First Tuesday Recipes: February Edition

I’m thrilled to share a recipe from Darlene Foster today. Thanks for sending it to me, Darlene. Since it’s a dessert, I put it at the end of the post. I hope you enjoy the recipes this month!

Let’s Get Cooking!

The first recipe is one I just tried for the first time in January. You can make it vegetarian or vegan, or you can add chicken or shrimp to it, if you prefer.

Vegetable Curry

makes a lot

1/4 c. olive or canola oil

1 large onion, chopped

1 large garlic clove, minced

1 1/2 T. fresh ginger, minced

1 heaping T. curry powder

2 heaping T. red curry paste

Salt and pepper to taste

1 large potato, diced (I leave the peel on)

3 large carrots, diced

1 lb. mushrooms, stems trimmed, chopped

1 small can bamboo shoots, drained

2 c. broccoli florets, coarsely chopped (can also use cauliflower)

1 lg. zucchini, chopped

2 cans (14 oz.) coconut milk (I do not use lowfat) (for vegan, I use Thai Kitchen brand)

1 can (14 oz.) fire-roasted tomatoes

1 c. chicken or vegetable broth

Cooked rice, optional

Chopped cilantro, optional

Heat oil in a Dutch oven over medium heat. Add onion, garlic, and ginger. Cook, stirring occasionally, until soft and fragrant, about 9 minutes. Add curry powder and curry paste. Cook and stir for 1-3 minutes or until fragrant. Season to taste with salt and pepper.

Add vegetables and stir until they are coated. Add coconut milk, tomatoes, and stock. Stir. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, stirring occasionally. The curry is ready when you can easily spear a chunk of potato with a fork.

Serve over a scoop of rice and top with cilantro, if desired.

***

This recipe comes from my great-grandmother. I have an old menu (handwritten by her) for a ladies’ lunch. It includes a garden salad, this applesauce, hot buttered rolls, and chocolate chip bars. This applesauce is pretty and kids love it!!

Raspberry Applesauce

1 3-oz. pkg raspberry Jell-O

1 c. boiling water

1 T. lemon juice

1 1/2 c. applesauce (homemade or from a jar)

Combine first three ingredients and stir until Jell-O is dissolved. Add to applesauce and stir until combined.

***

And last, but certainly not least, is Darlene Foster’s contribution this month of a cake recipe that sounds heavenly! She tells me the recipe comes from Green Feasts by Richard Cawley.

Australian Apple Chocolate Cake

4 eggs, separated

115g/4 oz (1/2 c.) sugar

115g/4oz plain chocolate, melted (dark or milk chocolate both work well)

1 dessert apple, peeled, cored and grated

115g/4 oz (1/2 c.) ground almonds (also called almond flour)

Preheat oven to 350 F (175 C) and oil a 20cm/8 inch spring form pan.

Beat the egg yolks with the sugar until light and fluffy. Mix in chocolate, apple and almonds.

Beat the egg whites until stiff and fold them into the mixture.

Pour into prepared cake pan and bake for about 45 minutes, or until a skewer inserted into the cake comes out clean.

Remove the cake from the pan and leave to cool on a wire rack.

Serve with a dollop of whipped cream and a thin slice of apple or a strawberry if desired.

Perfect for a gluten free diet as well.

Apple, Fruits, Food, Healthy, Vitamins

Enjoy!!

Until next time,

Amy

First Tuesday Recipes: January 2021

Happy New Year! I’m eager to begin sharing some of my favorite recipes with you for the next twelve months! As many of you know, I share three recipes on the first Tuesday of each month. I welcome recipes from readers, so if you have one (or more) you’d like to share, please email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include your recipes (with credit, of course).

What would you like to see?

And speaking of sharing, if you have any suggestions for posts you’d like to see, please let me know either by email or down in the comments below. My goal is to make this blog as responsive as possible to reader wishes, so any and all input is welcome and appreciated. I do a reading round-up on the last Tuesday of each month and a worldwide blogfest of good news on the last Friday of each month, but otherwise my Tuesday posts are yours to help create. So reach out and let me know what you’d like to see!

Let’s Get Cooking!

