BBQ MEAT MARINADE for more tender meat
3/4 cup plain yogurt
1/2 cup white vinegar
2 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon sugar
- Whisk together all the ingredients.
- Pour over the meat and refrigerate 12-24 hours.
Category: MISC
Bread Pudding with Butterscotch Sauce
I found some Lender’s cinnamon bagels on clearance for $.79 bag and grabbed four. We had some for breakfast, but they weren’t on clearance for nothing…they were sadly stale. Solution: bread pudding.
with Butterscotch sauce.
Bread Pudding:
3 eggs, beaten
2 cups milk
1/2 cup sugar
1/2 tsp vanilla
7 torn up cinnamon bagels (or enough bread product to fill a 2 quart casserole dish)
Tear up bread and place in a greased casserole dish. Combine the sugar and cinnamon then sprinkle over bread and mix with hands. Combine milk, eggs, and vanilla and pour over the bread. Let sit for 45 minutes on the counter to soak up the liquid. Bake 350 degrees, uncovered for 30 minutes. If not eating immediately, let cool on the counter and then refrigerate.
Butterscotch Sauce:
1/2 stick butter
2 cups brown sugar
1/2 cup cream
1/8 tsp salt
Mix all ingredients together in a saucepan. Cook over low heat, stirring occasionally for 25 minutes. Refrigerate leftovers.
What Did You Bake Today?
Carne Asada ~
Guess Who’s Coming to Dinner is being hosted by Dave from My Year at the Grill over at OuR KraZy KiTcHeN today. Head on over and see what he has going on.
According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.
The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.
All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.
What you have left after the marinating.
CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika
- Soak the meat in the vinegar for an hour or so.
- Remove meat from vinegar and dry on paper towels.
- Sift together all the seasonings and rub into the meat on both sides.
- Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
- Let marinate for overnight or a day or so.
- Grill on a VERY hot grill to desired doneness.
- Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.
Guess Who’s Coming to Dinner – MY YEAR ON THE GRILL with a Vegetable and Cheese GALETTE with Balsamic Vinegar
WHAT AN HONOR, to be invited to be a guest blogger on this wonderful site! I was only introduced to this site last week when Chris from NIBBLE ME THIS hosted the first “Guess Who’s Coming to Dinner” guest post, and I have really enjoyed everything about it. I love the idea of blogging to begin with, but to have such a group band together to create a whole better than the parts is amazing. Thanks to Tamy and the girls for letting me be a part of this. I called in a couple of favors to thank not only the active participants on the site, but also the readers and followers of the site for something special… A wonderful giveaway contest for one of Oprah’s favorite things… Read on, details about the contest to follow at the end.My name is Dave, and I am a hairy knuckled neanderthal fire cooker. I love to grill, smoke and use my backyard for entertaining (although the Kansas winter is setting in, so my entertaining is starting to move indoors. My site is called MY YEAR ON THE GRILL, and I certainly invite any and all of you to come take a look by clicking HERE! But today, I am going to abandon my grill and honor all these wonderful bloggers by stepping out of my comfort zone and publish an original recipe I created as part of a dinner party I recently hosted for my wife’s boss. Lots of pressure on making that dinner work (I likened the pressure to hosting your first Thanksgiving for your Mother-in-Law). I did extensive research, found a few ideas, and adapted them to fit my likes and came up with…
Vegetable and Cheese GALETTE
with Balsamic Vinegar
with Balsamic Vinegar
Galette, or more properly Breton galette, a fancy name for flat, round or free form crusty cake. Kind of tart thingies (pretty fancy word for a hairy knuckled Neanderthal, but I was putting on airs for my wife’s boss… and you all).Here’s what I did…
As always, assemble the ingredients first. Nothing worse than getting ankle deep in the cooking process and finding out you are short something crucial. I needed…For the Cornmeal Dough, BTW, this recipe makes 4 Galettes.
1-1/2 cups flour
1/3 cup yellow cornmeal
1 teaspoons sugar
1 teaspoons salt
8 tablespoons (1 stick) unsalted butter, softened
3 tablespoons top quality olive oil
1/4 cup ice water
Combine the ingredients and mix well. The dough needs to be chilled well in order to work for the look you want. Refrigerate for at least an hour. Which gives me time for a commercial about the giveaway contest…OK, here’s the advertisement for the
giveaway contest to come…
giveaway contest to come…
I was recently contacted by O. No, not “that” O, but O OLIVE OIL (Which you can reach by clicking HERE). O Olive Oil is the original maker of organic CITRUS-CRUSHED Olive Oils and premium Barrel aged Wine Vinegars. I was given a sampling of their extensive product line, and was asked to “PLAY – ENJOY – WRITE/BLOG AWAY”. Well, while waiting for my shipment to arrive, I took a look at their website for details about their company… Oh My is all I can say. These are artists in the art of oil press and aging vinegar. For details, click this link for the process an Abruzzese olive mill that crushed lemons along with the olives creates. From the humble beginnings, they have been recognized by OPRAH (yeah, that O), Bon Appetit, Gourmet, magazines, as well as Good Morning America, The Tyra Banks Show and the New York Times as perfect products! While you can make this recipe with generic products, the top quality artisan products that O OLIVE OIL company provide really made this recipe sing… And keep reading, as you will get a chance to win some of these as well!
