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

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!




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.