Sunday, December 25, 2016

Rebecca York shares a Christmas recipe and book with us.


Makes about 60 cookies.

1 cup softened butter (2 sticks)
1 1/2 cups packed brown sugar
3 large eggs
3 cups all-purpose white flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
1 cup dark raisins

1. Heat oven to 375 degrees F. Grease 2 cookie sheets.
2. In a large bowl, mix butter, sugar and eggs thoroughly. Set aside
3. In a separate bowl, combine flour, cinnamon, cloves, baking soda, and salt, and mix well.
4. Stir dry ingredients into butter mixture. Stir in raisins. (And 1 cup pecan pieces, if desired.)
5. Drop by rounded teaspoonfuls 2 inches apart onto baking sheet. Bake in center of oven 8 to 10 minutes or until cookies are puffed and begin to brown around the edges.
6. With a metal spatula, transfer cookies to cooling racks, and repeat with additional batches. When cool, store tightly covered. Cookies will keep up to 2 weeks.

BLURB FOR WHITE CHRISTMAS: The snow is coming down so fast, Amelia Parsons doesn't see the speeding car until it's too late. One moment she’s crossing an ice-rutted street in St. Stephens, Maryland. In the next, she's flying into the air, and the world goes black. She wakes, confused, in what appears to be Santa’s workshop during the holiday rush. If that’s not strange enough, a hunky FBI agent named Daniel is there, demanding to know why she’s involved in a plot to ruin Christmas. Can she convince him she's not the villain and then work with him to find the real saboteur?

In Rebecca York's White Christmas, when her heroine gets hit by a car and goes into a coma, she ends up at Santa's workshop. One of the interesting characters she meets is Mrs. Santa, who spends the busy season making cookies to feed the workshop staff. (Yes at Santa's workshop, cookies and hot chocolate are a nourishing meal.) Rebecca also loves baking cookies, so she's given you one of Mrs. Santa's favorite recipes--spice cookies called Rocks.

REBECCA YORK BIO: A master of paranormal romantic suspense, Rebecca York is the author of over 150 books. A New York Times and USA
Today best-seller, she has written paranormal romantic thrillers for Berkley and romantic thrillers for Harlequin Intrigue. Her romantic-suspense series, Decorah Security, is set at a detective agency where agents have paranormal powers or work paranormal cases. She also writes an Off-World series where each story is a science fiction romance taking place on a distant planet in the far future.

The first of her Berkley Sensation paranormal romantic suspense novels, KILLING MOON, was a launch book for the imprint.

She also wrote the popular 43 Light Street series for Harlequin Intrigue. In addition, as Ruth Glick, she has authored or co-authored 15 cookbooks.

Kindle e-book: Paperback:

Thank you, Rebecca, for sharing your delicious recipe. White Christmas looks great, I think I better pick up a copy. Follow my blog with Bloglovin

Monday, December 19, 2016

Patricia Preston with a recipe for Cake in a cup!

Hot Fudge Cake in a Cup by Patricia Preston

Here’s how to make a tasty desert in only a couple of minutes!

First, you’ll need a box of angel food cake mix and a box of regular cake mix. I chose fudge for the hot fudge cake. Using a large bowl, mix the two boxes of cake mix together. You’ll also need a storage container to put the mix in, so you’ll have it whenever you want to make yourself a desert.

IMPORTANT: Do not use any cooking spray, oil or Crisco in the cup.

To make hot fudge cake, you’ll need chocolate syrup. Cover the inside base of a round cup or mug with chocolate syrup. IMPORTANT: Do not use any cooking spray, oil or butter in the cup.

In a separate dish—I use a measuring cup—mix 3 tablespoons of the cake mix with 2 tablespoons water. Pour this mix on top of the chocolate syrup.

Put in microwave for about 50 seconds if 1100 watts. The recipe calls for 1 minute but I’ve found that the cake is done by 50 seconds especially using a 4 or 5 inch diameter mug.

