Friday, September 26, 2014

Shh...I've escaped Deadline Hell (and I'm hiding in the kitchen)!

I have to post this quickly, before my Work in Progress realizes I'm away from the keyboard. My best guess...I have until the aroma of this recipe starts to fill the cabin before the characters start complaining:

APPLE COBBLER CRUMBLE


Ingredients:

1 cup flour (divided)
1 cup sugar
1/2 cup butter (softened)
1 teaspoon cinnamon
4 apples, peeled, cored, cut into wedges
(or 1 large can apple pie filling)
3 pats butter

Directions:

Preheat oven to 350 degrees
Grease a 9x9 baking pan
Mix together flour, sugar, butter, and cinnamon
(RESERVE 3/4 CUP OF THIS MIXTURE FOR TOPPING)
Sprinkle flour mixture into baking pan
Layer with apples
Top with remaining flour mixture
Top mixture with evenly-spaced butter pats

Cover loosely with foil for first 10 minutes of baking time
Remove foil and continue baking an additional 30 minutes
Serve warm with ice cream or whipped topping
Enjoy!

Rats! I can hear the soldiers over there on the riverbank, wondering if I'm going leave them on the battlefield, or if I'll send in reinforcements....

Happy baking!


Catching Up (Finally)!

Since it's been so long since I added a new blog post, I thought I'd start with something just for YOU. Seems only fair, since I've asked you to click this link...and you did (thank you for that!).

Tried this oober-easy recipe day before yesterday, and when some of you saw it on Facebook and Twitter, you asked for the recipe. So here goes:


EASY PEACH COBBLER




Ingredients:

1/2 cup butter
1 cup flour
2 cups sugar (divided)
1 tablespoon baking powder
1/8 teaspoon salt
1 cup milk
1 tablespoon lemon juice
1 teaspoon cinnamon
1 large can sliced peaches (drained)

Directions:

Preheat oven to 375 degrees
Melt butter and pour into 13x9 baking dish; set aside
Combine flour, baking powder, salt, and 1 cup of sugar in a mixing bowl; stir to blend dry        ingredients
Add milk; stir just until dry ingredients are moist;
Pour over butter (do NOT stir)
Bring peaches, 1 cup sugar, and lemon juice to boil, stirring until sugar has dissolved
Pour over batter (do NOT stir)
Bake 40-45 minutes or until crust is golden brown
Serve warm with ice cream or whipped cream.

And now a little something extra...a sneak peek at the cover of my latest books, scheduled for release in January. Once a Marine is Book #1 in Harlequin Heartwarming's "Those Marshall Boys," and Currency of the Heart is Book #1 in "The Secrets on Sterling Street" historical series from Whitaker House. You can read back jacket-type blurbs by visiting my Facebook author page.

Again, thanks for stopping by. The next update of The Lough Down will feature another family-favorite recipe...and Chapter One from my contribution to An Old Fashioned Christmas (historical novella collection from Barbour Publishing)!

Until then, I wish you and yours a safe and happy weekend!








Tuesday, February 26, 2013

BEWARE THE LAZY AGENT

Just got off the phone with a former student, who called to ask my opinion of a rejection letter he'd received from an agent.

"You might have a chance at publication," this so-called author rep wrote, "if you change the whole plot and the era, and write a story that's more formulaic."

Now, before you defend the agent--because yes, they do sift through a lot of garbage in search of The Next Big Sale (they don't call it The Slush Pile for nothin')--let me set the stage: This novel finaled in four reputable writing contests; its writer has 14 short stories published in major market magazines; this was the author's first and only contact with said "agent;" I'd never heard of him (and if a 'been around forever' gal like me doesn't know him...or someone he represents...).



