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mystircrazykitchen

mystircrazykitchen's dishfolio

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Hey, everyone! I’m Daisi, an accounting nerd by day and a kitchen wizard by night. I like tailgating in the fall, a tall glass of wine (or two), and cooking for my friends — now that includes you! Welcome to My Stir Crazy Kitchen.

Member Since: Dec 15, 2017


Last Posted Recipe: Jul 16, 2018

Star-Spangled Berry Shortcake

I have been making this recipe for berry shortcake every fourth of July for over ten years. How can that even be possible?! TEN YEARS! Ugh — enough about my old age (for now) and on to this ridiculous shortcake recipe. Strawberry shortcake is one of those desserts that everyone likes, so I can’t believe people settle for anything less than this version. Obviously strawberries are the key ingredient, but without a base they’re just sugary — still delicious, but sugary — strawberries. I used to be a fan of the angel food cake base, but since I tried these sweet, salty and buttery biscuits, I’ve never looked back. I think you’re going to feel the exact same way!

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Spiked Cherry Vanilla Cream Soda

When planning our family’s fourth of July this year, I decided there was nothing more American than a cream soda. It didn’t take me very long to come up with a plan: a spiked cherry vanilla cream soda. Infused vodka is the perfect way to make this dream cocktail a reality. Infused vodka is really the most simple “recipe” you can make to take your cocktail game to the next level. Really, the sky is the limit when deciding what you want to use to infuse. All you need is a jar, some vodka and your inspiration of choice.

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Browned Butter Brioche French Toast

My husband absolutely loves a delicious sugary breakfast, so for his birthday I made a Browned Butter Brioche French Toast (do I need to give you a moment to clean up your drool? I’ll wait.). I thought using brioche bread would take it to the next level, but what really makes this oh-so-good is the browned butter drizzled over it. Ohhhh man is it good. Now that I’m thinking about it, you can drizzle browned butter on a pretty much anything and it will instantly take it up a notch. If you’re new to browning butter, let me give you some tips. It’s super easy, but you’re going to want to get it right for the very best flavor.

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Grilled Lime Cocktail

After reading this, you’re going to start grilling limes immediately! At least you will if you know what’s good for you. The idea of a Grilled Lime Cocktail just sounded so dreamy, I had to make it happen. Now that the weather is finally warming up around here, it was time to finally see if my idea lived up to the hype.

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BBQ Rib Rub

I can admit that barbecuing can be intimidating. When a friend told me his secret to incredible, fall-off-the-bone barbecue ribs, I knew it was the perfect recipe to help me tackle my fears. The tip included this barbecue rib rub recipe, along with exactly how to cook the ribs so everyone will be begging for more. The most surprising part? You don’t even need a grill!

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Watermelon Kale Salad

A friend of mine brought this salad to my house last summer and I’ve been dying to replicate and share it here! I would have never thought to put these ingredients together, but together they are pure salad magic. To me, what makes a salad less boring is an unexpected crunch. I’m always talking about my salad with grapenuts, and this salad has sunflower seeds, which are a sneakily-good combination with the watermelon. Always love a little salty and a little sweet!

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Polenta Round Tacos

There’s a new meal on heavy rotation in the Owens’ Homestead: Polenta Round Tacos. In fact, I think polenta rounds may be the most underrated food in my pantry. I am seriously debating adding it to my list of kitchen essentials. Polenta rounds are crazy versatile. They are so versatile and can be adapted to whatever cuisine you have on the menu. Polenta is just boiled cornmeal and the rounds are made from slices off of a loaf. I recommend buying pre-made loaves at your favorite grocery store, but if you’re feeling super ambitious, you can make your own. If you’re worried about what to do with polenta, don’t fret! Gently slice the polenta loaf into about one-centimeter-thick rounds. Heat some oil over medium-high heat, and simply fry the slices about 3-5 minutes on each side. Don’t forget to season with salt and pepper! It will make them even more delicious. The rounds act as a base to your meal, similar to rice or noodles. I have been using them in place of tortillas for tacos and it is so delicious that I am totally kicking myself for not trying this sooner.

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Sophisticated Pigs in a Blanket

Don’t you love when inspiration strikes in the most mundane places? For me it was a recent grocery store run. I happened upon some maple chicken breakfast sausages the other day and knew my family would love them. I had some leftover maple cream sauce from Chrissy Teigen‘s buttermilk biscuits, and I had an idea: sweet and savory pigs in a blanket. A sophisticated take on an all-time favorite for kids as well as adults? Count me in. Speaking of, the maple cream sauce that Chrissy uses to glaze her homemade buttermilk biscuits is my new favorite thing of 2018. If you don’t already have her cookbook, what are you waiting for? Buy it now! Thank me later! We’ve used it for our cookbook club the past year and every single recipe has been a keeper. I honestly don’t know how she does it and keeps her supermodel physique. If she wasn’t so hilarious I might sort of start to hate her…

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Easy Vodka Sauce

I recently tried my hand at a vodka sauce (look for the recipe at the bottom of the post). It was way easier than I had anticipated and it takes your pasta to the next level. It may be the rare emergency meal/regular rotation unicorn!

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Oatmeal Chocolate Chip Cookies

I’m not going to mince words: oatmeal chocolate chip cookies are maybe the greatest things in existence.

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My Stir Crazy Salad

Think of this as a kitchen sink salad, because it contains everything but the kitchen sink!

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$5 Butternut Squash Pasta

I love when I have the ingredients in my fridge for a delicious, impromptu meal. Even better when the ingredients are all less than $5 total!

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Cheeseburger Pizza

It’s a combination of two of my favorite comfort foods — cheeseburgers and pizza. What’s not to love, right?

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Cilantro Lime Brown Rice

This week cilantro was on my brain, and because of my deep love of Chipotle and Qdoba, I decided to remake their classic cilantro rice, but in a healthier way.

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Puff Pastry Breakfast Casserole

This is always a guaranteed hit at breakfast or brunch in our house

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Red Onion Dressing - Snack Dip

Red onion dressing makes so much sense the minute you think about it. It combines so many delicious things and it’s so easy!

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Spicy Baked Mac - Cheese

You just put everything into the baking dish, kick your feet up, grab a glass of wine, and let your oven do all the work.

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Brownie Mix Crinkle Cookies

You can use any boxed brownie mix, but I chose Ghirardelli double chocolate brownie mix with chocolate chips. Go big or go home, right?!

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Chicken, Apple - Brussels Sprouts Dinner

I was really inspired by some Brussels Sprouts we ordered at a fancy steak house recently, and they served them with diced apples, which was unexpected but so perfect. What a combination!

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3-Ingredient Chopped Beef

The BEST chopped beef I've ever had and it's only 3 ingredients!

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Sweet and Spicy Party Pecans

Like a lot of my kitchen victories, this one is inspired by my mom. She’s been making these delicious pecans for years!

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German Apple Cake

This cake is salty, sweet and fruity… a combination I wasn’t sure I would be into for a dessert, but it turns out I’m a huge fan.

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Sweet Potato, Onion and Brie Flatbread

This fancy pizza combines sweet potatoes with the creamy deliciousness of brie cheese and a crunchy punch of red onions.

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Quick and Easy Apple Pear Sauce

Easy, healthy, organic snack for your kids...and for you to.

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Roasted Garlic Baked Brie

The smell of garlic roasting in your house is absolutely divine. Give me garlic over fresh-baked cookies any day!

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Cinnamon Apple Toast

As delicious as cinnamon toast is, I thought apples would take it to the next level, and I was so, so right.

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