Archive for the ‘Krazy in the Kitchen’ Category

Earlier this week, we asked for our Facebook Fans to weigh in on their yummiest, cheapest and easiest dinner ideas!

Here is one of the recipes from reader Meegan, than I am dying to try:

Mexican Lasagna

• 1 lb. ground beef
• 1 can black beans, rinsed
• 1 can kidney beans, rinsed
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• 12 corn tortillas
• 1 (16 oz.) jar salsa
• 2 c. sour cream (16 oz.)
• 1 c. olives
• 1 c. shredded cheese

Preheat oven to 350 degrees. In a nonstick skillet, cook meat. Add beans, oregano, cumin and garlic powder and heat through. Place 6 tortillas, overlapping, in a 9 x 13 pan coated with nonstick cooking spray.  Cover with 1/2 of the meat mixture. Sprinkle 1/2 cup olives on top.  Pour half jar of salsa over meat mixture. Spread 1 cup sour cream over top. Repeat with tortillas, meat, olives, salsa and sour cream one more time.  Bake, uncovered, for 30-45 minutes, or until bubbly. Sprinkle cheese over top, cook for another 10 minutes or until cheese is melted.

Remember this coupon?!?

$1.25/1 – LaCroix 8 pack or 12 pack sparkling water – (coupons.com)

Yesterday Joanie posted about Cheap Sparkling Water, which she just loves… and I have to admit I really don’t like Sparkling Water by itself… So, I found a few recipes that look yummy!

Coconut Cooler
By Bar None Drinks

Ingredients

• 2 oz. Coconut Milk
• 2 oz. Lime Juice (Fresh)
• Sparkling Water

Instructions

Who’s enjoying the new avocado coupons as much as I am?  I’m totally ecstatic about these coupon!  Where are you finding California Avacodos and what are you paying?  They’re $1.25 each at my Safeway, not buying there.

Use zip 90210, if you don’t see the coupon.
$1.00/2 – Large Fresh California Avocados – (smartsource.com)
$1.50/4 – Large Fresh California Avocados – (smartsource.com)

I’m no Martha Stewart, but there are a few things I make well.  One of them?  My Mom’s Guacamole.  It’s so easy to make, and it’s the best guacamole I’ve ever had.  I hope you get some cheap avocados and can enjoy this recipe too!

Guacamole

2 avocados
1 T grated onion
1 T lemon juice
~1/2 t salt
¼ t chili powder
1/3 cup mayo over top

Peel and mash avocado with other ingredients. If you’re not going to serve it immediately, spread the mayo over the top to seal. Stir when ready to serve. When storing leftover guacamole, lay plastic wrap right down on top of it.

Since June is National Dairy Month, I thought it would be a good time to talk about Freezing Dairy… Are you all freezing dairy products? I love getting a Krazy deal on Butter or even Milk and stocking up for a few extra weeks. Luckily I have an extra Freezer, so space is not a problem. Here are some guidelines for freezing your Dairy Products:

• Always write the date on the item before freezing it. This will help you keep an inventory of what’s in your freezer
• Make sure to allow for expansion when freezing liquids.
  

BUTTER: Freeze  high-quality butter made from pasteurized cream. If butter is unsalted, it will lose it’s flavor over time, so try to only freeze for a short amount of time (around a month). Regular Butter can freeze for 6-12 months. Margarine can be frozen for up to 12 months.

CHEESE: Cheese gets crumbing after being frozen- so it’s best to shred before freezing it. Freeze it wrapped in foil or a freezer bag.

COTTAGE CHEESE: Cottage or Ricotta Cheese can be frozen for up to a month. Cream Style Cottage Cheese may separate when thawed.

CREAM CHEESE: Can be frozen. I have noticed a slight change in consistency and only freeze it if I will be using it to cook with.

CREAMER: Liquid Coffee Creamer can be frozen for up to 1 month. I have actually never done this, and so I am not sure about consistency.

HALF & HALF and LIGHTER CREAMS: These lighter creams do not freeze well.

