Tasty Tuesday!

Happy First Day of Summer! I've tried to look at the calendar more since I almost forgot Father's Day. That's what happens when you work nights and are working on books the rest of the time. One day is very much like another.

I'm still trying to get over that bug I got right before I went to Cincinnati earlier this month. I really don't want to go through that again in New York. Elizabeth Raines is my roomie in NY, and she will NOT want to share a room with someone who's up all night coughing!

Maybe what I need is something hot and spicy to drive out the germs.

This recipe from Diva Donna looks like it might fill the bill. Jesse looks pretty spicy, too!

Slow Cooker Chicken Mole
This is a favorite recipe that my Girls love: Wrap in tortilla's or use a Taco Chip Dip
And I just threw in pierced Jesse again for added Spice

Ingredients

• 1 large onion, chopped
• 1/2 cup raisins
• 3 cloves garlic, chopped
• 2 tablespoons toasted sesame seeds (optional)
• 1 finely chopped canned chipotle chile in adobo sauce
• 3 tablespoons peanut butter
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground nutmeg
• 3 tablespoons unsweetened cocoa powder
• 1 1/2 pounds skinless, boneless chicken breasts

Directions

1. Place onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
2. Cover; cook on Low until chicken is very tender, about 5 hours.
3. Serve with tortilla's or as a dip

Tasty Tuesday Olive Chicken!

I've been so immersed in guest blogs and work on the books, I almost forgot to put up a post here on my own blog. It's a sad state of affairs, let me tell you. My body feels permanently frozen in the sitting position. Thank goodness Donna sends me these recipes to post, otherwise I'd simply be telling you all how to put smoked turkey and muenster cheese on a thin bun with a little mayo and calling it dinner!

Thank you all so much for visiting the guest blogs. Sometimes blogging can get pretty lonely. Our publicist recently mentioned not doing a blog tour for Stud and making a big splash with book nine. I was a bit miffed at first, but it might not be such a bad thing. Anyway, there are two more later this week and one on Monday and I'm done!

So, with out further adieu, here is another tasty-looking recipe from our own Diva Donna!

"Chicken Breasts simmered with wine, chicken broth, olives, tomatoes, and smattering of herbs and spices. Serve with rice. And a bottle of Wine and a very nice Hunk."

Olive Chicken

Ingredients

• 8 skinless, boneless chicken breasts
• salt to taste
• 2 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 4 tomatoes, peeled and quartered
• 20 pimento-stuffed green olives
• 1 1/4 cups dry white wine
• 1 1/4 cups chicken broth

Directions

1. Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve!

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Tasty Tuesday Pita Chicken!

Looks like Donna is getting downright feisty!

She writes:
Cheryl,
You always show us the hunkilicious guys and we have to use our imaginations for what we want to do to that hunk and with that hunk. Today I'm sending you the CBEB Chicken Pita Sandwich. So don't be a chicken! Here's what I thought of when I saw this recipe. LOL!

Pita Chicken (It's A WRAP)

Ingredients

• 2 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup salsa
• 2 pita breads
• 8 ounces diced tomato
• 1 cup shredded lettuce
• 1/2 cup sliced avocado
• 2 tablespoons low-fat sour cream

Directions

1. Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
2. Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocado slices, and sour cream.

Tasty Tuesday Szechuan Shrimp!

Once again, we have Diva Donna to thank for a terrific recipe!

So, let's play ball and serve a few shrimp!



Szechuan Shrimp (serves4)

Ingredients

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Tasty Tuesday Eggplant Casserole!

One of my faves I've forgotten over the years is eggplant casserole. I loved it, but the kids didn't, so it sort of fell off the menu. But the kids are grown up now, and the other day, I was in the grocery and spotted the most beautiful, perfect eggplant I'd ever seen. I simply couldn't resist the temptation.
To refresh my memory, I checked out some online recipes and found one on Allrecipes.com that looked good. I made a few modifications, and thought it turned out rather well!