Flip cup over onto desert plate and all you need to do is add ice cream. This recipe can be used to make all kinds of different cakes and without toppings, they are very low calorie. I also make pineapple upside down cake which tastes great! Use pineapple cake mix and angel food. Put brown sugar in the bottom of the cup, top with pineapple pieces and then add mix. Microwave and enjoy. To make a large cake, I would think you can triple the recipe, use larger bowl and microwave longer. I have never tried that. I can vouch for the chocolate and the pineapple. Also made strawberry once and put fresh strawberries on the top.

Author Bio
Patricia Preston writes fun, spicy romantic novels with a feel-good atmosphere where love matters most. In her new contemporary series set in the fictional town of Lafayette Falls, Tennessee, romance creates havoc, heartache and humor for a cast of unsuspecting doctors until they realize love heals all. Besides contemporary romance, she also loves writing short comedies and historical romances set in New Orleans. Must haves in her writing cave include sweet tea and music. Besides writing, she loves bargain hunting, movies, taking country road trips, and anything containing chocolate. Her dream-come-true would be a townhouse in the French Quarter.
Web site, Amazon Page, Blog, Facebook, Twitter, Pinterest

One week in your arms:
Six years ago, ambitious med student Marla Grant gave into temptation with a gorgeous man. Now a
busy doctor and a loving single mom, the past comes back to haunt her when she learns the powerful, persuasive man of her long-ago fling and the unsuspecting father of her child is cutting off the charitable contributions to the community clinic where she works.

Billionaire Carson Blackwell has never forgotten bright, beautiful Marla. When he discovers that she runs the clinic his grandmother's foundation funds, it's the perfect chance to put an end to his ongoing infatuation and use his leverage to cement a new business deal. He needs a fake girlfriend for one week in Hawaii, and Marla is just the woman for the job. It's a win-win situation, until they realize the attraction between them isn't feigned, and the heat has never died down. Only the secrets they're both keeping stand in the way of a future together and a love that could last a lifetime.
Christmas Christmas Sale  99¢ !  Nov 27 to Dec 31.
Buy Links:
Amazon Nook Kobo iBooks
Read the first chapter

Thank you, Patricia, for visiting The After Work Cook. Both the hot fudge cake and the pineapple upside down cake sounds awesome.

Monday, December 12, 2016

Christmas Cookies

Welcome, Qwillia Rain she will be sharing a cookie recipe.

I want to thank Mary for letting me share my recipe on her blog today.

When I was a child, Christmas was the holiday when my maternal grandmother would go all out making cookies and candies. Divinity, fudge, gingerbread, sugar cookies, dog food (my family’s nickname for her special peanut butter pinwheel candy), pies, pumpkin-zucchini bread and all manner of goodies filled her house with yummy smells and warmth.

In 1989, the Monday before Thanksgiving, she passed away, and many of her recipes were lost – the orange chiffon cake, apple pie, pumpkin-zucchini bread, and fresh whipped honey butter haven’t been found, but I did find the sugar cookies and gingerbread recipes, and my aunt unearthed the divinity and fudge recipes. And every Christmas, I make sure to stir up a double batch of sugar cookie dough – one to cook and one to eat raw. I freeze the raw dough and ship the baked cookies and dough overnight to my mom and sister on the West Coast.

Nine years ago, on December 18th, started my journey as a published author with the release of Santa’s Elf. In the novel, Christmas is right around the corner and the heroine loves all the decorations and joy that go with the season.

For the hero of Santa’s Elf, Christmas is the worst time of the year, and cookies only make matters worse. Despite the fact that Dayton has been dubbed the “Sexy Santa of San Diablo”, and that he’s a toy maker with the last name Kringle, he’s very much a bah, humbug kind of man when it comes to holiday cheer.

That all changes when he makes a deal with the heroine, Elfina. Some time around his Elf, drags feelings and emotions out of Dayton that he’s buried most of his life, the biggest being the ability to enjoy the smell and taste of fresh-baked cookies.

My Chocolate Chip Cookie recipe is modified from the version you find on the back of a chocolate chip bag.

