May 15, 2013

It’s Wednesday. So What’s Cooking?

This week is dedicated to comfort food, specifically Southern comfort food. Our meal is tasty and easy because it’s a one pot event.

Chicken & Dumplings
Tossed Salad
White Wine – Riesling

Chicken & Dumplings
1 qt chicken stock – my favorite brand is Kitchen Basics*
2 carrots scraped and diced
Pepper to taste
1 lb cooked chicken breasts and/or thighs skinned and boned**
1 tbsp. cold water
2 tsp. corn starch
Dried parsley for garnish

Chicken
Pour the stock in a 5 quart saucepan. You need that size so the dumplings cook properly and you have leftovers to freeze. Add the carrots and pepper. Bring to a boil. Lower the heat and simmer for 20 minutes.

Tear the meat into bite size pieces. Add to the pan.

Combine water and cornstarch, then stir into the saucepan.

*Kitchen Basics is made by McCormick. KB stocks are made from real chicken or beef which makes your dish more savory. And most important – they are not “flavored” as are so many other brands. KB stocks also tend to be the lowest priced on the shelf.

**It’s no problem if you don’t have cooked chicken on hand. Simply place your fresh or thawed chicken pieces in the same pot you’ll use for the meal with 1 quart water. Bring to a boil then lower the heat and simmer for 45 minutes. Remove the chicken and let cool before you tear it. Pour the cooking water into a bowl to cool. Skim off as much fat as possible then pour into containers and freeze for future use when you boil potatoes or heat vegetables.

Dumplings
2 cups Bisquick®
2/3 cup milk

Combine Bisquick® and milk in a bowl. Mix until a soft dough forms.

Return chicken and stock to a boil. Drop the dough by large spoonfuls onto the stock.

Reduce heat to simmer. Cook uncovered for 10 minutes. Cover the stock and cook another 10 minutes.

To serve: Ladle into large soup bowls then sprinkle with dried parsley for color.

Leftovers freeze beautifully for up to 2 months.

Tossed Salad
Lettuce from 2 different types torn into bite size pieces, red leaf and head are excellent choices
Tomatoes chopped
Cucumber peeled and sliced
Zucchini diced
Green Onions sliced, be sure to add some of the green
Mushrooms sliced
Black Olive

Combine everything, or any grouping you like, in a bowl. Cover with a damp paper towel and store in the fridge until ready to serve.

Toss with your favorite dressing.

I’ll be back Monday with Marci Boudreaux. Until then…

Happy Eating!

Sloane Taylor
Twitter
Amazon Author Page

May 8, 2013

It’s Wednesday. So, What’s Cooking?

How about a tasty plate of Pasticcio accompanied by a tossed salad and topped off with a glass of dry red wine?

This is one of our favorite dishes to prepare and eat. This recipe easily serves 4 and the leftovers are amazing out of the microwave or oven.

Pasticcio
Tossed Salad
Italian Bread
Red Wine – Chianti or Cabernet Sauvignon

Pasticcio
The Sauce
2 tbsp. olive oil
1 onion sliced thin
1 red pepper cleaned and chopped
2 garlic gloves chopped
5 ½ cups ground chuck
14 oz. can diced tomatoes
½ cup dry white wine
2 tbsp. fresh parsley chopped or 1 tbsp. dried
2 tbsp. anchovy paste Reese is my preferred brand
Fresh ground pepper to taste

The Pasta
2 cups dried fusilli
1 tbsp. olive oil plus extra for brushing
¼ cup heavy cream

The Topping
2 ½ cups natural yogurt
5 eggs
¼ tsp. ground nutmeg
¾ cup grated Parmesan cheese

Preheat oven to 375°F.

The Sauce
Heat the oil in a large frying pan. Sauté the red pepper and onion until soft, but do not let them brown. Stir in the garlic and cook for 45 seconds. Add the meat and cook, stirring often, until browned.

Mix in the tomatoes and wine. Bring to a boil, then simmer for 20 minutes or until thickened. Stir in the parsley, anchovy, and black pepper.

The sauce can be prepared early in the day, then held to the side until you’re ready to assemble the pasticcio. If the wait is longer than a few hours be sure to refrigerate the sauce to preserve it.

The Pasta
Bring a medium size saucepan to a hard boil. Add the pasta and cook for 10 minutes or until almost tender. Start timing when the water returns to a boil. Drain and transfer to a bowl. Stir in the cream.

The Topping
Use a wooden spoon to beat the yogurt, eggs, and nutmeg together in a medium size mixing bowl.

The Assembly
Brush an ovenproof dish with olive oil. Spoon in half the pasta and cover it with half the meat sauce. Repeat with remaining pasta and sauce.

Spread on the topping and sprinkle with cheese.

Bake for 25 minutes or until golden.

To serve: Cut the pasticcio into medium size portions, but only enough for the present meal. Use a spatula to lay the slice onto a dinner plate.

I’ll be back Monday with awesome middle grade author Sharon Ledwith. Until then…

Mangiare Bene!

Sloane
Twitter
Amazon Author Page

April 24, 2013

It’s Wednesday. So What’s Cooking?

How about dinner with Lizzie T. Leaf?

This week my awesome friend from Colorado steps in to help me out. So take it away, Lizzie!

HI Everyone,

This salmon recipe has a wonderful flavor and is a breeze to prepare. It also tastes good without the sauce. Add fresh green beans, a little pasta, and a chilled bottle of white wine and you have a meal fit for royalty.

Salmon with Cucumber Sauce

Fish
2 salmon fillets (6 ounces each)
2 tbsp. mayonnaise
½ cup finely chopped pecans
½ cup seasoned bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1 tbsp. butter, melted

Cucumber Sauce
½ cup chopped seeded peeled cucumber
½ cup vanilla yogurt
½ tsp. snipped fresh dill or ¼ tsp. dried dill
¼ tsp. garlic powder

Preheat oven to 425°.

Lay salmon skin side down in a greased 11 in. x 7 in. baking dish. Spread 1 tablespoon mayonnaise over each fillet.

In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon.

Bake 10-15 minutes or until the fish flakes easily with a fork.

Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

Yield: 2 servings

For dessert check out my latest release that is guaranteed cholesterol free.:)

Will family secrets let her find love with a guy that cats around?

BLURB:
Sharla Gomez’s dream encounter with the man she’s lusted over for months turned into rain-soaked nightmare. Her hopes of love and passion have gone to the dogs. Being a shifter is hell, especially when you’re a Pug/Chihuahua mix, or as some call the breed, a Chug. Even dogs don’t want to be told they’re so ugly they’re cute?

Dorsey Smith wants to get to know the exotic number-cruncher in charge of the strip club’s books. Just his luck she disappeared before he could ask her out for coffee. Instead of taking home the woman he lusts for, he takes home the small, drenched dog shivering in the rain. When he discovers the animal missing the next morning and he senses magic in the air. Has his safe haven been discovered and will his secrets be revealed?

Can two people with deep secrets discover the truth about each other and still find love. Or will the secrets and the evil lurking drive them apart?

To read an excerpt or purchase a book, please click on the vendor’s name.
MUSA Publishing
Amazon Kindle
Barnes & Noble
All Romance eBooks

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

April 17, 2013

Patriotism Down Under

Today Vonnie Hughes, another author friend, has stepped in to help out while I do serious editing. Thank you, Vonnie, it’s all yours.

G’day all!
With Anzac Day a scant nine days away, people all over Australia and New Zealand are remembering our war heroes by wearing red poppies and baking our traditional biscuits. The tradition began in World War I. Wives and lovers wanted to provide a bit of home to their soldiers and nurses, but they needed a food that wouldn’t perish on the long journey. These biscuits were created and have been a symbol of Anzac Day ever since.

Here is a recipe that is easy and flavorful. I hope you try them.

ANZAC BISCUITS (COOKIES)
1 cup plain flour not self-raising
1 cup rolled oats
¾ cup sugar
½ cup dessicated (shredded) coconut
2 tbsp. golden syrup (light molasses)
1 tsp. bicarbonate of soda (raising agent)
125 grams of butter (4.4 ozs)
½ teaspoon salt
2 tbsp. boiling water.

