It's Wednesday, So What's Cooking?

How about pasta with fresh Mozzarella? Mix up a big salad and uncork a bottle of your favorite chilled wine then kick back.

 

Pasta with Fresh Mozzarella

½ package any curly pasta
3-4 plum tomatoes, diced
¾ cup olive oil
fresh basil leaves
1 clove fresh garlic pressed
fresh mini Mozzarella balls quartered
freshly grated Parmesan cheese

Cook the pasta al dente.

While the pasta is boiling, sauté garlic in olive oil for 1 – 2 minutes. Don’t let the garlic burn or your dish will be bitter.

Drain the pasta. Place pasta in a serving bowl.

Add the oil/garlic mixture, Mozzarella, tomatoes, and basil. Toss well.

Serve the Parmesan on the side.

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

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

AN ITALIAN TASTE TREAT

 from Catherine Castle

Traditional carbonara sauce has an egg and cheese sauce added to the spaghetti just before serving. I don’t care for eggs added to things at the last minute, so I eliminated the eggs and sauce and came up with my own version of carbonara. I hope you’ll like it as much as we do.

Zucchini Spaghetti Carbonara ala Catherine

6 slices thick bacon

4 oz. whole wheat spaghetti

2.5 oz. can sliced black olives, drained

1 cup diced or chunked ham

1 med. zucchini, cut lengthwise and sliced thin

½ cup grated Parmesan cheese 

Divide bacon into 4 and 2 slices. Prepare 4 slices for microwaving by placing between 2 paper towels on a microwave safe plate. Microwave for 3 minutes until crisp. Remove from paper while still warm and crumble. 

Dice remaining 2 slices and place in a large skillet, cooking until crisp. 

While bacon is cooking, boil water for spaghetti and cook as directed on package until pasta is firm. Drain fully when cooked. 

While pasta is cooking, sauté ham and zucchini with diced bacon until zucchini is tender. 

Drain any excess liquid from the pan. 

Add olives and cooked drained spaghetti to zucchini and bacon, tossing to mix. 

Remove from heat and add parmesan cheese, tossing quickly to keep cheese from clumping. 

Top with crumbled bacon and serve. 

Makes 2 generous main dish servings or 4 side dishes. 

Note: additional cheese may be sprinkled on top of pasta after serving, if desired. 

This dish makes up quick, so you won’t have time to read a book while it’s cooking, but after the dishes are done, check out Catherine’s sweet romantic comedy with a touch of drama, A Groom for Mama, on Amazon and Barnes and Noble. 

Beverly Walters is dying, and before she goes she has one wish—to find a groom for her daughter. To get the deed done, Mama enlists the dating service of Jack Somerset, Allison’s former boyfriend. 

The last thing corporate-climbing Allison wants is a husband. Furious with Mama’s meddling, and a bit more interested in Jack than she wants to admit, Allison agrees to the scheme as long as Mama promises to search for a cure for her terminal illness. 

A cross-country trip from Nevada to Ohio ensues, with a string of disastrous dates along the way, as the trio hunts for treatment and A Groom For Mama. 

Multi-award winning author Catherine Castle loves writing. Before beginning her career as a romance writer she worked part-time as a freelance writer. She has over 600 articles and photographs to her credit, under her real name, in the Christian and secular market. She also lays claim to over 300 internet articles written on a variety of subjects and several hundred poems. In addition to writing she loves reading, traveling, singing, theatre, quilting and gardening. She’s a passionate gardener whose garden won a “Best Hillside Garden” award from the local gardening club. She writes sweet and inspirational romances. You can find her award-winning Soul Mate books The Nun and the Narc and A Groom for Mama, on Amazon and Barnes and Noble.

Follow her on Twitter @AuthorCCastle, FB or her blog.

EASY PASTA DINNER

 from Sloane Taylor

This quick recipe is ideal for those days you are too busy to fuss. Add a salad and a loaf of crusty bread to round out dinner. After you assemble all the ingredients on your counter pop open a bottle of Soave white wine from the Veneto region in Italy to enjoy while you cook. It’s perfect for this meal. 

Photo by Jakub Kapusnak on Unsplash

Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only
2 12-ounce jars marinated artichoke hearts in oil
3 tbsp. olive oil
1 tbsp. lemon juice
3 tsp, kosher salt less will not disturb the flavors
1 tsp, freshly ground black pepper
1 pound linguine
½ cup freshly grated Parmesan

Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.

Cut the artichokes lengthwise if large.

Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.

Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.

Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.

Cook the linguine according to the package directions, reserving ½ cup of the pasta water.

Transfer pasta to a large bowl. Add vegetables and toss with half the Parmesan cheese. Add a little pasta water to moisten if necessary. Sprinkle with the remaining cheese.

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

 Sloane

Love from a Sicilian Kitchen

from Gina Briganti

If you're reading a fantasy romance about an Italian woman (Elena Zucchero in Deep in the Dreaming), written by a woman who is half Sicilian (Gina Briganti), then you deserve to taste delicious, authentic Sicilian food.

This sugo (gravy, sauce) is a modified version of the one I grew up smelling on Sunday mornings when my dad made baked pasta. The sauce was simmering for a good two hours before I woke up in my bedroom three rooms away from the kitchen. You know my dad was a genius in the kitchen because it took that level of cooking to get teenagers out of their rooms before noon on the weekends.

