Wednesday's Recipe--Whole Wheat Biscuits

Finally, back again after a very busy and trying few weeks. I spent six days at Hocking Hills (with no internet and extremely spotty cell phone service), home for a day and a half to catch up on laundry, then gone again to Nashville, Indiana for a critique weekend with The Sextet. While working on the next volume of The Sextet anthologies with my wonderful writing sisters, my laptop decided to give me the spinning beach ball of the death every time I clicked on something. Needless to say, it wasn't a productive weekend for me, but we had a great time anyway. Monday came and my computer went to the iCare Corner on campus for repairs. Luckily, the tech was able to save everything onto my external hard drive. Whew! They even gave me a loaner. A week later, my laptop had a new hard drive, but they installed the wrong operating system... After another trip to the iCare Corner and I was ready to roll. And then...my car battery died. While my husband was out of town. And we were out of milk and my daughter needed rent money. A hundred dollars and two days later, I have a new battery. Ready for good news now.

It came! I got edits from Siren yesterday afternoon on Volume 1 of The Sextet Anthologies!! The editor loved my story and I only have very minor fixes to make!!! This is great news since I started working on my own series to submit to Siren and it hasn't stopped talking to me for four days.

On to the recipe! Here's a healthier alternative to ordinary biscuits. Sorry, no picture. I'm having issues accessing my photo library since the new hard drive was installed. Hopefully, I'll get it figured out by next week.

Whole Wheat Biscuits

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk or buttermilk

Combine dry ingredients in a medium bowl. Cut in margarine until crumbly. Stir in milk. Dough will be slightly sticky. Dust surface with whole wheat flour and press dough to 1-inch thickness. Cut with 2-inch round cookie cutter. Place biscuits on lightly greased baking sheet and bake at 425 degrees for 15 minutes or until done. Serve hot from the oven. Makes 6-8 biscuits.

Enjoy!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe - Fried Apples

I received my second contract from Siren this week and sent if off yesterday! The novella for The Sextet's Volume 7 is started as well, with an idea for Volume 8 brewing in my head. I have a trip to Hocking Hills planned and a critique weekend with The Sextet on the calendar, too! Busy me means easy meals. Here's a yummy side-dish that's ready in less than 20 minutes.



Fried Apples

4-5 medium Gala apples, washed, cored, and sliced
1 tablespoon margarine or butter
1 teaspoon sugar
1/2 teaspoon cinnamon

Melt margarine in a non-stick or iron skillet over medium-high heat. Add apples. Sprinkle with sugar and cinnamon. Mix well and cover. Cook until apples are tender, stirring occasionally. Great as a side-dish with breakfast or supper, or use as a filling for omelets.

Yummy!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe - Leek and Potato Soup

Oops! A day late again. I started the RWA PRO 50K Challenge this week and added a critique partner to my line-up, so yesterday was 150 pages of critiquing plus my normal writing. I've also been tweaking my website this week--not an easy task for the technically-challenged...

Here's another simple soup recipe to use more of those garden potatoes. :)

Leek and Potato Soup

3-4 large leeks, trimmed, sliced, and thoroughly rinsed (they tend to collect mud in the layers)
3 tablespoons margarine or butter
5-6 medium potatoes, scrubbed, quartered, and sliced
4 cups water
2 chicken bouillon cubes
1 tablespoon chopped chives

In a soup pot, saute leeks in margarine over medium-high heat until tender. Add remaining ingredients and bring to a boil. Reduce heat to medium and cook for 30 minutes or until potatoes are soft, stirring occasionally. Makes 6-8 servings. Great with quiche, quesadillas, and grilled cheese sandwiches!

Back to work!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Butter and Herb Mashed Red Potatoes

Only a day late. A trip to the orthodontist and a blown fuse in my car interfered with life yesterday. Here's an alternative to the same boring mashed potatoes. I came up with this recipe as a way to use the bushels of red potatoes from my garden.



