Category: RECIPES

ONION PANADE aka DINNER BREAD PUDDING

I found this awesome recipe for Onion Panade over at Stone Soup.   She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures.  I changed it up a bit.  You’ll find my changes in red.

I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.

1 large Vidalia onion 

1 red onion, sliced into rings

1 large bunch green onions, sliced thin

2 cloves garlic, minced
1/2 bunch fresh thyme leaves, chopped
1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
5 ounces cheese, grated or crumbled
3 cups vegetable or chicken stock
2 cups chopped rotisserie chicken pieces
  • Preheat oven to 400 degrees 
  • Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick. 
  • Heat 4 – 5 tablespoons olive oil in a large frying pan. 
  • Cook onion stirring occasionally until soft and golden brown. 
  • Stir in the thyme. 
  • In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 
  • Bring stock to a simmer.
  • Pour over the onion dish. 
  • Season. 
  • Cover and bake for 30 minutes. 
  • Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.

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HOT BEEF DIP

Just in time for football season!!



HOT BEEF DIP
1 1/2 pounds ground beef
1/2 cup chopped red onion
8 ounce can tomato sauce
1/4 cup Country Bob’s All Purpose Sauce

8 ounce package cream cheese
1 cup grated Monterey jack cheese
2 teaspoons minced garlic, jar
1 tablespoon parsley
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Frank’s red pepper sauce

  • Brown Hamburger.
  • Add onion and garlic.
  • Drain off fat.
  • Add all other ingredients.
  • Stir until well blended.
  • Transfer to slow cooker ad keep warm.
  • Serve with tortilla chips.

CRAB PUFFS for TAILGATING TIME

Last week Martha posted her puffs recipe with her shrimp filling and it made me think of my crab salad and it was a good thought!  The crab salad was an awesome filling!

PUFFS recipe from Martha at Seaside Simplicity
1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
  • Heat oven to 425 degrees. 
  • In a medium saucepan heat water and butter until boiling. 
  • Lightly spoon flour into measuring cup and level off. 
  • Stir in flour and salt. 
  • Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously. 
  • Remove from heat. 
  • Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets. 
  • Bake for about 15 minutes or until golden brown and crisp.
  • Once puffs are cooled completely split and stuff with crab salad when ready to serve.
This recipe makes about 20 puffs.
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad in each puff.

Shredded Chicken Sandwiches with Dr. Pepper BBQ Sauce

I love to make my own BBQ sauce.  You can make it sweet, tangy, spicy, whatever. Most importantly, you KNOW what’s in there.
I’ve made several different kinds of barbecue sauces.  All sorts of ways.

This one is a bit different.

It’s made with Dr. Pepper.
Pop isn’t healthy. I know this.  This is why I stopped drinking it. Yup. Cold turkey. Stopped.  I don’t let my kids drink it either, unless they are at a party or something. 
Dr. Pepper USED to be one of my favorites.

But when I saw this recipe, it looked so intriguing, I just HAD to try it.  So forgive me, but I used Dr. Pepper in this. Get over it and try it, it’s really good.  It was quite sweet but that’s okay.  Go easier on the honey if you want.    
You don’ taste Dr. Pepper.  If I didn’t tell you that there was Dr. Pepper in this, you wouldn’t know. Seriously.  That’s what I thought was so intriguing about it!

I’ve seen a recipe with barbecue sauce made with rootbeer too!  Shhh. Don’t tell the Dr. Pepper.
We ate this meal on Arnold Select Sandwich Thins for dinner.  We also had some delicious roasted cauliflower. The next couple of days, I ate it on tortillas like a wrap. Very tasty!
Dr. Pepper Barbecue Sauce Recipe
Adapted from Simply Recipes
1 cups minced onion
1 tbsp. oil
3 cups Dr. Pepper (I used diet)
2 cans diced tomatoes
1 cup orange juice
1 cup honey
1/2 cup apple cider vinegar
1 tsp. cayenne pepper
Salt to taste

Heat the oil in pan. Add onions and saute for 5 – 6 minutes.  Add the remaining ingredients and stir well.  Simmer for 30 minutes.

Pour the sauce carefully into a blender and puree until smooth.  It’s best to work in batches and don’t fill the blender more than 1/3 full. 

Put the sauce into pan and simmer, uncovered for 1 – 2 hours.  Stirring occasionally. Yield 4 1/2 cups.

Pulled Chicken Sandwiches
Boneless chicken breasts (I had 2 – 20 oz. packages)

Cook chicken until done and shred.  Add BBQ sauce and mix together. I used 2 1/2 cups of this BBQ sauce and I froze the other 2 cups of sauce.
 
2 Chicken Sandwiches + Roasted Cauliflower  = Very Tasty Meal!


Check out Debbi Does Dinner Healthy for more (mostly) healthy recipes!

