Terry's Place is moving

First, thanks to Bailey for yesterday's post. I remember Maypole dancing when I was in grade school.

After over four years here, Terry's Place is moving. Although I'd been thinking about it for some time, the recent lack of support and customer service from Blogger has lit a fire under the move. I hope you'll bookmark my new site, and continue to follow.  Because I'm moving sooner than I'd planned, the new site is still in transition, and as I learn more about the features, I'll add them. Feel free to make suggestions.

Some things I'm looking forward for: threaded comments, so we can carry out some discussions in the comments. Also, leaving a comment will require that you give an email address. I PROMISE that these will NEVER be shared. But what it will mean is that I'll have an easier way to let you know when you've won a contest. (For those of you who have left comments on yesterdays posts, I'll be posting Bailey's winner on Saturday at the new site. Her post is echoed over there as well.) Remember, you have until Friday to comment to enter.

Also, if anyone here is conversant in WordPress and wants to suggest widgets or plugins (I've learned some new terminology), feel free to give a shout out! I know Google Friend Connect isn't available for non-Blogger sites, but I hope you'll add the new site to however you follow blogs.

And, my new site will continue to do everything I've done here. That means that because it's Wednesday, there's a recipe, thanks to frequent contributor here, Karen C. To celebrate the first official blog, it's strawberry shortcake cookies!

Head over there now, and say hello. Here's the link: http://terryodell.com/terrysplace. And this site will remain available, so you won't lose any links or posts you've bookmarked.

What's Cooking Wednesday - Cucumber Radish Salad

Before this week's recipe, I thought I'd mention that ROOTED IN DANGER is available for pre-order. I'm also giving away a copy through Goodreads (link is the same as above). Note: If you pre-order the book through Amazon or Barnes & Noble, the actual 'release' date is an approximation. They'll be filling orders, but might not have the book in stock on that exact date. They'll send you an email telling you it's delayed and they'll also give you the option of cancelling your order. Please don't. It'll get to you. And if you have a library card, you can ask your library to order the book. That gives you a free read and keeps the publisher happy. If you need to provide it, the ISBN is 978-1-4328-2585-0

And, onto the recipe!


I was looking for something to do with the extra bunch of radishes I bought for Passover, and found this recipe. Yummy. And quick.

Cucumber Radish Salad

Ingredients:
1/4 c fresh lime juice
1 T sugar
2 Cucumbers, thinly sliced (I used 1 big one, peeled)
1 bunch radishes, thinly sliced
1/3 c golden raisins (I used regular, since I didn't have golden)

Instructions:
In a small bowl, mix lime juice and sugar.
In a medium bowl, combine cucumbers and radishes. (I sliced everything in the food processor) Pour dressing over. Mix gently. Sprinkle raisins on top. (I just mixed them all in together). Let the mixture stand for a while for flavors to combine. Recipe said to serve at room temperature, but leftovers are fine chilled.

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What's Cooking Wednesday - Crockpot Quiche

As I'm sitting here watching the snow fall, I figured this recipe, contributed by frequent visitor to Terry's Place, Karen C, might make a tasty dinner. (Although, as I'm typing this, it's Sunday afternoon, and we usually go out to our local pub for dinner. But if Karen says it's good, I'm sure it is.) Thanks, Karen!

Karen says: Feel free to improvise with whatever vegetables you have on hand. Try asparagus, mushrooms, peppers, onions or a mixture. You will need about 3 cups of cooked vegetables.

Ingredients:
Unsalted Butter
6 large eggs
2 tablespoons all-purpose flour
½ teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper
1 cup half-and-half
1 cup whole milk
3 cups chopped well-drained cooked broccoli or other vegetables
2 tablespoons minced fresh tarragon or basil
1 cup grated Gruyere, Emmentaler, Gouda or cheddar cheese (or a mixture)
1 cup freshly grated Parmigiano-Reggiano

Instructions:
1. Generously butter a large slow cooker. (I used a cooking spray.)

2. Beat eggs together with flour, salt, nutmeg, and pepper to taste. Whisk in half-and-half and milk. Stir in broccoli, herbs, Gruyere and ½ cup of the Parmigiano-Reggiano.

