Bon Appetit and a Book - From Fake to Forever

Romance is in the air once again and this time, I am happy to share a recipe from award-winning author Kat Cantrell that she thinks pair well with her latest Harlequin title, From Fake to Forever



FROM FAKE TO FOREVER – After an impromptu Vegas wedding that shouldn’t be valid, Meredith Chandler-Harris just discovered she's still tied to businessman Jason Lynhurst. She needs out of their marriage, but if he's to become his company's new CEO, he needs her as a bride. Meredith can have her divorce, but only after he gets what he wants—which is more than merely a promotion.

KAT CANTRELL read her first Harlequin novel in third grade and has been scribbling in notebooks since she learned to spell. What else would she write but romance? She majored in Literature, officially with the intent to teach, but somehow ended up buried in middle management at Corporate America, Inc. After three years and many thousands of words, her dream of publication finally came true. When she's not writing about characters on the journey to happily-ever-after, she can be found at a soccer game, watching Friends or dancing with her kids to Duran Duran and Red Hot Chili Peppers.

And this is what she'd suggest you pair with this book:

Hummus and Pita Chips

This is my recipe for hummus, which I love to make fresh because store-bought generally has a high sodium content, as well as preservatives and other yucky stuff. This is easy to make and doesn't call for tahini which can be expensive.

Ingredients (4 servings)

1 (15 ounce) can garbanzo beans, drained, liquid reserved

1 tablespoon lemon juice

1 tablespoon olive oil

1 clove garlic, crushed

1/2 teaspoon ground cumin

1/2 teaspoon salt

2 drops sesame oil, or to taste (optional)

PREP

5 mins

READY IN

5 mins

Directions

Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved. Spoon into a serving bowl. You can let the flavors blend several hours or overnight before serving this.

To make fresh pita chips:

Cut two-three pitas into wedges (like a pizza)

Arrange on a pan and brush with olive oil

Grind or sprinkle salt and pepper to taste

Cook for 15 minutes at 375.

This is such an easy snack. I love to make it with my two boys and there are things even the little one can do. He likes to use the basting brush to "paint" the chips with oil. My older son likes to use the food processor--probably because I don't make him clean it!

You can also check out these other titles that highlight some fun I DO's this month:

·          The Billionaire's Bridal Bargain - by USA Today bestselling author Lynne Graham. To get his hands on her Mediterranean island inheritance, Cesare Sabatino must wed innocent Lizzie and ensure she's carrying his heir! Luckily the formidable Italian is legendary for his powers of persuasion. With Lizzie desperate to save her family's farm, it's only a matter of time before she gives in and discovers the many pleasurable benefits of wearing this tycoon's ring.

·          The Italian's Deal for I Do – by award-winning author Jennifer Hayward. He's conquered global markets and immeasurable hearts, but to regain control of the fashion empire that's rightfully his, Rocco Mondelli must prove his playboy days are over. His secret weapon? Supermodel-in-hiding Olivia Fitzgerald and the power to ruin her if she refuses to play his loving fiancée!

MmmMonday: 25 Spooktacular Halloween Recipes!

Halloween is only a month and a day away and I wanted to do something a little different for MMMmonday and share some great recipe ideas that I've found around the net so here are

1. Chocolate Pumpkin Spider Donuts
2. Bloody Eyeballs
3. White Chocolate Dipped Oreos
4. Sparkling Water Lollipops
5. Easy Halloween Spider Cookies
6. Carrot Ginger Quinoa Pepper Jacks
7. Cookie Candy Pizza
8. Curried Pumpkin Seeds
9. Halloween Bark
10. Spooky Ice Cream Sandwich Spiders
11. Pumpkin Ice Cream
12. White Chocolate Bones
13. Ghost Cupcakes
14. Hemlock Cocktails
15. Spider Deviled Eggs
16. Pumpkin Chocolate Tart
17. Halloween Chocolate Apples
18. Spooky Gluten-Free Cookies
19. Spooky Meringue Bones
20. Black Cat Chocolate Chip Spookies
21. Spiderweb Brownie Bites
22. Dark Chocolate Orange Sugar Cookies
23. Jello Worms
24. Avocado Witches Fingers
25. Meringue Ghosts

MMMmonday - Rosemary Skewered Scallops

This is another great recipe from my favorite Chef - Joe from wwrecipes.com.  The rosemary skewers also work on shrimp, chicken and more... the sky is the limit!

Rosemary-Skewered Scallops (Serves 4 to 6.)

1 1/2 - 2 lbs (675 - 900 g) large sea scallops
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
4 - 6 branches of fresh rosemary, each about
6 inches (15 cm) long

Toss the scallops with the olive oil, season them with salt and pepper, and sprinkle them with the Parmesan cheese.
Strip the leaves off the rosemary branches, leaving only about 1 inch (2.5 cm) of leaves at the tip.
Skewer the scallops onto the branches - it may help to form a sharp point on the tips of the
branches by cutting them at an angle.
Grill directly over hot coals or under a preheated broiler for a total of 3 to 4 minutes,
turning them halfway through the grilling time.

Shopping tip: When you are looking for fresh scallops, you don't want to buy them if they are sitting in a murky/milky liquid or, like any seafood, smell seafoody... fresh scallops should have a very mildly salty smell and if there is any liquid present it should be clear...

MMMmonday - Potato and Goat Cheese Galette

If you are looking for a great way to perk up a meal either as a starter or as a side, you're definitely going to want to check out these fabulous little potato cakes!


