After making Mexican Lasagna I found myself eating the left-overs on chips. It was so good that I adapted the recipe to forget the lasagna bit and go straight for the nachos. De-lish!

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1 package McCormick® Recipe Inspirations Quesadilla Casserole
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) black beans, drained and rinsed
1 can (8 3/4 ounces) whole kernel corn, undrained
1 can Rotel w/chopped green chiles, undrained*
2 cups shredded Cheddar cheese
1 small can sliced black olives*
Tortilla chips*


I borrowed the meat mixture part of this recipe from the McCormick recipe packet. The Quesadilla Casserole is fabulous too. My Nacho recipe is a little faster. * indicates changes I make from the original ingredient list. If you can find the spice package at your local store, it saves you from having to measure the spices separately.

Brown beef and onion in large skillet on medium-high heat; drain. Add Rotel, beans, corn, black olives and mix well. Stir in all of the Spices. Bring to boil. Reduce heat to low; simmer 5 minutes. Add Red Pepper flakes to taste, if desired.

Spread tortilla chips onto a cookie sheet (with sides) or a pizza pan. Spoon mixture onto tortilla chips (as much or as little as you want. Mixture reheats really well, so this recipe is great for leftovers.) Top with cheddar cheese. Place under broiler until cheese is melted. Serve with sour cream.












After centuries of solitude the stars are finally aligned just right. The handsome Deveraux men of Louisiana are going to meet their match this Hurricane Season.

Anthology includes: The Cajun’s Captive, Bitten In the Bayou, Seduced by a Cajun Werewolf, Mated to a Cajun Werewolf and Stranded with a Cajun Werewolf

Also, two bonus stories: More Than Attraction and A Cajun Werewolf Christmas
The Collector’s Edition includes over 15,000 words of bonus content including an interview with the author, questions for the characters, soundtrack, behind the scenes and the making of the Stormy Weather series. Inside you’ll find 450 pages of content for the die hard Stormy Weather fan.

Don’t need the bonus features? Download the Stormy Weather anthology (5 stories, no extras 5.99!)

~ ~ ~

Selena Blake writes erotic paranormal and contemporary romance. First published in 2008, her Stormy Weather series has been on bestseller lists and nominated for awards. She's a fan of action movies, Diet Coke, Milky Way bars and thunderstorms, not necessarily in that order. Learn more about her online at http://www.selena-blake.com or catch her at facebook: http://www.facebook.com/authorSelenaBlake

My love for this cuisine started when I met my husband on the Caribbean island of Trinidad. He’s from a big, loud Indian family. It took me a few years after we got married before I started perfecting the dishes and they’re much cheaper than take out.

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Ingredients

1 cup yogurt (plain) (Greek yogurt works incredibly well)

1 Tablespoon lemon juice

2 Teaspoons ground cumin

1 Teaspoon ground cinnamon

2 Teaspoons ground black pepper

1 Tablespoon minced fresh ginger

½ Teaspoon salt

3 boneless skinless chicken breasts cut into bite-sized pieces

Sauce Ingredients

1 Tablespoon butter

1 minced garlic clove

½ cup chopped onion

1 Teaspoon cayenne pepper (feel free to omit if you don’t want it spicy)

2 Teaspoons ground cumin

2 Teaspoons paprika

½ Teaspoon salt

1 eight ounce can of tomato sauce

1 cup heavy cream

¼ cup chopped fresh cilantro

Directions

In a large container or bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, black pepper, gingers and ½ teaspoon salt. Stir in the chicken, cover and refrigerate for a couple of hours.

Melt butter in skillet over medium heat. Sauté garlic and onions for one minute. Season with 2 teaspoons cumin, 1 teaspoon cayenne, paprika and ½ teaspoon salt.

Add chicken in pan to cook. Discard leftover marinade.

Let chicken cook halfway.

Stir in tomato sauce and cream. When incorporated, stir and simmer on low heat until sauce thickens and chicken is fully cooked which will be about 20 minutes. Taste sauce. You may need to add a pinch of salt.

Serve over basmati rice and garnish with fresh cilantro. Serve also with warm na’an bread.

Losing something you want the most makes you stronger—or an easy target.

Joy Debinham, daughter of an English missionary, hides a secret heartache while working with Egypt's poverty stricken. As she attempts to save the children from easily curable diseases, she has another interest—keeping Egypt's treasures in the country. But the arrival of Quinn ignites her banked passion and becomes the obsession that might put her life in danger.

Quinn Handry, an enterprising American from humble roots, has come to Egypt for one reason—the money. He's done many things for a buck, but brokering stolen antiquities is the most lucrative. In order to reclaim what he lost years ago, he's always on the hunt for treasures until the day he meets Joy and everything dims compared to the desire she invokes in him.

