Tasty Tuesday: Excerpts and more!

Prosciutto-Stuffed Chicken with Mushroom Sauce

Ingredients

4 TO 6 SERVINGS

4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt, freshly ground pepper
8 thin slices prosciutto
8 thin slices provolone cheese
32 fresh basil leaves
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
2 cups low-sodium chicken broth
1 teaspoon red wine vinegar
2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

Preparation

Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.

Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.

Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.

Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce over.

Recipe by Bon Appétit Test Kitchen
Photograph by Romulo Yanes

Like the recipe? Check out the excerpt!

“You’re considering trying this, aren’t you Sienna? And you have been since you found my contract.”

I shifted in my seat uncomfortably, my silence spoke volumes. How can he be so good at reading me? “Come here,” he asked, cocking a finger at me and smiling.

I had a strong urge to follow his command. He continued watching me expectantly and under his scrutiny I rose in my seat then slowly began walking along the table towards him. His gaze burned into me as I stood by his side. “Sit down,” he commanded, pointing at his lap and pushing away from the table slightly.

I felt lightheaded and totally aroused, as if someone else was in control of my body while I lowered myself into his lap. My back touched against the table as Hunter leaned in close, my pulse racing. “Tell me again Sienna, how much you don’t want to give up control.”

I blushed, looking down at my hands, my fingers clasped together. My mind was a tangled mess, unable to form sentences when I was so close to his body, breathing in his scent. “I…” I stammered, finding myself unable to speak.

Hunter smiled, a wicked glint in his eyes. He leaned his head forward and lowered his mouth over mine, parting my lips and exploring my mouth with his tongue, hard and urgent. He nipped at my bottom lip gently with his teeth. When he eventually pulled back I was limp against the table, boneless and breathless. Hunter ran his finger gently across my cheek.

“If you’re interested in this, Sienna, giving up control and giving in to another side of yourself, I would be honored to introduce you to aspects of the BDSM lifestyle. We don’t need to have a contract. If you say stop, if you want this to end you only need to say the word and it will be done.” Hunter kissed my neck gently, his lips tracing along the curve and nibbling at my collarbone. “Let me show you how good it can be,” he whispered into my ear, his breath hot against my neck.

BUY

AMAZON

Tasty Tuesday

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

Directions

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving.

Tasty Tuesday ~ Mustard-Beer Dip with Megan Slayer

It's time for a quick and easy dip to share during the big game or spring training. Grin. Check it out and enjoy!

Mustard-Beer Dip

12 oz pale ale

1/2 cup yellow mustard

2 tablespoons brown sugar

1 tablespoon mustard powder

1 tablespoon cider vinegar

1/2 tsp Worcestershire sauce

Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.

Read more here 

Capture Me

by Megan Slayer

Dolly makes her living posing for pinup shots. She’s got the look -- the tats, the piercings -- and can rock a pompadour like a champ. But she’s not a size two. Some guys love a wicked hot challenge.

Available here!

Tasty Tuesday: Easy Meatball Sauce

At a recent party, we added a quick sauce to our meatballs and people just ate them up! It's so fast and easy. All you need is your favorite meatball recipe (or your favorite store-bought meatballs if you like the semi-homemade approach) and the following two ingredients:

1 can crushed pineapple
1 bottle barbecue sauce

Choose a sauce flavor that melds well with your meatballs. Mine were plain so we used sweet honey barbecue sauce. Just mix the two together and heat them up, then cook your meatballs in the sauce. They are delicious! Serve them hot, of course.

I just love little hacks like these that change plain recipes into something special. What are your favorite simple recipe tweaks?

Tasty Tuesday: The Easiest Pull-Apart Bread You'll Ever Make!

We made this pull-apart bread for Christmas and our last 4-H group meeting and it was devoured both times! It's super easy and super tasty.

All you need are:
A can of Grands biscuits (Golden Layers work really well)
3/4 a stick of butter
4 cloves of garlic, minced
1/2 cup Parmesan cheese, grated (use fresh if possible!)
1 tsp basil, oregano or Italian seasoning

Preheat the oven to 350. Break your biscuits up into bite-sized pieces. (If you have kids, this is a great way for them to help you cook!) Mix all ingredients except for the butter and toss them with your biscuit pieces. Melt your butter, either in your oven as it pre-heats or in the microwave, and toss the bread in it as well. Top it with any additional cheese if you prefer and bake it for 20 minutes. Serve hot.

