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Posts Tagged ‘Recipes to Create Holidays Extraordinaire’

Wednesday Special Spotlight

Shines On

The ever-engaging Sloane Taylor who brings us her latest menu that is delicious and filling!

Ready for some good down-home type cooking that’s finger lickin’ good but doesn’t splatter grease all over your stove? If so, then this is the menu for you.

MENU

Oven-Fried Chicken

Mashed Potatoes

Corn

Spiked Watermelon

White Wine – Chablis

Oven-Fried Chicken

3 chicken breasts, boneless and skinless – legs and thighs work great, too

    Milk

    ½ cup (50g) flour

    1 tsp. (5ml) dried thyme

    1 tsp. (5ml) dried marjoram

    ½ tsp. (2.5ml) garlic powder, not salt

    1 tsp. (5ml) paprika

    ¼ cup ((52g) shortening or lard

    ¼ cup (57g) butter or margarine

    3 tbsp. (45ml) fresh parsley, chopped or 1½ tbsp. (20ml) dried

Place chicken in a glass dish, cover with milk, and let sit for a minimum of 3 hours. This is a perfect way to use up milk when it is close to its expiration date. You can also marinade the pieces overnight. If you choose to go longer than 3 hours be sure to refrigerate the dish. I learned this tenderizing trick from a talented chef in Salzburg, Austria.

Combine flour, thyme, marjoram, garlic, and paprika in a plastic or paper bag.

Drain and pat chicken dry. Place pieces one at a time in bag and gently shake to thoroughly coat them. Lay chicken on a plate as you coat the remaining pieces. Set chicken in fridge for at least 20 minutes to set the coating.

Preheat oven to 425° F (220°C).

Add shortening and butter to a metal baking pan just large enough to hold the chicken. Place dish in oven until mixture is melted. Add chicken. Bake 15 minutes and then turn pieces over. Cook another 20 minutes or until juices run clear when pierced with a sharp knife.

REMEMBER – all meat continues to cook for 5 minutes or so after it is removed from the oven.

Remove chicken from baking dish to a plate lined with paper towels to absorb any oil. Transfer pieces to a clean plate. Sprinkle with parsley and serve.

You can also make this dish on your grill. Set the grill on medium-high. Watch carefully so the chicken doesn’t burn.

Mashed Potatoes

Chicken stock, not broth

    1 small russet potato per person, peeled and quartered

    3 tbsp. (43g) butter

    Sour cream, a very large dollop

    ¼ cup (60ml) milk, at room temperature

    Freshly ground pepper to taste

    Parsley, snipped or chopped for garnish

Preheat oven to 220° F (100°C).

Pour one-inch (2.5cm) chicken stock into saucepan. Place potatoes in saucepan. Add tap water to cover by at least one inch (2.5cm). Cover pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 – 25 minutes. Potatoes are done when a fork inserts easily into a section.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in milk. Mash and continue to add milk until you achieve the consistency you prefer.

Keep the saucepan warm in the oven while you finish preparing dinner.

Canned Corn
Sometimes it’s good to go easy and nothing is easier than canned veggies.

    1 can of corn per 4 people

    ¼ tsp. (1.25ml) dried thyme

    Pinch of salt

    Freshly ground pepper to taste
    Butter

Drain corn, then pour into micro wave safe bowl. Sprinkle on thyme, salt, and pepper. Lay pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Spiked Watermelon

An adult pleasure that tops off any summer dinner, especially when you dine al fresco.

    ½ watermelon

    2 – 3 cups (450 – 750ml) vodka

Remove the seeds from the watermelon. Cut fruit into chunks or use a melon scooper to form balls. Place the cut pieces into a glass bowl.

Pour vodka over the melon. No need to cover the fruit. You just want enough so all the pieces contact with the vodka. Stir gently. Cover with cling wrap and refrigerate for several hours.

Serve melon from the bowl along with forks or long spoons.

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Sizzling Summer,Recipes to Create Holidays Extraordinaire, and Date Night Dinners Italian Style on Amazon.
Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

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Friday Features’

Guest talks about

Date Night Dinners Italian Style

from

Sloane Taylor

NEW RELEASE

Date Night Dinners Italian Style

The perfect date night at home—course by course.

From antipasti to dolci, everything you need to create a unique dining experience for an intimate date night in!

