Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Traditional Southern Biscuits

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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 TRADITIONAL SOUTHERN BISCUITS!!

There seems to be more than one “traditional” southern biscuit recipe out there so I guess it depends on where you live in the South.  So, if this isn’t the “traditional” you’re used to just chalk it up to my Yankee upbringing.  🙂 I’m not sure where I picked up this version.  I just know I’ve had this recipe for ages and these biscuits are pretty darned tasty.

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

Karen

P.S. We’re at 77 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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TRADITIONAL SOUTHERN BISCUITS

2 cups all-purpose flour
2 T butter, cold
1 ½ teaspoons baking powder
½ cup solid vegetable shortening, cold
1 ½ teaspoons salt
1 cup milk

Preheat the oven to 400 degrees.  In a large mixing bowl, combine the flour, baking powder and salt.  Mix well.  Add 1 T of the cold butter and the cold shortening and work into the dry ingredients, using your hands, until the mixture resembles coarse crumbs.  (I use a pastry cutter, or you can use a couple of forks and cut it in.) Stir in milk.  Dough will be sticky.  Dust work surface with flour.  Turn dough onto floured surface.  Gently fold each side toward center.  Pick up the dough and dust the work surface with additional flour.  Return dough to floured surface and fold each side towards center again.  Turn the dough over and press it out to 1” thickness.  Cut biscuits, straight down, do not twist the cutter, with a 2 ¼-inch round cookie cutter.  Melt remaining tablespoon of butter and add to 10-inch round cake pan.  Place biscuits in pan, turning once (to coat both sides with butter), about ¼-inch apart.  Let biscuits rest 15 minutes before baking. Bake until golden brown, about 15 minutes.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chocolate Cheese Mousse

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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 CHOCOLATE CHEESE MOUSSE!!

We all have those times when company arrives unannounced and we haven’t had time to think about making dinner, let alone dessert.  Or we’ve made dinner plans and have no time after work to spend a lot of time whipping up a fancy dessert.  This recipe is quick and easy, while still having that cache that says “special”.

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

Karen

P.S.  We’re at 76 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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CHOCOLATE CHEESE MOUSSE [Serves 6]

3 square (3 oz.) semisweet chocolate
½ cup sifted powdered sugar
1 pkg. (3 oz.) cream cheese
2 cups whipped cream
3 T. milk

In 1-quart glass measure, combine chocolate, cream cheese and milk. Cook on high 60 seconds, or until chocolate is melted; stir until smooth.  Blend in sugar, cool.  Stir about ½ cup of the whipped cream into chocolate mixture.  Fold in remaining whipped cream.  Spoon into dessert dishes; refrigerate or freeze until serving time.

Note: To dress it up even more, sprinkle top of each dessert with shaved sweetened chocolate or mini-chocolate chips.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Southwestern Bean Chili

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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 SOUTHWESTERN BEAN CHILI!!

It’s winter and I tend to think of chili a LOT when I’m feeling chilled.  Nothing is more satisfying, and warming, than a bowl of chili.  The problem is when I think of chili when it’s close to dinner time. I don’t have time to prepare the long-cooking version, and I certainly don’t want to wait until the next night to eat what I’m craving NOW. This chili recipe is quick, delicious and easy to change up the flavor with just a few additional ingredients.

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

Karen

P.S.  We’re at 75 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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SOUTHWESTERN BEAN CHILI [Serves 4]

2 medium onions, minced

1 medium garlic clove, minced

1 can (7 oz.) tomatoes, drained & chopped coarse

1/3 cup canned green chilis, drained & chopped coarse

1 T. chili powder

2 tsp. dried oregano

½ T. ground cumin

2 cans (16 oz. each) red kidney beans, undrained

Bring ¼ cup water to boil in large skillet.  Add onions, garlic; cover and simmer about 2 minutes.  Stir in next five (5) ingredients; bring to boil and simmer about 10 minutes.  Add beans; simmer until heated through about 3 minutes.

*  Serve sprinkled with your favorite shredded/grated cheese and hot bread. Yummy!

