Chanukah is Almost Here

Friday night marks the beginning of Chanukah. Did you know, according to the Jewish calendar, days begin at sundown? That is why, our Sabbath begins Friday night and ends Saturday evening, one hour after sundown.

Friday night, we first light the menorahs and then the Sabbath candles.

I am not going to spend a lot of time giving all the information about Chanukah. I will give you places to go if you are interested in specific data. If you would like to learn the proper way to light the menorah, this is an animated “lesson”.
For our Chanukah Give Away and a wonderful recipe for Chanukah – Crabby Cheese Won Tons, go here.

If you would like a Chanukah coloring book, some recipes, more information of the holiday, this is a phenomenal source. Your children will enjoy some of the activities.

I want to share with you a few of my latke recipes. Latkes are pancakes but not exactly what you may think. We cook them in oil to remember the menorah that stayed lit for eight days, yet was not enough, for one day. One of the miracles of Chanukah – read about it.

Some of the recipes, I posted on my blog turned out to be delicious and I want to share them with you.

First, the most famous kind of latke, potato latke.

Crispy Potato Pancakes (Latkes): Tyler Florence

4 medium potatoes, peeled
2 medium onions
Kosher salt and ground black pepper
2 egg whites, lightly beaten
Vegetable oil, for frying

Using food processor, coarsely grate the potatoes and onions. (This can be done by hand.)
Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. (I put it in a colander and push down on the potatoes. The water comes out quickly.)
Put the dry potatoes and onions in a bowl and season with salt and pepper.
Fold in the egg whites to bind the mixture together.
Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil.
For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
Fry for 3 to 4 minutes on each side, until golden. (My only objection to this recipe is the amount of oil that is needed. Of course, for Chanukah, the whole point is to use the oil.)
Remove to paper towels to drain; season with salt while the potato pancakes are still hot.
Continue frying, adding more oil as needed, until all of the mixture is used up.

Serve immediately with apple sauce, if desired. (This does not remain crispy if you make it ahead of time. For the best results, cook and eat right away.)
Yield: about 20 (4-inch) pancakes

Cheese Latkes are out of this world good. Try them for breakfast.

3 eggs
1 cup milk
1 cup cottage cheese, drained
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup oil for frying

Place all the ingredients except oil together in a large bowl. Mix until smooth.
Heat 1/2 cup oil in a skillet.

Using a large spoon, drop the batter into hot oil.
Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.
Puzzle Pancakes Above
The latkes may be served topped with sour cream, applesauce or maple syrup. (I went for the maple syrup. Hubby ate them plain.)

I found this recipe on, it comes from one of my favorite cookbooks and chances are that I have made these, several times, over the years. The book is a big purple hard covered book which is well worn and it is called, Spice and Spirit, The Complete Kosher Cookbook.

For spinach latkes, go here.
For carrot latkes, go here.

For jelly doughnut recipe and other foods and information, check here.

A Chanukah Menu

So in that spirit here is a Chanukah menu suggestions. It is a meat meal so you are spared the gory allusions and the oil is used for frying the latkes but you must have a million recipes for those…Enjoy! (For more Chanukah recipes, please visit

Shoulder Roast
1 5 pound shoulder roast
2 tablespoons oil (I guess this counts for Chanukah also)
4 onions, sliced
4 carrots, cut into large chunks
4 stalks celery, cut into large pieces
8 whole garlic cloves, peeled
1 cup red wine
2 cups chicken stock

Preheat oven to 350 degrees. Sear shoulder roast in oil until all parts are brown and place in large roasting pan. Briefly sauté the onions, carrots, celery and garlic, and then pour over the roast. Add the wine and chicken stock and cover with heavy duty foil. Bake for 3 to 4 hours. Let stand about ½ hour before slicing.

Homemade Applesauce
This is delicious and healthy – no sugar added. My kids love to have this all year round when they come home from school.

