OuR KrAzy kItChEn...

My Kids' Favorite Burger - Fire Day Friday

2012-01-27T00:01:00.000-05:00

It is time again for Fire Day Friday here at Our Krazy Kitchen.

Since my blog is all about grilling, BBQ, and live fire cooking, we cook a lot of burgers. A lot.

Classics - Mushroom Swiss Burger, Blue Cheese Burger
Stuffed Burgers - Steakhouse Burger, Jucy Lucy, Spicy Cheddar Stuffed Burgers
Off The Chart Burgers - Pig Candy Burger, Smoked Pepper Jack Cheeseburger
and once, even a veggie burger - Spinach and Garbanzo Bean Burger

But my kids favorite burger is actually rather simple. You might notice the similarities to a Big Mac but it is grilled, tastier, and it is not a toppling mess about to fall over.

My Kids' Favorite Burger
source: NibbleMeThis
Serves 4

Ingredients

1 lb ground chuck
2 tsp burger seasoning*
1/2 tsp salt
4 buns
4 slices Baby Swiss Cheese
thinly sliced iceberg lettuce
1/4 tsp black pepper
sliced dill pickles
homemade Thousand island dressing*
1 clove garlic, very finely minced
1/4 tsp chipotle chile, ground

Instructions

Mix the dressing, garlic and chipotle together and refrigerate an hour before you start making the burgers.
Preheat a charcoal grill to 450f.
Mix the ground chuck and burger seasoning together. Divide into four portions and make into 4" patties*.
Grill the burger patties for 4 minutes. Sprinkle a pinch of salt on the burgers and flip.
Season the other side with another pinch of salt and cook another 3 minutes. Top each with a slice of cheese and cook another minute or until the burger is an internal temp of 165f.
Place patties on bun bottoms.
Slather the bun tops with some of the "special sauce" from step one. Top with lettuce and 3 pickles. Season with a pinch of black pepper*.
Put together and eat!

Notes

I like using Weber brand burger seasoning.
Really, making your own is 100% better than anything you can buy off the shelf.
Working with cold meat and cold hands is important to keep the fat from melting while making the patties. If it breaks down, your burger will end up dry and flat.
Seasoning with the black pepper is a small touch but it really makes a difference. I swear it freshens the lettuce up or something.

2 1/2 BEAN SALAD

2012-01-26T00:00:00.011-05:00

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, just add them back in.

2 1/2 BEAN SALAD
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt

Drain beans and pimentos and place into a jar with enough room for the liquid.
In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
Let it cool.
Pour it over the beans.
Marinate at least 24-48 hours for the best flavor.

Italian Style Green Bean Casserole

2012-01-25T00:01:00.013-05:00

You know the classic green bean casserole that everyone feels the need to make on Thanksgiving and/or Christmas? Really, the only thing awesome about that casserole is the french fried onions on the top. I could just eat those out of the can.

Well, maybe it's time to start a new tradition and make THIS green bean casserole.

You so don't have to wait until the holidays to make this. I'll be making it again no matter what the season. These were amazingly delicious! Creamy, cheesy and fresh!

The only thing I would change is to cut the green beans in half. I try to control portions and it was hard to cut a portion evenly with the large green beans.

Italian style Green Bean Casserole
Adapted by Cinnamon Spice & Everything Nice

2 lbs. fresh green beans, ends trimmed
4 tbsp. butter, divided
1/2 cup onion, minced
1 red pepper, cut up finely
5 cloves garlic, minced
1/4 cup flour
2 cups milk
Salt and pepper
Pinch of nutmeg
8 oz. mozzarella cheese
25 Ritz crackers, crushed in baggie
1/4 cup parmesan, grated

Gently steam the green beans until tender but still firm. Place in 9 x 13 pan that has been sprayed with cooking spray.

Melt 2 tbsp. of the butter in a pan, add the onions and red pepper and saute for about 5 - 6 minutes. Add garlic and saute for another couple of minutes. Whisk in the flour and cook for 2 - 3 minutes. Whisk in milk, bring to a simmer but not boil. Stir in cheese and turn off heat and stir until cheese is melted. Season with salt and pepper to taste. Add just a bit of nutmeg and stir.

