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Monday, May 21, 2007

Pepper Sherry

In preparation for our next recipe - though this stands out all in its own & can be used in a myriad of recipes - submitted by Nancy:

Pepper Sherry

Ingredients:

  1. 1/4 cup fresh hot small peppers (I use Serrano peppers) Leave peppers whole
  2. 1 cup dry sherry
Directions:
  1. Place clean peppers in a clean glass bottle or jar. Pour sherry over peppers. Shake, then cover with bottle cap.
  2. Let stand at room temperature, one week before using in recipes. (This sauce is great in all kinds of other recipes, too)

Simple & easy sauce. We will use this in the upcoming recipe. But it can be used in many things. Good to have around in the house.

Ultimate Chicken Fingers

Nancy sent in a couple of great chicken recipes. She Writes:

I know this is a very corny recipe, but it's fast and easy, once you get the system going and probably not too expensive, either. This makes about four servings, although my son Jake and I sometimes finish up the whole lot at one time. Shows you why I'm now on Weight Watchers.
Ultimate Chicken Fingers

Utensils:
  1. Cookie Sheet
  2. Measuring Cups and Spoons
  3. Chopping board
  4. Sharp Kitchen Knife
  5. Cooking Spray
  6. 1-gal. plastic resealable food-storage bag
  7. Aluminum Foil
Ingredients:
  1. 3 Boneless Skinless Chicken Breasts (about 1 lb.), cut crosswise into 1/2" strips
  2. 2/3 cup Bisquick (or other brand) baking mix
  3. 1/2 tsp. garlic salt
  4. 1/2 tsp. paprika
  5. 1 egg, slightly beaten
  6. 3 Tbsp. olive oil (Kosher substitute for butter)
Instructions:
  1. Heat oven to 450 degrees F.
  2. Line cookie sheet with foil & spray foil with cooking spray.
  3. In 1 gal. plastic bag, mix Bisquick mix, salt and paprika.
  4. Dip half the chicken strips into egg
  5. Place in bag of Bisquick mixture. Seal bag, then shake to coat.
  6. Place chicken on cookie sheet. Repeat to use up remaining chicken.
  7. Drizzle olive oil over chicken.
  8. Bake 12-14 min., turning halfway through bake time with pancake turner, until no longer pink in center.

Some preparation, though fairly easy. We leave this at a 3 stars as it does require planning and an oven. Nancy sent this one in with the addition of cheese, however, cheese being a milk product cannot be used with chicken (considered meat) in a Kosher kitchen.

Thursday, May 17, 2007

Seasoned Chicken (or Beef) Bake

One really great thing about our insane cook Paula. She notices when I am busy elsewhere and sends in recipes for all of us to enjoy. For this I thank her. So I put this one out for you guys.

Be warned though. I am going to be doing a few recipes and pieces on really CHEAP & EASY dishes, due to some email that I have received. So if any of you out there have any... SEND THEM IN!

Paula Writes:

You’re all probably tired of chicken recipes by now. This one works with ground beef as well. A simple, flavorful and easy dish. Did I mention its’ all in ONE DISH!

Seasoned Chicken (or Beef) Bake

Utensils You Need:
  1. 1 Large bowl
  2. A casserole baking dish
  3. Small skillet to sauté
Ingredients:
  1. 3 lbs Boneless, Skinless Chicken (cut into strips)
  2. 3 Cups Zucchini, diced
  3. 2 Cups Tomatoes, diced
  4. 2 Cups Peppers, mix colors , diced
  5. 2 Bunches of Scallions, diced
  6. 3 Tablespoons Chili Powder
  7. 1/4 Teaspoon Kosher Salt
  8. 2 Gloves Garlic, minced
  9. 1 Teaspoon Black Pepper
  10. 1 Teaspoon Cayenne Pepper
  11. 6 Tablespoons Olive Oil
  12. 2 1/2 Cups Chicken Broth
  13. 1 Cup Water
  14. 2 Cups Brown or Grain Rice (uncooked)
Variation:
  1. Use 2-3 lbs ground Beef or Steak Strips in place of chicken
  2. Exchange Beef Broth for Chicken Broth
  3. Add Mushrooms
Directions:
  1. Heat 2 Tablespoons of Olive oil in skillet.
  2. Saute Garlic and Scallions until tender
  3. In a large bowl, put the rest of the ingredients, except the olive oil, together and toss until mixed
  4. Pour into casserole baking dish
  5. Drizzle the rest of the olive oil over mixture
  6. Bake @ 350º Fahrenheit (180º Celsius) for 45 minutes

Leaving this at a 3 star simply because of the amount of veggies and spices involved. It sounds really good though. And there are never enough chicken recipes.

