Category: RECIPES

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese
  • Preheat oven to 375˚.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.  
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned. 
  • Pour over chicken pieces.
  • Garnish with parsely.

BLACKBERRY ORANGE CHICKEN

BLACKBERRY ORANGE CHICKEN
Hefty 1/2 cup blackberries
1 orange, sliced thin
1/4 + 1/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons champagne vinegar
1 teaspoon safflower oil
2 cloves garlic, minced
1/2 teaspoon paprika
6 boneless chicken breasts
1 tablespoon fresh minced thyme
1/2 teaspoon sea salt
1/4 teaspoon white pepper
2 teaspoons cornstarch

  • Preheat oven to 375˚.
  • In a small bowl mash 2 tablespoons of berries.
  • Add 1/4 cup chicken broth, vinegar, brown sugar, oil, garlic and paprika and mix until well blended.
  • Spray baking dish with PURE.
  • Place chicken pieces in baking dish.
  • Pour blackberry mixture over top.
  • Top with orange slices.
  • Sprinkle with thyme, salt and pepper.
  • Bake uncovered for 25-30 minutes.
  • Remove chicken and keep warm. Save drippings.
  • In a small saucepan heat 1/4 cup chicken broth adding in cornstarch and blended until smooth.
  • Add in drippings.
  • Bring to a boil, cooking for a minute or two until thickened.
  • Serve over chicken.
  • Dot with remaining blackberries, which I forgot to do before the picture and the munchkins ate them all!

SQUIRT SODA APPLE DUMPLINGS

SQUIRT SODA APPLE DUMPLINGS
2 large Granny Smith apples, peeled, cored & sliced into 8 wedges
1/2 lemon, juiced
2 cans Pillsbury crescent roll dough
1 cups sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 can Squirt soda
4 tablespoons butter, sliced thin
  • Preheat oven to 350˚.
  • Spray a baking dish with PURE.
  • Submerge apple wedges into a bowl of ice water with the lemon juice.
  • Separate the crescent roll triangles.
  • Remove the apples and dry on paper towels.
  • Roll each apple in a triangle, starting at the small end.
  • Put the rolls in the baking dish.
  • In a small bowl combine the sugar, cinnamon and nutmeg.
  • Sprinkle evenly over the rolls.
  • Top with the thin slices of butter.
  • Pour the soda over everything.
  • Bake until golden brown (about 40-45 minutes).
  • Serve with vanilla ice cream or whipped cream.
SUBMITTED TO TEMPT MY TUMMY TUESDAY.

WARM BACON DRESSING

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

  • Cook bacon until crisp. Leave drippings in pan and allow to cool.
  • Drain on paper towels and crumble when cool.  Set aside.
  • In a medium bowl lightly beat the egg.
  • Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
  • Mix until well blended.
  • Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
  • When cool, add the crumbled bacon.
  • Enjoy!
SUBMITTED TO TEMPT MY TUMMY TUESDAY.

BEAN & BACON ROLLS – perfect for camping or BRUNCH

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of these boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

  • Preheat oven to 350˚.
  • Spread Beans on each slice of bread.
  • Roll bread up and secure with 2 slices of bacon with toothpicks.
  • Bake for 30-45 minutes until bacon is crisp. 
SUBMITTED TO TEMPT MY TUMMY TUESDAY.

    Chicken Pasta Soup

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    • Cooking spray 
    • 2 (6-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces 
    • 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix 
    • 1 cup matchstick-cut carrots 
    • 1/4 teaspoon freshly ground black pepper
    • 7 cups fat-free, less-sodium chicken broth 
    • 1 cup uncooked whole wheat rotini (corkscrew pasta)
    Preparation
    1. 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.

    Cooking Light Fresh Food Fast, Oxmoor House 2009

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    Happy Eating…

    PICKLED EGGS

     I used to make these for our VFW and they were a favorite!

    PICKLED EGGS
    1 dozen JUMBO eggs
    1 1/2 cups vinegar
    1/2 cup water
    1/2 cup sugar
    1/2 teaspoon salt
    1 teaspoon ground cloves
    1 onion, sliced into thin rings
    1 whole dried chile pepper

    • Hard boil the eggs.
    • Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
    • Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
    • In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
    • Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.

    BAKED OMELETE ROLL

    Baked Omelet Roll adapted from Food Family Finds

    Serves: 6 – 8

    8 large eggs
    3/4 cup milk
    1 tablespoon Frank’s hot sauce
    1/4 cup all purpose flour
    1 cup chopped ham, thin sliced
    1/2 cup mushrooms, sliced thin
    1/4 cup green onion (tops too), sliced thin
    1/4 cup diced red pepper
    1-1/2 cups shredded sharp cheddar cheese
    salt and pepper to taste

    • Preheat oven to 350 degrees.
    • Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
    • In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
    • Pour the mixture into the pan an spread evenly.
    • Bake for 14 minutes, just until the egg is no longer shiny.
    • Top with shredded cheese and baking for an additional 2 minutes.
    • Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
    • Continue to roll, using the parchment to avoid burning your fingers until you create a log.
    • Cut into 2 inch sections and serve.

    PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

    OUR KraZy kitchen is going on hiatus.  All your favorite recipes will still be here for reference.  Thank you for your readership and following.

    Be sure to stop by 3 Sides of Crazy and check out all my other recipes.

    PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
    6-7 pound chicken
    1/2 cup white wine
    1/2 cup chicken broth
    2 cups baby carrots
    1/4 cup butter, softened
    1/4 cup chopped fresh parsley leaves
    1 tablespoon chopped fresh sage leaves
    2 teaspoons chopped fresh rosemary leaves
    1 tablespoon chopped fresh thyme leaves
    1 small onion, cut into eighths
    4 cloves garlic, minced

    • Preheat oven to 325˚.
    • Generously grease baking dish.
    • Scatter onions, carrots and garlic along the bottom.
    • In a small food processor pulse 3/4 of all the leaves together until well blended.
    • Add butter until well blended.
    • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
    • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
    • Spread the remaining butter over the outside of the bird.
    • Generously sprinkle the entire bird with salt and pepper.
    • Sprinkle with remaining herbs.
    • Roast 1 1/2 hours or until desired temperature.
    • Remove from pan and let rest 15-20 minutes.
    • Strain vegetables and make gravy with drippings if desired.
    • Carve and serve.