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Terry Ambrose

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

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You are here: Home / Archives for cinnamon

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Mexican Chicken Braise

August 31, 2019 By Terry Leave a Comment

Mexican Chicken Braise
With chicken so tender you can cut it with a fork, red and green peppers, and onions, how could you lose?

This is a delicious way to prepare chicken that can be served over rice, buckwheat, or just with corn tortillas. The chicken is fork-tender and this dish heats up for leftovers nicely.

Print Recipe
Mexican Chicken Braise
Mexican Chicken Braise
Servings
Ingredients
  • 1/4 cup oil
  • 8 chicken thighs
  • Juice of 1 lime no zest
  • 1 tbl. tequila
  • 2 tbl. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. cinnamon
  • 14 oz. can diced tomatoes
  • 2 cup chicken broth
  • 2 tsp. Adobo sauce with chipotle peppers
  • 1/2 tsp. brown sugar
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1/2 cup green pepper chopped
  • 1/2 cup Red Pepper chopped
  • 4 oz. can sliced olives drained
  • juice of 1 lime + zest Zest lime first, then juice
  • salt (optional) and pepper
Servings
Ingredients
  • 1/4 cup oil
  • 8 chicken thighs
  • Juice of 1 lime no zest
  • 1 tbl. tequila
  • 2 tbl. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. cinnamon
  • 14 oz. can diced tomatoes
  • 2 cup chicken broth
  • 2 tsp. Adobo sauce with chipotle peppers
  • 1/2 tsp. brown sugar
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1/2 cup green pepper chopped
  • 1/2 cup Red Pepper chopped
  • 4 oz. can sliced olives drained
  • juice of 1 lime + zest Zest lime first, then juice
  • salt (optional) and pepper
Mexican Chicken Braise
Instructions
  1. Wash and trim off excess fat from chicken thighs. Pat dry.
  2. Zest one lime. Add the juice from the lime and the zest to a small prep bowl and set aside. Combine juice from another lime, tequila, and worschestershire sauce in flat pan.
  3. In a small prep bowl, mix chili powder, cumin, oregano, and cinnamon together and set aside.
  4. Add chicken to pan and season with salt (optional), pepper, and a small amount of the seasoning mix. Marinate chicken for up to 30 minutes.
  5. In a medium bowl, combine tomatoes and their juice, broth, adobo sauce, and sugar and set aside.
  6. Dice onion and mince garlic and set aside onion in a small prep bowl.
  7. Chop green and red peppers and set aside in another small prep bowl.
  8. Heat skillet over medium-high heat. When hot, add oil. When oil is shimmering, add chicken and brown for about 15 minutes, alternating sides every 3-4 minutes. Remove chicken from skillet and drain off excess fat from skillet.
  9. Return skillet to heat, lowering temperature to medium. Add 1 tbl. oil and heat until shimmering.
  10. Cook onion until tender, stirring frequently, about 3 minutes.
  11. Add garlic and and seasonings and cook until fragrant, about 1 minute.
  12. Add tomato mixture to onion and bring to a boil, stirring frequently to pick up browned bits in skillet.
  13. Return chicken to skillet and reduce heat to medium-low, cover, and simmer for 15-20 minutes, flipping chicken halfway through.
  14. Once chicken is fully cooked (165 degrees F at minimum), remove chicken from skillet and shred with two forks.
  15. Return shredded chicken to skillet. Add peppers and olives and cook until sauce is thickened and clings to chicken, about 10 minutes.
  16. Stir in lime zest and juice.
  17. Season with salt and pepper to taste.
Recipe Notes

To make preparation easier, use 4 small prep bowls, 1 medium bowl, a dish in which to marinate the chicken, and a large skillet.

The adobo sauce/chipotle pepper mixture can be purchased in 4 oz cans. Using a pair of gloves, dice the peppers, then put the amount needed for this recipe in a small prep bowl. The remainder of the adobo sauce/chipotle pepper mixture can be put onto wax paper and frozen in 1 - 2 tsp. portions. Whenever you need this seasoning again, just pull what you need from the freezer, being sure to not touch the mixture with your fingers.

