EASY CHICKEN NUGGETS

From Stella May

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

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

Zero Carbs Chicken Nuggets

1 cup grilled chicken, shredded fine

⅓ cup cheddar cheese, shredded

⅓ cup mozzarella, shredded

¼ cup parmesan cheese, grated 

1 large egg

1 ripe avocado, optional

1½ tsp. garlic powder

1 tbsp. dried chives 

Salt and pepper to taste

Preheat the oven to 350° F.

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

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

Bake for 20-25 min until light brown.

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

Enjoy eating with marinara sauce, or Greek yogurt.

Bon appetite!

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

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

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

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

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

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

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

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

Amazon Buy Link

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

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

When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 30 years and their son George. They are her two best friends and are all partners in their family business. 

Follow Stella on her website and blog. Stay connected on Facebook, Twitter, and Pinterest.

HITTING THE SAUCE

from Helen Carpenter

My hubby and I like to hit the sauce at lunchtime—no, wait! That didn't sound right! What I meant to say is we like barbeque sauce for lunch! At least, that's our story, and we're sticking to it.

While we're not sauciers or even a saucier's apprentice, we do enjoy experimenting with flavors, because we are well aware that what's sauce for the goose may not be sauce for the chicken.

However, in the case of our Simply Saucy Crockpot Barbeque Chicken, we seldom think outside the box—the box being the carton brick of fresh, sun-ripened Italian tomatoes that is the base of this delicious recipe.

Tomatoes in a box? Yep. We highly recommend that you give your can the boot. Switching to the box will turn you into a superb saucy chef, and the effect on your condiments will be awesome sauce. Pretty soon you'll be hitting the sauce too! (The barbeque sauce, of course!)

Simply Saucy Crockpot Barbeque Chicken

1 box (26.4 oz) finely chopped tomatoes
⅓ cup Parmesan cheese
3 tbsp. sugar or honey
1 tsp garlic salt
1 tsp Worcestershire sauce
1 tsp minced garlic
½ tsp black pepper
2-3 cups shredded cooked chicken

Put tomatoes, cheese, sugar, garlic salt, Worcestershire sauce, garlic, and black pepper in crockpot. Stir to mix.

Add chicken.

Cook on high setting for 2-3 hours; or low setting for 4-6 hours.

Serve on rolls, or eat as a main dish with a side of chips.

Once upon a time there was a mother/daughter author dup named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years  and appreciates everyday, especially those without hurricanes.

Stay connected on her blog and Facebook.

Mr. Right & a Chicken Dinner

from Leigh Goff

How do you know he’s the one? I’m a firm believer in one’s intuition. It’s the hidden sense that isn’t based on logic, but comes to us in rare moments of need. Call it a gut-feeling that many of us have had. It’s an understanding that comes from within and there’s no need to question it. I’m speaking from experience so when your inner voice says he’s a good guy, it might be worth listening.

In my latest novel, Koush Hollow, Jenna fall for the local bad boy, but he isn’t so bad once she gets to see him more clearly. He’s passionate about the bayou, he cares about Jenna because he see beyond her troubling environment, and he’s honest in how he speaks. Ultimately, he makes Jenna want to be a better person and to strive to be more than a Pearl in her mom’s superficial social club.

Here are my top five signs that he’s the one for you and if these signs aren’t obvious and your intuition isn’t talking, I’ll try to explain.

1- He’s interested. He makes romantic gestures to let you know he’s into you. He sends you a bouquet of your favorite flowers. He leaves notes on your car windshield to cheer you up. He holds your hand when he senses you’re nervous. This means he isn’t afraid to show you that he wants more time with you. 

2- He makes you laugh. Laughter is one of life’s simple pleasures. It could be a funny comment he makes when you wake up, or a silly joke he tells your friends over pizza. He’s a funny guy and he looks at life with a great sense of humor. He makes you want to spend time with him. It’s another sign that he’s interested in you. What’s not to like about that?

3- He remembers what you like. This is a gimme. You mentioned your favorite flavor of ice cream months ago at a Christmas party, surrounded by friends and loud music. You didn’t even know he heard you. Then, when you least expect it and you’re hiding at home with a terrible sore throat, he shows up with a pint of blueberry cheesecake gelato and you know this guy is something special.

4- He’s a good communicator. He makes good eye contact, he listens, and he asks questions. He doesn’t let you walk away from an argument without resolution. He knows it’s healthy to have different opinions, but it’s really healthy to talk them through and meet somewhere in the middle, and if that’s not possible, he’s okay to agree to disagree. Life gets tough and you need someone with good communication skills.

5- He makes you want to be a better person. You watch how he interacts with children, animals, and waiters and his kindness inspires you to be a bit more patient, smile more, or give a bigger tip, if you can afford it. He makes the world a better place to live in and you want to be by his side doing the same thing. 

Here is my Hope Chest Recipe just so you're ready when the right he walks into your life.

Mr. Right’s Chicken Dinner

1 Whole chicken plus 2 chicken breasts

1 Pepperidge Farm Herb Seasoned Classic Stuffing

1 stick of butter

1 can of Campbell’s Cream of Chicken

1 can of Campbell’s Cream of Mushroom

2 cans of chicken broth

Preheat oven to 350° F.

Boil chicken and breasts for 20-30 minutes. Shred meat from the bone. 

Melt butter in a pot, then add stuffing mix. 

In a separate pot, add soups and broth and heat. 

Use a 9 x 13 dish to layer half the stuffing on bottom, shredded chicken, soup and finally the remaining stuffing. 

Cover dish with foil and then bake 20 minutes. Uncover and bake an additional 20 minutes.

