Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Steak Kabobs

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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 STEAK KABOBS.

Today I’m sharing a recipe that is versatile, indoors and out.  It calls for oven broiling, and it’s great this way.  But, given a choice, I love my barbecue!  I also love that this meal can be prepared the night before and just tossed on the fire when you get home. Add some brown rice or a salad and you’ve got a great, filling meal that tastes of summer.

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

Karen

P.S.  We’re at 56 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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STEAK KEBOBS
[Serves 4]

2 T. reduced-sodium soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
12 oz. boneless sirloin steak, trimmed & cut into 1-inch cubes
8 cherry tomatoes
4 lg. Mushrooms, cut in half
1 green bell pepper, cored, seeded, cut into 8 squares

In shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes.  Mix well.  Add beef; stir to coat.  Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.  Preheat broiler.  Remove beef from the marinade.  Using four 10” metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper.  Place on broiler pan.  Broil 2” from heat, turning 2-3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes.  Serve immediately.

NOTE:  Marinate beef and assemble skewers up to 1 day in advance.  Cover with plastic wrap and refrigerate until ready to cook.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fudge Truffle Cheesecake

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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 FUDGE TRUFFLE CHEESECAKE.

Beyond creme brulee, cheesecake is my absolute favorite dessert.  I haven’t met a cheesecake I didn’t like! 🙂

As a result, I’m constantly on the lookout for different recipes for these wonders of deliciousness. Add fudgy chocolate to cheesecake? I’m sooooo there. The hard part is waiting for the refrigerator set up!

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

Karen

P.S.  We’re at 55 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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FUDGE TRUFFLE CHEESECAKE
[9-inch cheesecake]

Chocolate Crumb Crust (Recipe below)

2 cups (12 oz.) semi-sweet chocolate chips
3 pkgs. (8 oz. each) cream cheese, softened
1 can sweetened condensed milk (NOT evaporated milk)
4 eggs
2 tsp. vanilla

Heat oven to 300 degrees.  Prepare Chocolate Crumb Crust (below); set aside.  In heavy saucepan, over very low heat, melt chocolate chips, stirring constantly.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add melted chocolate chips and remaining ingredients; mix well.  Pour into prepared pan.  Bake 1 hour and 5 minutes or until center is set.  Cool; chill.  Refrigerate leftovers.

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CHOCOLATE CRUMB CRUST
[For Fudge Truffle Cheesecake]

In medium bowl, combine 1-½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup powdered (baking) cocoa and 1/3 cup melted butter or margarine.  Press firmly on bottom of 9-inch springform pan.

NOTE: I don’t own a springform pan. If you’re making this for the boss or a special event, you might want to own one. The springform pan makes it easier to serve, and it looks pretty when dished up.  If it’s for your family, they’re not going to care if it looks pretty and uniform…as long as it’s on their plate. 🙂

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: 25-Minute Beef & Salsa Burritos

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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 25-MINUTE BEEF & SALSA BURRITOS.

An easy meal that satisfies the entire family. This recipe can also be adjusted for a variety of different flavors. See note at bottom of recipe. A perfect meal when you need to get dinner on the table quickly.

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

Karen

P.S.  We’re at 54 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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25-MINUTE BEEF & SALSA BURRITOS

[Serves 8]

1 ¼ lbs. ground beef
1 ½ T. chili powder
½ tsp. ground cumin
1 pkg. (10 oz.) frozen chopped spinach,thawed and well drained
1 ¼ cups prepared chunky salsa
1 cup shredded Cheddar cheese
8 medium flour tortillas, warmed

In large non-stick skillet, brown ground beef.  Pour off drippings.  Season beef with chili powder, cumin, ½ tsp. salt and ¼ tsp. pepper.  Stir in spinach and salsa; heat through.  Remove from heat; stir in cheese.  Spoon ½ cup beef mixture in center of tortilla.

NOTE: Not a fan of spinach in your burritos? Replace with well drained can of red, black or pinto beans.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Vanilla [Chocolate] Caramels

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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 VANILLA [CHOCOLATE] CARAMELS

I love caramels.  Homemade caramels are the bomb…and so much easier to make than you would think. This makes a great Christmas gift for friends, family and neighbors. A special treat that only you will give them. Make several batches of each. Your family will snatch up quite a few before you get any into gift tins. 🙂 

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

Karen

P.S.  We’re at 53 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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VANILLA CARAMELS

[2 pounds]

2 cups sugar
1/3 cup butter
2 cups warm light cream
1 tsp. vanilla
1 cup light corn syrup
½ cup nutmeats
½ tsp. salt

Mix sugar, 1 cup of the cream, corn syrup and salt in large saucepan.  Cook, stirring about 10 minutes.  Add remaining cream very slowly so mixture doesn’t stop boiling.  Cook 5 minutes longer.  Stir in butter, 1 tsp. at a time.  Cook slowly, stirring until 248 degrees registers on candy thermometer.  Remove from heat; add vanilla and nuts and mix gently.  Pour into buttered 8-inch square pan and cool.  Turn out on board, mark off ¾-inch squares and cut.  Wrap in wax paper.