Pour the sauce over the top of the green beans. Melt the remaining 2 tbsp. of butter and combine with the crackers and parmesan cheese. Sprinkle over casserole. Bake for 25 minutes at 400 until bubbly and golden on top.

Total calories = 2565 calories
8 servings = 321 calories per serving

Mocha Date Banana Bread

2012-01-23T21:01:00.000-05:00

Lets make banana bread! We have been busy house hunting and now have an accepted bid! Wait, that means we have to pack and move.....

Mocha Date Banana Bread
350F

1 c snipped dates
1/2 c hot coffee

Cover dates with the coffee, stir once or twice while coffee cools. (I poured the coffee over the dates, let sit 10 minutes, stirred again and left for work.)

In a medium bowl combine and set aside:

1 c flour
1 c whole wheat flour - I used spelt flour
1 T cocoa
1 t baking soda
1 t salt

In a large bowl, beat together:

1/4 c oil
1/3 c sugar
1/3 c brown sugar
2 eggs

then add and stir well:

3 mashed bananas (about 1 c)

1 c chopped walnuts

Stir dry ingredients, add sugar oil mixture, mashed bananas and the date mixture. Do not over mix. Pour into a prepared 9X5 loaf pan. Add chopped nut to the top of the loaf.

Bake 55 - 60 minutes or tests done.

As always thanks for taking a moment to stop and say hello, I appreciate your time and your wonderful comments. For more great recipes, stop by Moms Sunday Cafe.

Blueberry Almond Lemon Muffins

2012-01-23T06:15:00.000-05:00

These little mouthfuls are wonderful as breakfast or a snack. The addition of ground almonds give them a little more interest than a regular blueberry muffin and make them a little more moist. These were a hit with my family, I hope they will be with yours also!

Blueberry, Almond, Lemon Muffins.

2 1/2 cups all purpose flour
1/2 cup of ground almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
Pinch of salt
Zest of a lemon
1 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 sticks butter (melted and cooled)
1 tablespoon all purpose flour
1 1/2 cups blueberries
sliced almonds - for sprinkling

Heat the oven 350 F

Line a muffin pan with paper liners.

Melt the butter in the microwave and let cool.

Combine the flour, almonds, sugar, salt, baking powder and soda in a bowl.

Mix together the sour cream, eggs, lemon zest and vanilla extract.

Pour the wet ingredients into the dry and mix until just combined.

Toss the blueberries in a tablespoon of flour and gently fold into the ingredients.

Spoon into the muffin pan and bake for approx 20 - 30 minutes.

Remove from the oven, cool in the pan for 5 minutes and then remove to a rack to cool thoroughly.

West Texas Chipotle Chicken Wrap

2012-01-22T00:00:00.002-05:00

We are getting geared up for playoff football around my house. This is a perfect recipe for your football party.

West Texas Chipotle Chicken Wrap adapted from Kids Eat Right
½ cup reduced-fat mayonnaise
¼ cup light sour cream
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and minced
½ teaspoon diced chipotle pepper
¼ teaspoon salt, optional
3 cups cooked chicken, cut into ¾-inch cubes
1 cup chopped tomato
1 avocado, peeled and chopped
3 tablespoons chopped fresh cilantro
6 flour tortillas

Directions: Combine the mayonnaise, sour cream, lime juice, jalapeno, chipotle peppers, and salt in large mixing bowl. Place the chicken, tomato, avocado, and cilantro in a bowl with the mayonnaise mixture and toss lightly to coat. Top each of the 6 tortillas evenly with the chicken mixture. Roll.

Cooking Tip

This filling can serve as a cold entree, a wrap sandwich filling, or a tasty pasta salad (add 2 cups cooked orzo and increase the seasonings to taste).

Serving Size is 1 wrap. 480 calories, Protein 28g, Dietary Fiber 4g, Total Fat 20g (Sat Fat 4g), Sodium 820mg

Here's what you'll need:

I used this all-natural, pre-cooked chicken from Trader Joe's but you could always just use frozen, fresh or even rotisserie chicken.

Chop up the pepper and tomato.