As Koush Hollow is set outside of New Orleans in a place where bayou magic abounds, dreams are frightening, and beauty masks the real monsters, it’s a well-suited title. Here's a little to intrigue you.

Koush Hollow

Where bayou magic abounds and all that glitters... is deadly.

After her father’s untimely death, Jenna Ashby moves to Koush Hollow, a bayou town outside of New Orleans, dreading life with her wealthy mother.

As the sixteen-year-old eco-warrior is introduced to the Diamonds & Pearls, her mother’s exclusive social club, she comes to the troubling realization that secrets are a way of life in Koush Hollow.

 How do the Diamonds & Pearls look so young, where does their money come from, and why is life along the bayou disappearing?

As Jenna is drawn into their seductive world, her curiosity and concerns beg her to uncover the truth. However, in this town where mysticism abounds and secrets are deadly, the truth is not what Jenna could have ever imagined.

BUY LINKS Amazon - The Parliament House

Leigh Goff is a young adult author with type 1 diabetes who is inspired by caffeine, enchanted spells, and unforgettable, star-crossed fates.

 Although she’s terrible at casting any magic of her own, she is descended from the accused witch, Elizabeth Duncan of Virginia, who went to trial in 1695 for charges including bewitching livestock and causing birds to fall from the sky. 

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

Feelin' Saucy

by HL Carpenter

We like to hit the sauce at lunchtime—no, wait! That didn't sound right! What we meant to say is we like barbeque sauce for lunch! At least, that's our story, and we're sticking to it.

While we're not sauciers or even a saucier's apprentice, we do enjoy experimenting with flavors, because we are well aware that what's sauce for the goose may not be sauce for the chicken.

However, in the case of our Simply Saucy Crockpot Barbeque Chicken, we seldom think outside the box—the box being the carton brick of fresh, sun-ripened Italian tomatoes that is the base of this delicious recipe.

Tomatoes in a box? Yep. We highly recommend that you give your can the boot. Switching to the box will turn you into a superb saucy chef, and the effect on your condiments will be awesome sauce. Pretty soon you'll be hitting the sauce too! (The barbeque sauce, of course!)

Simply Saucy Crockpot Barbeque Chicken

1 box (26.4 oz) finely chopped tomatoes
⅓ cup Parmesan cheese
3 tbsp. sugar or honey
1 tsp garlic salt
1 tsp Worcestershire sauce
1 tsp minced garlic
½ tsp black pepper
2-3 cups shredded cooked chicken

Put tomatoes, cheese, sugar, garlic salt, Worcestershire sauce, garlic, and black pepper in crockpot. Stir to mix.

Add chicken.

Cook on high setting for 2-3 hours; or low setting for 4-6 hours.

Serve on rolls, or eat as a main dish with a side of chips.

While you're celebrating your sauciness, we invite you to enjoy an excerpt from our mystery, Murder by the Books.

A letter from beyond the grave brings accountant Fae Childers face to face with murder, embezzlement, romance, and a hidden family legacy.

Certified public accountant Fae Childers is not an embezzler, despite the belief of the accounting firm that fires her for stealing. But proving her innocence is harder than convincing an IRS agent to allow a deduction. She's lost her mother, her job, her fiancé, and her self-respect. She's running out of money and the lease is about to expire on her apartment.

Then the fortune-telling grandmother Fae never knew existed, whose name and psychic abilities she now learns are also hers, issues a challenge from beyond the grave—a challenge that brings Fae face to face with murder, embezzlement, romance, and a hidden family legacy.

When the mystery of Fae's past collides with the troubles of her present, the situation veers out of control. Her very life is threatened. Who can she trust? The man she's falling in love with? The former fiancé who has already betrayed her once? Or only herself?

With justice, romance, and her future at stake, Fae must overcome personal and professional obstacles to save herself and those she loves. And she's going to have to do it fast, before someone else dies.

EXCERPT
The letter arrived on the last Thursday in April, two weeks to the day after I got fired from the accounting firm where I worked for the past decade. August Palmer, my landlord, hand-delivered the letter in person, saying, "The mail carrier stuck this in my box by mistake, Fae."

I took the envelope without bothering to look at it and glanced past Gus, at the patch of brilliant cloudless blue sky framing his shoulders.

Tampa, Florida on the cusp of summer, full of birdsong and the scent of warming pavement.

"Beautiful morning," I said, as if I cared.

"Afternoon," Gus said, his voice a low rumbly growl, the product of too many cigarettes and whiskeys in his happily misspent youth. He stood outside the tiny apartment my mother and I rented from him for the past two years and eyed me. "Still mopin', girl?"

He had shown up on my doorstep every day since the firing with the same question.

Adhering to our new routine, I answered the same way I always did, except this time I didn't bother pasting on a fake smile to accompany the words.

"Nope. Not my style."

"'Scuse me." His tone was as dry as the month he was named for. "Forgot you've been hidin' in the apartment, tap dancing with glee."

I met his gaze. "For hours at a time. Any complaints about the noise?"

He clicked a nicotine pellet against tobacco stained teeth and kept his silence. I regretted my sarcasm. In my forbidden childhood game of describing people in colors, I would have painted Gus early-morning-yellow, the shade of the summer sun before the friendly sheltering coolness of night gave way to the brutal heat of day.

The description would have horrified him.

"How are the treatments going?"

He grunted. "They tell me I ain't gonna croak this week."

"Glad to hear it. You might want to keep your distance from me, though. I'm jinxed."

Gus shook his head. "You gotta get over them fools, girl."