10 apples (Granny Smith and any others you have lying around), cut into chunks
2 pears, cut into chunks
1 cinnamon stick
2 teaspoons vanilla
½ cup water

Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 2 hours until apples are soft, stirring every 15 minutes. Remove from flame and mash with a potato masher. Store in refrigerator.

Broccoli-Mushroom Noodle Kugel
1 (32 ounce) bag frozen broccoli, defrosted
1 (32 ounce) box Portobello mushroom soup
1 (14 ounce) can, mushroom pieces, drained
2 (10 ounce) bags egg noodles, cooked and drained
½ cup Panko or other bread crumbs
2 tablespoons margarine, broken up into small pieces

Preheat oven to 350 degrees. Combine first 5 ingredients and mix well. Pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 45 minutes to 1 hour.

Pretty Pomegranate and Mandarin Orange Salad
1 head romaine, cut or ripped into small pieces
red onion, diced (optional – I’m not a big raw onion fan but I know others are)
½ cup silvered almonds or cashew pieces, toasted
1 avocado, diced
1 small can mandarin oranges, drained
Seeds of one pomegranate

1 cup oil
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
Salt and pepper to taste

Whisk together dressing and toss with all salad ingredients.

Sugar Cookies
These are the traditional cut-out cookies. You can use special Chanukah-theme cookie cutters (menorahs, dreidels), aleph-beis cookie cutters or the shapes of your choice.

1 cup (2 sticks) margarine, softened
1 cup sugar
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla
3 cups flour
½ teaspoon baking powder
Sprinkles/Colored Sugar

Preheat oven to 400 degrees. Cream together the margarine and sugar. Beat in eggs, orange juice and vanilla. Reduce speed and mix in flour and baking powder. Form a ball and wrap in plastic. Chill for 1 to 2 hours. Roll out dough to about ¼-inch thickness. Cut out cookie shapes and place on greased cookie sheets. Decorate with sprinkles (this is where the kids come in). Bake for 8 to 10 minutes until lightly browned, watching carefully to make sure they don’t burn.

With permission from

Sweet and Savory Says it All
Chaya’s Comfy Cook Blog

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Guess Who’s Coming To Dinner – The Bad Girl’s Kitchen is cookin’ up Potage Parmentier (Leek and Potato Soup)

Hi there! I’m Min, of The Bad Girl’s Kitchen. BGK is a little website I created back in January 2008 for my family and friends to share recipes, learn some new techniques, and maybe find some new family favorites! Since then, the site has grown to about 400 fantastic recipes, with 24 members (17 of whom have contributed recipes!), quite a few fans on facebook and some followers on google. I’d love for you all to check out the website, try some recipes, and let us know what you think!

So I’m married to a real, live cowboy, which naturally makes me a cowgirl. I’ve had to put my riding life virtually on hold while we’re raisin’ up two young cowboys, H-Bomb (age 6) and Sawed Off (age 3 1/2). We live on a cattle ranch, literally in the middle of nowhere. There is no phone service, no cell signals, and we even generate our own electricity! We are 35 miles from the nearest town with a teeny tiny grocery store, 15 miles from the nearest neighbors other than ranch hands, and 4 hours from the nearest Costco…Thank goodness for satellite internet, I tell you what! (Pioneer Woman has it made compared to us, if you ask me). If you’d like to read about our ranching life, of course I have a blog about that too.

I love cooking for my family, and hosting elaborate parties, and trying new recipes…sometimes I have to wait a while to track down “exotic” ingredients, like shallots and flat-leaf parsley, or order things online, but it’s always worth the wait!

What’s for dinner tonight?

Potage Parmentier, or Leek and Potato Soup!

Although I already have an excellent (favorite) recipe for Martha’s Potato Leek Soup, I’ve been reading Julie and Julia, and Potage Parmentier was one of the first recipes Julie made from Julia Child’s Mastering The Art of French Cooking. I love potato leek soup, so I was intrigued with this recipe.

