Category Archives: Karen’s Killer Fixin’s

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Asian Chicken

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SLOW COOKER ASIAN CHICKEN!!

Your slow cooker, or crockpot, is a wonderful way to prepare a hot meal for your family without heating up the kitchen. Throw it together and forget it!  Slow cooking makes chicken tender and juicy. Add in Asian flavors and it’s simply scrumptious!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 103 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SLOW COOKER ASIAN CHICKEN
[Serves 6]

½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut in 2-inch pieces, (white & green parts separated)
3 lbs. skinless chicken thighs
1 bag (16 oz.) fresh vegetables for stir fry

In 5-6 quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions.  (Coarsely chop remaining green parts; wrap and refrigerate until serving time.)  Add chicken thighs and coat with sherry mixture.  Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.  Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.  Transfer chicken to platter. Stir vegetables into slow cooker.  Spoon vegetable mixture around chicken.  Sprinkle with green onions.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Philly Cheesecake Brownies

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is PHILLY CHEESECAKE BROWNIES!!

Who doesn’t love brownies? This recipe uses a boxed brownie but, sometimes, it’s just nice to whip something together fast and easy. Add the element of cheesecake to the mix and this is a special treat!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 102 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PHILLY CHEESECAKE BROWNIES
[Makes 24]

1 pkg. (19.8 oz) fudge brownie mix
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

Prepare brownie mix as directed on package.  Pour into greased 13 x 9-inch baking pan.  Beat cream cheese with electric mixer on medium speed until smooth.  Add sugar, mixing until blended.  Add egg and vanilla.  Mix just until blended.  Pour cream cheese mixture over brownie mixture.  Cut through batter with knife several times for marbled effect.  Bake at 350 degrees, 35-40 minutes or until cream cheese mixture is lightly browned.  Cool; cut into squares.  Note:  Do not use brownie mixes that include a syrup pouch.

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Elizabeth Allen

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   Karen’s Killer Fixin’s **AUTHOR SPECIAL** with Elizabeth Allen

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ELIZABETH ALLEN, and her favorite recipe for HOMEMADE TOM GAI SOUP (Thai Coconut Soup) or what Elizabeth likes to call, THAI ONE ON!

Elizabeth Allen portrait    About the author, Elizabeth Allen….

Liz is a Florida girl – born and raised in the Sunshine State. Her career path has spanned from physical to fiscal to literary starting in nutrition, then riding the roller coaster we call the stock market as a financial advisor and ultimately penning her first book at age 49. Before meeting her husband and marrying in 1992 Liz lived in New York City and Los Angeles. In 1995 she had a child but fear and impatience with unpredictable earthquakes in California motivated her to move back to Florida in 1999 – just in time for that y2k scare….

Liz’ debut novel “Who Got Liz Gardner” was published in April 2009 as the result of an international contest and is now enjoying tremendous popularity in book clubs around the world. Recently, some critics have called her novel “the intelligent and better-written ‘Fifty Shades of Grey'”. She was also reviewed and highly recommended by USA Today in April 2012. The sequel to WGLG – Discovering Arugula – was released January 2011. She recently released her third novel “Ima Pigg” a young adult/scifi tale which has been described as “Charlotte’s Web” meets “Invasion of the Body Snatchers”.

Liz has been a contributing writer for several women’s magazines as well as a popular speaker for women’s groups.

Liz lives with her husband, daughter and Catahoula Leopard dog. Her unrealized dream is to ride horseback across the fields of Provence for one week. In the meantime, she rides dressage once a week and goes to Epcot. She will not ride Mission Space. She does, however,practice her high school French when she orders crepes.

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 crop_cover_sky[1]     cake_top_back_cover_new[1]-1

WHO GOT LIZ GARDNER by ELIZABETH ALLEN

Book Blurb

When Liz, a married financial advisor and mother of one, logs on to her high school website in an attempt to generate business leads, she inadvertently lands in a chat room made up of her male classmates (and former lovers) from 30 years before. There she witnesses a testosterone-laden discussion and a much unexpected question, “Does anyone know who got Liz Gardner?” The sheer irony that she would be a topic of this world wide circle jerk on her one and only visit catapults her into a graphic and relentless exploration of her life’s journey–with all the erotic, tragic, and hilarious affairs, lessons, and detours that inevitably led to the one “who got her.”

