GROUND BEEF KABOBS

Kabobs are fun and tasty, and with the warm weather, they’re perfect to transition from spring into summer. My guys absolutely loved these. Thumbs up!
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1 egg

1/2 large onion, finely chopped

2 tbsp parsley, finely chopped

1 tbsp finely chopped jalapeños (I used Mezzetta’s “tamed” brand)

1 tbsp tomato paste

1 tsp lemon juice

1 tsp paprika

1/2 tsp sea salt

1/2 tsp ground cumin

1/4 tsp ground pepper

1 lb lean ground beef

8 skewers (I used bamboo)

 

1) In large bowl, lightly beat egg; mix in remaining ingredients, except ground beef; when well combined, gently mix in ground beef (I used my hands)

2) Divide mixture into 8 equal portions; form ground beef mixture around skewers (about 5-6″ long); place kabobs on plate lined with parchment and refrigerate 30-60 minutes

3) Heat the grill; carefully place kabobs on grill and cook 3-4 minutes each side until just cooked through; remove from grill and serve with a nice salad (I made a spinach-mushroom-green onion-tomato one); enjoy!

Servings: 4

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LADY OF EVE, Sequel To LADY AT ARMS ~ RELEASES 06.17.14

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FALLEN ~ On the eve of her profession as a nun, Lady Graeye Charwyck is called home to Medland by the father who disavowed her years earlier for the “devil’s mark” she bears. Desperate to escape the convent, she agrees to wed a man she detests to provide an heir for her family’s holdings. But when the king declares the Charwyck lands forfeit and awards them to their enemy, Graeye once more finds herself discarded. Grieved by her father’s plans to return her to the convent, she yields to impulse and casts aside her virtue, only to discover that the knight with whom she sinned is the new lord of Medland.

RELENTLESS ~ Baron Gilbert Balmaine is a man nearly eaten through with desire to see the end of the Charwyck line for all the ills the family has visited upon his own. With the heir dead, the only remaining survivor too aged to beget another, and their lands forfeited for the atrocities committed against the Balmaines, light lies ahead—until Gilbert learns there is a daughter. And his world darkens further when he realizes she is the one who, on a starry night, tempted him past temptation. Certain she intended to trap him into marriage, he vows he will not rest until she is back within the walls of her abbey. Now if only he can forget her… If only that night did not have such far-reaching consequences…

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

Lady At Arms AUDIOBOOK Now Available!

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LADY AT ARMS, beautifully narrated by the amazingly talented Mary Sarah Agliotta, is now available as an audiobook from Amazon, Audible.com, and iTunes.

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: www.tamaraleigh.com

BUFFALO CHICKEN BLACK BEAN DIP

This Buffalo Chicken Black Bean Dip is not only addictive, it’s microwave easy. Served with tortilla chips, crackers, bread, or celery sticks, it’s sure to be a hit.

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8 oz reduced fat cream cheese

1-15 oz can black beans, drained and rinsed

1-15 oz can Hormel No-Bean Chili

12 oz shredded deli chicken

1/3 cup Frank’s Red Hot Wings sauce

1/2 cup cheddar cheese

2 tbsp diced jalapeños (I used Mezzetta’s “Tamed Jalapeño Peppers)

Chips, Crackers, Bread, Celery–anything dippable 🙂

1) In large microwave-safe bowl, microwave cream cheese 1 minute; remove from microwave and stir in black beans, no-bean chili, deli chicken, and hot wings sauce; microwave 3 minutes, stir, microwave another 2 minutes; remove from microwave

2) Spread dip in large casserole dish, top with cheddar cheese and jalapeños and microwave an additional 1 minute until cheese melts; remove from microwave and serve with “dippable” of your choice; yum!

Servings: 8-10

CAJUN PECAN-ALMOND CRUSTED SALMON

This Cajon Pecan-Almond Crusted Salmon is so yum, and that’s saying a lot since I’m not big on seafood. Was it the cajun seasoning? The pecans? The almonds? Regardless, it really lit up the tastebuds.

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1/2 cup flour

1-1/2 tsp Cajun seasoning

2 eggs

1/2 cup pecans, finely chopped

1/2 cup almonds, finely chopped

4-6 oz pieces salmon, skin removed

1 tbsp olive oil

1 tbsp butter

2 tbsp fresh lemon juice

2 tbsp parsley, chopped

1) Mix flour and Cajun seasoning in a shallow bowl; beat eggs in a separate shallow bowl; mix pecans and almonds in a third shallow bowl

2) Dip both sides of salmon in flour, then egg, then nuts; set aside on a plate

3) To an oven-safe skillet (I used cast iron), add olive oil and butter and heat over medium-high; add salmon to skillet and cook each side 4-5 minutes; squeeze lemon juice over salmon, sprinkle with parsley, and serve

Servings: 4

ALBACORE CHICKPEA SPINACH SALAD

Ooh, warm weather coming, and that means lighter, cooler meals. This Albacore Chickpea Spinach Salad fits the bill. And it’s so easy to put together. I did get thumbs up from my guys, but I’m the real fan here. Yum!

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2-7 oz cans Albacore tuna packed in water, drained

1-14 oz can garbanzo beans, drained and rinsed

3 green onions, sliced thin

3 Roma tomatoes, diced small

1 ripe avocado, peeled, pitted, and diced small

1 cucumber, peeled and diced small

2 tbsp parsley, chopped

3 tbsp olive oil

juice from 1/2 lemon

1/2 tsp sea salt

1/4 tsp black pepper

4 cups fresh baby spinach

1) Gently mix all ingredients, except spinach, in a large bowl

2) Divide spinach between 4 plates; top with tuna-chickpea mixture; and enjoy!

Servings: 4