And luckily, leeks are no longer an “exotic” ingredient at the grocery store in town~no waiting!

I pulled out my copy of MTAFC, and checked it out. Although I’m not presuming to (gasp!) doubt Julia, her soup only has 6 ingredients (including just 4 main ingredients). Martha’s recipe has many more: subtle spices, shallots, garlic, and honestly I simply LOVE Martha’s soup. I decided we’d have to see what happened with Julia’s…I was willing to give it a chance! Ha ha.

If you’re not exactly sure how to clean the leeks, which can be quite dirty inside, please follow this link for a quick lesson!

I don’t have a pressure cooker, but I’ve included those directions because I know a lot of people do. I stirred in cream at the end, but had I not had cream, I think butter would have been fine. We served our soup with a loaf of Artisan Bread.

Julia’s soup is simple and comforting, and yes, delicious! I should never have doubted it. I do still love Martha’s soup, of course, but believe it or not, Julia’s is sooooo much easier.

The boys started out dipping their Artisan Bread in the soup, and by the end of the meal, they were drinking the soup out of their mugs! I think H-Bomb even had seconds. If that isn’t a Seal of Approval, I don’t know what is.

We were going to have a simple salad too, but I didn’t get around to it. Soup and bread was plenty for us.

Potage Parmentier
[Leek or Onion and Potato Soup]
from Julia Child’s Mastering The Art of French Cooking

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a watercress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli or anything else you think would go with it, and vary the proportions as you wish.

For about 2 quarts serving 6 to 8 people

a 3- to 4- quart saucepan or pressure cooker
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green (and well washed); or yellow onions
2 quarts of water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.

Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

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Guess Who’s Coming To Dinner – Joanne of Eats Well With Others

So I have to admit. I’m a little nervous. This is my first time.

Cue awkward silence.


But have no fear, I will try to make the experience as pleasurable and painless as possible. I am Joanne from Eats Well With Others, a first year MD/PhD student from NYC who spends most of her time avoiding studying by either (a) running or (b) cooking. These may seem like two antithetical things but they are actually one vicious cycle. I run so that I can eat what I want. And then I cook so that I can eat to fuel the running. I also like taking long walks on the beach and watching sunsets. And am just looking for someone who will make me laugh. Just thought I’d throw that in there in case this paragraph didn’t sound enough like a singles ad.

So let’s see, what do I cook? When people used to ask me this I always used to say, “Well, I can do just about anything with a sweet potato.” Which used to be very true and still is to some extent (sweet potatoes are one of my favorite vegetables), except that they have kind of been usurped by winter squash. And pasta. When you train for a marathon, you need to eat a lot of pasta. So that is by far what has been dominating my blog for the past five months. In general, though, I cook mostly vegetarian dishes, not necessarily by choice but mainly because I am a med student on a budget and it is cheaper this way. I use a TON of vegetables in my cooking and I truly believe that no meal is complete without them. I have also recently started baking. Which is infinitely more of a challenge than cooking is. But the end products are usually equally tasty.

Anyway, that’s enough about me. Let’s get on to our feature presentation!

Whenever I go home to visit my parents and siblings, I am the one who does the cooking. Mainly because if I don’t take the reins, we end up eating Chinese take-out at 10PM. And no one wants that. Except, of course, for my brother who is a stereotypical 20-year-old boy and could happily live off of Tex-Mex and General Tso’s Chicken for the rest of his life. Until his metabolism catches up with him. But that is another grievance for another day.

This dish is one of the few successes that I have had when cooking for my family. They are very picky eaters and so every dish I make is scrutinized heavily for spice content (my dad hates almost all herbs and spices. He can handle basil in small quantities. It is a situation. We are working on it) as well as for veggie content.

Two things that they do like, however, are chicken and potatoes. I’ll take what I can get.

Thus, I present you with grilled Hoisin chicken breasts, accompanied by a side of maple mustard glazed potatoes and string beans. I hope they are as celebrated in your kitchen as they were in mine.