Did she make the same desperate mistakes as her mother, or worse? Was she destined to become her mother?

Her journey takes her from Florida to New York to California with a spicy layover in Denver. She grows and evolves from dealings with divorced parents, abortion, love triangles, infidelity, confused intentions, homeless junkies, aliens, vegetarians, stalkers, past life lesbians, ghosts and angels. Oh, and men. Definitely men.Who Got Liz Gardner is a complete meal with flavors, textures and ingredients reminiscent of “50 Shades of Grey”, and “Sex and the City” combined with a dash of “Fear of Flying”. Readers who enjoy feasts of this caliber will want to indulge in this extraordinary repast and encourage others to take a taste! However, be warned – while some like it hot, this meal hits the top of the Scoville scale. Muy caliente!

WHO GOT LIZ GARDNER

Excerpt

Chapter 1
Atticus Finch

Accolades of “Brilliant! Fantastic!” could be heard amidst the applause usually reserved for rock stars, but this wasn’t a concert. It was a psychiatric convention and Mike Gardner was a key speaker. A celebrity in the ambiguous world of mental health, his psychiatric observations were legend having been published in the most prominent journals. His evaluations were sought on the highest profile criminal cases and his conclusions were instrumental in verdicts. That was the public Mike.

And he was very generous with his sperm. Enthusiastic, some might say.
His given name was Melvyn, but he hated it and went by Mike. A slim, stunning man, he bore an uncanny resemblance to Gregory Peck. The facial arrangement of a sexy smile and deep soulful eyes was magnetic to men and women alike. He was a hugger; no one could escape his warm embrace as he bellowed “hellooo!” in lieu of handshakes. Every crushing squeeze was accompanied by that unique whiff of Brylcreem.

He had conformed and married his college sweetie.  Realizing the American dream with a thriving practice and four young children was within his reach when he hired Radiance as his receptionist.

Radiance was a four-time divorcee and had a ten-year-old daughter, Bobbie, from the second marriage. She was a diminutive spitfire and like the saying goes—dynamite comes in small packages. Radiance was explosive. What she lacked in stature, she more than made up in attitude. She maintained a knock-out body, shamelessly tempted men with indigo eyes and used her sex appeal brilliantly. She could shift into an adorable Betty Boop voice while thrusting her perfect B cup breasts toward any man she wanted—the way her mother had taught her. She also bore a remarkable likeness to Ann Margret.

Her life had not been easy, especially starting off with a moniker like Radiance.  Her father, Louis, died when she was ten years old. She never recovered from the loss and was traumatized into believing men were unreliable and would always leave her—and they always did.

Radiance may have let four husbands get away, but she hadn’t lost her touch. Within two months of employment, Mike left his wife and kids for her and for two years, Mike was in orbit around this red-haired vixen. He severed all ties to his first family, never returning sobbing calls from his children. In 1956, he married Radiance and adopted Bobbie, her daughter. Less than nine months later, my brother David came along. Fifteen months after that, I landed on the planet.

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Links to ELIZABETH’s website, blog, books, etc.

www.elizabeth-allen.com

http://www.amazon.com/Who-Got-Gardner-Elizabeth-Allen/dp/184923888X/ref=sr_1_1?ie=UTF8&qid=1373293746&sr=8-1&keywords=who+got+liz+gardner

http://www.amazon.com/Discovering-Arugula-Book-GARDNER-Series/dp/1432766627/ref=pd_bxgy_b_img_y

http://www.goodreads.com/book/show/17664477-ima-pigg

http://www.amazon.com/Ima-Pigg-ebook/dp/B00BUVDMEE/ref=sr_1_1?ie=UTF8&qid=1373293623&sr=8-1&keywords=ima+pigg

