Archive for the ‘Recipes’ Category

Creamy Peppers And Onions With Kielbasa

February 12, 2010
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Super easy, Super simple, Alfredo sauce

Serve over any pasta.
We most often use a whole grain penne.
And sometimes we serve it over rice.

And just because.
Asparagus was on sale today.
And that meant.. it was for DINNER!

goodncrazy blue dots

RECIPE

INGREDIENTS
  • Meat Options: Turkey Kielbasa sliced in rounds, cooked chicken-bite sized, or ham chunks
    {Or skip the meat and call this a vegetarian dish!}
  • 1 Green Pepper: sliced in thin strips
  • 1 Red Pepper: sliced in thin strips
  • 1 Red Onion: halved and sliced in thin strips
  • 1-2 Garlic Cloves: crushed
  • pinch of Red Pepper Flakes
  • 1-2 Teaspoons Basil Leaves: crushed in your hand
  • 1 Can Chicken Broth or Veggie Broth
  • 1 Cup Cream or Half & Half
  • Parmesan Cheese
and
Pasta or Rice of choice
DIRECTIONS
Cook your meat option in a large skillet til mostly done. Drain on paper towel lined plate. Set aside. (For Kielbasa I do not use any oil in pan, and just cook til all sides are browned a bit.)
In same skillet on medium heat saute peppers and onions til they just lose their crispness, 3-4 minutes. Use additional canola oil if needed.
Add garlic, red pepper flakes, and basil and cook one minute longer.
Add chicken broth and cream and let simmer on medium low for 8-10 minutes. When the sauce begins to thicken, add meat option to the skillet and warm through. Then add cooked pasta to the skillet.
Serve with Parmesan.

YUMMY.

What To Do With Turkey Leftovers?

December 3, 2009

When Turkey Leftovers Are BETTER Than Firstovers:
…You have to come up with terrific 2nd time around meals.

talkin' turkey

  1. Turkey Pot Pie: Are you even allowed to have turkey leftovers and NOT make Turkey pot pie?
  2. Turkey Pulled BBQ Sandwiches: Use your crockpot and store-bought rolls, easy peasy.
  3. Tukey Tortilla Soup: I kind of pulled this one together from several different soups I make… we’ll call it the improvised soup?

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TUKEY POT PIE

I usually use a store-bought pie crust to top my pie, but the husband asked for a Bisquick pot pie, so we tried it… {the kids said thumbs down but the dad said thumbs up}! It so easy to make your own sauce for pot pie PLEASE don’t use creamed canned soup… I promise this is SO much yummier!

Chop up vegetables: onions, potatoes, carrots, celery (& corn) are my favorites for this.
Saute them in a bit of canola oil.
Then boil in enough water to barely cover long enough to soften the potatoes.
Drain and Set aside. (I like to have 4-6 cups total.)

In a medium saucepan melt 2-3 Tablespoons of butter.
Add 3 Tablespoons of flour, whisk and cook for 1 minute (it will look like a paste).
Add 2 boullion cubes and 1 can of chicken broth. Bring to a boil while whisking.
Turn down the heat.
Add a big pinch of rosemary (crush it in your hand first).
Add 1/4 C to 1/2 C of milk depending on how big of a pie you are making.
Add chopped up leftover turkey, mine is frozen so it takes a couple minutes to warm up.
Pour over vegetables in a large pie dish or casserole dish.

Bisquick Topping:

1 Cup Bisquick
1/2 Cup milk
1 Egg
Mix briefly and drop by spoonful over veggies, sauce and Turkey.

Cook 45 minutes at 350 °
Till sauce is bubbly and top is browned

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TURKEY PULLED BBQ SANDWICHES

I promise this is so EASY.

Step one: buy store-bought large rolls
Step two: place chopped up turkey in crock pot
Step three: add one cup BBQ sauce (I like Kraft brand) add one small can tomato sauce, I love how tomato sauce cuts down the bite of the BBQ sauce.

