Love to cook? I have two wonderful recipes from the Paradise Cove series. Enjoy!
The first recipe is perfect for company. It’s extra special and delicious.
Orange Pecan French Toast
Ingredients:
- 12 slices French bread (1-inch-thick slices)
- 1cup packed brown sugar
- 1⁄3 cup butter, melted
- 2 tablespoons light corn syrup
- 1⁄3 cup chopped pecans
- 1⁄2 cup nonfat milk
- 1 teaspoon grated orange rind
- 1 cup fresh orange juice
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 large eggs
- 3 large egg whites
Directions:
- Combine brown sugar, butter, and corn syrup; pour into the prepared baking dish.
- Sprinkle chopped pecans evenly over sugar mixture.
- In a bowl, combine milk, orange zest, granulated sugar, cinnamon, vanilla, whole eggs, and egg whites. Whip with a whisk until thoroughly combined.
- Arrange bread slices over pecans in dish. Pour egg mixture over bread.
- Cover and refrigerate for 1 hour or up to overnight.
- When ready to eat, preheat oven to 350°. Remove baking dish from refrigerator.
- Carefully turn bread slices over to absorb excess egg mixture.
- Let stand at room temperature while the oven preheats.
- Bake for 35 minutes or until lightly browned.
Classic Cuban-Style Picadillo
This is a classic Cuban picadillo recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It’s delicious with fried ripe plantains.
Prep: 10 mins – Cook: 20 mins – Total: 30 mins – Servings: 4
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- ½ green bell pepper, chopped
- 1 clove garlic, minced, or more to taste
- 1 pound lean ground beef
- 1 (8 ounce) can tomato sauce
- 6 large pitted green olives, quartered
- ½ cup raisins
- 1 tablespoon capers (optional)
- 2 (1.41 ounce) packages Sazon seasoning (such as Goya®)
- 1 tablespoon ground cumin
- 1 teaspoon white sugar
- salt to taste
Directions:
- Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes.
- Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes.
- Stir tomato sauce, olives, raisins, capers, cumin, Sazon seasoning, sugar, and salt into the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Both recipes sound great, don’t they? I hope you try one of them and let your family or friends enjoy something different this Fall.
My latest book, A RECIPE FOR DISASTER will be on KU by Friday, Sept. 23rd! It’s a fun, fast Romantic Comedy. It will be $.99 and I hope you give it a try!
Available for Kindle readers Friday, Sept 23rd!
Patrice Wilton knew from the age of twelve that she wanted to write books that would take the reader to faraway places. She was born in Vancouver, Canada, and had a great need to see the world that she had read about.
Patrice became a flight attendant for seventeen years and traveled the world. At the age of forty she sat down to write her first book—in longhand! Her interests include tennis, golf, and writing stories for women of all ages.
She is a mother of two, has four lovely grand-daughters, and a wonderful man at her side. They live in West Palm Beach, Florida, where he teaches her golf, and she teaches him patience.
Her best selling books are the CANDY BAR series, SERENDIPITY FALLS series, and most recently PARADISE COVE and A CHRISTMAS COLLECTION series. She is a New York Times best selling author.