My name is Michelle Roth and I'll be sharing with you what I like to think of as the French culinary world's best kept secret. Nanette Sauce. Its deceptively complex flavors hide the fact that this recipe has a total of six ingredients and takes less than twenty minutes to make.

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What you'll need:

4-6 center cut pork chops, depending on how many you want to feed

1 1/2 cups heavy cream

2 tbsp tomato pasta

1 tbsp dijon mustard

2 tbsp olive oil

Salt and Pepper to taste

What you'll need to do:

1. Pat pork chops dry, season with salt and pepper

2. Put olive oil in a frying pan over medium heat

3. Once pan is hot, add pork chops. (Don’t overcrowd the pan so everything gets all brown and yummy)

4. Cook about 3 minutes, flip over and brown the other side.

5. Remove pork chops from the pan, place on a platter to the side.

6. Add cream to pan, scrape off delicious bits from the bottom of the pan

7. Add tomato paste, mustard.. stir until combined

8. Add chops back in, cook until they reach desired doneness.

Elle Thomas has had a crush on Jim Conroy for months now. Among their small circle of friends, they're the only two single people left. It makes sense that he might gravitate toward her at social events, and maybe even flirt a little bit, right?  Elle can't help but want more, though.

Jim may be going insane. He's been chasing Elle for months. He's flirted with her, asked her out, and done everything else he could think of to get her attention short of skywriting his feelings. When Elle finally agrees to go out with him, things quickly heat up between them.

What starts out as a single spark of attraction between them quickly burns out of control. As they settle into the beginnings of a relationship, one moment will change their lives forever. Is their relationship strong enough to survive when reality sets in?

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http://www.michelleroth.net

It’s October. A great month, filled with apples and pumpkins and things a little eerie, a little smoldering. (Not unlike my books!) Celebrate the spooky season with this yummy, decadent dessert.

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Bread Pudding:

1 loaf eggy, challah-type bread or brioche, cubed

1 15-oz can pure pumpkin puree

3 large eggs, lightly beaten

2 cups milk

1/2 cup candied ginger, chopped

1 cup dark brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

2 tbsp rum

Pinch of salt

1. Whisk together all ingredients except bread and candied ginger.

2. Mix in bread cubes

3. Fold in candied ginger

4. Pour into baking dish

5. Let sit 10 minutes to soak bread.

6. Place baking dish on cookie sheet.

7. Bake in 350° oven for 50 minutes, until inserted knife comes out clean.

8. Cut bread onto dessert plates and drizzle with Hot Buttered Rum Sauce

Hot Buttered Rum Sauce

1 stick unsalted butter

1 cup heavy cream

1 cup brown sugar

3 tbsp dark rum

1. Melt butter in medium sauce pan.

2. Whisk in brown sugar and heavy cream.

3. Bring to boil and immediately remove from heat.

4. Cool 1 minute.

5. Add rum.

6. Reheat until warm.

7. Drizzle over bread pudding.

8. Whipped cream optional

(Also try this with extra candied ginger folded into softened vanilla or rum raisin ice cream! Yum!)

Welcome to steamy Sleepy Hollow, where lightning strikes, the temperatures are HOT, and the erotic sparks fly!

You wouldn't think three sultry succubi sisters, two sexy fire-demons, a reluctant witch and a couple of mega hunky mortals would need hook-ups courtesy of Madame Eve's ultra-exclusive 1Night Stand agency…but hey, the dating scene can be rough, even if you've got extraordinary paranormal powers and live in a mystical village populated by supernaturals… where things tend to go bump in the night.

Taryn Kincaid's erotic 1Night Stand stories, LIGHTNING,THUNDER, FROST and HEAT WAVE are a little snarky, a lot smokin' and will melt your heart! And then BLIZZARD will set you aflame!

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http://tarynkincaid.com

I lived in Kenya for several years during the late 90's, and started this story while I lived there. Little scraps of descriptions I saw before me eventually turned into Samburu Hills, a story set in the early days of colonial Kenya. With everything happening there recently its on my mind and I wanted to share some of the country I knew.

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Pigeon Pea Sauce
1 cup pigeon Peas
2 cups water
2 tablespoons Ghee or butter
2 onions
seasoning
1 cup milk
Cook the peas in the water until soft.  Fry the onions in the ghee until golden brown and add the peas.  Cook until all the water is dry.  Mash the peas into a paste.  Season well and add the milk.  Reheat and serve with mashed potatoes or bananas.

Ugali
¾ cup water
½ cup maize meal
½ dessertspoon dried skim milk powder
salt
Boil water. Sieve maize meal, dried skim milk powder, and salt.  Add sieved flour to boiling water.  Cook for a few minutes stirring continuously.  Serve with stewed meat.

