The Adventures of Kitchen Girl

 Preheat oven to 400F and liberally grease a 9x13 casserole pan. 1.5 pound deli corned beef, chopped 26 oz can sauerkraut, drained 18 slices of swiss cheese. 9 slices left whole, 9 slices chopped 1 loaf dark pumpernickel bread- 3 slices should be cubed for the garnish 1 bottle Ken's steakhouse russian dressing Cover the bottom of your casserole dish with full bread slices. Top bread with full slices of Swiss cheese. Begin layers on top of bread and cheese layer. First chopped corned beef, then sauerkraut, followed by half of the Russian dressing. Repeat beef/sauerkraut/dressing layer. Top with chopped Swiss cheese and cubed pumpernickle. Bake for 30-40 minutes until everything is bubbly, cheese is melted and bread cubes are crisp. Allow to cool 15 minutes before serving. Makes 6 teenager sized servings.

Preheat oven to 350F Grease 9x13 casserole dish Ingredients: 2- 8 count refrigerated buttermilk biscuits 24 oz pizza sauce 2 cups chopped onion 2 pks mini pepperoni 2 cups mozzarella cheese Cut biscuits into quarters and toss with all but 1/2 cup pizza sauce. Add onion and 1 cup of mozzarella cheese. Toss again. Place biscuit/sauce/onion/cheese mixture into an even layer of the greased dish. Top with extra 1/2 cup pizza sauce, pepperoni (reserve a small handful to top at the end, for garnish) and 1 cup of mozzarella. Place in the oven for 30 minutes. Remove and add the last handful of pepperoni to the top. Return to the oven for another 5 minutes. Remove from oven and allow to cool 10 minutes before slicing. makes 8 servings.

2 Tablespoons butter, melted 1 block cream cheese, softened 2 eggs 1 15 oz creamed corn 1 15 oz whole kernel corn, drained 4 oz can green chilie 1 box jiffy corn muffn mix 2 cups shredded cheddar cheese, divided Preheat over to 400* F. Grease 2.5 quart baking dish.  Melt butter and mix in soft cream cheese. Add eggs and mix well. Add creamed corn, whole kernel corn and chilies. Combine well. Add jiffy mix and 1 cup shredded cheddar and mix again. Spread mixture into greased baking dish. Place in oven, uncovered, for 20 minutes. At 20 minutes remove and top with additional 1 cup shredded cheese. Return to oven for another 20-30 until firm in the center. Cool 15 minutes, cut and serve. Makes 6 large servings.

3 week old kimchi Kimchi Fried Rice with Bacon Ingredients: 4 cups leftover rice (I prefer short grain white, but brown works well also) 8 strips bacon, cut into small pieces (retain bacon fat for stir frying) 1 1/2 cup kimchi chopped into bite sized pieces 1/2 cup white onion, minced 1/4 cup juice from kimchi 1 Tablespoon low sodium soy sauce 1 heaping Tablespoon gochujang (Korean pepper paste, omit or use less for less spicy dish) Optional Toppings: 4 fried eggs Chopped green onion Sesame oil Sesame seeds Method: 1:  In a large skillet, fry bacon over medium heat until crisp. 2: Remove and retain all but 1 Tablespoon of bacon fat from the skillet. 3: Add kimchi, onion, kimchi juice, soy sauce and gochujang to the bacon and fat in the skillet and cook over medium heat for about 5-7 minutes. Until the onions become tender. 4: Add the rice to the skillet along with 1 Tablespoon of the retained bacon fat. Stir fry for 5-7 minutes, being sure to bre...

Simple Shoyu Chicken Thighs. Chicken thighs about to become delicious. Simple Shoyu Chicken Ingredients: 3 pounds boneless, skinless chicken thighs (chicken breast pieces work well too) 2 cups lower sodium soy sauce 2 cups mirin 1 thumb sized knob of fresh ginger, peeled and cut into thin coins 2 tablespoons chili garlic sauce (I used Huy Fong available in most markets) 1 teaspoon ground black pepper Method: 1: In a large heavy bottom pot placed soy sauce, mirin, ginger, chili garlic sauce and pepper and simmer on medium heat for 5 mins. 2: Place chicken thighs into the cooking liquid in the pot and bring to a simmer. Simmer the chicken covered for 10 minutes. 3: After 10 minutes, turn off the heat and allow the chicken to sit in the cooking liquid in the covered pot for 20 minutes. 4: After 20 minutes, remove chicken from cooking liquid and serve over rice. 5: Enjoy! Makes 8-10 portions Kitchen notes: ~ I actually have cooked 2 batches of this chick...