You can substitute other cheeses if you like, too. We used cheddar on another loaf. It just didn't taste as good as the Parmesan, though!

Tasty Tuesday ~ Fantastic Football Cookies for Super Bowl Munching!

I thought I'd jump in and post a Tasty Tuesday Recipe. I haven't done so in a while and when I got this recipe, I had to tweak it a little bit. Tweaking is fun and part of what Changeling is all about.

Fantastic Football Cookies

You can make these a myriad of ways, but mine are with chocolate chips because well, I like chocolate.

By slgckgc [CC-BY-2.0
 (http://creativecommons.org/licenses/by/2.0)],
via Wikimedia Commons

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
1 cup chopped walnuts (optional)
Directions
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

Roll out the dough onto a sheet of wax paper or parchment and cut out using football shaped cookie cutter. Bake about 10 minutes. Cool on a baking rack.

When totally cool, use decorator icing in white or your favorite colors to decorate the cookies. Licorice works well for lacing, too. Make them yourself or have them serve as an activity during the game. Whatever you do with them, have fun!

Read more here!

Tasty Tuesday goodness from Teeka

Cheeseburger in Paradise by Jimmy Buffett

Ingredients:
1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash of worcestershire sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs

Directions:
Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out cleanBake in oven for 25 minutescheeseburger pie
Serves 4-5 people

Tasty Tuesday -- Homemade Hot Apple Cider

I adore warm beverages around the Holidays. They tickle my memories and relax my body. I'm going to share my Homemade Hot Apple Cider recipe with you. It's super easy to make and is guaranteed to keep a smile on your face. So curl up with a cup and read your favorite naughty tale.

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Hot Apple Cider

• 1 quart apple juice
• 2 cups water
• 5 cinnamon sticks
• 4 cloves
• 2 oranges, sliced (leave the peel on)

In large pot combine apple juice, water, cinnamon sticks, cloves, orange and bring to a boil
Reduce and simmer for 15 minutes or longer.

Note: I'll usually make larger batches and let it simmer for up to two hours to concentrate the flavor. Add more or less cloves as needed to really make this cider yours. If you don't have fresh oranges, you can substitute 8 oz of orange juice (with or without pulp).

Serve
Serves 4-6

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If you'd like more recipes, check out Changeling's Tasty Tuesday selection and don't forget to pick up your copy of Red Velvet Christmas: Hidden Confections. There's a fantastic Better Than Sex Red Velvet Cupcake recipe in there you won't want to miss!

Until later!

Happy Holidays,

Dawn Montgomery
http://www.dawnmontgomery.com
http://www.facebook.com/authorDawnMontgomery
http://www.twitter.com/Dawn_Montgomery

Tasty Tuesday -- Gingerbread

'Tis the season for one of my all-time favorite things: gingerbread!

Be it cookies or the cake-like bread, I will happily devour gingerbread anytime of year, but there's just something special--magical, even--about fresh, homemade gingerbread during the winter holidays. The smells, the flavors... *happy sigh*

This is the recipe I use, though I honestly don't remember where I got it years ago. Enjoy!

***

Gingerbread

Ingredients:
1/2 cup shortening
1/2 cup white sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water

Directions:
Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan. Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly. Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon. Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

Tasty Tuesday - An Icing to Die For

There are few things in this world that get my heart pounding and my mouth watering. One is a sexy and delicious romance (whether I read it, watch it, or experience it with my own Knight-in-not-so-shiny-armor, it's just as exciting!). The other is a decadent dessert that makes me forget, for just a little while, all the craziness that comes with being an erotic romance author on deadline as well as a mom, cook, housemouse, wife, lover, etc.

Today I'm going to introduce you to An Icing To Die For...White Chocolate Mousse. It's the perfect companion to The Better Than Sex Cupcake recipe found at the end of my Red Velvet Christmas story: Hidden Confection.

Take a look at the results of this recipe. What do you think? Delicious, no?

