Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts

May 22, 2013

Wednesday's Chow - Easy Taco Dip


BRENDA NOVAK'S AUCTION IS OVER FOR 2013!  IT RAISED $335,000, PUSHING HER OVERALL FUND RAISING TO $2,000,000. Thanks to everyone who participated!

The Brenda Novak's Online Auction for Diabetes Research is hitting the home stretch…only 9 days left to bid on your favorite items (and with more than 2,000 items, there’s bound to be one that is your favorite!).  Check it before it’s too late.

As anyone who’s read my blog in the past two or three months knows, I am participating in the auction via donations (and bidding).  On the left are links to the three categories I am spearheading and donating items through.

Hearts Through History's Basket

In two of the categories, Hearts Through History and Sweethearts of the West, I have cookbook baskets.  Click HERE and HERE to see those items.




Sweethearts of the West’sbasket is a Tex-Mex, with, surprise a Tex-Mex cookbook.  Here’s a recipe from that book for Easy Taco Dip (slow cooker recipe):

Ingredients:

½ pound ground beef chuck
1 cup frozen corn
½ cup chopped onion
½ cup salsa
½ cup mild taco sauce
1 can (4 oz) diced mild green chilies
1 can (4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded Mexican cheese blend
   Tortilla chips
   Sour Cream

Directions:

1.     Brown ground beef in large nonstick skillet over medium-high heat, stirring to separate meat.  Drain and discard fat. Spoon into slow cooker.

2.     Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; mix well. Cover and cook on LOW 2 to 4 hours.

3.     Just before serving, stir in cheese. Serve with tortilla chips and sour cream.  Makes about 3 cups of dip.

Tip: to keep this dip hot through an entire party, simply leave it in slow cooker on low (or warm).

March 6, 2013

Wednesday's Chow - Best Cauliflower


While cauliflower is not a vegetable most people eat, I like it, cooked or fresh. But I admit, my family doesn’t eat as much as we probably should. Especially when you learn about the health benefits of cauliflower (find out about some of them HERE.)   So, I went looking for a recipe in the cookbooks in my “Calling All Cooks,” basket for Brenda Novak 2013 Annual Auction for the Cure of Diabetes. (Brenda’s annual auction runs May 1-31.  So far, there are over 750 items up for auction, with more to come.)



Calling all Cooks

The winner of this auction will win a box full of cookbooks.

Christmas Cookies
1001 Fast Easy Recipes
Cake Pops, Brownies and More
Fun Summer Recipes
Freezer Meals
Slow Cooker Recipes
And more…..

And I found several cauliflower recipes in 1001 FAST EASY RECIPES.  Here’s one I tried and it’s really good.

Best Cauliflower

Ingredients:

1 (16-oz) package frozen cauliflower
Salt and pepper
1 (8-oz) carton sour cream
1 ½ cups shredded American or Cheddar cheese
4 teaspoons sesame seeds, toasted

Directions:

Cook cauliflower according to package directions.  Drain and place half in a 2-quart baking dish. Sprinkle a little salt and pepper on cauliflower. Spread half sour cream and half cheese, top with half sesame seeds. Repeat layers. Bake at 350° for about 15-20 minutes.

Never let your memories be greater than your dreams. ~Doug Ivester 

December 30, 2012

Holiday Cheer - The Family Gathers Near

Win a 2013 Calendar and a Nook HD....read below for how....

by Linda Carroll-Bradd

Thanks for having me today, Anna. Happy New Year to all.
The major rush and bustle of holiday activities have settled, but many of you are probably still in the “relaxing with the relatives” mode. I’m currently about 400 miles from my mountain home, visiting with my step-daughter’s family that includes my two granddaughters. Plus my son and youngest daughter have traveled from southern California and are under the same roof. I love that feeling of a mixture of families hanging out together.  Memories are made and old times recollected as we share meals, play board games, do puzzles, and read stories.

All these elements ran through my mind as I plotted out my historical Christmas story, The Ring That Binds, released by Prism Book Group. Because of the holiday, I wanted a small child as part of the story, which meant a single parent (this is a romance, after all). Plus I wanted to include a “from the heart” gift because we all treasure those special gifts. My publisher says the story has the “aww” factor and so far, I’ve received three 5-star reviews on Amazon.

