Secret Recipes and Family Favorites


This week’s MFRW blog hop post  – week 49 – A Favorite Recipe.

Being a lifelong foodie, my recent dietary changes have eliminated a lot of my favorites. It’s hard to choose just one, so I will give you a few categories.

Sherri’s Secret Salad – a lady at our church  (Sherri) prides herself on this salad. Everyone loves it, including me.  She has sworn the recipe to secrecy so that you will buy the bottled dressing from her. The funny thing is,  I wasn’t aware of that when I first tasted her salad and copied it. I can generally figure out a recipe by taste most of the time. I figured it out pretty closely, but alas it has sugar in the dressing so I have to figure out something else.

Salad base:

  • romaine lettuce, chopped
  • red onion, sliced very thin
  • cherry tomatoes, sliced in halve
  • iceburg lettuce, chopped ( I prefer to use buttercrunch myself)
  • cucumber, peeled, chopped
  • carrot shreds
  • shredded cheddar

The dressing:

  • 1/2 cup olive oil
  • 3/4 cup Italian dressing bottled
  • 1/4 cup wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 TBSP additional Italian seasoning
  • 1/4 cup sugar

Combine dressing ingredients, whisk together and pour over salad. Toss gently and serve. Guess it’s not a secret anymore,  but I can’t guarantee that is exactly the recipe she follows.

Yeast rolls – I make homemade yeast rolls every year for Thanksgiving and Christmas and occasionally other times in the year. I can’t have any,  but I still make them for the family. White bread more than other bread sends my blood sugar soaring, so I have to bypass. There is just something satisfying about kneading bread.  I follow the Betty Crocker recipe in an old tattered book that I received as a wedding present 32 years ago! I’m sure you can find it online, look up dinner rolls.

Rosemary and garlic potatoes – again, one of my favorites but I can’t do potatoes anymore because it affects my blood sugar. (Another thing I can thank cancer for!)

Super simple –

  • red potatoes  – scrub them, cutting out eyes and any bad spots.
  • yellow onion – cut into coarse chunks and separate.
  • rinse in cold water.
  • Put into large bowl and drizzle generously with olive oil.
  • Add 1 tsp salt or sea salt, 1 tsp black pepper, 2 tsp minced garlic
  • one stem of rosemary leaves, rake leaves off of stem from tip to base. Fresh is best,  the dried is like eating twigs.

Roast in oven at 375 for about 40 minutes.

Lasagna – I’ve often had requests for my lasagna. I don’t have some guarded family secret.  I use ingredients from Aldi – the secret is in the seasoning.

Find the Betty Crocker recipe online – when you make your meat sauce, add a little more garlic,  some additional Italian seasoning,  and fresh basil. If there’s any secret,  that is it. Basil is amazing.

Tonight, in fact, I am making lasagna. However, since pasta is on my no-no list, I am making zucchini lasagna. This is tricky to an old-fashioned pasta fiend such as me.

Instead of lasagna noodles, buy 3 to 4 zucchini. You can peel or leave the skin on – your choice.  I peeled mine so it wasn’t such a shock to the family. Cut the stem end and bottom end off. Slice lengthwise into thin strips, so you have long skinny lasagna “noodles”. Have your pan of boiling water at a full boil before dropping them in, and you only want to parboil them, then drain on a paper towel. Otherwise, they end up mushy and the only thing worse than mushy is gooey.

Everything else is the same in the recipe, except I omit the pinch of sugar I normally add to my marinara. Add a little parsley to cut down on indigestion if needed.

I’ve only tried this with the lasagna once before, so let’s hope that it works!

My all-time favorite dessert – brownies, just aren’t’ the same without sugar. I’m still searching for a palatable sugar-free alternative. I’ve tried a dozen or so paleo, sugar-free, carb free, and otherwise craptastic recipes. Most have ended up in the trash.

So, since you, my wonderful readers aren’t restricted to a no sugar diet, I will share the full recipe that I have always used. This recipe has won baking contests!

Best Brownies

(I usually double this)

Ingredients

  •  1/2 cup butter (real butter not margarine)

Frosting:

  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm. 

 

As this is a blog hop, there are many other authors who are participating.  You can check them out HERE: when I scheduled this,  the list wasn’t up yet so hopefully you will be able to go there and get the fresh list.

What’s your favorite recipe?

Remember to leave a comment to be entered into the prize drawing for the week!

 

Write on my friends, write on!

 

 

A to Z Challenge – R


 

R – Red Wine & Roses

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You had to know I would  use this as one of my R words, right?

My very first published book! This is contemporary romance, and a bit steamy! According to one of the reviews, too steamy.

Most of my manuscripts are paranormal fantasy. This one is a stand alone. I loved writing it,  but I already know some things I will do differently in my next romance.

Red Wine & Roses – get your copy and leave me a review!

 

 

 

R – Reviews

The all important reviews for a book.  I don’t know how many readers actually read the review before purchasing, but to an author, it’s vitally important to receive reviews.

Wonderful Romance, extra Spicy

Couldn’t Put This Book Down

I Loved The Characters

 

R – Rice

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Rice is the mainstay of most of the world’s diet.  It is versatile, so it’s used in a variety of  cooking styles. For instance Spanish Rice next to the Chimichanga and refried beans, Fried rice with the sweet and sour shrimp,  steamed rice with chicken ala king, or my favorite . . RISOTTO.

Which requires a RECIPE

If you can’t get any morels,  then you can substitute another type such as Portobello. Morels are best, but they are hard to find/get.

 

 

Risotto with Morels

Ingredients:
1/2 pound  morel mushrooms, chopped into small pieces – rinsed and soaked in salt water then drain on a paper towel
4 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
2 ounces bacon, cooked drained and chopped
1/2 cup sliced scallions
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving
freshly chopped parsley

Directions:

In a saucepan, heat the chicken stock with the 2 cups of water and bring to a simmer.
In a  Dutch oven, melt the butter and the morels, and bacon, saute for about 5 minutes.  Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed,  10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not  dry. Remove from  heat, stir in the Parmesan cheese. Serve  with extra cheese and a sprinkle of parsley.

R- Rash

While poking around in the garage working on furniture  restoration, I’ve gotten into something that has irritated my skin. The sad thing is I have no clue as to what it was, so I’m likely to repeat this.

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And technically, I did not take this picture. My daughter took it of me.

Write on my friends, write on!

Ellie