All posts by Karen Docter

Karen’s Killer Fixin’s: Pumpkin Pie ~ Made with Fresh Pumpkin

October 12, 2012 Karen Docter 4 Comments

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is PUMPKIN PIE ~ MADE WITH FRESH PUMPKIN. A Double Feature Recipe!!

This week’s recipes are courtesy of a request by a friend of mine. We were talking about her abundance of pumpkins and what to do with them all. I suggested preparing them for freezing for fresh pumpkin pie at Thanksgiving, which reminded me that it was time to share this recipe. The first time I made my family homemade pumpkin pie with fresh pumpkin, they put a moratorium on ANY canned pumpkin. It’s that fresh and that tasty! We like the lighter touch on spices, too.

With the deluge of pumpkins on the market this month, it makes good sense to get your pumpkins now and freeze it so all you have to do is thaw it in November for your pies. The first recipe below tells you how to prepare and freeze the pumpkin (easy peasy) and the second recipe is how to make the BEST, freshest pumpkin pie you’ve ever had. I’ve even had people who hate pumpkin pie like this one. I’ve found happy holidays can be truly happy, even for the cook, with some advanced planning. 🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 60 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PUMPKIN…MAKING/FREEZING FRESH

Small pumpkins are best for flavor and texture and ease of preparation, however, larger pumpkins can also be used. MUST USE whole, fresh pumpkins, not those used as Jack O’Lanterns!!

Cut pumpkin in half (thirds if larger) and scoop out all seeds and debris. (Set seeds aside if desired to make baked pumpkin seeds.) Leaving rind on, place cut side down on cookie sheet or pan large enough to accommodate pumpkin halves. Bake in 275 degree oven 45-60 minutes until pumpkin meat is fork tender.

NOTE: After 60 minutes, if pumpkin is not quite tender, check in 10 minute increments. There might be a bit of browning juice in bottom but that’s okay as long as it doesn’t burn.

When pumpkin is tender, remove from oven and let cool enough so it can be handled. Scoop the tender pumpkin into a ricer or food processor (even a blender can work in a pinch if you don’t mind stopping to push down pulp until smooth, a bit time-consuming though) and process until texture is smooth.

When pumpkin meat is completely cooled, spoon into ziplock freezer bags and mark with the date processed. Freeze flat for easier stacking. Thaw completely before use.

NOTE: Use processed pumpkin in pumpkin pies, cookies, and desserts as needed. Be aware that fresh pumpkin retains more moisture than canned pumpkin and adjust your recipes accordingly. If you wish to freeze pumpkin for future pies, recommend freezing in five-cup increments. That way you’ll have exactly enough fresh pumpkin for the two pies in next recipe. Then, all you need to do is thaw one package.

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KAREN DOCTER’S FRESH PUMPKIN PIE
[Two 9-inch deep-dish pies]

2 uncooked 9-inch piecrusts
1 large can pumpkin OR 5 cups fresh (thawed) pumpkin (see 1st recipe)
2 T. flour
1-1/2 cup packed brown sugar
½ tsp. ginger
½ tsp. nutmeg
¼ tsp. salt
½ tsp. cinnamon
1 can evaporated milk (NOT sweetened condensed milk)
2 large eggs (add last!)

SPECIAL NOTE: Recipe above is for a fresh tasting pumpkin pie using canned pumpkin. If using fresh pumpkin, increase flour to 3 T. and use 3 eggs.

Make two 9-inch, deep-dish piecrusts, either from scratch or use ready made (there are generally two in a pack in your grocery freezer section, NOT graham cracker crumb piecrust!). Set aside.

In large bowl, beat together rest of ingredients until smooth and thoroughly mixed. Pour into uncooked piecrusts, spreading evenly between pie shells. Do not overfill—extra pumpkin can be poured into small, oven-proof bowls and cooked separately as a custard. (Great for those who don’t want crust!) Bake in 400 degree oven, 10-15 minutes. Then, turn down heat to 350 degrees for 45 minutes until middle is set.

NOTE: May need to cook longer to set when using fresh pumpkin. Check in ten-minute increments after 45 minutes. Cool on racks and serve. If not serving immediately, cool, and then place (covered with plastic wrap) in refrigerator. Serve with whipped cream.

