First Tuesday Recipes for March

Photo courtesy of pixabay/alexas_fotos

It’s the first Tuesday in March, so you know what that means…it’s time for a few new recipes to try. I’ve got some good ones for you.

The first one is good for nights when the weather is still cool during the early weeks in spring.

Chicken Vegetable Chili

If you’re a chili purist, call this a stew and enjoy! I adapted this recipe from one by Chef Ed Daggers.

3 chicken breasts, cut into bite-sized pieces

olive oil

1 med. zucchini, diced

1 med. yellow squash, diced

1 onion, chopped

4-5 green onions, sliced

8 oz. mushrooms, sliced

8 oz. fresh spinach, chopped

1 can black beans

2 15-oz. cans crushed tomatoes

1 8-oz. can tomato sauce

4 T. chili powder (you can use a mixture of different types of chili powders)

1 1/2 T. cumin

salt and pepper to taste

Toppings (optional): sour cream, shredded cheddar cheese, jalapeno slices, corn chips

In a Dutch oven, cook chicken in olive oil over medium heat until browned. Add zucchini, yellow squash, onion, green onion, mushrooms, and spinach. Cook, stirring occasionally, for about 10 minutes.

Add tomatoes and tomato sauce; mix well. Add beans and seasonings (NOTE: if you don’t like your chili/stew spicy, adjust the seasonings to suit your tastes); simmer soup over low heat for 45 minutes.

Serve with cornbread or over rice. Garnish with optional toppings.

 

Porcupine Balls

I grew up eating these. The first time I made them for my own family, they were a huge hit!

1 lb. ground chuck

1/3 c. uncooked rice

1 t. each salt and pepper

1 t. dried basil

1/4 t. celery salt

1 T. canola oil

1/2 medium onion, chopped

1/2 green pepper, chopped

2 small cans tomato sauce

Preheat oven to 350 degrees and spray an 8 x 8″ baking dish with cooking spray.

In a medium bowl, mix all ingredients together except for one can of tomato sauce. Form into loose meatballs. Place meatballs in baking dish and cover with remaining tomato sauce.

Cover and bake for 1 to 1 1/4 hours.

Please note, these may fall apart when you serve them. They’re still delicious!

 

Pistachio Cake

Courtesy of my sister. This disappears in a jiffy anytime I take it somewhere.

Cake:

1 pkg. white cake mix

1/2 c. canola oil

4 eggs

1 c. sour cream

1 pkg. pistachio pudding

Mix above ingredients and set aside.

Filling:

1/2 c. sugar

1 t. cinnamon

1/2 c. chopped nuts (I use pecans)

Mix filling ingredients.

Preheat oven to 350 degrees and grease a Bundt pan very well.

Layer the batter and filling as follows:

Bottom: 1/3 batter

2nd layer: 1/2 filling

3rd layer: 1/3 batter

4th layer: 1/2 filling

5th layer: 1/3 batter.

Bake for one hour.

Enjoy!

As always, please send me your recipes to share! And if you try any of these, please let me know what you think!

Until next time

Amy

Advertisements

First Tuesday Recipes for January 2019!!

I know the First Tuesday Recipes are appearing on the Second Tuesday this month, but with last Tuesday being New Year’s Day, I figured you might want a break.

With that being said, Happy New Year! I’m looking forward to everything 2019 might bring and planning to share lots of good content with you.

For the first First Tuesday Recipes of the year, I’ve got a wonderful soup I made just a couple nights ago, a grab-and-go breakfast idea, and a dessert (at the request of Maggie King. Maggie, I hope I’m sharing the right recipe!)

Zuppa Toscana

This is one of my niece’s favorites, though my sister makes it a bit differently than I do.

1/2 lb. bulk sausage

1 onion, chopped

1/2 lb. bacon

4 c. chicken broth

5-6 medium potatoes, peeled and diced

1 can white kidney beans, drained

3 cloves garlic, minced

1/4 tsp. hot pepper flakes (optional)

1 c. heavy cream

4 c. baby spinach

salt and pepper to taste

Cook sausage and onion in a skillet until sausage is no longer pink and onion is translucent. Set aside. Cook bacon and set aside (I prefer to cook the bacon in the oven). Crumble when cool.

