Five Cheese Penne by Kate Deveaux~Sail Away with Me

I’m a passionate cook and one of my very favorite recipes that I make all the time is mentioned in Sail Away With Me. I’d share more details of where it is in the book, but that would be a spoiler for those who haven’t read it yet J.
This recipe is one Jody just whips up, as I often do on busy nights when I want something yummy and easy to make. It is from my all time favorite chef Barefoot Contessa, from her “Family Style Cookbook.”
It’s easy to make and can be varied. I’ll throw in chicken or some mushrooms and vary the cheeses depending what I have on hand. I’ve made it so many times — I love to experiment with variations. I even freeze the leftovers and it reheats great.
 Mr. Deveaux loves this recipe, if only he knew how easy it was!

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter


Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

 I hope you’ll enjoy this! Think of Jody, getting that G&T ready for Taggart as she whips up something ‘hot’ for him in the kitchen!
 Author Pic ~ Kate Deveaux

Geoduck: Strange Grub

I’ve had the pleasure of following a really cool blogger over on Google+.  If you get a chance, stop by, show her some love and leave some comments.  Shinae Choi Robinson is a gorgeous, witty, and talented lady who is serious about her Food Porn.  Her pics are to die for and the recipes rock!

She wrote a post in the beginning of June that centered around this strange clam called Geoduck.  It was titled a Strange Grub and quite appropriately so, if you’ve ever had a chance to look at one.  What a coincidence it was that I just happened to read  Daisy Prescott’s book weeks after reading her post.  Destiny?  Perhaps; because I am just in love with the two of them!   In any case, Shinae kindly gave me permission to post her most informative article regarding Geoducks.  So without further ado…

Strange Grub-Giant Penis Clam ( aka Geoduck) 

Continue reading


Geoduck’s Maggie imagines: Nutella Bacon French Toast Panini

The recipe was taken from Little Leopard Book Go visit her site.

Nutella Bacon French Toast Panini

Nutella Bacon French Toast Breakfast Panini

Cinnamon french toast, slathered in Nutella, topped with crispy bacon and pressed into a panini… does anything sound more heavenly than that?  I think not!!!

Ever since I purchased my panini press on Black Friday, the idea of a breakfast panini has been floating around in my mind.  I eventually decided to combine three of my favorite things into one incredible sandwich while making brunch for my roomie and his girlfriend this weekend! Let me tell you, no one was upset about this creation!

Nutella Bacon French Toast Panini Ingredients

Ingredients (makes 3 paninis)

  • 6 slices bacon
  • 2 eggs
  • 1/2 cup coconut milk (or your choice of milk)
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • 6 slices french bread
  • 3 tbsp butter
  • 6 tbsp nutella

Begin by frying up the bacon.  Next, whisk together the eggs, milk, vanilla and cinnamon.

How to Make French Toast

Soak the bread well in the mixture then add to a warm skillet over medium heat.

French Toast

Cook lightly for 1-2 minutes per side, then flip. Cook for an additional 1-2 minutes then remove from the pan.  Allow to cool slightly then spread one side of each french toast slice with butter and the other side with nutella.

Nutella French Toast

Top each slice with one piece of bacon broken in half.

Nutella Bacon French Toast

Put the halves together to make your sandwich and place into the panini press.

Nutella Bacon French Toast Panini

Press and allow to cook for 5 minutes, then remove from the panini press and serve.

Nutella Bacon French Toast Panini

Hello breakfast from heaven! Now it’s time to dig in!

Nutella Bacon French Toast Breakfast Panini

♣ Vegetarian Option: Omit the bacon altogether or replace the bacon with vegetarian bacon strips to make this dish vegetarian.

♦ Gluten Free Option: Replace the french bread with a gluten-free bread to make this recipe gluten-free.


About the  Author


About the Recipes Author
My name is Whitney Bond and I’m a little girl with a big appetite.
When people ask 
what kind of food I make, I always say “experimental”. I love coming
 up with new ideas for classic favorites or turning a generally
 unhealthy dish into something healthy and delicious.
I also love
 experimenting with cuisines from all over the world, everything from 
Filipino to Italian and French to Brazilian!
I bring a background, not from food,
but from life experiences that have led me to my true passion which is

My infatuation with food 
is about exploring and learning about different cultures and cuisines 
through travel. The more I travel, the more I have a yearning to learn 
more about the rest of the world, especially when it comes to their 

I’m always down 
to try something new, whether it be an adventure in life or food!
 From skydiving to frog legs, I’m always up for anything!
If you want to see what my life is like outside of food, follow me on Instagram!

