Foodie PenPals April

     I am always on the lookout for new, fun foodie adventures.  I recently saw several posts on a program called Foodie PenPals.  I was intrigued and went about searching for more information.  It turns out the Foodie PenPal program is a group of foodies that get paired up with a different person each month.  On the 15th of every month each member sends out a box of fun, foodie items.  Then on the last day of the month everyone posts about what they received in the mail!

    I had a ton of fun shopping for my own Foodie PenPal and couldn't wait to receive my box.  I received a box from Elizabeth F.  I was so excited to open it up!  Inside were 6 homemade pumpkin cheddar muffins that were a little sweet and a lot savory.  There was also a package with cinnamon sugar dried apples (which I ate as soon as I took this picture-they were awesome!)  I also received fun handcrafted spiral pasta (which we're having next week), a chocolate raspberry candy bar, a lollipop, and Sugar Snap Pea Crisps.  I haven't yet tried the Snapea Crisps, but they look really good.  There was also a very nice note in the box from Elizabeth.  I love everything I received, thanks Elizabeth!

11/22/63 by Stephen King

    In 2011 Jake Epping is just your average high school English and GED teacher is Stephen King's 11/22/63.  His life is changed the day he reads an essay from Harry Dunning, an older student, who tells the story of the day his father came home and murdered his entire family and then left Harry with a permanent limp.

     Several days later his friend Al, who runs Al's diner, calls him to tell him an unbelieveable secret.  Inside his storage room is a portal to 1958.  Jake thinks Al is joking until he goes through the "rabbit hole" and finds himself back in 1958.  Returning back to 2011 he finds that Al has told him about the portal for a single reason; he wants Jake to go back and save the life of President John F. Kennedy.

      After debating, Jake decides to go through the rabbit hole and live new his life in 1958 as George Amberson.  He has two priorities as he goes back to the Land of Ago; stop Harry Dunning's dad from murdering his family and stop Lee Harvey Oswald from killing Kennedy.  The only problem is the past is obdurate and it doesn't want to be changed.

       The years between 1958 when Jake "George" Epping first goes into the past until 1963 when he must stop Oswald are described in detail.  His journey from Maine to Florida and finally to Texas are peppered with harmonies of where he's been and where he's going.  The side story of his journey, which turns out to be a main plot, is his meeting of Sadie, the new school librarian.  He and Sadie quickly fall in love but their relationship is far from blissful.

      The story is historically accurate and I learned a lot about both Kennedy and Oswald.  It was also a fantastic look into what life was like in the late 50's and early 60's.  The world was a different place and Jake only hopes that by preventing Kennedy's assassination to make it a better place as well.

      This book was unlike any other Stephen King book I've read.  The first few chapters build the case for going back into the past and once Jake gets there I was hooked.  The story of his life in the Land of Ago made me smile, it made me cry, and it left me on the edge of my seat wanting more.  The book is so descriptive that I felt like I was there in 1958 with him.

      The last few chapters leading up to the ending were a total surprise for me.  I'm not sure anyone could predict what happens.  While this is a long book, I couldn't get through it fast enough.  I devoured every page and it left me thinking every time I put the book down.

      The book leaves you with the final question; what would you do if you could change the future?   Would you make yourself happy or would you save the world?

I give this book 5 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads, Review Party Wednesday

Nazook and Armenian Nutmeg Cake: 2 Armenian Desserts for Daring Bakers

      The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.   The nutmeg cake looked easy enough but I was intimidated by the Nazook.  I gave the cake a try first.

     The nutmeg cake was easy to through together.  I added in some cinnamon to the nutmeg and topped it off with almonds.  The bottom crust is thick and sweet.  On top of it is a moist, spiced cake.  The flavor of the nutmeg and cinnamon really come through.  It's a great breakfast cake because it isn't too sweet and it pairs well with milk or coffee.

