A TASTY MEMORY FROM HOME

by Sharon Ledwith

When I began writing The Last Timekeepers Time Travel series, I wrote it with the intention of creating a nostalgic, good old days feeling to take tweens and teens (and hopefully many adults too) on an adventure in time that would keep them reading, smiling, and begging for more books. That said, I made sure that each book also included a scene involving food to allow my characters a chance to rest and mull over what has taken place so far during their Timekeeper mission—think family chats at the dinner table after a long day or those Sunday family get-togethers at supper. Call me sentimental, but there’s something about mixing food with a fun read!

This recipe is among one of my favorites my mother used to prepare for family get-togethers or the holidays. With a melt-in-your-mouth texture, this dish is sure to put a smile on any face—even those who cringe at the thought of broccoli or cauliflower on their plates. Easy to prepare with a prep time of fifteen minutes and cook time of approximately sixty minutes, this supreme cheesy feast serves around six of your famished family members or hungry guests.

Supreme Broccoli, Cauliflower, and Cheese Casserole
1 can cheddar cheese soup
1 can golden mushroom soup
1 can mushrooms (pieces and stems)
1 tbsp. butter
Half and half cream
Head of Cauliflower
Bunch of Broccoli
Dash of paprika

Preheat oven to 350°F.

Cut broccoli and cauliflower into bite size pieces. Drop into a pot of cold water. Bring to a boil over medium-high heat. Drain the vegetables well and set aside.

Fry mushrooms lightly in butter until browned.

Empty cans of soup into a saucepan and add one can of half and half cream. Stir until smooth. Set stove to medium heat. Stirring frequently, bring the mixture just to the boil.

Place vegetables in lightly greased casserole dish. Pour mushrooms and soup mixture over the vegetables. Garnish with paprika if desired.

Cover with foil. Bake for 30 minutes. Remove foil to brown, then cook for another 20-30 minutes. Serve and enjoy.

Since you’ve got some wiggle room to relax, why not set your butt in the closest cozy chair, and crack open one of The Last Timekeepers books?

The Last Timekeepers and the Dark Secret, Book #2 Buy Links:
MIRROR WORLD PUBLISHING - AMAZON - AMAZON.CA - BARNES & NOBLE

The Last Timekeepers and the Arch of Atlantis, Book #1 Buy Links:
MIRROR WORLD PUBLISHING - AMAZON - BARNES & NOBLE

Legend of the Timekeepers, prequel Buy Links:
MIRROR WORLD PUBLISHING - AMAZON - BARNES & NOBLE

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

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, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Google+, 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.

Time for an Old Favorite

Hi Everyone,

The following menu is what I normally prepare each Thanksgiving. But not this year. This year Mr. & Mrs. Studs will be enjoying Southern hospitality as we travel through Memphis (that you Jean Paquin for all your terrific suggestions) New Orleans, and Nashville on our two week honeymoon. Yep, Studs and I are getting married this Saturday and celebrating with family and close friends.

But your family and friends can enjoy all this delicious food. So turn on the football game, grab your aprons, and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy you'll learn just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday. Until then...

Have a wonderful holiday!

Sloane Taylor
Twitter
Amazon Author Page

Filling Appetizers Work as Super Easy Dinners

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.

Psychic Lies

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.

Amazon - All Romance eBooks - Google Play - iTunes - Kobo

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.

Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.

Stay connected on Facebook, Twitter, and Pinterest.





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.

Done!

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.

BUY LINKS
Amazon - Barnes & Noble

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.

Be sure to check out the Pinterest board for Seducing Kate.

Visit Emilia on her website. Stay connected on Twitter and Facebook.

Home for the Holiday

Each Thanksgiving we used to have at least twenty people for a sit-down dinner. I cooked the meal and the guests supply the appetizers, deserts, and wine. Now I've palmed that kitchen fun to my daughter. She does a great job while everyone nestles in to watch the football games.

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy you'll learn just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

Have a wonderful holiday!

Sloane Taylor
Twitter
Amazon Author Page

Grilling Season is NOT Over

This is really Studs’ recipe, but I hijacked it for you all. It’s a perfect summer or fall meal and easy to prepare. Plus, the leftover turkey makes marvelous sandwiches.

