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

Saturday, September 2, 2017

Almond Flour Tart #Recipe @PegCochran

This is a Mark Bittman recipe I discovered and decided to try.  Hubby loves sweets but also has to watch his carbs so I thought this cake would be perfect with the substitution of Splenda for sugar.  I also had blueberries on hand so I decided to live dangerously and threw those in!

I ended up making this again a couple of nights later--that's how much he liked it.  But then he likes anything with sugar in it so take that with a grain of...er...salt.  These pictures are from the first time I made it--I thought my skillet was a little too big so the second time I used an 8" cake pan, and it turned out perfectly.

Ingredients

  • 4 eggs
  • ½ to ¾ cup sugar (according to personal taste) or substitute the same amount of your favorite artificial sweetener that can be used for baking
  • Pinch of salt
  • ½ cup ground almonds
  • ½ cup cream
  • ½ cup sliced almonds, more if you want to garnish the top of the cake
  • 1 lemon, zest and juice
  • 2 tablespoons butter
  • Powdered sugar for garnish


Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.




Melt butter in an 8-inch ovenproof skillet over low heat.


Add almond mixture to pan, tilting pan to distribute batter evenly. 



Continue to cook tart on stove top until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.




When tart is done, put it in broiler for about a minute or until just golden on top. Mine came out of the oven already quite golden so I skipped this step. Sprinkle with powdered sugar and sliced almonds.  


It doesn't look too pretty--my skillet was too 
big--but it was delicious!




Bon Appetit!




The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways! 

 

Saturday, August 19, 2017

San Francisco Pork Chops #Recipe @PegCochran


I found this recipe online but now I've lost the name of the site.  There are numerous recipes for San Francisco Pork Chops but I couldn't find any reference to how they got their name.  I can only guess that the name is a nod to San Francisco's Chinatown because of the inclusion of soy sauce in the recipe. 

Most recipes were similar to this one although some gave directions for making this in your slow cooker.  Either way, we thought it was delicious.  Perfect when served over rice or with mashed potatoes to soak up the delicious sauce.

San Francisco Pork Chops


Ingredients

1 tablespoon vegetable oil
4 boneless pork chops
1 clove garlic, minced 

1 onion, chopped
1/4 cup beef broth
1/4 cup soy sauce 
2 teaspoons vegetable oil
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water 

Directions

Dry pork chops on paper towels.  Recipe is for four but I made only two for the two of us.


Heat vegetable oil in a skillet over medium heat.  Add chops and brown on each side, approximately 5 minutes per side.  




Remove to a platter.

Add garlic and onions to oil remaining in skillet and cook, stirring, until garlic is fragrant and onions are soft.
  

Whisk broth, soy sauce, brown sugar, 2 tsps. vegetable oil and red pepper flakes in a bowl until combined and brown sugar is dissolved.  




Return chops to pan, add soy sauce mixture and bring to a boil.  Cover skillet and reduce heat to low.  Simmer until pork chops are cooked but still tender.  


This will depend on the thickness of your chops but start checking at 15 minutes.  Chops should reach an internal temperature of at least 145 degrees.

Transfer chops to your serving platter.  Whisk cornstarch and water in a small bowl until smooth.  

Stir into liquid in the pan and stir until thickened, about five minutes.

Pour over chops and serve. 

 
 Bon Appetit!



The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways! 

 

Saturday, July 1, 2017

Easy and Juicy Baked Chicken #Recipe @PegCochran & #Giveaway!

I found this recipe on the blog Give Me Some Oven.  It's a basic recipe that can be played around with to suit your tastes but which will produce delicious, juicy baked chicken breasts.  I find it's very easy to dry out chicken breasts, but this recipe works like a charm.

Ingredients:

4 boneless skinless chicken breasts of even thickness, brined
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I used smoked paprika)

      To brine chicken:

    Place 1 quart of warm water and 1/4 cup kosher salt in a large bowl and add chicken breasts.  Brine for 15 minutes and up to six hours covered in the refrigerator.  



     To make rub:

    Combine salt, pepper, garlic powder and paprika in a small bowl and mix well.  Feel free to experiment with spices!



I used smoked paprika for a bit of a kick!

    Preheat oven to 450 degrees.

    Remove chicken from brine and dry thoroughly with paper towels.  Place in an oven proof baking dish and drizzle with melted butter or olive oil on both sides.  Sprinkle with rub on both sides.








      Bake for approximately 15 to 18 minutes or until thermometer reaches 165 degrees.  Remove from oven, cover dish with foil and let rest for 5 to 10 minutes while you prepare your side dishes.


      Slice and enjoy! 

