Author in the Kitchen: Celebrate Cinco de Mayo this May with Cookbook Author Sloane Taylor...

Many people believe Cinco de Mayo is Mexican Independence Day. Nope, that is actually September 16. May 5 celebrates the Battle of Puebla which was Mexico’s victory over France in 1862. Another interesting fact – Americans celebrate Cinco de Mayo more than the people in Mexico. 

I met a wonderful lady in the Hispanic aisle when I was shopping for these ingredients. Lydia literally took me by the hand and taught me a great deal in just a few minutes especially about tortillas and refried beans which I’m sharing with you. I am thankful for Lydia and the time she spent with me. 

MENU

Guacamole & Tortilla Chips

Beef Tacos

Flour Tortillas

Rice with Tomatoes and Onion

Refried Beans

Mexican Beer – Corona, Dos Equis, Modelo, Tecate

 Guacamole

This dish can be made hours in advance of your dinner and stored in the fridge.

2 lg. ripe avocados

1 tbsp. (15ml) onion, chopped fine

5 drops Tabasco sauce

1 med. tomato, peeled and chopped

⅛ tsp. (.60ml) cumin

⅛ tsp. (.60ml) garlic powder

Freshly ground pepper to taste

Cut avocados in half. Lift out pits and save. Scoop out avocado from shell and place into a glass bowl. Mash with a fork. Stir in remaining ingredients.

Taste for seasoning and adjust to suit you.

Place guacamole into a serving dish. Bury at least one pit into the dip. This helps keep the avocado from turning black. Cover with cling wrap and refrigerate until ready to serve.

Serve with tortilla chips.

Photo by The BlackRabbit on Unsplash

Beef Tacos

1 lb. (500g) 90% lean ground beef

½ med. onion, chopped

1 cup (250ml) canned tomato sauce

2 tsp. (10ml) chili powder

½ tsp. (2.5ml) garlic powder

½ tsp. (2.5ml) dried oregano

½ tsp. (2.5ml) paprika

½ tsp. (2.5ml) ground cumin

½ tsp. (2.5ml) cayenne

Freshly ground pepper to taste

Preheat oven to 220° F (100°C).

Brown beef in a large skillet set over medium heat. Be sure to stir and break up clumps. Stir in onion and cook 3 – 4 minutes.

Pour tomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8 minutes longer, stirring often.

Pour into an ovenproof dish. Set in oven until ready to serve.

Flour Tortillas

1 package store bought flour tortillas

When you return home open the package, separate tortillas and lay directly onto your kitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a paper towel. Replace them in their original package, seal, and refrigerate until ready to use. 

Heat a flat skillet over medium heat. Lay in a tortilla and warm for a minute or so. Turn. Fold tortilla in half. You now have a perfect taco shell. 

Lay shells on a plate and serve. 

Rice with Tomatoes and Onion

¼ cup (60ml) olive oil

1 med. onion, sliced thin

2 cups (200g) rice, not instant

2 cups (450ml) chicken stock, not broth

2 cups (450ml) water

14½ oz. (411g) can diced tomatoes

Heat oil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom. Add onion. Cook, stirring constantly, for about 5 minutes or until onion is transparent but not brown.

Pour in rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let the rice brown or the dish will be bitter.

Stir in stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to a simmer. Cook for 20 minutes or until rice absorbs all the liquid.

If need be, keep rice warm in a low oven until you’re ready to serve.

Refried Beans

1 can refried beans*

2 strips bacon

Scoop beans into a microwaveable bowl.

Fry bacon until crisp. You want to render as much fat out as possible. Eat the bacon (no joke) and then stir the rendered fat into the beans.

Depending on how powerful your microwave is, heat for 1 – 2 minutes before serving.

* Buying canned beans is much easier than using dried pinto beans for this dish and probably better tasting. Be sure the can reads Authentic Refried Beans. La Preferida is the brand Lydia recommended. She was right. It was delicious as it has bits of bean in it instead of just being a heavy paste.

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.

Let the Thanksgiving Holiday Begin with Cookbook Author Sloane Taylor...

Thanksgiving is one of our favorite holidays. Every year Mike and I had at least twenty people for a sit-down dinner. We cooked the meal, and the guests supplied appetizers, deserts, and wine. It was a wonderful time to reminisce, over-indulge, and have fun. There comes a time when life must change. Several years ago, I passed the turkey baster on to my daughter Dru. She's a wonderful cook and it’s great fun to be her guest. 