Mix the mayo and sour cream.

Cook the chicken.

Mince up some cilantro.

Cut up the chicken.

Add the chicken, tomato, and pepper to the mayo/sour cream.
Warm your tortillas. You can do this by putting two in two paper towels and microwave for 20-25 seconds.
Put the mixture onto the tortilla and roll.

Here's what you'll end up with:

These little roll-ups were so easy to make and were totally finished in under 15 minutes. You can serve them hot or cold.

To make them even healthier, substitute 1/2 of the mayo and sour cream with Greek yogurt.

You also could roll them all up and put them in a microwave-safe dish, sprinkle with cheese and then microwave for 30 seconds or so. Serve with sour cream and salsa on the side.

These wraps had great flavor and with the creaminess of the mayo/sour cream, I didn't even need to dip them in salsa. For a hotter version, add jalapenos or even a can of diced chilies.

Hope you enjoy!

April

TAILGATING TIME ~ PLAYOFFS

2012-01-21T12:00:00.001-05:00

We can't wait to see what you will bring to the party.

Let the games begin.

Whoo-hoo!

Banket - Dutch Pastry with Almond Filling

2012-01-21T00:45:00.001-05:00

This month I am bringing you a family recipe and digging into my heritage, a family recipe from my Dutch Grandmother.
This wonderful flaky almond filled pastry is something that I grew up eating every Christmas. As with most food and family recipes...it always brings back such good memories of family and holidays. In Grand Rapids and really most of west Michigan it seems every one who is Dutch (which is many) has their own version or recipe for banket (pronounced bahn-KET) with a flaky buttery crust and almond paste (not marzipan) rolled throughout, not too sweet and perfect with a cup of tea or coffee.

I have been wanting a chance to make it with my mother and document it for the blog, but she lives in Michigan and with me in Florida for the last 21 years it just never happened. When my parents visit in February she will bring me some almond paste and one year she did show me how to assemble it, but the filling and dough was already made.

I had my sister mail me grandma's banket recipe (my mom could never find hers). I've had it for awhile but was always a bit timid to try making it on my own, besides it makes a lot and we don't usually have many people around for Christmas any more down here in Florida. Not this year I decided to put on my big girl panties and try making it all by myself.

It is such a family tradition, my sister makes it with her daughters-in-law, and makes it her way. I never was interested in making it when my grandmother was alive...I just enjoyed eating all her wonderful baking. She was the best. My mom learned from my dad's mom, both his parents are Dutch. My mom's dad was Dutch, but her mom was Welsh, so she learned how to make it from my grandma Bouwman, my dad's mom.
This was her actual recipe such as it was, like most of her recipes: my input is in blue after calling my mom several times while trying to make it.

Grandma Bouwman's Banket
Crust:
1 pound butter/oleo, soften at room temp (I used cold butter, like you would making pie crust)
4 cups flour
1/4 cup sugar (optional) I skipped the sugar
3/4 cup milk - make sure it's cold
Mix well until crumbly, add milk. Form into dough using fork, divide into eight balls.
Roll out each ball to form rectangle, put almond filling on crust.

My take on this: I used a pastry cutter like you would when making pie crust, cutting in the butter until you get a crumbly oatmeal-like texture. Use cold butter and cold milk or water so it will be nice and flaky...form into dough try not to over-work the dough. After talking to my mother she said another old recipe she had has you refrigerate the dough and filling overnight. My personal tip would be to form it into the eight balls, and then flatten them first before refrigerating them.

Filling:
1 pound almond paste (2 cups)
2 cups sugar (you could probably use a little less, but I use a scant 2 cups)
3 eggs (I think next time I will us 2 eggs)
Mix well, put in fridge to harden. Add flour to make it less sticky when putting it on crust.
My take on this: I had a block of almond paste that mom brought down from Michigan. They can get it every where up there...if you can't find almond paste, you can make your own almond paste try this one here
My mom told me to beat the eggs and sugar first then add the almond paste after breaking it into crumbles.