  • All recipes are proportioned for two.
  • No exotic or hard-to-find ingredients.
  • Easy recipes, from prep to presentation.
  • Mix-and-match courses to create a unique dining experience.
  • Wine pairing suggestions to complement each dish.
  • Cooking tips to effortlessly move your date-night agenda from the kitchen to…wherever you’ll most enjoy dessert!

Get your copy today on Amazon.

Available now on Amazon since June 21, 2021!

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Sizzling Summer,Recipes to Create Holidays Extraordinaire, and Date Night Dinners Italian Style on Amazon.
Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Wednesday Special Spotlight

Shines On

The master in the kitchen and on the written page, Sloane Taylor who as a self-proclaimed romantic reminds us of just how easy it is to create amorous settings with our special someone on the patio or deck surrounded by gardens that are at their peak. She even includes a menu of the perfect meal for the occasion, as well as the link to her latest cookbook.

Spring is an amazing time of year and my favorite because that’s when the Earth comes alive. All sorts of beautiful things happen. Trees are budding, tender plants push through the ground, romance is in the air and warm weather is just a few weeks away.

I am a romantic through and through. Always have been and with any luck I always will be. Romance is much more than a quick trip to tangle the sheets. It is about being with someone you love and doing little things to show them how much they mean to you. In my case I cook because I love it.

When summer arrives and the gardens are ablaze in color, I want to move the romance outside. So why not share a summer night with your someone special? What better way than with a sizzling romantic dinner, candles, wine, and music. You don’t need much to set the mood and turn your patio, balcony, or kitchen into a lover’s nook. Make your night special with great food because it is the doorway to infinite possibilities.

A printed flat sheet is perfect for a festive tablecloth or set out placemats for the plates and serving dishes. Use plenty of candles in different sizes and a variety of holders scattered around the table to enhance the mood, but definitely avoid scented candles. Stemmed wine glasses sparkle in candlelight and add a festive feel to your dinner. Use your regular dishes or, for fun, mix it up with a number of different plates that don’t match but compliment each other for the different courses. Experiment and have fun.

Now that you have the perfect location and setting for you and that right person, may I suggest you spoil yourself with an intimate dinner meant for lovers. It is easy to prepare and leftovers make marvelous sandwiches. This recipe also works great in the oven.

Ask your butcher to dress the tenderloin. If he won’t, then you need to remove the excess fat and sliver out the silver strip along the side. Easy to do. Slide a sharp knife under the strip close to one end. Use a back and forward motion like sawing to ease your knife between the meat and the strip as you lift it away from the beef.

MENU

Marinated & Grilled Beef Tenderloin

Potatoes Baked on the Grill

Grilled Asparagus

Sautéed Mushrooms

Dry Red Wine – Valpolicella.

Marinated & Grilled Beef Tenderloin
2 – 3 lb. (1 – 1.5kg) beef tenderloin
½ cup (120ml) olive oil
½ cup (120ml) dry red wine
3 rosemary sprigs or 1½ tsp. (7.5ml) dried
6 thyme sprigs or 1 tsp. (5ml) dried
1 bay leaf
3 garlic cloves, chopped fine
Freshly ground pepper to taste
Oil to coat grill grate

Combine all ingredients in a long bowl or plastic bag and a shallow pan. Marinade in fridge 2 – 20 hours. Seems like a strange time span, but the longer the marinade the tastier the beef.

Remove meat from refrigerator 1 hour before grilling or roasting in oven. Meat needs to be almost room temperature.

Grill Instructions
Preheat grill to medium-high.

Pat tenderloin dry. Discard marinade. Add beef, close lid, and grill 15 – 20 minutes or until meat is done to your preference. Be sure to turn meat several times to avoid burning.

Oven Instructions
Preheat oven to 400° F (200°C).

Line a roasting pan with aluminum foil. Pat tenderloin dry. Discard marinade. Add beef to pan. Roast 30 – 40 minutes or until meat is done to your preference. Save the juice to moisten he meat when you serve.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Sizzling Summer, and Recipes to Create Holidays Extraordinaire on Amazon.
Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Wednesday Special Spotlight

Shines On

The inventive Sloane Taylor who brings us a meal plan for any special occasion.

Do something extra special to celebrate any occasion. This brunch will show how much you care. A few fresh flowers on the table are a nice touch.

MENU

Quiche

Fresh Fruit salad

Croissants

Raspberry Jam

Butter

Zucchini Bread for Dessert

Mimosas

Quiche

1 frozen deep-dish pie shell

1 tsp. (5g) butter

6 bacon strips, cut into ¼ in. (.64cm) pieces*

¼ cup (30g) onions, chopped

2 eggs

2 egg yolks

1¼ cups (230ml) heavy cream

3 pinches white pepper**

¾ cup (85g) swiss cheese, grated

2 tbsp. (25g) butter, cut in small bites

Preheat oven to 375° F (190°C).