It always riles me when one individual so misrepresents himself that he casts a creepy shadow over every member of his industry. So this is what I told my former student:

This guy did you a favor by rejecting you. Signing a contract with a bozo like that would only invite more snarky, unhelpful, hurtful comments. A real agent knows his biz. And let's face it: Literary agents are salespeople and personal representatives, so a lack of people skills is not a good thing. If he couldn't put some thought into a constructive, professional rejection, he ought to consider the Plain John approach: Thanks for your submission. Good luck placing it elsewhere.

The student wanted to know why would someone whose web site boasts "We're looking for only the best, most well-written stories to represent" would send a letter like that. The answer, in my opinion: Pure, unadulterated laziness.

The agent isn't looking for "a fresh new voice" or "a story that excites me!" What he really wants is a seasoned author who's disgruntled with her agent. Maybe her agent represents too many other midlist authors, and can't pay enough attention to her work. so she's looking to change camps, and sign with a newer, less-busy agent who can focus more on her...and her career. Signing an author who's already 'branded,' who comes to him with a well-developed fan base means he only needs to mention her name, quote some sales stats, and voila! He gets 15% of every publishing deal. If that isn't enough, he also gets to ride Miss Big Name's coattails, meaning lots of all-expenses-paid trips to writers' conferences, where he'll meet with unpublished authors and those with a book or two under their belts...while scoping out other Big Names in the early phases of feeling frustrated by their agents.

When all is said and done, the lazy agent won't pay Miss Big Name any more attention than her 'old' agent did. The difference? When this guy ignores her, it won't be because he has hundreds of other clients' business to oversee, it'll be because...

...you guessed it: HE'S JUST PLAIN LAZY.

What every author needs is an agent who believes in their authors' talent, who is genuinely enthused about their clients' work, and who'll translate that into excitement when he's introducing those clients to editors. Anything less, and authors might as well represent themselves.

In my opinion, the student sidestepped a land mine when the lazy agent rejected him. Because there's no doubt in my mind, a guy like that would peck away at the student's confidence until he considered shelving the book and taking up woodoworking, instead.

Because you don't need an agent to sell toy trains.

P.S. This humble author is pleased and proud to say she has never been represented by a lazy agent.

Thursday, December 20, 2012

Day 20 of 31 Days of December Lor-Cipes

My Christmas Gift to You


Only 5 days until Christmas. <sigh> Hard to believe, isn't it! If you're like me, the length of your To Do list is dwindling, but there are still a dozen or items like "What's for Supper?" calling for your attention. Good news: You can cross that one off your list. Better news: I've seen meatloaf snobs turn into meatloaf lovers after eating this one! But time's a-wastin' and that list isn't getting any shorter, so let's get crackin'!

December 20

 

Loree's Really Italian Meatloaf

Ingredients:

1-8 ounce can tomato sauce, divided

1 egg, beaten

½ cup chopped onion

1/3 cup Italian-seasoned bread crumbs

2 tablespoons grated Parmesan

½ teaspoon garlic powder (NOT garlic salt)

½ teaspoon black pepper

1 pound ground beef

½ pound ground pork or veal

1 cup shredded Asiago cheese

Directions:

Spray slow cooker with Pam

Make foil handles from three, 18" sheets of aluminum foil, folded lengthwise into 2" strips. Lay on counter so that the strips form a 'star' shape. Set aside. (These will be your "foil handles)

Reserve 1/3 cup tomato sauce in refrigerator

Combine remaining sauce and egg in large bowl

Stir in onion and bread crumbs, Parmesan and spices

Add ground meat

Mix well and shape into loaf

Place meat on foil handles and lay into slow cooker so that the 'handles' stick out of the cooker

Cover and cook on LOW 10 hours

Spread remaining sauce over meatloaf and sprinkle with Asiago cheese

Using 'handles,' lift meatloaf from pan and transfer to serving platter
 
Serve with spaghetti, garlic bread, and a colorful side salad!
 
And yes, if you post a photo of your version of this recipe on my Facebook author page, you could win a gift basket worth $100!

