Welcome to #LoveWriteChat. If you are hopping here from the lovely Leslie Hachtel blog, you're in the right spot. I was so lucky to meet Leslie in person at the RWA National Conference in San Antonio last month.
Do you like to read romance novels? Wouldn't you like to know more about your favorite authors? Well you came to the right place! Join the writers of Romance Weekly as we go behind the scenes of our books and tell all... About our writing of course! Every week we'll answer questions and after you've enjoyed the blog on this site we'll direct you to another. So come back often for a thrilling ride! Tell your friends and feel free to ask us questions in the comment box. Except this week, we're trying something a little different. We're sharing our Busy Day dinner recipes - something you can make and have on the table 15 minutes after you walk through the door at the end of the work day.
Sarah Hegger is the mastermind behind this exciting twist in our weekly blog.
Do you like to read romance novels? Wouldn't you like to know more about your favorite authors? Well you came to the right place! Join the writers of Romance Weekly as we go behind the scenes of our books and tell all... About our writing of course! Every week we'll answer questions and after you've enjoyed the blog on this site we'll direct you to another. So come back often for a thrilling ride! Tell your friends and feel free to ask us questions in the comment box. Except this week, we're trying something a little different. We're sharing our Busy Day dinner recipes - something you can make and have on the table 15 minutes after you walk through the door at the end of the work day.
Sarah Hegger is the mastermind behind this exciting twist in our weekly blog.
Here's my recipe. I hope you enjoy!
Mexican Grilled Cheese
Makes 4 servings
1 19-oz can black beans, rinsed and drained
1 8-oz bag of grated taco cheese (mixture of jack and cheddar cheese or add pepper jack to zip it up)
1-1/4 cup chopped cilantro, divided
1 cup chopped white onion, divided
8 10" flour tortilla
1 tablespoon vegetable oil, divided
2 large tomatoes, quartered
1-2 tsp hot sauce
1/2 tsp salt
1/4 tsp pepper
Use a Foreman-style grill or heat a grill pan on medium until hot.
Toss together beans, cheese, 3/4 cup cilantro and 1/2 cup onion. Divide the mixture evenly over half of each tortilla, then fold tortillas in half.
Brush 1/2 tablespoon oil on grilling surface and cook quesadillas (turn once if not using a Foreman grill), until golden and cheese is melted. Repeat until all tortillas are grilled
Pulse tomatoes, hot sauce, salt and pepper with remaining onion and cilantro in a food processor until coarsely chopped. Serve with quesadilla.
My modifications include using low carb tortilla (6 net carbs) and adding grilled chicken (the frozen kind you can nuke in the microwave then chop up) to boost the protein in the meal. You can add corn, chopped tomatoes or avocado to them also.
This is the kind of meal Pippa, my heroine in Hearts In Harmony is glad to serve to her six-year old twins, Mason and Mia. And Jem, my heroine in Cooking Up Love added it to the menu at Taste, the cafe she owns in Granite Point. Read more about my books here
That's it for me today. Thank you so much for dropping by for this weeks installment of #LoveWriteChat. Hope you enjoy the new twist we've added to the hop this week. Be sure to keep hopping away. Your next stop is the always delightful Collette Cameron, whom I also had the pleasure of meeting and spending time with in San Antonio.
Mexican Grilled Cheese
Makes 4 servings
1 19-oz can black beans, rinsed and drained
1 8-oz bag of grated taco cheese (mixture of jack and cheddar cheese or add pepper jack to zip it up)
1-1/4 cup chopped cilantro, divided
1 cup chopped white onion, divided
8 10" flour tortilla
1 tablespoon vegetable oil, divided
2 large tomatoes, quartered
1-2 tsp hot sauce
1/2 tsp salt
1/4 tsp pepper
Use a Foreman-style grill or heat a grill pan on medium until hot.
Toss together beans, cheese, 3/4 cup cilantro and 1/2 cup onion. Divide the mixture evenly over half of each tortilla, then fold tortillas in half.
Brush 1/2 tablespoon oil on grilling surface and cook quesadillas (turn once if not using a Foreman grill), until golden and cheese is melted. Repeat until all tortillas are grilled
Pulse tomatoes, hot sauce, salt and pepper with remaining onion and cilantro in a food processor until coarsely chopped. Serve with quesadilla.
My modifications include using low carb tortilla (6 net carbs) and adding grilled chicken (the frozen kind you can nuke in the microwave then chop up) to boost the protein in the meal. You can add corn, chopped tomatoes or avocado to them also.
This is the kind of meal Pippa, my heroine in Hearts In Harmony is glad to serve to her six-year old twins, Mason and Mia. And Jem, my heroine in Cooking Up Love added it to the menu at Taste, the cafe she owns in Granite Point. Read more about my books here
That's it for me today. Thank you so much for dropping by for this weeks installment of #LoveWriteChat. Hope you enjoy the new twist we've added to the hop this week. Be sure to keep hopping away. Your next stop is the always delightful Collette Cameron, whom I also had the pleasure of meeting and spending time with in San Antonio.
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