HEAVY CREAM: Freeze only heavy cream containing 40 % or more butter fat. After it’s been frozen it will not whip to full volume.   You can keep in the freezer for 1-2 months and will freeze better if you transfer it to a different container, like a plastic or glass tupperware container.

MILK: Pasteurized homogenized milk can be frozen. Let thaw completely before you use it, and store in the refrigerator while it thaws. Shaking Milk ONCE THAWED will help restore a normal consistency.  I open the cap before putting it in the freezer, to allow room for expansion- and then freeze for up to 1 month.

SOUR CREAM: Can be frozen, but will loose it’s smooth texture. I only freeze Sour Cream when I will be using it to cook with.

YOGURT: Yogurt is similar to Sour Cream and will get grainy after it’s thawed. I like to freeze yogurt, if I will be using to it make smoothies after it’s thawed.

WHOLE EGGS: Crack eggs into a bowl and stir gently to break up to yolk. These can be kept frozen for up to a year. I freeze into a mold, and then put them in a freezer bag with the date and number of eggs. I have heard that if you are freezing eggs to later cook with desserts, that you should add in 1 teaspoon sugar for 1 cup of eggs. If you will be using them for other uses, you can add 1 teaspoon salt for 1 cup of eggs. (I have never actually done that, I’ve just read it- anyone done this?).  You can also scramble eggs and then freeze them.

Have you tried freezing Dairy before? What has your experience been like? And do you have any tips to share?

This week our Krazy in the Kitchen recipe comes from our very own special guest chef, Jenny Flake of Picky-Palate.com.  She dresses up simple, family friendly recipes for even your pickiest eaters!  Check out her blog here; Thanks Jenny!

Heinz, 40 oz Ketchup is at a stockup price of only $1.00 at Walmart nationwide!  Many of you scored it for free last week using a competitor coupon!  So this week’s recipe showcases and out-of-the-box way to use some of that ketchup!

Shredded BBQ Chicken Sliders with Creamy Cole Slaw

Homemade Finger Licking BBQ Sauce

1 ½ Cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce
2 Tablespoons apple cider vinegar
1 ½ Tablespoons lemon juice
4 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper
1 teaspoon honey
Pinch of salt
2 large boneless skinless chicken breasts, cooked and shredded (I pressure cook mine)

Simple Coleslaw

16 oz bag of coleslaw mix
½ Cup mayonnaise or miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey
Whole wheat dinner rolls, I used Alpine Valley (they were awesome, found them at Costco)

1. Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
2. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.
3. Spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls. Enjoy!
10-12 sliders

I am sure we will all have at least 2 bottles of Lea & Perrins Worchestershire Sauce by the end of the month! Here are some of my plans for using up the Worchestershire Sauce… Any one else have any favorite recipes that you’ll be using?

STUFFED BABY POTATOES

8 baby white potatoes, you could use red as well
1 cup bacon – minced then sautéed until crisp
2 sweet onion, minced & sautéed
2 tomato, diced
2 cups cheddar cheese, grated or – 1 cup cheddar combined with 1 cup Swiss (such as Jarlsberg)
2 Tbsp. Lea & Perrins Worcestershire Sauce
Pepper and salt to taste
green onion for garnish

Directions:

SNAP COOKIES

1 cup Softened unsalted butter
1 1/2 cups Granulated sugar
1 Large egg
3 Tbsp. Molasses
2 Tbsp. Lea & Perrins Worcestershire Sauce
1 Tbsp. McCormick Orange peel
2 1/2 cups All-purpose flour
2 tsp. Baking soda
1 tsp. Ground white pepper
1 1/2 Tbsp. Dry ground ginger

Directions:

• Preaheat oven to 350 degrees F.
• In a mixer bowl, beat butter and sugar together on medium speed until creamy.
• Beat in egg, molasses, Worcestershire sauce and orange peel until well mixed.
• Sift dry ingredients together. Gradually add to the butter mixture on low speed; mixing well.
• Roll dough into 1-inch balls, placing them about 2 inches apart on parchment lined baking sheets.
• Bake at 350 degrees F for 13 minutes. Place cookies on a baking rack to cool.

