Sam Cheever has the perfect addition for your holiday festivities. This also makes a wonderful dinner when served with salad and potato salad!
1 to 2 lbs. boneless, skinless chicken breast
2 large eggs
¼ cup coconut milk-any milk will do
½ cup flour
1 cup Panko breadcrumbs
1 cup shredded sweetened coconut
½ tsp. salt
½ cup vegetable or coconut oil
Sweet Chili Sauce for dipping
Preheat oven to 350°F.
Cut the chicken diagonally into strips.
Prepare three separate bowls for breading your chicken: Bowl 1, combine flour and salt. Bowl 2, whisk eggs and milk together. Bowl 3, mix breadcrumbs and coconut together.
Heat ¼ cup of vegetable oil in a large skillet over medium/high heat. To test, drop a little flour into the oil. When it sizzles the oil is ready.
Then dip the chicken in the bowls, starting with bowl 1 and on through 3. Lay the coated strips on a plate until you have coated them all. Don’t stack the strips.
Place some of your chicken strips in the hot oil. Be sure to leaved space between each strip. Fry them until golden brown. Drain them on a paper towel. Move to an ovenproof dish.
When all of the chicken is browned, bake for 10 minutes (or until done). Remember, chicken like all meat continues to cook a short while longer after it is removed from the heat.
Serve this tasty chicken with the chili sauce for dipping!
And here's a little from Sam's latest erotic romance to heat up your holidays.
Astra Q Phelps is on the side of the good guys in the war between good and evil. Unfortunately for her, the bad guys have been making inroads on her soul. And when a particularly dark and sexy dark worlder fixes his heated gaze on Astra, the lighter side of her nature quickly finds itself kicked to the curb by her slut-monkey side. But Astra doesn't have time to deal with her love life. She's in the middle of a war between two dark factions...a war that just might mean the end of the human population...and it seems the fate of the world rests uneasily on her shoulders. It's a lot of pressure to put on one feisty halfling...but Astra Q Phelps is definitely...erm...certainly...ahh...possibly up to the challenge.
Sam Cheever is a USA Today best-selling author who writes romantic paranormal/fantasy and mystery/suspense, creating stories that celebrate the joy of love in all its forms. Known for writing great characters, snappy dialogue, and unique and exhilarating stories, Sam is the award-winning author of 50+ books and has been writing for over a decade under several noms de plume.
New Year’s Eve is a short time away. My friends are in party mode and have assigned me the appetizers. Not an easy task considering my small stash of finger food recipes. I called on two author friends to help me out. You’ll love their recipes and their books. Both are a perfect way to kick off the New Year. First up is sexy Sara Daniel followed by sex kitten Emilia Mancini. The kitchen is all yours, ladies.
These are so easy I commissioned my nine-year-old to make them when she wanted to cook dinner for the family to give me a break. (Yes, she can be absolutely adorable when she wants to be, and yes, I still supervised the chopping and the oven.) These roll-ups also make a wonderful appetizer for holiday parties.
Ham and Broccoli Roll-Ups
2 cups chopped broccoli
2 tbsp. parsley flakes
2 tbsp. margarine/butter softened
1 ½ cups shredded Colby-jack/cheddar cheese
2 cups ham chopped
2 (8-roll) cans crescent dinner rolls
Preheat oven to 350°F.
Cook and drain broccoli.
In a large mixing bowl, combine parsley and margarine. Add cheese, broccoli and ham. Mix. Set aside.
Grease a round pizza pan. (A rectangle cookie sheet works too.) Separate the crescent roll dough into the pre-cut triangles. Arrange triangles around the outer edge of the pan, points hanging over the outside of the pan, bases overlapping. If you have more rolls than the pan will hold, you can use the remaining rolls to make a small inside circle as shown in the picture.
Spoon ham filling evenly over the bases of the triangles. Fold points of triangles over the filling and tuck under the bases toward the center of the pan.
Bake for 17-20 minutes or until golden brown.
Here is a little Wicaan Haus teaser from my latest release.
