Category: MISC

CAMPFIRE POTATOES

Amounts are proportionate and per taste.
Slice some yukon gold potatoes and Vidalia onions.
Generously sprinkle with salt and pepper.
Toss with melted butter until well coated.
Using heavy duty foil cut out generous sized squares per person.
Squirt a generous amount of yellow mustard all around.
Sprinkle with grated cheddar cheese and crumbled crisp bacon.
Seal well.
Seal well and toss on grill for 25-30 minutes.
aprons 3

CHICKEN ala BAD DAY and home made SOY SAUCE substitute

I was having one of those days with trying to get my aunt to a specific appointment at a specific time.  You know the type that she wasn’t (or wasn’t able to) cooperating, the weather was storming, it was hot and muggy and I was just plain getting worn out dealing with her.  We were supposed to have leftovers tonight, I had planned it that way knowing I would be gone dealing with her, but someone, who will remain nameless decided that it looked better for lunch.  So when I got home I rooted around the crisper and the pantry trying to throw together enough dinner for tonight and was pleasantly surprised at the outcome.  My uncle asked what I called this and I said Chicken ala Bad Day.  He asked if I would post it to my blog and I said yes, because guess what?  They want me to make it again and it turned out REALLY good.

CHICKEN ala BAD DAY 
3 tablespoons butter
2 pound boneless skinless chicken breasts
1 large bunch green onions, sliced thin
3 cloves garlic, minced
1/4 cup champagne vinegar 
1 tablespoon balsamic vinegar
2 tablespoons molasses
salt and pepper to taste 
1/2 pound green beans, trimmed 
1/4 pound mushrooms, sliced

  • Heat the butter in a large skillet over medium-high heat. 
  • Generously salt and pepper the chicken pieces.
  • Saute’ the onions and garlic until they soften and brown, about 5 minutes.
  • Add chicken pieces until golden brown on both sides. 
  • Pour in vinegars and molasses.
  • Reduce heat to medium-low, and simmer until chicken is well glazed.  I removed the chicken and then added mushrooms and green beans and sauteed them in the remaining sauce creating a great accompanying vegetable.
I was going to use soy sauce when I discovered I was completely out and so I looked up substitutes.  I found this and it sounds like a great mix that I plan to try soon.
Soy Sauce Alternatives
If you are looking for a substitute for soy sauce which can be stored for sometime, here is a concoction which can be used for a month, if stored in the refrigerator.

Prepare garlic vinegar
5 garlic cloves
½ a quart of boiling white wine vinegar
1½ tablespoons of peppercorns 

1 tablespoon onion powder
1/4 teaspoon ground ginger
+/-5 tablespoons blackstrap molasses (a spiritous mixture of rum and molasses)

  • Add garlic and peppercorns to vinegar and  let it stand for 3 weeks.
  • After 3 weeks,  add onion powder and ground ginger to 1¾ cups of the strained garlic vinegar. 
  • Next add +/-5 tablespoons. Take care to add the blackstrap based on how sour or sweet you want it to be. 

This soy sauce alternative is actually the best choice for those who are on a low sodium diet owing to blood pressure or cardiovascular issues and also makes way for the health benefits of blackstrap molasses which includes regularization of bowel movement, arthritic pain relief and restoration of color to graying hair.

aprons 3

MEXICAN SWISS STEAK

Hi Tamy here filling in for Min today which works well with her theme, Try a New Recipe.  This recipe is the perfect Try A New Recipe.

I recently had a thrift store find beyond belief.  An old recipe box full of old hand written recipes.  I estimate they are from the 50-60’s era when women passed around recipes at morning coffee, tupperware parties and PTA meetings.

This recipe called for either a can of diced tomatoes OR a can of cream of chicken soup for a creamy version.  I decided to amp it up a bit and added a can of Rotel diced tomatoes with green chiles and changed the soup from chicken to celery.  What resulted was an extremely tender and spicy round steak in its own gravy.
MEXICAN SWISS STEAK
2 pounds round or swiss steak, 3/4 inches thick
1 large Vidalia onion, thinly sliced
1 pound can tomatoes OR 1 can cream of chicken soup
1 can ROTEL tomatoes with green chiles
1 can cream of celery soup
salt & pepper to taste
  • Salt and pepper each piece of meat.
  • Cut meat into serving size pieces
  • Whisk together the soup and tomatoes until well blended.
  • Layer meat, onion rings and soup several times in crock pot.
  • Cook on low 8-10 hours.