Butter and Herb Mashed Red Potatoes

4 large red potatoes, scrubbed, trimmed but not peeled, cut into 1-inch chunks
salt
pepper
parsley
1/4 cup butter or margarine
1/3-1/2 cup milk

Rinse the chopped potatoes in cold water and drain. Add enough cold water to cover and about 1 teaspoon salt. Let stand up to two hours. Heat on high until boiling. Reduce heat and continue to boil until potatoes are soft. Drain.
Add 1/2 teaspoon salt, a few shakes of pepper, 1 tablespoon parsley, margarine, and milk. Mash until mixed but not smooth. I use a hand masher. Makes about 6 servings.

Enjoy!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Dilled Salmon

Wednesday is here again, and I'm ready for summer. I think my yard has been snow-less two days since December first. Right now, It's a mixture of two inches of sleet glazed over with a thin coating of ice, another two inches of sleet glazed over with about half an inch of ice, and about six inches or so of snow. I've had to wear my YakTrax to walk the dog for the last week.

An upside to blustery winter weather? I huddle over the keyboard, working on more Sextet stories. My Volume 5 contribution is coming along at 12K words, with positive feedback from fellow Sextet writers Cheryl Brooks and Paige Matthews. I need to work on Volume 3's final polish, then it'll be ready to submit to our editor at Siren Publishing. And I'm thinking ahead to Volumes 6 and 7. That means easy meals and lots of writing and research!



Dilled Salmon

Fresh or frozen salmon fillets (I prefer the tail portion--no bones)
salt
pepper
dill
margarine (about 1 1/2 tablespoons per pound of salmon)

Remove skin from salmon. Hint--use a very sharp knife with partially frozen salmon. Salt and pepper both sides. Let stand 10 minutes.
Preheat a cast iron skillet over medium to medium-high heat. Add margarine and melt to an even coating in the bottom of the pan. Add salmon and sprinkle generously with dill. Cover and cook until fish becomes opaque and underside in lightly browned. Turn and sprinkle with dill. Cover and cook until flaky and thickest part of fillet is cooked through.
**A well-seasoned cast iron skillet works best**

I like to serve this with a baked potato or Butter and Herb Mashed Red Potatoes (I'll post this recipe next week!). Enjoy!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Chicken Ranch Dip and Artichoke Dip

I started working on a new Sextet story yesterday. I have to thank my book group for the inspiration. We had our monthly meeting Monday evening, and I received such positive encouragement, congratulations, and well wishes on my first sale. These women LOVE books, so they've been genuinely interested in my journey to publication. Thanks, ladies!

I signed up for snacks this month for book group. Here are two tasty dips I took:

Chicken Ranch Dip

4 1/2 oz. can of white meat chicken or 2 chicken breast tenderloins, cooked and chopped
2 tablespoons margarine
2 tablespoons finely chopped onion
8 oz. cream cheese, softened (I use Neufchatel)
2 teaspoons ranch dressing mix (about 1/4 envelope)
1/8 teaspoon garlic powder

Saute onion in margarine. Combine all ingredients in a medium mixing bowl. Blend well. Transfer to oven-safe dish. Bake at 350 degrees for 20-25 minutes. Serve with crackers or chips.

Artichoke Dip

1 can artichokes, drained and chopped
1 cup mayonnaise (I use light)
1 cup freshly grated Parmesan
1/8 teaspoon garlic powder

Combine all ingredients in a small mixing bowl. Transfer to oven-safe dish. Bake at 350 degrees for 20-25 minutes. Serve with crackers or chips.

I usually double both recipes. Yummy!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Light Seedless Rye Bread

A quick update on The Sextet anthologies before I get to the recipe--We have deadlines and release dates for eight volumes this year, beginning in May! I'm so thrilled to be working with this awesome group of writers. Love you, Ladies!!!



Time for more comfort food. Icy roads this morning and 3-6" of snow in the forecast for tonight and tomorrow. I tried this recipe for the first time today and loved the results. Give it a try!

