Meet the Contributors: Toni Leahy

I had planned to place you in a sugar coma with my decadent cookie recipe, but alas the plans of life whacked me off course. I shall save that seduction for another post. Time tunes us to the seduction of summer…grilling. Thank you dear hubby for this one.

I think this is a great writing lesson. You may think you have set a great story and know the direction it will take, but as you write you discover that turns and paths pop up in your storyline. Same thing goes after you have someone review your work. You find suggests that create characters that had not been planned or plotlines that interweave themselves within your text. You discover a flavor added that enhances your manuscript.

This unexpected recipe enhances the summer grill experience. Many people dislike duck or complain that they fail at making a successful dish with the quacker. Well, my hubby has this simple recipe that takes the bite out of the wild game creation.

We don’t have a name for this story (recipe.) We’ll call it ‘Grilled Duck’ for today’s purpose. I find it fitting that it is an appetizer. A get-to-know-you-while-I-munch type of food. It seems appropriate for this first blog post. See the unplanned can be fantastic.

The characters (ingredients):

2 Duck Breasts

1 ½ pkgs of Bacon

Lowry’s Season Salt

Toothpicks

See I told you it seems more like a novella, or rather a short story.

1.) The toothpick may seem like a minor character, but he holds together the plot of our creation. Do not neglect the importance of our little guy or gal.

Soak toothpicks in a cup of water for about 30 minutes (this prevents them from burning on the grill.)

2.) Cube breasts into 1” cubes and cut bacon strips into 1/3^rd sections.

3.) Wrap each cube with a piece of bacon and secure with waterlogged toothpick.

4.) Place on the grill at a medium heat and sprinkle with Lowry’s Seasoning Salt.

5.) Grill for eight minutes, then turn each piece and sprinkle new side with Lowry’s.

Grill for an additional eight minutes.

After eight minutes remove from grill and watch them get devoured before you even get a chance to get your camera and snap a picture of a full plate.

This makes about 50 pieces (although you can’t tell from this picture.)

Prep. Time: about 30 minutes

Cook Time: 16 minutes.

To add a little kick to the quack: add a small piece of Jalapeño Pepper.

Simple, Manly, and Grillin’ Good.

And I shall end this entry with a writing prompt.

*Write about your first childhood memory involving the smells from a summer cookout.

Or if you’d like a beginning sentence prompt to start your summer cookout memory:

* The 102 degree heat was burning more than...

Meet the Contributors: Ansha Kotyk

Christmas in July

Food, like story, is universal and links all of humanity. I couldn't think of anything more exciting than being a part of a blog that showcases both.

Today I'm going to tell you a Christmas story involving my daughter when she was about three and a half. It will help if you recall childhood Christmas specials, especially ones based on Dr. Seuss stories, (hint: The Grinch). Afterwards I'll share with you one of my family's traditional Ukrainian/Polish recipes.

Around the Christmas holiday I had purchased, from Costco, a leg of lamb much larger than we needed for a single meal. I planned for one roast that night and to cube the rest for stews. Using my silver butcher knife and cutting board I set about cutting the raw meat.

My daughter, ever curious, climbed upon her step stool to watch. I expected her to ask what we were having for dinner.

I was surprised to hear her proclaim as proud as could be, "I know what you're doing, mommy!"

"Really? What's that honey?"

"You're carving the roast beast!"

Now I don't have a recipe for Roast Beast. But I do have a great family recipe for cabbage rolls or Galumpki for the Polish and Halupki for the Ukrainian. This recipe is a bit involved, but bear with me, it's worth it! The leftovers, if you have them, freeze wonderfully.

Ingredients:

1 large head of green cabbage

1 lb ground hamburger or veal

1 cup white rice

2 cups of beef broth or water plus 2 beef bouillon cubes

1 generous bunch of fresh dill, finely chopped

1/2 tablespoon of kosher salt (if using table salt, use less than this)

fresh ground black pepper

1 small/medium yellow onion (I omit this due to allergies, and don't miss it)

1 can of tomato paste

Cook the rice with 2 cups of broth or water with bullion in a covered pot for 20 minutes. The rice should be fully cooked.

Meanwhile core the head of cabbage by cutting around the core at an angle until you can pop it out. Make sure to leave the leaves intact. Steam the head of cabbage to loosen the leaves. Do this by placing the head, core side down on a steamer grate or directly on the bottom of a large stock pot. Add 2 inches of water and bring to a boil, cover and steam for 30 minutes (check and maintain the water level).