My husband and I worked for weeks to find the perfect blend of dark chocolate and red velvet to make a moist and delicious cupcake. The icing itself was a family favorite. Together...dynamite.

Without further ado, I present The Better Than Sex Red Velvet Cupcake Icing to Die For:

(recipe is modified from SuperChef's, my husband's, site, cbsop.com. Posted here with permission. All right's reserved)

---

ICING TO DIE FOR

---

• 1 cup heavy cream
• 4 ounces white chocolate baking bars, coarsely chopped
• 2 tablespoons vanilla

Heat cream in a 1 small saucepan until just boiling (also known as scalding the cream) 

Place white chocolate into a heat proof bowl and pour hot cream over chocolate. Allow to sit for approximately 3 minutes, then stir until smooth. 

Stir in vanilla and refrigerate until extremely cold (approximately 1 1/2 hours), stirring occasionally. Mixture will be thin.

In a large bowl, beat cold chocolate mixture with an electric mixer on medium speed for about a minute or until chocolate begins to thicken. Switch to high speed and mix until stiff peaks form (Note: if it won’t go to stiff peaks, it’s not cold enough, so place it back in the fridge for a half hour and then continue beating).

Pipe as needed onto cooled cupcakes. Important note here...if the cupcake is anything but room temperature or cooler, the mousse won't hold up well. 

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If you'd like to see the delicious recipe for Mia Devyne's Better Than Sex Cupcakes, pick up Hidden Confection from Changeling Press December 5th or your favorite e-store as they're uploaded. 

Bonus for buying at Changeling...each Red Velvet book purchased gives you an entry into Changeling Press's annual event: 

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Win Free Books for a year (changelingpress.com/special_event.php)

Win Free Books For A Year!

Red Velvet Christmas is HERE! It's time for our 10th Annual A Very Changeling Christmas Contest -- Win Free Books For A Year!

Ten readers will win Free Books For A Year:

One book a month (Six winners, 12 books each)

Two books a month (Two winners, 24 books each!)

Two books a week (Two winners, 104 books each!)

Twelve Nights of Christmas winners will receive Changeling Gift Certificates for $5, $10, and $25 -- one random winner for each Christmas title on release day!

Winners for the Free Books for a Year Contest will be announced December 31 st at the Changeling New Year’s Eve Party, held on our Changeling Press Readers’ Loop.

---

One Christmas Eve, Mia Devyne of Devyne Pastries went underground and closed up shop for good under scandalous rumors of bewitching red velvet holiday cakes designed to skyrocket your sex drive. Her disappearance sparked a worldwide search for her sensual seductions cookbook.

Four years later, a rival pastry chef has arrived on the scene with his own version of the cakes, and Mia can't stay away. For a Christmas present to herself, she wants to try just one bite of the Better Than Sex cupcake, and then she'll disappear back into the shadows. If she gets to kiss Liam again, well, that's just an added bonus.

Liam Merriman has one goal... draw the sexy Mia out of hiding and back to the spotlight where she belongs. He knows why she disappeared all those years ago, and he plans on picking up where they left off. Naked. In his bed.

Available HERE on 5 December 2013

Tasty Tuesdays: Cassava Cake

Ingredients:

2 cups grated Cassava/Yucca
2 eggs
1 can evaporated milk
1 can condensed milk
1 can full fat coconut milk

Direction:
Pre-heat oven to 350 degrees F
Peel Cassava/Yucca and put into food processor.
Then process in eggs until a smooth batter is formed.
Mix in all three milks.
Pour into a baking dish and bake for 55 mins.
Then switch broiler on for 3-6 mins. Until brown.
Let cool completely before cutting.

Ana Raine
http://anarainebooks.blogspot.com/

Tasty Tuesday - Elizabeth Jewell's Halloween Blood Shots for Vampires

Every good vampire wants a decent blood shot for breakfast. Or lunch, or dinner. Or a snack, when the munchies hit. Here are some recipes for high-quality blood shots you can serve your favorite vampire any time of the year.

Ruby Wednesday

Fill a shot glass about 2/3 full with a good vodka

Dribble blood* slowly into the vodka for that lovely layered effect.

