Wednesday, November 23, 2011

What's Cooking

Cranberry Sauce

12 oz. bag cranberries washed
1 1/2 cups peeled, chopped apple
1 Tbsp orange zest
1/2 cup sugar
1/2 cup brown sugar
1/2 cup apple cider

Bring ingredients to boil in a sauce pan then simmer 30 minutes or until thickened. Remove from heat and mash. Cool then chill.

Happy Thanksgiving to all!

Tuesday, November 8, 2011

What's Cooking

Chile Verde

1 Tbsp canola oil
1 to 1½ lbs. pork tenderloin trimmed and cut into 1 inch pieces
salt and pepper to taste
2 Tbsp flour
1 large onion chopped
1½ lbs. tomatillos husks and stems removed cut into quarters
¾ lb (about 3) Anaheim chiles cut into 1 inch pieces
4 garlic cloves minced
½ cup chopped fresh cilantro
1 tsp ground cumin
1 tsp dried oregano
3 cups water

Shake pork in a bag with flour, salt, and pepper to coat. Heat oil in stockpot and brown pork on all sides. Remove from pan. Add onion, tomatillos, chiles, and garlic. Sauté until tender, about 8 minutes. Return pork to pan and add remaining ingredients. Simmer for 2 hours, stirring occasionally. 4 servings

This is a great meal for a chilly fall day. Enjoy!

Thursday, September 8, 2011

What's Cooking

Tri-Color Pasta Salad

12 oz box tri-color rotini
3/4 cup black olives sliced
1 cup grape tomatoes sliced in half lengthwise
1/4 cup chopped fresh herbs of your choice
salt and pepper to taste
1/2 cup mayonnaise

Cook pasta until just tender. Drain, rinse with cold water, and drain again. Place pasta in serving bowl. Add remaining ingredients and toss gently. Serves 8

This is a colorful salad with a great fresh taste. Experiment with different herbs to vary the flavor. I like to use parsley, cilantro, and thyme, but you can use whatever you have on hand. Marjoram and basil would work well, too.

Monday, August 8, 2011

What's Cooking

Grilled Chicken with Mango-Pineapple Salsa

1 ripe mango peeled and diced small
1 cup pineapple diced small
1/4 cup red onion minced
1 small jalapeno pepper minced (1-2 Tbsp)
1 Tbsp minced fresh ginger
1 Tbsp chopped fresh cilantro
Juice from 1/2 a lime
Salt to taste

4 skinless, boneless chicken breast halves
1/3 cup pineapple juice
3 Tbsp soy sauce
2 Tbsp honey
Juice from 1/2 a lime
2 Tbsp chopped fresh cilantro
Dash of crushed red pepper

Prepare salsa. Mix together all ingredients and refrigerate until chilled.

Prepare chicken. Lightly pound breasts until 1/2 inch thick. Mix remaining ingredients and marinate 30 minutes.

Grill chicken over low heat until done. Serve with salsa.

Serves 4

Sunday, May 1, 2011

And The Winner Is...

Maeve! You've won a PDF copy of Victim Of Desire. Please contact me at for your prize. Congratulations!

Saturday, February 12, 2011

What's Cooking

Beefy Macaroni Casserole

1 lb ground beef
1 medium onion chopped
2 garlic cloves minced
2 15 oz cans diced tomatoes
1 1/2 cups macaroni
1 tsp Italian seasoning
salt and pepper to taste
1/4 cup water (approx.)
1 1/2 cups shredded cheddar cheese
1/2 cup sliced olives

Brown ground beef and drain any excess fat. Add onion and garlic - cook 5 minutes. Add tomatoes, macaroni, and seasonings. Bring to boil and simmer about 20 minutes, adding water as necessary until pasta is cooked. Stir in cheese and olives. Heat through and serve. Makes 4 generous servings.