Karen’s Killer Fixin’s **AUTHOR SPECIAL** with CLAIRE DAVON!
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, CLAIRE DAVON, and her favorite recipe for LOUISIANA TENDERLOINS!
BY CLAIRE DAVON
Cool, competent Terri August is nothing like her love-crazed self of ten years earlier, obsessed with rock star Clarke Masters—a man who called her his stalker. Her life is about order, work, and practicality.
Until the day Clarke walks into her office as the new A&R rep for the struggling label she works for. To her shock, he doesn’t know her. His substance abuse in previous years has left holes in his memory and his life in chaos.
Every time Terri meets his green eyes, awareness sizzles along her nerve endings. Clarke’s searing attraction to the grey-eyed woman shatters everything he knew about desire—never before has a woman blasted across his senses and made him feel alive.
Her logical side tells her to stay away from Clarke, but that proves harder every day. Facing the demons of their past may be the only way to reach for their future together.
Writing in Multiple Genres
I’m one of those writers who can’t settle on a genre. From romance to science fiction, I love to write it all. I’m even trying my hand at a cozy mystery story, though that one is currently on pause as I try to figure out all the intricacies that should come with a good cozy.
Originally when I embarked back in the writing world I identified solely as a romance writer, and all of my single title full-length books are romance. Even then, though, within the romance genre, my books span a variety of romance sub genres. I have fantasy romance, mythology-based romance, paranormal romance, sweet contemporary romance and spicy contemporary romance. I seem genetically unable to find one lane and stay in it. As for my short stories, the sky is the limit. SF and horror also join fantasy and romance as genres I explore.
I believe that part of the reason is how I was raised. My parents had hundreds of books, across many genres. Isaac Asimov would be next to Mary Renault who would share space with Ellery Queen. I was a voracious reader as a child and all of those books were fodder for my overactive imagination. I would go through phases and devour everything in one genre, emptying their shelves and turning to the library when they ran out. Yes, that was “back in the day” when books were limited by availability and proximity. The child I was would have run wild in the marketplace of today. I would read on my way to school, read on the subway, read in – er – very small rooms.
For me, imagination takes many forms. I will get the most interesting inspiration as I drive and those inspirations don’t always fit one single genre. It isn’t unusual for me to be working on a paranormal romance at the same time I’m exploring a horror/SF short story and also working on an idea for a sweet contemporary.
I believe that all of us can’t be fit into one single definition, and just like food, enjoy a variety of available writings dependent on our mood. Today I may want chicken, but tomorrow a delicious pasta. It all fills the belly, and satisfies different cravings.
If you’re curious to know more about me, I have included my social media and website contacts below. My website has links to all available books, if you’re curious to check some out.
USA Today Bestselling author Claire Davon has written for most of her life, starting with fan fiction when she was very young. She writes across a wide range of genres, and does not consider any of it off limits. Her novels can be found in the paranormal romance and contemporary romance sections, while her short stories run the gamut. If a story calls to her, she will write it. She currently lives in Los Angeles and spends her free time writing novels and short stories, as well as doing animal rescue and enjoying the sunshine. Claire’s website is www.clairedavon.com.
Links to Claire’s website, blog, books, #ad etc.:
Amazon Author Central:
Claire’s Reader Group (Claire’s Reader Muses): https://www.facebook.com/groups/388481941792498/
I hope you enjoy the recipe Claire is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 572 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.
NOTE FROM CLAIRE: I clipped this recipe from the Los Angeles Times food section years ago, so I don’t know who to attribute it to. Trust me when I tell you that it has been a huge hit at every pot luck I’ve brought it to. Everyone gobbled them up and asked for more. Try it!
3 large cloves garlic
¼ pound firm-textured bread slices (approximately five slices)
¾ teaspoon dried oregano
¾ teaspoon ground cumin
½ teaspoon cayenne pepper
½ cup chopped fresh Italian parsley
2 ½ pounds boneless chicken breasts
1 cup flour
½ pound butter (1 cup, 2 sticks)
¼ cup olive oil
Salt and freshly ground pepper to taste
- Preheat the oven to 200 degrees Fahrenheit.
- Mince the garlic cloves and set them aside.
- Remove the crusts from the bread. Dry them on an ungreased baking sheet in the preheated oven for 10 minutes. Place the bread slices in the bowl of a food processor fitted with a steel blade. Add the garlic, oregano, cumin, cayenne pepper, and parsley. Process to blend. Place in a small bowl and set aside.
- Trim the chicken breasts of any fat or tendon. Cut each breast crosswise into three 2-inch-wide strips.
- In a small bowl, beat the eggs well.
- Spread the flour out on a large plate. Spread some of the bread crumb mixture over another plate. Pat the chicken strips into the flour, one piece at a time, turning to coat boat sides. Shake off the excess flour. To get just a light coating of crumbs, lightly brush one side of the chicken with the beaten egg. Place the egg-washed side of the chicken into the bread crumbs, then brush the egg onto the second side of the chicken. Turn that side over to coat with crumbs. Set the breaded chicken on a wire rack while you bread the rest of the chicken.
- In a large skillet, melt the butter with the oil over medium-high heat. Fry the chicken strips until they are golden brown on both sides (2 to 3 minutes for each side). (They may need to be done in batches to provide enough room in the pan.) When chicken is browned, remove to a platter and sprinkle with salt and pepper. Just before serving, cut the lime into wedges and squeeze the juice over the chicken strips.
Thanks, Claire, for sharing your story with us!
Don’t miss the chance to read this book!