CHOCOLATE CARAMELS

[2 pounds]

Follow recipe above, adding 3-4 oz. (squares) unsweetened chocolate to mixture before cooking.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Farm-Style Cinnamon Rolls

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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 FARM-STYLE CINNAMON ROLLS.

For those of us who’ve been around awhile, you’ll recognize this recipe for homemade cinnamon rolls. I remember it being a special treat when mom would buy those “new” frozen loaves of bread. (Yeah, yeah, I just aged myself more than a little bit. 🙂 ) I have fond memories of the way these smelled baking, the anticipation.  They couldn’t come out of the oven fast enough for me. They certainly disappeared fast enough…all hot and gooey and…hmmmm, I think I need to make a grocery run!

(As I began this post, it occurred to me to doublecheck whether you can still buy frozen loaves in the stores. Haven’t made these in a while.  Panicked a bit when I couldn’t find any online at my local grocers ~ although they may have them ~ however, did find them at WalMart so we’re still safe. Whew! Crisis averted.  I would be so sad not to share this fond memory with you today.)

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

Karen

P.S.  We’re at 52 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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FARM-STYLE CINNAMON ROLLS

[Makes 12]

1 loaf frozen white bread
½ cup brown sugar
½ cup white (granulated) sugar
¼ cup butter, melted
1 tsp. cinnamon

Thaw white bread and let raise until double.  Brush 8 x 10-inch or 9 x 9-inch pan with 1 T. butter.  Roll out dough to 10 x 14-inch rectangle.  Brush with 2 T. butter.  Sprinkle with sugars and cinnamon.  Roll up starting on 14-inch side.  Cut roll with sharp knife (or nylon string) into 12 pieces. Place, cut side down, in buttered pan.  Brush with remaining butter.  Cover, let rise in warm place until light, 45-60 minutes.  Baked in a 375 degree oven for 20-25 minutes.  Immediately turn out onto wire rack covered with waxed paper.  Frost.

NOTE: I also enjoy sprinkling raisins and walnuts or pecans with the sugars and cinnamon.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fried Catfish with Toasted Walnuts

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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 FRIED CATFISH WITH TOASTED WALNUTS.

We all know fried foods  are not particularly good for us, however, like any other food moderation is the key. This really is a delicious meal and a great way to ensure your family eats fish, which I think takes a little of the sting out of the “fried” aspect of this dish. Personally, catfish is one of my particular favorites. I enjoy the mild flavor ~ it’s not as “fishy” tasting as a lot of other varieties. I love the more “meaty” texture.  Like most fish, catfish can be cooked with a lot of different flavors.

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

Karen

P.S.  We’re at 51 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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FRIED CATFISH WITH TOASTED WALNUTS
[Serves 4]

½ cup flour
1 T. paprika
¼ tsp. dried thyme
¾ tsp. salt
¼ tsp. cayenne
½ cup milk
2 T. vegetable oil
4 catfish fillets (about 5 oz. each)
2 T. butter
1/3 cup walnuts, coarsely chopped
1/8 tsp. black pepper
2 T. chopped parsley
1 T. lemon juice

In shallow dish, whisk flour, paprika, thyme, ½ tsp. of the salt and 1/8 tsp. of the cayenne.  Place milk in another shallow dish.  Set both aside.

In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.  Dip fillets in the milk and shake off the excess.  Dredge fillets in the four and place in a single layer in the skillet.  Cook for about 5-6 minutes, turning halfway through cooking time or until golden brown.  Repeat, using remaining oil as needed.  Remove to plate lined with paper towels; keep warm.

Wipe out skillet; melt butter over medium heat.  Add walnuts, remaining cayenne and salt, and the black pepper. Cook, stirring frequently until nuts are fragrant about 2-3 minutes.  Take off the heat.  Stir in parsley and lemon juice.  To serve, spoon equal amount of nut mixture over each fillet.

Serve with steamed snow peas and sautéed sweet peppers, if desired. This dish also goes well with brown or wild rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Magic 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 MAGIC COOKIE BARS.

Have company coming? Want to relax and enjoy their visit? Need a quick dessert, something special to serve without all the fuss and muss? These cookie bars are quick to make, full of flavor, and so easy to make ahead of time. Not your usual lunchbox cookie either!

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

Karen

P.S.  We’re at 49 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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MAGIC COOKIE BARS

[2 dozen bars]

½ cup (1 stick) butter, cut into 4 pieces
1-½ cups graham cracker crumbs
1 can sweetened condensed milk (14 oz.)
1 cup sweetened coconut flakes
1 cup milk chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees.  Place butter in 9×13-inch baking pan and melt butter in oven for 5 minutes or until butter melts.  Remove from oven, cool 5 minutes, and sprinkle with graham cracker crumbs over the butter.  With your fingers, moisten the crumbs with the butter and pat into an even layer.  Pour the sweetened condensed milk over the crumbs. Evenly scatter the coconut, chocolate chips and butterscotch chips over sweetened condensed milk.  Bake 20-25 minutes or until golden brown around the edges.  Be careful not to over-bake or the cookies around the edges of the pan will be dry and hard.  The middle of the pan should still be slightly jiggly when the cookies are done.  Cool in pan for about 30 minutes before cutting into bars.  Store in airtight container, between layers of waxed paper, for up to 4 days or freeze for up to 1 month.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Salisbury Steak

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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 SALISBURY STEAK.