"That's no way to talk about my former bosses." Especially since I looked at the real fool in the mirror each morning. I had believed dedication, loyalty, and hard work were appreciated by the partners of Slezia + Fyne, CPA, PA.

Ha, ha.

"Anyway, I am over them. Way over."

"Yeah?" He was not convinced. "You over the suit, too?"

"Sure am." Once again, I stuck with our new routine and gave him the same answer I always did. "I have moved on."

Once again, the lie carried the bitter taste of betrayal. The suit was Scott Piper, former co-worker, fiancé, and man of my dreams. The suit dumped me the day of the firing.

Gus snorted. "Funny how much movin' on resembles standing around feeling sorry for yourself."

In my opinion, wallowing in self-pity was marginally more mature than throwing a temper tantrum. Even if it hadn't been, I didn't have the energy for a tantrum. I barely had the energy to maintain my half of the daily conversation with Gus.

"Have you been watching that big bald guy on television again?"

He stuck out his chin. "Don't get smart. You know I'm right. You're mopin'."

"Only because I can't tap dance."

He was right. In the eight months since my mother's death, I had slogged through an ever-darkening morass of the malady Gus called moping, and what his favorite celebrity psychologist might consider the early stages of depression. The firing and the accompanying fallout shoved me even closer to the edge of a black abyss.

My moping was self-absorbed, given the burdens others faced, but what could I say? One woman's detour was another's stop sign.

"You ought to call your girl pal, that one you worked with. What's her name? Sarah? Have you heard from her?"

No. And I didn't want to hear from her, much less call her.

I shook my head.

"Your ma would have been annoyed with you."

A lump in my throat closed off my voice and I could only nod. He was right about that too. My irrepressible mother believed in taking the positive approach to life. To her, saying negative words or thinking negative thoughts was the same as asking them to come true. She had little patience for pity parties.

Focus on your strengths, Fae, and always keep moving.

My ability to follow her advice vanished with her death. I was slowly turning into the type of recluse the Japanese call hikikomori. Even the simple task of cleaning out Mom's bedroom was beyond me.

"So? You gonna open the letter?" Gus asked.

I turned over the envelope in my hand.

Heavy, officious, dirty white, and mildly threatening, the envelope shrieked of the intimidation perfected by lawyers and the Internal Revenue Service and jolted me right out of my apathy. My breath hitched in my throat.

Had Gary Slezia and Richard Fyne gone back on their word? Had they decided to forego their distaste for publicity and press charges against me?

Amazon Buy Link

Mother/daughter author duo HL Carpenter write family-friendly fiction from their studios in Carpenter Country, a magical place that, like their stories, is unreal but not untrue. When they’re not writing, they enjoy exploring the Land of What-If and practicing the fine art of Curiosity.

Visit their website to enjoy gift reads and excerpts and to find out what’s happeni
ng in Carpenter Country.

Stay connected on Twitter, Pinterest, Linkedin, Google+, GoodReads,
and their Amazon Author Page.

DINNER IS NOW SERVED

A quick and tasty meal served over rice is perfect for those super busy days when you don’t want to spend a lot of time at the stove. Be sure to cook the rice first and keep warm in a 210° F oven while you make the chicken.

CHICKEN STIR-FRY

¼ cup olive oil
⅓cup honey
⅓cup soy sauce
¼ tsp. freshly ground black pepper
2 gloves garlic, chopped fine
2 boneless and skinless chicken breasts, cut in large chunks
1 medium onion, quartered
1 red pepper, seeded and chopped

Combine all ingredients in a glass or ceramic bowl. Marinate for 4 to 8 hours in the refrigerator.

Remove from the fridge one hour before cooking to bring mixture to room temperature.

Drain chicken and vegetables in a colander. Do no reserve the marinade.

Heat a large frying pan on medium-high. It’s ready to use when a sprinkle of water dances across the surface.

Add the chicken and vegetables to the pan. Sauté for 10 to 13 minutes or until the meat is no longer pink.

This dish can also be prepared as SHISH KABOBS on the grill.

Follow the recipe up to the cooking steps.

Soak the skewers in a dish of water for at least 30 minutes before threading the raw ingredients. This stops the skewer from catching on fire.

Preheat your gas grill on medium-high.

Thread the meat and vegetables onto wooden skewers chicken, onion, pepper. Repeat until all your ingredients are used. This recipe will make at least 6 skewers.

Grill 12 – 15 minutes. Be sure to turn often so they don’t burn.

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

Sloane

A Taste of the Mediterranean

by Eris Field

After a long winter, one yearns for a light entrée with the magic combination of olive oil, lemon, garlic, and oregano (all part of the heart healthy/dementia defying Mediterranean diet) that will make you think of sunshine, soft breezes, and sand between your . . . toes. This recipe serves four.

Baked Chicken with Artichokes and Tomatoes

Photo by Graur Razvan Ionut

1 15 oz. can diced tomatoes, drained
2 tbsp. olive oil
½ tbsp. lemon juice
3 garlic cloves, minced
¾ teaspoon dried oregano
¼ tsp salt and fresh pepper
2 chicken breasts, boneless and skinless
Pinch of salt and pepper
14 oz. can of artichokes, drained
1 cup shredded mozzarella cheese

Preheat oven to 400° F.

Combine drained tomatoes, olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.

Pound chicken breasts to even thickness between two sheets of waxed paper. Slice each breast into 2 horizontal pieces. Salt and pepper the meat.

Chop artichokes into smaller pieces. Put handful of artichoke in a casserole. Lay chicken over them. Scatter remaining artichokes over chicken. Cover with tomato mixture.