Thank you to the ladies of the Krazy Kitchen for gracing me with the opportunity to share these with you all! Enjoy!

Grilled Hoisin Chicken Breasts
Serves 4

1/2 cup hoisin sauce
4 cloves garlic
1/4 tsp cayenne pepper
1/2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 lb chicken breasts

1. Whisk together all of the ingredients except for the chicken in a small bowl. Heat up your grill.

2. Arrange chicken on a platter and brush lightly with the hoisin sauce mixture. Turn to the other side and coat as well. Place the chicken on the grill and cook, occasionally brushing with sauce and turning every 5 minutes, until chicken is cooked through.

Maple Mustard Glazed Potatoes and String Beans
Serves 6, adapted from Vegan With A Vengeance

2 lb red potatoes, scrubbed and diced
1 lb string beans
1 yellow onion, diced
2 cloves garlic
3 tbsp soy sauce
1/4 cup maple syrup
3 tbsp dijon mustard
1 tbsp olive oil

1. Preheat your oven to 400.

2. Arrange the vegetables in a 9×13 casserole dish. In a mixing bowl, stir together all of the other ingredients. Pour over the vegetables and mix until everything is coated. Cover with foil and place in the oven. Bake for 25 minutes. Remove from the oven and toss everything. Turn down the oven to 350 and cook, uncovered, for another 25 minutes. Remove from the oven, toss again, and cook for another 25 minutes or until potatoes are cooked through.

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Guess Who’s Coming to Dinner – MY YEAR ON THE GRILL with a Vegetable and Cheese GALETTE with Balsamic Vinegar

WHAT AN HONOR, to be invited to be a guest blogger on this wonderful site! I was only introduced to this site last week when Chris from NIBBLE ME THIS hosted the first “Guess Who’s Coming to Dinner” guest post, and I have really enjoyed everything about it. I love the idea of blogging to begin with, but to have such a group band together to create a whole better than the parts is amazing. Thanks to Tamy and the girls for letting me be a part of this. I called in a couple of favors to thank not only the active participants on the site, but also the readers and followers of the site for something special… A wonderful giveaway contest for one of Oprah’s favorite things… Read on, details about the contest to follow at the end.

My name is Dave, and I am a hairy knuckled neanderthal fire cooker. I love to grill, smoke and use my backyard for entertaining (although the Kansas winter is setting in, so my entertaining is starting to move indoors. My site is called MY YEAR ON THE GRILL, and I certainly invite any and all of you to come take a look by clicking HERE! But today, I am going to abandon my grill and honor all these wonderful bloggers by stepping out of my comfort zone and publish an original recipe I created as part of a dinner party I recently hosted for my wife’s boss. Lots of pressure on making that dinner work (I likened the pressure to hosting your first Thanksgiving for your Mother-in-Law). I did extensive research, found a few ideas, and adapted them to fit my likes and came up with…

Vegetable and Cheese GALETTE
with Balsamic Vinegar

Galette, or more properly Breton galette, a fancy name for flat, round or free form crusty cake. Kind of tart thingies (pretty fancy word for a hairy knuckled Neanderthal, but I was putting on airs for my wife’s boss… and you all).

Here’s what I did…

As always, assemble the ingredients first. Nothing worse than getting ankle deep in the cooking process and finding out you are short something crucial. I needed…

For the Cornmeal Dough, BTW, this recipe makes 4 Galettes.