Cookies For Christmas

1 cup unsalted butter, softened
¾ cup firmly packed brown sugar (I prefer dark brown instead of light brown sugar)
¾ cup granulated sugar
1 teaspoon vanilla (I use vanilla bean paste in the same measure)
2 eggs
2 ¼ cup unbleached flour (organic or whole grain if you can find it)
1 teaspoon baking soda
½ teaspoon salt
½ -1 tablespoon ground cinnamon (optional)
½ - ¾ tablespoon ground ginger (optional)
12 ounces (1 package) chocolate chips

Pre-heat oven to 350 degrees F.
In a separate bowl, mix together flour, salt, baking soda, cinnamon, and ginger. Set aside.
In large bowl, using a mixer, cream butter and sugars together until smooth. Add vanilla and eggs and mix until just blended.
Carefully add the flour mixture to the butter mixture and mix until thoroughly blended. Stir in chocolate chips.
On an ungreased cookie sheet (non-stick works best), drop the cookie dough in rounded teaspoonfuls (I use a 2-inch cookie scoop) about 2 inches apart.
Cook for 9-12 minutes or until the edges begin to turn a golden brown.
Remove from oven and place cookie sheet on cooling rack for 5-10 minutes.
Carefully remove from cookie sheet when still slightly warm, place on plate or in airtight container.
This recipe should make approximately 5 dozen cookies.
If you don’t want to bake all of them at once and would like to save some for later, drop in rounded teaspoonfuls (or use a cookie scoop) into a freezer safe container, and place in the freezer.
I’ve used semi-sweet, milk, white, and dark chocolate chips in these cookies. I’ve also mixed white, dark, and milk chocolate chips, as well with great results.

Santa's Elf
After four years of unrequited love, and steamy fantasies, Elfina "Elf" Jeffries has just about given up on gaining her boss's attention. How was any self-respecting woman supposed to seduce a man who was oblivious to her cues? Then the first gift arrived...

Every Santa needs an Elf, and Dayton Kringle is no exception. His offer for a temporary affair, just long enough to get from Christmas Eve to New Year's, will satisfy a four-year craving.

His is a simple design:
One beautiful Elf
Twelve sexy gifts
A little spanking
Some light bondage
And ten days of no-strings sex

...make one very satisfied Santa. But when the ten days are up, will he be able to give up the Elf of his wildest Dominant dreams?
Link: Amazon
Web site

Thank you, Qwillia Rain, for sharing these delicious looking cookies. Santa's elf looks pretty good also.

Sunday, December 4, 2016

Guest Author - Scottish Shortbread

Welcome Jo-Ann Carson author of A Highland Ghost for Christmas. She is sharing a great recipe!

Old Fashioned Scottish Shortbread
Many years ago a Scottish lady gave me this recipe and I've been using it to bake shortbread every Christmas since then. I hope you love it as much as I do. Unfortunately Cullen couldn't eat it, but he said it smelled “perfect.”
1 lb. butter
1 cup fruit sugar (though to be honest I usually use regular)
4 cups white flour
pinch salt
1. Cream butter and sugar together.
2. Gradually add flour and knead it into the dough.
3. Put the dough in a flat tray. I like to use pie plates.
4. Roll (And here is the secret to good shortbread. The term "roll" means to beat the top of the batter with the back of a spoon.)
5. Cut into pieces
6. Prick the top with a fork.
7. Bake one hour (or until edges brown) at 350 degrees.
8. Sprinkle with sugar.

Blurb – A Highland Ghost for Christmas
Jilted by her fiancé, librarian Maddy Jacobson is nursing a broken heart, when her best friend gives her an early Christmas present. Intended to be a fun, psychic reading in a spooky, tea house, the gift turns out to be life changing. Maddy becomes haunted by a mischievous, Highland ghost.

Ruggedly handsome, Cullen Macfie, the Highlander, has been dead for over three centuries, and never in all those years has he been as attracted to a woman, as he is to Maddy. He falls hopelessly in love and decides to woo her.

Can there be a future for a librarian and a naughty, Highland ghost?

A Highland Ghost for Christmas is a sweet, romantic comedy guaranteed to warm the cockles of your heart, make you laugh out loud and leave you craving a man in a kilt … and shortbread, of course.

Buy Amazon
Thank you Jo-Ann for sharing your yummy recipe with us. I will be trying this for our Christmas party!