Wednesday, December 19, 2012

Day 19 of "31 Days of Lor-cipes," My Christmas Gift to You







This was my very first crock pot, which worked like a champ off for more than 30 years. Quite a feat, considering how much I used it! (Its replacement works just as hard, but just between you and me, doesn't have half the personality.)

Today's family-favorite Lor-cipe, like the others chosen to lessen some of December's craziness, is sure to earn high fives from those gathered 'round your table. If you put it to the test, share a photo at my Facebook author page, and you could win a gift basket worth $100.
 
And now, let's get cookin'! 
 

December 19

Loree's Easy-Cheesy Pork 'n' Potatoes

Ingredients:
½ ground pork, cooked and crumbled
½ cup crushed saltine crackers
1/3 cup barbecue sauce
1 beaten egg
3 tablespoons butter
1 tablespoon vegetable oil
4 potatoes, peeled and sliced
1 onion, chopped
1 cup grated mozzarella cheese
2/3 cup evaporated milk
¼ teaspoon paprika
1/8 teaspoon black pepper
chopped parsley (for garnish)
 
Directions:
 
Spray slow cooker with Pam
Combine pork, crackers, BBQ sauce and egg in large bowl
Shape mixture into 6 patties
Heat margarine and oil in medium skillet
Sauté potatoes and onion until slightly browned
Drain and place in slow cooker
Combine cheese, milk, and spices into a small bowl
Mix well, then pour into slow cooker
Layer pork patties on top
Cover and cook on LOW 5 hours, then garnish with parsley

Tuesday, December 18, 2012

Day 18 of 31 Days of Lor-cipies
My Christmas Gift to You

 


By now, I'm sure you know the story: I'm posting one slow cooker recipe a day to save you time AND allow you to provide your family with a well-balanced meals, even amid the hustle-bustle of December. And if you try it, and post a picture here, you could win a gift basket worth $100, similar to the one pictured below.

Eat hearty!

December 18: Loree's Hearty Tuna Casserole

Ingredients:

2-12 ounce cans tuna, rinsed, drained and flaked
2 cups celery, diced
1 1/2 cups noodles (your choice; I use rotini), cooked and drained
3 cups crushed potato chips, divided
6 hard-boiled eggs, chopped
1-10 ounce can condensed cream of mushroom soup, undiluted
1-10 ounce can condensed cream of broccoli soup, undiluted
1 cup mayo
1 teaspoon dried tarragon
1 teaspoon black pepper

Directions:

Spray slow cooker with Pam
Combine all ingredients (except ½ cup potato chips) into slow cooker
Stir well
Top mixture with remaining chips
Cover and cook on LOW 6 hours
 
 

Monday, December 17, 2012


Day 17 of 31 Days of SLOW COOKER Lor-cipies

 

 

My Christmas Gift to You


December 17

Loree's Fiesta Rice with Sausage


Ingredients:

 

1 teaspoon vegetable oil
2 pounds spicy Italian sausage, casings removed
2 cloves garlic, minced
2 teaspoons ground cumin
4 onions, chopped
4 green peppers, chopped
3 Jalapeno peppers, seeded and minced (REMEMBER TO WEAR GLOVES AND DON'T TOUCH YOUR EYES!!!)
4 cups beef broth
2 packages (6 ounces each) long-grain and wild rice mix
 
Directions:
 
Spray slow cooker with Pam
Heat oil in large skillet
Add sausage, breaking it up as it browns
Add garlic and cumin
Add onions and peppers
Sauté mixture until onions are tender
Pour mixture into slow cooker
Add beef broth and rice
Cover and cook on LOW 6 hours
 
If you like it hot, you're gonna love it!

