Time to Celebrate!

It's party time today in the cafe. 

Why?

Because Tina Radcliffe and I are Carol Award finalists!

Hmm... What a coincidence that they both have "Doctor" in the title. 

And both stories take place in Colorado.

I would also like to mention that the lovely Tina is also a finalist for ACFW's Mentor of the Year.

How about a round of applause.

I'll to have to let Tina chime in with her story, but when I got the call about being a finalist--then had to keep my mouth shut for several agonizing days--I decided I needed a celebration. 

Just me, myself and the treat of my choosing. 

So what did I choose?

Ta-da!!

Why a cupcake, you might ask.

Well, first of all, cakes and celebrations go hand in hand. Then there's the fact that it classifies as a soft food.

But I mostly chose a cupcake because the heroine in my WIP is having a Cupcake Mania event at her restaurant. All that thinking about cupcakes had me craving one.

So I visited a cupcake bar just down the road from me. Yes, I said that right. A cupcake BAR.

You pick your cupcake, then your frosting and they prepare it right in front of you.

When I went in, I was craving my favorite--white cake with buttercream frosting. But the strawberry cake looked so good and when they said it was made with fresh strawberries, I couldn't resist.

As many of you know, Jan and I have been following the Trim Healthy Mama eating plan and have cut sugar out of our diets. However, that doesn't mean we can't let ourselves have fun every once in a while.

So, I parked myself at one of cupcake bar tables, feeling only the slightest bit guilty for allowing myself such a treat. I carefully peeled away the paper. Then, using my fork, I snagged a bite of both icing and cake.

Mm--Wait a minute. 

This doesn't taste like it's supposed to.

After going so long without sugar, my cupcake didn't taste the same. It was WAY too sweet. 

Especially the frosting. And I LOVE buttercream frosting! 

The cupcake alone, however, was very yummy. Definitely made with fresh strawberries. 

In the end, though, I ate less than half of my $3 cupcake. Still, it was a valuable lesson.

As a sugar addict, I never imagined that I could cut sugar from my diet. And let me tell you, it wasn't easy. The first week and half were pure torture. But I did it.

And now I'm a Carol Award finalist?

No doubt about it. With God, ANYTHING is possible. :-D

Corned Beef and Cabbage with Tina Radcliffe

Corned Beef and Cabbage with Tina Radcliffe

Always a treat to be in the Café!  Once a year I wait until the corned beef is on sale and make this easy dinner.

This is all you need.

Add two cups of water, corned beef, vegetables and the little seasoning packet that comes with the meat. Layer in this order: the meat, onions, potatoes, carrots and end with the cabbage on top. I like the red cabbage because it’s pretty. I only use half a head and spread it on top to insulate my meal. Each layer gets a dusting of salt, pepper and garlic powder. I put it in the crock pot on 10 hours, or if you don’t have a settings feature, try low for 8 hours.

Since this recipe is that easy, and while we’re waiting for dinner, I want to share some cookbook finds.

 Weight Watcher’s 50^th Anniversary Cookbook just arrived to my house. I checked it out at the library first and was so impressed I bought it.

This is my next cookbook find: The Macaroon Bible.

I love macaroons!

I checked this out at the library and have ordered the book.

Here’s Danny Macaroons web site. You can make them yourself or order online.

Dinner is ready!

Enjoy!

Tina Radcliffe writes inspirational romance as for Love Inspired. Her next release, Stranded with the Rancher, will be available in September, 2014. You can also find her online in Seekerville where she’s teaching Self-Editing for Beginners in April 2014 and you can find her at My Critique Partner.

Chicken Thighs in Balsamic Vinaigrette with Tina Russo Radcliffe

 Chicken Thighs in Balsamic Vinaigrette

with Tina Russo Radcliffe

This is another of my “write all day or read all day” and “pretend you cooked all day meals." I’m cooking for two so I use four boneless chicken thighs. Put FROZEN thighs in a crock pot.

Add one bottle of Ken’s Balsamic Vinaigrette.

Place in a crock pot with a timer, and set for six hours. If yours is only an on and off type of crock pot, it will be done in four to five hours. (I tried two thighs today and they were done in four hours.)

After six thighs you may need a second bottle of vinaigrette. But basically the vinaigrette needs to cover them at least half way, and then you can turn the thighs on occasion. If you won’t be home to turn the thighs, then add more vinaigrette so they are well covered.

I remove the skin before serving. Yum.

