¾ cup chicken broth (I make it from the Better Than Bouillon
concentrate.)
6 tbsp. butter
2 tbsp. flour + 2 tsp.
1 ½ cups Marsala wine + 2 tbsp.
1 cup chopped flat leaf parsley (discard the stems)
1 ½ - 2 lbs. Yukon gold potatoes (about 4 per person) cut into 1”
chunks, skin left on
1 lb. mushrooms, ½ white & ½ brown, stems removed and sliced
Directions:
Meatballs:
Preheat broiler. Using your hands, in a large mixing bowl combine beef, sausage, breadcrumbs, egg, ½ cup chicken broth, ¼ tsp. salt, and ¼ tsp. pepper. When combined, roll into 3” balls (makes about 16 meatballs). Arrange on ovenproof baking sheet and broil 9-10 minutes until nicely browned on outside.
Mushroom Sauce:
Melt 2 tbs. butter over high heat in heavy pan or Dutch oven. Add mushrooms, ¼ tsp. salt and ¼ tsp. pepper. Stir and cook for 6-7 minutes until soft. Sprinkle with 1 tbsp. flour and stir until coated. Add 1 ½ cups wine and bring to a boil. Add more wine or flour to bring the sauce to the consistency you want. Reduce heat and add the meatballs. Simmer and stir occasionally for 2 minutes. Stir in parsley and serve over mashed potatoes.
Mashed Potatoes:
In a large pan, cover chopped potatoes with 1” water. Add ½ tsp. salt and boil for approximately 15-20 minutes until tender. Drain and place in mixing bowl. Add 4 tbsp. butter, ¼ cup chicken broth (use the remaining ¼ cup to get it to the consistency you want), salt and pepper to taste and hand mash until smooth and creamy.
Order of Preparation:
Start the potatoes first. After about 10 minutes place the meatballs in the preheated broiler, then start the wine sauce. The meatballs in wine sauce will hold on simmer while you mash the potatoes. Plate and serve. Enjoy!
HUEVOS RANCHEROS CASSEROLE
Ingredients:
8 jumbo size eggs
¾ cup chunky salsa (drain if it’s too liquidy)
¾ cup chopped green onions, white & green parts
1 ½ cups shredded cheddar cheese (I use packaged cheese to save
time.)
1 cup sour cream + extra for serving
12 6-inch soft corn tortillas, torn into small pieces
2 cups ranchero sauce
1 cup shredded Monterey Jack cheese
Nonstick cooking spray
Guacamole for serving
Directions:
Coat a 9 x 13-inch baking dish with nonstick cooking spray. In a large bowl beat together the eggs, salsa, green onions, cheddar cheese and sour cream. Stir in the tortilla pieces and pour into the prepared cooking dish.
NOTE: This can be done the day before it’s to be served. Refrigerate until one hour before ready to bake.
Preheat oven to 350 degrees. Warm the ranchero sauce, spread 1 cup of it over the casserole, and top with the Monterey Jack cheese. Bake 35 – 45 minutes until puffed and the cheese is golden. Let rest for 5 minutes. Serve with remaining warm Ranchera sauce, sour cream, and guacamole. Enjoy!
SMOKED SALMON AND BAGEL STRATA
Ingredients:
1 ½ cups whole milk
8 jumbo size eggs
1 cup sour cream
¾ pound lox (smoked salmon) sliced into 1” pieces
¼ cup chopped fresh dill
2 tsp. grated lemon zest
½ tsp. freshly ground pepper
6 bagels, cut into ½” pieces (I’ve used sesame, onion, etc.)
Cooking spray
Serving Ingredients:
Several sprigs of fresh dill
½ cup finely chopped red onion
½ cup drained capers
½ cup sour cream
Directions:
Preheat oven to 350 degrees. Coat a 9” x 13” baking dish with cooking spray. In a large bowl blend the eggs, milk, and sour cream. Stir in the salmon, dill, lemon zest, and pepper until combined. Stir in the bagel pieces, pushing them down into the batter. Transfer to the prepared dish.
