Monthly Archives: November 2015

Crepes Divan – impress your friends!

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I recently hosted co-workers for a bridal shower lunch for a colleague, and we had a really nice time.  Yes, we did have flowers and a tablecloth, but under the tablecloth was our KSU beer pong table.  Yep, classy.  Hey, it worked GREAT.  And let 12 people all sit together and enjoy lunch, and yes, a few raunchy gifts.

crepe

Add sauce and cheese, and you’re on the way to yummo!

My menu included Oriental Crunch Salad, Crepes Divan, and Upside Down Apple Pie.   There were no leftovers, and I’ve taken my time posting this recipe, mainly because I don’t really have one.  So, here ya go.   Takes a little time to make but oh so good.  And, I have amazing memories of how this recipe came about.  There was a restaurant named The Magic Pan on the Plaza in Kansas City, and once my mom and I ate lunch there, we figured out how to replicate the recipe for these delicious crepes.  Great memories!

~Connie Kaye

 

Crepes Divan

  • Servings: depends
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Ingredients:

Crepes
Bisquick baking mix — Use the recipe for pancakes, but add more milk to make thin batter.  Utilizing a small, non-stick skillet, spray with cooking spray and heat to medium-high heat.  Test with a few beads of water to make sure it sizzles.  (You’ll have to practice a couple times to determine the amount of batter for your pan.)  Place batter in middle of pan and roll it around to spread very thin.  As it starts to create bubbles, run your flexible pancake turner around the edges to loosen, and flip when ready.  Stack on wax paper.

Sauce
1 can cream of chicken soup
2/3 cup mayonnaise
1/3 cup milk
1/2  cup shredded cheese
1 tsp lemon juice
Curry powder to taste  – start with 1/2 tsp and go from there – this is the key flavor!

Chicken – a rotisserie chicken from your local deli is the easiest, but you can also boil and shred chicken breasts

Broccoli – again, you can use frozen, cooked broccoli spears, but the fresh is so much better.

To assemble:
Grab a plate, and place a crepe on it, adding a nice spoonful of sauce down the middle.  Add shredded chicken and broccoli.  Roll up and place in greased pan.  Add a little more sauce down the middle and sprinkle with shredded cheese.

Either bake at 350 until bubbly, or you can refrigerate and either microwave or bake when needed.

 

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Not cold enough for chili, but yes!

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Found this recipe inside a Hy Vee magazine last year, and it’s our new fave.  Combines ingredients that I always have on hand, and a little spicy but definitely not over the top.  Really good, so I wanted to share.  Freezes really well.  I know winter and cold weather is coming, but sure loving fall!

chili

Soo good and you can adapt to your personal liking!  Thank you Hy Vee, and I encourage everyone to shop there!  

 

Chili

  • Servings: depends
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Ingredients:

 Saute lb ground beef, seasoning with salt and pepper.  Add 1/4 cup chopped onions, saute until translucent.    Drain and add:

1 can tomatoes with green chiles (Rotel or similar), undrained
1 can diced tomatoes, undrained
1 can beans, in chili seasoned sauce, undrained
1 pkg chili seasoning mix
1 8 oz. tomato sauce
1 cup water
1/2 tsp sugar

Hy Vee recipe doesn’t include the sugar, but anytime you use tomato sauce in this manner, add some sugar.  It works.  Let this all come to agreement and enjoy.  Zesta crackers are our fave.

Cranberry Glazed Sweet Potatoes

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Cranberry Glazed Sweet Potatoes

I scored this recipe off The Kitchen, thank you Katie Lee, and although it was touted as a Thanksgiving and holiday recipe, I made it tonight and we enjoyed it with marinated, grilled flank steak (amazing).  This was super easy and delish, and if you don’t want to include the glaze, the roasted sweet potatoes were to the moon on their own (I had to do a little tastey tastey).

Again, I almost burnt the almonds while toasting (saute in butter) because I multi-task too much, and was hoping that KSU could pull off a win 😦   Anyway, here’s my taters, drizzled with EEO, then add salt and fresh cracked pepper:

sweet pots

In the oven they went while I enjoyed the beautiful weather outside.  Made the glaze ahead of time and just let it chill (remember, EASY recipe):

glaze for pots

Here’s my final product, and it tastes much better than it looks, but that’s typical cuz I’m not a photographer, and my new phone got wet and died in the rainstorm out in the cove at the lake this summer 😦

finished sweet pots

Yes, I need to break loose and buy a new one (with insurance.)   This weather makes me miss boating life, so am sharing a pic of my boat, which I miss!  Can’t wait for March!!!!

boat

Actually looks better now since I’ve added a KSU and American flag to the antenna!

Enjoy this time leading up to the holidays, and pray for our friends in France and those working so hard to keep us safe here in America, where we are soo lucky to live!  I know I have followers from several other countries, so prayers to you as well for your safety!

~Connie Kaye

Cranberry Glazed Sweet Potatoes

  • Servings: depends
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Ingredients:

Approximately 5 medium sweet potatoes, or 3 large
2 tbsp olive oil
salt and freshly ground black pepper
1/2 cup cranberry juice cocktail
3 tbsp brown sugar
2 tbsp butter
1/2 tsp cinnamon
1/4 cup sliced toasted almonds

On a baking sheet, toss together the sweet potatoes, oil and salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.

In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.

When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.

I FINALLY made homemade rolls – successfully!

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My maiden name might be Baker, but I’m not a very good baker.  Stuff turns out decent, but that’s not my specialty.  However, my mother-in-law Debbie gave me her Kitchen Aid mixer (love it and her) and the responsibility of making rolls for the holidays (stress), so I went on my maiden roll-making voyage today.  Holy moly.  Hers are delish, so there are some big shoes to fill.

She does cloverleaf rolls, so I stuck with what works.  They are in the final stage of rising, so I plan to take a pic and add to this post when they’re out of the oven.  (Hope I’m not speaking too soon)  Anyway, the really neat part is that she always makes them ahead of time and doesn’t bake them completely.  They freeze excellent in freezer bags and you just give them 10-12 minutes in the oven on the big day.    Actually, they would be great as gifts at the holidays.

bread_cloverleaf_roll

The hubster just snarfed one and gave me the thumbs up!  Happy baking!

~Connie Kaye

Dinner rolls

  • Servings: 3 doz
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Ingredients:

Ingredients:
9 to 10 cups of flour
1/2  cup sugar
4 tsp salt
2 pkg yeast
1 1/2 cups of milk
1 1/2 cups of water
1/2 cup butter

In mixer, thoroughly stir together 3 cups of flour, 1/2 cup sugar, 4 tsp salt and 2 pkg of yeast.

Combine water, milk and butter in sauce pan.  Heat over low heat until very warm.  Add liquids to dry ingredients and beat for two minutes at medium speed, scraping occasionally.  Add another cup of flour and beat at high speed for two minutes.  Stir in enough additional flour to make a soft dough.  Turn out on a light floured board and knead until smooth (elastic 8 or so minutes)

Place in greased bowl, turning so the top is greased.  Cover and let rise in warm place free from draft until doubled.  (about 1 hour).

Punch down like Ronda Rousey and turn out on floured board.  Grease cupcake tins and make into desired shapes.  Cover and let rise for 45 minutes.

Bake at 275 for 20-25 minutes until rolls are just starting to change color.  Cool in pans for 20 minutes.  Remove and finish cooling on wire rack.  Place and plastic bags and refrigerate for up to one week or freeze.

Just before serving, bake at 400 degrees for 10 to 12 minutes on ungreased cookie sheet.  Butter tops after removing from oven.

Note:  I halved this recipe and had about 18 rolls

Holidays headed our way!

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It seems as though fall is bread baking time.  My mom was famous for a scrumptious pumpkin bread recipe, and I’ve continued making it for family and friends.  When I said “family”, I didn’t realize that my main man was eating it, but didn’t really like pumpkin bread.  For like 10 years.  Apparently he’s a banana bread fan.  So, I’m sharing both with you today.  I’ve tried some NASTY banana bread recipes, but finally found a good one that I’ve hung on to.  The only thing about making banana bread is the little gnats that appear when you buy bananas.  I cured this problem by leaving them in the plastic grocery bag that I brought them home in.

banana bread

Hope you enjoy, and have fun getting ready for the holidays.  AND, don’t forget those who are serving or who have served our country!

