Perfect for Lent or Any Time of the Year

You’ll be pleasantly surprised by the enticing aroma from this easy recipe and the taste is superb. Studs and I have served this menu to skeptical guests and they fell in love with it.

Cook pasta prior to starting fish. Re-warm by running hot water over the noodles just before serving.

Serve with Whole Grain Spaghetti, Tossed Salad, Italian Bread, 

and White Wine – Pinot Grigio

TANTALIZING COD
1 tbsp. olive oil
½ med. onion, sliced thin
2 garlic cloves, chopped fine
½ cup dry white wine
5 lg. Roma tomatoes, chopped
½ cup black olives, sliced
2 tbsp. parsley, chopped or 1 tbsp. dried
1 tbsp. capers, drained and chopped
¼ tsp. crushed red pepper
4 cod fillets, about 6 oz. each
½ tbsp. fresh basil, chopped or 1 tsp. dried

Heat a large skillet on medium-high. Add oil. Heat until it shimmers. Add onion, stir until translucent and lightly browned. Stir in garlic, cook 30 seconds. Add wine, cook 1 minute. Stir in tomatoes with the juice, olives, parsley, capers and red pepper. Heat to boiling.

Lay cod fillets over tomato mixture. Lower heat to medium. Cover skillet and cook until cod turns opaque throughout and flakes, about 9 minutes.

Sprinkle basil across the top.

Serve over whole grain spaghetti.

Don’t prepare extra. Leftovers have a stale taste and tend to be tough.

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

Sloane

Out of the Frying Pan, Into the…

by HL Carpenter

Fellow cooks, the time is now—the time to flop your fish out of the frying pan and into the oven, that is. Sure, deep-fried candy bars have a place in every healthy diet. But on days besides Fryday, you might want to make a meal using that other appliance that takes up space in your kitchen.

You can start with this oven-baked version of a recipe that's usually fried. We promise the end result is every bit as delicious. And remember, you can always deep-fry a Twinkie for dessert.

Baked Fish and Hush Puppies

3 pounds fresh fish fillets or strips (we used pollock)
2 tbsp. butter
½ box Cajun seafood fry mix or fish seasoning mix of your choice (or less spicy version, use ¼ of a box)

Preheat oven to 425° F.

Set baking pan in oven until the pan is warm (not hot). Remove pan from oven. Put butter on pan, let melt and spread over pan.

Pour Cajun seasoning mix in a large plastic bag. Add fish and then shake gently to coat evenly. Remove fish from bag, place on buttered pan. Bake for 15 minutes or until fish is flaky.

Hush Puppies

For the baked hush puppies (makes 12 mini pups)
Cooking spray
⅔ cup cornmeal
⅓ cup flour
1 tsp. baking powder
1 tsp. onion powder
1 tsp. garlic salt
¼ tsp. black pepper
⅓ cup coconut milk
1 egg
1 tbsp. oil

While the fish is baking, coat a mini muffin tin with cooking spray.

Measure dry ingredients in a bowl and mix with a fork. Add wet ingredients and stir with fork until blended. Spoon the batter into the muffin tin.

Remove the fish from the oven and turn the oven up to 450°F.

Bake the hush puppies for 10 minutes or until a tester pick comes out with a few moist crumbs.

Serve fish and hush puppies with ready-made coleslaw.

Tips and Tricks

If the fish you're using is not moist, dipping the fillets into milk or water before coating with seasoning will help the seasoning mix stick.

For the hush puppy recipe, you can substitute full-fat cow milk for the coconut milk.

Coleslaw helps cut the effect of the spiciness of the Cajun seasoning on your tongue, but potato salad is a good substitute.

While you're enjoying your delicious lunch, we invite you to enjoy an excerpt from our satirical short story, The Demise of Fyne Literature.

Who killed Fyne Literature?

The Fictional Book Investigation Agency is on the case—and the lead investigator is closer to the culprit than he realizes.

Ivy League wants to learn who murdered the love of her life. The Fictional Book Investigation Agency agrees to take the case, and soon discovers a surplus of suspects.

