Tasty Tuesday: Saffron-Scented #Seafood #dinner #recipe from #romance #author Rose C. Carole

It’s Tasty Tuesday again and this week’s recipe is brought to you by author Rose C. Carole. She’s sharing her character’s steamed seafood dinner, the one intended to seduce her man. Take it away, Rose!


Food provides nourishment for the soul as well as the body. And nowhere is food more an expression of love than when it is made for that special person in your life. Sharing food you can eat with your hands, that you can feed each other, and that bombards the senses of smell and taste with exquisite pleasure are as much foreplay as any touch can be. In my book Catering to His Needs Rebecca is the owner of a catering company. She goes away for the weekend with Ethan and makes this wonderful dish of Saffron-Scented Seafood, which she hopes will entice him in more ways than one. It works.

Rebecca’s Saffron-Scented Seafood

2 Tbs. olive oil

1 small shallot, minced

3 cloves garlic, minced

1 Tbs. minced fresh thyme

1 14.5-oz. can diced tomatoes

Pinch saffron

4 oz. chicken stock

1 dozen clams, cleaned

1 small pkg. mussels (about 20-30 mussels), cleaned

½ lb. 26/30-size shrimp, peeled and deveined

Kosher salt and pepper to taste

In a large skillet, heat olive oil over medium-high heat. Saute shallot and garlic 1-2 minutes until soft. Add thyme, tomatoes, saffron and chicken stock. Season with a pinch of salt and pepper. Cover and simmer for 20 minutes. Add clams and mussels and cook for 4 minutes. Add shrimp and cook till clams and mussels open and shrimp becomes opaque, about 4 minutes more. Season with salt and pepper to taste. Serve over rice or linguine.

Rose C. Carole has been an avid reader all her life and pursued that obsession into the publishing business, where she worked in both production and editorial for books and magazines. When her son went off to college, she decided to fulfill another dream and went to culinary school, thinking she would write a cookbook but loving the cooking so much she became a caterer. But her love for books is ever present, and she finally decided it was time to reconnect with her own creative muse and write the kinds of books she enjoys reading. She hopes her readers enjoy them as well. Find out more about her and her books at her website.

catering-to-his-needs-coverCatering to His Needs by Rose C. Carole

Book 1 of the Kitchen Confessions series

Published by Totally Bound

Ethan is at his wit’s end. Gina, his brother’s ex-wife, has threatened to reveal that Ethan is a member of the Playground, an exclusive BDSM club, unless she gets more alimony from the family trust fund. The scandal that would arise from such a revelation must be avoided at all costs–not only for the sake of Ethan’s reputation, but for the future of his relationship with his treasured sub, Rebecca.

Rebecca is a single mother working hard to expand her catering business. The only peace she finds from her building stress is in the handcuffs of her strong Dom, Ethan. But Rebecca’s life is not her own. Her teenage son is not handling Rebecca’s divorce well, and Rebecca feels the responsibility for her son’s happiness like a weight on her shoulders. Between her business and her son, she has little time for herself–or the growing emotional demands from her Dom.

Ethan is determined to take their relationship to the next level, and Rebecca is equally determined not to upset her son further by revealing that she has a new man in her life. Fortunately, Ethan is a Dom with a passionate interest in seeing that his sub is happy–even if he has to whip some sense into her. He’s making progress until suddenly his own problems take a turn for the worse. His brother Zach has gone missing under suspicious circumstances and now it’s all Ethan can do just to keep himself out of jail. The cat, as they say, is out of the bag.

As their lives spiral out of control, will Ethan and Rebecca be able to find a way back into each other’s arms?


Seafood is one of my favorite foods! Blue crab, shrimp, and lobster in particular. Thanks, Rose, for sharing this delectable recipe and I think the book sounds like a real treat, too! What about you? Do you have a favorite seafood? Do you enjoy reading novels with food preparation and eating as a main course?

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. As a special treat to my fans, I’m sharing a new novella exclusively to my subscribers one chapter each month through 2017 so you can read it before it goes on sale next December. I’ve already started sharing, so sign up now!

Visit my Website for more on my books and upcoming events.

Also, grab your copy of Undying Love while it’s discounted for only $1.99 before it releases on January 10. Here’s more about the first story in my new Secrets of Roseville series.

undying_love_600x900When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?

Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.

While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?

B&N: http://bit.ly/2fF4QTf

Amazon: http://amzn.to/2fnRyHK

Amazon CA: http://amzn.to/2fOyEdQ

Amazon UK: http://amzn.to/2eYDp5w

Amazon AU: http://amzn.to/2eYzWUS

iTunes: http://apple.co/2fF4mfT

Tasty Tuesday: Ham and Cheese #breakfast #casserole #recipe from #romance #author Kathryn Jane

I so enjoy a hot casserole for breakfast, one chock full of ham, eggs, and cheese! Kathryn Jane shares her recipe and her stories today. Welcome, Kat!


The Meyers Security family is huge, and because their headquarters is the main house on the family ranch, there will often be upwards of ten people for a meal, and everyone pitches in.

One such morning Angie—a helicopter pilot and not exactly the domestic type—shows up early in the kitchen to give Consuelo a hand.

“How can I help?”

“Fill that big blue dish with ham and bread cubes, pour in a dozen eggs whipped with three-quarters of a cup of whole milk, then cover the top with grated cheese and—” Consuelo hesitated. “Better leave off the jalapeno bread crumbs, just in case the little ones want some.”

Angie laughed. “No self-respecting kid will touch a casserole when they know there’s sugar-coated cereal in the cupboard.”