Hamburger Eggplant Casserole
1 eggplant, peeled and sliced
1 can tomato paste (6 oz)
1 can diced tomatoes (14.5 oz)
3 cloves minced garlic
1 1/2 tsp salt, pepper, and garlic powder mixture
1 1/2 lb hamburger, browned
2 cups water
1 onion, chopped
1 onion, sliced
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 tsp thyme
1 cup Parmesan cheese
1/2 cup dry breadcrumbs

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, sprinkle hamburger with the salt, pepper, and garlic powder mixture, then saute it with the onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, rosemary, thyme, oregano and basil. Set aside.
3. Slice eggplant into 1/4-inch rounds. Place a layer of eggplant in the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the hamburger mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, hamburger mixture, sliced onion and remaining breadcrumbs and cheese.
4. Cover and bake at 350 degrees F for 1 hour, remove foil and bake for 20 more minutes.

Tasty Ricotta Gnocchi Tuesday!

Bless Donna's little heart. I'm exhausted, hurt all over, and the tequila is making me forget what I need to do tonight, but there's a recipe in the file to post, complete with pictures. All I have to do is download the pics, and copy and paste the recipe. God love you, Donna. Wait. I think I said that already. Sort of. . .
Like I told her when she sent me this recipe, I've never made anything with Gnocchi before. But I'm willing to give it a go!
Donna writes:
Cheryl, This recipe is authentic Italian recipe passed down generations of my old friend Angelina Pucci's family.
Secret: Be sure to strain the Ricotta Cheese, by placing it in strainer over bowl in frigerator for 30 min. previous to making Gnocchi.

Ingredients(serves 5)

serve with a nice glass of Sangiovese or Negroni Cocktail

Gnocchi:

• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed
• 
  
• Sauce:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• Salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

Directions

1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
4. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
5. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.
6. Serve with a Salad and Crusty bread

Day Two on the Road!

Day Two with the gang in Gatlinburg, Tennessee!

We had breakfast and then headed down to the main drag and shopped 'til we dropped.

I had already made a few purchases--two T-shirts for Sam--when I was ready for a little breather.

Willy needed a break too. He found a great resting place among the pansies.



















And then he took a ride on the Earthquake.

After a dip in the fountain,


















And a ride on the ski lift,


















We found the perfect T-shirt for him, but it didn't come in his size.


















Then we stopped for lunch. We had a cute waiter, but Terri got him blushing by telling him I wanted my picture taken with him. We told him Terri was out of control and not to pay any attention to her. I had a Reuben sandwich and chips, which was very tasty, and the restaurant had a very interesting decor, as you can see. Weenie Man felt right at home.


















After lunch, we kept right on going. Got a massage in one of those water massager things, and bought some dark chocolate espresso coffee beans for Budley.

By then, my feet were killing me, so Angie and I went back to the hotel and took a dip in the hot tub. After a little rest, we went out to dinner at Calhoun's. They claim to have the best ribs in America, and I'm here to tell you, they aren't lyin'!



















And now, since it IS Tuesday, we need a recipe! I freely confess to having committed grand larceny, stealing these recipes from Mellanie Szereto's blog. She brought them both to our Sextet critique group meeting this past Saturday, and I totally pigged out on the Chicken Ranch Dip. It is AWESOME!!!! And the Artichoke Dip is fabulous too. She says she normally doubles both of the recipes, and trust me, it won't go to waste!

Chicken Ranch Dip

4 1/2 oz. can of white meat chicken or 2 chicken breast tenderloins, cooked and chopped
2 tablespoons margarine
2 tablespoons finely chopped onion
8 oz. cream cheese, softened (I use Neufchatel)
2 teaspoons ranch dressing mix (about 1/4 envelope)
1/8 teaspoon garlic powder

Saute onion in margarine. Combine all ingredients in a medium mixing bowl. Blend well. Transfer to oven-safe dish. Bake at 350 degrees for 20-25 minutes. Serve with crackers or chips.

Artichoke Dip

1 can artichokes, drained and chopped
1 cup mayonnaise (I use light)
1 cup freshly grated Parmesan
1/8 teaspoon garlic powder

Combine all ingredients in a small mixing bowl. Transfer to oven-safe dish. Bake at 350 degrees for 20-25 minutes. Serve with crackers or chips.