Showing posts with label Cranberry Cove series. Show all posts
Showing posts with label Cranberry Cove series. Show all posts

Saturday, May 20, 2017

Honey Garlic Chicken and Veggies in One Pan #Recipe @PegCochran


The latest “craze” seems to be one pan dinners—the pan in this case being sheet pans (aka cookie sheets.)  And what’s not to love?  One pan to clean and a whole dinner pulled from the oven and ready to serve.

I tried this recipe from Damn Delicious although I changed it up a bit since I didn’t have broccoli but I did have a zucchini that needed to be used.  And that’s the beauty of this type of meal—use what you have!  My only recommendation would be to think about timing.  In this case, zucchini is going to cook faster in the oven than the potatoes or chicken so I gave those a head start and added the zucchini later in the baking process.  Still—only one pan and a whole dinner!

I made enough for several meals so I have another dinner in the freezer that only needs to be thawed and heated up!


3 T olive oil, divided
2 T butter, melted
2 T honey
2 T brown sugar
1 T Dijon mustard
3 minced cloves garlic
½ tsp dried oregano
½ tsp dried basil
Salt and pepper to taste
1 lb baby red potatoes, halved (or larger ones quartered) or potato of your choice like fingerlings
4 boneless, skinless chicken breasts
24 oz. broccoli florets (or veggie of your choice)
Chopped parsley (optional)


Preheat oven to 400 degrees


Prepare sheet pan with cooking spray.


Whisk together 2 T olive oil, butter, honey, brown sugar, mustard, herbs and salt and pepper.





Arrange potatoes in a single layer on pan, drizzle with 1 T olive oil and salt and pepper to taste.  Add chicken in a single layer and brush with honey /butter mixture.








Bake until chicken reaches 165 degrees—approximately 25 to 30 minutes.  Add vegetable during last 10 minutes (or adjust according to your vegetable.)  If desired, run under the broiler for a few minutes until caramelized. 

GIVEAWAY


Have you read Berried Secrets, book #1 in my Cranberry Cove series?  I am giving away one copy to celebrate the release of the third book in the series, Dead and Berried.  Leave a comment below to be entered! Number four will be coming winter 2018.


Out Now!




Drop by my web site  and sign up for my newsletter to receive news of future giveaways and fun things.  And follow me on Facebook.



Saturday, May 6, 2017

Slow Cooker Parmesan Potatoes #Recipe @PegCochran & #Giveaway

I made this recipe for our Easter dinner and it was a big hit.  It comes from Damn Delicious, and I followed it pretty much as is.  I couldn't find baby Dutch potatoes but I did find some adorable Blushing Belle red potatoes that fit the bill.  You can use dried herbs in this although next time I think I would try fresh.  



The best part about this was that it freed up the oven for the ham which was the centerpiece of the dinner.  You could throw these in the slow cooker on a weekday, too, and have a side dish all ready for dinner.  I cut the recipe in half to suit the size of our gathering and it worked out fine.  The recipe below is for the full amount.


3 pounds baby Dutch yellow potatoes, halved or any small potato cut into halves or quarters if bigger
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves (optional for garnish)

 

Directions

Coat the inside of your slow cooker with some non-stick spray or coat lightly with some olive oil.
Add the potatoes, olive oil, butter, garlic and herbs along with salt and pepper to taste.


Cover and cook on low for four to five hours or on high for two to three hours until potatoes are tender.
Toss with Parmesan and fresh parsley before serving.

Dead and Berried - Out Now! 
And I'm giving away a copy to one person
who comments below!

Drop by my web site and sign up for my newsletter to receive news of future giveaways and fun things.  And follow me on Facebook.

Saturday, April 29, 2017

Mrs. Smith's Orange Cake #Recipe @PegCochran

This cake is known in the family as "Mrs. Smith's Orange Cake--Fletcher's Favorite."  Fletcher is my husband and this recipe comes from his high school girlfriend's grandmother!  So it's been around a loooong time!

I made this for Easter, and it's light and lovely with a hint of orange.  Next time I think I would add some orange zest to the batter for a stronger orange flavor.  But we enjoyed it as is!


CAKE

5 eggs
1 cup sugar
1 1/2 cups flour
1/8 tsp. salt
1/2 cup fresh orange juice
2 tsp. baking powder

Separate eggs and beat yolks until lemon colored.  Add the sugar a little at a time.




Mix and sift baking powder, flour and salt.



Add flour mixture and orange juice to batter, alternating between them.



Beat egg whites until they hold soft peaks and fold into the batter.



Pour batter into an *ungreased* angel food pan (a tube pan.)

Bake at 325 degrees for 40 minutes or until cake springs back when lightly touched. 

Invert and cool completely.



ICING

Mix together:
2 tablespoons butter
2 cups confectioner's sugar
Add enough orange juice until spreading consistency (about 1/2 cup)



GIVEAWAY!!!

I am giving away TWO copies of Dead and Berried, 
#3 in my Cranberry Cove Series.  
It will be out on May 2nd!
Leave a comment below to be entered to win!



For news of more giveaways, follow me on Facebook.

And be sure to sign up for my newsletter for more giveaways and other fun things!
 
 

Saturday, March 4, 2017

Mashed Cauliflower "Potatoes" #Recipe @PegCochran

For me one of the hardest things about a low carb diet is giving up potatoes.  I love potatoes--fried, baked, scalloped, mashed, shredded...whatever.  I think I must have at least a drop of Irish blood in me somewhere!

But sometimes you've just got to stay on that low carb stint for awhile for your own good!  And mashed cauliflower makes a decent substitute for a pile of mashed potatoes.  Actually, even if you aren't on a low carb diet, you would enjoy these!



