely over fish and season again.
  • Pour  the stock, dressing and ending with the butter over each filet.
  • Make a loose tent of foil over the tail of the fish and place in the oven.
  • Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
  • Taste for seasoning and adjust if necessary.

    CHICKEN STROGANOFF

    CHICKEN STROGANOFF
    2-3 slices bacon, diced
    2 large chicken breasts, cut into bite sized pieces
    1 bunch green onions, sliced thin
    1/4 teaspoon sea salt
    1/4 teaspoon white pepper
    1/4 teaspoon sweet Hungarian paprika
    2 cloves garlic, minced
    3/4 cup chicken broth
    1/3+ cup sour cream
    1 tablespoon flour
    egg noodles

    • In a large skillet brown bacon.  Remove from pan and drain on paper towels.
    • Add onions and garlic, saute for a few minutes.
    • Add Chicken pieces.
    • Saute’ 5-6 minutes, stirring frequently.
    • Add spices and blend well.
    • Add chicken broth and bring JUST to a boil.
    • Reduce heat, cover and simmer 10 minutes JUST until liquid is absorbed.  Boil your noodles at this point.
    • In a small bowl whisk together the sour cream and flour.
    • Add sour cream mixture to chicken mixture along with the bacon pieces. Blend well and stir constantly for 2-3 minutes until heated through.  Sauce will become creamier and thicken at this time.
    • Serve over hot noodles.
    To make this meal quicker for a weeknight you can use rotisserie chicken and save time.

      The Journey … Ovarian Cancer and What YOU need to know

      Ovarian Cancer Fact 1. Ovarian cancer is the leading cause of gynecologic cancer deaths among American women.

      Ovarian Cancer Fact 2. Only 24 percent of ovarian cancers are diagnosed at an early stage, when the cancer is confined to the ovary. Most cases are diagnosed after the cancer has spread to other parts of the body, making it difficult to treat successfully.

      Ovarian Cancer Fact 3. One woman out of every 55 (approximately 1.8 percent) will develop ovarian cancer at some point in her lifetime.

      Ovarian Cancer Fact 4. Ovarian cancer is most common in women who have already gone through menopause. The average age for developing ovarian cancer is 61 years old.

      Ovarian Cancer Fact 5. For the small number of women who are fortunate enough to have their cancer diagnosed before it has spread beyond the ovary, the chance for recovery is 85 to 90 percent.

      Ovarian Cancer Fact 6. For the majority of women in whom the disease has spread beyond the ovary, the chance of living for five years after the diagnosis is 20 to 25 percent.

      Ovarian Cancer Fact 7. A major risk factor for getting ovarian cancer is a personal history of breast, endometrial or colon cancer.

      Ovarian Cancer Fact 8. The only sure way to diagnose ovarian cancer is through microscopic examination of abnormal fluid or tissue, obtained by needle aspiration (withdrawal of fluid or tissue from a suspicious area though a special, wide needle) or surgery.

      Ovarian Cancer Fact 9. Hycamtin is one of the first of a new kind of anti-cancer drugs that kills cancer cells by inhibiting an enzyme essential to the replication of human DNA.

      Copyright 2003 National Women’s Health Resource Center Inc. (NWHRC)

      CHICKEN COUNTRY CASSOULET

      CHICKEN COUNTRY CASSOULET
      3 boneless, skinless chicken breasts, cut into bite sized pieces
      1/2 pound thick-cut bacon, diced
      1 pound fat sausages of choice, cut into bite sized pieces
      3 tablespoons butter
      1 large Vidalia onion, diced
      4 garlic cloves, minced
      4 carrots, sliced
      1/2 pound snap peas, washed and deveined
      1/4 cup fresh minced parsley
      1 14-ounce can petit diced tomatoes, basil, garlic & oregano
      1 tablespoon Classico sun-dried tomato puree
      1/2 teaspoon dried sage
      1/2 teaspoon dried oregano
      2 tablespoons chopped fresh thyme or 1 tablespoon dried
      2 +/- cups chicken stock
      2 cups seasoned bread crumbs**
      salt and ground black pepper

      •  Preheat oven to 325 degrees.
      • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
      • Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
      • Add the onions and garlic and cook 3-4 minutes until softened. 
      • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
      • Add tomatoes, tomato puree, spices and salt and pepper to taste.
      • Add meat back in.
      • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
      • Cover dish and cook 1 hour.
      • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 

      **Try adding other vegetables such as broccoli or white beans for variety.   I used crushed Ritz crackers today and they worked reallllllllllllllly well as a substitute!

      Magic Brownie Bars

      Hello Dollies, Seven Layer Bars, Magic Bars, these delights have many names and all of them delicious.  This is my take on this old favorite, and it’s super quick and easy to put together as it starts with a brownie mix of your choice.  Actually, all of the ingredients used to build these bars can be individualized.  I used three types of chips, but you could use just one, two, or even use more than three!  Have fun and make them taste like magic!

