Category Archives: Recipes

Waldorf Salad with Persimmon and Pear by Taylor Lee

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I hope you had as wonderful a Thanksgiving as I did. All four of my grandsons, my middle glorious daughter and my Special Guy were there! The food was fabulous. And a lot of it. Calories in the thousands. But my salad brought a glorious splash of color. One of the boys asked, “What are those orange things?” They were persimmons! Enjoy this fabulous salad. P.S Rather than the dressing they suggested, I drizzled a splash of Balsamic Glaze. Perfect! Recipe courtesy of The Washington Post.

Waldorf Salad

Modern Waldorf Salad with Persimmon and Asian Pear

Bright, textural, satisfying and beautiful, here’s a colorful, composed salad for your next cold-weather gathering. Let the persimmons ripen until soft but not squishy. Use crisp apples with a bright red peel. If Asian pears are unavailable, substitute a ripe but still firm Bosc pear. Mache, also known as “lamb’s lettuce,” is a winter salad green, vegetal and tender. If you can’t find it, use tender young spinach leaves instead. Compose this salad on a pretty platter or toss with dressing and serve in a wide bowl. If mayonnaise is a no-go in your household, swap in full-fat yogurt for a similar dressing.

The dressing can be shaken together 1 day ahead. The nuts can be toasted up to 2 days ahead. Otherwise, the ingredients should be cut up and served within a couple of hours, or the fruit will brown.

Ingredients:
  • 1/2 cup mayonnaise or full-fat yogurt
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (2 ounces) mache or torn baby spinach leaves
  • 2 Pink Lady or Fuji apples, cored, halved and sliced 1/8-inch thick
  • 2 Asian pears, cored, halved and sliced 1/8-inch thick
  • 4 Fuyu persimmons, each cut into 8 wedges
  • 2 ruby red grapefruit, peeled, seeded and sectioned
  • 6 red radishes, thinly sliced
  • 4 stalks celery, diced
  • 1/4 cup (1 ounce) feta cheese, crumbled
  • 1/4 cup (1 1/2 ounces) pomegranate arils
  • 1/2 cup (2 ounces) toasted walnuts, roughly chopped (Instead I used Pistachios and Sweet and Spicey Pecans)
Directions:
  1. In a small jar with a lid, combine the mayonnaise, lemon juice and black pepper. Cover and shake until combined.
  2. Place the mache or spinach on a large, wide platter. Arrange the apple, pear, persimmon, grapefruit, radishes and celery on top of the mache. Crumble the feta over the salad and scatter with the pomegranate arils.
  3. Drizzle the dressing over the salad (or serve it on the side) and top with the toasted walnuts. Serve right away.

Now that Thanksgiving is a done deal, it’s time to turn our attention to Christmas! And what better way to dive into the Christmas season than to grab the collection my ABB friends and I wrote to bring in the season. Irresistible Scrooges acknowledges what a challenge Christmas can be–until it isn’t!

Irresistible Scrooges

 

Irresistible Scrooges

My book in the collection is:

Nothing Good Happens After Midnight

Nothing  Good Happens After Midnight 

Prequel: Bah Humbug 

By Taylor Lee

  • The brazen detective crashes the emergency room determined to her question her dying agent.
  • The new head of the ER stops her at the door.
  • Their antagonism aside, the arrogant physician and the brash detective agree.
  • Christmas is the worst holiday of the year.

 

 

Whole Grain Mustard #Recipe

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Today, I made whole grain mustard and I am surprised by how flavorful and delicious it is. It has a pungent taste, a bit of heat, and a touch of sweetness. You won’t find mustard in the store with this kind of flavor. And it was very easy to make. Best of all, there are no chemicals, stabilizers, or preservatives in it. Only good, wholesome ingredients. A blender is the only special equipment you need. I use a Ninja, but a stick blender, regular blender, or even a small food processor should work just fine. My husband and I also made pretzels to go with the mustard. As you can see from the picture below, our rolling and shaping skills need honing. lol

Whole Grain Mustard

Ingredients:

  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup apple cider vinegar
  • 1/3 cup water (or pale ale, if you like)
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt

Directions:

  1. Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
  2. Stir vinegar and water (or ale) into the mustard seeds until just combined.
  3. Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
  4. Stir the remaining ingredients into the mustard seed mixture and pour into a blender.
  5. Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
  6. Pour mixture into a sterilized glass jar, seal, and refrigerate. Allow mustard to sit for 1 to 2 days for best flavor.

 

Too many tomatoes?

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Craving a Flavorful Homemade Salsa? Try This Simple Pineapple and Bell Pepper Recipe

Too many tomatoes? Salsas are a great way to use them. No canning is required for this recipe. Plus, this sweet version will add fresh flavor to dishes any time of year. While many traditional salsa recipes call for onions and hot peppers, you can make a tasty salsa without them. The secret is using a combination of sweet and tart ingredients.