Recipe: Peach Crostada

Peach Crostada 1a The following recipe is from The Perfect Peach by The Masumoto Family.

* This recipe is of the Crostada but made in the traditional way, not the way written in the directions of the book.

 Items needed:

Baking sheet

Parchment paper

pastry brush

Dough: (prepare 1 day in advance)

3/4 cup all-purpose flour

6 TBSP Whole Wheat flour

1 TBSP Sugar

1/2 cup + 1 TBSP Butter, unsalted cold and cubed

1 Lg egg

1 1/2 tsp milk



1/2 cup sugar

3 TBSP all-purpose flour

1.2 tsp cinnamon

6-8 peaches, ripened, peeled and cut into wedges

about 1/4 cup of turbinado  sugar or coarse sanding sugar for edges

1 TBSP Heavy Cream

Directions: (for dough)

  1.  Place flour, sugar, and salt in a medium bowl or food processor and blend/pulse to mix.
  2. Scatter cubed butter into flour and mix by hand or pulse until resembling coarse sand.
  3. In small bowl, whisk egg and milk together.
  4. Add to flour mixture and mix or pulse until rough dough forms clumps. Do NOT overmix, will become paste and toughen dough. **If dough is extremely wet, can add up to 2 TBSP of all-purpose flour (I had this issue with the recipe and added flour)
  5. Pull together and form into disk about 1″-1 1/2″ thick. Do NOT knead.
  6. Wrap disk in plastic wrap and refrigerate for 1.5-2 hrs or up to one day.


  1. Preheat oven to 375 degrees.
  2. Place flour, sugar, and cinnamon in small bowl and mix together.
  3. Place sliced peaches in medium bowl and sprinkle with flour mixture. Making sure to coat and stir thoroughly without damaging peaches.
  4. Place dough on floured parchment paper, precut to fit baking sheet.
  5. Roll dough into circle about 11″ in diameter and about 1/8″ thickness.
  6. Slide dough disk and parchment paper onto baking sheet.
  7. Using sliced peaches, arrange in single later, going in a circle starting about 1″-1 1/2″ from edge of dough disk.  Continue pattern until you reach the center. **If there is a lot of juices left over, don’t add to peaches, will end up with boil over.
  8. Start at 12’oclock position and begin folding edge of dough over peaches, overlapping dough as you go in circle until completed.
  9. Using pastry brush, brush outer edges of dough with heavy cream and sprinkle with sugar (turbinado or coarse variety)
  10. Place in center of oven and bake for 50-60 minutes or until crust is golden brown.  **If using baking sheet with no edges, place empty baking sheet on rack beneath to avoid spillage in your oven.
  11. Once cooled for about 20-30 minutes, cut into wedges and serve!


Recipe & Giveaway ~ Bradley Banks’ Favorite Beef Stroganoff

Recipe Stroganoff


  • 1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
  • 2 tablespoons flour
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 cup chopped onion
  • 1/4 cup butter or 1/4 cup margarine
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (6 ounce) jar sliced mushrooms (optional)
  • 1 cup sour cream


  1. Combine meat, flour, salt, pepper and paprika.
  2. In a large skillet, cook onion in butter until golden.
  3. Add meat and brown while stirring.
  4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
  5. Add sour cream and heat thoroughly.
  6. Serve on Chow Mein Noodles, egg noodles or rice.


Title:  Forgiven (#3 of the “This” Series)
Author:  J.B. McGee
Genre:  New Adult Romance
Release Date:  April 19, 2013

Everyone has a past…good or bad, they are always there. They lurk and linger in the shadows, sometimes reappearing at the most inconvenient times.

Gabby and Bradley thought that their pasts would remain dormant, that happiness was theirs for the taking. Still the strongest of relationships can be rocked by the ugliness from a previous life, even if it seems to be a world away. The fact remains an ugly past is never distant. It taints everything it touches, drives permanent rifts between loved ones, and sometimes can ruin everything. Gabby and Bradley must find the only way to battle the past. Forgiveness becomes a light through the darkness, a guide for the lost, and hope for the hopeless. With forgiveness comes bright, new beginnings. Continue reading

Beautiful Stranger Cover

Recipe: Beautiful Stranger by Christina Lauren Inspired Cocktail Tutorial

Scotch is Max Stella’s drink of choice. When looking for a drink recipe that included a bit and a bit of Sara, who mellows out his playboy status, I came across the Whisper. As a non Scotch drinker (I’ve tried Laphroiag :/ ), this recipe is tasty! It’s one that deserves to be sipped and enjoyed.