Preheat oven to 160C or 325°F (140C or 285°F for a fan-forced oven).

Line two baking trays with non-stick baking paper (parchment paper).

Sift flour into a large bowl. Stir in the oats, coconut, sugar and salt.

Combine butter and golden syrup and stir over medium heat until melted.

Stir the bicarbonate of soda in the boiling water and add to the mixture. It will bubble.

Quickly pour the liquid over the flour mixture and combine.

Roll heaped tablespoons of the mixture into small balls and place at 5cm (about 2 inches) intervals on the baking trays. Press the balls down with a fork to flatten.

Bake for about 18-20 minutes until golden brown.

Note that these are not puffed up cookies but more a flat biscuit type of cookie.

While your biscuits are baking, step into a different moment in time with one of my Regency novels. I hope you enjoy this short intro.

When Alexandra Tallis sets free the attractive man her sister stupidly tried to hold captive, her actions lead not only to a love she never thought to find, but also to a horrific family secret that threatens that love.

When Alexandra Tallis discovers that her witless sister has imprisoned their father’s nemesis, Theo Crombie in their attic, she quickly frees him, fighting an unladylike impulse to keep him as her own special captive. Despite the brutal beating she receives from her father for her actions, Alexandra continues to yearn for the delicious Mr. Crombie even though she knows that nothing will ever come of her dreams.

Injured and shackled in a stranger’s attic, Theo unexpectedly discovers the woman of his dreams. But how can he pursue those dreams when her bizarre family’s complex relationships threaten the very foundation of his existence? Somehow Theo must find a way through this maze to claim his lady.

To read an excerpt from Captive, please click HERE.

Vonnie Hughes is a New Zealander living in Australia. She loves animals and jogging. Vonnie writes Regencies and romantic suspense novels along with short stories. She is presently working on a romantic suspense, working title: Innocent Hostage and a Regency novella, working title: A Tale of Two Sisters.

Her earlier book Coming Home is about a soldier and a nurse, thrown together during the Napoleonic wars, who find more danger on their return to England than they ever did on the Iberian Peninsula.

The Second Son is actually a prequel to Coming Home. A second son, filled with angst, stands to inherit a title and property through the death of a brother he has always loathed and mistrusted. A young disabled woman teaches him how to find his self-respect and how to love.

Another Regency Historical, Mr. Monfort’s Marriage, has businessman Matthew Monfort inveigled into marrying an earl’s daughter. With good reason he loathes the ton, so his new wife needn’t think she’s going to win him over, even though she’s quite delightful…and intelligent…and sweet…However Verity shows him that not all members of the ton are idle layabouts and that he can do much good with his largesse and with—shock, horror—the unexpected and embarrassing title conferred on him by Prinny.

All of Vonnie’s books are available on Amazon and Musa Publishing.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

April 10, 2013

Scrumptious Lemon Almond Macaroons

Romantic suspense author Susan Rae is here to share an awesome cookie recipe and an easy sweet contest. Take it away Susan!

Hi Everyone,

These scrumptious macaroons are perfect for curling up with your coffee and your e-reader. And, because they don’t have any flour in them, I believe they are gluten-free. I admit I cannot take credit for the recipe. I found the original recipe in The American Profile magazine when I was looking for something tasty for my son who was on an almond kick. I’ve tweaked it a bit for my own use because I enjoy one big cookie versus two small. I love the fact that they are super easy and quick to make with only four ingredients.

P.S. If you’d like to win a coffee mug like the one in the picture celebrating the release of my new novel, ICE blue, and a free download of heartbeats or freefall, please click HERE to go to my website and enter the contest which runs through Friday, April 12th.

Scrumptious Lemon Almond Macaroons
2- 2/3 cups blanched almonds (about 12 ounces)
1- 1/2 cups sugar
3 large egg whites
3 heaping teaspoons freshly grated lemon rind

Position rack in upper third of oven and preheat to 350°F.

