Spicy Sweet potatoes!

 Easy, easy, easy. Do you need a new way to make sweet potatoes? Well here is an easy one. 

Spicy Sweet Potatoes

1 - 2         Sweet potatoes cubed

1               Jalapeno chopped

1/4           Onion Chopped

Chili Olive oil free pour

Salt, pepper, Cajun seasoning to taste. 

Not much measuring. One potato is what I used, for two it was perfect. I put the potatoes, jalapeno, and onions in a bowl. I poured the chili olive oil over and stirred until coated. Then I added the seasoning, stirred again until well coated. 

I spread out the potatoes on a aluminum foil covered baking sheet. I baked at 425 Degrees for 30 minutes. Depending on your oven and altitude this may different. Turn them ever 15 minutes until tender. 

I served with steak and bacon Brussel sprouts. Enjoy!

Need more recipes? Check out The After Work Cook

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Sausage and cabbage skillet

 I decided to use some of the cabbage I had in the fridge. However, I didn't have any corn beef handy so I used some Chicken Sausage. You can use any type of sausage you would like. 

Sausage and cabbage skillet

3 links        Chicken Sausage

1                 Potato cubed

1/4              Yellow Onion chopped

1                 Thick cut bacon chopped

2 cups         Cabbage shredded

3 or 4          Mushrooms sliced

1/4 cup       Bell pepper -Red, Green                           and/or Orange chopped

1 tbsp.         Olive oil

Chicken broth

Salt, Pepper, Cajun or Italian Seasoning to taste.

Add oil to skillet and heat add potato, onion, bacon, and sausage. Cook until potato is starting to get tender. Add cabbage, Mushrooms, peppers and season and simmer until cabbage is tender. Use broth as need if ingredients start to stick. 

Serve with rolls or salad. Pairs with crisp white or rose wine. 

Need more recipes? Check out The After Work Cook

Stuffed Chicken Acorn Squash.

 Welcome everyone. It's fall here in Utah so it's a good time for squash recipes. I have a produce co-op I belong to, ever since a acorn squash arrived with my weekly bag I have been trying to figure out what to do with it. 

Stuffed Chicken Acorn Squash 

1 medium Acorn Squash cut lengthwise clean out the seeds. 

Brush a little garlic olive oil over the flesh and salt and pepper to taste. 

Bake in an pre-heated oven at 350 for 

30 - 35 minutes until flesh is soft. 

1/4 cup    Onions chopped

1              Jalapeno's chopped

2              Cut thin chicken breasts into                    small pieces

1 tbsp.     Garlic olive oil

2 cloves  Garlic chopped

Salt and Pepper to taste

1/2 tsp     Chili powder

1/2 tsp     Cumin

1/2 cup    Shredded cheese

1/2 cup    Enchilada sauce

  

In a skillet add some oil and sauté onions, garlic and jalapeno's. When they start to soften and onions are translucent, add chicken and spices. Once chicken is done add a little of the cheese and sauce and simmer about five minutes. 

Scoop into the squash halves and bake 10 minutes. Sprinkle the cheese over the top and bake another 8 to 10 minutes. 

Serve with bread and a crisp white wine. 

Need more recipes? Check out The After Work Cook

  

Stuffed pasilla peppers

Welcome back everyone. I do a weekly produce group. In the last bag I received two pasilla peppers. I had to ask what they were. I decided to stuff them. I just used what I had around the house, but they turned out awesome. 

Stuffed Pasilla Peppers 2 servings

2                 Pasilla peppers sliced in half seeds                            removed

1/2 cup       Jasmine rice - cooked

1 link         Chicken Cajun sausage sliced

2 large        Mushrooms cut into 8 pieces each

1/8             Green Bell pepper chopped

1/8             Red Bell pepper chopped

1/8             Onion chopped 

1/4 cup      Enchilada or marinara sauce

1/2 cup      Shredded cheese

Salt, pepper, and chili powder to taste

Heat oven to 375 degrees. Cook 25 to 30 depending how hot your oven is.

Slice the sausage lengthwise then slice into half slices. Brown the sausage and vegetables until tender. Add the seasoning and sauce. I had enchilada sauce handy but Marinara would be good also. 

Add the rice and stir. Spoon mixture into the pepper halves. Cook for 20 to 25 minutes. The pepper should be soft but not mushy. Sprinkle cheese over each and bake another 5 minutes. 

Serve with a salad and/or rolls. Pair with a light crisp wine or a Corona Beer.  

Need more recipes? Check out The After Work Cook

Basil parmesan yellow Squash

 Welcome everyone. Need a new side dish recipe? I have one for you. 

Basil parmesan yellow Squash 

3         Yellow squash sliced

Line a baking pan with foil. Lay the slices out flat so they are not overlapping. Sprinkle salt and pepper. 

Sprinkle soft dried basil

Grate parmesan cheese over the top until covered. 

Bake in a heated oven on 425 degrees for 15 to 20 minutes. 

Enjoy with your favorite chicken or fish and pairs well with a floral Rose wine. 

Need more recipes?