     I put off the Nazook for several weeks but last weekend I finally had to go for it.  Imagine my surprise when it was so much easier then I expected!  The pastry came together quickly and it rolled out nicely after being in the refrigerator.  I didn't have any trouble working with it.

     For the filling I decided on a sweet vanilla filling and an apple cinnamon filling.  Both were delicious in their own way.  The pastry is light and slightly flaky.  The vanilla filling was sweet and had a heavy vanilla flavor which was delicious with the buttery pastry.  The apple cinnamon filling was slightly tart and spiced and reminded me of an apple breakfast pastry.  We enjoyed the Nazook so much that I've been thinking of other fillings I can add for the next time I make this.  It's the perfect dish to bring to a brunch!

Nazook (adapted from Aunt Aida's recipe)
For the pastry:
1 1/2 c. flour
1 1/4 t. dry yeast
1/2 c. low fat sour cream
1/2 c. (1 stick) butter
1/4 t. salt

For the filling:
3/4 c. flour
1/2 c. sugar
1/4 c. brown sugar
6 T. butter
1/2 apple, peeled, cored, and minced
1 t. cinnamon
1 t. vanilla

For the egg wash:
1 large egg


1.  In a large bowl combine the flour, yeast,and salt; mix together.

2.  Add in the sour cream and soften butter.  Use your hands and work the mixture into a dough.

3.  Knead for about 5 minutes or until the dough is no longer sticky.  Place the dough in a bowl, cover, and refrigerate for 3-5 hours.

4.  Mix together the flour, sugars, and softened butter in a medium bowl to make the filling.  Once the butter is mixed in divide into two bowls. 

5.  Add the apples and cinnamon to one bowl to make an apple filling and add the vanilla to the other bowl to make a sweet vanilla filling.  Both fillings should look clumpy.


6.  Preheat the oven to 350 degrees.

7. Remove the dough from the refrigerator and cut it in half.

8.  Form a ball out of one of the halves.  Sprinkle flour on your work surface and roll the dough into a large rectangle.  The dough should be thin but not transparent.

9.  Spread the vanilla filling on the dough getting about 1/2 inch from the edges.  Starting at the long side, carefully roll the dough.  Make sure the filling stays evenly distributed.

10.  Place the dough seam side down and press on it to slightly flatten the top.  Cut the dough into 10 even pieces and place on an ungreased cookie sheet.

11.  Repeat with the other ball of dough, spreading the apple filling in this one.

12.  Brush the tops of all 20 pieces with the beaten egg.  Bake for 30 minutes or until the tops are golden brown.

13.  Remove the pastries from the cookie sheets and allow to cool on a wire rack.

14.  Keep cooled nazook in an air tight container for up to 1 week.

Armenian Nutmeg Cake  (adapted from The Commonsense Cookery Book)
1 c. milk (I used 2%)
1 t. baking soda
2 c. flour
2 t. baking powder
1 1/2 c. brown sugar
6 T. butter
1/3 c. applesauce
1/4 c. sliced almonds
1 t. nutmeg
1/2 t. cinnamon
1 egg

1.  Preheat the oven to 350 degrees.   Spray an 8 inch springform pan with cooking spray.
2.  In a small bowl mix the milk and baking soda together.  Set aside.
3.  In a large mixing bowl combine the flour and baking powder.  Add in the brown sugar and stir.

4.  Add in the cubed butter and mash it with a fork to form a crumble.  Add in the applesauce and mash it with the fork again.  The result should be a crumbly mixture.   
5.  Put half of the crumble mixture into the springform pan.  Press the mixture into the bottom of the pan forming a crust.  
6.  Crack the egg in a medium sized bowl.  Add in the nutmeg and cinnamon and beat for one minute or until everything is well incorporated.  