Sunday, November 6, 2016

Cajun Sausage and Shrimp Etouffee

Cajun Sausage and Shrimp Etouffee 
2 andouille sausage links sliced.
1/2 lb raw shrimp, remove tails
2 1/2 cups low sodium chicken broth
2 clove garlic chopped
2 bunches green onions chopped.
1 yellow onion chopped
1 green bell pepper chopped
2 stalks celery sliced
2 tbsp Pure Olive oil
1/2 tbsp paprika
1/2 tsp cheyenne pepper
2 tbsp creole seasoning
1 tsp parsley
1 tsp thyme
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp salt
1 1/2  jalapeno chopped (optional)
1/2 medium chili powder
2 cups rice

Add all ingredients (with the exception of the shrimp) to a large pan and mix together. Mix 1/2 cup of broth and 1/4 cup flour until smooth and then mix in the mixture to thicken. Bring to boil then turn to low and simmer for an hour. After an hour start the rice. Once the rice is almost done add the shrimp and cook until pink. Then pour of rice and it pairs well with a white wine.


Sunday, October 16, 2016

Chicken Stir Fry

Welcome everyone! I'm happy to say that my husband has finished the tile in my kitchen. Last summer I sanded and painted my cupboards and painted the walls. This summer my husband did the tile on the floor and the counters. Oh, and he ripped out the eating counter. I've given everyone a little before and after.

Chicken Stir Fry
8 oz. Chicken Tenderloins
1/2 tbsp. Sesame seed oil.
1 tbsp. Teriyaki sauce.
1/4 Yellow Bell pepper cut into strips.
1/4 Red Bell pepper cut into strips.
1/4 Green Bell pepper cut into strips.
1/4 Orange Bell pepper cut into strips.
1/4 Onion Sliced into rings and then in half.
2 cloves garlic chopped.
2 Cups Jasmine rice prepared per package instructions.
Take and Bake rolls prepared per package instructions.

Heat Wok and saute garlic pieces, add chicken and cook until golden and add strips of onion and pepper cook until tender. Serve over rice. Serve with rolls and salad. Stir Fry over Rice w/one roll, approx. 400 calories.


Sunday, September 11, 2016

Welcome Paty Jager

Today I’m sharing a caramel frosting recipe with you. My main character in my Shandra Higheagle Mystery series loves caramel. And who doesn’t! My grandmother always made this frosting for her applesauce cakes.

Caramel Frosting
¾ cup firmly packed light brown sugar
½ cup milk
2 TBLSP butter
3 cups powdered sugar

In a medium saucepan, combine the brown sugar, milk, and butter. Cook over moderate heat, whisking constantly, until the mixture comes to a boil. Cook for 2 minutes, whisking constantly. Remove from the heat. Transfer to a large bowl; let stand for 1 hour or until the mixture cools to room temperature. With an electric mixer on medium, gradually add the powdered sugar, beating until the frosting is smooth and of spreading consistency. Use the frosting immediately. It sets up hard. Makes 1 ½ cups of frosting or enough to frost the top of a 13” x 9” x 2” cake.

The first book of my Shandra Higheagle Mystery series, Double Duplicity, is free.

Book one of the Shandra Higheagle Native American Mystery Series

On the eve of the biggest art event at Huckleberry Mountain Resort, potter Shandra Higheagle finds herself in the middle of a murder investigation. She’s ruled out as a suspect, but now it’s up to her to prove the friend she witnessed fleeing the scene was just as innocent. With help from her recently deceased Nez Perce grandmother, Shandra becomes more confused than ever but just as determined to discover the truth. While Shandra is hesitant to trust her dreams, Detective Ryan Greer believes in them and believes in her.

Can the pair uncover enough clues for Ryan to make an arrest before one of them becomes the next victim?

You can check out all the Shandra Higheagle books here.

And find out more about me at the links below.
blog / website / Facebook / Paty's Posse / Goodreads / Twitter

Thank you Paty, I appreciate you dropping by and sharing with us. This recipe sounds great.