HERE’S THE BASE RECIPE:

  1. Butter a casserole dish
  2. Cube enough ham to completely cover the bottom
  3. Add a generous layer of bread cubes
  4. Beat together enough eggs and whole milk to fill the dish one inch from the top. Add pepper to taste. The ham should provide adequate salt. (about 1/3 cup of milk to 6 large eggs for the average casserole dish)
  5. Pour the egg mixture into the dish and stir to make sure all the bread is soaked.
  6. Top with lots of shredded cheese and squish it down so the milk and egg mixture soaks up through the cheese.
  7. Bake until set and browned.

VARIATIONS:

  • Add jalapenos, cooked onion, green peppers, hot peppers, a variety of cheeses, spinach, corn, tomatoes, or anything else you can think of.

  • For convenience, you can cube your ham and bread the night before in an airtight container.

  • Put three casserole dishes on the counter and build three different varieties so you have something for everyone’s taste.

head-shot-from-rwa14Author Kathryn Jane is definitely not a domestic goddess, and her go-to food is toast, so this recipe is one she’s had to rely on a time or two and it’s always a hit with company.

More comfortable either outdoors walking alongside her beloved ocean, or hard at work in her writing cave, Kat has just completed a special project—a collection of short stories about stray and feral cats—and is currently working on book #8 of the Intrepid Women series.

These are full-length, stand-alone novels about women who step up and do what has to be done, even when it takes them far beyond their comfort zone. Kickass women and the men who dare to love them.

kathrynjane_dancewithme_2500pxDANCE WITH ME, book #7 in the series is very special as it is James and Julia’s story. They’re the oldest generation of the family, have been together for over forty years, and are fighting tooth and nail to get back together in spite of a rogue FBI agent and other crazy complications. It’s a great story, and I just love the cover! Find out more about my books at my Website:  http://kathrynjane.com/.


That’s an easy and delicious casserole recipe! I love base recipes that you can alter on a whim and with regards to what’s in the fridge or pantry. Thanks, Kat! Anyone want to share their favorite casserole dish?

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. As a special treat to my fans, I’m sharing a new novella exclusively to my subscribers one chapter each month through 2017 so you can read it before it goes on sale next December. I’ll be sending out the first chapter very soon, so sign up now!

Visit my Website for more on my books and upcoming events.

Also, grab your copy of Undying Love while it’s discounted for only $1.99 before it releases on January 10. Here’s more about the first story in my new Secrets of Roseville series.

undying_love_600x900When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?

Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.

While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?

B&N: http://bit.ly/2fF4QTf

Amazon: http://amzn.to/2fnRyHK

Amazon CA: http://amzn.to/2fOyEdQ

Amazon UK: http://amzn.to/2eYDp5w

Amazon AU: http://amzn.to/2eYzWUS

iTunes: http://apple.co/2fF4mfT

Tasty Tuesday: Zucchini Chicken #dinner #recipe by #romance #author MJ Compton

I love zucchini, but it’s not my hubby’s favorite vegetable. But MJ Compton is sharing her Zucchini Solution recipe which I think even my hubby will enjoy.


zucchini-solution-finalMasks of October­ is the first of three novellas featuring caterer Skye Schuyler. Skye’s trademark is healthy eating, and her biggest client is the local Major League Baseball team. Gone are the days when Babe Ruth couldn’t play because he (allegedly) ate too many hot dogs. Clubhouse meals have gotten much healthier as trainers and athletes better understand the connection between proper nutrition and peak performance. The challenge for the clubhouse caterers is to make the meals not only healthy, but tasty and appealing. And so one of Skye’s signature dishes in Masks of October is a zucchini and chicken dish that she serves to the team during the World Series.

I personally prefer winter squashes to summer squashes, but my husband is just the opposite. I came up with The Zucchini Solution to appease him, but to make the squash palatable to me. Skye’s dish in Masks of October is a simpler versions of The Zucchini Solution.

THE ZUCCHINI SOLUTION

©mj compton herwood

Pour about a quarter inch of olive oil in a large skillet (can use ½ c fat free low sodium chicken broth)

Add boneless skinless chicken breast that has been cut into bite sized pieces.

Season heavily with McCormick Grill Mates Montreal Chicken seasoning.

Cook over medium heat.

When the chicken is done, add chopped onion and garlic—I use a lot of chopped garlic—to the pan.

Cook for a few minutes, until the onions are translucent.

Add two medium zucchini, thinly sliced and 2 medium summer squash, thinly sliced.

Season heavily with Mrs. Dash Grilling Blends for Chicken

When squash is thoroughly cooked (15-20 minutes, stirring often) add 1 14.5 oz can of petite diced tomatoes.

Cook for several minutes.

zucchini-05Drizzle in some balsamic vinegar.

Cook for several more minutes.

Transfer to glass baking dish (I use a round quiche pan)

Top with shredded mozzarella (I use 2%)

Microwave for 2 minutes or until cheese is melted.zucchini-solution-final

masks-of-october-coverThe last thing caterer Skye Schuyler needs is for her crush on sexy baseball catcher Tag Gentry to develop into something more. She craves stability and a home base. Falling for a guy who thrives on road trips will only lead to heartache. But fate isn’t following her line-up. When his team hires Skye to feed him while he recuperates from a severe leg injury, Skye struggles to remain out of play for him.

Tag’s World Series dream is shattered along with his leg and possibly his career. His only pleasure comes from flirting with Skye. He’s the one who usually calls the plays, but he can’t tell if she’s shaking him off or going for the pitch.

When Tag learns Skye is catering a Halloween party for the team’s notoriously sketchy owner, he steps up to the plate to keep Skye’s involvement from going foul. He doesn’t like batting clean-up, but he goes for the assist because sometimes a player has to sacrifice for the good of the team. And he and Skye have formed a team.

