Karen’s Killer Fixin’s **Author Special** with Ella Quinn

Cooking Karen’s Killer Fixin’s **AUTHOR SPECIAL** with ELLA QUINN!

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, ELLA QUINN, and her favorite recipe for CURRIED CHICKEN AND RICE!

Enticing Miss Eugenie Villaret

Enticing Miss Eugénie Villaret
The Marriage Game, Book 6
By Ella Quinn

Book Blurb

William, Viscount Wivenly, plans to remain the most eligible of bachelors. He refuses to surrender to the schemes of husband-hunting ladies and matchmaking mamas. Fleeing the pressure of the ton, he’s bent on finding refuge in the West Indies. What he finds instead is a fascinating stranger, a woman so unlike those of his society that he can’t resist such a beguiling distraction…

Determined to let nothing complicate her mission to protect her family’s livelihood while covertly rescuing orphaned slave children, Miss Eugénie Villaret does her best to evade suitors. But when dashing William lures her down a path of forbidden adventure and delicious danger, she may be convinced that business can indeed be mixed with pleasure—and persuaded to add passion to her priorities…

Enticing Miss Eugénie Villaret
The Marriage Game, Book 6
By Ella Quinn

Hi everyone! I’m so glad to be joining you again. Karen, thank you for inviting me back.

My current release, Enticing Miss Eugénie Villaret, book #6 in The Marriage Game, is set in the Danish West Indies, now known as St. Thomas, Virgin Islands, where I live. There is so much good food here, but the dishes are sprinkled around in the story. My hero William, Viscount Wivenly is fascinated by the different dishes.

We are quite fond of soups, but the ingredients are local and would be hard to find elsewhere. So, I have a simple recipe for you that can be used with either chicken or shrimp. But first, I’ll give you an excerpt of Will and Eugénie picnicking on the beach.


She pointed to a corner. “Put the food here. We’ll have to anchor the other corners with our shoes.”

He hadn’t noticed before, but the wind pushed at the cloth. He put his boots in place and watched as she removed her sandals. Will could have held her whole foot in his hand. It arched as she wiggled her bare toes in the sand. Just as well she hadn’t worn stockings. The image of her removing them caused his chest to tighten, and he never would have been able to keep his promise to Andrew and Cicely.

Soon she had the dishes and plates arranged and was sitting cross-legged on the cloth. “There now. We may eat.”

Will stretched out on his side next to her. He’d expected cold chicken, cheeses and fruit. There was fruit, but instead of chicken what greeted him were bits of fried dough that resembled a circle folded in half. “What are they?”

“Pattés. They are filled with whatever Cook has.” She bit her lush lower lip as her brows lifted just enough to mar her brow. “I hope you like them.”

He’d eat anything if it would smooth out her wrinkled forehead. “I’m sure I’ll love them.” He took the one she handed him and bit into it. The crust was still firm. Exotic flavors he didn’t recognize burst both sweet and savory into his mouth. He swallowed and took another bite. It tasted like nothing he’d ever had before, but it was wonderful. “It’s very good.”

The worried expression left her countenance and her lips curved up.

“What is in them?”

Eugénie sniffed the piece he’d handed her before taking a taste. “Sweet potato, garlic, hot pepper, and conch. There are some other spices as well, such as curry.”

Will finished and picked up another one. “Chicken, I think.”

“Probably.” She chewed and swallowed. “I take it you are used to something quite different. What were you expecting?”

“Cold chicken, ham, fruit, cheeses and bread, perhaps a bottle or two of wine.” He told her of the picnics he’d had in England. “But the weather is much cooler.”

She picked up one of the small jugs and took a sip. “Ginger beer. Have you had it yet?”


“It is not the same as a small beer. It has no alcohol.” Her face scrunched up, and he almost laughed.

“I take it you don’t like regular beer?”

“Non.” Eugénie held out a jug. “Try it.”

読書About the author…Ella Quinn.

Ella Quinn lived all over the United States, the Pacific, Canada, England and Europe before finally discovering the Caribbean. She lives in St. Thomas, Virgin Islands with her wonderful husband, three bossy cats and a loveable great dane. Ella loves when friends connect with her.


Links to Ella’s website, blog, books, etc.

Website: www.ellaquinnauthor.com

Facebook: www.facebook.com/EllaQuinnAuthor

Twitter: www.twitter.com/ellaquinnauthor

Blog: http://ellaquinnauthor.wordpresscom

Buy Links:

Amazon:  http://amzn.to/1kM3Jfu

Amazon UK: http://amzn.to/1j0Lvrk

Kobo: http://bit.ly/1uFWtGp

Apple: http://bit.ly/1fZcza9

Barnes and Noble: http://bit.ly/1irRGmR

I hope you enjoy the recipe Ella is sharing with us today on Karen’s Killer Fixin’s. Happy eating!


P.S. We’re at 157 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.


[Makes Four Servings]

5 oz boneless chicken or shrimp
½ C unbleached all-purpose flour
3 Tbs.coconut oil
1 Tbs. curry powder
¼ Tsp cinnamon
1 medium onion, chopped finely
2 or more garlic cloves, crushed
1 ½ C. long grain rice
4 ½ C. low-sodium chicken, vegetable, or fish broth
½ C. light coconut milk (canned)
1 C. fresh or frozen peas
¼ C. shredded fresh cilantro
½ C crushed roasted peanuts or cashews (optional)

If using chicken, pound the chicken until it’s 1/2 inch thick and season with salt and pepper. Dredge in flour and place in a shallow dish.

Heat 2 Tbs. of coconut oil until smoking and brown chicken on both sides until golden (8 minutes). If you’re using shrimp, you may bread or not and cook until pink. Set aside.

Heat remaining 1 Tbs. oil, and cook curry powder and cinnamon, stirring constantly for 1 minute. Add onion and garlic, cooking for 5 minutes. Fold in rice and cook another minute. Stir in broth and coconut milk. Add chicken or shrimp, reduce heat to medium cook for another 10 minutes or until done. Remove from heat, add peas, and allow to sit for 10 minutes. Fold in cilantro and nuts. Serve at once.

Do you like to try local foods when you travel?

a Rafflecopter giveaway

11 thoughts on “Karen’s Killer Fixin’s **Author Special** with Ella Quinn”

  1. Hi Ella – I was just chatting with a friend this week about how nice it is to be able to find coconut oil in the supermarkets, now. Perfect for this great recipe!
    You know I’m rooting for Miss Eugénie!

  2. To the extent I’ve traveled-only Australia, France, Switzerland, Canada, and various parts of the US, I’ve tried to check out local food. it was easiest in France, where my daughter and I checked out the markets everyday. most difficult….Canada….or maybe they are just like us.

  3. I remember that scene when I read your fabulous book.
    The recipe sounds good but I would have to substitute things out for Coconut oil and Coconut milk. I know it’s a controversial topic, some believing it very good for you and others saying it’s very bad, but my body sides with the very bad.

    1. Oh Liza, that’s too bad. I love both of them, but if your body doesn’t agree then that’s that. Thank you for visiting.

  4. Loved the excerpt! Have you ever tried a different spice than curry with this Ella? I know it sounds weird, but I’m not a fan of curry…. I think it’s the ginger. 🙂

    1. I haven’t because I love curry, Glenda. I have had dishes that use tomatoes, garlic, and onions instead of curry.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.