Thursday, 17 April 2014

Guest Post: Get Ready for Good Friday with Sloane Taylor

Today, I've got romance author and gourmet cook, Sloane Taylor slaving away in my virtual kitchen in order to share one of her popular catches of the day for the upcoming holiday. Heat up those elements, Sloane and take it away...

Hi, Sharon! Thanks for allowing me to steamroll my way into your kitchen. This dinner we’re about to make is delicious and a breeze to prepare. The perfect meal for busy schedules. So please pour us a glass of white wine, maybe a Riesling, and lets cook Seared Tilapia and Baked Potatoes.

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.

Add tossed salad for a wonderful meal you and your family will want to repeat.

Thanks again, Sharon, for sharing your kitchen. Bon App├ętit!

Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after.

Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life.

She is an avid cook. Check out “It’s Wednesday. So What’s Cooking?” with new recipes posted each week on her blog http://sloanetaylor.blogspot.com/.  The recipes are user friendly menus, meaning easy. Feel free to email her at sloanetaylor@comcast.net to be included on the Cooking Pals list. These people receive advance notice of the new recipe.

Twitter https://twitter.com/sloanetaylor2
Sloane Taylor Amazon Author Page


6 comments:

  1. Thanks for having me over today, Sharon. I love cooking in your kitchen.:)

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    1. You're very welcome, my friend! Thank you for firing up the grill and sharing your recipe! Cheers, Sloane!

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  2. I came, I saw, I read, and I shared with the world. Love you Sloane!

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  3. Love your recipes, Sloane!

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  4. Posh fish and chips.Lovely Sloane. Need a nice glass of chilled chardonnay with it

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    1. Sloane had me at wine too, Susan! Salute!

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