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I hope you enjoy the recipe Elizabeth is sharing with us today on Karen’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 101 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HOMEMADE TOM KA GAI SOUP
(Thai Coconut Soup aka Thai One On)

1 can coconut milk
Thai fish sauce
lemongrass stalk
lime
brown sugar
ground garlic powder
toasted sesame oil
1 cup chicken broth
1 cup chopped vegetables ( broccoli and napa cabbage work nicely)
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 cup cooked chicken tenders (or shrimp)
Bring coconut milk to low simmer and add 3 tablespoons of brown sugar, the cup of chicken broth, 3 teaspoons of fish sauce, the lemongrass stalk, the juice of one lime, the garlic powder and a touch of sesame oil. Bring back to low simmer and add vegetables for five minutes. Turn down heat and add cooked chicken.
Can be served over rice or Thai rice noodles. If you like it spicy, add a dash of cayenne to taste!

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 **SPECIAL ANNOUNCEMENT:  Elizabeth will give away a Kindle version of both of her releases, WHO GOT LIZ GARDNER and DISCOVERING ARUGULA, to one of her lucky readers who comments on Friday Killer Fixin’s **Author Special** blog!!  Winner will be randomly selected and announced Monday, July 29, 2013.  Thanks, Elizabeth, for sharing your stories with us!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Blueberry Buckle

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BLUEBERRY BUCKLE!!

I love blueberry pie for a change once in a while but I haven’t nearly the time I used to have to make pie crust.  I’m more inclined to throw together a buckle or crisp because it’s easier.  Not to mention delicious ~ I’m a crumb topping lover!!  This is a great special dessert for your next summer picnic!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 100 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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BLUEBERRY BUCKLE
[Serves 6]

 ½ cup butter, room temperature
½ cup sugar
1 egg, beaten to blend
1 cup flour
1-1/2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 cup fresh or frozen, thawed blueberries

Preheat oven to 375 degrees.  Butter 9-inch square baking pan.  Cream butter with sugar three minutes.  Add egg and beat 1 minute.  Combine flour, baking powder and salt.  Add to butter mixture in 4 batches, alternating with milk.  Turn into pan, spread evenly.  Top with berries.

Crumble Topping:

¼ cup butter, room temperature
1 cup sugar
½ cup flour
½ tsp. cinnamon
Whipped cream

Cream butter with sugar, add flour and cinnamon and blend until crumbly.  Sprinkle over blueberries.  Bake @ 45 minutes (brown & bubbly).  Serve immediately with whipped cream.

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Christine Warner

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   Karen’s Killer Fixin’s **AUTHOR SPECIAL** with CHRISTINE WARNER

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, CHRISTINE WARNER, and her favorite recipe for THE JUICY LUCY!

christine9SMALLER    About the author, Christine Warner….

Christine Warner is living her dream in Michigan along with her husband, three children, one laptop and a much loved assortment of furry friends.

Besides laughing and a good round of humor, she enjoys spending time with her family, cooking, reading, writing but no arithmitic.  A confessed people watcher, she finds inspiration for her stories in everyday activities.  She loves to read and write about strong heroes and determined, sometimes sassy, heroines.

A girl gone wild, at least where social media is concerned, she enjoys meeting other avid readers and writers on facebook, twitter and her website.

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    BS COVER  Bachelors Special SMALLER

[Editor’s Note: Entangled Publishing is revamping their Indulgence Line covers and Christine’s cover will be replaced July 15th. To avoid confusion, I’m placing both covers here so you, my wonderful readers, know what you’re looking for.]

BACHELOR’S SPECIAL by CHRISTINE WARNER

Book Blurb

Jill Adgate wants three things from life: a successful catering business, a family, and the love of an exceptional man. What she has is no job, a mounting pile of bills, and her outspoken best friend—who sets her up on a blind date with the man who inadvertently ruined Jill’s life.

Chet Castle is a businessman who has everything, except the ability to trust. Burned by a money-hungry fiancée, he refuses to get involved in any relationship that has a shelf life longer than a head of lettuce.