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Filed Under: Uncategorized 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.


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Filed Under: Breads Tagged With: Newsletter Recipe

Fresh Apple Oatmeal Breakfast Bread

September 19, 2017 By Terry

Apple Oatmeal Bread
Time for another food experiment! This time, it’s a good-for-you apple oatmeal bread that is oh-so-good!

We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.

Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!

Print Recipe
Fresh Apple Oatmeal Breakfast Bread
A crumble topping adds flavor to this healthy Apple Oatmeal Breakfast Bread. Don't be scared off by the Xanthan gum ingredient. It's only needed with some gluten-free flours. If you use Bob's Red Mill 1-to-1 Baking Flour, you don't even need it.
Apple Oatmeal Bread
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
  • 1 teaspoon brown sugar
  • 3 tablespoons dry uncooked oats use gluten-free, if desired
  • 1/4 teaspoon cinnamon
  • 1 tablespoon melted butter
Bread
  • 1 cup dry oats use gluten-free, if desired
  • 1 cup all-purpose flour use gluten-free, if desired.
  • Xanthan Gum Only needed for some gluten-free flours. Follow directions of flour package for correct amount!
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar
  • 2 cups unpeeled shredded apples 2 large apples should do the trick
  • 1/2 cup chopped walnuts
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
  • 1 teaspoon brown sugar
  • 3 tablespoons dry uncooked oats use gluten-free, if desired
  • 1/4 teaspoon cinnamon
  • 1 tablespoon melted butter
Bread
  • 1 cup dry oats use gluten-free, if desired
  • 1 cup all-purpose flour use gluten-free, if desired.
  • Xanthan Gum Only needed for some gluten-free flours. Follow directions of flour package for correct amount!
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup brown sugar
  • 2 cups unpeeled shredded apples 2 large apples should do the trick
  • 1/2 cup chopped walnuts
Apple Oatmeal Bread
Instructions
  1. Combine brown sugar, oats, cinnamon and melted butter in a small bowl. Set aside.
  2. Preheat oven to 350 degrees. Cut a piece of parchment paper large enough to just cover the base of the bread pan. Place in bottom of the pan. Grease the parchment paper with butter or use a cooking spray.
  3. Place oats in a blender and process to a flour-like consistency.
  4. In a large bowl, combine oats with next four dry bread ingredients (all purpose flour, baking soda, baking powder, and cinnamon).
  5. In a medium bowl, combine eggs, honey, oil, and vanilla.
  6. Stir brown sugar into egg mixture until combined. Add in apples and stir again. Slowly add in flour mixture, being sure to not over-mix. Gently stir in walnuts.
  7. Pour batter into the loaf pan and sprinkle with crumble topping.
  8. Bake for 1 hour or until a wooden toothpick (or a cake tester) comes out clean when inserted. Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
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Filed Under: Breads Tagged With: Newsletter Recipe

The Best Apple Pie Muffins Ever

September 30, 2016 By Terry Leave a Comment

By Dotty2: I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children’s lunch and the list goes on. Recipe from the cookbook “Just The Best.”

Print Recipe
The Best Apple Pie Muffins Ever
Recipe provided by Food.com courtesy of Dotty2
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter melted
  • 1 teaspoon cinnamon
Muffins
  • 1 1/2 cups firmly packed brown sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced, peeled firm tart apples (such as Spy, Granny Smith)
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter melted
  • 1 teaspoon cinnamon
Muffins
  • 1 1/2 cups firmly packed brown sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced, peeled firm tart apples (such as Spy, Granny Smith)
Instructions
Topping
  1. In a small bowl toss together sugar, flour, butter, and cinnamon until crumbly; set aside.
Muffins
  1. In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
  2. In a separate bowl, sift together flour, soda and salt.
  3. Stir oil mixture into flour mixture alternately with buttermilk.
  4. Fold in apples, mixing just until combined.
  5. Spoon into greased muffin cups filling 3/4 full.
  6. Sprinkle topping over evenly.
  7. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
Recipe Notes

Cinnamon could be added to the batter (about 1 teaspoon or less).

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Filed Under: Desserts Tagged With: Newsletter Recipe

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