SWEET & SOUR GLAZED PORK CHOPS

We normally grill these outside, but it was really windy the day I planned these so I decided to try them on the stove and was pleasantly surprised.  The taste was similar but unique without the smoke flavor.
SWEET & SOUR PORK CHOPS
4 thick boneless pork chops
2 tablespoons olive oil
sea salt and white pepper
1/3 cup balsamic vinegar
2 tablespoons honey
3 + 2 tablespoons butter
fresh rosemary
  • Drizzle one tablespoon of olive oil on a plate.
  • Salt and pepper pork chops and lay in olive oil seasoned side down.
  • Salt and pepper tops and drizzle with remaining olive oil.
  • Let sit for 30 minutes.
  • In a small saucepan combine vinegar and honey, blending well. Cook until reduced to about 1/4 cup.  Add butter and rosemary. Set aside.
  • Melt remaining butter in sizzling skillet.
  • Add pork chops and brown on both sides.
  • Brush on glaze and cook through.
  • Enjoy.

VOODOO MELTS aka HOT WING MELTS

1 large Heirloom tomato,sliced
1 small red onion, sliced thin
4 boneless, skinless chicken breasts, pounded thin
2 cups Flour
1 teaspoon salt
1 teaspoon pepper 
Hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
1/2 cup crumbled Bleu Cheese or Havarti slices
Thick Bread of Choice
3-4 tablespoons butter 


1 batch  Bleu Cheese Dressing for dipping

I prepare the chicken breasts the same as you would HOT WINGS except that I flatten the chicken breasts first.

  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 2 tablespoons and add as necessary, but make sure you don’t run dry.
  • Once all the chicken has been dredged, start frying. 
  • After you have the pan full, pepper the pieces again. You only need to turn the chicken one time. Brown evenly and then drain on paper towels.
  • As the last batch is frying, melt 4 tablespoons of butter in a flat bowl. To that add 1/2 cup of Frank’s hot sauce.  Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce and butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • After butter begins to sizzle lay bread slices on top of butter.
  • On one side lay chicken breast or shredded it into smaller pieces. Today I thinly shaved some and shredded some so you could see the difference.
  • If using Havarti lay it on the other slice of bread, otherwise sprinkle bleu cheese crumbles over the chicken breast.
  • After bread begins to toast golden, close up the sandwiches. 
  • Continue cooking until golden on all sides and heated through.

SUBMITTED TO:
HEARTH and SOUL

TEMPT MY TUMMY TUESDAYS
TUESDAYS AT THE TABLE

COUNTRY FRIED STEAK

A favorite of ours is “chicken fried” anything.  Chicken-fried steak (also known as pan-fried steak country-fried steak or CFS) is a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is generally associated with the South and their hospitality. Its name is thought to be likely due to chicken-fried steak’s similarity in preparation to fried chicken, though the dish is also similar to the classic Austrian dish,  Wiener Schnitzel, a tenderized veal or beef cutlet, coated with flour, eggs, and breadcrumbs and then pan fried.  It is truly a comfort food.

The precise origins of Chicken Fried Steak are unclear, but many sources attribute its development to Germans and Austrians who immigrated to Texas in the nineteenth century and brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken-fried steak, as does Bandera, Texas’ favorite son, John “White Gravy” Neutzling.

The Virginia Housewife, published in 1838 by Mary Randolph has a recipe for veal cutlets that is one of the earliest known recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late nineteenth century. The actual term “chicken-fried steak” was probably developed in the 1930s. It is thought that the  name change was due to the war with Germany.  Chicken-fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.

All that said, even being a Texan, I grew up with it being called Country Fried Steak which makes so much more sense to me!  There is nothing chicken about this meal.  I have over the years played with the flavor and this is how we like it.
COUNTRY FRIED STEAK
1 cube steak or thin top sirloin steak per person
Marsala wine
green onions, thinly sliced
1 egg per 2 steak, beaten
flour
salt and pepper
butter
  • Generously salt and pepper the steaks.
  • Slice your onions and marinate the steaks in just enough Marsala wine to cover.  Layer the steaks and onions into a tupperware and refrigerate for several hours.
  • Drain steaks on paper towels.
  • Heat large skillet with enough butter to evenly coat the bottom.
  • Dipped drained steaks in beaten egg and then flour.
  • Lay each steak in sizzling butter and salt and pepper again.
  • Turn steaks and season again.
  • Serve with Parmesan Potatoes and Peppered Gravy.

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BEER CHEESE DIP

 
8 ounces cream cheese, softened
1 teaspoon favorite Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon sea salt
¼ cup favorite beer
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)
  • Combine the cream cheese, mustard, cheddar cheese, heavy cream and salt in a food processor.
  • Pulse until well blended.
  • Add the beer, and continue processing until very smooth. 
  • Enjoy!
  • Be sure to take it out an hour before serving if you refrigerate it first.
  Don’t forget to join us Sunday for 
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. I can’t wait to see what you’ll be bringing!
It’s Tailgating Time!
HOSTED BY:
Martha at Seaside Simplicity 
Tamy at 3 sides of Crazy 
Lyndsey at Tiny Skillet