3. Pour mixture into slow cooker. Sprinkle remaining ½ cup Parmigiano-Reggiano over top. Cover and cook on HIGH for 1 ½ hours or until quiche is just set in the center. Run a knife around edge of quiche, cut into wedges and serve hot.

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What's Cooking Wednesday - Kale Salad with Asian Dressing

What I'm reading: Contest Entry 2 of 4

First, I was hit with a bunch of interview questions for Candice Coghill's blog. Hop over and see if you learn anything new. (And leave a comment if you have a moment.)

On to the recipe of the week: My mom made a yummy kale salad while we visited her in Los Angeles prior to the LA Marathon. I replicated it, more or less, when I got home, and added shrimp to make it a main dish. It's one of those "anything goes" recipes.

Kale Salad with Shrimp and Asian Dressing

Salad –
No rules here; use as much as you like, add other favorites or delete things you don't like. For most of the ingredients, I'd ballpark about 8 ounces. Depends on how many people you're feeding, and what you like.


1 bunch kale, stems removed, chopped. (Would work with any greens.)
Frozen shelled edamame (soy beans), cooked per package directions & cooled.
Dried cherries (or craisins, blueberries, cranberries)
Slivered almonds
Cherry tomatoes, halved
1-2 T toasted sesame seeds
Frozen salad-sized shrimp, thawed and drained well. (for a side-dish salad, you can leave this out)

Asian Dressing (this will make more than you need; save the rest for other salads.)

1/4 c soy sauce
2 T. rice vinegar
1 T. lemon juice
1/2 t. sesame oil
1 T honey
1/2 t garlic powder
1/4 t dried ginger (or 1 t fresh, grated)
1/4 c salad oil.
Salt, pepper to taste.

Mix everything together.

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What's Cooking Wednesday - White Chili

Since it snowed all day yesterday, a hearty crock pot recipe seemed appropriate. I originally shared this back in 2010, before I'd started my What's Cooking Wednesday series. Hope nobody minds. (And if you do, send me one of your favorite recipes!)

White Chili

Ingredients
1 medium sized onion, chopped
1 garlic clove, minced
1 t ground cumin
2 whole large chicken breasts, skinless, boneless, and cut into 1 inch chunks (If you prefer vegetarian, just leave this out)
1 can (15-19 oz) white kidney beans (cannellini), drained
1 can (15 1/2 -19 oz) garbanzo beans, drained
1 can (12 oz) white corn, drained
2  cans (4 oz) chopped green chiles
1 1/2 - 2 cups chicken broth (Vegetable broth if you're going the veggie route)

Instructions
Stick everything in the pot.
When chicken is tender, it's done. Adjust liquid to taste.
To serve, stir in some hot pepper sauce, to taste, if desired.
Add 1 c. shredded Monterrey Jack cheese; garnish with parsley.


And, for those celebrating Passover, Janet Rudolph has a flourless chocolate cake receipe on her blog. Check it out.

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What's Cooking Wednesday - Double Chocolate Cream Cheese Brownies

Ashely Eagan, the heroine of SAVING SCOTT is trying to open her new bakery. One of the major plot threads is a brownie bakeoff. Since Ashley spends a lot of time cooking in the book, I included a number of recipes of things she baked. And I recruited a lot of help with these recipes. The recipe for the grand prize winner of Ashley's bakeoff was provided by fellow author, blogger, and chocolate diva, Janet Rudolph, who gave me permission to share it here.

Double Chocolate Cream Cheese Brownies

Janet Rudolph www.dyingforchocolate.com

Brownies
1/2 cup sweet butter, room temperature
4 ounces high quality dark chocolate (60-75% cacao, fair-trade), coarsely chopped
1 cup sugar
1 teaspoon Madagascar vanilla extract
2 large eggs
1/2 cup all purpose flour
Pinch of Salt
1/2 cup dark high quality dark chocolate (65-75% cacao, fair-trade), chopped into smallish chunks (or chocolate chips)

Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 teaspoon Madagascar vanilla extract
1 large egg

What's Cooking Wednesday - San Francisco Seafood Quiche

Don't forget to leave a comment on Tuesday's post for a chance to win Donnell Bell's best-selling book, THE PAST CAME HUNTING.

