I’m so excited! My latest release is going on tour the first half of March. Some of my favorite blogs are featuring Every Sunrise during the tour. Be sure to check them out…and enter the EVERY FOODIE contest. Details below.
Here are a few to get you started:
3/4
Mindy at Ponderings of the Heart
Martha at Our Family’s Adventures
AnnMarie at More Than Just A Mom
http://afriedrick.blogspot.com/
Jill at Christian Work At Home Moms
Every Sunrise is book 7 in the Home to Heather Creek series. (And don’t worry…if you haven’t read the rest of the series yet, the book stands alone.) The bleak winter days make February on Heather Creek Farm a test of endurance, and as winter wears on, Sam becomes more and more withdrawn and unhappy. Bob is busy planning a surprise for Charlotte, and Christopher is excited about a local writing competition, while a Valentine’s Day flower from a secret source lifts Emily’s spirits. But when Sam disappears from the farm one night, chasing a memory of the father who abandoned them all, Charlotte and Bob need all the help—and prayer—they can get to bring him home safely. This broken family needs God’s help like never before, but their trials remind them all that every sunrise brings a new beginning.
Oh…and the best part is the EVERY FOODIE contest!
Okay…this book is loaded with yummy food: strawberry cupcakes, cinnamon rolls, baked chicken with cornbread, chocolate cake, pancakes with homemade syrup, French onion soup, parmesan crusted chicken…well you get the idea!
So the contest for this tour will be the EVERY FOODIE contest! Leave a comment on this post with your favorite meal and a recipe (feel free to post more than one recipe for additional entries in the contest!)! I’ll choose the one that most tantalizes my taste buds to receive an entire set of the Home to Heather Creek series (books 1-7)!
Five runner’s up will win a copy of Every Sunrise (or another Tricia Goyer book of their choice). Contest ends 3/27!
Let the mouth-watering commence!
Favorite Meal:
Tex-Mex tostados
1 13oz. can of canned chicken
1 Package Chi-Chis Fiesta Restaurante seasoning mix.
Mix these two with directions on package. Prepare the ingredients listed below.
When above is chicken mixture is ready, warm a flour tortilla in the micro. Take out and add the following:
1.A dollop of sour cream
2.black beans to your taste (warmed)
3.canned corn (drained & warmed)
4.Chi-chis salsa sauce (warmed)
5.brown rice, cooked and seasoned with cummin and cilantro (warm)
6.4 cheese mix (Shredded)
7.more sour cream as desired.
EAT! YUMMMMM!
desertros5173[at]gmail[dot]com
Chicken casserole
4 c chicken
4 c chicken broth
1 1/2 c diced celery
1 c diced cheese
1 large onion
2 eggs beaten
1 c mushroom soup
2 t salt&pepper
1 c water chestnuts
4 c cracker crumbs
Combine all ingredients except 1 cup cracker crumbs – Put those on top. Bake 350 degrees for 45 minutes.
gasweetheart211[at]netscape[dot]net
thanks for entering me.
Yummy. These sound Delicious!
Here’s one of my favorite meals:
Salad, stuffed chicken breasts, rice, steamed broccoli, and for dessert peanut butter pie. 🙂
Stuffed chicken breasts recipe —
4 boneless, skinless chicken breasts
4 oz mushrooms, chopped
1/3 cup parmesan cheese
3/4 cup cottage cheese or ricotta
1 can cream of chicken soup
1 cup milk
Mix mushrooms, parmesan cheese, and cottage cheese or ricotta in small bowl. (If using cottage cheese, cream it in a small food processor before mixing with other ingredients.)
Cut chicken breasts in half, leaving them connected on one side. Season the outside. Place in casserole dish and fill with cheese mixture. Mix soup and milk together and pour over the chicken.
Bake at 350* for 30 minutes or until chicken is cooked through.
Grandma’s Peanut Butter Pie recipe
1 pie crust
Filling:
1/2 cup creamy peanut butter
1 cup powdered sugar
2 cups milk
2 Tbsp butter
2/3 cup sugar
2 egg yolks
1/2 tsp vanilla
1/4 cup cornstarch
Meringue:
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla
Mix peanut butter and powdered sugar together. Place 2/3 of the mix in the bottom of BAKED crust.
Cook milk, butter, cornstarch, and sugar over medium heat until thick. Add yolks (stir a spoonful of the hot mix into the eggs before adding eggs to the large mix – so they don’t scramble) and vanilla, cook 1-2 minutes more. Pour over peanut butter mix.
Make meringue and top the pie. Sprinkle remaining peanut butter crumbs on the top.
Bake at 400* 5-10 minutes until meringue is light brown.