Bake 30 minutes. Sprinkle cheese over top and broil for 5 minutes or until golden.

Serve with noodles or pasta such as orzo.

At some time in our lives, many of us will be refugees--people fleeing from traumatic situations such wars, earthquakes, fires, floods, or the aftermath of debilitating illness, death, divorce or betrayal. Help for some may come from family members, friends, and spiritual leaders. Within the medical profession, it is often psychiatrists who help those who have been traumatized by such events. No Greater Love is a contemporary, international romance featuring a psychiatrist and a nurse who help those who are refugees only to discover that they are the only ones who can save each other. The story moves from East Aurora in Western New York to Leiden and Amsterdam in The Netherlands.

Descended from legendary Circassian beauties once sought for Sultans’ palaces, Janan, a survivor of an earthquake in Turkey that killed her family when she was eight years old, was adopted by an older, childless couple in East Aurora. Her adoptive father was raised with a cousin, Carl, who, in 1939 at the age of 5, had been sent from his home in Leiden by his Dutch-Jewish father to his uncle in the US to save him from Nazi occupation of The Netherlands. Now, 28 years old, Janan has spent her life working as a nurse, caring for her parents, and, after their deaths, helping the aging Carl.

When Pieter, a young Dutch psychiatrist who Carl mentored, comes to Buffalo to be evaluated at Roswell Park Cancer Institute, he meets Janan and knows the sweet power of love for the first time. He also knows that, even if he lives, treatment for leukemia may leave a man unable to father children.

Realizing she has fallen in love with Pieter and fearing that life is passing her by, Janan asks him for one night. During that one night, cloistered in Room 203 of the venerable Roycroft Inn, Pieter teaches Janan the eight different kisses of seduction. It is a night that changes the lives of all.

Amazon Buy Link

Eris Field was born in the Green Mountains of Vermont—Jericho, Vermont to be precise—close by the home of Wilson Bentley (aka Snowflake Bentley), the first person in the world to photograph snowflakes. She learned from her Vermont neighbors that pursuit of one’s dream is a worthwhile life goal.

As an impoverished student nurse at Albany Hospital, Eris met her future husband, an equally impoverished Turkish surgical intern who told her fascinating stories about the history of Turkey, the loss of the Ottoman Empire, and the painful experience of forced population exchanges.

After years of working as a nurse, teaching psychiatric nursing, and raising a family, Eris now writes novels--international, contemporary romances that incorporate her interest in psychiatry, history, people from different cultures, and the problems of refugees.

Although the characters in Eris’s novels are often from other countries—The Netherlands, Turkey, and Kurdistan— her novels are usually set in Western New York--The land of Father Baker, Jericho Road Refugee Center, the Buffalo Bills, Wings, and snow--chunky rain snow, lake-effect snow, horizontal snow, the snow of thunder snow storms, dry, fine snow, curtains of wet heavy snow, and whiteouts.

Learn more about Eris Field on her website. Stay connected on Facebook.

GOING GREEK

from Dominique Eastwick

Greek Chicken Pasta

1 lb. pasta, your favorite type
½ cup chopped red onion
1 tbsp. olive oil
2 cloves garlic, crushed
1 lb. skinless, boneless chicken breast meat, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 medium tomato, chopped
¾ cup feta cheese, crumbled
2 tbsp. fresh parsley, chopped
3 tbsp. lemon juice
2 tsp. dried oregano
Black or Greek olives, chopped and as many as you like
salt and pepper to taste
2 lemons, wedged, for garnish and for an extra lemony taste

Cook pasta in boiling water until tender yet firm, 8 to 10 minutes. Drain in a colander.

Heat olive oil in a large skillet over medium-high heat. Reduce temperature to medium. Add onion and garlic and sauté until their aroma fills the room, about 2 minutes. Be careful not to let this mixture burn.

Add chicken. Cook, stirring occasionally, about 5 to 6 minutes.

Stir in the remaining ingredients and the pasta. Heat through, about 4 minutes, and serve.

How about a good book after your fine dinner?

When Kalista’s father suffers a stroke just hours before making an important payment on a loan, she rushes to Greece to make amends before the billionaire tycoon swoops in to take the family business. She is convinced if she gives him the check in person, all will be fine and she can return to help her father on his long road to recovery. She did not anticipate Leonidas Karatasos.

This is not the first time Mr. Vidal has missed a payment, but it would be the last. Leonidas would let no one take advantage of him or his family, but when he steps off the boat on his family’s island, his mate is waiting for him check in hand. Kalista Vidal is everything he wanted and nothing he expected.

With the moon rising into the reign of Leo, Leonidas has one month to woo and bond with Kalista, or he must wait until the next Leo cycle. But with the world’s prides convening on the island for the month, he must deal with dangers his mate could never imagine. All the while figuring out how to let his lion out of the bag.

EXCERPT
“Look at me,” he demanded and something compelled her to listen. The golden orbs searched hers, his jaw locked and his breathing was shallow. He reflected all the things she was. His kiss, gentle at first, built until she thought she would expire if she didn’t touch him. Hours could have passed as they lay in each other’s arms. His kiss both soothed and excited. Finally, he lifted his head. “I understand. Your needs are mine. But you can’t go into this relationship without knowing everything about me.”

Her thigh muscles started to shake. She fought to keep her legs together while desperate to rip the silk from her body so she could wrap herself around him. “I promise nothing you say will change my desire for you.”
“You’re in the midst of the mating fever. It came on far quicker than I expected.”

