So the October whirlwind has subsided, and today is the release of my holiday novella, The Seven-Course Christmas Killer, available on Amazon for only $0.99. Check it out for a fun mystery, some holiday recipes, and a little background to the Feast of the Seven Fishes. (And happy holidays!)
In the spirit of Halloween, and in celebration of Book 4 in the Italian Kitchen Mysteries, I’ve assembled this box of treats for one lucky winner on October 12: a glittery Halloween dish towel; a Ouija board themed-tote bag; some fun Halloween socks; a wooden trick-or-treat display; a “candy corn” kid-safe LED candle; spooky cocktail napkins; some sweet treats, and a paperback copy of my new release, Minestrone Mischief!
There is NO purchase required to join the giveaway. Starting today, you may enter once in any of the following ways:
1) Like or follow my Facebook author page OR
2) Sign up for my newsletter on this page OR
3) Friend me on Goodreads OR
4) Follow me on BookBub.
All platforms inform me directly. From there I will enter names into an online contest generator. I’m not using a third-party service, so no information beyond your name will be entered anywhere. On October 12, I will announce the winner on Facebook and here on my blog, providing a screen shot of the winner’s name. That person will then privately message or email me their mailing address. The winner will receive the prize approximately a week to 10 days after providing an address. Contest officially ends at 11 pm on October 11. Good luck!
Check it out HERE:
Check it out HERE for pre-ordering a Kindle copy! (Print version will be available September 30)
This was a great meal for a hot night, and so easy to throw together. Add-ons can include cheese, avocado, greens, red onion or thinly-sliced radishes. Go crazy! I start by putting four flour tacos on a warm grill and spreading with shredded cheese. Close grill and let cheese melt.
Filling
15 oz. can of black beans, drained
Kernels from two ears grilled corn
Diced sweet red pepper or veggie of choice
Fresh cilantro, salt, and pepper to taste
Crema
8 oz. container of sour cream
two tablespoons green chiles, drained
two tablespoons fresh lime juice
Fresh cilantro, salt, and pepper to taste
Only three more days to grab a cold dish at the pre-release price of $2.99! On Sunday, Book 3 in the Italian Kitchen Mysteries reverts to its regular price of $4.99. Get yours here!
Instructions:
Prepare dressing in jar with lid and shake well. Set aside.
Drain and rinse all beans.
After chopping red onion, place in small bowl of ice water and a splash of vinegar.
Mix beans, pepper, celery, and cilantro in large bowl.
Drain onion well and add to bean mixture.
Remove garlic clove. Pour dressing over salad and mix well. Add salt and pepper to taste. This gets better after marinating, so can be prepared a day ahead.
While I’m a fan of all things grilled in the summertime, some hot nights you just want what my mom used to call “a cold supper.” Though this dish is fine as a side—and one I often bring to family BBQs—I like it as a main with a green salad or another vegie on the side. Feel free to swap out the beans and herbs with those of your choice.
Salad Ingredients:
—a 15 oz. can of black beans
—a 15 oz. can of garbanzo beans
—a 15 oz. can of small navy beans
—a red bell pepper, diced
—2 stalks of celery, diced
—1/2 red onion, quick pickled
—1/2 cup cilantro or parsley, roughly chopped
salt and pepper to taste
Dressing:
1/4 cup olive oil
2 tbs. fresh lime juice
2 tbs. apple cider vinegar
1 garlic clove, peeled and bruised
1 tsp. of salt/fresh ground pepper
Hey everyone, the ebook version of A Dish Best Served Cold will be available with special pricing, $2.99, through the end of June. You can get your copy here.