Light Seedless Rye Bread

2 cups very warm water (115 degrees)
1 teaspoon dry yeast
2 tablespoons molasses
2 1/2 - 3 cups whole wheat flour
2 1/2 - 3 cups rye flour
1 teaspoon salt
1/4 cup olive oil

Combine water, yeast, and molasses. Let stand until slightly foamy (about 1-2 minutes). Stir in 1 1/2 cups each wheat and rye flours until smooth. Cover and let stand 30 minutes. Stir in salt and olive oil. Add 1 cup each wheat and rye flours. Mix well. Turn onto floured (wheat or rye) board and knead in enough remaining flour to make a smooth non-sticky dough. Place in oiled bowl, turn dough to oil top, and cover. Let rise 1 hour. Punch down. Roll into a 9"x12" rectangle. Beginning on 12" side, roll tightly into a loaf, pressing seam and ends to seal. Place on oiled baking sheet. Cover and let rise 45 minutes. Bake at 400 degrees for 40 minutes. Cool on a wire rack.

Enjoy!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Vegetable Soup

All the snowy winter weather makes me want to hibernate with my laptop and comfort food. The laptop part is a good thing since my writing goals for January include finishing a short story, a novella, and The Morphing Subplot. As of this evening, the novella is done and ready for editing and polishing so I can send it off to Cheryl Brooks and Paige Matthews--my cohorts on this project.

Ah, comfort food. I love soups, stews, and breads in the winter. One of my favorites is Vegetable Soup. Serve with some fresh Italian bread for a warm and satisfying meal.

Vegetable Soup

1/3 lb. lean beef (I like to use eye of round)
1 medium onion, chopped
2 ribs of celery, chopped
2 medium carrots, sliced
3 medium potatoes, cubed
1 cup fresh, frozen, or canned green beans
1/2 cup fresh, frozen, or canned corn
1/2 cup fresh, frozen, or canned peas
1/2 cup fresh, frozen, or canned lima beans
1/2 small head of cabbage, chopped
1/2 teaspoon unseasoned meat tenderizer
1 teaspoon seasoned salt
salt and pepper to taste
6-8 cups of water

Place the meat in a medium soup pot and sprinkle with tenderizer. Let stand 10 minutes. Add remaining ingredients and stir. Cook over medium heat for 4-6 hours, stirring occasionally. Remove meat and allow to cool enough to handle. Shred the meat and return to the soup, mixing well. Makes about 8-10 servings.
*Note--Can also be made in a crockpot. Cook 6-8 hours.

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Split Pea Soup

What a great writing week I'm having. I attended the IRWA Retreat last weekend and have been on a roll ever since. From the time I got home Sunday afternoon to last night, I've written 6400 words on The Morphing Subplot. Only another 12K or so to go to finish the manuscript.

The IRWA Retreat was held at Bradford Woods in Mooresville, Indiana, with about 30 members attending. I spent Friday evening and all day Saturday critiquing with my fellow conspirators from The Sextet. We'll be submitting our first set of short stories in December. Boy, are they hot! :D For a preview, go to www.TheSextet.com

Curl up with a hot story and a Bowl of Split Pea Soup on these chilly nights. And enjoy!



Split Pea Soup

1 1/2 cups dried green split peas
1 smoked ham hock or ham bone
6-8 cups water
1 medium onion, chopped
1 rib celery, chopped
2 medium potatoes, cubed
2 medium carrots, sliced
1 teaspoon salt
A few shakes of black pepper
1/2 teaspoon basil flakes
1 cup ham, cubed

Place all ingredients, except cubed ham, in a large pot with enough water to cover. Bring to a boil. Reduce heat to simmer. Cover. Add more water as necessary. Cook for 1 1/2 hours. Remove ham hock. Add cubed ham. Cook to desired thickness. Makes 6-8 servings.

Back to writing!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Chicken Paprikash

Fall is trying to fool us with a few days of warmer temperatures, but I know winter is just weeks away. The only trees with leaves left are the oaks and aspens out in the woods. The black walnuts have been bare for what seems like months, the maples dropped their leaves last week, and the mulberry trees finally gave up theirs in a rush as well. I'm ready to stoke the fire in the woodburning stove or, on the warmer evenings, light a Duraflame log in the fireplace. Time for hearty soups and homemade bread. Yummm!!!