Waking up to this smell after visiting our neighborhood Italian grocery store the day before to buy fresh focaccia meant quickly making myself presentable and rushing to the kitchen to ladle sugo on a slice of bread and eating it over the stove.

It was a big pot of sauce.

Elena makes her sugo just like I do, and it's close to how my dad made his, and his mother made it before him, and her mother before her. It may go back further than that, but those are the stories I heard.

I hope you enjoy every minute it takes to make this dish because you and everyone in smelling distance of your home will be by later to say hello, bring a gift, return the blender they borrowed, etc.

One look at the directions and you'll know why we make it on Sunday.

Image by AURELIE LUYLIER from Pixabay

SAUCE
1 tbsp. extra-virgin olive oil
1 head of garlic, crushed
2 6 oz. cans organic tomato paste
45 oz. can organic tomato sauce
⅓ cup nutritional yeast or Pecorino Romano if you can eat dairy products
2 tbsp. Italian herb blend
2 tsp. red chili flakes
8 oz. cremini mushrooms, sliced
1 large yellow onion
1 carrot, cut in half (to balance the acid from the tomatoes. This is in place of the sugar my family uses.

Sauté garlic in olive oil over medium-low heat (3 on my electric stove) until garlic is cooked. This is when your house starts to smell amazing. Add tomato paste to garlic and cook until the tomato starts to caramelize.

Add tomato sauce, nutritional yeast, herbs, mushrooms, water, chile flakes, whole onion, and carrots to the pot. Simmer, covered, for a minimum of two hours to infuse those flavors together. I leave the onion in until it starts to fall apart and the carrot in until it is cooked through. When we were growing up we would try to time it so we could get some of the cooked onion on our bread along with the sugo.

Stir occasionally.

The sugo is ready when the onion falls apart.

Image by Larisa Koshkina from Pixabay

ROASTED EGGPLANT
1 Eggplant
Extra-Virgin Olive Oil (EVOO)

While your sugo is cooking, preheat the oven to 400 degrees Fahrenheit.

Wash eggplant and slice into ½ inch slices. Brush each slice with evoo.

Place on parchment lined baking sheet and bake for fifteen minutes. Test to see if its cooked through by piercing with a fork. If the fork won't go through, turn the eggplant over and cook for another ten minutes.

Repeat the process until its fork tender. Eat a couple of slices when no one's looking. I call this the cook's fee. Guard the eggplant until it's time to assemble the pasta because some paisan (Italian friend) is going to try to steal some, too.

Cool eggplant. Cut each round into quarters.

Image by Ulrike Leone from Pixabay 

PASTA
Cook pasta al dente (leave some bite in it) in boiling water for about seven minutes. It will cook more as the pasta bakes.

Pour pasta into a colander and then rinse with cold water to remove the starch.

BAKED PASTA
Mix pasta with finished sugo (which means you've removed the onion and the carrots and the sauce smells like heaven) and eggplant and then spoon into a casserole that you have a lid for.

Bake covered at 350° F for 45 minutes.

Mangia! (eat!)

Now for a little about Elena's fantasy romance.

A parallel world. A trapped soul. To save her friends, they'll battle addiction, magic, and eternity…

Elena Zucchero has lived and lost in reality. Now she fills her heart through her work as a hypnotherapist by helping her patients improve their lives. But when a nightmare plagues her sleep, she learns her friends have gone missing in an addictive alternate plane. And the only way to save them may require feeding the demons of her handsome new client…

Draper Montgomery painfully resists the call of the Dreaming. But despite his dangerous cravings, he senses his enchanting therapist has a wound he can help heal. And to satisfy his heart's desire, he may just have to risk the very foundation of his mind…

As Elena and Draper discover a deeper soul connection, the therapist struggles to keep her distance in the hunt for her friends. If the people she loves even want to be saved…

Will the perilous hunt to rescue her friends lose them their lives and their souls?

Deep in the Dreaming is the fourth standalone book in the captivating Natural Gifts paranormal romance series. If you like mysterious worlds, conflicted characters, and love that conquers all, then you’ll adore Gina Briganti’s enthralling tale.

Buy Deep in the Dreaming to slip into another world today!

AMAZON BUY LINK

Watch the YouTube video here.

Gina Briganti writes paranormal, fantasy, and sci-fi romance in north Texas. Her constant companion is a special soul who masquerades as a dog.

Visit her website and blog for book trailers, newsletter sign up, and whatever else she thinks up.

Stay connected on Facebook, Gina's Amazon Author Page, YouTube, Pinterest, and Instagram.

Thank you for reading!
Gina

A Touch of Italy - Easy and Delicious

from Susan Lodge

This recipe makes two generous portions. It’s nice served with a green salad and some crusty bread. A little red wine is a bonus.

Easy Tomato & Bacon Pasta Bake

Photo by Serge Bertasius Photography

4 rashers (slices) thick bacon, chopped into bite-sized pieces
1-2 tbsp. olive oil
300gm (10oz) dried pasta shapes. Penne works well.
1 large onion, chopped
3 garlic cloves, crushed
400gm (14oz) tin of plum tomatoes, roughly chopped
125 ml (4oz) red wine
Small bunch of fresh basil leaves, roughly chopped
Salt and pepper to taste
110 gm (4oz) Parmesan cheese, grated, or mozzarella, sliced

Preheat oven to 180C or 350°F.