That’s it. Heat up in the crock pot serve on the rolls!

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TURKEY TORTILLA SOUP

Chopped onion, few chopped carrots, 2 small potatoes in bite size chunks, and celery diced.
Saute the veggies in a couple tablespoons of canola oil. (This is step one in pretty much anything I make… chop veggies, saute).

Add to Crock Pot:

Veggies
48oz container of chicken broth
1 Cup of your favorite salsa
1 15 oz can of petite cut tomatoes
few shakes of onion powder and garlic powder

Heat it up for a few hours and add chopped up turkey last and heat through.
Mine seemed like it could use some thickening so I added 1 cup of water with 2 TBLSP of flour mixed in right before I added the turkey.

Serve with cheese, tortilla chips, and lime juice….
(my kids were a big thumbs down on the lime juice, but I totally liked it!)

Enjoy those leftovers!

Top Photo by AtomicShark

Blueberry Sour Cream Bundt Cake

August 24, 2009
Say that 5x really fast!

This just might be the Best Blueberry Cake ever.

I must have this cake at least once per summer. Wanna know a trick? Teach your tween to cook and SHE’ll make it for you! That’s been the deal for the past 2-3 months. I told her if she’ll do the baking… I’ll happily be the cleaner-upper!

This cake is beyond yummy, and beyond pretty! It’s not totally easy to make and I was impressed that she made the cake part without any help from me at all…

The recipe I’ve been following for years calls for a bundt pan, but the recipe I re-found online from Penzeys Spices calls for a boring 13×9 pan.. believe me(!) go for your inner Martha here! USE a bundt pan!

Cake batter:

* 2 3/4 Cups flour
* 1 1/2 tsp. baking powder
* 1 1/2 tsp. baking soda
* 1 tsp. salt
* 3/4 Cup butter, softened
* 1 Cup sugar
* 3 eggs
* 1 1/2 Cups sour cream
* 2 tsp. PURE VANILLA EXTRACT

Streusel:

* 3/4 Cup brown sugar
* 3/4 Cup chopped walnuts
* 1 1/2 tsp. CINNAMON (we used CHINA)
* 2 Cups blueberries, rinsed and drained

Preheat oven to 350°.
Grease and flour a 9×13 pan.
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternating with the sour cream and VANILLA. Beat for an additional 2-3 minutes, until well blended. Combine the streusel ingredients except for the blueberries and reserve 3/4 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 3/4 cup streusel topping.

Bake 50-55 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.

Totally yummy with real whipped cream of course!

Want more recipes?
Try these over at ASouthernFairyTale.com!

Blog Well Done: Chris Perrin

August 3, 2009


My good pal and fellow Twitter junkie Chris Perrin of the foodie site: Blog Well Done guest posts today! I can say from personal experience on more occasions than I have fingers that Chris has helped me out with a recipe or baking dilemma… he’s like my personal Twitter Chef! From brining Turkey, to veggie sloppy joes, to lime flavored rice for a women’s group of 50 he’s helped me each time and I’m totally grateful!

I think I was born ready to cook. Then again, maybe I just learned to love it at an early age.”

spaghetti

My father was a wonderful cook, able to turn simple things like dried pasta, tomatoes, hamburger, mushrooms, peas, even Brussels sprouts into things I wanted to eat.

By the time I was in the third grade, I, too, wanted to take simple ingredients and make my own meals. My hope was that I could make everyone as happy as my dad’s food had made me. As an adult, I look back at many of those experiments, and all I can do is apologize to my family (again). They were so good to humor me…

Still, I did learn a lot while making those … dishes. First, I learned that salt should not be added to pasta sauce by the cupful. Very important! I learned the proper ratio of chocolate chips to pancake batter is not two hundred to one. On the other hand, I did learn how to brown and wash ground beef and I learned that soy sauce packs a lot of great flavor as long as you don’t drown your food in it. (It took me a while to learn that last part, actually.)