Is the killer one of the victim’s many enemies? Is there more to the story than anyone knows? The Agency’s profiler has a clue, yet she’s remarkably reticent.

For the lead investigator, unraveling the plot means confronting the mystery within.


EXCERPT
Ivy League walked into my office as I cracked the spine on an old murder book. I identified her immediately, courtesy of my mythical detecting skills. Well, those and her cute little uptilted nose, which I recognized from news reports about a recent gruesome killing.

She said, “I want you to find out who’s behind the demise of Fyne Literature.”

“I thought the cops already closed the book on his demise.” I slapped shut the hardcover in my hand to punctuate my sentence.

She jumped.

I said, “Word is, your lover was done in by an explosion of serial killer potboilers.”

“He was – he is – the love of my life, not my lover.” She perched on the edge of the chair opposite my bargain-priced government surplus desk, and looked at the painting on the wall behind me. “You’re no angel.”

Apparently I wasn’t the only one possessed of mythical detecting skills. The picture depicts a kneeling, white-winged warrior, weary yet steadfast as another day rises – or sets, depending on your point of view – on a ravaged city. You only need to glance at him once to know he did not weep, to know he would not, even in the midst of destruction and defeat; to know he understands war, in the way true warriors do. He knows the creed as well, the one limned by the glowing-eyed cat at his side: Show no weakness.

A grateful and talented character created the picture after I pulled her from the shadowy world where illusions take corporeal form and people merely think they can see. I can tell you horror stories, like the one depicted in that drawing, with entire civilizations reduced to smoldering ruins.

I’ll spare you and myself as well. I meet my shadow every time I plunge into the murk of those battles, and the reality is too gruesome for me to revisit, at least in the daylight hours when I have a choice.

Ed the glowing-eyed cat would say the same, if you understood his language. I’m not the angel in the painting, though my features vaguely resemble his, but Ed’s real, as real as I am.
I said, “Fortunately you need a detective, not an angel.”

“Yes,” Ivy said. “And you meet both criteria.”

I’ve always been a sucker for a woman who can properly pluralize ancient Greek.

Amazon Buy Link eBook and Audio

Florida-based mother/daughter author duo HL Carpenter write sweet, clean fiction that is suitable for everyone in your family. The Carpenters write 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 happening in Carpenter Country.

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

FRESH FROM THE RIVER

As a woman of a certain age I’ve finally come to enjoy fish. This was no easy transition, believe me. We’re talking years of cringing or clamping my nose. The years passed and now I find it a wonderful challenge to create easy recipes for the various types. I hope you enjoy this menu.

Pan-Fried Catfish
Snazzy Sliced Tomatoes
Remoulade Sauce
French Fries
Dry White Wine or Cold Beer

Pan-Fried Catfish
⅓ cup all-purpose flour, might need a little more
½ tsp. freshly ground pepper
2 tbsp. water
2 eggs, beaten
½ cup seasoned breadcrumbs
¼ cup cornmeal
¼ tsp. red pepper flakes
⅛ tsp. garlic powder
½ tsp. dried sage
½ tsp. dried thyme
4 catfish fillets, cut into serving pieces
2 tbsp. lard, solid shortening, or vegetable oil
1 tbsp. butter

Combine flour and pepper in a zip-top plastic bag or paper bag. Mix well water and eggs in a shallow dish large enough to hold a fillet. Blend breadcrumbs, cornmeal, and remaining dry ingredients in a different shallow dish.

Place one fish in the bag and shake gently to coat. Remove and dip it in egg mixture. Dredge in breadcrumbs mixture. Lay on a plate. Do the same with the other pieces. Do not stack or overlap the fish. Set in the refrigerator for 20 – 30 minutes. This dries the breading a little and helps it adhere better while frying.

Heat a large nonstick skillet over medium heat. Add oil and butter to pan. Swirl pan to melt butter. Be careful not to burn it. Add fillets to pan. Cook 5 minutes on each side or until fish flakes easily when tested with a fork.

