Archive for the 'Cooking' Category

Breakfast or Dessert? You Decide.

May 5, 2025 | Author Friend Promo, Cooking

 From Stella May

My family loves breakfast, especially a cook one. Because we all work and are usually in a time crunch the first meal of the day is cereal or a bowl of fruit. But on the weekends the house is filled with wonderful aromas of brunch. This recipe is one of our favorites, especially mine because it’s easy to prepare and delicious.

This recipe makes 7-8 regular waffles, or 5-6 Belgium waffles, depending on your griddle.

Keto Waffles

2 large eggs

½ cup of sour cream

1 tsp. vanilla extract

½ tsp. baking powder

½ cup shredded coconut, unsweetened

1 cup finely ground nuts, I use a mix of walnuts, pecans, and almonds

With a mixer, whisk eggs thoroughly until combined, then add sour cream, vanilla, and baking powder.

Manually, stir in shredded coconut and ground nuts. Let mixture sit for 5-10 minutes.

If the mixture is too thick, add a splash of heavy cream.

Heat up a waffle maker, brush it with the oil of your choice. Use an ice cream scoop (I use the large one) to pour on the batter. Cook per your griddle directions.

Enjoy with cream cheese, double cream, or syrup. It is perfect for breakfast or desert.

Romance author Stella May steps away from her time travel books to share The Rostoff Saga. Here’s the cover and intro for New Dawn, Book 1 of the exciting four book series.

Love wasn’t part of their agreement. Neither was being caught in a brutal web of lies.

International playboy and owner of a jewelry empire that spreads across three continents, Dmitry Rostoff holds a memory close to this heart that not even his best friend Vlad Albrecht knows. When Dmitry learns the Russian ballerina, he had a passionate affair with died in childbirth, bitterness and hate to overrule all other emotions.

Taking the baby out of Russia is an impossible snarl of red tape, but Dmitry gets his way, even if he leaves a trail of chaos in his wake.

Natasha Sokolova planned to turn over the baby to Dmitry then walk away. Instead, she is on a plane to San Francisco with the baby and a cold, emotionless man who makes her heart pound with scorching attraction.

The family matriarch and evil to her core Elizabeth Rostoff plots to gain control of the baby, no matter what it costs or who it hurts, and will do anything to make that happen. She blackmails Marie Dubois, the manager of their elite Paris store, to seduce Dmitry. But Marie reneges on the deal when former Special Forces officer Vlad Albrecht storms into her life.

Once in America, Natasha finds herself entangled in a sticky web of lies created by the brutally calculating family matriarch. A web that forces Natasha to make a heartbreaking deal with the devil to protect the children—and man—she’s come to love.

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes fantasy romance as well as time travel romance. She is the author of ‘Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

Celebrate Cinco de Mayo in Style

April 21, 2025 | Cooking, Holidays

form Sloane Taylor

Many people believe Cinco de Mayo is Mexican Independence Day. Nope, that is actually September 16. May 5 celebrates the Battle of Puebla which was Mexico’s victory over France in 1862. Another interesting fact – Americans celebrate Cinco de Mayo more than the people in Mexico.

I met a wonderful lady in the Hispanic aisle when I was shopping for these ingredients. Lydia literally took me by the hand and taught me a great deal in just a few minutes especially about tortillas and refried beans which I’m sharing with you. I am thankful for Lydia and the time she spent with me.

MENU

Guacamole & Tortilla Chips

Beef Tacos

Flour Tortillas

Rice with Tomatoes and Onion

Refried Beans

Mexican Beer – Corona, Dos Equis, Modelo, Tecate

 

Guacamole

This dish can be made hours in advance of your dinner and stored in the fridge.

2 lg. ripe avocados

1 tbsp. (15ml) onion, chopped fine

5 drops Tabasco sauce

1 med. tomato, peeled and chopped

⅛ tsp. (.60ml) cumin

⅛ tsp. (.60ml) garlic powder

Freshly ground pepper to taste

Cut avocados in half. Lift out pits and save. Scoop out avocado from shell and place into a glass bowl. Mash with a fork. Stir in remaining ingredients.

