Sunday, January 17, 2016

It's Finally Happening--Rosie's Riveting Recipes

Would you believe I started this blog back in 2010? It's purpose was to share my love of cooking, as well as promote my very first book, Anna's Kitchen. And, if you been following this blog, you also know my intention was to publish an updated version of Anna's Kitchen, with additional historic recipes, titled Rosie's Riveting Recipes. Then life happened. I got involved with other projects. I made new friends. I did some traveling. And I started up a book publishing business. As John Lennon once said, "Life is what happens when you're busy making other plans," and I've certainly been busy making other plans.

So here I am, four, no make that five, years later. Yikes! Anna's Kitchen had been out of print for sometime now, although you can find a few used copies on Amazon at ridiculously marked-up prices. In the meantime, I still had all the material for Rosie's Recipes sitting on my hard drive. Then one day, just before the holidays, I picked up the phone and called Cynthia, my editor. We had a long discussion about "Rosie," and we decided the time has come to get her done once and for all. So while Cynthia is going over the manuscript I've been creating the cover, which I'm now debuting. The book will be published by Good Oak Press, and it will be available this spring.

Stay tuned.

GM

Saturday, December 12, 2015

Beef Tips II

Sometimes there are different ways of preparing a dish, so why not try it another way? Here is another approach for beef tips. Either way you go, it's perfect comfort food for a cold winter night. 

Enjoy.

GM


BEEF TIPS II

1 to 2 pounds sirloin, round steak or chuck steak
1 medium onion, chopped
2 small (7 oz) cans of mushrooms
4 tbsp butter
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1/4 cup red cooking wine
salt and pepper 
1 package brown gravy mix
water, milk or beef broth

Chop onion and slice beef into small cubes. Melt butter in a skillet and add onions and beef. Cook until onions are clear and the beef is brown. Add mushrooms, soy sauce, Worcestershire sauce, and cooking wine. Salt and pepper to taste. Bring to a boil, reduce heat to low, cover, and simmer for 40 to 45 minutes, stirring occasionally. If mixture gets too dry, add beef broth or water. Once beef is tender increase heat to medium, add gravy mix and stir, adding water, milk or beef broth until desired consistency is reached. Serve over toast, noodles or mashed potatoes.

Sunday, October 11, 2015

Black and White Chicken Chili

Sometimes when you look at a freezer full of frozen chicken you have to get a little creative, and now that the weather is cooling off it's a great time of the year for a nice pot of home made chili. This recipe is quick, easy, and very tasty. Enjoy.

GM


BLACK AND WHITE CHICKEN CHILI

1 tablespoon vegetable oil
4 chicken breasts, cut into bite-sized pieces
1 14.5 ounce cans diced tomatoes
1 14.5 ounce can black beans
1 14.5 ounce can white kidney (cannellini) beans
1 cup corn
1 chopped onion
2 tablespoons minced garlic,
          (OR 2 or 3 cloves pressed fresh garlic)
1 tablespoon chili powder
2 tablespoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)

Pour oil into skillet and heat. Once oil is hot add chicken pieces and saute for about 10 minutes, or until cooked all the way through. Remove from heat and spoon into a small stockpot. Add the tomatoes and the liquid from the kidney beans and black beans. Add the onion, garlic, seasonings and heat just to a boil. Cover and simmer on low for twenty-five minutes, stirring occasionally. Add beans and corn and simmer for another ten minutes. Top with grated cheese and sour cream, if desired. Goes well with corn bread.

Sunday, August 30, 2015

Chicken Schnitzel with White Wine Sauce

My neighborhood Safeway is starting to sell thinly cut chicken breasts, so what better reason to experiment with some new recipes?

Enjoy,

GM

CHICKEN SCHNITZEL WITH WHITE WINE SAUCE

3 or 4 boneless chicken breasts
1/2 cup flour
2 large eggs
2 tablespoons water
1/2 cup plain bread crumbs
1/4 cup cooking oil
2 tablespoons butter
1 tablespoon pan drippings
1 teaspoon Worcestershire sauce
1 8 ounce package sliced mushrooms
1/4 cup white cooking wine
3/4 cup chicken broth
1 teaspoon garlic powder
salt and pepper to taste
pinch of parsley

Wash chicken thoroughly and pound with a mallet until approximately 1/4 inch thick. Wash mushrooms and set aside to drain. Place flour and bread crumbs in pie plates or shallow dishes. Beat eggs in a third shallow dish, adding water to create an egg wash. Heat oil in a skillet or frying pan. Roll chicken in flour, dunk in egg wash, and roll in bread crumbs until completely covered. Place in hot oil and cook on both sides until golden brown. Remove from oil and drain on a paper towel.

Place butter in a saute pan and melt over medium heat. Add  pan drippings from the chicken and Worcestershire sauce. Once butter has melted add mushrooms and saute. Add cooking wine, chicken broth and seasonings. Bring to boil, cover, and simmer on low for about 5 minutes. Place chicken on plates and serve with mushroom sauce over the top. Goes well with cooked noodles.

Thursday, August 6, 2015

Swedish Meatballs

I'm fortunate in that I went to school during a time when home economics was still being taught. And it should still be taught today, since food is kind of important, and knowing how to safely prepare it is an actual life skill. That said, I still have my recipe box from my 7th and 8th grade home economics class, and the recipes are actually quite good.

Here is another classic dish, courtesy of Mrs. Witt's 8th grade home economics class, that should never go out of style.



SWEDISH MEATBALLS

2 pounds ground beef
1 medium onion, chopped
1 cup rolled cracker crumbs or breadcrumbs
2 eggs
2 tablespoons cooking oil
1 tablespoon flour
2 cups milk
salt and pepper

Combine meat, eggs, onion and crumbs in a large mixing bowl and mix until well blended. Heat oil in a skillet and roll the meat into balls, approximately 1 to 1 1/2 inches thick. Brown meatballs in skillet. Once the meatballs are thoroughly cooked remove them from the skillet and set aside. Stir flour into the pan drippings and add the milk, stirring rapidly. Bring to a boil, reduce heat, and place meatballs back in gravy. Salt and pepper to taste. Cover and simmer on low for 10 minutes. Serve with mashed potatoes or noodles.
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