Tag Archives: Recipes

Chicken Corn Potato Chowder

Chicken Corn Potato Chowder - krisandlarry.comThis is an EASY recipe – I make this in bulk and you can half it if you want.

  • 5 pounds of potatoes,
  • 3 cans of whole corn,
  • 2 small cans of chilies,
  • roasted chicken meat (we took the meat off of a whole chicken that we raised on our homestead),
  • 32 oz of Chicken broth,
  • 1 quart of milk (we used goats milk from our homestead).

Boil potatoes until tender and then drain. Add potatoes back into pot and turn on medium heat. Add all other ingredients and stir together, Let boil and thicken (about 20 minutes). Salt and pepper to taste.

Optional: Top with fresh goat cheese or feta when serving

I LOVE Zucchini!

IMG_20150902_183620072Every year I have a zucchini post. I absolutely LOVE zucchini… as long as it isn’t “mushy”, I am good with it.

We have made everything from breads, cakes, cookies, veggie stir fries, fried, baked and even pizzas with zucchini.

Yes, this time of year is a crazy time… monsoon weather comes up and yes, zucchinis start growing and growing and GROWING!!!  I remember the year that I moved to Arizona, about 25 years ago, someone left a bag of zucchini in my mom’s car at the grocery store… The zucchini wars of 1991 in Chino Valley, AZ.

Zucchini Chips - www.krisandlarry.comThere are many different ways to prepare zucchini… We LOVE Z-Bread – and have now perfects a Gluten-Free version for Trystan… All of the kids gobble this one down!  Click here for that recipe! 

We make a TON of dried chips during the summ
er, including kale and zucchini.

Since I have a few zucchinis the size of my arm… yes, I know… you are supposed to pick them when they are little… but, they seem to grow overnight with the monsoon rain. We sliced them thin and placed in a glass bowl.

I drizzle with 1T of olive oil and toss until coated.

Lay out on the dehydrator trays – I run 2 Excalibur 3900 dehydrators most of the summer and fall with goodies for snack for later.

Sprinkle with salt (We only use pink salt in our house… and I grind it … SO GOOD!) Or you can try a BBQ blend, garlic salt, ranch dressing mix (we make our own with buttermilk and other seasonings)

Dry at 115 degrees for 12+ hours or until crisp.  (Don’t use too much oil or they will be greasy and mushy and ever get really crisp)

How to Make a Ginger Bug

ABM_1440890894You use a ginger bug to make home made fermented (naturally carbonated) sodas like ginger ale. My kids go GA-GA over the sodas that you can make with this. A ginger bug is like a sour dough starter. It needs time to “sit” and “cook”.
  • 1/4 cup fresh ginger roots, finely diced or grated
  • 1/2 cup white sugar (do not use stevia or honey!!)
  • 2 cups of water
  • Quart size mason jar

Yes, you can double this recipe! We do because we make a larger batch of ginger ale each time.


  1. Finely dice a piece of ginger root enough to fill a 1/4 cup measuring up. I do not peel it first however do wash really well.
  2. Place the ginger in a quart size mason jar and add 1/2 cup sugar.
  3. Add 2 cups of water to the mason jar.
  4. Stir and cover lightly. I use a piece of white cheese cloth tied on with a ribbon… but a coffee filter and rubber band works just as well.  The “bug” needs to be able to breathe and the cover makes sure that fruit flies and dust do not get into it. You will need to leave this on your counter in room temperature to create a “bug”.
  5. Once a day for the next 5 days, stir the “bug” and add 1 tablespoon of diced or grated ginger and 1 tablespoon of sugar.
  6. After the sixth day, you will be able to see if your bug culture is active and ready to use if there are bubbles on the top. It will begin fizzing like a carbonated soda when you stir as well. If it is not bubbling, continue for 2 more  days adding sugar and additional ginger. After 9 days if your mixture is not bubbling, then toss and start again.

Once the “bug’ is ready, your can add it to other mixtures to create homemade sodas.

Keep the culture away from other cultures like sauerkraut and kombucha or it can cross culture.
  • To keep the bug alive and continue growing it, you will need to feed it daily.
  • You can also “rest” it in the refrigerator and add your 1 tablespoon of sugar and ginger weekly
  • To reactivate it, remove, let it reach room temperature and begin feeding the bug again daily.

June 15 – Goat Cheese

Making Goat Cheese at krisandlarry.comI saw that it was between $5-10 for a 1/2 pound of goat cheese at the store. Now, imagine this. I will NOT ever pay that much for something that I can create on my own for a whole lot less.

I truly love how easy it is to make goat cheese. I love that I can give my husband one more thing made from our homestead that we both love and that it only takes minutes for me to prepare (although it does take 12 hours of sitting after you add the cultures, and about 12 hours of draining).

