EASY RECIPES AND STUFF

EASY RECIPE

With the Memorial Day weekend coming up I figured someone might like to serve a different, more spicy, coleslaw as a side or as a sandwich topping. So I made this super Killer Easy Coleslaw recipe.

Serves 6

Ingredients

4 cups finely shredded cabbage.

1/2 cup minced red onion.

1/4 cup low fat sour cream.

1/4 cup low fat mayonnaise.

1/4 cup chipotle sauce.

dash of cinnamon.

salt and pepper to taste.

Preparation

Add shredded cabbage and red onion to large mixing bowl.

In smaller mixing bowl add sour cream, mayonnaise, chipotle sauce, cinnamon, salt, pepper and the mix to combine.

Add the sauce the the cabbage and mix together.

Plate, and top with a little ground pepper.

Okay, best you not tell your guests how easy it was to make the coleslaw. Here’s an I idea; I  used this coleslaw on my pull pork slider recipe and it was awesome.

AND STUFF

Chances are you may find time over the three day weekend for some beach, pool, or sofa time for which you will need an exciting action novel.  Click the amazon kindle icon above or visit rogerscouton.com to get my Five Star awarded action novel VEYRON.

Reviewed By Eileen Johnson for Readers’ Favorite – 5 stars

In Veyron by Roger Scouton, Jack Fields and Amber Reyes are a high powered team hired to oversee a security job at the Marine Corps Warrior’s Hospice Car Rally, a rally of classic cars in Arizona. The most classic and most expensive of the cars in the rally is a Bugatti Veyron owned by Prince Ahmed. Jack and Amber are ex-military and clandestine operatives hired by the insurance firm in London to work with Colonel Day, whose organization is providing security for the event. Of course, the event does not proceed as planned, as priceless cars are stolen, owners are killed, and the Prince is kidnapped during the rally. Now, Jack and Amber are required to use their considerable skills and connections to solve the mystery and bring the perpetrators to justice. Veyron is a sequel to Roger Scouton’s book Goldplay in which readers were first introduced to Jack and Amber, the team of protagonists in his new novel. Not having read the first novel, I am sure there is some back story that describes how Jack and Amber ended up being a couple and a team. However, Veyron definitely stands on its own and the reader should not feel compelled to read Goldplay first. Having said that, the energy, characters, and plot line in Veyron were so interesting that I intend to go back and read Goldplay, too! The best part about Veyron is that the reader essentially gets three stories in one book. The characters are the glue that holds the book together – and the primary and secondary characters are wonderful. I highly recommend this book for anyone who likes action, adventure, and mystery.
Good Eating and Table Talk,

Roger

Available in select bookstores, and all e-book formats. Signed copies available through http://www.rogerscouton.com

EASY RECIPE

She who must be obeyed (and does not eat fish) is out of town on business. That means for G and me its time to do fish! I had some chipotle sauce left over from a prior dish, and hot fudge from yogurt night. I figured there must be a sauce I can build on top of those two wonderful ingredients. This red snapper and hot/sweet sauce dinner is super easy to make and tastes great.

recipe serves four

Ingredient

4 skinless red snapper filets (total weight around 2 pounds).

2 avocado.

2 lemons.

rice (Trader Joe’s frozen jasmine is good and easy).

8 oz can tomato sauce.

1/4 cup red wine.

2 Tbsp fudge.

1 Tbsp fresh squeeze lemon juice.

2 tsp chipotle sauce.

1 tsp minced jalapeno.

1 clove garlic – minced.

salt and pepper.

canola oil.

Preparation

Coat both sides of red snapper with canola oil, and salt and pepper to taste.

To sauce pot add tomato sauce, jalapeño, chipotle, fudge, garlic, red wine, lemon juice, salt and pepper.  Stir and heat on medium-low heat ten minutes while BBQ heats up.

Pre-heat BBQ to high.  Spray canola oil or other spry oil on grill. Place skinless red snapper on grill and cook two minutes each side or until done.

Slice remaining lemon into rounds or wedges.

Peel and slice avocado.

Plate the rice, avocado, lemon, and red snapper. Spoon sauce over the dish and enjoy an easy meal that took what ….maybe twenty-five minutes start to finish. Oh yeah, easy recipe.

AND STUFF

DESERT ICE, the third in the Jack Fields and Amber Reyes adventure series is done.  We hope to have it out for your summer read. In the meantime, if you haven’t done so already get into the series by reading GOLDPLAY and VEYRON.  Available in all e-book formats at most e-book retailers, and in good old fashion paper at http://www.rogerscouton.com.

