Cuisine queen, Sloane Taylor has the answers to meal times.

My guest author today is the talented Sloane Taylor who regularly posts delicious meals  on her Wednesday blogspot.   

Are you  one of those people who stare at the fridge blankly wondering  what the heck are we  going to eat tonight ?  Over to you Sloane…

Once in a great while I’m compelled to cook a Sunday afternoon sit-down dinner like the one mom used to make. These aren’t her recipes, but they are close. I hope you enjoy them as much as we do.

Braised Pork Loin
Mashed Potatoes
Homemade Applesauce
Steamed Asparagus
Crisp White Wine

Braised Pork Loin

3 – 4 lb. boneless pork loin
3 tbsp. lard or solid shortening
2 med. onions, peeled and sliced
1 lg. shallot, peeled and sliced
2 med. carrots, scraped and chopped
1 cup dry white wine
½ cup chicken stock
¾ tsp. dried thyme
½ tsp. marjoram
½ tsp. paprika
Freshly ground pepper to taste

Preheat oven to 350°F.

Pat the roast dry with paper towels. Melt lard in a Dutch oven over medium-high heat. Add pork and brown on all sides, about 20 minutes. Adjust the heat so as not to burn any part of the roast.

Set the meat on a plate. Reduce heat to medium. Sauté onions until they are soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute.

Add remaining ingredients to the pot and bring to a boil. Return the roast to the pot along with any accumulated juices on the plate. Cover tightly and braise in the center of the oven for 1½ hours or until a sharp knife inserts easily.

Set the roast on a cutting board and tent with foil. Skim fat from the braising liquid. Strain the liquid and vegetables through a sieve, pressing down hard with the back of a spoon to extract as much juice as possible before discarding the pulp.

Slice the pork into serving pieces and lay them on a platter. Moisten meat with a little of the sauce. Pour the remainder in a gravy boat and serve on the side.

Mashed Potatoes

1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper
Parsley, snipped or chopped for garnish

Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 – 25 minutes. They are done when a fork inserts easily into a potato.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in the milk. Mash and continue to add milk until you achieve the consistency you prefer.

Homemade Applesauce

6 lg apples cored, peeled, and coarsely sliced*
1 cup sugar
4 tbsp. water
2 tbsp. lemon juice
1½ tbsp. soft butter

Combine all ingredients except butter in a saucepan. Bring to a boil over medium heat. Reduce heat, cover pot, and simmer 15 – 20 minutes or until apples mash easily with a fork.

Stir in the butter.

Mash with a potato masher. For a smoother texture pour the sauce into a blender or food processor and puree for a minute or so.

Turn into a serving bowl, cover, and refrigerate until ready to serve. This recipe also freezes well.

*Mix it up with a variety of apples to improve the flavor. Use six different types

Steamed Asparagus

Photo by SOMMAI

1 bunch asparagus
½ cup chicken stock
¼ cup dry vermouth or white wine
Water
2 tbsp. butter
Metal vegetable steamer

Add chicken stock and dry vermouth or wine to a medium size saucepan. Insert vegetable steamer, then add water to just below the bottom holes.

Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.

Lay asparagus in a serving bowl. Spread the butter over them and serve.

I’m already looking for leftovers!
Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog http://sloanetaylor.blogspot.com every Wednesday. The recipes are user friendly, meaning easy.

Taylor currently has five explicit romance books released by Toque & Dagger Publishing. Excerpts from her books can be found on her website, blog, and all popular vendors.

Subscribe to Sloane’s newsletter. Connect with Taylor on Facebook, Twitter, and Google+.

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Italian Food Feast – Delizioso

Award winning romance author, Sloane Taylor, has kindly come to share  some of her international cuisine.

Over to you Sloane…

This scrumptious meal fills your home with a beautiful aroma that teases your taste buds. Sorry, no photos. My family polishes off this dish before I can snap the camera!

Chicken Italiano
Pasta
Spaghetti Gravy, your favorite brand
Parmesan cheese
Fresh Italian Bread
Dry red wine – Chianti Bella Sera makes a terrific affordable one

Marinade

2 chicken breasts, boneless and skinless
1 ½ cup white wine
Rosemary – 5 springs fresh or 2 tsp. dried
Oregano – 5 springs fresh or 2 tsp. dried

Combine wine and herbs in a plastic bag or glass bowl. Add chicken. Gently mix to coat chicken well. Marinade for a minimum of 2 hours, but no more than 10 hours, in a cool location.