Tuesday, May 15, 2007

Grilled Salmon & Vegetables

Apologies to all readers of Help! I Have A Fire In My Kitchen as due to a computer software foul-up I had to reinstall my whole computer. But we are back now, though I still have to sort out some software!

This one is from Paula. She writes:

Salmon is one of those dishes people either love or hate. I find it similar to Tuna and when cooked right, it really is delicious and healthy. My uncles swore they would never eat Salmon again. They were forced to eat it at home when they were younger. As I have said in prior posts, my grandmother, though a dear woman, is a terrible cook.

So, I being the Insane, sometimes evil cook that I am, made this dish for a Barbeque. I did not tell them what it was ( they love my cooking and stopped asking). They loved it. Of course it took some convincing to make them believe it was salmon. Poor guys, the horrible memories of bad cooking left a lasting impression on their taste buds.

P.S. I’m guessing our host will give this a Three.
Grilled Salmon & Vegetables

Ingredients:
  1. 2 ½ - 3 lbs Salmon (skin on)
  2. 1 – 2 Yellow Squash (unpeeled)
  3. 1 – 2 Zucchini (unpeeled)
  4. 1/4 Cup + 6 Tablespoons Olive Oil (the best you can find)
  5. 1/3 Cup Lemon Juice
  6. 2 Glove Garlic, minced
  7. 1/2 Teaspoon Fresh Basil
  8. 1/2 Cup Low Sodium Soy Sauce
  9. 5 Tablespoons Dijon Mustard



Utensils you will need:
  1. Grill
  2. Pastry Brush
  3. Whisk
  4. Medium Bowl


Directions:
  1. In medium bowl put 1/4 Cup of Olive Oil, reserve the remaining 6 Tablespoons to brush the grill rack.
  2. Now add Lemon Juice, Garlic, Basil, Soy Sauce and Mustard and whisk until blended.
  3. While grill is heating, brush the rack with olive oil to prevent food from sticking.
  4. Cut Salmon into 4 equal pieces
  5. Brush with marinate , coat both sides
  6. Cut vegetables in half, lengthwise (top to bottom) then cut in half across (you should get 4 pieces out of each one)
  7. Brush both sides of each piece with marinate.
  8. Place Vegetables on heated grill, cook for 8 minutes each side
  9. Place Salmon, skin side down, on heated grill and cook for 6 – 7 seven minutes on each side.
  10. Allow the Salmon to rest for a few minutes then remove the skin and serve with vegetables.



Nope this is a two star. It is easy to do, and bbq is always easier. This is a wonderful recipe for grilling fish, and I would assume works well with other fish not just Salmon. Enjoy!

Thursday, May 10, 2007

JIB Awards - Help! I Have A Fire In My Kitchen

JIB - Help! I Have A Fire In My KitchenUntil May 16, 2007 the JIB Awards have entered the finalist round in voting. Since Help! I Have A Fire In My Kitchen is a finalist, it would be great if you would click here or on the vote icons, and mosey over to JIB by clicking here on the link and vote for Help! I Have A Fire In My Kitchen as the Best Kosher Food Recipe Blog.
Thanks for your vote.JIB - Help! I Have A Fire In My Kitchen


Macaroni and Cheese

Nancy sent this one in a while back....she was reading our macaroni & cheese recipes posted already. This one she writes:

This is the very best and the fastest, easiest mac and cheese recipe I've ever found. I don't remember where I got it...I know it was many years ago, but I'm betting you'll love the ease and creamy flavor or it.. I guarantee it!

This is very quick, easy and makes a very creamy dish with lots of flavor.

Macaroni and Cheese

Ingredients:
(Yield: 4-6 servings)
  1. One 7-oz. box of elbow macaroni
  2. 1/4 cup butter or margarine
  3. 1/4 cup all-purpose flour
  4. 1/2 teas. salt
  5. Pinch of pepper
  6. 2 cups of milk
  7. 2 cups (8 ounces) of shredded sharp cheddar cheese (You can buy already-shredded cheese in supermarkets)
  8. Dusting of Paprika
Directions:

  1. Cook macaroni according to package directions.
  2. Meanwhile, in a medium saucepan, melt butter over med. heat.
  3. Stir in flour, salt and pepper.
  4. Cook until bubbly.
  5. Gradually add milk.
  6. Cook and stir until thickened.
  7. Stir in the cheese until melted.
  8. Drain macaroni; add to cheese sauce, and stir to completely blend.
  9. Sprinkle with paprika, if desired.


People often ask me why I started even messing with cooking. Well simply put it was due to spaghetti and macaroni and cheese. When my kids discovered I could not even make such a simple recipe..well that was that. This is a very easy macaroni & cheese recipe to go along with our other posts on Mac & Cheese. Click here to see all the Macaroni & Cheese recipes.