I served it with Potato casserole and the guys wolfed it ALL down!

DON’T FORGET!
It’s PARTY time here at OUR KrAzY kitchen.
LUAU badge
Be sure to link up on the sidebar to join the party.

ARTICHOKE HEART VINAIGRETTE

I can see the headlines now, A YUMMY FIND at the thrift store yields great recipes!  Now I have modernized them to my family’s likes, but they were pretty good to begin with.

ARTICHOKE HEART VINAIGRETTE
1 can (1 lb) artichoke hearts 9 ounce baby artichoke hearts
1/3 cup white vinegar champagne vinegar
2/3 cup salad oil 1/2 cup light olive oil
1/4 teaspoon salt 1/2 teaspoon sea salt
dash pepper 1/2 teaspoon white pepper
1 tablespoon parsley
1 2 green onions, thinly sliced
  • Drain artichoke hearts.
  • Combine remaining ingredients and shake until well blended.
  • Puree’ artichoke hearts.
  • Pour over artichoke hearts, cover and place in refrigerator to marinate several hours. 
  • Add all other ingredients and puree’ until well blended. 
  • Chill.

aprons 3

GORDITAS TRIO – ALL IS RIGHT WITH THE WORLD

I love Tex-Mex, there I said it.  I love it so much I need a TMA (Tex-Mex Anonymous) chapter to be near by.  I recently ate at an old favorite, Pappasitos Cantina and was not disappointed.  All is right with the world!  They have a new appetizer (that I pray they make a permanent addition to their menu), GORDITAS TRIO.  Even as an appetizer I ordered it as my meal and was unable to eat it all.  They give you 3 for only $5.95.  I am also going to recreate these at home very soon.  LOL I just need some leftovers!
A gordita is a small, thick corn cake made with masa harina (corn flour) similar to a pasty. Gordita means “fatty” in Spanish.  The gordita is typically prepared as a pasty (but these weren’t and that is part of what made them so good), placing the filling on a flat pastry circular shape and folding it to wrap the filling. In some regions, the gordita is pressed with a manual tortilla press, which creates a flat gordita which resembles a very thick tortilla, but in most cases, the gordita is immediately cooked after being filled, which gives this dish its characteristic fat shape (hence the reason of its name).

The most traditional gordita in Mexico is filled with chicharrón prensado (a type of stew made with pork rind and spices) and is called gordita de chicharrón, which has become an icon of the Gordita. It can be found almost everywhere in Mexico, despite the fact each region may have some variations of it, but all uses the same main ingredient.

All of that definition mumbo jumbo said, these were flat corn cakes topped with delicious layers of pork carnitas, chicken tinga (Tinga has a spicy, smoky flavor from chipotle peppers) and beef brisket.  Then they were topped with a combination of shredded lettuce, shredded red cabbage and shredded carrots with a hint of sour cream, 3 slices of fresh avocados and some of their homemade salsa.  After just 2 bites I realized I would not be able to eat all three and slid the corn cakes out and tossed the remainder as a salad.

I wish I’d had my camera with me – they were FANTASTIC!