All of this culminated in what would be my signature dish from the third grade until high school. It’s a simple meal and it was easily within my culinary skills as a third, fourth, fifth, and sixth grader. While it’s not going to trick anyone into thinking it’s gourmet cuisine, this is a dish any kid can master and use as the basis for creating their own signature dishes.

Ingredients
1 package spaghetti
2 tablespoons garlic powder
2 tablespoons salt
1 pound ground hamburger
1 tablespoon dried oregano
2 teaspoons black pepper
1 can sliced mushrooms, drained
1-2 bags frozen veggies (peas and broccoli work well, as does corn)
3 tablespoons soy sauce

Directions
First, bring a pot of water to boil with the garlic powder and salt. Add the pasta and let it cook.

While the pasta is cooking, get out a skillet and brown the hamburger with the oregano and black pepper over medium heat. Once the hamburger is browned, drain any excess fat and add the rest of the ingredients. Cook until the frozen vegetables are warm.

Add the pasta back in and stir to coat. If all of the soy sauce has been absorbed by the meat, add another splash or two so some gets on the noodles.

Where to Go From Here
So this recipe is very simple, but it tastes pretty good and it’s fairly healthy, especially if you don’t add too much soy sauce (I used to have a step in the recipe for draining excess soy sauce. To this day, I still have a tendency to add too much.)

The first thing I recommend parents do with this recipe is have their kids try different veggies. Each time they make it, the kids can change which ones they use and maybe try something new each time. Kids are a lot more likely to try something new if they have cooked it, grown it, picked it out, etc. So let the kids have some input into what new veggies they try and they may just pick out something they would never try otherwise.

This dish transitions really well into both Italian and Asian pasta dishes. The spaghetti noodles can become lo mein noodles and the hamburger can be chicken, pork, or shrimp. Or keep the spaghetti noodles and make meat sauce or dump the meat entirely and make an olive oil veggie sauce using freshly chopped vegetables from a salad bar.

The main thing is that whatever changes a family makes to the recipe, they keep cooking it together. Cooking skills last a lifetime as do the memories of spending time as a family.

So get out there, cook, and enjoy!


Got a question for Chris… need some ideas for an upcoming pot luck? Tell Chris I sent you… enjoy!

photo credit: SereneJournal

Your Kids Make It ::: YOU Eat It!

June 8, 2009

Catch all of the GoodNCrazy Summer Series.

HELP! My Kids Are Driving Me Crazy!

You know how your kids wander into the kitchen every summer afternoon and go.. hey mom I’m hungry. What can I eat?! And you want to answer… ‘Go make yerself some dang quesaDILLas!’

Well here’s your new answer:

Go Make yerself some dang Monkey Bread!

This Recipe is courtesy of the fabulous, the seriously funny, the shoe lovin’, and the always amazing foodie:

RACHEL of A Southern Fairytale!


We made a kid friendly test kitchen out of this recipe. I handed Sadie (11) and Sassy (8) the recipe, made sure they knew where all the ingredients were, and walked away….

I give you:

Quite possibly the easiest Kid Friendly Recipe in the world. Maybe the Universe!

Take it away Rachel!


Does this picture make your mouth water? Rachel says Monkey Bread is one of her favorite breakfasts because it’s easy, tonguegasmically delectable, has a fun name and it’s so versatile.


She serve this with Milk, Coffee and Fresh Fruit. It’s fabulous for Brunches, Holiday Breakfasts, Bible Studies, Baby Showers, you get the idea.~~~~~~~~

Want to check out how easy these are to make? {HINT: you start with store bought biscuits!}
Please click on over to Rachel’s House and she will SHOW you the recipe! Oh my gosh ours are in the oven right now and they smell soooooo good!

A big thanks to Rachel. I think she is amazing.. and… so are these treats!


More Kid Friendly Recipes:

Cake Mix Cookies. My kids make these about once a week. I keep the pantry Betty Crocker stocked precisely for this purpose!