I used about a tablespoon of the extra virgin oil to saute sweet onion rings. When using EVO, be careful not to get the oil too hot, or the oil will burn.
I then added some green pepper rings and let these simmer for about 15 minutes to caramelize.
And now, get the dough out of the fridge, and separate into four equal parts. The dough separates easily, and you want a well floured surface to work on. work the dough into small thin circles, about 6 inches across.
Put them on a parchment paper sheet, or a well greased cookie sheet. Sprinkle a little EVO on the circles, flip over and sprinkle a little more on the other side.
Add the stuffings… For these, I used …
Onion rings Green bell pepper rings sliced cherry tomatoes diced mushrooms (but I saved a presentation mushroom slice to put on the top of each)
Before closing up, I added some grated fresh provolone cheese. I like using provolone to cook with, it not only tastes great but it melts better than most cheeses.
I was making this a vegetarian dish. But you can make the same thing with any number of ingredients, including bacon (everything tastes better with bacon), sausage, peperoni… squash, or any number of vegetable combinations. And as to cheese, imagine brie or goat cheese or fresh mozzarella or how about a good Stilton, blue cheese… This is a very versatile and adaptable for whatever you might have in mind, or what is left over in your pantry.
And now, sprinkle on some wonderful Balsamic Vinegar! I love balsamic, but not all is created equal. I like to have a bottle of really good stuff to use for specialty items or occasions like this.
Next, close up about one inch of the dough all around for that Galette look (instead of a pizza). BTW, I am not a fan of the texture of mushrooms, so I left them off mine (It’s good to be the cook).
Everyone else got that presentation mushroom slice put on the top. I then brushed on a little butter to make sure the edges would stay shut while cooking.
Just as I was putting in the oven, I topped with a little more grated provolone so that it would brown up nicely while cooking…In a preheated oven at 375 degrees, for 45 minutes…
And Viola! I served this in place of a salad, as an appetizer. You could also make these larger, and if there happens to be a vegetarian in your midst and don’t want to hog tie them and force bacon down their throats, this would make an excellent vegetarian option. Also, as I was serving, I drizzled a little more fresh Balsamic Vinegar on the top, with a little splashing to one side of the tart (maybe a tablespoons worth total per Galette). Nice little extra taste, and for presentation. The holidays are coming up, those inconvenient vegetarians are out there, and need to be treated with the same respect you show your fowl (eating) guests. This is a nice little item to have ready, prep time takes about 2 hours (because of the dough temperature issue), but well worth it.Bon Apetite!
OK… Contest time… 3 ways to win!
3 prizes to win!!!
I LOVE these products. Quality will show, and I was inspired to create something special with them. O Olive Oil has been very generous in offering not just one gift, but three combinations of their oils/vinegars. So, I will be offering three ways to win…
First, I will be running a similar contest at MY YEAR ON THE GRILL, (which you can reach by clicking HERE)! Follow the link, follow the rules about posting a comment on that site and you double your chances.
Next, on this site, just follow the link I am posting to the O OLIVE OIL HOME PAGE (that you can reach by clicking HERE). Surf around and see what they are all about. take a look at their about us page, and especially enjoy their “crush” page where you can really see the quality and difference they put into their product. Finally, head to their products page and follow the links on the side to see all the different items they have for sale. then come back here and just make a comment about which is your favorite product. Everyone who leaves a comment on this page listing a product that O OLIVE OIL sells will receive an entree into the contest/ I will assign each entry a data base number, and use WWW.RANDOM.ORG to pull a virtual number out of a hat and let you know who won! This contest is open to US and Canada only (sorry to the international readers, but the shipping is prohibitive). You can get a second entree if you become a “follower” to this site (those little pictures of faces at the middle of the lefthand sidebar). If you are already a follower, just drop me that message in the comment section. And finally, if you post a note on your blog advertising OUR KRAZY KITCHEN and the contest, you will receive 5 additional entrees. Be sure to leave a comment so I know to follow and see what your blog is all about!