The first recipe I’m sharing this month is one I serve my family every New Year’s Day. It’s chock-full of flavor and calories and always gets the new year off to a delicious start. If you’ve resolved to lose weight, well…it’ll have to wait until January 2nd. The loco moco is a Hawaiian comfort dish often served with a scoop of macaroni salad. You can (actually, you should) start making this dish a day or two in advance. There’s very little hands-on work.

Kalua Pork Loco Moco

Lots of servings

5-6 pound pork butt roast

1 T. Liquid Smoke

1 T. salt

hot cooked rice (I make this a day or two ahead of time and reheat it)

eggs (1-2 for each person)

brown gravy (I also make this ahead of time. You can use your favorite recipe or just a mix or jar from the grocery store—we use a mix)

Place the butt roast in a slow cooker. Pour Liquid Smoke over roast, then sprinkle with salt. Cover and cook on low for 20 hours (this is not a typo), flipping about halfway through cooking. Shred with two forks and return to slow cooker.

Prepare 1-2 eggs for each person. They can be prepared any way you like, but we like ours over easy.

Place 1-2 scoops of hot cooked rice in a shallow bowl. Scoop desired amount of pork over the rice. Top with the egg(s) and pour brown gravy over the entire thing. Serve with a side of macaroni salad, if desired.

The leftover pork is great in omelets and/or sliders and/or tacos.

***

If you eat the loco moco on January 1st as we do, then you’re going to want something much lighter after that. My suggestion? A salad that checks the boxes on flavor, ease, and nutrition.

Spinach Salad with Pears and Walnuts

4 servings

3/4 c. extra-virgin olive oil

1/4 c. sherry vinegar

1 shallot, minced

1/2 t. honey

salt and pepper to taste

8-12 cups fresh baby spinach

4 firm, ripe pears, cored and chopped

1/2 c. walnuts, coarsely chopped

bleu cheese crumbles (optional, but I always add them)

Combine oil, vinegar, shallot, honey, and salt and pepper in a medium-sized jar with a lid. Shake dressing vigorously.

In four shallow bowls, divide the spinach. Top the spinach in each bowl with 1/4 of the pears, then with 1/4 of the walnuts. Crumble bleu cheese on salads, if desired. Shake vinaigrette again and pour the desired amount over each salad. Store the rest of the dressing in the fridge.

***

The last recipe for January is another comfort food that goes well with vegetarian and non-vegetarian meals. It’s especially good with curry, no matter you like your curry. And it’s even good as a dessert—just sprinkle it with a handful of chopped mango.

Sticky Rice

2 c. Arborio rice

1 1/2 c. canned unsweetened coconut milk (not coconut cream!)

1/4 c. brown sugar

1/2 t. salt

Cook rice according to package directions. Shake coconut milk very well before measuring. In a small saucepan, warm coconut milk, brown sugar, and salt. Stir until sugar and salt are dissolved. Add milk mixture to rice and stir gently. Serve as a side dish or dessert.

***

Remember to email me or comment below with recipes and suggestions for blog posts! I’m eager to hear from you.

Until next time,

Amy

First Tuesday Recipes for December

This is my final recipe post for 2020 and I’m going all-out with a holiday baking edition. So no matter what holiday you celebrate, or even if you don’t celebrate, gather your ingredients and get ready to make some delicious goodies to share this season.

***

Peanut Crisp Bars

(with thanks to my mom)

1/2 c. sugar

1/2 c. light corn syrup

1 c. peanut butter

2 c. crispy rice cereal

1/2 c. butter

1/4 c. brown sugar, packed

1 T. milk

1/2 t. vanilla

1 1/4 c. powdered sugar

In a large saucepan, combine sugar, corn syrup, and a dash of salt. Cook and stir until sugar is dissolved. Stir in peanut butter and then stir in cereal. Pat mixture evenly into a greased 8×8″ or a 9×9″ square pan.

In a small saucepan, melt butter and brown sugar. Stir until sugar is dissolved. Remove from heat; add milk and vanilla. Stir in powdered sugar and beat with an electric mixer until smooth.

Spread butter mixture over cereal mixture; chill. Cut into bars.

