Tag Archives: Karen’s Kitchen

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mandarin 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 MANDARIN CHICKEN.

I love this recipe!  It fulfills my need for something with an Asian flair. It’s quick and easy to make, and zips with savory flavor.  Did I mention it’s easy to make? 🙂 It’s good to have recipes we enjoy that don’t take forever to prepare. This one’s for that time when the day was long, your energy is short, and you want to place a meal  on the table that the family sighs over!

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

Karen

P.S.  We’re at 38 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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MANDARIN CHICKEN

[Serves 4]

 

2 tsp. sesame oil
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
¼ tsp. salt
¼ tsp. ground black pepper
2 (11 oz.) cans mandarin oranges, drained
1 red bell pepper
1 T. prepared hoisin sauce
2 cups instant brown rice
¼ cup chopped green onions

 

Heat oil in large skillet over medium-high heat.  Add chicken and sauté 3 minutes, until golden.  Add salt and black pepper and stir to coat chicken.  Add mandarin slices, bell pepper and hoisin sauce and bring to a simmer.  Reduce heat to low, cover and simmer 10 minutes, until chicken is cooked through, sauce is thick and oranges have broken down.  Meanwhile, bring 2¼ cups of water to boil in medium saucepan.  Add rice, reduce heat to low, cover and cook 10 minutes, until liquid is absorbed.  Remove chicken mixture from heat and stir in green onions.  Serve over rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Cinnamon-Raisin 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 CINNAMON-RAISIN BREAD.

Cnnamon-raisin bread is great for breakfast, especially if you slather oodles of real butter or peanut-butter  on the toasted bread. Rates right up there with cinnamon rolls in my book! However, finding a good loaf in the supermarket was always a challenge for me.  It was either not flavorful enough or dry as dust or the texture was all wrong…and, no, I’m not just being picky. 🙂  Nothing beats the lovely smell of fresh baked cinnamon bread in the house so, when I found this recipe, I quit looking in the store.  This recipe also makes two loaves so the family can decimate a loaf when it’s fresh and you still have some for breakfast in the morning.

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

Karen

P.S.  We’re at 32 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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Cinnamon-Raisin Bread
[Makes 2 loaves]

2 pkg. Active dry yeast
6-7 cups flour
½ cup warm water
1 cup raisins
1¾ cup warm water
¼ cup sugar
3 T. sugar
2 tsp. cinnamon
1 T. salt
2 T. water
2 T. shortening
butter, softened

 

Dissolve yeast in ½ cup warm water.  Stir in 1¾ cups warm water, 3 T. sugar, salt, shortening, and 3½ cups of the flour.  Beat until smooth.  Mix in raisins and enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.  Place in greased bowl: turn greased side up.  Cover; let rise until double, about 1 hour.  Punch down dough; divide into halves.  Roll each half into rectangle, 18 x 9”.  Mix ¼ cup sugar and cinnamon. Sprinkle each half with 1 T. water and half of sugar mixture.  Roll up, beginning at 9” side.  With side of hand, press each end to seal; fold ends under.  Place seam side down in greased loaf pan.  Brush lightly with butter.  Let rise until double, about 1 hour.  Heat oven to 425 degrees.  Bake until deep golden brown and loaves sound hollow.  25-30 minutes.  Remove from pans.  Brush with butter.

*Let cool before cutting.

** Use this bread for French Toast! Can anyone say, “Yummmmm!”?

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Steak & Onion 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 STEAK & ONION PIE.

I’m a meat and potatoes kind of gal. Throw that combination under pastry and I’m in love! This pot pie is savory, flavorful, a nice change from the typical chicken and turkey pot pies.  It’s even good cold so you can throw it into a lunchbox.

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

Karen

P.S.  We’re at 31 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 & ONION PIE
[Serves 6]

1 lb. cubed beef
¼ cup flour
½ tsp. paprika
¼ cup fat
2 ¼ cup hot water
1 recipe pastry
2 tsp. salt
pepper
ginger & allspice
1 cup sliced onions
2 ½ cups diced potatoes

Dredge beef in mix of flour, salt, pepper, and spices.  Brown in hot fat.  Add onions.  Cook until brown.  Stir in water.  Cover and simmer until tender about 45 minutes.  Add potatoes.  Simmer 10 minutes.  Pour into greased pan.  Cover with pastry.  Cut steam vents.  Bake at 450 degrees for 25 minutes.

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Killer Cupcakes

18 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 KILLER CUPCAKES.

I’ve already admitted that I’m a chocoholic. But did you know I’m also a cheesecake fanatic? Yes, I do have some delicious psychological tendencies! What’s fun is when I can combine my two favorites into one dessert. Killer Cupcakes are “the bomb”! Delicious chocolate cupcakes with cheesecake-like centers. Oh! And did I mention chocolate chips?! 🙂

This recipe truly is to-die-for and so easy to make.  No frosting necessary — it really would take this cupcake over the top — which makes it a wonderful snack cake to tuck in your kid’s lunchbox…assuming there are any left for the little darlin’!