Fry bacon in a little oil and put aside.

Cook the pasta in boiling water for the prescribed time on the packet.

In a large pan gently fry the onion and garlic in olive oil for a few minutes until soft and transparent.

Add tomatoes, wine, cooked bacon pieces, and most of the chopped basil (retaining a little for garnish). Season well with salt and pepper.

Simmer gently for five to ten minutes until the sauce has thickened slightly.

Combined the drained pasta and tomato mixture and turn in to an ovenproof dish.

Sprinkle with cheese and scatter the remaining basil on the top. Bake for 10 to 15 minutes, or until the cheese is melted and bubbling.

Pour yourself a glass of wine, relax, and enjoy a peek at my latest Historical Romance while dinner is baking.

Esmie Elstone is thrown into panic when she hears of Captain Rockford's return. But she is determined that the days of him interfering with her life are over. Destroying her chances of a happy future on his last visit, had resulted in her being foisted on her Aunt for a third pointless season in London.

To alleviate the boredom of society life, Esmie helps run a discreet betting enterprise under the guise of a sewing club. But there are some things you just shouldn't wager on, and Esmie's integrity is soon put to a dangerous test.

Richard Rockford had known Esmie almost all her life. As neighbours, Admiral Elstone had depended on Richard to keep an eye on his daughter when he was away at sea. The responsibility he had always taken on willingly. But her cruel and thoughtless actions, from the day he had left four years ago, had shaken him. Now he was back and wanting answers.

But when Esmie tumbles into a treacherous conspiracy, can he really turn his back on her?

AMAZON Buy Link

Susan Lodge’s first publishing success was a story purchased by a major UK magazine followed by a drawer full of rejections. Finally a breakthrough gave her the confidence to seek and secure a publisher for her historical romance novels Only a Hero Will Do and Rebellious Cargo.

After working in several cities including London and Bristol, she and her husband moved down to the Hampshire coast to raise their family.

Learn more about Susan and her books on her website and blog. Stay connected on  Facebook, Twitter and her Amazon Author Page.

ROMANCE CAN BE A MOUTHWATERING BITE AWAY

from Alicia Joseph

Fresh Italian bread, crisp salad, and chilled white wine are the perfect additions for this easy, yet romantic, meal.

LINGUINE WITH PARSLEY & PARMESAN

Photo by Jakub Kapusnak on Unsplash

8 oz. linguine
1 tsp. butter
⅓ cup onion, minced
2 garlic cloves, pressed
8 oz. sour cream at room temperature
½ tsp. cracked pepper
2 tbsp. fresh parsley, chopped
2 tbsp. Parmesan cheese, freshly grated

Cook linguine as stated on package. Drain and set aside.

Melt butter in a large skillet over medium heat. Add onion and garlic and sauté until softened. Stir often. Be careful not to let this burn or the sauce will be bitter. Remove from heat and cool.

Stir in sour cream, pepper, and parsley. Mix with linguine. Warm over medium-low heat.

Sprinkle with cheese and serve.

Here's a little from Alicia's latest book.


“When a train runs over a penny, the penny changes form, but it can still be a penny if I want it to be. Or, I can make it be something else.”

Lyssa and her best friend Abbey discover a hideout near the train tracks and spend the summer before sixth grade hanging out and finding freedom from issues at home. Their childhood innocence shatters when the hideout becomes the scene of a tragic death.

As they’re about to graduate from high school, Abbey’s family life spirals out of control while Lyssa is feeling guilty for deceiving Abbey about her sexuality. After another tragic loss, Lyssa finds out that a penny on the track is sometimes a huge price to pay for the truth.

Prologue

1993

I was jerked from my sleep while the phone was still buzzing its first high-piercing ring. I glanced at the clock on the nightstand beside my bed. It read 4:17 a.m. I knew something was wrong.

The second ring was abruptly broken up and my mother’s muffled voice carried into my room. I was already sitting upright in my bed when my bedroom door squeaked open. My mother’s slight figure appeared as a shadow near my door.

“Lyssa? You up?” she asked.

“What’s wrong?” My voice was no louder than a whisper.

I watched my mother slowly make her way into the dark room. I couldn’t make out the expression on her face, but the stiff movement of the outline of her body was hesitant.

She turned on the lamp and sat down beside me. Her face was pale. She let out short, shallow breaths. It seemed difficult for her to look me in the eyes.

“What is it?” I asked. “What’s happened?”

Finally, my mother looked at me with pain in her eyes. “Lyssa . . .” She smoothed her hand gently across my arm. “Abbey’s dead.”

I took in her words without an ounce of denial. The reality of what my mother had told me was instant.

My best friend was dead.

AMAZON BUY LINK

Alicia Joseph grew up in Westchester, Illinois. Her first novella, Her Name, was published by Musa Publishing in 2014. Her Name is a sweet, romantic story about a woman who believes the beautiful woman she dreams about is the real love of her life.

Loving Again is her second published novella. Alicia is currently working on a new novel called A Penny on the Tracks, a coming of age story about love and friendship. Alicia has many works-in-progress that she hopes to finish soon.

When she is not writing, Alicia enjoys volunteering with animals, rooting for her favorite sports teams, and playing “awesome aunt” to her nine nieces and nephews.

Learn more about Alicia Joseph on her blog. Stay connected on Facebook and Twitter.