RECIPE: (luxury wasn’t part of Celina’s household so this sweet cornbread would have been considered a treat)

Molasses Cornbread
1 cup whole wheat flour
1 cup cornmeal
4 tsp baking soda
1 egg
¼ cup molasses
1 cup sweet milk
¼ cup vegetable oil

Place dry ingredients in medium bowl, make well in middle. Mix in all wet ingredients and pour into greased 8” square pan. Bake at 400 degrees for 15 min or until inserted toothpick comes out clean. 
 
BLURB:
Widow Celina Innes, a dress shop owner in the small 1886 mining town of Aspen, Colorado, struggles to run her shop and live down her late husband’s bad choices for the sake of her four-year old daughter, Keena. She made the mistake of following after one man’s dream of striking it rich and has sworn not to do it again. Co-owner of Toussaint’s General Store, Mikel, watches this proud woman run a successful business but wishes he could make her life a little easier. He has to be contented by slipping treats to the child in hopes of pleasing her mama. When illness strikes the child, Celina turns to Mikel for help and they work together all night to get past the crisis, deepening their friendship. But when the crisis is over, Mikel disappears from Aspen and Celina learns he is seeking to increase his stores. How could she have been so wrong about the man? Can a woman sworn to put down roots and a man looking for more riches find happiness?
EXCERPT:
Plastering on a smile for her most cantankerous customer, Celina turned and had to bite back a gasp. Only two weeks had passed since the first fitting, but she could see the side seams would have to be let out so the front could button properly. The banker’s wife did enjoy her cakes and pastries. “Yes, ma’am. The dove gray wool with black collar and cuffs. Such a smart fashion choice.” If only she could afford a new coat half as fine.

She grabbed her box of sewing pins, and slung the measuring tape around her neck. “Go ahead and step up on the platform.” To avoid pointing out the obvious problem, she ran her hand over the fine wool to check the sleeve hem then looked at the back side to see how the pleat folded. “The length at your wrist looks good, don’t you agree?”

Mrs. Peabody held out a pudgy arm, and looked at her reflection in the oval mirror on the wooden stand. “I suppose.” She half turned to get a glimpse of the back and then faced the mirror again.”But these front panels are wrong. Did you deepen the seams?”

“Possibly today’s dress is of a heavier weight, now that we’re further into December.” Oh, the merchant’s dance of choosing the most tactful words. With a quick move, she pulled the measuring tape across the open span of the jacket’s front pieces and noted the gap’s measurement. “Nothing’s permanent. I can taper the side seams.” She held the tape along Mrs. Peabody’s side, as if gauging where to make an adjustment when what she needed to do was let out the seams at least an inch on each side.

The bell over her door tinkled, and a whoosh of cold air swept inside.

“I’ll be right with you.” Celina glanced over her shoulder and spotted Mikel Toussaint, one of the two owners of the general store. Her heartbeat kicked at the sight of one of the town’s most eligible bachelors. “Oh, hello.”

“Mikel!” Keena ran around the counter to greet the tall, dark-haired man. “See what I made.”

“Ah, a necklace fit for a princess.” He scooped up the little girl in his arms then tickled her tummy before turning to acknowledge the women. “Hello, Mrs. Innes, Mrs. Peabody. How are you ladies this fine day?”

“Fine?” Mrs. Peabody sniffed, turning back to preen before her silvery reflection. “A Colorado winter hardly deserves that compliment.”

“A winter day in the mountains without snow is a fine day, my papa always says.” He smiled, white teeth flashing above his green woolen scarf. “Back in the old country, in Espana, on a day like today, people sit on verandas, enjoying wine and pintxo.” He raised Keena to head height and swung her around, causing her to erupt into a fit of high-pitched giggles. In a flash, a peppermint drop appeared in his hand and he presented it to the little girl.

Mikel’s smile softened his dark, slashing eyebrows, and nose with its hawk-like bend, making him almost good looking. Celina had heard ladies whisper about his older brother Danel’s rakish handsome features. But her preference was for a man who knew how to smile.

Celina shook her head at his foreign word that she’d learned meant some type of tasty food from his Basque homeland.

A throat clearing behind her was a not-so-subtle reminder that she was with a customer. Her stomach tightened with a nervous twist.

“What can I do for you, Mr. Toussaint?”

“Oh, my errand. I forget when surrounded by three lovely ladies.” He set Keena down with a pat on her head, and then reached inside his jacket for a flat brown envelope. “I know you look for magazine with eager eyes each month. All the way from Philadelphia.”