OK… So, here is how EASY this really is.

We use RAW (unpasteurized) fresh goat milk for our recipe.

Take 1 gallon of goat milk and heat up to 75 degrees on the stove top/ Remove from heat. Sprinkle on one packet of direct-set mesophilic starter. Let dissolve and stir gently. Mix together 2 drops of liquid rennet mixed in 1/4 cup of water.  Add the water mixture to the milk.  DO NOT over stir.

Let the mixture sit for 12 hours at room temperature. The curds and whey will separate.

Place a piece of butter or cheese cloth in a strainer. Scoop the curds into the cloth, tie is up (I use the microwave handle) and place a bowl under to catch all of the whey that drips.  After about 12 hours, the cheese is ready. Place in a container in the refrigerator to chill. I always add salt to mine before serving.

Dehydrating broccoli

www.krisandlarry.com dehydrating broccoliWhen we can pick up veggies for a super-great price, we jump all over that… I can some things, freeze some and even dehydrate some… after we get our fill on fresh.

This last week, I picked up 40 pounds of broccoli for $26. My kids love grilled broccoli served with feta cheese.

I did dehydrate about 15 pounds of it in my Excalibur 9-tray dehydrator.

What do I use dehydrated broccoli for, you might ask.

  • My kids tend to snack on dehydrated veggies often and LOVE the flavor of dried broccoli.
  • We add it to soups, including veggie soup and cheese and broccoli soup.
  • I mix it with sour cream and serve with pita or carrots.
  • You know that vegetable soup mix that you use to make artichoke dip? Yep… grind it up and put it in there.
  • Powder it and put it in your morning slushies.
  • I have even stuck it in my blender and added it to bread and cracker dough.

In order to get a good dehydrated batch, cut into bite sized pieces. Soak your cut broccoli in a large bowl with a tablespoon of salt for 10 minutes. Rinse thoroughly. place on dehydrator trays for 12 hours at 135 degrees or until broccoli is crisp.

I warn you… Broccoli SMELLS when dehydrating! LOL


Southwest Chicken in a Slow Cooker

This is a fast meal to put together! And OOOHHHH SO YUMMY!!!


Ingredients: (We double this recipe and it barley fits into our extra large crock pot – but feeds our whole family )

  • 4 chicken breasts
  • 1 package of cream cheese
  • 1 can of corn, drained
  • 1 can of black beans, drained and rinsed (we use 1 cup of dried bean that soak overnight)
  • 1 can of diced tomatoes – You may also use 3 large tomatoes or 5 roma tomatoes, chopped
  • salt and pepper to taste
  • 1-1/2 teaspoons paprika or chili powder
  • OPTIONAL: 4 chopped tomatilloes
  • OPTIONAL: 1 chopped chili pepper



  1. Place your washed chicken breasts in the bottom of your crock pot.
  2. Pour corn and beans on top of the chicken.
  3. Sprinkle with seasonings.
  4. Place cream cheese block on top of corn.
  5. Pour diced tomatoes, and optional tomatilloes and chilies on top.
  6. Let cook on high for 4 to 6 hours, stirring a few times through out the day.


You can  shred the chicken and serve over rice, or leave the chicken breasts whole serve with a salad and chips and salsa.


Boule Artisan Bread (EASY)

Boule Artisan Bread - www.krisandlarry.comI used to make bread daily… that is until we discovered that one of our sons, Trystan, is severely gluten intolerant(Leaky gut syndrome SUCKS – especially for a 6 year old boy who just wants to gobble everything he sees!) Now, we make it a whole lot less… mostly on days that we make soups or stews only because I tend to eat bread with my soup as a tradition in our house…. And I love making toast with bruschetta. And my house smells so good! (The photo of the breads that we are making is whole wheat bread!)

This is a GREAT recipe to make bread bowls as well!!! Divide the dough into 4 or 5 smaller rounds, shape and bake!


  • 6-1/2 cups of wheat (We grind our own, so we add 2T of wheat gluten too) – plus a small amount of flour to dust bread board)
  • 2 Tablespoon yeast
  • 1 teaspoon Sugar
  • 3 cups warm water (not boiling, but warm to touch) plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
  • 2 teaspoons salt (I only use pink Himalayan in my house)
  • Optional toppings: see belowBoule Artisan Bread - www.krisandlarry.com



    1. In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
    2. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
    3. Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
    4. Blend well until dough forms.
    5. Place dough ball in clean bowl.
    6. Cover with cloth and let rise on counter for 1 hour.
    7. Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
    8. Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)
  1. (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos on their bread)
  2. Place dough in oven and pour 4 cups of water in a pan in the bottom of heated oven… this gives a crunchy outside layer.
  3. Bake at 400 degrees for 40 minutes.