Taste for seasoning and adjust to suit you.

Place guacamole into a serving dish. Bury at least one pit into the dip. This helps keep the avocado from turning black. Cover with cling wrap and refrigerate until ready to serve.

Serve with tortilla chips.

Beef Tacos

1 lb. (500g) 90% lean ground beef

½ med. onion, chopped

1 cup (250ml) canned tomato sauce

2 tsp. (10ml) chili powder

½ tsp. (2.5ml) garlic powder

½ tsp. (2.5ml) dried oregano

½ tsp. (2.5ml) paprika

½ tsp. (2.5ml) ground cumin

½ tsp. (2.5ml) cayenne

Freshly ground pepper to taste

Preheat oven to 220° F (100°C).

Brown beef in a large skillet set over medium heat. Be sure to stir and break up clumps. Stir in onion and cook 3 – 4 minutes.

Pour tomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8 minutes longer, stirring often.

Pour into an ovenproof dish. Set in oven until ready to serve.

Flour Tortillas

1 package store bought flour tortillas

When you return home open the package, separate tortillas and lay directly onto your kitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a paper towel. Replace them in their original package, seal, and refrigerate until ready to use.

Heat a flat skillet over medium heat. Lay in a tortilla and warm for a minute or so. Turn. Fold tortilla in half. You now have a perfect taco shell.

Lay shells on a plate and serve.

Rice with Tomatoes and Onion

¼ cup (60ml) olive oil

1 med. onion, sliced thin

2 cups (200g) rice, not instant

2 cups (450ml) chicken stock, not broth

2 cups (450ml) water

14½ oz. (411g) can diced tomatoes

Heat oil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom. Add onion. Cook, stirring constantly, for about 5 minutes or until onion is transparent but not brown.

Pour in rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let the rice brown or the dish will be bitter.

Stir in stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to a simmer. Cook for 20 minutes or until rice absorbs all the liquid.

If need be, keep rice warm in a low oven until you’re ready to serve.

Refried Beans

1 can refried beans*

2 strips bacon

Scoop beans into a microwaveable bowl.

Fry bacon until crisp. You want to render as much fat out as possible. Eat the bacon (no joke) and then stir the rendered fat into the beans.

Depending on how powerful your microwave is, heat for 1 – 2 minutes before serving.

* Buying canned beans is much easier than using dried pinto beans for this dish and probably better tasting. Be sure the can reads Authentic Refried Beans. La Preferida is the brand Lydia recommended. She was right. It was delicious as it has bits of bean in it instead of just being a heavy paste.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Men Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available on Amazon.
 

CELEBRATE THE GREEN

March 3, 2025 | Cooking

from Sloane Taylor

Presenting the traditional St. Patrick’s Day meal most North Americans will enjoy with a cold Harp Lager, Guinness Stout, Killian’s Irish Red Lager, or Smithwicks Ale. But here’s a newsflash, Boyo, except for the beer you’ll never find corned beef served anyway on the Old Sod. That’s right. Our Irish brethren look at us in amazement, but that’s never stopped us Yanks from creating traditions. So pour another wee dram and let’s get cooking.

Corned Beef
Cabbage
Carrots
Potatoes
Bakery Rye Bread
Horseradish Sauce
Mustard
Irish Beer and plenty of it

Corned Beef

1 5lb. corned beef brisket*
2 med. onions, peeled and quartered
4 peppercorns
1 bay leaf
3 bottles of beer
water to cover

Preheat oven to 300 F°.

Place beef in a Dutch oven. Add remaining ingredients, including spice packet that comes with the beef.

Bring to a boil on stovetop. Place in oven and roast for 3 hours or until meat is fork tender.

*Don’t stint on the beef. It cooks down to approximately half. I learned this lesson the hard way.