WELCOME TO MY KITCHEN

Now that spring is officially here and the holidays are over, I'm in serious cooking for two mode and loving every second. These three recipes are easily increased for a larger group, but you might want to back off on the garlic a bit.

Pork Marsala
Fettuccine Ala Sloane
Stuffed Plum Tomatoes
Crusty Italian or French Bread
Hearty Red Wine

PORK MARSALA
2 pork loin chops
Freshly ground black pepper, to taste
¼ tsp. sage
2 tbsp. olive oil
4 tbsp. butter
4 ozs. baby Porto Bella mushrooms, halved if large
2 garlic cloves, pressed
½ cup chicken stock
½ cup Marsala wine
½ cup heavy cream at room temperature
Parsley

Preheat oven to 200°F.

Pat the meat dry with paper towels. Place each chop between 2 sheets of plastic wrap or wax paper. Use a mallet or the side of a meat tenderizer to gently pound them until they are an even ¼ inch thick.

Combine flour, pepper, and sage in a shallow dish or paper bag. Dredge the chops in flour.
Melt half the oil and butter in a 10- to 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 pork. Sauté 10-15 minutes, until no pink remains. The time depends on meat thickness. Remove meat to a plate, tent with foil, and set in the 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 pork and mushrooms to the pan. Heat through for 2-3 minutes.

Lay pork in the center of a serving dish. Spoon mushrooms and broth over the platter. Sprinkle parsley across the top to decorate and serve immediately.

FETTUCCINI ALA SLOANE
1 stick butter, softened
½ cup heavy whipping cream, room temperature
½ cup freshly grated Parmesan cheese
2 cloves garlic, pressed
½ pound fettuccine, fresh if possible
Freshly grated Parmesan cheese

Use a wooden spoon to cream the butter by beating it vigorously against the side of a medium-sized bowl until it is light and fluffy. I sometimes use the whip on my mix master if I’m short on time. Beat in the cream a little at a time. Don’t add more until the other is well blended. Beat in the cheese and finally the garlic. Cover and set aside. If you won’t need it for several hours, refrigerate but then bring to room temperature before you mix with the pasta.

Cook the pasta according to the package directions. Be sure you cook to al dente and not longer. Drain the noodles well and then toss with the butter mixture well.

Serve at once. Top with the extra Parmesan and enjoy!

STUFFED PLUM TOMATOES
Plum tomatoes, 1½ per person
6 fresh mozzarella balls, chopped
1 tbsp. red wine vinegar
1 tbsp. olive oil
¼ tsp. dried oregano
¼ tsp. dried basil
1 glove garlic, pressed

This is a good dish to prepare several hours before serving so the flavors blend. All the ingredients are to taste, so have fun and experiment.

Prepare the tomatoes by cutting them in half lengthwise and scooping clean. Turn upside down on a paper towel to drain.

Mix the remaining ingredients in a small bowl. Scoop the filling into the tomato halves. Arrange them on a serving dish. Chill until ready to serve.

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

Sloane Taylor
Twitter
Amazon Author Page

Something Smells Good!

I am proud to say that my delicious pasta bake is not only easy to prepare, but freezes great and reheats perfectly.

Rotelle pasta resembles little wheels with spikes. If you don't have rotelle, as I didn't when I wanted to cook this recipe, try campanelle which is another curved pasta and it worked great for me.

The kitchen is all yours, Alicia!

Rotelle Ricotta Bake

1 (16oz) pkg. rotelle (corkscrew) pasta
1 (8oz) pkg. sliced part-skim mozzarella cheese
1 (10 oz) pkg. frozen chopped spinach, thawed
3 eggs
1 (15 1/2 oz) carton part-skim ricotta cheese
1 (14 oz) jar marinara sauce
⅔ cup grated Parmesan cheese or Romano cheese
1 tsp. salt to taste
½ tsp. ground black pepper
½ tsp. basil, optional
½ tsp. garlic powder, optional

Heat oven to 375°F.

Cook rotelle according to package directions. Drain.

Butter a 13 X 9 inch baking pan.

Cut mozzarella into ¾ inch strips.

Lay spinach in a colander and press out as much liquid as possible.

Lightly beat eggs in a large bowl, stir in ricotta cheese, marinara sauce, Parmesan or Romano cheese, salt, black pepper, spinach, rotelle and half of the mozzarella.

Spoon into prepared pan. Cover with foil.

Bake until hot, about 15 minutes.

Remove foil.

Arrange reserved mozzarella strips diagonally in rows over rotelle about 1½ inches apart.

Bake until cheese melts, 5 - 10 minutes more.

Mangiare Bene!

While dinner is baking, how about a teaser from one of Alicia's novellas?

Madison Andrews has spent her entire life ~unsuccessfully~ searching for love. She begins having vivid dreams of the same woman every night, and soon, Madison believes this woman is the love she has been searching for. Madison's dreams become more intense and she realizes the dreams she's having recreate moments taken from actual events from her life ~~ and this woman is there for all of it. Madison searches for her, but how can she find a woman she knows everything about... and yet nothing? She doesn't even know her name.

To read more of HER NAME, please click onto Amazon.

Alicia Joseph grew up in Westchester, Illinois. Her first novella, Her Name, was published by Musa Publishing in 2014. Her Name is a sweet, romantic story about a woman who believes the beautiful woman she dreams about is the real love of her life.

