Author Guest Post & Book Tour Stop: Nina Bocci #MeetMeOnLoveLane

This is a guest post from author Nina Bocci and a TLC Book Tours stop.

The kitchen is a happy place for me, it always has been. Spending hours with my mom making homemade pasta, ravioli for the holidays and hundreds of classic cookies for Christmas and I’m thrilled to be passing these traditions onto my son as well. So, when I was drafting out the Hopeless Romantics series, it was crucial for it to be a solid part of each book.

Mini Meatloaf | Recipes from Raine’s Roost aka Jillian’s Kitchen | Interview + Giveaway!

You’re in for a treat today. I’m excited to host another blog stop for author, L.G. O’Connor. I’ve featured several of her books over the years both from her paranormal angel romance series, The Angelorum Twelve Chronicles, and her romantic women’s fiction series, Caught Up in Love. Even though her books aren’t ordinarily “foodie reads,” her heroes seem to know their way around a kitchen and you can tell she appreciates a good meal. So imagine my surprise when she told me her latest release was a recipe compilation from Raine MacDonald, the sexy hero in Caught Up in RAINE! (To see my review of the book and the Chicken Marsala recipe inspired by CUIR from last April, click HERE.)

Kinship of Clover (book tour guest post) | #KinshipofClover

This is a guest post from Ellen Meeropol, author of Kinship of Clover, and a Poetic Book Tours stop.

All roads lead to the kitchen, but when you’re writing a novel you may have no idea where the story will take you and your taste buds. You hope that the path will take you someplace new, someplace delicious.

That’s what happened to me with Kinship of Clover. I started with Jeremy, a college student who studies botany because he loves plants. In particular, he loves drawing plants. Jeremy grew up in an oddball cult; his family grew tea and most of their food in their backyard and greenhouse. So it didn’t surprise me when Jeremy became obsessed with disappearing plant species. What was surprising was that his imagination went into overdrive and he saw and felt endangered plants growing into his body.

For the Love of Butter Chicken

photo credit: Simi Jois

Words have always had a profound effect on me. Not just the ones that cut and tear, also the ones that build and inspire. For as long as I can remember, people have been asking me the question "why are you crying?". It used to embarrass me, as if I was doing something wrong. I'd apologize and say that I was an emotional person, until I realized that was nothing to apologize for. I am me.

A couple of years ago, in a room full of at least 100 people at a blogging conference, I found myself brought to tears (of the inspiring sort) listening to Monica Bhide's presentation. It wound up being my favorite portion of the entire conference, and I was so happy to have the chance to meet Monica and chat with her briefly later that day.

Refreshing Apple Shrub Syrup

It's heating up outside, and this apple shrub syrup, or drinking vinegar, infused with mint and fennel is a refreshing way to beat that heat. To enjoy, combine 1 part shrub syrup with 3 to 4 parts sparkling water and serve over ice. Shrub syrups are also a fun and creative way to bring a signature cocktail to life—it is wedding season, after all!

A way of preserving fruit after the harvest in Colonial times, sweet and tangy drinking vinegars are a fantastic way to enjoy the pure spirit of your favorite fruit any time of the year. Fresh herbs and whole spices will add another layer of flavor to your syrups, as will experimenting with different types of vinegar.

On Food, Sin & Satisfaction | The Lightening Round Author Guest Post #TLCBookTour

Please help me welcome author Bruce Stuart, with his guest post as part of a TLC Book Tours stop for his new book, The Lightening Round.

Thank you so much for giving me the opportunity to talk about a topic so near and dear to my heart — and of course my stomach — food.  You really cannot write a novel about weight loss and romance without spending quite a bit of time on how food influences each character’s life.

Apple Bacon Stuffing

This past October, I once again had the chance to take part in a fun and informative blogger event hosted by Michigan Apples. This time we met in the fabulous Grand Rapids Downtown Market and cooked up an apple-lovers storm in one of their kitchens. I partnered up with the fabulous Lori of Foxes Love Lemons, and together we made a Michigan Apple and Butternut Squash Soup with Crispy Pork Jowl Garnish and Cider-Glazed Chicken with an Apple Raisin Stuffing.