Intrigued by her ambition—and determined to get her in bed—Chet offers Jill the chance of a lifetime: work as his live-in chef and he’ll help her get her catering business off the ground. When sparks fly in the kitchen, Jill realizes what’s cooking is a recipe for disaster…

BACHELOR’S SPECIAL

Excerpt

Author’s Note: The excerpt I’m sharing has a little taste from both Jill and Chet’s perspective. ENJOY!

Her body hummed as his smile wavered. Although he wore sunglasses, she’d bet her last dollar his gaze swept across her chest, lingering on the betrayal of her pert nipples pushing against the fabric of her suit.

Until this moment, shyness had never been a trait she possessed. Air stalled in her lungs, her palms grew sweaty, and she itched to cover herself with a towel. Even though her replica vintage swimsuit hid more than most sets of women’s underwear, she felt too exposed. She turned to the side slightly and folded her legs up. Not that it helped, but it made her feel a bit less exposed.

Chet slid his feet from his sandals, brushing a hand through his hair. The heat from the sun wasn’t the only thing scorching her skin. She trickled several droplets of water over her arms, but she couldn’t drag her focus from his toned flesh.

Jill soaked in his ripped abs and the obvious package of goodies covered by his brown swimsuit—the same sexy brown as his hair. Damn, did a man have a right to fill out a pair of swimming trunks like that? Flecks of hair, just enough to give him a manly appeal, covered the etched muscles of his long, tan legs.

She licked her lips, hoping she could still speak. “Do you want some privacy?” Yes, say yes. She needed an excuse to make an escape without coming off like someone desperate to be making an exit.

***

Hell no, he didn’t want privacy. Through the shield of his sunglasses, he inspected her body from the tips of her pink-painted toenails to the top of her brightly flowered swimming cap. Did people still actually wear those things? “No, you look comfortable. Stay and enjoy the day.”

“Oh…are you sure?”

“Sure.”

Amazed at his own ability to talk without his tongue hitting the cement, Chet turned to throw his towel and sunglasses on a nearby lounge chair. Damn.

The red and white polka-dot halter-style suit featured a tight bodice, but her slender hips and shapely thighs hiding beneath a matching skirt grabbed his attention until all oxygen left his blood. Even showing less skin than the average girl on the beach, she far exceeded sexy and alluring.

Get a grip, Castle. She’s off limits, no matter how delectable.

He turned and stepped onto the diving board. He bounced along the surface as he made his way over the water. When he looked at Jill’s bathing cap covering her head, he held back his grin. The neon rubber flowers reminded him of something his grandmother would’ve worn, but there the similarity ended.