My favorite recipe is the Barefoot Contessa’s Caesar Club Sandwich, it’s good without the bread as a Caesar Salad as well. We leave off the arugula and use romaine and leave out the pancetta completely. Also we don’t always use the sun dried tomatoes, sometimes we use fresh tomatoes, it just depends.
Ingredients
2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
My favorite meal…hmmm…it was tough to decide on something, but I think it would have to be this:
Sour Cream Chicken Enchiladas with Mexican Rice and refried beans. For dessert – anything chocolate :). A good one would be my twist on chocolate brownies.
My recipe for Sour Cream Chicken Enchiladas. You can make them spicy or not spicy depending on your taste and your spicy tolerance.
ingredients:
~2 cups cooked chicken, seasoned with chili powder, salt, and pepper
~1 lb Monterrey Jack or cheddar cheese, grated (divide cheese, part for inside the enchiladas, part for topping)
~flour tortillas, as many as needed – 10 or so
~1/4 cup butter, melted
~3 tbsp flour
~2 cups chicken broth
~2 jalapeno peppers, chopped; OPTIONAL (if you don’t like spicy, leave these out. if you like it really spicy, pile it on)
~1 cup sour cream
Directions: Heat oven to 350 degrees. Spray 9×13 pan. Spoon about 1/4 cup of chicken in each tortilla, add a little cheese, and roll up tightly. Put in pan. Do this until you run out of chicken or can’t fit any more into the pan.
Sauce: Cook butter, flour, broth, and peppers (see above) until thick. Using a whisk helps keep the flour from lumping up. Add sour cream and cook until hot, but DO NOT boil. Pour over tortillas. Top with remainder of cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melted.
For the rice and beans, just buy the pre-packaged kind and follow the directions. I’ve tried to make it myself and it doesn’t turn out so good.
NOW FOR THE BROWNIES! I buy the Ghirardelli semi-sweet chocolate chips and Duncan Hines family size Dark Chocolate Fudge brownie mix. Mix the brownies according to directions. Spray pan, place 1/2 of the mix in the pan. Layer the bag of chocolate chips on top. Put the rest of the brownie mix on top of chips. Bake according to directions. You get a gooey layer of melted chocolate in the middle of the brownies. Mmmm…it makes my mouth water just thinking about it.
Enjoy!
My favorite meal is lasagne with garlic bread sticks and peanut butter pie. I know someone else posted a peanut butter pie recipe, but this one is different.
Peanut butter pie
4 oz cream cheese(softened)
1/3 cup peanut butter
1/2 cup milk
1 cup powdered sugar
8 oz cool whip
Mix all together until well blended. Spoon into pie shell. Freeze for about 2 hours or unitl hard. Serve. (will melt if warm out or left out)
My favorite meal includes Cucumber/ Tomato salad with Italian dressing, Garlic bread and a main dish that my kids and I created called Pasta Chizini.
Pasta Chizini
3 chicken breasts cut into 1/2″ pieces
2 zucchini diced
1 yellow squash diced
2 cloves of garlic, crushed
1/4 C sundried tomatoes from a jar
salt
pepper
olive oil
16 oz bag of pasta (we like twirls)
Set pasta to boil while preparing the chizini.
Saute chicken and garlic in olive oil until chicken is cooked through. Add diced squash, sundried tomatoes and season to taste. Remove from heat when squash is tender.
Serve over cooked pasta.
These are some recipes I’ve ‘made up’, and are positively fantastic! I’m excited about them because not all my kitchen experiments turn out this well. These are the cream of the crop, I hope you try them!
Spaghetti Carbonara with Bacon and Green Peas
Angel Hair Pasta (or your personal favorite)
1 pint Heavy Cream
4 Egg Yolks
1 stick Unsalted Butter
1 large heaping handful each of shredded cheeses: Mozzarella, Parmesan and Asiago. An Italian mix would work as well.
Go head and eyeball it, as many as you want of frozen or fresh green peas
1 package Bacon
1 Fresh Lemon
Pinch of Parsley
Salt to taste
Pepper to taste
Begin with putting the pasta water on. (I’m sure you know how to cook pasta so I won’t elaborate!)
Melt 1 stick of butter in medium to large sauce pan on medium heat. Add the heavy cream and stir until heated well through, but not boiling.
With a pair of scissors snip bacon into small pieces, about 1/4 inch. Fry until very crispy, but not burnt! (That’s important, I’ve found.)
Steam green peas, or pop them in with the pasta for about 8-10 minutes.