 MENU 

Roasted Turkey 

Stuffing 

Mashed Potatoes 

Candied Sweet Potatoes 

Broccoli 

Stir-fry 

Canned Corn 

Cranberry Sauce 

Gravy 

White wine – Chardonnay 

Roasted Turkey 

Turkey 

8 tbsp. (114g) butter

2 leeks including some green, chopped 

2 large onion, chopped 

15 baby carrots, chopped 

4 tomatoes, chopped 

1 tbsp. (15ml) dried thyme 

1 tbsp. (15ml) dried marjoram 

1 large bay leaf 

Bacon strips to cover breast 

Chicken stock 

Disposable pan 

Cooking rack 

Cookie sheet – for stability 

 Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey. So, if you have a 20-pound (9K) turkey it will take 140 hours or a least 5 days to thaw in the fridge. 

Thanksgiving Morning

If the turkey isn’t completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels. 

Preheat oven to 325°F (160°C). 

Cooking Times

10 – 18 lbs. (4.5 – 8kg) 2 - 2½ hrs. 

18 – 22 lbs. (8 – 10kg ) 2½ - 3 hrs. 

22 – 24 lbs. (10 – 11kg) 3 - 3½ hrs. 

Melt butter in a large frying pan. When the foam subsides, lay turkey, breast down, and brown first one side then the other until skin is golden. Be careful moving the turkey around, it’s heavy and awkward.

Set disposable pan on cookie sheet. Scatter chopped vegetables onto pan bottom. Insert cooking rack. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch (2.54cm). Cover turkey and pan edges with aluminum foil, crimping sides well. 

Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. Tent with foil and allow to rest 30 - 45 minutes before carving. 

Remember – turkey, like all other meat, continues to cook long after it is removed from the oven.

Stuffing 

Stuffing is a winter food for us. I make a huge batch and freeze the unbaked extra in serving-size containers. Throughout the winter I’ll serve it with pork or chicken. 

 

1 package bread stuffing cubes, plain or seasoned 

½ lb. (250g) breakfast sausage in a tube or bulk 

8 tbsp. (1 stick) (114g) butter, melted 

1 rib celery, chopped 

½ medium onion, chopped 

1 egg, lightly beaten 

1½ tsp. (7.5ml) dried sage 

1½ tsp. (7.5ml) dried thyme 

2 cups (450ml) chicken stock, maybe a little more 

Empty bread cubes into a large bowl. 

 Fry sausage in a medium-sized skillet, breaking meat into small chunks, until no longer pink. Add sausage and its juice to bread cubes. 

Melt butter in same skillet. Add celery and onion when the foam subsides. Sauté 3 – 4 minutes until translucent, be careful not to let it brown. Add vegetables with all their juices to bread cubes. Mix well. Pour egg onto stuffing. Sprinkle sage and thyme across the top. Mix well. 

 Stir in chicken stock until mixture is very moist, but not soupy. 

To Bake as a Side Dish 

Spoon mixture into an ungreased baking dish. Do not pack it in. Cover tightly with foil. Refrigerate stuffing until you are ready to bake it, but no longer than two days. 

To Freeze 

Spoon mixture into freezer bags, label, and pop in freezer no longer than 3 months. I use several small bags that serve 2 at a single setting. No matter which route you take, remove stuffing from the refrigerator/freezer early in the day to allow it to come to room temperature. 

Preheat oven to 350° F (180°C). Bake for 30 minutes. Remove foil and continue to bake until the top is brown. 

Mashed Potatoes 

1 small russet potato per person 

Chicken stock 

Butter 

Sour cream 

 Milk 

Pepper 

The Day Before 

Pour 1-inch (2.54cm) chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by 1-inch (2.54cm). Put a lid on pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily. 

Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate. 

Thanksgiving Day 

Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer. 

Candied Sweet Potatoes 

32 oz. (1kg) can of sweet potatoes

½ cup (50g) brown sugar firmly packed 

8 tbsp. (114g) butter 

 2 handfuls mini marshmallows 

Preheat oven to 375° F (190°C). 