Put chicken broth, potatoes, beans, garlic, and hot pepper flakes (if using) in a Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 12-14 minutes.

Using an immersion blender, blend soup until about half of it is pureed. Leave about half of the potatoes and beans solid. If you don’t have an immersion blender, you can use a regular blender–just be careful because the soup is hot.

Add sausage, onions, and crumbled bacon to soup; stir. Add heavy cream; stir. Bring mixture to a boil and let boil for one minute.

Add spinach, swirl around for about a minute, and serve. My sister serves it with garlic bread and it’s delicious that way!

* * *

Breakfast Burritos

10 slices bacon

12 eggs, lightly beaten (I do not add water or milk to the eggs, but I suppose you can if you want)

salt and pepper to taste

10 flour tortillas (8 inches)

1 c. shredded cheddar cheese (I use less)

5 scallions, sliced

Cook bacon until crisp; set aside to cool. Reserve 2 tbsp. bacon fat. When cool, crumble bacon.

In a large skillet, cook eggs in bacon grease and season with salt and pepper.

Set out the tortillas on a table or large counter space. Place appr. one scrambled egg on each tortilla. It helps to fill all the tortillas at the same time because if some have too little egg and some have too much, it’s easy to adjust. Top each egg with a bit of crumbled bacon. Top the bacon with a bit of shredded cheese and top the cheese with sliced scallions.

Roll up each tortilla, tucking in the ends, and wrap each one lightly in a paper towel. Then wrap each one in a small sheet of tin foil. Place in freezer.

When you’re ready to eat a burrito, remove the foil. Remove the paper towel, then wrap the paper towel around it again (this is just so the paper towel doesn’t stick to the burrito while it cooks). Place burrito in the microwave and cook for about a minute and 15 seconds (you may have to adjust this time, depending on your microwave).

This is delicious with salsa, but it’s also perfect to just grab and go. It can be easily adjusted–if you like sausage or ham instead of bacon, use that. No meat? Fine! Veggies instead? Fine! Just make sure they’re cooked and patted dry before adding them to the burrito. Lots more cheese? Fine! Less cheese? Fine! No scallions? Whatever you want!

* * *

Hello, Dolly Bars (also known as Seven Layer Bars)

10 tbsp. butter

1 1/2 c. graham cracker crumbs

1 c. chocolate chips (chef’s choice of kind–milk, semisweet)

1 c. butterscotch chips (This is the layer I skip, but feel free to use them)

1 c. flaked sweetened coconut

1 15-oz. can condensed milk

1/2 c. chopped pecans

Do not mix the layers in this dessert.

Preheat oven to 350 degrees. Melt butter in a 13×9″ baking dish. Press graham cracker crumbs into melted butter.

Sprinkle graham crackers with chocolate chips. If using, sprinkle the chocolate chips with butterscotch chips. Sprinkle the layer (or two) of chips with the coconut.

Pour the condensed milk over the top of the coconut; sprinkle with pecans.

Bake for 30 minutes. Cool; cut into squares (small ones–a little goes a long way!)

Enjoy! Please remember that I always welcome recipes from readers, so let me know if you’ve got one you’d like to share!

Until next week,

Amy

Cover Reveal…Followed by First Tuesday Recipes for September!

It’s here! First my street team saw it, then my newsletter subscribers, and now it’s time to show the rest of the world. The cover of The Worst Noel is here and I love it! Are you ready?

The Worst Noel is available to pre-order as an ebook through all the major online retailers and, through some glitch that is no doubt my fault, as a paperback from Amazon. Other retailers will have the paperback in November.

Want to order a paperback copy? Click here.

Want to order an ebook from Amazon? Click here.

Want to order an ebook from another retailer? Click here.

If you’ve already ordered, THANK YOU! As we get closer to the ebook release date, I’ll be posting more about The Worst Noel, so stay tuned. And feel free to use the share buttons below!

And now for The First Tuesday Recipes for September. If you get my newsletter, you already have the recipe for Muddy Buddies. Here on the blog this month we’ve got a summery salsa, a dessert, and a fabulous side dish that’ll go with almost anything.