Karen's Killer Fixin's

Karen’s Killer Fixin’s Author Special with Sharon Clare

October 5, 2012 Karen Docter 17 Comments

Karen’s Killer Fixin’s **AUTHOR SPECIAL** with SHARON CLARE

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of his favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, SHARON CLARE, and her favorite recipe for CURRY GLAZED CARROTS!

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BOOK PEEK ~ Love of Her Lives by Sharon Clare

Calum and Beth are soul mates who have lived many lives together until Beth decides to live a life on her own. Left behind in the Upper World, Calum sees a wrongful imprisonment in her future, so he bargains with Finn, an elven trickster to return to Earth, rescue Beth and reclaim her heart. Unfamiliar with the twenty-first century, he must determine who plots against Beth while playing Finn’s passion-provoking game.

Beth has no recollection of their lives together and didn’t ask this sexually-charged stranger to come to her aid. She is horrified to find her house ransacked and her life threatened. With a secret to keep, she takes the greatest risk of all—trusting Calum. Her life soon depends upon re-evaluating everything she thought normal. Their eternal bond will only be saved if Beth can rescue the man who spanned worlds to rescue her.

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About the author, Sharon Clare….

Sharon Clare lives in Ontario with her husband and three wonderful grown-up kids who come and go from the nest. She fell in love with writing at the University of Toronto where she graduated with a science degree in psychology and professional writing. She writes paranormal romance and has published short stories, art reviews, newsletter and magazine articles. Her favourite place to write is outside under the maple trees beside the trickling pond and blooming lilies.

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LOVE OF HER LIVES

EXCERPT

If the best way to a man’s heart was through his stomach, then tiramisu may just be the best way out of a man’s heart, or so Beth Stewart hoped. She needed all the help she could get. Breaking up with Matthew required tact and diplomacy. Her financial security depended on them remaining friends.

She stood at her kitchen counter, bent over a shopping list, considering the perfect break–up meal. He loved her sweet potato coconut soup, one of the few things about her he’d not tried to improve. Since it was vital they continued to work together amiably until their investment house in Belize sold, she would butter up his palate to ease the breakup.

Matthew, you deserve a woman who is crazy over you … Or one who didn’t see his endless suggestions as a need to control. Was that a good way to start the break–up conversation? Should she wait till dessert?

And what else to serve? Nothing that sparked romance, no chocolate–dipped strawberries tonight. Perhaps tiramisu was too decadent. Perhaps an old–fashioned apple pie to bring thoughts of support, community, the golden rule? Or was she reaching with that?

She should serve something to ensure Matthew left the house after dinner. Baked beans?

She chuckled as she approached her garden shed. A heaping plate of Rocky Mountain oysters would have him running for the curb before dinner. How do you prefer your bull’s testicles, Matthew? Rare? Well done? Roasted in their sac?

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Connect with Sharon Clare & Love of Her Lives

For more Love of Her Lives please visit sharonclare.com

Love of Her Lives is available at Amazon, Barnes & Noble, iTunes, Google Play (for epub file) and wherever ebooks are sold.

I hope you enjoy today’s Killer Fixin’s, as well as the recipe Sharon is sharing with us today. Happy eating!

Karen

P.S. We’re at 58 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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Note from author, Sharon Clare: Recipe comes from one of the best cooks I know, Barbara Urbain.

CURRY GLAZED CARROTS

12 carrots
2 tbsp. butter
1 clove garlic, minced
1 tbsp. chopped or grated ginger root
1-1/2 tsp. curry powder
1-1/2 cups chicken stock
2 tbsp. honey

Peel carrots, cut into 1/4 inch slices. In a deep skillet, heat butter, garlic, and ginger root over medium heat for 1 minute. Add curry powder and cook for 30 seconds, stirring. Add carrots, stock and honey. Cook until liquid evaporates and carrots are tender and glazed. About 20-30 minutes.

Bon appétit!

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**SPECIAL ANNOUNCEMENT: Sharon will give away an electronic copy of LOVE OF HER LIVES to one reader who comments on today’s Karen’s Killer Fixin’s blog. Winner will be randomly selected and announced Monday. Thanks, Sharon, for sharing your story, and favorite recipe, with us!

