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The encroaching summer season in the northern hemisphere is filled with long weekends, vacations, and family get-togethers. In the Ledwith house, we have a sure-fire recipe that is guaranteed to fill your guests and family members’ bellies when they come a-calling during their holidays. We’ve used this recipe time and time again, and it has never disappointed even the fussiest eater. I hope you share this wonderful feast with your family, no matter what season it is!
Note: The total prep time takes 6 hours which includes marinating the pork tenderloin plus another 20-25 minutes to cut up the veggies and fruit. This kabob recipe serves approximately 6 – that’s with 2 kabobs a piece. Baked potatoes and corn on the BBQ make for excellent sides, and this mouth-watering meal is always a crowd pleasure on those hot summer days!
What You Need:
2 Tbsp. Asian Sesame Dressing (we use Kraft® brand dressings)
2 Tbsp. honey
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. minced garlic
1 Tbsp. grated fresh gingerroot
1 pork tenderloin (1 lb./450 g)
What You Do:
MIX all ingredients except pork; cut meat up into 1- 1½ inch cubes, and pour marinade over meat in a large plastic bag. Seal bag and turn to evenly coat meat. Refrigerate for 6 hours to marinate. We find marinating the longer the better, so if you prefer, mix the marinade the night before.
PREPARE pork kabobs with your favorite veggies and fruit. Remove the meat from plastic bag and discard the marinade. We use an orange and red pepper, a sweet onion, and pineapple chucks to create our kabobs. You can use 3-4 pieces of pork, depending on your tastes and desires.
PREHEAT barbecue on high, then lower heat. Cook potatoes first. Corn can be put on with kabobs.
BARBECUE kabobs approximately 20 minutes or until meat is done. Make sure pork is thoroughly cooked.
DIG in and enjoy this feast with your family or friends!
That’s it! Easy-peasy, right? Now what will you do with all that time on your hands while the pork tenderloin is marinating in the fridge? How about relaxing in the sun, and indulging in one of my books from The Last Timekeepers series? Wink. Wishing you a safe and happy summer! Cheers!
In my book, Legend of the Timekeepers—the prequel to The Last Timekeepers series—my 14-year-old protagonist Lilith is faced with the reality that Atlantis is on the brink of being destroyed, and her family must evacuate their home immediately.
While many of us look back on our lives and think—where the heck did the time go?—it doesn’t take a catastrophe like Lilith and her father had to endure to make us realize that life is indeed short, and we’d better be grateful for what we have in the present. During the month of March, the sap begins to run up here in the northern hemisphere, and I can't think of a better way to ring in Spring than with a mouth-watering treat from nature. The following recipe will make you appreciate the sweet things in your life, and is great to prepare on those cherished afternoons of baking with a loved one.
Maple Madness Butter Tarts
Tart Shells2 cups (500 mL) all-purpose flour
1 tsp. (5 mL) salt
¾ cup (175 mL) all-vegetable shortening, well chilled (we use CRISCO® Golden All-Vegetable Shortening)
4-8 tbsp. (60-120 mL) ice cold water
BLEND flour and salt in medium mixing bowl. Cut ½-inch (1.5 cm) cubes of chilled shortening into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs with pea-sized pieces remaining.
SPRINKLE 4 tbsp. (60 mL) of the ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top; press chunks down to bottom of bowl with fork. Add more water by the tablespoon, mixing until dough holds together.
DIVIDE dough into two balls. Flatten balls into ½-inch (1.5 cm) thick disks, wrap in plastic wrap and chill for 30 minutes or up to 2 days.
PLACE ball of dough on lightly floured work surface. With floured rolling pin, roll out thinly from center outward. Cut out 6 rounds with 4” (10 cm) cutter. Repeat with second ball of dough. Fit rounds into 12 medium-sized muffin cups.
Filling½ cup (125 mL) packed brown sugar
¼ cup (60 mL) pure maple syrup
¼ cup (60 mL) corn syrup
¼ cup (60 mL) all-vegetable shortening
1 egg, slightly beaten
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
¾ cup of raisin or pecans (if desired)
PREHEAT oven to 425°F (220°C)
COMBINE all filling ingredients except raisins (or pecans); mix well.
EVENLY divide raisins (or pecans) into pastry shells.
FILL cups ⅔ full with syrup mixture.
BAKE on bottom shelf for 12 to 15 minutes or just until set. DO NOT OVERBAKE. Cool completely before removing from the pan.
MAKES 12 Maple Madness butter tarts.
Now, while you’re waiting for your butter tarts to cool, why not partake in an afternoon of cozying up on the couch with a good book? Ready for a trip to Atlantis?