First, thanks to Maggie King for submitting her recipe:

Cucumber and Avocado Salsa

1/4 c. diced and seeded cucumber

1 lg. avocado, peeled, seeded, and chopped

1 sm. Roma tomato, diced

1 1/2 T. red onion, minced

2 t. Serrano chile, minced

1 t. fresh cilantro, minced

3/4 t. salt

2 T. fresh lime juice

Carefully fold all ingredients in a medium mixing bowl, guacamole-style. If doubling, don’t double the lime juice.

Makes about 1 1/4 cups.

Thanks to my mother for this side dish recipe:

German Potato Salad

6 medium potatoes

6 slices bacon

1/2 c. chopped onion

2 T. flour

2 T. sugar

1 t. salt

1 t. celery seed

dash pepper

1 c. water

1/2 c. (you may like a little less) white vinegar

2 hard-boiled eggs, sliced

Cook potatoes until tender, then drain well, peel, and slice. Cook bacon until crisp; drain, reserving 1/4 c. drippings. Crumble the bacon and set aside. Cook the onion in the reserved drippings until tender (and a little browned). Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in bacon and potato slices. Heat through, tossing lightly. Add egg slices; toss gently just to mix.

And last, but certainly not least, thanks to Sharon Aguanno for contributing this dessert recipe she found here on allrecipes.com:

Pineapple Upside-Down Cake Foil Packets

1 1/2 T. brown sugar

1 T unsalted butter

1 pineapple ring

1 maraschino cherry

1 shortcake dessert shell

Vanilla ice cream for serving (optional, but why wouldn’t you include it??)

Preheat grill to medium-high or an oven to 450 degrees.

Tear off a 12′ x 12′ square of aluminum foil.

Mound the brown sugar and butter in the center, then top them with the pineapple slice and the cherry.

Top with the dessert shell, flat side up.

Fold in the sides of the foil and seal to form the packet. Grill each packet for 12-13 minutes.

To serve, flip the cakes over. Top with a scoop of vanilla ice cream, if desired.

 

Thanks to everyone who contributed! And thanks for being part of my cover reveal for The Worst Noel. If you haven’t subscribed to my mostly-once-a-month newsletter, click this link.

Until next time,

Amy

First Tuesday Recipes for July

photo courtesy of Pexels/pixabay

It’s summertime and, according to song, the living is easy. Actually, I don’t think it’s all that easy because I don’t love the heat and humidity. Give me cooler temperatures any day.

But this is the season for al fresco parties and get-togethers, so I’ve got a few recipes today that should make entertaining a little bit easier.

The first one was submitted by Sharon Aguanno–thanks, Sharon!!–and it sounds really good. She adapted it from a recipe she found online. You can read it here.

Crabmeat Dip

Ingredients:

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked (packaged or fresh will work just as well)
1/8 teaspoon garlic powder
salt and pepper to taste
For additional flavor, try a little Old Bay Seasoning; for a kick, try a little cayenne pepper.
1 (1 pound) loaf round, crusty Italian bread

Directions:

Preheat oven to 350 degrees F.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Add Old Bay and cayenne if using. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Remove baked crab dip from the oven; stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

 

I have a recipe to share this month that came from my grandmother. I don’t know if I’ve shared it before in my newsletter, but it I have, consider this a sign from the universe that you really need to try it.

Lemon Jell-O Cake

1 small box lemon Jell-O

1 package lemon cake mix

3/4 c. vegetable oil

3/4 c. cold water

4 eggs

Icing:

2 c. powdered sugar

1/4 lemon juice

Directions:

Preheat oven to 350 F.

Using an electric mixer, beat Jell-O, cake mix, oil, and cold water for 5 minutes. Beat the eggs and add to batter; beat again until well-blended. Pour mixture into an ungreased 13 x 9 baking dish.

Bake for 30-40 minutes, until cake tests done. In the last few minutes of baking, mix together the icing ingredients.

While the cake is still hot, prick the top of it all over with the tines of a fork. Spread icing over the top and return to the oven for 2-3 minutes.

 

This next one comes from an old friend.

Tropical Fruit Salad

1 cantaloupe, cut into bite-sized chunks

1 small papaya, cut into bite-sized chunks

2 mangoes, cut into bite-sized chunks

2 kiwi, cut into bite-sized chunks

1 small can crushed pineapple, drained well

Sauce:

2 T. lime juice

1 T. honey

1/4 t. salt

Directions:

Mix fruit in a large bowl. In a small bowl, combine sauce ingredients. Pour sauce over fruit and toss gently to coat.

