Monday, August 30, 2010

Deadline Dinner – Open-Face Crabmeat Sandwich

When you serve a super simple and delicious dinner, your family will think you've worked in the kitchen for hours. Sshh! Don't tell anyone you threw this together in less than half an hour.

• 1 can of crabmeat
• 1/2 pound of processed cheese (Velveeta or American cheese)
• Pinch of garlic salt
• 2 tbsp. of butter
• 4 split English muffins

1. Drain the crabmeat and pour into a medium saucepan.
2. Add the cheese, garlic salt and butter.
3. Heat the mixture until the cheese is melted. Use a double boiler or stir constantly to prevent it from sticking.
4. Spread the open muffins on a baking sheet.
5. Spread the crabmeat mixture evenly over the muffins.
6. Broil the muffins until they are brown on top. Watch the oven closely because this will happen very quickly.

Serve the open-face crabmeat sandwiches with a vegetable salad.


Thursday, August 26, 2010

Good News Blog

One of my fellow Suite101 writers has started a new blog featuring good news and accomplishments. She selected the wonderful news about the devotional Delight Yourself in the Lord...Even on Bad Hair Days that I've written with 4 other authors, Sandra Bricker, Kristin Billerbeck, Diann Hunt, and Trish Perry. Stop by and leave a message on her blog: Out of My Mind.

This book will be available in Spring 2011.

Monday, August 23, 2010

Deadline Dinner – French Toast

Staying with the breakfast-for-dinner theme, make a batch of French toast to make your family feel loved.

• Cooking spray or 2 tbsp. butter
• 2 eggs
• 1 cup of milk
• 2 tbsp. natural vanilla
• 1/8 tsp. nutmeg
• 1/8 tsp. cinnamon
• Pinch of salt (optional)
• 8 slices of crusty bread (French of Italian)

1. Spray a baking pan with cooking spray or coat with melted butter.
2. Place slices of bread on the pan in a single layer
3. Whip eggs, milk, and vanilla.
4. Pour the egg mixture evenly over the bread.
5. Sprinkle the nutmeg, cinnamon and salt (optional) over the coated bread.
6. Bake in a 350 degree oven for approximately 45 minutes until browned.

Provide a choice of toppings such as fresh berries, powdered sugar or maple syrup. Serve with ham or crisp bacon and slices of fresh fruit.


Thursday, August 19, 2010

Emma with Great-Grandmother Bobbie

When my granddaughter Emma was here a few weeks ago, we brought her to visit my mother-in-law Bobbie. My heart melted at the sight of Emma enjoying Great-Grandmother Bobbie.


Monday, August 16, 2010

Deadline Dinner – Veggie Omelets

Breakfast foods are comforting, so what better way to relax the family after a long, busy day than to serve them for dinner? Start with a basic omelet and add veggies and fruits to make it even healthier.

• Cooking Spray
• 8 eggs
• 1 cup of shredded cheese
• 1/2 cup of diced bell pepper
• 1/2 cup of sliced mushrooms
• 1/2 cup of one other veggie (chopped broccoli, spinach, tomatoes, or olives)

1. Spray your skillet with cooking spray and heat to medium heat.
2. Beat eggs until the yolks are well mixed with the whites.
3. Pour the eggs into the pan and turn the heat down to low.
4. When the eggs are almost set, sprinkle the cheese and veggies on top in layers.
5. Cover the skillet and continue cooking on low for approximately 2 minutes.
6. Remove the cover and using a spatula, gently fold the egg in half, covering the veggies.
7. Divide the omelet into 4 horizontal slices and put on plates. Top with fresh parsley or salsa.

Serve this delicious and nutritious omelet with toast and a fresh fruit cup.


Thursday, August 12, 2010

Hartline Literary Agency blog

My agent Tamela Hancock Murray is with the Hartline Literary Agency. This group of agents has generously committed to give some of their time to help authors reach their goals by blogging about the business of publishing. Anyone who wants a career as a writer needs to pay attention to those who know, and Tamela, Joyce, Diana, and Terry certainly have enough experience to know what they're talking about. Check out their blog and visit often.


Monday, August 9, 2010

Deadline Dinner – Peachy Pineapple Pork Chops

Delicious and super easy to make, these peachy pineapple pork chops will quickly become a family favorite.

• Canola oil
• 1/4 cup of peach preserves
• 1 cup of crushed pineapple
• 1 tbsp. brown sugar
• 4 lean pork chops
• Salt and pepper to taste

1. Mix the peach preserves, 1/2 cup of crushed pineapple, and brown sugar in a small bowl.
2. Salt and pepper the pork chops.
3. Brown the pork chops in a skillet with a small amount of canola oil.
4. Remove the pork chops from the skillet and drain the oil. Put the pork chops back in the skillet.
5. Pour the peach and pineapple mixture over the pork chops. Cover and simmer until the meat is done.
6. Remove the pork chops from the heat and top with the remaining pineapple.

Serve with rice and a salad.


Thursday, August 5, 2010

Pick an Editor's Brain

I've been a writer for about 20 years now, and I've worked with all types of editors. In fact, I've even been an editor, so I can say with authority that it's not easy for them to spend the kind of time with writers we'd like them to. There is one editor who manages to find the time to fill us in on some of the inner workings of their publishing house, and I'd like to share that with friends. Check out Abingdon Press editor Barbara Scott's recent posts on The Roving Editor blog and go back often for all the latest information.


Monday, August 2, 2010

Deadline Dinner – Teriyaki Chicken

I love almost any food with an Asian flair. This teriyaki chicken recipe is super easy and delicious, making it ideal for nights when you only have a few minutes to cook dinner. It does require a little advance preparation, but you can do it in a snap.

• Cooking spray
• 2 tbsp. lemon juice
• 2 tbsp. soy sauce
• 1 tbsp. water
• 1 tsp. garlic powder
• 4 chicken breasts

Advance prep directions:
1. Mix the lemon juice, soy sauce, water, and garlic powder.
2. Spread chicken breasts in a shallow baking pan.
3. Pour the lemon and soy mixture over the chicken.
4. Cover and place in the refrigerator. Leave it there all day until time to cook dinner.

Cooking directions:
1. Spray a baking pan with cooking spray.
2. Place marinated chicken on the pan in a single layer. Reserve the marinade for basting the chicken.
3. Bake in 350 degree oven for approximately 20 minutes. Baste the chicken with the leftover marinade and return to the oven until it is done (depending on thickness of the chicken).

Serve with rice and a steamed vegetable for a nutritious dinner everyone will enjoy.