~Connie Kaye

Banana Bread

  • Servings: 1 loaf
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Ingredients:

Cream until fluffy:  1/2 cup margarine & 1 cup sugar.  Add 2 eggs and mix well.

Add:  3 bananas, 1 tsp vanilla, and either chopped walnuts or pecans.

Sift together and add to the above just until blended:
2 cups flour, sifted
1 tsp soda
1/4 tsp salt

Pour into greased and wax paper lined loaf pan(s) – depending on size of pan.  Bake 1 hour at 350 degrees

Pumpkin Bread

  • Servings: 1 loaf
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Ingredients:

Grease and flour loaf pans, and preheat oven to 350 degrees

Mix together:

3 cups sugar
1 cup vegetable oil
4 eggs
1 can pumpkin
2/3 cup water
1 tsp each cinnamon & nutmeg
1/4 tsp salt
3 1/3 cup flour
2 tsp soda

Shrimp BLT’s

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I mentioned recently that we had a shrimp boil, and from that I had a lot of boiled spiced shrimp leftover.  I found a recipe for Shrimp BLT’s, and almost chickened out before I made them.  Wasn’t totally sure about the cold shrimp on a piece of toast.  The hub and I decided that a little Old Bay on those babies, on the grill (tossed around in a grill pan) might just work.  WOW.  No other word can describe.  I’ve posted the recipe below and added avocado slices as well.  My friend Gina asked about adding cilantro to the mix, and I think that would be good as long as you don’t overdo it — maybe add a little to the aioli.

shrimp blt

the avocado is in there somewhere!

Beware….napkins are required as it got a little messy, but sooo worth it.  Enjoy!

~Connie Kaye

Shrimp BLT's

  • Servings: depends
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Ingredients:

Medium shrimp, peeled and deveined
Juice of 1/2 lemon
2 tsp Old Bay seasoning
1/3 cup sour cream
1/3 cup mayonnaise
Cooked bacon
Favorite loaf of bread
Lettuce leaves
Sliced tomatoes
Sliced avocados

If you don’t have leftover shrimp, toss the shrimp with lemon juice and 1 tsp Old Bay.  Whisk the sour cream, mayo and remaining 1 tsp Old Bay in small bowl.  Set aside.

Cook bacon until crisp.  Remove to paper towel lined plate and discard all but 1 tsp bacon drippings in the skillet.  Return the skillet to medium-high heat.  Add the shrimp in a single layer along with the liquid.  Cook, flipping 1/2 way through, until opaque and cooked, 3-4 minutes.  Be careful, they don’t take long and will turn to rubber if overdone.

Toast the bread, and spread with aioli mixture.  Layer with lettuce, tomatoes, shrimp, avocado and bacon.  Devour!

Yummy Seafood Boil

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It’s become kind of a tradition to do a fall shrimp boil, and you can easily add in crab, scallops, crawfish (yech!) or any seafood of your liking.  My hubster is the master chef on this one….I do all the prep but he cooks, socializes and generally enjoys himself.  We have a turkey fryer that we use hooked to a propane tank, so I promise you, it’s not fancy, but man is it good!!!

seafood boilStart with boiling water, lemons, beer (cheap is awesome), onions, Zatarains and Old Bay.  The key is to get the water to a rolling boil and let it continue for about 20 minutes to really infuse the flavor into the water.  Add your yummy ingredients and enjoy.  Note:  monitor how long you cook the potatoes — they take a little longer depending on the size.

Our leftover shrimp lent a delicious addition to Shrimp BLT’s which I found on Food Network and edited a little, and WOW.  Amazing.    Will share that one soon.

~Connie Kaye

Seafood Boil

  • Servings: depends
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Ingredients:

In boiling water:  2 lemons, 2 quartered onions, 2 beers, 3 tbsp Old Bay seasoning, and a couple of Zatarains seasoning bags.  Let it get jiggy for about 30 minutes so all of the flavors can blend.

Add in the following order:

Red potatoes (8 minutes depending on size)
Add mini frozen corn on the cob and smoked sausage in 1″ chunks and cook for 5 minutes
Add shrimp and/or crab and cook for about 5 minutes (crab probably a little longer)