Welcome to OUR KrAzY kitchen.
Pour yourself a cup of coffee, grab a snack, sit & visit awhile...
We have recipes, menu planning, kitchen organization, short cuts, budget ideas & helpful hints to offer...

Sunday, November 16, 2014


Life is settling down a bit for this leg of our journey and I've gotten organized enough to play with a few new recipes. We love appetizers for football and race days so I'm always on the lookout for new recipes.  LOL this recipe is SO NOT like the original Buffalo Wing Poppers it really isn't funny, but ironically they do look similar.

So, like so many other recipes I will give you the original ingredients in black and my changes in red - you choose what you like.  This recipe makes a wonderful tailgate or party appetizer!

NOTE: I had an unfortunate accident with jalapeno peppers 5 years or so ago so I ALWAYS use gloves when working with peppers.  The original recipe called for "piping" the cheese mixture into the peppers, but I find since I already have gloves on that they are easy to form with a spoon and my fingers.

20 Jalapeno peppers, washed well 10 Jalapeno peppers, washed well
8 ounces cream cheese softened
1 1/2 cups shredded mozzarella 1 + 1/2 cups shredded mozzarella (divided)
1/4 cup Parmesan Cheese
1 cup diced cooked chicken 1 1/2 cups shredded/diced rotisserie chicken
1/2 cup buffalo wing sauce (I use Frank's Red Hot)
1/2 cup blue cheese salad dressing  1/2 cup RiverHouse Parmesan Herb dressing*
Tortilla Chips
  • Preheat oven to 325-350 degrees.
  • Grease a 6 inch casserole dish and small cookie sheet.
  • Cut peppers in half lengthwise leaving stems in tact.  Remove seeds.
  • In a mixing bowl blend together the cream cheese, 1 cup of mozzarella shredded cheese and Parmesan cheese.
  • Add hot sauce and dressing, blending well.
  • Fold in chicken until well blended.
  • Fill peppers and place on greased cookie sheet. 
  • Fill baking dish with remaining cheese mixture.
  • Top with remaining mozzarella cheese.
  • Baked uncovered for 20-40 minutes depending on your desired level of spice.  The longer they cook, the milder they get.
  • Serve with Tortilla chips.
*LiteHouse makes a good one if you can't find RiverHouse

Tuesday, November 11, 2014


MILANESE - An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.

CHUTNEY -  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.

GREMOLATA - Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy. 
flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper
  • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
  • Add the bread crumbs and cheese.  Work with your fingers to blend well.
  • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
  • In a large skillet, melt the butter over medium high heat.
  • Fry the chicken pieces for 3 minutes per sides.
  • Puree the kiwi.
  • In a bowl combine the tomatoes, corn, onion, lemon juice, kiwi puree and tarragon leaves.
  • Serve chicken over mashed potatoes with chutney on top.


4 thin chicken breasts
salt and pepper to taste
1 small red onion, halved and sliced thin
1 small red bell pepper, sliced into thin strips
1 cup grape tomatoes, halved
2 cups Brussels sprouts, halved
1/2 cup white wine
1/2 cup whipping cream
1 bunch green onions, sliced thin
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
6 tablespoons chilled unsalted butter, cut into pieces
1 1/2 teaspoons fresh lemon juice
  • Bring the white wine, whipping cream, white wine vinegar, dried thyme and green onions in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes.
  • Heat large skillet over medium heat and melt 2 tablespoons butter.
  • Saute onion, add Brussels sprouts face down and saute' a few minutes.
  • Add red pepper strips and saute' a bit more. 
  • Add tomatoes and move all the vegetable to the outer edges.
  • Pan sear the chicken breasts in the center until cooked though and the vegetables are tender.
  • Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. 
  • Set saucepan over very low heat and whisk in butter 1 piece at a time. 
  • Whisk in lemon juice; season sauce to taste with salt and pepper. 
  • Pour over prepared chicken breasts and vegetables.


6 cups cooked thin spaghetti noodles
1 cup shredded mozzarella cheese
Alfredo sauce (recipe below)
Italian Meatballs (recipe below)
Roasted Vegetable Spaghetti Sauce or your favorite red pasta sauce
  • Prepare your meatballs.
  • Prepare your red sauce.
  • Preheat oven to 350 degrees and grease the holes of a mini loaf pan.
  • Toss together the cooked spaghetti with the Alfredo sauce.
  • Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
  • Sprinkle the tops with shredded mozzarella cheese.
  • Bake for about 15-20 minutes at 350 degrees.
  • Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
  • Sprinkle with freshly grated Parmesan and parsley.
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic
2 tablespoons crumbled bacon
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant. 
  •  Gradually add heavy cream, stirring constantly. 
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.
  • Toss and serve immediately.
1 pound hamburger
1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese
1 cup Panko crumbs or crushed saltines
2 eggs
1/2 cup milk
1 teaspoon oregano
1 teaspoon basil
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper
  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.


10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter 
1 cup milk chocolate chips.
  • Spread FRITOS on a greased jelly roll pan (11x15)
  • Sprinkle chocolate chips over FRITOS.
  • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
  • Remove from heat and stir in peanut butter until smooth.
  • Pour over chips.
  • Chill.
  • Break or tear apart (may be gooey) into pieces.


Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
Yield: 8- 10 servings
2 (8 ounce) packages cream cheese, softened well (but not melted)
2/3 cup granulated sugar
1 1/2 teaspoon all-purpose flour
2 large eggs
1 teaspoon PURE vanilla extract
1/2 cup sour cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1 teaspoon PURE vanilla extract
1 1/3 cups finely grated carrots 

1/3 cup golden raisins (soaked in rum until plump and drained well)

2 ounces cream cheese, softened
1 tablespoons butter, softened
1 1/4 cups powdered sugar
1/4 cup + 2 tablespoons sour cream
1/2 teaspoon  PURE vanilla extract
1/2 cup finely chopped pecans (optional)

  • Preheat oven to 350 degrees. 
  • Butter a 9-inch spring form pan and set aside.
  • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
  • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
  • Mix in eggs one at a time, mixing just until combined after each addition.
  • Add vanilla. 
  • Blend in sour cream. 
  • Tap bowl against counter top several times to release the air bubbles and set mixture aside.
  • Rinse beaters clean. 
  • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
  • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
  • Add carrots and mix until evenly distributed. 
  • Fold in raisins by hand.
  • Tap bowl forcefully against counter top several times to release large air pockets.
  • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
  • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl)
  • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
  • Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly.
  • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). 
  • Remove from oven and allow to cool on a wire rack 1 hour.
  • Cover with foil and chill in refrigerator 6 hours.
  • Add topping and chill overnight.
  • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
  • Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. 
  • Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. 
  • Sprinkle edges with chopped pecans. 
  • Store in refrigerator in an airtight container. 
  • Enjoy!
Original recipe Source: adapted from Mel's Kitchen Cafe and Relish


adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 - 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

Amazon Deals