** Add cooked ground beef if you prefer your chili with beans AND meat.  If you like a little oomph, add cooked chorizo or sausage.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Herb Fried 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 HERB FRIED CHICKEN!!

I don’t think you can have too many ways to make chicken. This is a favorite because it’s flavorful and easy to pull together, even if you start preparing the chicken the night before. And you can’t beat fried chicken…in any form! 🙂

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

Karen

P.S.  We’re at 73 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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HERBED FRIED CHICKEN
[Serves 4]

 

2 lb. chicken, cut into pieces
2 cups prepared Italian, or other flavored salad dressing
1 cup flour
1 tsp. salt
¼ tsp. pepper
2 cups bread crumbs

In the refrigerator, marinate chicken pieces overnight in salad dressing.  Mix flour, salt and pepper.  Drain chicken; dredge in flour mixture of flour, salt and pepper.  Dip in salad dressing and roll in crumbs.  Fry in hot deep fat (330 degrees) for 8-10 minutes.

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!!

There are simply some nights you need to whip together something fast and satisfying. No muss, no fuss. This is one of those recipes. 25 minutes and you’ve got a filling meal for eight on the table. If spinach isn’t your thing, replace it with sliced red and green peppers. 

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

Karen

P.S.  We’re at 72 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.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Potato Chowder

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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 POTATO CHOWDER!!

I love winter when I can finally break out my soup recipes! There’s something about coming inside out of the cold and smelling soup that’s been cooking in the crockpot or soup pot all day.  Nothing like slipping that first spoonful into your mouth and swallowing flavorful heat right down to your core. Giving me goosebumps just thinking about it! 🙂

Those who know me know I don’t do weak soups. My soups tend to be more like stews, than soup. No weak broth need apply! I especially love chowders that are quick to make and satisfying. This is one of my favorite chowders. Enjoy!

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

Karen

P.S.  We’re at 70 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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POTATO CHOWDER [Makes 2 quarts]

1 T. butter
5 cups cubed baking potatoes
¾ cup chopped onion
1 tsp. salt
1/3 cup diced celery
1 tsp. dried basil
1 bay leaf
¼ tsp. thyme
1 large clove garlic, crushed
1/8 tsp. celery seeds
¼ cup flour
1/8 tsp. ground nutmeg
2 cups skim milk
1/8 tsp. pepper
¼ cup evaporated milk
1 T. cider vinegar
3 (10½ oz) cans chicken broth

Melt butter in large Dutch oven over medium heat; add chopped onion, celery and bay leaf.  Cook 5 minutes until tender.  Add garlic; cook one minute.  Stir in flour.  Gradually add milks and broths; bring to boil, stirring constantly.  Add potato and next six (6) ingredients.  Reduce heat and simmer, uncovered 25 minutes or until tender.  Stir frequently.  Stir in vinegar; discard bay leaf.  Place 3 cups potato mixture in electric blender; cover and process until smooth.  Add puree back in Dutch oven; stir well.

Serve with steaming hot bread.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Savory Chicken Pot Pie

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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 SAVORY CHICKEN POT PIE!!

Who doesn’t like pot pie? I know I’ve never known anyone who didn’t keep a secret stash of pot pie  boxes in their freezer at one time or another.  You know, for that occasional craving or that night when there’s absolutely nothing in the packed fridge you want to eat.  Yeah, depending on which brand you buy, they sometimes don’t seem to have enough “stuff” inside to really fill the little tin bowl.  But it’s the combination of flavors that appeal so you look for the best brand and hope for the best.  You can stop looking now. You can make your own fairly easily and fill that pie crust to the brim with flavor. I have several variations for homemade pot pie but this is one of my favorite chicken recipes. 