“Then, help me,” she begged. Her hands the only tool she had to work with. She worked the buttons of his tuxedo shirt, inflamed to find a T-shirt blocking her ability to touch him. Frantic she worked the shirts from his waistband and replaced them with her touch. He hissed as she gripped his ass, pushing his erection into closer contact with her. With one knee in the sofa and a foot on the floor, he made a move to sit up. She took the opening to grip his long, hard cock. He flexed his hips so she could touch him more.
He threw his head back with a moan. She worked the length of him from base to tip. With every move, she adjusted him the way she wanted. He would be putty in her hands. With her free hand, she worked the button and zipper until his pants released and his cock sprang free.

Desire to taste him, to show him she could hunt and make him her prey infused her. She brought her lips down to the red angry tip, glistening with precum, and sucked. She savored the salty flavor, taking as much of him as she could into her mouth. She didn’t have to be an expert to know it wasn’t much. His hands, which had been fisted at his sides, shot up and tangled into her golden locks, urging her to take more and creating a rhythm to follow.

She might not have experience, but she had an inner sense of what he desired. With every flex of his hips, she took a little more of him into her mouth. When she cupped his balls, he growled and pulled out of her mouth. His lips came down on hers, bruising and demanding.

“Please help me,” she whispered against his lips. She needed release only he could give.

“Boss, sorry to interrupt. You have a challenge,” a gruff voice interrupted through the double glass doors leading outside.

“Ten minutes. Give me ten fucking minutes,” he growled never taking his eyes off her. When the sound of footsteps retreated, he lifted the hem of her dress. “I would give anything to taste you right now. But, if I did, we would never get out of here.”

“Please,” she begged again. If he left her like this she would never forgive him.

BUY LINKS

Amazon - Books 2 Read

Award-Winning author Dominique Eastwick currently calls North Carolina home with her husband, two children, one crazy lab and one lazy cat. Dominique spent much of her early life moving from state to state as a Navy Brat. Because of that, traveling is one of her favorite pastimes. When not writing you can find Dominique with her second love…her camera.

Learn more about Dominique Eastwick on her website, blog, and Amazon author page. Be sure to join her Newsletter for up to the minute info on new releases, contests, and more.

Stay connected on Facebook Twitter, Tublr, and Pinterest.

GRASS SKIRT OPTIONAL

When you prepare this easy and delicious crock-pot supper from Vonnie Hughes. You and your family are sure to enjoy this island dish.

SWEET HAWAIIAN CROCK-POT CHICKEN

2 lbs chicken tenderloin chunks
1 cup pineapple juice
½ cup of brown sugar
⅓ cup of soy sauce

Combine all ingredients together and cook on low in your crock-pot (slow cooker) for 6 hours. That’s it!

Because this does not contain vegetables you need to serve this either with a crisp green salad that contains red bell peppers for colour, or with a couple of vegetables such as kale and shallots tossed for a minute in garlic infused olive oil so that the crispness contrasts with the chicken.

Here is a peek at Vonnie's latest romantic suspense.

Who can you trust if you can’t trust your own mother? Through the clammy fog, Celie Francis hears the chilling message. “I know who you are, Celie. I know where you live.” And in the terrifying aftermath she reconnects with her dysfunctional family in ways she had never imagined.

BLURB:
Abused and abandoned as a child, Célie Francis knows better than to trust anyone. But after she witnesses a murder, she's placed in the Unit "New Zealand's witness protection program" where she's expected to trust strangers with her life.

It's psychologist Brand Turner's job to ease witnesses into their new identities, not to protect them, but Célie stirs feelings in him that are far from professional. When it appears someone is leaking critical information that could endanger Célie, Brand will do anything to protect her. But first he has to convince her to trust him.

Adrift in a frightening world, Célie would like to believe the handsome psychologist is everything he seems, but as witnesses are murdered and danger swirls around them, Célie must decide "can she trust Brand with her life?　

Please click the link to read more from Lethal Refuge.

Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

All of Vonnie’s books are available on The Wild Rose Press and Amazon.

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

Chicken with an Italian Twist

Here’s a quick dinner that looks and tastes like you’ve spent hours in the kitchen. Add a salad and your meal is complete.

CHICKEN MARSALA

4 medium chicken breasts, boneless, skinless
¼ tsp. thyme
8 ozs. baby Porto Bella mushrooms, halved if large
2 garlic cloves, pressed
2 tbsp. olive oil
4 tbsp. butter
½ cup chicken stock
½ cup Marsala wine
½ cup heavy cream at room temperature
Rice or pasta
Parsley

Rinse chicken and pat dry. Sprinkle thyme evenly over breasts.

Melt half the oil and butter in a 12-inch skillet set on medium heat. When the foam subsides add mushrooms and garlic. Sauté for 3-4 minutes. Spoon vegetables into a bowl and set aside.

Use the same skillet and melt remaining oil and butter over medium-high heat. Add chicken. Sauté 10-15 minutes, until no pink remains. The time depends on meat thickness. Remove chicken to a plate. Tent with foil to keep warm or place in a 200° oven

Add Marsala and stock to the same skillet. Bring to a boil while scraping in any bits that cling to the bottom and sides of the pan. Boil for 3-4 minutes or until the sauce is reduced by almost half.

Reduce heat to medium. Slowly stir in cream. Heat through but do not bring to a boil.

Return chicken and mushrooms to the pan. Heat through for 2-3 minutes.

Move chicken to the center of a serving dish. Surround with rice or pasta. Spoon mushrooms and broth over the platter. Sprinkle parsley across the top to decorate. Serve immediately.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

GRILLING GOODIES

My longtime friend and drinking buddy, Jane Nolan, is here with her to-die-for chicken wing appetizer. This is so good I can make a meal of it and not have one ounce of guilt. The kitchen is all yours, Jane!