Virgin’s Kiss

Vanilla rum

Blood

Again, dribble the blood slowly for a layered look. Vampires like that.

The Harlot

Replace the rum/vodka with pomegranate liqueur. Garnish with lime.

Velvet Dick

Layer butterscotch schnapps and Irish crème and top with blood. (This is basically a Slippery Nipple with blood substituted for Grenadine.)

Bring one of these out for your next vampire party, or that new vampire you’ve decided to date, and see how the evening turns out.

*I used cherry-flavored candy blood from my local Halloween store. It’s overly sweet and sort of artificial-tasting, but not awful. You might do yourself a favor by using Grenadine instead, although it doesn’t have the same rich, red blood color as the fake blood.

Tasty Tuesday - Easy Spiderweb Cheesecake by Anne Kane

Actually, I don't cook. That's what I keep the Cabana Boys around for, but I still have to collect the recipes. BTW - ever wonder whether a Cabana Boy wears an apron while cooking? I think I'll let you keep wondering :) Now I'd better go take a picture of the finished product so I can post it in here, and so I can eat it! Yummy!

Easy Spider Web Cheesecake

 

Ingredients:

 

1 pkg unflavored gelatin (about 24 ox)

¼-cup cold water

2 – 8 ounce pkgs of cream cheese – (I use low fat)

½-cup sugar

½ cup whipping cream (makes up for the low fat cheese!)

1 tsp vanilla extract

1 9 inch chocolate graham wafer crumb crust

2 squares semisweet bakers chocolate or ¼ cup chocolate chips

1 table spoon butter or margarine

 

In a small saucepan, sprinkle gelatin over the water and let stand for a minute, then heat and stir until dissolved. Remove from stove and cool slightly. In a medium mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in the cream, vanilla and gelatin until smooth. Pour into crust.

 

Melt the chocolate and butter in the microwave, and stir until smooth. Put in a Ziploc bag and cut a small hole in one corner. Pipe a circle of chocolate about an inch wide int he centre of the cake. Then pipe increasingly large circles around it about half an inch apart until you have six or seven circles. Take a toothpick and draw it through the circles from the centre to the outer edge. Wipe it clean, and repeat until you have a web pattern on the top. Cover and refrigerate for several hours, or until firm.

 

 

Tasty Tuesday - Roasted Chicken

I'm a sucker for chicken. Love it, love it, love it. I grew up BBQing it on a charcoal grill with my dad, and that will always been my favorite method. However, I finally came up with a recipe for the perfect oven-roasted chicken. It's always a huge hit in my house, and my oldest frequently requests it. Enjoy!

Oven-Roasted Chicken

Ingredients:

chicken leg quarters (I usually do 4, but it really depends on pan size)

olive oil cooking spray (for the pan/dish)

Nature's Seasonings

thyme

rosemary

olive oil (for brushing)

Directions:

Spray pan with the olive oil spray to avoid sticking. Preheat oven to 450. Then switch to broil.

Pat chicken dry (this ensures a crispy skin) and brush both sides with olive oil. Place skin side up, sprinkle with rosemary, Nature's Seasonings, and thyme. Broil for 1 1/4 hours, check temp before removing.

Tasty Tuesday - Spanish Tortilla

I just returned from Spain. I spent 37 days walking the Camino de Santiago, 500 hundred miles from St. Jean Pied de Port, France to Santiago de Compostela, Spain.

During my trek I often enjoyed Spanish Tortilla for breakfast. The potato and egg omelet was a great way to begin a day of walking. Below is a recipe for Spanish Tortilla and I have enjoyed making it since my return. Great way to start a day of writing!

B.J. McCall

Spanish Tortilla

Ingredients:

•  6-7 medium potatoes, peeled

•  1 cup of shredded cheese (use cheddar, jack or a mixture)

•  1 whole yellow onion

•  5-6 large eggs

•  2 cups of olive oil for pan frying (I cut way back on the oil)

Salt to taste

Slice the potatoes to 1/8 inch thick

Chop the onions

In a non-stick pan, sauté potatoes and onions in oil on medium to low heat. You want to cook the potatoes until a spatula breaks the slices in two.

