Monday, June 29, 2009

Butter Chicken Courtesy of Author Candace Havens





I was lucky enough to get Candace to agree to submit a recipe to my blog.



It was hard for me to come up with my favorite recipe because I have so many. To be honest I only learned to love cooking in the last few years. I’ve done it for many, many years, but didn’t enjoy it until Rachael Ray and Paula Deen invaded my life. After meeting them, I realized what I was missing out on. So here is one of my favorites, that the whole family enjoys.

I searched for some Butter Chicken recipes after having Indian food with my agent Elaine Spencer. It took me awhile but I found just the right combination of ingredients and I love it. It’s a really easy dish to put together.

Butter Chicken
1/2 stick of butter
1 onion
1 tablespoon Cinnamon
2 tsps crushed garlic
2 tsps crushed ginger
1/2 tsp ground tumeric
2 tsps chili powder
5 chicken breasts (Cubed or bite size)
8 oz tomato sauce
2 tablespoons tomato paste
1cup unsweetened yogurt, or heavy cream, or sour cream depending on flavor you like (I’ve used them all)
Brown rice or broad egg noodles

Melt butter in large frying pan on low heat with cinnamon. Chop onion and add to pan. While onion is cooking, you want it to be almost clear but not brown, get your rice or noodles ready depending on what the package says. When the onions are soft, add all of the remaining spices and let them warm in the middle of the pan before you stir. Add your cubed chicken and cook until the chicken turns white on med-high heat. Once the chicken is white, lower heat and add the tomato sauce and paste, and stir. Cook on low heat with lid, for 25-30 minutes. Then slowly add yogurt (or cream, or sour cream) and cook through (about two minutes). Serve on the rice or noodles. Not only is this dish delicious, it makes your house smell amazing and people will think you’ve been cooking all day!

About the Author:


Candace "Candy" Havens is a best selling and award-winning author. Her novels include "Charmed & Dangerous", "Charmed & Ready", "Charmed & Deadly", "Like A Charm" and "The Demon King and I". She is known for writing strong female characters, who save the world, but aren't exactly perfect. She is a two-time RITA, Write Touch Reader and Holt Medallion finalist. She is also the winner of the Barbara Wilson award.

Candy is a nationally syndicated entertainment columnist for FYI Television. A veteran journalist she has interviewed just about everyone in Hollywood from George Clooney and Orlando Bloom to Nicole Kidman and Kate Beckinsale. You can hear Candy weekly on 96.3 KSCS in the Dallas Fort Worth Area.

Her popular online Writer's Workshop has more than 1000 students and provides free classes to professional and aspiring writers.

For more information on this author or her books visit www.candacehavens.com
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Friday, June 19, 2009

Sweet Onion Pork Chops

I've decided to make every Friday a freezer Friday. What is Freezer Friday you ask? I am going to post recipes that freeze well for use in the future.

It has been awhile but I used to do Once A Month Cooking. I really wish I could find the time to do it again and really may just bite the bullet and get back to it. Not only does it save a bunch of money, it also saves a bunch of time in the long run. You have a day or two of intense cooking and the rest of the month is free.

Anyway, here is the recipe. I haven't tried this one and am not a fan of pork chops, but think my family would really enjoy it!

Ingredients:

8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
2 tbsp canola oil
1/2 cup brown sugar, packed
1/2 cup chopped sweet onion (such as Maui onion)
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup French salad dressing
1/2 cup honey

Heat oil in a large skillet and brown pork chops on both sides. You will need to do them in batches. Once all are browned, put all pork chops back into the skillet. In a small bowl combine sugar, onion, ketchup, barbecue sauce, dressing and honey, stirring well. Pour sauce over pork chops, then bring to a boil. Once boiling, reduce heat to simmer, cover skillet and simmer for 12-14 minutes, or until meat is cooked through and tender. Cool comnpletely and place in freezer container. Split into two if desired, ensuring equal amount of sauce goes in each.

On cooking day:
Thaw pork chops overnight. Heat skillet and add pork chops and sauce. Bring to a boil, then cover and simmer for 5-8 minutes, or until pork chops are thoroughly heated. Serve.


These pork chops are great with rice.

Wednesday, June 17, 2009

Regency Queen Cakes Courtesy of Hazel Statham, Author of "Lizzie's Rake"

Because I suffer from Rheumatoid Arthritis, I’m afraid I rarely do any baking nowadays, but I thought I would share this recipe I recently found with you. I am assured they are delicious.