***

Cherry Bonbon Cookies

(with thanks to my dad)

For the cookies:

1 1/2 c. flour

1/8 t. salt

1/2 c. butter, softened

3/4 c. powdered sugar

2 T. milk

1 t. vanilla

24 maraschino cherries, drained well and patted dry

For the glaze:

1 c. powdered sugar

1 T. butter, melted

2 T. maraschino cherry juice

additional powdered sugar

Make the cookies:

Preheat oven to 350 degrees.

In a mixing bowl, combine flour and salt. In another mixing bowl, cream the butter and sugar. Add milk and vanilla to the butter mixture and beat well. Gradually add the flour mixture to the butter mixture and beat until well blended.

Divide dough into 24 portions. Shape each portion around a cherry, forming a ball. Place cookies on an ungreased baking sheet.

Bake for 18-20 minutes or until lightly browned. Cool on a baking rack.

Make the glaze:

Combine 1 c. powdered sugar, butter, and cherry juice until smooth and a little runny. Add more cherry juice if too thick.

Drizzle glaze over cookies; dust with additional powdered sugar if desired.

***

Coconut-Macadamia Nut Bars

Bottom layer:

1 c. flour

1/2 c. packed brown sugar

1/2 c. butter, softened

Top layer:

1 c. packed brown sugar

2 T. flour

1/2 t. baking powder

1 1/2 c. shredded coconut

1 t. vanilla

1 c. diced macadamia nuts

2 eggs

Combine ingredients for bottom layer in a medium bowl. Beat well and press into 9×9″ pan. Bake for 12 minutes.

Mix ingredients for top layer until well-blended. Spread mixture over hot bottom layer and bake for another 20 minutes.

Enjoy!

Until next time,

Amy

P.S. If you don’t already subscribe to my newsletter, click here! Every month I include a bonus recipe in the newsletter, along with news and deals!

First Tuesday Recipes for November

To paraphrase Jane Austen, it is a truth universally acknowledged, that fall is a great time for comfort food. And to celebrate this time of year, I’ve got three cozy, warm recipes for you this month.

***

Cream of Mushroom Soup (with thanks to my father)

1 pound button mushrooms, caps and stems separated (you can probably use more exotic mushrooms if you’d like, but I’ve only tried it with button mushrooms)

1/2 c. butter

1 t. lemon juice

1 sm. onion, chopped

1/3 c. flour

3 c. chicken stock (use vegetable stock to make the soup vegetarian)

1 t. salt

1/4 t. pepper

1 c. heavy cream

1 handful fresh thyme

Trim tough ends from mushroom stems and discard; coarsely chop stems and set aside. Slice mushroom caps thinly.

In a 4-qt. saucepan over medium-high heat, melt butter. Sauté sliced mushroom caps with lemon juice until mushrooms are tender, stirring frequently. Using a slotted spoon, remove caps from butter and set aside.

Reduce heat to medium-low. In remaining butter, sauté onion and mushroom stems until onion is tender. Add flour and and stir until blended. Cook mixture for 1 minute, stirring constantly.

Gradually stir in stock. Cook, stirring constantly, until mixture is thickened.

Using immersion blender, blend mixture until smooth. You can also use a regular blender and blend the mixture in batches, being careful because the mixture is hot.

Stir in salt, pepper, cream, reserved mushroom caps, and thyme. Cook until soup is completely heated through.

***

Apple Cider Chicken

1/4 c. flour

1/2 t. salt

1/4 t. pepper

4 boneless, skinless chicken breast halves

3 T. butter, divided

3 cooking apples, peeled, cored, and sliced thickly (Granny Smiths work well)

1/4 shallots, finely chopped

1 T. fresh thyme (or 1 t. dried)

1/2 c. apple cider

1/2 c. chicken broth

3 T. heavy cream

Combine flour, salt, and pepper in a large shallow bowl. Dredge chicken in flour mixture.

In a large skillet, melt 2 T. butter over medium-high heat. Add chicken and cook, turning once, for 5 minutes or until crust is golden brown. Transfer chicken to a plate and keep warm by tenting it with foil.

Melt remaining 1 T. butter in same skillet over medium heat. Add apples, shallots, and thyme. Cook, stirring constantly, for 5 minutes or until lightly golden.

Add apple cider and broth; bring to a simmer. Return chicken (and any juices on the plate) to pan; reduce heat to low. Cover and simmer until chicken is heated through, about 10 minutes. Place chicken on platter; keep warm. Add cream to skillet; stir until heated through. Spoon sauce over chicken.