Remoulade Sauce
⅓ cup green onion, sliced
¼ cup celery, chopped fine
1large glove garlic, chopped fine
1 ½ tbsp. fresh parsley, chopped
1 tsp. capers, drained, chopped
½ tbsp. horseradish
1 ½ tbsp. whole grain mustard
½ tbsp prepared mustard
1 tbsp. ketchup
½ tbsp. Worchester sauce
1 tsp. Frank’s hot sauce or ¼ tsp. Tabasco sauce
½ tbsp. lemon juice
½ tsp. paprika
Freshly ground pepper to taste
1 cup mayonnaise

Place all ingredients except mayonnaise in a food processor. Process until semi-smooth. Scrape down the sides. Continue to process until smooth, about 30 seconds to 45 seconds in all.

Add mayonnaise. Blend well.

Pour sauce into a serving dish, cover, and refrigerate until dinner.

Snazzy Sliced Tomatoes
2 Romaine lettuce leaves per person
1 tomato per two people
Red wine vinegar
Olive oil
Garlic powder not garlic salt
Chives, fresh snipped fine or dried
Freshly ground pepper to taste

Prepare this dish at least an hour before serving.

Place lettuce on each salad plate. Slice tomatoes ½” thick and arrange atop lettuce.

Drizzle vinegar over the tomatoes, then lightly lace with olive oil. Dust with garlic. Add pepper. Sprinkle plenty of chives across the top.

Set on the counter away from sun or heat to flavor through.

French Fries
I’m a fan of Ore-Ida brand fries. Not only are they easy, they taste great!

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

Sloane Taylor
Twitter
Amazon Author Page

TEASE YOUR TASTEBUDS

Baked salmon steaks are a delightful treat and not outrageously expensive. Tease your taste buds with this combination of sweet and spicy. Add your favorite green vegetable, rice, and a cool white wine like Pinot Grigio for a delicious and quick dinner.

Salmon Steaks

3 salmon filets no more than 1 inch thick
¼ cup brown sugar
¼ cup Dijon mustard
Splash white wine
2 tbsp. butter
3 green onions sliced

Preheat oven to 425°F.

Pam aluminum foil and lay the piece on a cookie sheet. Place the fish on the foil.

Combine sugar, mustard, and wine in a small bowl. Whisk until smooth.

Spread the blend evenly over the salmon to cover it. Bake for 15 minutes or until fish flakes.

Turn the oven to broil. Move the fish to 4 inches from the heat. Broil for 2 minutes or until golden.

While the salmon is baking prepare the green onion topping. Melt the butter in a small frying pan. (Add a tablespoon of pine nuts for extra crunch.) Add the onion and sauté until the onion is soft and lightly colored. Set aside.

Add a dollop of green onions to the top of each salmon steak and serve.

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

Bon Appétit!

Sloane Taylor
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Amazon Author Page

FAST and EASY

This week's dinner is delicious and a breeze to prepare. The perfect meal for busy schedules. Please join me for Seared Tilapia and Baked Potatoes.

Add tossed salad and crisp white wine like a Riesling for a wonderful meal you and your family will want to repeat.

Baked Potatoes
1 Idaho potato per person
olive oil
butter
sour cream
fresh chopped chives
pepper

Preheat the oven to 400°F.

Rinse potatoes in cool water then wipe dry. Stab each potato in 6 or 7 different locations to allow steam to escape and stop the vegetable from exploding.

Coat the potatoes with a small amount of oil. Set them on a cookie sheet you’ve covered with aluminum foil.

Roast in the oven for approximately 1 hour or until a toothpick may be easily inserted in the potato.

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

Seared Tilapia
¼ cup flour
3 tilapia filets or any mild white fish
4 tbsp. butter
1 lime, ends trimmed and sliced into thin circles
1 tbsp. capers, rinsed and drained

Pour flour into a paper or plastic bag. Add one filet and gently shake the bag to coat fish. Shake to remove excess flour and set filet on a plate. Do the same with the next fillet skillet.

Melt 1 tablespoon of butter in a medium – large skillet over medium-high heat. Add lime to skillet. Cook until lime is lightly browned, about 2 minutes. Push limes to the side.