Turkey Breast on the Grill
Baked Potatoes on the Grill
Sautéed Broccoli
White Wine – Riesling

Turkey Breast on the Grill

1 leek - chopped
1 large onion - chopped
10 baby carrots - chopped
3 tomatoes - chopped
Turkey Breast
Bacon strips to cover breast
Chicken stock

Disposable pan
Cooking rack
Cookie sheet – for stability and to prevent pan from burning

Thaw turkey breast in refrigerator for at least one day. Dispose of packet inserted in breast. If not completely thawed, set in a large pot of cold water to complete. Rinse well.

This method is for a gas grill. Preheat grill, both burners, on medium for 15 minutes. Total cooking time is 2 to 3 hours.

Set disposable pan on cookies sheet. Insert cooking rack. Add chopped vegetables. Pat turkey skin dry then place on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom at least 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Place pan in the middle of the grill. Close lid.

Check the liquid level every hour of roasting. Add water as needed.

Remove foil after 1 ½ hours to allow turkey to brown a bit.

Remove from heat when done. Allow to rest 15 minutes before carving.

Baked Potatoes on the Grill
1 russet potato per person
Olive oil
Aluminum foil
Butter
Sour cream
Chives
Pepper

Wash and dry the potatoes. Rub a little olive oil over each potato to moisten the skin. Rip off aluminum foil square large enough to wrap each potato separately.

Place potatoes on upper shelf of grill or, if you have enough space, alongside the turkey pan. Grill for 45 minutes to 1 hour. Test if done by poking a potato with a toothpick. It should insert easily.

To serve, remove foil, slit potatoes open, press the sides together to allow potato to mound. Top with the butter, sour cream, chives, and pepper.

Sautéed Broccoli
1 fresh broccoli
3 tbsp. olive oil
2 tbsp. butter
1 glove garlic pressed
¼ cup Parmesan cheese

Cut broccoli segments from the stem. Discard stem.

Preheat a frying pan over medium heat. Pour in olive oil, then add butter. When the foam subsides, add the broccoli pieces, turning them to coat well with the oil and butter. You may need a little more oil. Be careful not to add too much.

Add the pressed garlic over the top of the broccoli. Sauté until just tender, about 6 minutes.