The past week has been a busy one, and I haven't been cooking. I dug through my files for a recipe I haven't made in ages, but has always been a crowd-pleaser. It's a nice "California" recipe, even though I was in Los Angeles, not San Francisco.

San Francisco Seafood Quiche

Ingredients:
1 pkg of 2 frozen 9" pie crusts (or use the refrigerated kind, or make your own, but I've never been good at it, so I've used the frozen ones.)
6 oz crab meat (or surimi if you're on a budget)
1 1/2/c c. cooked chopped shrimp
8 oz Swiss cheese, chopped
1/2 c finely chopped celery
1/2 c finely chopped scallions
1 c mayonnaise
2 T flour
1 c dry white wine
4 eggs, beaten

Instructions:
Separate pie shells. Combine crab meat, shrimp, cheese, celery,
scallions. Divide evenly in pie shells.

Combine mayo, flour, wine & eggs. Divide, pour over seafood.

Bake 35-40 minutes at 350.

Can do ahead and refrigerate. Bake at 300 for 15 minutes to reheat.
To make ahead and freeze: Don't bake. Freeze solid, wrap.
To prepare: unwrap, bake frozen 50 minutes at 350.

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What's Cooking Wednesday - Tandoori Chicken

Don't forget to leave a comment on John Sharpe's post (Tuesday's) to be entered in his giveaway.

Tandoori Chicken

Serves 6

Ingredients:
3/4 c. Greek yogurt
1/4 c. water
2 cloves garlic, minced
2 T Indian tandoori spice mix
1 T dried fenugreek leaves**
1/2 t salt
2 T lemon juice
1 T vegetable oil
6 skinless, bone-in chicken thighs

Lemons wedges and sliced onions for garnish

Instructions:
Combine everything but the chicken in a large bowl, and mix well. Add the chicken, cover, and refrigerate 8 hours or overnight.

Preheat oven to 400. Let most of the marinade drip off, and place chicken on a lightly greased roasting pan. (I used the non-stick aluminum foil). Bake for 20-30 minutes. Switch the oven to broil, and broil 5 minutes, turning and basting halfway through.

**Note: I didn't have fenugreek leaves. I didn't even have powdered fenugreek, but it smells like cumin, so I added about 1/2 tsp cumin instead.

Serve with rice, and garnish with the lemon and onions.

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What's Cooking Wednesday - Lemony Sugar Cookies

Thanks so much to Abigail for showing us how important it is to get out of our personal comfort zones and do what we love.

The heroine of my new Pine Hills Police book, SAVING SCOTT, is trying very hard to open her bakery, "Confections by Ashley." As part of the book, I'm including recipes for some of her creations. Here's a sneak preview of the scene where today's recipe is mentioned. (The recipe follows)

"We're not here to speak ill of the dead," Maggie said. "We should be celebrating her life."

Jennifer reached for another cookie and held it aloft. "She did make excellent lemon sugar cookies."

"That she did," Maggie said.

"Would she have killed herself over a man?" Ashley asked.

Jennifer shook her head. "Not her style. She'd find another one. Or two."

The door chimes tinkled. Jennifer devoured another cookie. "I'd better get out front."

After Jennifer left, Maggie tutted. "That girl. She's excellent in the shop, but she does have an overdeveloped penchant for the dramatic."

Ashley refrained from saying anything about Maggie's own penchant for knowing what was going on. After all, that's why Ashley was here. "I agree about focusing on the good at a time like this, but don't you think we should share what we know about Felicity with the police? It might help them figure out why she died sooner."

What's Cooking Wednesday - 7 Bone Steak

If ever there was a cut of meat with the "wrong" name, this has to be it. First, there's only 1 bone, not 7. The name comes from the fact that it's shaped like the numeral 7. And, although the butcher cut it into 1 inch thick pieces and called it a steak, it's really more like a chuck roast, filled with the connective tissues that cry out for long, slow, moist cooking. I fear grilling it without some massive tenderizing efforts would result in leather.

At any rate, despite the 'steak' designation on the package, I opted for my slow cooker. The recipe uses pantry staples and you could even skip the browning step if you're in a hurry.

