Sunday, March 22, 2015

Cover Reveal of Fire's Field by Jillian Jacobs!

Please join me in celebrating the cover reveal of Fire’s Field, The Elementals Series Book #2 by my friend and fellow Indiana RWA member, Jillian Jacobs!

Bound by a dark enchantment, only an elemental flame can light the way.

Forged in rage and sorrow, a dark witch’s spell travels down her ancestral line to Violet Levina. Enchanted with the power of the entire Electromagnetic spectrum—microwaves, gamma rays, radio waves, Violet is cursed with limitless energy and the obligation to destroy an insidious creature composed of dark matter.
For over five hundred years, Flint has served as Fire, aiding Earth’s environment and its people as one of four Elementals. Yet only once in his long existence has he been burned. A flaming redhead ignites the embers of his heart, but he finds her resistant to the heat building between them.
Knowing she must fulfill her destiny, Violet travels to her ancestral home in Ireland, accompanied by the fiery Elemental. Not fooled by his charms and brazen demeanor, Violet wishes only to shield him from the coming battle, but can’t deny the flames of desire flickering when she is at his side.
While standing together against unrelenting adversaries, false friends, family betrayals, and an underlying seed of darkness, they must burn bright or the ruthless power behind the ancient spell will turn everything to ash.
With Flint as her beacon in a field of darkness, Violet will discover that love holds the most powerful magic of all.

Fire’s Field Release date: May 19th, 2015
Jillian Jacobs Bio:  In the spring of 2013, Jillian Jacobs changed her career path and became a romance writer. After reading for years, she figured writing a romance would be quick and easy. Nope! With the guidance of the Indiana Romance Writers of America chapter, she’s learned there are many "rules" to writing a proper romance. Being re-schooled has been an interesting journey, and she hopes the best trails are yet to be traveled.
Water’s Threshold, the first in Jillian’s Elementals series, was a finalist in Chicago-North’s 2014 Fire and Ice contest in the Women’s Fiction category.
Jillian is a: Tea Guzzler, Polish Pottery Hoarder, and lover of all things Moose.
The genres she writes under are: Paranormal and Contemporary with suspenseful elements.

Social Media Links:

Tuesday, March 3, 2015

Cowboy Heaven Release Day and Giveaway!

A ranch full of hot cowboys… what’s not to love? My new erotic western romance series COWBOY HEAVEN comes out today!

When lonely widow Angela McClure hires a gorgeous hitchhiking cowboy with an affair in mind, she knows they’ll have to be discreet: her old-fashioned father and the stern ranch foreman adamantly discourage any interaction between her and the ranch hands. Despite their attempts at secrecy, the heat between them is undeniable. To divert suspicion, Angela forms a new plan: she’ll flirt with all of the ranch hands. Suddenly Angela has a whole stable full of sexy-as-sin cowboys to play with, but only one can win her heart.

Barnes and Noble:

To celebrate, I'm giving away five signed copies of Cowboy Heaven. Post a comment or use the Rafflecopter for your chance to win! Winners will be chosen at random!

a Rafflecopter giveaway

Tuesday, February 3, 2015

Garlic-Parmesan Bread and Giveaway!

It may be because I've been watching The Great British Baking Show on PBS, but I've found myself getting the urge to bake more often lately. So I dug out this nifty little bread pan and played around with my basic bread recipe again, adding garlic and Parmesan. I've recently discovered a great method for covering the bread while it rises. Oven-proof baking bags work very well if you inflate them with a puff of air and close them with a twist tie or the little plastic zip ties that come with the bags.

The bags can be reused for rising or used to store the bread after it's baked. The advantage of the plastic bag over the dish towel covering method is that the bread can rise freely, and you can see how well it's progressing without disturbing the little yeasty-beasties while they're doing their thing.

Garlic-Parmesan Bread

Mix together in a large mixing bowl and let set until foamy:
1 cup warm water
2 pkgs yeast
1 tsp sugar

Then add to yeast mixture:
1 cup flour
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tbsp dried minced onions
1 tsp salt
1/4 cup olive oil
Mix together and knead in more flour (about 3 cups) until you have a smooth, non-sticky dough. Place in a greased bowl. Cover and let rise until doubled in bulk. Punch down the dough and shape into a ball. Place in a greased glass or ceramic pie dish, flatten the ball and lightly grease the dough with a little butter or oil, then let rise, covered, until doubled in size. Bake 50 min in 350 degree oven. Brush the top with milk and sprinkle with more Parmesan cheese and bake for 10 more minutes.

