Crazy Cooking Lady

06/10/2024

This is a great idea for leftover turkey during the holidays. I’ve made a similar version with shredded chicken.

🦃🥐🍇 Savory Turkey and Cranberry Crescent Ring 🦃🥐🍇

Ingredients:
1 (17.3 oz) can refrigerated crescent rolls
1 pound cooked turkey, shredded
1 cup cranberry sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Instructions:
Preheat oven: Preheat your oven to 375°F (190°C).
Unroll crescent rolls: Unroll the crescent rolls onto a baking sheet and press together to form a rectangle.
Make filling: In a bowl, combine the shredded turkey, cranberry sauce, Parmesan cheese, green onions, thyme, and black pepper.
Spread filling: Spread the turkey mixture evenly over the crescent roll dough.
Roll up: Roll up the dough tightly.
Cut and bake: Cut the roll into 12 slices and bake for 15-20 minutes, or until golden brown and bubbly.
Serve: Serve warm and enjoy!

Tips:

For a spicier version, add a pinch of red pepper flakes to the filling.
You can add other ingredients to the filling, such as mushrooms, olives, or spinach.
Serve with your favorite dipping sauce, such as marinara or ranch.
Enjoy these delicious and satisfying savory turkey and cranberry crescent rings!

16/09/2024

Grab-n-go charcuterie cups are always a hit at a party!

14/09/2024

My brain is all over the place today. One minute I’m slicing salami to make charcuterie cups. The next minute I’m scrolling to find these beautiful charcuterie boards I made for a wedding.

I’ll share the finished charcuterie cups tomorrow. They are for the adults at a child’s birthday party.

13/09/2024

I’m getting ready for soup weather. I just put 2 rotisserie chicken carcasses and water into my electric pressure cooker to make bone broth. I’ll let it cook on high for 2 hrs then strain it. Let it cool then freeze until I’m ready to use it. Sometimes I add herbs or a few carrots, celery and onion. Today I’m keeping it simple.

12/09/2024

These are so cute I have to share. I've made many cake pops over the years. I might have to make some of these.

12/09/2024

The finished picture always makes my mouth water. It's the perfect combination of my favorite ingredients.

Roasted Red Pepper & Mozzarella Stuffed Chicken
Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:
4 boneless skinless chicken breasts, pounded if needed
1 tablespoon Italian seasoning, divided
Kosher or Sea Salt, to taste
Fresh ground black pepper, to taste
1 Tbl oil
1 clove garlic, sliced
16 oz sliced fresh mushrooms
16 oz baby spinach
8 oz fresh mozzarella, sliced into 8 slices
2 whole red bell peppers roasted, sliced into 1 inch pieces (or you can use 1 - 12 oz jar roasted peppers)
1 bunch of basil, whole leaves (optional)
1/4 cup fresh grated parmesan

Directions:
1. Preheat oven to 400 degrees.
2. Grease a 9x13 baking dish and set aside.
3. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.
4. Lay chicken breast in casserole dish opened up. Sprinkle the inside of the chicken breast with 1/2 of the Italian seasoning, salt and pepper.
5. Heat a large skillet on medium-high heat. Add oil and garlic. Let cook for 30-40 seconds then add mushrooms. Cook for 5-6 minutes stirring often or until mushrooms get soft. Add baby spinach and cook just until wilted.
6. Spoon mushroom mixture onto the bottom side of the chicken breasts. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on top of mixture. Fold the top flap of the chicken over, tucking in the stuffing as needed. Sprinkle with the remaining Italian seasoning.
7. Bake chicken for 30-40 minutes (until chicken reaches internal temperature of 165 degrees). Pull chicken out of oven and turn the oven to a high broil.
8. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly.

07/09/2024

Here's a new easy recipe for you to try. It's become a regular around here. I use Green Wise Chicken Italian Sausage that I purchase at Publix but you can use any Italian Sausage that you prefer. I also have used Turkey Pepperoni in this recipe but feel free to use regular pepperoni instead.

It's a great prep-day or make ahead meal. I divide it into 4 individual servings and store in grab-n-go containers for a quick lunch or when I don't want to cook after work. Just reheat and eat. It's also a great meal to have in the freezer.

Supreme Pizza Casserole
Serves 4

Ingredients:
3 tbl oil of choice divided, see instructions
16 oz uncooked chicken Italian sausage (turkey or regular Italian is fine)
14.5 oz can diced tomatoes, drained (I like the ones with garlic)
1 1/2 tsps Italian seasoning
8 oz fresh crimini or baby Bella mushrooms, sliced
1 bell pepper, diced 2 cups (or more) baby spinach or kale
8 oz grated Mozzarella cheese
2 oz turkey pepperoni (you can use mini regular pepperoni instead)

Directions:
1. Preheat oven to 400F.
2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray.
3. Heat a large skillet on medium-high. Add 1 tbl oil to pan. Take sausage out of casing and break into pieces; add to skillet.
4. Cooked until brown and crumbly. Break apart as it cooks. Remove from skillet and layer across bottom of prepared casserole dish.
5. Top sausage with diced tomatoes. Sprinkle Italian seasoning over top of tomatoes.
6. In same skillet add remaining 2 tbl oil and mushrooms. Sauté just until moisture is released and they are starting to brown. Layer over top of sausage and tomatoes.
7. Layer diced bell peppers across mushrooms then add layer of spinach.
8. Sprinkle cheese over top of spinach then lay pepperoni on top of the cheese, spacing them evenly over the top.
9. Bake for 20-25 minutes until cheese is bubbly. Serve hot!

Store leftovers in refrigerator for up to 5 days.

05/09/2024

Here's another recipe from the archives. This one was really popular. It's still one of my favorite snacks to keep around.

Peanut Butter Bites

Makes 28
1 cup peanut butter
1/3 cup maple syrup (sugar-free works great)
2 cups unsweetened coconut flakes
1/3 cup crushed almonds
1/3 cup chocolate chips
In a medium bowl stir peanut butter and maple syrup until combined. Add remaining ingredients and mix well. Scoop into a silicone mini muffin pan and press down gently. You can place in refrigerator to set or just remove them gently into a resealable container for storage. Place a piece of parchment paper between layers. Keep refrigerated.

Note- If you don't have a silicone mini muffin pan you can make them into balls or any shape you prefer. You can press them into a square pan and cut them into bite size squares.

29/08/2024

I don't think there's ever too many blueberries, do you? This Blueberry French Toast Casserole is filled with them. It can be prepped the night before and reheats really well for breakfast all week.

Note - This is a huge amount. You can 1/2 the recipe and bake in an 8x8 pan to feed 6.

Blueberry French Toast Casserole
Serves – 12-14

16 oz loaf French or Brioche cut into 1-inch cubes
2 cups blueberries
10 large eggs
4 cups milk (almond works great)
¼ cup brown sugar
1 tbl vanilla extract
2 tsp ground cinnamon

Directions:
1.Preheat oven to 350F.
2.Spray a 9x13 pan with cooking spray. Place bread cubes in bottom of pan. Sprinkle berries over the bread; set aside.
3.In a large bowl, whisk eggs. Add remaining ingredients and whisk to combine.
4.Pour egg mixture over the bread and berries.
5.Let sit for 15-30 minutes. *You can cover and refrigerate overnight
6.Bake for 45 minutes or until golden brown. Serve warm with syrup.

*Note – If you refrigerate overnight let it sit out on the counter for 30 minutes before baking.

28/08/2024

I’m going to pull some recipes out of the archives to get my feed active again. Maybe you’ve tried the recipe and forgot about it or maybe you should give it a try 🤔😋

Electric Pressure Cooker Pot Roast
Serves 4-5

3 lb chuck roast, trimmed and cut in 1/3
1/2 cup red wine (or water)
1 cup hot water
1 envelope Lipton Onion soup mix
1 envelope brown gravy (Pioneer is my go to brand)
2 tbl oil

Heat oil in pressure cooker on brown mode. Add roast and brown on both sides. Measure liquids into the same measuring cup and add onion soup mix; stir to combine. Pour over roast. Place cover on pressure cooker. Bring to high pressure and cook for 1 hour 10 minutes. Release steam and check to see if roast is tender. It should shred with two forks. If not, bring back to pressure and cook an additional 10 minutes.

When roast is done remove to serving dish leaving juices in pan. Turn pressure cooker back to brown mode. Add gravy packet and whisk until combined. Bring to boil for 1 minute. Turn off and let sit for a few minutes. Pour into serving dish.

Serve with mashed potatoes and steamed green beans.

Note: To make it a one pot meal you can add large dice potatoes and carrots to roast during last 10 minutes of cooking time.

26/08/2024

Hey friends! I realize I’ve been out of touch for awhile. Life has been full of changes this past year. My job that pays the bills has been really busy and I have been on a new life journey. It’s been amazing.