Drain potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13 x 9-inch (33 x 22cm) glass baking dish. 

Sprinkle brown sugar across the top, then dot with butter. 

Bake 20 minutes. 

Scatter marshmallows over the yams and bake for 15 minutes or until marshmallows are brown. 

Broccoli Stir-fry 

4 mini carrots sliced on an angle 

½ cup (50g) olive oil – possibly more 

½ medium onion, sliced 

1 in. (2.54) piece gingerroot peeled and cut into strips 

1 head broccoli trimmed and cut into florets 

½ small sweet red pepper cored, seeded and cut into strips 

½ small yellow pepper cored, seeded and cut into strips 

2 large garlic cloves pressed 

½ tsp. (2.5ml) red pepper flakes 

2 green onions sliced on an angle, include green 

5 mini Bello mushrooms, cleaned and sliced into thirds 

1 tbsp. (15ml) lime or lemon juice 

Have all ingredients prepped and, on the counter, before you begin cooking. 

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan. 

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to ensure broccoli is well coated with oil. Add more oil if necessary. Squeeze on lime or lemon juice. Sauté 2 - 4 minutes, but be sure broccoli and peppers still have crunch to them. 

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly. 

Serves 4 – 6 so adjust accordingly. 

From the corn through the gravy you’ll see just how lazy I was on holidays. And I’m not ashamed. 

Canned Corn 

1 can of corn per 4 people 

butter 

Drain corn, then pour into microwave safe bowl. Lay 2 or 3 pats of butter across the top. Microwave for 3 minutes, stir and serve. 

Cranberry Sauce 

1 can of sauce per 6 people 

Lay sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve. 

Gravy 

1 jar of gravy for 4 people 

Juices from the turkey pan 

Pour the gravy into a saucepan. Stir in ¼ - ½ cup (58 – 57g) of juice from the roasted turkey pan. Go easy so you don’t thin the gravy too much. Heat through and serve.

Have a happy and safe holiday!

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.

Author in the Kitchen: Celebrate Mother's Day with Cookbook Author Sloane Taylor...

Mother's Day is Sunday May 12th this year.

Do something really nice today for the lady who does so much for you throughout the year. This brunch will show how much you love, care and appreciate her. A few fresh flowers on the table are a nice touch, along with a lace tablecloth, and generous glass of mimosa. Wink. Cheers to all you Moms out there! 

MENU

Quiche

Fresh Fruit Salad

Croissants

Raspberry Jam

Butter

Zucchini Bread for Dessert

Mimosas

 

Quiche

1 frozen deep-dish pie shell

1 tsp. (5g) butter

6 bacon strips, cut into ¼ in. (.64cm) pieces*

¼ cup (30g) onions, chopped

2 eggs

2 egg yolks

1¼ cups (230ml) heavy cream

3 pinches white pepper**

¾ cup (85g) swiss cheese, grated

2 tbsp. (25g) butter, cut in small bites

Preheat oven to 375° F (190°C). 

Place pie shell on cookie sheet. Use a fork to poke several sets of holes in the bottom and around the sides of the shell. Bake for 10 minutes. Remove from oven and set aside. 

Melt butter in a heavy skillet. Add bacon, and ham if you’re including it, and onion when foam subsides. Cook until meat is lightly browned. Remove from skillet with a slotted spoon to paper towels. 

Beat or whisk eggs, yolks, cream, and seasonings in a large bowl. Stir in cheese. 

Scatter meat, into pie shell. Gently ladle in egg mixture. Sprinkle the top with butter bits. 

Bake for 25 minutes or until a sharp knife inserted in the middle of the quiche comes out clean. 

The dish may be served hot, warm, or room temperature. It also makes a wonderful appetizer. Leftovers reheat in the microwave beautifully. 

*Diced ham, ¼ lb. (125g), is also good in this recipe in place of the bacon or along with. All other ingredients and process remains the same. 

**No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.

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.

Taylor's cookbooks, Date Night Dinners, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.

Author in the Kitchen: A Halloween Feast Fit for Goblins and Ghouls by Cookbook Author Sloane Taylor...

Halloween October 31 -  Centuries ago ancient Celtics believed that at summer’s end the barrier between our world and the world of spirits thinned, allowing evil to cross over to us. Time passed and people dressed as saints and went door to door which is the origin for tonight’s ghosts and goblins to magically appear at your front door to trick you if you don’t treat them. 