Separate egg yolks and place into a small bowl, whisking slightly until smooth. Pour small amount of heated cream/butter into the eggs, whisking quickly and consistently to keep the eggs from curdling. Pour the mixture back into the sauce pan and continue whisking briskly for about 3 minutes, or until the sauce is thick and creamy. (But not clumpy!) Then add the cheeses and keep stirring until the cheese is melted. Add a little parsley if you like. It’s pretty.
Add salt and pepper to taste, the sauce will need at least a teaspoon of salt.
Drain pasta very throughly, and return to the pot. Pour over the sauce, add the peas and mix. Add about a third of the bacon.
Serve on a very large plate, (you’ll be going back for seconds anyway, it’ll save a trip!). Garnish with the rest of the bacon and a squeeze of fresh lemon juice.
Serving Size: Makes a lot. (about six normal servings, four if you’re really hungry. And it’s really good!)
For a beverage, try making your own soda by buying Club Soda and mixing 1 1/2 bottles with your favorite frozen juice, (I recommend pomegranate/blueberry!) it’s delicious, healthy, cheaper, and there is endless variety!
Carrot Fries
Sounds odd, I know, but they are wonderful! They taste almost like sweet potato fries, which are delicious!
2 Cups Baby Carrots (each baby carrot will make four small fries, so make however many you’d like. You can probably use large carrots cut up, but I haven’t tried it yet!)
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1 tablespoon Spicy Montreal Steak Seasoning (or something similar, this one contains salt, black pepper, red pepper, dill seed, coriander seed, garlic, and paprika.)
1 tablespoon Salt
1/2 cup Flour
1 Egg
1 tablespoon half&half, cream or milk, whichever is handy.
Steam or boil the carrots in slightly salted water until tender.
Use a mortar and pestle if you have it to grind the spices together, if not, just mix well. Add about a tablespoon of the spice combination to the flour in a bowl and mix throughly.
Take cooled cooked carrots and slice vertically into four stripes. (Slice in half, and then slice those halves in half.)
Put a large skillet on medium-high heat with about a half inch is oil in it. I use coconut oil, it’s very healthy, doesn’t smoke, burn or leave an odd taste.
In a bowl whisk the egg with a little cream or milk and coat the carrots fries. Then dredge liberally in the flour mixture. (Yes, your hands are going to get messy)
Test the oil by dipping the end of a carrot in it, if it sizzles and bubbles, you’re good to go. Place as many carrot fries in the skillet as possible, close but not touching each other. In about 2 minutes use some tongs or spatula to turn them over to the other side. (But keep checking, they could be done faster than you think!) After about 1 minute take them out, drain on paper towels, and sprinkle on a little extra seasoning while they’re hot. If you have brown paper lunch bags, just slid the fries directly in a bag from the skillet, drop in the spices, and shake, works wonderfully to keep them crispy.
To dip, I recommend plain sour cream (the fries are very flavorful), maybe with a little “Top the Carrot” mixed in.
I hope you like these, and that you can understand them . . I don’t measure anything!
Some of those sound really good! you have a tough job, Tricia!!
Here are a couple of my favorites!
Easy Peach Crisp
Peel and slice about 10 peaches. Place in 9 x 13 pan with 1/2 c. sugar and 1 t. cinnamon
Meanwhile mix topping:
1c. Flour
2 c. oatmeal 1 t. cinnamon
1/2 c. sugar 1/2 c. melted margarine or butter
Mix all together until crumbly
Put on top of peaches and bake at 350 for about 40 min. or until topping is crunchy
Baked potato Soup
4 medium baked potatoes
2 slices bacon
1/2 c celery, chopped
1/2 c green onions, thinly sliced
1 can chicken broth
1 1/2 c milk
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp pepper
1 c sour cream
1/2 c shredded cheddar cheese (I actually use a lot more!)
Scoop potatoes out of skins and coarsely mash. In medium pan, cook bacon until crisp. Remove to paper towel to drain, crumble and set aside. Discard all but 1/2 tsp drippings in pan. Add broth, milk, potatoes, celery, onions, garlic, salt and pepper to drippings. Bring to a boil; reduce heat; simmer 10 minutes. Stir in sour cream and reserved bacon. (This is also where I add extra cheese.) Garnish each serving with cheddar cheese.
I forgot green onions, though and I made my own chicken broth last night from the roasted chicken. The notes on the cheese are not mine, but from a place where I found it.
Oatmeal rolls
2 c. leftover oatmeal (or 2 c. water, 1 c. oatmeal cooked together) 3 T. butter (Add a little extra water if using leftover oatmeal)
In large bowl: Dissolve 1 pkg yeast 1/3 c. warm water
Mix in:
Oat mixture 1/3 c. brown sugar 1 1/2 t. salt 4 c. flour
Beat until smooth
Add enough remaining flour to form a soft dough.