Godey’s Lady’s Book. Her link with the latest in the fashion world was the one item of pleasure in her tight budget. When she accepted the mail, she felt the warmth left by his hands on the paper, and her fingers slid to capture it. “Thank you for dropping by with this.”
Where to find the book:
Prism Book Group has a 30% off sale until January 2, 2013—use code Holiday12

Amazon:                             

Barnes & Noble:              

Smashwords:                    

Bio:
As a child, Linda was often found lying on her bed reading about characters having exciting adventures in places far away. Upon reaching a landmark birthday, she decided to write one of those romances she loved so much. Easier said than done. Perseverance paid out and twelve years later, she received her first call from a publisher and a confession story was published. Now Linda writes heartwarming contemporary and historical stories with a touch of humor, and many have a tie to her previous home of Texas.
Linda currently lives in the southern California mountains with her husband of 34 years and their two spoiled dogs, Shiba Inu Keiko and terrier mix Phoenix.

Where to find me:
Twitter @lcarrollbradd
Linda can also be found on LinkedIN, Goodreads, Classic Romance Revival, and Manic Readers.
Leave a comment here (including your email address) and be eligible to win a 2013 calendar, and also be entered in the big giveaway drawing for the Nook HD.

December 28, 2012

Holiday Cheer-WEATHER IS THE WRITER’S FRIEND

Win a nook HD - just leave a comment

by Caroline Clemmons

Thanks to Anna Kathryn Lanier for hosting my visit today. 

Do you live where the winter storm has locked you indoors? Lovely if you don’t need to leave home. Here in North Central Texas, we only have a few snow flurries, but folks are snowbound in the Texas Panhandle. I love snow, but then I work from home and don’t have to commute. Being snowed in is a cozy treat for me, and a good time to snuggle with a cup of hot chocolate, a good book...and my husband. Our pets also gather around for cuddle time.  
 

Weather always plays a part in my romances, and sometimes becomes a character. Bad weather can isolate a couple, present a huge obstacle, or propel the story forward. Think of the tornado in THE WIZARD OF OZ, which certainly moved that story forward (no pun intended).  

A storm that starts as rain, then sleet, then heavy snow is a character in HIGH STAKES BRIDE. The inclement weather helps the heroine, Alice Price, escape from the two men pursuing her. That is, with the aid of rancher Zach Stone. What could be cozier than being snowed in a warm cabin with a kind and handsome man? There are a few surprises for Alice Price and Zach Stone: (1) the battered little boy who looks as if he and soap are strangers, (2) his injured dog, and (3) the biggest surprise...the dead man on the cabin floor.   
 
Those aren’t the only surprises in store for either Zach or Alice. She’s one of my favorite heroines. Like me, she is incident prone. ☺ I’ve never dyed my own hair the peculiar color Alice did, but I once accidentally dyed my daughter’s hair lavender. Talk about panic! Whew, no wonder she won’t let me color her hair now.

Here’s a blurb about HIGH STAKES BRIDE:

Now that her stepfather has died and can no longer protect her, Alice Price is on the run from two stepbrothers who wagered her in a high stakes poker game. But she’s only been off her stepfather’s ranch once in over twenty years and has no sense of the landscape or direction. Determined to catch the stage to Atlanta, she has two mules loaded with her belongings. From the first, she encounters one setback after another. She is certain fate has dealt her a losing hand...until she teams up with Zach Stone.
 
 

Zach is through with any woman not related to him. He camps out for a little time alone before he heads home and admits he’s been jilted by his mail-order bride. When he meets Alice and learns she is on the run, he lets her tag along with him. Their ride through a freezing storm when she is already exhausted leaves Alice with a case of pneumonia. Obviously, she needs some place safe where she can recover. That’s when Zach comes up with a crazy plan--Alice can pretend to be his mail-order bride until she recovers, make his family hate her, then he’ll send her away Sounds easy enough.
 

Zach hired the Seth, a young boy Alice and Zach discovered in his old cabin, to be Zach’s new ranch hand. Seth’s dog, Harry, accompanies the boy. Life appears rosy, but lies tangle Zach and Alice into a web of deceit that grows more and more complicated. 