Frozen YogoNana Bites. I am so all over these… I’m thinking I should try this with some sort of chocolate variation, what do you think?

Kid Friendly Gingersnaps from CandH Sugar. These totally bring me back to my childhood. My mom made cookies a lot like this! I heart molasses in anything!

Have you heard of a Tall Giraffe? Well you have now! Check out Joy’s Submission!

Do you have a kid friendly recipe you would like added to this list? Leave me a comment or email me, I’ll be happy to add a small picture and your link!
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Reeses Homemade Peanut Butter Cup Cookies

June 1, 2009

I Heart Reeses!

Reeses minis homemade peanut butter cups

First: Unwrap 48 mini Reeses.
(Second: Unwrap 10 more, hurry and eat them before kids see you)

reeses peanut butter cups homemade

You need a mini muffin pan for these, and seriously if you don’t already have any silicone bakeware? Go get some.. I LOVE mine!

kid eating homemade reeses peanut butter cups

I’ve seen recipes that say let these sit for a few hours to set up. And…HELLO?? Melting chocolate goodness! Why wait?!

RECIPE: On the back of Reeses Minis. Or google it, there are plenty of sites with the recipe, and they were all the same…

The only thing that seemed strange was that it doesn’t make a lot of cookie dough and you really only use a tiny bit in each mini muffin cup, but it does stretch to 48 cookies (even when the munchkins eat a couple dabs of dough.. not the mom though.. I would never do that… )

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Catch More Mouthwatering Mondays @ Rachel’s Place!

Strawberry {Daiquiry} Shortcake

May 18, 2009
Sorry Folks—It’s A Virgin Daiquiry
{Mormon thing again..}

Inspired by Betty Crocker. I changed a few things so I hope they don’t mind?

It was great fun to walk into Safeway looking for Strawberry Daiquiry Mix… there I am standing in the alcohol aisle with a fairly perplexed look on my face. My kids in tow, asking, mom what are we looking for?? Good question I’m thinking? Talk about having no idea what I was doing! The recipe calls for a bit of non-alcoholic mix… but the best I can see is a GALLON sized Jug of the stuff? How many cakes do they think I want to make here! Oh I see the writing now, PARTY size… I get it… backing. away. slowly

Turns out I found the frozen stuff in a much smaller dimension; I left looking a little less like an alcoholic Mormon at least!

Birthday tradition dictates stawberry shortcake every year for the hubby’s birthday, and since basically I’m incapable of sticking with the same thing twice, I generally experiment and try to find the best Shortcake Recipe possible…

I was hoping this cake would be the one! But this needed a dose of moisture. In the form of some sort of fat maybe? Sour cream..? or Keep some of the egg yolks…? or Did I over bake it? I’m not sure.. but the flavor was great! And we all loved the topping spiked with Daiquiry mix! I should have doused it with a few drops of rum flavoring whadayathink??

RECIPE:

White cake mix (follow directions on box) plus add 1/3 cup Daiquiry mix-I didn’t even dilute the mix first… but like I said, I would keep some of the egg yolks and add something else in there to make it more moist? Yougurt, sourcream, applesauce…

Bake in 2 round pans.

Whip up a pint of Whipped Cream (and hooray no problems with the Cream this time around!) Add 1/3 Cup of Daiquiry mix as you whip it.

Spread on the cakes and top with sliced strawberries… Sure Looks Purty!

Share your recipes with Rachel’s:
Mouthwatering Mondays!

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Easy Cheese Garlic Bread: Forget the Pasta!

May 4, 2009


Crap, we have to leave for Little League in 45 minutes!!!

You know how you need those quick meals on weeknights (in a hurry before friggin’ Little League?) And spaghetti seems to fit the bill about once a week? But it comes out a little boring sometimes, okay most times? Boiled noodles, red slop sauce from a jar…

I have your solution…

Easy Cheesy Garlic Bread

Talk about taking the BEFORE Boring to Za-Zing AFTER!