This is a satisfying family dish, not to mention tasty! It’s a nice change from plain hamburgers and wonderful for those “company” dinners on a limited budget. I like to make this meal whenever I find fresh mushrooms on sale. Same with ground hamburger — it’s not as inexpensive as it used to be! One of my family’s favs!

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

Karen

P.S.  We’re at 48 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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SALISBURY STEAK
[Serves 6]

1½ lbs. hamburger
1¾ cup sliced mushrooms
1 cup chopped onion
2 T. Worcestershire Sauce
½ cup cooked rice
½ tsp. salt
¼ tsp. pepper
2 (13 ¾ oz.) cans beef broth
1 egg
3 T. water
2 T. cornstarch
Vegetable cooking spray

 

Combine hamburger, onion, cooked rice, pepper and egg.  Stir well.  Divide into 6 equal portions, shaping into 1” thick patties.  Coat skillet with cooking spray.  Add patties and cook 5 minutes each side.  Drain on paper towels; set aside and keep warm.  Add mushrooms and cook 3 minutes.  Add Worcestershire Sauce, salt and broth, and cook for 10 minutes.  Return patties to skillet.  Cover, reduce heat, and simmer 15 minutes.  Place patties on platter and keep warm.  Combine water and cornstarch; add to broth mixture, stirring well.  Bring gravy to boil and cook 1 minute.  Serve over patties. Good with mashed potatoes, rice or noodles.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Quick & Easy Oven Fries

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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 QUICK & EASY OVEN FRIES.

There are a number of good recipes for oven fries but this is one that made it to my personal cookbook. I’m sharing the original, basic recipe with you. However, I’ve made some adjustments for my own personal tastes which I’ll share in parentheses. I’m a garlic girl! I prefer a stronger garlic flavor to all of my dishes. I also have moved away from the typical, plain Parmesan most of us sprinkled over our spaghetti in our childhood.  I know…spoiled! 🙂

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

Karen

P.S.  We’re at 47 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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QUICK & EASY OVEN FRIES
[Serves 4]

2 lb. baking potatoes (I prefer red potatoes for their flavor and tender skins)
¼ cup plus 1 T. olive oil
2 cloves garlic, crushed (I keep a huge jar of chopped fresh garlic in my fridge and heap my spoonfuls)
1 T. Italian seasoning (Be sure to shake the package up a bit before spooning out)
1 tsp. salt
1 tsp. black pepper
2 T. finely grated Parmesan Cheese (I use a 4-cheese blend with parmesan, asiago, Romano & provolone and sprinkle a LOT more than 2 T. so it’s ultra cheesy – yummmm!)

Preheat oven to 400 degrees.  Scrub potatoes, then cut into even-size wedges to ensure uniform cooking.  In large bowl, mix olive oil, garlic, Italian seasoning, salt and pepper.  Add potato wedges to bowl and mix well to coat.  Spread potato wedges in single layer on large baking sheet. Bake 20-25 minutes, depending on thickness of wedges, turning wedges halfway through cooking time.  Sprinkle Parmesan over potatoes.  Return to oven and bake until crisp and golden, about 10 minutes longer.  Serve hot.

NOTE: If you’re like me and love to cook with a lot of garlic, I highly recommend buying a jar of freshly chopped garlic. It keeps forever in the fridge (in my experience) and it’s only a spoonful away. There’s nothing more frustrating than reaching for garlic cloves and discovering they’ve all dried up or you’re out! I’m all for no muss, no fuss.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Marsala

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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 CHICKEN MARSALA.

When I have a hankering for Italian food, it’s always difficult to choose just one flavor, especially when I go out to a restaurant. So many choices! Chicken Marsala is one of my top favorites though and this recipe is one of the easiest to make at home.  Takes hardly any time at all to prepare a classic Italian meal that is simply delicious. You’ll fast find this becoming a family favorite.

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

Karen

P.S.  We’re at 46 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 MARSALA
[Serves 6]

2 tsp. olive oil
1 medium onion, chopped, cooked
1 ½ lbs. Boneless skinless chicken breast halves, pounded into ¼-inch thickness
1 cup dry Marsala wine
¾ cup chicken stock, low fat & sodium
1 T. cornstarch
salt & pepper to taste

In large skillet over medium-high heat, heat oil.  Add onion and sauté 5 minutes.  Add chicken and cook on each side 5 minutes.  Add wine and cook 4 minutes until wine looks syrupy.  In small cup, dissolve cornstarch in stock.  Add to chicken and cook until sauce thickens, about 2 minutes.  Add salt & pepper to taste. Serve with pasta or potatoes.