Is This the Year?

I’ve self-published more than 20 cookbooks since 2005 and every so often someone will say to me, “Oh, I would love to write a cookbook of my family recipes.” Is THIS the year you actually do it?

I would love to help you. I’m going to create a series of posts that outline the steps to take to publish your own cookbook.

Today, let’s decide what your book will look like.

First, decide what kind of book you want to create. Recipes, sure, but do you want to add pictures to the book? Pictures of food? Or pictures of family members? Do you want to add family stories? Will you be the only author? Or will family members be submitting contents as well?

This year, my husband and I created a cookbook of favorite recipes from my family and his, including recipes he used to make for his daughters. BUT we also included devotions suitable for those who might have questions about Christianity and what it is to be a believer. We created this book specifically for his daughters and my nephews and niece. We completed a version for his family that included pictures of that side of the family and then changed out the pictures for my family version.

Who is your audience? Is this just a family cookbook? Or will it also be for friends? Will it be for sale in your community?

I used to sell cookbooks at my local farmer’s market and even created a cookbook from the market with seasonal produce recipes and recipes submitted by the other vendors. Another cookbook I created was for a RV dealer to give to customers who purchased an RV. That book contained a lot of grilling and one pot meals suitable for RV life. Maybe you have a lot of knowledge of cooking for young children, so your book is going to help moms everywhere.

If you’re going to sell your book in your community, start to consider who might purchase it and where you might be able to market this book.

Another thing to consider is whether you need printed copies or will only want digital versions. Again, who is your audience and what type of book will suit them best?

So, your first step is to think about the type of book you want to create, who will receive it, and how they will access it.

Black-Eyed Pea Dip

We had this tasty dip on New Year’s Day and it’s a keeper!

Black-Eyed Pea Dip

2 TB finely diced onion

14 oz can black eyed peas, rinsed and drained

3 oz light cream cheese

10 slices tamed jalapenos

1 c. grated cheddar cheese

3 TB salsa

Hot sauce, to taste

Preheat oven to 350*. Place peas in medium bowl and partially mash some. Add remaining ingredients and bake 20 minutes or until bubbly.  Stir and serve.

Yield: 6 servings.

Chorizo Breakfast Tacos

Hubby and I loved these!

Chorizo Breakfast Tacos

7 oz pork chorizo

12 oz shredded potatoes

1/3 c. diced onion

½ tsp garlic powder

½ tsp onion powder

Salt and pepper, to taste

6 eggs, beaten

8 Small tortillas

½ c. shredded cheddar cheese

Salsa, cilantro- optional

Add chorizo, potatoes and onion to large skillet.  Cook until potatoes are done. Add garlic powder, onion powder, salt and pepper.  Add eggs and stir so softly set. Divide mixture between tortillas and top with cheese and salsa and cilantro, if desired.

Yield: 8

Honey Mustard Chicken Thighs

Honey Mustard Chicken Thighs

¼ c. Dijon mustard

¼ c. grainy mustard

½ c. honey

1 tsp soy sauce

½ tsp dried tarragon

½ tsp ginger powder

6-8 boneless, skinless chicken thighs

Preheat oven to 350⁰. Combine Dijon, grainy mustard, honey, soy sauce, tarragon and ginger in a large bowl. Coat chicken in mustard mixture and place on baking sheet. I added diced potatoes to the baking sheet and poured the remaining mustard mixture over all.  You could always leave the potatoes off or use other vegetables of your choice. Brussels sprouts might be good.

Yield: 6 servings.

Quinoa Chicken

Quinoa Chicken

2 c. fat free chicken broth

1 c. quinoa, rinsed

½ c. diced onion

½ tsp garlic powder

1 tsp smoked paprika

1 tsp chili powder

1 lb ground chicken or turkey

14 oz can diced tomatoes with green chilies

14 oz can black beans, rinsed and drained

11 oz can green enchilada sauce

In medium sauce pan, bring broth to a boil and add quinoa; cook until water is absorbed. Meanwhile, in a large skillet, cook onion, garlic powder, paprika, chili powder and ground chicken (could also use diced chicken breast or thighs or cooked roasted chicken instead). When chicken is done add tomatoes, black beans and enchilada sauce. Add cooked quinoa and combine.  