1-1/2 cups flour
1/3 cup yellow cornmeal
1 teaspoons sugar
1 teaspoons salt
8 tablespoons (1 stick) unsalted butter, softened
3 tablespoons top quality olive oil
1/4 cup ice water

Combine the ingredients and mix well. The dough needs to be chilled well in order to work for the look you want. Refrigerate for at least an hour. Which gives me time for a commercial about the giveaway contest…

OK, here’s the advertisement for the
giveaway contest to come…

I was recently contacted by O. No, not “that” O, but O OLIVE OIL (Which you can reach by clicking HERE). O Olive Oil is the original maker of organic CITRUS-CRUSHED Olive Oils and premium Barrel aged Wine Vinegars. I was given a sampling of their extensive product line, and was asked to “PLAY – ENJOY – WRITE/BLOG AWAY”. Well, while waiting for my shipment to arrive, I took a look at their website for details about their company… Oh My is all I can say. These are artists in the art of oil press and aging vinegar. For details, click this link for the process an Abruzzese olive mill that crushed lemons along with the olives creates. From the humble beginnings, they have been recognized by OPRAH (yeah, that O), Bon Appetit, Gourmet, magazines, as well as Good Morning America, The Tyra Banks Show and the New York Times as perfect products! While you can make this recipe with generic products, the top quality artisan products that O OLIVE OIL company provide really made this recipe sing… And keep reading, as you will get a chance to win some of these as well!

I used about a tablespoon of the extra virgin oil to saute sweet onion rings. When using EVO, be careful not to get the oil too hot, or the oil will burn.

I then added some green pepper rings and let these simmer for about 15 minutes to caramelize.

And now, get the dough out of the fridge, and separate into four equal parts. The dough separates easily, and you want a well floured surface to work on. work the dough into small thin circles, about 6 inches across.

Put them on a parchment paper sheet, or a well greased cookie sheet. Sprinkle a little EVO on the circles, flip over and sprinkle a little more on the other side.

Add the stuffings… For these, I used …

Onion rings Green bell pepper rings sliced cherry tomatoes diced mushrooms (but I saved a presentation mushroom slice to put on the top of each)

Before closing up, I added some grated fresh provolone cheese. I like using provolone to cook with, it not only tastes great but it melts better than most cheeses.

I was making this a vegetarian dish. But you can make the same thing with any number of ingredients, including bacon (everything tastes better with bacon), sausage, peperoni… squash, or any number of vegetable combinations. And as to cheese, imagine brie or goat cheese or fresh mozzarella or how about a good Stilton, blue cheese… This is a very versatile and adaptable for whatever you might have in mind, or what is left over in your pantry.

And now, sprinkle on some wonderful Balsamic Vinegar! I love balsamic, but not all is created equal. I like to have a bottle of really good stuff to use for specialty items or occasions like this.

Next, close up about one inch of the dough all around for that Galette look (instead of a pizza). BTW, I am not a fan of the texture of mushrooms, so I left them off mine (It’s good to be the cook).
Everyone else got that presentation mushroom slice put on the top. I then brushed on a little butter to make sure the edges would stay shut while cooking.

Just as I was putting in the oven, I topped with a little more grated provolone so that it would brown up nicely while cooking…

In a preheated oven at 375 degrees, for 45 minutes…

And Viola! I served this in place of a salad, as an appetizer. You could also make these larger, and if there happens to be a vegetarian in your midst and don’t want to hog tie them and force bacon down their throats, this would make an excellent vegetarian option. Also, as I was serving, I drizzled a little more fresh Balsamic Vinegar on the top, with a little splashing to one side of the tart (maybe a tablespoons worth total per Galette). Nice little extra taste, and for presentation. The holidays are coming up, those inconvenient vegetarians are out there, and need to be treated with the same respect you show your fowl (eating) guests. This is a nice little item to have ready, prep time takes about 2 hours (because of the dough temperature issue), but well worth it.

Bon Apetite!

OK… Contest time…
3 ways to win!
3 prizes to win!!!

I LOVE these products. Quality will show, and I was inspired to create something special with them. O Olive Oil has been very generous in offering not just one gift, but three combinations of their oils/vinegars. So, I will be offering three ways to win…

First, I will be running a similar contest at MY YEAR ON THE GRILL, (which you can reach by clicking HERE)! Follow the link, follow the rules about posting a comment on that site and you double your chances.

