Glimmers (32 page)

Look for Book Two:

Delilah’s Shrimp Etouffee

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6 TBL unsalted butter

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6 TBL olive oil

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1/2 cup all-purpose flour

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4 cups chopped onions

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2 cups chopped yellow or orange bell peppers

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2 cups chopped celery

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2 TBL minced garlic

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3 (14.5-ounce) can diced tomatoes

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2 bay leaves

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2 tsp salt

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1/2 tsp cayenne pepper

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1 tsp each of the following: thyme, oregano, pepper, paprika

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1 quart chicken broth (I use Better than Bouillon—chicken flavor)

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1-1/2 to 2 lbs medium shrimp, peeled and deveined

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2 Andouille sausage links cut

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1/4 cup chopped parsley leaves (I use dry)

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Steamed white rice

Directions

Heat olive oil in a medium pot set over medium heat. Add the flour and stir continuously to make a roux. Mix the roux over medium heat until the color of peanut butter, 8 to 10 minutes. In a separate large pot melt butter and sauté the onions, yellow bell pepper, and celery. Stir often for 10 minutes (add the garlic at the last minute so it doesn’t burn). Mix roux in with the sautéed vegetables. Add tomatoes and season with the bay leaves, salt, and cayenne. Cook for 2 to 3 minutes and then whisk in the chicken broth. (I also add Tabasco, but you don’t have to).

Bring the mixture to a boil then reduce to a simmer. Stir occasionally, for 45 minutes. Season the shrimp and sausage with salt, pepper, and paprika and add them to the pot, stirring to evenly distribute. Cook the shrimp in with etouffee for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir.

Serve immediately over steamed white rice.

Delilah’s ‘Bite of Delight’

Cake Instructions

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1-1/2 tsp baking soda

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2 cups sugar

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1-3/4 cup sifted cake flour

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1 tsp salt

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3/4 cup cocoa powder

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1 cup buttermilk

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1/2 cup Mazola oil

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1/2 cup buttermilk

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2 unbeaten eggs

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2 tsp vanilla

Preheat oven to 350. Grease and flour two 9” round tins. Sift together dry ingredients. Add 2/3 cup buttermilk and Mazola oil. Mix together. Then add ½ cup buttermilk, 2 unbeaten eggs, and vanilla. Mix again until well blended. Pour into round metal tins. Cook for 30 minutes at 350.

Filling Instructions

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2 cups sugar

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1/2 cup butter

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1/2 cup milk

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1/3 cup cocoa powder

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2 cups instant oats

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1 cup peanut butter cups (crushed)

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1 cup peanut butter (smooth or nutty)

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2 tsp vanilla

Over medium heat, combine sugar, butter, milk, and cocoa. Stir until mixture comes to a rolling boil. Remove from heat. Add peanut butter, blend together. Add oats, crushed peanut butter cups, and vanilla. Mix well and set aside.

Frosting Instructions

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2-1/4 cups cocoa powder

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2 cups softened butter

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8 TBL cream

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9 cups powdered sugar

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1/2 tsp salt

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2 tsp vanilla

Over low heat, melt cocoa and butter together. Add cream, salt, vanilla, and enough powdered sugar to spread. Blend together.

Once cakes have cooled, pop them out onto a clean surface. Spread peanut butter filling over the surface of one cake and place the other cake on top. Cover the outside of both cakes with chocolate frosting. Enjoy!

Paige’s Roasted Rosemary Chicken

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1 whole chicken

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3 sprigs rosemary

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6 cloves garlic

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2 lemons

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1/4 cup olive oil

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1 tsp salt

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1/2 tsp pepper

In a bowl, add rosemary, squeezed lemon juice, dice 2 garlic cloves, salt, pepper, and olive oil. Put the chicken in a sealable plastic bag and add the marinade. Seal the bag and refrigerate overnight.

Preheat oven to 350.

Remove chicken from marinade and place in a casserole dish or roasting pan, legs up and back down. Stuff 4 garlic cloves (whole), extra rosemary sprigs, and lemon wedges. Pour remaining marinade over, inside, and under chicken’s skin.

Very loosely, place some tinfoil over top of the chicken. The amount of cooking time will vary, depending on size of chicken (usually, about one hour to one pound—check the bag the chicken came in).

When the chicken is done, transfer it to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Remove the rosemary sprigs, lemon, and garlic from chicken. Carve and serve!

Paige’s Roasted Garlic Potatoes

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1 small (about 5 lbs) bag of red potatoes

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3 TBL olive oil

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1 tsp pepper

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1 tsp salt

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7 garlic cloves

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3 TBL chives

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2 TBL white wine vinegar

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2 tsp Dijon mustard

Preheat oven to 375.

Slice potatoes into thin pieces and place in a bowl. Mix all of the ingredients together and spread evenly into a casserole dish.

Cook for about 35 minutes and check. Once potatoes are lightly browned, remove from oven. Squish the garlic cloves and spread over potatoes.

If you like, add parmesan cheese and return to oven for about 5 minutes. Enjoy!

Currently, Barbara Brooke resides in sunny Florida with her supportive husband, two adorable children, gorgeous greyhounds, and scruffy mutt. She is actively creating new worlds and interesting characters for the next book in one of her series. Shhhh, can you keep a secret? Not only does she write spell-binding, heart-pounding women’s fiction, but she also writes books for the young-at-heart, adventurous sort, who yearn to dive into a good young adult fantasy story. These particular books are written under the name H.B. Bolton, but that is another story all together.

Check out her websites

http://www.barbarabrookeglimmers.com

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This book is dedicated to Brad, Lauren, and Wade. We have held together through the worst of storms, and through it all have remained strong. I love you and appreciate you more than any word in our extensive dictionary could ever express. Thank you, Mom and Dad for encouraging me to daydream and aim for the stars. Thanks, to all of my close friends and family who endure my endless babbling about my parallel realities and multiple personalities. I am truly blessed to have surrounded myself by so many wonderful people: Uncle George, Kathy Butler, Aida Campbell, and so many others. Of course, I would not be the writer I am today if it were not for my close friend and writing guru, Erica Michaels.

http://www.barbarabrookeglimmers.com

http://www.barbarabrooke.wordpress.com

http://www.hbbolton.com