Tag Archives: Karen’s Kitchen

Karen’s Killer Fixin’s: BEEF CHIMICHANGAS

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 BEEF CHIMICHANGAS.

I love Mexican food, and the chimichanga tops my list of favorites. Not only are all of these ingredients generally available in my kitchen, it’s easy to make. Your family will love these.

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

Karen

P.S.  We’re at 8 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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BEEF CHIMICHANGAS
[Serves 4]

1 green pepper (chopped)
1 onion  (chopped)
1 clove garlic (finely chopped)
1 lb. ground beef
½ cup salsa
½ tsp. salt
1 cup refried beans
1 cup shredded Jack cheese
4 10-inch flour tortillas
Canola oil for frying
Salsa
Sour cream
Guacamole

In large sauté pan, cook ground beef, onion, green pepper and garlic for 10 minutes or until beef is no longer pink.  Drain grease from pan, stir in salsa and salt, and cook for 1 minute.  Remove from heat and stir in refried beans and cheese.  Place flour tortillas on flat surface and spoon one quarter of the mixture into center of each tortilla.  Fold in the sides, then fold over the top and bottom to form chimichangas.  (You can weave a toothpick through the flaps to keep them closed.  Otherwise you need to handle them carefully to keep the ingredients from falling out.)  Heat about ½ inch of oil in saucepan over high heat for 5 minutes, or until a tiny drop of water sizzles on the pan.  Place chimichanga in the pan, flap side down, and cook for 2 minutes on each side, or until lightly browned. Remove from pan and drain on paper towels. Continue the process with the remaining chimichangas.  Serve with salsa, guacamole and sour cream.

Karen’s Killer Fixin’s: Poppy Seed Muffins

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 POPPY SEED MUFFINS.

I love this quick, easy and tasty muffin. It satisfies my sweet tooth and I don’t feel deprived if I don’t slather it with butter. Love the crunch of the poppy seeds. It’s a great muffin to throw into the kidlet’s lunchbox, too!

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

Karen

P.S.  We’re at 7 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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POPPY SEED MUFFINS
[Makes 12]

2 cups flour
¾ cup sugar
¼ cup poppy seeds
2 eggs
½ tsp. salt
¾ cup sour cream
¼ tsp. baking soda
1-½ tsp. vanilla
½ cup butter, room temperature

Preheat oven to 375 degrees.  Grease or set liners in muffin tins.  Combine flour, poppy seeds, salt and baking soda in small bowl.  Using electric mixer, cream butter with sugar until thick and light.  Beat in eggs one at a time.  Blend in sour cream and vanilla.  Gradually beat in dry ingredients.  Spoon batter into tins.  Bake until done, about 12 minutes.  Cool 5 minutes in tin on rack. Remove from tin and cool completely.

 

Karen’s Killer Fixin’s: Soy Pot Roast

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 here.

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 SOY POT ROAST.

Anything you can throw into a crock pot with little effort is great. But it’s the Asian flair of this pot roast that really makes a difference. Slow cooking means the pot roast soaks up the flavor and tenderizes the meat.

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

Karen

P.S.  We’re at 6 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SOY POT ROAST
[Serves 6-8]

4-5 lb. pot roast
½ cup soy sauce
½ tsp. ground (dried) ginger
1 cup sliced celery
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup chopped onion
1 cup sliced bamboo shoots
½ cup dry sherry

Combine ginger, garlic, onion, sherry and soy sauce.  Pour over pot roast.  Cook in crockpot on high 5-6 hours.  Last hour of cooking, add celery, mushrooms,
and bamboo shoots. Serve with cooked brown or white rice.

 

 

Karen’s Killer Fixin’s: Karen’s Easy Chocolate Cake

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 here.

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 KAREN’S EASY CHOCOLATE CAKE.

This cake is so chocolaty and moist you almost don’t need to frost it. (I’ve been known not to!) It’s a piece of cake <g> to throw together.

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

Karen

P.S.  We’re at 5 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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KAREN’S EASY CHOCOLATE CAKE
[Makes 9 x 12-inch cake]

Sift together:
3 cups flour
2 cups sugar
1 tsp. salt
1/3 cup cocoa
2 tsp. baking soda

Add:
¾ cup oil
2 cups cold water
2 T. vinegar
1 tsp. vanilla

Mix well and pour into ungreased 9 x 12-inch pan.  Bake at 350 degrees for 30 minutes. Frost when completely cooled.

 

 

Karen’s Killer Fixin’s: Chocolate “Cherry” Fudge

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 here.

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 EASY CHOCOLATE “CHERRY” FUDGE.

This “cherry” fudge actually tricks your palate. What’s the trick? I tweaked the fudge recipe on the package of semi-sweet chocolate chips by using almond extract. Blended with the semi-sweet chocolate, it tastes like you’re eating cherry fudge. Although, if I want true chocolate cherry fudge, with yummy cherries inside, I can have that too.  It’s just another tweak to the recipe. I love experimenting!! The basic recipe is fast and easy and the flavor combinations are limited only by your creativity.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 4 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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EASY CHOCOLATE “CHERRY” FUDGE
[2 pounds]

18 oz. semisweet chocolate chips (@ 3 cups)
1 can sweetened condensed milk (NOT evaporated milk)
dash salt
½ to 1 cup chopped nuts (optional, walnuts or pecans are favs)
1 tsp. almond extract

In saucepan over medium heat melt semi-sweet chocolate chips, sweetened condensed milk, and salt, stirring to prevent scorching.  When fudge is smooth, add extract and nuts and stir.  Pour into wax paper-lined pan.  Press the fudge flat in the pan using lightly-buttered spatula.  Chill in refrigerator until firm.  Pull fudge out of pan and peel off wax paper. Cut into squares and store in air-tight container in refrigerator.