Loving Again is her second published novella. Alicia is currently working on a new novel called A Penny on the Tracks, a coming of age story about love and friendship. Alicia has many works-in-progress that she hopes to finish soon.

When she is not writing, the author enjoys volunteering with animals, rooting for her favorite sports teams, and playing “awesome aunt” to her nine nieces and nephews.

Learn more about Alicia Joseph on her blog. Stay connected on Facebook and Twitter.

Easy Comfort Food

My British friend, author Susan Lodge, is here with a delicious recipe that I make even when I have time to cook. The kitchen is all yours, Suze.

The world moves faster now and we all have time crunches that take away from home cooking. But here is the perfect meal for when you are really pressed to feed the family.

Quick Pasta Bake

300gm (10oz) dried pasta Penne works well
1 large onion chopped
3 garlic cloves peeled and crushed
4 rashers of thick bacon cooked and chopped into bite size pieces
1-2 tbsp. of olive oil
125 ml (4 oz) water or wine
400gm (14 oz) tin of plum tomatoes.
1 tsp. dried mixed herbs
110 gm (4oz) of hard cheese grated or mozzarella sliced.
Salt to taste
Pepper to taste

Preheat oven to 180°C or 350°F.

Cook the pasta for the prescribed time on the packet.

In a large pan gently fry the onions and garlic in the olive oil for a few minutes until soft and transparent.

Add tomatoes, water/wine, bacon, and mixed herbs. Season with salt and pepper.

Simmer gently for five to ten minutes until the sauce has thickened slightly.

Combine the drained pasta and tomato mixture and turn in to an oven proof dish.
Sprinkle with cheese and bake ten minutes, or until the cheese is melted and bubbling.

Nice served with a green salad and some crusty bread.

Here is a peek at my Historical Romance releasing October 6, 2015 through Crooked Cat Publishing. This is a tale of treachery and passion set against the backdrop of Nelson's Navy. I hope you enjoy it.

The naval frigate was his life. It was her nightmare.

Spring 1803

Daughter of England’s foremost code breaker, Jane Charlesworth is the only person thought capable of deciphering a vital Government document. But when a naval frigate is sent to enlist her services and transport her to Malta Jane is filled with horror. Haunted with terrible memories of an earlier voyage, she has no intention of putting herself under the protection of the Admiralty ever again.

Anxious to be at the forefront of the action, as the Peace with France crumbles, Adam Marston is livid when his ship is diverted to collect a reluctant blue stocking whose accusing eyes and insolent manner hold nothing but contempt for him and his orders. Sparks fly when Captain and code breaker find they have different ideas on how to handle a French attack, a malicious Chaplain, and boisterous midshipmen.

Duty and desire collide as Malta approaches but Jane is determined that her judgment will not be clouded by the Captain who, once he has dispatched his Rebellious Cargo , will sail out of her life and back to his convoy. But as the ship docks Jane’s life becomes a nightmare and she is forced to gamble that Adam is the one person she can trust.

As passion battles with duty will future orders throw them together or tear them apart?

Susan Lodge’s first publication was a story for a UK national woman’s magazine. Heady with this breakthrough, she went on to write her first novel. She loves writing contemporary and historical romance, usually with a large dose of humour. Susan believes the romance genre lends itself superbly to funny moments, as love can make people act very oddly.

Susan has a science degree and always wanted to be an astronaut, but instead spent most of her career in the Civil Service. She would love to secure a seat on Richard Branson’s space flight. However, to find the funds she needs to either write a best seller or win the lottery.

After working in several cities including London and Bristol, she and her husband moved down to the Hampshire coast to raise their family.

Catch up with Susan on her website and blog. Stay connected on Facebook and Twitter.

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

A Little Piece of Italy

I’m big on creating new recipes and making them easy. This menu fits that criteria and is wonderful served with a tossed salad, fresh Italian bread, and a good bottle of red wine.

Curly Pasta Bake

1# Campanelle pasta or other curly pasta
8 cups Tomato and Garlic Pasta Sauce (see below)
¾ cup grated mozzarella cheese
¾ cup grated provolone cheese
¼ heaping cup grated Parmesan

Coat the bottom of an ovenproof dish with 1 cup sauce. Add in dried pasta and 4 cups sauce. Mix well.

Sprinkle a ¼ cup of mozzarella and provolone across the top of the pasta.

Ladle over 3 cups of sauce.

Scatter remaining mozzarella and provolone over the mixture.

Dust on Parmesan cheese.

Cover with aluminum foil and refrigerate overnight.

To Bake:
Remove dish from fridge 2 hours before baking.

Preheat oven to 325°F

Bake 30 minutes or until hot.

Leftovers freeze well. You made need more sauce or a little chicken stock when you reheat.

Serves 4

Italian Sausage

5 Italian sausage links – mild or hot
½ cup chicken stock
Red and/or yellow peppers cleaned and cut into strips
Olive oil
Oregano

Preheat oven to 350°F

Pour the chicken stock into a baking dish. Nestle the sausage in the stock. Bake for 30 minutes.

Turn the sausage, then lay the pepper strips on top. Sprinkle with oregano and drizzle with a little olive oil. Cook for 30 minutes.

Leftover sausage freezes well. Later, use them for sandwiches on crusty rolls and smothered in the tomato sauce. Serve with French fries for an easy meal.