BACON CHEESEBURGER

If you haven’t done so yet, you’d better go print your coupons!
$2.00/1 – Lea & Perrins Worcestershire Sauce, 10 oz larger – (coupons.com)

Anyone have juice stockpiled?  I have Tropicana coming out my ears- and that’s not to mention the Juice Concentrate that is bulging from the freezer.  Well, with the weather warming up, I thought highlighting Homemade Popsicles would be fun.  I actually remember making these with my mom when I was little, I thought it was SO fun.  My favorite kind was using Orange Juice Concentrate.

All you do is mix the Concentrate according to the directions & pour it into the little molds. You can purchase the molds at JoAnn’s or Michael’s or Target.

Another yummy idea is mixing in real fruit. Slices of kiwi, bananas, strawberries, peaches and raspberries would all be delicious!

Sign up for the Michael’s Emails and get a 40% off  printable coupon!

Do you have any fun recipes for Homemade Popsicles?

Whole, Fresh Pineapples are on sale at most stores this week:  Albertsons, $0.99-$1.29/lb, Raleys $1.57 each, Safeway $1.99 each!

How to pick a fresh pineapple:

The best way to pick a good pineapple is to smell it’s butt!  Avoid brown spots or soft spots.  Once a pineapple is picked, it will not ripen.  So turn your pineapples upside down and give them a sniff, what you smell is what you get!

GRILLED PINEAPPLE SPEARS WITH BROWN SUGAR GLAZE
by Menina Aprons

One half pineapple, cut into long spears
1 TBPS butter
1/2 cup brown sugar
1 Tsp. cinnamon, in all
lemon juice

Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.
In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.
Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.

PAN GRILLED SALMON WITH PINEAPPLE SALSA
by Health Magazine

1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
1/8 teaspoon ground red pepper
Cooking spray
4 (6-ounce) salmon fillets (about 1/2-inch thick)
1/2 teaspoon salt

Preparation

Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.

EASY FRUIT SALAD
by Genius Cook

Wash pineapple well and pat dry with paper towels.
Cut it in half and scoop out flesh.
Dice pineapple flesh.
Peel kiwi and cut into medium pieces.
Wash strawberry, remove stems and cut in half.
Peel orange and remove membranes. Cut as you wish.
In a large bowl, combine all the ingredients, pour honey over, add gin and sprinkle with lemon juice.
Fill pineapple shells with the dessert.

BROWN SUGAR GLAZED HAM WITH PINEAPPLE
By Rachel Ray

One 7-1/2-to 9-pound fully cooked ham
1/2 cup brown sugar
1/2 cup maple syrup
1 tablespoon Dijon mustard
4 canned pineapple rings, thinly sliced

Directions:
Preheat the oven to 275°. Place the ham facedown in a roasting pan. Cover tightly with foil and bake for 1 1/2 hours.
Meanwhile, in a medium saucepan, combine the brown sugar, maple syrup and mustard and bring to a boil over medium-high heat, stirring constantly. Cook until reduced slightly, about 2 minutes; set aside.
Brush the baked ham with the glaze, then top with the pineapple rings, securing them with toothpicks. Return the ham to the oven and bake uncovered until heated through, 25 to 30 minutes.

We are doing our Krazy in the Kitchen post early this week in honor of
St. Patrick’s Day!
These ideas are courtesy of Family Fun!

POT OF GOLD SOUP

Ingredients:

2 tablespoons butter
1 onion, finely chopped
3 medium apples
2 medium butternut squashes (about 3 pounds)
1 cup apple juice or cider
3 cups chicken stock
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Salt and pepper

Directions:

1. Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
2. Peel the apples and then peel, seed, and chop the squash. Core and chop the peeled apples.
3. Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minute
4. Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.