Poultry Roasting Chart = Less Holiday Cooking Stress!

It seems like Halloween just ended and people are already beginning to plan out the rest of the season. For those celebrating Thanksgiving, sometimes planning and decor start pretty early.

Should we cook more food this year since many folks brought plus ones last year? Shall we cut back on the beer since the wine was such a hit? And for many families Turkey is a given so the question is "how big of a bird do we need?"

Sweet Tea Peach Popsicles (with or without Peach Bourbon)

I originally shared this recipe in a post that I wrote for Mrs. Happy Homemaker just after she unexpectedly lost the love of her life. The popsicles are made from ingredients that reminded me of the time I had just spent with Crystal two months before...along with her husband Michael.

That being said, these popsicles are a refreshing frozen summer treat - with a Southern twist that anybody can enjoy, but if you have a few moments, I hope you'll drop my original post at Mrs. Happy Homemaker to read about the inspiration behind these Sweet Tea Peach Popsicles!

Stencil Printed Tea Towels and Crates for Culinary Gift Giving - a guest post by Margaret Peot, author of Stencil Craft

I'm thrilled to welcome artist, writer, costume painter, and author Margaret Peot to the blog today as a tour stop for her new book, Stencil Craft. Not only has Peot painted costumes at Parsons-Meares, LTD for Broadway projects like Aladdin, The Lion King, Wicked, Turn Off the Dark, Will Rogers Follies, Shrek the Musical, Phantom of the Opera, and Mary Poppins, as well as dance, film circus, arena and ice shows—she also taught costume painting at NYU's Tisch School of the Arts for ten years.

Peot's books include The Successful Artist's Career Guide, Alternative Art Journals, Make Your Mark and the award-winning Inkblot: Drip, Splat and Squish Your Way to Creativity, plus the release of two new publications this year, Crow Makes a Friend and today's feature, Stencil Craft!

Today Margaret is showing us how she makes Stencil Printed Tea Towels and Crates for culinary gift giving, a project that I plan on putting to use many times in the near future. Welcome Margaret!

Crispy Oven Baked Hot Wings, a #WingWeek guest post

Please help me welcome my third (and final) #wingweek guest poster, Bernadette of Rants From My Crazy Kitchen. She set out on a mission to make some husband-pleasing crispy hot wings from the oven instead of the fryer—and succeeded. I'm pretty sure these would please husbands all around the world!

Hi, everybody! I'm Bernadette from Rants From My Crazy Kitchen. I've been recipe blogging for almost 3 years, and I am a wife and a mother to a 5 year old girl. My husband had a heart attack on December 20th, at the age of 46, but is on his way to a full recovery. Since then we have made a lot of changes to his diet, which means mine and my daughters as well. I am cooking a lot healthier, no more red meat, no fried foods, etc.

A few weeks after he came home from the hospital he was thinking about food, and said "I guess no more chicken wings for me." I told him I could bake them, and he said "Yeah, but there not as crispy." The next day Heather asked for guest posters with the theme of chicken wings, and I just knew I could do it!

Slow Cooker Sticky Wings, a #WingWeek guest post

Please help me welcome my second #wingweek guest poster, Karen from Karen's Kitchen Stories. Today Karen is sharing some beautifully sticky wings that are sweet, and just a little bit spicy—plus they're made in the slow cooker (my current favorite way to make a big batch of wings...or a small one)!

Hi!! Karen from Karen’s Kitchen Stories here! I can’t tell you how excited I am to be contributing this post to All Roads Lead to the Kitchen. Heather is one of the most creative cooks and prolific bloggers out there, and you can always find something delicious here. Heather is one talented woman and she writes from her heart.

These slow cooker sticky wings are sweet, slightly spicy, and, of course sticky. Plus, they are super easy to make. They are cooked on low in a slow cooker for 4 hours, brushed with a sticky sauce, and then broiled on both sides to give them a wonderful char. You get the best of both worlds; fall-off-the-bone, melt-in-your-mouth tenderness from the slow cooker, and a crispy charred skin from the broiler.