Here’s an excerpt from HIGH STAKES BRIDE of the first time Zach meets Alice while he’s camped out: 

Zach slipped into the bedroll and waited, pistol in hand. He feigned sleep, wondering what kind of man tarried nearby. Whoever it was could have picked Zach off, so the sidewinder must not have murder on his mind.

Probably up to no good hiding out like that, though, because any Westerner would share his campfire and vittles with anyone who rode into camp. Zach wriggled into a comfortable spot and lay motionless. Anger at recent events helped him remain awake.

The footfalls came so softly he almost missed them. He opened his eyes a slit, but enough to see a thin shadow move toward the fire. About then heavy clouds overhead parted and the moonlight revealed a boy who scooped up a slice of bacon and slid it into his mouth.

The culprit set Zach’s tin plate on the ground near the fire, ladled beans into it, and picked up a fork. He squatted down and balanced the plate on his knees before he commenced eating. Zach noticed he kept his left hand in his pocket the whole time.

Something must be wrong with the thief’s left arm.  Looked too young for it to have been a casualty of the War. Lots of other ways to get hurt out here. Whatever had happened to his left arm, his right one worked well enough. He forked food into his mouth like he hadn’t eaten in a week.

Zach let him shovel beans for a few minutes. Crook or not, anyone that hungry deserved a meal. When the kid stopped eating, Zach couldn’t figure out what he was doing.  It looked as if he used the fork to scratch around on the ground, so he must have eaten his fill. Zach slipped his hand from beneath the cover and cocked the pistol.

“Hold it right there, son. I’d like to know why you’re eating without at least a howdy to the man who provided the food.”

The boy paused, then set the plate down slowly. “I left money here on a rock to pay for it.”

Odd sounding voice, but the kid was probably scared. Zach slipped from his bedroll and stood, but kept his gun pointed at the food robber. “Maybe.”

Zach walked toward the kid, careful to train his gaze so the firelight didn’t dim his eyesight. Sure enough, he spotted a couple of coins on the rock beside his pot of beans, or what remained of them, and his empty plate.

He faced the intruder. “Why not just come into camp earlier instead of sneaking in after you thought I was asleep?”

“I—I was afraid you weren’t friendly.”

Zach thought he also heard the kid mutter what sounded like “...or maybe too friendly.” Must be the wind, he thought, as he neared the boy.

Zach motioned with his free hand. “I don’t begrudge anyone food, but I hate dishonesty and sneaking around.  Stand up so I can see you.”

The kid stood, hat low over his face and his good hand clenched.

Zach reached to push the brim back. “What’s your name?”

The kid stepped forward. “None of your business, mister.”

A fistful of sand hit Zach’s face. He heard his assailant run. Mad as the devil, Zach brushed grit from his eyes and set out in pursuit. The kid was fast, he’d give him that, but so was Zach. His longer legs narrowed the distance between them.  With a running lunge, he tackled the kid.

“Oof. Let me go.” The lad was all wriggles and kicking feet as he squirmed trying to escape.

Zach wasn’t about to let that happen. They rolled in the dirt. In one move Zach pinned the boy’s good arm. The hat fell aside and a mass of curls spilled around the kid’s face.

His jacket parted and unmistakable curves pushed upward where Zach’s other hand rested. Zach stared in disbelief. Registering his hand pressed against a heavenly mound shocked him and he jerked his paw away.

“Well, I’ll be damned. You’re not a boy.”

The woman glared at him. “Right, and you’re not exactly a feather. Get off me.”

Zach stood and bent to help her but she curled into a ball where she lay. “Ma’am, you okay?”

“Just dandy.” She sat up, moving like a hundred-year-old. She glared at him while holding her stomach with her good hand. The other arm dangled uselessly. “You’ve likely broken the few uninjured bones I had left.”

His temper flared. “Hey, lady, don’t try to put the blame on me. If you’d been honest and come into camp like any other traveler, I’d have shared my food with you.”

“Yeah, well a woman on her own can’t be too careful and I don’t know you or anything about you.”

Zach saw her point. Though most Western men would respect a woman, it wouldn’t help if she ran into one of the exceptions.

“What’s wrong with your arm?”

She glared at him and appeared to debate with herself before she said, “Fell out of a tree. My arm caught in the fork of a branch. Pulled it out of socket and I can’t get it back.”

Well hell. As if he didn’t have enough on his mind. Now that he’d decided not to speak to another woman unrelated to him, this bundle of trouble showed up needing a keeper.