PUMPKIN WALNUT BREAD

Hi there! I am Emily Z. from EZ’s Recipes, where I blog about my adventures in the kitchen, as well as the occasional restaurant review. I have been blogging for almost a year now and have enjoyed every minute of it. I am flattered and thrilled to be able to be a contributor to OuR KrAzy kItChEn. I will be posting here the 4th Sunday of every month.
Fall is my favorite season. If you read my blog, you will see that clearly as I talk about it often. I feel that Fall offers so much… the pretty weather, the change in colors, the activities (football! Halloween!), and the foods. One of my favorite fall foods is pumpkin.
This time of year also brings out my desire to use my bread maker and my crock pot. I got this recipe out of the little cookbook that came with my bread maker. I love using my bread maker! It fills the house with such lovely smells and so far I have not been disappointed with a single loaf of bread that I have made! This one included; the addition of the walnuts and the cranberries in the pumpkin bread is fantastic.
Please also join me over at EZ’s Recipes for lots of fun and delicious recipes in between my posts here! I have some fun stuff up my sleeve for Halloween coming up, so please stay tuned!
Ingredients:

  • 1/4 cup oil
  • 1 cup canned pumpkin
  • 2 large eggs, at room temperature
  • 1 cup brown sugar, packed
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries

1. Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place in bread maker and select Quick Bread/Cake. Press Crust and select Medium (or to taste). Press Loaf and select dough size (I generally go with 2 pound loafs myself).
2. After batter has mixed for about 4 minutes, stir sides and bottom of bread pan with rubber spatula to ensure complete mixing. Allow to continue mixing.
3. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool. If not serving after cooling, wrap in foil to maintain freshness when completely cooled.

The Perfect Bean Dip!

I love bean dip and this recipe happens to be a staple for any party that I may be throwing or attending. It’s a great alternative to hummus… even though hummus is equally awesome.

Italian White Bean Dip

What you’ll need:
1x 15 oz can of Cannellini beans
1/4 cup olive oil, 1 tsp for topping
1/2 cup basil leaves
1/4 cup italian parsley
1 lemon juiced
1 garlic clove, chopped before puree
1 tsp red pepper flakes for a kick!
salt and freshly cracked red pepper to taste

What you’ll do:
Chop the garlic and herbs before putting in blender. Rinse the beans. Add all ingredients to a food processor or blender. Blend until smooth. Serve in a cute bowl and garnish with a little olive oil and some leftover herbs. Serve with pita chips. This is a crowd pleaser!

Visit me any time at Behold the Metatron , and on Tuesday at The Motivation Station!

OATMEAL NUT MUFFINS

OATMEAL NUT MUFFINS
1 cup quick cooking oats
1 cup buttermilk
1 stick butter, softened
3/4 cup packed brown sugar
2 Jumbo eggs
1 cup flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans

  • Preheat oven to 375 degrees.
  • In a large bowl layer the oats.
  • Pour the buttermilk over the oats and let them soak for an hour.
  • Cream the butter.
  • Add the sugar and cream until smooth.
  • Add the eggs one at a time beating after each addition.
  • Sift together the flour, baking powder, baking soda and salt.
  • Gradually add dry ingredients to the wet until well blended.
  • Fill muffin tins 2/3 full.
  • Sprinkle nuts on top.
  • Bake for 18-20 minutes.

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Grilled Garlic Chicken with Sherry Butter Sauce

Noooooooooooooooooooo!

Did you just hear that?

Fall just fell.

Don’t get me wrong, one of the benefits of moving to East Tennessee from Florida was finally getting to enjoy a real Fall. You don’t get them in Florida. I love watching the leaves turn colors across the Great Smoky Mountains and feeling a crisp Autumn breeze. But since I like to do my cooking outdoors, I already miss having sun light until 8 or 9 in the evening.

That just means I have to start taking steps to make cooking quicker. For example, using chicken tenderloins in this recipe for a quick grill. They are also inexpensive.


Grilled Garlic Chicken with Sherry Butter Sauce
Inspired by The Fresh Market & Friends Cookbook

6 ea chicken tenderloins

Dry rub
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon turbinado sugar

Sherry Butter Sauce
1/4 cup butter
2 cloves garlic, minced
1/4 cup sherry
3 Tbsp water
1 teaspoon Worcestershire sauce
1 teaspoon coarse ground Dijon mustard

Set up your grill for direct heat at 350f (or you could do this on the stove top over medium heat).

Season the chicken tenderloins on both sides with the dry rub. Set aside.

Put a sauce pan on the grill and after it is warm, melt the butter. Add the garlic and simmer for about 5 minutes. Whisk in the remaining ingredients and reduce to half. Remove and set aside.

Turn your grill up to 450 degrees. Place the chicken on the grill and cook for 3 minutes.

Flip and cook another 3 minutes.

Flip, brush with some of the sauce and cook 1 minute.

Flip, brush with some of the sauce and cook 1 last minute or until 165f internal temp.

Plate and drizzle some of the sauce on the chicken. We served ours with a side of angel hair and sun-dried tomatoes and some of Alexis’ home made bread that I toasted.

So tell me….
1) What is the one summer dish that you are sorry to see sneaking out of the door and/or
2) What Fall dish are glad to welcome?