Whisper Cocktail Recipe

2 oz Scotch (I chose MaCallan, of course)
2 oz French Vermouth
2 oz Italian Vermouth
Crushed Ice

Pour Scotch and both vermouths into a cocktail shaker over crushed ice. Shake for 10-20 seconds until blended. Strain cocktail land pour into highball glass. Serve immediately and take a photo of yourself drinking it.

Variation: For a sweeter cocktail (aka a bit more of Sara), add 1 tsp of simple syrup to the cocktail shaker along with the liquors before shaking.

Check out the instructional video below made using Google Glass! LLL is so innovative!

Starlight Cover

Recipe: Lemon Pepper Cappellini with Chicken Cutlets Brasciole

In Starlight, Aidan and Beth have a lovely dinner with violinists playing and waiters at every turn! Enjoy their meal of “Lemon Pepper Cappellini with Chicken Cutlets Brasciole”! Add green beans for a well-balanced main course. Enjoy! :)


For pasta:

2 tablespoons extra-virgin olive oil
3 tablespoons butter
4 cloves garlic, finely chopped
1 teaspoon coarse black pepper
2 lemons, zested and juiced
1/2 pound capellini
1/2 cup shredded or torn basil leaves
Grated cheese, to pass at table

For chicken:

1/2 cup hot water
Handful golden raisins
1/4 cup pine nuts
1 cup flat-leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
3 slices sandwich bread, torn
1/2 cup grated Parmigiano-Reggiano
4 boneless, skinless chicken breasts

Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup dry white wine
2 cups tomato sauce
2 tablespoons fresh tarragon leaves, chopped


  1. Place water on to boil for pasta. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
  2. Salt water when it boils then cook cappellini to al dente (cooked but with a small firm-like bite to the noodle), 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice.
  3. Drain pasta and toss with lemon-pepper butter and salt, to taste.
  4. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
  5. In a separate, small bowl, pour very hot water and add raisins. Let plump for 5 minutes.
  6. Lightly toast nuts in a small skillet over medium low heat.
  7. Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
  8. Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
  9. Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings.
  10. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve over pasta.

Adapted from Food Network


Recipe: Peppered Filet Mignon

Since Scarlett has dinner at “Vic and Anthony’s Steakhouse” where she says she has “the most amazing meal” of her life, we’ve decided to try a steak recipe! Enjoy! :)


For the steak:

4 (8-ounce) filet mignon steaks
2 TBSP coarsely ground black pepper
1 tsp kosher salt
1 tsp dark brown sugar
1 tsp soy sauce
1/2 tsp apple cider vinegar
1 TBSP plus 1 tsp extra-virgin olive oil

For the butter:

1 stick butter, softened
Coarse salt and freshly ground black pepper
¼ tsp granulated or powdered garlic
1 bunch chives, left whole


  1. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
  2. Place butter into a mixing bowl, season with salt and pepper to taste and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Place about half the soft butter onto the plastic wrap. Lay the whole chives down the center of the butter and top with remaining butter. Take the plastic wrap and very gently shape the butter into a log like shape, making sure not to handle too much otherwise the butter will begin to melt. Twist ends and seal edges and place in the freezer until ready to serve.
  3. Preheat gas grill on high for about 15-20 minutes or build a very hot fire on one side of a charcoal grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with small slice of chive butter and let stand for 5 minutes, then serve.Best served along with grilled asparagus & roasted baby potatoes! :)

Adapted from Food Network


Win an E-book copy of Metamorphosis by Erin Noelle! 

ENDS MIDNIGHT Monday 3/25!! HURRY!! :)

Recipe: Josephine’s Poor-man Cheeseburger Casserole

Hash Brown Casserole with Bacon, Onions, and CheeseThis recipes can be altered in many ways depending on taste and preference. I have prepared this dish with mushrooms, without bacon, with extra cheese and so on. Find out which way best suits your family! I hope you enjoy! – J.L. Mac


1 bag Simply Potatoes shredded hashbrowns. Typically found in the refrigerated section of your local supermarket.

1 – 16oz bag of shredded cheddar cheese can be substituted for a cheese of your choice.

½ cup of diced green onion.

¾ cup diced, cooked bacon.

1 can of Campbell’s Cheddar Cheese soup.

1 pound lean ground beef or turkey.

Cooking oil.

Salt, pepper and any other seasonings you may prefer to taste.


