Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, SHANON GREY, and her favorite recipe for DRUNKEN POT ROAST!!
The Gatekeepers Series Book 2
BY SHANON GREY
Jasmine Monroe once felt like damaged goods. Not anymore. Her latent abilities, although appearing too late to save her from a brutal attack, keep her safe from anyone hurting her again. Secure in that fact, she’s moved on. Until she meets her first love’s doppelganger.
Eryk Vreeland, a misfit and an embarrassment to his upper-class/upper-crust family, is a magician. His shows are renowned, his contributions to charity astronomical, his illusions precise. Except—not everything is an illusion. Sometimes, there is real magic.
Forced together to rescue and protect a young woman, safeguards must come down and, when that happens, their attraction strengthens—beyond their control—until they can barely tell where one person stops and the other begins.
Will they surrender to a legacy or risk a disaster to stay apart?
The Gatekeepers Series Book 2
BY SHANON GREY
Jasmine Monroe hauled the suitcase out from under the bed and, using both hands, hoisted the reinforced leather case onto the mattress. With swift movements, she flipped the latches on either side of the handle. Sweat beaded and slid down the cleavage between her breasts. She twisted her shoulders and pulled the damp T-shirt away from her body, fanning it.
She threw back the lid. Inside lay a tangled mass of chains and locks, some open, some closed. She grabbed a large lock and cursed when it resisted her tug, captured by the weight of the chaos around it. Holding the closed padlock in her right hand, she narrowed her eyes, focusing on the mechanism. She heard a crackle as the current moved from her body. The shackle slipped out of the lock and twisted to the side. She upended the lock to allow the chains to fall back into the suitcase and tossed the lock on the bed.
Jasmine thrust her hand back into the mass of chains. Using the back of her left forearm, she wiped the sweat away from her upper lip. Ah, gotcha! She twisted through the chains and yanked several times. The $1,400.00 military-grade titanium padlock moved a few inches, then stopped, still attached to two heavy-duty links of metal. As before, she held the padlock and concentrated. Nothing happened. She pressed her lips together. Her obsidian eyes narrowed. As her other hand moved forward, she resisted the urge and pulled it back. No, she had to be able to do it single-handed. She felt the energy build and move into her hand. With a loud pop, the padlock’s shackle gave way. She yanked it free of the chains and, turning around, slid down the side of the bed to the floor, tears streaming down her cheeks.
Her gaze drifted down. Through the blur of tears, she could still see the scar on her wrist. Never again would some son of a bitch chain her to anything. Never again would another person have control over her body.
Shanon Grey weaves romance and suspense with threads of the paranormal. She tells stories about Ruthorford, Georgia, the quintessential perfect southern town and its very special inhabitants. What started out as one story has evolved into many, each revolving around Ruthorford by request of her increasing readership. MEADOW’S KEEP is the story of Jasmine Monroe and being different in a town known for its differences. It is currently available in both digital and print from your favorite bookseller. Her other Ruthorford stories are The Shoppe of Spells, Glynda’s Dare, and Pennyroyal Christmas. She is currently working on two new releases, with anticipated release this year. Shanon publishes under Crossroads Publishing House and TOVA Publishing House and her books are available in e-format and print from most booksellers. She also supplies books for charitable causes and special occasions (signed) and can be reached easily on her Facebook page to order from her directly.
Shanon spent her life on coasts, both the beautiful Atlantic and the balmy Gulf. Hurricane Katrina taught her the fragility of life and the strength of friendship, family, and starting over.
She just found out that her son salvaged notes and pages of her original novel, Capricorn’s Child, which she thought has been destroyed with everything else. (Ironically, a neighbor found her marriage certificate in a tree.) She plans to resurrect her original novel one day.
She currently lives in Coweta County, Georgia, trading the familiarity of the coast for the lush beauty and wonder of the mountains, where her husband fulfilled her lifelong dream—to live in a cottage in the woods, where inspiration abounds.
Links to Shanon’s website, blog, books, etc.
THE SHOPPE OF SPELLS
Amazon UK: http://amzn.to/2H2kXVT
Amazon CA: http://amzn.to/2eWRiDW
Amazon AU: http://amzn.to/2snzSqb
Barnes & Noble: http://bit.ly/2G357J5
Smashwords – http://bit.ly/25rqtIo
Goodreads – http://bit.ly/1SJDAfb
Facebook – https://www.facebook.com/ShanonGrey
Twitter – http://twitter.com/ShanonGrey
Visit Shanon Grey: http://shanongrey.com/
Contact her at email@example.com. She would love to hear from you.
