Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

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

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Following_RecipeSMALLER 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!

Craving Asian flavor? Have no time to cook. Try this crockpot version! Throw it all together and leave it all day. Come home to deliciousness!

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

Karen

P.S. We’re at 112 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 4]

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 and 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.

NOTE: For those who prefer white meat, use breasts.   “Bone in” will stay moister but you can use whole boneless, too.)

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Meat & Potato Pie

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Following_RecipeSMALLER 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 MEAT & POTATO PIE!

With the cooling weather, I’m beginning to think again of fall and winter foods to prepare for the family.  This is a less-expensive version of a flavorful favorite, Beef Pot Pie! It’s one of those meals you can prepare with ingredients usually found in your kitchen.

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

Karen

P.S. We’re at 111 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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MEAT & POTATO PIE
[Serves 4]

1 ½ lbs. ground beef
¾ cup milk
2 slices soft white bread
¼ cup chopped onion
1 egg
1 T. Worcestershire Sauce
1 tsp. salt
½ tsp. dry mustard
¼ tsp. pepper
¼ tsp. sage

Mashed Potatoes
Shredded or sliced cheddar cheese

Mix all the above and place in pie dish.  Bake at 350 degrees about 40 minutes.  Remove from oven.  Drain most of grease, leave a little.  Cover fully with mashed potatoes.  Top with cheddar cheese.  Put in oven and melt cheese.

NOTE: I LOVE garlic so I usually add 1/2 to 1 tablespoon of minced garlic to my meat pies.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Parmigiana & Pasta

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Following_RecipeSMALLER 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 CHICKEN PARMIGIANA & PASTA!

Italian dishes are always a favorite as we enter the cooler months.  I found this recipe in Every Day With Rachel Ray.  Love the simplicity of the preparation and the reminder to use whole wheat pasta…which is better for us than white flour pasta.

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

Karen

P.S. We’re at 110 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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CHICKEN PARMIGIANA & PASTA
[Serves 4]

8 oz. whole wheat penne pasta
4 skinless, boneless chicken breast halves [5 oz. each]
Salt & pepper
1 T. extra-virgin olive oil
2 cloves garlic, finely-chopped
1/3 cup dry red wine
1 can [28 oz.] chopped tomatoes
4 oz. fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely-chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente, 8-10 minutes; drain.  Meanwhile, season the chicken with salt and pepper.  In large skillet, heat olive oil over medium heat.  Add chicken and cook, turning once, until browned, about 8 minutes; transfer to plate.  In same skillet, cook the garlic over medium heat until golden, about 1 minute.  Add wine, bring to boil and cook 1 minute. Stir in tomatoes and simmer until thickened, 8-10 minutes.  Return the chicken and any juices to the skillet, turning to coat.  Top each piece of chicken with mozzarella and 1 tsp. parmesan, cover and cook until cheese is melted, about 2 minutes; transfer to platter.  Add pasta and parsley to skillet, toss and season with salt.  Sprinkle with remaining parmesan and serve alongside the chicken.  [Recipe courtesy of Every Day with Rachel Ray 8/09]

NOTE: I prefer more cheese than this recipe calls for so I’d adjust to preference.  And, I’ll admit I really, really, really dislike my pasta al dente so I cook that to my preference, too.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Apple-Cheddar Bread 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 APPLE-CHEDDAR BREAD PUDDING!!

I love bread pudding. It’s one of the few desserts I’ll splurge occasionally.  Finding a good bread pudding can be a challenge, however. I don’t like mine too soggy.  This is a good one to try if you’re like me and want plenty of flavor!

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

Karen

P.S. We’re at 109 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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APPLE-CHEDDAR BREAD PUDDING
[Serves 6]

Non-stick cooking spray
5 slices whole-wheat bread
¼ cup brown sugar
½ tsp. cinnamon
1 cup grated cheddar cheese
2 apples, cored, peeled & diced
2 large eggs
2 large egg whites
1/3 cup sugar
1 tsp. vanilla
1 [12 oz.] can evaporated milk

Preheat oven to 325 degrees.  Coat 9 x 9-inch baking dish with non-stick cooking spray.  Trim crusts from bread and cut each slice into 9 squares.  Arrange bread over bottom of dish.  Coat top of bread with nonstick cooking spray, then sprinkle with brown sugar and cinnamon.  Scatter cheese over bread and top with apples.  In small bowl, whisk together eggs, egg whites, sugar and vanilla until well blended.  Whisk in evaporated milk.  Pour mixture evenly over other ingredients in dish.  Bake 50-55 minutes, or until knife inserted in center comes out clean.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Oven Caramel Corn

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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 OVEN CARAMEL CORN!!

If you’re like me, you don’t think about popcorn balls and caramel corn until it gets close to Halloween.  It just seems to go down better with ghosts, ghouls and witches. 🙂 Today, I’m sharing my favorite caramel corn recipe.  It’s easy to make right in your own oven, not to mention yummy.  Consider making a double batch.  It doesn’t last long!

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

Karen

P.S. We’re at 108 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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OVEN CARAMEL CORN
[Makes 15 cups]

3-3/4 quarts (15 cups) popped corn
¼ cup light corn syrup
1 cup brown sugar (packed)
½ tsp. salt
½ cup butter
½ tsp. soda

Heat oven to 200 degrees.  Divide popped corn between 2 ungreased baking pans, 13 x 9 x 2”.  In large saucepan (to allow room for foaming), heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges.  Continue cooking over medium heat 5 minutes.  Remove from heat, stir in soda until foamy.  Pour on popped corn, stirring until corn is well coated.  Bake 1 hour, stirring every 15 minutes.  Turn out to waxed paper and let cool.