Whisk the eggs in a large bowl. Add cooked potatoes and onion, and the cheese. Mix, coating the potatoes.

Add olive oil to non-stick pan, then add potatoes, egg and cheese mixture. Cook on medium to low heat. You want the bottom of the tortilla to brown, leaving the top still runny.

Once the tortilla has browned, you have to flip the tortilla. I using slide the tortilla onto a plate and invert the pan over it to flip the tortilla. Cook until golden brown. Take the pan off the heat and let the tortilla rest for two minutes.

Slide the tortilla onto a plate and cut like a pie to serve.

Variations: Add chopped green onion, green peppers or ham.

In Spain the tortilla is often served with a slice of baguette.

At home, I serve with salsa.

There are many recipes for Spanish Tortilla available on the internet.

Enjoy!

 

Tasty Tuesday - Spaghetti Sauce and Meatballs

Now that it's September, the weather will be getting cooler, the kids will be returning to school, and warm, scrumptious meals will entice our taste buds.

Here's a recipe I love to make that I found from a Taste of Home magazine. Personally, I like to make the sauce, divide it and use it at later dates for serving over spaghetti, making baked ziti or meatball sandwiches. Making the meatballs are, of course, optional. 

Enjoy!

Spaghetti Sauce and Meatballs

Ingredients for the Sauce:

1 large onion, finely chopped
2 - 4 cloves of garlic, minced
2 Tbsp olive oil
3 cans (10 3/4 oz each) of tomato puree or diced tomatoes (*note, if you use diced, put them through the food processor or mash them before using in the recipe)
1 can (12 oz) tomato paste
1 1/2 cups water
1/4 cup grated Parmesan cheese
1 Tablespoon dried oregano
1 Tablespoon salt
1 Tablespoon sugar

Directions for Sauce:

In a Dutch oven, saute onion and garlic in oil until tender. Add the remainder of the ingredients, mix well. Simmer, uncovered, for 3 hours. 

*If you are adding the meatballs to this sauce, follow the directions below and add the meatballs when the sauce (is at it's midway point) has cooked for 1 1/2 hours. 


Ingredients for Meatballs

1 lb ground beef
1/4 lb ground pork
3/4 cup finely crushed saltine crackers
4 eggs, beaten
2 - 4 cloves garlic, minced
3 Tbsp grated Parmesan cheese
1 tsp dried oregano

Directions for Meatballs

Combine beef, pork and cracker crumbs in a large bowl. Add the eggs, garlic, Parmesan cheese and oregano. Mix well. Shape into 1 1/2 inch balls. Brown in a skillet.


Yummy!

Ayla 

Ayla Ruse
~Ensnare yourself in love
http://www.aylaruse.com

Tasty Tuesday - Dirty Pirate Popsicles

Popcicles are a blast from my past. We used to make them all the time when I was a kid. And, of course, when I saw the name of these popcicles I thought of this group. LOL

2 1/2 cups Coke
1/3 cup Captain Morgan Spiced Rum
1/3 cup Kahlua

Instructions:

Place all ingredients in a large glass and stir to combine. Pour mixture
into popsicles mold.

Freeze for about 2 hours or until mixture starts to solidify enough to
hold a popsicle stick upright. Insert popsicle sticks and finish freezing
popsicles overnight. To release popsicles run hot water on the outside of
popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To
quickly and manually flatten out the carbonation, empty out enough Coke from
a 2-liter bottle to leave a 3-inch space from top of bottle to top of
coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave
bubbles to subside.

Happy, hiccup, summer!

Intergalactic intrigue, sizzling sexual tension, and a giant snake shifter to be vanquished. Things are never dull.

Enjoying much-deserved R&R on the black sand beaches of the ruling Authority’s planet Enitrus, Cliff Blood is not happy when his brother Matt and his lover Rum show up to spoil his vacay with bad news. It seems Brand Lotus, evil snake-villain with a plan to take over Earth by force, has been discovered heading back to Earth and he’s targeting the Bloods’ favorite cops.

Problem is, the Blood boys aren’t going to make it back to Earth before Lotus gets there, so Littlejohn and Petra have to fend for themselves, while negotiating a new development in their relationship that already has them slightly off-balance.