Yield: 4 servings.

Ranch-Baked Chicken w/Bacon, Brussels Sprouts and Potatoes

Ranch-Baked Chicken w/ Bacon, Sprouts and Potatoes

4 boneless, skinless chicken thighs or breasts

1 lb red potatoes, halved or quartered

1 lb Brussels sprouts, trimmed

Salt & pepper, to taste

½ tsp garlic powder

½ tsp thyme

1 oz pkg Ranch dressing powder

6 slices bacon

Preheat oven to 400⁰. Line baking sheet with foil and spray with cooking spray. Place chicken on baking sheet. Add potatoes and sprouts to baking sheet.  Sprinkle all with salt, pepper, garlic powder and thyme. Pour Ranch dressing powder over all then lay bacon over the top.

Bake until chicken is no longer pink and juices run clear, about 30-35 minutes.

Yield: 4 servings.

Chicken Tamale Bake

Hubby said I can make this again! 🙂 It’s a nice take on tamales.

Chicken Tamale Bake

1 large egg

14 ¾ oz cream style corn

8.5 oz pkg cornbread/muffin mix

4 oz chopped green chilies

1/3 c. skim milk

¼ c. shredded Mexican cheese blend

Topping:

2 c. chopped cooked chicken

10 oz enchilada sauce

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

¼ c. diced onion

1/3 c. whipped cream cheese

1 c. shredded Mexican cheese blend, divided

Preheat oven to 400⁰. In a large bowl, combine egg, corn, cornbread mix, green chilies, milk and cheese. Spray 13×9 with cooking spray and pour in cornbread mix. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes. In large skillet, combine chicken, enchilada sauce, cumin, paprika, chili powder, onion and whipped cream cheese. When well combined add ½ cup Mexican cheese and cook until melted. Spread over cornbread layer; top with cheese. Bake 10-12 minutes.

Yield: 6 servings.

Frosted Cinnamon Rolls

These were my first attempt at making cinnamon rolls and they were GREAT!

Frosted Cinnamon Rolls

5 to 6 cups all-purpose flour

18 oz yellow cake mix

2 pkgs quick-rise yeast

2 ½ c. warm water (120⁰-130⁰)

¼ c. butter, melted

1/3 c. packed brown sugar

1/3 c. Splenda or Stevia

2 TB ground cinnamon, or to taste

FROSTING:

4 TB butter, softened

2 c. powdered sugar

1 ½ tsp vanilla extract

2-3 TB skim milk

In a large bowl, combine 4 c. flour, cake mix, yeast and warm water. When smooth add enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease to. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto lightly floured surface; divide in half. Roll each portion into a 14×10 rectangle. Brush with butter; sprinkle with sugars and cinnamon. Roll up jelly-roll style, starting with long side. Cut each roll into 12 slices; place cut side down in two greased 13×9 pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400⁰ for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in medium bowl, crem the butter, powdered sugar, vanilla and enough milk to achieve desired consistency. Frost warm rolls.

Yield: 12.

DDD Review #9- crushcraft

To celebrate Hubby’s bday we picked out a DDD restaurant to visit. This hip Thai place was the chosen restaurant. It’s in a hip area of Uptown in Dallas. It’s unique and fun and really large! It has fun outdoor seating in the front and back. I had the Kra Pao–probably not something Guy would have chosen as it had a fried egg on top. It was sort of a Thai fried rice and had peppers and other vegetables, jasmine rice and ground pork. It was delicious! A tad oily for me, but great flavor nonetheless. Hubs had the Drunken Noodles and a papaya salad. He loved it!

crushcraft is definitely a 4 or 5 start place.

Buffalo Chicken Tortellini

Another recipe to help me use up some cooked chicken…

Buffalo Chicken Tortellini

2 ½ c. fat free chicken broth

20 oz package refrigerated cheese tortellini

2 c. cooked, diced chicken

½ c. Buffalo wing sauce

¼ c. blue cheese crumbles

½ c. light cream cheese

In medium saucepan, bring broth to a boil. Add tortellini and cook 4 minutes, ensuring tortellini is cooked through. Add chicken, buffalo sauce, blue cheese and cream cheese. Stir to combine and melt cream cheese.

Yield: 3 servings.