Sunday, August 21, 2016

Stuffed Acorn Squash

Stuffed Acorn Squash

2 - Acorn Squash - Tops cut off, clean seeds out.
1/2 lb Ground sausage. (Beef, Bison, or Turkey.)
1 - Large clove garlic - minced.
1/4 Onion chopped.
1 Jalapeno chopped. (seeds optional)
1 Tomato chopped. (seeded)
1/4 cup shredded cheese.
Salt, pepper, and crushed chili and basil to taste.

Preheat over to 425 degrees.
Chop veggies and add oil to pain and simmer a few minutes. Add meat and brown. Place squash in a loaf pan, add an inch of water. Stuff squash and sprinkle with cheese. Bake for 40 minutes or until tender.
Serve with rice.
To spruce up the rice add garlic and onion.
Serve with rolls if desired.

Sunday, August 7, 2016

Bison Sheppard's Pie

Bison Sheppard's Pie
1 lb bison - browned.
3-4 red potatoes - boiled and mashed.
1 carrot sliced thin
1 stalk celery sliced thin
1/4 cp Frozen peas
1 Jalapeno chopped (optional)
1/4 onion chopped
1/2 green bell pepper cut into big pieces
1 package of brown or white gravy mix
1/2 cp Jameson Whiskey (option - replace with beef broth if desired)
1/4 cp beef broth (as needed)
Add salt, pepper, basil, and oregano to taste.

In the video I say buffalo, but it is bison.

Pre heat oven to 420 degrees. Brown meat and then add all the vegetables. Cook until tender. Add the liquid and gravy mix stir and simmer. Mash the potatoes, add a little milk (I use Almond milk) and ranch dressing and butter. Put the meat in a 2 quart baking dish, spread the potatoes over the top and bake for 20 minutes.


Sunday, July 24, 2016

Cozy Crockpot Cajun Chicken and Bean Soup

Welcome, I'm preparing a cozy soup dish today. One of my winter favorites. However, it's very hot right now, 100 degree weather in Utah. I am missing my comfort food of winter.

Crockpot Cajun Chicken and bean soup
1/2 to 1 lb Chicken - Cubed - browned
2 cups Anasazi beans - soaked in water overnight
2 tsp. Cajun spice - using a pestle grind to a fine powder
1/2 onion chopped
1 to 2 Jalapeno chopped
3 med Tomatoes chopped
1 bunch Green onions chopped
1 stalk celery sliced
2 carrots sliced
2 cans Chicken Broth
2 cans water

Cut the chicken into cubes and brown. Place all the veggies, liquid and chicken into the crockpot and place in fridge overnight. Soak the beans overnight. In the morning drain and wash the beans and put them in the soup. Cook on low from 6 to 8 hours or high for 4 to 5 hours. Until the beans are tender.

Cajun spice
1/2 cup Chili powder
1/3 cup Kosher salt
1/4 cup Paprika
1 tsp. White pepper
1 Tbsp. Basil
1 Tbsp. Oregano
1 Tbsp. Black Pepper
1 Tbsp. Coriander
1 tbsp. Onion powder
1 Tsp. Cheyenne pepper
2 tsp thyme
1/4 tsp. Cumin
Mix in a mason jar and shake to mix. Use as needed.

Sunday, July 10, 2016

Guest author in the kitchen - Judy Baker AKA Anna Sugg

Quick and Easy Mexican Chicken
4 skinless, boneless chicken breast
cooking spray
1 glove garlic, minced
1/3 cup chopped onions
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin (I don't use this)
1 cup salsa
1 cup shredded cheddar cheese

Preheat oven to 375 degrees F (190 degrees C)
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.

Transfer chicken to baking dish, top with salsa, onion, cheese, and bake in oven until cheese is bubbly and starts to brown, 20 minutes


Judy's latest book available is the third book of the Yellow Creek novels: Spirit Catcher
Unexplained visions. An old Cherokee Indian. A dog. And, human bones from the past.

When Charlotte Jane Matheson hangs the ancient Dream Catcher on the wall over her bed, she has weird dreams. Stirred by her dreams, she travels to the small community of Yellow Creek, Tennessee, determined to find out their meaning. While there, she meets an old Cherokee Indian, a dog that suddenly appears out of the dark woods, and a good-looking farmer-wannabe. Then, her dreams stop, but unexplained visions draw her into the past through a circle of light.