Tomato and Garlic Pasta Sauce

3 tbsp. olive oil
1 cup onion, chopped fine
1½ tbsp. garlic, pressed
4 cups tomato puree or sauce
1 six-ounce can tomato paste, pesto type
½ cup chicken stock
¼ cup dry red wine
2 tbsp. dried oregano
1 tbsp. dried basil
1 bay leaf
2 tsp. sugar
1 tsp. salt
Freshly ground pepper to taste

Heat olive oil in a 3-4 quart saucepan over medium heat until it shimmers. Add onions and cook, stirring frequently, until soft and transparent, 6-8 minutes. Do not let them brown. Stir in garlic and cook for 1 minute, stirring constantly.

Pour in the tomato sauce and all remaining ingredients. Stir well after each addition.

Bring sauce to a boil, turn heat down, and simmer for 1 hour. Be sure to stir often of the bottom will burn.

Remove bay leaf.

This sauce is excellent for all your favorite Italian pasta, poultry, and meat dishes. It also freezes well.

Mangiare Bene!

Sloane Taylor
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A Little Piece of Italy

Studs and I have served this meal many times to family and friends and they’re always surprised to learn it's actually Italian. This is also a perfect meal to dine al fresco on a summer evening.

Mustard Chicken
Curly Pasta
Parmesan Cheese
Salad with Creamy Garlic Dressing
Fresh Italian Bread
Dry White Wine – Soave Bolla

Mustard Chicken
8 boneless, skinless chicken thighs
8 tbsp. butter, melted
¼ cup Dijon mustard
4 tbsp. lemon or lime juice
2 rounded tbsp. brown sugar
Freshly ground black pepper to taste
2 tsp. paprika
3 tbsp. poppy seeds, optional

Preheat oven to 400° F.

Lay chicken into an ovenproof dish.


Combine all ingredients, except poppy seeds and pasta, in a small bowl. Coat the chicken evenly with half the mixture. Bake 15 minutes.

Remove dish from the oven and carefully turn over the chicken. Cost the chicken with the remaining sauce. Sprinkle on the poppy seeds. Return to the oven and bake 15 minutes.

Serves 4

Pasta
1 lb. campanelle pasta, shells, or other curly pasta

Cook per package directions. Be sure to cook al dente, no more.

Arrange the Dish
Ladle drained pasta into a serving dish. Add some of the juice from the cooked chicken and stir. Lay the chicken across the pasta. Pour the remaining sauce over the top.

Add a bowl of freshly grated parmesan cheese to the table for your guests to sprinkle on the chicken and pasta.

Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks

Use two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.

Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
Scant ½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed

Combine all ingredients into a blender or food processor. Mix on high until smooth.

Keeps two week in refrigerator. Store on bottom shelf.

To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.

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

Mangiare Bene!

Sloane Taylor
Twitter
Amazon Author Page

ONE POT HOLDS IT ALL

from Sam Cheever

This recipe is so easy you'll want to make it time and time again. Throw all ingredients into one pot, even the uncooked Pasta. All ingredients cook along with the pasta. And the really cool thing, in my opinion, is that there’s nothing exotic here. This is all stuff I always have on hand!

No Strain Tomato Basil Pasta
12 ounces pasta
1 can (15 ounces) diced tomatoes with liquid (Get creative and use seasoned tomatoes!)
1 large sweet onion, cut in thin strips
4 cloves garlic, thinly sliced
2 large sprigs basil, chopped
4½ cups vegetable broth (Not low sodium)
½ tsp. red pepper flakes
2 tsp. dried oregano leaves
2 tbsp. extra virgin olive oil
Parmesan cheese for garnish

Put the pasta, diced tomatoes, onion, garlic, and basil in a large pot and add the vegetable broth.

Sprinkle the pepper flakes and oregano over the top and drizzle with the oil.

Cover the pot and bring to a boil. Reduce to a simmer and cook covered for about 10 minutes, stirring every couple of minutes.

Cook off most of the liquid, then season to taste with salt and pepper.

You’ll want to stir the pasta several times to distribute the remaining liquid.

Garnish with the Parmesan cheese.

And here's a little from my latest erotic romance to spice up your night.

Bitten by Paranormal Romance gives Cupid a
4 – A Pack Howl!
"This is a delightful and sexy story of competition not only in the office, but between a cupid and a demon."

Long and Short Reviews:
"Cupid Only Rings Twice was a very cute story that was short but entertaining.”

This Valentine’s Day, Rori’s gonna meet an honest to god Cupid. And he’ll use more than arrows to win her love.

Rori Foster is too beautiful to find love. Men just can’t seem to look past her exterior to recognize the human being inside.

Unfortunately he’ll have to save her from the bad intentions of a cocky Love Demon first.
But Damios is determined to protect her. Even if he loses her in the process.

To read more or purchase Cupid Only Rings Twice please click the vendor's name.

Musa Publishing | Nook | Kobo |
Sony | ARe | Kindle | Amazon.uk
| Amazon.ca

Sam Cheever writes mainstream romantic suspense and fantasy, all heat levels; and Declan Sands for M/M romantic suspense and fantasy. Her books are fast paced and fun loving. Not one of them will solve a single world problem, but you definitely won’t be bored while reading them!