Day 16 of 31 Days of SLOW COOKER 

My Christmas Gift to You


Loree's Cheesy Chicken and Noodles


 

2 large cans cooked chicken
1-1/2 cups cottage cheese
1-10 ounce can condensed cream of chicken soup, undiluted
1-8 ounce package wide egg noodles, cooked and drained
1 cup grated Monterey Jack cheese
½ cup chicken broth
½ cup diced celery
½ cup diced green pepper
½ cup diced red pepper
½ cup diced onion
½ cup grated Parmesan
1-4 ounce can diced mushrooms
2 tablespoons butter, melted
½ teaspoon dried thyme
 
Directions:
 
Spray slow cooker with Pam
Combine all ingredients in slow cooker and stir to coat evenly.
Cover and cook on LOW 6 hours.
 
If you try it, post a picture on my Facebook wall
and you could win
a gift basket like this
 
 
A $100 value!

Thirty-one Days of Lor-cipies

My Christmas Gift to You

 

 

 

Today, I'm catching up, and posting three recipes instead of one. (I took a little break from the Internet, to show a little respect and pray for everyone directly affected by the massacre in Connecticut.)

So, a quick rundown of the contest: Try this one, then post a photo of it at my Facebook page, and I'll put your name in my handy Santa hat, and you could win a basket filled with Maryland goodies that's valued at $100!




Happy slow cooking!  And trust me...this one's harder to pronounce than it is to prepare!


Loree's Beef Bourguignon

 
 
Ingredients:
 

3 pounds lean beef cubes

½ cup flour

4 slices bacon, diced

3 carrots, sliced

8 small red potatoes, unpeeled and quartered

10 mushrooms, sliced

24 pearl onions

2 cloves garlic, minced

1 bay leaf

1 teaspoon dried marjoram

½ teaspoon thyme

½ teaspoon salt

½ teaspoon black pepper

2-1/2 cups beef broth (or, if you prefer, Burgundy wine)

 

Directions:

 

Spray slow cooker with Pam

Coat beef with flour and set aside

Cook bacon in large skillet over medium heat until partially cooked

Add beef and cook until browned

Remove with slotted spoon

Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, spices, and meat mixture in slow cooker

Cover with wine or broth

Cover and cook on LOW 10 hours (Give a prize to the person who finds the bay leaf!)

Friday, December 14, 2012

Day 14 of "The 31 Days of Lor-cipies"
My Christmas Gift to You

I'll finish up my Christmas shopping today (God willing), and I know I won't feel like cooking after THAT! So I'm putting my trusty slow cooker to use. Again. And sharing the recipe with you, because I know your December day will be just as hectic. If you decide to test it, take a picture before your family digs in, and share it at my Facebook author page as your entry in the "Win a $100 Basket of Maryland Stuff" contest (drawing on January 1st)!

And now, without further adieu, LOREE'S PIGS IN BLANKETS

 
 
(Yes, the photo is a joke. But I just couldn't help myself!) Enjoy:
 


Ingredients:

6 cups water
12 large cabbage leaves
1 pound lean ground beef
½ cup cooked rice
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon dried oregano
3 cups tomato sauce (divided in half)

Directions:

Spray slow cooker with Pam
Bring water to boil and turn off. Soak cabbage leaves in water 5 minutes. Remove, drain, and cool
Combine ground beef, rice, and spices in a large bowl. Mix well.
Place 3 tablespoons of meat mixture onto each cabbage leaf. Roll tightly
Place cabbage rolls into slow cooker, seam side down
Pour half the tomato sauce over rolls
Cover and cook on LOW 10 hours
Before serving, warm remaining sauce and pour over rolls
Serve with green vegetables and a side salad!
 
THIS is what the dish will really look like:
 
 

Thursday, December 13, 2012

Day 13 of 31 Days of Lor-cipes, My Christmas Gift to You



Like you, I want to serve nutritious, tasty meals every evening. But during this crazy-busy month, that isn't always easy. That's why I rely heavily on my trusty crock pot, and oh, what a delicious relief, at the end of a deadline day, to put that tasty supper on the table!

I'd like to share that mood and that food with you, so I'm sharing family-tested favorite recipes in the hope you'll experience those same blessed sensations. Try this one, and if you like it, post a photo on my Facebook author's page, and I'll add your name to my Santa hat so you can win a prize basket (a $100 value) filled with New Year's fun.

