Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Teriyaki

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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 TERIYAKI!!

I love the taste of teriyaki. If you want an easy and flavorful marinade, this is it! I like the stronger flavor so I have been known to marinade foods a LOT longer than most recipes call for, but this is a matter of taste.  You do want to marinate your chicken AT LEAST two hours.  Yummy!

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

Karen

P.S. We’re at 83 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 TERIYAKI [Serves 4]

2 chicken breasts, whole, split in half
½ cup soy sauce
¼ cup dry sherry
1 T. sugar
1 clove garlic, chopped
½ tsp. ground ginger

Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, sherry, sugar, garlic, and ginger in a jar with a tight-fitting lid. Shake vigorously and pour over chicken. Marinate in refrigerator 2 hours, turning once or twice. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan with vegetable spray. Transfer chicken to rack. Broil about 10 minutes about 6 inches from heat, turning once and basting with marinade. Serve with rice or salad.

NOTE: A variation of this would be Skewered Chicken Teriyaki! Cut the chicken breasts into chunks big enough to skewer with wooden picks and marinade the chunks.  In a separate bowl, make more of the marinade to soak chunks of pineapple, onions, green and/or red peppers, and mushrooms. Cook on the grill or under the oven broiler. Serve with salad and hot bread, or on a bed of rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Peppermint Stick 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 PEPPERMINT STICK PIE!!

I know that most of us associate peppermint recipes with Christmas but this is a refreshing pie for every day…or a special event. I love that it can be made ahead of time and it’s easy to throw together.

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

Karen

P.S. We’re at 81 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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PEPPERMINT STICK PIE
[Serves 6-8]

4 ½ cups crisp rice cereal
1 cup semisweet chocolate chips, melted
2 quarts peppermint stick ice cream, softened
Chocolate syrup or Fudge topping
Crushed peppermint candies

Combine cereal and chocolate; mix well.  Press into bottom and up the sides of ungreased 10-inch pie plate.  Freeze for 5 minutes.  Spoon ice cream into crust.  Smooth and freeze until ready to serve.  Garnish with chocolate syrup (or fudge) and peppermint candies.

NOTE: Pie may be made ahead and frozen.  Remove from freezer 15 minutes before serving.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Artichoke Dip on Bread Croutons

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 ARTICHOKE DIP ON BREAD CROUTONS!!

I don’t know how I grew up never tasting an artichoke.  Well, yes, I do.  I don’t think I even saw one in a grocery store until I was an adult and started shopping on my own and, even then, they were “exotic”…which translates to expensive. My husband introduced me to artichokes and I fell in love…for a second time. 🙂  When we lived in California near where most artichokes are grown, we couldn’t get enough of them. We’d go with the kids to a vegetable stand near our favorite beach and buy cases of “culls” — marred or otherwise difficult to sell — and eat artichokes for breakfast, lunch and dinner until they were all gone. Needless to say, I still can’t get enough artichokes even though we’re no longer in California. All of my favorite party dips include artichokes. I could make an entire meal out of this recipe!

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

Karen

P.S. We’re at 80 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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ARTICHOKE DIP ON BREAD CROUTONS

1 can chopped artichoke hearts
1 cup Parmesan cheese
8 oz. cream cheese, room temperature
½ cup mayonnaise
¼ tsp. dill
1-2 cloves garlic (crushed)
Splash of Worcestershire Sauce
Splash of Tobasco Sauce
1 tsp. lemon juice (leave out if using marinated artichoke hearts)

**NOTE: I prefer using marinated artichoke hearts for the additional zip of flavor.

Mix by hand.  Bake at 400 degrees for 15 minutes. Serve with party sized bread croutons or toasted French bread wedges.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Busy Day 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 BUSY DAY COOKIES!!

Sometimes, you simply don’t have time to make cookies…which is why I love this recipe.  Takes less than 15 minutes to make, everyone likes them, and it’s another vehicle for chocolate. And we can’t have enough chocolate recipes, right?! 🙂

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

Karen

P.S. We’re at 79 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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BUSY DAY COOKIES

2 1/2 cups sugar
1/2 cup powdered cocoa
1 stick (1/2 cup) margarine
1/2 cup peanut butter
1/2 tsp. salt
3 1/2 cups oats
1/2 cup milk
1 tsp. vanilla

Measure sugar, margarine, salt, milk and cocoa into saucepan.  Stir until sugars are dissolved.  Bring to rolling boil.  Remove from heat.  Stir in peanut butter and vanilla.  Mix well.  Add oats.  Mix until oats are covered.  Spoon onto waxed paper, cool and store.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Million-Dollar Pound Cake

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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 MILLION-DOLLAR POUND CAKE!!

I don’t eat a lot of cake…well, depending on what kind of cake! The one I cannot resist is pound cake.  I remember buying Sara Lee pound cake in college and sitting down to eat the entire thing in one sitting…my version of Chunky Monkey ice cream when I was down in the dumps. Anyway, entirely too much information! 🙂 I’ve learned not to be greedy in adulthood (okay, maybe I’ve learned to moderate my greediness) but I still list pound cake as my #1 favorite.  Of course, I had to have a good recipe that I can make whenever the mood strikes me.  This is the best I’ve ever found.  It’s dense and moist and richly flavored.

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

Karen

P.S. We’re at 78 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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MILLION-DOLLAR POUND CAKE
[Serves 20]

¾ cup milk
6 lg. eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
1 lb. butter, softened
3 cups sugar
4 cups unsifted flour

Preheat oven to 300 degrees.  Grease and flour 10-inch tube pan.  In small glass mixing bowl, combined milk with almond and vanilla extract.  In large bowl, at high speed, cream butter with sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Alternately add one fourth of flour with one third milk mixture; place in prepared pan.  Bake 1 hour and forty minutes, or until toothpick comes out clean.  Cool on wire rack in pan, 15 minutes.  Remove from pan.  Cool thoroughly on rack.  Serve plain or sprinkle with powdered sugar.

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

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 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

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 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.