Sunday, June 26, 2016

New Cover for "Rosie's Riveting Recipes"

Photo by Rob Resetar
I'm in the final stages of completing Rosie's Riveting Recipes, and I've changed the cover design.

The first cover was okay, but not so great, at least not to me. Most folks seemed to like it, but it just didn't make me want to jump up and down. Then my dear friend, Rob Resetar, who's producing the book trailer, gave me a wonderful suggestion. Why not use one of his photos for the cover? It would create a unique design. Wow. Rob was onto something, so, naturally, I said yes.

After going through Rob's top picks I selected a photo that reminded me of the famous, "We Can Do It" Rosie the Riveter poster from WW2. (Interestingly enough, Rob had also picked out that same photo for the closing credits of the book trailer.) I started working on a new layout, and, with Rob's feedback and suggestions, the two of us came up with an awesome cover that I can be proud of.

The Kindle edition of Rosie's Riveting Recipes is now available for pre-order on Amazon, and the print edition will be available in a few weeks. In the meantime keep cooking.

GM


Saturday, June 4, 2016

Twice Baked Red Potato Soup

The other day someone gave me a big bag of red potatoes, so I did a little experimenting with my basic potato soup recipe, and came up with something amazing. This dish is economical, easy to prepare, and delicious.

Enjoy.

GM

TWICE BAKED RED POTATO SOUP

4 to 6 medium to large red potatoes
1/2 medium sized onion, chopped
2 tablespoons butter
1 teaspoon minced garlic
1 quart milk
2 to 3 slices cooked bacon
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese

Peel potatoes and slice into small cubes. Set aside. Drop butter into a small stock pot and melt over medium heat. Add onion and garlic and saute for about 5 minutes. Add milk and potatoes. Break bacon into small pieces and drop into soup. Add seasonings and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes or until potatoes are cooked. Add cheeses, stir and simmer until melted. 

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.
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