What if you could read minds during sex? What if the government wanted to exploit you for your ability?
Fiona Vetter has spent her life hiding her sexual mind-reading power, pretending to have normal, safe powers like the rest of her family. When her charade results in the death of an innocent woman, her life of lies unravels. With nowhere else to turn, she retreats to the Wiccan Haus.
To expose her as an enemy of his government, Armando Verdad follows Fiona to the Wiccan Haus. Her beauty dazzles him, her personality seduces him, and her web of lies intrigues him. But with his career and the safety of his countrymen on the line, only the truth matters.
The harder Fiona tries to keep Armando away, the more she falls for him. When enemies come searching for her, she is forced to trust him to protect her life and her psychic lies, but nothing can protect her heart.
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Emilia Mancini is here with a delicious appetizer that is quick and easy. And it works great with chicken or pork.
Super Easy BBQ Chicken from Emilia Mancini
4-6 uncooked boneless chicken breasts (or small pork roast)
1 bottle of your favorite BBQ sauce (Hey, this still counts as homemade!)
¼ cup white vinegar
1tsp. red pepper flakes
¼ cup brown sugar
1tsp. minced garlic
½ small onion diced
Mix BBQ sauce, vinegar, pepper flakes, brown sugar, garlic and small onion in medium sized bowl. Place meat in slow cooker. Pour BBQ sauce mixture over meat. Cook on low for 4-6 hours.
To serve slice the chicken an inch or so thick. Lay the slices in a pretty bowl or curved plate and ladle a little sauce on the side.
Here's a short tease from my latest erotica to heat up your holiday. Enjoy!
It took Kyle one look to realize he wanted to seduce his best friend’s mother. And one kiss to realize he didn't have to.
It was lust at first sight for Kyle when he met his roommate Justin’s mother Kate. Kyle, a college transfer, was too far from home to visit on short school breaks, so Justin took him to Minneapolis where his mother was serving up a family meal for Thanksgiving.
One look left Kyle with a healthy obsession for Kate which grew with each visit. When he landed an internship in Minneapolis, he moved in with Kate for the summer, and got in touch with his voyeuristic side. It wasn’t until one late evening and a few too many glasses of wine that Kyle began to suspect his attraction wasn’t one-sided.
When he dared to push the issue, he found Kate more than willing to succumb to his seduction.
Emilia Mancini is the naughtier side to author Marci Boudreaux. Emilia stays hidden in the shadows like a nefarious side kick, slipping out only when the stories Marci wants to share are a little too grown up to be called sweet romance.
Seducing Kate is Emilia’s second release and, at least for the moment, her crowning glory.
Holiday potluck parties are lots of fun; a day to eat hearty and share good times. Bedeviled by what to bring? Try this easy spicy recipe for deviled eggs. (Do you know why they’re called deviled eggs? You get to eat two if you know the answer.*) Deviled Eggs with Curry
Eggs (week-old or just-ready-to-expire eggs peel more easily)
1 tsp. salad dressing for each egg
Dash of curry powder
Dash of paprika
Hard-boil eggs using an egg cooker or a pot of cold water (cover eggs with water, bring to a boil, remove from heat, cover, and let stand 10-12 minutes). Drain; then place eggs in ice water until cool. Peel cooled eggs and cut in half lengthwise.
Slide egg yolks onto a plate and mash with a fork.
Stir in salad dressing until mixture is smooth and creamy.
Spoon yolk mixture back into egg whites, or use a disposable plastic baggie and an icing tip if you want ooh-la-la fancy deviled eggs.
Sprinkle with curry powder to taste. Dust with paprika for more color.
Arrange on a festive platter and serve warm or cold.
If you’re traveling to the potluck, carry this dish in an insulated cooler with ice.
*According to the Oxford Companion to Food, by Alan Davidson (1999), pp. 247-248, “devil” is a culinary term which first appeared as a noun in the 18th century, and then in the early 19th century as a verb meaning to cook something with fiery hot spices or condiments. The term was presumably adopted because of the connection between the devil and the excessive heat where the devil dwells.
