KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time P7DT15m
Yield 2 pds pickles
Number Of Ingredients 7
Steps:
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST
This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
- In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
- In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
- Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9
KITTENCAL'S DO-AHEAD GARLIC
Here is a great idea for all you garlic lovers that use a lot of garlic in your recipes, with this method you will always have minced garlic when ever you need it, no need to start peeling and chopping cloves for a recipe it's already done and ready for use, in your freezer --- I usually do 30 large heads of garlic at a time so I have enough garlic for a couple of months --- to defrost just pop a frozen garlic cube in the microwave for about 15-20 seconds --- save your plastic trays to use just for the garlic as they will absorb the garlic smell :)
Provided by Kittencalrecipezazz
Categories Vegan
Time 30m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Separate garlic bulbs into cloves.
- Peel off skins on each clove.
- On a processor, chop cloves until minced.
- Place the minced garlic in a glass bowl.
- Add in about 2 tablespoons oil or just enough oil so that the garlic holds together; mix until the minced garlic and oil are completely combined.
- Using a spoon divide the minced garlic between each hole in the ice tray, pushing down with the spoon (fill up hole as much as desired).
- Place the tray in the freezer until completely frozen, then pop out of the trays into a freezer bag.
- Note: this method can be used with any amount of garlic.
Nutrition Facts : Calories 357.6, Fat 1.2, SaturatedFat 0.2, Sodium 40.8, Carbohydrate 79.3, Fiber 5, Sugar 2.4, Protein 15.3
KITTENCAL'S CHICKEN SALAD
This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl toss together chicken with celery, onions and cranberries.
- In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
- Cover and chill for a minumum of 4-24 hours.
- Just before serving mix in grape halves then season with black pepper.
- POACHING CHICKEN-------.
- Place the chicken breasts in a saucepan.
- Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
- Lightly simmer over low heat for about 15 minutes.
- Remove from heat and let sit in the water for about 10 minutes.
- Cool and chop.
Nutrition Facts : Calories 389.1, Fat 19.9, SaturatedFat 5.8, Cholesterol 129.3, Sodium 577.7, Carbohydrate 19, Fiber 2.1, Sugar 11.3, Protein 33.6
KITTENCAL'S BEST DEVILED EGGS
These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- In a small bowl, mush yolks well with a fork, leaving no small lumps.
- Add next 10 ingredients (adjusting to suit taste) mix well to combine.
- Spoon or pipe egg yolk mixture evenly into the whites.
- Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).
Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2
KITTENCAL'S FAMOUS CAESAR SALAD
I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
- Toss desired amount of dressing with Romaine lettuce and croutons.
- Sprinkle with more grated Parmesan cheese if desired.
KITTENCAL'S MAKE-AHEAD MASHED POTATOES
Preparing this ahead will save you tons of time in the kitchen, you may make them up to 3 days in advance, use only russet potatoes for this reds will not work the same, you may also add in 1/2 cup half and half cream or milk if desired, also the cheddar cheese is only optional if I am serving it to guests at my holiday table I most always omit and sprinkle a light dusting of paprika on top, or you may add it into the potato mixture if desired, and if you are serving a large crowd you may want to double and bake and serve in two pans ---------- don't wait to make this for the holidays, these are that good I think you will find yourself making them all the time!
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13 x 9-inch casserole dish.
- Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
- Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
- Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
- Spread the mixture into prepared baking dish.
- If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
- Cover and refrigerate for up to 3 days.
- When ready to bake set oven to 350 degrees F.
- Bake uncovered for about 25-30 minutes or until hot.
- If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
Nutrition Facts : Calories 383, Fat 16.8, SaturatedFat 10.1, Cholesterol 47.1, Sodium 392.4, Carbohydrate 52.8, Fiber 6.5, Sugar 3.1, Protein 7.3
KITTENCAL'S CREAMY BROCCOLI CASSEROLE (MAKE-AHEAD)
This is a wonderful broccoli recipe which takes only minutes to prepare once your broccoli is steamed, and may be completely made and refrigerated for up to 48 hours in advance until ready to bake. Add in some cooked crumbled bacon also if desired --- the exact measurements do not really matter with this recipe, you can adjust all ingredients to taste, no matter how much you use the casserole will still be delicious. You will love this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
- Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
- In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
- Add in the well drained broccoli florets and mix gently with a spatula.
- Transfer to prepared baking dish.
- Sprinkle with grated parmesan cheese.
- Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).
Nutrition Facts : Calories 389.5, Fat 32.7, SaturatedFat 19.9, Cholesterol 92.2, Sodium 480.2, Carbohydrate 10.9, Fiber 3, Sugar 4.5, Protein 15.8
KITTENCAL'S EASY LASAGNA
This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch baking pan.
- In a skillet cook the ground beef with onion until no longer pink; drain fat.
- Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
- Add in pasta sauce; bring to a simmer over medium heat stirring.
- Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
- Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
- TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
- Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
- Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
- Top with remaining 3 noodles then remaining 1/3 meat sauce.
- Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
- Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
- Place onto a baking sheet to prevent any spills (your pan will be very full).
- Set oven to 350 degrees F (oven rack set to bottom position).
- Cover tightly with a double layer of foil and bake for 45 minutes.
- Uncover and bake an additional 10-15 minutes.
- Allow to stand for 20 minutes before serving.
Nutrition Facts : Calories 617.5, Fat 38.7, SaturatedFat 21.6, Cholesterol 192, Sodium 494.6, Carbohydrate 25.8, Fiber 1.1, Sugar 2.1, Protein 40.2
KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS
if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
- Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
- Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
- Attach the kneader blade to the heavy duty stand mixer.
- In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
- In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
- After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
- Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
- Punch down the dough then divide into 10 even pieces then shape into balls.
- Place 5 balls in each pan (4 around the edges and 1 in the middle).
- Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
- Using your hands turn the balls to coat in the butter mixture.
- For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
- Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
- Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.
Nutrition Facts : Calories 221.1, Fat 10.1, SaturatedFat 5, Cholesterol 36.6, Sodium 302.1, Carbohydrate 27.5, Fiber 1.5, Sugar 1.8, Protein 5.3
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