Everything beneath that cap was far from making him think of Grandma.

~~~~

CONNECT WITH CHRISTINE AND HER BOOK:

Website:  http://christine-warner.com/

Twitter under @ChristinesWords: https://twitter.com/#!/ChristinesWords

Facebook page : http://www.facebook.com/pages/Christine-Warner/143430882396013

Goodreads:  http://www.goodreads.com/author/show/5763713.Christine_Warner

BUY LINKS:

Barnes & Nobel: http://www.barnesandnoble.com/w/bachelors-special-christine-warner/1115250848?ean=9781622661312

Amazon: http://www.amazon.com/Bachelors-Special-Entangled-Indulgence-ebook/dp/B00CNTSVB6/ref=sr_1_1?ie=UTF8&qid=1369342052&sr=8-1&keywords=christine+warner

Kobo: http://www.kobobooks.com/ebook/Bachelors-Special/book-ymNN_qSIaUi8PBWwPe_JyA/page1.html?s=K2kMxRAOXE-3u7T7udMTew&r=2

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I hope you enjoy the recipe Christine is sharing with us today on Karen’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 99 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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THE JUICY LUCY
[Makes 1 Burger]

The recipe Christine is sharing is one that is mentioned in Bachelor’s Special. Jill is a chef, but one night Chet decides to take Jill out to the Burger Bar and give her a break from the kitchen. In the process Jill has an adventure with a new burger.

 

THE JUICY LUCY…perfect for this summer’s menu.

 

Lightly mix 6 ounces ground beef chuck with a big pinch of salt. (I use sea salt)

Form into two equal balls, and then shape into two flat patties.

Take 2 slices of your favorite prepackaged cheese. (I use American and Swiss). After I open each slice and divide into 4 smaller individual slices…so I finish with 8 tiny squares. You can also leave them whole if you prefer and just lay each slice on top of the other on one patty.

After you have your cheese on one patty, place the other patty on the top and crimp along the edges so that the cheese is hidden and you have 1 patty total. Make an indentation in the center of the patty.

Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun with your favorite toppings and enjoy the gooey cheese-filled center when you bit into your Juicy Lucy.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: BBQ Mexican Sandwiches w/Tomato Salsa

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BBQ MEXICAN SANDWICHES with TOMATO SALSA!!

Since this recipe uses tortillas and not bread, some might quibble about calling these sandwiches. But not quibbling! These are a flavorful lunch or dinner, and sooooo easy to make with just a little forethought for marinating time. Have to love the grill cooking, too. No heat in the kitchen…a real bonus if it’s a hot, summer day!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 98 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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BBQ MEXICAN SANDWICHES

¼ cup olive oil
1 large 1 ½  lb. flank steak
¼ cup white vinegar
12 large flour tortillas
½ tsp oregano
1 ripe avocado
1/8 tsp pepper
3 cloves garlic

Stir together oil, vinegar, oregano pepper and garlic. Pour over meat in close-fitting container, marinate for 6 hrs to overnight.  To cook, drain meat and place on grill.  Cook 5-8 min each side.  Cut across grain for thin slices.  Heat tortillas, stuff with meat, top with salsa.

Tomato Salsa:  Use container with lid, combine 2 medium tomatoes, finely chopped, 3 finely chopped green onions (include tops),  2 T. chopped canned green chiles,  2 T. chopped cilantro and 1 T. olive oil.  Cover and refrigerate at least 5 hrs.  Fold in chopped avocado before serving.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Rice Pudding

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is RICE PUDDING!!

Rice pudding is one of my husband’s favorites. It’s funny I didn’t learn that early in our marriage. As the “perfect” wife, you’d think I’d have figured it out.  Although it kind of fit into the same “I should have known” story I tell of when I went to the trouble of mastering the “over easy” egg.  I didn’t eat eggs back then so I had to work really hard to learn how to make them, only to find out years later that he actually preferred his eggs with broken yolks and over hard!  🙂  Ah, well, at least I can now make eggs any way anyone likes them. 

When my husband reads today’s Fixin’s, he’ll be craving a batch of rice pudding.  It’s been a while.  Nice thing is he can have his pudding, and eat it, too! This one won’t heat up the kitchen. He might even make it himself.  Wanna bet it’s a double batch? 🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 97 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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RICE PUDDING
[Serves 6-8]

3 beaten eggs
½ tsp. salt
2 cups milk
2 cups cooked rice
1/3 cup sugar
1/3 cup raisins
1 tsp. vanilla
ground cinnamon
light cream

In 2-quart casserole, combine eggs, milk, sugar, vanilla and salt.  Add rice and raisins.  Mix well.  Microwave, uncovered, just until thickened, 8-10minutes, stirring every 1½-2 minutes.  Sprinkle with cinnamon.  Let stand 30 minutes without stirring.  Serve warm or chilled with light cream.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Maple Barbecue Ribs