      Magic Brownie Bars
      1 family size brownie mix
      1+1 tablespoon butter, melted
      1 large egg
      1/4 teaspoon salt
      1/2 cup crushed graham crackers
      1 cup coarsely chopped & toasted pecans
      2/3 cup each semi-sweet morsels, butterscotch chips, white chocolate chips
      1 1/2 cups coconut nut
      1 can sweetened condensed milk

      Preheat oven to 350 degrees.
      Line a 13×9 pan with parchment or foil, so that edges extend on sides of pan.
      Toast pecans in 350 degree oven for 7-8 minutes, toss with 1 tablespoon melted butter and sprinkle on 1/4 teaspoon salt; set aside.
      Mix brownie mix, melted butter, and egg together to make a stiff dough; press into bottom of prepared baking pan.
      Layer the following ingredients onto brownie bottom: graham cracker crumbs, pecans, semi-sweet morsels, butterscotch chips, and white chocolate chips, and coconut.
      Pour entire can of sweetened condensed milk over top.
      Bake for 25 minutes at 350 degrees.
      Allow to cool for 15-20 minutes, remove from pan, and cut into squares.

      IT’S TASTE & CREATE TIME – SLOPPY JOES

      The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  This month my partner is Debbi from Debbie Does Dinner Healthy.  Hubby requested Sloppy Joe’s for football food so I decided to try Debbi’s recipe and compare it to my beef version to see if hubby noticed a difference.
      Debbi’s Hearty Sloppy Joes
      Adapted from The Life and Loves of Grumpy’s Honeybunch
      3 pounds ground turkey
      2 teaspoon each salt and pepper
      1 cup carrots, finely diced
      1 cup celery, finely diced
      1 cup zucchini, finely diced
      1 cup red pepper, finely diced (about 1 medium)
      2 cups onion, finely diced
      4 cloves of garlic, minced
      1 – 15 ounce can diced tomatoes, undrained
      3 tablespoon tomato paste
      2/3 cup ketchup
      3 tablespoon dijon mustard
      1/4 cup worcestershire sauce
      2/3 cup brown sugar, not packed
      1/4 cup balsamic vinegar

      In a large pan, cook ground turkey.  When ground turkey is about half way done, add the veggie and saute along with the ground turkey.  Cook until ground turkey is done.  Drain if necessary. Season with salt and pepper as they cook.  Add the rest of the ingredients and stir to combine.  Bring to a boil, reduce heat and allow to simmer for about 10 – 15 minutes.  Serve with buns or 100 calorie Arnold Select sandwich thins. 

      Divide into 2 containers for 2 meals.  Freeze one for another quick and easy meal.  When ready to eat, thaw completely and either warm on stovetop, slow cooker or in microwave.   6 huge servings per container. 

      Total calories = 3062 calories for whole batch
      12 servings = 255 calories without bun per serving**

      While Debbi’s recipe tasted great yo me, hubby said he could tell the difference (what is it with guys and their beef?)  Next time I’ll try half turkey, half beef and see if he notices a difference.

      Here’s my beef recipe:


      These are always a crowd pleaser.
      HOMEMADE SLOPPY JOES
      1 tablespoon extra light olive oil
      1 1/2 pound beef
      1 medium onion, finely chopped
      1 teaspoon minced garlic, jar
      salt and pepper to taste
      1/3 cup brown sugar
      2 teaspoon Montreal steak seasoning
      1 tablespoon red wine vinegar
      1 tablespoon Worcestershire sauce
      1 teaspoon liquid smoke
      2 tablespoons sun-dried tomato pesto
      1 15 ounce can tomato sauce
      1 teaspoon Better than Bouillon beef base

      • Heat olive oil and add ground beef.
      • Generously salt and pepper.
      • Brown beef, onion and garlic. Drain.
      • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
      • Add tomato paste and tomato sauce.
      • Reduce heat and simmer 15 minutes.
      • Serve on fresh baked buns.

      ARE YOU READY FOR SOME FOOTBALL???

      We’re HUGE football fans!  Football season seems like it just started! (where does the time go?) And yet the final playoff games are here. And you know what that means – it’s time for tailgating again, serious football food and game day buffets.


      Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  

      Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday and then have a big party. I can’t wait to see what you’ll be bringing!  We’ll host a big Superbowl party here at OUR KrAzY kitchen.
      It’s Tailgating Time!
      HOSTED BY: 
      Martha at Seaside Simplicity
      Tamy at 3 sides of Crazy 
      Lyndsey at Tiny Skillet 
      Would you like to be a host of Tailgating Time too? 

      Leave a comment here with your email, at OUR KrAzY kitchen or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food and more fun!!