Resigning himself to one more stroke of bad luck, he said, “Take off your coat and come over here to my bedroll.”

The campfire sparked less than her eyes. “I’ll do no such of a thing. Don’t be thinking you can take liberties because I ate your food and I’m injured. I paid for the food.”

Zach exhaled and planted his fists on his hips. “Ma’am, there’s not enough money in Texas to pay me to take liberties with you. If you’ll move to my bedroll and lie down, I’ll put your arm back in place. You’ll likely have to take off your, um, your shirt.”

She looked him up and down as if she weighed him and found him lacking. “I figured you for a rancher. You a doctor then?”

“Ranchers have to know a good bit about patching people.”

She straightened herself and swished past him as if she wore a ball gown instead of a man’s torn britches. Watching the feminine sway of her hips as she sashayed to the other side of the campfire, he wondered how he ever mistook her for male. He followed her and tried not to appreciate her long legs or the way the fabric molded to them like a second skin.

When she reached the blasted bedroll he’d been stuck with, she slid out of her jacket. A grimace of pain flashed across her face as the weight of the light coat slipped down her injured arm. In one graceful move she plopped down on the bedroll.

“You’re sure you can do this?” she asked and looked up at him.

Flickering firelight placed her features in shadow. Moving closer, he figured the poor light played tricks on him, for he couldn't tell the color of her hair. He decided she had light brown or dark blonde curls. Whatever color her eyes were, maybe blue or green, they were big and watched him with suspicion.

“Yes. Sorry, I don’t have any spirits with me to deaden the pain.”

“I never touch alcohol. If you’re sure you can do this, just get on with it.” She unbuttoned her shirt and winced as she slid the injured shoulder and arm free, and then stuck her chin up as if she dared him to make an improper comment or gesture.

He knelt beside her, keenly aware of the differences that proved her womanhood. A chemise of fabric worn so thin as to be almost transparent pulled taut across her breasts. He swallowed and willed himself to ignore the dark circles surrounding the pearly peaks thrusting at the flimsy material. The memory of the lush mound he’d touched briefly wouldn’t leave him. He’d been alone too long and had better concentrate on the job at hand.

“Stretch out and try to relax. I’ll be as gentle as I can, but this will hurt.”

“Hurts already, but I better put my bandana in my mouth so I don’t scream. I’m not a whiner, mind, but wouldn’t want to draw attention if there’s others nearby.” She slipped the cloth knotted around her neck up to her mouth like a gag, then laid down.

She moaned but didn’t fight him. Zach had seen this done numerous times over the years and had performed it twice. He probed her shoulder gently, then rotated her arm to slip it back into place.

He listened for the snick of the bone reseating itself in the socket. When he finished, he massaged the muscles of her upper arm and shoulder. She’d likely be sore for weeks, but the harm she had done wasn’t permanent.

“Have to give it to you, ma’am. You were the quietest patient I’ve ever seen.”

She lay with her face turned away from him. When he leaned over, he realized she’d passed out.  
 

I hope you found that intriguing and will want to purchase HIGH STAKES BRIDE, Men of Stone Mountain, book 2. Here are the buy links: 


Print or Ebook at Amazon:
 
 
Do you serve ham for New Year’s Day? In the South/Southwest, ham is the traditional dish for New Year’s Day. I’m sharing my family’s favorite sweet potato recipe to go with your New Year’s Day dinner...or any other time. This dish is always a hit and anytime I serve it to others, I am asked for the recipe. 

SWEET POTATO CASSEROLE 

2 cups cooked and mashed sweet potatoes (about 4 large sweet potatoes, or
           use canned)
1 1/4 cup sugar
1 cup milk
2 eggs, lightly beaten
3/4 stick margarine or butter, softened
1/2 teaspoon nutmeg (I don’t like nutmeg, so I omit this and double the
       cinnamon)
1/2 teaspoon cinnamon 

Topping:

3/4 cup corn flakes
1/2 cup chopped nuts (I use pecans)
1/2 cup brown sugar
3/4 stick margarine or butter 

Drain and mash the cooked or canned sweet potatoes, removing any fibrous tissue. Add the sugar, milk, eggs, 3/4 stick margarine, and spices. Bake at 400 degrees F for 20 minutes. Remove from oven and cover with topping. Return to oven for about 10 minutes, or until topping is bubbly. 