The trick now is convincing the sexy caterer hooking up can be a treat.

mj-compton-author-photoMJ Compton grew up near Cardiff, New York, a place best known for its giant, which inspired her to create her own fiction.

Although her 30-year career in local television included such highlights as being bitten by a lion, preempting a US President for a college basketball game, giving a three-time world champion boxer a few black eyes, a mention in the Drudge Report, and meeting her husband, MJ never lost her dream of writing her own stories.

MJ still lives in upstate New York with her husband. She’s a member of Romance Writers of America and Central New York Romance Writers. Music and cooking are two of her passions, and she enjoys baseball and college basketball, but she’s primarily focused on wine . . . and writing. Find out more about her books at www.comptonplations.com


See what I mean about a really delicious sounding recipe? I’m going to have to try this one. What do you think? Do you like squash and zucchini?

Thanks for stopping by and sharing your thoughts and opinions!

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Also, I’ll be sharing one chapter each month in 2017 of a new historical romance novella, Elizabeth’s Hope, the prequel to my A More Perfect Union series, with my subscribers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

 

undying_love_600x900
Releases January 10, 2017!

Be sure to pre-order my latest release, Undying Love, while it’s only $1.99!

 

When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?

Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.

While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?

B&N: http://bit.ly/2fF4QTf

Amazon: http://amzn.to/2fnRyHK

Amazon CA: http://amzn.to/2fOyEdQ

Amazon UK: http://amzn.to/2eYDp5w

Amazon AU: http://amzn.to/2eYzWUS

iTunes: http://apple.co/2fF4mfT

Tasty Tuesday: Crown Jewel Tart #dessert #recipe from #historical #romance #author Rachel Miles

Tasty Tuesday is here, bringing a delicious recipe for a tart that features both pineapple and cranberries. Rachel Miles is known for her scrumptious historical romances, and now you get to taste one of the fabulous treats highlighted in her novel, Tempting the Earl. Take it away, Rachel!


In Tempting the Earl, a long separated married couple must discover whether their relationship is worth saving, while they work together to identify a spy. Because it’s the holiday season, food plays an important role, both in teaching the couple about each other and in bringing them to their happily ever after.

When crafty Olivia Levesford, Lady Walgrave, discovers a way out of her marriage, her husband Harrison returns to his estate after an absence of six years. Though Olivia has been an able estate manager, if she is not his wife, then one of his first obligations will be to learn how to manage his properties.

Harrison’s first mistake seems like an innocuous one. He changes the menu for the week’s meals, eliminating something called a Crown Jewel Tart because it uses pineapple—a very expensive ingredient during the period.

But Olivia’s mad chef brooks no control, and Harrison must very humbly apologize or (Olivia threatens) risk having to cook all the meals himself.

Here’s a snippet from that scene:

   “Have I told you, dear ones, about the day I first wore a hat?” The chef—Gilbert Douglas Stanley III—waved his arms, a spatula in one hand. “It was unfortunately cold that day in Queen Catherine’s court when I was called upon to make my famous Crown Jewel Tart. I could only find a straw hat—because of course one must keep one’s head covered to avoid the cold that causes consumption. We knew it was the cold that killed the poor footman—God rest his soul—so untimely a death, it was.”

Harrison watched the chef with a sort of morbid awe. Stanley had wrapped a wool throw around his head, making him look like a mad peasant escaped from bedlam.

Harrison felt the heat of the kitchen, but the chef seemed unfazed, warming his hands in front of the oven door. When he saw Olivia, the man twisted, jumped, then pounced as if he were a giant predator waiting for a mouse.

“Mr. Stanley, I must apologize.” Olivia approached Stanley slowly, as one would a rabid dog or a lion in the wild. “I had no intention of altering your menu in the slightest. You are, as always, our impresario of taste.”

“Then how did it come to be changed?” One edge of the wool flopped in front of his left eye, but he didn’t move it, merely tilted his head to regard her with his right. He looked like a giant, ill-dressed, one-eyed owl.

“My friend wrote on the menu, because he was imagining how his own cook might prepare a menu close to yours. He made alterations because his cook is less skilled and his audience is less adventurous. But he didn’t realize the menu as he adapted it would be returned to you.”

“Is that true?” Stanley pointed at Harrison with one crooked finger.

“Lady Walgrave is far too generous.” Harrison held his hands out apologetically. “I might have hoped my cook could approximate your dishes, but the truth is no one who is not a master of the culinary arts could even hope to approach the originality of your design.”

For a moment Harrison feared he might have misstepped. The tall man, scowling, turned away from Harrison and Olivia in a slow circle, his arms outstretched above his head. But then when his back was fully toward them, he leapt to face them again, smiling madly. “Apology accepted! Now to make my famous Crown Jewel Tart!”

Running across the kitchen, the chef grabbed a bowl of flour from the arms of one of the kitchen maids and held it out of her reach. “No, no, no. My dear, you cannot simply throw the butter and the flour together. The marriage of the ingredients must be harmonious, or my famous Crown Jewel Tart cannot be delightful. No, my dears, we must compose it happily of happy ingredients!” He wagged a long finger at a maid who stifled her laughter behind her apron.

“Do we know that the chickens were happy when they laid these eggs, dear ones? And were Eliza and Beth happy when they churned the butter?”

“Yes.” The maids spoke in a giggly chorus.

“But what do we know of the mill? Was the grain crushed with the appropriate weight? Was the grinding of the grain evenly fine? No?” Stanley’s voice was melodic. “My dears, listen: For my famous Crown Jewel Tart, you must use only the flour that has been milled in the morning by a fresh horse, and one who has been fed an apple before he begins so that he starts his work with a sweet taste in his mouth.”

