This post is so exciting…..I mean I am giddy with excitement….happy dance exciting!!!! Okay, Okay, I will calm down just a little. Do you remember a few weeks ago when I shared about my audiobook love? We had a fun giveaway with my favorite narrator and also book author Tanya Eby. Welllllll….Tanya Eby narrates Susan Mallery’s Fool’s Gold series. Fool’s Gold is a series Susan Mallery created a few years ago, and now has 12 books in the series. I adore all the books-this town-and the people in the town…..I wish it existed so I could visit during one of their many festivals!
When I found out Susan had written her first cookbook with recipes from Fool’s Gold, I thought it was just brilliant. To make this book even better, she wrote a love story within the cookbook. Awesome Right? There is a love story told through 150 recipes. She breaks up the recipes into Spring, Summer, Fall, and Winter.
To give you a little hint to some of the many lovely recipes. In the Spring recipes – Birthday Party Banana Layer Cake sounds amazing.
Heidi from book #7 (Summer Days) raises goats, and makes goat cheese. All the recipes with goat cheese really sound unique and delicious, especially the Summer Arugula, Corn, and Tomato Salad with Goat Cheese!
Denise is mother to six children including the triplets Dakota, Montana, and Nevada. Her Bacon and Egg Breakfast Casserole sounds like a perfect Fall recipe. I have decided I must try the Rich Red Wine Beef Stew when the cool weather hits here in the South! Ethan, one of Denise’s children, from book #2 (Almost Perfect) loves Macaroni and Cheese with Toasted Garlic Bread Crumbs… sounds like the perfect comfort food!
Trying to decide what recipe to make was not easy, they are all wonderful! BUT since I am a snack lover, making a dip made sense. This feta and sweet pepper dip is full of gorgeous flavor, and was loved at a party I had last weekend!
My hubby, a.k.a my Grill Master, had three grills running during our party. So we actually put the dip on our propane grill, instead of starting up my oven on a hot Summer day. All the juices you see on the top of the dip is from caramelizing the onions and peppers. It would be amazing to sop up the juices with some delicious crusty bread!
A cast-iron skillet is the best vessel for this addictive dip-it's ovenproof, so it goes from oven to table.
Warm oil in a medium-heavy ovenproof skillet over low heat. Add onions and peppers; cook 20 minutes, until caramelized and soft, stirring often. Off heat, stir in lemon juice, capers, dill or tarragon, salt and pepper.
Preheat oven to 425 degrees Fahrenheit. Evenly sprinkle cheese over the vegetables. Bake until warmed through and bubbly. Serve with pita crisps.
Tip - Cooking time will depend on the type of cheese used - you want it to be bubbly but not charred. Note - Instead of using an oven, I put my dip that was in a cast-iron skillet on my propane grill, we set the grill at 425 and placed on direct heat until bubbly.
This recipe is seriously delicious!!! Now you can try out all wonderful recipes officially, the book was released 8/27/13! Perfect timing right? Want some?
Do you want to enjoy this cookbook? Well let’s have a fun giveaway! I will keep the giveaway open until next Tuesday September 9/3/13 at 11:59pm.
Here are a few ways to enter –
First – leave me a comment below letting me know your favorite cookbook, or romance novel.