Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Monday, May 28, 2018

#Romance and Adventure in the Southwest, plus a #recipe by @Kris_Bock


Prepare to be hungry and enjoy a great guest post while you're at it! Welcome to ROP, Kris.

I live in New Mexico, and the Southwest inspires my work, as I bring suspense with a hearty dose of romance to the land I love. My Southwest Treasure Hunters series involves wilderness hiking and horseback riding (The Mad Monk’s Treasure), visiting fabulous geological and historic sites (The Dead Man’s Treasure) and rock climbing and caving (The Skeleton Canyon Treasure). In my books, readers get a glimpse of the adventurous side of the Southwest – you won't even need hiking boots!

For another easy way to get a taste of the Southwest, here's a recipe for grilled cheese with a Southwestern twist. The refried bean layer makes the sandwich extra creamy, without needing as much cheese. The green chile (and yes, it's chile not chili in New Mexico) gives it a nice zing. You can adjust it to your heat level by choosing an appropriate heat level of chile.

New Mexico Grilled Cheese
2 pieces of bread per person
About 1/4 cup refried beans per person
1 whole, roasted green chile per person, or chopped green chile to taste. If you can’t get green chiles, try poblanos, chopped jalapenos, or salsa. (Drain any extra liquid off the salsa)
1 piece of pre-sliced cheddar or Jack cheese per person, or more depending on the size of your bread

  1. Butter one side of each piece of bread, or spray with spray oil. Place half of the bread on a griddle buttered side down.
  2. Spread refried beans on that piece of bread. Lay a whole, roasted green chile on top, or spread with chopped green chile. Cover with sliced cheddar cheese.
  3. Top with the other piece of bread, buttered side up. Fry at low heat. Cover with a pot lid to help ensure that the refried beans get heated all the way through.
  4. When the bottom side is getting toasty brown, flip over the sandwich and heat the other side uncovered.

For more tastes of the Southwest, check out my novels!


The Mad Monk’s Treasure - The lost Victorio Peak treasure is the stuff of legends – a heretic Spanish priest’s gold mine, made richer by the spoils of bandits and an Apache raider. When Erin, a quiet history professor, uncovers a clue that may pinpoint the lost treasure cave, she prepares for adventure. But when a hit and run driver nearly kills her, she realizes she’s not the only one after the treasure. And is Drew, the handsome helicopter pilot who found her bleeding in a ditch, really a hero, or one of the enemy?

Erin isn’t sure she can trust Drew with her heart, but she’ll need his help to track down the treasure. She heads into the New Mexico wilderness with her brainy best friend Camie and a feisty orange cat. The wilderness holds its own dangers, from wild animals to sudden storms. Plus, the sinister men hunting Erin are determined to follow her all the way to the treasure, no matter where the twisted trail leads. Erin won’t give up an important historical find without a fight, but is she ready to risk her life – and her heart?

“The story has it all - action, romance, danger, intrigue, lost treasure, not to mention a sizzling relationship....”

“Great balance of history, romance, and adventure. Smart romance with an "Indiana Jones" feel. Well-written with an attention to detail that allowed me to picture exactly in my head how a scene looked and played out.”

Each of the Southwest Treasure Hunters books stands alone in this series mixing action and adventure with light romance. The Dead Man’s Treasure is book 2 in the New Mexico treasure hunters series. See the “Books” page of my website for a printable list of recipes for Southwestern dishes mentioned in the book.

Excerpt from chapter 1 of The Mad Monk's Treasure:

   Erin could hardly believe what she was seeing. Could this be it? After all this time waiting, searching, had she finally, finally, found what she was looking for?

   She forced herself to sit back and take a deep breath. Don’t make assumptions. Don’t rush into things. She wanted to leap up and scream her excitement, but years of academic training held. Slow down, double-check everything, and make sure you are right!

   She leaned forward and ran her fingers over the grainy photograph. With that one image, everything seemed to fall into place. This was the clue. It had to be.