Harrison leaned into Olivia’s ear. “Is he mad?”

“Quite,” she whispered back.

The Recipe

The Crown Jewel Tart was created with period-appropriate ingredients for Tempting the Earl by my dear friend (and master chef) Paul Wackym of Wackym’s Kitchen.

Ingredients

¾ cup whole milk

1 cup coarse ground cornmeal

4 ounces unsalted butter

8 ounces (approx. 1 cup) dark brown sugar

¼ teaspoon salt

3 tablespoons orange juice

1 tablespoon orange zest

1/3 cup chopped black walnuts, toasted

12 ounces fresh fen berries (cranberries)

1 pineapple, cored, sliced about as thick as your thumb

4 ¾ ounces (approx. 1 cup) all purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 ¾ ounces (approx. ¾ cup) sugar

3 whole eggs

½ cup rapeseed (canola) oil

Instructions

Boil (but do not scald) milk.

Stir in cornmeal.

Set aside for 30 minutes

 

In a 12” iron skillet, melt the butter.

Add dark brown sugar, salt, orange juice, and orange zest.

Simmer until the crystals melt.

Sprinkle with the walnuts, then top with the fenberries.

Place pineapple rings attractively atop the nuts and berries.

In a bowl, sift together flour, baking powder, and salt

In a second bowl, whisk briskly the sugar and eggs, then add the oil

Add in mixture of cornmeal and milk

Slowly add dry ingredients until blended into a batter.

Warm oven to 350*

Pour the batter over the fruit in the skillet.

Bake at 350 for 40-45 minutes.

Remove from oven and let cool for 30 minutes in the skillet.

Set a platter on top of the skillet and carefully invert the cake. Serve.

ann-1-dsc_7961-copyRachael Miles writes witty, sexy romance novels set in the British Regency. Her latest book–Tempting the Earl–was named one of Amazon’s Editor’s Best Books for November 2016 as well as an RT Book Reviews Top Pick.

Miles’ debut series The Muses’ Salon (published with Kensington Zebra Shout) has been praised in Publisher’s Weekly, RT Book Reviews, and Booklist. “Impeccably researched and beautifully crafted,” Miles’ ‘cozily scrumptious historical’ novels have been compared to those of Jo Beverley and Mary Jo Putney.

A native Texan transplanted to upstate NY, Miles (a former professor of book history and nineteenth-century literature) lives in the woods with her indulgent husband, three rescued dogs, an ancient cat, and a herd of deer who love her vegetable garden.

For more information on Rachael or for links to buy her books, check out her website – rachaelmiles.com

rm-tempting-coverTempting the Earl

A double life…

Olivia Walgrave is finished with being a countess. Writing under a pen name, her controversial column for the scandal sheets provides her with some income and far more excitement than managing a country estate. Besides, in the three years since the wars have ended, her dashing husband hasn’t spent one night under their roof. So Olivia has prepared a plan, and an annulment. All she needs is his consent…

Lord Harrison Walgrave let his father coerce him into marriage—but his devotion is to his Parliamentary career—and his secret work for the Home Office. Yet now, with freedom in his grasp, he finds he cannot so easily release his wife. Seeing her stirs a hunger no other woman has reached. A distraction now, when he is a breath away from revealing a ring of traitors, could be deadly. Still, wherever his investigations lead, the thought of Olivia lingers. It might be obsession. It might be treason. But the only way to escape the temptation is to succumb…

ISBN-13: 978-1420140903


Wow to both the story and the tart! Both sound wonderful. Thanks, Rachel, for sharing your scrumptious recipe with us! Maybe a special holiday treat for some of you?

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

Tasty Tuesday: Herbed Leg of #Lamb #dinner #recipe

img_2072I was a good girl, most of the time, and played by the rules and obeyed my parents. So when my dad told me that I had to use mint jelly on my lamb I refused to eat it. Why? Because while I like mint in tiny doses, I do not like it in jelly form. So it wasn’t until I met my future mother-in-law that I discovered that I really, truly love lamb.

The difference was that she didn’t even put mint jelly on the table. Instead, she made gravy from the juices, and such a lovely, rich gravy lamb makes, too.

Which all started me thinking about how my story characters might react to varying a favorite or a detested recipe. Switching things up on them might make some interesting dialogue and provide new insights into their personality.

So for today, I’m sharing my herbed leg of lamb which is very simple to prepare and delicious – or at least I and my family think it is. Note that I do not cook with salt, so if you really need it, you can add a pinch but I’d recommend trying it without first. We just enjoyed this the other night for dinner, along with roasted potatoes and a green bean/carrot mix of veggies. Followed by fresh baked brownies and vanilla ice cream. Everyone walked away happy according to the smiles and thanks. Enjoy!

Herbed Leg of Lamb

img_2069~1 Tablespoon minced garlic

~1/2 Tablespoon crushed rosemary leaves

~1/2 Tablespoon oregano leaves

~1 teaspoon Thyme leaves

~1/2 teaspoon ground sage

1 Tablespoon peanut oil

½ Tablespoon olive oil

Sesame oil (a few drops)

3-5 lb boneless leg of lamb

Mix all of the above ingredients except lamb to combine. (Note: Feel free to use other herbs you’d prefer if you don’t like any of those listed. I’d be sure to use the garlic, though.) Adjust the quantities to suit your taste as to which flavor(s) are strongest.

img_2070Rub seasonings onto surface of the lamb in a roasting pan or game dish. I don’t use a rack but you can if you’d prefer.