The phenomenal images of her mother, who’s been missing for over a decade, has to mean something when she’s led to a cave beyond the Cherokee burial grounds. Is the old Indian a true Cherokee, or a witch? Can he help her understand her visions and their meanings? How is a missing employee connected to her property in Yellow Creek? And, why is the mysterious, farmer-wannabe always in the right place to help when she’s in need? What does he want from her? What does it all mean?

Buy Links: Amazon

You can find out more about Judy on her Web site.

Sunday, June 12, 2016

Kitchen Guest Marie Higgins

Hello everyone! Thank you for dropping by. Today we have a guest, Author Marie Higgins, she will be giving us a recipe her characters have in one of her stories!

Greetings, food lovers! I’m going to share with you one of the food dishes in my Regency romance, The Sweetest Touch (book 2 in my series, Sons of Worthington). The recipe I’m sharing is:


1 ½ cups milk
1 cup frozen peas and carrots (I actually use the mixed veggies)
1 cup cooked, cut-up chicken
1 can (10 ¾ ounces) condensed creamy chicken soup
1 cup pancake mix
1/3 cup milk
Paprika, if desired.

Heat 1 ½ cups of milk, peas and carrots, chicken and soup in large pan. Stir frequently until boiling. Stir pancake mix and 1/3 cup milk together until doughy. Drop dough by spoonfuls into boiling chicken mixture. Sprinkle with Paprika. Turn heat to low. Cook uncovered for 10 minutes, then cover with lid and cook another ten minutes.

Here’s the blurb from my story, The Sweetest Kiss.

Louisa wakes from a deep heavy fog, surrounded by strangers and horrified to discover she's been the sole victim of a terrible buggy accident. Worse... she remembers nothing.

Trevor Worthington, Duke of Kenbridge, can’t trust women. Yet after nearly killing the amnesiac Louisa, he has little choice but to open his home to her. His heart softens to the straggly woman in beggars garb as he strives to help her regain her memory. As proof of Louisa's scars, both physical and those lurking beneath the surface, come to light, Trevor finds himself more and more drawn to the mysterious woman. However he is hesitant to enter another nightmarish entanglement like his first marriage.

Louisa is all too happy to accept employment in the Duke's household though it quickly becomes apparent she doesn't fit in at all! For starters she speaks French and has no skills to speak of. Bits and pieces of conflicting memories flash through her mind, lending more confusion to the puzzle of her life. Fortunately the duke proves ever patient with her myriad of mistakes and Louisa finds herself falling in love with the kind, brooding man. As their budding relationship progresses from improper to scandalous Louisa's memory begins to return. Dare she tell Trevor the horrible truths of her past? That she belongs to an evil man known only as Macgregor.

As the heartbreaking facts of Louisa's past are exposed and decade old questions come to light, will the truth keep these lovers from happiness? Will Trevor be able to give love another chance? Or will Louisa's sweet touch prove yet another forgotten memory...

Buy Links: Kindle
Paperback or Audio

Monday, May 30, 2016

Sunday Brunch!

Welcome! It's Sunday Brunch.

You may think breakfast is easy, and it is, but I hope I give you a few ideas of how to spruce up your everyday breakfast. I have put amounts for one to four people.

Meat - The easy part. For this brunch I used sausage links. Put them in the pan on low to slowly cook while doing the rest of the food.

Breakfast potatoes
1 tlbsp. Olive oil in the pan
1 - 4 potatoes cut in to cubes
2 cloves garlic chopped
1 - 2 Roasted chili chopped. substitute jalapeno's if you want.
1/8 cup chopped onions.
The following to taste:
Basil (fresh if possible)
Chili powder
Crushed chili's
Stir potatoes enough to coat with the olive oil. Add all the other ingredients cook in a sauce pan on medium until done. Approx. 20 minutes, stirring occasionally.

Scrambled Eggs
2 to 8 eggs whipped with milk and seasoned to taste with salt and pepper. Set aside.
2 cloves garlic chopped
Shallot chopped
Small leaf of kale chopped
In a frying pan add enough oil to coat the garlic, shallot, and kale and saute, once tender add eggs and scramble.
Serve with tortilla's or toast.
Enjoy. PS -- Last Summer I redid the cabinets and walls in the kitchen, this summer we are doing the tile on the counter and floor. You will see this in the background. It will look great when it's done.