KEY LIME PIE

Ingredients:

1 cup graham cracker crumbs
3 tbsp. butter, melted
1 14-oz. can sweetened condensed milk
4 egg yolks
1/3 cup lime juice
Thin chocolate cookie wafers
1 kiwi, peeled and sliced

Directions:

1. Heat the oven to 350 degrees. Mix the graham cracker crumbs and butter in a bowl. Firmly press the crumbs against the bottom and sides of a 9-inch pie pan. Bake for 5 minutes.
2. In another bowl, stir the sweetened condensed milk, egg yolks and lime juice until well mixed. Pour the mixture into the crust and bake for 15 minutes or until an inserted knife comes out clean.
3. Once the pie cools, push cookie wafers into the filling along the edge. Top with kiwi slices arranged to resemble a shamrock. Serves 8.

RAINBOW CUPCAKES

Ingredient:

White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)

Directions:
1.  Prepare a white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR
Purple      9 red and 6 blue drops
Blue          12 drops
Green       12 drops
Yellow     12 drops
Orange     12 yellow and 4 red drops
Red            18 drops

2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

** You could choose three colors if you want to simplify the steps!

DO YOU HAVE ANY ST.PATRICK’S DAY RECIPES THAT ARE A
TRADITION IN YOUR FAMILY?

Are you all stocked to the rafters with Old Orchard Juice Concentrates?!? I know I am, so I am hoping these recipes will help you too!

$1.00/4 (FF) – Old Orchard Frozen Juice Concentrates – (bricks.coupons.com)
$1.00/4 (IE) – Old Orchard Frozen Juice Concentrates – (bricks.coupons.com)

If you have an Albertsons or Safeway the “Chill” or Frozen Food Promos go through the end of March, so you still have time to score your own Old Orchard Juice!

CITRUS TURKEY OR CHICKEN GLAZE

Ingredients:

3/4 cup unsalted butter
1/2 cup honey
3 tablespoons grated orange peel
3 tablespoons grated lime peel
2 tablespoons thyme, chopped
4 tablespoons Old Orchard Orange Juice Concentrate (or a orange blend)
1 teaspoon salt

Directions:

Melt butter in a saucepan, and then mix in the rest of the ingredients. Put mixture in the freezer for 30 minutes or until it begins to firm up. Rub on turkey or chicken and cook as usual.

I am excited to try this with chicken breasts!

OLD ORCHARD TERIYAKI SAUCE

Ingredients:

1 12-oz. can of Old Orchard Pineapple Juice
1 cup soy sauce
4 cloves garlic minced
3 teaspoon ground ginger

Mix ingredients together in small bowl then serve.

APPLE BRAN MUFFINS

Ingredients:

1 1/4 cups bran flakes cereal
1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 can Old Orchard 100% Apple Juice Concentrate (do not reconstitute)

STEP 1 Preheat oven to 375 degrees F. Grease muffin tins.
STEP 2 In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in Old Orchard Apple Juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
STEP 3 Bake at 375 degrees F  for 25 to 30 minutes.

GRAPE SLUSH

Mix Frozen Grape Juice Concentrate with cold 7Up or Ginger Ale. Stir. Serve cold, or chill to slush.

ORANGE BANANA SLUSH

2 Cans Frozen Orange/Pineapple Blend
6 Ripe Bananas
3 Cup Water
2 Cup Sugar
2 2 Liters 7UP

Combine all in a blender and blend well. Freeze in zippered bags. When ready to serve, put slightly thawed punch in a punch bowl and our 7 UP over.

RASPBERRY FROST HAWAIIAN

Ingredients:

2 Pineapple Blend Concentrates
1 qt Raspberry Sherbet
32 oz Ginger Ale
10 oz Frozen Raspberries, thawed

Mix 2 Pineapple blends according to directions. Combine half of the juice with half of the sherbet, and half the ginger ale in blender. Whirl until light and frothy, about 1 minute. Pour into punch bowl and repeat with last half of ingredients.  Stir in undrained thawed raspberries.

What are your favorite ways to use Juice Concentrate?