Next, on this site, just follow the link I am posting to the O OLIVE OIL HOME PAGE (that you can reach by clicking HERE). Surf around and see what they are all about. take a look at their about us page, and especially enjoy their “crush” page where you can really see the quality and difference they put into their product. Finally, head to their products page and follow the links on the side to see all the different items they have for sale. then come back here and just make a comment about which is your favorite product. Everyone who leaves a comment on this page listing a product that O OLIVE OIL sells will receive an entree into the contest/ I will assign each entry a data base number, and use WWW.RANDOM.ORG to pull a virtual number out of a hat and let you know who won! This contest is open to US and Canada only (sorry to the international readers, but the shipping is prohibitive). You can get a second entree if you become a “follower” to this site (those little pictures of faces at the middle of the lefthand sidebar). If you are already a follower, just drop me that message in the comment section. And finally, if you post a note on your blog advertising OUR KRAZY KITCHEN and the contest, you will receive 5 additional entrees. Be sure to leave a comment so I know to follow and see what your blog is all about!

One more time, here is what the winner wins… a bottle of each of the EVO and Balsamic I used to make this recipe…

O extra virgin olive oil This fine Extra Virgin Olive Oil is our house blend of our favorite oils from around the world. Small family farms from around the Mediterranean and California. Hand blended. Spain for fragrance. Greece for richness. Tunisia for mystery. Italy for love. And California for taste. A house favorite for everyday use. $9

AND a bottle of…

O california balsamic vinegar. The beloved balsamic vinegar, California style. Aged in the traditional way in oak wood. Hand-crafted in small batches right here in Sonoma. Rich, sweet, round & smooth flavor. Our obsession with quality and healthy ingredients led us back to California. Excellent brushed over grilled chicken with rosemary and black pepper. Drizzle over fresh strawberries or pears. Great in vinaigrettes and sauces. $12

Good luck to all!

Oh wait… that’s just two ways to win (comment here, comment on MY YEAR ON THE GRILL, I promised a third…

How about a …

The good folks at O OLIVE OIL COMPANY want to see what you might do with their oils or vinegars. Now, you do not have to list an original recipe, simply comment here a link to something you have posted in the past. It can be a magazine recipe, original or great grandma’s recipe. It can even be just an idea for something you might like to try. I will forward all these ideas to the vice president of O OLIVE OIL and he will decide which recipe he would most like to see made with any of their products. Please leave these comments separate from the comments you made above so I can keep track. The comments must be attached to this post, and are only open to residents of the US or Canada. Again, no need to post the recipe on my comments page, just send me a link to what you have posted previously. If you have not posted, you have a week to post and get the link to me. Or, you can comment with just your idea of what you would like to do with their oils.vinegars. One hint I should pass on from O – remember these are mostly finishing oils and do not do well when heated—the citrus portion tends to dissipate under certain temps. Though our blood orange does well on roasted fowl and grilled seafood so often it depends on the recipe/use. Jalapeno lime does great on grilling veggies so…depends. That’s what makes it fun to experiment. The vinegars, of course, are another thing. They are great for reductions, for punching up soups/stews, adding flavor texture to most any thing. Experiment. Play. Enjoy.

Feel free to submit a recipe post on this site AND submit a recipe on my home, MY YEAR ON THE GRILL site. There will be only one recipe contest winner from both sites, but this way you can enter twice to double your chances. If you have any questions, drop me a note. The contest closes at midnight, next Friday, November 13th, and a winner will be announced over the weekend. It will take just a few days longer to announce the winner of the recipe contest…

Oh yeah, the winner of the recipe contest will receive a gift box of your choice of one of the seasonal box collections…

