• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

  • Home
  • About Me
    • Interviews
    • Appearances
    • Media
    • Privacy Policy
    • Contact Me
  • All Books
    • Seaside Cove Bed & Breakfast Mysteries
      • A Treasure to Die For
      • Clues in the Sand
      • The Killer Christmas Sweater Club
      • Secrets of the Treasure King
    • Trouble in Paradise McKenna Mysteries
      • Photo Finish
      • Kauai Temptations
      • Big Island Blues
      • Honolulu Hottie
      • Mystery of the Lei Palaoa
      • North Shore Nanny
      • A Damsel for Santa
      • Maui Magic
      • The Scent of Waikiki
    • License to Lie Thriller Series
      • License to Lie
      • Con Game
    • Anthologies
  • Blog
  • Recipes
    • Appetizer
    • Breads
    • Desserts
    • Main dishes
    • Side dishes
  • Scam Tips & Interviews
    • Authors You’ll Like
    • Reviews
    • Scams and Cons
You are here: Home / Archives for American

American

Gluten-free Chicken Gumbo Soup

April 4, 2020 By Terry Leave a Comment

Chicken gumbo soup
Chicken gumbo soup – hot, delicious, and packed with nutrients.

There’s nothing like a hot mug of soup on a cold day, and this Gluten-free Chicken Gumbo Soup has everything to make it healthy and delicious. Served over a mound of rice, it’s the perfect way to warm your meal and your day.

Print Recipe
Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
  • 1/2 lb chicken sausage 1/2" slices
  • 2 tbl. cooking oil
  • 1 1/2 cup frozen spinach Substitute kale or okra, if you'd like.
  • 2 bell peppers red, green, yellow
  • 1 onion (medium) chopped
  • 2 cloves garlic minced
  • 2 16 oz. cans diced or ready-cut tomatoes undrained
  • 1 tsp thyme
  • 2 bay leaves
  • 1/2 tsp. cayenne pepper
  • 1 qt. chicken broth
  • 1 cup water
  • 1 tsp salt
  • 3 cups cooked chicken or turkey cut into small pieces
  • 1 cup cooked rice For serving
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
  • 1/2 lb chicken sausage 1/2" slices
  • 2 tbl. cooking oil
  • 1 1/2 cup frozen spinach Substitute kale or okra, if you'd like.
  • 2 bell peppers red, green, yellow
  • 1 onion (medium) chopped
  • 2 cloves garlic minced
  • 2 16 oz. cans diced or ready-cut tomatoes undrained
  • 1 tsp thyme
  • 2 bay leaves
  • 1/2 tsp. cayenne pepper
  • 1 qt. chicken broth
  • 1 cup water
  • 1 tsp salt
  • 3 cups cooked chicken or turkey cut into small pieces
  • 1 cup cooked rice For serving
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you're using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.
Share this Recipe

Filed Under: Main Dishes Tagged With: Newsletter Recipe, recipes

Carrot Cake Overnight Oats

February 3, 2018 By Terry Leave a Comment

Carrot Cake Overnight Oats

Carrot Cake Overnight Oats
These Carrot Cake Overnight Oats are a great way to start your day with fiber and high nutrition.

These Carrot Cake Overnight Oats are easy to fix the night before and quick to prepare in the morning! They’re a wonderful way to start the day.

Seeds are a great addition to your diet to help boost and regulate your metabolism. You can find seeds and nuts in bulk in smaller grocery stores, especially those that focus more on fruits and vegetables. Buying in bulk is typically less expensive than buying those already packaged and it has the added benefit of letting you experiment without purchasing a large package that will go bad on your shelf if you decide seeds aren’t you’re thing.

 

SaveSave


Print Recipe


Carrot Cake Overnight Oats

If you're looking for a breakfast that's healthy and has a good amount of fiber, try this overnight oats recipe. We've added a few ingredients to the original recipe to boost the nutritional value. Adding chia seeds, flax seeds, and quinoa supercharges an already healthy dish.

Carrot Cake Overnight Oats

Course Breakfast
Cuisine American

Prep Time 10 minutes
Passive Time 6 hours

Servings
person


Ingredients
  • 1/2 cup old-fashioned rolled oats
  • 1 tsp packed dark brown sugar
  • 1/2 small carrot finely grated
  • 1 cup toasted unsweetened shredded coconut
  • 1/2 cup Raisins
  • Dash ground cinnamon
  • 1 tbsp Chia seeds optional
  • 1 tbsp Flax seed meal optional
  • 3 tbsp Quinoa optional
  • 1 cup nonfat milk
  • 1/8 tsp pure vanilla extract
  • 1 tbsp toasted chopped walnuts
  • Honey for drizzling optional

Course Breakfast
Cuisine American

Prep Time 10 minutes
Passive Time 6 hours

Servings
person


Ingredients
  • 1/2 cup old-fashioned rolled oats
  • 1 tsp packed dark brown sugar
  • 1/2 small carrot finely grated
  • 1 cup toasted unsweetened shredded coconut
  • 1/2 cup Raisins
  • Dash ground cinnamon
  • 1 tbsp Chia seeds optional
  • 1 tbsp Flax seed meal optional
  • 3 tbsp Quinoa optional
  • 1 cup nonfat milk
  • 1/8 tsp pure vanilla extract
  • 1 tbsp toasted chopped walnuts
  • Honey for drizzling optional

Carrot Cake Overnight Oats


Instructions
  1. The night before you want to eat the oats, combine all dry ingredients in a glass container with a lid. Stir together all dry ingredients.