Chipotle Honey-Lime Chicken Wings

Chicken
5 pounds of wings. Use the first two sections and skip the tip.

Marinade
2 tsp. cumin
2 tbsp. smoked paprika
2 tsp. Kosher salt
2 tsp. sugar
4 limes, squeezed for the juice
¾ - 1 cup olive oil

Mix marinade ingredients together in a large glass or ceramic bowl. Add wings. Stir well. Cover and place in the refrigerator overnight.

Sauce
1 - 7 oz. can chipotle peppers in adobo sauce, pureed
4 tbsp. apple cider vinegar
5 tbsp. honey
4 tbsp. butter, melted
Zest of 2 limes
½ - 1 tsp. salt

Mix sauce in a small pot. Simmer for a few minutes. You can make this ahead of time and refrigerate until ready to use.

Cook wings over a medium-hot grill for 20-30 minutes. Brush with sauce the last 5-7 minutes.

Serve with one, or both, of these delicious dips.

Avocado Crema
1 avocado, pureed
1 cup plain Greek yogurt

Combine both ingredients in a small bowl. Stir well. Chill until ready to serve.

Blue Cheese Crema
¾ cup blue cheese crumbles
1 tsp. red onion, finely chopped
1 tsp. shallot, finely chopped
1 cup plain Greek yogurt
Salt & pepper to taste

Combine all ingredients in a small bowl. Stir well. Chill until ready to serve.

Now sit back and enjoy with a tall glass of fresh sangria! 

Good Eating

Summertime is down-home cooking time. So tie on your aprons and let’s get to it!

Sloane’s Down-home Fried Chicken
Mashed Potatoes
Fresh Green Beans
Watermelon

Sloane’s Down-home Fried Chicken

1 tbsp. salt
Tap water
6 chicken legs, or thighs or 4 breasts, skinless and boneless
1 cup flour
1tsp. thyme
½ tsp. marjoram
Freshly ground pepper to taste
1 large egg
1½ tbsp. milk
½ cup solid shortening or lard, plus more as needed

Dissolve salt in a small amount of water. Add chicken pieces then cover with more water. Set this in the refrigerator for 4-8 hours.

Remove chicken from fridge 2 hours before you plan to cook. When you’re ready, drain the chicken and pat dry.

Combine flour and seasonings in a paper or plastic bag. Shake gently to combine ingredients. Mix egg and milk in a bowl. Set a clean plate or platter on the counter to hold the breaded chicken in one layer.

Place one chicken piece at a time in the bag, shake gently to thoroughly coat, then dip in egg mixture, then return the piece to the bag and gently shake again. Set chicken on the plate. Repeat the process until all pieces are coated. Set the uncovered plate in the fridge for at least 30 minutes.

Heat the shortening in a large frying pan over medium-high heat. Test to be sure shortening is hot enough by adding a small piece of bread. It should sizzle and toast quickly.

Carefully add the chicken pieces. Maintain the temperature, but adjust it so chicken doesn’t burn and grease doesn’t splatter everywhere.

Turning frequently, brown the chicken on all sides. Cover and cook 20-25 minutes or until juices run clear when pierced with a sharp knife.

Lay pieces on a plate lined with paper towels to absorb any oil. Transfer them to a clean platter and serve.

Mashed Potatoes

1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper
Parsley, snipped or chopped for garnish

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. Lower temperature to a strong simmer. Cook approximately 20 - 25 minutes. They are done when a fork inserts easily into a potato.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in the milk. Mash and continue to add milk until you achieve the consistency you prefer.

Fresh Green Beans

Photo by SOMMAI

1 lb. fresh green beans, trimmed but left whole
Water
3 tbsp. butter
Freshly ground black pepper to taste

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.

Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper and stir again.

The beans may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.

Watermelon

Photo by khumthong

This meal screams for ice cold watermelon for dessert. Early in the day cut your melon into large chunks. This is a good time to get rid of the rind.

Place the melon into plastic bags, seal, and refrigerate until your dinner is settled.

You may want to make one of those bags Adults Only by lacing a few shots of vodka over the melon. Very tasty!

No Muss - No Fuss - Just Delicious

This scrumptious meal fills your home with a beautiful aroma that teases your taste buds. Sorry, no photos. My family polishes off this dish before I can snap the camera!

Chicken Italiano
Pasta
Spaghetti Gravy, your favorite brand
Parmesan cheese
Fresh Italian Bread
Dry red wine – Chianti Bella Sera makes a terrific affordable one

Marinade
2 chicken breasts, boneless and skinless
1 ½ cup white wine
Rosemary – 5 springs fresh or 2 tsp. dried
Oregano – 5 springs fresh or 2 tsp. dried

Combine wine and herbs in a plastic bag or glass bowl. Add chicken. Gently mix to coat chicken well. Marinade for a minimum of 2 hours, but no more than 10 hours, in a cool location.

Chicken
¼ – ½ cup olive oil
2 tbsp. minced onion
2 large cloves garlic, pressed
A few green pepper strips
1 ½ cups chicken broth
Your favorite spaghetti sauce

Heat the olive oil in a 10-12 inche skillet until a light haze forms, sauté onions, then add breasts and brown well.

Add pressed garlic, green pepper and chicken broth. Bring to a boil, then reduce heat to a simmer and cover. About every 10 minutes baste chicken with pan juices.

If breasts are thick it will take about 25 minutes. If they’re thin, plan about 20 minutes. Insert tip of sharp knife in breast center to check for doneness. Juices must run clear.

When almost done add a few spoonfuls of spaghetti sauce for color.