Place pie shell on cookie sheet. Use a fork to poke several sets of holes in the bottom and around the sides of the shell. Bake for 10 minutes. Remove from oven and set aside.

Melt butter in a heavy skillet. Add bacon, and ham if you’re including it, and onion when foam subsides. Cook until meat is lightly browned. Remove from skillet with a slotted spoon to paper towels.

Beat or whisk eggs, yolks, cream, and seasonings in a large bowl. Stir in cheese.

Scatter meat, into pie shell. Gently ladle in egg mixture. Sprinkle the top with butter bits.

Bake for 25 minutes or until a sharp knife inserted in the middle of the quiche comes out clean.

The dish may be served hot, warm, or room temperature. It also makes a wonderful appetizer. Leftovers reheat in the microwave beautifully.

*Diced ham, ¼ lb. (125g), is also good in this recipe in place of the bacon or along with. All other ingredients and process remains the same.

**No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.

Fresh Fruit Salad

1 banana

1 pear

1 tbsp. (15ml) lemon juice

¼ pineapple

1 kiwi

10 seedless red grapes, halved

10 blueberries

10 raspberries, optional

Peel and slice banana into bitesize pieces. Scoop into a medium-sized bowl. Core and dice pear then add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well.

Remove rind and core from pineapple then dice the fruit. Add ¼ to banana mixture. Store the extra pineapple in a glass bowl or plastic bag. Refrigerate for future use.

Peel kiwi and slice then stir into salad. Gently fold in remaining fruit.

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Zucchini Bread for Dessert

Make this bread a day or two in advance to free up your morning.

2 cups (200g) grated zucchini

2 cups (200g) sugar

3 cups (300g) flour

1 cup nuts, chopped, optional

¼ tsp. (1.25ml) baking powder

2 tsp. (10ml) baking soda

1 tsp. (5ml) salt

1 tbsp. (15ml) cinnamon

3 eggs

1 cup (250ml) vegetable oil

1 tbsp. (15ml) vanilla

Preheat oven to 350° F (180°C).

Grease 2 loaf pans with butter. Cut and fit a piece of parchment paper to the bottom of each pan. I do this because my pans are old and food sticks to the bottom. Nothing attractive about serving zucchini bread with a big hunk missing.

Combine all dry ingredients in a medium-sized bowl. This includes the zucchini. Adding fruit or veggies to a flour blend helps them to not sink to the bottom of the bread while baking.

Beat wet ingredients together in a large bowl.

Slowly stir dry mixture into wet mixture. Be sure to blend well.

Pour batter into pans. Bake 55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack before slicing. This bread freezes great.

Mimosas

1 bottle sparking white wine or champagne, cold

1 carton orange juice, cold

Tall slender glasses

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles.

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Sizzling Summer, and Recipes to Create Holidays Extraordinaire on Amazon.
Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Wednesday Special Spotlight

Shines On

The recipe-creator Sloane Taylor who brings us her latest culinary creation.

I enjoy experimenting with different food combinations and creating new recipes. This delicious dish is perfect for breakfast or even lunch, but then you may want to add a small salad and a glass of crisp white wine. 😊

Italian Breakfast Soufflé for 2

½ lb. Italian sausage, bulk or links

2 – 3 tbsp. butter, softened

4 lg. eggs

1 cup milk

1 tsp. dried mustard

Freshly ground black pepper to taste

Chopped onion to taste

2 slices provolone cheese

½ cup sharp cheddar cheese, shredded

¾ cup mozzarella cheese, shredded

3 – 1-inch slices Vienna or French bread, cubed*

Preheat oven to 350° F.

If you use links then squeeze the meat from the casing before cooking. Fry sausage in a small pan until no longer pink. Be sure to break up any clumps. Set aside.

Spread butter on the insides and bottoms of two baking dishes approximately 500ml or 17-ounces.

The following ingredients are to be equally divided between the 2 dishes when added. All stirring should be done gently.

Break 2 eggs in each prepared dish. Lightly scramble. Pour in milk. Stir. Sprinkle on mustard and pepper. Stir.

Tear provolone into pieces then add to mixture along with cheddar and mozzarella. Stir.

Fold in bread.

Bake 35 – 50 minutes or until a knife inserted in the center has no egg clinging to it.