   She fumbled in her desk drawer for a magnifying glass and studied the symbols in the photo more closely. At a glance, they looked like your standard Indian petroglyphs. You could find them throughout the Southwest, tucked away in caves or scattered among boulder fields. She’d been on a hike just a few miles outside of town which took her past a wonderful series of handprints and spirals, and what looked strangely like a robot.

   But this was different.

   If she was right—and she had to be right—these symbols were a map. A map that could lead her to one of the greatest caches of buried treasure ever.

Counterfeits takes place near Jemez Springs, a small town in the mountains of northwestern New Mexico, known for its hot springs. I’ve attended many writing retreats at a camp north of the town, and those experiences inspired Counterfeits. Of course, in the book, the site isn’t quite so relaxing. When Jenny inherits a children’s art camp, she discovers that her grandmother’s death might not have been an accident after all. The men who killed her grandmother are searching for stolen paintings, and they think Jenny and her old friend Rob, the camp cook, are involved. Doing research at a real camp tucked away in the woods, and hiking above Battleship Rock for a scene where Jenny gets lost, helped the setting feel realistic.

In my romantic suspense Whispers in the Dark, my heroine is an archaeology Masters student working at the fictional “Lost Valley” monument, which is closely based on Hovenweep National Monument. Located on the southern border between Colorado and Utah, these ruins once housed 2500 people between A.D. 1200 and 1300. It’s one of many sites left behind by the ancestral Puebloans, also known as the Anasazi. It’s a smaller site than some, but that’s part of its charm. You can hike and camp without crowds. The lonely location allows for an almost Gothic atmosphere – mysterious lights in the canyon, spooky moaning sounds, and plenty of people hiding secrets.

About the Author

Kris Bock writes novels of suspense and romance involving outdoor adventures and Southwestern landscapes. Read excerpts at www.krisbock.com or visit her Amazon page. Sign up for Kris Bock newsletter for announcements of new books, sales, and more.

Author Social Media


Friday, November 16, 2012

Better than Pumpkin Pie? Pumpkin Cheesecake! by Jena Galifany



Nothing says holiday to me like Pumpkin Pie. I’m not supposed to really have sugar in my diet but I’m willing to take a chance for Pumpkin Pie. Another great love of mine is Cheesecake. So imagine my joy when I came across this recipe:

Layered Pumpkin Cheesecake

Crust
2 cups graham cracker crumbs
¼ cup butter or margarine, melted

Cheesecake
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 300°F. Grease 9-inch spring-form pan with shortening or cooking spray. Wrap foil around pan to catch drips.

In small bowl, mix cracker crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. (NOTE: I have found that if you don’t want the cheesecake to crack, leave it in the oven until the oven is completely cooled. The drastic temperature change is what makes it crack.)

Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in the refrigerator.

I would suggest making this wonderful dessert the day before. Top it with whipped cream and indulge.
_______________________________

I hope you will consider checking out my books available from Whiskey Creek Press and Red Rose Publishing. To see all of my books in one place, and read excerpts, stop by my WEBSITE.

Clive Hanson is destined to be a comfort to those traveling the rocky road of life. He does his best work on Christmas Eve.
Emily Ann Brewster wishes for one wonderful evening spent with a friend. What she gets is stuck in an elevator with a strange gentleman. And it's Christmas Eve.
What he does,and what she needs, is a miracle.

My short holiday story will lift your heart. At only $.99, it will make a great gift and a great way to begin your holiday season. Buy it at Red Rose Publishing

May you all have a wonderful Thanksgiving and a blessed holiday season!

Cheers!

Wednesday, November 14, 2012

Recipe for a Happy Thanksgiving

This month is about recipes, so I decided to give you one that's not for food, but for fun instead.