Check out The After Work Cook

https://www.marymartinez.com/afterwork.html 

Traditional Irish Stew and Soda Bread

 Welcome to Irish traditions!

Tonight we are planning another trip to Ireland for 2021, in honor of that I am cooking some traditional foods from a cookbook I picked up when I was in Ireland in 2015. It's the Irish Pub Cookbook

Traditional Irish Stew

4 tbsp                Flour

3 LB                 Middle neck of lamb*

3 large              Onions chopped

3                       Carrots, sliced

1 lb                   Potatoes, quartered

1 1/2 pints        Hot beef stock

salt and pepper

2 tbsp                Chopped fresh parsley

Preheat the oven to 325 degrees. Place the flour in a bag and season well with salt and

pepper. Add the lamb to the bag. Tie and shake well until coated. Do this is Batches, if necessary. Arrange the lamb in the base of a casserole. 

Layer the onions, carrots, and potatoes on top of the lamb.

Sprinkle in the thyme and pour int he stock, then cover and cook in the preheated oven for 2 1/2 hours. Garnish with the parsley and serve straight from the casserole. 

*I used lamb shoulder and while I was prepping I put the bones in the broth to boil to get the flavor from the marrow. 

Irish Soda Bread 

vegetable oil, for oiling

1 lb                Flour - plus extra for dusting                

1 tsp              Salt

1 tsp              Baking Soda

14 fl oz         buttermilk

Preheat oven to 425 degrees. Oil baking tray.

Sift the flour, salt, and baking soda into a mixing bowl. Make a well in the center of the dry ingredients and pour in most of the buttermilk. Mix well together using your hands. The dough should be very soft but not too wet. If necessary, add the remaining buttermilk. 

Turn the cough out onto a lightly floured surface and knead it lightly. Shape into 8-inch round.

Place the loaf on the prepared baking tray and cut a cross into the top with a sharp knife. According to Irish Folklore, this is to either ward off evil or to let the fairies out. 

Bake in preheated oven for 25 - 30 minutes, until golden brown. Transfer to a wire rach and leave to cool slightly. Serve warm. 

Enjoy, 

You can also find my own recipes at The After Work Cookbook. 

More details here....

Shrimp and veggie skillet

Welcome to The After Work Cook. On the way home from work today I had no  idea what to make. I just knew I forgot to take out some meat for dinner. I did however, have some shrimp. The amount depends on how many you're cooking for.

 

Shrimp and veggie skillet

5-10       Small potatoes halved
2            Carrots cut into chunks
2 Stalks Celery sliced

1/4         Onion chopped

1 cup     Broccoli florets 

1            Medium Tomato cut into large pieces

1/2 pkg  Argentina Red Shrimp (thawed)

2 TBSP  Olive Oil (options, chili or garlic oil)  

2            Roasted Hatch Chili chopped (optional) 

1/4        Jalapeno chopped (optional)

Cajun spice to taste. Pepper to taste

Mix potatoes, carrots, celery, onion and oil, mix thoroughly add to oiled skillet. Cook on med-high until onion and celery are tender and translucent. Mix the broccoli and tomato in the same bowl and add a little oil, then add to the skillet. Cook a few minutes and then add shrimp to skillet. Cook until shrimp is pink. 

Serve with a green salad. Pairs well with a crisp rose wine.  

My book is out, you can check it out on my website:

https://www.marymartinez.com/afterwork.html

Or on Amazon: https://www.amazon.com/dp/B08C24SKPP  

Chicken and Brussels Sprout Skillet

Welcome! Just an FYI my cook book is out if you are interested. You can find the buy links here: https://www.marymartinez.com/afterwork.html

Chicken And Brussels Sprout Skillet
1/2 pound       Chicken tenderloins cubed
8 ounces         Brussels sprouts cut in half
2                     Thick peppered bacon cut into cubes
4 large            Mushrooms sliced
1                     Gala apple cubed (cored)
2 cloves         Garlic chopped
1/4 teaspoon   Pepper or to taste
1/4 teaspoon   Salt or to taste
1 tablespoon   Basil (fresh if possible)
1 tablespoon   Olive oil
1 tablespoon   Balsamic Vinegar

In a skillet add the cut bacon. Let cook on low while getting chicken and veggies ready. Put the chicken and sprouts in a bowl and mixed thoroughly with vinegar and oil. Add to skillet and turn up to medium high, cover with lid. Stir frequently. Cut the apple, peal option. Add apple and mushrooms to skillet add seasonings. Cook at medium for 20 minutes or until meat and apple is tender.

A potato or a salad as a side works well.
Pair with a crisp white wine.

Tomatillo Chili Verde

Tomatillo Chili Verde

8 -10                           Tomatillo's cleaned and chopped

1/8 cup                       Onion chopped

2                                 Jalapeno's chopped
2                                 Anaheim peppers chopped

1/2 cup                       Chicken broth

1/2 pound                   Pork or chicken cubed and browned.
Salt, Pepper, Cayenne to taste
2 Tablespoons            Fresh Cilantro 

Add tomatillo's, onion, and Jalapeno's, cook until starting to get tender. Add broth and set on medium until soft. Use a masher to mash all the ingredients until thick and smooth. Add meat and simmer for another 10 minutes. Add fresh cilantro and simmer another 5 minutes.