7.  Pour the egg mixture into the milk mixture and mix for 1 minute.
8.  Pour the milk mixture into the remaining crumbly mixture.  Mix until well incorporated.  The mixture will be runny.
9.  Pour the batter over the crumbly crust in the pan.  Sprinkle with the almonds.
10.  Bake for 35-40 minutes or until the cake is golden brown and a toothpick comes out of the center clean.
11.  Allow the cake to cool in the pan and then release.

 This post linked to:
Shine on Friday, Foodie Friday, Sweet tooth Friday, 
Sweets for a Saturday, Sugar Me Up,  Seasonal Inspiration

Showers of Books Giveaway Winner!

    Thank you to everyone who entered The Showers of Books Giveaway!  So many people stopped by to tell me about their favorite book.  It was great to see that I've read so many of your favorite books, but I've added about 10 of them to my "to read" list.  It's been a great way to learn about some new books!

      I selected the winner using random.org and the winning number was 86:

Katie AmandaApr 24, 2012 06:14 PM

FB: Katie Amanda

 

      Congratulations Katie!  I'll be sending you an e-mail later today to get your info so that I can ship out the books (and the chocolate!) this weekend.  Thank you to everyone who stopped by Hezzi-D's Books and Cooks!  

Slow Cooker Asian Pork Loin

    When I first saw a picture of this recipe my first thought was that it looked really pretty.  The shredded pork with the colored peppers over rice made for a good looking dish.  Once I read the recipe I was sold on it.  The only ingredient out of the ordinary for me was Chinese five spice, but I just happen to have some in the cupboard.

     My husband called me at work while it was cooking and asked if there was cinnamon in the crock-pot.  I told him yes, it was in the Chinese five spice, but there was only a teaspoon of it in our pork.  I wasn't quite sure how it was going to taste, but it smelled delicious with sweet and spicy scents.  The taste was very different from what I was expected but I really liked it.  It was slightly spicy, just a hint sweet, and I could really taste the Chinese five spice.  Frank liked it but commented he would have liked it better without the cinnamon-I did not agree.  The only thing that made it even better was when it was topped off with just a bit of Sriracha.  Delicious!

Slow Cooker Asian Pork Loin (adapted from Apple a Day) 
1 t. Chinese five-spice powder
1 t. black pepper
1/4 t. Cayenne pepper
1/2 t. Kosher salt
1 (2-3 lb.) boneless pork loin
1 c. low-sodium soy sauce
2 c.  chicken broth
3 T. brown sugar, packed
1 T. grated fresh ginger
3 garlic cloves, minced
1 oz. (by weight) dried mushrooms
6 scallions, cut into 2-inch pieces 
1 green bell pepper, cut into slices
1 red bell pepper, cut into slices

1.  In a small prep bowl, mix five-spice powder, black pepper, Cayenne pepper, and salt.  Rub on all sides of pork loin.  Wrap tightly with plastic wrap and place in the refrigerator overnight.

2.  In the slow cooker mix the soy sauce and chicken broth. Whisk in brown sugar, ginger,and garlic.

3. Put the pork loin in crock-pot and place the dried mushrooms around the side.  Cook on low for 8-9 hours.

4.  When there is 1 hour left in cooking time, place scallions on the sides of the pork and the peppers on top of the pork. Season with salt and pepper.  Continue cooking for 1 hour more.

5.  Shred the pork using two forks and toss to coat in the sauce that has formed in slow cooker.  To serve, place rice in bottom of a bowl, place pork on top and ladle sauce over top.  Serve with Sriracha.

This post linked to: 
Totally Tasty Tuesdays, Cast Party Wednesdays, What's Cooking Wednesdays 
Full Plate Thursday, It's a Keeper, Feed Your Soul

White Chicken Enchiladas

    I make enchiladas a couple times a month switching between chicken and beef.  I love making my own enchilada sauce but have been wanting to try my hand at white enchilada sauce.  I ended up finding one on Pintrest that everyone was raving about so I took a chance on it.