Bake 10 minutes at 425° then 15 minutes at 350°
I found I had to bake this longer. If you want to bake it like a pie you can bake it high heat for 15 minutes then turn it down and bake another 15 - 20 minutes until golden brown. Make sure your dough is nice and cold. I would brush an egg wash on before baking next time, I didn't on these and they came out fine, but sometimes my grand mother would.

This was the almond paste mixture after it was in the refrigerator overnight.

When I was trying to mix the almond paste my mom suggested to beat the eggs first with a hand mixer, so I did, I think I did it too much and it became a little frothy, then I added the crumbled almond paste and sugar. I think I should of added the sugar with the eggs, then added the almond paste. Mine turned out fine, but it was different from my mother's. I think 2 eggs would work fine in it. I didn't add any extra flour because it was very spreadable this way...maybe because of the three eggs. Maybe I should stick to it this way, my mom would spread it with her hands and flour her fingers, and place little pieces around all over the dough. It was sticky to work with!

I just used a rubber spatula to spread it on. My mom cautioned me not to have too much filling do it won't ooze out on the baking pan. She said she added too much last year and she didn't like the way it turned out.

You are supposed to roll the dough out into rectangles, but I got it as close as I could, and they still turned out even without smooth edges. You can cut and paste it, the dough seems to handle it well.

To keep it a family tradition I got my daughter involved...of course she asked to roll some of her own...so I had to stand back and let her do it!!
And she did great! Of course I have such a small area it's so difficult to have two people in the kitchen at the same time. It was also 80° out and seemed very hot with to oven on, I know my grandma and mom didn't have to deal with weather like that in Michigan at Christmas time! :)

The dough is rolled out thin sorta like a pie dough would be...dusting the work surface and rolling pin with flour as you go. After you roll up the filling inside the logs, seal it with water. Since I used a little more filling than my mother did I made sure it was sealed well and gave it a little pinch too.

I have baked the "logs" that my mom gave me (they freeze really well) at 350° or 375° for 30 - 35 minutes. I didn't know the directions at that time, so I think you can do it that way without having to start out baking it at high heat and turning it down. Just keep any eye on it until its a nice golden brown.

If you don't have a stoneware baking pan or pizza stone, line your cookie sheet with parchment paper so it browns up nicely. I didn't use an egg-wash in this batch.

...so good and reminds me of my mom's...

...they were nice and flaky, the almond filling didn't ooze out (of course I like it oozing out a little when it caramelizes up a little) .

It is so good for breakfast the next morning, not too sweet, delicate flavor.

...I hope they enjoy it as much as we do...

...enjoy Cultural Connection!

Fire Roasted Chicken Wings - Fire Day Friday

2012-01-20T00:01:00.000-05:00

The NFL playoffs are firing up and so are grills at game day parties everywhere. There will be "chicken wings" on menus but these are a little different. Instead of the traditional hot wing pieces of "drumettes" and "wingettes", these use whole chicken wings.

It's cold and possibly snowy wherever you are and you probably don't want to drag your grill out. Good news, you don't have to. You can do this one in your oven, if you have to. But they are even better roasted on your grill.

Fire Roasted Chicken Wings

Adapted from Adam Perry Lang's BBQ25

Serves 6

Ingredients

24 chicken wings (whole wings, not wing parts)

For the marinade

1 Tbsp kosher salt
1.5 tsp black pepper, coarsely ground
1 tsp garlic powder
1 Tbsp peanut oil
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
1 Tbsp hot sauce

For the BBQ glaze

1 cup BBQ sauce (use your favorite)
2 Tbsp brown sugar
1/4 tsp cayenne pepper

Instructions

Combine the marinade ingredients and marinate the wings for 1-3 hours.
Preheat your grill to 300f for indirect heat* (or your oven).
Drain the wings and pat them dry. Take the wing tip and tuck it behind the other end of the wing (the "drumette".
Place the wings on your grill (or in your oven) for 1 hour.
Remove the wings and toss a large bowl with the BBQ glaze ingredients.
Raise the grill (or oven...you really aren't using your oven are you? ha ha) temp to 400f.
Cook the wings for another 30 minutes.
Eat and enjoy!

Notes

Indirect heat is where you put the hot coals on one side of the grill and cook your food on the other side while the grill lid is closed so the meat "fire roasts" instead of grilling.