Sprinkle with Parmesan cheese and serve.

~~~~~

Only 21 short days until those Naughty Ladies of Nice are back on the net strutting their stuff. The gals have new covers along with expanded stories. Doni, Lisette, and Claudette are excited to meet you on September 22. Here's a sneak peek at Book One in the series.

Bon Appétit...
Satisfy all your cravings at cooking school.

Determined to prove herself and shed her party girl image, Donatienne Dubois pins her hopes on the exclusive cooking school in Nice, France. One by one her expectations are shattered by a foul-mouthed parrot, a bogus Michelin chef, and a headmistress with a heart of tungsten steel. Doni's lifesaver is a bad boy hunk too hot not to handle.

Mark Anderson is incognito and hating every minute. To pose as a student while keeping tabs on a rich wild child is his version of hell, until he partners with the dish of Crème Brule good enough to eat.

Class takes on a whole new meaning as Doni and Mark heat up the kitchen when they discover honey has better uses than sweetening tea.

AN OLD FAVORITE RETURNS

Thanksgiving Dinner

Each Thanksgiving we have at least twenty people for a sit-down dinner. I cook the meal and the guests supply the appetizers, deserts, and wine. So turn on the football game and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy it shows you just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday. Until then...

Happy Cooking!

Sloane Taylor
Twitter
Amazon Author Page

Easy Dinner - Delicious Appetizer

from Sara Daniel

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.

Nicole trusted Wyatt with her heart once. She won’t make the same mistake twice.

BLURB:
Nicole DeMonde’s car breaks down the moment she returns to her hometown for her brother’s wedding. The cop who stops to help her is none other than local hottie Wyatt Truman, who slept with her then dumped her when they were teens. She has no choice but to accept his help. However, she knows better than to trust him with her heart twice.

Wyatt is determined to earn Nicole’s forgiveness and make amends for his callous past. Once he lays eyes on her, he can’t help wanting a lot more than forgiveness, despite his intention never to hurt her again.

Just as Wyatt starts thinking his best intentions are of the forever variety, Nicole decides to work Wyatt out of her system with a one night stand. Can either of them make peace with the past in a single weekend, let alone survive with their hearts intact?

To read an excerpt from Wyatt's Guilt, please click HERE.

Buy Links:
Musa Publishing
Amazon
Barnes & Noble
All Romance eBooks

Learn more about Sara Daniel on her website and blog. Stay connected on Facebook and Twitter.

Be sure to subscribe to Sara’s newsletter for updates on her latest books and contests.

It's Wednesday. So What's Cooking?

Thanksgiving Dinner

Each Thanksgiving we have at least twenty people for a sit-down dinner. I cook the meal and the guests supply the appetizers, deserts, and wine. So turn on the football game and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy it shows you just how lazy I can be on holidays.:) 
Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Canned corn:
Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday. Until then...

Happy Cooking!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Busy spring days don’t allow for much time in the kitchen. This is a tasty dinner that helps to keep your life free and easy.

Sautéed Pork Tenderloin
Sautéed Broccoli
Baked Potatoes
White Wine – Riesling 

Sautéed Pork Tenderloin
1 pork tenderloin for every two people*
Olive oil to cover
¼ cup dry white wine
2 tsp. garlic powder
6 sprigs fresh parsley or 1 tsp. dried
8 sprigs fresh thyme or 1 tsp. dried


Carefully cut away the silver streaks and connective tissue from the tenderloin.

Combine all ingredients in a glass bowl or plastic bag. Marinade in the refrigerator for 2 – 6 hours.

Preheat oven to 450°F.

Discard marinade. Lay meat on a foil lined cookie sheet. Roast 20-20 minutes.

Let meat rest 5-10 minutes under a foil tent. This allows the juices to remain in the meat when sliced.

Carve into ½ inch thick slices and serve.

*Pork tenderloin packages usually contain 2 pieces of meat. If you only use one, the other freezes well for use at a future date.

Baked Potatoes
1 russet potato per person
Olive oil
Aluminum foil
Butter
Sour cream
Chives
Black pepper

Preheat oven to 400°F.

Wash potatoes under cool water. Pat dry. Poke several sets of holes in each potato with a fork. This stops the potato from bursting as it bakes.

Rub potatoes with a small amount of olive oil to keep the skin soft.

Wrap each potato in a section of foil, then lay on a cookie sheet. Bake for 50 minutes or until a toothpick inserted in the potato shows no resistance.

Serve with butter, sour cream, chives, and pepper.