Sam’s published work includes 40+ works of young adult, romantic suspense, and fantasy/paranormal. Her books have won the Dream Realm Award for fantasy, been nominated and/or won several CAPAs, were nominated for Best of 2010 with LRC and The Romance Reviews, and won eCataromance’s Reviewer’s Choice award. She is published with Ellora’s Cave, both Romantica and Blush; Changeling Press; Electric Prose Publications (her own imprint), Musa Publishing, and Red Rose Publishing.

She lives on a hobby farm in Indiana with 11 dogs, 2 horses, and one husband.

Learn more about Sam Cheever on her blog Eclectic Insights. Stay connected on Facebook and Twitter. You can also find Sam on Goodreads.

It's Wednesday. So What's Cooking?

How about Pasta with Fresh Mozzarella? Mix up a big salad and uncork a good white wine and kick back.

Pasta with Fresh Mozzarella
½ package any curly pasta
3-4 plum tomatoes, diced
¾ cup olive oil
fresh basil leaves
1 clove fresh garlic pressed
fresh mini Mozzarella balls quartered
freshly grated Parmesan cheese

Cook the pasta al dente.

While the pasta is boiling, sauté garlic in olive oil for 1 – 2 minutes. Don’t let the garlic burn or your dish will be bitter.

Drain the pasta. Place pasta in a serving bowl.

Add the oil/garlic mixture, Mozzarella, tomatoes, and basil. Toss well.

Serve the Parmesan on the side.

And now whet your reading appetite, here's a little from my latest release.

Lace and handcuffs...tools of the trade.

New Yorker Samantha Bradley has a fun, sexy career designing ladies lingerie. Now that her business is on the rise, she treats herself to a well deserved break on the French Riviera where the women are glamorous and the men are gorgeous. After a few days Sam is eager to sample more than just the local cuisine.

Cisco Bernier is France's key criminal prosecutor, but his courtroom charm falls flat outside the hallowed halls of justice. From family relationships to romantic trysts, his success rate is abysmal until a chance encounter with a sensuous young American businesswoman spins his staid world out of control.

Sam and Cisco sizzle together, but any future is threatened when their pasts collide. Her mob-connected father and his deceitful mother resurface and drag them into a corrupt world of lies and danger.

For an adult rated excerpt of FRENCH Tickler please click HERE.

To read excerpts from my other erotic romances, please click HERE.

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

Enjoy many great meals,

Sloane

It's Wednesday. So What's Cooking?

Quick Pasta Bake from my British friend author Susan Lodge. This delicious recipe is one I make when I even have time to cook. The kitchen is all yours, Susan.

The world moves faster now and we all have time crunches that take away from home cooking. But here is the perfect meal for when you are really pressed to feed the family.

Quick Pasta Bake
300gm (10oz) dried pasta Penne works well
1 large onion chopped
3 garlic cloves peeled and crushed
4 rashers of thick bacon cooked and chopped into bite size pieces
1-2 tbsp. of olive oil
125 ml (4 oz) water or wine
400gm (14 oz) tin of plum tomatoes.
1 tsp. dried mixed herbs
110 gm (4oz) of hard cheese grated or mozzarella sliced.
Salt to taste
Pepper to taste

Preheat oven to 180°C or 350°F.

Cook the pasta for the prescribed time on the packet.

In a large pan gently fry the onions and garlic in the olive oil for a few minutes until soft and transparent.

Add tomatoes, water/wine, bacon, and mixed herbs. Season with salt and pepper.

Simmer gently for five to ten minutes until the sauce has thickened slightly.

Combine the drained pasta and tomato mixture and turn in to an oven proof dish.
Sprinkle with cheese and bake ten minutes, or until the cheese is melted and bubbling.

Nice served with a green salad and some crusty bread.

Here's an short introduction to Susan's latest contemporary release.

Lyn enjoys reading romance novels, especially when she can combine it with relaxing in the Caribbean sunshine. But when a mysterious stranger joins the cruise ship, fiction and fact become dangerously confused.

When Lyn Redford’s sandal hurtles across the deck of the cruise ship, it makes her first introduction to Henry Matasie rather hostile. It wasn’t just that the man was seriously grumpy; he was a walking wardrobe disaster. Do you really need to wear woolen socks with your shorts in the Caribbean heat?

Following an embarrassing encounter in the cocktail bar with Henry, Lyn and her travelling companion Shona try to find out the reason for his strange behaviour. Later, when Lyn accidentally reads his e-mail, she is convinced the man in the blue flowered shorts is deadly dangerous.

When Henry swaps his awful holiday clothes for a dress suit to attend the gala dinner the transformation sets Lyn’s pulse racing. But she is convinced he still hides a guilty secret and she is intent on discovering what it is.

To read an excerpt from The Man in the Blue Flowered Shorts please click HERE.

To read excerpts from Susan’s Regency romances please click HERE.

Susan Lodge’s first publication was a story for a UK national woman’s magazine. Heady with this breakthrough, she went on to write her first novel Only a Hero Will Do. She loves writing contemporary and historical romance, usually with a large dose of humour. After working in several cities including London and Bristol, she moved down to the Hampshire coast to raise her family.

Once asked the most important piece of advice she had been given in pursuit of publication, Susan answered -
The only difference between the unpublished writer and the published writer is the fact that the published writer didn't give up.

Catch up with Susan on her website and blog. Stay connected on Facebook and Twitter.

Easy Veggies with Style

Author Leigh Daley and I were talking last week about cooking. I mentioned how tired I was of the same old green beans and Leigh shared her recipe. Of course, I had to try her recipe. This is absolutely delicious! Now I'll turn the blog over to Leigh so she can tell you what all is involved.

