LADY AT ARMS: A MEDIEVAL ROMANCE On Sale Today!

FinalLadyAtArmsEbook (Kindle, Nook, Kobo, Amazon Catalog, Smash)

On Sale! LADY AT ARMS, an Amazon bestseller, is on sale today and tomorrow for only $2.99. Available at Amazon, iBookstore, Barnes & Noble, and Kobo Books.

HE WAS THE VILEST OF MEN

Lizanne Balmaine has spent years honing her skills at arms, determined she will never again be at the mercy of any man. When she comes face to face with the one who stole her future, she seizes the opportunity to exact revenge. Soon he is her prisoner, at her mercy. But something is different about him, something that makes her question her purpose. Is it possible a man can be so changed? More, can she right the wrong that could lay ruin to her family?

SHE WAS A QUESTION NEVER BEFORE ASKED OF HIM

Ranulf Wardieu does not seek a bride, nor a settling of scores when his mission for the king places him in the path of a beguiling, raven-haired maiden. But fascination turns to fury when she imprisons him. Accused of wrongdoing, the nature of which she refuses to reveal, he discovers the lady is as skilled at wielding a sword as she is at verbal sparring. When he bests her at her game and his jailer becomes his captive, he is determined to learn what wrong he has done her. However, as they engage in a battle of wits and wills and he glimpses her woman’s heart, he discovers Lizanne is a question never before asked of him—one his own jaded heart refuses to answer.

To read an excerpt, visit: http://www.tamaraleigh.com

APPLE-ONION-CIDER PORK CHOPS

We do like apples with our pork chops and, of course, onions are always a nice addition. This easy-to-prepare recipe made the forks and knives go crazy. Thumbs up!

Apple-Onion-Cider Pork Chops

4 bone-in pork chops (3/4″-1″ thick)

2 tbsp olive oil

sea salt

ground black pepper

2 tbsp butter

2 large red apples, cored and sliced thin

1 large white onion, sliced thin

1/2 tsp cinnamon

1 cup apple cider

1) Preheat oven to 200 degrees

2) Rub olive oil into both sides of pork chops; lightly sprinkle both sides with sea salt and ground black pepper

3) Heat large skillet over medium-high; add pork chops and cook 4 minutes each side; transfer pork chops to oven-safe plate and place in oven to keep warm

4) In same skillet over medium-high heat, melt butter; add apples and onions and cook, stirring often, 8 minutes; sprinkle with cinnamon, stir in apple cider, and return pork chops to skillet; heap apple-onion mixture over pork chops, cover skillet with lid, and cook until the chops are just cooked through, about 10 minutes; remove from heat and serve

Servings: 4

SIRLOIN BLACK BEAN SOUP

I do believe we are coming out of soup season here in Tennessee, though I won’t be surprised if we get another cold snap before we settle into spring. In the meantime, may I present Sirloin Black Bean Soup–a flavorful dish full of veggies, our favorite black beans, and leftover sirloin steak. Thumbs up!

Sirloin Black Bean Soup

2 tbsp olive oil

1 large onion, chopped

1 bell pepper (I used orange), cored, seeded, and chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1 tsp ground cumin

1 tsp paprika

1 tsp sea salt

1/2 tsp red pepper flakes

1-1/2 tbsp tomato paste

4 cups beef broth

1-12 oz beer (I used non-alcoholic O’Doul’s)

1 tbsp balsamic vinegar

1 cup chopped tomatoes

2 cans black beans, drained and rinsed

2 cups chopped grilled top sirloin steak (I used leftovers)

1 tbsp parsley

1) To large soup pot, add olive oil and heat over medium-high; add onion and cook, stirring often, 5 minutes; add bell pepper, celery, and carrots and cook 8 minutes, stirring often

2) Add cumin, paprika, sea salt, red pepper flakes, and tomato paste; stirring continuously, cook 2 minutes; stir in beef broth, beer, balsamic vinegar, tomatoes, and black beans; cook 15 minutes

3) Stir in steak, cook a minute to warm meat through, and remove soup from heat; ladle into bowls, sprinkle with parsley, and serve immediately

Servings: 4

BACON-SPINACH SHIRRED EGGS

This was one of those breakfast-themed dinners of which my guys are so fond. And they were not at all disappointed with this recipe which is amazingly tasty–better yet, easy to put together. Though I served it in individual casserole dishes, it works equally well in a large casserole dish. Enjoy!