    The sauce seemed incredibly easy and I wasn't sure how it would turn out.  It ended up being amazing!  The sour cream adds a nice richness and the green chilies add a hint of spiciness.  It's a great change from the original red enchilada sauce.   The filling is a simple chicken and cheese combination, though an addition of salsa, peppers, or jalapenos would be nice as well.   I'll definitely be adding these white enchiladas to my Mexican meals rotation.

White Chicken Enchiladas (adapted from Joyful Momma's Kitchen)
2 chicken breasts
1 t. cumin
1 t. paprika
1/2 t. red pepper
1 t. salt
1 t. black pepper
2 garlic cloves, minced
8 soft taco shells
2 c. Mexican cheese blend, shredded
3 T. butter

3 T. flour

1 t. black pepper
2 c. chicken broth

1 c. low fat sour cream

1 (4 oz) can green chilies

1.  In a bowl combine the cumin, paprika, red pepper, salt, black pepper, and garlic.  Rub the mixture over the two chicken breasts. 

2.  In a large skillet heat 1 teaspoon of olive oil over medium high heat.  Add the chicken and cook for 5-8 minutes per side or until the chicken is cooked through.  Allow to cool for about 5 minutes and then shred.

3.  Preheat the oven to 350 degrees.  Spray a 9 x 13 baking pan with cooking spray.

4.  Mix together the chicken and 1 cup of cheese.  Roll up in the tortillas and place in the baking dish.

5.  In a sauce pan, melt the butter.  Stir in the flour and cook for one minute.  Add in the broth and whisk until smooth.  Continue cooking until the mixture begins to bubble.

6.  Slowly whisk in the sour cream, pepper, and green chilies.  Immediately remove from heat so that the sour cream doesn't curdle.  Pour over top of the enchiladas and top with remaining cheese.

7.  Bake for 20 minutes and then heat under the broiler for 2-3 minutes to brown the cheese.

This post linked to: 
Tuesdays at the Table,  Made From Scratch Tuesdays, Tempt my Tummy Tuesdays

World Book Night 2012

     I am very excited to be a part of World Book Night 2012.  World Book Night is an annual celebration to share a love of reading and books.  This year books will be given away in over 6000 cities in the United States.


     Reading is such an important part of my life.  Since I was a child I've always had a love for reading.  As I've grown older my taste in books has changed but my love for them has stayed the same.  I read at least one book a week and generally read more then that.  I'm a special education teacher and reading is a struggle for many of my students.  No matter how old they are, when a student has that "aha!" moment and first begins to read it's always a thrill.  Teaching someone a skill they will need for the rest of their life is an amazing feeling.

  
      I am lucky that the book I am giving away is a book that I read last year and really loved.  The Glass Castle is a memoir written by Jeannette Walls.  She grew up in a very unconventional family where her parents were educated but often choose not to work.  She and her three siblings moved from California to West Virginia where things went from bad to worse.  The story of how she and her family survive is a powerful one.  The story of how she gets out of West Virginia and gives herself a better life is inspiring.


   If you'd like to read the review I wrote of The Glass Castle please go HERE.  If you'd like to find out more about World Book Night please go HERE.

Baked Jalapeno Mozzarella Sticks: Meatless Monday

    I am a sucker for cheese.  I eat it a lot of the time and I love it on just about anything I eat.  One of my guilty pleasures are mozzarella cheese sticks, especially when we go out to dinner.  I love the crispy outsides and the gooey insides.  While they are one of my favorite appetizers, there are two things I dislike about them.  One is the outrageous price I end up paying for a small amount of cheese sticks and the other is the amount of grease that is on the cheese sticks.

     To solve this problem I wanted to make a baked mozzarella stick that still packed a lot of flavor.  On a recent trip to the grocery store I found jalapeno mozzarella string cheese.  That would solve the flavor problem.  I did a basic breading and popped them into the oven.  The were looking good at 9 minutes and I shut the oven door for just another minute but got distracted and left them in for too long.  The cheese started seeping out of the breading, but they were still delicious.

