Don’t let the fluorescent green put you off–it’s all natural. And delicious! Even my guys, who are a bit wary of food with a “foodie” look, gobbled down these sandwiches. Of course, I don’t think they were aware of the pear in the middle 🙂


1/4 cup olive oil

1/2 cup mayonnaise (I used Kraft Reduced Fat Mayo with Olive Oil)

1/2 cup freshly grated parmesan

1/2 cup pine nuts

1/4 tsp sea salt

1/4 tsp black pepper

3 cups packed baby spinach


8 slices sourdough bread (make it a good one, like Panera’s)

1-1/2 cups mozzarella cheese

2 cups cooked and shredded chicken breast (deli-roasted chicken works well too)

1 pear, sliced thin

3 tbsp butter, softened

1) PESTO: To food processor, add: olive oil, mayonnaise, parmesan cheese, pine nuts, salt, and pepper; process 30-45 seconds until well combined; add spinach and process 30-45 seconds until well combined

2) SANDWICH: Assemble each sandwich as follows: spread spinach pesto on both sides of bread; layer: cheese, chicken, and pear; top with second piece of bread

3) In large skillet (or grill pan) over medium heat, melt half the butter; place sandwiches in skillet; while bottoms are grilling (3-4 minutes), spread remaining butter on top pieces of bread; turn sandwiches and grill additional 3-4 minutes until cheese melts; serve, serve, serve!

Makes: 4 sandwiches

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/04/12–the one that disappeared into a black hole.


Though we’ve definitely moved into soup season, I had no choice but to make salads for dinner last night. You see, I went overboard on the veggies when I made a detour to Costco, completely forgetting that my refrigerator’s capacity is less than infinite. And then there was the prosciutto that is far more affordable in bulk… So, here’s the recipe that freed up just enough fridge space for me to be able to close the door. No complaints–it was delicious.

10 cups fresh baby spinach (or romaine would be lovely too)

1/2 cup matchstick carrots

4 stalks celery, diced

1 red bell pepper, diced

1 cup fresh green beans, chopped

1 large tomato, diced

1/2 cup frozen baby sweet peas, thawed

4 oz prosciutto, chopped

4 slices swiss cheese, chopped

4 boiled eggs, cooled and diced

1) Here comes easy: Assemble 4 salads on large plates, equally dividing and scattering ingredients in order listed; serve with the dressing of your choice (or none at all–good all by itself)

Makes: 4 dinner-sized servings


I rarely indulge in Buffalo Wings, though I often gaze longingly at them as my guys pick them clean. Love ’em, but the things they do to my waistline… Oh me of little metabolism. Enter Buffalo Chicken Soup, a wonderfully delicious alternative. Just ask Junior Too. Oh he of second helpings 🙂

1 tbsp unsalted butter

1 cup finely chopped celery

1 cup matchstick carrots

4 cups 1% milk

1 cup light sour cream

1 can reduced-fat condensed cream of chicken soup

1 can reduced-fat condensed cream of celery soup

2-10 oz cans chicken breast, undrained (or 3 cans if you like meatier soup)

3/4 cup buffalo wing sauce (I used Frank’s Red Hot Wings brand)

1 tsp salt

1 tbsp finely chopped parsley

1) In large soup pot, melt butter over medium heat; add celery and carrots and cook 5 minutes

2) Stir in milk, sour cream, chicken soup, celery soup, chicken breast (undrained), buffalo wing sauce, and salt; stirring continuously, bring to a boil; lower heat to medium-low and, stirring often, cook 25 minutes; serve scattered with parsley

Servings: 6-8 dinner-sized portions


Last week I posted a recipe for Pumpkin Spice Coffee, not to be confused with this recipe for Pumpkin Spice Latte, although both are incredibly delicious and perfect for wrapping one’s self in the feel of fall. The latte version differs in its use of espresso as opposed to coffee, a slight decrease in the sugar department, and a larger serving size. Regardless, if you like Starbucks’ Pumpkin Spice Latte, you can’t go wrong with either recipe. As an added bonus, for those who aren’t coffee drinkers or who are looking for a nice hot drink to serve to the young ones after their noses have been nipped by the frosty air, consider serving “Hot Pumpkin Spice” without the addition of espresso or coffee–a tasty alternative to hot chocolate.

2 cups milk (I used 2%)

4 tbsp canned pumpkin

4 tbsp white granulated sugar

1-1/2 tsp pure vanilla extract

1/2 tsp pumpkin pie spice

4 oz freshly brewed espresso (yes, you’ll need espresso beans and an espresso maker–but you can always use coffee)

Optional: whipped cream (recommended if you can afford the calories) and sprinkle of pumpkin pie spice or cinnamon

1) In medium saucepan over medium heat (medium high if you’re in a hurry and willing to stir continuously), combine milk, pumpkin, and sugar; cook until steam rises

2) Add vanilla and pumpkin pie spice and, stirring continuously, cook 1 minute; remove from heat and divide between two mugs; pour 2 oz espresso into each mug; serve with or without optional goodies

Makes: 2-12 oz servings (My cost? Less than $1.00 per serving.)