I hope you enjoy the recipe Shanon is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 363 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
ABBOTT BED & BREAKFAST DRUNKEN POT ROAST
By Shanon Grey
If you ever visit Ruthorford, one of the places deemed a “must see” is the Abbott Bed & Breakfast. The huge Victorian, with its massive wrap-around porch, is situated alone on a corner on Main Street where it has the perfect view of all the shops and the large median that runs down the middle. A hub of activity for Ruthorford and her visitors, the large dining room a frequently full, especially when its Drunken Pot Roast is on the menu. Teresa, the owner of the beautiful B & B, and a descendant herself, has graciously given permission for me to share the family recipe. Enjoy…it’s absolutely magical!
Note: The ingredients are approximate and can be increased or decreased to your liking, as can be what is added. It can be cooked in a roasting pan or in a roasting bag, your choice. It’s never the same but the results always appear to be outstanding. That’s the magic!
DRUNKEN POT ROAST
1 large chuck roast (depending on the family size, somewhere between 4 and 8 pounds. If you are like we are, you will find you wish you’d had more.)
2 large (or more, depending on the size of the onion and liking) Vidalia or sweet onions
1 small bag of “real” carrots, cut into chunks (you can use the baby ones, but they don’t seem to have the best flavor)
1 3-lb bad of mixed small potatoes (Yukon and Red are my favorites) (you can use any kind you like, I like these because all I have to do is wash and throw them in, plus, they are pretty)
Any other favorite things you want to add in terms of veggies. I sometimes add mushrooms, but generally stick to the above because, for hubby, the above is his favorite.
Flour for dredging meat and thickening gravy. (If using a roasting bag, I usually add about 4 – 1/8-cup measuring “thingy” that stays in my flour container)
Mrs. Dash original, Season All, Salt and Pepper, or any other seasoning you like
2 – 14.5 oz cans of Swanson’s Beef Broth (or you can use 32 oz carton, depending on roasting bag or roaster – you might have some left over in the carton but can use it to add to beef stew leftovers – I’ll get to that)
1 can about 14.5 oz Burgundy (I put a half can in each of the beef broth cans to get out all the flavor) (you can add more or less, depending on your taste or how the day has gone)
Frying pan, if you are browning the meat
Small amount of oil for browning meat if you are using roasting pan method
1 large roasting bag (use a large turkey bag to get everything in) and a pan to rest it in, or roasting pan, depending on your method of choice)
Preheat oven to 375 for roasting bag (or lower if your oven temp is slightly off. Can’t use bags in 400 or over). (You can do between 350 – 400 for roasting pan, but make sure things don’t stick to sides at higher temps)
Place in pan with sides to hold the bag (instructions are usually on the bag)
Close up bag, slit holes in top, tuck end, place in preheated oven.
Cook for approximately 3 hours, checking every hour. Being careful, I take it out of the oven and use the oven mitts to lift ends and sides to get the juice around the meat and stir the veggies. Be careful! It is extremely hot. Try to not get the liquid out of the holes.
Plating: Being careful, I slit open the bag and remove the meat to the serving plate, take the veggies out with a slotted spoon, then, if I’ve cut the bag right and can lift it to a big bowl, empty the gravy into the bowl. The flour will have thickened the gravy.
For roasting pan: Pat dry chuck roast and dredge in flour/seasoning mixture. Brown all sides of the meat in small amount of oil in frying pan. Transfer to roasting pan.
Add veggies to the roasting pan (I sometimes dredge those in the flour to get more flour in the roasting pan.)
Deglaze the frying pan with some of the burgundy and pour over roast and veggies
Add broth (depending on the size of your pan, you may want add more broth)
Add rest of burgundy
Cover with foil
Cook in over for approximately 3 hours (checking every hour to make sure nothing is sticking and everything is moistened.
NOTE: After dinner, cut up the meat into bite-size chunks, as well as veggies, pour the gravy over and mix. It is the best beef stew. I sometimes add some frozen peas to the stew when reheating it. Let it heat thoroughly before checking the thickness. If too thick, add a little beef broth, burgundy or both. It will freeze beautifully, as well. I usually serve biscuits with the stew. My family prefers my cheese drop biscuits (Jiffy box recipe with lots of shredded cheddar cheese added.) Two delicious meals for the effort of one.