Set the soufflés on dinner plates to serve so as not to scorch your table.

This dish can be assembled a one or two days ahead of time. Cover and refrigerate, but allow the soufflé to sit on your counter 1 hour or so before you bake it.

*I’ve used day old homemade bread and unseasoned cubes from stuffing mix. They both worked great.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Sizzling Summer, and Recipes to Create Holidays Extraordinaire on Amazon.
Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Wednesday Special Spotlight

Shines On

That purveyor of recipes, Sloane Taylor, who brings us her latest tasty treats especially for Cinco de Mayo.

Many people believe Cinco de Mayo is Mexican Independence Day. Nope, that is actually September 16. May 5 celebrates the Battle of Puebla which was Mexico’s victory over France in 1862. Another interesting fact – Americans celebrate Cinco de Mayo more than the people in Mexico.

I met a wonderful lady in the Hispanic aisle when I was shopping for these ingredients. Lydia literally took me by the hand and taught me a great deal in just a few minutes especially about tortillas and refried beans which I’m sharing with you. I am thankful for Lydia and the time she spent with me.

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Guacamole & Tortilla Chips

Beef Tacos

Flour Tortillas

Rice with Tomatoes and Onion

Refried Beans

Mexican Beer – Corona, Dos Equis, Modelo, Tecate

 

Guacamole

This dish can be made hours in advance of your dinner and stored in the fridge.

2 lg. ripe avocados

1 tbsp. (15ml) onion, chopped fine

5 drops Tabasco sauce

1 med. tomato, peeled and chopped

⅛ tsp. (.60ml) cumin

⅛ tsp. (.60ml) garlic powder

Freshly ground pepper to taste

Cut avocados in half. Lift out pits and save. Scoop out avocado from shell and place into a glass bowl. Mash with a fork. Stir in remaining ingredients.

Taste for seasoning and adjust to suit you.

Place guacamole into a serving dish. Bury at least one pit into the dip. This helps keep the avocado from turning black. Cover with cling wrap and refrigerate until ready to serve.

Serve with tortilla chips.

Photo by The BlackRabbit on Unsplash

Beef Tacos

1 lb. (500g) 90% lean ground beef

½ med. onion, chopped

1 cup (250ml) canned tomato sauce

2 tsp. (10ml) chili powder

½ tsp. (2.5ml) garlic powder

½ tsp. (2.5ml) dried oregano

½ tsp. (2.5ml) paprika

½ tsp. (2.5ml) ground cumin

½ tsp. (2.5ml) cayenne

Freshly ground pepper to taste

Preheat oven to 220° F (100°C).

Brown beef in a large skillet set over medium heat. Be sure to stir and break up clumps. Stir in onion and cook 3 – 4 minutes.

Pour tomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8 minutes longer, stirring often.

Pour into an ovenproof dish. Set in oven until ready to serve.

Flour Tortillas

1 package store bought flour tortillas

When you return home open the package, separate tortillas and lay directly onto your kitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a paper towel. Replace them in their original package, seal, and refrigerate until ready to use.

Heat a flat skillet over medium heat. Lay in a tortilla and warm for a minute or so. Turn. Fold tortilla in half. You now have a perfect taco shell.

Lay shells on a plate and serve.

Rice with Tomatoes and Onion

¼ cup (60ml) olive oil

1 med. onion, sliced thin

2 cups (200g) rice, not instant

2 cups (450ml) chicken stock, not broth

2 cups (450ml) water

14½ oz. (411g) can diced tomatoes

Heat oil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom. Add onion. Cook, stirring constantly, for about 5 minutes or until onion is transparent but not brown.

Pour in rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let the rice brown or the dish will be bitter.

Stir in stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to a simmer. Cook for 20 minutes or until rice absorbs all the liquid.

If need be, keep rice warm in a low oven until you’re ready to serve.

Refried Beans

1 can refried beans*

2 strips bacon

Scoop beans into a microwaveable bowl.

Fry bacon until crisp. You want to render as much fat out as possible. Eat the bacon (no joke) and then stir the rendered fat into the beans.

Depending on how powerful your microwave is, heat for 1 – 2 minutes before serving.

* Buying canned beans is much easier than using dried pinto beans for this dish and probably better tasting. Be sure the can reads Authentic Refried Beans. La Preferida is the brand Lydia recommended. She was right. It was delicious as it has bits of bean in it instead of just being a heavy paste.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Sizzling Summer, and Recipes to Create Holidays Extraordinaire on Amazon.
Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Friday Features’

Guest shares a recipe for

Pork Fried Rice

by

Sloane Taylor

This dish becomes a complete meal when you add egg rolls, pot stickers, and a glass or two of sake. The following recipe serves two.