      The outside breading was crispy and the inside was gooey and just a bit spicy.  We ate them with marinara sauce and they were gone within minutes.  This is a easy, cheap, and healthier way to mozzarella sticks at home.  They would also be perfect to serve as an appetizer at a party because they can be prepped ahead of time.

      I also just submitted this recipe to The Grand Spring Recipe Challenge in the appetizer category.  Information on the challenge can be found HERE.  Recipes are being accepted until April 28th and then the voting will begin!   Make sure you check back to vote for my Baked Mozzarella Sticks!

Baked Jalapeno Mozzarella Sticks (a Hezzi-D original)
8 jalapeno mozzarella sticks, cut in half
1/4 c. flour
2 eggs
1 c. panko breadcrumbs
1/2 c. Italian seasoned breadcrumbs
1 t. garlic powder
1 t. black pepper
1 t. salt

1.  Preheat the oven to 375 degrees.  Spray a baking sheet with cooking spray.

2.  Put the flour in a shallow dish.  Beat the eggs in a second shallow dish.  Combine the panko, Italian breadcrumbs, garlic powder, black pepper, and salt in a third shallow dish.

3.  Roll each of the halved cheese sticks in the flour, making sure to cover all sides including the ends.  Then dip each into the egg mixture and roll in the breadcrumbs.  Place on the baking sheet.

4.  Cook in the oven for 9-10 minutes keeping a careful eye on them so that the cheese does not seep out of the breading.  Remove from the oven and serve with marinara sauce.

This post linked to:
Meatless Mondays, Mangia Mondays, Making You Crave Mondays

Heaven's Rage Winner!

     Thank you to everyone who entered the giveaway!  I used random.org in order to randomly choose the winner for this book.  The winner is #3:

Michelle S.Apr 21, 2012 04:55 AM

My favorite book this year has been, hands down, The Fault in Our Stars by John Green. I can't even describe my love for this book.

     Congratulations!  I will be e-mailing you later on today to get your contact information and your book will be shipped out to you shortly!

The 58th Keeper by R. G. Bullet

     Archy is a teenage boy who has been passed through the foster care system and has finally ended up at a boarding school in The 58th Keeper by R.G. Bullet.  His only friend in the world in Vincent, the son of a millionaire.  Archy's entire life changes when he goes on a trip with Vincent and his family to Turkey.

     While in Turkey Archy meets a man desperate to sell him a beautiful rug.  Archy ends up buying the rug for a very cheap price and becomes the 58th Keeper.  He doesn't understand what that means until he receives a journal along with instructions on how to use this very special rug.  The rug is able to make him disappear and can fly him anywhere he wants to go.

     Soon Archy finds himself invited to the SOTS headquarters and learns that the rug, which is really a Shroud, belonged to Noah and has magical powers.  The men in charge of the rug think that he is too young to be the next Keeper but they are finally persuaded to give him a chance to prove that he is able to protect the Shroud become the 58th Keeper.

     Archy is on the adventure of a lifetime and his friend is along for the ride.  This story is full of action, magic, and fun.  I enjoyed how Archy seemed to grow from a meek boy to strong, smart young man.  The only thing I didn't like about it is that it took a while to get into the story but once the action started it didn't stop.  I think that teenagers, especially boys, will really enjoy Archy's story.

I give this book 3 1/2 stars out of 5.  

This post linked to:
Saturday Situation ,
Review Party Wednesday 

English Muffin Bread: What's Baking?

    This month the What's Baking? challenge is from Lindsay at Peace, Love, and French Fries who challenged us to make something with yeast.  I know many people fear yeast but I've been working with it for several years and actually enjoy using it now.   Besides, there is nothing quite like the smell of fresh baked bread.  All of the work put into making homemade bread is totally worth it once the fragrance of the bread begins wrapping itself around the house.  While there is little more that I enjoy then a fresh, hot piece of bread topped with butter, it's a long process and I usually just don't have the time to make it.