Place in a 325 deg F oven and roast until internal temperature reaches at least 160 deg F (medium/medium rare). For planning purposes, figure 30 min to the pound but check. I pull it out at that point and my hubby takes over to make gravy (I am not as proficient at that as he is!). Leftover lamb, if there is any, can then be reheated with the gravy and served over rice, or diced into curry or other dishes if not cooked to well done at this stage.

In theory, based on my attempts/observations, to make the gravy pour the essence from the roasting pan into a skillet and heat to a boil. Sprinkle with flour to thicken to a paste. Thin slowly with hot water until desired consistency, stirring frequently to eliminate lumps.

Slice the lamb and serve with gravy (or mint jelly…) and enjoy.

My mother-in-law taught me so much about cooking and entertaining which has served me well all my adult life. (My own mother passed away in 1989.) I miss her so much! That’s one reason I enjoy cooking, because it brings up memories of doing so with other family members, including my mothers, my father, and my children.

Are you like me and enjoy lamb? Or is there another food you didn’t like until you discovered a different way to prepare it?

Next week, I’ll feature another author and her recipe for a good story! See you then!

Don’t forget to order your copy of my next release, Undying Love. Thanks in advance for your support and reading my blog and my books!

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

www.bettybolte.com

undying_love_600x900Undying Love is available for pre-order now!

When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?

Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.

While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?

B&N: http://bit.ly/2fF4QTf

Amazon: http://amzn.to/2fnRyHK

Amazon CA: http://amzn.to/2fOyEdQ

Amazon UK: http://amzn.to/2eYDp5w

Amazon AU: http://amzn.to/2eYzWUS

iTunes: http://apple.co/2fF4mfT

Tasty Tuesday: Oatmeal #Bread #recipe from #romance #author Michele Stegman

Ready for another Tasty Tuesday featuring a tempting bread recipe by author Michele Stegman? I haven’t made bread in a while but this oatmeal bread recipe has me itching to do some kneading. Tell us more about this recipe, Michele.


breadAll my heroes love bread. Maybe that’s because my own personal hero, my husband, Ron, and I both love bread. I make it two or three times a week and use a variety of recipes, sometimes making up my own.

In my book, Fortune’s Pride, the hero and heroine are at odds, but he starts caving because she makes such wonderful bread.

Let me tell you a little bit about bread. I often wondered why the Israelites didn’t have time to let their bread rise before their exodus from Egypt and had to make unleavened bread instead. It only takes a couple of hours for bread to rise. Why couldn’t they have made it while getting packed up? Reading up about yeast I learned that getting bread to rise before standardized yeast came along was quite time consuming. It could also be hit or miss.

Before the 20th century, yeast was obtained either from the beer brewing process or was a piece of dough kept from the previous batch of bread as a sour dough starter. Both could be contaminated with bacteria or wild yeast (there are about 1,500 species) and give bread a poor flavor or just fail to rise. And the yeast was slow. Women had to mix up their bread the night before, let it rise all night, and then make bread the next day.

It wasn’t until World War II that Fleischmann’s developed dry, standardized yeast. You know, those little ¾ ounce packets sold in the baking aisle. Well, I buy my yeast by the pound and right now have about five pounds of it in the house. Yeah, I make a lot of bread.

Sometimes I am in a hurry and make buttermilk bread from the Betty Crocker cookbook—less than two hours, start to finish. Other times I make an artisan bread, one of those loaves that rise overnight and then have to rise again the next day for two or three hours before baking. But, oh my! That bread it worth it!

Oatmeal bread is one of our favorites. Since I can never stop myself from changing recipes, here is my version of Oatmeal Bread from the cookbook More With Less by Doris Janzen Longacre:

Combine in a large bowl:

1 c quick oats

1 c whole wheat flour

½ c brown sugar

2 t salt

2 T margarine

Pour over:

2 c boiling water

Stir to combine and let cool to lukewarm.

Dissolve:

1 package (almost 1 Tablespoon) dry yeast in 1 c warm water.

When batter is cooled, add the yeast mixture to it.

Stir in:

About 5-8 cups bread flour, enough to make a stiff dough.

Knead on floured board until tough enough to spring back when poked.

Place in greased bowl and let rise until doubled (about 1 to 1 ½ hours). Punch down and let it rise again.

Shape into two loaves and place into two 9x5x3 inch bread pans.

Let rise for about ½ hour. Watch carefully! This last rise happens fast.

Just before baking, slash the top with a sharp knife. Very important!

Bake at 350 degrees for about 30 to 40 minutes. The bread should sound hollow when tapped on the bottom.

Thank you so much for hosting me on your blog today, Betty! I enjoyed talking about one of my favorite things—bread.

fortunespride2500Fortune’s Pride

As long as no one knows who Irish really is, she will be safe. But Tyrus Fortune seems determined to uncover all her secrets. Can she fully love him without revealing her true self to him? But if she does, will it also put him and his family in danger?

Tyrus Fortune returns home after two years determined to unmask the woman who has found her way into the hearts of his family. He is sure she is a fraud—until he begins to fall in love with her. Now he only wishes she will trust him with her secrets and her love so they can face the future together.

10151971_633987283679_4716031159509436_n-2Michele Stegman has loved history all her life. She lives in an 1840’s log cabin with her husband, Ron, and enjoys spinning wool into yarn then using it for her weaving or knitting projects. She has learned to make her own soap and bakes her own bread.

Although Fortune’s Pride is a sequel to Fortune’s Foe, each book can be read alone.

Visit www.MicheleStegman.com for information on her other books and to read excerpts. Or connect with her on Twitter or on Facebook.