Add 1 tablespoon of butter and the fish. Fry until the tilapia flakes easily, about 2-3 minutes per side.

Add the remaining butter and capers. Remove skillet from the heat and tilt the pan to swirl the butter until it melts.

Transfer the fish and limes to individual plates. Spoon the caper and butter sauce over the top.

I'll be back next Wednesday with a new menu. Until then...

Bon Appétit!

Sloane Taylor
Twitter
Amazon Author Page

Cast Your Net for a Tasty Meal

There are days I just want something fast and easy for dinner or a weekend lunch. Homemade fries and fish sandwiches with tartar sauce are the perfect foods.

Homemade Fries

1 Idaho potato per person
2-3 cups vegetable oil
½ cup lard, optional
Salt to taste

Wash potatoes under cool water. Peel, but it’s not necessary. Cut potatoes in half lengthwise, then lay flat and slice into thirds. Place pieces in a bowl with enough water to cover them. Chill in the refrigerator for at least 2 hours.

Preheat oven to 200°F.

Heat oil and lard in deep saucepan on medium-high. Test temperature by dropping in a piece of bread. When bread should browns in a matter of seconds the oil is ready.

Drain potatoes then pat dry. Carefully add to hot oil. Deep-fry for approximately 4 minutes. They’re done when a toothpick inserts easily.

Drain the fries on a plate lined with paper towels, salt, then place in the oven to keep warm while you make the fish.

Fresh Fish Sandwiches

2 – basa or swai fillets

2 tsp. olive oil plus more for brushing

1 glove garlic, pressed or chopped fine

4 sage leaves or ½ tsp. dried sage

3 thyme sprigs or ½ tsp. dried thyme

parsley

Freshly ground pepper to taste

Provolone cheese

2 fresh deli rolls, split

Lettuce and sliced tomato optional

Heat skillet on medium-high. Brush a little olive oil onto insides of the rolls. Test the skillet for heat by sprinkling a few drops of water onto the pan. When the water jumps and quickly evaporates place the rolls oiled side onto cooking surface. Carefully toast until the rolls are a light golden brown. Remove to individual plates and lay a slice of cheese on the roll bottom.

Pour remaining olive oil into the hot skillet. When the oil shimmers add the fish. Sprinkle with herbs. Fry 2-3 minutes per side or until fish flakes easily when tested with a fork.

Remove fish from skillet with a spatula and lay the filets onto the cheese half of the rolls. Add a healthy smear of tartar sauce, the lettuce and tomato, then cap with the other half of the roll.

Tartar Sauce

½ cup real mayonnaise
1 small garlic clove, chopped fine
1 tbsp. onion, chopped fine
1tbsp. sweet relish

Mix ingredients together in a small bowl. Taste and adjust to your preference.

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

Happy Eating!

Sloane

Looking for a Special Meal?

How about dinner with Lizzie T. Leaf? This week my awesome friend from Colorado steps in to help me out. So take it away, Lizzie!

Hi Everyone,

This salmon recipe has a wonderful flavor and is a breeze to prepare. It also tastes good without the sauce. Add fresh green beans, a little pasta, and a chilled bottle of white wine and you have a meal fit for royalty.

Salmon with Cucumber Sauce

Fish
2 salmon fillets (6 ounces each)
2 tbsp. mayonnaise
½ cup finely chopped pecans
½ cup seasoned bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1 tbsp. butter, melted



Cucumber Sauce
½ cup chopped seeded peeled cucumber
½ cup vanilla yogurt
½ tsp. snipped fresh dill or ¼ tsp. dried dill
¼ tsp. garlic powder

Preheat oven to 425°.

Lay salmon skin side down in a greased 11 in. x 7 in. baking dish. Spread 1 tablespoon mayonnaise over each fillet.

In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon.

Bake 10-15 minutes or until the fish flakes easily with a fork.

Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

Yield: 2 servings

For dessert check out my latest release that is guaranteed cholesterol free.:)

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

Following the Powers directive to unite soul mates, a Scottish Cailleach's magic will have repercussions in several realms.

