I'm pleased to feature new-to-me author DeeDee Lane today. DeeDee has written a series of time travel romances called the Slip in Time series. The newest instalment in this series, MY GAMBLING MAN, releases tomorrow, December 16, 2015. I'm especially pleased DeeDee has chosen to visit because she's brought a delicious-sounding recipe with her. Take it away, DeeDee!
Jana you Rock! Thanks for letting me appear on your wonderful blog!
The recipe below is featured at the Cowboy and Western Museum in Idaho Falls, Idaho. The heroines in my Slip in Time series each go back in time to find their true love. Though it’s a fictional museum and a fictional museum café, this featured dish is decidedly real. Enjoy!
3 large IDAHO baking potatoes (about 12 ounces each)
½ cup milk
½ cup or ½ block of cream cheese (about 4 ounces)
1 ¾ cups shredded sharp cheddar cheese, divided (about 7 ounces)
¼ teaspoon salt
¼ teaspoon fresh finely ground black pepper
1-2 cloves of chopped garlic depending on your preference
10 ounces fresh spinach leaves
1 or two sliced green onions again depending on your preference
Olive oil to sauté
1-Preheat oven to 400 degrees – Wash potatoes, pierce skin with a fork and bake at 400 degrees for an hour and 15 minutes or until tender. Cool.
2-While potatoes are baking. Cook spinach on the stove top. Coat a sauté pan with about 1 tablespoon olive oil, add chopped garlic and sliced onion, sauté on medium for 3 minutes. Add spinach, cover and wilt together for another five minutes. Remove from heat and set aside.
3-After potatoes have cooled, neatly cut each potato in half – length wise, scoop out pulp, leaving a ¼ inch thick shell. Mash the potato pulp with a potato masher so the pulp is smooth with very few chunks.
4-Whisk together milk and cream cheese. Then add potato pulp, 1 cup cheddar cheese, salt, pepper, and the spinach mixture. Stir well.
5-Spoon potato mixture into shells, sprinkle each half with 2 table spoons cheddar cheese. Place stuffed potato on backing sheet. Bake at 400 degrees for 15 minutes or until heated.
For fresh spinach substitute 1 package frozen chopped spinach, thawed, drained and squeezed dry (10 ounce package) – then also use garlic powder instead of fresh garlic and use the sliced green onions for a garnish.
Microwave whole potatoes for about 15 minutes on high, rearrange and turnover over at 5 minute intervals. Then let stand for another 5 minutes to finish baking. Cool before cutting!
Use low fat milk, light cream cheese, and reduced fat sharp cheddar cheese for a low fat alternative.
Make it ahead; cover stuffed, cheese topped potatoes,refrigerate overnight and bake the next day. 400 degrees for about 30 minutes or until heated through.
Blurb for MY MOUNTAIN MAN:
Addy Spencer, Assistant Curator at the Cowboy and Western Museum slips through time into the heart of the rugged West and into the arms of a mountain man. Big Jake’s sizzling green eyes and gorgeous physique are a dream come true, just what Addy has always wanted.
When Big Jake saves Addy from a randy group of trappers set to rendezvous at the Snake River their love seems possible. But can Addy open her heart to this mountain man knowing that at any moment she could be whisked back to her own time? One thing’s for sure, Addy can’t resist her mounting desire as she uncovers more cowboy delights than she ever imagined.
Published by The Wild Rose Press
Buy Links for MY MOUNTAIN MAN:
Order the book from Amazon Click Here!
Order from Itunes Click Here!
Order from Barnes and Noble Click Here!
DeeDee Lane is a Seattle author and a member of Romance Writers of America. Her mystery scenarios and characters turn up on boat cruises and many corporate and private events around Puget Sound. She and her husband love to go on road trips, especially if there’s time to check out a tinfoil rooster or the largest truck stop in the world. Originally from central Wisconsin, DeeDee was raised on a farm and surrounded with great stories of the West.
DeeDee can be found at www.deedeelane.com