Easy Crock Pot Seven Bone "Steak"

Ingredients:

2 T oil
1 7 bone steak (although you can use any sort of pot/chuck roast, and I'm sure it would be great.
Carrots, peeled and sliced (I just used a package of baby carrots)
2 Onions, quartered
1 can (undiluted) golden mushroom soup
1 package dry onion soup mix
2 c water
1 c red wine (or broth, stock, or just more water if you're not into wine)
Salt, pepper and garlic powder to taste (I also used seasoned salt)

What's Cooking Wednesday - Spicy Aztec Chocolate Drops

What I'm reading: Taken, by Robert Crais

First, thanks to Colleen for sharing a great Valentine's Day post yesterday. Don't forget you can win her book by leaving a comment. You have until Friday to leave a comment, and remember to check back over the weekend to see if you won.

One of the things I'm planning with my new book, since the heroine is trying to open a new bakery, is to include recipes. Her shop is called Confections by Ashley, and if you're not all "chocolated" out after Valentine's Day, here's one of the recipes that will be in the book. And an unedited snippet to go with it.

"If it's all right, I need to get this batch of cookies going." Ashley gestured to the cooling rack where her earlier cookies waited. "Help yourself. Those are a new recipe, and I'd appreciate an outside opinion."

She scraped the softened butter into her mixer and began creaming it with the sugar, keeping an eye on Scott as he sampled one of her cookies. First, he broke the ball in two, studying the two halves. The chunk of bittersweet chocolate she'd placed inside the dough oozed enough to tempt, not enough to drip. He popped one half into his mouth.

He chewed, then his eyes widened. He coughed. "Whoa. These have some kick."

"Too much? I call them my spicy Aztec chocolate drops, and I've been playing with the amounts of cayenne and black peppers."

Were his eyes watering? She grabbed one from the rack and sampled it. The bittersweet richness of the chocolate and the sugary topping were rapidly replaced by a strong burn on her tongue. She strode to the fridge and got a carton of milk. Pouring two glasses, she said, "Definitely a bit heavy on the cayenne. Drink some of this, and if you're willing, try one of the others. It's a milder batch."

Like Ashley, you can adjust the recipe to suit your own tastes for heat. And here's the recipe. Credit goes to my brother, former pastry chef extraordinaire.

Spicy Aztec Chocolate Cookies

What's Cooking Wednesday - Oven BBQ Pork

What I'm reading: Liars, Cheaters and Thieves, by L.J. Sellers

Thanks to Rebecca J. Clark for yesterday's post. I hope we're all treating ourselves more kindly.

I found this recipe under the label of a pork butt (which is really a shoulder of the pig, not the actual "butt"—but who cares?). I'd originally had other plans for the meat, but this looked worth a try. I'm glad I did. I did alter the cooking somewhat, but what else is new?

Oven BBQ Pork

Ingredients:

1 pork shoulder butt roast or fresh picnic shoulder, ~ 8 pounds (serves 12-10)
3 T brown sugar
3 T paprika (I used 2 T 'regular' and 1 T smoked)
1 ½ t salt
1 ½ T ground black pepper
1 ½ T garlic powder
½ c Dijon mustard.

What's Cooking Wednesday - Molasses Peanut Butter Cookies

What I'm reading: Contest entry #5 of 8

First - a request: My POV workshop will be cancelled if I don't get some more people signed up. If you know anyone who might benefit from some the workshop, I'd appreciate it if you'd send them in this direction. If the class is a "go" it'll most likely be small enough to permit some one-on-one help.

Thanks to Shelley Bell for sharing the trials and tribulations of book promotion.

A while back, someone on Google+ asked for recipes using molasses. I used to make this one for my kids (and since I don't like peanut butter it meant I wasn't tempted to eat them all--and because the kids aren't around anymore, I didn't bake them to take a picture for the blog.)

Molasses Peanut Butter Cookies

Makes 4 dozen

Preheat oven to 375
½ c. shortening
½ c. sugar
½ c. light molasses
½ c. chunky peanut butter
1 egg
2 c. flour
¼ t baking soda
¼ t baking powder
¼ t salt

In mixing bowl, cream shortening & sugar; beat in molasses, peanut butter, and egg. Stir together flour, baking soda, baking powder and salt. Stir into peanut butter mixture. Mix well. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten dough slightly with tines of a fork.

