About Donna Fasano

USA TODAY BESTSELLING AUTHOR DONNA FASANO is a three-time winner of the HOLT Medallion, a CataRomance Reviewers Choice Award winner for Best Single Title, a Desert Rose Golden Quill Award finalist, a Golden Heart finalist, and a two-time winner of Best Romance of the Year given by BigAl's Books & Pals Review Blog. Her books have sold nearly 4 million copies worldwide and have been published in two dozen languages. Her books have made the Kindle Top 100 Paid List numerous times, climbing as high as #5. View website

Tamarind Chicken #Recipe

Have you cooked with Tamarind? It’s a tropical fruit that has a nutrient-rich, fiber-filled pulp. It has a multitude of health benefits. Tamarind improves digestion, strengthens the heart, and treats cough, cold, and asthma, to name just a few. However, I am more interested in using it as a food. The flavor has a unique sour note that balances out the sweet chili sauce in this recipe for Tamarind Chicken. I hope you’ll try it. Tamarind paste is often shelved in the international food section of grocery stores, or you can find it on Amazon.

Tamarind

Tamarind Chicken

Ingredients:
  • 1/2 cup onion, finely diced
  • 1 inch ginger, finely diced
  • 3 cloves garlic, finely diced
  • 1 teaspoon sesame oil
  • 1/4 cup soy sauce
  • 1 tablespoon tamarind paste
  • 1/4 cup sweet chili sauce
  • Black pepper, to taste
  • 1/2 cup water
  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon vegetable oil
Instructions:
  1. Prepare marinade by adding onion, ginger, garlic, sesame oil, soy sauce, tamarind paste, chili sauce, pepper, and water to a bowl. Stir to combine thoroughly.
  2. Cut chicken thighs into pieces and add to the marinade. Let sit for 1 hour.
  3. Add vegetable oil to a hot skillet. Shake off excess marinade from the chicken pieces and add to the pan. Reserve the marinade.
  4. Cook chicken until golden on all sides and remove from the pan. Set aside.
  5. Add the marinade to the pan and cook on high heat, stirring frequently, until the sauce thickens.
  6. Turn down the heat to medium. Add the chicken to the sauce and simmer until chicken is heated through. Serve over rice.

Tamarind Chicken

I am an Amazon affiliate. This post may contain paid links.

 

 

 

Festive Frosted Mason Jars

Making frosted Mason jars is fun. This craft is easy enough for kids to do and the end product is just beautiful. Make one or a dozen; it’s up to you. These make a fantastic home-made holiday or hostess gift.

Frosted Mason Jars

Here’s what you need:
Here’s what to do:
  1. Place Epsom salt and glitter into a pie tin or shallow baking pan (large enough to keep the mixture contained and off countertops and floors). Mix thoroughly.
  2. Using the sponge paint brush, paint the entire outside of the mason jar with mod podge. Work quickly to ensure mod podge does not dry.
  3. Cover the jar with the Epsom salt and glitter mixture. You can dip it until it is covered, or scoop the mixture and sprinkle it over the wet mod podge. Coat thoroughly. Set aside and allow to dry completely.
  4. Gently dab mod podge over the Epsom salt and glitter to set the coating. Set aside and allow to dry completely.
  5. Wrap the jute twine several times around the threads at the top of the jar, adding an evergreen sprig. Secure with a knot or bow.
  6. Place the battery-operated tea light inside. Enjoy the sparkly glow.
Notes:
  1. Use any size jar. This will also work with clear flower vases, baby food jars, or other clear glass containers.
  2. If you can’t find Mod Podge, look for basic white liquid glue.
  3. Swap out colorful curling ribbon for the jute twine, if you like.
  4. Use fake evergreen sprigs or forage for real evergreens outside.
  5. If you don’t mind having live flames, use a regular tea light candle in place of the battery-operated one.

I am an Amazon affiliate. Using the links provided means I earn a few pennies on qualifying purchases. Thank you!

If you enjoy holiday romances, please check mine!




 

 

 

Whole Grain Mustard #Recipe

Today, I made whole grain mustard and I am surprised by how flavorful and delicious it is. It has a pungent taste, a bit of heat, and a touch of sweetness. You won’t find mustard in the store with this kind of flavor. And it was very easy to make. Best of all, there are no chemicals, stabilizers, or preservatives in it. Only good, wholesome ingredients. A blender is the only special equipment you need. I use a Ninja, but a stick blender, regular blender, or even a small food processor should work just fine. My husband and I also made pretzels to go with the mustard. As you can see from the picture below, our rolling and shaping skills need honing. lol

Whole Grain Mustard

Ingredients:

  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/2 cup apple cider vinegar
  • 1/3 cup water (or pale ale, if you like)
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt

Directions:

  1. Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
  2. Stir vinegar and water (or ale) into the mustard seeds until just combined.
  3. Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
  4. Stir the remaining ingredients into the mustard seed mixture and pour into a blender.
  5. Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
  6. Pour mixture into a sterilized glass jar, seal, and refrigerate. Allow mustard to sit for 1 to 2 days for best flavor.

 

White Bean Dip #Recipe

White beans are a great way to get extra protein into your diet. They’re inexpensive and easy to use; just walk down the canned food section of your favorite grocery store. Better yet, buy a bag of dried cannellini beans – also known as white kidney beans – and cook them yourself! Here’s a recipe for White Bean Dip, using canned beans, that is delicious and very easy to make.

Beans are a great source of fiber. That’s important because most of us don’t get the recommended 25 to 38 grams of fiber each day. Fiber helps keep the body regular and seems to protect against heart disease, high cholesterol, high blood pressure, and digestive illness.

Bean Dip

White Bean Dip

Makes 2 servings ~ 277 calories per serving

Ingredients:

  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1/4 cup finely grated Parmesan cheese
  • 4 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Frank’s Hot Sauce, optional
  • 1 tablespoon fresh chives, minced

Directions:

  1. In the bowl of a mini food processor, combine the beans, Parmesan cheese, water, lemon juice, garlic, salt, pepper, and hot sauce. Pulse until smooth.
  2. Add the chives and pulse just enough to incorporate. (Feel free to use herb of your choice: thyme, basil, parsley, etc.)
  3. Transfer to a serving bowl. Serve with your choice: crackers, pretzel sticks, pita wedges, and/or raw vegetables. Refrigerate any leftovers.

Have you checked out our September Featured Books Page? You should!