***

Apple-Cinnamon Cheesecake

1 1/2 c. graham cracker crumbs (about 10 full sheets)

5 T. butter, melted

1 1/4 c. sugar, divided

1 lb. cream cheese, softened

1 t. vanilla

2 t. cinnamon

4 eggs

2 oz. apple juice (or 1 oz. apple juice and 1 oz. brandy)

Preheat oven to 350 degrees.

Combine graham cracker crumbs, butter, and 1/4 c. sugar in a medium bowl. Press mixture on bottom and about 1/2″ up the sides of a 9-inch springform pan. Bake for 8 minutes. When you take the crust out of the oven, place the pan on a large piece of aluminum foil and wrap the foil tightly around the pan, making sure the foil goes partway up the side of the pan. Allow crust to cool slightly.

Decrease oven temperature to 300 degrees.

Using a handheld mixer, mix cream cheese, sugar, vanilla, and cinnamon in a large bowl. Add eggs one at a time and beat well. Add juice (or juice and brandy). Mix for 3-4 minutes on medium speed and pour into prepared crust.

Prepare a water bath for the cheesecake. If you need instructions on how to do that, click here for a quick tutorial.

Bake cheesecake for 65-70 minutes or until center is almost set. Allow to cool completely in fridge before serving.

Enjoy!

Got any recipes you’d like to share? Email me at amymreadeauthor[at]gmail[dot]com and I’ll put them in a future post.

Until next time,

Amy

First Tuesday Recipes for October

It’s the first Tuesday in October! This year is going so fast, quarantines and lockdowns notwithstanding.

The three recipes I’ve chosen for this month are perfect for fall: they’re full of warm flavor, they’re great comfort foods, and everyone loves them.

***

Pumpkin Bread

1 1/2 c. sugar

1 c. canned pumpkin (you can use homemade pureed pumpkin, if you prefer)

1/2 c. vegetable oil

1/2 c. water

2 eggs

1 2/3 c. flour

1 t. baking soda

1 t. cinnamon

3/4 t. salt

1/2 t. baking powder

1/2 t. nutmeg

1/4 t. ground cloves

Optional: 1/2 c. each chopped nuts and/or raisins/dried cranberries

Preheat oven to 350 degrees and grease 9 x 5″ loaf pan.

In a medium mixing bowl, combine first five ingredients (through eggs); beat well. In a separate medium bowl, whisk remaining ingredients. Gradually add dry ingredients to wet ingredients and beat on medium speed until well-blended. Stir in optional ingredients, if desired.

Pour batter into loaf pan and bake for 70 minutes or until toothpick inserted in center of loaf comes out clean. Begin checking bread at 65 minutes.

***

Pasta Fagioli (with thanks to my mother)

1 T. olive oil

1 small onion, minced

1 carrot, diced

1 stalk celery, diced

1 clove garlic, minced

1 15-oz. can chopped tomatoes or tomato sauce

1/2 t. dried oregano

basil to taste

1 16-oz. can cannellini or white kidney beans

2 c. chicken broth (can use vegetable broth for vegetarian or vegan soup)

black pepper

1 c. (or more) pasta, depending on how much pasta you like in your soup (I use elbows or ditalini)

Heat olive oil in a Dutch oven. When oil is hot, add onions, carrots, celery, and garlic. Cover and simmer gently for 5 minutes. Stir once or twice, adding about a tablespoon of water if vegetables are sticking, then cover pot and simmer 5 minutes more until vegetables are very tender (mixture at this point is like the consistency of mush).

Add can of tomato sauce or chopped tomatoes, dried oregano, and basil to taste. Simmer 5 minutes. Add black pepper to taste, white beans, and chicken or vegetable broth. If you’d like thicker soup, you can either use an immersion blender until some of the soup is pureed or simply mash some of the beans against the side of the pot. Simmer for ten minutes. Add pasta and simmer for 10 minutes.

***

Angel Chicken

6 boneless, skinless chicken breasts

1/2 c. butter

1 pkg. dry Italian salad dressing mix (I use Good Seasons)

1 can golden mushroom soup

1/2 c. white wine

4 oz. onion and chive cream cheese

cooked angel hair pasta

Grease a slow cooker. Place chicken on the bottom.