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MAPLE BARBECUE RIBS!!

It’s been a while since I’ve posted any pork recipes. In keeping with my “no heating the kitchen” theme from last week, I chose these ribs because they can be done quickly on the grill.  It also has a flavor variation you might find appealing for another night.  Sweet or Tangy? You’ll have recipes for both. Make up a moist, flavorful potato salad.  Microwave some fresh peas, and you’re good to go!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 96 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MAPLE BARBECUE RIBS
[Serves 6]

¼ cup maple sugar
1 T. firmly packed dark brown sugar
1 T. Worcestershire Sauce
2 cloves garlic, crushed
2 tsp. paprika
1½ tsp. dry mustard powder
1 tsp. cinnamon
1 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. black pepper
4 racks (1½ lb. each) baby back pork ribs

To make marinade, place all ingredients except ribs in large bowl. Stir well to combine.  Place ribs in bowl in batches and rub marinade over surface to coat.  Cover and leave to marinate for at least 1 hour, but preferably overnight, in refrigerator.  Preheat broiler or grill to medium heat.  Place ribs under broiler or on grill, reserving marinade.  Cook, turning occasionally, until cooked through, 25-30 minutes.  Baste with any extra marinade during cooking.  Serve immediately.

NOTE:  For tangy ribs, replace Worcestershire sauce, mustard and spices with ½ tsp. five-spice powder and 2 tsp. grated ginger.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Grilled Shrimp Satay w/Ginger & Lime

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is GRILLED SHRIMP SATAY W/GINGER & LIME!! **Bonus Recipe: PEANUT DIPPING SAUCE

It’s summertime and the last thing many of us want to do is heat up the house. If you’re like us, you’re grilling as much as possible. This is a fun, fast, and FLAVORFUL recipe for the shrimp lovers out there. Make a green salad and butter some chewy French bread and you’ve got a filling family meal without even turning on a stove or oven.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 95 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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GRILLED SHRIMP SATAY WITH GINGER & LIME
[Serves 4]

1 lime
3 T. olive oil
3 T. soy sauce
2 scallions, white & green parts, chopped
1 ½ tsp. grated fresh ginger
20 lg. shrimp (@ 1 ½ lbs.), peeled, deveined
Flavorless vegetable oil spray
4 wooden skewers, 8-10 inches long
Peanut Dipping Sauce (Bonus recipe below)

Grate zest from the lime and reserve ¾ teaspoon.  Juice the lime.  In shallow glass, ceramic, or other nonreactive dish, combined lime zest and juice, olive oil, soy sauce, scallions and ginger and mix well.  Add shrimp, turn to coat and refrigerate for 1-2 hours.  Prepare a charcoal or gas grill so that coals or heating elements are medium-hot.  Off the heat, lightly spray grate with vegetable oil spray.  Soak the wooden skewers in cold water until ready to use.  Remove the shrimp from marinade and discard marinade.  Thread 5 shrimp onto each skewer and grill for 2-3 minutes per side, or until golden brown and just cooked through.  Serve immediately with Peanut Dipping Sauce (see below).

PEANUT DIPPING SAUCE
[Makes ½ cup]

 2 tsp. canola oil
3 garlic cloves, minced
1 ½ tsp. red pepper flakes
½ cup hoisin sauce
3 T. chunky peanut butter
½ cup water
Juice of 2 limes

In a small sauté pan, heat the oil over medium heat until shimmering.  Add garlic and sauté for about 1 minute, or until lightly golden brown.  Add pepper flakes and sauté for a few seconds.  Stir in hoisin sauce, peanut butter and water, and reduce the heat to medium-low so the sauce simmers gently.  Add lime juice and simmer, stirring, for 3-4 minutes to allow flavors to blend.  Let sauce cool to room temperature.  Sauce can be refrigerated for up to 1 week in a lidded container.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Unbaked Peanut Butter Cookies

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is UNBAKED PEANUT BUTTER COOKIES!!

It’s summertime and the last thing many of us want to do is turn on the oven to bake cookies.  However, that doesn’t mean we have to do without homemade cookies for the next three months.  Many of you might recognize this old-fashioned recipe.  I know it was a family favorite when I was growing up.  They’re flavorful — I really like peanut butter — and quick to make…without heating up the house!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 94 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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UNBAKED PEANUT BUTTER COOKIES

1/2 cup sugar
1/2 cup light corn syrup
3/4 cup peanut butter
1 tsp. vanilla
2 cups Special K cereal

Bring to rolling boil, sugar and syrup.  Turn off heat.  Add peanut butter, vanilla.  Mix.  Add Special K and stir and drop by teaspoon on greased waxed paper.