Knead until smooth, about 6-8 min. Let rise one hour. Punch down. Let rest 10 min. then shape into 18 balls.
Place into 9×13 pan. Let raise until doubled (about 45 minutes). Bake at 350 for 20-25 min. until golden brown.
These are some of the best rolls you will ever eat! They are soft, fluffy and have a wonderful nutty flavor from the oats!
martha(at)lclink(dot)com
Taco Soup – Weight Watcher recipe
> 1# ground beef or turkey
> 1 large chopped onion
> 3 – 16 oz. cans mexican style chili beans
> 1 16 oz. can whole kernel corn (drained)
> 1 16 oz. can chopped tomatoes
> 1 15 oz. can tomato sauce
> 1 1/2 cups water
> 1 4.5 oz. can chopped green chilies
> 1 1.25 oz. pkg taco seasoning mix
> 1 pkg. ranch style salad dressing mix (fat free)
>
> Cook beef and onion in a large dutch oven until brown. Drain. Stir in
rest
> of ingredients, bring to boil. Reduce heat and simmer for 15 minutes.
> Serving size is 1 cup. 1 cup equals 3 1/2 points. May be frozen up to 3
> months.
wmarple@gmail.com
Oogle Floogin
1/4 cup melted butter
1/2 cup white syrup (corn syrup)
3/4 cup white sugar
6 cups corn flakes
1/4 to 1 cup almonds
Mix first three ingredients in a saucepan over mdeium heat until bubbles form on the entire surface. Remove from heat. Add corn flakes and almonst. Stir to coat thoroughly. Spread on a greased cookie sheet. Allow mixture to cool and set (1 hour or longer). Break into chunks and enjoy! 🙂
bway[underscore]writer[at]yahoo[dot]ca
My favorite meal is cavatini, salad, corn, and homemade french bread. Here’s the link to my cavatini recipe. It’s to die for and makes a ton!
http://amysfinerthings.com/crowd-pleasing-cavatini
I just finished making this recipe! It’s fabulous!
Manicotti
1 Box Manicotti Shells
1 1/2 cups finely chopped cooked chicken
1/2 cup finely chopped onion
1/4 cup minced parsley
1/4 t ground thyme
1/4 t garlic salt
1/2 cup finely chopped celery
1 cup grated Cheddar cheese
1/4 cup dry white wine
Salt and pepper
Sauce
1/2 cup butter or margarine
1/2 cup flour
3 cups chicken broth
1 cup milk
2 cups grated Cheddar cheese
1/4 t Tabasco
Salt and pepper
In bowl, combine filling ingredients. Fill pasta shells with chicken filling.
In saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients.
Cover bottom of 2 qt. baking dish with 1 cup Cheese Sauce. Arrange filled pasta in single layer in baking dish.
Cover with remaining sauce.
Cover dish with foil and bake at 375 for 1 hour or cover dish with waxed paper and Microwave 30 min, turning once.
Every Sunrise sounds wonderful! (tpearson at uga dot edu)
I’m all about easy recipes…..
CROCK POT CHICKEN
2-3 slices bacon
1 small onion, chopped
6 boneless, skinless chicken breasts (quartered or in strips)
garlic salt to taste
1-2 Tbs. margarine
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
black pepper to taste
1 16-oz. carton sour cream
Place chicken in bottom of crock pot. Cut bacon into 1” pieces and scatter over top of chicken. Place butter pats on top of chicken. In a bowl, combine the soup, sour cream, onion, garlic salt and pepper to taste. Pour soup mixture over chicken; cover and cook on low for 8 hours or on high for 4-6 hours. Good served over rice or mashed potatoes. Serves 15-20.
Ice Cream Sandwich Dessert
19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along short side of an ungreased 13” x 9” x 2” pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with ½ cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
Not So Spicy King Ranch Chicken Cheesy Casserole
Ingredients:
1 pound boneless chicken
10 corn tortillas
1/2 onion diced
2 cups of grated cheddar cheese or fave variety
1 cup of Velveeta processed cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of chicken broth
1/2 can of Ro-Tel tomatoes
½ can of Petite Diced Tomatoes
1 tsp. of chile powder
1 tsp of Cumin
Method:
Preheat oven to 350 degrees.
Poach chicken in broth over stove, about 20 minutes until it peels apart.
Combine soups, Ro-Tel & tomatoes and spices; blend until smooth in large bowl.
Place layer 1 of tortillas, quartered on bottom of casserole dish.
