It's Crazy Delicious!

Posted on 03.12.08 by itscrazydelicious @

You do not have to be Irish to enjoy the great dishes of St. Patricks Day. My grandparents…well…my grandmother is mostly all irish and she jus loves to good that corn beef and cabbage. I am not that much of a fan of it but for some reason this time of year I can have a plate or two. There are just some things that are very seasonal …at least as far as my taste buds are concerned. Here is a great corn beef and cabbage recipe…my grandmother has yet to give me hers This is from Better Homes and Garden.

Ingredients
1 2- to 2-1/2-pound corned beef brisket*
1 teaspoon whole black pepper
2 bay leaves
3 medium carrots, quartered lengthwise
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 new potatoes (1 pound)
1 small cabbage, cut into 6 wedges (1 pound)

Directions
1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

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Corn Beef Hash

Posted on 03.01.08 by itscrazydelicious @

It is that time in the year for this recipe to come out again. Corn Beef Hash is just so easy to make too. Here is a really easy recipe I found for people who don’t llike to cook. This way you can have that dish on St. Patricks Day! I got this from RecipeZaar…
3 tablespoons oil
1 cup onions , chopped
3 cups corned beef , cooked, cut into 1/2-inch cubes (about 2 pounds)
2-3 cups potatoes , cooked, cut into 1/2-inch cubes
fresh parsley

Cook onions in oil over medium-high heat until lightly browned, about 3 minutes.
Add beef and potatoes and reduce heat to medium, and press down to compress.
Cook without stirring until the bottom is browned 10-15 minutes.
Garnish with parsley.

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Uncle Ben’s

Posted on 01.13.08 by itscrazydelicious @

I like having my dinner with some rice. Especially when I have corn as the vegetable. I prefer Uncle Ben’s rice and I like the brown rice as opposed to the white rice simply because it is just much healthier for you. Here is a great site from Uncle Ben for great rice recipes….unclebens.com/recipes/…check it out!

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Basting is Important!!!!

Posted on 11.12.07 by itscrazydelicious @

I can not stress enough the importance of basting your turkey. I am speaking from a terrible experience…not quite as bad as the Christmas Vacation where the turkey turns to a dry piece of dust but pretty close. It was my first thanksgiving and thank goodness it was just my family…I cooked the Turkey and never basted it…just put it in the oven and it came out horrible. Next year my grandfather gave me some great tips on basting and it just came out so much better

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Baby Pumpkins with Garlic Custard

Posted on 10.17.07 by itscrazydelicious @

I had been looking for a recipe that had baby pumpkins and I came across this one. I just love pumpkins around this time of year. It really is a season food and taste if you ask me. And pumpkins are just so incredibly healthy for you too! Here is one I found that is interesting. I have yet to try it but I already printed it out and will be trying it either this weekend or next weekend. I am actually going pumpkin pickin this Saturday. I got it from MyRecipes

6 small pumpkins
1/3 cup heavy cream
1/3 cup whole milk
1/2 teaspoon minced garlic
1 tablespoon finely shredded parmesan cheese
2 eggs
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper

1. Preheat oven to 400Â°. Bake pumpkins until just tender, about 20 minutes. Cut off tops and set aside, then scoop out seeds.
2. In a medium bowl, whisk together heavy cream and whole milk with garlic, parmesan cheese, eggs, salt, and white pepper. Pour mixture into a measuring cup.

3. Arrange pumpkins in a baking dish large enough to hold them without crowding. Divide custard mixture among pumpkins and cover with tops. Pour enough water into dish to reach halfway up sides. Bake until custard jiggles only slightly, about 30 minutes. Remove from dish and let cool 5 minutes.

Filed under: For The Holidays and Meals

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Spooky Spiced Chicken

Posted on 10.04.07 by itscrazydelicious @

Here is one from the Hookery Cookery. I love to make those holiday dessert but how about some holiday meals for the family! And chicken is a big hit here so I found a recipe for Halloween Chicken called Spooky Spiced Chicken. This is a very simple recipe and if you love spicy things then you are just going to love this! And the good thing about this recipe is that it really does not take that long to prepare and to make or to clean up!

Ingredients:

1 x 3lb (1.5kg.) chicken, cut into quarters

1 garlic clove, crushed

salt and pepper

5 fl. oz. (150ml.) plain yogurt

half a teaspoon of ground cardamom

1 teaspoon of ground coriander

1 teaspoon of ground cumin

Cooking Instructions:

Place all the ingredients, apart from the chicken, into a shallow bowl and mix well

Add the chicken quarters to the marinade and leave for 3 hours at room temperature

Line a grill pan with foil then place the chicken quarters on the grill rack

Grill for 20-30 minutes, or until the chicken is cooked

Filed under: For The Holidays and Meals

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Spicy Garlic Cashew Chicken Recipe

Posted on 09.21.07 by itscrazydelicious @

Here is a really simple are delicious recipe from Simply Recipes. My daughter decide that she just loves cashews so i decided to make something that had them in it. Cashews are actually quite healthy so why not add it to a dish! It is called Spicy Garlic Cashew Chicken Recipe and it is really tasty. I actually made it a few days ago and I am heating up the left overs right now which made me think of it! We did leave out the jalapeÃ±o peppers though

1 cup roasted, salted cashew nuts
6 Tbsp chopped cilantro (include stems)
1/4 cup grapeseed or olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce (use wheat-free for wheat-free version)
2 teaspoons brown sugar
1 to 2 jalapeÃ±o peppers, sliced (discard seeds or not, to taste)
Juice of one lime, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
3 pounds chicken thighs

1 In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeÃ±o, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.

2 Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.