Karen's Killer Fixin's

Karen’s Killer Fixin’s Author Special with Art Keller

September 28, 2012 Karen Docter 3 Comments

Karen’s Killer Fixin’s **AUTHOR SPECIAL**

Introducing author, ART KELLER, and his favorite food and beer pairing recipe for OLD NUMBER 38 STOUT CHOCOLATE MOUSSE which he prepared with the assistance of his brother, DENNIS KELLER! (Read more with the recipe, below.)

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BOOK PEEK ~ Hollow Strength by Art Keller

Jeff Stein, author of “A Murder in Wartime,” and veteran Washington Post journalist an “Spy Talk” blogger: “Art Keller has definitely been there, done that. As a former CIA operative in the agency division responsible for tracking black market nuclear weapons, he has seen enough to make his hair stand straight permanently, and in ‘Hollow Strength’ he’ll make yours stand up, too.”

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About the author, Art Keller….

Art Keller is a former CIA case officer in the Counter-Proliferation Division, the part of the CIA charged with spying on and sabotaging Iran’s nuclear program. He’s done commentary for CNN, CBS, The News Hour on PBS, Newsmax Magazine, and the National Geographic Channel. He’s also the author of the just released spy novel (espionage thriller) about the CIA and Iran, Hollow Strength.

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Hollow Strength
EXCERPT

Book excerpt, the big bang in chapter two that gets thing rolling:

Vahdat was reaching up to terminate his call when the limpet mines detonated. By a strange trick of the physics of shock waves and flying shrapnel, Vahdat’s cell phone, as well as the hand that had been gripping it, was blown free of the Shaheed and deposited by a blast wave into the blue-green waters of the Gulf. The synchronized crump of multiple mine detonations were clearly transmitted over the airwaves into Ziyaii’s voicemail box before the saltwater of the Persian Gulf shorted out Vahdat’s phone.

* * *

Within five seconds, catastrophic explosive flooding took the Shaheed from floating on the Persian Gulf to being in the Persian Gulf. The pressure and shock waves, the flying molten metal, superheated gases, and scalding flash-steamed water vapor created conditions as hostile to life as the cosmic furnace at the heart of the sun. The explosions left nothing that even the most hardened trauma surgeon, accustomed as they were to gruesome injuries, could have gazed upon without horror or pity. On a sunny June day, at 11:43 a.m. local time, the Iranian Revolutionary Guard Corp Navy Destroyer Shaheed, carrying a load of VIPs and press on its maiden voyage, was lost with all hands.

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Connect with Art Keller & Hollow Strength

Amazon Purchase Link:
http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=hollow+strength

Book’s Website:
www.hollowstrength.com

I hope you enjoy today’s Killer Fixin’s, as well as the recipe Art and Dennis are sharing with us today. Happy eating!

Karen

P.S. We’re at 57 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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NOTE: This food and beer pairing is prepared with the assistance of Art’s brother, Dennis Keller, a past-master at food and beer pairings. He used to be a chef and now works for the Northern California North Coast Brewery, a craft brewer that has become so popular that they are literally not able to keep up with demand.

Old Number 38 Stout CHOCOLATE MOUSSE

16 ounces Old # 38 Stout

8 egg yolks

8 egg whites

10 ladyfinger or macaroon cookies

9 ounces bittersweet baking chocolate

4 tablespoons butter room temperature

9 tablespoons granulated sugar

Reduce the stout by half over very low heat in saucepan and allow it to cool.

Melt the butter and chocolate while stirring over a double boiler, gradually add the sugar. Allow mixture to reach room temp, then whisk in the egg yolks and half of the reduced stout. Beat the egg whites until stiff in a separate mixing bowl. Fold the whites into the mouse gently. Crumple the cookies into serving glasses or plates. Drizzle the remaining stout over the cookies and cover with the mousse. Allow to set up in refrigerator over night. You can garnish with whipped cream and milk chocolate shavings.

Serve with cold Old # 38 Stout.

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I wish to extend my thanks to Art and Dennis for giving us a truly fun, out-of-the-ordinary, and creative recipe!