     That's not the case with this bread.  There is no kneading involved; simply mix the ingredients together, cover, and let rise.  Once the dough has risen you then transfer it to a loaf pan and allow it to rise again.  I didn't even get my hands dirty making this loaf of bread.  While it doesn't rise as much as a traditional loaf of bread, it is still a nice size and has a fluffy, soft inside.  It makes a tasty grilled cheese sandwich and is especially good toasted.  I've made it three times in the past week because of how easy and delicious it is.


English Muffin Bread (slightly adapted from One Good Thing by Jillee)
1 1/2 c. warm water
1 package yeast
1 t. salt
1 t. sugar
2 3/4 c. flour
2 T. melted butter, divided

1.  In a large bowl mix the water, yeast, salt, sugar, flour, and one tablespoons of butter.  Mix until just combined.  Cover with a towel and allow to rise for 1 1/2 hours.

2.  Spray a loaf pan with cooking spray.  Using a spoon transfer the risen dough to the loaf pan.  Cover with a towel and allow to rise for an additional hour.

3.  Preheat the oven to 350 degrees.  Put the bread in the oven and bake for 40 minutes.

4.  Remove the bread from the oven and brush with the remaining tablespoon of butter.  Return to the oven and cook for an additional 10 minutes.

5.  Remove from oven and transfer to a wire rack.  Let cook completely before cutting.

This post linked to:
Shine on Fridays, Foodie Fridays, 
Sweets for a Saturday, Feed Your Soul, Sundae Scoop Sundays

Showers of Books Giveaway!

     I am excited to be a part of the Showers of Books Giveaway Hop hosted by One A Day YA and I Am A Reader, Not A Writer.  There are well over 100 blogs who are participating and each blog is having a giveaway that includes items that a reader or author would enjoy!  For my giveaway I'm giving away two of my favorite things...books and chocolate!

    The prize package includes 3 wonderful books and two chocolate candy bars.  Included in the package are:

• Bloodsucking Friends by Chistopher Moore
• Monsters of L.A. by Lisa Morton
• Trouble Maker (a graphic novel) by Janet Evanovich and Alex Evanovich 
• A Ghirardelli Peppermint Bark chocolate bar
• A Skinny Cow Heavenly Crisp candy bar

     

To enter the giveaway you must complete the mandatory entry.  You may also complete any and all optional entries. Leave a comment for each of the entries including an e-mail address so I can contact you if you are a winner.  All entries must be in by Tuesday, April 25, 2012 at midnight. Giveaway is open to all US residents.  1 winner will win the entire prize package.  The winner will be announced Wednesday, April 26, 2012.

Mandatory Entry:  Tell me your favorite book of all time.

Optional Entries: 

1.  Follow Hezzi-D's Books and Cooks on Google Friends Connect

2.  Like Hezzi-D's Books and Cooks on Facebook

3.  Follow Hezzi-D's Books and Cooks on Twitter

Don't forget to stop by the other blogs hosting giveaways during the Showers of Books Giveaway Hop!

See my other book giveaway HERE!

Short Ribs with Chipotle and Green Chili Sauce

    My brother and his girlfriend asked if they could stop by to visit and have dinner on their way back to Pittsburgh from Washington, DC.  I asked if they wanted to go out or if I should make something.  My brother said, "You can make us something."  I later heard from my mom that he loves stopping here for dinner because I let him browse my blogs and Pintrest board and pick what he wants for dinner.

    He chose short ribs with chipotle and green chili sauce.  I've had my eye on this recipe for a few weeks so I was happy to make it for them.  I was concerned about the spiciness of the short ribs because while I like a little bit of spice I don't like the "my mouth is on fire" spice that my brother enjoys.