OVEN POACHED EGGS ~ CLASSIC GOOD EATS

2012-01-19T00:00:00.010-05:00

I LOVE breakfast for any meal! It's always comforting and these are so easy and soooooooooooo good too.

2 Jumbo eggs per person
1 tablespoon butter per person
2 slices bacon per person
grated cheddar cheese
salt and pepper to taste

Preheat oven to 350 degrees.
Cook bacon until crisp.
Melt butter and coat entire inside of ramekin or muffin tin.
Break 1 egg (try not to break the yolk) in each ramekin or muffin slot.
Salt and pepper to taste.
Bake 8-10 minutes or until just set.
Top each egg with a slice of crumbled bacon and then grated cheddar cheese.
Bake another 3 minutes.
Serve with chilled juice and toast.

MARRY ME CHAMPAGNE CHICKEN

2012-01-18T00:03:00.000-05:00

Hi there, Tamy filling in for Diana. I hope you enjoy this recipe as much as we do.

MARRY ME CHAMPAGNE CHICKEN

4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons safflower oil
2 1/2 cups fresh sliced mushrooms
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne

Generously salt and pepper each breast.
Lightly dredge chicken breasts with flour.
In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
Once browned on both sides, add onions, mushrooms and champagne.
Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

Sorrel Juice - TRY A NEW RECIPE

2012-01-17T00:00:00.040-05:00

I'm back!!! Bringing back with me the Tropical touch to Try a new recipe Tuesdays. Thank you Tammy for filling in for me while i was ill. Mind if i take it easy my first day back? And also share with you my favorite drinks?

Today we are making Sorrel Juice!

Nothing says Christmas like Sorrel juice to me because the crop matures in December, that's the only time of year the fruit (called Roselle in other parts) is available to me. I wait 11 months for this! You can probably find the dried fruit at a Caribbean or African market near you, if you can get a hold of some i encourage you to try this.

You will see that i make a 'concentrated' form of the juice, using little water at first, with instructions to dilute later on. My first time making this recipe i used too much water, the taste of the fruit was hardly infused into the juice and there just no fixing that. That was a sad day. So less is more with the water during the boiling/seeping stage. You can always dilute it later on.

The juice can be stored in the fridge for up to two weeks but believe me it won't last that long, you'll drink it all up!

Sorrel Juice

by Gigi
Keywords: steam

2 cups Sorrel
2 Cups water for steaming/steeping
1 more cup of water to dilute
4 cloves
1 tsp grated ginger
piece of cinnamon stick
1 cup of sugar - Start with half cup and stop when you you get to your desired sweetness

Instructions

Bring 2 cups of water to boil in deep sauce pan
Add Sorrel, Cloves, Ginger and Cinnamon
Boil for 5 minutes.
Turn stove off and let steep in covered sauce pan for 5 hours (over night is best).
Strain and squeeze all liquid from the Sorrel
Sweeten and dilute to your taste

Apple and Almond Cake

2012-01-16T08:37:00.000-05:00

I'm so happy to be guest posting for Our Krazy Kitchen and Save Room for Dessert. Dessert I believe is very necessary in life. A mouthful of a luscious dessert is a little treat which can make a meal memorable. Alternatively a sweet pick-you-up in the mid afternoon with a cup of tea is a tradition I grew up with in England and happily continue to this day!

I hope you enjoy this apple and almond cake, it's a lovely flavor combination and tastes just as good the next day - if it lasts that long.

Ingredients.

2 sticks unsalted butter (room temperature if possible)
1 1/2 cups sugar
Zest of an orange
4 eggs
1/4 cup sour cream
Juice of an orange
1 1/2 cups all purpose flour
1/4 cup ground almonds
1 teaspoonful cinnamon powder
1/2 teaspoonful allspice
Pinch of salt
1 1/2 teaspoonfuls baking powder
1/2 teaspoonful of baking soda
1/8 cups flaked almonds
2 large or 3 medium apples (peeled and chopped)
1-2 teaspoonful sugar (for sprinkling)

Heat the oven to 350 F

Cream the butter, sugar and orange zest together until really light and creamy.