 

 Tina Russo Radcliffe writes romantic comedy as Tina Russo and inspirational romance as Tina Radcliffe. From Western New York, she's lived in Massachusetts, Alabama, Germany, Oklahoma, and Colorado. She now lives in a cave in Phoenix, Arizona and comes out for coffee and writing supplies. A former Specialist 4th Class in the U.S .Army, Tina has been a registered nurse, a library cataloger, a pharmacy clerk and now writes full-time at home. You can reach her tinarusso.com or tinaradcliffe.com 

Tina’s next release from Love Inspired, Stranded with the Rancher, is a September 2014 release.

Lemon Bars with Tina Russo Radcliffe

You may be singing, ‘it’s beginning to look a lot like Christmas,’ where you are, but outside of Phoenix, it’s beginning to look a lot like citrus harvest.

My front yard is bursting with tangerines (see below) and the back yard trees are heavy with grapefruit and oranges. And, they’re delicious. Fruit from the tree is much larger and tastier than what you find in the stores.

This is a perfect time for lemon bars!

Ingredients:

2 cups flour

1 cup butter

2 cups sugar

¼ cup flour

½ cup powdered sugar

4 eggs

½ cup lemon juice (about four lemons or use the bottled variety)

½ teaspoon baking powder

Sift together 2 cups flour and powdered sugar. Cut in butter until mixture clings together. Press evenly into a 9 x 13 x 2 inch pan. Bake at 350 ° for 25 minutes or until lightly browned.

Beat eggs, sugar and lemon juice together. Sift ¼ cup flour and baking powder and stir into egg mixture. Pour over crust and bake at Bake at 350 ° for 25 minutes or until lightly browned.

This is similar to cream pies. You can tell it’s done by gently pressing your finger on the top at the edges and middle. You want it set but not watery. Done will leave a little fingerprint.

When absolutely, totally cool, dust with powdered sugar and cut into bars.

This is one of the little dishes I purchased at the flea market for fifty cents.

Enjoy!

Tina Radcliffe writes Inspirational romance for Harlequin Love Inspired and romantic comedy as Tina Russo.


Her next release, a novella, The Christmas Angel will be available SOON on Amazon. (Possibly today!)

Tina Radcliffe Bakes: Easy Crescent Danish Rolls

Tina Radcliffe Bakes:

 

Easy Crescent Danish Rolls

(recipe from Pillsbury with modifications)

Ingredients

1 package (8 oz.) cream cheese, softened

1/2 cup sugar

1 tablespoon lemon juice

2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet. The crescent rolls are generally less expensive and you can buy the store brand.

4 teaspoons jam or preserves----I use Bonne Mamam Raspberry ( THE WORLD’S BEST )

Egg white to brush on eggs

Glaze

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk

Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.

Separate dough into 8 rectangles; firmly press perforations to seal. (I flip it over and seal on both sides.

Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches. 

Using an ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.

Bake 20 minutes. Remove, and then brush dough only with egg white. Bake an addition five minutes until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired consistency. Spoon into sandwich zip bag and cut off corner. Drizzle over warm rolls.

Don’t cover until they are cold. No really. Resist the urge.

These are amazing and from start to finish took 35 minutes. I think next time I’m going to try apricot inside and out or maybe cream cheese with Nutella on top. What do you think??

Tina Radcliffe writes inspirational romance for Love Inspired, and sweet, humorous contemporary romance as Tina Russo. Her indie releases, The Rosetti Curse and Love in Bloom, are available on Amazon. Her next Love Inspired release Stranded in Paradise is awaiting a title and release date.

Tina Radcliffe’s Life is Chaos- Chicken Soup

A big thank you to Tina Radcliffe for her post today! Here's Tina...

Tina Radcliffe’s Life is Chaos- Chicken Soup

I’ve got a few balls juggling right now. Evidence my desk today. (I’m not proud of myself!!)

So I’m going to cut a few corners to make a meal that’s fast and will last through tomorrow.

One package of carrots peeled and sliced the way you like them.

One whole package celery, sliced and diced, and with the leaves on.

One or two onions chopped into big chunks

One or two garlic cloves smashed and chopped.

Feel free to toss in any refrigerator leftovers. We had some chopped green chiles left over from taco night and I tossed them in.

Knorr Chicken Stock (has no MSG) use all four packages

Grab a soup pot and fill it three quarters full with water.

Let this simmer on medium about two hours until the carrots are starting to soften.

Then add the chicken. YES! A rotisserie chicken. Any flavor but lemon.  Just toss that bird in.