In honor of my Hungarian heritage, this week's recipe is an adaptation of my grandmother's favorite dish. She used chicken thighs and sour cream in her Chicken Paprikash, while I created a healthier version. To my grandmother, Rose.



Chicken Paprikash

1 lb. boneless, skinless chicken breasts or breast tenderloins
1 medium onion, chopped
2 ribs celery, chopped
3 carrots, sliced
1 teaspoon salt
a few shakes of black pepper
1 tablespoon paprika
8-10 cups water
Dumplings (recipe below)

Place all ingredients except dumplings in a large pot. Cook over medium heat 1-2 hours or until chicken is cooked through. Remove chicken to cool. Cut into bite-size pieces. Return to pot.

Dumplings

2 1/2 cups flour
1 teaspoon salt
2 eggs, slightly beaten
1/3 cup water

Mix flour and salt. Add eggs and water. Stir and knead to make a stiff dough.

Bring soup to a gentle boil. Drop dough into the soup by small spoonfuls or pinches depending on desired size of dumplings. They double to triple in size during cooking. Simmer 30-40 minutes after all dough has been added to the soup. Makes 8-10 servings.

Off to write!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Fried Cornmeal Mush

Yeah, so I'm a couple weeks behind. Writing comes first, and the writing has been chugging along in the right direction. With the formation of The Sextet a few months ago, I've been working on hot and sexy short stories as well as my current Morphing Subplot. We'll be submitting our first set of stories by December first. Three of us have story #2 ready. I've finished the first draft of #3 and am waiting on a few answers to some research questions. AND #4 is underway! The Morphing Subplot is over 67,000 words now too.

Cold weather has come to Indiana, and I think it's here to stay for a while. Time to warm up with one of my favorites.

Fried Cornmeal Mush

1 cup cold water
1 cup cornmeal
1 teaspoon salt
3 cups water

Whisk together 1 cup cold water, cornmeal, and salt. Bring 3 cups water to a boil in a medium saucepan. Gradually whisk in the cornmeal mixture, stirring constantly to prevent lumps. Reduce heat to medium-high and cook until thick. Reduce heat to medium, cover, and cook 10 more minutes. Pour into a buttered loaf pan. Refrigerate at least 4 hours.

To fry: Preheat an iron skillet over medium-high heat. Add 2 tablespoons vegetable oil. Remove cornmeal mush from loaf pan to a cutting board. Cut into 1/4 inch thick slices and fry until crisp on both sides (about 5-6 minutes per side). Keep warm in the oven while frying remaining slices.

Serve with warm syrup. Makes about 16-20 slices.

Back to writing!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Barbecued Pork Sandwiches

I've decided I need another me. The days aren't long enough to get through my to-do list. The real me wants to stick with writing, while me2 can do laundry, run errands, write bills, etc. :) I'm always in favor a quick and easy main dishes. Here's another...

Barbecued Pork Sandwiches

1 lb. lean boneless pork chops
1 medium onion, chopped
1/2 teaspoon unseasoned meat tenderizer
1 1/2 cups water
1 cup barbecue sauce

Sprinkle tenderizer on chops and let stand five minutes. Place tenderized chops, onion, and water in a medium saucepan. Cook partially covered over medium heat for 1 hour. Transfer chops to a plate to cool enough to handle. Do NOT discard remaining liquid. Remove any fat from the chops. Shred the meat, using two forks. Return meat to pan and add barbecue sauce. Mix well and cook over medium-low heat for at least 30 minutes to flavor through. Serve on hamburger buns with sliced pickles. Makes about 8 sandwiches.

Enjoy! And now back to writing!!!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Chocolate Truffles

I'm looking forward to a get-together with several writer friends on Saturday, and thought I'd share the recipes for my chocolate contribution. These fabulous truffles were a huge hit at a book group meeting this past January. They're fairly simple, but require at least an hour of refrigeration before shaping and another hour after they're done to become firm. Indulge yourself!

