About the Author:

Kim Smith is the hostess for the popular radio show, Introducing WRITERS! Radio show on Blog Talk Radio. She is also the author of the zany, Shannon Wallace mystery series available now from Red Rose Publishing and also the new romance novel, A Will to Love.

You can visit Kim’s website at http://www.mkimsmith.com/

About the Book:

Benton Jessup wants his bed and breakfast to be successful. He will go to no lengths to insure that it does. But when Kitty Beebe, a famous romance author, arrives at The Inn, his desire for success becomes a struggle of wills with love.

Kim Smith’s Country Fried Steak

Country fried steak is my best friend. As a writer, I am always looking for quick, nutritious, and tasty stuff to cook, so I can get on with the business of putting words to paper. So, it just doesn’t get any better than this, yall! *Yes, I am channeling Paula Deen here, because well, she’s a Southern gal, too! Serve these steaks with some form of potato, like mashed with gravy, yum yum, and a bagged salad and you are set for the night. Oh, and fresh from the garden, home-grown tomatoes would be right as rain, too!

Ingredients:

1 lb. Round steak, or sirloin tip steak
½ cup flour
½ teaspoon paprika
¼ teaspoon pepper
1/3 cup milk
1 large egg
oil for frying

Gravy:

3 tablespoons flour
1 cup milk
½ cup chicken broth
salt and pepper

Cut meat up into about four pieces and use meat pulverizer on each. Pound until about a fourth of an inch thick. Heat oil in skillet. In a bowl, beat egg into milk. In separate bowl, place ½ cup of flour with paprika, pepper, and about ½ teaspoon of salt. Dip meat into egg mix, then flour mix, then place in hot oil. Brown on both sides for about 2-3 minutes then lower heat to medium, cover the skillet, and let steak fry like chicken for about 10-12 minutes. Remove cover and let steak crisp for 2 mins. Remove from skillet.

Leave the crispies in the skillet and about 2 tablespoons of oil. Place the 3 tablespoons of flour in the skillet and cook, stirring until all the flour is brown. Slowly add the milk and broth and cook for a few minutes until bubbly and thick.

Okay, now I have to go eat. I am starving just thinking about this! I hope you enjoy it!

Kim Smith is the author of the romance novel, A Will to Love. You can visit her website at http://www.mkimsmith.com/

Green Chile Chicken Casserole

Ingredients:

12 corn tortillas (minimum)
Mexican Blend Shredded Cheese (to preference)
2 cans diced green chiles
1 can cooked chicken (or equivalent amount of shredded crockpot chicken)
1 large can Green Chile Enchilada Sauce (Las Palmas or La Victoria)

Optional:

1 can tomatoes
1 can black beans
1 can sweet corn
sour cream
cilantro

Directions:

Preheat oven to 350. Open cans. Rinse chicken well, shred with fork. Pour a small amount of sauce in the bottom of a casserole dish. Place corn tortillas on top of sauce, tearing if necessary so that they fill the bottom of the dish. Add layers of cheese, chicken, green chiles, and optional ingredients. Pour enough sauce on top of layer to keep moist, not drenched. Start another layer of corn tortillas. Repeat until you reach the top of your casserole dish. Final layer consists of only tortillas, sauce and cheese, cheese added last. Cover dish with foil (making sure shiny side is touching cheese) and bake for 30 minutes. Take out of oven. Let cool 15 minutes.

Alternately, you can assemble the ingredients in a microwave-safe dish and microwave on 60% power for 10 minutes without the foil. Casserole will be runny to begin with, but will firm up after it cools a bit.

Garnish with sour cream and cilantro on individual servings if desired.S

Makes 4-6 servings

Check out this awesome site: I Heart Monster! Thanks for the recipe!

1 20 ozs. package shredded hash browns, partially thawed
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 pint sour cream
1/2 cup melted butter
1 tsp. salt
1/4 tsp. pepper
2 cups cornflake crumbs
1/4 cup melted butter

Mix first 7 ingredients and spread into a 13×9 pan. Combine the cornflake crums and melted butter. Sprinkle over the top. Bake at 350 degrees for 45 minutes, uncovered.

The ingredients in this may not sound like much, but they really do taste good:)

1 lb. hamburger
1 medium onion, chopped
garlic salt/powder
Lasagna noodles
2 cans tomato soup
2 cans cheddar cheese soup
1 large can tomato paste
12 ozs. mozzarella/cheddar cheese

Fry hamburger with onion and garlic salt/powder (a few shakes to taste). Boil noodles. Mix together the soups and tomato paste. Butter a 13×9 pan. Layer noodles, hamburger, then sauce. Repeat layers ending with sauce. Top with cheese. Bake at 350 degrees for 45 minutes. Uncover and bake an additional 10 minutes.

NOTE: I sprinkle cheese between the layers. I also usually double this and DO NOT cook the noodles. I get the flat lasagna noodles, make two pans and freeze one. It always turns out well.