Giveaway! Sowed to Death
RT Magazine Top Pick!


Sowed to Death, book #2 in my Farmer's Daughter series, comes out on July 4!  You can pre-order now!  To celebrate, I'm giving away a copy 
of the first book in the series, No Farm No Foul.  
Please leave a comment below to be entered to win.

 

No Farm, No Foul
RT Magazine Top Pick!



Join me on Facebook for news of giveaways and more! Visit my web site to sign up for my newsletter for special news and giveaways especially for subscribers.

Saturday, June 17, 2017

Swedish Meatballs #Recipe @PegCochran & #Giveaway

On Sunday night, when we tend to have "comfort" food for dinner, I decided that Swedish meatballs would be just the ticket.  I went scrolling around the web and found this recipe on Little Spice Jar's blog.  They're called "Seriously Amazing Swedish Meatballs" and hubby declared them fantastic.  I found lots of variations on the Swedish meatball theme--some with sour cream, some without.  Some also had nutmeg while others didn't. The meatballs I've enjoyed the most have usually had sour cream and nutmeg in the sauce so I decided to try this recipe.

Ingredients:
1 small chopped onion
5 TBL butter
2 slice bread torn into small bits
3 TBL milk
1 1/4 lbs. ground beef (lean)
1 large egg
1 tsp salt & 1/2 tsp black pepper
1/4 tsp nutmeg
1/2 tsp each: allspice and garlic powder
1 TBL each: oil and worcestershire sauce
2 TBL flour
1 3/4 cups beef broth (or chicken, but beef gives better depth of flavor)
1/2 cup sour cream
2 tsps mustard

Heat 1 TBL butter over medium heat, add onions, and cook until translucent--approx. 3 to 5 minutes.  Remove to a bowl and allow to cool.

Pour the milk over the bread and press down with your fingers so bread sops up all the milk.  Let sit 5 minutes.

When onions are cool, add ground beef, bread mixture, egg, salt, pepper, nutmeg, allspice.  Mix lightly until just combined, then shape into 1 1/4 inch meatballs.



Heat 1 TBL butter along with 1 TBL oil over medium heat.  Add meatballs and cook, turning frequently, to brown and cook through.  Remove to a plate.  (Tip:  don't overcrowd the pan or the meat will steam instead of browning.  Cook in batches if necessary.)




Turn heat to low and add remaining 3 TBL butter.  Sprinkle flour over the butter and cook, stirring, until golden brown.  Slowly whisk in the beef broth.  Remove from heat and stir in sour cream until dissolved.   



Return to low heat and stir in worcestershire sauce, garlic powder and mustard.  Cook over low heat for 6 to 10 minutes until sauce thickens.  Add meatballs during remaining four minutes.




Serve over noodles or mashed potatoes.



My thought:  If you wanted to make this dish during a weeknight when you're more pressed for time, you can make the meatballs in advance.  You can even freeze them on a cookie sheet then add to a plastic storage bag or container.  Then all you have to do is brown and cook the meatballs and make the sauce.


GIVEAWAY!!!

AN RT MAGAZINE TOP PICK!!



Available for pre-order. Released on July 4!


The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.
INCLUDES DELICIOUS RECIPES 

To be entered, leave a comment below: sour cream and nutmeg in your Swedish meatballs--yes or no??


Join me on my Facebook page for more fun 
and more giveaways!!

Saturday, June 3, 2017

Lazy Noodles #Recipe @PegCochran


This recipe comes from the blog The Woks of Life.  I've made a few changes that are very minor.  When I make this again, I think I will reduce the amount of noodles so the quantity of noodles and meat is more balanced.  But that's your call.  I think I would also double the quantity of sauce because we're a saucy bunch here!  The original amounts are listed below.

The full name is 15 minute Lazy Noodles.  This was very tasty but I have to confess to being a disorganized cook because it took me longer than fifteen minutes to make but it was still a quick dinner!



Ingredients:

12 ounces wheat noodles (can use spaghetti)
1 to 2 tsps oil
1 lb. ground beef (or your choice of ground turkey or chicken)
1 onion sliced thinly
2 cloves garlic sliced (I used minced)
2 large handfuls of baby spinach
salt and pepper to taste
4 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon sriracha or to taste

Cook noodles according to directions.

Add tablespoon or two of oil to wok or skillet and heat.  Add ground meat and cook until almost crispy.



Add onion and garlic and cook until onion is soft.



Stir in spinach and cook until wilted.




Combine soy sauce, sesame oil, honey and sriracha to a large bowl and mix.  Add noodles and ground meat and mix well.





Out Now!



Coming July 4! Pre-order Now!

 



The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways! 

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!




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