Oatmeal bread may end up my all-time favorite bread to make! Thanks so much for sharing that recipe with me, Michele. And of course, the story sounds intriguing as well! Do you all love bread? Or is there another food that calls your name?

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

Tasty Tuesday: Herbed Green Beans #vegetables #sidedish #recipe from #romance #author Lynn Crandall

Time for another Tasty Tuesday featuring a wonderful and healthy side dish recipe by author Lynn Crandall. I think you’ll really enjoy her alternative to the traditional green bean casserole. I’ll give it a try! Okay, Lynn, you’ve got the floor.

herbed-green-beans


It’s early November, but can you feel it? The winter holidays are coming and what they mean to us individually is beginning to sift through the daily routine of your lives. There may be a tinge of heaviness and dread tinting our emotions about gathering with family. But if you’re lucky, there’s primarily anticipation, joy, and feelings of good will.

For Fierce Hearts series character were-lynx Kennedy Mitchell, the holidays have never meant anything special. Her adoptive parents gave her no sense of a family. Instead, they trained her to follow in their criminal footsteps, robbing her of healthy emotions and trust.

But a year ago, life changed for her when she was rescued by a colony of were-lynxes who now are her made family, who love her and support her for who she is. In Snowbound, a story in the Captured by Christmas anthology, for the present holiday season, Kennedy and fellow were-cat and lover Asher Monroe are planning the holiday of her dreams. In a beautiful cabin in the woods, Kennedy, Asher, and the other colony members are preparing a Christmas with glistening snow, twinkly lights, and delicious Christmas foods prepared together.

In my family, the holiday table is filled with traditional dishes and plenty of sweet treats. But the were-lynxes live very consciously, treating all life with respect. They eat healthy foods and occasionally enjoy the good stuff, such as Christmas cookies with colorful icing, chocolate peanut butter balls, and pumpkin pie. For Kennedy, this Christmas meal is another important aspect of her dream holiday. She and the other were-cats have traditional dishes planned, but some with twists. For instance, the fruit salad will feature persimmons, apples, and pomegranate seeds, sans whip cream and sugar. And instead of the traditional green bean casserole, they’ll eat Green Beans with Herb Dressing. This tasty and healthful version of bean casserole may appeal to your family’s wild side and set a new tradition.

Green Bean with Herb Dressing

Ingredients:

6 green onions, chopped

1 clove of garlic, minced

1/3 cup of olive oil

3 tablespoons of lemon juice

1 teaspoon dry mustard

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon dried marjoram

2 pounds of fresh green beans, trimmed and snapped

Directions:

  1. In medium  bowl, mix green onions, garlic, olive oil, lemon juice, mustard, basil, oregano, marjoram, and pepper.

  2. Place green beans in a steaming basket. Steam in a medium saucepan over boiling water for 5 minutes, or to desired tenderness.

  3. Place green beans in a medium serving dish. Pour dressing mixture over the beans and mix.

You’ll taste the healthy and it will be scrumptious!

captured-by-christmas-cover-ebookAbout Captured by Christmas, a Christmas Anthology

It’s Christmas, and the season of holly, Christmas trees, and goodwill is drifting on the air in merry holiday wishes. Romantic suspense and paranormal author Lynn Crandall and contemporary author Lainee Cole present in their own way two stories of love in Captured by Christmas. However it finds you—under a Christmas tree or drifted in snow in a backwoods cabin—the spirit of the season will wrap you in love.

In Snowbound, Lynn Crandall lets readers check in on favorite Fierce Hearts series were-lynx characters Kennedy Mitchell and Asher Monroe as they uncover the identity of the creature scaring the humans in Octavia, a small rural community in northern Michigan. Plans for an intimate getaway and family-style holiday are crumbling as the snow piles higher and Kennedy and Asher find themselves snowbound with a killer outside their door.

In The Mistletoe Effect, Christmas is second-grade teacher Tess McCall’s least favorite holiday, but she’s doing her best not to let it show. Learning he’s a father to seven-year-old Holly makes Alex Randle anxious about the upcoming holidays. When Tess’s class starts reading to shelter dogs, Holly and the antics of shelter dog Mistletoe lead them all to rediscover the magic of Christmas.

lynn-crandall-picLynn Crandall lives in the Midwest and writes in the company of her cat. She has been a reader and a writer all her life. Her background is in journalism, but whether writing a magazine or newspaper story or creating a romance, she loves the power stories hold to transport, inspire, and uplift. In her romances, she focuses on vulnerable, embraceable characters who don’t back down.

Visit http://lynn-crandall.com/ to get to know Lynn and find out more about her books.

 


The green beans sound really yummy and the stories just as delicious! Thanks, Lynn, for swinging by and jumpstarting the holiday menu planning, around my house at least. What do you all think? Worth a try? Will your family enjoy the switch up for the holiday dinner?

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

Tasty Tuesday: Tarte de Santiago (#almond #cake) #dessert #recipe from #romance #author K.C. Bateman

almond-cakeDo you enjoy cake? Almonds? Then you’re in for a real treat from author K.C. Bateman. I think it’s time to bake a cake while Kate introduces you to her characters and intriguing story! I’ll be right back… Kate, you’re on!

 


Hello everyone!

 

In A Raven’s Heart, the second book in my Regency-era Secrets & Spies series, my codebreaking heroine Heloise and smuggler-spy hero Raven set off on an adventure around Northern Spain. Not all Regency romances are set in London ballrooms—in my books I like to show people that there’s a whole world out there to explore, even if it’s only within the pages of a book as an armchair traveler!

