THE YIELDING: Book Two in the Age of Faith Series on Sale 12/18/12

The Unveiling, the first book in the Age of Faith series, introduced readers to the formidable Wulfrith family during Duke Henry’s battle for England’s throne in 1153. Now, four years later, Henry wears the crown, but the Wulfriths are no less defiant—and no more amenable to forging alliances through king-decreed marriage.

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SHE HAD KILLED A MAN. OR SO IT WAS SAID.

Convent-bound Lady Beatrix Wulfrith is determined to aid her sister in escaping marriage to their family’s enemy. Unaware of the sacrifice that awaits her, she leads their pursuers astray only to meet with an accident that forever alters her destiny and takes the life of a young knight whose brother vows he will not rest until the lady is brought to justice.

Lord Michael D’Arci is a warrior and a womanizer whose foul mouth and impatience bode ill for all who trespass against him. Falsely accused of ravishment years earlier, he refuses to believe Lady Beatrix’s accusations against his deceased brother. However, when he finds himself at the mercy of that same woman who clings to her convictions and faith even when it threatens to prove her undoing, his quest for justice wavers.

Excerpt: The Yielding

PINE NUT-PARMESAN CRUSTED LEMON CHICKEN

Chicken, pine nuts, parmesan cheese, and lemon–the perfect combination! My guys: “Are there seconds?” Enough said.

3/4 cup flour

1 tsp sea salt, divided

1/2 tsp ground black pepper

2 eggs

1 cup panko breadcrumbs

zest of 1 lemon

1/2 cup grated Parmesan cheese

1/2 cup chopped pine nuts

1 tsp dried basil

1 tbsp olive oil

1 tbsp butter

4 chicken breasts

1 lemon, cut into 8 wedges (I used the zested lemon)

1 tbsp fresh parsley, minced

1) Combine flour, 1/2 tsp salt (reserving 1/2 tsp), and pepper in shallow bowl; crack eggs into second shallow bowl and lightly beat; combine breadcrumbs, lemon zest, Parmesan cheese, pine nuts, and basil in third shallow bowl; set aside

2) In large skillet over medium heat, heat oil and butter

3) Meanwhile, place chicken breasts in large zip top bag and pound until about 1/2″ thick; dip both sides of each chicken breast in flour, next egg, then panko-pine nut mixture; transfer chicken to skillet and cook 4-5 minutes each side until chicken is crispy, golden, and cooked through

4) Remove skillet from heat and squeeze juice of 1 wedge of lemon (reserving 4 wedges) over each chicken breast; plate, sprinkle with parsley, and serve with remaining lemon wedges

Servings: 4

CHICKEN AND BLACK BEAN TORTILLA CASSEROLE

This delicious chicken and black bean tortilla casserole is made in individual casserole dishes but can easily be baked in one large casserole dish. All my guys made quick work of this dinner–and quite a bit of noise with their search-out-the-last-tidbit spoon clanking.

Spray olive oil

2 cups tortilla chips, divided

3 cups cooked chicken breast, diced (deli-roasted chicken works well)

1-14 oz can black beans, drained and rinsed

1 cup frozen corn, thawed

1-16 oz jar salsa verde

2 green onions, sliced thin

1/4 cup light sour cream

3 tbsp chopped cilantro

1 cup grated cheddar cheese

Optional toppings: sour cream, tomatoes, avocado, minced cilantro, diced jalapenos

1) Preheat oven to 350 degrees; lightly spray 4 small casserole dishes (12-14 oz capacity) with spray olive oil

2) Crush 1 cup tortilla chips (reserving 1 cup for topping) and divide between casserole dishes; set aside

3) To large mixing bowl, add chicken, black beans, corn, salsa verde, green onions, sour cream, and cilantro; mix well and divide between casserole dishes

4) Bake casseroles uncovered 25 minutes until heated through and lightly bubbling; divide reserved tortilla chips between casseroles, pushing tips into tops of casseroles; sprinkle cheese over casseroles and bake additional 5 minutes; remove from oven, add toppings of your choice, and serve

Servings: 4

SPICY RED PEPPER SHORT RIBS

I don’t serve beef often, so when I do my guys practically inhale it–and smother it in A-1 sauce. But not this time. The marinade was just too too good (plus I hid the A-1). And, yes, Junior Too was more than happy to help me watch my calories by relieving me of one short rib. Wonderfully tasty, quick, and easy!

1/2 cup water

1/3 cup soy sauce

2 tbsp sesame oil

2 tbsp brown sugar

2 tbsp honey

3 green onions, sliced thin

2 tsp sesame seeds

1 tsp red pepper flakes

1/4 tsp ground black pepper

2-1/2 lbs thinly sliced beef short ribs, about 12 pieces (I used bone-in)

1) To large zip top bag, add: water, soy sauce, sesame oil, brown sugar, honey, green onions, sesame seeds, red pepper flakes, and black pepper; zip up, shake well, unzip, add short ribs, zip up, shake to coat ribs; refrigerate 2 hours, shaking several times throughout marination

2) Heat large skillet over medium-high heat; remove meat from marinade and cook 2-3 minutes each side until meat is cooked to your preference (I had to do this in 2 batches); serve immediately on oven-warmed plates; highly recommend a side of sauteed mushrooms

Servings: 4

DREAMSPELL Now Only $2.99 “Emotional, funny, romantic, and entirely enchanting, Dreamspell is the sort of novel that begs a screenplay.” ~ USA Today, Serena Chase

In preparation for December’s release of THE YIELDING, Book Two in the Age of Faith series, the price of my medieval time travel romance, DREAMSPELL, has been lowered to $2.99. For your copy of this 4.8 star-rated book, click here: Amazon. Please share with friends.