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

Karen

P.S.  We’re at 30 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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KILLER CUPCAKES
[Makes 20-22 Cupcakes]

Cupcakes:

2/3 cup semisweet chocolate chips
4 eggs
1 tsp. vanilla
1 ½ cups sugar
1 cup (2 sticks) butter
1 cup flour

Preheat oven to 350 degrees.  Fill 20-22 cupcake tins with liners.  Melt chocolate pieces, vanilla and butter; cool.  Beat eggs until thick and add sugar.  Beat in flour.  Fold in cooled butter-chocolate mixture.  Spoon into tins, filling two-thirds (2/3) full.

Filling:

8 oz. pkg. cream cheese
dash salt
¼ cup sugar
¾ cup semisweet chocolate chips
1 beaten egg

Mix cream cheese, sugar, egg and salt until blended.  Stir in chocolate chips. Drop a rounded teaspoon of filling on top of each cupcake.  Bake cupcakes 30 minutes.  No need to frost!  Yummy!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chocolate Chocolate Chip Cookies

6 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 CHOCOLATE CHOCOLATE CHIP COOKIES.

I’m a chocoholic. They say admitting you have a problem is the first step to solving it.  It must be true because I now have a number of chocolaty desserts to sate my craving.  🙂 Today’s cookie recipe is a particular favorite. How can a chocoholic go wrong with a double dose of chocolate?

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

Karen

P.S.  We’re at 27 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, etc.

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CHOCOLATE CHOCOLATE CHIP COOKIES

[4 dozen]

1 cup brown sugar
½ tsp. baking soda
½ cup butter
½ tsp. salt
2 eggs
1 tsp. vanilla
1¼ cup flour
1 cup semisweet chocolate chips
½ cup powdered cocoa
½ cup chopped nuts

Place all ingredients in mixing bowl except chocolate pieces and nuts.  Beat at medium speed until blended.  Mix on high speed about 3 minutes.  Fold in chocolate and nuts.  Drop on ungreased cookie sheet.  Bake at 350 degrees, 9 minutes.  Cool on rack.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mini-Crabcakes

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KAREN’S KILLER FIXIN’S: MINI-CRABCAKES

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 MINI-CRABCAKES.

I love seafood! If it comes from the sea, I’m likely to have tried it and loved it. Craved it. One of my absolute favorites are crabcakes. Not all crabcakes are created equal, though, so I looked for a good recipe for a long time. This is it! It’s easy to make, too. Make a salad and you’ve got dinner. (Hmmm, where is my grocery list? I’ve got a craving!)

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

Karen

P.S.  We’re at 25 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, etc.

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MINI-CRABCAKES
[Makes 24 mini-crabcakes]

1 lb. fresh or pkg. crabmeat
½ sweet red pepper, finely diced
3 scallions, chopped
2 eggs
1/3 cup mayonnaise
½ tsp. salt
¼ tsp. black pepper
¼ tsp. dried tarragon, crumbled
1 cup yellow cornmeal
6 T. vegetable oil
Remoulade, recipe follows

Pick through crabmeat to remove shell or cartilage.  Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon.  Add ½ cup of the cornmeal; place remaining cornmeal in small bowl.  Let mixture rest 10 minutes.  Using 2 T. mixture for each, form 24 2-inch crab cake patties.  Shape with your hands, then coat patties with remaining cornmeal.  Heat 3 T. of the oil in large skillet over med-med/high heat.  Cook 12 of the crab cakes for 3 minutes.  Flip over; continue to cook an additional 3 minutes.  Repeat with remaining 3 T. oil and remaining 12 crab cakes.  Place on paper towels before serving with remoulade.

Remoulade:  Stir together ½ cup mayonnaise, 1 T. chopped capers, 1 T. fresh lemon juice, 2 tsp. pickle relish, 2 tsp. sugar and a dash of hot-pepper sauce.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Funnel 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 FUNNEL CAKE.

I have a guilty secret. As many times as I went to the carnival growing up, I never tried a funnel cake. Thankfully, one of my daughters took pity on her poor, deprived mother and bought me one at a county fair. Every time I see one now my mouth waters. Since I don’t attend fairs often, I was delighted to find this recipe. A fun, fast treat your family will love!

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

Karen

P.S.  We’re at 21 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, etc.

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FUNNEL CAKE
[Makes 6 cakes]

1 large egg                                                                   1 T. baking powder

¾ cup milk                                                                  1/8 tsp. cinnamon

1 cup unsifted flour                                                    Powdered sugar

 

In heavy, wide saucepan, heat 1½ to 2 inches salad oil to 360 degrees.  In medium bowl, beat egg with milk; stir in flour, baking powder, ¼ tsp. salt and cinnamon.  Mix until smooth.  Holding finger under funnel with a 1/3-inch wide opening, pour ¼ cup batter into funnel.  Starting in center of skillet, drop batter into hot oil; move funnel in circle to make snail-like coil of rings, each about 6-inches in diameter.  Fry cake, turning once, until golden, about 2 minutes each side. Place on paper towel lined wire rack in warm oven while frying remaining cake.  If batter thickens, add more milk.  Sprinkle powdered sugar over cakes before serving.

