Kitchen Wisdom

from Sloane Taylor

This dish becomes a complete meal when you add egg rolls, pot stickers, and a glass or two of sake. The following recipe serves two.

Courtesy of Serge Bertasius Photography

PORK FRIED RICE
2 tbsp. vegetable oil
½ cup frozen peas, thawed
⅔ cup cooked pork, chopped fine
3 cups 1- 3 day old cooked rice
Pinch dried ginger
2 tbsp. butter
2 eggs, lightly beaten
2 tbsp. soy sauce
4 green onions, sliced fine, include 1-inch of green

Warm a 10-inch skillet over medium heat. Add oil and swirl to coat the pan evenly. Stir in peas, pork, and rice. Sprinkle on ginger. Heat through for about 5 minutes. Remove from heat while you prepare the egg.

Add butter to a small frying pan set over medium heat. Pour in egg and swirl to spread it around until almost done, about one minute. Flip with a spatula. Remove from the heat. Break into small pieces and then stir into rice mixture.

Carefully mix in soy sauce and green onion. Heat through for about 3 minutes.

Replace pork with chicken or shrimp for another tasty meal. Just be sure to use cooked alternatives.

May you spend all the days of your life filled with friends, laughter, and seated around a well laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor's cookbooks, Date Night Dinners, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

 

A Wake-up Your Morning Breakfast

from Sloane Taylor

I enjoy experimenting with different food combinations and creating new recipes. This delicious dish is perfect for breakfast or even lunch, but then you may want to add a small salad and a glass of crisp white wine. 😊

Italian Breakfast Soufflé for 2

½ lb. Italian sausage, bulk or links

2 – 3 tbsp. butter, softened

4 lg. eggs

1 cup milk

1 tsp. dried mustard

Freshly ground black pepper to taste

Chopped onion to taste

2 slices provolone cheese

½ cup sharp cheddar cheese, shredded

¾ cup mozzarella cheese, shredded

3 – 1-inch slices Vienna or French bread, cubed* 

Preheat oven to 350° F.

If you use links then squeeze the meat from the casing before cooking. 

Fry sausage in a small pan until no longer pink. Be sure to break up any clumps. Set aside.

Spread butter on the insides and bottoms of two baking dishes approximately 500ml or 17-ounces.

The following ingredients are to be equally divided between the 2 dishes when added. All stirring should be done gently.

Break 2 eggs in each prepared dish. Lightly scramble. Pour in milk. Stir. Sprinkle on mustard and pepper. Stir.

Tear provolone into pieces then add to mixture along with cheddar and mozzarella. Stir.

Fold in bread.

Bake 35 – 50 minutes or until a knife inserted in the center has no egg clinging to it.

Set the soufflés on dinner plates to serve so as not to scorch your table.

This dish can be assembled a one or two days ahead of time. Cover and refrigerate, but allow the soufflé to sit on your counter 1 hour or so before you bake it.

*I’ve used day old homemade bread and unseasoned cubes from stuffing mix. They both worked great.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor's cookbooks, Date Night Dinners, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

 

Uncork the wine and check out Sloane Taylor's Date Night Dinners Sizzling Summer recipes!

Introducing the latest in my Meals to Make Together series!

Romance meets Outdoor Dining

Why not share a summer night with someone special?

What better than a sizzling romantic dinner, candles, wine and music?

Create 45 delicious and complete dinners for two that can be cooked on your grill or stove. No exotic or expensive ingredients needed. These 103 recipes use everyday products already in your kitchen cabinets. Increasing the dinners is a snap for those fun nights friends or family join you.

 You’ll love Date Night Dinners Sizzling Summer, Book 2 in the Meals to Make Together series, because great food is the doorway to infinite possibilities. 

Here's one of the recipes to whet your appetite. Add a little romance to a starry evening with a delicious dinner perfect for two. 

Uncork the wine and enjoy! Serve with Avocado Salad and Baked Potatoes on the Grill. These recipes are found under Salad and Veggies in the book's Index.

  BEEF KABOBS 

1 – 1½ lbs. (500 – 750g) sirloin steak, trimmed of fat 

1 lg. onion, quartered 

1 med. yellow pepper, seeded and ribs removed 

1½ cups (350ml) garlic infused olive oil* (recipe in Extras section) 

½ cup (125ml) dry red wine 

2 rosemary sprigs or 1½ tsp. (7.5ml) dried 6 parsley sprigs or 1½ tsp. (7.5ml) dried Freshly ground pepper to taste 

10 – 16 cherry tomatoes 10 – 16 baby bella mushrooms, stems removed 

Vegetable oil for grill 

Cut beef into 1½ in. (3.8cm) pieces and then place into a plastic bag or bowl. 

Separate onion sections, add to meat. Slice yellow pepper into 1 in. (2.54cm) pieces and add to meat.

Add remaining ingredients, except tomatoes and mushrooms, to the meat mixture. Marinate 6 – 20 hours in fridge. Sirloin requires a long marinate to make it super tender. Filet, porterhouse, and rib eye work well in this recipe. Only marinate them for 3 – 4 hours as they are tender cuts. Coat grill lightly with olive oil. Set grill to medium. 

Thread steak and veggies onto skewers, e.g.: sirloin, onion, sirloin, yellow pepper, sirloin, tomato, sirloin, mushroom, and so on. Make sure all the pieces touch but aren't jammed against one another. Discard remaining marinade. 

Grill 10 – 15 minutes. Turn skewers frequently so meat cooks evenly. 

No skewers? No problem. 

Drain sirloin mixture in a colander. Heat a skillet on the grill or stove. Add beef mixture, tomatoes, and mushrooms. Sauté 10 – 15 minutes, stirring and turning frequently. 

*If you use regular olive oil add 3 garlic cloves, pressed or chopped fine.

 

Grab your copy today.

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May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table! 

Sloane Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy. 

Learn more about Taylor's cookbooks, Date Night Dinners and Recipes to Create Holidays Extraordinaire on Amazon. Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.