Tuesday, June 27, 2017

Fav summer recipes from BA, Julia, Kiernan and Sean

Hey y'all!

We have summer recipes today from all of us! We've all been trying to stay cool in the heat, so maybe these will help!

From Kiernan Kelly

Here's a light, luscious summer salad recipe that hails from Egypt, the birth land of Seti, my resurrected mummy Demi god from Seti's Heart. Seti's Heart will be rereleasing at Dreamspinner Press soon!

Egyptian Tomato Salad Recipe:

Prep Time: 10 minutes

Cook Time: 0

Yield: makes 5 to 6 servings


3 to 4 large vine-ripened tomatoes, sliced 1/4-inch thick

5 to 6 cloves garlic, minced

Juice and zest of 1 lemon

4 tablespoons extra-virgin olive oil

4 tablespoons white vinegar

1 teaspoon sea salt

1 teaspoon coarsely-ground black pepper

1 teaspoon cumin powder

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped**

Arugula leaves, washed and trimmed or 1 bag of arugula***

1/4 cup extra-virgin olive oil


Egyptian Tomato SaladIn a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside.

In a deep dish with a lip, arrange sliced tomatoes over the bottom of the dish. Pour the prepared dressing over the tomatoes. Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, turn the tomatoes once to coat well on both sides.

Approximately 20 minutes before ready to serve, spread the arugula on a serving platter and arrange the tomato slices on the arugula with all the juices and herbs from the dressing. Garnish with additional fresh chopped parsley and cilantro.

Recipe courtesy of What's Cooking America

From Sean Michael

I made this just the other day – it tastes better if you make it the day before you’re going to eat it.

I bet Brook from A New Way to Dance would make this for Seth and coax him into eating it.

Canadian Potato Salad


3/4 cup Mayonnaise

1 tsp. Yellow Mustard

1/2 tsp. celery seed

1/8 tsp. pepper

1-1/2 lb. (675 g) red potatoes (about 5), cooked, chopped

1 onion, finely chopped

2 stalks celery, sliced

1/2 cup chopped sweet pickles

2 hard-cooked eggs, chopped


Tap or click steps to mark as complete

Mix first 4 ingredients in large bowl.

Add remaining ingredients; mix lightly.

Refrigerate several hours or until chilled.

You can find A New Way to Dance on Amazon and Evil Plot Bunny.

Amazon: https://www.amazon.com/New-Way-Dance-Sean-Michael-ebook/dp/B0731HHR98/ref=sr_1_1?s=books&ie=UTF8&qid=1498518630&sr=1-1&keywords=a+new+way+to+dance+sean+michael

Evil Plot Bunny: http://www.evilplotbunny.com/index.php/new-way-dance-mm/

From BA Tortuga

The boys from the Wounded Warrior love margaritas!


Ice cubes

3 ounces tequila

2 ounces freshly squeezed lime juice

1 ounce Simple Syrup, recipe follows

1/2 to 1 teaspoon orange liqueur

1 tablespoon Lime-salt-sugar, recipe follows

Simple Syrup:

1 cup sugar

1 cup water


Zest of one lime

2 tablespoons kosher salt

2 tablespoons sugar


Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Simple Syrup:

Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.


Blend together lime, salt and sugar in a small blender or mini food chopper.

Copyright (c) 2007 Television Food Network, G.P

Get Wounded Warrior here!

From Julia Talbot


2 lbs. cooked, diced chicken or turkey

2 lbs. cooked, diced ham

2 lbs. grated Cheddar cheese

2 lbs. fried, crumbled bacon

1 dozen grated, hard boiled eggs

3-4 diced ripe avocados

1 lb. thinly sliced fresh mushrooms

1 (7 oz.) can pitted sliced olives

2 bunches thinly sliced radishes

2 bunches thinly sliced green onions

1 1/2 halved cherry tomatoes

3 (6 oz.) jars diced marinated artichoke hearts (reserve juice)

5-6 heads lettuce (preferably mixed)


1 c. salad oil

1/3 c. wine vinegar

Artichoke juice

1/2 tsp. dry mustard

1/2 tsp. garlic juice

1 tsp. sugar

1/2 tsp. salad herbs

Salt and pepper

Mix oil, vinegar, artichoke juice, garlic juice, and all seasonings to make dressing. Marinate mushrooms and artichokes in dressing for 3-4 hours. When ready to serve, mix all remaining ingredients together in a VERY LARGE bowl. Serves 24.

The Colorado Cache is a junior league cookbook from Colorado. It's the kind of salad the mom of Clint, from Fairweather Fiends, would make for a crowd. Or a hungry demon son in law.

Get the book here!

Keep cool, y'all!




Julia’s is http://www.juliatalbot.com

BA’s is http://www.batortuga.com

Kiernan's is www.KiernanKelly.com


Sean -- https://www.facebook.com/SeanMichaelWrites

Julia -- https://www.facebook.com/juliatalbotauthor

BA -- https://www.facebook.com/batortuga

Kiernan -- https://www.facebook.com/kiernan.kelly


  1. These all sound great! A favorite of mine is the following:
    Greek Tomato and Cucumber Salad with Farro
    1/2 teaspoon grated lemon rind
    3 tablespoons fresh lemon juice
    3 tablespoons extra-virgin olive oil
    2 tablespoons red wine vinegar
    2 teaspoons finely chopped fresh oregano
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    2 cups cooked farro
    1/3 cup kalamata olives, pitted and halved lengthwise
    1/3 cup thinly sliced red onion
    1 1/2 pounds cherry tomatoes, halved
    1 1/2 pounds small pickling cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
    4 ounces feta cheese, crumbled (about 1/2 cup)

    1. Combine the first 7 ingredients in a large bowl, stirring well with a whisk.
    2. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine.
    3. Top each serving with feta cheese.
    I've made this with farro, barley, quinoa, and orzo, and they are all great, so you can make it gluten free by just substituting a grain or rice for the farro. :)

  2. Oh yum. I wonder if it would be good with quinoa. Farro is a no go for the wife LOL

    1. Aaand I see now where you said rice could be put in LOL