Saturday, February 27, 2016

Amazing Fish Tacos and Spanish Rice

Fish Tacos:
1-3 Fillets of Tilapia
1 lemon sliced or lemon juice
Shredded cabbage 4" taco shells - corn or flour, your preference.
2-3 Jalapeno Chopped
1/2 cup red onions chopped.
4 Tomatoes - 2 seeded and finely chopped / 2 cubed.
2 cloves chopped
1 Avocado sliced
Long cooking rice
Cilantro to taste
Salt & pepper to taste
chili pepper to taste

Chop all the veggies, split the chopped peppers, garlic, and onion into two portions. Add the finely chopped tomatoes to one half of the veggie mix, add seasonings to taste and set aside for salsa garnish for tacos. Add the larger cubed tomatoes to the other half. Add seasonings to taste and set aside for rice.

Spray a fry pan with cooking oil or add some olive oil and wipe over the pan. Add fish, salt and pepper and squeeze lemon slices over fish and put slices in to cook with fish. Or use juice if you don't have lemons. Turn as needed, cook on a med to low heat until flakes with a fork.

Bring water to boil. Then add rice and seasonings. When rice is almost done, added tomatoes mixture and continued to cook until done.

Place half a fillet on each shell, add salsa, cabbage, and a slice of avocado. Rice served on the side.

Sunday, January 31, 2016

Sea Scallops over Spaghetti Squash

Sea Scallops over Spaghetti Squash.

Approximately 8 scallops thawed.
Medium Spaghetti Squash cut lengthwise and all the seeds scooped out.
3 Tomatoes chopped.
1/2 - 1 Jalapeno (seeds optional--spicier with).
1/4 onion chopped.
1/2 stalk celery
Fresh Basil and oregano chopped. (about 1 tsp. each)
Virgin Olive Oil
1/8 to 1/4 cup of red wine.

Heat oven to 400 degrees. Place squash face down in pan with about an inch of water and cook for approximately 45 minutes. Done when you can use your finger and push the skin and leave an indent. Take out and use a fork to pull stringed squash out into a bowl, salt and pepper to taste.

Heat oil in pan and saute onion, pepper, celery. Mash fresh oregano and basil with chopped tomatoes with potato smasher. Also, if you remember blanch and peel the tomatoes before chopping and mashing. Add to the sauteed vegetables and wine and simmer for about an hour.

Heat a little more oil in a pan and salt and pepper to taste and sear sea scallops on both sides. Serve over the squash and tomato sauce and add a little grated Parmesan cheese to enhance. Serve with fresh bread or garlic bread.

Sunday, January 10, 2016

Irish Sausage Rolls

Today I've made Irish Sausage Rolls ala Mary. Enjoy!

These are so easy you can almost make them in your sleep. Here are the ingredients, the amounts depend on how big of crowd you expect. Use the amounts accordingly, IE 1 lb sausage - 1 egg. 2 lb sausage - 2 eggs, etc.

Irish Sausage Rolls
1 - 2 lbs. Sausage - Your choice of mild, medium, or HOT and most of you know I go with the HOT.
1 - 2 eggs
1/2 cup - 1 cup Bread cubes crushed
1 - 2 Cloves garlic chopped
1/2 Tsp to 1 tsp Marjoram
1/2 Tsp to 1 tsp Thyme
1/2 Tsp to 1 tsp Rosemary
1/4 Tsp to 3/4 tsp Salt (or to taste)
1/4 Tsp to 3/4 tsp Pepper (or to taste)
2 - 4 cans of 8 crescent rolls

Mix Sausage, egg, seasonings, and crumbs in a bowl and mix together thoroughly. Make into 5 inch logs about 1 inch in diameter. Cook in a frying pan or skillet until done. Line cooking sheet with parchment paper. Cut each log into half and roll into a crescent roll. Place on backing sheet and bake at the temperature on the roll can. Cook about 17 minutes.
Serve warm