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**SPECIAL ANNOUNCEMENT: Art will give away a digital (mobi/Kindle or epub/Nook/iPad) copy of HOLLOW STRENGTH to up to five (5) lucky readers who comment on today’s Karen’s Killer Book Bench or Monday’s Interview blog. Winners will be randomly selected and announced Monday. Thanks, Art, for sharing your story with us!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Steak Kabobs

September 21, 2012 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

Today I’m sharing a recipe that is versatile, indoors and out. It calls for oven broiling, and it’s great this way. But, given a choice, I love my barbecue! I also love that this meal can be prepared the night before and just tossed on the fire when you get home. Add some brown rice or a salad and you’ve got a great, filling meal that tastes of summer.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 56 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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STEAK KEBOBS
[Serves 4]

2 T. reduced-sodium soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
¼ tsp. crushed hot red pepper flakes
12 oz. boneless sirloin steak, trimmed & cut into 1-inch cubes
8 cherry tomatoes
4 lg. Mushrooms, cut in half
1 green bell pepper, cored, seeded, cut into 8 squares

In shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes. Mix well. Add beef; stir to coat. Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally. Preheat broiler. Remove beef from the marinade. Using four 10” metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper. Place on broiler pan. Broil 2” from heat, turning 2-3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes. Serve immediately.

NOTE: Marinate beef and assemble skewers up to 1 day in advance. Cover with plastic wrap and refrigerate until ready to cook.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fudge Truffle Cheesecake

September 14, 2012 Karen Docter 4 Comments

It’s time for Karen’s Killer Fixin’s!

Beyond creme brulee, cheesecake is my absolute favorite dessert. I haven’t met a cheesecake I didn’t like! 🙂

As a result, I’m constantly on the lookout for different recipes for these wonders of deliciousness. Add fudgy chocolate to cheesecake? I’m sooooo there. The hard part is waiting for the refrigerator set up!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 55 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FUDGE TRUFFLE CHEESECAKE
[9-inch cheesecake]

Chocolate Crumb Crust (Recipe below)

2 cups (12 oz.) semi-sweet chocolate chips
3 pkgs. (8 oz. each) cream cheese, softened
1 can sweetened condensed milk (NOT evaporated milk)
4 eggs
2 tsp. vanilla

Heat oven to 300 degrees. Prepare Chocolate Crumb Crust (below); set aside. In heavy saucepan, over very low heat, melt chocolate chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.

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CHOCOLATE CRUMB CRUST
[For Fudge Truffle Cheesecake]

In medium bowl, combine 1-½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup powdered (baking) cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9-inch springform pan.

NOTE: I don’t own a springform pan. If you’re making this for the boss or a special event, you might want to own one. The springform pan makes it easier to serve, and it looks pretty when dished up. If it’s for your family, they’re not going to care if it looks pretty and uniform…as long as it’s on their plate. 🙂

Karen's Killer Fixin's

Karen’s Killer Fixin’s: 25-Minute Beef & Salsa Burritos

September 7, 2012 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

An easy meal that satisfies the entire family. This recipe can also be adjusted for a variety of different flavors. See note at bottom of recipe. A perfect meal when you need to get dinner on the table quickly.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 54 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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25-MINUTE BEEF & SALSA BURRITOS

[Serves 8]

1 ¼ lbs. ground beef
1 ½ T. chili powder
½ tsp. ground cumin
1 pkg. (10 oz.) frozen chopped spinach,thawed and well drained
1 ¼ cups prepared chunky salsa
1 cup shredded Cheddar cheese
8 medium flour tortillas, warmed

In large non-stick skillet, brown ground beef. Pour off drippings. Season beef with chili powder, cumin, ½ tsp. salt and ¼ tsp. pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. Spoon ½ cup beef mixture in center of tortilla.

NOTE: Not a fan of spinach in your burritos? Replace with well drained can of red, black or pinto beans.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Vanilla [Chocolate] Caramels

August 31, 2012 Karen Docter Leave a comment

It’s time for Karen’s Killer Fixin’s!