During perfumed Egyptian nights, the heat between them flares while acquaintances conspire to destroy them. Danger doesn't stay confined to tombs and pushes them to finally realize what matters most—if they can live long enough to claim it.

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http://www.sandrasookoo.com/

This recipe started out as a chili, but I got it a little too spicy. After blending it though, it works as a great healthy dip on carrots and celery!

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1 lb of dry black beans (soak overnight in water). Leave enough liquid over your beans so they’re under about an inch of water.	1 package of chili seasoning (tho, if you just half the package, or use enough seasoning for the amount of beans you have, you just make chili. Since I used all the seasoning for my little pot, I came out with dip. I used 2-Alarm Chili Seasoning and put in everything but the mesa flour and paprika. I meant to do the paprika…but it was left out by mistake. Poor paprika.)
1can of diced tomatoes	4 or 5 cloves of garlic, chopped
1diced medium onion	Olive Oil

 

Heat olive oil in a skillet. Add onions and garlic. Simmer until onions are translucent. Add to your soaked beans. Put the bean mix over medium heat, add the tomatoes and seasoning. Heat until boiling. Turn back the heat to low-medium and cover. Cook for a few hours, stirring every now and then. Eat as is, or puree to make a dip or a creamy soup!

 

It’s been a White Picket Fence life for Nicolette. Charming, but tedious. She graduated high school, raring to go. Nothing is ever as easy as it seems though. The fear of being stuck in a rut, living a dull day-to-day life keeps Nicolette from settling on a career, despite her six years of college. When the chance arrives for her to housesit, she takes opportunity by the horns for a little playtime. She would experience life and find something that would make her happy.

Drew knows exactly what he wants. To run the family construction business. Too bad his dad doesn’t think he’s ready. They make a deal. Drew will help his cousin put up a new fence and after he’s learned hard work, the construction business is his. Drew’s not sure learning how to string fence line together will see him suitable for a career of paper pushing, but he’ll do it.

When Drew meets the wanna-be-free-spirited Nicolette, his determined thoughts of what he’s always worked for begins to sway. Nicolette’s finding the fun in life. But their relationship is temporary. A week tops.

~ ~ ~

Check out Keri’s website for the latest (http://keriford.com) or give her a follow!

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I love this recipe! But it’s not for the diet conscious author and reader – beware. LOL

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4 boneless skinless chicken breasts	1 pt. sour cream (normal or light)
1 6oz can chopped green chilies	2 cans (10.5 oz. each) cream of chicken soup
16 oz. shredded cheese (1 med bag)	1 bag med-sized tortillas
Salt & Pepper to taste	½ tsp. Garlic Powder
¼ tsp. Ground Cumin

 

Preheat oven to 350. Season chicken breasts with salt, pepper, garlic and cumin. Bake on a foil-lined sheet for 30 minutes.

While chicken is baking, mix sour cream, green chilies, chicken soup and a handful of cheese in a large bowl. Season the mixture with salt, pepper, garlic and cumin. Refrigerate until ready to use.

When chicken is done, cube into bite sized pieces and add to the sour cream mixture. Fill tortillas with two large tablespoons of the sour cream/chicken filling and top with a small amount of cheese. Center the filling, and roll the tortilla, while keeping the ends open. Put the filled tortilla in a greased baking pan. Continue to do this until you run out of room in the pan – or until you run out of ingredients. J With any leftover mixture, spread over the top of the tortillas in the pan.

Sprinkle the rest of the cheese on top. It’s up to you how much you want to use. I like cheese, so I make it really cheesy.

Bake uncovered for 30 minutes – or until tortillas are crispy and any sauce is boiling on the bottom.

Take out of the oven and cool for 5 min.

Serve with salsa or more sour cream and enjoy with a margarita!

 

 

Jasper Jamenson’s only responsibility to being the Beta of the Redwood Pack, second son of the Alpha, is to protect the Pack from themselves and the human world. After a century of selfless service, his brother’s new found mating forced him into taking a good look into his life. He isn’t sure he wants a mate, but fate may have other ideas.

Willow Delton is a skinny, bakery owner – the type most woman love to hate. Being without family, she finds herself alone to the Greek god with green eyes who saunters into her bakery every morning. Her desire to follow him, to be with him, overrides every rational sense she possessed.

Jasper and Willow are drawn together, despite every nuisance that works against them. But evil beyond even Jasper’s supernatural compensation will make war against him, by going after the only thing in his eternal life he desires – Willow. Is Willow’s heart enough to overcome Jasper’s soul to save her life? A fight he cannot win, but to save her life – he must.

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Carrie Ann loves hearing from readers. You can find her at:

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