Kimmy’s Kitchen

BBQ season - simply delicious chicken

Marinate chicken breast in buttermilk (1 cup milk with 1 tablespoon lemon juice) for 2-4 hours.

BBQ as usual with BBQ sauce enriched with maple syrup.

Super easy simply delicious!

Peanut Butter Chocolate Chip Muffins - super moist and delicious

Mix dry ingredients

1 3/4 cups flour
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt

Mix wet ingredients

1/2 cup peanut butter
1 cup buttermilk (1 cup milk with 1 tablespoon lemon juice)
2 tablespoons yogurt or sour cream
1/3 cup melted butter
1 egg
1 teaspoon vanilla

Combine dry and wet mixtures
Add 3/4 cup chocolate chips

Start baking at 425 for 5 minutes, then reduce to 350 for another 13 - 18 minutes until golden

Best Ginger Snap Cookies I ever had! Thanks Joe Osmond for sharing your recipe.

Ginger Snap Cookies

Beat
3/4 cup butter
1 cup sugar
1/4 cup molasses
1 egg

Add
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon of ginger
1 teaspoon ground cloves
1 teaspoon cinnamon

Roll in 1” balls and roll in sugar. Bake at 350 for 10-12 minutes.

Instant Pot (IP) Pasta Sauce - super easy!

8 cups of Fresh tomatoes – stem and core removed and quartered
3 Garlic Cloves
2 Carrots, peeled and quartered
2 Medium Onions, skin removed and quartered
1 tsp sea salt
1 tsp Black Pepper
1 Tbsp Italian Seasoning
3/4 cup water to avoid burn notice if tomatoes are not overly ripe

Cook for 20 minutes and allow for natural release.

Add
6 oz Tomato Paste

Use hand held mixer to blend all ingredients into a smooth sauce.

Homemade Salsa

15 cups tomatoes (peeled and cut into pieces)
1 1/2 cups chopped red peppers
2 1/4 cups chopped green peppers
2 1/4 cups chopped onion
9 Jalapeno peppers (remove seeds if you don't want it spicy)
3 cloves of garlic chopped
3 cans of tomato paste (approx. 18 oz)
1 1/2 cups vinegar
6 tablespoons sugar
6 tablespoons lime juice
4 1/2 teaspoons pickling salt
3 teaspoons paprika

Bring the above ingredients to a boil and boil for 15 minutes.

Then add
6 tablespoons parsley
3 teaspoons oregano

Mix in well. Place in sterile jars. Seal and process for 20 minutes in boiling water.

Stay tuned to see what in store from Kimmy’s Kitchen for this harvest!

Chicken Fajitas - easy one pan

2 boneless chicken breast - sliced
Thinly sliced green pepper - approx 1 cup
Thinly sliced Spanish onion - approx 1 cup

Mix with
2-3 tablespoons taco seasoning
2-3 tablespoons lime juice
2-3 tablespoons olive oil

Grill on bbq or bake in oven at 350 for about 20 minutes

Serve on flour tortillas with cheddar cheese, salsa and sour cream.

Instant Pot (IP) Mexican Rice

3 cups white rice
3 cups water
1 1/2 cups salsa
3 tablespoons chicken bouillon
2 tablespoons butter
Rinsed black beans (optional)

Select Rice setting on IP and let the magic begin.

Serves six and is great with chicken fajitas.

Kitchen Tip

When grating cheese with your Kitchen Aid; use an elastic to secure your ziplock bag to catch the grated cheese.

Banana Chocolate Chip Muffins
(After 40 years, still a go to for the kids)

Cream together

1/2 cup butter
3/4 cup sugar

Add and mix well
two eggs
1 tsp vanilla extract
1 cup bananas (2-3 bananas)

Add
2 cups flour
1 tsp baking soda
1 tsp salt
1 cup semi sweet chocolate chips

Bake at 350 for 25 minutes. Makes a dozen.