Add the eggs, one at a time, scape the bowl down after each addition. Beat well.

Peel and chop the apples, rub with lemon juice to stop the apples turning brown. Set aside.

Combine the sour cream and orange juice in a measuring jug.

Combine the flour, ground almonds, cinnamon, allspice, salt, baking powder and baking soda in another bowl.

Pour half the flour mixture into the butter mixture and gently combine. Add the sour cream mixture, combine but do not over mix. Add the rest of the flour mixture and gently combine.

Toss half the apple slices in a teaspoon of flour and fold into the batter.

Pour the mixture into a greased, 11 inch springform pan. Arrange the rest of the apples in a pattern on the top. Scatter the sliced almonds and a tablespoon of sugar on top.

Bake for 50 minutes to an hour. The cake is done when risen and golden and a wooden tooth pick inserted comes out clean.

Cool in the pan for 10 minutes or so, then remove and cool on a cooking rack.

Dust with confectioner's sugar before serving and a dollop of whipped cream.

Enjoy.

Crockpot Chicken Fettucine

2012-01-15T00:00:00.000-05:00

Chicken Fettucine Recipe from Holly
1 package of fettuccine
1 package of cream cheese
Cream of mushroom soup
Packet of Italian dressing
Modifications:
-Mushrooms
-Diced tomatoes
-A dash of crushed red pepper flakes
Directions: Cook chicken breasts in the crock pot with 1 cup of water and the packet of Italian dressing for 90 minutes (2 large chicken breasts for 4 people should work). Heat the cream of mushroom or chicken soup, bar of cream cheese, mushrooms, and diced tomatoes until all melted. Add the soup mixture to the chicken and cook on low for 1 hour.
Cook the noodles as directed and serve chicken mixture over noodles.

Here's what you'll need:

Put the Italian seasoning mix in the crockpot.

Add 1 cup of water

Add the chicken and let it cook for about an hour.

Once the chicken has cooked for a bit, add fresh mushrooms.

Pour the cream of mushroom soup, diced tomatoes (drained) and cream cheese into a pan and let it mix until smooth.

Pour the soup mixture in with the chicken and mushrooms.

Once the chicken is cooked through (about 2-3 hours), cook some fettucini noodles according to the package directions.

Here's what you'll end up with:

This fettucine was SO good and so simple to make. I liked the fact that it didn't have heavy cream in it, it somehow felt healthier. The Italian seasoning package really gave it great flavor and I did not have to add any garlic or onions or even salt.

The tell-tale sign in my household . . . even the kids liked it!

TAIGATING TIME ~ PLAYOFF TIME

2012-01-14T12:04:00.000-05:00

We can't wait to see what you will bring to the party.

Let the games begin.

Whoo-hoo!

Brown Sugar Pork Chops with Onions

2012-01-14T05:00:00.001-05:00

Prep Time: 15 min
Total Time: 25 min
Servings: 4 servings

See More Better Homes and Gardens Recipes
Ingredients

2 teaspoons vegetable oil
4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
1/4 teaspoon ground black pepper
1 medium onion, halved lengthwise and thinly sliced
1/4 cup orange juice
2 tablespoons packed brown sugar
1/4 teaspoon crushed red pepper (optional)

Directions
1. In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
2. For sauce, in same skillet cook and stir onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar is dissolved. Stir onions into sauce.
3. Spoon sauce over chops; sprinkle with crushed red pepper, if desired. Serve with steamed green beans.

Happy Eating…

Jucy Lucy - Fire Day Friday

2012-01-13T00:01:00.000-05:00

The origins of the Jucy Lucy is hotly debated. Two different bars in Minneapolis claim to have invented it. They can't even agree how to spell it. But what is not up for debate is that it is absolutely, cheese drippingly delicious.

The basic Jucy Lucy is cheese stuffed in a raw burger patty and then cooked. That is a wonderful thing. But you shouldn't stop there. They are most fun if you customize the "stuffings" with cheese and other things you like. Make it your own by adding sauces, aromatics, or whatever. Okay, not "whatever" fish would be gross in there. Here's one I like.