Mixed-blood author Ian McCabe, grandson of Fae and gods, tries to deny his powers while hiding his true origins from the human world. When he discovers mortal, Emma Grant unconscious at his front door, his world starts to change.

Tour director Emma Grant leads a group of senior ladies through Scotland. The breakdown of their bus on a rural Scottish backroad has her sloshing through the rain and mud on foot. Her efforts to seek help results in a fall that knocks her unconscious. She awakens to find the man of her dreams staring into her eyes.

Both feel an instant attraction, but will his secrets and her distrust of men keep them apart.

A few lines that tweak a grin.
Yep, at this rate, a long three weeks lay ahead. No one had told Emma that the dozen school teachers ranged in ages from sixty-nine to eighty-eight. Good grief, what happened to women at this age sitting on the front porch and enjoying their rocking chairs?

Mildred waved away the correction “Of course, dear. Whatever you say. I just want to know, will we see any men in kilts soon? I want to see what they wear under them.”

Dirty old woman. She asked that question at least half a dozen times before we got on the bus and stated the reason just as often.

Read the first chapter on Amazon.

To read excerpts from other books by Lizzie T. Leaf please click onto Amazon.

Lizzie T. Leaf has loved books since she opened her first one. Her dream was to write them herself. Lost in the hectic day to day world of family, job, laundry and housework, writing became a distant memory. When the twinkling ember did spark, it was usually doused by someone demanding their share of her time.

Lizzie's life went full circle. The desire to put the stories that continued to play in her head on paper emerged stronger than ever, and at a time when there was someone who encouraged. Now she lives her dream.

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

Scallops Are Scrumptious

I'm very pleased to bring you Gabriela Sneider, an intelligent young woman with serious goals for her future. Gab has free rein over my blog every third Wednesday of the month when she'll present wonderful food suggestions for all of us to enjoy. Take it away, Gab...

Thanks for sharing your blog with me, Sloane. I'm excited to write about eating healthy from a college student's perspective.

I am a 3rd year student at University of California in Santa Barbara and I love reading your food blog! As a college student, it is important to keep a healthy and balanced diet in order to perform well in school. Now that I am living on my own as opposed to living in the dorms, I have learned to cook healthy meals for myself. Personally, I enjoy eating a sustainable seafood diet. I feel as though I have seen a dramatic change in my health, mostly a weight change as well as feeling more energized and overall healthier due to this seafood diet.

Are you looking for a healthier diet? Stay away from artificial foods and move towards a sustainable seafood diet! Who knew seafood could have so many health benefits? I sure didn't until I researched and learned about all the benefits of eating local seafood.

As a college student, it's difficult to find time in my busy schedule to cook a healthy meal. However, there are some quick and easy ways to make seafood. Scallops, specifically, are delicious and extremely easy to cook. They can be broiled or seared and by adding a few savory spices you create a scrumptious and healthy meal. Coming home from school, all I want to do is relax and eat a yummy meal. Scallops have been my go-to because they are an easy way to enjoy a gourmet delicatessen at home. Eating sustainable seafood makes me feel like a better person because I am supporting local fisherman while still enjoying a delicious meal.

Scallops are incredibly high in nutrient content including vital minerals such as, magnesium, selenium, and potassium. These minerals act in a way, which prevent and protect our bodies from harmful conditions.

5 Top Health Benefits from eating scallops:
1. It is a great source of vitamin B12!
2. Incorporating scallops into your diet 2-3 times a month may prevent ischemic stroke
3. It is rich in fatty acids (omega-3) which help reduce inflammation throughout the entire body
4. Extremely high in protein!
5. Eating scallops can protect against many serious conditions such as, cardiovascular disease and hypertension.


 
How to prepare scallops?
You have to be careful when cooking scallops because you don’t want to overdo it! Too much heat will cause the scallops to become tough and rubbery. Setting a timer is a great way to avoid this issue!