  2. Combine vanilla and milk, then add to dry ingredients. Stir well and cover with the lid. Place in refrigerator for at least six hours.

  3. In the morning, add milk to the oats and heat in a microwave for 2 minutes (if desired). Top the oats with the honey and walnuts, if using.


Recipe Notes

Original recipe from foodnetwork.com http://www.foodnetwork.com/recipes/food-network-kitchen/healthy- overnight-carrot-cake-oats-3364881


Share this Recipe

Filed Under: Main Dishes Tagged With: Newsletter Recipe

Kat’s Turkey Vegetable Soup

December 30, 2017 By Terry 2 Comments

IMG_0060
This turkey vegetable soup is a perfect way to get a few more meals out of that holiday turkey!

Have you ever wondered what to do with all those turkey bones after you’ve roasted, carved, and served a turkey? It seems like such a waste to throw them away. With this turkey vegetable soup recipe, you don’t have to waste them ever again. Whenever we roast a turkey, we always freeze the leftover carcass whole. That way, when we’re ready to make a batch of turkey vegetable soup, we’re good to go!

You can also make this soup without the turkey carcass. You’ll definitely want to use chicken or vegetable stock, but would need to add about a pound of turkey meat (or chicken). The most important part of any soup is getting a good broth. Or, you can also try our recipe for chicken soup.

Print Recipe
Kat's Turkey Vegetable Soup
A delicious turkey soup made with almost any combination of vegetables. This soup is great for wintertime.
IMG_0060
Course Soups
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.
Vegetables
  • 1 medium onion, chopped
  • 6 carrots Sliced into 1" pieces
  • 3 celery stalks Sliced into 1" pieces
  • 1 green or red pepper
  • 1 can 1 lb. diced tomatoes undrained
  • 1 can 6 oz. tomato paste
  • 2 bay leaves Remove these before serving.
  • 1 tsp. dried parsley
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 cups frozen mixed vegetables May substitute any vegetables
Course Soups
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.
Vegetables
  • 1 medium onion, chopped
  • 6 carrots Sliced into 1" pieces
  • 3 celery stalks Sliced into 1" pieces
  • 1 green or red pepper
  • 1 can 1 lb. diced tomatoes undrained
  • 1 can 6 oz. tomato paste
  • 2 bay leaves Remove these before serving.
  • 1 tsp. dried parsley
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 cups frozen mixed vegetables May substitute any vegetables
IMG_0060
Instructions
Broth
  1. Put turkey in a large soup pot with 8 cups liquid, bring to a boil, and simmer for 2 hours
  2. Remove turkey from the broth and set aside. Strain the broth into a large container using a wire strainer to remove all bones.
  3. Strip the turkey bones of all meat. This can be a tedious step because you need to get all the meat and none of the bones. This is the last chance to remove bones from the soup, so be thorough.
Vegetables
  1. Put the vegetables, seasonings, and broth into a large soup pot and bring to a boil. Simmer for 30 - 60 minutes.
  2. Add any frozen vegetables you'll be using. Return to a boil and simmer an additional 30 minutes.
Recipe Notes

The recipe above includes the "basic" vegetables of onions, carrots, and celery. You can also add your choice of additional vegetables. Here's a chance to be creative! We'll usually add whatever frozen veggies we have in the freezer near the end of the cooking (you'll see a step for adding frozen veggies).

Share this Recipe

Filed Under: Recipes Tagged With: Newsletter Recipe

Chocolate Zucchini Bread

December 2, 2017 By Terry Leave a Comment

Chocolate Zucchini Bread
When we make this Chocolate Zucchini Bread, we make four mini loaves instead of two large ones. Perfect for the holidays!

Print Recipe
Chocolate Zucchini Bread
Adapted from Cooking Gluten-Free A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat, Karen Robertson (Celiac Publishing, 2003).
Chocolate Zucchini Bread
Course Breads
Cuisine American
Servings
Ingredients
  • 3 eggs plus 1 egg white
  • 1 cup vegetable oil 2 tsp vanilla extract or 1/2applesauce and 1/2oil
  • 2 cups sugar
  • 3 cups grated zucchini
  • 2 1/3 cup cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1/2unsweetened cocoa See note about gluten-free flour below
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cups chocolate chips
Course Breads
Cuisine American
Servings
Ingredients
  • 3 eggs plus 1 egg white
  • 1 cup vegetable oil 2 tsp vanilla extract or 1/2applesauce and 1/2oil
  • 2 cups sugar
  • 3 cups grated zucchini
  • 2 1/3 cup cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1/2unsweetened cocoa See note about gluten-free flour below
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cups chocolate chips
Chocolate Zucchini Bread
Instructions
  1. Preheat oven to 350 degrees F. Butter two 5 x 9-inch loaf pans.
  2. Combine eggs, oil, vanilla, and sugar in a large bowl. Add zucchini, mixing well.
  3. In a medium bowl, sift flour, cocoa, baking soda, cinnamon, salt, and baking powder.
  4. Slowly add sifted mix to the zucchini mixture. Blend well and stir in chocolate chips.
  5. Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.
Recipe Notes

