A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Be back in 6-8 weeks! November 27, 2010

Filed under: Uncategorized — frappqueen @ 10:17 am
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Hi Guys! Well, I’ve been quiet for a bit now and I’ll most likely continue with the trend for now.

On November 18th, 2010 at 7:40 pm my beautiful daughter, Katherine Elizabeth was born! Babies are awesome, but they tend to take up all of your time, meaning there is zero time for cooking and zero time for blogging (although currently last night was a miracle and I got like 4 hours of sleep and she is now napping whilst I drink coffee….which means probably later there will be fussing for hours, but we’ll see!) so this blog will have to go on hold for a bit. I promise as soon as life begins to calm down and Kate starts to form a routine, I’ll be back with lots of food and recipes for you! Have a fantastic holiday season, maybe I can at least bake some cookies at some point…we’ll see!

So there she is, my little turkey!! Better go finish this coffee, who knows how much more time I have?!

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Buttermilk Cranberry Scones November 17, 2010

Filed under: baking,breads,breakfast — frappqueen @ 4:59 pm
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I don’t have much experience making scones, aside from the really delicious ones courtesy of Nurse Liz, but those are easy as they take cream and not incorporating bits of butter. BUT! I was in the mood and I’d had this recipe bookmarked in my internet browser for like a zillion years so I figured, why not give it a try? I have to say, it was really simple to do and the results were delicious! I only changed the recipe slightly in that I added orange zest instead of lemon zest since that’s what I had at home, but things like that are relatively interchangeable anyway. Citrus always makes things better in my opinion!  Give them a try! They come out light yet kind of flaky and not too sweet, just the way scones ought to be in my opinon!

Buttermilk Cranberry Scones

2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk
1 large egg
1/3 cup sweetened dried cranberries, chopped fine  I added a bit more as I like a lot of stuff in my scones)
finely grated zest from one small lemon (about 2 teaspoons) (you can use zest from an orange too!)
heavy cream (optional, for brushing tops of scones)

Method:

Preheat oven to 425 degrees.

In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt.  Add butter chunks and toss lightly with flour; place bowl in fridge.

In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.  Measure out and chop the cranberries; set aside. Line a baking sheet with parchment or lightly spray with cooking spray; set aside. Lightly dust a counter top with flour.  Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
Remove bowls of flour and buttermilk from fridge.  Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.   Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together.
Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything.  Pat into a circle about 1/2 inch thick.  Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer.  Put scones on lined baking sheet and brush lightly with heavy cream (optional).
Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned.  Remove to cooling rack. Try not to eat them all in one sitting!!
 

Black Forest Reubens November 11, 2010

Filed under: sandwiches — frappqueen @ 8:56 am
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Another one from my Rachel Ray Express Lane Cookbook, this was quick to make and really quite tasty. Mike and I love regular reubens and this one was really good with the ham and mustardy twist! Also, it actually does only take a few minutes to make, which is rare for any meal!

I should have photographed the inside of this sandwich so you could see all the ooey gooey layers, but uh, I was hungry and scarfed it down instead! So whatever, on to the recipe!

Black Forest Reubens

slices of pumpernickel bread (enough for however many you are feeding)

4 tablespoons butter, softened

3 rounded tablespoons dill pickle relish

1 shallot, finely chopped

1 rounded tablespoon capers, chopped

4 rounded tablespoons spicey brown mustard

slices of swiss cheese (enough so that there is 2 per sandwich)

1/2 pound of deli corned beef (or more if more sandwiches!)

1/2 pound of deli black forest ham (same as above)

1 jar of cooked red cabbage or sauerkraut (we used sauerkraut cuz we had it home)

pickles and chips for sides

Method:

Spread one side of each slice of bread with the butter. In a small bowl, combine the relish, shallot, capers and mustard. Build the sandwiches with buttered sides facing OUT:

slather liberal amounts of mustard mixture on bottom slices of bread, top with a slice of swiss, a few slices of corned beef, a few slices of ham, a small mound of cabbage or kraut, another slice of cheese and top with other slice of bread.

Heat a skillet over medium heat. Toast the reubens for 5 minutes on each side or until the cheese melts and bread is toasty. Cut in half and serve with pickles and chips. YUM!

 

Pastrami on Rye Sliders November 9, 2010

Filed under: burgers — frappqueen @ 8:12 am
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Okay so, these look like they are gross, and perhaps I did not take the best picture in the world, but I assure you, they were actually really good!! Not sure how often I would make them, but they were interesting and at least something different! These came from my Everyday with Rachel Ray Magazine…probably the August issue or something, I forget. Mike made them while I napped!

Pastrami on Rye Sliders

slices of rye bread, cut in half or cut in circles to match meat patty size

1 lb ground pork

3 tbs grated or finely chopped onion (we just used one small onion)

1 tsp paprika

1 tsp granulated garlic

salt and pepper

1/2 lb lean pastrami, coarsely chopped

olive oil for drizzling

grainy dijon mustard

relish

(RR wants you to add pickled tomatoes and whole pickles, but we did the relish in place of these two ingredients)

Method:

Toast your rye bread in a toaster oven or regular oven until lightly golden. You can opt to cut each bread into small circles or just use halved slices.

Season the pork with the onion, paprika, garlic, salt and pepper. Place the pastrami in a food processor and pulse until a very fine chop (try not to get to a paste consistency though). Add the pastrami to the pork, mix and form into eight 3 inch patties. In a nonstick skillet, heat a drizzle of olive oil over medium heat. Add the patties and cook until cooked through, 3-4 minutes per side.

Place each burger on a piece of bread and top with some relish. Slather mustard on the top slice of bread and top off each burger. Enjoy! Chips are optional on the side, but really add to the meal in my opinion!

 

Vegetable Lo Mein* November 2, 2010

Filed under: eat your vegetables,pasta — frappqueen @ 1:01 pm
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This recipe had a decent amount of chopping and prep, but if you have a lovely helper (such as my dear husband), it goes by pretty quick! This is actually from an episode of Giada at Home or whatever her new show is called, in which she makes Chinese food for her family instead of Italian! crazy! I have to say, its really really good, you don’t miss the meat at all, and the sauce is so good I could have just had a bowl of that! Give it a try when you have a little extra time to make dinner!

Giada’s Vegetable Lo Mein

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces (ahem, bought the pre-prepped bag!)
*8 ounces fresh or dried chow mein noodles (Giada is crazy, she means LO MEIN NOODLES, chow mein noodles are not spagetti-like)
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium chicken broth
1/2 cup hoisin sauce**
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced
*Can be found at specialty Asian markets though I got mine at Stop and Shop!

Method:

Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.

Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.

In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste. Add the green onions to stir and serve with crispy Chinese noodles if you have them!

*Note: Giada actually calls this recipe Vegetable Chow Mein. But uh, Chow Mein doesn’t involve noodles. Its more like vegetables and sauce, that’s it. The only noodles that resemble what she wants are Lo Mein, so that’s what I call it! Maybe its different in actual Asian locations, but in America, its definitely not Chow Mein!