Bake 8 minutes, or until done.

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What's Cooking Wednesday - Tomato-Spinach Soup

What I'm reading: Contest entry #3 of 8

Thanks to Mike for his great post yesterday. Remember, there's still plenty of time to comment on both my Monday post and his Tuesday's post to enter to win books. And another reminder about my POV workshop at Savvy Authors. I'll be giving books away there, too. If you know someone who might benefit from a basic craft workshop, point them that way. I'm blogging about it today at their site. Please pop over.

And, I'm still open to more easy gluten-free desserts for our neighbors. I live in the boonies, so fancy ingredients, like gluten-free flours, are hard to come by.  Likewise, baking at 9100 feet presents its own challenges, so I try to steer away from cakes.

My books always include food. Sometimes, however, the scene doesn't end up on the page of the final product, as is the case with Sadie's Tomato-Spinach Soup. In my Pine Hills series, Sarah often eats at Sadie's. One of her favorite things for lunch is their Tomato-Spinach Soup. I'll be making this one for our monthly dinner pot luck on Friday. (In truth, the original recipe, which I've varied, came not from "Sadie" but from Sandra McDonald, my first writing mentor.)

"Sadie's" Tomato-Spinach Soup

Ingredients
Vegetable cooking spray
1 ½ teaspoons olive oil
¾ c chopped onion
1 garlic clove, minced
1 ½ cups salsa
1 c fresh tomato, chopped
2 14.5 oz cans diced tomatoes
1 10-3/4 oz can condensed tomato soup, undiluted
1 10 oz package frozen chopped spinach, thawed

Directions
Coat a Dutch oven with cooking spray; add olive oil, and place over medium-high heat until hot.
Add the onion and garlic, saute for 2 minutes.
Add remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup)

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What's Cooking Wednesday - Herb Crusted Pork Tenderloin

Thanks to Sue for those safety tips, and I hope you don't have to use them. 

Next – I have a request for help. Someone in our community fell and broke her leg, and neighbors are pitching in to bring her food. The catch is that she and her husband are both on gluten free diets, and I need a gluten free dessert recipe. Something simple. If you've got one and would be willing to share, I'd love to have it. Thanks. Email it to me via the contact tab. (Click on "email" for the link)

This week's recipe is an adaptation of a recipe I found on the web. It's super quick to prepare, and you can vary it to your own taste.

Herb Crusted Pork Tenderloin with Fruit Preserve Glaze

Ingredients:

1 whole pork tenderloin
Olive oil
Salt
Pepper
4-5 T mixed herbs – this is where you can play around a bit. The recipe called for Herbs De Provence. I didn't have any, so I looked it up to see if could wing it. According to Emeril Lagasse, it's equal parts of the following:
dried savory
dried rosemary
dried thyme
dried oregano
dried basil
dried marjoram
fennel seed
Another source said it included lavender as well.

As far as I'm concerned, you can blend any favorite spices. I used what I had on hand, which ended up being dried parsley, rosemary, basil, oregano, and thyme.

What's Cooking Wednesday – Applesauce Drop Cookies

Thanks to Roy & Alicia for yesterday's entertaining blog. I don't think Hubster and I would make a good writing team, although he's very good about beta reading for me.

It's a double recipe Wednesday. If you didn't get over to Chicklets in the Kitchen, there's a recipe for Blonde Brownies that I shared as part of my guest blog post on Monday.

This recipe came from a box of C&H brown sugar. I used to make it in a 13x9 pan as bar cookies (much easier than doing the cookie sheets and scooping dough) but I wasn't sure how it would work up here, so I went with the drop cookies.