Invite friends over and celebrate Halloween with this menu that will tame your creatures who go bump in the night.

 MENU

Appetizers

Barbequed 

Meatballs

Garlic Dip & Pretzels

Sangria 

Main Course

Braised Short Ribs

Mashed Potatoes

Veggie Sauté

Dry Red Wine – Pinot Noir

Appetizers

Barbequed Meatballs

This is an easy appetizer recipe you adjust to suit you. Add more jelly if you prefer a sweeter taste or cut jelly amount and increase barbeque sauce if you want a tangy taste. Plan on 4 – 5 meatballs per person.

1 12 oz. (340g) jar grape jelly

1 – 2 bottles barbeque sauce

50 precooked frozen Italian style meatballs

Toothpicks for serving

Scoop jelly into a medium-sized saucepan set over medium heat. Add 1 bottle barbeque sauce. Stir until jelly melts. 

Add meatballs. Stir in more barbeque sauce if needed. You want the meatballs covered but not swimming. Simmer 5 – 10 minutes, stir occasionally. 

Serve warm.

Garlic Dip & Pretzel Twists

8 oz. (226g) cream cheese, softened

1 tbsp. (15ml) garlic powder, not salt

Pinch salt

2 tbsp. (30ml) milk, possibly more 

Lay cream cheese in a medium-sized mixing bowl. I know this seems too large, but you need the room. Use a wooden spoon to mash the cheese against the sides of the bowl. 

Sprinkle on garlic. Stir well. Add salt and stir well. Taste for flavor. Add more garlic if necessary. Don’t add more salt. You’ll get plenty of that flavor from the pretzels. 

Drizzle in milk. Stir well. Carefully stir in milk until you reach a consistency soft enough to dip the pretzel without breaking it. 

Scoop into a serving bowl, cover with cling wrap, and refrigerate. Remove from fridge a half hour or so before serving. This dip lasts 1 week in the fridge. 

Sangria

½ lemon, peel intact and sliced thin

½ orange, peel intact and sliced thin

½ lg. apple, cored and sliced thin

¼ cup (30g) superfine sugar

1 bottle dry red wine, Portuguese or Spanish preferred

¼ cup (60ml) brandy or cognac

1-liter club soda, chilled

Ice

 

Combine lemon, orange, apple, and sugar in a large pitcher. Stir in wine and brandy. Taste for sweetness. If the punch is still not sweet enough, carefully add another ¼ cup (30g) of sugar.

Refrigerate for several hours to intensify the flavors.

 

Just before serving gently stir in club soda. Fill wine glasses with ice and pour in Sangria.

Main Course

Braised Short Ribs

2 – 3 lbs. (1 – 1.5kg) beef short ribs, cut into 2 inch (5cm) or so pieces

freshly ground pepper to taste

½ cup (60g) flour

½ tsp. (2.5ml) thyme

2 tbsp. (30ml) lard or solid shortening

2 medium onions, chopped

½ cup (60g) carrot, chopped

1 tbsp. (15ml) garlic, pressed or chopped fine

1 cup (250ml) beef stock

2 small bay leaves

1 tbsp. (30ml) Worcestershire Sauce

 

Preheat oven to 325° F (160°C).

Pat ribs dry. Grind pepper over meat. Pour flour and thyme into a paper bag. Add 2 – 4 ribs at a time. Shake bag gently to coat meat. Remove ribs and set on a large plate. Continue until all ribs are coated.

Melt lard or shortening in a Dutch oven over medium-high heat until it shimmers. Carefully add ribs and brown them on all sides. Don’t crowd the pan. Best to brown meat in batches so the cooking temperature remains constant. Return ribs to plate. Lower heat to medium.

Add onions and carrots to the same pot. Sauté until onions are soft and transparent. Add garlic. Cook 45 – 60 seconds.

Stir in stock. Bring to a boil over high heat. Scrape in any brown bits clinging to the bottom and sides of the pan.

Reduce heat to medium. Stir in bay leaves and Worcestershire sauce.

Nestle ribs in pan and bring to a boil. Cover and then place in oven. Braise ribs for 1½ hours or until meat shows no resistance when pierced with the tip of a sharp knife.