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Sichuan Chicken

4 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 SICHUAN CHICKEN.

I love Oriental foods, the fresh flavors and intriguing textures. This recipe for Sichuan Chicken is incredibly quick and easy to make, not to mention delicious! A great last minute meal when you’ve come home tired and hungry.

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

Karen

P.S.  We’re at 19 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, etc.

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SICHUAN CHICKEN
[Serves 4]

 

¼ cup soy sauce
¼ to ½ tsp. crushed red pepper flakes
¼ cup white wine
Worcestershire Sauce to taste
1 T. cornstarch
½ lb. asparagus spears, pierced
1 tsp. sugar
½ tsp. ginger
1 lb. boneless chicken, cubed
½ cup cashews
Cooked white rice (or brown rice, if preferred)

 

In bowl, combined ½ cup water, soy sauce, Worcestershire Sauce, cornstarch, sugar, ginger & chicken.  Marinate at least 15 minutes.

In wok, over medium-high, heat 2 T. salad oil.  Add red pepper flakes; stir-fry until black.  With slotted spoon, drain chicken reserving the marinade.  Place chicken in wok and stir-fry 2 minutes.

Add reserve marinade; over medium-low heat, cook, covered, 2 minutes or until tender.  Add asparagus; stir-fry 1 minute.  Stir in cashews.  Serve over cooked rice.

 

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Gingerbread Cookies

4 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 GINGERBREAD COOKIES.

Yeah, I know Christmas is only 2 days away but the holidays aren’t complete without gingerbread cookies. And there’s still time to have your…cookie, and eat it too. So pull out those favorite cookie cutters and fill the house with the best scent of the holiday season!

***Before you skim down to today’s recipe, a brief announcement.***

Next Friday, I’m launching a bonus blog feature called “Killer Fixin’s Author Highlights”. What this means is that on occasion one of my author friends will be dropping in to share a personal recipe with us. On these days you’ll get two complete recipes and the opportunity to connect with a new or favorite author. **These won’t be regularly scheduled visits so feel free to subscribe and have all of my blogs, including Friday’s Killer Fixin’s recipes, appear automatically to your email Inbox.

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

Karen

P.S.  We’re at 17 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, etc.

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GINGERBREAD COOKIES

1/3 cup shortening
1 cup brown sugar
1 ½ cup dark molasses
2/3 cup water
7 cups flour
1 tsp. salt
2 tsp. baking soda
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves (optional)
1 tsp. cinnamon

Cream shortening and brown sugar, Stir in molasses. Add water slowly. Measure flour into sifter along with other dry ingredients and sift together in separate bowl to blend well. Add  to molasses mixture and mix slowly. Chill about 1-1/2 hours. Preheat oven to 350 degrees. Roll out on lightly floured surface to 1/2-inch thick and cut with floured cookie cutters. Bake on lightly greased cookie sheet, 10-12 minutes. Cool and, if desired, decorate with icing, nuts, candies, etc.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Sweet & Sour Meatballs

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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 SWEET & SOUR MEATBALLS.

In this busy holiday season, we often just don’t have time to make a satisfying meal for our families. Not only is this a delicious and satisfying meal, it’s quick and easy to fix. Need something to take to that holiday office party or family potluck? No need to
fix rice. Just bring the meatball dish and a small bowl of decorative toothpicks for guests to “pick” them up as hot appetizers.

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

Happy eating!

Karen

P.S.  We’re at 16 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 blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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SWEET & SOUR MEATBALLS

1 lb. hamburger
½ cup dried bread crumbs
¼ cup milk
¼ cup finely chopped onion
1 egg
½ tsp. soy sauce
1 tsp. Worcestershire Sauce
¾ tsp. salt
1/8 tsp. pepper

 

Mix well.  Make into 1½-inch balls.  Arrange in baking dish in single layer.  Cover loosely.  Microwave on high, 3 minutes.  Stir up. Cover and cook another 5-7 minutes until no longer pink.  Stand 3 minutes.  Drain.

 

Sauce:  ½ cup packed brown sugar, 1 T. cornstarch, 1 can (13-1/2 oz) pineapple chunks, 1/3 cup cider vinegar, 1 T. soy sauce, 1 small green pepper in ½-inch pieces.

 

Mix sugar and cornstarch in 2 qt. casserole.  Stir in pineapple chunks with syrup, vinegar and soy sauce.  Microwave uncovered 2
minutes on high.  Stir.  Microwave until mixture thickens.  Boil 3-4 minutes.

 

Add meatballs and green pepper.  Cover lightly and microwave on high 3-4 minutes.  Serve over rice.