A Few Quick Tips:
• Broil scallops in the oven, skewer them and add a hint of olive oil. Broil 6-8 minutes or until scallops begin to turn golden. Get the easy recipe HERE.
• Sear scallops in butter and oil while adding a few spices like paprika, cayenne, or nutmeg. Get an easy recipe without spices HERE.
• Make a delicious lemon sauce to pour over the yummy scallops. For lemon sauce click HERE. For a lemon cream sauce click HERE. For a lemon basil sauce click HERE.

What to serve with scallops? Any or all of the below are wonderful accompaniments.
o Green salad with tomatoes and cucumbers
o Rice
o Boiled and buttered potatoes
o Asparagus
o Broccoli

Eat Well!
Gabriela

Gabriela Sneider is a business development associate for Santa Barbara Fish Market where you can support the local fishermen and buy fresh seafood online or buy fresh fish online.

I'll be back Monday with Lizzie T. Leaf. Until then...

Bon Appétit!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Tilapia with Citrus Bagna Cauda and Rice.

June is busting out all over and so will I if I don’t start eating healthier. After a few failed attempts, I’ve finally come up with a nice fish recipe Studs enjoys. I hope you will, too.



Tilapia with Citrus Bagna Cauda
Rice
Tossed salad
White Wine – Riesling or Chardonnay




Tilapia with Citrus Bagna Cauda

3 tilapia filets
1½ tbsp. butter
1 tbsp. extra virgin olive oil plus 1 tsp.
½ tsp. anchovy paste
2 cloves garlic pressed
1 tbsp. orange juice plus ½ tsp.
1 tbsp. fresh basil if you use dried then 1 tsp.
½ tsp. lemon juice
Fresh ground pepper to taste

Sauce
Preheat oven to 200°F

Heat butter and olive oil in a pan until butter is melted. Add anchovy paste. Stir to dissolve. Add garlic, cook until fragrant about 30 seconds. Remove from heat. Stir in orange and lemon juices. Keep warm in preheated oven.

Sauce can be made 1 day ahead. Cool, cover and refrigerate. Warm before using.

Fish
Sprinkle fish with pepper. Brush with remaining olive oil. Fry fish on medium until opaque, about 3 minutes per side. Drizzle sauce over the fish and serve.

Rice
Prepare your favorite brand as the package directs, but replace half the water with chicken broth for more flavor.

Tossed Salad
Lettuce from 2 different types torn into bite size pieces green leaf and head are excellent
Tomatoes sliced
Cucumber peeled and sliced
Green Onions, sliced, be sure to include some of the green
Mushrooms sliced
And anything else that strikes your fancy

Combine everything and toss well. Cover with a damp paper towel, then store in the refrigerator until ready to serve. When it's time, toss salad with your favorite dressing. Be careful not to add too much or the lettuce will get soggy. Portion out onto chilled salad plates or chilled bowls and serve.

I'll be back Friday with new writing tips. Until then...

Eat Well!

Sloane Taylor

It's Wednesday, so What's Cooking? Merluzzo Alla Livornese

This is the time of year many people elect to eat fish on Friday. I see some of you wrinkling your noses. No need. You’ll be pleasantly surprised by the tantalizing aroma from this easy recipe and the taste is superb. Studs and I have served this menu to skeptical guests and they fell in love with it.

Cod Livornese (merluzzo alla livornese)
Whole Grain Spaghetti
Tossed Salad
Italian Bread
White Wine – Pinot Grigio from Bella Sera is perfect

Cod Livornese (merluzzo alla livornese)
2 tbsp olive oil
½ medium onion sliced thin
3 garlic cloves pressed or chopped fine
½ cup dry white wine
1 14-½ oz. can diced tomatoes or 7 large Roma tomatoes chopped
½ cup sliced black olives
4 tbsp parsley fresh (chopped) or 2 tbsp dried
2 tbsp washed, drained and chopped capers – optional, but they really add flavor
½ tsp crushed red pepper
4 pieces cod about 6 oz. each and cut to handle easily
1 tbsp fresh basil chopped or 1 tsp dried

In nonstick large skillet, heat olive oil over medium high heat until it shimmers. Add onion, stir until translucent and lightly brown. Stir in garlic, cook 30 seconds. Add wine, cook 1 minute. Stir in tomatoes with the juice, olives, parsley, capers and red pepper. Heat to boiling.