Crisped Ginger-Soy Chicken Wings + Beer Pairing, a #WingWeek guest post

Please help me welcome my first #wingweek guest poster, Camilla from Culinary Adventures with Camilla. I'm pretty thrilled that I inspired her to make chicken wings in her own kitchen for the very first time! Her Crispy Ginger-Soy Wings sound like they are bursting with flavor, plus, she's offered up a beer pairing to go along with her wings. No wonder I like this girl.

When Heather posted that she was looking for some chicken wing guest posts this month, I almost skipped reading the rest of the request. Chicken wings?!? I thought. I don't fry.  I remember watching a cooking show about chicken wings and there seemed to be a complicated dance between the fryer and the oven. And, remember: I don't fry.

But as I finished reading her post, I decided that this would be a good culinary challenge, one that I definitely wanted to complete: make tasty, crispy wings without frying. Challenge accepted.

Good chicken wings are about great flavor and great texture. I did it! This has both.

The cast of The Wanderer's Children talks FOOD, plus a recipe for Chocolate Soufflés!

Heads-up—this is a lengthy feature, but it includes a review, an interview, a sinfully delicious chocolate soufflé recipe, a 50% book discount code, and a ridiculously cool giveaway. If you could carve 10-15 minutes out of your day for a little escape, I'd love it if you'd take that escape with me here today.

I love finding a good book series.  Sometimes I "discover" them late in the game and come home from the library with a stack of them—because I have to start from the beginning (I'm the same way with tv series). Other times I'm lucky and discover them from book one. That's what happened with The Angelorum Twelve Chronicles by L.G. O'Connor. Now, at first I wasn't so sure. That hesitation had nothing to do with the fantasy or paranormal aspect of the books—angels, demons, and looking beyond are a draw in my book. It was the romance part of the equation I wasn't so sure about.

Before I read Trinity Stones, I'd never read a romance novel in my (at the time) 38 years. I just never had any interest in them. My experience with them only goes as far as standing in front of the small bookshelf at the supermarket when I was in elementary school. I'd study the men with muscles defined under their flowing shirts, long hair whipped back in an unseen wind. I was fascinated, yet I can't remember ever picking one up and flipping through it. I'd reach for a Stephen King novel instead. But apparently, I don't mind a little paranormal romance. Though I do still feel like I need to read it when the kids are in bed or at school (or look over my shoulder the whole time...because everybody knows kids magically appear there at the most inopportune times).

Nine months ago I stumbled into the world of the Angelorum not knowing what to expect. And like so many times before, I've been mentally willing the author to write faster! I love to savor a new book in a series, but have a hard time not just devouring it after the wait. Book two did not disappoint. O'Connor introduces us to a few new members of "the twelve" in this book. There are actually a sizeable number of characters (aka cast members)—but the story calls for it. In book one, we were introduced to Cara and Simon. I'd consider them the main characters. Michael, Sienna, Kai, and a several others were also introduced, but seemed to be more supporting characters. In this book, Michael and Sienna come to the forefront and we get to know more about what makes them tick. Kai, Brett, Angel, Paco...all of their stories are simmering on the backburner, as well...waiting to have their turn in future books.

Gram's Seasoned Chops (+ Sweet Brown Butter Cornbread)

One of the food "subjects" near and dear to my heart is food memory.  The way a smell, a taste, a scent, a feel, or a sizzle can send a wave of nostalgia crashing down on you in an instant?  That blows me away.  I've written many times about dishes that pull me back to a time when Sun-in and jelly shoes were all the rage.  So, that's why, when my friend Lora (aka Savoring Italy), asked me if I'd like to write a post to contribute to her Food Memory series, I immediately said yes.

I adore the way that cooking a dish that a loved one used to cook for you, 24 years after they've passed away, makes it feel like they're at the table with you.  That's exactly how I feel when I sit down to a table loaded with a heaping plate of my Gram's Seasoned Pork Chops, a cast-iron skillet of cornbread, and some Boysenberry jam on the side.  I hope that you'll drop by and read a little food memory story that I wrote about my grandma, and some of the food that never fails to push her back to the front of my memory when I eat it, at Lora's place today - my Sweet Brown Butter Cornbread.