Vote For Help! I Have A Fire In My Kitchen In The JIB'sClick here to vote for Help! I Have A Fire In My Kitchen as the Best Kosher Food/Recipe Blog @ JIB Vote For Help! I Have A Fire In My Kitchen in the JIB

Monday, May 07, 2007

Lemon Meringue Pie

Here is one from Paula - Lemon Meringue Pie:


Lemons are one of the most versatile fruits on earth. From cleaning to cooking, this is one item I try never to run out of. There are several options to making this pie.

You can buy canned Lemon Pie filling and a prepared pie crust, purchased at the market, and just add the meringue topping. This is the easy, cheat way to make it.

You can semi-cheat and use the prepared pie crust and make the filling and meringue and it would be less cheating and you will be pleased with the outcome.

Or… you could make the entire pie from scratch and be the envy of your guests for such a terrific dessert.

Either way, you will enjoy it.
Lemon Meringue Pie



Using the Pie Crust Recipe I submitted previously, prepare the crust and bake it. (This recipe for pie crust can be found by clicking here.)


Once you have the Pie Crust Recipe...here is for the rest of the Lemon Meringue Pie.

Utensils you will need:
  1. Two Large Bowls
  2. 1 Medium sauce pan
  3. Whisk
Ingredients for Filling:
  1. 1 Cup of Sugar
  2. 7 Tablespoons Cornstarch
  3. 1/4 Teaspoon Salt
  4. 1 Cup Water
  5. 4 Large Eggs , Separated (Reserve the whites for meringue.)
    ***Eggs at room temp separate easier
  6. 1 Can Sweetened Condensed Milk
  7. 1 Tablespoon Margarine
  8. 1/2 Cup Fresh Lemon Juice ( approx 1 ½ to 2 Lemons)
  9. 3 Tablespoons Freshly Grated Lemon Zest (the rind of the lemons)
Directions:
  1. In one bowl, whisk egg yolks.
  2. Set aside
  3. In a saucepan, whisk together, sugar, cornstarch and salt
  4. Gradually add water and condensed milk, continue to whisk
  5. Whisk until cornstarch dissolves
  6. Continue to cook over medium heat until it starts to boil.
  7. Gradually whisk about 1 cup of cooked mixture with Yolks which you set aside in a bowl.
  8. Continue cooking on simmer the remaining mixture while whisking, for about 3 minutes
  9. Remove pan from heat and whisk in the margarine, lemon juice and zest until mixed well.
  10. Pour into cooked pastry shell.
Meringue Topping:

Utensils you will need:
  1. Electric Mixer
  2. One Bowl
Ingredients:
  1. 4 Large Egg Whites (reserved from filling. If you bought the filling and need to use whites only, reserve the yolks to make an egg sandwich, never waste)
  2. 1/2 Cup Sugar
Directions:
  1. Beat egg whites on high until they peak.
  2. Gradually add small amounts of sugar, while beating.
  3. Spread Egg white mixture over the top of the lemon filling.
  4. Bake at 350 degrees until the meringue turns a golden brown.
  5. You must watch carefully as they can burn in an instant.
  6. Approx 5 -10 minutes and it should be perfect.
  7. Chill for at least 3 hours and serve.


This is so worth it...but so gets a 5 stars for difficulty. Good Lemon Meringue Pie is very difficult to make anywhere near perfect. You need to watch it, to whisk the batter, be careful with the heat, bake....everything that demands concentration and good baking habits. But it is worth it in the end! This is a milk recipe due to the addition of condensed milk, however find a good non-dairy substitute - cause great Lemon Meringue Pie is also available as a non-dairy pie as well!

Sunday, May 06, 2007

Fresh Peach Soup

I took a little breather from blogging folks, but am now back! We start this round with Nancy's Fresh Peach Soup recipe. She writes:

The recipe below makes a great dessert for hot summer days, and its also perfect for breakfast.

Fresh Peach Soup

Utensils:

1. Measuring cup and measuring spoons
2. Blender
3. Large Bowl
4. Plastic wrap to cover bowl while chilling

Ingredients:

1. 3 cups diced honeydew melon
2. 1/2 cup fresh orange juice
3. 1/2 cup vanilla low-fat yogurt
4. 1 tablespoon honey
5. 1 teaspoon finely chopped peeled ginger root
6. 2 teaspoons fresh lime juice
7. 2 cups diced fresh peeled peaches (about 1-1/2 pounds)
8. 1 cup fresh blueberries

Directions:

1. Place first 6 ingredients in a blender, and process until smooth.
2. Combine melon mixture, diced peaches, and blueberries in bowl.
3. Stir well.
4. Cover and chill before serving.

Yield: 6 servings (serving size: 1 cup)



Nothing easier. Blueberries & Peaches. YUM!!!!! Remember with yogurt this is a "dairy" recipe!