One more time, here is what the winner wins… a bottle of each of the EVO and Balsamic I used to make this recipe…
O extra virgin olive oil This fine Extra Virgin Olive Oil is our house blend of our favorite oils from around the world. Small family farms from around the Mediterranean and California. Hand blended. Spain for fragrance. Greece for richness. Tunisia for mystery. Italy for love. And California for taste. A house favorite for everyday use. $9
AND a bottle of…
O california balsamic vinegar. The beloved balsamic vinegar, California style. Aged in the traditional way in oak wood. Hand-crafted in small batches right here in Sonoma. Rich, sweet, round & smooth flavor. Our obsession with quality and healthy ingredients led us back to California. Excellent brushed over grilled chicken with rosemary and black pepper. Drizzle over fresh strawberries or pears. Great in vinaigrettes and sauces. $12
Good luck to all!
Oh wait… that’s just two ways to win (comment here, comment on MY YEAR ON THE GRILL, I promised a third…
How about a …
RECIPE CONTEST!
The good folks at O OLIVE OIL COMPANY want to see what you might do with their oils or vinegars. Now, you do not have to list an original recipe, simply comment here a link to something you have posted in the past. It can be a magazine recipe, original or great grandma’s recipe. It can even be just an idea for something you might like to try. I will forward all these ideas to the vice president of O OLIVE OIL and he will decide which recipe he would most like to see made with any of their products. Please leave these comments separate from the comments you made above so I can keep track. The comments must be attached to this post, and are only open to residents of the US or Canada. Again, no need to post the recipe on my comments page, just send me a link to what you have posted previously. If you have not posted, you have a week to post and get the link to me. Or, you can comment with just your idea of what you would like to do with their oils.vinegars. One hint I should pass on from O – remember these are mostly finishing oils and do not do well when heated—the citrus portion tends to dissipate under certain temps. Though our blood orange does well on roasted fowl and grilled seafood so often it depends on the recipe/use. Jalapeno lime does great on grilling veggies so…depends. That’s what makes it fun to experiment. The vinegars, of course, are another thing. They are great for reductions, for punching up soups/stews, adding flavor texture to most any thing. Experiment. Play. Enjoy.
Feel free to submit a recipe post on this site AND submit a recipe on my home, MY YEAR ON THE GRILL site. There will be only one recipe contest winner from both sites, but this way you can enter twice to double your chances. If you have any questions, drop me a note. The contest closes at midnight, next Friday, November 13th, and a winner will be announced over the weekend. It will take just a few days longer to announce the winner of the recipe contest…
Oh yeah, the winner of the recipe contest will receive a gift box of your choice of one of the seasonal box collections…
- fall collection O Zinfandel Vinegar, O Blood Orange Olive Oil, O Porto Vinegar. Imagine roasted beet salads with chunks of insalata ricotta cheese. $38 value
or
- spring collection O Ginger Rice Vinegar, O Jalapeño Lime Olive Oil, O Citrus Champagne Vinegar. Early spring fish tacos with crunchy slaw will sing with these exotic flavors. Crumble feta cheese in there for the Wow! $38 value
or
- summer collection O Champagne Vinegar, O Meyer Lemon Olive Oil, O Pomegranate Vinegar. Perfect for late summer heirloom tomato & garden lettuces. $38 value
or
- winter collection O Sherry Vinegar, O Ruby Grapefruit Olive Oil, O Porto Vinegar. The Ruby and Porto in this gift set will dazzle home chefs gathered around warm fires with crusty bread & brie. $38 value
And now… Good luck to everyone! And thanks for letting me come and play on your site… it was fun!
Pass the bread recipe and save room for dessert and Thanksgiving
Do you have a bread recipe? Tamy and I want it! It could be a yeast bread, or a quick bread. It could be a muffin or a flat bread. We’re rounding up all bread recipes on our blogs, and you get to link to both blogs too, just link back to us. Tamy’s bread roundup and my Joy of Dessert bread roundup are ready for your links now.
Get ready for another party right here at Our Krazy Kitchen, too. We’ll be celebrating Thanksgiving all together from November 15-28. Bring your favorite recipe, decorating idea, pictures, anecdotes, and let’s have some fun together. Help us spread the word by linking to us.
Peach Pancake Napoleon ~ Dieter’s Delight
1/2 cup fat free cottage cheese
1 tablespoon skim milk
1 tablespoon sugar or splenda
1/2 cup of canned light peaches
3/4 cup of Heart Healthy Bisquick
1 teaspoon vanilla extract
2 tablespoons fat free whipped cream if desired
Mix cottage cheese, skim milk & Splenda or sugar. I used my Magic Bullet.
Chop 1/2 of the serving of peaches & stir them into the cheese mixture.
Mix Bisquick with water to make it pancake consistency (I’m sorry I didn’t measure the water).
Stir in vanilla.
I sprayed my small pan with Pam & put in 1/2 of the pancake mix.
While that is cooking, microwave the cheese & peach mixture for a little bit to just warm it.
Take out the first pancake, top it with the cheese & peach mixture & make the second pancake.
Put the second pancake on top, then top with the remaining chopped peaches & a dollop of Cool Whip Free.