This easy pineapple and red bell pepper salsa comes together quickly with just a few ingredients. It highlights the natural sweetness of ripe tomatoes balanced by the tropical tang of pineapple and the brightness of red bell peppers. A bit of sugar and vinegar round out the flavors.

The end result is a chunky salsa with just the right mix of sweet, sour, and savory. Bright orange tomato pieces contrast with the red bell pepper and yellow pineapple tidbits. It looks as good as it tastes!

Best of all, this versatile salsa can be served with tacos, grilled fish or chicken, as a salad topper, quick dinner, or even as an appetizer with tortilla chips. The flavors complement anything from Tex-Mex dishes to Hawaiian cuisine.

Fresh Tomato Pineapple Salsa
Makes about 3 cups

Ingredients:

– 2 – 2 1/2 cups colorful tomatoes, cored and diced
– 1/2 cup fresh pineapple tidbits (from fresh or store-prepared pineapple spears)
– @1⁄4 red bell pepper, diced
– 3 tablespoon white sugar
– 3 tablespoons your favorite vinegar or mix of vinegars (I use ½ rice, ½ balsamic vinegars)
–
Instructions:

1. Mix sugar and vinegars in a glass container (I use four-cup Pyrex measuring cup) and microwave for ½ to 1 minute. This makes the sugar go into solution. Stir to combine.
2. Chop pineapple and bell pepper into ½ inch pieces. Add to vinegar/sugar mix.
3. I usually peel the tomatoes before chopping into ½ inch pieces.. This step is optional.
4. For best flavor, let the salsa rest for 30 minutes before serving to allow the flavors to meld.
5. Serve immediately or refrigerate until ready to use. The fresh salsa keeps several days chilled.

Tips for Serving Pineapple Tomato Salsa:
– I use different colored tomatoes.
– I prefer red bell peppers but you can use any color. Yellow and orange are sweet, too.
– Mix with cottage cheese for a quick snack or meal
– Pair it with grilled mahi mahi, chicken, or flank steak
– Spoon over tacos for a sweet contrast to savory fillings
– Brighten up a salad by topping it with a heaping spoonful
– Use as a burger topping in place of ketchup
– Dip tortilla chips or vegetables like jicama and cucumber
– Transform basic rice into something special by mixing in a few tablespoons
– Brush onto salmon or halibut before broiling for a flavorful glaze

This salsa really shines when made with juicy in-season tomatoes. Look for tomatoes that are fully ripe but still firm. The pineapple adds moisture, so drain any excess liquid from the tomatoes before dicing. When I get fresh pineapple from the store, pre-cut, I’ll freeze what we don’t eat. It’s easier to cut into tidbits when it’s partially frozen.

For best results, avoid using out-of-season hothouse tomatoes, which tend to be drier and less flavorful. Though if those are your only option, just boost the sugar slightly to compensate.

The possibilities are endless with this easy pineapple and bell pepper salsa. It’s sure to be a hit any time of year. The sweet and tangy flavors make it truly hard to resist!

Discover Danger, Heroes, and Love!

The latest box set from The Authors’ Billboard and Chill Out! Books is UNFORGETTABLE PROTECTORS. Nine of your favorite authors bring new and classic tales of incredible Romantic Suspense to you. Grab your new salsa, a plate of cucumber slices, and indulge!

Wild Blueberry Smoothie #Recipe

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Delicious and filling, this blueberry smoothie breakfast keeps me satisfied until lunch. Try it!

Lots of studies have shown that wild grown blueberries are a very healthy fruit choice and one of the most nutritious foods you can buy. The antioxidant and anti-inflammatory components of these superfruits have been scientifically connected to heart health, brain health, gut health, cancer prevention, reduced risk of diabetes, and urinary tract health. Wild blueberries have high concentrations of an antioxidant called polyphenols (along with other plant-based foods like dried peppermint, cocoa powder, dark chocolate, black currants, and hazelnuts). Wild blueberries contain 30% less sugar than highbush blueberries. And did you know you can get 25% of the RDA of fiber just by eating 1 cup of of these little beauties? It’s true.

I buy my wild blueberries in the freezer section of my grocery store. Make sure the bag states “Wild Blueberries.” I love having these healthy and nutritious berries on hand whenever I want them.

Wild Blueberry Smoothie  

Blueberry Smoothie

Ingredients:

  • 1 cup frozen wild blueberries (do not thaw)
  • 3/4 cup vanilla flavored almond milk, unsweetened
  • 1/4 cup non-fat Greek yogurt
  • 1/2 cup organic baby kale or spinach
  • 1 tablespoon black Chia seeds

Place all ingredients in a blender (I have a Ninja Smoothie Maker) and blend until smooth.

Enjoy!

Reclaim My Heart is the story of second chances.

Reclaim My Heart