by Kim Hornsby
Instagram: www.Instagram.com/kimhornsbyauthor
Kim’s Website: www.bit.ly/KimHornsby
Books by Kim Hornsby
Dream Jumper Series
The Dream Jumper’s Promise
The Dream Jumper’s Secret
The Dream Jumper’s Pursuit
Girl of his Dream
Dream Come True
Moody & The Ghost Series
Dead Ahead
Batten Down
Coming About
Hoist the Jib
Anchors Aweigh – Coming Soon
Necessary Detour
Christmas Romances – Christmas in Love Box Set
Maui Kalikimaka
Christmas in Whistler
Christmas in Crystal Creek
Find ALL these books on Amazon HERE
Moody RECIPE ROUNDUP
HUEVOS RANCHEROS
Feeds Three Paranormal Investigators
6 eggs
3 tortillas
¼ cup salsa
¼ cup shredded Jack cheese
1 diced onion
1 can black beans, drained
1 green pepper cut in small chunks
1 clove garlic
Sour cream
½ cup sliced black olives
1 avocado sliced
Fry onion and pepper in olive oil until soft, add garlic
Scramble eggs with cheese
Warm beans and steam tortillas
Combine olives, eggs, salsa, beans, sour cream, and avocado in a tortilla and keep the thing shut while you eat!
*Bryn dictates the instructions to Eve, including how to fold a tortilla beginning at the bottom and pulling in both sides tightly.
CHICKEN SALAD
4 chicken skinless, boneless chicken breasts cooked, cut into small cubes
½ stalk of celery, chopped
½ cup of halved seedless grapes
¼ cup of almond slivers
½ cup of Hellman’s mayo
½ lime – juiced
Salt and pepper to taste
Mix everything together and serve in a sandwich or in a croissant. Serve with butter lettuce.
BRYN’S EASY CHICKEN SALAD
Go to the closest Deli or Costco. Buy chicken salad
Put it in a wrap or pita pocket to keep it contained for easy eating.
CLASSIC LASAGNA
1-pound lean ground beef
½ cup minced onion
2 cloves crushed garlic
1 can (28 oz) crushed tomatoes
2 6-oz cans tomato paste
2 6.5 oz cans tomato sauce
½ cup water
2 TBS white sugar
1 ½ tsp dried basil
1 tsp Italian seasoning
1 TBS salt
¼ tsp black pepper
4 TBS chopped fresh parsley
12 Lasagna noodles
16 oz. Ricotta cheese
1 egg
½ tsp salt
¾ pound sliced mozzarella cheese
¾ cup grated parmesan cheese
In a Dutch Oven cook ground beef, onion and garlic over medium heat until browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with basil, sugar and Italian seasoning, 1TB salt, pepper and 2 TB parsley, Simmer covered for ½ hours, stirring every 1/2 hour.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 10 minutes, drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, parsley and ½ tsp salt.
Preheat oven to 375 degrees.
Spread meat sauce on 9 x 13 baking dish. Arrange noodles, spread ½ ricotta mix, top with 1/3 mozzarella slices. Pour 1 ½ cups meat sauce over and sprinkle with ¼ cup Parmesan. Repeat layers and top with mozzarella and parmesan.
Cover with foil sprayed with cooking spray.
Bake 25 minutes, remove foil, bake 25 more minutes, let stand for 15 minutes.
OR…
BRYN’S SUPER-EASY LASAGNA
2 jars of Marinara Meat Sauce
I package of Lasagna noodles
Lots of Mozzarella and Parmesan
I Tub of Ricotta
Salt, pepper and parsley
Pour ¼ of a jar of sauce in the bottom of a lasagna pan. Layer uncooked noodles, meat sauce, ricotta and mozzarella. Repeat 2 times. Season carefully.
Bake at 375 for one hour with Mozzarella on top.
Grandma Primrose’s Pot Roast
Ingredients
½ cup all-purpose flour
Black Pepper
3 ½ pound Rump Roast
¼ Cup Butter
½ envelope Dry Onion Soup Mix
1 Can Condensed Cream of Mushroom Soup
½ cup Dry Vermouth or White Wine
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4-quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.
Serves six, or three Primrose’s. (We’re a hungry bunch.)
Mexican Slop - a la Bryn
Cook a pot of fusilli pasta, drain
Bake or boil two chicken breasts, cube in bite-sized pieces, season with taco mix spices
To pasta, add a brick of cream cheese, a can of corn, a can of black beans, a can of enchilada sauce, a can of black olives, ½ cup of sour cream, taco seasoning, chicken
Mix
Bake at 350 for 20 minutes with Pepper Jack cheese sprinkled on top.
Jimmy’s Gnocchi
2 potatoes peeled
2 cups plain flour
1 egg
Bring a large saucepan of water to the boil. Cook potatoes until tender but still firm; about 15 minutes. Drain, cool and mash until smooth.
Combine mashed potato, flour and egg in a large bowl.
Knead the dough until it forms a ball. Cut the dough into quarters then working with one piece at a time on a floured surface roll into a snake about 1 1/2cm thick. Cut lengths into 1cm pieces.
Bring a large saucepan of lightly salted water to a boil. Cook the gnocchi in batches for 3 to 5 minutes or until gnocchi float to the top then cook further 1 minute. Remove with a slotted spoon, drain well and serve with your favorite gnocchi sauce.
Bryndle’s Gnocchi
If Caspian isn’t in the room, Bryndle opens a bag of Trader Joe’s frozen Gnocchi and mixes the contents with a jar of marinara sauce, when you have those little suckers cooked in boiling water.
Jimmy’s Chicken Parmesan
Ingredients
1 clove garlic, minced (1 teaspoon)
1 stick butter (1/2 cup or 1/4 pound), melted
1 cup dried breadcrumbs
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt (can sub regular salt)
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces
Directions
Preheat oven to 450°F.
Pat chicken pieces dry: Pat the chicken pieces dry with paper towels. Prepare melted butter and breadcrumbs: In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.
Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reh
eat the butter.
Place chicken on roasting dish: Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter.
Bake uncovered at 450°F 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Bryndle’s Parm Chicken
Preheat oven to 450
Put 1 cup of Italian breadcrumbs in a bowl with ¼ tsp garlic salt, salt and pepper
Melt ½ cup of butter and mix with breadcrumbs
Roll chicken breasts in mix and then cover with that freshly grated parm you buy at the Smuggler’s Cove grocery store
Put chicken a baking pan with melted butter in the bottom
Bake for 15 – 20 minutes uncovered
Eat and then hide leftovers from Carlos in the vegetable drawer in the fridge.
Jimmy’s Garlic Bread Spread
1 stick of butter softened
½ teaspoon oregano
2 cloves of freshly minced garlic
4 tablespoons minced parsley
Spread mixture on French bread, then put on a baking sheet and toast in broiler for 2 minutes.
Bryndle’s Caesar Salad
Buy a bag of chopped romaine lettuce
Buy croutons and creamy Caesar dressing
Toss in a large bowl until someone tells you it looks good
Jimmy’s Fettuccine Alfredo
24 ounces dry fettuccini
1 cup butter
¾ cup heavy cream
Salt and pepper to taste
Dash garlic
¾ cup Romano cheese
½ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Bryndle’s Fettucine Alfredo
Take leftover Jimmy’s Alfredo, roll it in a heated wrap with Caesar Salad. Suck the alfredo out of the center and throw away the wrap because that’s just carb-overloading.