 Ingredients:
1 head of cauliflower
1 leek
1/4 cup heavy cream
1 tablespoon butter
Pinch of nutmeg


Break the head of cauliflower into small pieces and clean and slice the white part of the leek.


Bring a pot of salted water to boil and add cauliflower and leek.  Boil until both are tender--approximately 15 minutes.


Drain vegetables and return to hot pan briefly to dry.


Place vegetables, cream, butter and nutmeg in food processor and puree.







Saturday, February 18, 2017

Thai Stir Fry #Recipe @PegCochran

Here is another great stir fry from Skinny Kitchen—this one with a Thai flair.  I’ve made a few changes (surprise!) by adding broccoli—because I had some, and I’m always trying to get more green veggies into us.  I was going to make the cauliflower rice since it’s quite easy with a food processor, but our grocery store was completely out of cauliflower!  Fortunately I found frozen cauliflower rice (albeit with the addition of peas and carrots) and that made this a very quick weeknight meal. 


We really enjoyed this (hubby had seconds!) and didn’t miss having it served over regular rice although you could do that if you wanted.  


Ingredients for Peanut Sauce:
½ cup chicken broth
¼ cup soy sauce
3 tablespoons peanut butter (natural peanut butter is best)
1 tablespoon fresh lime juice
2 teaspoons garlic, minced (I use the minced garlic in a jar)
2 teaspoons ginger, (again, I use the jarred ginger)
1 teaspoon sriracha (more or less depending on your taste)


Ingredients for Stir-Fry:
Olive oil--approximately 1 tablespoon to coat pan
1 (16 oz) package cauliflower rice
1 cup onions, diced or sliced
1 cup red bell peppers, cut in strips or diced
1 cup cooked chicken breast, chopped
1 cup broccoli florets (I used frozen but if using fresh microwave until soft)


My frozen cauliflower rice








Prepare ingredients--slice, dice, etc.


  Mix together the sauce ingredients and microwave for one minute.




Add olive oil to pan and heat.  Add red pepper and onions and stir fry until wilted.




Add cauliflower rice and stir fry until cauliflower is soft--approximately five minutes.

 


Add broccoli and stir fry for one minute or until broccoli is cooked.




Add chicken and sauce and stir fry until heated through.

 


Berkley Prime Crime is having a sale! The e-book versions of two of my books are now only $2.99! 









Saturday, February 4, 2017

Copycat Olive Garden Zuppa Tuscana #Recipe @PegCochran

Earlier this week we had Lucy Burdette's copycat pasta e fagioli recipe from Olive Garden and now here's another copycat Olive Garden recipe--Zuppa Tuscana.  Whenever I go there for lunch and get the soup/salad/breaksticks entree, I opt for this soup.

It's super easy to make and is a great dinner along with some crusty bread!



1 lb. Italian sausage (I chose mild Italian turkey sausage)
1 tablespoon olive oil
2 or 3 large baking potatoes, diced (I went with 3 because I could happily live on potatoes)
1 large onion, chopped
1/4 cup bacon bits (optional--I left this out but you could also crumble real bacon into the soup)
2 garlic cloves, minced
2 cups kale or Swiss chard (I went with the chard--hubby thinks he doesn't like kale)
2 8-ounce cans chicken broth
1 quart water
1 cup heavy cream

Slice sausage (uncooked) into small pieces and brown in olive oil.  Add onions and garlic and cook until onion is wilted.






Add chicken broth, water and potatoes.  Cook until potatoes are tender.



Add salt and pepper to taste and optional bacon bits.  Simmer soup for 10 minutes.

Turn heat to low and add kale or Swiss chard and cream.  Heat until greens are tender and soup is warmed through.





Buon Appetito!!






Saturday, January 7, 2017

Easy Chicken Stir-Fry #Recipe @PegCochran

This recipe started with one I found on Skinny Kitchen, a lovely site with light and healthy recipes.  But...I had to give it my own spin.  It's supposed to serve four and probably would serve four "normal" people, but since hubby liked it so much he went back for seconds, it only served two with a bit leftover for my lunch!

You need a good-sized skillet for this so you can toss the ingredients around with wild abandon--at least that's what my stove looked like I did when I was done!  I do have a wok but it's downstairs...in the basement...so it doesn't get used as much as it should. If you have one handy, by all means use it!

The original recipe also had zucchini in it, but I preferred to leave it out.  The choice is yours!

As with most stir fries, the cooking goes quickly so have all your ingredients prepped in advance.



Ingredients:

1 tablespoon oil (I used sesame oil for great flavor)
1 lb. boneless chicken breasts cut into bite-sized pieces
2 garlic cloves, minced (there was no garlic in the original recipe but what's a stir fry without garlic?)
2 onions, chopped
2 cups broccoli florets
1 red bell pepper sliced
2 tablespoons water
1 8 ounce package cole slaw mix or shreded cabbage

Sauce:

1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar (I used Splenda brown sugar)
1 teaspoon sriracha sauce (optional--to taste.  Or use red pepper flakes)

Mix all the sauce ingredients together in a small bowl and set aside.



Heat oil in pan or wok and add chicken.  Cook, stirring often, until cooked through.  Remove to a plate.



In the same pan, saute the onion and garlic until slightly wilted.  Add broccoli and bell peppers and saute until vegetables are done to your liking--about five minutes.



Add cabbage and saute until soft--around two minutes.



Reduce heat to medium, add chicken and sauce.  Continue to cook, stirring, for another two or three minutes.



Serve over rice if desired.



Coming in May!


Coming in July!