If desired, sprinkle some grated coconut over the top. Serves 6.

 

And last but certainly not least, is one I got from my mother. This gets rave reviews wherever I take it, and with good reason.

Ramen Noodle Salad

1 pkg. beef-flavored ramen noodles

1 bag coleslaw mix

1/2 c. slivered almonds

1/2 c. sunflower seeds

3 T. sesame seeds

Dressing:

flavor packet from ramen noodles

1/2 c. olive oil

3 T. rice vinegar

2 t. sugar

Directions:

Break noodles into small chunks while they’re still in the package. Mix all ingredients together in a large bowl. Combine dressing ingredients and whisk well. Keep salad and dressing separate until time to serve, then toss salad with dressing.

 

Happy Fourth of July to all my American friends!

Until next time,

Amy

 

First Tuesday Recipes for May

It’s the first Tuesday of the month again–that means it’s time to share a few recipes that readers have sent me. I’ve got a few of my own, too.

__________________________________________________________________________________________

The first recipe this week comes from my friend Sharon, who shares the recipe she uses for blueberry sauce. Sharon loves the sauce on pancakes, waffles, and ice cream, but her favorite way to have it is over lemon cake. She found the recipe on allrecipes.com. And when I read the recipe, I had to try it. It’s every bit as good as Sharon says.

Blueberry Sauce

2 c. fresh or frozen blueberries

1/4 c. water (room temperature)

1 c. orange juice (I used the kind without pulp)

3/4 c. sugar

1/4 cup ice water

3 T. cornstarch

1/2 t. almond extract

1/8 t. cinnamon

In a saucepan over medium heat, combine blueberries, 1/4 c. room-temperature water, orange juice, and sugar. Stir gently and bring to a boil.

In a small bowl, combine cornstarch and 1/4 c. ice water. Gently stir mixture into blueberry mixture. Simmer until mixture is thick enough to coat the back of a spoon, about 3-4 minutes. Remove from heat. Stir almond extract and cinnamon into sauce.

__________________________________________________________________________________________

My friend Maggie King, author of the Hazel Rose Book Group mysteries, featured a recipe on her blog that she invited me to share with you. I haven’t had a chance to try this one, but I’m going to.

Pumpkin Brownies/Pumpkin Chocolate Chip Cake

2 c. flour

2 c. sugar

1/2 t. cinnamon

1 c. vegetable oil

2 t. baking powder

2 t. baking soda

1 c. chocolate chips

1 c. chopped nuts (optional)

1/2 t. salt

2 c. solid-packed pumpkin

Preheat oven to 350 degrees. Combine all ingredients and mix (using a spoon, not an electric mixer). Pour batter into 13×9″ baking dish or 10″ tube pan.

Bake, uncovered, for 15 minutes, then run a table knife through the batter to marble. Continue baking, uncovered, for another hour, or until cake tests done.

___________________________________________________________________________________________

I got this one from an old friend. It’s a breeze to make and my family loves it.

Sherry Chicken

4 chicken breast halves, boneless, skinless

1 can Cream of Mushroom soup, undiluted

1 t. grated onion

1 pint sour cream

1 c. dry sherry

generous dash paprika

Preheat oven to 350 degrees. Place chicken in 13×9″ glass baking dish. In a medium bowl, mix remaining ingredients, except for paprika. Pour mixture over chicken, sprinkle with paprika, and bake for 1 hour and 15 minutes, basting often.

____________________________________________________________________________________________

I hope you enjoy these! There’s also one coming out today in my newsletter (Rhubarb Cake, anyone?) and I posted three recipes recently in my blog on Novel Spaces. You can find it hereIf you haven’t signed up for my newsletter, you can do so very easily by visiting my website at www.amymreade.com and clicking on the “Newsletter” tab.

If you try any of these recipes, let us know! And if you have a recipe you’d like to share, email me at amymreadeauthor@gmail.com and I’ll put your recipe in the next First Tuesday recipes. Thanks to those who contributed this month!