For regular fudge: Add 1½ tsp. vanilla instead of almond extract. You can also use milk chocolate chips in lieu of semisweet chocolate chips.

For coconut fudge: Add 1 tsp. coconut extract instead of almond extract AND ¼ cup shredded, sweetened coconut instead of nuts.

For peppermint fudge: ½ to 1 tsp. peppermint extract instead of almond extract AND ¼ cup chopped peppermint candies or candycanes. Peppermint extract is stronger than many extracts so add extract to taste.

 

 

Karen’s Killer Fixin’s: Mexican Chicken Casserole

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 here.

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 MEXICAN CHICKEN CASSEROLE.

This filling, delicious casserole was shared with me by a very dear friend. Thanks, Jan!! There’s nothing like chicken, chilis and oodles of melted cheese to make your family and friends happy!

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

Karen

P.S.  We’re at 3 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox!  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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MEXICAN CHICKEN CASSEROLE
[Serves 8]

1 cooked chicken (boiled)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
½ can chicken broth (from chicken stock)
1 large onion cut fine
1/8 tsp. Garlic Powder1 tsp. Oregano
1 tsp. Cumin
1 T. Chili Powder
1 can green chili peppers
2 cups grated sharp cheddar cheese
corn tortillas

Tear tortillas into strips.  Cut chicken into bite-sized pieces.  Mix soups, broth, onion and seasonings together.  In casserole dish, layer tortillas, chicken, soup mixture and cheese.  Repeat to top—finish with cheese.  Bake at 350 degrees for ½ -¾ hour.  Can double recipe and freeze one.  Works great!

 

 

Karen’s Killer Fixin’s…Easy Cheesy Broccoli Chicken & Rice Soup

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 here.

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 EASY CHEESY BROCCOLI CHICKEN & RICE SOUP.

We’re heading into the cooler, fall months when we start thinking about making hearty soups to warm up our families. I often have a soup pot on because it allows me to write and read and play with my family and friends without worrying about what to put on the dinner table. I love this recipe for those days when I’ve forgotten to get something started. It really is a quick and easy soup, not to mention scrumptious!  Serve with hot, buttered garlic bread or rolls.

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

Karen

P.S.  We’re at 2 recipes and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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EASY CHEESY BROCCOLI CHICKEN & RICE SOUP
[Serves 4]

 

1 skinless chicken or 3-4 chicken breasts, cut into bite sized pieces
4 servings cooked rice
1 stalk celery, diced
2 green onions, diced
1 to 1-½ cups broccoli
1 can cream of chicken soup
1 can cream of celery soup
1 cup chunked Velveeta or processed cheese

In microwave casserole dish with lid, cook chicken in water [½ filled] until done.  Strip off bones if using whole chicken.  Set meat and water aside.  Cook 4 servings of rice as directed on package.  Set aside.  Chop and sauté in butter…celery, green onions and broccoli.

Combine chicken/water with both cans of soup and cheese.  Microwave until hot and cheese is melted.  Mix with vegetables and rice.  Stir together and serve with hot bread or rolls.

Hints: Keep chicken breasts in freezer for 10-minute thaw in warm water if you need a quick last minute meal.  I also keep packages of frozen broccoli and cans of soup on hand.  You can use any cheese; processed cheese melts easiest.  I’ve even used a bit of PepperJack or Havarti for some zip.

 

Karen’s Killer Fixin’s…Banana Nut Muffins

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 here.

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 BANANA NUT MUFFINS!

Today’s muffin recipe is a great standby muffin.  Don’t know what to do with those old bananas?  Use them after their prime for this great recipe.  If you don’t have time to use them today or tomorrow, and hate to throw them away, throw those bananas in the freezer and pull them out when you DO have time!  Do take time to thaw them before you use them.  (Recommend running frozen bananas under warm water until you can remove peels before thawing.) These muffins are also excellent with a tablespoon or two of peanut butter.  Yeah, yeah, I was a peanut butter banana sandwich lover when I was growing up!

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 1 recipe and counting with this posting!  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  If this is your first visit, check out past blogs for more Killer Fixin’s.

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BANANA NUT MUFFINS

[12 Muffins]

2 cups flour
¼ cup sugar
1 T. baking powder
½ tsp. salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
¾ cup mashed banana
½ cup chopped walnuts

 

Preheat oven to 400 degrees.  Grease 12-muffin pan.  Sift flour, sugar, baking powder and salt into a medium bowl.  Make well in center.  Mix milk, egg, water, oil, banana and walnuts in small bowl.  Pour mixture into well.  Mix batter just until moistened; do not over-mix.  Spoon batter into prepared muffin pan. Bake until toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.

NOTE:  To ensure round muffin tops, grease only the bottom and halfway up the sides of each muffin cup.