Line two baking sheets with parchment or waxed paper, allowing it to extend slightly over the sides of the baking sheet.

In food processor, grind almonds with sugar until mixture forms even crumbs. Add egg white and lemon rind and process until smooth. If you have a smaller processor, do this step in batches.

Drop by heaping tablespoonfuls onto prepared backing sheet, spacing about 1 inch apart. (I use a 1 ½” diameter cookie dough scoop which is about one heaping tablespoon.)

With moistened fingers, press slightly to flatten each macaroon until they are about ½ inch high.

Bake 18 to 20 minutes until very lightly but evenly browned. The centers should still be soft. Remove from oven.

Lift one end of paper and pour about 2 tablespoons of water under it, onto baking sheet. The water will boil in contact with the baking sheet. Lift the other end of the paper and pour about 2 tablespoons of water under it also. Tilt pan so the water spreads under all the cookies. When the water stops boiling, remove macaroons carefully from paper. Transfer to rack and cool. Store in an airtight container.

Makes 24

Mmmm, now kick back with your coffee and a macaroon or two and enjoy some sizzling suspense.

When lives are on the line, sometimes the wrong thing is the right thing to do.

BLURB:
Born into a Chicago cop family, while her brothers get their rush from catching bad guys, paramedic Angela DeLuca gets hers from saving lives. A tough beauty with a heart perhaps too big, Angela champions the underdog because, as the youngest of six siblings, she often felt like one.
ICE Special Agent Troy Deavers became a cop to prove he wasn’t like his father—a southern politician who brought his family down with greed and corruption. Troy doesn’t suffer victims well. At first intrigued by Angela’s passion, he soon fears that the fire in Angela’s heart will be her undoing.

What happens when Troy falls in love with the lovely but infuriating Angela, the Chicago paramedic who insists on protecting a young witness and her unborn baby—a witness who could break his case wide open?

You met the DeLuca family in heartbeats, now come to know them even better in ICE blue.

To read an excerpt of ICE blue, please click HERE.

To purchase a copy of ICE blue, please click a vendor’s link.

Musa Publishing
Amazon
Barnes & Noble

Author of contemporary romantic suspense/mystery novels, Susan Rae loves writing romantic suspense because it allows her to combine a sexy, passionate love story with a gritty suspense tale–in her opinion, the best of both worlds. When she is not writing, you might find her on the golf course working on her handicap or traveling around the country with her husband and empty nest puppies, Ginger and Nikute, seeking out settings for her novels.

freefall, Susan’s second novel, takes place in Wisconsin’s Kettle Moraine Forest and beautiful Door County. ICE blue returns to the busy streets of Chicago and the shores of Lake Michigan to continue the story of the DeLuca family which began in her award winning first novel, heartbeats. She is currently working on the third book in the DeLuca series, TRUE blue, due out in 2014, where it seems her characters must take a trip to Montana’s majestic Glacier National Park–a fact which pleases Susan immensely.

To read more about Susan Rae and her books, please visit her website.

I’ll be back Monday with a new release from Marci Boudreaux. Until then…

Happy Eating!

Sloane

April 3, 2013

OPA!

I’m excited to introduce you to my good friend from Down Under Eleni Konstantine. Not only is Eleni a fantastic writer, she’s one hell of a cook! So take it away Eleni and dazzle us an awesome Greek dish.

Hi Everyone! Nice to meet you all.

I’m very lucky. I’ve been surrounded by good cooks my whole life. One food that I have loved since I was a kid is pastitsio. And my mum’s pastitsio has always been my favourite.

What is pastitsio? It’s Greek and is sort of like a mousaka, but instead of potato and eggplant, you use pasta. We cook it for my dad’s name day celebration. It is one of his favourite dishes.

There are three layers traditionally but we mix up the bottom two layers.
1. Pasta – bottom layer
2. Mince sauce
3. Béchamel sauce – top

You will find variations on the web, but this is the one that always makes my mouth water no mater what.