There is no moving forward without first going back. Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.
Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her newfound friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.
To read an excerpt from
Legend of the Timekeepers or purchase a copy, please click a vendor's name
Mirror World Publishing -
Amazon US -
Amazon CA If you haven’t already read
Sharon Ledwith's novel,
The Last Timekeepers and the Arch of Atlantis, here’s the blurb…
When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.
Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.
To read more of
the Arch of Atlantis or purchase a copy, please click a vendor's name
Mirror World Publishing -
Amazon US -
Amazon CA BONUS: Download the free PDF short story
The Terrible, Mighty Crystal HERE.
Families. They challenge us. They shape us. They define us. Here in Ontario, Canada, we’re celebrating Family Day today. Although not a statutory holiday, Family Day was originally created to give people a day off to spend with their families because of the long period of time between New Year’s Day and Good Friday. Common Family Day activities include skating, playing hockey, snowboarding/skiing, snow shoeing, and going to various winter festivals. So I figured, after a day spent doing fun things with your family, there’s nothing better than coming home to a big crock pot of homemade savory sausage soup!
What you Need:
1½ pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1¼ cups dry red wine
5 cups beef broth
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta (or plain, whatever your heart desires)
Salt and pepper to taste
What you Do:
IN a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. If desired, instead of ground sausage, cut sausages in thin slices.
COOK garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
COVER, and cook on LOW for 4 to 6 hours.
BRING pot of lightly salted water to a boil. Break pasta into smaller pieces, then cook in boiling water until al dente, about 7 minutes. Drain water, and add pasta to slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
SERVE topped with grated parmesan.
This is a fantastic soup to serve to your crew, and freezes well. Salad, hard rolls, and wine (red or white) complete this meal! You can make it 24 hours ahead of time without the noodles and wait to add noodles until soup is reheated for serving. Whatever you decide to do this Family Day (or any other holiday), enjoy your time with your loved ones, and cherish the memories you create! Cheers and thank you for reading my blog!
In my book,
Legend of the Timekeepers—the prequel to The Last Timekeepers series—Istulo, a high priestess from the Black Land is a whiz when it comes to concocting potions and elixirs. But I bet she’d trade an arcane secret or two just for a taste of this mouth-watering ham and potato brew. Easy to prepare with a prep time of 20 minutes and cook time of 25 minutes, this heavenly soup will get a thumbs-up from even the fussiest high priest or priestess in your brood.
Thumbs-Up Ham and Potato Soup 3½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3¼ cups water 2 tbsp. chicken bouillon granules
½ tsp. salt, or to taste
1 tsp. ground white or black pepper, or to taste
5 tbsp. butter
5 tbsp. all-purpose flour
2 cups milk
COMBINE potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil. Lower temp to medium heat. Cook until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper.
MELT butter over medium-low heat in a separate saucepan. Whisk in flour and cook, stirring constantly until thick, about 1 minute.
STIR in milk lowly as not to allow lumps to form until all. Continue stirring over medium-low heat until thick, 4-5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through.
SERVE immediately.
Now, while you’re waiting for the potato and ham soup to digest why not put your feet up and relax with a good book? Ready for a trip to Atlantis?
By: Shelley Workinger,
on 10/15/2015
Blog:
But What Are They Eating?
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A Foodie’s Evolution From Reading About Food To Writing About It!
By Dianne HarmanFood, cooking, entertaining? Oh yeah! How does the song go? Something like, “These are a few of my favorite things!”
I started writing cozy mysteries a year ago as a way to integrate my love of food and dogs. I had previously written three books in the suspense genre, but I really couldn’t integrate the dogs and food much in them, although readers have told me that when they read
Coyote in Provence, they gained ten pounds just from the food descriptions!
When I would mention that I was interested in writing cozy mysteries, people told me to stay in the suspense genre, and that it would really dilute my brand if I changed genres. My husband and I were at the Enchantment Resort in Scottsdale, Arizona a year ago. I’d had a wonderful breakfast in bed and made a few notes on my iPad. At that moment I decided to write what I really wanted to – books about food and dogs. I started Kelly’s Koffee Shop the morning after we returned and a year later I’ve published a book a month, all cozy mysteries and all having lots of food, recipes, and dogs. The three cozy mystery series,
Cedar Bay,
Liz Lucas, and the latest,
High Desert, have really caught on. Evidently my readers have enjoyed the because each of the books has been a best seller in cozy mystery culinary books and animal books, plus Amazon has named me as on of their most popular authors for seven months.