This delicious almond cake is made in cities across Northern Spain, and is called Tarta de Santiago. Pilgrims who visit the great Cathedral of Santiago de Compostela in Galicia see it in the windows of every pastry shop and restaurant. It’s made in all sorts of sizes, and is often marked on top with the shape of the cross of the Order of Santiago. It’s sometimes made with a pastry tart base, but this version is without a base. It’s really easy to make and even gluten-free! A definite way to impress your dinner guests.

I spent quite a bit of time in Spain as a child, so the descriptions of the landscape and food in my books come from personal experience. One of my favorite scenes in A Raven’s Heart has Raven and Heloise bickering over almonds, carobs and pomegranates. I hope my affection for the country shines through and gives those who’ve never been there a hint of what it’s like.

With the wonderful Spanish combination of oranges, lemons, and almonds, this recipe should put you in the mood for a fiesta! Enjoy!

slice-almond-cakeINGREDIENTS

  • 1/2 pound (1 3/4 cups) blanched whole almonds
  • 6 large eggs, separated
  • 1 1/4 cups superfine sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 drops almond extract
  • Confectioners’ sugar for dusting

PREPARATION

Finely grind the almonds in a food processor.

With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.

With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).

Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.

Just before serving, dust the top of the cake with confectioners’ sugar. If you like, cut a St. James cross out of paper, place it in the middle of the cake, and dust with confectioners’ sugar, then remove the paper. Optional: serve with a scoop of cream or ice cream and top with toasted slivered almonds. Yum!

kate-bateman-author-picKate Bateman (writing as K. C. Bateman) wrote her first historical romance in response to a $1 bet with her husband who rashly claimed she’d ‘never finish the thing.’ She gleefully proved him wrong with a historical set in the Italian Renaissance. Now writing for Random House Loveswept, her latest ‘Secrets & Spies’ Regency-era trilogy features her trademark feisty, intelligent heroines, wickedly inappropriate banter, and heroes you want to alternately strangle and kiss—all mixed up in the intrigue and turmoil of the Napoleonic wars.

When not traveling to exotic locations ‘for research’, Kate leads a double life as a fine art appraiser and on-screen antiques expert for several TV shows in the UK. She splits her time between Illinois and her native England and writes despite three inexhaustible children and a husband who has flatly refused to read any of her books ‘unless she hits the NY Times Bestseller list.’ It is—naturally—her fervent desire to force the semi-illiterate, number-loving cynic to do so. He still owes her that dollar.

Kate loves to hear from readers. Contact her on Twitter @katebateman, Facebook, Pinterest, or via her website at www.kcbateman.com

a-ravens-heart-final-cover


When a bookish codebreaker and a dashing spy are reunited in this steamy historical romance from the author of To Steal a Heart, their lives depend on their ability to resist temptation. But fate is a mistress who cannot be denied…

England, 1815.

In the war against France, Heloise Hampden is a high-value asset to the Crown, but when she cracks the enemy’s most recent communication, French agents are sent to kill her. It’s the agent assigned to protect Heloise who poses the greatest threat to her heart, however: William de l’Isle, Viscount Ravenwood. Heloise has quarreled with the man they call Raven since childhood, yet always maintained a chaste distance. She’s sure nothing will change, thanks to the disfiguring scar on her face.

Nothing has changed. Raven still wonders how Hell-cat Hampden’s lithe body would feel pressed against his, but for the mission he must remind himself that the woman takes more pleasure in ancient languages than she does in seduction. His imprisonment six years ago broke him in a way that makes the prospect of love impossible—he’s a shadowed Hades pining for sun-kissed Persephone. Still, his heart beats like mad whenever he’s within ten paces of Heloise, and he’ll do whatever it takes to keep her safe—even if that means taking her to Spain as an unwilling hostage.

Protecting her from danger will be a challenge; protecting her from desire will be pure agony. . .


Love this recipe! And her story sounds wonderful, too! Thanks again, Kate, for sharing your tasty recipe with us.

Stay tuned for more information in the upcoming weeks about my new haunting, bewitching love story series, Secrets of Roseville, which will be launching soon!

Betty

p.s. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.

Tasty Tuesday: Green Chile, Pork, & Potato Burrito #dinner #breakfast #recipe from #romance #author Amy Rivers

pork-chile-burritoAnother Tasty Tuesday brings some spice to our meals! Help me welcome Amy Rivers and her tempting burrito recipe, one her main character inspired for her. I’m off to find some green chilies… Take it away, Amy!


Being a New Mexico girl, I’ve always believed that everything is better in burrito form. Just wrap it up in a tortilla and enjoy! In my novel, Wallflower Blooming, Val Shakely starts nearly every morning with a breakfast burrito and a cup of coffee from her favorite local dive. This isn’t a far cry from my own mornings when I worked in marketing. We had a great burrito bar across the parking lot where you could choose from dozens of delicious combinations of proteins, veggies and toppings to create the perfect burrito to match your mood.

My favorite burrito is a green chile pork and potato burrito that was inspired by a restaurant in my hometown. Here’s how it goes:cooking-the-burrito

1 lb. lean pork loin, diced into ½ inch cubes

2 large russet potatoes, diced

1 tsp. minced garlic

1 medium yellow onion, chopped

I can green enchilada sauce

Sea salt

Pepper

Cooking spray

Flour tortillas

Shredded cheese

  1. Preheat oven to 400 F
  2. Spray cooking sheet (or cover in tin foil) and distribute diced potatoes in a single layer. Sprinkle sea salt and pepper liberally over potatoes. Bake in the oven for 30-40 minutes or until potatoes are brown and crispy.
  3. Spray skillet and cook diced pork, onions and garlic over medium heat until pork is done (about 10-15 minutes).
  4. Reduce skillet heat to low and add green chile enchilada sauce to pan and let simmer.
  5. When potatoes are done, add them to the skillet. Serve immediately.