In a saucepan, melt butter. Add Italian dressing mix, soup, wine, and cream cheese. Stir well and pour over chicken.

Cook on low for 4-5 hours. Serve over cooked pasta.

Enjoy!

***

If you have any recipes you’d like to share, please email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include them in a future post!

Until next time,

Amy

First Tuesday Recipes for September

Soup, Vegetables, Pot, Cooking, Food

It’s September 1st! You know what that means: we’re one step closer to lower humidity, cooler temperatures, and less weather-induced fury on my part. Today I’m sharing three fall-ish recipes that I hope you’ll try. Let me know what you think. And if you’ve got a recipe you’d like to share, email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to post it!

Before I continue, I’m going to engage in some shameless self-promotion for just a moment. Today I’m being interviewed by Dr. Summer Watson, author, podcaster, filmmaker, coach, and speaker, on her KORE Women podcast. Just click the link and I hope you’ll take a few minutes to have a listen: www.KOREWomen.com/podcast‬

And now for the recipes!

***

Fall Apple Sandwich

2 slices cinnamon raisin bread (you can substitute any bread, but the cinnamon raisin really elevates this sandwich)

2 oz. deli ham or turkey (I prefer the ham)

1 oz. cheddar cheese, sliced thin or shredded

1 apple, peeled, cored, and thinly-sliced

butter

 

Preheat griddle or skillet over medium heat. Layer ham, cheese, and apple slices on one piece of bread. Place the other piece of bread on top. Butter the top of the sandwich. Place sandwich, butter side down, on the griddle and butter the bottom slice. Cook until cheese is starting to melt and bread is golden. Flip sandwich and cook until cheese is completely melted. This is delicious with a dollop of your favorite mustard on the side.

 

***

Chicken and Apple Salad

Dressing:

1/2 c. plain Greek yogurt

1/4 c. olive oil

1/4 c. Dijon mustard

4 T. honey

2 T. lemon juice

2 T. apple cider vinegar

1 clove garlic, minced

salt and pepper to taste

 

Salad:

1/4 t. pepper

1/8 t. salt

3/4 lb. boneless, skinless chicken breast

cooking spray

8 c. salad greens

3/4 c. chopped red pepper

1/2 c. celery, thinly sliced

1/2 c. red onion, sliced and separated into rings

1 1/2 c. Red Delicious apples, peeled, cored, and thinly sliced

1/2 c. shredded smoked Gouda cheese

1/4 c. sliced almonds, toasted

 

Make dressing: combine all ingredients in a medium bowl; whisk to blend. Set aside.

Preheat broiler and coat broiler pan with cooking spray. Sprinkle salt and pepper on chicken. Broil chicken for about 5 min. per side or until juices run clear. Slice chicken into 1/4″ pieces. Combine chicken, salad greens, red pepper, celery, and onion in a large bowl; toss gently. Whisk dressing again and drizzle over salad. Sprinkle with cheese and almonds.

***

Ham and Bean Soup

16 oz. navy beans

ham bone (I wrap mine in cheesecloth so the yucky bits don’t get into the soup)

3 c. diced ham

1/2 t. basil

1 sm. onion, chopped

1/4 t. pepper

2 med. celery stalks, sliced

1 med. carrot, chopped

 

Soak beans in 2 qts. water overnight. Drain water from beans and add another 2 qts. water. Combine beans with all other ingredients except celery and carrots. Cook over medium-low heat for 2 hours, covered, stirring occasionally. Stir in celery and carrots. Simmer for 30-60 minutes. Remove and discard ham bone before serving.

 

Enjoy!

Until next time,

Amy

Cover Reveal! (and First Tuesday Recipes for August)

I’m thrilled to share the cover of my next release, Ghouls’ Night Out, Book 4 in the Juniper Junction Holiday Mystery Series! A quick blurb before you scroll down to see it…

Halloween is just around the corner and the goblins are out in force in Juniper Junction. A crotchety merchant, a malicious next-door neighbor, and some ghoulish trick-or-treaters are causing hair-raising problems for Lilly Carlsen’s boyfriend, Hassan Ashraf, and things are about to get much worse.