Set the foiled potatoes on top of the stove while the tenderloin is roasting. They will remain toasty hot.

Sautéed Broccoli
1 head broccoli
3 tbsp. olive oil
1 tbsp. butter
¼ cup Gorgonzola crumbles or amount to taste

Trim off the broccoli stalk. Cut the flowerets into serving pieces.

Pour olive oil in a medium-size frying pan. Heat on medium high. Stir in the broccoli and butter when the oil shimmers. Stir to coat the broccoli well. Sauté until crisp tender.

Sprinkle Gorgonzola crumbles over the broccoli and serve.

I'll be back Monday with SS Hampton Sr.. Until then...

Happy Eating!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

THANKSGIVING DINNER

Each Thanksgiving we have at least twenty people for a sit-down dinner. I cook the meal and the guests supply the appetizers, deserts, and wine. The only difference to the dinner listed below is the sweet potatoes. My niece makes a dynamite dish and I hope she will allow me to share her recipe here in the next few weeks.

So turn on the football game and let’s start cooking!

Roast Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Sautéed Broccoli
Corn
Cranberry Sauce
Gravy
White Wine – Riesling

Roast Turkey
Turkey
Butter
2 leeks including some green - chopped
2 large onion - chopped
15 baby carrots - chopped
4 tomatoes – chopped
1 tbsp. dried thyme
1 tbsp. dried marjoram
1 large bay leaf
Bacon strips to cover breast

Chicken stock

Disposable pan

Cooking rack

Cookie sheet – for stability

Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey.

Thanksgiving Morning:
If turkey’s not completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.

Preheat oven to 325°F.
Cooking times:
10 – 18 lbs. 2 - 2½ hrs.
18 – 22 lbs. 2½ - 3 hrs.
22 – 24 lbs. 3 - 3½ hrs.

Melt 1 stick of butter in a large frying pan. When the foam subsides, lay the turkey on its side breast down. Brown the breast until golden, first one side then the other. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Insert cooking rack. Add chopped vegetables. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. If you use a meat thermometer it should read 185° when inserted in the thigh. For an accurate reading, be sure not to touch bone. Tent with foil and allow to rest 30 - 45 minutes before carving.

Stuffing
1 package bread stuffing cubes plain or seasoned
½ pound Jimmy Dean Original Sausage in the tube
1 rib celery chopped
½ medium onion chopped
1 stick butter
Chicken stock about 2 cups maybe a little more
1 tsp. dried sage
1 tsp. dried thyme
1 egg

The stuffing may be prepared a day or two in advance up to the baking point.

Fry sausage, breaking into small chunks until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Empty bread cubes into a large bowl. Add sausage and vegetables with all their juices. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

Spoon into baking dish, do not pack in, and cover tightly with foil. (This is your stopping point if you make this before Thanksgiving. Refrigerate the stuffing until you are ready to bake it.)

Thanksgiving Day:
Remove stuffing from the refrigerator early in the day to allow it to come to room temperature.

Preheat the oven to 350°F.

Bake the stuffing for a half hour. Remove foil and continue to bake until the top has browned.

Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper

The Day Before:
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.

Thanksgiving Day:
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.

Candied Sweet Potatoes
32oz. can of sweet potatoes - my favorite is Royal Prince Candied Sweet Potatoes
½ cup brown sugar firmly packed
1 stick of butter
1 cup mini marshmallows

Preheat oven to 375°F.

Drain the potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13x9 inch glass baking dish.

Sprinkle brown sugar across the top, then dot with butter.

Bake for 20 minutes.

Scatter marshmallows over the yams and bake for 15 minutes or until the marshmallows are brown.

Services 8.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 – 6 so adjust accordingly.

From the corn through the gravy it shows you just how lazy I can be on holidays.:) 

Corn
1 can of corn per 4 people – my favorite is Green Giant Niblets
butter

Canned corn:
Drain corn, then pour into micro wave safe bowl. Lay 2 or 3 pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Frozen corn:
Follow package instructions

Cranberry Sauce
1 can of sauce per 6 people – my favorite is Ocean Spray Jellied

Lay the sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.

Gravy
1 jar of gravy for 4 people - my favorite is Heinz Home Style Gravy Roasted Turkey

Pour the gravy into a saucepan. Stir in a few tablespoons of the juice from the roasted turkey pan. Heat through and serve.

I'll be back Monday with Lisa Greer. Until then...

Happy Cooking!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Salmon on the Grill, Rice, and Broccoli Stir-fry