  • fall collection O Zinfandel Vinegar, O Blood Orange Olive Oil, O Porto Vinegar. Imagine roasted beet salads with chunks of insalata ricotta cheese. $38 value
  • spring collection O Ginger Rice Vinegar, O Jalapeño Lime Olive Oil, O Citrus Champagne Vinegar. Early spring fish tacos with crunchy slaw will sing with these exotic flavors. Crumble feta cheese in there for the Wow! $38 value
  • summer collection O Champagne Vinegar, O Meyer Lemon Olive Oil, O Pomegranate Vinegar. Perfect for late summer heirloom tomato & garden lettuces. $38 value
  • winter collection O Sherry Vinegar, O Ruby Grapefruit Olive Oil, O Porto Vinegar. The Ruby and Porto in this gift set will dazzle home chefs gathered around warm fires with crusty bread & brie. $38 value

And now… Good luck to everyone! And thanks for letting me come and play on your site… it was fun!

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Guess who’s Coming to Dinner – Chris from Nibble Me This

Have you heard?

Welcome to OuR KrAzy kItChEn has a new weekly bit on Thursday’s called Guess Who’s Coming To Dinner. Well, I say weekly. It kind of depends on how well or crappy I do with this post. If I tank, I might take the whole series down with me. Wow….the pressure!

So my name is Chris and I run a little blog called Nibble Me This that I started this year. I focus mainly on live fire cooking which means smoking, bbq, grilling, fire roasting, fire baking, and yes, even cold smoking. My weapon of choice is the Big Green Egg but don’t fret, most of my dishes can easily be recreated on a grill or even your stove top. This dish is a good example of that.

Chickamauga Chicken

Chickamauga is the name of a tribe of Native Americans, a creek, a city, and a Civil War battle that occurred near Chattanooga, TN. I’d love to tell you a fascinating story that explains how this recipe comes from any of those. But to be honest, my son Trevor named this dish in March 2007 when we first made it. He just liked the sound of it and it stuck.

Chickamauga Chicken

4 each Tortillas corn, sliced as described (2 yellow, 2 blue if possible)

3 ounce Ranch dressing

1 ounce Bbq sauce

4 slices lemon

1/4 teaspoon Black pepper ground

1/2 teaspoon Salt

1/4 teaspoon Red pepper ground

1 teaspoon smoked Paprika

1/2 teaspoon Cumin
1/4 teaspoon Onion powder

4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin

1/2 cup Cheese shredded, (do a blend, sharp cheddar, pepper jack, colby, etc)

2 ounce Black olives sliced
2 each Green onion julienne sliced

Cut a tortilla in half and place halves on top of each other. Then slice into 1/4″ slices sideways into strips (your final pieces should be 1/4″ thick by 2-3″).

Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4″ deep. Fry the tortilla pieces in batches until all are golden brown. Set aside on a paper towel on a plate. Season each batch with a little salt or some of the chicken rub.

Mix ranch dressing & bbq sauce together to make the ‘Mauga Sauce (Trevor’s name for it) and set aside, preferably in a squirt bottle.

Rub both sides of chicken breasts with a lemon slice and then season with dry spices.

NOTE: Follow EITHER the live fire instructions OR range/oven instructions. If you do BOTH, I promise you won’t be happy with the dish.

Live Fire Instructions: Grill over DIRECT heat for 4-5 minutes per side over a medium hot grill (350f).

Range Top Instructions: Dredge in flour. Saute about 4-5 minutes per side in 1.5 tablespoons of butter and 1.5 tablespoons of olive oil until golden brown. You want the chicken to be cooked through and ready to eat at this point.

Top with cooked tortilla strips, green onion, black olives, and cheese.

Live Fire Instructions: Place back in cooker at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.

Oven Instructions: Place under broiler for about a minute until cheese melts.

Drizzle with the ‘Mauga Sauce (bbq sauce/ranch) and serve.

So here’s how it went tonight.

TIP: Get a bunch of squirt bottles from your dollar store. They’re great for stuff like the ‘Mauga sauce and make your sauces look better than just spooning the sauce on.

TIP: Use a raised rack over newspaper to let your tortilla strips drain instead of letting them sit in soggy paper towels on a plate. They’ll be crisper.