If you're making smaller loaves like those in the photo, bake for 25 minutes and then bake for another 10 minutes after brushing with milk and sprinkling with Parmesan.

This bread has a fairly mild flavor, so if you want something that packs more of a punch, you could add more garlic and Parmesan. I like to dip the bread in olive oil mixed with balsamic vinegar and freshly ground black pepper.

Today should be the release day for the Cowboy Delight novella. It didn't show up on the Sourcebooks list of February releases, but all the vendors say today's the day. I guess we'll see!

Giveaway Link:
Getting stranded has never felt so good…
Lauren Allen is on her way to meet her future in-laws when her car breaks down on a scorching, dusty Texas highway. There’s no shortage of handsome cowboys turning up to save the day, but she puts her trust in local rancher Steve Williams. From the moment she shakes his hand, his warm, calloused grip makes her hotter than she knows what to do with…

Monday, February 2, 2015

Kalamata Olive Bread

Just realized this recipe got lost in the blog revision. Don't have a picture, but it's quite lovely when you make it!

Kalamata Olive Bread

Mix together in a large mixing bowl and let set until foamy:
1 cup warm water
2 pkgs dry yeast
1 tsp sugar

Sauté until lightly browned and set aside to cool:
1 medium onion, chopped fine
2 tbsp olive oil

Then add to yeast mixture:
1 cup flour
1 cup Kalamata olives, pitted and chopped
1 tsp thyme
1 tsp salt
1/4 cup olive oil

Mix together with the onions and knead in more flour (about 3 cups) until you have a smooth, non-sticky dough. Cover and let rise until doubled in bulk. Punch down the dough and shape into a ball. Place in a greased glass or ceramic pie dish, flatten the ball and lightly grease the dough with a little butter or oil, then let rise, covered, until doubled in size. Bake 50 min in 350 degree oven. Brush the top with milk and bake for 10 more minutes.

Wednesday, January 28, 2015

Tuesday, September 16, 2014

Teriyaki Chicken Wings!

Here's another recipe from Cowboy Bliss to go along with the fried rice recipe I posted last week. You can add more of the La Choy sauce before the second broiling if you like, but they really don't need it.  

Slow Cooker Teriyaki Chicken Wings


4 pounds chicken wings

½ cup Kikkoman Teriyaki sauce (or soy sauce)
1 tsp garlic paste (or minced garlic)
1 tsp ginger paste (or minced ginger)
1 tsp Chinese Five Spice powder (optional)

Baste with:
La Choy Teriyaki sauce to taste

Rinse and cut apart wings (I trim off the wing tips) and place in a large bowl, preferably one with a lid. Mix marinade ingredients together. Pour marinade over wings and stir. Cover and refrigerate for at least an hour or until ready to cook. 
Remove wings from marinade and place in a single layer on a large baking sheet or broiler pan. Broil 4 to 5 inches from heat (this is the second rung in my oven) about 8 to 10 min. on each side. A lot of the fat will cook out of the chicken skin, leaving it crispy and browned. 
Transfer wings to the slow cooker a few at a time, drizzling each layer with La Choy Teriyaki sauce. Go easy with it. It’s thicker and sweeter than Kikkoman, and a little goes a long way. 
Cook the wings on low 4 to 5 hours. When done, broil again for a few minutes if crispier wings are desired (recommended). 
Allow to cool for a few minutes and enjoy!

Friday, September 12, 2014

Basic Fried Rice

In my current work in progress, Cowboy Bliss, the heroine is a bunkhouse cook. Writing her character has inspired me to post a few recipes. You can add chicken or shrimp or whatever you like to this, but it's pretty darn good just the way it is.

Basic Fried Rice


1 medium onion, chopped
4 or 5 baby carrots, chopped
1/3 cup frozen peas, if you have them (I didn’t)
2 large eggs
1/2 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cooked rice
1 - 2 tablespoons soy sauce


Chop onions and carrots. Lightly beat the eggs with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and add 2 more tablespoons oil. Add the onions, baby carrots, and peas. Stir-fry for a few minutes until the onions are translucent. Add the rice and soy sauce and stir-fry for a few more minutes until the rice is heated through. Add the scrambled egg back into the pan. Mix thoroughly and serve!

Oh, and here's the cover of the book, which I'm guessing will be released in the fall of 2015. 

Kinda makes you want to volunteer to cook for him, doesn't it?