Bake the strata until puffed and golden, 45 to 55 minutes. Remove from the oven and let it rest for 5 minutes. Garnish with the dill sprigs and serve with the red onion, capers, and sour cream on the side. Enjoy!
NOTE: This can be made and refrigerated. Take out one hour before baking in the oven.
SPINACH SALAD WITH STRAWBERRIES AND
RASPBERRY VINAIGRETTE
Ingredients:
Vinaigrette:
½ cup raspberry vinegar
½ cup sugar
¼ chopped red onion
2 tsp. Dijon mustard
¼ cup poppy seeds
1 cup vegetable oil
Salad:
4 10 oz. pkgs. baby spinach
2 cups hulled and sliced fresh strawberries
Directions:
Vinaigrette:
Whisk the ingredients until thickened.
NOTE: The vinaigrette can be made ahead and refrigerated.
When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with dressing to taste. Plate and enjoy!
PETITE CHEESECAKES WITH FRUIT TOPPINGS
Ingredients:
Cheesecake:
16 oz. cream cheese, at room temperature
¾ cup sugar
2 jumbo size eggs
1 tsp. freshly squeezed lemon juice
1 tsp. vanilla extract
24 vanilla wafers
Toppings:
Your choice – canned blueberry, cherry, apple pie filling. Fresh kiwis, raspberries, blueberries, etc. Apricot, strawberry, or raspberry jam. Feel free to experiment!
Directions:
Preheat oven to 350 degrees. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up. With an electric mixer, combine the cream cheese and sugar in a large bowl until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each. Stir in the lemon juice and vanilla. Beat until smooth.
Spread the filling into the cupcake tins, so that they’re approximately 2/3 full. Bake until set, 20 – 25 minutes. When cool, put the topping on. Serve and enjoy!
NEW RELEASE!
PUBLISHING 10/13/18
MURDER IN COTTONWOOD SPRINGS
BOOK ONE OF
THE COTTONWOOD SPRINGS COZY MYSTERY SERIES
http://getBook.at/Springs
Over 450,000 books have been sold by Dianne Harman, a two-time USA Today Bestselling Author. You can read all of them with Kindle Unlimited.
Sheriff Rich got the call every lawman dreads – a relative’s murder. And it’s even worse when it’s your sister.
Brigid moved back to Cottonwood Springs to be with friends and family when her marriage ended and her publishing company went bankrupt. When her best friend’s murdered, she’s determined to find the killer.
A new romance and an adopted big Newfoundland dog are pretty comforting at times like these.
Recipes included!
Open your smartphone, point and shoot at the QR code below. You will be taken to Amazon where you can pre-order ‘Murder in Cottonwood Springs’.
(Download the QR code app onto your smartphone from the iTunes or Google Play store in order to read the QR code below.)
ABOUT THE AUTHOR
Dianne lives in Huntington Beach, California, with her husband, Tom, a former California State Senator, and her boxer dog, Kelly. Her passions are cooking, reading, and dogs, so whenever she has a little free time, you can either find her in the kitchen, playing with Kelly in the back yard, or curled up with the latest book she’s reading.
Her award winning books include:
Cedar Bay Cozy Mystery Series
Cedar Bay Cozy Mystery Series - Boxed Set
Liz Lucas Cozy Mystery Series
Liz Lucas Cozy Mystery Series - Boxed Set
High Desert Cozy Mystery Series
High Desert Cozy Mystery Series -
Boxed Set
Northwest Cozy Mystery Series
Northwest Cozy Mystery Series - Boxed Set
Midwest Cozy Mystery Series
Midwest Cozy Mystery Series - Boxed Set
Jack Trout Cozy Mystery Series
Coyote Series
Midlife Journey Series
Red Zero Series
Black Dots Series
Cottonwood Springs Mystery Series
Newsletter
If you would like to be notified of her latest releases please go to www.dianneharman.com and sign up for her newsletter.
Website: www.dianneharman.com,
Blog: www.dianneharman.com/blog Email: [email protected]
Murdered by News Page 16