Here’s a bit about Caroline Clemmons: 

Caroline Clemmons writes mystery, romance, and adventures—although her earliest made up adventures featured her saving the West with Roy Rogers. Her career has included stay-at-home mom (her favorite job), newspaper reporter and featured columnist, assistant to the managing editor of a psychology journal, and bookkeeper. She and her husband live in rural North Central Texas with a menagerie of rescued pets. When she’s not writing, she enjoys spending time with family, reading, travel, browsing antique malls and estate sales, and genealogy/family history.  

Excerpts from some of her exceptional reviews can be found on her website, along at www.carolineclemmons.com. View her blog posts Mondays, Wednesdays, and Fridays at http://carolineclemmons.blogspot.com and find book reviews, giveaways, interview, and miscellany.

Twitter: https://twitter.com/#!/carolinclemmons (No E in Caroline)

Caroline loves to hear from readers at caroline@carolineclemmons.com
Happy New Year 2013!


To be eligible to win the nook HD, just leave a comment on any or all blog posts from November 25-December 31, 2012. An email for contact must be left in the comment to be eligible to win. A random drawing for a winner will take place between January 1 and January 3, 2013. Winner will be notified by email (so leave your address). Odds of winning depends on the number of eligible entries.

October 31, 2012

Wednesday's Chow - Spinach and Curd Cheese Curry

From this week's guest blogger, Rosemary Morris, we have Spinach and Curd Cheese.  If you missed her insightful interview on Monday, please stop by and say hi!
 
My next release, Far Beyond Rubies, includes Gervaise’s receipt for Spinach and Curd Cheese Curry to be served with chapattis or tortillas and, or rice.
To serve four.
2lbs fresh spinach, New Zealand spinach, Swiss chard or 1 lb of frozen spinach.
8 ounces of paneer Indian curd cheese available from Indian shops and (in England) supermarkets.
3 tablespoons of olive oil or vegetable cooking oil.
1 desertspoon of finely grated fresh ginger.
1 chili, optional.
Salt and pepper to taste.
2 lemons cut into eighths.
If using fresh spinach, New Zealand spinach or Swiss chard remove stalks, and shred the leaves. Bring a quarter of a pint of water with one teaspoon of salt to the boil. Add the greens and simmer until they are cooked, then squeeze out most of the water.
If using frozen spinach defrost it, add the salt and then squeeze out most of the water.
Cut the paneer into half inch square cubes, deep fry them until they are golden brown and put them in water to keep them moist.
Heat the oil in a large wok or frying pan. Add the ginger and stir fry on a low heat for 1 minute. Add the fresh chilli. Stir fry for 30 seconds. Add the spinach and stir fry for a minute. Add the curd cheese and stir it gently over a low heat until it is mixed into the spinach.
Serve with flat breads and or rice, add extra salt if desired, some pepper to taste and squeeze lemon juice over it.
Optional
When adding the greens to the fried ginger and chilli stir in 8 ounces of cooked fresh peas or frozen peas.
 



Tanged Love, Sunday's Child, False Pretences.
New release in March, 2013 Far Beyond Rubies.

September 5, 2012

Wednesday's Chow - Three Bean Salad

I have never really like Italian Dressing, so I've never much liked Three Bean Salads, but this one is really good. I'm not sure why, but I do like this.  I have used WishBone low-cal Italian Dressing when I've made it, the last time just this weekend for the Labor Day BBQ with family and friends! Oh, also, I really, really dislike green bell peppers, especially when cooked. So I tend to leave them out. But I don't mind red bell peppers. The first time I made this, I put red bell peppers in it, this weekend, I was out.  The are good and they add color to the salad!

Three Bean Salad
1 15-oz can cannellini beans, drained, and rinsed
1 15-oz can kidney beans, drained and rinsed
1 15-oz can garbanzo beans, drained and rinsed
2 celery stalks, chopped
½ cup red onion
1 green or red bell pepper, chopped
½ finely chopped parsley
1 cup store-bought light Italian dressing 

Mix all ingredients together until well combined. Pour dressing over salad. Refrigerate overnight.
 
Anna Kathryn Lanier

August 29, 2012

Wednesday's Chow - Rocky Mountain Oyster

by Andrea Dowing

This week's guest offers a very unique recipe.  I'm not telling you what they are if you don't know already, lol.  You'll figure it out...

And check out Andrea's blog from Monday, if you haven't yet, What's in a Word.