Milk Chocolate Truffles

3 ounces cream cheese, softened
2 cups milk chocolate chips
1 teaspoon water
1/2 teaspoon vanilla or almond extract
assorted coatings: ground walnuts or pecans, finely chopped almonds, unsweetened cocoa, graham cracker crumbs, shortbread cookie crumbs, confectioner sugar

Melt chocolate chips in a double boiler. Stir in cream cheese, water, and extract until well blended. Refrigerate at least one hour or until easy to handle.

Shape teaspoonfuls into balls. Roll in your choice of coatings. Place on waxed paper in a container and refrigerate at least one hour before servings.

Makes about 3 dozen. Store in refrigerator.

Chocolate Truffles

1/2 cup heavy cream
3 tablespoons butter
2 tablespoons sugar
1 teaspoon vanilla or almond extract
8 ounces (2 packages) German sweet chocolate squares
assorted coatings: ground walnuts or pecans, finely chopped almonds, unsweetened cocoa, graham cracker crumbs, shortbread cookie crumbs, confectioner sugar

Combine cream, butter, and sugar in a heavy saucepan. Bring to a full rolling boil. Remove from heat. Add extract and chocolate. Stir until chocolate is melted and mixture is smooth. Refrigerate at least one hour or until firm enough to handle.

Shape into 1-inch balls and roll in your choice of coatings. Place on waxed paper in a container and refrigerate at least one hour before servings.

Makes about 2 dozen. Store in refrigerator.

I don't think I have to "enjoy!"

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Zucchini Bread

Yes, I know I'm a couple days late. The morphing subplot has taken over my life--not necessarily a bad thing. This story seems to be writing itself, so who am I to argue?

Zucchini season is long gone in my garden between the heat, the lack of rain, and critters attacking the roots of the plants. However, I love fresh zucchini bread. I also freeze several loaves when I make it. If you don't have any zucchini in your garden, pick up a couple at the grocery store. And prepare to experiment!

Zucchini Bread

3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
1 cup vegetable oil (for lower fat, substitute applesauce)
2 teaspoons vanilla extract
3 cups grated zucchini
Optional mix/match additions: 1 cup raisins or dried cranberries, 1 cup ground walnuts or pecans, 1 cup coconut, 1 cup chocolate chips

Combine dry ingredients in a large mixing bowl. Add liquids and stir. Add zucchini and remaining optional ingredients. Mix well. Pour into greased and floured bread pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing from pans.

*Hint: Don't substitute cooking spray for shortening and flour to prepare pans. Chocolate chips tend to stick to the pan.

Makes three 9"X4" loaves.

Enjoy the last of the warm days of September!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Veggie (or Spinach) Lasagna

This week's recipe is one of my favorite dishes. In case you haven't noticed, I tend to like easy substitutions to make a variation. I use this same basic recipe for Spinach Lasagna as well as Veggie Lasagna. Check the notes at the end! Plan for about 20-25 minutes prep time and an hour for baking and stand time.

Veggie Lasagna

15 oz. low-fat ricotta cheese
dash of black pepper
couple dashes of nutmeg
2 tablespoons wheat germ
1 1/2 cups grated zucchini
1 cup grated carrot
uncooked lasagna noodles
32 oz. of your favorite spaghetti sauce
3 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese

Combine ricotta cheese, pepper, nutmeg, wheat germ, zucchini, and carrots in a mixing bowl. Mix well.

Spread 1 cup spaghetti sauce in the bottom of 9"x 7" or 8"x 8" baking dish. Top with a single layer of uncooked lasagna noodles. Add half the ricotta/vegetable mixture and spread evenly. Pour 1 cup spaghetti sauce over and sprinkle with 1 cup mozzarella cheese. Layer with more lasagna noodles, the remaining ricotta/vegetable mixture, 1 cup spaghetti sauce, and 1 cup mozzarella cheese. Top with a final layer of lasagna noodles, 1 cup spaghetti sauce, 1 cup mozzarella cheese, and the Parmesan cheese.

Several options:

1) Bake at 350 degrees for about 45 minutes. Let stand 15 minutes before serving.

2) Cover and refrigerate for later. Bake at 350 degrees for 35-40 minutes. Let stand 15 minutes before serving.