But to go along with the cornbread at Lora's place, I've also whipped up a batch of the simplest, most delicious pork chops in the world (to me).  My grandma always had the absolute thinnest cut chops, which she'd season up right with Lawry's seasoned salt, and then fry in a little bacon grease in her cast iron skillet.  We could tear through a pile in no time flat.  I've never been able to find chops quite as small as I remember hers being, but when I ask my butcher sweetly, he'll slice up some really thin chops (rib or loin, bone-in, depending on my mood...heck, maybe both).

Rompope Pops {#SummerOfThePopsicle Guest Post: Nibbles & Feasts}

Who's Holding the Stick:  Well my friends, this is it.  Today wraps up an amazing summer (of the popsicle) full of generous friends stopping by and sharing their frozen creations on a stick.  But, we'll talk more about that next week when I bring the whole shebang to a close.  Right now, please join me in giving the lovely Ericka from Nibbles & Feasts a warm welcome as she gently coaxes us from summer to fall with her fun and tasty little Rompope Pops!

The fall season is about to begin.  But that doesn’t mean that my paleta season will be ending any time soon.  Living in California, September tends to be one of the hottest months of the year, which means that I still have 30 more warm days to indulge in my favorite frozen treats.

Since fall is my favorite season of the year, I am torn.  I love paletas but I am really looking forward to the fall colors, wearing sweaters, scarfs and definitely welcoming the beginning of the holidays.

To give it one last goodbye to my summer, I decided to combine the best of both worlds and make rompope paletas.

Pumpkin Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: The Messy Baker}

Who's Holding the Stick:  This week I am happy to have another one of my Sunday Supper friends taking over the Summer of the Popsicle!  Please help me welcome the sweet, talented Jennie of The Messy Baker today.  And I couldn't be more excited that Jennie is ushering in the flavors of Fall with these tempting pops!

Hi, girlichef fans! My name is Jennie. I'm the author, baker, and spatula licker over at The Messy Baker. I'm here today to bring you a frozen treat on a stick. Since we're nearing the end of summer and fall is right around the corner, I decided to make a frozen treat using one of my favorite ingredients--pumpkin!

Soon pumpkin will be all the rage. It will trickle in slowly at first. You'll see a few pumpkin recipes here and there. Then--bam!-- pumpkin everything. There will be copious amounts of pumpkin recipes as far as the eye can see. I'm a lover of pumpkin, so it's cool. I don't mind it one bit. The hardest part for me is choosing which delicious recipe to try first. I'm not going to lie, I try to pack in as many pumpkin recipes as I can before the season is over and I'm left to wait an entire year before having it again.

One of my very favorite pumpkin recipes is pumpkin cheesecake. It's only Squirrel and I, so baking a pumpkin cheesecake for just the two of us isn't ideal. So, I did the next best thing... I made pumpkin cheesecake popsicles. They taste just like cheesecake, only they're individual and frozen. I even made them healthier by using a mixture of low-fat cream cheese and Greek yogurt. I sweetened the frozen treats with all-natural maple syrup and my homemade vanilla syrup (store-bought vanilla syrup will work just fine). The result is creamy popsicle perfection without the guilt.

You're going to love these popsicles. They're velvety smooth and oh so creamy. They taste just like their cheesecake counterpart, only healthier and individually frozen.

The popsicle mixture only takes minutes to whip together and a few hours in the freezer to set up.

I used pumpkin pie spice to add that classic fall flavor that I look forward to months before fall even arrives. The warm spices contrast perfectly with the cold pumpkin mixture.

These frozen treats are perfect for the warm days of September, yet they taste like the warm, spicy flavors of fall. Enjoy!

A big thank you to Heather for having me over for popsicles!

Pumpkin Cheesecake Popsicles

a guest post from Jennie Phaneuf of The Messy Baker

Prep Time: 4 hours 10 mins

Cook Time: n/a

Keywords: dessert snack nut-free soy-free vegetarian cream cheese pumpkin frozen popsicles summer fall

Ingredients (6 popsicles)

• 4 ounces low-fat cream cheese, at room-temperature
• 1/2 cup Greek yogurt (fat-free or 2%)
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 tablespoons vanilla syrup
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon cinnamon
• 1/2 cup low-fat milk

Instructions

In a large bowl, add cream cheese and Greek yogurt. Using a hand mixer, whisk until smooth. Add the pumpkin puree and whisk until smooth.