A brief into for the top selling fantasy book by HL Carpenter.
Fourteen year old Tovi thinks finding a flying horse is fabulous luck—until a mysterious stranger says finders aren’t always keepers.
When fourteen year old Tovi Taggert moves to Honeysuckle Hollow to take care of her grandmother, she has a hard time fitting in. For one thing, she’s been tagged with the hated nickname Too-Tall Tovi. For another, everyone at Honeysuckle Hollow High believes Tovi played the Choking Game with someone else’s boyfriend and made out with him besides.
As if she doesn’t have enough problems, after the latest stand-off in the school hallway, Tovi finds a gorgeous speckled egg nestled in a feather lined nest.
She takes the egg home. Mysterious visitors begin appearing almost immediately. Even more worrisome, whatever is inside the egg starts chipping its way out.
When the egg hatches, revealing a winged horse, Tovi’s troubles multiply.
As she struggles to return the horse to the magical land where he belongs, Tovi must make a courageous decision—and accept what that decision will cost her.
Summer is here! Kids have big smiles, and adults are gearing up for parties with their loved ones. The anticipation of being with family and friends deserves a festive appetizer. So, juice up your taste buds and dive into my easy to make spicy dip.
Family Fiesta Dip
250g package of cream cheese (soft)
1 tbsp. margarine
½ cup of mayonnaise
1 small jar of salsa (vegetable chunk style)
1 medium red pepper, finely chopped
1 medium green pepper, finely chopped
1 medium tomato, finely chopped
3 green onions, finely chopped
1 cup shredded cheese of your choice (I prefer the nacho or tex-mex brand)
1 bag of Tortilla chips
Mix cream cheese, margarine, and mayonnaise until smooth. Spread in a medium-sized dish with edges to prevent spill over.
Cover with salsa – not too much so it’s not runny.
Layer as follows: chopped red pepper, chopped green pepper, chopped tomato, chopped green onions, and then top with shredded cheese.
Refrigerate before serving. Serve with tortilla chips (and napkins).
While you’re waiting for the Family Fiesta Dip to set, why not kick back on the beach or pool side or wherever you’re enjoying your holidays and take a trip back into time with my Last Timekeepers time travel series.
Children are the keys to our future.
And now, children are the only hope for our past.
When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they're given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn't a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.
Chosen by an Atlantean Magus to be Timekeepers--legendary time travelers sworn to keep history safe from the evil Belial--Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don't, then history itself may be turned upside down.
Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Mirror World Publishing, and is represented by Walden House (Books & Stuff) for her teen psychic 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, one spoiled yellow Labrador and a moody calico cat.
Champagne and strawberries, the perfect way to celebrate my latest release set in a prestigious Parisian sex club.
Never mix business with pleasure, unless pleasure is your business.
Photojournalist Emily Peters gives herself the perfect birthday gift - a weekend in Paris. Her excitement builds when she hits the scene of the exclusive S&G Club. Exposing the truth behind their private pleasure chambers and the elite who frequent them will be the diamond in her career crown. At least Em thinks so until she’s tied up in knots by the Devil himself.
British restaurateur Nicholas Caine visits Paris to check on his S&G Club investment and to sample its many benefits. Nick’s not on the hunt until he encounters a tiger that pretends to be a kitten. There’s no doubt she’ll satisfactorily flex her claws given the right incentive.
What starts as a prime photo opportunity evolves into a weekend of erotic fantasies as Nick awakens Emily’s dark passions.
“These are the voyeur rooms.”
Emily jumped at the deep voice in the quiet hallway.
Dammit. She’d been caught snooping and had no plausible excuse to save her nosey ass.
Her hunky dessert server nodded to the long line of wooden doors on either side of the deep red plush carpet. “Perhaps you would like a glimpse inside one?”
Offense is the best defense.
Sexy as he was, a girl still had to be careful. She drew herself up to her full five-feet-eight-inches. “Is the waitstaff allowed up on the second floor?”
