Category Archives: FoodieFriday

2 Ingredient Ice Cream #FoodieFriday

It’s hard to believe. I know. I find it hard to believe as well, but the recipe says that all you need are two ingredients and 12 hours to have homemade ice cream. I am definitely going to have to try this one. Maybe add some mix-ins like crushed Oreos, a Heath Bar or Butterfinger bar. Maybe some strawberries or mango.


2 cups heavy cream whipped to stiff peaks
1 14 oz can condensed milk


Whip heavy cream into stiff peaks and then fold in condensed milk.

If you want to do any mix-ins, add them now. Place in airtight container and freeze for 12 hours. That’s it. The consistency of this ice cream will be more like gelato I understand, but I can’t wait to try this!

#FreebieFriday #FoodieFriday #Recipe Help for the Weekend

Happy Friday! I’m getting ready for the Easter weekend and one of the things I normally do is bake some goodies for Easter Sunday. There are some traditions, like the Italian Easter Egg bread (see below). But I also like to mix in some new things. To help us all find some new things, here are some freebie recipe books you may want to try out!

Just Desserts by Kemberlee Shortland

9 Types of Copycat Girl Scout Cookies: Your Favorite Copycat Girl Scout Cookie Flavors by Prime Publishing

101 Quick & Easy Cupcake and Muffin Recipes by Victoria Steele

A Baker’s Guide to Chocolate: A Collection of Recipes and Useful Information by Dennis Weaver

Whoopie PiesJul 12, 2013 by Tyrel Ferris and Taleah Ferris

And for those who have some dietary restrictions:

Gluten Free: Desserts – 50 Delicious Gluten Free Recipes For Celiac, Paleo And Gluten Free Diets (Health Wealth…by Charity Wilson


#FoodieFriday Egg Creams & Business Trips

Sorry for being silent, but I was away on business and it was impossible to blog. The trip went nicely. Business accomplished, delicious Kansas City BBQ tasted and even more awesome, I got to visit with some friends! Of course my little kitten Slate was not happy to see me go and wanted to sneak away with me!

While I was away the topic of egg creams came up. Egg creams are a Brooklyn tradition and include neither eggs nor cream and are quite easy to make! Where does the name “egg cream” come from? Theories abound that it is because fountain sodas of that time sometimes had eggs and cream or that the name is a bastardization of either French or Yiddish words. Regardless, it’s a tasty treat.


1/2 cup 2% or Whole Milk (skim or 1% do not foam enough)
2 tablespoons Chocolate Syrup (Fox’s U-Bet is the most commonly used in Brooklyn)


Some people will tell you to put the milk in the glass and then add the seltzer, stir and add the chocolate after.

I think it’s more fun to put the chocolate in the bottom of the glass, add the milk and then pour in the seltzer while stirring. What you’ll get is a foamy chocolatey soda that’s lighter than an ice cream soda.

My family used to have a Cuban variation of the egg cream that involves putting about 2-3 tablespoons of condensed (not evaporated) milk in a glass and then adding a cola while stirring. Very tasty also, but very very sweet!

I hope you all have a fabulous weekend! See you Monday!
Thanks to Jason Perlow for releasing these photos into the public domain.

#FoodieFriday Zucchini Lasagna #Recipe

I’ve been trying to watch my carbs because that’s the one thing that really helps me lose weight and feel better. It’s tough, because I’m a carboholic, but recent studies indicate that diets that are lower in carbs are better than diets low in fat.

With that in mind, I’ve curtailed carbs and have lost over twenty pounds. This is, sadly, another of my downs on the roller coaster that is my weight, but still, better to be on the down side of it.

Since it has worked for me, I’ve been playing around with how to lighten the carbs in what would normally be carb heavy dishes, like lasagna. Last week I made a lower carb and lower fat lasagna for a holiday party. I’m sharing the recipe with you today!


4 to 5 medium zucchini, thinly sliced lengthwise
4 cups spaghetti sauce (if you don’t have any homemade, try Classico 4 Cheese Sauce)
2 pounds skim milk ricotta cheese
1 pound skim milk mozzarella shredded
1 cup grated parmesan cheese
1/8 cup chopped fresh parsley
1 egg
Olive oil
Barilla No Bake Lasagna Sheets


Preheat the oven to 350 degrees.

Place paper towels in a colander and empty ricotta onto paper towels. See Step 1 below. This is to help get rid of some of the extra moisture that can make your lasagna runny.

In a non-stick pan with very little olive oil, brown the zucchini slices and place on a paper towel to soak up any access oil. See Step 2. Some recipes call for using the zucchini raw, but again, this creates too much moisture and that brown on them is caramelization that adds flavor to the dish.

In a big bowl, beat the egg, add then add 1/2 cup parmesan cheese, 1/4 of the shredded mozzarella, the parsley and the ricotta. Mix until blended.

Once you’ve got all the zucchini cooked and the ricotta mix done, spray a 9×13 pan with a little oil and do a layer of spaghetti sauce. Just enough to cover the bottom. Add the first layer of Barilla No Bake sheets. I only use these at the top and bottom to strengthen the layers.

Spoon the ricotta mixture onto the lasagna sheets and smooth out. Then arrange the zucchini slices perpendicular to the lasagna sheets. Why perpendicular? To add body to the lasagna so it will hold together. See the Assembly photo below.

Top the zucchini slices with a little spaghetti sauce and 1/4 of the shredded mozzarella. No ricotta this layer.

Add another layer of zucchini slices perpendicular to the first layer. Again, alternate the layout of the slices to help stabilize the layers. Top this layer with some spaghetti sauce, the remaining riccota, and another 1/4 of the mozzarella.

Finish the top of the lasagna with the Barilla lasagna sheets running perpendicular to the layer below this. Smooth spaghetti sauce all over and make sure you cover every inch of the sheets, but don’t make it too wet. Top with the remaining mozzarella and parmesan cheese.

Bake for about 45 – 60 minutes. Let sit for about 30 minutes before serving.


#FoodieFriday Shrimp Stir Fry

Last week was a clean the fridge out kind of dinner and I had a craving for something Chinese. So I came up with this combination of veggies and shrimp for a quick meal. I always keep pre-cooked frozen shrimp in the freezer since it’s so easy to whip up a meal with them!


2 tbsp peanut oil
1 cup thinly sliced baby carrots
1 1/2 cups sliced mushrooms
1 cup diced onion
3 cloves garlic, crushed and minced
3 cups cooked and sliced string beans
1/2 cup cashews
2 cups pre-cooked frozen shrimp – thawed, tails removed
1 tsp corn starch
1 tbsp sesame oil
1/4 cup teriyaki sauce
1/4 cup low salt soy sauce


In a wok or big saute pan, heat the oil and start cooking the sliced carrots.

After about 3-5 minutes, add the mushrooms. Keep it on high heat to dry off the moisture the mushrooms emit, otherwise everything will be soggy.

Once most of the mushroom liquid is gone, add the string beans, garlic, sesame oil and cashews. Toss it up and cook for about 5 minutes.

Add the teriyaki and soy sauce. Cook for another few minutes and then add the shrimp to warm it up. Do not overcook at this point. Just 2 to 3 minutes on high heat.

You should have some moisture still in the pan from the shrimp, etc. Mix the corn starch with about 2 tbsp of water in a separate dish. Once the corn starch is dissolved, add that to your shrimp and veggies and stir. Within a minute or so you’ll see the whole mix get a nice glaze to it and the liquid left in the pot should tighten up and not be so runny.

That’s it! Time to eat. You can serve this over white or brown rice, but I’m watching my carbs so I ate it just as it is! This recipe is about 2 hearty servings. You can change it up by adding bean sprouts, water chestnuts, baby corn, etc. or using cooked beef or pork.

Hope you all have a fabulous weekend! See you on Monday (and Tuesday) for our big Seductive Supernatural Release party! We’ll have prizes and more for you!

Also check out our contest at Fresh Fiction which has over $250 in prizes! Woo hoo!

#FoodieFriday Tex-Mex Dip & Ropa Vieja

Seductive SupernaturalsTall, Dark & ParanormalI am going back to some favorite foods for today’s Foodie Friday! These are two of my favorites and they totally fit the mood of my contributions to the Seductive Supernaturals and Tall, Dark and Paranormal Box sets.

Why you may ask? Well, the Tex-Mex Dip reminds me of the many little Mexican restaurants along the Jersey Shore that inspired the Carrera family restaurant in SINS OF THE FLESH and the other stories in the SIN HUNTERS series.

As for the Ropa Vieja – Cuban Shredded Beef recipe, if you don’t think Ryder knows just what to feed Diana to get her in a good mood, boy are you wrong! Diana loves her Cuban food, especially Ropa Vieja. You may even see a scene or two in the stories from The Calling is Reborn and in VAMPIRE REBORN where Ryder brings Diana a tasty Cuban treat.

I hope you will try out one of these two recipes for yourselves. The Tex-Mex is easy to do and a crowd pleaser. Make it for your next party!

The ropa vieja takes a little bit more time, but served with rice, it’s a perfect dish for a chilly fall or winter day!

Ropa Vieja Recipe

#FoodieFriday Dulce de Leche

You see Dulce de Leche everywhere now from ice creams to other desserts. Even a limited edition Dulce de Leche Pop Tart. You know you’ve made it when you’re immortalized in a Pop Tart! LOL!

But for Latins, Dulce de Leche has been around forever. My mom and grandma used to make it all the time for us as kids.

What exactly is Dulce de Leche? Literally translated it means “milk candy” and it is basically a caramel kind of spread made by heating sweetened milk until it changes color and flavor. Technically, that process is known as a Maillard reaction, but forget that! All you need to know is that it’s really tasty.

Also, just to confuse things, Cubans have another dessert called dulce de leche which is made with curdled milk that is then sweetened, but that’s not what we’re going to make today.

Actually, for those who are kitchen-challenged, Dulce de Leche is much easier to find today in the ethnic food section. La Lechera has an assortment of Dulce de Leche products, including one in a squeeze bottle for drizzling onto desserts or straight into your mouth.

How do you make it? Well, it’s both simple and DANGEROUS. I have to repeat DANGEROUS, but that hasn’t stopped Latinos from making it this way for a very long time.

It all starts with . . . Can you guess? It’s that go to in Latin kitchens: Sweetened Condensed Milk.

Why a go to? Well, we weren’t well off and when you needed something sweet, a spoonful of dulce de leche or a cup filled with crumbled soda crackers and topped with condensed milk did the trick.

Plus, it’s a basic ingredient in flan, tres leches, bread pudding, you name it.

But back to making Dulce de Leche and the DANGER of it. The easiest, but DANGEROUS way is to full a large pot with water and drop in an unopened can of sweetened condensed milk.

Bring to boil and boil for about two to three hours. NEVER LET THE POT RUN DRY. If you do, the pressure will build inside the unopened can and it will EXPLODE.

Just ask my poor sister-in-law who ended up cleaning dulce de leche from her ceiling.

So that’s it. Drop and boil and then chill in the fridge. For a thicker darker dulce de leche, boil the can even longer. It will be as thick and dark as peanut butter, but oh so tasty!

Let me know if you try it and if you do, how you like it!


Speaking of sweet, don’t forget these sweet deals going on right now!

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