3 Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175Â°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.

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Peanut Butter Chicken

Posted on 08.29.07 by itscrazydelicious @

My husband loves peanut butter so I decided to look for peanut butter chicken recipes and there are just so many of them! Here is one that I liked the best from CD Kitchen.

Ingredients:
1 chicken cut into serving pieces
1/4 cup flour
1 egg
1/2 cup peanut butter
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
1/2 cup fine bread crumbs

Directions:
Coat chicken pieces with flour. Blend egg with peanut butter, salt, and pepper. Gradually add milk, beating with fork to blend. Dip floured chicken in peanut butter mixture, then roll in crumbs. Place in shallow greased baking pan. Bake in 375 degree oven for about an hour or until tender.

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Savory Garlic Chicken

Posted on 08.27.07 by itscrazydelicious @

I made this tonight and it is always a hit! I got it off of the Lipton box and it is a must add to your weekly dinners. My whole family just loves it and that is just so hard to do sometimes…actually find that meal that everyone likes. So when that happens that becomes a weekly meal for all! Not to mention that my father who normally does not like chicken just love this recipe too! Here is the Recipe…

4 Boneless Skinless Chicken Breast
1 Packet Lipton Savory Herb & Garlic Dry Soup Mix
1/3 Cup Water
1 TBSP Olive Oil or Vegetable Oil
1 Tomato, coarsely chopped
1 Cup Mozzarella Cheese
1 TBSP Shredded Parmesan Cheese

Preheat oven to 400 degrees.
Put chicken in 9×13 pan.
Chop tomatoes and put on chicken.
Mix water, oil, and soup mix. Pour over chicken and tomatoes.
Bake for 25 minutes. Put cheese on chicken and bake another 5 minutes or until chicken is cooked and cheese is melted.

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Pepper Jack Meatloaf

Posted on 08.11.07 by itscrazydelicious @

This is Pepper Jack Meatloaf from Susan at Disney for Families and More. Thanks Susan…Can’t wait to try it - it sounds delicious!!!

1 egg

1 cup seasoned breadcrumbs

Â¼ cup chopped onions

Â½ to 1 teaspoon salt

Â½ teaspoon pepper

1 Â½ pounds lean ground beef

1 cup (4 ounces) shredded pepper Jack cheese or Monterey Jack cheese, divided (Iâ€™ve also used a Colby/Monterey Jack combination package of pre-shredded cheese and it tasted great)

In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture into the bottom and halfway up the sides of a greased 8â€ x 4â€ x 2â€ loaf pan. Sprinkle Â¾ cup cheese over meat to within Â½â€ of sides. Pat remaining beef mixture over cheese.

Bake, uncovered, at 350 degrees for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees (I donâ€™t use the thermometer). Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Yield: 6 servings

For an extremely quick complete meal, this recipe is great served with a frozen vegetable and the pre-made mashed potatoes you can find in the refrigerated section of your grocery store.

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Chicken in a Pot

Posted on 03.30.07 by itscrazydelicious @

Personally, I love chicken so this is a recipe that I do use quite a bit and love. It is from Food Network Kitchens Making it Easy, Meredith, 2004

6 large carrots, peeled and cut into 11â„2-inch chunks
2 large onions, halved and thinly sliced
4 long strips lemon zest
4 sprigs fresh dill, plus 2 tablespoons chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus additional for seasoning
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
2 cups chicken broth

Put the carrots, onions, lemon zest, dill sprigs, and olive oil in a 7-liter pressure cooker. Season the vegetables with the 1/2 teaspoon salt and the chicken with salt, to taste. Pour the broth in the pot, then nestle the chicken meat side down on top of the vegetables.
Close the pressure cooker lid, bring the pressure up to high (this can take up to 10 minutes). Adjust the heat, if necessary, to maintain an even high pressure for 10 minutes. Remove from the heat and use the quick-release method to bring down the pressure.

Stir the chopped dill into the chicken stew. Put 1 chicken breast in each of 4 large soup bowls and ladle some carrots and broth over each one

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Chickpea Curry

Posted on 03.04.07 by itscrazydelicious @

This Recipe is from Sharron and you can check out her site at Teach ESLTo Kids. This is for Chickpea Curry and it sounds really good. Recently I have had acquire quite a liking for chickpeas!

1 can chickpeas
1 can diced tomatoes
1.5 cup water
1 head of broccoli (or about 2 cups frozen)
2 cloves garlic
1T olive oil
2-3 T curry powder(you decide the heat)
salt and pepper to taste

1. in a sauce pan, heat up the oil and sautee the garlic.
2. add all of the ingredients except broccoli and stir.
3. let simmer for 45 min, stirring occasionally.
4. during the last 10 minutes, add the broccoli.
5. after 45 minutes, water should have mostly boiled off, so you have
what looks like a stew. if it hasn’t, let cook a bit longer.
6. put about half of the beans and tomatoes into a food processor and
blend (don’t add the broccoli)
7. mix everything back together and serve over rice.

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Its Crazy Delicious