Add the maple syrup, vanilla syrup, pumpkin pie spice, cinnamon, and milk. With your mixer on low, slowly whisk until the mixture is completely smooth.

Pour the mixture into your popsicle molds. Freeze for at least 4 hours.

Oh my gosh, Jennie - I have never had a pumpkin popsicle...I need to remedy that pronto!  These sound amazing, I love the cheesecake/pumpkin combo...and I am SO ready for the flavors of Fall.

If you want to see what other delicious treats Jennie is bringing to the table, head on over and see her at her place, The Messy Baker - or visit her on Facebook, Twitter, Pinterest, Google+, or Instagram.

Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen}

Who's Holding the Stick: Rah-rah-sis-boom-bah...it's Wednesday!  My favorite day of the week all summer long, because I invite one of my talented blogging friends to take over my space...and they come in full-force.  Bearing popsicles!  So today, please help me welcome Mary from Barefeet In The Kitchen!

When Heather from girlichef invited me to guest post for her Summer of the Popsicle series, I immediately had visions of popsicles running through my head. I couldn't resist the chance to come up with a truly indulgent treat.

I started with creamy cheesecake ice cream, swirled caramel into it and then froze the mixture into popsicles. Once frozen, they are dipped in chocolate and sprinkled with nuts. I loved this combination and the kids have already requested that I make these again.

If you don't happen to have a popsicle mold lying around the house, grab some dixie cups next time you are at the store. A small square of foil over the top will help support your sticks. Of course, if your kids have used every popsicle stick in the house, you'll need to be a bit more creative. Find some plastic spoons and break off the spoon portion. The handles will work just fine on their own.

Turtle Cheesecake Popsicles

by a guest post from Mary Younkin of Barefeet In The Kitchen

Prep Time: 10 minutes (+ time to freeze)

Cook Time: 2-3 minutes (to melt chocolate)

Keywords: dessert snack vegetarian soy-free chocolate cream cheese sour cream frozen popsicles summer

Ingredients (varies)

• 8 ounces cream cheese
• 2/3 cup sour cream
• 2/3 cup heavy cream
• 2/3 cup sugar
• 1/2 teaspoon lemon zest
• 1/8 teaspoon fine sea salt
• 1/2 - 1 cup caramel sauce, cooled (I'm sure store-bought would be fine as well)
• 1 cup semi-sweet or dark chocolate chips
• 3 tablespoons refined coconut oil
• Optional: 1/4 cup finely chopped pecans

Instructions

Combine the cream, sour cream, cream cheese sugar, lemon zest and salt in the blender. Puree until completely smooth. Add the caramel and pulse to combine. Adjust the caramel amount to taste, depending on how rich you would like the popsicles to be.

Pour into your popsicle molds and freeze 6-8 hours until firm. In a small, wide mouth jar or glass bowl, combine the chocolate chips and coconut oil. Warm the chocolate and the coconut oil in a glass bowl in the microwave at 50% power. Start with 1 minute and then add 30 second intervals, stirring to combine. It should take 2-3 minutes for the chocolate to soften. Stir to combine. (Any leftover chocolate can be stored at room temperature.)

Let the chocolate cool and place the chopped pecans in a shallow dish. Line a small tray or baking dish with wax paper or parchment and set next to the chocolate and nuts. Remove the popsicles one or two at a time from the freezer. Carefully peel the cup off of the popsicle. (If you are working with a full mold of popsicles, I'd recommend removing all the popsicles from the tray. Then set them on the prepared lined tray and put them back in the freezer while you dip each one.)

Dip the popsicles into the chocolate as much or as little as you like. I made all of mine different, just because I could. Place each coated popsicle on the lined tray and keep the tray in the freezer as you are dipping the rest of the popsicles. Store in the freezer until ready to serve. Enjoy!

*note:

I prefer refined coconut oil for this recipe, because there is no coconut flavor or aroma at all. However, refined or unrefined will work equally well.

As usual on Wednesdays...my heart feels full, but my hands feel empty!  Yes, much like Garth Brooks, I want "one for each hand"!