    This meal takes between 3 and 4 hours to prepare so it's a good one for Saturday or Sunday night dinner.  Most of the time is the ribs in the oven or on the stove top but there is some hands on work.  I was a little worried that the sauce wasn't thickening on the stove top but after an hour it was just about perfect.

    The short ribs smelled spicy and smoky while they were cooking.  They were tender and juicy.  I could really taste the smokiness from the chipotles and while there was some spice from the green chilies, it wasn't overbearing.  I served them over top of rice to keep with my Mexican theme but I think they would be great over cheesy grits or creamy polenta as well.

Short Ribs with Chipotle and Green Chili Sauce  (adapted from Elly Says Opa)
2 t. salt
2 t. freshly ground pepper
2 t. cumin
1 t. chili powder
1/2 t. red pepper
3-4 lb. boneless beef short ribs
2 T. olive oil
1 large onion, chopped
6 garlic cloves, minced
1 1/2 c. chicken broth
1 c. canned diced tomatoes, drained
1/4 c. fresh lime juice
2 t. brown sugar
2 chipotles in adobo, minced
2 Anaheim chili peppers, stemmed, seeded, and cut into rings
Chopped fresh cilantro for garnish
 
1.  Mix first 5 ingredients in bowl and sprinkle over top of the short ribs. Place the ribs on plate.  Cover and chill at least 1 hour or up to 1 day.

2.  Preheat oven to 350°F.

3.  Heat the oil in a Dutch oven over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes.  Transfer to plate and repeat with remaining ribs.

4.  Reduce heat to medium and stir in the onion and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, brown sugar, and chipotle chilies.

5.  Place the ribs in a large pan in a single layer.  Cover with foil and put in the oven for 2 to 2 1/2 hours.

6.  Remove the pan from the oven. Spoon the fat off of the top and put the ribs back into the Dutch Oven.  Pour the liquid from the pan on top.

7.  Stir in the sliced Anaheim peppers. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 1 hour. Season the sauce with salt and pepper.

8.  Serve over rice and sprinkle with cilantro or parsley.

This post linked to:
Full Plate Thursday, Cast Party Wednesday, Frugal Food Thursdays, It's A Keeper Thursdays
Scrumptious Sundays, 

Author's Spotlight and Giveaway: Tiffany Craig Brown

      This week I have a wonderful author spotlight and book giveaway for you!  Tiffany Craig Brown has released her book, Heaven's Rage, and my readers have a chance to win a copy!

About Tiffany Craig Brown

As the daughter of a career Air Force officer, Tiffany Craig Brown has traveled the world, living in such exotic places as Ethiopia and Japan. Some of her first memories include bathing beneath waterfalls in the African bush. She also saw first-hand the effects of extreme poverty and disease which taught her to appreciate how lucky she was to have been born an American.

After a tour in the Army and a brief marriage, Tiffany moved to San Diego, California with her two young children and enrolled in college. Three years later, she transferred to California State University, Sacramento, where she received a B.S. In Business Administration. Following her two years as a financial consultant, Tiffany used her financial knowledge and writing skills to gain the position of Corporate Communications Manager for an investment firm where she met her husband. She spent the next 20 years working in various capacities within the communications field.

Tiffany served as Director of Advertising for the Natomas Journal before taking over the role of Managing Editor in 2000. During that time, she also sat on the board of the Natomas Business Association. She resigned from the Natomas Journal in 2003 to fulfill her dream of writing a novel. Tiffany resides in Sacramento with her husband. Her grown children live nearby and visit often.

To find out more about her and her book visit: http://www.tiffanycraigbrown.com

About Heaven’s Rage

Homicide Detective Ian Buchanan is assigned to the murder investigation of Richard Tate, a retired military helicopter pilot. Buchanan quickly determines the victim’s three former wives and college girlfriend all had motive and opportunity to commit the crime. As each of these women takes him through her volatile relationship with Tate, the detective finds himself sympathizing with his suspects rather than with the victim.