Arrange ribs on a clean platter and tent with foil to keep them warm.

Strain braising liquid through a fine sieve into a saucepan. Press down hard on vegetables to extract juices. Discard vegetables. Skim off surface fat. Bring to a hard boil. Cook 2 – 3 minutes to intensify flavor.

 

Pour sauce into a gravy boat and serve alongside ribs.

Mashed Potatoes

Chicken stock, not broth

1 small russet potato per person, peeled and quartered

3 tbsp. (43g) butter

Sour cream, a very large dollop

¼ cup (60ml) milk, at room temperature

Freshly ground pepper to taste

Parsley, snipped or chopped for garnish

Preheat oven to 220° F (100°C).

Pour one-inch (2.5cm) chicken stock into saucepan. Place potatoes in saucepan. Add tap water to cover by at least one inch (2.5cm). Cover the pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 - 25 minutes. Potatoes are done when a fork inserts easily into a section.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in milk. Mash and continue to add milk until you achieve the consistency you prefer.

Keep the saucepan warm in the oven while you finish preparing dinner.

Veggie Sauté

Leftovers from this easy recipe make a tasty lunch when reheated in a little butter and served with crusty bread and a glass of cold white wine.

8 oz. (250g) baby bella mushrooms

2 tbsp. (30ml) olive oil

1 zucchini, sliced thin

1 red pepper, seeded and ribs removed

1 yellow pepper, seeded and ribs removed

1 small onion, sliced thin

½ tsp. (2.5ml) garlic powder, not salt

Freshly ground black pepper to taste

Clean mushrooms with a paper towel to remove bedding soil. Slice them in half lengthwise if medium size or into thirds if large. 

Dribble oil into a medium-sized frying pan set over medium heat. Do not let it smoke.

Add all the vegetables except mushrooms. Turn up heat to medium-high. Sauté about 4 minutes, stirring frequently.

Lower temperature to medium. Stir in mushrooms, garlic powder, and pepper.

Continue to cook 3 minutes or until peppers are at the crispness you prefer.

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.

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

Author in the Kitchen: Eris Field Perese's Healthy Meatloaf Meal and her latest Historical Novel...

It's so easy to misplace things, well it is for me, so I thought I should share this recipe for a great meatloaf dinner before I lost it.

Meatloaf Veggie Dinner

1 lb. ground beef

1 egg, beaten

½ cup finely chopped onion

3 tbsp. ketchup

¾ tsp. salt

¼ tsp. ground pepper

½ can condensed Campbell's tomato soup

¾ cup dry breadcrumbs ( I like Italian ones)

6 small red potatoes

4 garlic cloves, optional

1 tbsp. olive oil

½ tbsp. mixed Italian herbs

Cooking spray 

Meatloaf Topping

½ can condensed tomato soup

3 tbsp. Worcestershire sauce

2 tbsp. brown sugar 

Combine ingredients in a small bowl then coat meatloaves with the mixture.  

Preheat oven to 400° F. 

Mix ingredients together, ground beef through breadcrumbs, I use my hands.  Shape into 5 small loaves and place them (not touching) onto the center of the baking pan. 

Wash, dry, and cut into about ½ inch pieces potatoes with skin on.  Add garlic. Sprinkle lightly with olive oil and Italian herbs.  Set aside. 

Spray a shallow baking pan big enough to hold the meatloaves in the center and a mixture of vegetables around the edges. 

Bake 35 minutes.  Check to see that the meat loaves and veggies are done.  Let stand 5 minutes and serve. 

Enjoy! 

Allow me to share a little of my latest novel, that is close to my heart, for your reading pleasure.

My historical novel-- Lady Munevver: The Opium Merchant’s Daughter-- is set in the Victorian period as England is preparing to enter the War in the East, the Crimean War, to support the Ottoman Empire that has been invaded by Russia.  Russia’s 1853 invasion of Crimea results in three Empires—England, France, and the Ottoman Empire-- declaring war on Russia. It precipitates a disastrous marriage for Lady Munevver. It changes the world with advances in ships and military weapons, the development of the telegraph with its ability to deliver war news almost instantly, and the creation of modern nursing in Scutari Hospital. 