NOTE: For those of us who love nuts in our caramel corn, add 1 cup of your favorite.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mexetaco Pie

2 Comments

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 MEXETACO PIE!!

A fun, easy way to enjoy the tastes of Mexico…a recipe your family will love!

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

Karen

P.S. We’re at 107 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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MEXETACO PIE
[Serves 6]

1 lb. ground beef
1 envelope Taco seasoning mix
1 jar (16 oz.) Picante
1 can chopped green chilies
1 egg
1 deep dish pie frozen pie crust
1/3 cup broken tortilla chips
1 ½ cup shredded Monterey Jack cheese
shredded lettuce & sour cream

In skillet, brown ground beef; drain.  Add taco seasoning mix and 1 cup picante.  Simmer 5-8 minutes; remove from heat.  Stir in egg.  Sprinkle pie crust with ½ cup cheese; top with green chiles.  Pour ground beef mixture over chilies.  Top with remaining 1 cup cheese; sprinkle tortilla chips over top.  Bake in preheated 350 degree oven on preheated baking sheet 20-25 minutes.  Garnish with shredded lettuce, sour cream and remaining picante.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fudgy Chocolate Cookie Bars

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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 FUDGY CHOCOLATE COOKIE BARS!!

If there’s one thing I’ll heat up my kitchen with during the summer months, it’s the occasional cookie baking day.  Make those chocolate cookies, and quickie-to-make bars, and I’m so there.  These are delicious and fudgy, and you probably need to make a double batch.  Your family will love you and, maybe, just maybe, they’ll run off with the cookies and allow you an afternoon of reading!

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

Karen

P.S. We’re at 106 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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FUDGY CHOCOLATE COOKIE BARS

 

1¾ cup unsifted flour
¾ cup powdered sugar
¼ cup powdered cocoa
1 cup cold butter
1 (12 oz.) pkg. semisweet chocolate pieces
1 can sweetened condensed milk
1 cup chopped nuts
1 tsp. vanilla

Preheat oven to 350 degrees.  In bowl, combine flour, sugar and cocoa.  Cut in margarine until crumbly.  Press firmly on bottom of 13 x 9-inch baking pan.  Bake 15 minutes.  Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.  Pour evenly over prepared crust.  Top with nuts and remaining 1 cup chips. Press down firmly.  Bake 20 minutes or until set.  Cool.  Chill if desired. Cut into bars.  Store tightly covered.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Zucchini Bread

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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 ZUCCHINI BREAD!!

I like zucchini bread as much as I do banana bread. It’s moist and flavorful and one of the wonderful ways to use up the tons of zucchini you end up with if you’re a gardener. 🙂 I don’t think it’s possible to just make one loaf so it’s great this recipe makes two loaves!

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

Karen

P.S. We’re at 105 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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ZUCCHINI BREAD
[Makes 2 loaves]

3 eggs
3 cups flour
2 cups sugar
1 tsp. salt
1 cup oil
1 tsp. baking soda
2 cups grated raw zucchini, drained
¼ tsp baking powder
3 tsp. vanilla
3 tsp. cinnamon
1 cup chopped nuts

Beat eggs until light and foamy.  Add sugar, oil, zucchini and vanilla.  Mix lightly, but well.  Combine flour, salt, soda, baking powder, and cinnamon.  Add to egg and zucchini mixture.  Stir well until blended.  Add nuts.  Bake 1 hour in preheated 350 degree oven.  Make two 9 x 5 x 3-inch loaves.

NOTE:  If you’re like me, and don’t love nuts in your sweet breads, you don’t have to include them. 🙂

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Green Bean Casserole

2 Comments

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 GREEN BEAN CASSEROLE!!

With fresh green beans coming into season, this is a great way to serve them!

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

Karen

P.S. We’re at 104 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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GREEN BEAN CASSEROLE

1½ T. butter
3 T. flour
1½ cups milk
3-4 tsp. dry ranch-style salad dressing mix
¼ to ½ tsp. white pepper
1 cup chopped onion
2 cloves garlic, minced
1½ cups sliced fresh mushrooms
1¼ lb. Fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat.  Stir in flour; cook 1-2 minutes, stirring constantly.  Using wire whisk, stir in milk; bring to boil.  Cook, whisking constantly, 1-2 minutes or until thickened.  Stir in dressing mix and white pepper; set aside.

Preheat oven to 350*. Spray medium skillet with nonstick cooking spray; heat over medium-high heat.  Add onion and garlic; cook and stir 2-3 minutes or until tender.  Remove half of onion mixture; set aside.

Add mushrooms to onion mixture remaining in skillet and cook 5 minutes or until mushrooms are tender.  Combine mushroom mixture, green beans and white sauce in 1-1/2 qt. casserole.   Combine bread crumbs with reserved onion mixture; sprinkle over casserole.  Bake, uncovered, until heated through, about 20-30 minutes.

NOTE: To turn this into a healthy one-pot supper, you can toss in chunks of chicken.

Karen's Killer Fixin's

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

Leave a comment

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.