3) Cover and wrap in foil. Freeze. Defrost in refrigerator 6-8 hours. Bake at 350 degrees for 35-40 minutes.

*Note: For Spinach Lasagna--substitute 2 1/2 cups chopped fresh spinach for zucchini and carrots.

Makes 6-8 servings.

I like to serve homemade cinnamon bread with this recipe. Yummy!!!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Salsa

It's tomato season!

I have only five tomato plants (two Roma, two Early Girl, one Sweet 100), but had more than enough tomatoes to make a double batch of salsa on Saturday. I use a mix of Roma and regular tomatoes to reduce the cooking time. If you like HOT salsa, substitute a jalapeno for one of the bell peppers.

Plan to spend all day on this project--three to four hours for picking, washing, and chopping vegetables; at least three to four hours of cooking time; at least two hours for the canning step. The effort is well worth the result!


Salsa

6-7 lbs. tomatoes, cored and chopped
3 medium onions, chopped
6 sweet banana peppers, chopped
3 red, yellow, OR green bell peppers, chopped
1/2 cup celery, chopped
1/4 cup vegetable oil
2 tablespoons salt
1/2 cup+2 tablespoons sugar
1/2 tablespoon crushed red pepper
8 cloves garlic, minced
2 teaspoons ground cumin

Mix all ingredients in large pot. Cook over medium heat for 3-4 hours, stirring occasionally, until desired thickness. Fill sterilized jars and seal. Makes 7-8 pints.
*Note* Do not cook over higher temperatures. Tomatoes scorch easily.

This is my double batch in a medium canning pan. Just enough room to stir!

Enjoy with tortilla chips, on tacos and burritos, or in my Black Bean Dip. Remember that recipe with two ingredients from several months ago? :)

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe--Spaghetti Squash w/White Bean-Marsala Sauce and Portabellas

My garden has had a great year for squash. I counted 15 spaghetti squash, over two dozen butternut squash, plus an abundance of tomatoes. Necessity is the mother of invention, so I came up with this recipe. It even gets a mention in a WIP. And special thanks to Rebecca for her feedback : ) Yes, you can use the sauce and mushrooms over colored pasta, but I love the flavor when served with spaghetti squash. Please leave a comment—I'd love to know what you think of my invention!

Spaghetti Squash with White Bean-Marsala Sauce and Portabellas

2 medium spaghetti squash, halved and baked

12 Roma tomatoes, peeled and chopped

15.5 oz. can cannellini beans, rinsed and drained

2 clove garlic, minced (about 1 teaspoon)

1/2 teaspoon basil

1/2 teaspoon oregano

1 teaspoon sugar (more or less, to taste)

1 cup Marsala (I prefer Taylor New York)

6 oz. sliced portabella mushrooms

1 tablespoon olive oil

Freshly grated Parmesan

To prepare squash: Cut in half lengthwise and place cut side down on broiler pan. Add about 1/2 inch of water to the broiler drip pan. Bake at 425 degrees for 1 hour. Note—I prefer removing seeds after baking, but can be done before. Don't scrape too deeply or you'll dig into the strings that make it spaghetti squash! Scoop out of the shell to serve.

To peel tomatoes: Blanch in boiling water for 1 minute. Remove with a slotted spoon, plunging into a bowl of ice water. Let stand 2 minutes. Remove tomatoes from ice water. Skin should peel away easily.

Sauce: In a medium saucepan combine chopped tomatoes, garlic, basil, oregano, and sugar. Cook over medium heat for twenty minutes, stirring occasionally. Add cannellini and Marsala. Reduce heat to medium-low. Simmer at least 30 minutes. Note: Sauce can be prepared ahead of time and reheated.

Sauteed Portabellas: Preheat 1 tablespoon olive oil in an iron skillet over medium heat for 2 minutes. Carefully lay mushroom slices flat in pan. Cook until lightly browned. Turn over to brown second side. Remove to warm plate.

Assemble: Place a bed of "spaghetti" strands on plate. Top with sauce, then mushrooms. Sprinkle with freshly grated Parmesan. Makes 3-4 servings.

Enjoy!