One last outdoor grill recipe before Indian summer turns into Old Man Winter. I am not a fish lover, especially salmon, but this recipe has won me over. Give it a try and let me know what you think.

Salmon on the Grill
Rice
Broccoli Stir-fry
Chardonnay Wine

Salmon on the Grill
1 pound salmon filet
1 bottle Italian salad dressing – I prefer the low or no fat type
1 fresh lime
Pam


 
Place the salmon in a plastic bag. Squeeze the lime juice over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to completely submerge the fish. Insert the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinade 3 hours or so, but not longer than 6.

Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish skin side up. Grill 7 minutes each side. Turn once. Scrape off the silver skin before you serve the salmon.

Dress up the salmon when you serve it by sprinkling a little fresh, chopped parsley over the fish. No fresh? Dried works just as well. The chopped green from onions/scallions works nicely, too.

Rice
Use your favorite brand of rice, mine is Uncle Ben’s Original. Prepare with fresh or canned chicken broth in place of water.

Cook per package directions.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 - 6

Have a wonderful weekend. I'll be back Monday with S.G. Rogers. Until then...

Happy Writing!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Pan Fried Ham Steak, Sweet Potatoes, and Peach Salad

A nice easy meal for a hot summer day.


Baked Sweet Potatoes
Peach Salad
Pan Fried Ham Steak
Steamed Broccoli Flowerets
White Wine - Chardonnay



Baked Sweet Potatoes
1 potato for each diner, rinsed but not scrubbed
Vegetable oil
Butter

Preheat the oven to 400 F.

Rub a little vegetable oil on the potato skins to keep them moist while baking. Lay the potatoes into a cookie sheet, set in the middle of the top shelf. Bake for 50 minutes (depending on their size) or until a tooth pick inserts easily.

Serve with butter as you would a baked Idaho potato.

Peach Salad
Cling peaches canned in lite syrup
Cottage Cheese
Nutmeg

Scoop out the quantity of cottage cheese you like in separate salad bowls.

Open the canned peaches, but do not drain them. A bit of juice flavors the cheese.

If you used sliced peaches, lay them decoratively around the mound of cottage cheese.
If you chose peach halves, place them in the bowl first, then top with cottage cheese.

In either case, sprinkle a dash of nutmeg over the top. It adds a dash of color and a nice flavor.

Store uncovered in the fridge until dinner.Serve with the meal.

Broccoli Flowerets
Broccoli heads rinsed and trimmed, allow five medium-size pieces per person
½ cup chicken stock fresh or canned
Tap water
2 tbsp. butter
Freshly ground pepper to taste

Pour chicken stock into a saucepan. Add enough water to come up to the bottom of your vegetable steamer. Cover and simmer until just tender, about 4 minutes.

If you don’t have a steamer, drop the broccoli into the simmering water mixture. Cover and cook until just tender, about 4 minutes.

Carefully spoon broccoli into a serving bowl, dot with butter, then add pepper.

Pan Fried Ham Steak
1 Ham steak
½ tsp. ground cloves
Parsley sprigs

Use your favorite large frying pan over medium heat. Lay the ham into the pan. Sprinkle half the ground cloves over the ham. Heat about 4 minutes, then turn over. Sprinkle with remaining cloves and hear through.

Garnish with a few parsley springs when you serve.

I'll return Friday with more writing tips. Until then...

Stay cool!

Sloane Taylor

It's Wednesday, so What's Cooking? Turkey Breast on the Grill

The spring weather makes me think of easier ways to cook dinner. This week I'm sharing one of our favorite meals. It's easy, not expensive, and clean up is a breeze. Hope you enjoy it.:)

Turkey Breast on the Grill
Baked Potatoes on the Grill
Sautéed Broccoli
White Wine – Riesling

Turkey Breast on the Grill
1 leek - chopped
1 large onion - chopped
10 baby carrots - chopped
3 tomatoes - chopped
Turkey Breast
Bacon strips to cover breast
Chicken stock

Disposable pan
Cooking rack
Cookie sheet – for stability and to prevent pan from burning

Thaw turkey breast in refrigerator for at least one day. Dispose of packet inserted in breast. If not completely thawed, set in a large pot of cold water to complete. Rinse well.

This method is for a gas grill. Preheat grill, both burners, on medium for 15 minutes. Total cooking time is 2 to 3 hours.

Set disposable pan on cookies sheet. Insert cooking rack. Add chopped vegetables. Pat turkey skin dry then place on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom at least 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Place pan in the middle of the grill. Close lid.

Check the liquid level every hour of roasting. Add water as needed.

Remove foil after 1 ½ hours to allow turkey to brown a bit.

Remove from heat when done. Allow to rest 15 minutes before carving.

Baked Potatoes on the Grill
1 russet potato per person