Regency Queen Cakes
Ingredients
• 450 g self raising flour
• 450 g sugar
• 450 g butter
• 225 g currants
• 110 g almonds, ground
• 6 eggs
• 1-2 tablespoon rose water
• mace
• paper, cases

Directions

1. Pre-heat oven to 190C/374F/gas mark 5.
2. Sift the flour and mace together.
3. Beat the eggs.
4. Melt the butter and allow to cool slightly.
5. Beat the eggs, rose water and melted butter together.
6. Make a well in the centre of the flour mixture.
7. Add the liquid mixture and mix thoroughly.
8. Add the currants, sugar and the ground almonds and mix well.
9. Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
10. Bake for 15 to 25 minutes, until well risen, firm and golden brown.

You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.



If I may, I'd like to share my new Regency Romance release, 'Lizzie's Rake', with you

Here is a brief blurb:

Can a rake reform his ways and truly love? Lizzie's head tells her one thing, her heart another.
Infamous rake and Corinthian, Maxim Beaufort, Earl of St. Ive, finding himself in possession of a property in Yorkshire, is unprepared for the changes it will bring into his life.
Irresistibly drawn to Elizabeth Granger, the former owner’s daughter, he attempts to help the family, finding himself filling the role of benefactor.
When the house is razed to the ground, he arranges for temporary accommodation for Elizabeth and her siblings on his estate and when Elizabeth rejects his proposal of marriage, he is nonetheless determined to win her over.
However, events and his reputation conspire to thwart his efforts and his course is one fraught with dangers.
Trust does not come easily and determined to protect her heart, Elizabeth struggles to resist her own longings. At times, their difficulties appear insurmountable but the earl is widely known as ‘The Indomitable’ and the name was not lightly earned.

A brief excerpt:

“Indeed you have, my dear,” he said earnestly, and she raised her eyes quickly to his face. He moved away as if the look discomfited him and there existed a silence between them, only the stamping of the horses’ hooves as they moved restlessly in the stalls invading the moment.
Suddenly turning and coming to stand before her, St. Ive asked quietly, “Do you still think of me as an intruder, Elizabeth? Am I still not welcome in your home?”
“Maxim…” she began, and would have turned away but immediately his arm detained her, drawing her back to face him. For a long moment his searching gaze devoured her face until, tilting back her chin with his free hand, he bowed his head and kissed her.
As the gentle kiss turned more demanding and he drew her tightly to his chest, he became aware that her soft lips remained frozen beneath his and she held her delicate frame rigid within his embrace. The fear in her eyes cut through him and immediately he released her from his arms.
“Why?” she demanded, the instant she was set free, bewilderment heavy in her voice.
“Why?” he repeated softly, almost as if he spoke to himself, a slight smile on his lips, and after the briefest hesitation he said flippantly, “Because you have rain on your face, my dear.”
“Odious, detestable man,” she cried angrily, running out into the night, not even pausing to take up her lantern.
He stood watching as the dark downpour devoured her.

*****

This is my first release with The Wild Rose Press and is available as both a paperback from
http://www.amazon.com/Lizzies-Rake-Hazel-Statham/dp/1601544650/ref=sr_1_3?ie=UTF8&s=books&qid=1240305244&sr=1-3
and e-book http://www.thewildrosepress.com/lizzies-rake-p-1236.html?zenid=479dbc0fc788bfc3ca1602a8436eb24a
and from www.fictionwise.com

It is the first of my books to also be available in the UK and can be ordered from www.amazon.co.uk or by quoting
• ISBN-10: 1601544650
• ISBN-13: 978-1601544650
at your local bookshop.

Please visit my website www.hazel-statham.co.uk for details of my other books

I love to hear from my readers so please do not hesitate to contact me with your comments or questions.

Tuesday, June 2, 2009

Ham Noodle Dinner

Ingredients:

2 1/2 cups uncooked egg noodles
1 celery rib, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1 can (10 3/4 ozs) condensed cream of mushroom soup, undiluted
1 package (10 ozs) frozen peas, thawed
1 cup (4 ozs) shredded cheddar cheese
3/4 cup milk
1 tsp. ground mustard

Directions:

Cook noodles according to package directions; drain. In a large skillet, saute celery and onion in oil until tender. Stir in the noodles and remaining ingredients. Transfer to a greased 2 qt. baking dish. Cover and back at 350 degrees for 50-60 minutes or until heated through.

Serves 4-6

Monday, June 1, 2009

Menu Plan Monday

It's that time again- it's going to be another easy week because it's going to be pretty busy. I'll try to post recipes for those that need them. Here goes:

Monday - Brats and hot dogs on the grill, french fries, and a salad
Tuesday - Ham Noodle Casserole
Wednesday - Tomato Garlic Chicken, salad, rolls
Thursday - Cheeseburger Pie, salad
Friday - Eat out
Saturday - Ranch chicken and rice
Sunday - Hamburgers and pork chops on the grill, roasted potatoes and veggies, salad

Have a great week and happy eating!