Spicy and Jucy Lucy Burgers

Serves: 4

Ingredients

1.5 pounds ground chuck
1 egg
1 1/2 teaspoon salt
3/4 teaspoon ground pepper
3/4 teaspoon garlic powder

For the burger stuffin'

3/4 cup shredded cheddar
1/4 cup shredded pepper jack cheese
4 tsp bbq sauce
1/4 tsp chili powder
1/4 tsp red pepper flake

4 hamburger buns

Instructions

Mix together the meat, egg, salt, garlic, and pepper.
Divide the mixture into eight even burger patties (3oz patties).
Mix the cheeses, bbq sauce and chili powder together.
Take 4 of the patties and place a fourth of the cheese mixture in the center of each patty.
Carefully place the remaining 4 patties on top of these. Pinch the seams together around all edges of the burger.
Preheat a charcoal grill to 400f. Grill the burgers for 4 minutes.
Flip the burgers and cook another 4 minutes or until the internal temp of the burgers is 165f.
Let rest for 10 minutes (to let the cheesy lava to cool off) and serve on buns. You won't need a lot of condiments...you already put them inside!

So, if you had the patties already made and a grill fired up, what would you stuff into YOUR Jucy Lucy?

CHILE CORNBREAD CASSEROLE ~ CLASSIC GOOD EATS

2012-01-12T00:00:00.012-05:00

It's not often I use a box mix for anything, but my ex-MIL gave me this recipe for cornbread years and years ago and it's a no fail. I added the chiles a few years ago and it has become a family favorite.

CHILE CORNBREAD CASSEROLE
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 large egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter

Mix all together by hand.
Pour into greased 9x9 pan.
Bake 45 minutes at 350°.
If you are doubling the recipe, use a 13x9 baking pan and bake at 350° for 1 hour or golden brown and set.

HONEY LIME ENCHILADAS

2012-01-11T00:01:00.004-05:00

Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways. So I'm always excited when I see a new way to make enchiladas. This time I needed something quick. I had the chicken, I just needed stuff to put in it. These were perfect.

The flavor combination of the honey, lime and chipotle is wonderful. A lot sweet with a little spice for the tongue.

This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to next month!

Honey Lime Enchiladas

Adapted from TidyMom

2 pounds chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained

6 tablespoons honey (1/4 cup + 2 tablespoons)
1/2 cup lime juice
1 tablespoon chipotle chili powder
1 teaspoon garlic powder

2 (10 oz) cans green enchilada sauce
6 ounces colby jack cheese (or whatever kind you'd like)
1/2 cup milk
18 -6 inch 100 calories whole wheat tortillas

Cook chicken, cool, shred. Mix together the honey, lime juice, chipotle chili powder and garlic powder. Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more.
I used a 9 x 13 pan and an 8 x 8 pan. Pour a small bit of sauce on the bottom of the pans.
Mix milk with the enchilada sauce.
Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla. Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese. Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan. Cover enchiladas with the rest of the sauce and sprinkle with cheese. Bake at 350 for about 30 minutes. Or cover one pan with aluminum foil and freeze for another night.

You could also use 3 - 8 x 8 pans with 6 enchiladas in each and freeze two of them.

Total calories = 4801 calories
18 servings = 267 calories per enchilada

Try a New Recipe: Moroccan Chicken Stew with Sweet Potatoes

2012-01-10T01:08:00.001-05:00

This is a delicious, quick dinner to pull together on a weeknight, or any night you'd like a savory, exotic and nutritious meal.

I had a huge chicken breast in the freezer, so I just diced that instead of using thighs and proceeded with the recipe. The rest of my notes are in italics, as usual. I served this with rice. The stew improves with time, so it's great if you have some leftover. Incidentally, I didn't remove the cinnamon stick or ginger, I just left it in the pot and in the container we stored the leftover stew in.

I will probably try freezing this meal and see how it does.

Moroccan Chicken Stew with Sweet Potatoes
Everyday Food, October 2007
Prep Time 15 minutes
Total Time 45 minutes
Serves 4

1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil (I needed more oil before adding onions to pot)
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth (I used 1 1/2 cans)
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
Pinch of saffron, (optional)
2 tablespoons fresh lemon juice

1 cup couscous or rice
Cilantro sprigs, for garnish (optional)

Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.