It's early. There's plenty of time to hunt down these ingredients and put this on the supper table, tonight:

December 13: Loree's Pork Chop Dinner

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
6 bone-in pork loin chops
1-10 ounce can condensed cream of broccoli soup
1-4 ounce can diced mushrooms, drained
¼ cup spicy brown mustard
¼ cup chicken broth
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried basil
6 red potatoes, unpeeled and sliced
1 onion, chopped
1 tablespoon chopped parsley

Directions:

Heat butter and oil in large skillet.
Brown pork chops on both sides and set aside
Spray slow cooker with Pam
Combine soup, mushrooms, mustard, broth, and spices in slow cooker
Add potatoes and onion, stirring to coat
Arrange pork chops on top of potato mixture
Cover and cook on LOW 10-12 hours
Sprinkle with parsley and serve with green vegetables and rolls!

Wednesday, December 12, 2012


 
 

Thirty-one Days of Lor-cipies

A Christmas Gift to You

from Loree Lough 


Yes, it's true: I'm always on a deadline. So to ensure that my family gets well-balanced, nutritious meals, I rely heavily on my trusty slow cooker. And throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you. 

December 12: Loree's Meaty Chili 

Ingredients: 

1 pound ground beef
¼ pound ground sausage
1 large onion, chopped
1 stalk celery, sliced
2 jalapeno peppers, chopped (REMEMBER TO WEAR GLOVES, AND DON'T TOUCH YOUR EYES!!!!)
1 clove garlic, minced
1-28 ounce can whole peel tomatoes, undrained and cut
1-15 ounce can chili beans, undrained
8 ounces tomato juice
¾ cup water
¼ cup ketchup
1 teaspoon sugar
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon dried thyme 

Directions: 

Over medium-high heat, cook beef, sausage, onion, celery, jalapenos, and garlic
 in a 6-quart Dutch oven until meat is browned and onion is tender.
 Stir frequently
Add tomatoes (with liquid), beans, tomato juice, water, ketchup, sugar, chili powder, salt, cumin, thyme, salt and pepper
Bring to a boil over high heat, stirring frequently
Reduce heat to low and simmer, uncovered, for one hour, stirring occasionally. 
Serve with cornbread or biscuits and a side salad, and enjoy!
 

(And don't forget: If you try this one and post a photo of it on my Facebook author page,

you could win a gift basket worth $100!)

 

Tuesday, December 11, 2012


 
 

Day 11 of 31 Lor-cipes


 

Loree's Stew Provencal


 

Ingredients:
 
2-14 ounce cans beef broth, divided
1/3 cup flour
1-1/2 pounds pork tenderloin, trimmed and cubed
4 red potatoes, unpeeled and cubed
2 cups frozen cut green beans
 
(frozen carrots, peas, corn [optional])
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon Italian seasoning
 
Directions:
 
Spray slow cooker with Pam.
Combine ¾ cup beef broth and flour in small bowl, and set aside
Add remaining broth, pork, potatoes, beans, onions, garlic, and spices to slow cooker
Stir and cover, cook on LOW 10 hours.
One hour before serving, stir in broth and flour mixture
Cook 30 minutes to thicken.
Serve
 

 

 
 

Thirty Days of Lor-cipies

A Christmas Gift to You

from Loree Lough

Yes, it's true: I'm always on a deadline. So to ensure that my family gets well-balanced, nutritious meals, I rely heavily on my trusty slow cooker. (And, on occasion, my favorite Dutch oven.) And throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you.

 

If you try one this one, send me a picture of it and I'll add your name to the hat, and you might win a basket of New Year's fun!

 

Merry Christmas!