“Only by special request of a member.” His lips twitched at the corners. “Do you have any specialties you would like to request, Emily?”
“No. And if I did, what business is it of yours?” The broad corridor shrunk to a tunnel as the temperature soared.
“Perhaps a cool beverage would soothe your flushed face.” He reached for her elbow, his fingers warm and strong. She surprised herself by not backing away. “Shall we?”
“Since we’re going to become new best friends, what’s your name?” She squeaked out the words.
“Nicholas Caine.” He trailed his gaze slowly down her body, then back up. “And I hope we will be more than friends.”
Her panties filled with moisture. She needed to create a diversion and calm her senses.
“You’re British, aren’t you?”
“Spot on, but I suspect after twenty years of photographing the world you have learned to place many accents.” His full lips curved into a smile.
And her nipples tingled.
“To answer your other question, yes I am allowed up here. I happen to be one of the owners.”
He twisted the brass handle, opened the carved door, and motioned for her to enter. She stepped across the threshold into another era, something right out of a Louis XVI antechamber.
Soft lighting from a table lamp lent a warm glow to the wine-colored leather wingback chair and matching footstool. An antique table held a delicately painted plate laden with foie gras and a crystal bowl piled high with black caviar nestled on a bed of ice. To the other side of the chair a magnum of Moet & Chandon Champagne and two glasses were chilling in a large silver bucket.
“Everything close at hand for your friendly voyeur.” Just her misfortune she wasn’t alone. Taking a photograph with him in the room was too damned risky.
“We like our members to be happy, contented.” He took a step closer as the door shut with a soft snick.
For those of you who don't know me, I'm an Award-Winning author who believes humor and sex are healthy aspects of our everyday lives. I carry that philosophy into my books. I write sexually explicit romances that take you right into the bedroom. Being a true romantic, all my stories have a happy ever after.
My books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.
I was born and raised on the Southside of Chicago. Studly, my mate for life, and I now live in a small home in Indiana and enjoy the change from city life. I'm an avid cook and post new recipes on this blog every Wednesday. The recipes are user friendly, and I strive for easy.
Currently I have six erotic romance books and one box set either released or coming soon from Toque & Dagger Publishing. Excerpts from these books can be found on my website, blog, and all popular vendors.
Absolutely! All the upscale cheese shops and gourmet counters sell blocks laced with cranberries. So why not expand your holiday appetizer table and include them? Your guests will appreciate the festive touch. Emma Lane is here with her delicious and easy recipe. The kitchen is all yours, Emma!
My family insists upon this favorite every holiday, Thanksgiving or Christmas. If I get my hands on fresh berries, I serve it when it is not a holiday. It sounds difficult, but is anything but. It’s one of the dishes that may be prepared ahead of time keeping the hot food preps for the special day. I use my prettiest bowl, usually a clear one to show off the gorgeous color. Many recipes call for unpeeled oranges, but I prefer to peel. A food processor is necessary; I once used a blender with a great deal of caution when my processor was broken. The texture should be coarse but not lumpy.
Fresh Cranberry Relish
One bag fresh cranberries
1 cup of walnuts (or pecans)
1 peeled and chopped orange
⅓ cup orange juice or apple juice
1 cup sugar (to taste) (Can use Splenda or some other artificial sweetener to taste.)
Wash berries and carefully pick out any bad ones. They will usually float to the surface of the water.
Add all ingredients to food processor, but do not over fill the bowl. Use pulse speed and slowly process. Avoid turning it into slush. The end results should be coarsely chopped.
Serve in pretty bowl. May be prepared beforehand and refrigerated. The sweetness will counteract the acidity of the cranberries, but it is purely to taste—yours!
Here's a peek at Emma's latest release to carry you in the holiday mood.
A Wild Wicked Duke
After a cruel family betrayal, Caroline Engelson vows the wicked duke will never regain her love unless he first earns her respect, no matter how fervently she longs for his kisses.