So, while I go check my fridge and pantry for the ingredients, why not visit Mary at her blog, Barefeet In The Kitchen.  You can also find her on Facebook, Twitter, Pinterest, and Google+!

Thanks so much for being here today, Mary! 

Triple Berry Ice Pops {#SummerOfThePopsicle Guest Post: Everyday Maven}

Who's Holding the Stick: First of all, I am so relieved to have somebody take over for me today since I'm busy getting the kids off for their first day back to school.  I mean, come on school corporation - it's still summer!  Popsicles are still lining the freezer...  So, hooray for Wednesday!  I'm very excited to welcome my friend Alyssa from Everyday Maven back (she was also here during the 12 Weeks of Winter Squash)!  Take a gander at these beautiful frozen treats on a stick!  

Deciding which popsicle to share with you was extremely difficult. As a mom to a 3.5 year old, we seem to have an endless supply and variety of popsicles in our freezer. As you can imagine, they range from creamy, rich and fruity to icy and refreshing. Then there are the adults only pops spiked with booze and/or coffee.

Throw in the fierce competition that has graced these pages every Wednesday since #SummerOfThePopsicle returned and you have one hard decision!

As I was wrestling with which recipe to share, it became obvious when my son asked me for an ice pop the other day. He asked me for one of the Triple Berry Ice Pops that have been a summer staple regardless of what other concoctions have come and gone, we always have these.

These Ice Pops are refreshing, light and beyond easy to make. All you need is a blender, some berries, a splash of coconut milk, coconut water, a touch of honey (or maple syrup) and a pinch of salt.

I like to make these in Dixie cups as they are the perfect size for little hands and not so big that they ruin my son’s dinner appetite when he wants an afternoon snack.

Enjoy and thanks for having me Heather!

Alyssa, Everyday Maven



P.S. These Ice Pops are Dairy-Free, Nut-Free, Paleo and Vegan Friendly (if you swap Maple Syrup for the Honey).  1 Points Plus Each.

Triple Berry Ice Pops

by guest post by Alyssa Brantley of Everyday Maven

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: dessert snack vegetarian dairy-free nut-free soy-free frozen popsicles summer

Ingredients (15 (3 ounce) Pops)

• 28 ounces coconut water
• 4 ounces full-fat coconut milk (from a can)
• pinch sea salt
• 2 Tablespoons raw honey
• 10 ounces organic mixed berries
• 15 (3-ounce) Dixie Cups
• wood popsicle sticks

Instructions

Grab a small baking sheet or large flat plate. Line up the Dixie Cups and set aside.

Combine coconut water, coconut milk, sea salt, honey and mixed berries in a blender jar or bowl of a food processor. Process until completely liquefied.

Pour berry mixture into Dixie Cups.

You have two options for when to add in the wooden popsicle sticks. You can wait about 30 to 45 minutes when the popsicles will be slushy and not yet frozen but sturdy enough to hold up the sticks and insert them OR cover each Dixie Cup with a small piece of tinfoil and place the stick through the center prior to placing in the freezer. Personally, I usually do the first method unless I am running out of the house and won't be around 45 minutes later to place the wood sticks.

Allow the pops to set for a couple of hours (4 to 6). When ready to eat, use a scissors to snip the Dixie Cup and then just unpeel it off and discard.

TIPS:

• These Ice Pops are only as good as the fruit you make them with so make sure your fruit is naturally sweet and super ripe. Taste the mixture before pouring into the cups and adjust sweetness at that point as the frozen version will be very close to that.
• I used a combination of blackberries (2 ounces), blueberries (4 ounces) and strawberries (4 ounces). Any berry combo will work but if you use blackberries, strawberries or raspberries and want a smoother popsicle, strain blended mixture through a fine mesh strainer before pouring into the cups.

Thanks for being here today, Alyssa! These look like the perfect treat to have ready for the kiddos when they trudge in after their first day back to school...when it's still 91° outside!  I should have time to mix up a batch and get them frozen...

Sayadieh Bil Samek (Fish Pilaf w/ Caramelized Onions)

5/1/16: I originally shared this Sayadieh Bil Samek recipe as a guest post at MarocMama while she and her family were in the midst of moving from the US to Morocco. To read the original post in its entirety, click here.