Applesauce Drop Cookies

Ingredients:
1 c raisins
1 c applesauce
1 c brown sugar, firmly packed
½ c shortening
1 egg
2 c flour (I used 1 c AP, 1 c whole wheat)
½ t salt
1 t soda
1 t cinnamon
½ t nutmeg
¼ t cloves
1 c chopped nuts (I used walnuts)

Directions:
Oven at 375
Mix raisins and applesauce; set aside. In mixing bowl, combine sugar, shortening, and egg; beat until fluffy. Mix flour with salt, soda & spices; add and mix well. Stir in nuts. Drop dough by rounded teaspoonfuls (I use a small ice-cream type scoop) about 2 inches apart on greased or parchment lined cookie sheet. Bake for 13-15 minutes. Makes about 4 dozen cookies, which keep well due to the pectin in the applesauce.


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What's Cooking Wednesday - Irish Whiskey Cake

Today's recipe comes all the way from Northern Ireland, via my daughter, Jessica.

Irish Whiskey Cake

6 T each: Irish whiskey, milk
1 c raisins
½ c packed dark brown sugar
½ stick (1/4 c) butter
¼ c vegetable oil
2 eggs, beaten
1 t baking soda
½ t baking powder

¼ t each: salt, cinnamon, mace, nutmeg
1 ½ c flour
¾ c chopped pecans

Whiskey Syrup
⅓ c water
¼ c sugar
6 – 8 T Irish whiskey

Directions:

What's Cooking Wednesday - Ham Sandwiches

What I'm reading: Freaks, by Tess Gerritsen; Second Son, by Lee Child (Nook); Highlander's Curse, by Melissa Mayhue (bike)

Thanks to Jonnie for yesterdays' guest post. Series and Stand Alone is something I can relate to.

My physical therapist's office hosted an Open House, and I'd like to thank Carol Greenstreet, who enjoys poking me in the back with needles, for sharing her recipe for some yummy ham sandwiches. If you had a Christmas ham, this might be a good way to use up leftovers. If not, you can certainly find ham in the deli section of your local grocery store.

Ham Sandwiches

1/3 c butter, softened
2 T finely grated onion
3 ½ T poppy seeds
2 t Dijon mustard
2 t Worcestershire sauce
2 dozen small dinner rolls
½ lb thin sliced baked ham
8 oz package sliced Swiss cheese

Preheat oven to 325. Beat butter, onion, poppy seeds, mustard and Worcestershire sauce in a small bowl until blended. Split rolls with serrated knife; spread butter mixture on both cut sides. Place ham and cheese on bottom half of roll. Replace tops.

Place on baking sheet and bake until brown and a bit crispy on the edges.

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What's Cooking Wednesday - Chocolate Dipped Strawberries

Thanks to those who are stepping forward with recipes. I'm always looking for more!

Today there's a double treat at What's Cooking Wednesday. My guest for today is Janet Rudolph, who's sharing a recipe for chocolate-dipped strawberries. In addition, I was a guest at her blog with my recipe for Apricot Brandy Balls. Be sure to check that one out, too.

Welcome, Janet.

I’m a chocoholic, and to fulfill my addiction, every day I post a recipe, review or news about chocolate. I’m all about easy and delicious. One of my favorite recipes is for Chocolate Covered Strawberries. They’re simple to make, and they always look fabulous. You can stuff them or drizzle them, but fresh strawberries dunked in good quality chocolate is the key.

CHOCOLATE COVERED STRAWBERRIES TO DIE FOR!

INGREDIENTS:
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, broken or chopped
1/2 cup Dark Chocolate 72-85% cacao, broken or chopped
3 Tbsp. heavy cream
White chocolate, melted for Drizzle

What's Cooking Wednesday - Rugelach

First, I'm a guest blogger over at Crime Scene Collective. I hope you'll pop over and say hello.

For this week's recipe, I thought I'd share one of our family traditional cookie recipies. They're not 'officially' connected to Hanukkah, although we've made them at our house for decades. They're great for assembly line preparation with kids. And enough work so that they're a definite 'occasion' treat. You can also make the dough well ahead of time, which is another plus in my book.

(Sorry I don't have a real photo--I'm not actually making these until next week.)



Rugelach

Pastry:
2 sticks butter
8 oz. cream cheese
½ t salt
2 c flour

Filling:
½ c + 2 T sugar
1 T cinnamon
3 T melted butter (you might need more)
¾ c. dried currants (or raisins, but chop them down to currant size first)
1 ¼ c finely chopped walnuts.
(rumor has it mini chocolate chips are good here, too!)