Bacon Spinach Shirred Eggs

spray olive oil

2 cups baby spinach

8 eggs

4 strips bacon, fried and chopped

1/4 cup half-and-half

sea salt

ground black pepper

paprika

1/4 cup shaved Parmesan cheese

1) Preheat oven to 375 degrees; lightly coat casserole dishes with spray olive oil

2) Assemble individual servings as follows, dividing ingredients equally between dishes; place spinach in bottom of dish, crack 2 eggs on top, scatter with bacon, drizzle with half-and-half, and lightly sprinkle with salt, pepper, and paprika

3) Bake eggs in oven 20-25 minutes until whites are firm and yolks are set to your preference; scatter Parmesan cheese over top and bake additional 2 minutes until cheese melts; remove from oven and serve (see…easy!)

Servings: 4

SAUSAGE-CHEESE BREAKFAST CASSEROLE

Yes, it’s another crowd-pleasing breakfast casserole–a special request from Junior who surprised us with a visit home from university. Though I made this in individual casserole dishes, it can be prepared in a large baking dish, but you’ll have to adjust the cooking time upward a bit. Was Junior happy with his special request? Oh, yes, and those two extra individual casseroles will soon be installed in his dorm room fridge. Go mom!

Sausage Cheese Breakfast Casserole

3 cups milk

12 eggs

1 tsp ground mustard

1/2 tsp ground black pepper

1/2 tsp sea salt

French bread loaf, cubed (about 10 cups)

10 oz fully cooked turkey sausage crumbles (I used Jimmy Dean brand)

1-1/4 cup sharp cheddar cheese, divided

 1/4 cup chopped fresh parsley

1) To large mixing bowl add milk, eggs, mustard, black pepper, and salt; whisk to combine

2) To a separate large mixing bowl, add bread cubes, sausage, 1 cup cheese (reserving 1/4 cup), and parsley; pour egg mixture over top and gently mix; cover bowl with plastic wrap and refrigerate 2 hours (or overnight if you think farther ahead than I do)

3) Heat oven to 350 degrees

4) Lightly oil 6 individual casserole dishes; divide egg-bread mixture between casserole dishes and bake in oven 40 minutes until golden brown and just firm in center; scatter reserved 1/4 cup cheese over casseroles and bake additional 3-5 minutes until cheese melts; remove from oven and dig in!

Servings: 6-8

CRUNCHY CHOP SUEY

Chop Suey is the perfect way to slip veggies into my guys’ diet, and there’s nothing mushy about these–fresh and crisp and tasty. My guys devoured it.

IMG_6949

2 tbsp rice wine vinegar

2 tbsp oyster sauce

4 tbsp cornstarch, divided

1/2 tsp ground black pepper

1 lb pork tenderloin, cut into bite-sized pieces

3 cups chicken broth

2 tbsp sesame oil, divided

2 celery stalks, diced

1 medium onion, diced

2 small carrots, diced

2 cups finely shredded green cabbage

8 oz sugar snap peas

1-5 oz pkg crunchy chow mein noodles (I used La Choy brand)

1) To large zip top bag, add rice wine vinegar, oyster sauce, 1 tbsp cornstarch (reserving 3 tbsp), pepper; give it a good shake; add pork tenderloin pieces, close zip top, and give another good shake to coat; refrigerate 15 minutes

2) In medium-sized bowl, mix chicken broth and 3 tbsp reserved cornstarch; set aside

3) In large skillet over medium-high, heat 1 tbsp sesame oil (reserving 1 tbsp); add pork tenderloin pieces and cook 3 minutes, stirring often; transfer pork to plate and set aside

4) To same skillet, add 1 tbsp reserved sesame oil and heat over medium-high; add celery, onion, carrots, and cabbage and cook 3 minutes; stir in cooked pork and sugar snap peas; stir in chicken broth mixture and bring to a boil; stirring continuously, cook until sauce thickens, 1-2 minutes; remove from heat

5) Divide chow mein noodles between 4 plates, scattering around the edges; spoon chop suey mixture in center and serve immediately

Servings: 4