Why food? I can’t remember a time I wasn’t interested in it. Cooking and trying out new recipes has always been one of my favorite things to do. I’ve been fortunate to have attended cooking classes and schools at a number of places here in the United States as well as in France, Portugal, Thailand, and Italy. In fact, one of the books,
Murder at the Cooking School, is a loose rendition of the week we spent at a cooking school in Tuscany. The recipes in that book all come from that experience, but fortunately we didn’t encounter a murder!
My husband was a California Senator, and we entertained so much (read that as me cooking) that one of his advisors suggested we do fundraising dinners. I cooked five courses, and he charged $1,500 a person. They became so popular we had to do them back-to-back nights because we couldn’t accommodate all the people who wanted to attend. Trust me, that’s every politician’s dream!
One of my fondest memories of those times was when one of the guests who is a well-known California lobbyist asked my husband if he would give him the name of the caterer who had cooked the meal because he’d like to hire the person for his next event!
The recipes in my books are all from my personal collection and have been prepared by me for years. Many are from family members, because I’m not the only one in the family who likes to cook. Mother-in-law recipes, sister-in-law recipes, and my mother’s recipes are all in the books.
I’ve read that cooking for people is a form of showing love. I think that’s a charming thought and hope all of you are giving plenty of love!!!
Thanks for taking the time to read this and bon appetit!
Thanks for stopping by to share your food for thought, Dianne!
You can find Dianne and her books here:
Sticky, gooey, melt-in-your-mouth heaven. I’m talking about S’Mores – one of the mainstays of camping and a first choice with kids around the campfire. Here’s an easy-peasy treat that takes five minutes to prep, fifteen minutes to make, and serves eight. And guess what? No campfire is required. You can create this treat in the comfort of your own back yard with your barbecue.
What You Need:8 jumbo marshmallows
16 milk chocolate squares
3 tbsp butter, melted and cooled
½ cup of crumbled honey graham wafers (about 3) spread on a plate, plus 16 whole wafers for serving
Maple grilling plank, soaked in water for 2 hours
What You Do:Preheat barbecue to medium.
MAKE a slit in the middle of each marshmallow end. Stuff each marshmallow with 2 squares of chocolate (one in each end), hiding chocolate inside. Lightly brush stuffed marshmallows with butter and roll in graham crumb to coat evenly.
GRILL soaked plank for 2 to 3 minutes on each side (to help intensify smoky flavor and prevent warping). Once plank begins to smoke and crackle, place prepared marshmallows on top and close barbecue lid. Bake for 3 minutes or until marshmallows are lightly toasted and slightly gooey.
REMOVE plank from barbecue and set on metal pan. Serve marshmallows directly on plank with whole wafers for scooping and sandwiching.
ADDED BONUS – if you feel adventurous you can spread smooth peanut butter over the milk chocolate squares before stuffing it into the marshmallow. Trust me—it will make a peanut butter cup blush. Oh, and make sure you have plenty of napkins or wipes on hand. Enjoy!
While you're waiting for your S'Mores to cook, think about taking a trip to Atlantis this August via the prequel to The Last Timekeepers series?
There is no moving forward without first going back.Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.
Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her newfound friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.
To read an excerpt from
Legend of the Timekeepers please click
HERE.
In my upcoming release, Legend of the Timekeepers—the prequel to The Last Timekeepers series—my adolescent characters Lilith, her BFF She-Aba, and an annoying goat-herder named Tau are transported from the ‘Black Land’ through the seventh Arch of Atlantis, and travel back in time to Atlantis one hundred years before the continent’s final destruction. There, Tau finds that he has an insatiable taste for a strange, long yellow fruit he’s never seen before. Fortunately for us, this long yellow fruit—a.k.a. bananas—are readily available at our local markets, and used in some wicked-awesome recipes. The following recipe is great for families to bond over at campsites or even in their own backyards:
Campfire Peanut Butter-Banana Boat S’Mores 4 bananas, unpeeled
¼ cup smooth peanut butter
4 graham wafers, coarsely chopped
½ cup semi-sweet chocolate chips
½ cup miniature marshmallows
HEAT barbeque to medium-high heat. If doing on campfire, make sure you have a grill over the pit and the fire has died down to coals.
MAKE deep lengthwise cuts along inside curve of each banana. Be careful not to cut through to opposite side. Place bananas on centers of 4 large heavy duty foil sheets.
OPEN bananas gently and spread evenly with peanut butter. Top with chopped wafers, chocolate chips, and marshmallows. Fold foil to make 4 packets.
GRILL, filled-sides up, 8-10 minutes or until heated through. Cut slits in foil to release steam before opening packets.