Here’s a tip from my butcher Raoul. Always buy corned beef flat cut. It has less fat than the point. Therefore you get more meat for your money.

Vegetables
6 med. red potatoes, peeled and quartered
6 carrots, scraped and cut into 2″ pieces
1 celery stalk, cut into 2″ pieces
1 med. green cabbage, cut into 8 wedges
1 cup corned beef cooking liquid
water

You can prep all the veggies and store in a large container covered by cold water until you’re ready to cook them. Refrigerate so vegetables remain crisp.

Place veggies in a large pot. Stir in corned beef cooking liquid. Add water to cover vegetables by 2 inches. Cover pot. Set cooking temp at medium. Bring to a boil. Reduce heat so the pot doesn’t cook over, but maintain a soft boil. Cook about 30 minutes or until veggies are fork tender.

Horseradish Sauce

1 cup sour cream
2 tbsp. prepared horseradish
1 tsp. fresh chives, snipped short

Combine all ingredients in a medium bowl. Stir well.

Transfer to a serving dish, cover, and refrigerate until ready to serve.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Men Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available on Amazon.

Let’s Go Italian!

February 17, 2025 | Cooking

from Sloane Taylor

I enjoy experimenting with different food combinations and creating new recipes. This delicious dish is perfect for breakfast or even lunch, but then you may want to add a small salad and a glass of crisp white wine. 😊

Italian Breakfast Soufflé for 2

½ lb. Italian sausage, bulk or links

2 – 3 tbsp. butter, softened

4 lg. eggs

¾ cup milk

Chopped onion to taste

1 tsp. dried mustard

Freshly ground black pepper to taste

Chopped onion to taste

2 slices provolone cheese

½ cup sharp cheddar cheese, shredded

¾ cup mozzarella cheese, shredded

3 – 1-inch slices Vienna or French bread, cubed*

Preheat oven to 350° F.

If you use links then squeeze the meat from the casing before cooking. Fry sausage in a small pan until no longer pink. Be sure to break up any clumps. Set aside.

Spread butter on the insides and bottoms of two baking dishes approximately 500ml or 17-ounces.

The following ingredients are to be equally divided between the 2 dishes when added. All stirring should be done gently.

Break 2 eggs in each prepared dish. Lightly scramble. Pour in milk. Stir in sausage and onion. Sprinkle on mustard and pepper. Stir.

Tear provolone into pieces then add to mixture along with cheddar and mozzarella. Stir.

Fold in bread.

Bake 45 – 55 minutes or until a knife inserted in the center has no egg clinging to it.

Set the soufflés on dinner plates to serve so as not to scorch your table.

This dish can be assembled a one or two days ahead of time. Cover and refrigerate but allow the soufflé to sit on your counter 1 hour or so before you bake it.

*I’ve used day old homemade bread and unseasoned cubes from stuffing mix. They both worked great.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Men Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available on Amazon.

A Delicious Taste of Canada

February 10, 2025 | Author Friend Promo, Cooking

From Sharon Ledwith

A Canadian staple, peameal bacon (Canadian bacon is a comparable substitute), and eggs have graced many a table every Sunday for brunch, including mine. However, sometimes we do things a little different in our home by cooking a peameal roast as the main course for supper. Served with hash browns, air-fryer roast potatoes, or wedge fries, and veggies of your choice (we love the garden bean medley), this meal makes extra for sandwiches or breakfast. Yum! So get your toque on, and maple syrup out of the fridge, it’s time to embrace Canada’s culture and cuisine. Can you give me an ‘Eh’?

Maple-Glazed Peameal Roast

¾ cup pure maple syrup (125 ml)

¼ cup grainy mustard (60 ml)

1 tsp. finely chopped fresh thyme (5 ml)

1½ pound piece of peameal bacon, whole

Preheat oven to 325° F.

Gently boil maple syrup, mustard, and thyme in a saucepan until reduced to almost half and thickened, about 10 to 15 minutes.