GINA RODRIGUEZ is a career naval officer determined to break through the invisible barriers of a male-dominated military. It’s 1989 and along comes Dick Tate to charm her through a whirlwind romance that leads to an explosive relationship with a drunken and abusive husband.

MEG MCALLISTAR is devoted to her son, but manages to get away one night a week to party at a nearby naval base. During one of those evenings in 1982, she meets the recently divorced Dick Tate. Two years later they marry. As Dick’s bitter resentment of his first wife grows, Meg is subjected to his frequent fits of rage.

JORDAN CAMPBELL is just completing her Army training when she meets Dick Tate, a young pilot-trainee. Their brief romance is threatened when they each receive orders to opposite sides of the country, prompting them to wed quickly. Shortly thereafter, Jordan discovers she’s pregnant and is discharged from the Army.

COLLEEN MORGAN and Dick Tate are both members of their college swim team. After dating for a couple of months, Dick is becoming serious, but his chameleon-like moods trouble her and she decides to end the relationship.

     Now for the giveaway.  To enter the giveaway you must complete the mandatory entry. You may also complete any of the optional entries in order to receive extra entries into the giveaway. Leave a comment for each of the entries including an e-mail address so I can contact you if you are a winner.  All entries must be in by Saturday, April 21, 2012 at midnight. Giveaway is open to all US residents. There will be 1 winner.  The winner will be announced Sunday, April 22, 2012.

Mandatory Entry:  Tell me what your favorite book has been so far this year!

Optional Entries:

1.  Follow Tiffany Craig Brown on Facebook

2.  Follow Hezzi-D's Books and Cooks on Facebook

This post linked to:  Review Party Wednesday, 
Saturday Situation 

Spicy Fried Fish

     My dad loves fish.  I can remember him taking my brother and I fishing when we were just kids and coming home with several large fish that my mother cleaned and fried.  While I loved going fishing with my dad it totally creeped me out to watch my mom clean and cook the fish.  That image stayed with me for a long time and I didn't even try to eat fish until I met my husband and he got me to try tilapia.

      While I'm still not a huge fish eater, I do like tilapia when it's cooked right.  My favorite way of cooking fish is to pan fry it.  I thought all fried fish were created equally but after trying this fried fish recipe I know that is not the case.

       The fish is brined in a spicy, salty mixture then dredged through a spiced panko mixture.  I pan fried it instead of deep frying it but the result is a golden brown crust that is both spicy and flavorful.  I added a touch of vinegar to my fish and my husband had his with tarter sauce.  It was delicious.  I can't wait to make this fried fish for my dad!

Spicy Fried Fish  (adapted from Bon Appetit)
3 T. kosher salt
3 T. Frank's Red Hot sauce
6 tilapia filets (or catfish)
1 1/2 c. panko breadcrumbs
2 T. flour
1 t. black pepper
1 t. garlic powder
1 t. parsley 
1/2 t. cayenne pepper
Olive oil for frying

1.  In a gallon size freezer bag combine the salt, hot sauce, and 4 cups of hot water.  Shake until the salt has dissolved.  Chill in the freezer for 15 minutes or until the mixture is cool.

2.  Place the tilapia filets in the brine and refrigerate for at least 3 hours.

3.  In a medium bowl combine the panko, flour, black pepper, garlic powder, parsley, and cayenne pepper.  Mix well.


4.  Heat enough olive oil in a skillet over medium high heat to completely cover the bottom.

5.  Rinse the tilapia in cold water and pat dry.  Dredge through the panko mixture and place in the oil 3 pieces of fish at a time.  Cook for 3-5 minutes per side or until the fish is golden brown.

6.  Transfer to paper towels to drain and repeat with remaining tilapia.

This post linked to: 
Tempt My Tummy Tuesdays,  Totally Tasty Tuesdays, Made From Scratch Tuesdays