When Hassan finds himself at the center of a police investigation following the deaths of two of his tormentors just days apart, Lilly is ready to help in any way she can to bring the real fiends to justice.

But with Lilly’s daughter having trouble adjusting to college, her mother continuing a downward spiral into dementia, and possible romantic strife on the horizon between Lilly’s brother and her best friend, Lilly’s Halloween is beginning to look especially frightful.

You can pre-order the new book here and thank you!!

Ready?

 

 

 

 

 

 

I hope you like it as much as I do.

And now for the recipes for August!

Chicken Monte Cristo

6 chicken breasts

salt and pepper

3 slices deli ham

3 slices Swiss cheese

2 egg whites, lightly beaten

1/2 c. seasoned breadcrumbs

 

Preheat oven to 375 degrees.

Flatten chicken to uniform thickness of about 1/4″ and sprinkle each breast with salt and pepper. Cut each piece of ham and cheese in half. Place one piece of ham and one piece of cheese on each chicken breast. Roll up the chicken lengthwise, tucking ends under; secure with toothpicks.

Dip chicken rolls in egg whites; dredge in breadcrumbs.

Place rolls on greased baking sheet. Bake for 25 minutes or until juices run clear.

***

Pork Pita Pockets

(with thanks to my former roommate and still-friend, Dr. Jennifer Rea Cahill 🙂 )

1 lb. boneless pork loin

4 T. olive oil

4 T. lemon juice

1 T. prepared mustard

2 cloves garlic, minced

1 t. oregano

1 c. plain yogurt (I use Greek yogurt)

1 c. peeled, chopped cucumber

1/2 t. crushed garlic

1/2 t. dill weed

Pita bread with pockets (this recipe makes at least four servings, depending on how thick you like your pita sandwiches)

red onion, chopped (garnish, optional)

 

Cut pork into thin strips and place in a glass bowl or a zip-top plastic bag.

Combine olive oil, lemon juice, mustard, minced garlic, and oregano. Pour marinade over pork. Cover (if using a bowl) and refrigerate for 1-8 hours.

Stir together yogurt, cucumber, crushed garlic, and dill weed. Cover and refrigerate.

Remove pork from marinade. Discard remaining marinade. Stir-fry pork in non-stick skillet or wok over medium heat for 2-3 minutes or until cooked through.

Halve pita pockets and fill with pork. Top with cucumber mixture. Garnish with red onion, if desired.

***

Frozen Peanut Butter Pie

3/4 c. graham cracker crumbs

1 c. sugar, divided

2 T. packed light brown sugar

1/4 c. butter, melted

8 oz. cream cheese, softened

1 c. creamy peanut butter (do not use old-fashioned or freshly-ground)

1 T. vanilla

1 1/2 c. chilled whipping cream

hot fudge sauce

 

Mix graham cracker crumbs, 1/4 c. sugar, and brown sugar in a medium bowl. Add butter and stir until well-combined. Press mixture onto bottom and up sides of a 9″ pie plate; refrigerate.

Beat cream cheese, peanut butter, vanilla, and remaining 3/4 c. sugar in a large bowl until smooth.

In another bowl, beat whipping cream until stiff peaks form (using a chilled bowl and chilled beaters gives even better results!); gently fold whipped cream into peanut butter mixture in four additions. Spoon filling into prepared crust, mounding it in the center. Freeze until firm.

Serve wedges drizzled with warm hot fudge sauce.

Enjoy!

Do you have any recipes you’d like to share? Please let me know in the comments below or by emailing me at amymreadeauthor[at]gmail[dot]com.

Until next time,

Amy

First Tuesday Recipes for July

Photo courtesy of pixabay/alexas_fotos

This post almost didn’t happen because I’ve been having so many problems with my computer, which finally died last Friday. Luckily, my daughter wasn’t using hers this morning (Monday, July 7th), so I borrowed it to write the post.

If you live in a place where it’s anywhere near as hot as in New Jersey (where we’re literally melting in the streets), you’ll appreciate some no-cook/grilling recipes this month. And that’s exactly what I’ve got for you.

Grilled Shrimp

This is a recipe I adapted from Food.Com.