Brush glaze over peameal and roast for about 30 to 45 minutes, basting occasionally with the glaze, until peameal is heated through. Transfer peameal to a large plate and let stand, loosely covered with foil, for about 15 minutes.

Slice roast and serve with your choice of potatoes and veggies.

This meal is perfect at campground get-togethers or cottage retreats when you need a meal in a pinch to serve for dinner or even brunch. Once dinner or breakfast is finished and the dishes are done, it’s time to relax, kick back, and let your meal digest in peace. Depending on the time of day, pour yourself a cup of coffee, tea, or a favorite beverage, and head over to the porch, parlor, or patio and allow a good book to seep into your soul. May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will transport you to another time and place, taking you away from the troubles of the real world.

Sharon Ledwith is the author of the middle-grade/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada with her spoiled husband and is happy to spend many hours with her amazing grandson.

Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE

 

LET THEM EAT SOUP!

January 6, 2025 | Cooking

Okay, so it’s not the best takeoff on Marie Antoinette’s infamous saying, but that was my little way of announcing that January is National Soup Month. It’s true. You can check it out on Wikipedia. In honor of this auspicious event, my January posts will be dedicated to soup, well, at least the Wednesday posts. So tie on your aprons and let’s get cooking!

Cream of Mushroom Soup

1 lb. fresh mushrooms – use 2 or 3 different types
8 tbsp. butter
2 small shallots or scallions, finely chopped
6 tbsp. flour
1 qt. chicken stock *
¼ cup dry sherry
2 egg yolks
½ cup heavy cream
White pepper**

Clean mushrooms with a damp paper towel. Pull the stems and caps apart. Put pieces in a food processor. Run until chopped. The mix will almost look like a paste. Or fine dice the mushrooms by hand.

Melt 2 tablespoons of butter in a 10-12 inch skillet. Add mushrooms and shallots and sauté for 3 minutes. Set the skillet aside.

In a heavy 6-quart saucepan, melt the remaining butter over medium heat. Remove pan from the heat and stir in the flour. Cook over low heat, stirring constantly, for 2 minutes. Do NOT let this brown too much or it will be bitter. The roux should be no darker than a caramel/tan.

Remove the pan from the heat. Allow to cool 10-15 seconds, then pour in the stock while whisking constantly. Return the pan to a medium-high heat and stir until the soup base thickens and is smooth, approximately 12-15 minutes.

Stir in the mushrooms and sherry. Simmer for 15 minutes, but be sure to stir occasionally.

Blend the egg yolks into the cream with a whisk. Whisk in 3 tablespoons of hot soup at a time until you’ve added ¾ cup. Reverse the process and slowly whisk the now-warm mixture into the soup. ***

Bring soup to a boil over medium-high heat. Boil 30 seconds, stirring constantly. Remove the pan from the heat. Taste and season with pepper.

Serve from a tureen or in individual bowls.

This recipe makes 6 bowls

*You can substitute up to half the amount with dry white wine
**In this recipe white pepper is used for its slightly sharper taste. There is no need to make a special trip to buy white pepper. Black pepper will work fine, just use a little more.
***This may seem like extra work, but if you don’t do it the yolks and cream will curdle.

Happy slurping!

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Men Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available on Amazon.

Let the Bubbly Flow

December 16, 2024 | Author Friend Promo, Cooking, Holidays

original recipes from C.D. Hersh

Busy shopping, wrapping and socializing? Ready for some rest and relaxation, but need to get going again soon? Kick back with a festive cocktail!

Here are two special drinks that you can enjoy as many as you like and not have a headache in the morning.