Pasta
Fill a large pot with water and follow the package directions to cook, but be sure no more than al dente. If the is done before the chicken, drain them in a colander and set the pot or lid on the top keep them it warm.

REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.

Spaghetti Gravy
Pour your favorite sauce into a small pan, then heat on low while you prepare the meal.

To Serve
Arrange cooked pasta in a ring on individual plates. Center breasts, and then ladle a large spoonful of simmering liquid onto breast. Ladle spaghetti sauce onto pasta only. Sprinkle all with Parmesan cheese.

This recipe serves 2

A Taste of Italy

This dish may seem like a lot of work, but it really isn’t. Besides, you will love the beautiful blend of flavors. This recipe serves 2, maybe 3, people. Double it and freeze for a later meal. Serve with a Caesar salad and a crisp white wine.

Chicken Tetrazzini
Chicken Casserole with Noodles and Mushrooms

Chicken
2 chicken breasts, boneless, skinless
1 medium onion, peeled and halved
1 whole clove
1 stalks celery, including leaves
1 bay leaf
1 medium-sized carrot
5 cups chicken stock

Combine chicken and all remaining ingredients in a 3-quart saucepan. Bring to a boil over high heat. Reduce temperature to low and simmer, partially covered for 15 to 25 minutes, or until the chicken is tender but not falling apart.

Transfer the chicken to a cutting board. When cool enough to handle cut the chicken into 1-inch pieces. Set aside.

Strain the cooking liquid through a fine sieve set over a bowl. Press down hard on the vegetables with the back of a spoon, then discard them. Skim and discard the greases that rises to the top. Reserve the stock to use later in this recipe.

Noodles and Mushrooms
½ pound broad egg noodles
6 tbsp. butter
½ pound baby Portobello mushrooms, sliced

Bring 3 quarts of water to a boil in a 4-quart saucepan. Drop in noodles and boil for about 9 minutes or until just barely tender. Be careful not to overcook them.

Drain the noodles in a colander and rinse under cold water. Set aside.

Melt butter in a small skillet set on moderate heat. Stir in mushrooms and cook for about 5 minutes, or until barely tender. Set aside off the heat.

Sauce
6 tbsp. butter
6 tbsp. flour
½ cup heavy cream
½ cup dry sherry
2 egg yolks
½ tsp. Frank’s Hot Sauce

Melt butter in a 2-quart saucepan set on moderate heat. Whisk in the flour and mix thoroughly. Gradually add 2 cups of reserved stock, cream, and sherry. Cook over high heat until this blend comes to a boil. Reduce heat to moderate.

Whisk the yolks in a small bowl. Slowly add about ½ cup of the hot liquid while whisking constantly. Now stir this egg mixture into the saucepan. Cook for 1 or 2 minutes, then stir in hot sauce. Remove pan from heat.

To Assemble and Bake
2 tbsp. butter, softened
1 cup grated Parmesan cheese

Preheat oven to 350°F.

Coat the bottom and sides of a 8-by-10-by-2-inch baking dish, or a dish as close as you can get, with the butter. Pour in 1 cup of sauce and scatter half the noodles over the bottom. Spread on half the mushrooms, then cover with half the chicken. Repeat the layers and top with remaining sauce. Sprinkle cheese over the dish.

Bake for 30 minutes.

This recipe freezes beautifully. Thaw and add a little cream to the leftover. Bake for 15-25 minutes at 325°F.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

Easy, Yet Elegant

This is a wonderful dish created by our longtime friend Andy Druetzler and his amazing lady Kathleen Marie. For ease of serving, they advise us to prepare the potatoes first, then the caramelized shallots, and finally the baked chicken. Reheat the potatoes and shallots in the oven for the last 10 minutes you bake the chicken.

These young people know how to eat well. This meal is sheer bliss!

Chubby Chicken
Caramelized Shallots
Roasted Potatoes
White Wine – Chardonnay or Pinot Grigio

Chubby Chicken

4 medium chicken breasts, boneless, skinless
1 large egg
2 tbsp. water
1 cup flour
½ tsp. salt
1 tsp. freshly ground pepper
1 ½ tsp. garlic powder
¾ tsp. cumin
4 strips bacon, possibly more if the breasts are large
1 red pepper, seeded, sliced into strips
olive oil

Rinse chicken and pat dry.

Mix together egg and water in a bowl. Combine the flour, salt, pepper, garlic, cumin in a paper bag. Line a plate with wax or parchment paper.

Bread the chicken by dipping a breast in the egg mixture. Immediately drop the breast into the paper bag and gently shake to coat it. Remove the breast and lay on the plate. Do this with each breast. Wrap the bacon around the individual chicken pieces and secure with a toothpick or small skewer.

Top with red pepper and a slight drizzle of olive oil. Refrigerate chicken for at least one hour before baking. This allows the breading to dry a bit and adhere to the meat.

Preheat oven to 375°F.

Swirl oil in an ovenproof dish to coat bottom and sides. Carefully set chicken on dish so as not to disturb peppers and bacon. Bake for 30 minutes.

To serve, place chicken on a serving platter, then top with the caramelized shallots.

Roasted Potatoes

3 tbsp. olive oil
3 tbsp. cider vinegar
3 tsp. Kosher salt
2 lbs. potatoes quartered, but not peeled
1 tsp. dried thyme or 6 sprigs fresh
1 tsp. dried rosemary or 3 springs fresh

Preheat oven to 425°F.

In a small bowl whisk together the olive oil, salt, thyme, and vinegar.

Place the potatoes in a large plastic bag. Pour the mixture over them and gently shake the bag to coat evenly.