Heat 1 more tablespoon oil in the pot. Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.

While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

Don't forget to visit me at The Bad Girl's Kitchen for more fabulous recipes!

2012-01-09T03:01:00.002-05:00

We are looking for an avid foodie to host this meme on Mondays. If you are interested, please leave a comment on this post.

BANANA SPICE CAKE

2012-01-09T00:00:00.002-05:00

BANANA SPICE CAKE

1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

Pre-heat oven to 350 degrees.
GREASE loaf pan or 8x8 baking dish.*
With a wooden spoon blend the butter, sugar and eggs.
Blend in bananas until well mixed.
Sift dry ingredients together.
Add dry ingredients and mix well with swift strokes.
Add vanilla and raisins.
Bake 45-55 minutes until toothpick comes out clean.
Immediately invert on to serving plate.
Wait 15 minutes for cooling.
Warm the maple syrup in the microwave for 30 seconds.
Using a toothpick, pierce holes into the top of the cake.
Drizzle maple syrup over the cake and allow it to drip down the sides.

*Works really well in today's decorative bundt style pans.

Recipe (page 142) adapted from 'A Thousand Ways to Please a Husband' by Louise Bennett Weaver and Helen Cowles LeCron

I seriously adapted this one into a modern easy to use recipe.

SHEPHERD'S PIE

2012-01-08T00:00:00.002-05:00

Shepherd's Pie adapted from Taste of Home Everyday Light Meals
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1 1/2 pound lean ground beef
1 large onion, chopped
1 jar (12oz) fat-free beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup fat-free milk
1 tablespoon butter
2 tablespoon shredded Parmesan cheese

Directions:

Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1inch of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 tsp salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3qut baking dish coated with nonstick cooking spray.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

Nutrition Facts:
Cal 390
Fat 13g (6g sat fat)
Choles 53mg
Sodium 859mg
Carb 43g
Fiber 6g
Protein 30g

Diabetic Exchange: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat

Modifications:
-I used ground chicken instead of ground beef.
-I added a can of Italian styled diced tomatoes.
-I used a packaged gravy instead of a jar.
-I did not sprinkle with Parmesan cheese.

Here's what you'll need:

Peel and cube the potatoes.
Slice up the carrots.
Dice up the onion.

Put the carrots in water to boil and soften.
Preheat the oven to 375 degrees.
Brown the meat.
Cook the potatoes, drain and add the butter.
Add the onion to the ground chicken.
Once the chicken is cooked through, add the carrots.

I decided to use a can of Italian-style diced tomatoes. Add the tomatoes and the herbs.
Make the gravy. If using jarred gravy, skip this step.
Add the gravy to the pot and let simmer for 5-6 minutes.

Pour into a greased baking dish.
Spread the mashed potatoes over the top.
Bake in the oven for 40-45 minutes.

Here's what you'll end up with:

Our Thoughts:

We love shepherd's pie around this house and this one is no different. The addition of the brown gravy in with the mixture of onions and tomatoes really gave an extra depth. This is a perfect comfort food dish!

TAILGATING TIME ~ PLAYOFFS

2012-01-07T12:03:00.000-05:00

We can't wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TUNA CAKES with FRENCH REMOULADE SAUCE ~ CRAB or SALMON too

2012-01-07T10:51:00.001-05:00

Good Morning, Tamy here filling in for Joanne. While I know these aren't Italian they are yummy and simple, so we'll just go with Simple Saturday.

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

In a medium mixing bowl whisk egg until golden and consistency is smooth.
Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
Add enough panko crumbs to make a paste.
Add tuna and blend well.
Form 6 cakes or logs.
Set cakes on paper towels and chill 30 minutes. The paper towels will draw out excess moisture.

In a cast iron pan melt butter.
Roll cakes in panko crumbs.
When butter is frothy, add tuna cakes.
Brown each side until golden.

In a food processor mix together all the sauce ingredients until well blended.
Microwave 1 minute until hot.
Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.