Cranberry Sangria by the glass mocktail recipe:

For each 8-ounce champagne glass you will need:

• 1/4 cup brewed Hibiscus Watermelon tea (we use Republic of Tea brand)
• 1/8 cup brewed Chamomile honey and vanilla tea (we use Twinings brand)
• Sparking apple cider
• 1 rounded TBS jellied cranberry sauce (smooth or whole berry)
• Fresh fruits (grapes, whole cranberries, pineapple chunks, peeled sliced star fruit, or peeled kiwi—or fruits of your choice)

Short skewer or sizzle stick. Thread fruits on a skewer or swizzle stick and set aside.

Place teas and cranberry sauce in the glass. Mix until sauce is dissolved. Fill glass with sparkling apple cider. Enjoy!

Mock Champagne by the Glass

One 8-ounce champagne flute

¼ cup white grape juice

1/8 cup Chamomile tea.

Ginger ale

Combine grape juice and tea in an 8-ounce champagne flute. Fill glass with regular or diet ginger ale. To give the drink a holiday flare, add a slice of star fruit and a couple of whole, fresh cranberries to the glass before adding the liquids.

Now kick back, relax with your drink and pick up a good book to read. You might even try one of ours that you can find over on our Amazon Author Page

ENJOY!

Putting words and stories on paper is second nature to co-authors C.D. Hersh. They’ve written separately since they were teenagers and discovered their unique, collaborative abilities in the mid-90s. As high school sweethearts and husband and wife, Catherine and Donald believe in true love and happily ever after, and that’s why they write romance.

In addition to writing Catherine and Donald love antiquing, traveling, singing, and going to the theatre. Catherine is also an avid gardener and has drawn Donald into her garden as a day laborer. They figure the couple who plays together and works together, stays together—and that’s just what they aim to do.

Second Editions Coming Soon:

Ghosts and Gardenias

The Promised One The Turning Stone Chronicles Book 1
Blood Brothers The Turning Stone Chronicles Book 2
Son of the Moonless Night The Turning Stone Chronicles Book 3
The Mercenary and the Shifters The Turning Stone Chronicles Book 4

Social Media Info:
Website

Blog 

Facebook
Amazon Author Page
Twitter
Goodreads

Leftovers Never Tasted So Good!

December 2, 2024 | Cooking

Most people eat turkey mainly at Thanksgiving dinner and perhaps a sandwich later that night, which is my favorite time. There is always a goodly amount of extra meat and cooks often wonder what to do with the leftovers, so they don’t taste like dried out leftovers. Sure, there’s turkey soup and enough meat to make more sandwiches than a family can consume. So how about a dish fit for a king and everyone in the realm? This recipe is a perfect, and easy, way to enjoy a warm, filling meal without that leftover taste.

Turkey ala King
Tossed Salad
Large Biscuits
Dry White Wine

Turkey ala King
2½ tbsp. butter or olive oil
⅓ cup onion, chopped
¼ cup celery, chopped
⅓ cup carrots, chopped
5 mushrooms, sliced
2½ tbsp. flour
1½ cups chicken stock
¼ cup dry white wine
¾ cup heavy cream
½ tsp. dried sage
⅛ tsp. salt
Freshly ground pepper to taste
1 cup or so chopped turkey, bitesize, room temp.
⅓ cup frozen peas, thawed

Melt butter in a Dutch oven over medium heat. You’ll need a pot this size for easy stirring. Stir in onion, celery, carrots, and mushrooms. Cook until onion is translucent, 5 – 7 minutes. Stir frequently so as not to burn onion.

Sprinkle flour over veggies. Stir constantly for 1 minute. Reduce heat then slowly add stock, wine, and cream. Continue to stir until sauce thickens, 5 – 8 minutes. Mix in sage, salt, and pepper.

Stir in turkey and peas. Reduce heat to simmer. Cook, stirring often, until turkey is heated through.

Serve over split refrigerator biscuits such Pillsbury Grands. This dish lasts 4 days in the fridge and freezes well.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Men Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available on Amazon.