Add chicken, onion, 1 cup of grated cheese and ½ of soupy sauce. If there is remaining broth add that in to the remaining sauce.
Repeat layers with tortillas, chicken cheese and sauces,
Ending with diced Velveeta cheese.
Bake uncovered for 45 minutes or until brown and bubbling.
Marieburton2004 {at} Yahoo . com
THANKS!!
I am full – blooded Italian and my signature dish is Italian Beef.
For this meal you need a
beef roast 4-5 lbs.
1 pkg of Lipton’s Onion Soup Mix
1-1 1/2 jar of pepperoncini peppers (drained)
1 tsp black pepper
2 tsp basil
1 1/2 tsp oregano flakes
3-4 bay leaves
1 can of beef broth
Kaiser rolls
Place the roast in a crock pot, pour the Lipton soup mix over it, then each of the dry ingredients. Once they are on the roast then put the drained pepperoncini’s finish with the beef broth and let it cook all day. It will be so tender it will just peel apart. Serve over Kaiser rolls.
Dessert – what else – Cannoli! 🙂
Enjoy!
Debbie W.
This one is so simple and what I love you can switch it around to suit your tastebuds, or to what inventory you have in the fridge.
I have a favourite iron skillet I use, because it gets nice and hot.
Slice up beef (steak, inside/outside round, what ever you have) into thin slices and toss into a very hot skillet, with a splash of cooking oil to quickly sear the meat.
Turn down the heat and this is where it is fun.
I add sliced onions/ peppers (any kind), carrots, snow peas, celery, broccoli, and a bit of water.
The beauty of this you can use up those little bits and make an amazing stir fry.
Cook until the vegetables are tender (no mush please) and pour onto flat bread adding BBQ sauce, sour cream, tomatoes, or grated cheddar.
Instantly you have an amazing wrap that is mouth watering and very nutritious.
Times being the way they are, you use up those little bits in the fridge, and a small steak (6-8 ounce) will feed a family of 3, no problem
I have substituted a chicken as well.
mommakoala(at)cogeco(dot)ca
Tantalizing Potatoes
5-large potatoes peeled and sliced 1/8th ” thick
1-vidalia onion
2-cloves of garlic
1-tbsp. hot sauce
1 1/2 tbsp. soy sauce
2 tbsp. Italian dressing
1 tsp. sugar
3-tbsp oil( for frying)
chop onion and cook 3-4 min.
add potatoes cook untill starting to brown, turning as needed on med. heat, when potatoes are done
combine rest of ingredients together turn heat up to get pan hot
combine rest of ingredients and pour over potatoes and turn heat down and put lid over for a couple of min. and stir in pan untill coated and eat can add sour cream and cheddar after you take out of pan and add as a topping. Awesome side dish!!!!
photoquest(at)bellsouth(dot)net
Yummy Fruit salad
1 pkg vanilla pudding
1 can Chunk pineapple
1 can mandarin oranges
1-2 bananas
Mix pineapple juice and pudding together. Add pineapple and mandarin oranges. (dump out the juice from the oranges) add the bananas before serving.
Eggplant Casserole (one of my favorites of all time)
EGGPLANT CASSEROLE (Like Wyatt’s”
1 medium eggplant
2 beaten eggs
1/2 stick butter
1 cup cracker crumbs (I buy breaded crumbs)
1 bell pepper
1 small onion/or to taste
1 can cream style corn
1 cup grated cheese (I buy the shredded cheddar)
1/2 cup grated cheese
salt and pepper to taste
Pare and cut eggplant into cubes, cook in boiling water 10 minutes. Drain and add all ingredients except 1/2 cup of cheese.
Bake 375 for one hour. Add 1/2 cup cheese to top the last five minutes.
I hope you enjoy this Tricia!
My favourite chicken
2 1/2-3 pounds cut up chicken
1 envelope lipton onion soup mix
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup water
Pace a large sheet of aluminum foil into a shallow baking pan. Fold should overlap the pan on all sides. Arrange chicken pieces in a single layer.
Combine all the other ingredients. Pour evenly overy chicken.
Cover and seal the edges.
Bake at 375 deg for 50 minutes.
Uncover for the last 10-15 minutes.
This is also good on the Bar-B-Que
mommakoala(at)cogeco(dot)ca
Now for dessert
I did this when I was in a hurry and my guest scraped the bowl clean
devils food cake mix
4 ounce Grand Marnier (optional)
Custard or vanilla pudding mix
whip cream (500 ml)
2 can cherry pie fill
Bake a devils food cake (2 rounds or one rectangular-whatever you find is easiest)
make up custard/vanilla pie fill
whip cream to taste
(if you’re in a hurry Cool Whip will do)
Once the cake is cool,Pour over the Grand Marnier, let soak for a few minutes cut into squares
Place half in the bottom of a large decorative bowl. Pour over custard, 1 can of the cherry pie fill, and then another layer of the cake, custard and pie fill, and top with whipping cream
Decorate top with chocolate sprinkles and cherries.