In Surrey, England, the merchant father of beautiful but handicapped Munevver is obsessed with gaining acceptance by the Ton.  Refusing Munevver’s plea to marry her childhood love, William of Yorkshire, he arranges a marriage with James, the dissolute son of an impoverished, hard-handed Duke.

When England is drawn into the Crimean War, James joins the Light Brigade and sails to the Ottoman Empire to fight the invading Russians. After learning her husband has died in Scutari Hospital, an improvised hospital for English soldiers located across the Bosphorus from Constantinople, Munevver, terrified at what her father-in-law might do, flees England. Her destination: the ancient city of Aleppo in the eastern part of the Ottoman Empire where she hopes her uncle will shelter her in his vast trading compound.

Her escape ends in Constantinople when. the Sultan, irate at Queen Victoria’s command that he return the widow of one of her Lords, arranges a marriage for Munevver with Ari, a member of his court. Problem solved.  Munevver is now the wife of an Ottoman citizen. She is invisible.

Banished to the ancient, primitive city of Ankara, the young couple struggles to survive political intrigue, intense cold, and lack of medical care.  After Ari dies of tuberculosis, Munevver is desperate to return to Yorkshire, to her grandfather and to the man she loves, William. But how? Dare she accept the quid pro quo arrangement offered by the most powerful woman in the Ottoman Empire, the Sultan’s mother? 

Available in e-book and paperback.

Amazon Buy Link 

Eris Field was born in the Green Mountains of Vermont—Jericho, Vermont to be precise—close by the home of Wilson Bentley (aka Snowflake Bentley), the first person in the world to photograph snowflakes. She learned from her Vermont neighbors that pursuit of one’s dream is a worthwhile life goal.

As a seventeen-year-old student nurse at Albany Hospital, Eris met a Turkish surgical intern who told her fascinating stories about the history of Turkey, the loss of the Ottoman Empire, and forced population exchanges. After they married and moved to Buffalo, Eris worked as a nurse at Children’s Hospital and at Roswell Park Cancer Institute.

After taking time off to raise five children and amassing rejection letters for her short stories, Eris earned her master’s degree in Psychiatric Nursing at the University at Buffalo. Later, she taught psychiatric nursing at the University and wrote a textbook for psychiatric nurse practitioners—a wonderful rewarding but never to be repeated experience.

Eris now writes novels, usually international, contemporary romances. Her interest in history and her experience in psychiatry often play a part in her stories. She is a member of the Romance Writers of America and the Western New York Romance Writers. In addition to writing, Eris’s interests include Prevention of Psychiatric Disorders; Eradicating Honor Killings, supporting the Crossroads Springs Orphanage in Kenya for children orphaned by AIDS, and learning more about Turkey, Cyprus, and Kurdistan.

Learn more about Eris Field on her website. Stay connected on Facebook.

Getting to the Root of the Matter for Breakfast, Lunch, and Supper by Cozy Mystery Author Janis Lane...

One of the nicest things about root veggies is that they are almost always around ready for serving to your family. Stored in the bottom of the pantry or in a cool, dry place in the cellar, potatoes are a staple for meals. Carrots, onions, and both types of potatoes can be prepared fairly simply for easy cooking. Satisfying and healthy, these root vegetables can be presented many different delicious ways.

 BREAKFAST

Fried Sweet Potatoes

3 medium sized sweet potatoes 

½ cup butter

Brown sugar to sprinkle 

Wash, peel, and slice potatoes in ¼ inch thick rounds. Melt butter in skillet, place potato rounds in and sprinkle with brown sugar.  Cook until tender, 15 to 20 minutes, turning occasionally. Brown sugar forms a syrup to pour over potatoes after cooking.

I suggest serving summer sausage patties, hot biscuits, raspberry jam, and orange juice. 

 

Wash, peel, and slice potatoes in ¼ inch thick rounds. Melt butter in skillet, place potato rounds in and sprinkle with brown sugar.  Cook until tender, 15 to 20 minutes, turning occasionally. Brown sugar forms a syrup to pour over potatoes after cooking.

I suggest serving summer sausage patties Hot biscuits, raspberry jam, and orange juice.  