This is one of those cook by feel recipes, but every time I make it the entire family is in raptures. When time is short I easily turn the creamy green beans into a complete meal, directions are, and my family loves that version, too.

Creamy Green Beans
Fresh green beans, cleaned and snapped
1 pkg pancetta, thick bacon, or ham seasoning pieces, chopped
3-5 shallots, thinly sliced
Garlic minced extra fine to taste
Pine nuts
8 oz. package of cream cheese or goat cheese or mix
White wine
Coconut oil

Melt about two tablespoons of coconut oil in a large deep skillet. Fry up the pancetta, bacon, or ham pieces for a few minutes until they start to crisp. Remove them to drain on a paper towel. If you prefer crunchier, keep the pieces in the pan and continue.

Toss the pine nuts in to toast and remove to the paper towel.

Fry the shallots in the drippings until they start to turn. Add garlic and green beans. Sauté until the beans are as tenderness you prefer. I generally put the lid on the skillet and let them steam/fry, stirring them often. I like my green beans fairly tender, so that part takes about 15 minutes.

Once the green beans are tender, toss in the cream cheese/goat cheese and melt it into the beans. A splash of white wine at this point is a very good thing. Top with the crunchy pine nuts and pancetta/bacon/ham.

If you eat pasta, some cooked penne is a wonderful thing to add to this. I’ve also added in some sautéed chicken breast as well and Voila! I have a complete dinner.

Season with salt, pepper, and garlic salt as needed. And definitely enjoy!

Here's a little from my latest book to satisfy another of your senses,

Their careers drove them apart--could disaster bring them back together?

BLURB:
In the aftermath of a series of tornadoes, Kyle Mathis just wants to guide his linemen to restore power to the devastated town of Milton. When reinforcements in the form of corporate deskjockeys come to work storm duty, he's glad for the extra bodies to help serve food and support the crews working eighteen hour days.

But Kyle is not prepared to face one of the latest arrivals, his ex-wife Jenna. Jenna left him years ago, choosing her career over their marriage. However, being back together in their home town brings back memories and desire--for both Kyle and Jenna.

Can Kyle and Jenna find each other again in the midst of the devastation? Or will their jobs pull them apart and leave not only their homes but their hearts shattered?

To read an excerpt from Storm Duty, please click HERE.

Leigh Daley lives with her husband and kids in the wilds of West Alabama along with her dogs Bruno and Jack. Now on her fourth career, she has spent most of her life writing for other people, but these days she is writing for herself. She eats like a cavewoman, posts crazy fanfic as Arcole, and tries to meet her creative needs by writing romance as Leigh Daley and fantasy as Arley Cole. She’s a really big fan of happily ever after.

Learn more about Leigh Daley on her blog. Stay connected on Facebook.

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

Happy Eating!

Sloane

It's Wednesday. So, What's Cooking?

How about a tasty plate of Pasticcio accompanied by a tossed salad and topped off with a glass of dry red wine?


This is one of our favorite dishes to prepare and eat. This recipe easily serves 4 and the leftovers are amazing out of the microwave or oven.

Pasticcio
Tossed Salad
Italian Bread
Red Wine – Chianti or Cabernet Sauvignon



Pasticcio
The Sauce
2 tbsp. olive oil
1 onion sliced thin
1 red pepper cleaned and chopped
2 garlic gloves chopped
5 ½ cups ground chuck
14 oz. can diced tomatoes
½ cup dry white wine
2 tbsp. fresh parsley chopped or 1 tbsp. dried
2 tbsp. anchovy paste Reese is my preferred brand
Fresh ground pepper to taste

The Pasta
2 cups dried fusilli
1 tbsp. olive oil plus extra for brushing
¼ cup heavy cream

The Topping
2 ½ cups natural yogurt
5 eggs
¼ tsp. ground nutmeg
¾ cup grated Parmesan cheese

Preheat oven to 375°F.

The Sauce
Heat the oil in a large frying pan. Sauté the red pepper and onion until soft, but do not let them brown. Stir in the garlic and cook for 45 seconds. Add the meat and cook, stirring often, until browned.

Mix in the tomatoes and wine. Bring to a boil, then simmer for 20 minutes or until thickened. Stir in the parsley, anchovy, and black pepper.

The sauce can be prepared early in the day, then held to the side until you’re ready to assemble the pasticcio. If the wait is longer than a few hours be sure to refrigerate the sauce to preserve it.

The Pasta
Bring a medium size saucepan to a hard boil. Add the pasta and cook for 10 minutes or until almost tender. Start timing when the water returns to a boil. Drain and transfer to a bowl. Stir in the cream.

The Topping
Use a wooden spoon to beat the yogurt, eggs, and nutmeg together in a medium size mixing bowl.

The Assembly
Brush an ovenproof dish with olive oil. Spoon in half the pasta and cover it with half the meat sauce. Repeat with remaining pasta and sauce.

Spread on the topping and sprinkle with cheese.

Bake for 25 minutes or until golden.

To serve: Cut the pasticcio into medium size portions, but only enough for the present meal. Use a spatula to lay the slice onto a dinner plate.

I'll be back Monday with awesome middle grade author Sharon Ledwith. Until then...

Mangiare Bene!

Sloane
Twitter
Amazon Author Page