If you don’t have any sprinkles, just take a chocolate square and a potato peeler and make your own.
Refrigerate for 2 hours and enjoy.
I call this Black Forest Trifle, and the Grand Marnier gives it a nice “kick”
mommakoala(at)cogeco(dot)ca
One of my favourite meals is as follows:
Refried Bean Dip
1 can of refried beans
Put this on the bottom of a square pan in a thin layer.
1 container of guacomole
Add container of guacomole to top of refried beans in a layer.
Mix together:
1 250ml container of sour cream
1 package of taco seasoning – I use Ole El Paso
1 tomato chopped
2 green onions chopped
1 cup of shredded cheddar cheese
Put this as your final layer on top of the guacomole. Allow to cool in the refrigerator for about an hour then serve with taco chips.
Yummy!
Okay, I’m gluten intolerant and my son is vegetarian. My favorite meal has to be one everyone can eat, and that’s easy to cook, without too much planning.
polenta chili…
diced onion,
diced peppers,
1/2 a small can of chopped chilis
1 can of beans (black, red, whatever, or combine two half cans)
1 can diced tomatoes
1 can or two cups vegetable stock
fresh cilantro if I’ve got any
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
salt and pepper
1 cup polenta
grated or crumbled cheese for serving.
Serves 3 or 4
Fry the onions and peppers in a deep pan
add the herbs and spices
add the tins
add the polenta and simmer for 20 minutes.
Serve with cheese on top.
If I’ve got leftover vegetables, I might substitute them for some of the beans. If I’ve run out of chili powder I might might make it Italian with different spices. Or Indian. Or whatever… and vary the cheeses accordingly.
Add sour cream, guacamole, chips… whatever’s handy.
I just started to diet and then read about all this food. Oh well – it usually is a losing battle and not the weight either.
You asked for a recipe so I will give you one my daughter made yesterday – one I fixed my husband on our first day 30 years ago.
Chicken Pot Pie
one whole chicken
bouillon cubes
cans of peas, green beans, and whole kernel corn
flour to make juice thick
onions
potatoes (my daughter used canned potatoes – I use fresh)
canned carrots or fresh ones chopped
canned biscuits or you can make fresh
boil the chicken until it is tender and fully cooked. Take the meat off the bone and let it rest and cool while you get rest of stuff ready.
Put cut up or torn chicken in a casserole dish or small roaster. Add canned corn, peas, and green beans after draining off liquid.
Put in potatoes and carrots. I sometimes use a little celery salt when I have it.
Pour enough chicken broth over the food to cover it and add four boillon cubes (this makes the broth richer)
In a measuring cup use cooled liquid or water and add 4 Tbsp. flour (or you can use cornstarch). Mix until well mixed and no lumps – pour into casserole.
Cook one hour in oven on 350 degrees.
Then add canned biscuits smashed thin or pulled on top for the crust. Cook another 12 to 15 min. at 400 degrees.
As I said this was the first dish I made my husband 30 years ago in April when we met.
jrs362 (at) hotmail (dot) Com
This is my all-time favorite dish and a fab recipe for having company over. It’s called Seafood Saute: a mouth-watering combo of garlic and butter pasta served with a trio of seafood and a duo of green veggies.
Seafood Sauté
1 pound fresh scallops (halved if very large)
1 pound fresh shrimp, peeled and de-veined
1 pound crab blend, broken up into pieces
1 head of broccoli
½ pound fresh snow peas, cleaned
1 pound capellini or angel hair pasta
4-5 cloves fresh garlic, minced
olive oil and butter
Prepare all ingredients in advance, cleaning seafood and cutting up broccoli, etc. so everything is ready to cook. Bring pasta water to boil.
Put vegetables in a steamer pan and bring to a boil. Put a little olive oil and butter in a big sauté pan, and add the garlic when hot. Begin cooking the seafood: first add the shrimp, then the scallops and then the crab. Season with salt and pepper.
While the seafood cooks add the pasta to the pasta pot (it should take only a few minutes to cook). Have a large bowl ready for all the components. Everything should be cooked and ready within 5 minutes. Put the drained capellini in the bowl, add a little salt and pepper, drizzle some melted butter over it and toss to coat. Top next with the cooked vegetables and then with the finished seafood. Sprinkle a little parmesan cheese on top.