I love caramels. Homemade caramels are the bomb…and so much easier to make than you would think. This makes a great Christmas gift for friends, family and neighbors. A special treat that only you will give them. Make several batches of each. Your family will snatch up quite a few before you get any into gift tins. 🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 53 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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VANILLA CARAMELS

[2 pounds]

2 cups sugar
1/3 cup butter
2 cups warm light cream
1 tsp. vanilla
1 cup light corn syrup
½ cup nutmeats
½ tsp. salt

Mix sugar, 1 cup of the cream, corn syrup and salt in large saucepan. Cook, stirring about 10 minutes. Add remaining cream very slowly so mixture doesn’t stop boiling. Cook 5 minutes longer. Stir in butter, 1 tsp. at a time. Cook slowly, stirring until 248 degrees registers on candy thermometer. Remove from heat; add vanilla and nuts and mix gently. Pour into buttered 8-inch square pan and cool. Turn out on board, mark off ¾-inch squares and cut. Wrap in wax paper.

CHOCOLATE CARAMELS

[2 pounds]

Follow recipe above, adding 3-4 oz. (squares) unsweetened chocolate to mixture before cooking.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Farm-Style Cinnamon Rolls

August 24, 2012 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

For those of us who’ve been around awhile, you’ll recognize this recipe for homemade cinnamon rolls. I remember it being a special treat when mom would buy those “new” frozen loaves of bread. (Yeah, yeah, I just aged myself more than a little bit. 🙂 ) I have fond memories of the way these smelled baking, the anticipation. They couldn’t come out of the oven fast enough for me. They certainly disappeared fast enough…all hot and gooey and…hmmmm, I think I need to make a grocery run!

(As I began this post, it occurred to me to doublecheck whether you can still buy frozen loaves in the stores. Haven’t made these in a while. Panicked a bit when I couldn’t find any online at my local grocers ~ although they may have them ~ however, did find them at WalMart so we’re still safe. Whew! Crisis averted. I would be so sad not to share this fond memory with you today.)

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 52 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FARM-STYLE CINNAMON ROLLS

[Makes 12]

1 loaf frozen white bread
½ cup brown sugar
½ cup white (granulated) sugar
¼ cup butter, melted
1 tsp. cinnamon

Thaw white bread and let raise until double. Brush 8 x 10-inch or 9 x 9-inch pan with 1 T. butter. Roll out dough to 10 x 14-inch rectangle. Brush with 2 T. butter. Sprinkle with sugars and cinnamon. Roll up starting on 14-inch side. Cut roll with sharp knife (or nylon string) into 12 pieces. Place, cut side down, in buttered pan. Brush with remaining butter. Cover, let rise in warm place until light, 45-60 minutes. Baked in a 375 degree oven for 20-25 minutes. Immediately turn out onto wire rack covered with waxed paper. Frost.

NOTE: I also enjoy sprinkling raisins and walnuts or pecans with the sugars and cinnamon.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fried Catfish with Toasted Walnuts

August 17, 2012 Karen Docter 2 Comments

It’s time for Karen’s Killer Fixin’s!

We all know fried foods are not particularly good for us, however, like any other food moderation is the key. This really is a delicious meal and a great way to ensure your family eats fish, which I think takes a little of the sting out of the “fried” aspect of this dish. Personally, catfish is one of my particular favorites. I enjoy the mild flavor ~ it’s not as “fishy” tasting as a lot of other varieties. I love the more “meaty” texture. Like most fish, catfish can be cooked with a lot of different flavors.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 51 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FRIED CATFISH WITH TOASTED WALNUTS
[Serves 4]

½ cup flour
1 T. paprika
¼ tsp. dried thyme
¾ tsp. salt
¼ tsp. cayenne
½ cup milk
2 T. vegetable oil
4 catfish fillets (about 5 oz. each)
2 T. butter
1/3 cup walnuts, coarsely chopped
1/8 tsp. black pepper
2 T. chopped parsley
1 T. lemon juice

In shallow dish, whisk flour, paprika, thyme, ½ tsp. of the salt and 1/8 tsp. of the cayenne. Place milk in another shallow dish. Set both aside.

In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Dip fillets in the milk and shake off the excess. Dredge fillets in the four and place in a single layer in the skillet. Cook for about 5-6 minutes, turning halfway through cooking time or until golden brown. Repeat, using remaining oil as needed. Remove to plate lined with paper towels; keep warm.

