Showing posts with label Farmer's Daughter Series. Show all posts
Showing posts with label Farmer's Daughter Series. Show all posts

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!


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.


    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.


    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.   


    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.



    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!

    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 the 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.


    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


    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!