ROCKY MOUNTAIN OYSTERS

In my book, Loveland, I have a scene during spring round-up when the men are eating Prairie Oysters.  Better known today as Rocky Mt. Oysters, they are still served after spring round-up—and I should know, because this year I was at the Cottonwood Ranch in Wells, Nevada (http://www.cottonwoodguestranch.com/) for their round-up.  Amber Scholl is the wonderful chef there, and after the roping, branding, ear-marking, vaccinating, and final snipping to make would-be bulls into hefty steers, Amber’s work takes over.  Here’s her recipe and instructions for Rocky Mt. Oysters which I can personally vouch are delicious…if you don’t think about where they came from!  My deepest thanks to Amber for sharing this with us.

1)       Take the testicle and make a long incision vertically, just to remove the first membrane. Cut all remaining parts until membrane is completely separate. Wash or soak for an hour in cold water.

2)      Get your batter ready:   approx. 1 cup of flour, 2 tbs. of garlic powder (the more the better), 1 tbs. salt, 1 tbs. pepper, 1 tbs. seasoning salt (optional)

3)       Heat 1 cup of peanut, vegetable, or canola oil in your frying pan. (Amber prefers cast iron pans and peanut oil).

4)      While your oil is heating, remove the second membrane from the "oyster". To do this, you make another incision in the membrane until you can squeeze the meat out. It will naturally separate and then goes directly into the flour mixture.

5)      Once fully coated, add to oil, and cook until brown and crisp, maybe 8 minutes or so.

6)      Serve with fry sauce, ketchup, or anything else you prefer.

 

Amber told me there are many ways to cook these but this is her favorite. Mine too!

August 1, 2012

Wednesday's Chow - Robin’s Super-Secret Chile con Queso

Hmmm, this week's guest, Robin Badillo is sharing her super-secert recipe....I don't know, Robin. I'm thinking it's not so super-secret any more.  Thanks for sharing and if you haven't stopped by Robin's blog "The Nose Knows" stop by for a chuckle on ereaders.


Robin’s Super-Secret Chile con Queso

Ingredients:

1 box Velveeta cheese cut into cubes

3-4 Roma tomatoes - diced

1 small onion - diced

1 cup chopped cilantro

1 jalapeño, finely diced (cut in half lengthwise and scoop out seeds to lessen the heat)

milk

Directions: 

In large microwavable bowl, add milk to Velveeta cheese cubes. (Do not add too much or cheese will be soupy. Usually a cup or so will do.)

Heat in microwave on high until cubes begin to melt.

Remove and add tomatoes, onion, cilantro and jalapeño (more on less depending on desired heat level)

Mix well and resume heating, stirring occasionally until cheese is completely melted.

Serve with tortilla chips.

If you would like to check out Robin's blog/website, please do…just be sure you’re over 18.

Learn more about Robin at:

January 18, 2012

Wednesday's Chow - Jake’s Fried Rice

This week's guest, Amber Leigh Williams (Rogue Secondary Characters) shares a special recipe from her husband.  Enjoy.

Anyone who knows us as a couple is aware that my husband is the cook in the marriage. He even works in the restaurant business! One day out of the blue, he created this amazing fried rice recipe. We have shared it with both sides of our family and everyone loves it. We’ve never shared it with anyone outside of the family – this is a first so we hope you enjoy Jake’s Fried Rice….




Jake’s Fried Rice

Cook Time: 30-40 minutes
Serves: 2-3

Ingredients
1 8-oz. box Zatarans® New Orleans Style Yellow Rice
1 pkg. smoked Conecuh Sausage
6-7 extra-lg. eggs
1 red bell pepper
1 green bell pepper
Vegetable oil
Salt and pepper to taste

Instructions
In a medium pot, begin boiling water for Zatarans® yellow rice (NOTE: Use ½ cup less water than the box recommends). While waiting for water to boil, begin chopping bell peppers and sausage into small bites. When water boils, let rice simmer covered for 25 minutes, stirring often. At the same time rice begins to simmer, begin cooking sausage in a separate pan. In another pan, use vegetable oil to begin cooking bell peppers. Stir both pans often to keep sausage and peppers from burning. Take peppers off heat and drain when they become soft. Brown sausage to your preference before taking off heat and draining until non-greasy. Set sausage and peppers aside. When rice has 15 minutes left to cook, whisk eggs together, pour into a large pan and scramble them, seasoning with salt and pepper to your taste.