Recipe for a Happy Thanksgiving

Ingredients:

-Turkey in any form. Yes, even microwavable turkey bacon is acceptable for those of you with limited culinary skills. Just be sure to get the good bread for that sorry BLT.
-Sweet potatoes. Mashed, baked, fries. You decide.
-Cranberry sauce. Homemade, whole berries from a can, or that wiggly jelly stuff that you can slice into disks that will inevitably slide all over your plate.
-Stuffing. My mother-in-law makes the best. I can loan her out to you for a price.
-Squash. The more veggies the better!
-Turnips. See above "more veggies" comment. Plus, how often do you eat turnips? Don't neglect them.
-Green beans. Get your brother to bring these. It's what he can handle. You know it's true.
-Wine. Depending on how well your family members get along, you can adjust the quantities as needed.
-Beer. You need something for the folks playing football in the backyard.
-Desserts. People often ask me if it should be cake, pie, cookies, or candy. To this, I reply with a boisterous, "YES."
-Hot cider, tea, coffee, hot chocolate. Put these items out as a signal to your guests that they should expect to be kicked out soon.

Steps:
1. Gather suggested ingredients in a location where you can fit all this food and people have room to sit back and make groaning noises after eating too much.
2. Gather friends and family members to consume ingredients.
3. Get people hungry with a loosely organized game of football. Keep an eye on Uncle Harry who sweats like a pig even when he's not moving.
4. Guzzle beer after game. Guzzle two if you were on the losing team.
5. Arm people with plates and forks and start passing around the grub. Ooo and ahh over all the food and how good everything is.
6. Sit back in chair and pat stomach like you're full even though you fully intend to continue eating.
7. Repeat step 5-6 at least three more times.
8. Pass out on the couch while Planes, Trains, and Automobiles plays on the TV.
9. Wake up with a craving for something sweet. Forget about diet and dive head first into the dessert table. Don't come up for air until you're good and sugared.
10. Pass out on the couch again.
11. Play a game with the kids. Hide and seek works well. No one says you actually have to "seek." Depending on how smart your kids are, this could be a very quiet time in the day.
12. Swear you'll wear sweatpants next Thanksgiving.
13. BE THANKFUL!

If you celebrate Thanksgiving, I wish you a fun and safe one. If you survive the day, spend the night with a good book. Find one here.

Gobbles and pumpkin pies,
Chris


Thursday, November 8, 2012

Confessions - and Recipes - of a Reluctant Cook

By Glenys O'Connell @GlenysOConnell

                So this month we’re talking recipes here at the Roses of Prose. I thought it was a great idea – after all, I thought of it!
          Great, that is, until I remembered my limited talents in the kitchen. I love books where the characters enjoy gourmet foods, expensive wines, and exotic this and that. Unfortunately, we writers do write what we know. In Judgement By Fire, heroine Lauren Stephens makes a mean tuna’n’cheese macaroni casserole. And in my upcoming release, Saving Maggie, (Crimson Romance, December 31) the heroine, Maggie Kendall, has the local pizza place on speed dial.

                You get my drift?

                But my Saving Grace (that’s the title of a 2013 release, by the way – more about that later!) is that I know how to get help. As always, when in need, I find my fellow writers are darn talented and willing to share their knowledge.
                Here’s one of my favourite foodie sites: Chickens in the Road, by bestselling author Suzanne McMinn. If you haven’t visited, the site is delightful and you really, really should go.

                Susan is the one who introduced me to the world of bread. That is, breads that even I could make. Her recipe, which I adapted for my own use, has saved my bacon on many occasions, from having to rustle up a pizza lunch for the bunch, to creating gorgeous bread to glam up a simple soup meal.

Here’s my version:

BREAD:

Ingredients: 1 cup warm/not quite hot water; 1 packet quick rise dry yeast; 1 teaspoon sugar; ½ teaspoon salt; 1 egg, beaten; 2 cups unbleached white flour; 1 cup wholewheat flour.

What you do: ) Put water in a large bowl, add salt & sugar, stir slightly to dissolve. Sprinkle yeast on top, wrap in a clean tea towel and place in a warm, draft-free spot to ferment – about  15-20 min.
2) Add beaten egg to yeast mixture, then stir in flour. Mix together until you have a dough – you may not use all the flour for this.
3) Turn out onto a floured board, knead for several minutes (push, pull, fold) until the dough is elastic, smooth and no longer sticky.

