Food for Thought…

A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort. 
~Herm Albright (1876 – 1944) 
Apparently Herm Albright was a painter and lithographer, born on January 29, 1876 in Mannheim, Germany.  He emmigrated to the United States and settled in San Francisco in 1905.  He held a job with the Paul Elder Book Company for 25 years  He died on September 21, 1944.

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Aw Shucks, we’re blushing…again…

Julie over at Mommie Cooks has honored us with this award.  Can’t you see us blushing?  Well, we are.  We are also extremely grateful for our loyal followers, commenters and our wonderful creative cooking crew here at OUR KrAzY KiTcHeN and pass this award along to all of you!  There are “rules” for this award, but since we are a co-op so to speak we are bending those a bit.
The Rules:
1. Thank the person who gave you this award. Which we do profusely.
2. Share 7 things about yourself. How about 10?  We’ll give you the 10 people who make up this blog and their home sites.
3. Pass the award along to 15 bloggers who you have recently discovered and who you think are fantastic! That’s all of you.
4. Contact the bloggers you’ve picked and let them know about the award.

CHICKEN SPAGHETTI

1/4 cup grated Parmesan cheese

1 large bunch green onions, sliced
1-2 cloves garlic, minced
3 cups chicken cooked pieces*
8 ounces spaghetti
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 can cream of mushroom soup
2 cups shredded jack cheese
salt and pepper to taste
  • Preheat oven to 350 degrees.
  • Cook spaghetti according to package directions.
  • In a small skillet saute onion and garlic lightly.
  • In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
  • Fold in the cheese and chicken pieces. 
  • Transfer to a 2 quart baking dish.
  • Bake uncovered 20-30 minutes or until golden and bubbly. 
  • Top with Parmesan cheese and parsley.
  • 6 servings
*I lightly saute’ the chicken.

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CHICKEN SPAGHETTI

1/4 cup grated Parmesan cheese

1 large bunch green onions, sliced
1-2 cloves garlic, minced
3 cups chicken pieces
8 ounces spaghetti
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 can cream of mushroom soup
2 cups shredded jack cheese
salt and pepper to taste
  • Preheat oven to 350 degrees.
  • Cook spaghetti according to package directions.
  • In a small skillet saute onion and garlic lightly.
  • In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
  • Fold in the cheese and chicken pieces. 
  • Transfer to a 2 quart baking dish.
  • Bake uncovered 20-30 minutes or until golden and bubbly. 
  • Top with Parmesan cheese and parsley.
  • 6 servings

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HAPPY MOTHER’S DAY ~ STRAWBERRY PIZZA & STRAWBERRY CREAM CHEESE PIE ~ SAME BASIC RECIPE 2 WAYS

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)

2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Cut out 4 – 5 inch rounds.
  • Bake 10 minutes at 400 degrees.
  • Cool.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Bake cream cheese mixture 10 minutes until slightly thickened.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

Kitchen Dreams & Wishes

It’s been awhile since I’ve done a Kitchen Wishes post, but as I progress through this temporary situation I find I am missing more and more of my “own” things.  So today with the help of King Arthur Flour I’m doing a little dreaming again.
Like for these Wisconsin Mixing Bowls – they are so versatile, durable and just plain useful.
And for this dual bladed pizza cutter – I use a pizza cutter to cut way more things than just pizza.  They work wonders on quesadillas and even better on scones.
And I really miss the specialty tools like a chef’s torch or the simple things like a flour wand.

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BALSAMIC BERRY SAUCE

1 tablespoon butter
1 cup fresh blackberries, pureed large
8 ounce can crushed pineapple, drained slightly
1/3 cup sugar
1 tablespoon balsamic vinegar

  • Melt butter in a large skillet over medium heat. Add the berries, pineapple, sugar, and balsamic vinegar.
  • Cook until the strawberries are heated through and darkened to a deep purple.
  • Spoon berries over shortcake or ice cream and serve.

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Taste & Create, Anyone?

Min here, just doing a plug for my friend Nicole, the creator of the Taste & Create food blog event and fellow food blogger at For the Love of Food. Nicole’s been bogged down in housing construction, subsisting in a 400 square foot apartment with barely a kitchen, so in the meantime I’ve been hosting T&C.
Taste & Create is a fantastic event in which food bloggers are randomly paired off, tasked with choosing and preparing any of their partner’s recipes–and then blogging about it, of course. To read more about it, go to How It Works.
Do YOU want to play?
If you’d like to participate this month, please email me at cowgirlmin07 [at] gmail [dot] com by May 9th. I’ll send out partner assignments by the 11th, and submissions will be due on the Taste & Create website by May 24th.
That’s all there is to it. Usually we have a variety of participants from all around the world, and it’s a ton of fun to meet new friends and discover new ingredients!
Hope you’ll join us!