Dill Pickled Carrots

Dill Pickled Carrots - www.krisandlarry.comMy kids are GAGA for anything pickled… They will go through a gallon sized pickle jar in one afternoon. (EEEWWW I can’t stand pickles!) Pickled Carrots are one of their favorites… and such a sweet special treat for them. We buy carrots in 25 pound bags at our house (they love eating them as afternoon snacks)


  • 4 cups distilled white vinegar
  • 1/4 cup white sugar
  • 3 Tablespoons salt
  • 1 teaspoon black peppercorns per jar
  • 30 large carrots, sliced
  • 1 small onion, diced
  • 1 clove of garlic, peeled and sliced in half for each jar
  • 1 teaspoon dill (We use dried from our garden) per jar

I like the tall 1-1/2 pint jars for my pickles and for my pickled carrots.

  1. In a medium saucepan, mix distilled white vinegar, white sugar, and salt,  Bring the mixture to a boil. Remove from heat and allow to cool slightly.
  2. Place the carrots in sterile containers. Top carrots with onions, peppercorn, garlic and dill.
  3. Cover with the vinegar solution.
  4. Water bath seal your jars for 20 minutes
  5. Marinate carrots 12 hours or overnight before serving.

Hard-boiled Eggs – STEAM THEM INSTEAD!!!

So seriously, even with all of these chickens, did you know that I can not stand eggs? I have NEVER hard-boiled an egg in my life nor have I ever eaten one… I am thinking that the smell is just EEEWWW. Don’t Judge Me!!! I know… WEIRD, Right?!?!  I do like eggs in my cakes and muffins. As a matter of fact, I prefer duck eggs in my cakes because they whip creamier and fluffier.

Hard Boiled EggsI had to dig out one of my cookbooks to even figure it out!! LOL I will eat scrambled well and omlettes on a rare occasion, but I am not one to eat eggs.

So seriously, I started thinking about all of the snacks that would benefit my kids… And being that eggs are yellow and white protein, some of my little boys need that extra protien in their diet. (Ahem, Berlyn, Mr. Autism!)

I do have several kids (thanks to my sister, Jen at www.turningcrunchy.com) who love deviled eggs made with her home-made mayo. Jen brings deviled eggs to Sunday dinner often and Trystan and Berlyn go “APES” over those!!

Ok, so I put 12 eggs in a pot of cold water, along with 1/4 cup white vinegar and a pinch of salt. I turned on the stove and started heating up the eggs.  (So far, so good! Just following directions!!!)

Once the water boiled, I set the times for 7 minutes (from the notes of my grandma’s recipe card!) I put the cooked eggs in ice water to cool. I tried to peel them!!! EPIC FAIL! I couldn’t get the shell off of my eggs!!!! Berlyn sat and peeled 5 of them for himself anyway, so I don’t feel too bad. And he ate every bit of them!!

ABM_1413241808To the phone I go!   My sister Jen is AMAZING and one of my favorite Go-To peoples for things like this

**** My sister gave me an even better trick!!***

STEAM THEM! –  Ok… Into the steamer they go! 25 minutes of steaming, drop them into ice water for 3 minutes and the shells came RIGHT OFF!!! The trick is to crack the end, roll in your hands and peel just below the membrane.

The other trick is fresher eggs peel better… I had a dozen store bought (yes, I know!! This was before we were gifted so many new layers!) and they peeled horribly.


Essential Oil Tuesday – Vapor Shower Discs

Cold season is coming!!! Between kids going back to school and the cooler weather, people tend to catch those winter colds.

Treating those beginning stages of colds is crucial to nip them before then become a full-fledged disaster in your household.

Essential Oil Tues day on www.KrisandLarry.com-Vapor Shower Discs for cold seasonAs a child, I remember my mom buying the “Vic’s Shower Discs” and throwing them in the bottom of hot steamy showers to let all of the vapor smells steam up and fill the bathroom to relieve cold symptoms and help breathe better. My kids and I make up our own with essential oils and baking soda. These are the perfect “gift” for someone who is feeling a little down and out.

15 drops of essential oils to 1 cup baking soda ratio. We use Young Living Essential Oils for our entire household. For more information visit www.youngliving.com/krismazy


You will need baking soda, essential oils (we use Eucalyptus, Lavender and Rosemary or simply just Eucalyptus), water (enough to make a gooey thick putty-like paste), cupcake tin and paper cupcake liners OR a silicon baking tray that is divided into little squares.

Mix together all ingredients in a glass bowl and dish out evenly in the cupcake liners or silicon brownie pan.  Let sit over night to dry.