Until next time,

Amy

 

 

 

 

First Tuesday Recipes for April

photo courtesy of stux/pixabay

I hope everyone had a joyous Easter, a blessed Passover, or a happy celebration of spring (or fall, if you’re in the southern hemisphere) this past weekend. We were shoveling snow just a week and a half before Easter, so it was nice to have weather that was just a bit warmer.

I’ve got some good recipes to share with you this month, and they come highly recommended from people who’ve tried them and loved them, including me.

___________________________________________________________________________________________

The first recipe comes from my friend Sharon, who emailed me to tell me that she served a delicious German red cabbage to her family. She found the recipe on the Taste of Home website. You can find it here. Sharon recommends using Gala apples because of their natural sweetness and also increasing the amount of apple in the recipe.

Incidentally, my aunt gave me a subscription to Taste of Home for Christmas and I find a lot of great recipes in it each month.

German Red Cabbage

1 medium onion, halved and sliced

1 medium apple, sliced (peeling the apple is optional)

1 medium head red cabbage, sliced/shredded (you should have appr. 8 cups)

1/3 c. sugar

1/3 c. white vinegar

3/4 t. salt (optional)

1/4 t. pepper

Coat a Dutch oven with cooking spray. Combine onion and apple in Dutch oven and cook over medium heat, stirring frequently, until onion is tender (about 5 minutes).

Add remaining ingredients to Dutch oven. Cook, covered, until cabbage is tender, stirring frequently (about an hour). Serve warm or cold. Sharon says this recipe is excellent with pork or German sausages.

__________________________________________________________________________________________

This recipe comes from my grandmother, who got it from her mother. I have a copy of the recipe hand-written by my grandmother in an heirloom book of recipes that I received as a wedding shower gift. This recipe is great for Easter because it pairs so well with ham.

Pineapple Casserole

Melt 1 stick butter and pour into a 2-qt. casserole dish.

Cut each of 4 slices white bread (Wonder or similar type is fine) into 16 small cubes (I stack them and cut the stack). Add the cubes to the melted butter.

Lightly beat 2 eggs in a small bowl and add 3/4 c. sugar; mix well. Add mixture to bread and butter mixture.

Add a 20-oz. can of pineapple tidbits/chunks with juice to mixture in casserole dish. Mix everything together well.

Bake for one hour at 375 degrees.

___________________________________________________________________________________________

The next recipe this month comes from my friend Jenny. I hope she won’t mind me sharing here that she was my roommate while I was in law school. She was a graduate student at the time, working toward her Ph.D., and she’s now a professor in Florida. She emailed me to let me know this recipe is one of her family’s favorites from Penzeys Spices. You can find the recipe on Genius Kitchen–click this link to be redirected. I’m using Jenny’s recommended tweaks in the recipe below.

Gingered Tuna Salad

2 tsp. curry powder

1 T. olive oil

1/3 c. mayonnaise

1 T. rice vinegar

1 t. Dijon mustard

1/4 c. red onion, minced

3 T. crystallized ginger, chopped

1/4 c. pecans, chopped

dash cayenne pepper

2 cans tuna, drained

baby spinach

In a small saucepan, combine the curry powder and oil. Saute over low heat for about 5 minutes, stirring often.

In a medium bowl, combine mayonnaise, rice vinegar, and Dijon mustard. Whisk well to combine.

Add curry powder/olive oil mixture, onion, ginger, pecans, and cayenne pepper to mayonnaise mixture. Whisk well to combine.

Add tuna to above mixture and combine with a fork to coat tuna with dressing. Serve on a bed of baby spinach.

_________________________________________________________________________________________

Another one from Sharon, this time a dessert. I saw a picture of this on Facebook and it looked wonderful! I can’t wait to try it myself. She found this recipe online, too. You can read the original version here.

Pineapple Bars with Coconut Drizzle

Crust and Topping:

1 1/2 c. flour

1/2 c. sugar

12 T. chilled butter, cut into cubes

Filling:

2 eggs

1 c. sugar

1/3 c. flour

1/2 c. sour cream

pinch salt

1 can (16 oz.) crushed pineapple, drained well

Drizzle:

1 c. confectioners’ sugar

2 T. half-and-half

1 t. coconut extract

Make crust and topping:

Coat 13×9″ baking dish with cooking spray. Preheat oven to 350 degrees.