  Easy Cheeseburger Quiche Ingredients: 2 pounds extra lean ground beef Drizzle of favorite cooking oil for sauteing 2 cloves minced garlic 1 bunch green onions, sliced thinly 1 pound sliced mushrooms 2 cups shredded cheddar cheese 3/4 cup mayonnaise 6 eggs, beaten Salt and Pepper 2 unbaked deep dish pie shells Method: 1: Preheat oven to 375*F. 2: Brown ground beef, drain and set aside to cool. 3: Drizzle a scant amount of oil in a skillet over medium high heat and add minced garlic and mushrooms, sauté. 4: When the mushrooms are almost tender, add the sliced green onion to the skillet to start them cooking. Do not cook them completely. You just want to take the “crunch” off. 5: In a large bowl combine the browned ground beef, mushroom, garlic and green onion mixture. Set aside until cooled to room temperature. 6: Once cooled, add shredded cheddar cheese, mayonnaise and the 6 beaten eggs to the ground beef, mushrooms ...

Salisbury Steaks with Mushroom and Onion Gravy Ingredients: For Salisbury Steaks: 2 pounds ground beef (80/20 mix is best for flavor and tenderness) 3/4 cup seasoned bread crumbs 1 Tablespoon Worcestershire sauce 1 Teaspoon tomato paste 2 teaspoons dry mustard 2 cloves garlic. minced 1/4 cup Italian flat leaf parsley, minced Salt and Pepper to taste For Mushroom and Onion Gravy: 1 pound sliced mushrooms of your choice 1 large yellow onion, diced 1/4 cup pan drippings from Salisbury steaks 2 1/4 cups beef broth 2 teaspoons cornstarch Salt and Pepper to taste Method: Salisbury Steaks: 1: Combine ground beef, bread crumbs, Worcestershire sauce, tomato paste, dry mustard, garlic, parsley and salt and pepper until well mixed. 2: Form into 8 oval patties. 3: Fry over medium heat in a frying pan until cooked through and no longer pink. Remove from pan and place on a plate and cover with foil to keep the patties warm. Discard all but 1/4 cup of...

Cauliflower "Potato" Salad Ingredients: 1 large head of cauliflower 1 Cup of your favorite mayonnaise (regular or low fat) 1 Tablespoon yellow or Dijon mustard, depending on your preference 1 bunch green onions, chopped 6 hard boiled eggs, chopped 1 1/2 Cups fresh or frozen young green peas (don't use canned, they are too soft) 3/4 Cup finely diced celery 1/2 teaspoon garlic powder salt and pepper to taste Method: 1: Trim cauliflower into florets and steam until barely tender. You do not want your cauliflower mushy. Err on the side of less tender. You want the cauliflower to stand up to mixing with the other ingredients without mashing. 2: Drain florets and rinse under cold running water. Set aside to drain well. 3: Steam or boil the peas until just tender. Do not over cook. Drain and rinse under cold running water. Set aside to drain well. 4: Combine mayo, mustard, garlic powder in a small bowl and set aside. 5: Pat dry the well drained cauliflow...

Mac & Cheese with Ham Casserole Ingredients: 1 Pound Ham, diced small 1 Medium Sweet Onion chopped 2 Cloves Garlic minced 1 teaspoon Olive Oil 1 pound medium sized Pasta Shells 1 pound grated sharp Cheddar Cheese 1 container (16 oz) Small Curd Cottage Cheese 1 Cup finely grated Parmesan 1 container (16 oz) Sour Cream Freshly ground Black Pepper 1 Cup plain Panko Breadcrumbs 3 Tablespoons chopped fresh Parsley 3 Tablespoons Butter, melted Salt and Pepper to taste 1 Teaspoon dry mustard Method: Make sure oven rack is in the lower middle position and heat oven to 350F degrees. Coat 13×9 baking dish or dutch oven with cooking spray. Following package directions, cook entire box of pasta until just tender. While pasta cooks, sauté ham, onion and garlic in olive oil until the ham is browned and the onions are translucent. Mix cheeses and sour cream in a large bowl. Add the ham and onion mixture to the cheese mixture. Add the hot pasta and toss to coat thoro...

Ingredients * 1 pound sliced mushrooms of your choice (I used cremini mushrooms) * 1/4 cup heavy cream * 5 Tablespoons butter (reserve 1 Tablespoon) * 1/2 cup chopped shallots * 1 cup arborio rice * 1/2 cup white wine (use a dry wine you would like to drink, please!) * 4 cups chicken or vegetable stock * 3/4 cup freshly grated Parmesan cheese * Salt and pepper Method * Prepare the mushrooms by cleaning and slicing. In a small saucepan melt 1 Tablespoon of butter on medium high heat, add the mushrooms and cook until tender. Add 1/4 cup of heavy cream to the cooked mushrooms, stir and set aside. * Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it. * In a 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated. * Add the wine. Stir, allowing the rice to absorb the wine. Once the wine is almost completely ab...

Ingredients 1.5 Pounds boneless, skinless chicken breast pieces 1/4 cup grated Parmesan cheese 1/2 cup flour Sea salt Freshly ground pepper 4 Tablespoons olive oil 4 Tablespoons butter (divided) 3/4 cup dry white wine 3 Tablespoons lemon juice 1/3 cup capers in brine (drained) Method 1. Butterfly your chicken breasts and flatten to 1/4 inch thick with the flat side of a meat mallet (if you don't have a mallet, a rolling pin works as well.) I suggest placing the chicken between layers of plastic wrap to flatten, it keeps the mess in check. 2. Rinse the chicken well in water. 3. Mix together the flour, Parmesan, sea salt and pepper in a large, flat bowl. 4. Dredge the chicken in the flour and cheese mix until well covered. Set aside. 5. In a large, heavy bottomed skillet, heat the olive oil and half the butter over medium high temperature. Add chicken pieces and brown well on each side. About 5 minutes per side, but make sure you check that they are cooked th...

Ingredients: 1/2 cup margarine 1/2 cup Natural Peanut Butter 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 bag chocolate "kisses" - unwrapped Method: In a large mixer bowl, beat margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the sugars and beat until fluffy. Add egg, milk, and vanilla. Beat well. In a mixing bowl, stir together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about one hour for easier handling. Preheat oven to 375° F. Shape dough into one-inch balls. Roll in additional granulated sugar. Place about two inches apart on ungreased cookie sheets. Bake about 10 to 12 minutes, or until edges are firm. Immediately press a chocolate ...

LOADED BAKED POTATO SOUP Ingredients 5# Russet Potatoes 1# Bacon 1 Large Onion, chopped 2 cans Cream of Celery soup 1 Stick of butter or buttery spread 1 cup Sour Cream Heavy Cream (or milk, or condensed milk, depending on your preference) Fresh Chives, chopped Salt and Pepper Preparation Wash, peel and cube potatoes and boil in salted water until fork tender. Fry bacon, drain and crumble into very small pieces. Reserve some of the rendered fat to saute the onions. Saute onions until carmalized. Mash 2/3 of the potatoes with butter, add the cans of undiluted cream of celery soup while mashing. Add sour cream. Add the remaining 1/3 of cubed potatoes, bacon, onion and chives. Stir and if needed, add the heavy cream or milk to thin the soup to the desired consistency. Salt and pepper to taste. Reheat soup until hot. Serve. Makes 6 dinner main dish sized servings.

Mmman’s Sandwich 2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized 1 large onion OR 2 small/medium onions 4 French/Deli rolls Butter, man Lawry’s Seasoned Salt Worcestershire Sauce Tabasco -Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry’s. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!