In about an hour or until the meat is starting to fall off the bone, you can take the bird out and debone. Put the meat back in the soup. Salt and pepper the soup to taste at any time you take a break from writing or reading.

Add rice. Uncle Ben AMAZING Instant Rice Pouches.

Let it simmer on low for about an hour, or longer if you aren’t eating right away. I don’t put the lid on it at any time during the process.

Ready to eat with a nice loaf of bread (I’d eat the whole loaf for sure) or if dieting like me, sea salt breadsticks which are low cal.

Enjoy!

Tina Radcliffe writes inspirational romance for Love Inspired and romantic comedy as Tina Russo.

Her latest release is Love In Bloom: A collection of seventeen poignant and romantic short stories guaranteed to make you smile, laugh and remember your first love. (and yes, it's only 99 cents.)

You can find her at www.tinarusso.com or www.tinaradcliffe.com

Chicken and Black Bean Enchilada with Tina Radcliffe

FIRST! Before I share Tina's post, I need to shout that Tina's new book The Rosetti Curse is NOW available on Kindle!! I've been dying for this book to come out. And now it's here. Click the book cover for more info or to purchase. Then be sure to come back for her excellent recipe!

Chicken and Black Bean Enchilada Casserole

with Tina Radcliffe

Ingredients

2 cups diced or shredded chicken breast

1 Package taco or fajita seasoning.

2 Tablespoons chopped fresh cilantro

1 (15 oz.) can black beans, rinsed and drained

1 (4.5 oz.) can diced green chili peppers, drained

1 (10 oz.) can red enchilada sauce

8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz.) container sour cream

1. Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté the chicken with either the taco or the fajita seasoning (add water per package directions). Drain off any extra fluid when done. Shred the chicken. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

2. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlap if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

3. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

4. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

5. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

6. Let stand 10 minutes before serving.

Adapted from: The Girl Who Ate Everything

Tina Radcliffe is a mild mannered hermit who writes Inspirational romance for Harlequin Love Inspired as Tina Radcliffe and romantic comedy as Tina Russo.

Her latest release from Love Inspired is Mending the Doctor's Heart. Her first Indie release, The Rosetti Curse, is available now on Amazon for Kindle.

And keep your eyes on the newsstands for Tina's next romantic short story release to Woman's World Magazine- on-sale date is September 29.

Chopped Salad with Tina Radcliffe!

Missy, here. Posting this ahead of time as I'm in Atlanta for the Romance Writers of America National Conference. Today is a crazy busy day, including a Harlequin book signing, lunch with my Senior Editor, a Love Inspired Meet & Greet with authors and editors, the RITA and Golden Heart reception sponsored by RWA, and a Harlequin Pre-party event for RITA finalists as well as milestone achieving authors. And all that is followed by the big fancy party Harlequin hosts for their authors, this year being held at the Ritz-Carlton (I'll share photos of spectacular desserts next week!).

Knowing my head would be spinning, Tina graciously offered to cover for me. Thank you, Tina! Now, here's her amazing recipe...

Chopped Salad with Tina Radcliffe

1 head iceberg lettuce (rinsed and shredded)

1 can black beans- drained

1 small can (or ½ a regular can) corn)-drained

Tortilla chips or strips about ¾ of the bag

Small can sliced black olives (2.25 oz.)-drained

Package shredded Pepper Jack Cheese ( 8 oz.)

Two chicken breasts grilled then shredded

Ranch Dressing ½ to 1 cup

Salsa ½ to 1 cup

3 tablespoons any “tangy” BBQ sauce

Mix all ingredients right before you serve, including shredding salad. If you are taking it somewhere then wait to add the chips and stir in with a wooden spoon breaking them up right before you serve.

TIPS FOR A BETTER SALAD

-- Early in the day wash the lettuce and dry well and store in zip bags or a covered bowl to chill in the fridge.

--Drain and rinse the beans or they make the salad overly soggy.

--You can grate your own cheese, but be warned, Pepper Jack is soft so this is rather tedious

--Some palates prefer the chips layered on top but I like mine mixed in and moist.

--I have also used Tyson frozen Southwestern chicken strips which I microwave and add.

--Vegetarians, this tastes great without the chicken.

--I like my salad very moist and add the full 1 cup of Salsa and salad dressing

That’s it! Enjoy.

Tina Radcliffe writes heartwarming and humorous romances for Love Inspired. Her latest release is Mending the Doctor’s Heart. You can find her at www.tinaradcliffe.com