It’s my turn! YAY! I’m going to share an excerpt from my latest release, Hollywood Holiday first. Yes, I realize the holidays are over but this story can be enjoyed any time of year – I promise.
“Things are changing. You… You’re changing things for me.”
I blinked, terrified that the rampant thudding of my heart could be heard over the “Carol of the Bells” playing softly in the background. “What do you mean?” Was this a good thing or a bad thing? Did I want it to get serious? Freak him out? He was a guy. Guys didn’t like serious. So I tried to crack a joke. “You didn’t like crocheted ornaments before? And now, seeing my great-grandmother’s, you do?”
His smiled grew. “Um, no. Not the ornament. It’s you. I mean—” He broke off, looking uncomfortable.
I sucked in a deep breath, trying to think of another wisecrack. …I’ve got nothing.
“I liked you,” he said, then swallowed.
“Liked me?” My stomach suddenly felt like lead.
He sucked in a deep breath. “Now, well, I… It’s a little more than like.” He smiled his uncertain smile.
I stared at him. Holy Crap. Keep it together. Play it cool. No more lead stomach. Instead, there was only this strange, bubbling excitement.
“I mean…” He sat back, his smile faltering. “I didn’t say that so you… You don’t need to—”
“No, I know. I do.” I continued, the words a garbled rush, “I more than like you too.”
His dimples went deep, making my heart fill to bursting. “Okay. Good to know.” And he bent back to the ornament box.
After that yummy excerpt – I have a super yummy recipe for you…
An easy Chicken Cordon Bleu for you to enjoy.
4 medium chicken breasts halves, pounded flat
1 cup sweet white wine
Unseasoned breadcrumbs (or parmesan breadcrumbs)
Thin Sliced Swiss Cheese
Thin Sliced Proscutto Ham
Pinch of salt and pepper (use as needed)
Marinate prepared chicken breasts for 30 minutes – 1 hour in the white wine. Once marinated, roll the cheese and ham inside the chicken breast (jelly-roll style), and use 2 – 3 toothpicks to hold it in the roll together.
In large frying pan, warm a 1 1/2-2 inches of olive oil.
Roll chicken in breadcrumbs, then egg, then breadcrumbs again. Then place the chicken in the hot oil. You’ll need to turn the chicken breasts to ensure the entire breast is well cooked.
Once the chicken is cooked, place it on a broiled rack or well papered plate to soak up remaining oil.
Goes well with a fresh green salad. My hubby loves some roasted potatoes, but that makes for one super rich meal.
Anyway, enjoy. Even the pickiest eater in my family devours this!
And happy 2013!!
Tomorrow’s stop: Wed, Jan. 9th ~ Sylvia McDaniel’s Blog http://sylviamcdaniela.blogspot.com/