This mix makes a delicious burrito and it also works well as taco filling and over rice. Top with shredded cheese, sour cream, salsa, or all of the above.

Our local burrito stop had everything from traditional breakfast burritos with eggs to tasty carnitas with all the fixings. When I was writing Wallflower Blooming, I always pictured Val with a ground beef and potato burrito, another of my favorites. I spent a lot of time hungry while I was working on this book!

amyAmy Rivers was born and raised in southern New Mexico and currently resides in Colorado. She had an idyllic childhood despite a severe visual impairment. Perhaps because of her disability, she learned a lot about compassion and empathy from a young age. Her interest in social issues and violence prevention led to a Master’s degree with concentrations in Psychology and Politics. She was the director of a sexual assault response program and remains an advocate for social justice. Amy has been published in Chicken Soup for the Soul: Inspiration for Nurses, Novelty Bride Magazine, ESME.com and Splice Today. Her first novel, Wallflower Blooming, was published in August 2016.

Website: Learn more about my work and sign-up for my monthly newsletter at www.amyrivers.com. Follow me on Facebook, Twitter and Goodreads!

41dfzbhdo1l-_sx331_bo1204203200_Val Shakely is a list-maker. Daily routine. Check. Calm, quiet (but successful) business. Check. No drama. No excitement. Some might call it boring, but it’s precisely the way Val likes it. She loves her hometown of Cambria, nestled in the mountains of Colorado, and runs a fruitful PR firm. And that’s more than enough for Val. So what if she doesn’t have a social life? Then, her cousin Gwen decides to take on the local political bully, the Mayor, in head-to-head combat for the Mayoral seat and Val takes her company reluctantly, and against her better judgment, into the fray. The minute Val takes on Gwen’s campaign, the safe world that she has carefully constructed begins to unravel. She feels the pressure of the campaign and the personal attacks by Gwen’s opponent. And as if that wasn’t complicated enough, Val finds herself falling in love. Val’s desire to stay on the sidelines is put to the test and she’s forced to reexamine the life she’s built as she trudges toward a new and more exciting future.


Did you find that recipe as tempting as I do? And her story sounds wonderful, too! Thanks again, Amy, for sharing your yummy recipe with us!

Betty

p.s. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

p.p.s. I’m gearing up to release several new books over the next year so be sure to sign up to be on the inside scoop for when they’ll be available!

Visit my Website for more on my books and upcoming events.

Tasty Tuesday: Butter Pecan Pumpkin Pie #recipe from #romance #author Sandra McGregor #dessert

headshot-img_0100Are you ready for some delicious fall pie and a fabulous story? Help me welcome Sandra Elzie today and prepare for awesome! Take it away, Sandra…


Sandra Elzie, writing as Sandra McGregor, started writing when she was ten. Her efforts produced a three-page masterpiece that, fortunately, will never be seen outside her immediate family. Sandra told her husband in 2000 that she couldn’t wait to write for submission and, hopefully, publication, after she retired in 2005. He threw down a gauntlet, challenging her to start right then and not wait five years. Her first “sweet” romance sold in 2007 after she and hubby moved from California to Georgia, spending six months along the way to see the United States in a 39′ 5th-wheel travel trailer.

Baby, No Baby is a Stephanie Bond Kindle World novella in the Southern Roads series. Everyone knows the best way to a man’s heart is through his stomach and in Baby, No Baby, Abby Chandler entices Brock Alexander with her delicious pies. Below is one of his favorites.

Butter Pecan Pumpkin Pie 

1 qt Butter Pecan ice cream (softened)

1 cup heavy cream, whipped (or Cool Whip)

1 pastry pie shell (baked) OR ½ cup chocolate ice cream topping, optional

1 Graham cracker crust

Additional whipped cream for garnish

1 cup canned pumpkin

½ cup sugar

¼ tsp each: cinnamon, ginger and nutmeg

Spread ice cream into crust; freeze for 2 hrs or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger, and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hrs or until firm. May be frozen for up to 2 months. Remove from freezer 15 min before slicing. Drizzle with ice cream toppings; dollop with whipped cream.

Enjoy!

Sandra is a member of RWA and Georgia Romance Writers where she served two years on the board as treasurer. She is a graduate from University of California at Sacramento with a BS in Business. Born in Tillamook, Oregon and raised in North Carolina and California, Sandra lives now as an empty-nester in south Atlanta with her husband of several decades and the resident feline, Jack, who rules the roost and any lap he chooses to occupy. When not closeted in her home office, aptly named The Muse, she can be found reading, connecting with her readers, or traveling anywhere in world she and hubby get the urge to see.

Get to know more about her and her books at http://sandramcgregor.com/

baby-oblong-cvrThe quaint southern town of Sweetness, GA is a perfect fit for Abby Chandler. Everyone knows she makes the best pies in the state, but even the small-town grapevine doesn’t know everything. There’s a past just waiting to ruin her new life—and her new chance at love.

Brock Alexander works for the Armstrong brothers, surveying to build family homes, something a confirmed bachelor, like himself, doesn’t need—or want. He doesn’t know how to be a good husband and definitely not a father. After hearing his mother’s lies and seeing her weakness when choosing to remain with an abusive husband, can he move on? Can he learn to trust enough to find love and have a family of his own?


Sounds like both a great treat and a delicious read to boot. Thanks, Sandra, for swinging by with your recipe and story.

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I only send out when there is news to share. News like new covers, new releases, and upcoming appearances where I love to meet my readers. Thanks and happy reading!

Visit my Website for more on my books and upcoming events.