LUNCH

Mashed White Potato Patties 

2½ cups leftover mashed potatoes

1 tbsp. all-purpose flour

2 cups shredded mild cheese

1½ cups finely chopped green onion

Dash pepper

1 egg, beaten

1 cup breadcrumbs

1 – 2 tbsp. vegetable oil 

 

Mix potatoes, cheese, flour, green onions, and a dash of pepper to taste together in a medium sized bowl. Form into thin 3 ½ inch patties.

 

Brush with beaten egg then cover with breadcrumbs, Turn gently with specula and cover with breadcrumbs other side.

 

Sauté in heated oil until browned and completely warmed through. Flip gently to brown both sides. Serve warm. 

 

Great with scrambled eggs and bacon.

 
SUPPER (OR DINNER)
Carrot Casserole

1½ to 2 cups cooked and mashed carrots

1 small, sweet onion chopped                               

⅔ cup sharp grated cheese                                     

½ tsp. yellow mustard

⅔ cup mayonnaise

1 tbsp. sugar                                 

Salt and pepper to taste

Ritz crackers, crushed

 

Preheat oven 350° F.

 

Combine mash carrots in a mixing bowl with all ingredients except crackers. Pour into casserole dish and top with crushed crackers.

 

Bake for approximately 40 minutes. 

 

Suggested serving with browned pork chops topped with onion rings, mushroom soup and baked.  Fruit cups as salad.  

Here's a peek at my Cozy Mystery, Murder in the Neighborhood, a novel which introduces you to Detective Kevin Fowler and the intriguing murders which infect this small town Americana. The series follows the detective, colleagues, friends, and lovers through a whirlwind of events, good and bad, over the next three novels.

A killer is attacking respectable citizens in picturesque Hubbard, NY, and leaving corpses on their front steps in the middle of the day. Detective Fowler isn’t certain who causes him to lose the most sleep, a certain sexy reporter with bouncing curls and sparkling black eyes, or the elusive psychopath creating panic in his small-town community. Together, the detective and the reporter race to find the monster in their midst and return the town to the desirable place where people come to raise their families in peace and contentment. Can they sort through their differences to find romance even as they search for a determined stalker with murder on his mind? The clock ticks down on a man in a rage with a deadly mission.

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Read more of the cozy mysteries by Janis Lane on Amazon

Janis Lane is the pen-name for gifted author Emma Lane who writes cozy mysteries as Janis, Regency as Emma, and spice as Sunny Lane.

She lives in Western New York where winter is snowy, spring arrives with rave reviews, summer days are long and velvet, and fall leaves are riotous in color. At long last she enjoys the perfect bow window for her desk where she is treated to a year-round panoramic view of nature. Her computer opens up a fourth fascinating window to the world. Her patient husband is always available to help with a plot twist and encourage Emma to never quit. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own.

Look for information about writing and plants on Emma's new website. Leave a comment or a gardening question and put a smile on Emma's face.

Stay connected to Emma on Facebook and Twitter. Be sure to check out the things that make Emma smile on Pinterest.

Oktoberfest is Wunderbar in Cookbook Author Sloane Taylor's Eyes...

Oktoberfest is the festival to end all festivals that is celebrated around the world but started in Munich, Germany for a royal wedding in 1810. The citizens of Munich were invited to all the festivities held in fields just outside the city gates. And from there the world adopted this grand event. It runs from late September to the 1^st Sunday in October. Be sure to include plenty of German music when you celebrate.

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Sauerbraten – Marinated Pot Roast

Boiled Potatoes

Red Cabbage with Apples

Rye Bread

German Red Wine – Spätburgunder which is German for Pinot Noir

Sauerbraten – Marinated Pot Roast

5 black peppercorns

4 whole juniper berries*

1 med. onion, sliced thin

½ cup (120ml) dry red wine

½ cup (120ml) red wine vinegar

2 cups (450ml) cold water

2 small bay leaves

4 lbs. (2kg) boneless beef roast, top or bottom round or rump

3 tbsp. (43g) lard or solid shortening

½ cup onion, chopped fine

½ cup carrots, chopped fine

½ cup celery, chopped fine

2 tbsp. (30ml) flour

½ cup (120ml) beef stock, if needed

½ cup (50g) gingersnap cookie crumbs

Use a mortar and pestle or a baggie and hammer to crush black peppercorns and juniper berries together.

In a medium-sized saucepan combine peppercorn mix, sliced onion, wine, vinegar, water, and bay leaves. Bring marinade to a boil over high heat. Remove pan from stove and let cool to room temperature.