A serious accident delivers the wicked duke into Caro’s care, but she is shocked and hurt when he refers to her teen years as the ‘brat with tangled curls.’ Caro is all grown up now when the wicked duke tries to take advantage of her emotions, even as he turns the orderly household into total chaos with his ducal roars. To his astonishment, his best friend’s sister is made of sterner stuff. The situation changes drastically when Caro learns of a shocking family secret..
A Duke Finds Love
Young love is disrupted and the couple parted, but their unsympathetic parents fail to extinguish the strong bond between the two.
Roseland, left pregnant by the duke’s son, weds a neighbor, mistaking that her lover has been forced to marry another. A war and five years later, the two face a second chance, but despite their deep love for one another, impediments must be faced before happily ever after will be theirs at long last.
Beloved Soldier Returns
A wounded British soldier faces amnesia and frustrating dreams, but is finally well enough to reclaim his fiancée and his heritage when a gypsy woman arrives to share an important secret.
Robert Cooper-Hanton, a soldier who fought against Napoleon at Waterloo, is seriously wounded and suffers amnesia but survives in a gypsy camp for three years. Pockets of memory are still missing, leaving him with dreams of people with no names, when he makes the decision to begin his journey home. He has no conscious remembrance of a fiancée he left behind but is not surprised to learn that a cousin has usurped his property. When neighborhood friends reveal the fact of his engagement to Lynda Clarington, his memory of her returns in a flash and he recognizes the woman of his dreams.
Lynda had struggled without much success to accept her loss and is overjoyed to learn that Cooper is alive. She has loved him since childhood, but can she adjust to a man who seems irrevocably changed? When a gypsy woman shows up searching for Cooper, Lynda is plagued with doubt. Will Cooper manage to reunite with his old life and the woman he loves or will he remain lost in his hazy memories, dreams and a changed reality?
Sarah Louise and Ethan have loved each other all their lives, but a war and time apart may have jeopardized their relationship.
Ethan has been away at war for six long years—without a single letter to the young girl he left behind. He is certain she has forgotten him, but he is still drawn to her. Dressed for a masquerade in a dark domino, he leads her to the garden and tries to steal a kiss. Sarah does not know why the man in the dark domino is so familiar, and why a stranger should give her a feeling of home. When Ethan reveals his identity, Sarah’s anger and hurt overwhelm even her love. Can a new life be built on the foundations of a first love? Or will the Dark Domino remain alone forever?
Emma Lane is a gifted author who writes under several pen-names. She lives with her patient husband on several acres outside a typical American village in Western New York. Her day job is working with flowers at her son’s plant nursery. Look for information about writing and plants on her new website. Leave a comment or a gardening question and put a smile on Emma's face.
Last year I declared December as National Appetizer Month. So to forge ahead with the tradition, I'm kicking the month off with two family favorites that I make for almost every occasion. These recipes are easy, quick, and won't break your budget.
Sweet Barbecued Meatballs
12-16oz frozen Italian seasoned meatballs
6-10oz grape jelly
1 bottle barbecue sauce
¼ cup dry red wine
Combine all ingredients in a medium-size saucepan. Be sure the meatballs are covered with the jelly and barbecue sauce. Adjust the amounts as necessary. Be sparing if you add more wine. Bring to a boil. Reduce heat and simmer 20 minutes or until meatballs are heated through.
Keep warm on the stove or in a low-heat oven until you're ready to serve.
To make your life easier during this busy holiday season, prepare this appetizer several days in advance of your party. Be sure to cover and refrigerate. On party day, remove the meatballs from the fridge at least 2 hours prior to serving. Warm either on the stovetop or in the oven.
by Serge Bertasius Photography
Black Olives in Oil
1 can medium pitted black olives, drained
3 garlic cloves, peeled and pressed
Glass jar with a secure lid
Empty the olives into the jar. Add the garlic. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.
To serve, set the jar on the counter until the oil becomes clear and normal consistency, which will take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives and the mixture can stay good for up to three months.