Happy March!! I asked the members of my Facebook Group (Amanda Leigh’s Lounge) what they’d like to see on the blog this month and the winner was a recipe from one of my books!! I was super happy because I LOVE to cook, which I’m sure is no secret by now. I’ve noticed that descriptions of meals come up fairly regularly in my books. These two that I’ll be sharing are from Scarred (a Beauty of the Dark novel, book one). Today on the blog, I’ll be sharing the recipe my mom and I have used for pot roast for years. It’s super simple and super delicious!! As well as a recipe for Beignets. Because this series takes place in New Orleans, they’re mentioned in Scarred and they are also delicious!!
Pot Roast Recipe:
(Trent is upstairs in Kiara’s room when he smells the scent of a pot roast dinner wafting up from the kitchen.)
1 3-4 pound pot roast
4 medium potatoes
4 large carrots
1 large onion
4 stalks celery
2 cloves garlic, chopped
salt and pepper to taste
1 Tablespoon Rosemary
3 Tablespoons olive oil
Roughly chop the potatoes, carrots, onion and celery into large pieces. Place in a large bowl. In a separate bowl mix the olive oil, salt and pepper, and rosemary. Rub pot roast with some of the olive oil mixture. Place pot roast in a large roasting pan. Pour the rest of the olive oil mixture in the bowl with the vegetables. Mix until coated. Put the vegetables in the roasting pan around the pot roast. Cover top of pot roast with chopped garlic. Place top on pan and roast at 350 degrees Fahrenheit for two hours.
New Orleans Beignets
(This recipe is from the site My Recipes. Direct Link.) (Aunt Abby makes these in the book.)
1 (1/4-oz.) envelope active dry yeast
1 1/2 cups warm water (105° to 115°), divided
1/2 cup granulated sugar
1 cup evaporated milk
2 large eggs, lightly beaten
1 teaspoon salt
1/4 cup shortening
6 1/2 to 7 cups bread flour
Sifted powdered sugar
Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.
Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
I hope you enjoy these recipes!! If you make them maybe tag me on Facebook or Instagram. And if you want to check out Scarred (the book these foods appear in) just click on the image below. Happy Belated St. Patrick’s Day!! 🙂
Next month on the blog is an interview with another super awesome author that I’m very excited to interview!! So get ready to have Kristen Martin join us on the blog at the end of April!! ❤