Serve with tortilla's, rice, and beans. 

Available now!

The After Work Cook Book. Check my website for more more details. 

Easy Pistachio Cake Submitted by Kelli A. Wilkins

Welcome to the After Work Cook. We have a guest this month. Kelli A. Wilkins. This looks appropriate for St. Paddy's Day! I think I may just try it.

Easy Pistachio Cake

This cake is easy to make and super-delicious!

Ingredients:

1 boxed white cake mix
3 egg whites
½ cup canola (or vegetable) oil
1 3 oz. package of pistachio instant pudding

1 teaspoon almond extract
1-2 drops of green food coloring (optional)
 

Directions:

Prepare cake mix according to the box directions. (This is where you need the oil and egg whites.) Blend in pudding mix and almond extract. Add 1-2 drops of green food coloring (optional). Mix well.
Pour into cake pan of your choice and follow the baking directions on the box.
You can also make cupcakes!

Topping Options:

This cake is flavorful and very moist, so it doesn’t need a traditional frosting. Some topping suggestions:
* drizzle a vanilla glaze over the cake
* “frost” with thawed whipped topping
* add a dollop of whipped cream to each slice
* serve with vanilla (or pistachio) ice cream or
* enjoy the cake plain

Happy Snacking!

Kelli A. Wilkins

If you like to read while enjoying a slice (or two) of cake, here’s a look at my historical romance, Dangerous Indenture. This full-length novel is set in Pennsylvania Colony and blends a sensual romance with mystery and suspense.

Dangerous Indenture

Indentured for five years… how long can Shauna resist her master’s son?

Desperate to escape her past in Ireland, Shauna Farrow signs on to become an indentured servant to Joshua Stewart, a wealthy man in Pennsylvania Colony. But a life of servitude quickly turns to drudgery, and Shauna’s hopes for starting over and creating a better life for herself are waning—until she meets her master’s roguish son, Ashton.

Ashton needs to redeem himself in his father’s eyes and earn the respect he has always longed for. Meeting Shauna turns his life around, and he sets out to win her heart. Torn between propriety and passion, Shauna struggles against her growing attraction to Ashton as long as she can.

But amidst their flirting, something dark stirs. Shauna soon discovers why no other servants wanted to work for the strange Stewart family.

Stewart House has an unsavory reputation: a previous servant died there under mysterious circumstances. When another servant goes missing in the middle of the night, Shauna is convinced that a member of the family is responsible.

Shauna’s investigation leads her close to the truth, and yet, she’s not sure who she can trust. Events take a deadly turn when she confronts the murderer and discovers the mystery of the Stewart family. 

Will Shauna be rescued before time runs out, or will she meet with the same fate as the other servants? 

Order your copy here:

Amazon: https://www.amazon.com/dp/B07PJVQ7XJ

All other platforms: https://books2read.com/u/3JyROP

Like historical romances? Follow my Facebook page: https://www.facebook.com/Historical-Romances-by-Kelli-A-Wilkins-1703805359922371/

Visit my website www.KelliWilkins.com to see all of my titles.

About The Author

Kelli A. Wilkins is an award-winning author who has published more than 100 short stories,

20 romance novels, 6 non-fiction books, and 2 online writing courses. Her romances span many genres and heat levels, and she’s also been known to scare readers with her horror stories.

In January 2020, Kelli published Love, Lies & Redemption, a western romance set in 1877 Nebraska. This novel blends a sensual love story with mystery and danger.

She released Romance Every Weekend: 104 Fun Ways to Express Your Love, a non-fiction guide to romance in November 2019. The book features 104 fun and easy ways you can express your love to that special someone in your life. Perfect for men or women, it focuses on tender, everyday gestures that let your partner know how much you love him or her.

Kelli published Extraterrestrial Encounters, a collection of 18 sci-fi stories, in August 2019. If you like horror fiction, don’t miss her disturbing novella, Nightmare in the North.

Earlier in 2019 she released The Viking’s Witch, a paranormal/historical romance, and 

Dangerous Indenture, a historical mystery romance set in Colonial Pennsylvania.

Kelli has authored two online writing courses: Fiction Basics: Finding Ideas and Fiction Writing for Beginners. These courses are perfect for anyone who wants to learn how to write. Visit: https://kelliwilkins.teachable.com/ for more details.

Not just an author, Kelli is also an amateur photographer. Visit her pages on Shutterstock https://www.shutterstock.com/g/kelli+wilkins and iStock https://www.istockphoto.com/portfolio/kelliwilkins to view her photos.

Kelli posts on her Facebook author page: https://www.facebook.com/AuthorKelliWilkins and Twitter: www.Twitter.com/KWilkinsauthor.

Visit her website/blog www.KelliWilkins.com to learn more about all of her writings.

Thank you, Kelli, for this delicious recipe.