Showing posts with label Farmer's Daughter Series. Show all posts
Showing posts with label Farmer's Daughter 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, April 15, 2017

POULET A L'ORANGE #Recipe @PegCochran #Easterweek

Doesn't that sound fancy?  The original recipe came from AllRecipes and it's actually called Chicken with Orange Sauce  but I thought the French version had a nice ring to it.

This is an easy dish that you can make for a weeknight meal or if you want to do something different for Easter, this would be lovely with the fresh orange flavor.  And if you call it Poulet a l'orange, your guests will be doubly impressed!

Ingredients:

4 skinless, boneless chicken breast halves or 4 - 6 chicken thighs depending on size (bone in or out, it doesn't matter)
2 tablespoons Dijon-style mustard
1 small onion, chopped
1/2 cup brown sugar, divided (I used the Splenda version)
2 cups orange juice
2 tablespoons butter
2 tablespoons flour


What to do:

Preheat oven to 375 degrees

Place chicken in baking dish (I used a square Pyrex dish)  Spread mustard over the chicken and sprinkle with the chopped onion.


Sprinkle 1/4 cup brown sugar over the chicken to coat lightly.  Add enough orange juice to cover chicken.  Dot with butter on top.





Bake 45 minutes.  Remove from oven and pour sauce into a saucepan.

Sprinkle chicken with remaining brown sugar and return to oven.

Whisk flour into the sauce in the pan, adding any leftover orange juice.  Cook over high heat until the sauce thickens.



Remove chicken from oven when sauce is done and serve with sauce.




COMING MAY 2!

    It's June in Cranberry Cove and Monica Albertson's plan to sell cranberry relish to chain stores is taking off. The cranberry bogs are in bloom, and local beekeeper Rick Taylor and his assistant Lori Wenk are bringing in bees to pollinate the blossoms.  When a fatal prick fells Lori, the buzz is that Rick is to blame.

    In trying to clear her friend’s name, Monica discovers that more than a few people in Cranberry Cove have felt the power of Lori’s venom, and it looks as if this time she may have agitated the hive a bit too much.  With the fate of the farm on the line, Monica must get to the bottom of the crime before another victim gets stung.

    Amazon

    Barnes & Noble

    Saturday, March 18, 2017

    Chocolate Irish Whiskey Cake #Recipe @PegCochran


    Yes, St. Patrick’s Day was yesterday but I had to take a dessert to a St. Patty’s Day-themed party last weekend and this was so delicious I wanted to share the recipe with you.  It comes from Bay Area Bites and I didn’t do anything to change the recipe (a first!)  Except I did use bourbon since I didn’t have any Irish whiskey but it was suggested that that would be a fine substitute.

    I even invested (a whopping $9.99) in my first bundt pan for this cake!  




    Making it was quite the adventure, I must admit.  First I solved a mystery! I invested in an oven thermometer because I suspected my new oven runs cool.  Does it ever!  It indicated it was pre-heated to 325 when the thermometer read only 225!  No wonder the chocolate roll cake I make every Christmas didn’t turn out this year—my oven was off.


    I forgot to take my butter out to soften it so I had the bright idea of popping it into the microwave for ten seconds.  Good idea except I hit one minute by accident.  Yup—melted butter all over the inside of my microwave.  And those were my last two sticks so everything had to go on hold while I went to the grocery store.


    Then I was about to put the cake in the oven when I noticed a bowl on the counter—full of the whiskey soaked raisins that were supposed to go in the cake!  I managed to gently stir them in and finally got the cake in the oven!


    It was worth the effort—it was rich and moist without being overly sweet.   



    Ingredients:

    Butter or nonstick spray for greasing pan
    3/4 cup Irish whiskey
    1 cup strong coffee
    1 cup golden raisins
    5 ounces unsweetened chocolate
    1 cup unsalted butter, softened
    1 3/4 cups sugar
    3 eggs
    1 tablespoon vanilla extract
    1/4 teaspoon salt
    1 teaspoon baking soda
    2 1/2 tablespoons unsweetened cocoa powder
    2 cups all-purpose flour, more for dusting pan
    Confectioners’ sugar, for garnish
    Preheat oven to 325°F. Grease and flour a 10-cup Bundt pan.
    Pour whiskey and coffee over raisins and set aside.
    In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.


    Cream one cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time. Beat in the vanilla extract and melted chocolate.
    Whisk together the salt, baking soda, cocoa powder and flour. Stir one-third of the flour mixture into the chocolate mixture, until just combined. 



    Add one-third of the coffee-whiskey mixture and stir to combine. Repeat two more times, alternating flour and coffee. 



    Fold in the soaked raisins at the end. Pour batter into prepared Bundt pan. Bake until a cake tester inserted into center of cake comes out clean, approximately 50-60 minutes. 




    Transfer cake to a rack and let cool for 15 minutes then unmold. Optional: for a more potent whiskey flavor, sprinkle warm cake with about two more tablespoons whiskey. Let cool, then sift confectioners’ sugar over cake before serving.


    COMING IN MAY!




    STILL ONLY $2.99 FOR E-BOOK!!


    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!