The following is for a dish 30cm x 40cm (11 inches x 15 inches)
I had to pin my mum down for this as she does this off the cuff and changes according to the size of the casserole dish.

Ingredients
500gm (1 pound) pasta of your choice. We usually go for penne as it mixes with the mince layer really well.
7 eggs (3 egg whites, lightly beaten for mince/pasta layer; the remainder egg yellows will go in the béchamel (white sauce) and 4 eggs in Béchamel sauce.
7 cups milk
6 tbsp. melted salted butter
250gms (1 cup) of corn flour
1 tsp. of nutmeg
salt
white pepper
8 tbsp. grated parmesan cheese or dried ricotta cheese or a mixture of both
800-1kg mince or 13/4-2 pounds ground – we usually do a mixture of Pork and Beef. 1/3 cup extra virgin olive oil
1 onion grated
2 tbsp. of tomato paste
1 14oz. can diced tomatoes or readymade pasta sauce to replace the paste and diced tomato
½ cup chopped parsley (continental)
1- 1½ cups water
7 tbsp. corn flour heaping

Mince Layer
- Heat oil and fry mince until brown.
- Add onion and stir
- Add tomato paste and diced tomato. Stir
- Add ¾ teaspoon nutmeg.
- Add salt and pepper to taste.
- Add chopped parsley
- Stir until there is little to no liquid left.
- Take off heat and put to side.

Pasta Layer
- boil the paster so it’s al dente. tip 1: add a few drops of extra virgin olive oil; tip 2: when you add the pasta, add some salt to taste.
- strain pasta

Combining Layers
- Mix the meat sauce and the pasta together
- Add 3 lightly beaten egg whites into mixture and stir.
- Butter or oil a casserole dish (we use Pyrex) before use.
- Pour mixture above into casserole dish and flatten out to cover the bottom of the dish.
- Leave for 10 minutes (so the meat takes up a bit of the heat)
- Add the 7 tablespoons of the cheese(s)

White Sauce
- Place 6 cups of milk, a pinch of white pepper, ¼ teaspoon with melted butter into saucepan to boil.
- As this is heating, add into a bowl, the remainder eggs (4 whole + 3 yellows), 1 cup of milk and corn flour and whisk until the corn flour is absorbed.
- Add the bowl’s ingredients into the saucepan and stir until the milk froths.
- If there are lumps in your white sauce, you can sift it through to make it more smooth.
- Add white sauce to the casserole dish. Spread out.

The Finish
- Add some dried grated ricotta cheese or parmesan cheese to top of mixture
- Put in oven at 180Celcuis (356 Fahrenheit) for an hour.
- Let it rest for 10 minutes when you take it out of the oven.
- Cut into how large you want your pieces to be, and serve.
- A Greek village salad makes a good side dish.

My heroine Zeta Kosmos is from a Greek background but she has no time to enjoy pastitio.

Zeta will protect the one she loves, even if it means living in Hell.

Mastering a unique power was much safer for Zeta Kosmos with a mentor to help her along. Now that he’s disappeared, Zeta must continue alone with her calling—closing Gateways to Hell.

Daniel Richards is in the family business—Warding supernatural evil from causing havoc on humans. As such, he’s only interested in the safety of one-night stands. Until Zeta. This bad boy now wants a long, lasting relationship.

But Zeta can’t let go of her past, nor can she ignore the secret demonic threats against Daniel’s life. She’d rather fight demonic spawn and be dragged into Hell than allow anything happen to him. Can Daniel convince her to stay? Will she have to pay the ultimate price?

To read an excerpt from Gateway to Hell, please click HERE.

Eleni Konstantine is Fantasy and Paranormal fiction writer, with a number of shorts published. Her stories range from flash fiction to novels. She blames her mother for her writing bug because as a child she was given many books, including illustrated fairytales. That and a love of Greek mythology, and Eleni was destined to become a writer.

Eleni lives in Adelaide, Australia, with her family and feisty American Staffy.

Learn more about Eleni Konstantine on her website and her blog Eleni’s Taverna.