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

Karen

P.S.  We’re at 69 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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SAVORY CHICKEN POT PIE
[Serves 6]

 

3 T. butter, divided
1 small onion, finely chopped
1 red pepper, finely chopped
2 stalks celery, trimmed & chopped
1 lb. cooked chicken, chopped
1 lb. frozen mixed vegetables
½ cup chicken broth
1 can (10-1/2 oz.) cream of chicken soup
½ pkg. (15 oz.) refrigerated piecrust

Preheat oven to 425 degrees.  Melt 2 tablespoons butter in large saucepan over medium heat.  Add onion, red pepper and celery.  Saute vegetables, stirring occasionally, until softened, about 5 minutes.  Add chicken, mixed vegetables, broth and soup to pot. Bring mixture to a boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally.  Transfer mixture to a deep-dish pie plate.  Lay piecrust over pie plate and trim using a sharp knife.  Seal edge using back of a fork.  Cut slits in crust using a sharp knife.  Melt remaining butter; brush over top of piecrust.  Bake until crust is golden brown, 10-12 minutes.  Let stand 5 minutes before serving.

* A great way to use up leftover chicken…or turkey!

** To change the flavors up once in a while, use cream of asparagus soup and a Chinese veggie mix.  Or you can use cream of mushroom soup and a winter veggie mix.

*** You can make your own crust but using refrigerated makes this a quick option to get it into the oven fast when you don’t have much time.

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 a *Double Feature*  FUDGE TRUFFLE CHEESECAKE in CHOCOLATE CRUMB CRUST!!

It’s no big news to anyone who knows me that I can pass up cake and pies…for the most part. 🙂 But, stick a cheesecake under my nose and I’m in Nirvana. I haven’t met a cheesecake I didn’t like.  Add fudge and truffle in the title and I’m so there!! This cheesecake is rich and decadent and…okay, I am a writer and there aren’t enough words. You have to taste it and just experience the magic!

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

Karen

P.S.  We’re at 67 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; set aside.  In heavy saucepan, over very low heat, melt 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.

CHOCOLATE CRUMB CRUST
[For Fudge Truffle Cheesecake]

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

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Pork Roast with Garlic & Herbs

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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 PORK ROAST with GARLIC & HERBS!!

There’s nothing more satisfying than a pork roast dinner in the fall and winter months. Pork and garlic are so delicious together.  Add rosemary and thyme, and you’ve got yourself a savory mouthful.  🙂  Try this recipe and see if you don’t agree.

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

Karen

P.S.  We’re at 64 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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PORK ROAST WITH GARLIC & HERBS
[Serves 7]

1 ¾ lb. lean, boneless pork loin roast
1 tsp. whole thyme
1 tsp. pepper
6 cloves garlic, minced
½ tsp. salt
1 tsp. crushed whole rosemary

cooking spray

Trim fat from roast.  Combine garlic, rosemary, thyme, pepper and salt in small bowl. Mash into paste.  Rub garlic paste over surface of roast.  Tie roast securely with string, 2-3” intervals.  Place on a rack coated with spray and place rack in shallow roasting pan.  Insert meat thermometer into thickest portion.  Bake at 400 degrees for 1 hour or until thermometer registers 160 degrees.  Let stand 10 minutes.  Remove string and cut into thin slices.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Bean with Bacon Soup

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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 BEAN WITH BACON SOUP!!

My absolute favorite Campbell’s soup growing up was bean with bacon.  I spent some time trying to reproduce the flavor from scratch and finally came up with this final recipe.  Yes.  It includes a LOT of bacon but then, anything with bacon, is enhanced with MORE! 🙂  If you’re watching your diet, just give yourself a treat once in a while. You won’t be sorry!

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

Karen

P.S.  We’re at 61 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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 BEAN WITH BACON SOUP
[Serves 6]

1 bag white beans
1 tsp. thyme
1½ tsp. crushed garlic
½ lb. raw, chopped bacon
2 carrots, chopped
2 cups tomato juice **
2 stalks celery, chopped
2 tsp. liquid smoke
1 onion, chopped
2 tsp. salt
2 T. brown sugar

In crock pot, soak white beans overnight in water 2 inches over top of beans.  In morning, add enough water to recover beans back to 3 inches above.  Add rest of ingredients and cook in crock pot all day.

*  Recommend making this soup first time with you at home to make sure beans don’t absorb all of the water and burn.  Have made this one all over the country, and differing altitudes and moisture levels do affect results.

**  If tomato juice is unavailable, you can replace 2 cups of tomato juice with 2 small cans of tomato paste and 2 cups water.