Buy Links and Excerpt!

Other books in the series:

Dusted

Forked

Roasted 

Tasty Tuesday - Chicken with Tomatoes and Basil

This is a quick, easy and healthy meal, perfect for a busy Summer night!

I used thin sliced chicken breast for this recipe, but you can also butterfly and pound whole chicken breasts to ¼ inch thick.

5 medium plum tomatoes, diced and seeded
¼ cup packed, fresh basil leaves, thinly sliced
5 tbsp. extra-virgin olive oil
2½ tbsp. balsamic vinegar
1 medium garlic clove, finely chopped
Salt and pepper to taste
4 boneless, skinless chicken breast halves sliced or pounded thin (approximately 2 lbs.)

Combine tomatoes, basil, half the oil, vinegar, and garlic in a bowl, season with salt and pepper to taste.

Season the chicken with salt and pepper and brown 3 minutes, or until golden and nearly cooked through, in half the remaining oil. Flip and cook another 2 minutes on the other side. (Cook half at a time and keep the rest warm in a 200°F oven.)

Serve with sweet potatoes mashed with milk and Parmesan cheese.

Arrange the chicken on a plate with a scoop of mashed sweet potatoes and spoon a generous amount of the tomato mixture and juice over the top.

Delicious and pretty!

What if real love began in the pages of a paranormal novel? And what if that love leapt off those pages, and into an avid reader’s arms?

Terra fell in love with Jacobin when he was the hero in a sexy paranormal novel, but when he showed up at her door she thought she was losing her mind. Imagine how she felt to learn her fate had been scribed onto magic pages and could just as easily be erased. Would she be willing to give up everything, just to hold onto a love she never dreamed she’d have?

Buy Links and Excerpt!

Tasty Tuesday: Mississippi Mud Cake

They say you can take the girl (or boy) out of the South, but you can't take the South out of us. One of my favorite desserts growing up was my Nana's Mississippi Mud Cake. It's a staple down South, and I can't help but share the goodness!

-Mychael
http://www.mychaelblackbooks.com/

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Mississippi Mud Cake

Ingredients for Cake:
2 C. sugar
4 eggs
1/3 C. cocoa
1 C. nuts
1 C. shortening
1 ½ C. flour
3 tsp. vanilla
1 pkg. marshmallows
1 box powdered sugar
1 ½ stick butter

Directions:
Cream sugar and shortening, add eggs and beat. Sift flour and cocoa together and add to mixture. Add vanilla and nuts. Pour into greased and floured 9 x 13 pan. Bake at 300 degrees for 30 mins. Remove from oven and spread with marshmallows. Return to oven for 10 mins. and melt. Cool cake before icing.

Ingredients for Icing:
1 ½ stick butter, melted
1/3 C. cocoa
1 box sift powdered sugar
½ C. evaporated milk
1 tsp. vanilla
1 C. nuts

Directions:
Sift sugar and cocoa, mix well with melted butter. Add milk, vanilla, and nuts. Spread over cake and let stand a while before serving.

Tasty Tuesday: Hasselback Potatoes

These Swedish baked potatoes are SO easy to make, and taste sinfully good. You'll need:

6 baking potatoes
1 cup of fresh, grated mixed cheeses of your choice (we use Parmesan and Gruyere)
1/3 cup melted butter
salt and pepper to taste

Peel your potatoes if you prefer; I like the skin on mine. Cut slits all along your potatoes width-wise until they look a bit like a bloomin' onion. Season your melted butter with salt and pepper. You can also add parsley, paprika, Mrs. Dash or any other seasonings that you enjoy.

Place your potatoes in this mixture until they are coated nicely. You may need to add butter depending on the size of your potatoes. Bake them in the oven at 400 degrees for about half an hour. Then pour the rest of your butter and all of your cheese over them and bake a bit longer until the cheese is melted and serve hot. Add sour cream, chives or any other garnishes you like. Feel free to add more cheese if you want them extra oozy!

Canna from Hard As a Rock would love this dish because it's decadent and gooey, oozing with cheese and flavor. She loves to "haunt" the Pleasure Club because it engages all of her senses, and so do these potatoes.