I’ll be back Monday with author Raine Delight. Until then…

Happy Reading!

Sloane

March 27, 2013

Bunny Butt Rules!

My good friend author Marci Boudreaux is a woman who does ten things at once and all are completed with success. I’ve always admired her energy and creativity. Here’s her latest in fun food. Take it away, Marci!

Hi Everyone,

Easter has always been a time in my family for big meals and family gatherings. Now that I live far from where I grew up, our family consists of two ever-growing girls, my husband, and me. Big feasts don’t go over well with just four people. I still like to make a ham and way more side dishes and desserts than we will ever eat, but with four of us, the tradition has gone out the window and our holiday meals tend to go more toward the fun side.

This year, we’ve added Easter Bunny Butt to the menu.

Yes, you read that right. We’re eating the Easter Bunny’s Butt. Why? Because it’s so darn cute!

I actually found this recipe on the Box Tops for Education website (yes, I’m that mom). When it came time to offer up a holiday recipe to the girls, I just knew they’d love making this and they did.

It was relatively easy (although we used carrot cake and I don’t recommend that, it crumbled like crazy! I had to freeze it before frosting) and the girls, ages 7 and 11, did most of the work.

It was delicious too!

So, if you are still looking for the perfect dessert to take to your Easter gathering. Consider taking a little slice of Easter Bunny Butt heaven.

Easter Bunny Butt Cake
1 box white cake mix
1 container vanilla frosting
Red food coloring
3-4 cups shredded coconut
Green food coloring

Pre-heat oven to 325°F.

Grease 1 ½ quart ovenproof bowl with shortening (do not use cooking spray) then dust with flour. Lightly grease 3 muffin cups in regular-size muffin pan.

Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into pre-greased bowl.

Bake cupcakes 15 to 20 minutes, bowl 45 to 50 minutes or until toothpick inserted in center comes out clean.

Let cool enough to handle. Remove cakes from muffin cups and bowl. Place pieces on cooling racks. Cool completely—about 1 hour.

Cut off rounded tops of cakes.

Cut two cupcakes into triangle shapes for the feet.

Place bowl cake on tray cut side down and cover with 1/3 cup frosting over cake. Use toothpicks to adhere cupcakes to bowl cake for feet and bunny tail.

Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.

Spread remaining frosting over cake. Sprinkle with coconut; press gently to adhere.

Mix 1 cup coconut and 3 drops green food color until evenly tinted. Surround bunny with tinted coconut.

Mix a small amount of red food coloring and icing. Add to the bottom of the bunny feet.

Here’s a little from Unforgettable You for your reading pleasure while you wait for the Easter Bunny Butt Cake to cool.

Is their love strong enough to survive their real lives?

Desperate to keep her ailing mother-in-law Doreen in the family home, Carrie Gable agrees to board a few of Hollywood’s elite actors. Despite her resentment of their demands, she can’t stop her attraction to actor Will Walker.

Will, out to save his failing career, agrees to a project that bores him. The more time he spends with his egotistical co-stars, the more drawn he is to their hostess. Long nights talking with Carrie make him realize he wants a simpler life, but his ties to L.A. refuse to let him go.

The temptation to regain stardom pulls Will in one direction while the obligation to family tugs Carrie in another. Against all odds, the couple struggles for a solution to save their new found happiness.

To read an excerpt from Unforgettable You, please click HERE.

Check out the trailer for Unforgettable You HERE.

Learn more about Marci Boudreaux on her website. Stay connected on Facebook and Twitter.

I’ll be back Monday with author Sam Cheever. Until then…

Happy Reading!

Sloane

March 6, 2013

RAGIN’ CAJUN JAMBALAYA

by Rita Monette

Jambalaya is a favorite meal for Nikki Landry. Without the wine of course, because Nikki is the main character in my YA book, The Legend of Ghost Dog Island.

This is the closest to my mom’s recipe I could find. I see some recipes where they serve it over rice. The rice should be steamed with the ingredients (as shown) for best flavor.

Bon appétit!