Lay cod fillets over tomato mixture. Lower heat to medium. Cover skillet and cook until cod turns opaque throughout and flakes, about 9 minutes.

Sprinkle basil across the top.

Serve over whole grain spaghetti.

Makes 4 servings

Don’t prepare extra. Leftovers have a stale taste and tend to be tough.

Whole Grain Spaghetti
Prepare according to package directions

Tossed Salad
Lettuce from 2 different types torn into bite size pieces, red leaf and head are excellent choices
Tomatoes chopped
Cucumber peeled and sliced
Zucchini diced
Green Onions sliced, be sure to add some of the green
Mushrooms sliced
Black Olive
Pepperoncini

Combine everything, or any grouping you like. Cover with a damp paper towel and store in the fridge until ready to serve.

Toss with a good Italian dressing. Newman’s Own Family Recipe Italian Dressing is ideal. Periodically, check out this link for coupons.

Be careful not to add too much dressing or the lettuce will get soggy. Should you mix in too much dressing, dump the salad in a colander for a minute or three to allow excess dressing to drain off.

Several of you have emailed me about writing. Monday, I'll begin a series of tips and suggestions to stretch your talent. Until then...

Mangiar!

Sloane Taylor
www.sloanetaylor.com

THE SECRET SIDE OF MC HALLIDAY

Few people know our British born guest author, MC Halliday, is a marvelous cook. Below are two of her easy selections that Studs' loves and you will, too.

LUSCIOUS LEMON HERB CHICKEN

Ingredients
1 x 2kg/4½lb free-range chicken whole*
sea salt and freshly ground black pepper
1 large lemon, quartered
1 whole bulb of garlic, broken into cloves (don’t remove skins)
handful of fresh thyme, leaves stripped from stems
good quality olive oil
handful of fresh rosemary sprigs, leaves plucked

*Sloane note: I used a whole fryer and the recipe was excellent

Method
Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper, then cover the chicken and leave in the fridge until you're ready to start cooking it. (Pre-seasoning and holding for a few hours will increase tastiness when cooked.)

Preheat oven to 375ºF.

Remove chicken from the fridge, pat it down with paper towel and rub the skin generously with olive oil. Place the garlic cloves, the quartered lemon, rosemary and thyme in the cavity. Bake on a rack in a pan in the preheated oven for around 90 minutes, no need to baste. The chicken is cooked when the thigh easily pulls away and juices run clear.

Remove the lemon and garlic from the cavity; squeeze the soft garlic from the skins and smear all over the chicken. Discard the lemon.

Serve with favourite veggies and roast or mashed potatoes. Hint: some of the garlic pulp can be added to the potato mash for extra good flavour.

HEAVENLY SOLE

Ingredients
2 pounds fresh or frozen skinless sole or other fish fillets.*
2 T. fresh lemon or lime juice
½ c. grated Parmesan cheese
¼ c. butter softened
3 T. mayonnaise
¼ teas. sea salt

*Sloane note: I used Tilapia and it was GREAT

Method
Pat fillets dry then place in a single layer on a cookie sheet sprayed with Pam. Brush with lemon or lime juice then let stand 10 minutes.

Broil 4 inches under heat source about 6 minutes or until fish flakes.

Meanwhile, combine remaining ingredients in a small bowl.

When the fish is ready, remove from the oven and spread mixture evenly over each piece. Broil 2 to 3 minutes or until lightly browned.

The fish will come apart easily so we found it best to arrange the pieces on individual dinner plates to serve.

To learn more about MC HALLIDAY, check out her website. You can also catch up with MC on Facebook and Goodreads. For the YouTube lovers, click here.

I'll be back tomorrow with enchanting author Lizzie T. Leaf. Until then...

Happy Writing!

Sloane Taylor
Sweet as Honey...Hotter than Hell
www.sloanetaylor.com