Friday, December 24, 2010

Ok, ok ok - so its been awhile. The new book is now done and been selling well. If you don't have it yet, contact me at to order one - they are $20 plus tax$1.64 and shipping of $4.00. Also, running a special right now - order 10 books and get one free.

What's cooking now: Last night got the Christmas Twice Baked Potatoes from book 1 in the frig. I've got 16 for dinner here on Christmas day - doing a huge prime rib on the Traeger. This morning put the Do-Ahead Sausage Fondue, also book 1, in the frig as well. I actually divide that into 2 smaller pans and stick one in the freezer for later. Since there are only 3 of us, we can't do the whole 9x13 at one sitting - A TIP. I'm also going to be doing the Spinach Gratin with Parmesan and Blue Cheese from the new book so that is done for tomorrow. Now for appetizers, I've been working out of the new book Caprese Salad Kebabs (pretty for holidays), Cowboy Caviar, Holiday Stuffed Brie (have 2 in the freezer - yeah!), Onion Cheese Rounds, Buffalo Chicken Wontons & yes, do the Blue Cheese Dressing & Spicy Pork Wonton Cups - on those I added a can of chopped water chestnuts. These are the appetizers I've been using at signings - very popular.

Now that the new book is done - I promise to keep up better with this and let you know what I'm cooking. Also, I plan on doing some cooking classes next year. Stay Tuned!

Merry Christmas & Happy New Year!


Sunday, January 24, 2010

Update on Sunday Cooking

The soup was fabulous and the brownies as well. I would recommend trying both of them. Enjoy!

Sunday Cooking

A night at the Mountain always gives me some time to peruse some new recipes. I just finished the beer that was left after making the marinade for the pork roast which is tomorrow's dinner. Tonight its the soup and I'm sure we'll be sampling the brownies as well. Now it's off to the cooking class schedule (see why I can't get to the book!)

Thursday, December 31, 2009

Ran out of room - this is my first post after all. I'll need to do some more research on this stuff. Anyway, Happy New Year and Happy Cooking and on that note, I'd better go work out! So anyway, check out "In the beginning " for some recipes for today.

In the beginning

Alrighty then - today I'm cooking from the Allrecipes site on the web as well as from my first cookbook. I'm trying to use up some leftovers - so want stuff that can freeze. The first thing I'm making is a Ham'n'Cheese Potato Bake from - thought this would be a good one for college students to have in their freezer. I'll get back to you on what I think of that one. I'm also making the Chicken Enchiladas from my first book:

Chicken Enchiladas

3 c. cooked chicken or turkey 1/2 tsp. seasoning salt
4 oz. cream cheese 1 small can sliced black olives (optional)
1/4 c. chopped onion 1 tomato, diced (optional)
1 c. Pepper Jack Cheese, shredded Corn tortillas
1/2 bottle green taco sauce (Trader Joes is really good)

Combine cream cheese, onion & taco sauce; stir in chicken, cheese, seasoning salt & olives & tomato, if using. Soften tortillas in wet paper towels in the microwave. Place about 1/4 c. fillin on one edge of tortilla and roll. Place in shallow pan, seam side down. Can freeze at this point (if frozen, thaw & continue.)


4 T. butter 1 (4 oz.) can chopped chilies, drained
1/4 c. flour 1 c. Pepper Jack Cheese, shredded (or more)
2 c. chicken broth
1 c. sour cream

Melt butter and blend in flour. Add chicken broth all at once and stir until mixture bubble and thickens. Stir in sour cream and chilies; heat but do not boil. Pour sauce over tortillas and top with Pepper Jack cheese. Bake at 350 for approximately 30 minutes. Can be done ahead. REALLY GOOD!

Ok, and I'm also making the Bangkok Salad with Miso Dressing for a New Years dinner party this evening - also from my first book:

Bangkok Salad with Miso Dressing

2/3 c. rice vinegar 4 tsp. chopped fresh ginger
1/4 c. white or yellow Miso 1 c. olive oil
4 cloves garlic, peeled salt & pepper
2 T. sugar
Using metal blade of food processor, chop garlic and fresh ginger. Add rice vinegar, sugar and miso; pulse to combine. With machine running, slowly pour oil in through the small feed tube. Tast for seasoning; add salt & pepper as needed. Can be done ahead - remove from frig about 20 minutes before using so oil liquefies.


2 heads romaine, torn
20 or more won ton wrappers, cut into 1 inch squares (fry these in oil and use as garnish for salad - i usually do the whole package and then freeze the leftovers for future use.) Toss lettuce & won tons with dressing just prior to serving. A great salad when the rest of your menu has a ton of cheese in it!

I'm also adding some mandarin orange slices and an avocado to my salad this evening.