 

December 10

 

Loree's Best-Ever Beef Stew

 

Ingredients:

 

½ cup (plus 2 tablespoons) flour, divided

2 teaspoons salt

1 teaspoon black pepper

3 pounds beef stew cubes

1-16 ounce can diced tomatoes, undrained

½ pound sausage, sliced

3 potatoes, peeled and diced

1 cup leek, chopped

1 cup onion, chopped

2 stalks celery, sliced
 
1 package frozen peas
 
1 package frozen carrots

½ cup chicken broth

2 cloves garlic, minced

1 teaspoon dried thyme

3 tablespoons water

 

Directions:

 

Spray slow cooker with Pam.

Combine ½ cup flour, salt and pepper in a resealable food storage bag.

Add beef, and shake to coat beef.

Place beef in slow cooker

Add remaining ingredients (except 2 tablespoons flour and water)

Stir, cover, and cook on LOW 10-12 hours.

One hour before serving, mix remaining flour and water in small bowl and mix into stew.

Cook 30-60 minutes more until stew has thickened.

 

Thirty Days of Lor-cipies

A Christmas Gift to You

from Loree Lough

 
Yes, it's true: I'm always on a deadline. So to ensure that my family gets well-balanced, nutritious meals, I rely heavily on my trusty slow cooker. And throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you.

If you try one this one, send me a picture of it and I'll add your name to the hat, and you might win a basket of New Year's fun! Merry Christmas!

 

December 9: Loree's Tomato-Chicken Gumbo


 

Ingredients:
 
6 boneless, skinless chicken thighs, cubed
½ pound Italian or Polish sausage links, sliced
3 cups water
1-14 ounce can chicken broth
½ cup long grain white rice, uncooked
1-26 ounce can or jar of "traditional" spaghetti sauce
1 can corn, drained
1 green pepper, diced
 
Directions:
 
Preheat oven to 400 degrees.
Spray a large, shallow baking pan with Pam.
Place chicken and sausage in pan and bake 15-20 minutes (until chicken is no longer pink).
In a 12-quart pot, bring water and broth to a full boil.
Add chicken, sausage, and rice.
Cover and cook over medium heat 15-20 minutes.
Stir in spaghetti sauce, corn and pepper and bring to a boil.
Cook 10 minutes (or until rice is tender).
 
And remember...try it and post a photo of it on my Facebook author's wall, you could win this basket (a $100 value)!
 

 

 

 

#8 of 31 Lor-Cipes: Loree's Vegetable Soup


 

Ingredients:

 

3 sweet potatoes, peeled and diced

3 zucchini, sliced

2 cups broccoli, chopped

1 onion, chopped

¼ cup melted butter

4 cups chicken broth

2 white potatoes, peeled and diced

1 stalk celery, sliced

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon black pepper

2-1/2 cups milk

 

Directions:

 

In a large bowl, combine potatoes, zucchini, broccoli, onion and butter.

Add chicken broth.

Add celery and spices.

Pour into slow cooker.

Cover and cook on LOW 8-10 hours.

Add milk and cook an additional 30 minutes.

#7 of 31 Lor-Cipes: Loree's Bean and Cornbread Casserole




Ingredients:

1 onion, chopped

1 green pepper, seeded and chopped

¼ teaspoon garlic powder (NOT garlic salt)

1-16 ounce can CHILI beans, undrained

1-16 ounce can pinto beans, undrained

1-16 ounce can diced tomatoes, undrained

1-8 ounce can tomato sauce

1 teaspoon chili powder

½ teaspoon black pepper

½ teaspoon prepared mustard

1/8 teaspoon Tabasco sauce

1 cup yellow cornmeal

1 cup flour

2-1/2 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

1-1/4 cups milk

1/2 cup egg substitute

3 tablespoons oil

1-8 ounce can cream corn

 

Directions for casserole:

 

Spray slow cooker with Pam.

In a skillet, over medium heat, cook onion, pepper, and garlic.

Transfer to slow cooker.

Stir in beans.
Add tomatoes, sauce, seasonings, mustard, and hot sauce.