Mellanie Szereto

Romance...With a Kick!

Wednesday's Recipe - Summer Cottage Cheese Salad

Today's recipe is an adaption of Molly Katzen's White Rabbit Salad from The Moosewood Cookbook. It's a great addition to summer barbecues and picnics. Light, healthy, and easy to prepare. All of my favorites on those busy don't-really-feel-like-cooking days of summer.

Summer Cottage Cheese Salad

24 oz. low-fat small curd cottage cheese
1 large apple (I prefer Gala), cored and chopped into 1/2 cubes
1/2 cup coarsely chopped walnuts
1/2 golden raisins
1/2 teaspoon poppy seeds
1 tablespoon honey
1 teaspoon lemon juice

In a medium bowl, combine all ingredients. Mix well. Refrigerate at least 30 minutes before serving.

Variations: Try peach, nectarine, or pear in place of apple. Substitute 1 cup of halved grapes for raisins. Use pecans instead of walnuts. Add 1 tablespoon of unsalted sunflower seeds. Omit poppy seeds and add 1/8 teaspoon chili powder.

Don't you love summer recipes that don't require turning on the oven or stove?! Enjoy!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe - Peach Cobbler

Yes, I know today is Friday. :P Where do all the days go?

I bought fresh peaches this week. Voila! Peach Cobbler. Easy as...cobbler! Even as much as I enjoy making pie, cobbler is much easier.

Peach Cobbler

1/2 cup margarine (1 stick)
1 cup flour
1 cup sugar
4 teaspoons baking powder
1 cup milk
7-8 ripe peaches, washed, peeled, and chopped

Preheat oven to 375 degrees. Place margarine in a medium casserole dish. Put in oven to melt margarine. Mix flour, sugar, and baking powder in a medium bowl. Add milk. Stir. Pour over mixture over melted margarine. Add chopped peaches. Bake for 35-40 minutes or until lightly browned.

Serve warm or cold, with or without ice cream. Can substitute 3-4 cups of chopped apples, raspberries, mulberries, blackberries, or pears for peaches. Or try a combination!

Happy Baking!

Mellanie Szereto
Romance...With a Kick!

Wednesday's Recipe - Foil Dinners

I couldn't resist going rustic with this week's recipe after spending four days at Hocking Hills State Park in Ohio. Okay, so I didn't rough it in a tent, or even a camper. A cabin is much more relaxing at the end of five miles of rugged hiking. Look for pictures of Rock House and Cantwell Cliffs in a couple days.

Foil Dinners (makes 1 packet--double or triple as needed)

2-3 chicken breast tenderloins
1 medium onion, sliced 1/4 inch thick
2 medium potatoes, scrubbed and sliced 1/8 inch thick
3 carrots, peeled and sliced 1/4 inch thick
salt
pepper
parsley
2 tablespoons margarine, cut into 4 pieces

Start a charcoal fire before assembling foil packets. Use about 3-4 lbs. of charcoal for one packet, 5-6 lbs. for two packets, 7-8 lbs. for three packets. Fire should be very hot for cooking.

For each packet--begin with a sheet of foil about 26-30 inches long, shiny side up. Place chicken in the center of the foil. Salt and pepper. Sprinkle with parsley. Top with sliced onions, then sliced potatoes. Salt and pepper. Sprinkle with parsley. Dot with margarine. Top with sliced carrots. To close packet, bring side edges together. Fold until flat against the top of the mound. Fold in top and bottom edges. Squeeze firmly.

Tear a second piece of foil the same size as the first. Wrap again, right side up. Make sure to turn so center seams form an X instead of lining up on top of each other. Fold closed as instructed above. Squeeze firmly. **Always double wrap with foil**

Level out hot coals, setting aside 5-6 briquets per packet. Lay packet directly on coals. Top with set aside briquets. Cook 20-25 minutes. Be very careful of escaping steam when opening packets!

Tips--Can use steak, boneless pork chops, hamburger patties, or go meatless. Try garlic and herb seasoning or paprika for different flavor.

Enjoy!

Mellanie Szereto
Romance...With a Kick!