TIP: If you’re a little squeamish about touching the raw chicken when applying the rub, use food gloves. They help reduce the squeaminicity of raw chicken.
Here’s one of the advantages of live fire cooking, try to get chicken looking like THIS in a saute pan.
Building the stacks, layer by layer…

Oooey gooey mega goodness.
Topped with ‘mauga sauce and served with Spanish Rice (recipe over at my blog) and avocado slices.
Ahhhh yeah. Someone pass me a Dos Equis.

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Guess Who’s Coming to Dinner

Hi, Martha@Menagerie (and your Monday Munchie host here at the Krazy Kitchen) here to post this week to introduce our new Thursday meme “Guess Who’s Coming to Dinner!”

Tamy is on the middle of a cross country move so I’m here to share one of my very favorite and super easy recipe ideas for this week. We’ll be welcoming our guest hosts in the coming weeks!

For today it’s my “No way it’s meatloaf!”

This really is meatloaf believe it or not!

When I make meatloaf I usually make about a 3-4 pound meatloaf and still, with two growing boys and my husband there is usually only about 1/4 of it leftover – not enough for another night, unless you are thinking frugal and thinking creatively that is.

These wonderful creations are simply slices of meatloaf (using your own favorite meatloaf recipe) wrapped in puff pastry dough and baked at 350 for about 20 minutes. Notice just how huge they are – the photo below is shown on a regular size dinner plate – all that from 5 little slices of meatloaf!

I call these meatloaf wraps. The kids can just grab them and go if they want to, but they are even better smothered in brown gray. They are so ridiculously filling! Add a side salad and that’s all you’ll need to round out the meal.

(I really have to stop using my clear glass plates in food photos, makes it look like I just serve my food directly on the counter – I don’t, I promise!)

These wraps, pockets, puffs or whatever you want to call them are a great way to use leftovers – in fact, guaranteed even better than the first night!

If you are interested in being a guest host here at Our Krazy Kitchen please click HERE to leave your link! 🙂

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We Interrupt this regularly scheduled meme…

…for an important update, a reminder & some important announcements.

We are sure many of you have noticed that we’re experiencing a few growing pains around here at OuR KrAzY KiTcHen as we test and expand the waters and horizons around us.

Just a quick reminder that the Halloween Party at OuR KrAzY KiTcHeN begins this Sunday.
Sunday, October 18th ~ Saturday, October 31st, 2009

here at OuR KrAzY kItChEn

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?

We’ll post Mr. Linky on October 18th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

Next we would like to announce the upcoming Thanksgiving and Christmas parties.

WHEN: Sunday, November 15th ~ Saturday, November, 28th, 2009

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.
  • Do you have a special pumpkin pie recipe recipe?
  • What is your favorite side dish recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve a turkey?
  • How about a party punch that’s perfect for the Thanksgiving crowd?
  • What is your idea of a best decorating idea?
We’ll post Mr. Linky on November 15th and leave him in place through November 28th. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.


WHEN: Sunday, December 17th ~ SUNday, December 27th, 2009

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.
  • Do you have a special Christmas Cookie recipe?
  • What is your favorite holiday recipe?
  • Do you have a favorite fudge recipe?
  • Do you have special way to decorate the tree?
  • How about a party punch that’s perfect for a holiday party?
  • What is your idea of the perfect family holiday?
We’ll post Mr. Linky on December 17th and leave him in place through Sunday, December 27th. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

We are looking for guest hosts!

As a guest poster:

  • You can post on any food genre or topic.
  • You can guest for a week or a month, we’re pretty flexible.
  • Perhaps you have a wonderful tutorial for a favorite recipe that you already posted. No problem, re-posts are great when formatted well.
  • Guest hosts will need to post a new entry advertising their guest posts to oUr KrAzY kItChEn on their own home blog.
  • A Mr. Linky will be added so our regular readers can play along with you.
If you’re interested in becoming a guest host, please sign Mr Linky and we’ll contact you ASAP.
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