Beef stew
Ingredients
1 lb beef (not ground) i.e..: Cut meat
2 carrots
2 green peppers
4 tomatoes
4 onions
Coriander
Curry powder
Black pepper
Seasoning salt, Crisco cooking oil, salt
1. Fry the onions that have been chopped until they turn brown (use Crisco oil)
2. Add tomatoes and chopped green pepper
3. Add carrots, black pepper and coriander
4. Wash the cut meat and sprinkle it with seasoning salt
5. When the carrots have become slightly soft add the cut meat
6. When meat is almost cooking add some curry powder and salt to taste

Pilau rice
Ingredients:
1.5 LB rice (water according to rice)
0.5 LB green peas
2 tbls pilau masala (type of spice)
3 onions
3 tomatoes
Crisco oil
Salt
1. Wash the rice with cold water
2. Boil the peas until it’s cooked
3. Chop onions and then fry them until they turn slightly brown. Then add tomatoes that have been peeled and cut
4. Boil some of the rice water with the pilau masala until it boils. Add some salt to taste
5. Add the rest of the water to the fried onions and tomatoes
6. Then add the green peas when the water starts boiling and the rice.
Let it cook.

Chapati
Ingredients
1 cup of flour (white)
1 tablespoon shortening
1/2 tea sp or less salt
Directions
Melt shortening in a small frying pan DO NOT boil it.
Mix shortening with flour and salt.
Then mix with warm water (add just a little bit of water at a time and mix the dough thoroughly, make sure the dough is not hard) keep for at least one hour. Then separate dough into small rolls similar to oven cupcake buns. Use rolling pin and roll the dough balls each on a large flat surface as you roll the pin spread a little shortening on the dough and then tear the now flat pizza like dough spread from the center by pulling evenly to all edges and cut one side so you are left with a long lean piece of dough in your hands. Roll it into a coil (snakes) from each end in opposite directions (one clock wise and the other end counter clock wise) when they get together, then twist one of the collected coil and put it over the other.
Clean area over the oven top and keep a wide flat heavy/thick frying pan on the cooking range, turn on the cooker at low. Leave the dough for about 10 minutes then roll with rolling pin on flat surface into an evenly spread round (pizza like) thin spread. Turn the heat on to medium using oiling brush, spread a little shortening evenly all around the pan and cook the chapatis. Keep turning (rotating it) to ensure even cooking and turn over and keep pressing after turning and also put shortening on top but not too much and keep on pressing in the frying pen until light brown.

When Celeste Reed steps off the boat in the fledgling colony of Kenya, East Africa she finds out the man that she was to marry doesn't even care to get to know her let alone listen to a word she says.

Life is miserable and then he has the nerve to die leaving her to run an estate without any money. It seems he spent all he had to impress the colony and she was just part of the package.

Africa is unforgiving to the weak, but it can be the people that you least expect that make it.

And then there's Edward.

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www.jennifermuellerbooks.com

My first experience in tasting a pesto dish was at a lovely little place called the Doylestown Inn in Doylestown PA way back in the 1980’s. I ordered spinach ravioli with pesto sauce and thought it was the best thing I’d ever tasted and in my culinary inexperience at the time.  Years later I’ve mastered the art of Pesto sauce. This can be used over pasta or as a coating for fish, chicken and a general all around marinade. You should experiment with different types of greens.

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Basil Pesto

This makes about 1 ½ cup

Ingredients

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts, almonds, or walnuts work just fine

2/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese, or Parmesan

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt and pepper. You can also freeze this mixture, just divide into ice cube trays and cover with plastic wrap then freeze. Once frozen pop the cubes into a zip-loc freezer bag. It will keep for up to six months. When ready to use take out the right amount of cubes roughly 1-2 for 1lb of pasta. You can either unthaw in the microwave or stir into hot pasta.

The summertime in Northern California is known of its hot, dry weather. Beth Chadwick should know since she’s been going through a bit of a dry spell herself. Her marriage is falling apart. She knows exactly how many pairs of black socks her husband owns, and how much starch he likes in his shirts, so when she matches the lipstick stain on his collar to the shade on his secretary’s lips she knows he’s a cheating bastard.

She has her friends to keep her together. Her best friend Madge is hoping to close the circle on her open marriage. Joyce, the devout Catholic, thinks her daughter might be practicing witchcraft, the widow Samantha is caught in the middle of a real triple-decker of the sandwich generation and Kathy may have uncovered a corpse in her front yard.

These women really get Beth’s need for a new life. But, how is she going to get past her stand-by-you-man mother, and her I’ll do anything if you just take me back soon to be ex-husband? Can their problems be solved over a few glasses of wine? And then there’s the matter of the hot photographer camping out in her backyard.

