Monday, 31 July 2017

Guest Post: Romance Author Sloane Taylor Serves Up A Long Weekend Summer Feast...

Time to resurrect a Taylor family favorite, a long weekend feast everyone loves. We make the main meal, but friends and relatives arrive with appetizers, desserts, and the perfect adult beverages for all to enjoy. Below is our menu complete with recipes to serve on your next summer long weekend:

Barbecued Pork Ribs

Pork ribs, plan 1 slab for 2 people if you make all this food
Chicken stock
Barbecue sauce – Sweet Baby Ray’s is my favorite

PREHEAT oven to 325°F

PLACE ribs in a single layer in a roasting pan. Pour in about a half inch of stock and the same amount of beer. Cover tight with aluminum foil and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.

CAREFULLY remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbecue sauce over ribs.

HEAT grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning once and basting with plenty of sauce.

Photo by tiverylucky
Hamburgers Sloane Style

Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce
1 dash per adult
1 egg per
1 ½ pounds meat
chives snipped, fresh or jarred

BEAT egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.

ON medium heat, cook patties until they are done to your preference. Be sure to turn only once.

USE any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

My Mom’s Potato Salad

1 medium red potato per person
1 hardboiled egg for every 2 potatoes used
1 celery stalk for every 3 potatoes, chopped small
½ medium onion for every 3 potatoes chopped small
Real Mayonnaise – NO substitutes

BOIL the potatoes in their jackets until fork tender. Remove from pot as they are done and allow to cool. While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a full boil, then shut off the heat and allow to sit on the burner for 8 minutes. Peel, then slice in half widthwise and lengthwise. Slice into the bite size pieces. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

COMBINE celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Add eggs. Mix well.

SCRAPE the skins off the potatoes. Slice in half widthwise then lengthwise. Slice into the bite size pieces. Add two at a time to the mayo blend and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Taste for seasoning. You may need more celery and onion.

FOLD into a serving bowl. Cover and refrigerate until ready to serve.

Baked Beans

1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional 2 strips bacon

PREHEAT oven to 325°.

POUR beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.

To cook on the grill:

HEAT grill to medium.

PREPARE as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.

TO SERVE – discard bacon.

Sweet Corn on the Grill

1 ear fresh corn per person – do not remove husk
Butter or margarine

POUR cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.

SET grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.

TO SERVE - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!

Photo by khumthong
Snazzy Sliced Tomatoes

1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives

PREPARE this dish about an hour or so before serving.

SLICE tomatoes ½” thick and arrange on a serving plate.

DRIZZLE vinegar over the tomatoes, then dust with garlic powder or fresh garlic.

SPRINKLE plenty of chives across the top.

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

Wishing you all a Happy and Safe Summer Holiday ~ Sloane

Award-winning author Sloane Taylor is a sensual woman who believes humor and and good food are healthy aspects of our everyday lives and carries that philosophy into her books. She writes 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 also an avid cook.

Learn more about Sloane Taylor on her website . Check out her blog for more tasty recipes. Stay connected on Facebook and Twitter.


  1. These recipes look so good! Thanks for sharing with all of us!

  2. Thanks for loaning me your kitchen, Sharon.:) I truly appreciate all your support.

    1. You're always welcome in my backyard...and kitchen, Sloane! Salute!

  3. I will try that sweet corn recipe this weekend. We are having guests and it would be perfect!