Serious.Easy.You.Can.Make.This.

While the pasta boils…
1 french/italian bread: big and soft
Slice it in half length wise. Then load those babies up on a cookie sheet.

  • 1Cube butter (melted)
  • 1-2 Cups shredded cheddar
  • 1 egg beaten
  • 1/4-1/2 teaspoon garlic salt
  • 1 Tablespooon Parsley flakes
  • Dash Worcestershire Sauce (I never have this so I skip it, oh well.)

Melt the butter in a small glass bowl, add the cheese and stir a bit, add the rest of the ingredients and spread on both sides of the bread. Turn the oven on to Broil, and place the bread on a lower rack for about 7 minutes or until slightly browning and bubbly.

Slice it up and YUMMY it up. We totally eat these the next day for lunch, forget the spaghetti at that point, who cares!

Enjoy more MouthWatering Mondays at ASouthernFairyTale!

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Sloppy Joes: My Mom’s Recipe

April 27, 2009

Only… we always called this Barbecue.


You know how you can follow your mom’s recipe EXACTLY and still it does’t taste the same?? This is one of those examples. We love it, but it never comes out quite like I remember.

Ingredients:
Brown 1lb hamburger with half an onion, chopped.
Add 1 can Campbell’s Tomato Soup
Add 1 can Campbell’s Chicken Gumbo Soup (I know, just trust my mom here)
Add 1-2 tsp. Cumin

That’s it. My mom usually makes 3 or even 4 times this amount for giant family gatherings. Once everything is added she throws it all in the crock pot and keeps it on warm till needed. I usually just simmer it for 20-30 minutes and then serve.

We eat our Sloppy Joes open face style on toasted buns. And we always called it ‘barbecue’ I don’t know why? How do you eat your Joes? And what other Cambell’s soup recipes do you love?

AND… I put in a call to my BlogWellDone pal, Chris, he says he has a veggie version of sloppy joes, I’m getting ready to go vegetarian for the summer, wanna join me?

Other MouthWatering Monday Recipes at Rachel’s Place!

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Don’t Know What to Make For Dinner Tonight??

April 20, 2009

CHICKEN WITH ASPARAGUS AND ALMONDS

Got your attention didn’t I!?

I just found a website that provides amazing recipes for you all week long!

A Flash In The Pan

Delivers the recipes, provides a print sheet AND helps you with your grocery list! {I need that part the most.} In fact, I’m havingtheir Chicken Soup with Rice for dinner, and yes we’ll be reading the book!

And this cooksheet thing? It tells you when to start cooking what for each meal! (click that and scroll down to see an ‘example’.) Like this:

  • 5:46 start the chicken
  • 5:51 Start the noodles
  • 5:54 add something else to the chicken…

and so on.


{I’m going to ask them to add in the part where you have to turn the whole meal off and run to pick up your 11yrold cuz you totally forgot her at little league??}

My Friend Shellie over at Blog4Mom has created a giant group of giveaways including 100 FREE Subscriptions! Check out her site to see all the blog participants and to find out how to win your subscription.

Oh and get this….!

THERE IS A GRAND PRIZE.
Better than a full year of meals, suggestions and recipes?

YES.

The amazing and very professional chefs behind A Flash In The Pan, are going to come to YOUR HOUSE to cook for you! They will fly in, do the shopping, do the cooking and the cleaning up (okay you might have to help with that part..) But HOW freakin’ cool is that? If I were to win.. I would soo invite some girlfriends over for a rockin’ girl’s night at MY house! What would you do?

What are you waiting for? Head over to Blog4Mom and check out all the places you can enter!

There will be additional winners and the Grand Prize Winner announced This Wednesday via Twitter. Yup. Earth Day.

  • April 22nd from 7-9PM EST.
  • Hashtag: #FIPan
  • Custom TweetGrid: #FIPan TweetGrid.com

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