Wipe out skillet; melt butter over medium heat. Add walnuts, remaining cayenne and salt, and the black pepper. Cook, stirring frequently until nuts are fragrant about 2-3 minutes. Take off the heat. Stir in parsley and lemon juice. To serve, spoon equal amount of nut mixture over each fillet.

Serve with steamed snow peas and sautéed sweet peppers, if desired. This dish also goes well with brown or wild rice.

Karen's Drop-In Diary

Karen’s Diary Drop-In ~ 08-14-12

August 16, 2012 Karen Docter 4 Comments

Dear Diary,

It’s Thursday ~ 08/16/12 ~ and…

This is the first entry in my new weekly writer’s diary where I’ll share my “Woot Woot!” moments and the not so “woot woot” moments of my writing world. And, yes, I might even share the occasional musing or two about reading and writing, two of my favorite things!

I’ve been missing the personal touch on my blog lately. Don’t get me wrong. I love highlighting the fantastic array of authors and books I’ve been sharing on Mondays and Wednesdays. But I also enjoy sharing bits and pieces about me with readers. After all, you are one of the main reasons why I write…well, except for that whole “can’t breathe unless I’m writing” thing!

For those who have followed me any length of time, you know I used to have a Musings newsletter. However, I tend to write “long” – I was one of those nasty students who wrote ten pages for every five page essay assigned in school – and found I was spending more time fiddling with my Musings than my books. I went from weekly musings to monthly articles to quarterly to…well, let’s just say I eventually set my newsletter aside and toddled off into the sunset of good intentions.

Yes, it had to be done. In the past year, I’ve regained my momentum and published my first book. I finally joined the real world of social media and met a bunch of wonderful new friends on Facebook and Twitter. I’m still missing my personal chats with readers though, so I started wondering – a dangerous thing – how can I reconnect with my readers but not get so carried away it takes me three days to share what’s on my mind?

Voila! My answer is this diary. I had one growing up. I kept it locked and hidden from my sisters so they couldn’t read it. Of course, I want you to read this one! 🙂 A diary doesn’t allow much room which is why it’s the perfect solution to my need to share while also curbing my need to expound.

Yeah, yeah! I know I’m expounding! But this entry is the first and demands explanation, and I promise to keep it short and sweet next week. Maybe! I’ve called this feature “Diary Drop-In” as much for my benefit as yours. Drop-In suggests short and sweet. Here’s hoping I can convince my brain in the weeks to come! 🙂

Okay, what’s been happening this past week in my writing world…?

For those who haven’t come across my multitude of posts on Facebook and Twitter, I was thrilled to release a new book cover for SATIN PLEASURES, my romantic comedy released on Amazon in February 2012. I liked my original cover well enough. At the time I thought I needed an illustrated cover to get the cutesy feel I wanted. In truth, though, the cover just didn’t quite hit the mark with readers. Not like the story did anyway. So, with a kick-in-the-pants from my critique partners, I redesigned the cover. I love, love, LOVE my new cover and hope readers like it as well. Just in case you missed it….

As one of my favorite country music artists asks, “How do you like me now?” 🙂 I still need to reformat the paperback version of the book with the new cover but that’s a project for this next week.

Many of you know I also started a new blog feature on Tuesdays called “Novel Gems”, sharing bits and pieces from my current project. It’s been fun and you seem to enjoy them so those will continue.

I also finished up two interviews this past week. One will post on August 25^th at The Reading Café << http://thereadingcafe.com/ >> along with a review of SATIN PLEASURES. Yes, I’m sitting on pins and needles about that one! Will they like the book? Ack. The angst of a writer! My second interview isn’t scheduled yet but check out Mary Metcalfe: Lakefront Muse at http://lakefrontmuse.blogspot.com/ to take a peek at her fun site.

I’ve set myself a deadline to finish the first of my Thorne’s Thorns series books, KILLING SECRETS, around the end of September. I need to write 1,550 words a day for next 32 days to get the approximate word count remaining or 2,175 words a day if I only work weekdays. The first word count is more reasonable considering my schedule, however, I know I tend to “live” on weekends and don’t get much writing done. Guess we’ll all see how I do, huh?

Speaking of which, I need to get back to work! See you next week with a much shorter Diary Drop-In….

Karen's Book Bench