Potato and Goat Cheese Galette 

MMMmonday - Chickpea Salad

I tried this recipe after seeing it in the Post and Courier, our local Charleston newspaper a few weeks ago and knew that I and to share it with you too!  This makes a wonderful warm salad appetizer or can be used as a side dish too!  I've included the recipe as it was originally printed and my substitutions (in red)

Chickpea Salad

MMMmonday - Quick Feta Dip & Greek Roll Ups with Quick Feta Spread

This is one of those truly versatile and yummy recipes that work well in so many situations!  I got hooked on it this past holiday season and I think I"m going to be making it often!
I got it from one of my favorite sources - Chef Joe at wwrecipes.com


*If you would like to make a spread rather than a dip with this quick and easy recipe, just substitute cream cheese for the sour cream.

Quick Feta Dip

MMMmonday - Mango & Goat Cheese Sandwiches

This may sound a little strange, but I have to tell you that this is absolutely yummy - I use a good chevre cheese, but any goat cheese will work... This sandwich is great as an appetizer, cut into small pieces to be served with cocktails, or as a nutritional and unusual
breakfast treat. Fresh peaches may also be used instead of mango.  


I honestly can't for the life of me remember where this recipe came from, but wherever it was, I'm glad I found it!

MMMmonday - Easy Appetizers and Snacks and recipe linky

I have a few favorite appetizers and snacks that are easy to prepare that I thought I'd share with you today:


This one comes from the Chef at wwrecipes,  one of my favorite sources of fabulous food:


Spicy Mixed Nuts

3 cups (750 ml) whole almonds, raw cashews, pecans, and/or raw peanuts
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) chili powder or curry powder
1/4 tsp (1 ml) cayenne, or to taste
2 Tbs (30 ml) sugar
Salt to taste
(Adjust the spiciness of these nuts by adding or subtracting cayenne according to the tastes of the recipients.)
Place the nuts in a mixing bowl. Heat the vegetable oil in a small skillet and add the chili powder or curry powder and cayenne and stir for about 15 seconds, until aromatic.
Pour this over the nuts, add the sugar and salt, and stir to combine thoroughly. 
Transfer to a baking sheet and bake in a preheated 300F (150C) oven for 20 to 30 minutes, stirring occasionally, until the nuts are toasted.
Serve warm or at room temperature.
Makes 3 cups (750 ml).




This recipe has been around since I learned it in a grade school after school cooking class:


Quick and easy Spinach Dip and Rip


1 cup mayonnaise
2 cups sour cream or plain yogurt
1 10 oz package of frozen chopped spinach
1 package Lipton/Knorr Spring Vegetable soup mix
1 round loaf of either pumpernickel or sour dough bread


Thaw and squeeze the water out of the chopped spinach, then mix the first four ingredients together. Refrigerate for 2 hrs or more.
Cut the center out of the loaf of bread and scoop out the inside to make a bowl, placing the 'ripped' bread around for dipping.  
Put the dip in the bread bowl and enjoy!


This one comes from Allrecipes.com

Cherry Tomatoes Filled with Goat Cheese

Ingredients

• 1/4 pound goat cheese
• 1/4 cup minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 24 cherry tomatoes

Directions

1. In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
2. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells.
3. Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.

What are your favorite appetizers and snacks for the holidays?


Here's this month's recipe linky - please share your favorite recipes with us!

MMMmonday - Melon Salsa and a link up!

This sounded too good not to try when I read it in the local newspaper - the Post and Courier



Melon Salsa

Yield: About 2 1/4 cups

Ingredients

3/4 cup diced honeydew melon

3/4 cup diced cantaloupe

3/4 cup diced watermelon

1 1/2 teaspoons minced serrano chile, with seeds

1 1/2 teaspoons minced fresh mint

1 1/2 teaspoons granulated sugar

1 tablespoon fresh lime juice

Directions

Thoroughly combine all ingredients in a medium bowl.

Serve with shrimp or chicken.

Per ( 1/4-cup) serving: 15 calories; no fat; no saturated fat; no cholesterol; no protein; 4g carbohydrates; 3.5g sugar; no fiber; 5mg sodium; 4mg calcium.

-- Adapted from "The Great Salsa Book," by Mark Miller (Ten Speed Press, 1994)

Heather's notes: If you want to mitigate some of the heat, you can substitute a pepper with less heat, or eliminate the seeds of the Serrano... being pregnant, I wanted to make a milder salsa so I substituted jalapeño pepper and still got a mild kick...  If you're not sure where your peppers rank in heat, check out this site

Link up a favorite recipe to share here and check out what everyone has been cooking!

I'm also hooking up with some other great linky's today:








 The  last book I read and reviewed was A Chance to Say Yes by Tina Murray

1. What is your favorite dessert?


Butter Pecan Ice cream

2. What do you wear to bed?
Usually shorts and a t-shirt or pj pants and a t-shirt

3. Do you get regular manicures/pedicures?
no

4. Did you play any sports in high school?
I played volleyball and soccer and swam, but not particularly well

5. Do you have an iPod?
my hubby does, and I borrow it occasionally, but I rarely have a need to use it

MMMMonday - Hummus with a twist!

This is a new recipe from Chef Joe at WWRecipes and it's on my list of things to try this week... so I can't give you my review, but it looked so yummy in my email today that I just had to share it and I'm picking up the few ingredients that I don't have on hand when I go to the store today!

Orange Hummus

1 - 15 oz (420 g) can of garbanzo beans (chick peas, ceci), rinsed and drained
3 cloves garlic, finely chopped
1/4 cup (60 ml) orange juice
2 tsp (10 ml) grated orange rind
1 tsp (15 ml) Dijon-style mustard
1/2 tsp (2 ml) curry powder
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste
Pita bread for dipping

Combine all ingredients except for the pita bread in an electric food processor or blender and process until smooth. Serve with pita bread for dipping. Serves 6 to 8 as an appetizer.