Treat Yourself to Mouthwatering Goodness

November 18, 2024 | Author Friend Promo, Cooking

From Sharon Ledwith

The perfect casserole for any occasion, especially holiday feasts. These super scalloped potatoes compliment any main dish your serve at your table. Tender potatoes in a creamy onion sauce baked to golden perfection would make any mouth water. Whether you’re serving spiral ham, pork chops, poultry or beef, this tasty side-dish makes six servings to share with family, friends, or friends of friends. With a prep time of 25 minutes, cook time of 1 hour and 20 minutes, and a rest time of 15 minutes for a total of 1 hour and 45 minutes, you’ve got plenty of time to visit with your company, and enjoy a glass of your favorite libation. Cheers!

Super Side Dish Scalloped Potatoes

¼ cup butter

1 large onion, diced

2 cloves garlic, minced

¼ cup flour2 cups milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

3 pounds of white potatoes, sliced about ⅛” thick

Salt and pepper to taste

 Preheat oven to 350°F

Sauce

To make the sauce, melt butter, onion, and garlic over medium-low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Grease a 9 x 13 baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce over top.

Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown, and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.

Allow to rest for 15 minutes before serving.

This casserole is also a wonderful side-dish to include at your holiday get-togethers too, making a great substitute for mashed or roast potatoes. Try it. You just might love it! Once dinner is done, and you’ve got some free time on your hands, why not dig into your next read? May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will take you on a journey far, far away from entertaining the masses.

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, and spends as much time as possible with her amazing grandson.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

EASY CHICKEN NUGGETS

October 7, 2024 | Author Friend Promo, Cooking

From Stella May

It’s Keto, so zero carbs, very tasty and healthy and easy to make!

Six months ago, I embarked on my new dietary adventure— Keto diet—I am in constant search of new recipes with low to zero carbs. This one is by far one of my most favorites. I hope you like it too.

Zero Carbs Chicken Nuggets

1 cup grilled chicken, shredded fine

⅓ cup cheddar cheese, shredded

⅓ cup mozzarella, shredded

¼ cup parmesan cheese, grated

1 large egg

1 ripe avocado, optional

1½ tsp. garlic powder

1 tbsp. dried chives

Salt and pepper to taste

Preheat the oven to 350° F.

Place all the ingredients in a food processor. Blend until you have the consistency of chunky paste.

Either use and ice cream scoop or your damp bare hands to form the mixture into medium sized balls. Set them on a parchment covered baking sheet.

Bake for 20-25 min until light brown.

Another way to bake the nuggets is to scoop them into the muffin pan. Either way is good, it depends on what works best for you.

Enjoy eating with marinara sauce, or Greek yogurt.

Bon appetite!

Here’s a little from my latest release for your reading pleasure.

In a kingdom held together by secrets and lies, the truth could heal—or destroy.

The queen is dead. But the damage Elizabeth Rostoff leaves behind to lives, hopes, and relationships lives on.

Seven years ago, Peter Rostoff severed all ties with his family—including his sister, Kat.

But at his father’s insistence, he reluctantly returns for the funeral worn thin by his FBI position and burdened by a secret shame. But mostly by one haunting mystery—why the woman he loved like a mother disappeared…

All those years ago, Natasha Sokolova thought abandoning Dmitry Rostoff and the children she’d come to love as her own was the right thing, the only thing, to do. Resurfacing after Elizabeth’s death isn’t the healing experience she’d prayed for, but a gut-wrenching discovery of yet more secrets, and news that could destroy her for good.

Kat Rostoff lives in a bubble filled with her doting father and a mentor that helped mold her into a world-renowned artist. Yet nothing can fill the empty space, and a vague sense of guilt, left behind by the mother figure she barely remembers, and the brother who fled Paris seven years ago without looking back.

Four lives, set on diverging paths with only a glimmer of hope for reconciliation. But will the queen’s evil reach out from beyond the grave to destroy it for good?

AMAZON BUY LINK

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes women’s fiction, fantasy romance, as well as time travel romance. She is the author of 2 bestselling series, Rostoff Family Saga, Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.