Olive oil
Aluminum foil
Butter
Sour cream
Chives
Pepper

Wash and dry the potatoes. Rub a little olive oil over each potato to moisten the skin. Rip off aluminum foil square large enough to wrap each potato separately.

Place potatoes on upper shelf of grill or, if you have enough space, alongside the turkey pan. Grill for 45 minutes to 1 hour. Test if done by poking a potato with a toothpick. It should insert easily.

To serve, remove foil, slit potatoes open, press the sides together to allow potato to mound. Top with the butter, sour cream, chives, and pepper.

Sautéed Broccoli
1 fresh broccoli
3 tbsp olive oil
2 tbsp butter
1 glove garlic pressed
¼ cup fresh grated Parmesan cheese

Cut broccoli segments from the stem. Discard stem.

Preheat a frying pan over medium heat. Pour in olive oil, then add butter. When the foam subsides, add the broccoli pieces, turning them to coat well with the oil and butter. You may need a little more oil. Be careful not to add too much.

Add the pressed garlic over the top of the broccoli. Sauté until just tender, about 6 minutes.

Sprinkle with Parmesan cheese and serve.

I'll be back Friday with another writing tip. Until then...

Happy Eating!

Sloane Taylor
www.sloanetaylor.com

WHAT'S COOKING?

How about an eye of round roast cooked to perfection and all the tasty fixings? The beautiful aroma from this meal will draw your family to the table ready to feast.

Eye of round is a lesser priced beef roast that can be tasty and tender if prepared the right way. Give these recipes a try and, please, let me know what you think.

Eye of Round Roast with Sauce
Mashed Potatoes
Sautéed Broccoli
Red Wine - Bolla Valpolicella

Roast
2 ¼ - 3 pound eye of round roast
2 TBL olive oil
1 cup beef stock

Remove meat from refrigerator 2-3 hours before cooking. Meat needs to be almost room temperature for this dish to work.

Preheat over to 325F

Heat olive oil over medium high heat until it shimmers. Using tongs or wooden spoons, brown the roast on all sides. Set a cooking rack in a roasting pan. (If you don’t have a rack, line the roaster with aluminum foil being sure to have it hang a little over pan sides.) Lay beef on rack or foil. Pour beef stock into bottom of the pan, not over the meat.

Topping
4 TBL mustard either yellow or Country Dijon
2 large garlic cloves pressed
¼ cup parsley chopped fresh or dry
Freshly ground pepper to taste

Mix above ingredients in a small bowl. Spread over the top and a little on the sides of the beef.

Roast in oven for 1 hour or until 140F on the meat thermometer. Don’t overcook or the meat will be tough. Check the liquid level and add more stock if it runs dry or the pan will burn. When meat is cooked, remove from oven, set on a cutting board and tent with foil to keep warm.

Sauce
¼ cup dry red wine
1 cup beef stock
1 TBL red current or seedless raspberry jelly
1 TBL butter

Time to deglaze the roasting pan. It’s very easy and requires little effort.

If you used the aluminum foil, carefully remove it from the pan and discard.

Place the pan over a burner set on medium. Add the red wine and scrape in all the browned bits clinging to the pan.

Turn the heat to medium high. Pour in the stock. Boil until sauce has reduced to about half while scraping in anything that clings to the side of the pan.

Remove the pan from the heat and swirl in butter. Keep sauce warm on very low heat while you carve the roast.

Carve into thin slice. Dribble sauce over meat to moisten. Serve extra sauce on the side.

If you have leftovers, freeze the meat and sauce separately. Next week, I’ll have a dynamite recipe to use them, so be sure to stop back.

Makes 4 servings or two with great leftovers

Mashed Potatoes
1 russet potato per person
Sour cream - a very large dollop
¼ cup milk set out to reach room temperature
3 TBS butter
Freshly ground pepper to taste

Peel and quarter potatoes. Fill a saucepan with enough water to cover the potatoes by an inch or so. Cover and bring to a boil. Cook until fork tender. Drain pan.

Add sour cream, some of the milk, all of the butter, and the pepper to the pan. Mash the potatoes. Add small amounts of additional milk until you achieve the consistency you prefer.

Keep warm in the turned off oven while you assemble to meal.

Sautéed Broccoli
1 bunch broccoli
5 TBS olive oil
1 TBS butter
Freshly ground pepper to taste

Cut the flowerets off the broccoli. Save or freeze the remainder to make cream of broccoli soup.

In a heated medium frying pan, add the olive oil and butter. Heat until the oil shimmers. Add flowerets and stir them through the oil until they are coated on all sides. You may need a little more oil, but be careful not to drown the broccoli. Sauté until crisp tender, about 7 minutes.

Sprinkle with pepper and serve.

I'll be back Monday with Jennifer Loy and her new release SUNSET SIZZLE. Until then...

Bon Appétit!

Sloane Taylor
www.sloanetaylor.com