Courtesy of Serge Bertasius Photography

PORK FRIED RICE
2 tbsp. vegetable oil
½ cup frozen peas, thawed
⅔ cup cooked pork, chopped fine
3 cups 1- 3 day old cooked rice
Pinch dried ginger
2 tbsp. butter
2 eggs, lightly beaten
2 tbsp. soy sauce
4 green onions, sliced fine, include 1-inch of green

Warm a 10-inch skillet over medium heat. Add oil and swirl to coat the pan evenly. Stir in peas, pork, and rice. Sprinkle on ginger. Heat through for about 5 minutes. Remove from heat while you prepare the egg.

Add butter to a small frying pan set over medium heat. Pour in egg and swirl to spread it around until almost done, about one minute. Flip with a spatula. Remove from the heat. Break into small pieces and then stir into rice mixture.

Carefully mix in soy sauce and green onion. Heat through for about 3 minutes.

Replace pork with chicken or shrimp for another tasty meal. Just be sure to use cooked alternatives.

May you spend all the days of your life filled with friends, laughter, and seated around a well laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor’s cookbooks, Date Night Dinners, Romantic Meals to Dine al Fresco, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Wednesday Special Spotlight

Presents a traditional

St. Patrick’s Day Meal from Sloane Taylor who brings us her latest recipe.

Presenting the traditional St. Patrick’s Day meal most North Americans will enjoy with a cold Harp Lager, Guinness Stout, Killian’s Irish Red Lager, or Smithwicks Ale. But here’s a newsflash, Boyo, except for the beer you’ll never find corned beef served anyway on the Old Sod. That’s right. Our Irish brethren look at us in amazement, but that’s never stopped us Yanks from creating traditions. So pour another wee dram and let’s get cooking.

MENU
Corned Beef
Cabbage
Carrots
Potatoes
Bakery Rye Bread
Horseradish Sauce
Mustard
Irish Beer and plenty of it

Corned Beef

1 5lb. corned beef brisket*
2 med. onions, peeled and quartered
4 peppercorns
1 bay leaf
3 bottles of beer, not Lite
water to cover

Preheat oven to 300 F°.

Place beef in a Dutch oven. Add remaining ingredients, including spice packet that comes with the beef.

Bring to a boil on stovetop. Place in oven and roast for 3 hours or until meat is fork tender.

*Don’t stint on the beef. It cooks down to approximately half. I learned this lesson the hard way.

Here’s a tip from my butcher Raoul. Always buy corned beef flat cut. It has less fat than the point. Therefore you get more meat for your money.

Vegetables
6 med. red potatoes, peeled and quartered
6 carrots, scraped and cut into 2″ pieces
1 celery stalk, cut into 2″ pieces
1 med. green cabbage, cut into 8 wedges
1 cup corned beef cooking liquid
water

You can prep all the veggies and store in a large container covered by cold water until you’re ready to cook them. Refrigerate so vegetables remain crisp.

Place veggies in a large pot. Stir in corned beef cooking liquid. Add water to cover vegetables by 2 inches. Cover pot. Set cooking temp at medium. Bring to a boil. Reduce heat so the pot doesn’t cook over, but maintain a soft boil. Cook about 30 minutes or until veggies are fork tender.

Horseradish Sauce

1 cup sour cream
2 tbsp. prepared horseradish
1 tsp. fresh chives, snipped short

Combine all ingredients in a medium bowl. Stir well.

Transfer to a serving dish, cover, and refrigerate until ready to serve.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners and Recipes to Create Holidays Extraordinaire on Amazon.

Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Wednesday Special Spotlight

Shines On

The chef Sloane Taylor who shares a family recipe for a great topping. Take it away Sloane.

My niece JJ is an excellent and creative cook. This past Christmas she gave me a roll of garlic herb butter that is to die for. Not only is great on cooked steak and veggies, it’s delicious spread on crackers. Of course, I had to make another batch right after the holidays because we devoured her amazing gift in a flash. I am confident you and yours will like this recipe, too.