TOO RAINY FOR THE BBQ? No problemo. Make it in the oven. Fill bananas and wrap in foil as directed. Bank in 350°F oven 15 to 20 minutes or until heated through.
This is a definite family pleaser where the melty marshmallow classic meets the banana split in this ooey-gooey dessert that cooks in the peel. Too bad Tau couldn’t sample this yummy dish. But allow me to offer you a sample of what to expect in my newest time travel romp Legend of the Timekeepers set to be re-released this August 1st through
Mirror World Publishing.
There is no moving forward without first going back.Lilith was a young girl with dreams and a family before the final destruction of Atlantis shattered those dreams and tore her family apart. Now refugees, Lilith and her father make their home in the Black Land. This strange, new country has no place in Lilith’s heart until a beloved high priestess introduces Lilith to her life purpose—to be a Timekeeper and keep time safe.
Summoned through the seventh arch of Atlantis by the Children of the Law of One, Lilith and her new-found friends are sent into Atlantis’s past, and given a task that will ultimately test their courage and try their faith in each other. Can the Timekeepers stop the dark magus Belial before he changes the seers’ prophecy? If they fail, then their future and the earth’s fate will be altered forever.
If you haven’t already checked out my young adult time travel read,
The Last Timekeepers and the Arch of Atlantis, here’s the blurb…
When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.
Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.
My favorite holiday recipe is for Candy Cane Cookies. I love these festive cookies for their hint of almond flavor and the crushed candy canes on the top. I only make them once a year, and I double the recipe below.
I will warn you to make sure that you only use peppermint candy canes (or peppermint candies). A couple years ago, I went around our family Christmas tree, plucking off all the red and white candy canes. I crushed them into the topping, which I then sprinkled onto the cookies. Well, you can imagine my dismay when I took a bite and discovered mixed in with the refreshing mint flavor was also the not-so-refreshing taste of watermelon candy. Yes, unbeknownst to me, one (or more) of the candy canes I crushed was watermelon flavored, not mint, and I can NOT in good conscience recommend it to anyone! This year I used round peppermint candies to ensure there was no mix-up!
Candy Cane Cookies ½ cup butter, softened
½ cup shortening
1 cup powdered sugar
1 egg
1½ tsp. almond extract
1 tsp. vanilla
½ cups flour
1 tsp. salt ½ - 1 tsp. red food coloring
1 cup crushed candy canes or peppermint candy
Preheat oven to 375° F.
Combine butter, shortening, and powdered sugar. Mix in egg, almond extract, and vanilla. Continue mixing as you add in flour and salt.
Divide dough in half. Place in separate bowls. Blend food coloring into one bowl of dough.
Shape one tablespoon of dough from each color into a rope. Place ropes side by side on a cookie sheet. Press together lightly and twist. Curve down the top third to form a candy cane.
Bake for 8-10 minutes.
Remove from oven and immediately sprinkle cookies with crushed peppermint candy.
Wait until cookies are cool to prevent breakage when removing them from the pan.
Enjoy the tastes and smells of the season. Happy holidays! ~Sara
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Sara Daniel on her
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Sticky, gooey, melt-in-your-mouth heaven. I’m talking about S’Mores – one of the mainstays of camping and a first choice with kids around the campfire. Here’s an easy-peasy treat that takes five minutes to prep, fifteen minutes to make, and serves eight. And guess what? No campfire is required. You can create this treat in the comfort of your own back yard with your barbecue.
What You Need:8 jumbo marshmallows
16 milk chocolate squares
3 tbsp butter, melted and cooled
½ cup of crumbled honey graham wafers (about 3) spread on a plate, plus 16 whole wafers for serving
Maple grilling plank, soaked in water for 2 hours
What You Do:Preheat barbecue to medium.
Make a slit in the middle of each marshmallow end. Stuff each marshmallow with 2 squares of chocolate (one in each end), hiding chocolate inside. Lightly brush stuffed marshmallows with butter and roll in graham crumb to coat evenly.
Grill soaked plank for 2 to 3 minutes on each side (to help intensify smoky flavor and prevent warping). Once plank begins to smoke and crackle, place prepared marshmallows on top and close barbecue lid. Bake for 3 minutes or until marshmallows are lightly toasted and slightly gooey.
Remove plank from barbecue and set on metal pan. Serve marshmallows directly on plank with whole wafers for scooping and sandwiching.
ADDED BONUS – if you feel adventurous you can spread smooth peanut butter over the milk chocolate squares before stuffing it into the marshmallow. Trust me—it will make a peanut butter cup blush. Oh, and make sure you have plenty of napkins or wipes on hand. Enjoy!