Cover and cook on HIGH 1 hour.

 

Directions for cornbread:

 

In a large bowl, mix cornmeal, flour, baking powder, sugar and salt. Stir in milk and egg substitute, oil and corn.

Spread evenly over bean mixture.

Cover and cook on HIGH 2 hours more.

 

And remember how you could win a prize like this....


DAY 6 OF 31 LOR-CIPIES!


Day 6 of 31 Lor-Cipies...

 

...to save you time during the hustle-bustle of December: 

December 6

Loree's Broccoli Casserole


 

Ingredients:

 

2-10 ounce packages chopped broccoli

1-10 ounce can condensed cream of broccoli soup

1-1/4 cups grated sharp Cheddar cheese (set aside enough for garnish, if desired)

¼ cup green onions, minced

1 cup crushed potato chips (or saltine crackers, crushed, if desired)

 

Directions:

 

Spray slow cooker with Pam.

In a large bowl, combine broccoli, soup, 1 cup cheese, and onions.

Put into slow cooker.

Sprinkle with crushed crackers and remaining cheese.

Cover and cook on LOW 6 hours.
 
 

Try it, you'll like it! And if you post a picture of your dish my Facebook author's wall, you could win a basket of goodies )$100 value) like  this:

 
 

 

Wednesday, December 05, 2012


Day 5 (of 31 Days of Lor-cipies)

Loree's Christmas Gift to YOU!

Yes, it's true: I'm always on a deadline. So to ensure that my family gets well-balanced, nutritious meals, I rely heavily on my trusty slow cooker. And throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you.

If you try one this one, send me a picture of it and I'll add your name to my Santa hat, and you could win a basket of Baltimore style New Year's fun!

Loree's He-Man Stew


 
Ingredients:

3-1/2 pounds boneless, skinless chicken

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

1-12 ounce can lite beer

1-28 ounce can tomatoes, chopped

¼ cup spicy brown mustard

1 onion, chopped

4 cups elbow macaroni, cooked

 

Directions:

 

Season chicken with salt and pepper.

In large skillet, heat oil to medium hot.

Add chicken and cook until it is golden brown.

In slow cooker, combine beer, tomatoes, onion, and mustard.

Add chicken.

Cook on HIGH 3 hours.

Serve over macaroni.

 

 

Tuesday, December 04, 2012

DECEMBER 4: LOREE'S LEMONY ROAST CHICKEN

Can you believe it? We're already into day FOUR of my Christmas gift to you: Thirty-one "Lor-cipes" that you can whip up in no time--without gourmet ingredients--that your family will love, love, lo...
ve. Don't forget to snap a picture of it (should you try it on your family) and post it at Facebook to be entered in the contest to win a basket filled with Maryland stuff!
 
 

Ingredients:

1 roasting chicken (4-5 pounds)
½ cup onion, chopped
2 tablespoons butter
The juice of one lemon
1 tablespoon parsley
2 tablespoons grated lemon peel
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme

Directions:

Rinse chicken and pat dry with paper towels.
Place onion into chicken cavity, and rub skin with butter.
Place chicken into slow cooker.
Squeeze lemon juice over chicken.
Sprinkle with parsley, lemon peel, salt, and thyme.
Cover and cook on LOW 8 hours.

Serve with your favorite veggies and potatoes/rice/noodles!

Monday, December 03, 2012

December 3: Loree's Chicken Stew and Dumplings

Thirty-one Days of Lor-cipies
A Christmas Gift to You
from Loree Lough 



To ensure that my family gets well-balanced, nutritious meals, even when I'm on deadline (which is most of the time), I rely on my trusty slow cooker. So throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you.

If you try one this one, send post a picture of it here at Facebook, and I'll add your name to my Santa hat, and, following the drawing on January 1st, you could be the winner of a big basket filled with Maryland stuff!