Serve with extra parmesan, and Italian bread and a salad on the side.
Try this – it’s my family’s all time favorite meal
Pork & Carrots with Spaghetti
1 1/2 lb cubed pork stewmeat
2 cups sliced carrots
3/4 cup chopped onion
2 cloves garlic
1 tbs water
Put in 3 qt covered dish and microwave on med (50%) stirring every 5 minutes until pork is no longer pink.
ADD
1 cup water
1 1/2 tsp chicken boullion
1 tsp basil leaves
1 tsp brown bouquet sauce
1/2 tsp salt
1/4 tsp pepper
Return to microwave and cook on 70% stirring every 5 minutes for 20-30 minutes.
MIX
1 Tbs cornstartch
2 Tbs cold water
ADD to meat sause and cook 3 more minutes at 50%
WHILE THE MEAT SAUCE IS COOKING PREPARE THE PASTA
(Boil water and cook up a pound of spaghetti. This should be done about the same time as the meat sauce) Drain pasta and add 1/2 cup butter or margerine and 1/3 cup parmesian cheese. Toss well
Serve topped with meat sauce.
A little labor intensive but SOOOO Worth it
One of my favorites is called pinwheels:
2 lb flank steak
1 box chopped spinach
1 lb. bacon
parmesean cheese
1 cup mayonnaise
2 tbsp. mustard
toothpicks
Cook the bacon and set aside.
Tenderize meat by cutting diagonally into it to to make two inch squares on both sides and then using a meat mallet or rolling pin to pound on it. Spread the chopped spinach on top of the meat. Place bacon on top of spinach and then sprikle the top of the bacon with parmesean cheese. Now you roll the meat up like you would a carpet and secure it with the toothpicks every half inch or so. Cut between the tootpicks creating your pinwheels. Broil or grill about 5 to 8 minutes on each side. Create a sauce by putting mayonnaise and mustard in saucepan and heating it on low setting.
We have a new favorite meal lately in our house:
Chicken Spaghetti:
2 c cooked chicken
2 cans cream of mushroom or chicken soup (or 1 of each)
2 c grated cheddar cheese
1/2 cup finely diced onion
1 4oz jar diced pimentos (drained), optional
3 c dry spaghetti, broken into 2″ pieces
2 c reserved chicken broth
1 tsp seasoned salt
1/8tsp cayenne pepper
salt and pepper to taste
1 additional cup grated cheddar cheese
Cook up fryer (I cook it whole, but you can get a cut up fryer or cut up your own). Cool and pick out meat to make 2C.
Dip 2 C broth out of pan you just cooked the chicken in and set aside.
Cook dry spaghetti in the same pan until al dente. When spaghetti is cooked combine remaining ingredients in large bowl (except the additional 1 C shredded cheese).
Place mixture in a large casserole and then cover with remaining cheese. Bake at 350 degrees for 45 mins until bubbly. Or, you can cover and freeze or cover and keep in refrigerator for up to 2 days.
It is so hard to choose but here it is my personal choices of dishes that i can’t live without.
This is my favorite meal
( if I were to cook it just for myself. )
My second favorite meal would be a meatloaf.
Chicken breast south Philly style
4-6 boneless chicken breast cutlets
can use boneless chicken breasts cut each breast in halves
4 to 6 red hot cherry peppers seeded and quartered
(use gloves or wash hands thoroughly after seeding and cutting)
2 Tabs virgin olive oil
1 Tabs chopped fresh Basil
4 cloves garlic quartered
1 cup white zinfandel wine
1 cup chicken broth or bouillon
Grated Locatelli hard cheese
precooked Linquini or fettachini Pasta about 1/2 lb for 2 servings
In an electric skillet preheated to 325
saute hot red cherry peppers in olive oil for a few seconds maybe 4 or 6 seconds
add garlic and continue to saute till garlic begins to brown lightly a couple of more seconds add white wine and simmer for 5 minutes
add all of the chicken breast and at least 1/2 cup chicken broth bring to boil add enough of the rest of the broth till liquid covers the chicken breast add basil and continue to simmer for 15 minutes with the lid on.
to plate
serve individual servings of chicken breasts (2 pcs )
over a base of pasta
and sprinkle top
generously with Locatelli cheese
besure to include some of the liquid, garlic, basil and cherry peppers on top of the chicken and pasta
freshly cracked ground pepper to taste at the table
the salty cheese would cause you to not add any more salt to the dish
serve with
a side salad of chopped Romaine lettuce leaves and orange slices with olive oil drizzeled on top sprinkle with dried oragano and parsley and more locatelli if desired.