aprons 3

Save Room for Dessert – Triple Chocolate Chunk Bread Pudding

Today’s post is a rich and chocolate-filled bread pudding.  I’m a big fan of bread pudding, in fact, I believe that even a not-so-great bread pudding is better than no bread pudding!  Hope you enjoy it!
Triple Chocolate Chunk Bread Pudding
1 loaf stale French bread, cubed (about 8 cups)
3/4 cup sugar
1/4 cup brown sugar
4 eggs
2 cups heavy cream
2 cups half-n-half
2 teaspoons vanilla
1/8 teaspoon orange extract
6 tablespoons butter, melted & cooled
1/2 teaspoon salt
Zest of one orange
4 squares semi-sweet chocolate, chopped
4 squares bittersweet chocolate, chopped
4.25 oz Symphony bar, chopped
2 cups toasted and chopped pecans
Whiskey Sauce
Preheat oven to 325 degrees.
The bread pudding cooks in a water bath, so you’ll need 13×9 for the pudding itself, and a pan large enough to hold the 13×9 pan.
Began heating a pot of water – 4-6 cups, depending upon the size of the larger pan. The water does not need to boil, but it must be hot.
Butter a 13×9 pan and set inside the larger pan.
Place the bread cubes, chopped chocolate, and pecans into the buttered pan; make sure the chocolate and pecans are well-distributed.
In a mixing bowl, combine the sugar, eggs, vanilla, zest, and extract; beat for 5 minutes until lemon-colored and thick.
Add both creams and the melted butter. Mix well.
Pour custard over bread cubes, using a spoon to press the cubes into the custard.
Carefully, pour the hot water into the larger pan; go slowly, as you don’t want the water to splash into the bread pudding.
Very carefully, place into the preheated oven.
Bake for 60-75 minutes, or until a tester inserted comes out clean. Begin testing at 60 minutes.
Serve warm with whiskey sauce, if desired.
Whiskey Sauce
1 1/2 cup milk
1 stick butter
1 cup sugar
3 tablespoons cornstarch mixed with 1/4 cup cool water, stir until cornstarch has dissolved.
1/2-1 cup Jack Daniels or Southern Comfort
1/8-1/4 teaspoon salt
Cook milk, butter, and sugar over medium heat until sugar has dissolved.
Add salt, whiskey, and cornstarch mixture to sugar mixture and cool for 2 minutes, or until thickened.
Serve warm over bread pudding.

NOT YOUR GRANDMOTHER’S POTATO CASSEROLE

Remember when I found this thrift store find?  Well, here is the first recipe and it was a resounding success. 
When I actually made this recipe I realized it really was my grandmother’s recipe.  One that was undoubtedly passed around bymany women at neighborhood coffee clatches, tupperware parties and PTA meetings.  I did update it a bit and hubby can’t seem to get enough of it.
POTATO CASSEROLE
2 pound package frozen hash browns
1 can cream of chicken celery soup
1 teaspoon garlic salt 2 cloves garlic, minced
1 pint 8 ounces sour cream

salt and pepper to taste

12 tablespoons butter, melted, divided 8 tablespoons and 4 tablespoons
2 cups corn flakes Special K original
2 cups 1 cup shredded sharp cheddar cheese
1/2 teaspoon seasoned salt  1 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon parsley
  • Preheat oven 325 degrees.
  • Rub the inside of a 2 quart casserole with butter or spray with PURE.
  • Whisk together the sour cream, soup, 1/2 cup melted butter and seasonings.
  • In a large bowl toss the frozen hash browns with the wet ingredients and 1/2 the cheese until well blended.
  • Arrange the hash brown mixture in the prepared baking dish.
  • Top with remaining cheese.
  • Top with the Special K.
  • Pour remaining butter evenly over top.
  • Bake 1 hour on lowest shelf in oven.
Better the next day and the next and the next…
aprons 3

YAY HOO!

My old VFW threw THE BEST EVER LUAUS, at least what I can remember of them – those theme drinks can catch up with you!  But, I still have some fantastic recipes from those parties.  I really miss all of you from post 3000.

It’s PARTY time OVER at OUR KrAzY kitchen.

LUAU badge
Be sure to link up on their sidebar to join the party.
aprons 3

Swap time…

PhotobucketI’m once again participating in one of Mamarazzi’s swaps, and I’m so excited! In this one, we send our partners things that we consider “guilty pleasures.”  You know the things like your favorite bath oil that you only splurge on once a year or your favorite chocolate…
What are your guilty pleasures?

APRICOT CHERRY GALETTE ~ As easy as YOU want it to be!

Pie Dough Ingredients*

For a 9-inch crust
  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, a Pillsbury pie crust  from the dairy case can be substituted.
**1 can Comstock cherries can be substituted. Just add apricots!

aprons 3