Reviewed By Eileen Johnson for Readers’ Favorite – 5 stars

In Veyron by Roger Scouton, Jack Fields and Amber Reyes are a high powered team hired to oversee a security job at the Marine Corps Warrior’s Hospice Car Rally, a rally of classic cars in Arizona. The most classic and most expensive of the cars in the rally is a Bugatti Veyron owned by Prince Ahmed. Jack and Amber are ex-military and clandestine operatives hired by the insurance firm in London to work with Colonel Day, whose organization is providing security for the event. Of course, the event does not proceed as planned, as priceless cars are stolen, owners are killed, and the Prince is kidnapped during the rally. Now, Jack and Amber are required to use their considerable skills and connections to solve the mystery and bring the perpetrators to justice.Veyron is a sequel to Roger Scouton’s book Goldplay in which readers were first introduced to Jack and Amber, the team of protagonists in his new novel. Not having read the first novel, I am sure there is some back story that describes how Jack and Amber ended up being a couple and a team. However, Veyron definitely stands on its own and the reader should not feel compelled to read Goldplay first. Having said that, the energy, characters, and plot line in Veyron were so interesting that I intend to go back and read Goldplay, too! The best part about Veyron is that the reader essentially gets three stories in one book. The characters are the glue that holds the book together – and the primary and secondary characters are wonderful. I highly recommend this book for anyone who likes action, adventure, and mystery.

Good Eating and Table Talk,

Roger

EASY RECIPE

We had a pull pork quesadilla appetizer at Tommy Bahama in Palm Desert recently and I loved it.  This is my recreation.  Pretty close to their dish, and real good.

Serves 4 to 6.

Ingredients:

3 lbs boneless pork shoulder or New York cut chops.

1 large onion sliced into thin rounds.

1 C chicken stock (canned).

1 C coke.

1 cup grated cheddar cheese (or white cheese).

3/4 C BBQ sauce.

2 cloves garlic – minced.

1 Tbsp chipotle sauce.

1 tsp chili powder.

1/2 tsp liquid smoke.

1/2 tsp dried cumin.

1/2 tsp salt.

dash pepper.

8 to 12 soft flour tortillas.

shredded lettuce.

Pulled Pork Preparation:

In your Ninja Cooking system (or in fry pan) add 1 Tbsp olive oil and saute onions.

Add pork to Ninja (or add pork and onions to slow cooker)

In mixing bowl add all other ingredients and stir to mix.

Add contents of mixing bowl to pork and onions pouring it over the pork. Lift the pork up to get mixture underneath.

Turn Ninja (or other slow cooker) to high heat cook for 5 to 6 hours.

Heat 8 to 12 four tortillas (soft) in fry pan with a little canola oil to get nice gold color. Stack on dish for later assembly.

Remove the pork to chopping board and using forks pull apart into shreds. Place Tortillas shells on paper plate, add pull pork, top with onion and sauce, cheese, and lettuce, and cover with second shell. Place in microwave for 30 seconds to melt cheese. Plate and cut into four wedges.  Repeat this procedure for remaining servings.

Good Eating and Table Talk,

Roger

My novels GOLDPLAY and VEYRON are available in select bookstores, and all e-book formats. Signed copies available through http://www.rogerscouton.com

Easy Recipe

I love pasta.  I could eat pasta everyday.  I love Italian sausage. I could eat Italian sausage everyday. Something had to give.  So, I did a little research and  found the Healthy Chef Teresa Cutter’s recipe for various pasta substitutes.  For this recipe I chose her green zucchini recipe and played with it a little.  The results were wonderful, and look ma no carbs in the noodle!

recipe serves four

Ingredients

4 green zucchini.

1.25 lb. hot Italian sausage.

14.5 oz can of tomato sauce.

14.5 oz can of diced tomatoes.

1/2 medium white onion – diced.

2 cloves garlic-minced.

2 tablespoon fresh chopped basil (leaf only).

1 tsp fresh chopped oregano.

¼ teaspoon dried fennel seed.

1/3 cup of good red wine.

parmesan cheese.

1 tablespoon olive oil.

salt and pepper to taste.

Preparation

To a large sauce pot add tomato sauce and diced tomatoes, garlic, basil, oregano, fennel seed, red wine, salt and pepper, stir and simmer.

Remove casing on sausage and add sausage to large fry pan heated to medium.  Break up sausage as it browns. When browned remove sausage (avoiding grease), and add to sauce pot. Drain grease into empty tomato can.

Add onion to same fry and saute until tender.  Add onion to sauce.

Bring meat sauce to nice slow boil and cover loosely.

Depending upon the type of pasta you want to mimic use a mandolin or a peeler to get the proper size zucchini noodle. To same fry pan add olive oil and bring to medium heat.  Add the zucchini, salt and pepper to taste and fry until tender – maybe 3 minutes.  Stir occasionally so as to get all the noodles softened, and maybe a hint of browning.

Plate the zucchini noodle, add meat sauce, top with a good serving of parmesan cheese and you are ready to enjoy a great Italian dish minus the pasta carbs.

Good Eating and Table Talk,

Roger

My novels GOLDPLAY and VEYRON are available in select bookstores, and all e-book formats. Signed copies available through http://www.rogerscouton.com