Set oven to preheat to 350 degrees. Heat cooking oil in skillet over medium to high heat. Add hashbrowns to cook in skillet until deep golden brown and slightly crisp. Blot well with paper towels to remove any excess cooking oil.In the meantime, scramble ground meat over medium to high heat, with seasoning, and onion until thoroughly cooked. Mix in condensed soup.

In 13×9 inch casserole dish, spread meat and soup mixture evenly. Layer the prepared hashbrowns over meat. Sprinkle with prepared bacon bits, top with shredded cheese and bake until heated through and cheese melts. About 15-20 minutes.

Recipe: Tummy Pleasing Blueberry Pancakes (All-American Girl Blog Tour)



  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons white sugar
  • 1 egg
  • 1 cup milk
  • 1/2 tablespoon butter, melted
  • 1/2 cup frozen blueberries, thawed


In a large bowl, sift together flour, salt, baking powder and sugar.
In a small bowl, beat together egg and milk.
Stir milk and egg into flour mixture.
Mix in the butter and fold in the blueberries.
Set aside for 1 hour


Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Beautiful Bastard: Panty Ripper Cocktail

Being a panty ripper like Bennett Ryan in Beautiful Bastard by Christina Lauren may be hard work, but making the cocktail shouldn’t be.  Simple, sweet, and with a kick, try the Panty Ripper.


1 oz Coconut Rum
1 oz pineapple juice
Maraschino cherry for garnish (optional)


Pour the coconut rum and pineapple juice over ice in a highball or cordial glass and stir.  Garnish with cherry.  Enjoy responsibly.


HOLDING ON Guest Post by Karen Stivali


One of my favorite scenes in Meant To Be is the Christmas scene that takes place the first year Daniel and Marienne are friends. In the scene she’s on a holiday baking binge and has every flat surface in the kitchen covered in cooling racks of different kinds of cookies. Daniel sits with her to keep her company as she cooks and manages to work his way through sampling all the cookies. The last one he tries is a jam topped butter cookie that looks just like cookies he remembers from his childhood. Cookies he’s been craving ever since his mum passed away and has never quite been able to find. Marienne’s recipe is so spot on it floors him, as does the sweet surprise she gives him later that night.

Food and cooking play a big part in several of my books because they’re big parts of my real life. I love to cook and I love sharing what I make with friends and family. Tastes and smells play a big part in sense memories for me, too. There are a lot of Marienne’s recipes on my blog ( but I never blogged the Christmas cookie recipe, so I’m going to share the recipe for Daniel’s mum’s jam cookies with you right now. There are a million and one recipes for these types of cookies (thumb prints, butter cookies, jam drops) but this is the best I’ve ever tried. They’re simple to make and totally worth it. Try them, you won’t be sorry.


Daniel’s Mum’s Cookies (a.k.a. Jam Drops)

9 tablepoons unsalted butter, softened

½ cup white sugar

2 cups all-purpose flour (but you’ll use slightly less than that)

1 egg

1 ½ teaspoons vanilla extract

Seedless jam (I use either strawberry, raspberry or black raspberry)

Preheat oven to 350F.

Cream butter and sugar until completely blended. Stir in egg and vanilla. Add the flour a ½ cup at a time until you’ve added 1 ½ cups. Knead in the remaining flour a little at a time until the dough is no longer sticky (you will usually not use the entire remaining ½ cup, probably more like ¼ cup, but judge by texture—do not let it get to the point where the dough is crumbly).

Form the dough into 1” balls, roll until smooth and place about 2 inches apart on an ungreased cookie sheet. Use something to make an indentation in each ball. I like to use the handle to my rolling pin—it makes a nice deep indentation that is perfect for holding jam. You can use a wooden dowel or the handle of a wooden spoon—whatever you have that will made a nice deep well in each cookie.

Use a small spoon to place jam inside each indentation. You don’t want to use too much or it will spill out when it bakes, so try to make sure the top of the jam is level with the top of the cookie dough.

Bake for approximately 15 minutes. When you check on the cookies you want to make sure the jam is bubbling. If it hasn’t come to a boil yet, they’re not done! Once you see that the jam is bubbling away and the cookies have started to crack a teeny bit, they’re ready to be removed from the oven. Let the cookies cool on the cookie sheet for 5 minutes then carefully place them on a wire rack to cool the rest of the way. (If you remove the cookies from the cookie sheet too soon the jam will still be liquidy and will pour right out of the cookies—don’t do that!)

Once they are completely cool, place the cookies in an airtight container. They will last for a few weeks (if you hide them somewhere that no one can find them—if you leave them in plain sight they’ll be gone within a day).

Makes approximately 36 cookies.