You can prepare the dry ingredients in advance so you've got a mix on hand when time is short. Just be sure to refrigerate any prepared dry mixes. Recipe adapted from Breakfast in Bed, Carol Frieberg (Sasquatch Books, 1990). Slices of bread freeze well wrapped individually.

Gluten-free flour

This bread can be made with wheat flour or another type of gluten-free flour. Just be sure to check the flour instructions to see if xanthan gum is needed.

Share this Recipe

Filed Under: Breads Tagged With: Newsletter Recipe

Cranberry Pumpkin Spice Bread

November 4, 2017 By Terry 1 Comment

Cranberry Pumpkin Spice Bread - Terry Ambrose

Print Recipe
Cranberry Pumpkin Spice Bread
This Cranberry Pumpkin Spice Bread became a fast favorite around our house. It's perfect for the holidays, especially if you like to bake for other people. Hint: If you're looking for a unique present for the holidays, these loaves of bread can be a great way to say Happy Holidays without shelling out a bundle of cash. (We use a mini-loaf pan that makes four decorative mini-loaves instead of two full-sized loaves.)
Cranberry Pumpkin Spice Bread - Terry Ambrose
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
  • 3 1/2 cup cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 cup egg substitute
  • 1 can whole cranberry sauce 16 oz
  • 1 can pumpkin puree 15 oz
  • 1/3 cup applesauce
  • 1 tbsp orange zest
  • 2 tbsp chopped walnuts
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
  • 3 1/2 cup cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 cup egg substitute
  • 1 can whole cranberry sauce 16 oz
  • 1 can pumpkin puree 15 oz
  • 1/3 cup applesauce
  • 1 tbsp orange zest
  • 2 tbsp chopped walnuts
Cranberry Pumpkin Spice Bread - Terry Ambrose
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  3. Mix the egg substitute, cranberry sauce, pureed pumpkin, applesauce, and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened.
  4. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
Recipe Notes

1 egg equals 1/4 cup egg substitute—4 eggs are required for this recipe which is what I used.

Share this Recipe

Filed Under: Breads, Recipes Tagged With: Newsletter Recipe

Best Big, Fat, Chewy Chocolate Chip Cookies

October 10, 2017 By Terry Leave a Comment

This amazing recipe came from Pelican Cove Inn please visit www.pelican-cove.com for more great recipes.

Print Recipe
Best Big, Fat, Chewy Chocolate Chip Cookies
These are the best chocolate chip cookies I have ever tasted!  It is a little unusual in that you melt the butter and use a lot more vanilla. We found it on the internet at allrecipes.com a few years ago and we have been using it ever since. Enjoy!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup melted butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup melted butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
Instructions
  1. Preheat oven to 325 and grease cookie sheets
  2. Sift together flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together melted butter and sugars. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in chocolate chips. Drop cookie dough 1/4 cup at a time onto prepared cookie sheet about 3 inches apart.
  4. Bake 15 to 17 minutes in the preheated oven or until edges are lightly browned. Cool on racks and enjoy!
Share this Recipe

Filed Under: Desserts

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to Next Page »

Primary Sidebar

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Follow Me on Bookbub

Subscribe to The Snitch

Secrets of the Treasure King - Seaside Cove Bed & Breakfast Mystery #4
New Cozy!

Secrets of the Treasure King

View Book

Tags

2020 appearances Australia Award-winning Authors Bestselling Author Big Island book review cozy mystery crime fiction Day Trips email scam events fraud Friday Fotos Great Escapes Book Tours Guest Post Hawaii Hawaii travel Heritage Gardens historical novel humor interview kauai tour literacy Maui photos mystery New Authors Newsletter Recipe New York Times bestseller New Zealand paranormal phishing police procedural romance Russell New Zealand San Diego scams security issues sunrise The Snitch thriller travel Travel Journal 2019 travel tip Your Money

Footer

Join my mailing list to stay in touch

Top posts

  • Excerpt from Murder Can Haunt Your Handiwork by Rose Pressey
  • Is battery reconditioning a scam or not?
  • The Broken Spine by Dorothy St. James
  • The Vast Platinum Shopping Credit Card — scam or a good deal?
  • 6 tips for dealing with Amazon brushing scams
  • Five tips to avoid four Amazon email scams

find me on facebook

find me on facebook

Copyright © 2021 Terry Ambrose · Terry Ambrose · Genesis Framework on WordPress · Log in