Chop the onion finely and mix with the hamburger or veal, add salt, pepper, dill and the cooked rice. Mix well. At this point I sometimes fry up a tiny amount to make sure I have the right amount of seasonings and I adjust it at this point.

Now for the stuffing!:

Carefully peel cabbage leaves from the head, be careful, they're hot! Remove any super thick ribs from the cabbage leaves, these would prevent rolling the cabbage and meat together.

With a cabbage leaf facing/curling up, add 1-2 tablespoons of the meat mixture and roll it up just like a burrito. Continue to do this until you run out of cabbage leaves or meat. (If the inner cabbage leaves are not as flexible, cover and steam then until they are soft).

As you finish each roll, place them in a greased 13x9 dish. When the dish is full, open the tomato paste and dap and smear it onto the tops of the cabbage rolls.

Cover the cabbage rolls with foil and place it in a 350 degree oven for 1 hour.

Serve hot!

I will then freeze the leftovers by individually wrapping them in plastic and putting them in a freezer bag. I then defrost what I need and pan fry them in olive oil/butter until hot. Browning the cabbage makes it really sweet and is my favorite way to eat Galumpki!

Meet the Contributors: T.W. Fendley

When my mother taught me to cook, it went something like this: buy mustard potato salad from the grocery deli, add chopped onions and hot chow-chow. Serve in your favorite fiesta stoneware bowl and never reveal "grandma’s secret” potato salad recipe.

So it wasn’t a big sacrifice to give up cooking when I married a foodie. Not only that, both my daughters wed guys who are also excellent cooks. One is even a professional chef who is now a stay-at-home dad (how cool is that!).

When it comes to recipes, I look to the guys for help and to Mesoamerican cuisine for inspiration. I’m interested in food the characters in my book, Zero Time, could have eaten in ancient Peru and Mexico.

Today’s recipe is one of my favorites—guacamole. It’s so simple and quick, my mom would definitely approve.

Ingredients:

2 large, ripe avocadoes

¼ cup chopped cilantro

Juice of one lime

1 tablespoon of minced Serrano chile

Salt to taste

With authentic tools like a molcajete and lime press, preparation is fun. Traditionally, you make and serve guacamole in a molcajete—a three-legged Mexican version of the mortar and pestle. The Aztecs made theirs of ceramic, but now most are made of gray volcanic rock. It will give your guac a chunkier texture than if you use a blender.

1. Slice the avocado. To remove the pit, whack it with a knife, then twist and lift.
(Note: Pretend this is a fast-action shot instead of a blurry picture. Sigh.)

2. Scoop out the avocado flesh with a spoon.

3. Add remaining ingredients except salt. A lime press makes juicing sooo easy.

4. Mix ingredients by pressing with a fork, but leave it chunky.

6. Add salt to taste.

7. Serve with your favorite tortilla chips or try it with slices of sweet pepper, jicama or carrots.

Meet the Contributors: Jonathan Schkade

I must confess it: I love food. No, not all foods, and I'm even on bad terms with many highly respected delicacies, but by and large, food and I get along very well.

Okay, that might not be a shocking statement on a cooking-related blog. Maybe this second confession will seem stranger: there are few things that relax me more than chopping vegetables. Seriously. If I’ve had a long day and want to unwind, it’s not uncommon for me to pull out some carrots or peppers or—my favorite—onions and get chopping. Often this is before I have any idea what I’m going to cook. But that’s half the fun.

I usually write the same way. First, I pull out my current manuscript and sees what’s in the “veggie drawer.” Generally there are characters who have to be in the next scene, a setting to put them against (think cutting board), and hopefully a problem that can cut my characters to the core. Still, until I finish attacking them with that problem, I have no idea how the concept will change. I can’t blame the ingredients. I’m the one who chose them. Sometimes I fail, but sometimes, in both the manuscript and the kitchen, something magical happens. Voila!

Thinking about a recipe to share here, I realized that my most recent book is packed with people eating and being eaten by gross and scary critters. There are even sticky recipes for kids on my site. But since Pots 'n Pens readers are a lovely, high-class bunch, I thought I’d start out with something more pleasant: rainbow cake.