2 lbs. extra large uncooked shrimp (size 21-25), peeled and deveined

2 t. finely minced garlic

1 t. paprika

1 t. Italian seasoning

1 t. basil

1/4 t. black pepper

2 T. olive oil

1 T. lemon juice

1 T. brown sugar

Mix all ingredients in a large zip-top plastic bag. Marinate in refrigerator for 20 minutes. While the shrimp is marinating, preheat grill to high. Grill shrimp until pink and charred, about 2-3 minutes per side. Using a grill basket makes grilling the shrimp much easier!!

***

“The Wild Thornberrys'” Watergate Salad

This is from neither “The Wild Thornberrys” nor the Watergate, but it is very similar to the famous salad and that’s what my family calls it.

1 small box pistachio pudding mix

2 8-oz. cans crushed pineapple,  undrained

8-oz. container Cool Whip

8 oz. cottage cheese

1 c. mini marshmallows

In a large bowl, combine pudding mix and pineapple (with juice) until blended. Add Cool Whip, cottage cheese, and mini marshmallows. Stir gently until combined. Spread in a 13 x 9″ baking dish and chill until ready to serve.

***

Greek Sandwich

Sandwich:

8 slices sourdough bread

1/4 t. each salt and pepper

8 slices tomato

1 cucumber, peeled and cut into slices the same thickness as the tomato

3 c. spring greens or other greens of your choice

1/2 small red onion, sliced thinly

2 T. pitted Kalamata olives, chopped

Vinaigrette:

2 T. crumbled feta cheese

2 T. lemon juice

1 T. olive oil

1/2 t. sugar

1/2 t. oregano

1 clove garlic, minced

pinch salt

Have all ingredients ready (mise en place–you’ll be glad you did). Toast bread lightly. While the bread toasts, combine the salt and pepper in a small bowl. Prepare vinaigrette by mixing all ingredients with a whisk until well-combined.

As soon as the bread is golden, divide the tomato slices evenly on four pieces of bread. Sprinkle with half the salt and pepper mixture. Place cucumbers on top of the tomatoes; sprinkle with remaining salt and pepper. Add greens, onion, and olives to the vinaigrette; mix well. Arrange greens mixture over the cucumbers. Top with remaining toast.

Enjoy!

Until next time,

Amy

P.S. I have absolutely no idea why some of the ingredients are highlighted in this post, but it means nothing. Carry on.

 

 

First Tuesday Recipes for June

photo courtesy of Jill Wellington, pixabay

I know it seems like 2020 has lasted for years, but we’re actually only five full months in. Don’t ask me how that happened. I hope you’re all staying safe and being careful.

This month I’m sharing three recipes that are easy to make and generally well-received by everyone (i.e., picky eaters). If you have a recipe (or more than one) that you’d like to share, email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include your contribution!

***

Macaroni and Cheese

This one comes courtesy of my father

12 oz. elbow macaroni

6 T. butter

6 T. flour

3 c. milk

12 oz. sharp cheddar cheese, grated

salt and pepper

breadcrumbs

Cook macaroni al dente according to package directions; drain well.

Preheat oven to 350 degrees. Melt butter in a large pan over medium heat (I use the same pan I used to make the macaroni). Add flour and whisk for a full minute. Add milk and continue to whisk sauce until slightly thickened. Add cheese and stir until cheese is melted and sauce is smooth. Add salt and pepper to taste.

Add cooked macaroni and stir until well coated. Pour macaroni and cheese into a greased casserole dish and sprinkle with breadcrumbs to your liking (my family prefers seasoned breadcrumbs). Bake for about 35 minutes or until nice and bubbly.

***

Pizza Stromboli

1 loaf frozen bread dough, thawed

2 eggs, separated

1 T. grated Parmesan cheese

1 T. olive oil

1 t. dried parsley

1 t. dried oregano

1/2 t. garlic powder

1/8 t. pepper

8 oz. pepperoni slices

2 c. shredded mozzarella cheese

4 oz. mushrooms, sliced, either cooked or canned

a handful of sliced pepperoncini

1 sm. red or green pepper, diced

other fillings of your choice

1 can pizza sauce, warmed

Preheat oven to 350 degrees. On a greased baking sheet, roll out bread dough into a 15 x 10″ rectangle.

In a small bowl, combine 2 egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder, and pepper. Brush over dough, using all of mixture.