4) Put a tablespoon of olive oil in the bowl, place dough in and turn until covered lightly in the oil.

5) Cover and put back in a warm place until double in size.

6) Put back on floured board, punch down, shape into loaf or rolls, and place on a baking sheet.
7) Back in warm place to rise to double again.

8) Put in oven (don’t preheat!) turn temp to 400 and bake for about 25 min for a loaf, 15 – 20 min for rolls. Don’t overbrown.

9) When baked, brush melted butter over loaf or rolls, place on a cooling sheet and try to resist nibbling – at least until the bread is cool!
PIZZA:

Follow steps 1  - 5. When dough has doubled in size, place on floured board and roll out in a shape to fit your pizza or cookie sheet.
Place in unheated oven, turn heat to 400, and bake for eight minutes.

Cover pizza crust with pizza sauce or my favorite, spaghetti sauce, then sprinkle with your favorite pizza toppings – onions, garlic, sweet peppers, mushrooms, Italian sausage, pepperoni or whatever.
Cover with a nice layer of grated cheese – I use mozzarella and medium cheddar. Back to the oven at 400 degrees for about 20 – 25 minutes.

Enjoy!

Did I mention my December 31 release from Crimson Romance – Saving Maggie? Well, at the end of the book are Maggie’s/my recipes for chicken stir fry and oatmeal raisin chocolate chip cookies – I can promise you, both are yummy!

Visit Suzanne McMinn’s site, Chickens in the Road, for lots of delicious recipes you can adapt to your own taste, as well as tales of the farm, the animals, and Suzanne’s many adventures, activities, and books.
Glenys O'Connell is busy with two new releases on the way. You can visit her at www.glenysoconnell.com

 

Wednesday, November 7, 2012

Hardtack, a military staple by Barbara Edwards


150 First Manassas

Hardtack is a cracker. I’m familiar with the hard, square, almost tasteless food from my years re-enacting with a Confederate Civil War company. As cook, I learned how to make them.
Hardtack wasn’t a pleasure food. Wrapped in brown paper and tied with a piece of twine, the cracker fit in a pocket or knapsack. Soldiers needed food that was easily carried, wouldn’t spoil or go bad. Now the modern army has MREs Meals Ready to Eat - a definite step up.
  
About 2 1/2 inches square with holes dimpled across the surface the cracker resembles a modern saltine. Only hardtack was hard.
Hardtack needed to be softened to eat. It could be soaked in a cup of coffee or its substitute Chickory until it was breakable. Or fried in fatback until the melting lard made it malleable.

I baked Hardtack for my company.
The recipe is simple.

4 cups flour
1 cup water or enough to moisten the mix
1 teaspoon salt.

Mix in a large bowl until smooth.
Roll out on a floured surface.
Cut into squares.
After the first time I bought a cutter from a sutler at a Re-enactment. It’s hard to make the small holes evenly without one.
Place on a cookie sheet and bake in a low oven 250 degrees for three hours or until hard, really hard.
The crackers won't brown.
Cool then wrap in brown paper and tie with a piece of hemp twine.
The resulting crackers are hard as a rock. They will last forever. I had soldiers carry mine for years.

Visit me, friend me, or follow me. I love to hear from you.
Author Website: http://barbaraedwards.net
Ancient Blood http://on.fb.me/naHRY5
Authors Den: http://authorsden.com/barbaraedwards           

Ancient Awakening


In Ancient Awakening, Police Officer ‘Mel’ Petersen investigates a death only she believes is murder. By disobeying direct orders from the Rhodes End Chief, she risks her career to follow clues that twist in circles to her backyard and lead the killer to her.
Her neighbor Stephen Zoriak is a prime suspect. Steve worked for a major pharmaceutical company where he discovered a weapon so dangerous he destroys the research. He is exposed to the dangerous organism. He suspects he is the killer and agrees to help her find the truth.
In the course of their investigation Mel and Steve find the real killer and a love that defies death.