RAGIN’ CAJUN JAMBALAYA

1 lg. onion, chopped
2 garlic cloves, crushed
½ cup chopped celery
1 lg. bell pepper, finely chopped
1 ½ lbs. sliced sausage (kielbasa or andouille)
2 lbs. cooked shrimp, chicken, crawfish, or any combination
2 tbsp. olive, vegetable oil, or bacon drippings
1 cup fresh, chopped tomatoes, optional
1 ½ cup uncooked long grain rice
3 cups chicken or seafood stock
1 tsp. salt
½ tsp. onion salt
1 tsp. black pepper **
1 tsp. white pepper **
1 tsp. cayenne pepper **
1 tsp. thyme
1 tbsp. file
1 tsp. oregano
2 bay leaves
Tabasco or Louisiana hot sauce to taste

Place a large, heavy pot on the stove at medium to medium high temperature, sauté sausage in oil until well browned; drain well.

Add chopped onion, garlic, celery and bell pepper, saute until almost tender.

Add seasonings and continue to sauté for 1 minute. If desired add fresh, chopped tomatoes.

If using chicken, add cooked chicken pieces to take up flavors.

Add chicken or seafood stock and rice. Turn heat down to gentle simmer and cover for about 20 to 25 minutes.

If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down.

Add hot sauce to individuals taste. Serve with favorite wine and French bread.

**Whimps use ½ teaspoon each of black, white, and cayenne pepper; “Cajuns” use 2 teaspoons each.

While your jambalaya simmers, take a peek into young Nikki Landry’s life.

Papa says every legend starts with a truth. But what is the truth behind the legend of Ghost Dog Island?

BLURB:
Moving is nothing new for ten-year-old Nikki Landry. Her fisherman father relocates their raggedy old houseboat several times a year in search of better crab fishing spots. However, their latest move has brought her to a mysterious bayou where she feels like something is watching her and her beloved dog Snooper from a nearby island. But when Papa tells her about a local legend that something sinister might be living nearby and stealing the souls of dogs, she fears for her constant companion’s life. Join Nikki as she seeks to discover the truth behind the legend…before it’s too late.

To read an excerpt from The Legend of Ghost Dog Island, please click HERE.

Rita Monette was born and raised in Southwest Louisiana. After retiring from her “real” job as an administrative assistant, Rita began doing what she always wanted to do…write and paint. Five long years later, Musa Publishing offered her a contract for her debut middle grade novel, The Legend of Ghost Dog Island, which also includes her artwork. Her stories are set in the beautiful, yet mysterious, bayous and swamps of her home state. Rita now resides with her husband, four lap dogs, and one lap cat, in the mountains of Tennessee.

Learn more about Rita Monette on her website and blog. Stay connected on Facebook and Twitter.

February 20, 2013

It’s Wednesday. So What’s Cooking?

How about Carrie’s Best Ever Homemade Pancakes from my good friend, romance author Marci Boudreaux? I’ve made these and they are marvelous. Take it away, Marci!

Widow Carrie Gable, the heroine in Unforgettable You, has taken over the role of caregiver for her ailing mother-in-law Doreen. Determined the keep the woman in her family home for as long as possible, Carrie has agreed to board several movie stars who are filming in her small town. Though resentful of the demands placed upon her, Carrie does her best to abide by the wishes of her guests, even when she finds them over the top.

When health conscious starlet Juliet Ramirez insists that her hostess stop tempting her with fried meat and eggs at breakfast, Carrie agrees but refuses to remove her signature pancakes off the menu because, as she insists, serving breakfast without pancakes goes against everything she’s ever learned about being a good hostess.

Carrie’s Best Ever Homemade Pancakes

Dry Ingredients:
2 cup white flour
1 cup wheat flour
5 tsp. baking powder
2 tbsp. sugar
1 ½ tsp. salt
½ tsp. cinnamon

Liquid Ingredients:
2 ½ cups milk
2 ½ tsp. white vinegar
2 eggs
6 tbsp. melted butter
2 tsp. vanilla extract

Fresh fruit can be added if desired. Frozen fruit can change the texture of the batter, fresh is better.

