Tuesday, June 21, 2011

Tasty Tuesday!

Happy First Day of Summer! I've tried to look at the calendar more since I almost forgot Father's Day. That's what happens when you work nights and are working on books the rest of the time. One day is very much like another.

I'm still trying to get over that bug I got right before I went to Cincinnati earlier this month. I really don't want to go through that again in New York. Elizabeth Raines is my roomie in NY, and she will NOT want to share a room with someone who's up all night coughing!

Maybe what I need is something hot and spicy to drive out the germs.

This recipe from Diva Donna looks like it might fill the bill. Jesse looks pretty spicy, too!

Slow Cooker Chicken Mole
This is a favorite recipe that my Girls love: Wrap in tortilla's or use a Taco Chip Dip
And I just threw in pierced Jesse again for added Spice


  • 1 large onion, chopped
  • 1/2 cup raisins
  • 3 cloves garlic, chopped
  • 2 tablespoons toasted sesame seeds (optional)
  • 1 finely chopped canned chipotle chile in adobo sauce
  • 3 tablespoons peanut butter
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 pounds skinless, boneless chicken breasts


  1. Place onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
  2. Cover; cook on Low until chicken is very tender, about 5 hours.
  3. Serve with tortilla's or as a dip

Tuesday, June 14, 2011

Tasty Tuesday Olive Chicken!

I've been so immersed in guest blogs and work on the books, I almost forgot to put up a post here on my own blog. It's a sad state of affairs, let me tell you. My body feels permanently frozen in the sitting position. Thank goodness Donna sends me these recipes to post, otherwise I'd simply be telling you all how to put smoked turkey and muenster cheese on a thin bun with a little mayo and calling it dinner!

Thank you all so much for visiting the guest blogs. Sometimes blogging can get pretty lonely. Our publicist recently mentioned not doing a blog tour for Stud and making a big splash with book nine. I was a bit miffed at first, but it might not be such a bad thing. Anyway, there are two more later this week and one on Monday and I'm done!

So, with out further adieu, here is another tasty-looking recipe from our own Diva Donna!

"Chicken Breasts simmered with wine, chicken broth, olives, tomatoes, and smattering of herbs and spices. Serve with rice. And a bottle of Wine and a very nice Hunk."

Olive Chicken


  • 8 skinless, boneless chicken breasts
  • salt to taste
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 4 tomatoes, peeled and quartered
  • 20 pimento-stuffed green olives
  • 1 1/4 cups dry white wine
  • 1 1/4 cups chicken broth


  1. Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
  2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve!