Algonquin Young Readers · ARC · Ballantine Books · Dragonfly Press · NetGalley · Non ARC · RABT Book Tours · Random House Publishing Group - Ballantine · St. Martin's Paperbacks · St. Martin's Press

Weekly Wrap-Up: November 4th through November 10th 2018

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Books I’ve Read (clicking on the picture will bring you to Goodreads page):

Exposed Fury

You Are The Everything

Dragon's Shadow

An Unlikely Setup (Welcome to Otter Tail Book 1)

Dragonfire (Dark Kings, #14)

Spirit of Prophecy: Paranormal and Sci-Fi Crime

Lakes of Mars

Books with reviews pending (clicking on pictures will bring you to the Amazon page):

Books with published reviews (clicking on pictures will bring you to the Amazon page):

Dragon’s Shadow—review here

Dragon's Shadow by Allison Morse

An Unlikely Setup—review here

An Unlikely Setup by Margaret Watson

Dragonfire—review here

Dragonfire (Dark Kings, #14)

Spirit of Prophecy—review here

Spirit of Prophecy: Paranormal and Sci-Fi Crime

Pandemonium—review here

Pandemonium

NetGalley Haul(clicking on the picture will bring you to the Goodreads page):

One Tough Cowboy (Moving Violations #1)

The Escape Room

The Liar's Child

The Military Wife (A Heart of a Hero, #1)

Email Haul (clicking on the picture will bring you to the Goodreads page):

Weekly Posts:

Weekly Wrap Up

Freebie Sunday

Music Monday

WWW Wednesday

Throwback Thursday

Foodie Friday

Algonquin Young Readers · ARC · book review · Forever · Independent Book Publisher's Association · Loveswept · Member's Titles · NetGalley · Polis Books · Random House Publishing Group · St. Martin's Press

Weekly Wrap Up: October 28th through November 3rd 2018

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Books I’ve Read (clicking on the picture will bring you to Goodreads page):

Pandemonium

The Wizard's Gift

Black Diamond Fall

The Storyteller's Throne

Books with reviews pending (clicking on pictures will bring you to the Amazon page):

Books with published reviews (clicking on pictures will bring you to the Amazon page):

The Wizard’s Gift—review here

The Wizard's Gift by Michael Waller

Black Diamond Fall—review here

Black Diamond Fall

Kiss Me at Christmas—review here

A True Cowboy Christmas—review here

A True Cowboy Christmas (Cold River Ranch, #1)

The Corner of Holly and Ivy—review here

The Corner of Holly and Ivy: A feel-good Christmas romance

The Storyteller’s Throne—review here

The Storyteller's Throne

The Rain Watcher—review here

The Rain Watcher

A Nanny for Harry—review here

A Nanny for Harry

Stripped Down—review here

Stripped Down

NetGalley Haul(clicking on the picture will bring you to the Goodreads page):

Foam On The Crest Of Waves

The Night Before

You Are The Everything

Email Haul (clicking on the picture will bring you to the Goodreads page):

Deadly Cage—Tom Howard (No Amazon/Email page yet)

Weekly Posts:

Weekly Wrap Up

Freebie Sunday

 Music Monday

WWW Wednesday

Throwback Thursday

Foodie Friday

book review

Foodie Friday: Sheet Pan Chicken Fried Rice

Image result for picture of foodie friday

It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Sheet Pan Chicken Fried Rice

Sheet-Pan Chicken Fried Rice

(recipe and picture courtesy of Betty Crocker. Click on the picture for link to the recipe)


Prep Time: 20 mins**

Cook Time: 36 mins**

Total Time: 60 mins**

Servings: 6


Ingredients:

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces

3 tablespoons thick teriyaki sauce**

2 1/2 teaspoons chili garlic sauce**

1 tablespoon chopped garlic

2 cups matchstick carrots**

6 green onions, thinly sliced, whites and greens separated (about 1/2 cup)**

2 packages (10 ozs each) frozen cooked long-grain white rice, heated as directed on packages (about 4 cups cooked rice)**

1/2 cup Cascadian Farm organic frozen peas, thawed**

1/4 cup soy sauce

1 tablespoon vegetable oil**

6 eggs

2 teaspoons sesame seed**

Sriracha sauce, if desired**


How to Make:

  1. Heat oven to 450 degrees. Generously spray 18×13 inch rimmed sheet pan with cooking spray**. In a medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic
  2. Add chicken mixture to a sheet pan, spreading evenly. Bake 7 to 9 mins, stirring halfway through bake time until chicken is no longer pink in center. Remove mixture from pan to small bowl, cover and keep warm. Spread carrots and white of green onions** evenly in pan, bake 6 to 8 mins or until vegetables start to soften.
  3. In a medium bowl, mix rice, thawed peas, soy sauce, oil, and remaining 1 teaspoon chili garlic sauce**. Add rice mixture to vegetable mixture in pan, mix well, spreading evenly. Bake 8 to 10 mins or until rice starts to brown, remove from oven and stir in chicken.
  4. Create 6 wells in rice mixture. Gently crack an egg into each well, bake 7 to 9 mins or until egg yolk and whites are firm**. Garnish with sesame seeds and greens of green onion**. Drizzle with Sriracha sauce**.

What I did differently in this recipe (the **’s):

  1. I think that I might have taken longer on the prep time because of the rice and the carrots
  2. This is a guess.
  3. Also a guess
  4. Wasn’t sure how to thicken teriyaki sauce, so I used it as is.
  5. I could not find chili garlic sauce anywhere. It was like it was suddenly in demand. So, BK made some for me. It was a fairly simple recipe and tasted great.
  6. BK chopped carrots into matchsticks
  7. I didn’t separate the whites and the greens.
  8. I cooked the rice instead of buying it frozen.
  9. I used Great Value frozen peas. A lot cheaper than the frozen organic ones
  10. I used peanut oil
  11. Didn’t use
  12. Didn’t use
  13. Used a glass pan instead of a rimmed sheet
  14. Spread the green and white of the green onions
  15. Didn’t have. BK used it in a marinade without telling me.
  16. Took longer than the 9 mins. I think that it took around 15 mins for the eggs to set.
  17. Didn’t use
  18. Didn’t use

Was it hard to make: It was challenging. But not awful

How long did it take me to make (compared to the recipe’s prep+total time): I think that it took a little longer than the cook time

Did BK and I like it: We did. The eggs were a bit of an overkill. Next time, no eggs

More importantly, did my kids like it: Mr. Z and Miss B did like it. Miss R did not like it, which surprised me. She loves Chinese.

Will I make it again: Yup

Thoughts on the dish, after the fact: It was a little challenging to make. But the end result was delicious.

The difficulty of the dish: Intermediate

Alban Lake Publishing · ARC · book review · Independent Book Publisher's Association · Loveswept · Member's Titles · Minotaur Books · NetGalley · Random House Publishing Group · St. Martin's Griffin · St. Martin's Press

Weekly Wrap Up: October 21st through October 27th 2018

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Books I’ve Read (clicking on the picture will bring you to Goodreads page):

A Nanny for Harry

Kiss Me at Christmas (Playful Brides, #10)

Stripped Down

Big Stick (Aces Hockey, #7)

Summoned to Thirteenth Grave (Charley Davidson, #13)

First Grave on the Right (Charley Davidson, #1)

Books with reviews pending (clicking on pictures will bring you to the Amazon page):

Kiss Me at Christmas—review coming October 31st, 2018

Kiss Me at Christmas (Playful Brides, #10)

Stripped Down—review coming October 29th, 2018

Stripped Down

First Grave on the Right + Summoned to Thirteenth Grave (Reread + Blog Tour)—review coming November 9th, 2018

First Grave on the Right (Charley Davidson, #1)

Summoned to Thirteenth Grave (Charley Davidson, #13)

Books with published reviews (clicking on pictures will bring you to the Amazon page):

Our Life in the Forest—review here

Our Life in the Forest

Big Stick—review here

Big Stick (Aces Hockey, #7)

Until We Are Free—review here

Until We Are Free (Until #1)

NetGalley Haul(clicking on the picture will bring you to the Goodreads page):

Watcher in the Woods (Rockton, #4)

Email Haul (clicking on the picture will bring you to the Goodreads page):

Stripped Down

Weekly Posts:

Weekly Wrap Up

Freebie Sunday

Music Monday

WWW Wednesday

Throwback Thursday

Foodie Friday

book review

Foodie Friday: Almond Sparkle Cookies

Image result for picture of foodie friday

It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Almond Sparkle Cookies

Almond Sparkle Cookies

(recipe and picture courtesy of Pillsbury. Click on the picture for link to the recipe)


Prep Time: 20 min

Cook Time: 9-12 mins**

Cooling Time: 20 mins

Total Time: 1 hour 5 mins**

Ingredients: 7

Servings: 38


Ingredients:

Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies**

1/3 cup roasted blanched whole almonds**

1/4 cup all-purpose flour

1/3 cup coarse sugar**

Drizzle:

1/2 cup powdered sugar

2 to 3 teaspoons milk**

1/4 teaspoons almond extract


How to make:

  1. Heat oven to 350 degrees.
  2. Meanwhile, in a food processor, place almonds. Cover, process with on-and-off pulses until finely ground**
  3. In a large bowl, break up cookie dough. Add flour and ground almonds. Stir with spoon or hands until well blended**
  4. Shape dough into 38 (1 inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets**
  5. Bake 9 to 12 mins** or until edges are set but not brown. Remove from cookie sheets to cooling rack. Cool completely, about 20 mins.
  6. In a small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies**.

What I did differently in this recipe (the **’s):

  1. Surprisingly, cooking time was right on for this recipe. Which is amazing because my oven runs hot.
  2. I don’t think it took me an hour from start to finish. But I wasn’t paying attention.
  3. Normally I would have gone with Great Value or store brand sugar cookie dough. But I had a coupon (FTW) and got Pillsbury.
  4. I got sliced roasted blanched almonds.
  5. Used regular sugar because I forgot to get coarse. Worked just as well, though. Had no complaints.
  6. Used 3 tsp milk.
  7. My SO broke my food processor making laundry detergent (we make our own). So, I improvised. I took the smoothie attachment and used that to ground up my almonds. Worked great!!
  8. I used my hands. Also, the dough will look like it won’t hold together. It looked like sand but baked up great
  9. See #1 in this section
  10. I am not a good drizzler. Actually, this was my first time. FYI: a small spoon works wonders if you are going to do that.

Was it hard to make: No, it was pretty easy

How long did it take me to make (compared to the recipe’s prep+total time): About 45-50 mins

Did BK and I like it: Amazingly, yes. BK hates nuts in his food. Hates them. But he liked this. He said the almond flavor was not overwhelming and the cookie texture was perfect. I gave a bunch to my across the street neighbor and Miss R’s preschool teachers. Everyone raved about it.

More importantly, did my kids like it: Another first. Yes, they all did. Even Miss R, who is amazingly picky, thought these were great.

Will I make it again: Yes

Thoughts on the dish, after the fact: Fairly easy dessert to make. Would be wonderful around Christmas time.

The difficulty of the dish: Beginner

ARC · book review · Forever · Full Runa Transmedia Studio · Grand Central Publishing · NetGalley · Non ARC · St. Martin's Griffin · St. Martin's Press · Wednesday Books

Weekly Wrap Up: October 14th through October 20th 2018

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Books I’ve Read (clicking on the picture will bring you to Goodreads page):

Until We Are Free (Until #1)

The Corner of Holly and Ivy: A feel-good Christmas romance

Limits

The Lost Thorn

Aaru: Halls of Hel (The Aaru Cycle #2)

Books with reviews pending (clicking on pictures will bring you to the Amazon page):

The Corner of Holly and Ivy—review coming October 30th, 2018

The Corner of Holly and Ivy: A feel-good Christmas romance

Dear Santa—-review coming October 16th, 2018

Dear Santa: A Novel

Books with published reviews (clicking on pictures will bring you to the Amazon page):

Limits—review here

Limits

The Last Thorn—review here

The Lost Thorn

Dear Santa—review here

Rough & Ready—review here

Rough & Ready (Lightning Book 3) by [Wolff, Tracy]

Aaru: Halls of Hel—review here

Aaru: Halls of Hel (The Aaru Cycle #2)

The Christmas Star—review here

The Christmas Star (Christmas Hope #9)

Mr. Nice Guy—review here

Mr. Nice Guy

 

NetGalley Haul(clicking on the picture will bring you to the Goodreads page):

First Grave on the Right (Charley Davidson, #1)

Summoned to Thirteenth Grave (Charley Davidson, #13)

 

The Girl He Used to Know

 

Email Haul (clicking on the picture will bring you to the Goodreads page):

Weekly Posts:

Weekly Wrap Up

Freebie Sunday

Music Monday

WWW Wednesday

Throwback Thursday

Foodie Friday

book review

Foodie Friday: Zucchini Bars

Image result for picture of foodie friday

It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Zucchini Bars

Zucchini Bars

(recipe and picture courtesy of Betty Crocker. Click on the picture for link to the recipe)


Prep Time: 10 mins

Cook Time: 25 to 30 mins

Total Time: 1 hour 40 mins

Serves: 24 servings


Ingredients

Bars:

2/3 cup packed brown sugar

1/4 cup butter or margarine, softened**

1/2 teaspoon vanilla

1 egg

1 cup Gold Medal all-purpose flour**

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup shredded zucchini, drained**

1/2 cup chopped nuts**

Spice Frosting:

3/4 cup powdered sugar

1 tablespoon butter or margarine, softened**

1/8 teaspoon ground cloves

3 to 4 teaspoons milk**


How to Make:

  1. Heat oven to 350 degrees. Grease bottom and side of 9 or 8-inch square pan**. In a large bowl, mix brown sugar, butter, vanilla, and egg**. Stir in flour, baking soda, cinnamon, and 1/2 teaspoon cloves.** Stir in zucchini and nuts**. Spread in pan.
  2. Bake 25 to 30 minutes** or until a toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. In a medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows**.

What I did differently in this recipe (the **’s):

  1. Used butter. Softened in the microwave. Put in for 20 seconds and it was perfectly soft.
  2. Used Aldi’s brand flour.
  3. Wasn’t too sure how to drain shredded zucchini, so I pressed a paper towel on top until the water was soaked up.
  4. Didn’t use nuts
  5. Used a 9-inch glass pan.
  6. Mixed by hand.
  7. Stirred by hand. The batter will be thick
  8. Didn’t use nuts. The batter is very thick.
  9. Because my oven is older and runs at a higher temp, I let it bake for 20 mins.
  10. We don’t do rows. We like to pick the size of our slices.

Was it hard to make:

How long did it take me to make (compared to the recipe’s prep+total time):

Did BK and I like it:

More importantly, did my kids like it:

Will I make it again:

Thoughts on the dish, after the fact:

The difficulty of the dish: Beginner