GARLIC HERB BUTTER

    ½ cup butter at room temperature
    2 garlic cloves, crushed
    1 tsp fresh rosemary or ½ tsp. dried, chopped fine
    1 tsp. fresh thyme or ½ tsp. dried, chopped fine
    2 tbsp. fresh parsley or 1 tbsp. dried, chopped fine

Cream butter in a medium sized bowl with a spoon. A handheld mixer works too.

Stir in garlic and herbs until just blended.

Tear off 6 – 7 inches of wax paper. Lay butter about 1½ inches from the edge. Use your fingers to shape into a log about 1 inch thick. Cover log with that bit of extra paper and roll, shaping the log as you go. After butter is wrapped, twist the ends tightly.

Refrigerate at least 2 hours before serving.

Herb butter lasts 2 weeks in the fridge and up to 6 months in the freezer.

Oregano and basil are excellent replacements for rosemary and thyme.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners and Recipes to Create Holidays Extraordinaire on Amazon.

Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Read Full Post »

Wednesday Special Spotlight

Shines On

A meal recipe from Sloane Taylor who shares a way to get ahead with meal planning.

After we entertain Christmas Eve, we tear through the house cleaning up before the kids and grands come for brunch Christmas Day. This meal is wonderful because so much can be prepared well in advance and stored in the fridge until it’s time to cook.

MENU
Breakfast Soufflé
Hash Browns
Fresh Fruit Salad
Mini Croissants
Christmas Cookies & Leftover Desserts
Mimosas

Breakfast Soufflé

    1 lb. (½kg) ham, bacon, or breakfast sausage
    9 eggs, lightly beaten
    3 cups (750ml) milk
    1 tsp. (5ml) dry mustard
    Diced green, red, and/or yellow pepper to taste
    ½ lb. (57g) sharp cheddar cheese, grated
    ½ lb. (57g) Swiss or Gruyere cheese, or a combination of the two, grated
    Diced onion to taste
    Freshly ground black pepper to taste
    4 – 1 in. (2.54cm) slices Vienna or French bread, cubed

Preheat oven to 350°F (180°C).

Dice ham or bacon. If you use ham, set aside in the bowl you use for the eggs. Fry bacon to the crispness you prefer. Drain on paper towels. If you use breakfast sausage, fry meat until no longer pink. Be sure to break up any clumps. Drain meat in a colander while you continue to prepare the soufflé.

Add all ingredients, except the bread, to eggs. Stir well. Gently stir in bread.

Pour mixture into an ungreased 9 x 13-inch (33 x 22cm) glass baking dish. Bake 1 hour or until a knife inserted in the center has no egg clinging to it.

This dish can be assembled one or two days ahead of time. On serving day allow the soufflé to sit on your counter 1 – 2 hours before you bake it.

Leftovers are excellent from the microwave.

Hash Browns
If you need to increase the hash browns recipe for a larger group of people, it’s best to sparingly add more garlic powder. As is this recipe serves 6. Leftovers reheat beautifully.

    3 russet potatoes (about 1½ pounds), peeled
    1½ tsp. (7.5ml) garlic powder, not salt
    Freshly ground pepper, to taste
    ¼ cup (60ml) extra virgin olive oil

Shred potatoes on the large holes of a box grater or use the coarse grater disk on a food processor. Transfer them to a bowl of cold water. Allow them to soak for 2 minutes. Drain in a colander and then rinse under cold water. You do this to remove the starch that makes hash browns gummy.

Transfer shreds to a kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible. This step creates crisp hash browns. Transfer potatoes to a medium bowl and toss with garlic powder and pepper. Be sure to evenly distribute the seasonings.

Heat olive oil in a large skillet over medium heat. Add potatoes, press down to form a thin layer and cook for a minute or two. Stir and then press down again. Cook until a dark golden crust forms, about 5 minutes.

Turn potatoes in sections. This is easier than trying to turn the food as a whole. Continue to fry until hash browns are crisp and browned all over, 5 minutes or so. Transfer to paper towels to absorb excess oil.

Fresh Fruit Salad

    1 banana, peeled
    1 pear, cored
    1 tbsp. (15ml) lemon juice
    ¼ pineapple, peeled, cored, and diced
    1 kiwi, peeled and sliced
    10 seedless red grapes, halved
    10 blueberries
    10 raspberries, optional

Slice banana into bitesize pieces. Scoop into a medium-sized bowl. Dice pear and add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well.

Gently fold in remaining fruit.

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Mimosas

    1 bottle sparking white wine or champagne, cold
    1 carton orange juice, cold
    Tall slender glasses

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners and Recipes to Create Holidays Extraordinaire on Amazon.

Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

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