A TIME TO LIVE. A TIME TO DIE. A TIME TO DREAM.

Sleep disorders specialist Kennedy Plain has been diagnosed with a fatal brain tumor. When her research subject dies after trying to convince her he has achieved dream-induced time travel and her study is shelved, she enlists herself as a subject to complete her research. But when she dreams herself into 14th-century England and falls into the hands of Fulke Wynland, a man history has condemned as a murderer, she must not only stay alive long enough to find a way to return to her own time, but prevent Fulke from murdering his young nephews. And yet, the more time she spends with the medieval warrior, the more difficult it is to believe he is capable of committing the heinous crime for which he has been reviled for 600 years.

Baron Fulke Wynland has been granted guardianship of his brother’s heirs despite suspicions that he seeks to steal their inheritance. When the king sends a mysterious woman to care for the boys, Fulke is surprised by the lady’s hostility toward him–and more surprised to learn she is to be his wife. But when his nephews are abducted, the two must overcome their mutual dislike to discover the boys’ fate. What Fulke never expects is to feel for this woman whose peculiar speech, behavior, and talk of dream travel could see her burned as a witch.

*For those who don’t own a Kindle, Kindle apps are available for download on other e-readers. Click here to download yours: Kindle App

PEPPERONI PIZZA PASTA BAKE

Junior came home for the Thanksgiving holiday and, being the pizza lover he is (and since he ate his quota of ham, yams, and stuffing), I made sure one of his dinners included this delicious pepperoni pizza casserole–a nice reminder of what he’s missing on campus 🙂

8 oz multi-grain spiral pasta (it doesn’t have to be multi-grain but–trust me–it’s super tasty)

1 lb lean ground beef

1/2 large onion, diced

1/2 tsp salt

1/4 tsp ground black pepper

3/4 tsp Italian seasoning

1-14 oz jar pizza sauce

1 egg

1 cup milk

1/3 cup grated Parmesan cheese

1-1/4 cups grated mozzarella cheese, divided

2 oz sliced pepperoni

1) Preheat oven to 375 degrees; lightly oil a deep-dish pie pan

2) Cook pasta al dente according to package direction, drain, and set aside

3) Meanwhile, in large skillet over medium-high heat, cook beef and onion until meat is lightly browned, 5-6 minutes; drain fat; stir in salt, pepper, italian seasoning, and pizza sauce; cook 3-5 minutes until heated through and remove from stove top; set aside

4) In large bowl, mix egg, milk, and Parmesan cheese; stir in pasta and spoon mixture into pie pan; top with beef mixture; sprinkle 1 cup mozzarella cheese (reserving 1/4 cup) over meat; cover with aluminum foil and bake in oven 25 minutes; uncover and bake 15 minutes longer; sprinkle remaining 1/4 cup mozzarella cheese over top and bake additional 2-3 minutes until cheese melts; serve with a crunchy green salad

Servings: 6

BEEF AND BEAN NACHO CASSEROLE

Cool weather cooking means a warm and toasty kitchen when the oven comes into play. Enter this beef and bean nacho casserole. No dipping here, though you certainly can, if you’d like. Just grab a fork and plate and you have a delicious and filling meal. As for the leftovers nestled all snug in my fridge… This is an 8-serving recipe and we’re quite a few shy of that number. Hello, lunch! And lunch again! And again!

1 lb ground beef

1 medium onion, diced

1/2 tsp sea salt

1/2 tsp ground black pepper

1-14.5 oz can petite diced tomatoes

1-15 oz can black beans, rinsed and drained

1-15 oz can chili beans (I used medium spicy)

1-1/2 cups frozen corn (I used snappy white shoepeg)

1 cup salsa (I used medium hot)

1/4 cup chopped cilantro

2 tbsp taco seasoning

6 cups tortilla chips, divided

1-1/2 cups grated sharp cheddar cheese

Optional Topping: sour cream, chopped cilantro, jalapenos

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

2) In large skillet or dutch oven over medium-high heat, cook ground beef until lightly browned, about 5 minutes; stir in onions, salt, and pepper and cook 3 minutes; stir in tomatoes, black beans, chili beans, corn, salsa, cilantro, and taco seasoning; reduce heat to low and cook 15 minutes, stirring occasionally; remove from heat

3) Scatter 3 cups tortilla chips (reserving 3 cups) over bottom of baking dish; spoon meat-bean mixture over chips; top with remaining chips and bake in oven 15 minutes; scatter cheese over casserole and bake additional 3-4 minutes until cheese melts; remove from oven and serve with or without optional toppings; eat it up!

Servings: 8