Tag Archives: Recipes

Come on 2017

I don’t usually share too much of my personal, day-to-day information online. Today I’m going to make an exception. Why? Because I think it’s important to remember that we’re all human, we all have ups and downs and we all have great and awful times.

My life isn’t much different than yours. I love reading. I love my family. I’m a total geek who loves food and playing with the grandbabies.

I’m also SO happy that 2016 is almost over!

I lost my job earlier this year. It was a horrible and completely unexpected situation. It was the first time in almost 20 years that I didn’t have a day job to fall back on and we almost lost everything. And I mean EVERYTHING. I was totally stressed and while I love writing, it doesn’t pay the bills, so a day job is important for my, and my family’s sanity.

I did a lot of talking to myself this year:

  • “Yo, T.J., don’t flip your wig woman. Things will work out!”
  • “Hey you, uh, I mean me, keep a positive outlook. The money will come. You will pay your mortgage. Everyone will eat and the lights will stay on, damn it!”
  • “Don’t worry about your family. They will leave the house and return again safely.”
  • “Have faith in humanity! Not everyone is shortsighted and full of hate.”
  • “Not all of your favorite musicians and actors are dying this year! Relax!”

And it went on and on. Needless to say, this year has sucked in so many ways that I’m seriously counting down the days to next year. Oh, and I’m not even going to get into the nutball politics this year. I’m glad to say that I didn’t think I’d be motivated to write a single thing, but that’s changing and the plot bunnies are hopping around like crazy *YAY!*

Also to celebrate the landing of a new day job, we are going to feast like there is no tomorrow. This is part of the plan. Ever had it? If so, share your favorite recipe for…PORCHETTA! Click the picture to hop to the recipe.

Oh, and 2017, hurry up already.

 

Bacon Crack! Seriously!

The last time I traveled to the East Coast, a friend of mine produced a little piece of paper that contained the true path to Heaven.

Yes, ladies and gentlemen, on that piece of paper was a recipe…for BACON CRACK! I kid you not! A mix of sweet, salty and that hickory smoked flavor that can only be found in bacon. I’m totally going to make this. If you beat me to it, let me know how yours turns out.

Maple Caramel Bacon Crack

Bacon Crack!
Bacon Crack!

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 6-8

Ingredients

  • 1 container of Pillsbury Crescent Dough Sheet..or regular Crescent Dough with seams pinched together
  • 1 lb. Bacon..cooked semi-crispy.
  • 1 cup Brown Sugar
  • 1/2 cup Maple Syrup (just use a light layer onto the Dough, and then a light layer onto the top of the Bacon and that’s it!)
  • 1 pinch of Cayenne Pepper..optional, but AMAZING!

Directions

  • Lay out the dough spread out thinly, on a parchment lined baking sheet. With a fork, gently poke shallow holes throughout the dough
  • Top the dough with a thin layer of Maple Syrup, and all the crispy Bacon.
  • Now add another thin layer of the Syrup onto the Bacon and cover it with all of the Brown Sugar/Cayenne Pepper mix.
  • Bake it at 325 degrees for about 25 minutes or until evenly golden
  • Peek in on it now and then so it doesn’t over-bake.
  • Let it cool for at least 15 minutes, it will crisp up as it cools
  • Use a knife to gently cut it into pieces!

Thanksgiving Nom Noms

We’re total foodies in my house. We cook and eat just about every type of food there is, from Japanese to Cajun to French to whatever.

Rigth now I’m getting ready to walk out of my office and head into the kitchen to begin cooking for Thanksgiving. As a native american woman, I probably see Thanksgiving a bit differently than many considering it was the beginning of the end of my people. However, my family does celebrate the holiday by spending time with loved ones and friends and remembering all the many blessings in our lives. Eventhough we try to express thanks and gratitude all year, Thanksgiving is a time for us to spend a day doing nothing but focusing on family abeing grateful.

So, what am I cooking? Cornbread dressing (or stuffing, as some prefer to call it), candied yums with cranberries (sweet potatoes), sweet potatoe pie, macaroni and cheese (made with real cheese), and turkey. My daughter is cookign some other stuff, but she’s being creative (as usual) so I’ll have to get back to you on what her sooper seekrit nom nom is this year :)

One thing we are very grateful for is having a full pantry! So remember that you can get the Passionate Cooks recipe book from All Romance eBooks – I have a recipe for Shrimp Creole inside, and it’s FREE! Click the graphic to get your copy.

Passionate Cooks

Also, for your nom-nom pleasure, here’s a recipe I’d love to share with you from our good friend Emeril Lagasse, Mr. BAM! himself. Happy Thanksgiving, everyone!

Emeril’s Creole Cornbread Stuffing

stuffing

Difficulty: Easy
Cook Time:  min

Ingredients

  • 1 baked Basic Cornbread (12 cups), broken into 1-inch pieces
  • 1/2 tablespoon unsalted butter
  • 4 cups chicken stock (or canned low-sodium chicken broth)
  • 1 cup heavy cream
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon plus 2 teaspoons Emeril’s Original Essence
  • 1 pound andouille sausage (or other smoked sausage), cut crosswise into 1- inch pieces
  • 3 tablespoons vegetable oil
  • 3 cups yellow onions, chopped
  • 2 cups celery, chopped
  • 2 cups green bell peppers, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 2 tablespoons garlic, minced
  • 4 teaspoons fresh thyme, finely chopped

Cooking Directions

Increase the oven temperature to 400 degrees F. Grease a 10-by-15-inch baking dish or two 9-inch square baking dishes with the butter.

Combine the chicken stock, cream, milk, eggs and 1 tablespoon Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.

Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. Add the vegetable oil and reduce the heat to medium-high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne and stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well. Pour into the prepared baking dish and bake until golden brown, 35 to 40 minutes.

Remove from the oven. Serve warm.

Makes 10 to 12 servings

Recipe courtesy Emeril Lagasse

The original recipe can be found here: http://www.emerils.com/recipe/6780/Creole-Cornbread-Stuffing

I’m a Passionate Cook!

Coming October 1st from All Romance eBooks is…*drumrollllll* PASSIONATE COOKS! I am thrilled to be counted among such fabulous authors. In celebration of the coming release of this scrumptious cookbook, I’d like to share some of the nom-noms I enjoyed on my last business trip.

Warning: I am a SEAFOOD JUNKIE! What’s your favorite foods? Could be something you eat all the time, or something you have once a year. Do tell! If you want to see a larger version of the goodies below, simply click the pic.