and steamed asparagus 3 or 4 pcs with lemon wedge
Garlic bread
1 large italian loaf or french bread
sliced
lay slices of bread cut side up on cooking sheet and drizzle with olive oil
toast in oven 350 o
after bread is toasted rub slices with raw garlic clove and a a large glass of white wine
for dessert
Melrose dinner Rice pudding
1- 1/2 cups un cooked white rice (one and one half cups)
3 cups water
boil for 20 minutes and drain water
return rice to pot
add to rice in pot
1 stick of butter
1- 13 oz can evaporated milk
3 cups regular milk
2 eggs slightly beaten
1 – 1/2 cups sugar
2 hands full raisins presoaked and drained about one cup
if you don’t like raisins leave them out of recipe.
bring to a boil and cover for 10 minutes then remove from heat
add vanilla stirring consistantly
place into a large serving bowl to cool
sprinkle top of rice with lots of cinnamon and a little nutmeg to cover store in refigerator cover bowl with plastic wrap but do not allow it to touch rice till ready to serve can be prepared day ahead of time
Serve in a small dessert dish with a small dollop of fresh whipped cream on top
NOW FOR THE MEATLOAF
2 LBS MEATLOAF
APPROX 1 LB OF GROUND ROUND AND 1/2 LB VEAL AND 1/2 LB OF GROUND PORK
ADD 2 EGGS BEATEN
1 tab fresh parsley
1 tab fresh basil
1/4 teaspoon garlic powder
1/4 cup chopped raw onion
1/2 cup grated parmesan cheese
2 green peppers chopped and seeded
1 cup bread crumbs
mix all ingredients together in a large bowl or pot
place in a 5 qt corning or glass baking dish
with your fingers make holes or wells in the meat mixture
add 1 cup of milk or more
bake at 350 o till done
hot bubbly and all milk has been absorbed into meatloaf
approx 30 to 45 minutes depends on oven
serve with Mashed potatoes
Broccoli rape (broccoli Rob or rapini)
chop into small pcs 1 inch and then wash thoroughly
cut off large bottom stems or peel them before chopping
steam, later saute in olive oil and garlic and salt well
SLICED TOMATOE SALAD
Quarter Roma tomatoes and remove seeds I allow 2 to 3 tomatoes per person
chop 2 stalks of fennel
add to tomatoes
slice 1/2 red onion
mix together and toss with olive oil and balsamic vinegar top with chopped fresh basil leaves
( 3 or 4)
serve with homemade white bread
I found that the recipe at chicken in the road works best for me.
http://suzannemcminn.com/blog/2007/12/19/grandmother-bread/
and for dessert
all store bought
a slice of spumoni ice cream
or a canolli (Vacarras Italian bakery shop in Balimore Mdhttp://cityguide.aol.com/baltimore/restaurants/vaccaros-italian-pastry-shop/v-102371853
or a slice of Italian rum cream cake with chocolate and vanilla pudding layers covered with chopped nuts, only the one from Termini Bros. bakery, Phila.
and a large bottle of Franks Orange Soda
Tricia, What a fun contest! You’re going to have a tough time deciding! 🙂 I also love your writing – in fact, I just reviewed your Liberation series on my book review blog! So, what fun it would be to win more of your books!
I love to cook, so am having a hard time picking a favorite meal! But…one of our family favorites is a delicious ham cooked in the crockpot glazed with a mixture of:
1/2 c. brown sugar
1 tsp. dried mustard
1 tsp. horseradish
just enough cola to make a paste
However, that’s not really my recipe! You have to have fresh, hot, homemade bread with a hearty meat and potatoes meal! 🙂 One of our favorite bread recipes is:
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Light Oat Bread
1 c. milk
1/4 c. water
2 tbsp. margarine
1 tsp. salt
2 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. rolled oats
2 tbsp. brown sugar
2 tsp. active dry yeast
1 egg
1 tbsp. water
rolled oats
Place first 9 ingredients in bread machine per manufacturer’s instructions. Select dough cycle. When cycle is complete, turn dough out onto lightly floured surface. Knead/shape into loaf and place into a greased loaf pan. Cover and let rise in a warm, draft-free place until doubled.
Beat together egg and water and gently brush over loaf. Sprinkle with rolled oats. Bake at 350 degrees for 20 minutes, or until top is golden brown and loaf sounds hollow when tapped.
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I also have a family recipe blog, where you can see a picture of the final bread: http://ourtummyyummies.blogspot.com/2009/02/light-oat-bread.html
YUM!
Thanks for the contest…and, thanks for writing! 🙂
Stephanie
The winners have been announced…check out today’s (3/28) post for who won what. 🙂