This dessert and I go back to when I was a wee thing. Through birthdays, dinner parties, and sassy summer evenings, if I’m looking for a refreshing snack and a bit of inspiration, rainbow cake never fails me. And, of course, rainbows are symbols of hope and promise—intangibles that all writers can use in abundance.

RAINBOW CAKE

1 (3-oz. pkg.) strawberry gelatin

1 (3-oz. pkg.) orange gelatin

1 (3-oz. pkg.) lime gelatin

1 cup sliced strawberries

1 small can mandarin oranges, drained

¾ cup blueberries, drained

1 large angel food cake (Here’s a recipe link if you want to make it from scratch.)

2 quarts vanilla ice cream, slightly softened

Divide cake into 3 equal parts. In medium-size bowls, break up cake into small pieces. Mix dry gelatin into cake pieces (1 part strawberry, 1 part orange, 1 part lime).

Layer ingredients in angel food tin with removable bottom in following order: strawberry cake pieces, thawed strawberries, 1/3 of the ice cream; orange cake pieces, mandarin oranges, 1/3 of the ice cream; lime cake pieces, blueberries, final third of the ice cream. (I suggest using your clean hands to mash the ice cream evenly.)

Cover with foil and freeze overnight or longer. To serve, unmold. If fully frozen, I recommend pulling it out of the freezer 5 minutes before serving. Can be refrozen. Beautiful and delicious.

Note: I like them, but the blueberries get a little hard, so feel free to substitute pineapple, kiwi, peaches, or whatever fruit strikes your fancy.

Eat and enjoy!

Meet the Contributors: Laci Smith

Hello, everyone! I was wondering how many of you have noticed it is getting a little harder to do up your pants? *raises my hand* Well, if you joined me in raising of the hand, this recipe is so not going to help if you’re trying to shed some pounds. But, if you are a mom on the constant go (or are on a really good writing streak and can’t chance pulling away longer than a bathroom break), it’s your lucky day.

I love to prepare this ahead of time and freeze it, then on those days when the kids surprise you by wanting to eat again; you’ll have something that will be ready in 20 minutes. I give you what my kids call “Kid Friendly Lasagna”.

You’ll need;

2 pounds or hamburger

16 oz of pasta (egg noodles work the best, but I was out so I used Penne.)

1 can of tomato sauce

16 oz container of cottage cheese

16 oz container of sour cream

Shredded cheese

First you want to brown your burger (season to tastes with garlic salt) and boil your noodles. In a cake pan, layer your burger on the bottom and cover with the cooked noodles.

Next, spread the cottage cheese, sour cream, and tomato sauce over the noodles.

 Last, sprinkle the shredded cheese over the top. (Now, if you are going to freeze this to cook later, this is the point you’d do that)

Bake for 20 minutes at 350.

My kids snarf this dish up! I hope you enjoy.

Meet the Contributors: Windy Aphayrath

I'd like to preface my intro with a very firm, I'm not the greatest cook in the world. I'm not even the greatest cook in our house. Husband is far more skilled than I could ever imagine to be. But that's a story for anther time.

For now, just know I'm getting better every day and I like to be in the kitchen far more than I used to, especially since I now know how to do more than just the dishes after a meal. :o) My cooking leans toward the more simple, measurements by eye, and most of the time pretty kid-friendly. The reason for this comes a lot from growing up with two full-time working parents and siblings a lot younger than me that I had to care for. (My sister's 11 years younger than me, my brother a year younger than her.) Similar to the main character of one of my wips, who's left to fend for both herself and her significantly younger sister oftentimes, learning to cook was more a necessity than anything else.

Now, being a full-time working mom with two young kids, a husband who, while he's the better cook, also works graveyards so cooking is often left to me, and a spastic dog that sometimes gets into everything, I just don't want cooking to be another chore. I'm not great at making up recipes, but more often than not, I like taking a recipe and giving it my own spin.

So let me share with you a super quick and easy, family friendly recipe that is a big hit if you have guests as well, since you can totally dress it up and make it look even more fancy!

Garlic Pasta with Mushrooms and Sun-Dried Tomatoes

Ingredients

1 lb angel hair pasta

4-6 garlic cloves (depending on size and how much you like garlic)

12 oz jar of sun-dried tomatoes

6 large button mushrooms - chopped

olive oil (if you get the sun-dried tomatoes in olive oil, you can omit this)

parmesan cheese

salt and pepper

1) Boil your pasta per directions. I nearly always use angel hair pasta, but really, spaghetti or any noodley pasta will work. My family just prefers angel hair.