Layer pepperoni, mozzarella cheese, and other filling ingredients (everything but the pizza sauce) on dough. Roll up from one of the long sides. Pinch seam and tuck ends under loaf.

Beat egg whites with a fork. Brush egg whites onto loaf.

Bake immediately for 35 minutes or until golden brown. Serve with pizza sauce.

***

Frozen Creamy Fruit Pops

1 1/4 c. frozen raspberries

1 1/4 c. frozen strawberries

1/4 c. honey

1 T. lemon juice

dash salt

7 oz. plain Greek yogurt

2 T. buttermilk

Place first 5 ingredients in a food processor. Process until smooth.

In a large bowl, combine yogurt and buttermilk; stir until well-combined. Pour fruit mixture into yogurt mixture and stir gently until mixed. Divide mixture among 10 2-oz. pop molds. Top with the pop mold bases or make your own: put a foil lid on each pop and insert craft stick into yogurt mixture until it’s poking out about 1 1/2 in. Freeze completely.

Enjoy!

Until next time,

Amy

P.S. I almost forgot! Cape Menace: A Cape May Historical Mystery is out! Thanks to everyone who preordered and if you didn’t, you can get your copy here: https://books2read.com/u/mv5ao6. You can order a paperback from Amazon, too!

First Tuesday Recipes for May

One of the things I’ve been reading about is that people are cooking more during this pandemic. The grocery store shelves bear this out, at least in the baking aisle: there’s no yeast, no cake mix, and limited flour and sugar. At our local store, there has been a limit on the number of eggs one can buy, too. Is it any wonder that images of baked goods look even better than usual right now?

This month I’m focusing on things you can make mostly without baking ingredients. Hopefully these recipes have ingredients that are easier to find at the moment. I’ve got a hearty salad, a soup that even the kids will eat, and a chicken noodle casserole.

***

Avocado Salad

with thanks to my aunt!

Salad:

1 ripe avocado, sliced

1 small can Mandarin oranges

1 handful black olives, sliced

1/2 small red onion, sliced

Dressing:

1 T. white wine vinegar

4 T. vegetable oil

1/2 t. Dijon mustard

pinch salt and pepper

Place salad ingredients in large bowl. Whisk dressing ingredients; pour over salad and toss gently to coat. Serves 2.

***

Broccoli Cheese Soup

with thanks to my mom!

1 10-oz. pkg. frozen chopped broccoli

1 can cream of mushroom soup*

1 soup can milk

4″ Velveeta cheese, cubed

Cook broccoli according to package directions and drain well.

In a medium saucepan, whisk soup and milk. Heat slowly over low heat and add cubes of cheese. Stir until cheese is melted. If necessary, add a little more milk to thin the soup. Add broccoli and cook, stirring, until heated through.  Serves 4.

***

Jeanne’s Noodle Casserole

2 c. egg noodles, cooked in salted water according to package directions

1/2 – 1 c. cooked chicken, cut into bite-sized pieces

1 c. frozen peas

1/2 c. sliced mushrooms

1 can cream of chicken soup*

1/2 soup can milk

Parmesan cheese

Preheat oven to 350 degrees.

In a large bowl, combine cooked noodles, chicken, peas, and mushrooms.

In a small bowl, whisk soup and milk. If the mixture is thicker than heavy cream, add a little more milk to thin it. Pour soup mixture over noodle mixture and mix to coat well.

Pour into greased 1 1/2-qt. casserole dish. Sprinkle with Parmesan cheese.

Bake for one hour.

***

*If you prefer not to use canned soup (which is high in sodium) or if it is not available, the following mixture works well as a substitute. I use it all the time. You’ll still need to add the milk called for in the main recipe.

1 T. butter

3 T. flour

1/2 c. low-sodium chicken broth

1/2 c. milk

pepper

handful sautéed mushrooms, if recipe calls for cream of mushroom soup

Melt butter in a small saucepan over medium heat. Stir in flour and whisk until smooth and bubbly. I’ve found it necessary sometimes to add a little more butter. Remove from heat.

Add chicken broth and milk, a little at a time, stirring until mixture is smooth.

Heat mixture over medium heat and bring to a gentle boil. Cook until mixture is slightly thickened, stirring constantly. Remove from heat and add pepper to taste.

***

Enjoy!

Until next time,

Amy