Mix vinegar and milk together and set aside for five minutes to sour. (2 ½ C buttermilk can be used in place of soured milk.)

Whisk dry ingredients together into large bowl.

In separate bowl, mix eggs, soured milk, and vanilla. Slowly mix in cooled melted butter.

Add liquid mixture to dry mixture and whisk until combined. Fold in fruit if desired.

Pour ¼ cup portions onto hot griddle lightly coated with cooking spray. Flip with spatula once edges brown.

Serve hot with your favorite syrup.

Here’s a little from Unforgettable You for your reading pleasure.

Is their love strong enough to survive their real lives?

Desperate to keep her ailing mother-in-law Doreen in the family home, Carrie Gable agrees to board a few of Hollywood’s elite actors. Despite her resentment of their demands, she can’t stop her attraction to actor Will Walker.

Will, out to save his failing career, agrees to a project that bores him. The more time he spends with his egotistical co-stars, the more drawn he is to their hostess. Long nights talking with Carrie make him realize he wants a simpler life, but his ties to L.A. refuse to let him go.

The temptation to regain stardom pulls Will in one direction while the obligation to family tugs Carrie in another. Against all odds, the couple struggles for a solution to save their new found happiness.

To read an excerpt from Unforgettable You, please click HERE.

Check out the trailer for Unforgettable You HERE.

Learn more about Marci Boudreaux on her website. Stay connected on Facebook and Twitter.

I’ll be back Monday with with the Queen of Hot Jan Springer. Until then…

Please pass the syrup!

Sloane Taylor
Twitter
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November 14, 2012

It’s Wednesday. So What’s Cooking?

Damned Good Pot Roast and Asian Salad

It’s freezing here in the Midwest. We had two days of Indian Summer and now I’m digging out turtlenecks and checking mittens for mates. The good thing is I can use the oven and not only enjoy the extra warmth, but also the marvelous aromas.

Damned Good Pot Roast
Asian Salad
French Bread
Dry Red Wine – Cabernet Sauvignon

Damned Good Pot Roast
3 – 3 ½ pound boneless chuck roast
1 cup or so of beef broth
1 clove pressed garlic
5 red potatoes quartered
1 tsp. dried oregano
1 medium onion quartered
½ tsp. lemon pepper
15 mini carrots
3 tbsp. olive oil
2 tsp. cornstarch
¼ cup beef stock

Preheat the oven to 325°

Combine garlic, oregano, and lemon pepper to form an herb paste. Rub evenly over the meat.
Heat the olive oil in a Dutch oven. When the oil has a film carefully put in the roast and brown on all sides. Add the beef stock until it is half way or so up the meat. Add the onion. Cover and bake in the oven for 1 hour 45 minutes.

Add the potatoes and carrots. Roast for another 30 minutes or until vegetables are tender.
Remove the meat and vegetables to a serving platter. Keep warm under foil while you prepare the gravy.

Strain the liquid and skim off any fat. Return the liquid to the Dutch oven. Heat on medium. Combine the cornstarch and remaining beef stock. Pour into the simmering liquid. Increase heat and boil the mixture for 1 minute or until thickened, stirring constantly.

Serve the roast and vegetables with the gravy on the side. The French breads is marvelous for dipping!

This is a perfect leftover for another dinner or lunch. It freezes beautifully.

Asian Salad

Dressing:
¾ cup olive oil
¼ cup cider vinegar
¾ cup sugar
1 tbsp. Worcestershire
1/3 cup ketch-up
pinch salt
1 small onion chopped

Beat all the ingredients together well.

Salad:
1 lb. mixed lettuces
3 hard boiled eggs chopped
1 can bean sprouts, drained
½ lb. bacon diced, fried crisp
1 can water chestnuts, drained and sliced

Use a variety of lettuces for more texture and taste. Toss all the ingredients, in a large bowl.

Refrigerate until meal time. Scale this down to the right number of people you plan to serve as it does not last for the next day.

I’ll be back Monday with Sara Daniel. Until then…

Enjoy!

Sloane Taylor
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