Trim excess fat from roast. Set beef in a deep flat bowl or pot just large enough to hold it comfortably. Pour marinade over the top. Add more wine if marinade is not halfway up the sides of the meat. Turn meat to moisten all sides. Cover pan tightly with foil or cling wrap. Refrigerate for 2 – 3 days. Be sure to turn the meat over at least twice a day.

Preheat oven to 350° F (180°C).

Remove meat from marinade. Pat dry with paper towels. Strain marinade through a fine sieve set over a bowl. Discard spices and onion, but reserve marinade.

Melt lard in a Dutch oven over high heat until it sputters. Add roast and brown well on all sides. Adjust heat so as not to burn the meat. Transfer meat to a platter. Pour off and discard all but 2 tbs. (30ml) of fat. Add onions, carrots, and celery to pot. Cook over moderate heat until they are soft and light brown, 5 – 8 minutes. Sprinkle flour over veggies. Cook, stirring constantly 2 – 3 minutes or until flour begins to color. 

Pour in 2 cups (450ml) of reserved marinade and ½ cup (120ml) water. Bring to a boil over high heat. Return meat to pot. Cover tightly. Cook in the oven for 2 hours or until meat shows no resistance when pierced with the tip of a sharp knife. Transfer meat to a heated platter. Cover with foil to keep warm. 

Discard veggies. Pour liquid from pot into a measuring cup. Skim off fat. You need 2½ cups (570ml) liquid for the sauce. If you have more, boil briskly to reduce the amount. If you have less, add beef stock. Combine liquid and gingersnaps in a small saucepan. Cook over moderate heat, stirring often, for 10 minutes. The crumbs will dissolve and thicken the sauce. Strain sauce through a fine sieve. Keep warm on very low heat until ready to serve. 

To serve, carve meat into ¼ inch (.64cm) slices. Arrange on individual dinner plates or a large platter. In either case moisten the meat with a little sauce. Pass the remaining sauce in a gravy boat. 

*Rosemary is a good substitute for juniper berries. Use one fresh sprig. 

Boiled Potatoes

1 red potato per person, peeled and quartered

Chicken stock, not broth

Tap water

1 lg. bay leaf

Freshly ground pepper to taste

Butter to taste 

Add potatoes to a saucepan that holds them comfortably. Pour stock halfway up the potatoes. Top off with water, covering potatoes by an inch (1.25cm) or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring pan to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook 15 – 20 minutes, then test for doneness. A fork will insert easily. 

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to smash potatoes. 

Don’t have bay leaf? Add 1 tablespoon (20ml) or so of dried basil to the pot. When you drain the potatoes most of the leaves will be gone, but the good taste remains. 

Red Cabbage with Apples

2 – 2½ lb. (1 – 1.5kg) red cabbage

⅔ cup (150ml) red wine vinegar

2 tbsp. (30ml) sugar2 medium-sized apples, peeled and cored

2 tbsp. (25g) lard or bacon fat

½ cup (50g) onions, chopped fine

1 whole onion, pierced with 2 whole cloves

1 bay leaf

5 cups (1.2L) boiling water

3 tbsp. (45ml) dry red wine

3 tbsp. (45ml) red currant jelly, optional 

Wash cabbage under cool water and then remove tough outer leaves. Cut cabbage into 4 pieces. Remove core. Shred easily by slicing each section into thin strips. 

Place cabbage in a large mixing bowl. sprinkle with vinegar and sugar. Toss with a spoon to cover the shreds evenly. 

Slice apple into thin wedges. Melt lard or bacon fat in a large pot. Add apples and onions. Cook, stirring frequently, for 5 minutes or until apples are lightly browned. 

Add cabbage, onion with cloves, and bay leaf. Stir well while pouring in boiling water. Bring to a boil over high heat. Reduce heat so cabbage does a slow simmer. Cover and cook 1½ - 2 hours, or until cabbage is tender. Check occasionally to be sure cabbage is moist. If it seems dry, add 1 tbsp. (15ml) or so of boiling water. When cabbage is tender there should be almost no liquid in the pan. 

To serve remove whole onion and bay leaf. Stir in wine and jelly. This recipe freezes nicely.

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.

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