2) While your pasta's cooking, chop your mushrooms and sun-dried tomatoes.

3) And crush your garlic. Okay, so I'm not really huge on kitchen contraptions. I come from a family of immigrants who've learned to live with very little, so I've got a certain level of cynicism around kitchen gadgetry, but I do have to say, Pampered Chef, how I do love my garlic press.

Yes, that's an entire unpeeled clove I just dropped in there.

That's 6 cloves of crushed garlic and my hands don't smell garlicky AT ALL! We love our garlic in this family. So, umm, this may not be the best meal to have on a first date ... just saying.

4) Your noodles should be done now, so go ahead and drain them.

5) Over medium heat, put about a tablespoon of olive oil - or use the olive oil from the sun-dried tomatoes- into a pan and sautee up your mushrooms for about 5-7 minutes, or until they're soft. Adding a dash of salt and pepper. Toss in the sun-dried tomatoes and garlic and turn off the heat.

6) Add the pasta and toss it all together.

7) Serve it up with a sprinkle of grated parmesan and some chopped fresh parsley. And a fork.

Then eat it on up!!

My favorite thing about this recipe? Here's a few other variations I've done with it this--

feta cheese with sun-dried tomatoes

feta cheese, sun-dried tomatoes, roasted red peppers

sun-dried tomatoes, mushrooms, onions

sun-dried tomatoes, mushrooms, fresh grape tomatoes

Hope you enjoy it!

Meet the Contributors: Sarah Bromley

It's going to be hard to follow up Cole's amazing basil, tomato, and mozzarella salad recipe from yesterday, but I'll do my best. Books give the reader a sense of a time and place, and food can do the same.

Just as Cole said that food can transport you to a different culture, I think that food has the ability to tell you a lot about a person. I have many memories of being the same age as my little girl and peek-a-booing around my mother's chair to watch her chop the celery for the Thanksgiving stuffing as she told me the how and why she did what she did. Likewise, the smell of chopped bacon and onion frying together in a skillet takes me back to the many nights I made my mom's "bacon spaghetti" for dinner while she and Dad worked long hours and spaghetti was about the only thing my older sister and I could successfully cook at ages 9 and 13. These memories tell you some minute details about me--that I learned a lot from my mom and that I was left to fend for myself quite a bit. And as small as those food-related details might seem, they actually explain a lot about why I am the way I am as an adult.

For me, food is a way for family to spend time together, even families as dysfunctional as the ones I write about. One of my YA characters finds herself in a makeshift family and has to live with her father's best friend, who is Mexican-American. So here's my spin on a Mexican classic, the quesadilla.

Steak & Blue Cheese Quesadillas


Ingredients:
2 thin, lean steaks (often called breakfast steaks), cut into strips
1/2 medium-sized white onion, sliced into thin wedges
1-2 cloves garlic, finely chopped
1 red or yellow bell pepper, cut into thin strips
1T chili powder
1 T ground cumin
2 t olive oil
Salt to taste
Blue cheese crumbles
Tortillas


First, cut up your onion, garlic, and bell peppers. Set aside in a small bowl. I used some marinated roasted peppers that I had in a jar, but fresh peppers work equally well.


Next, slice your steaks into thin strips.



In a skillet over medium to medium-high heat, add your olive oil and, once that's warmed, add the strips of steak. You want the heat to be high enough to get a quick sear on the meat. It's thin enough that you don't need to cook it for more than a few minutes. Then add the peppers, garlic, and onion. Cook until heated but still crisp. Lastly, add the cumin, chili powder, and salt. I add these last to avoid burning the spices. Transfer to a bowl and set aside.


Heat a second skillet (or even a griddle pan) over low to medium-low heat. Place a tortilla into the pan. Sprinkle one half of the tortilla with blue cheese crumbles.


Then add some of the steak and vegetable mixture, topping with more blue cheese.

Fold the empty side of the tortilla over the steak, vegetable, and cheese mix.

Flip. Heat just until the cheese melts.


Rest on a cutting board before using a pizza slicer to cut into wedges. This usually makes 3-4 quesadillas for my family.