Chicken
¼ – ½ cup olive oil
2 tbsp. minced onion
2 large cloves garlic, pressed
A few green pepper strips
1 ½ cups chicken broth
Your favorite spaghetti sauce

Heat the olive oil in a 10-12 inche skillet until a light haze forms, sauté onions, then add breasts and brown well.

Add pressed garlic, green pepper and chicken broth. Bring to a boil, then reduce heat to a simmer and cover. About every 10 minutes baste chicken with pan juices.

If breasts are thick it will take about 25 minutes. If they’re thin, plan about 20 minutes. Insert tip of sharp knife in breast center to check for doneness. Juices must run clear.

When almost done add a few spoonfuls of spaghetti sauce for color.

Pasta
Fill a large pot with water and follow the package directions to cook, but be sure no more than al dente. If the is done before the chicken, drain them in a colander and set the pot or lid on the top keep them it warm.

REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.

Spaghetti Gravy
Pour your favorite sauce into a small pan, then heat on low while you prepare the meal.

To Serve
Arrange cooked pasta in a ring on individual plates. Center breasts, and then ladle a large spoonful of simmering liquid onto breast. Ladle spaghetti sauce onto pasta only. Sprinkle all with Parmesan cheese.

This recipe serves 2

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog http://sloanetaylor.blogspot.com every Wednesday. The recipes are user friendly, meaning easy.

Taylor currently has five explicit romance books released by Toque & Dagger Publishing. Excerpts from her books can be found on her website http://www.sloanetaylor.com, blog http://sloanetaylor.blogspot.com/, and all popular vendors.

Subscribe to Sloane’s newsletter. Connect with Taylor on Facebook, Twitter, and Google+.

4th July Feast – From Author Sloane Taylor .

4th July is looming and  my guest today is  spicy author Sloane Taylor who shares her super recipes to celebrate the day.

Over to you Sloane…

Friends are coming over on the 4th of July and Studs wanted a cookout with all his favorites. Since I never could refuse a good-looking man, I agreed. Here’s our menu with the recipes I created. I hope you like them.

Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice cold lemonade
Cold beer

Barbecued Pork Ribs
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbeque sauce – Sweet Baby Ray’s is my favorite

Preheat oven to 325°F

Place ribs in a pan and in a single layer. Pour in about a half inch of stock and the same amount of beer. Cover tight and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.

Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbeque sauce over ribs.

Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning at least once and basting with sauce.

Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred

Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.

On medium heat, cook patties until they are done to your preference. Be sure to turn only once.

Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

My Mom’s Potato Salad
1 red potato per person
1 hardboiled egg for every 2-3 potatoes
one stalk celery for every 5 potatoes chopped small
½ med onion for every 5 potatoes chopped small
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.

Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup – optional
2 strips bacon

Preheat oven to 325°.

Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.

To cook on the grill:

Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.

To serve – discard bacon.

Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt

Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.

Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.

To serve – peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!

Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives

Prepare this dish about an hour or so before serving.

Slice tomatoes ½” thick and arrange on a serving plate.

Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.

Set on the counter away from sun or heat to flavor through.

Now after teasing your taste buds how about a quick trip to the balmy French Riviera to tempt some of your other senses with my new five book series? Naughty Ladies of Nice is a deliciously steamy erotic series with a touch of humor and intrigue.

Pour yourself a cool glass of your favorite beverage, perhaps a tall Perrier or a crisp Chardonnay, and let your summer sizzle with French Tart, French Delight, French Twist, French Kiss,

Bon Appétit…

Satisfy all your cravings at cooking school.

Determined to prove herself and shed her party girl image, Donatienne Dubois pins her hopes on the exclusive cooking school in Nice, France. One by one her expectations are shattered by a foul-mouthed parrot, a bogus Michelin chef, and a headmistress with a heart of tungsten steel. Doni’s lifesaver is a bad boy hunk too hot not to handle.

Mark Anderson is incognito and hating every minute. To pose as a student while keeping tabs on a rich wild child is his version of hell, until he partners with the dish of Crème Brule good enough to eat.

Class takes on a whole new meaning as Doni and Mark heat up the kitchen when they discover honey has better uses than sweetening tea.

Sloane Taylor believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. All her stories are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

Learn more about Sloane Taylor on her website, and of course her blog for easy recipes. Stay connected on Facebook and Twitter.