All that to say, I’m going to start my page up again. If anyone is interested in doing some in home cooking classes, birthday parties, small private events or whatever you might need help with send me a message. The holidays are coming up. I’m going to open my calendar for bookings.

In the meanwhile, you can drool 🤤 over these Blueberry Lemon Cheesecakes that I made this morning.

23/06/2023

Quick snap shot of my son’s dinner last night. He used grilled chicken from the fresh cooked meats department at Costco and this boxed Pad Thai kit from the grocery store. He eats gluten free but with this box kit I couldn’t tell the difference with the noddles. The point is you can get dinner on the table quickly with already prepared meats and kits. You don’t always have to do everything from scratch 🙌

31/05/2023

Hey everybody 👋 sorry it’s been awhile since I’ve posted new content. Life has been busy around here. Hoping to get back to it soon. In the meantime I was making a batch of the Tiger Fudge and thought I’d reshare the recipe.

04/04/2023

I’m a big fan of the Mel Robbins podcast and on this episode she’s talking to Dr Mark Hyman a functional medicine Dr that I also listen to and read his books. This is a good one 👇

‎Show The Mel Robbins Podcast, Ep Reset Your Health in 10 Days: Advice From a Renowned MD - Mar 22, 2023

26/03/2023

Hey! I haven’t forgotten about you! Life has been very busy lately and I haven’t been in my kitchen cooking very much. Hopefully, I’ll be back at it soon.

In the meantime I wanted to share this post from my friend Jenny. She has some great tips.

Some Friday evening cooking tips for you guys.

What's *your* best tip you think others should know?

🌐 https://pastrychefonline.com/cooking-101-ten-things-everyone-know/

28/02/2023

They sparkle ✨ Sugared Candied Citrus Slices 🍊🍋 They are so easy to make.

Bring 1 cup water and 1 cup sugar to a boil in a medium sized skillet or pan. Make sure sugar is dissolved an add orange and lemon slices. Don’t overcrowd the pan. Turn the heat down to low and simmer for about 40 minutes. Flip over occasionally. You can remove them to a cooling rack and let them dry or if you want to sugarcoat pat them off lightly with a paper towel. Dip each side in sugar then place on the cooling rack to dry.

28/02/2023

I think I have a chuck roast in the freezer that needs to be cooked 🤔

Electric Pressure Cooker Pot Roast
Serves 4-5

3 lb chuck roast, trimmed and cut in 1/3
1/2 cup red wine
1 cup hot water
1 envelope Lipton Onion soup mix
1 envelope brown gravy
2 tbl canola oil

Heat oil in pressure cooker on brown mode. Add roast and brown on both sides. Measure liquids into the same measuring cup and add onion soup mix; stir to combine. Pour over roast. Place cover on pressure cooker. Bring to high pressure and cook for 1 hour 10 minutes. Release steam and check to see if roast is tender. It should shred with two forks. If not, bring back to pressure and cook an additional 10 minutes.

When roast is done remove to serving dish leaving juices in pan. Turn pressure cooker back to brown mode. Add gravy packet and whisk until combined. Bring to boil for 1 minute. Turn off and let sit for a few minutes. Pour into serving dish.

Serve with mashed potatoes and steamed green beans.

Note: To make it a one pot meal you can add large dice potatoes and carrots to roast during last 10 minutes of cooking time.

27/02/2023

As a kid I grew up eating salisbury steak and gravy often. I changed up the recipe a little and made meatballs instead of the usual patty. I also take a shortcut and use Pioneer Brown Gravy Mix. They also have it gluten-free. You can make your own or use your favorite brand.

I served it over mashed potatoes with steamed broccoli and pinto beans. That definitely is the ultimate comfort food at my house.

Salisbury Steak Meatballs with Brown Gravy

Serves 4

Meatballs
1 ½ lb lean ground beef
½ cup dried breadcrumbs (Panko)
1 egg, beaten
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
½ tsp black pepper
½ tsp Worcestershire sauce

Gravy
1 package Pioneer Brown Gravy Mix (they make a gluten-free)
1 can beef broth (plus enough water to make 2 cups (or you can use all water per package directions)

Directions
Preheat oven to 400 degrees. Spray 9x13 baking dish or similar with cooking spray (or line with foil for easy clean-up).
For the meatballs combine all ingredients. Mix gently then shape into 1 ½ inch balls. Place in dish not touching. Bake for 20 minutes or until done.
While meatballs are cooking prepare the gravy according to package directions. I like to substitute beef broth for the water but either one is fine. When meatballs are done transfer them into the gravy. Serve hot.