*This is a recipe for one serving, but you can see it would be easy to multiply.
My husband was jealous & my son accused me of cheating on my diet.
If you are on the Nutrisystem plan this counts a complete breakfast, fruit & dairy + 1 free food (Cool Whip)
*this would work really well with some fat free ricotta & a little Splenda instead of the cottage cheese, but I didn’t have any ricotta.
UPDATE!!!!
So it’s time I did an update. Many of you know we pretty much finished the investment house from hell this past summer and were anxious to get home to family. That trek home entailed moving cross country 1 step ahead of snow storms with a moving truck towing hubby’s jeep and the 2 cats in their carriers and me in my truck with the 2 big dogs in the back seat (thank God it’s a super cab) and the bed loaded. The animals traveled like troupers! It took us 4 days to get here and then another 2 to unload the moving truck into storage.
Then we began the process of settling into 144 square feet from the 2700 we had been in! Even knowing this is temporary while we help out his folks and sell our house, it was still difficult to know what to pack into storage and what not to. I have 2 small baskets of “necessary” kitchen tools, my computers and a few books.
Hubby’s folks are still in their own home and his mom will be 90 in a few months and has dementia as well as limited mobility and his dad will be 89 next month and has limited mobility due to multiple back surgeries. Dad has been caring for mom the past couple of years as well as the house, yard, pool and cooking. So hubby and I volunteered to move in with them to help make their life easier.
As with any investment in life, your intentions are to do the right thing for the right reason, but sometimes you can’t even begin to comprehend how difficult that change in your life will become before it is all settled. Whenever emotions are a factor life decisions are not easy.
So for now we are where we are and are still hoping to be “home home” soon. We welcome a prayer our way now and then! Thank you for all the wonderful notes and thoughts you have sent our way.
Spicy Shrimp – Monday Munchies
I think everyone knows The Pioneer Woman. This recipe is the basics from one of her recipes and boy is it ever good!
Ingredients
- 2 pounds of shrimp in shells
- About 1/2 cup olive oil
- 2 -3 lemons
- Tabasco
- Worcestershire
- Kosher salt
- Fresh ground pepper
- 1-2 sticks of butter
Directions – Spread shrimp in single layer on a large, deep cookie sheet. Drizzle oil over shrimp, squeeze fresh lemons over shrimp, add generous splashes of Tabasco and Worcestershire all over the top along with a sprinkle of kosher salt and fresh ground pepper, dot top with pats of butter. Broil until done, about 10-15 minutes.
This is a great one for the game day buffet or add a loaf of fresh french bread for dipping and a salad and you’ve got a great meal – YUM!
Share your favorite game day munchies with us!
There’s a new meme in town…
Pam from ScreamingMimi, DevotionalDaze.com, OskarsBlog, and MimisBookBlog will be joining us on Tuesdays to host the new meme Dieter’s Delight. Pam has a wonderful sense of humor and an uncanny way of putting things into perspective. Please join us on Tuesday for Dieter’s Delight to welcome her.
You’re invited to a Thanksgiving Soiree’
We’re having a party here at OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.
- Do you have a special pumpkin pie recipe recipe?
- What is your favorite side dish recipe?
- Do you have a favorite apple recipe?
- Do you have special way to carve a turkey?
- How about a party punch that’s perfect for the Thanksgiving crowd?
- What is your idea of a best decorating idea?
We’ll post Mr. Linky on November 15th and leave him in place through November 28th. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.
Menu Plans for 3 Sides of Crazy
Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
| DATE |
BREAKFAST |
LUNCH |
DINNER |
|
| Monday |
11/2 |
CEREAL |
SANDWICHES |
|
| Tuesday | 11/3 |
TOAST |
LEFTOVERS |
Chicken Enchiladas Suiza and Refried Beans |
| Wednesday | 11/4 |
YOGURT |
SOUP |
|
| Thursday | 11/5 |
FRUIT |
CHEESE & FRUIT |
Tuna Noodle Bake |
| Friday | 11/6 |
OATMEAL |
C.O.R.N. |
Chicken Fried Chicken |
| Saturday | 11/7 |
Blueberry Crumb Cake | leftovers |
Roast Chicken w/ Lemon Herb Sauce and Maple Glazed Carrots |
| Sunday | 11/8 |
Huevos con Yummy | Deviled Eggs | Carnitas ~ Traditional Style with the leftover Refried Beans |
Situated proudly on a large fenced corner lot, you will enjoy the city convenience and country atmosphere in this warm and airy beautifully restored 1892 Queen Ann Victorian gem. Log cabin barn and 2 car garage provide plenty of storage. Totally remodeled, this home is a cook’s dream with its farm style family kitchen. Hardwood floors, double mantle fireplace, large covered porch and side deck along with many other amenities too numerous to mention!
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