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www.traceysorel.com

Hi, Romance Cooks! As a foodie romance author, I couldn't have invented a better place to hang out. I hope you enjoy this recipe from my newest release and the chef at the Misbegotten Gaines Ranch in Freewill, Wyoming: Vengeful Gaines.

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Kyle’s Caramel Apple Sauce

10 medium apples
4 T. butter
2 T. grape seed oil
1 c. apple cider
½ c. lemon juice
½ c. white sugar
½ c. brown sugar
4 T. cinnamon
1½ t. salt
1 c. heavy cream

Peel the apples and cut into slices. I don’t like to cube them, because if I set aside to use for pie filling, I want big chunks of apple. You can always mash it down later. But I really do like the bigger chunks of apple. Just make sure, however you cut them, that they’re all the same size. Squeeze the lemon over them as you peel, just to keep the oxidation away.

In a warmed skillet (medium-high heat), put the butter and oil in just to let the heat element get ready, then add the apples with the lemon juice (and add the rest of the lemon juice if you didn’t use the full ½ cup for oxidizing the apples.

Cook the apples for about five minutes in the cider and juice, then add the sugars, cinnamon, and salt. Cover and simmer for another twenty minutes (if cubed) or twenty-five minutes (if sliced). Test the apples to make sure they’re spiced and sugared the way you like them. Add the cream and stir in well, then let simmer for another two minutes.

Makes a great sauce over ice cream, or a pie filling, or just a great treat. Don’t omit the salt—that’s a temptation in dessert-type items—but salt and lemon really enhance the taste. Hope you enjoy.

Mattie Gaines has so much to be thankful for—three beautiful children who are well on their way to making great love matches, a successful family business that keeps her challenged every day. But a part of her will never forget her first love, and she longs for her own romance du jour.

Wanting a new start, Will Jordan returns to Freewill and wonders whatever happened to that firecracker Mattie Gaines. When he spies her at the annual Thanksgiving cook-off, old feelings roar through him. Will can’t forget Mattie’s kisses, so long ago, and he wants to make her remember, too—even if it costs them both more than they bargained.

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http://camrynrhys.com

Pesto simply means “crushed” (think mortar and pestle), and I’d seen quite a few different approaches to making it, so I wanted to experiment with the ingredients. It was a freestyle kitchen improvisation, so the amounts listed in the recipe are approximate. Feel free to adjust for your taste.

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3 Cups Broccoli Florets	8 Cloves Garlic (unpeeled but separated)
1 Cup Pistachios (I used roasted, unsalted nutmeats)	Asiago Cheese (grated, approximately 1 Cup – depending on taste)
Olive Oil	Salt
Pepper

 

Preheat the oven to 400.

Toss the broccoli in olive oil and salt and place it on a baking sheet lined with parchment.

Place the garlic on a 6x6” square of tinfoil and drizzle with olive oil. Wrap the foil around the garlic and twist the top to seal.

Roast the broccoli and garlic for about 20-30 minutes, or until the broccoli is browned and fragrant. Remove and let cool for a bit.

Once cool enough to handle, open the garlic pouch and squeeze out the garlic from the skins.

Place the pistachios, broccoli, and garlic in a blender or food processor. Add olive oil to coat the ingredients and start blending. Scrape down the sides and add more olive oil as necessary.

Add about ½ cup of grated asiago and blend again. Check the flavor and add salt and pepper as needed. Continue adding the cheese and olive oil until you reach the desired consistency. It will not become completely smooth, but how much texture it has it up to you. Check flavor again and adjust with salt if needed.

Your pesto is done and now you can use it in a lot of different dishes. The first night I spread the pesto on salmon. After that, I stirred it into warm pasta and covered the bread with it on open-face steak sandwiches. The flavor developed over the days, but I found a little olive oil was needed to reconstitute the pesto every once and a while. Enjoy!

After a chain of earthquakes ravaged the globe, long-dormant viruses were released into the air, turning many humans into creatures with an appetite for human ashes. Erica and a group of survivors are barricaded in a half-destroyed hotel, and every day brings them closer to being devoured by the seemingly unstoppable ashers. Even though Erica is a fighter, she's tired of just surviving...

When a mysterious stranger rides into town, everything changes. Jake knows how to kill the ashers, and he's the only man brave enough to leave the safety of the hotel in search of a better life. Erica and Jake make a deadly fighting team, with even hotter sparks flying between them. But Jake has survived this long because he rides alone. He doesn't trust easily, especially in this harsh new reality. Can Erica convince Jake that living is more than just surviving to the next day?

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www.nicorosso.com