In medium bowl combine crust ingredients. Beat until mixture is crumbly. Reserve 1 c. crust mixture and set aside. Press remaining crust mixture into baking dish, using your fingers to press evenly. Bake 15 minutes.

Make filling:

While crust is cooking, whisk eggs in a large bowl. Add 1 c. sugar, 1/3 c. flour, sour cream, and salt; mix well. Gently fold in pineapple. While crust is still hot, spoon pineapple mixture over crust. Sprinkle top with reserved crust mixture.

Bake 1 hour or until top is lightly browned, then cool for 15 minutes.

Make drizzle:

In a small bowl, mix drizzle ingredients together. Drizzle mixture over bars.

__________________________________________________________________________________________

I hope you enjoy these! If you try any of them, let me know what you think. And if you have a recipe you’d like to share, email me at amymreadeauthor@gmail.com and I’ll put your recipe in the next First Tuesday recipes. Thanks to those who contributed this month!

Until next time,

Amy

 

 

 

Today’s Post #2: First Tuesday Recipes for March

photo courtesy of congerdesign/pixabay

Last month’s inaugural First Tuesday Recipes was a great success! I got lots of feedback from readers who were happy to have some new things to add to their menu rotations. We’re back with another edition with some delicious creations to make your mouths happy. And bonus–these are all easy and come together quickly.

If you have a recipe you’d like to share, leave it in the comments or email me at amymreadeauthor@gmail.com and I’ll be happy to include your recipe in next month’s edition.

So let’s get started.

I would like to have dinner at Sharon Aguanno’s house sometime. She shares a recipe for split pea soup that sounds wonderful–perfect for the weather we’ve been having or for that leftover ham from Easter, which will be here before we know it. Sharon tells me her whole family loves this–even the grandkids!

Split Pea Soup

(Sharon found the recipe on allrecipes.com and tweaked it to serve her own tastes)

2 1/4 c. dried split peas

2 qt. cold water

leftover ham, chopped

ham bone, optional

2 onions, thinly sliced

1/4 t. each salt and pepper

pinch marjoram

3 stalks celery, chopped

3 carrots, chopped

1 potato, peeled and diced

Soften peas: In a large stock pot, cover them with the cold water. Soak overnight.

After peas have been soaked, add ham bone, onion, salt, pepper, and marjoram to stock pot. Cover, bring to a boil, then reduce heat and simmer for about 90 minutes, stirring occasionally.

Remove bone; dice meat from bone and return the meat to the soup. Add additional leftover ham, if desired. Add celery, carrots, and potato. Cook for 40 minutes or until vegetables are tender.

————————————————————————————————————————————————————

Sharon serves her Split Pea Soup with her granddaughters’ favorite Sweet Muffins. You can find the recipe here and there are some fun variations to the basic recipe.

Sweet Muffins

1 1/2 c. flour

1/2 c. sugar

2 t. baking powder

1/2 t. salt

1 large egg

1/2 c. milk

1/4 c. vegetable oil

Preheat oven to 400 degrees. Prepare muffin tin; spray with cooking spray and set aside.

In a large bowl, stir together dry ingredients. Make a well in the center and set aside.

Stir together egg, milk, and oil in a medium bowl. Add all at once to the well in the dry ingredients. Stir mixture just until moistened.

Spoon batter into muffin tin, filling each cup 2/3 full. Bake for 18-20 minutes. Remove from pan to cool. Makes 12 muffins.

————————————————————————————————————————————————————

Author Ellen Buikema writes for children, but she makes a killer carrot cake. Rather than reprinting the recipe here, I’m going to send you over to her website. You click on the cake at the bottom of the page and send Ellen your email address. She’ll send you her 24 Karat Cake recipe. You’ll want to try it as soon as you can–and again, a great recipe for Easter!

————————————————————————————————————————————————————

Author Maggie King writes the Hazel Rose Mysteries. Maggie has been my guest here on Reade and Write (read the posts here and here) and I have it on good authority that Hazel Rose’s chili is to die for. You can read the recipe on Maggie’s blog herebut I’m going to print it here with Maggie’s tweaks. It’s originally from Gourmet Gazelle Cookbook by Ellen Brown.

Hazel Rose’s Black Bean Chili

1 T. vegetable oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, seeds and ribs removed, finely diced

1 green bell pepper, seeds and ribs removed, finely diced

1 1/2 lb. ground turkey or ground beef

2 T. flour

3 T. chili powder

2 T. ground cumin

2 t. powdered cocoa

1-2 t. cayenne pepper

1/4 c. tarragon vinegar

2 T. strong brewed coffee

2 14-oz. cans plum tomatoes, crushed

1/4 t. salt

2 c. cooked black beans

Heat oil over medium-high heat in a Dutch oven. Add onion, garlic, and peppers; sauté, stirring frequently, for 5 minutes. Add the ground turkey or ground beef and sauté for 5 minutes, stirring constantly and breaking up any lumps with the spoon.

Stir in the flour, chili powder, cumin, and cocoa. Stir frequently over low heat for 3 minutes until spices are fragrant. Add remaining ingredients except black beans and bring to a boil over medium heat. Simmer chili, stirring occasionally, for 40-45 minutes until thick and the turkey is tender. Add black beans and cook for 5 additional minutes.

Maggie suggests adding jalapenos to the final dish and serving it all with corn bread. Yum!


And finally, I tried two new recipes this month that I’d like to share. The first is a pork tenderloin and the second is a dessert. The pork tenderloin is adapted from a recipe I found online–here’s the link: pork tenderloin recipeYou’ll note that I omitted a couple ingredients in  my version. I also doubled the recipe and took some to friends, and it works well doubled.

For the life of me, I can’t find the photos I know I took when I made these. Maybe next month!

Sesame-Soy-Maple Pork Tenderloin

2 cloves garlic, minced

2 T. fresh ginger, minced

2 T. sesame oil

2 T. Hoisin sauce

1/4 c. soy sauce

1/4 c. pure maple syrup

1-1 1/4 lb. pork tenderloin

Place all ingredients, except pork tenderloin, in a gallon Ziploc bag. Mix well and add the pork. Marinate the pork from 2 to 8 hours in the refrigerator.

Preheat oven to 375 degrees. Heat a heavy oven-proof skillet over high heat until very hot.

Once the skillet is hot, remove pork from marinade (reserve remaining marinade) and sear it on all sides. This should take about 6 minutes. Add the remaining marinade to the skillet and cook for 1 minute. Add 1 c. water to the skillet and stir gently.

Place skillet in oven and cook for 15 minutes. Remove the pork from the pan and allow to rest for appr. 10 minutes.

Slice the pork and serve drizzled with extra pan sauce.


This last recipe is one I got from my father. I had to include a decadent dessert!

Chocolate-Raspberry Crumb Bars

2 sticks butter, softened

2 c. flour

1/2 c. packed light brown sugar

1/4 t. salt

2 c. semisweet chocolate morsels, divided

1 can (14 oz.) sweetened condensed milk

1/2 c. chopped nuts (optional)

1/3 c. seedless raspberry jam (I like to use a little more, maybe 1/2 cup)

Preheat oven to 350 degrees. Grease a 13×9 baking dish.

Cream butter in a large mixing bowl. Beat in flour, sugar, and salt until crumbly. Using your fingers (you may need to dip them in flour first) press 1 3/4 c. of the crumb mixture in the bottom of the baking dish. Reserve remaining mixture.

Bake 10-12 minutes or until edges are golden brown.

Place condensed milk and 1 c. chocolate morsels in a microwave-safe bowl. Heat on high for 1 minute; stir morsels. Continue heating morsels at 10-20 second intervals, stirring after each time, until chocolate is smooth. Spread over hot crust.

If using nuts, stir them into the reserved crumb mixture. Sprinkle crumb mixture over chocolate.

Place raspberry jam in a small microwave-safe bowl. Heat at 50% power until jam is runny. Drizzle jam over top of the bars. Sprinkle with remaining chocolate morsels.

Bake 25-30 minutes. Cool on wire rack and cut into squares when cool. Makes 30-36 squares.


I hope you get a chance to try some or all of these and that you’ll send in your own recipes for next month’s First Tuesday Recipes!

Until next time,

Amy