Here I am when where I should be is at the tail-end of a Word document wrapping up a crucial scene in the last book in my new series. But how could I resist posting this recipe? Not that I’m much of a burger muncher, but toss out the bun and replace with slices of juicy tomato and avocado, flavor beef with Worcestershire and onions, and top with bacon and feta… Well, yeah, Christian and Gaenor can wait on their resolution–you know…simmer a bit 🙂

2 eggs

1 tsp sea salt

1/2 tsp ground black pepper

2 tsp Worcestershire sauce

1/2 cup diced onion

1-1/2 lb lean ground beef

4 slices turkey bacon, cut in half

1 avocado, sliced thin

1 large tomato, sliced into 4 thick pieces

4 tbsp feta cheese

1) Preheat oven to 400 degrees

2) In large mixing bowl, lightly beat eggs; beat in salt, pepper, and Worcestershire; add onion and ground beef and mix well to combine; form into 4 patties; set aside

3) Heat large oven-safe skillet over medium-high heat; add bacon and cook 2-3 minutes each side until just crisp; remove bacon from skillet and drain on paper towel (leave bacon grease in skillet for burgers)

4) Add burgers to skillet; sear each side 3-4 minutes

5) Place skillet in oven and cook burgers 8-10 minutes for medium well (adjust according to preferred doneness)

6) Meanwhile, place avocado slices in center of each of 4 plates and top with tomato slices

7) Remove skillet from oven and criss-cross each burger with two bacon halves; top with 1 tbsp feta cheese; return to oven and cook additional 1-2 minutes; carefully center burgers atop tomatoes and serve with side of your choosing (yes, I went easy on myself with the pepperoncini); serve and munch away!

Servings: 4


Shoot! I forgot to snap a picture of this strata when it came out of the oven in all its casserole-sized glory. But at least I managed to get a picture of a single serving. Think of this dish as a sweet take on a breakfast casserole–so tasty!

1-1 lb loaf challah bread (croissants would be yummy too), cut into 1″ cubes

7 large eggs, divided

2 cups half-and-half

2 tbsp granulated white sugar

1-1/2 tsp pure vanilla extract

1/2 tsp ground nutmeg

1/4 tsp fine sea salt

12 oz cream cheese, softened

2 tbsp unsalted butter, softened

1/4 cup granulated white sugar

1-1/2 cups blackberry jam

Confectioner’s sugar

1) Preheat oven to 350 degrees and lightly oil a 9×13″ baking dish

2) Distribute half the bread cubes over bottom of baking dish

3) In medium bowl, beat 6 of the 7 eggs with half-and-half, 2 tbsp sugar, vanilla, nutmeg, and salt until well combined; pour half the egg mixture over bread cubes in baking dish; set aside

4) In medium bowl, beat cream cheese, 1 remaining egg, butter, and 1/4 cup sugar until well combined; by spoonfuls, drop half of cream cheese mixture over bread and gently spread with back of spoon

5) By spoonfuls, drop half of blackberry jam over bread and gently spread with back of spoon

6) Distribute remaining bread over strata and repeat the process with remaining egg mixture, cream cheese mixture, and jam

7) Bake 45-50 minutes until strata puffs and sets; dust with confectioner’s sugar; serve

Serves: 6-8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/09/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).


I can’t decide which I like better: Loaded Baked Potato Soup or Cheddar Beer Soup. Both are winners in my (cook) book. Though I typically use basic sharp cheddar cheese when I whip up one of these soups, I decided to spread around the love and added white sharp cheddar cheese to the pot. I won’t say there’s much–if any–difference in the taste, but the color is more mellow. As for the taste…delicious!

6 tbsp unsalted butter

1 cup diced onion

2 stalks celery, minced

1/4 cup all-purpose flour

12 oz beer (I used non-alcoholic O’Doul’s)

5 cups low-sodium chicken broth

1-1/2 cups heavy cream

1 tbsp dry mustard

2 tsp Worcestershire sauce

1-1/2 cups grated sharp cheddar cheese

1-1/2 cups grated white sharp cheddar cheese

8 slices turkey bacon, fried crisp and chopped

2 cups croutons (I used Texas Toast brand)

1/4 cup grated sharp cheddar cheese (for topping)

1) To large pot over medium-high heat, add butter; when melted, add onions and celery; cook 8-10 minutes until onion softens; sprinkle flour over onions and celery and stir continuously while cooking 2-3 minutes

2) Reduce heat to medium and stir in beer, scraping up brown bits on bottom of pot; stir in chicken broth, cream, dry mustard, and Worcestershire sauce; cook 10 minutes, stirring often

3) Reduce heat to low; stir in both cheeses; when cheeses have melted (about 5 minutes), stir in bacon and remove from heat

4) Pour soup into bowls and top with grated cheese and croutons; serve and settle in for a fabulously filling meal

Servings: 4-6 (How hungry are you?)