When rice is done cooking, use a strainer to drain all excess fluids. Using a large pan or wok (usually the same pan eggs are cooked in), combine the scrambled eggs and rice. Stirring often, let rice cook a bit longer. Add bell peppers and sausage and mix well. Serve in bowls and enjoy!


Amazing Author Event - Read the Blogs - Win the Prizes
Jan. 18. SG Rogers - http://childofyden.wordpress.com 

January 11, 2012

Wednesday's Chow - Potato Chip Bake

This week's guest, Katherine Grey shares a family favorite for Wednesday's Chow.  Check out Katherine's Monday blog, Anti-New Year's Resolutions, too.

Potato Chip Bake

1 cup of water
2 tablespoons extra virgin olive oil or cooking spray
1 white onion, halved and thinly sliced
1 green pepper, diced
*1 pound bacon, sausage, or ham (If using bacon or ham, dice it. If using sausage, crumble it.)
12 large eggs
1 8.5 ounce bag of kettle cooked potato chips (I use Lay’s brand.)
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Heat 2 tablespoons of olive oil or use cooking spray in a medium non-stick skillet over medium heat. Add onion, green pepper, and your choice of meat from above, season with salt and pepper. Cook until onions and green pepper are soft and meat is done, stirring occasionally.

In a separate bowl, beat the eggs and 1 cup of water together. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally until the chips are soft, about 10 minutes.

Prepare a 12 x 9 x 2 pan with cooking spray or 1 tablespoon of olive oil. Combine egg and chip mixture with the meat mixture and pour into prepared pan. Bake 30 to 35 minutes or until eggs are firm and top is golden and slightly crisp.  Remove from oven and let stand 5 minutes before serving.

Makes 8 servings

*If using bacon, precook the bacon a bit before adding the onion and green pepper.
**I’ve also added sliced or quartered baby cremini or button mushrooms.



Katherine Grey
IMPETUOUS available now
THE MUSE coming 2012
http://katherinegrey.blogspot.com
http://www.facebook.com/pages/Katherine-Grey/265375626827267?sk=wall


October 26, 2011

Wednesday's Chow - PENNE PASTA with ASPARAGUS and PECANS

My guest blogger for Monday, Celia Yeary is offering up a great autumn side dish. 

I obtained this recipe from a Texas Pecan orchard gift shop. East Texas is fertile ground for several varieties of pecans, and where there is an orchard, there is a store and gift shop. On one visit a few years ago, when we bought our sack of shelled pecans, the proprietor included a small booklet of recipes for ways to use pecans. The one I'm sharing is a pasta dish. We love it, but I only make it when fresh asparagus is small and young, and is "on special."

PENNE PASTA with ASPARAGUS and PECANS

Ingredients:

1 TBS olive oil and 1 TBS butter
1 lb. asparagus, cut into 2" pieces
1 yellow and 1 red bell peppers, diced
1 tsp minced garlic
1 3/4 cup chicken broth
1 lb. Penne Pasta, uncooked
1 1/2 TBS minced basil

2/3 cup Parmesan cheese, divided
3/4 cup toasted pecans, divided
Salt and Pepper to taste

Directions:

Combine olive oil and butter in a large skillet; add asparagus and cook and stir until lightly browned, about six minutes.
Stir in peppers and garlic and cook one minute.
Add chicken broth and bring to a boil.
Reduce heat and pasta and basil.
Simmer 7-9 minutes.
Stir in half the Parmesan cheese and half the pecans.
Add salt and pepper to taste.
Transfer to a warm bowl and sprinkle with the remaining cheese and pecans.
YIELD: 4 to 6 servings.



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Dalton King, believing lies his Texas Ranger partner tells him about Jo, seethes with hatred toward his wife. Now he must protect Jo from his partner’s twisted mind, while sorting out the truth. Jo’s bravery and loyalty convince him she’s innocent. But can they regain the love and respect they once shared?

BUY LINKS FOR TEXAS PROMISE-Book I-The Cameron Sisters
TEXAS PROMISE

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Celia Yeary-Romance...and a little bit 'o Texas
http://www.celiayeary.blogspot.com
http://www.celiayeary.com
http://sweetheartsofthewest.blogspot.com
http://www.facebook.com/pages/Celia-Yeary-Author/208687145867971