Spread the potatoes in an even layer on a baking sheet. Drizzle any remaining mixture over them.

Bake until potatoes are tender and slightly browned, about 50 minutes.

Caramelized Shallots

Photo by SOMMAI

6 tbsp. butter
8-12 shallots, peeled, sliced thin
1 tbsp. sugar
1 tbsp. red wine vinegar
½ tsp. freshly ground pepper

Preheat the oven to 400°F.

Melt the butter in a small frying pan over medium heat.

Add shallots and sugar and stir to coat well. Cook until the shallots start to brown, about 10 minutes. Stir occasionally. Be careful not to let this mixture burn.

Turn off the heat and stir in vinegar and pepper.

Set the pan in the oven and roast for 15 to 20 minutes until the shallots are tender.

I'll be back Monday with S.G. Rogers. Until then...

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

FRESH FROM THE KITCHEN

Cucina is Italian for kitchen. This is an easy meal using items you already have in your kitchen, hence the name. Serve with a crisp fresh salad and tortellini or fettuccine pasta smothered in tomato sauce. Add fresh Italian bread and a bottle of wine and you have created a beautiful evening.

Cucina Chicken

4 boneless, skinless chicken breasts
2 tbsp. salt
water
½ - ¾ cup flour
Freshly ground pepper to taste
3 tbsp. butter
2 tbsp. olive oil
4 tbsp. chicken stock
2 tsp. dried thyme
4 tsp. grated Parmesan
4 tbsp. red pasta sauce
2 tbsp. dried oregano

Dissolve salt in a bowl large enough to hold the chicken comfortably. Add chicken. Cover with more water. Marinate in the refrigerator 4-8 hours.

Preheat oven to 350°F

Drain chicken, and then pat dry. Pour flour into a paper or plastic bag. Grind in pepper. Shake to combine ingredients. Add 1 breast, gently shake to coat. Continue until all breasts are coated.

Melt butter into olive oil in a large frying pan over medium-high heat. Shake excess four from chicken and carefully add the breasts to the hot oil. Fry chicken to a light golden brown on both sides.

Arrange the browned chicken on a baking sheet lined with buttered parchment paper or sprayed with Pam.

Dribble chicken stock over each breast. Sprinkle with thyme and Parmesan cheese. Top with 1 tbsp. pasta sauce on each breast. Freely shake oregano across the chicken.

Bake 10 minutes and serve.

Have a great weekend. I'll be back Monday with Holley Trent.

Until then...

! Mangiare Bene!

Sloane Taylor
Twitter
Amazon Author Page

A Hidden Side of Sandra Cormier

As well as being a talented author, Sandra Cormier is an excellent cook. Today we turn the blog over to Sandra and her latest creation, an amazing dish you and your family will enjoy. Take it away, Sandra!

Hi everyone, I made this recipe up on the fly, but wrote it down right afterward, because it ended up delicious!

Shrimp, Chicken & Salmon Risotto

1 cup chicken stock
1 boneless chicken breast
2 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. chopped garlic
1 tsp. smoked paprika
250 g sliced mushrooms (8.8 ozs)
1 tbsp. butter
½ cup Arborio rice
A few threads saffron (optional)
1 cup frozen peas
1 cup raw peeled shrimp, medium to large size
1 boneless salmon filet
1 cup white wine
1 tbsp. cream cheese
salt & pepper to taste

Heat chicken stock in a small saucepan. Keep warm until needed.

Cut chicken into bite size pieces and sauté in olive oil. Stir in tomato paste and garlic while sautéing. Sprinkle with paprika and stir well.

Add mushrooms and butter. Sauté until mushrooms are tender.

Stir in rice, saffron, and chicken stock. Cover and simmer for about 15 minutes. Check for sticking and stir if necessary.

Carefully drop in peas, shrimp, and salmon. Cook over medium-low heat until sauce has thickened. Be sure to stir occasionally. Drizzle white wine in every few minutes until you’ve added ¼ cup. The same method as if you were making risotto.

Blend in cream cheese and the rest of wine. Cover and simmer until the shrimp is pink and the salmon is flaky.

Season to taste with salt and pepper.

Serves 4

Hope some of you try this!

For dessert how about a sexy romp with four strong women who know what they want.

Four women negotiate the narrows of friendship, marriage, motherhood, divorce and new love... until one man forces them to reveal their inner Bitch.

Hana, Paige, Connie and Pepper form a bond at Dempster Media, gathering in the break room for tea and toast. Later, they add a new venue - Paige's cabin in the woods.

Hana develops an easy friendship with Michael Preston, the company's dynamic CEO, but she really has her eye on hot editor Adam Wylde.

Connie's tastes run toward spectacular shoes and opera. Her jealous husband prefers NASCAR and hurtin' songs. When he leaves her for another woman, she hesitantly dips her manicured toes into single life, with the help of her fellow Bitches.

Pepper is the firecracker, careening from domestic drudgery to freedom, much to the chagrin of her friends. She seeks adventure and spice, but did she really need it after all?

Paige is the oldest - the mother hen, dispensing snippets of wisdom like herbs on a salad. Her life seems perfect, but not everything is as it seems.

When Adam finally asks Hana to experiment with BDSM, she panics and calls off the relationship, setting off a chain of events that brings the four women closer than ever.

To read an excerpt from The Toast Bitches please click a vendor's name.
Musa Publishing
Amazon

Sandra Cormier and her husband are new empty nesters, living north of Toronto, Canada with a cat that runs their lives.

Learn more about Sandra Cormier on her website and blog. Stay connected on Twitter.