Happy cooking!
Loree


Loree's Chicken Stew and Dumplings


 


 

Ingredients for stew:

2 cups carrots, sliced
1 cup onion, diced
1 green pepper, seeded and diced
½ cup celery, sliced
1-1/2 cup chicken broth
2/3 cups flour
1 pound boneless, skinless chicken breasts in 1" pieces
1 large potato, diced
6 ounces mushrooms, sliced
1 can peas
1 teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon
½ teaspoon salt
½ teaspoon pepper
¼ cup heavy cream

Ingredients for dumplings:

1 cup biscuit mix
¼ teaspoon dried basil
¼ teaspoon dried rosemary
1/8 teaspoon dried tarragon
1/3 cup milk

Directions for stew:

Combine carrots, onion, pepper, and celery in slow cooker.
Add chicken broth (reserving 1 cup).
Cover and cook on LOW for 2 hours.
Stir flour into remaining broth until smooth.
Stir into slow cooker.
Cover and cook on LOW 5 hours.
Add salt, pepper, and cream.

Directions for dumplings:

Combine biscuit mix with herbs in a small bowl.
Add milk until mixture forms a soft dough.
Spoon mixture onto stew in serving-sized portions.
Cover and cook an additional hour.
(Dumplings are cooked when toothpick inserted in center comes out clean.)


Sunday, December 02, 2012


Thirty-one Days of Lor-cipies

A Christmas Gift to You

from Loree Lough


 
Well, here's another time-saving scrumptious recipe for you! Keep in mind you can adjust the 'spicy' spices to suit your personal taste. As for my family and me...we like it hot! <G> (And yes, you can freeze the leftovers!)

Don't forget to take a picture of your version of this delictable dish and post it here, so I can add your name to my Santa hat. Then, on January 1st, one of my gran-dorables will pick a name...and I'll send that lucky person a basket filled with fantastic Maryland surprises!
 
Happy cooking!
Loree
 
December 2
Loree-style Jambalaya
 

Ingredients:
 
2 cups boiled ham, cut into bite-sized cubes

2 onions, diced

1 stalk celery, sliced

1 green pepper, seeded and diced

1-28 ounce can whole tomatoes

¼ cup tomato paste

2 cloves garlic, minced

1 tablespoon parsley, minced

½ teaspoon thyme, minced

2 whole cloves

2 tablespoons vegetable oil

1 cup uncooked long-grain (converted) rice

1 pound frozen shrimp (must be shelled and deveined)

 

Directions:

 

Mix everything EXCEPT FOR shrimp into slow cooker.

Cover and cook on LOW for 8-10 hours.

One hour before serving, turn slow cooker to HIGH.

Stir in uncooked shrimp.

Cover and cook until shrimp have turned pink (30-45 minutes, depending on the power of your slow cooker).

Saturday, December 01, 2012

The Official Kick-off of December Lor-Cipes

...my Christmas gift to you!


In case you haven't heard, I'm posting one taste-tested recipe a day in the hope of making your busy December a little easier. As a bonus, if you try one and post a photo of your finished product at Facebook, I'll add your name to my Christmas hat...and if you win, I'll send you a basket filled to the brim with Maryland-related treats!

Here's hoping you enjoy this delicious slow cooker meal,
Loree

December 1

Loree's Country Chicken Chowder



 Ingredients:

2 tablespoons butter
1-1/2 pounds chicken tenders, cut into ½" chunks
2 medium onions, diced
1 celery rib, diced
2 carrots, sliced
1 can of corn
2-10 ounce cans cream of potato soup
1-1/2 cups chicken broth
½ teaspoon dill weed
½ cup half-and-half (whole milk works; you'll just have slightly thinner 'broth')

Directions:

Melt butter in a large skillet.
Add chicken
Once meat is golden brown, add onions, carrots, celery, corn, soup, dill and broth to your slow cooker.
Cover and cook on LOW 5-6 hours.
Turn off heat and add half-and-half

Garnish with parsley, spinach, or croutons and enjoy!