Ingredients
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely
chopped about 3 teaspoons
2 cans diced tomatoes and chilies, undrained
1 1/2 cups unsalted
chicken stock
1 teaspoon dried Italian seasonins
8 ounces spaghetti or any
short pasta shape, such as elbow macaroni, rotini, or shells.
1/2 teaspoon salt
10 ounce fresh spinach
1/4 cup Parmesan cheese,
grated
Heat a large saucepan over medium-high heat. Add oil and swirl
to coat. Add onions and garlic to pan and sauté until onion starts to brown.
Add
tomatoes, stock, oregano, and pasta, in that order.
Bring to a boil.
Stir to submerge noodles in liquid. Cover, reduce heat to
medium-low, and cook 7 minutes or until pasta is almost done. Uncover and stir
in salt.
Sprinkle with cheese.
The chips are down in Scumble River
School psychologist Skye Denison-Boyd had hoped that her
maternity leave would be at least a little relaxing, but when she and her
husband, Wally, meet with the priest to discuss their newborn twins'
christening, an explosion at the nearby bowling alley rocks the rectory. And
although the business was closed at the time of the blast, there's a body
inside.
As police chief, Wally is inevitably drawn into the
investigation, which seems to indicate that foul play is afoot again in Scumble
River, and Skye can't help but do a bit of her own sleuthing. But the clues
come fast and furious, ranging from an odd new stranger in town to animosity
toward the gambling machines that had recently been installed at the bowling
alley, and Skye finds herself wondering if this could be the puzzle that stumps
her for good.
New York Times bestselling author Denise Swanson has penned
another hit for cozy fans with Die Me a River, the latest installment in her
beloved Welcome Back to Scumble River mystery series.
***
BOOK #1 IN THE Chef-to-Go SERIES
BARBES
& NOBLE
Right when Dani thinks she's hit a dead-end in her career, she unexpectedly inherits an enormous old house in a quaint college town. This gives her the perfect opportunity to pursue her true passion―cooking! So Dani opens Chef-to-Go, preparing delicious, ready-made meals for hungry students attending the nearby university, as well as providing personal chef services and catering events for the local community. To help support her new business, she opens her home to a few students, renting them rooms and becoming almost like a big sister figure in their lives.
Right when Dani thinks she's hit a dead-end in her career, she unexpectedly inherits an enormous old house in a quaint college town. This gives her the perfect opportunity to pursue her true passion―cooking! So Dani opens Chef-to-Go, preparing delicious, ready-made meals for hungry students attending the nearby university, as well as providing personal chef services and catering events for the local community. To help support her new business, she opens her home to a few students, renting them rooms and becoming almost like a big sister figure in their lives.
But just as Dani is relishing her sweet new life, the friend of
one of her boarders is murdered, and Dani becomes one of the primary suspects!
She'll have to scramble to clear her name and save her business before the
killer reappears―perhaps to silence the new chef forever.
Enjoy the occasional romance?
Take one smoking-hot top chef who thinks food should
be a sensual adventure, add a venture capitalist who has struggled with her
weight since she was a teenager, and mix well. Is this a recipe that sizzles,
or is he just another craving she must resist?
* * *
Deanna Sloan has worked too hard, dieting herself
from a chubby teenager to a sleek businesswoman, to give in to her hunger now.
Enduring four years as the target of her high school classmates’ cruelty taught
her that only three things matter—power, money, and looks.
Leaving her small town behind, shedding the excess
pounds, and obtaining a job with a six-figure salary are all steps in the right
direction. However, in order to keep on target, she needs to outshine the other
twenty venture capitalist associates at her new firm, maintain her weight loss,
and be prepared to double-cross anyone who gets in her way. Walk in the park,
right?
Wrong! Her first assignment is an investment
appraisal of one of Chicago’s top chefs. Nico Thorne has come to her firm for
the seed money to open his own restaurant. He is smoking hot and just a glimpse
of his navy blue eyes in a photo clouds Deanna’s brain and dampens her panties.
Will the flesh-and-blood man make her dissolve into a puddle of mindless lust
that will derail her fast track to success?
Like Deanna, Nico’s past drives his present choices.
He hates his father for using his mother’s social status to further his career,
then abandoning her. As a teenager, Nico’s anger at his father resulted in a
hair-trigger temper and a vow never to fall in love. Although Nico may have
learned to control his demons, he still avoids women who even hint at wanting
anything deeper than a few nights of uncommitted fun.
That is until he sees Deanna. Her cinnamon curls and
soft green eyes totally captivate him. As they spend more and more time
together, Nico’s determination to keep their relationship casual dissolves and
he realizes that she might be his amore mio. But will he be able to convince
Deanna that he’s the one for her?
Deanna fights her attraction to Nico, fearful that
giving in will mean the loss of both her figure and her job. Can Nico overcome
a lifetime of distrust? Can Deanna embrace life—imperfections and all?
Publisher’s warning: This book contains sensual
consummated love scenes.
Series description:
First in Denise Swanson’s new Delicious contemporary
romance series. All books are complete with no cliffhangers and a guaranteed
HEA!
Coming November 6 Book #2 Dangerously Delicious!
I like the addition of the tomatoes and chilies.
ReplyDeleteThanks! It does give it a little kick.
ReplyDeleteI love recipes like this.
ReplyDeleteThis sounds like it was meant to happen in my kitchen . . . something new and EASY for the spousal unit to play with. Thanks!
ReplyDeletepjcoldren[at]tm.net
The colors look great together.
ReplyDeleteIf you want the pasta submerged, why not put it in the pan first and then cover it with the rest?