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, ASHLEE LYNN, and her favorite recipe for TOASTED PITA BREAD TRIANGLES with HUMMUS DIP!
THE PROPHECY OF FREIALEN
The Legacy Series Book One
BY ASHLEE LYNN
For Freialen, life just got more complicated.
Born into a magical world, Freialen never understood how chaotic her life was about to become. Being both the daughter of Odin, a Norse God, and having a mother with powerful witch bloodlines. Freialen was destined for greatness.
Only now, she must leave Asgard, the only home she has ever known, and embark on a dangerous journey to gain her true powers and the destiny that awaits her with her fated mates.
To make matters worse, a battle is brewing and causing unexpected enemies. Desperate to find her mates and her powers, Freialen will stop at nothing to succeed.
EPIC FANTASY WITH SOME NORSE MYTHOLOGY!!!
What an epic start to a series. I need more…now! This is a debut novel from new author Ashlee Lynn and I can’t wait for more from her. This is a fantasy story with norse mythology thrown in. I loved it being a big fan of norse culture myself. Freialen is a demigod. Her fate is revealed to her. She is to go to earth and she will have multiple mates. She can’t believe what she hears. When she first gets to earth it’s anything but easy. She is taken as prisoner right away. She has to learn to trust in the prophecy and her father’s guidance from above. Soon she learns she is stronger than she thinks. As her story goes on we see her go from mate to mate. Each one had a purpose. But how she finds the next one is a little messy. I don’t want to give away any details. Just know that Freialen is a badass and you’ll be falling head over heels for her mates. And that ending. OMG! I need the next book now. This is defiantly a must read. You won’t be able to put it down!
Ashlee Lynn lives in Southern California. She is the mother of a rather ‘spicy’ 8-year-old girl, who keeps her days busy and her heart full. When she is not writing, she is reading, cooking, watching a movie or spending time with her family and fur babies. She is on the blog team for Rabid Readers Book Blog. Ashlee is a reader first and foremost, who loves to connect with other reading fans. She encourages you to interact with her about books you’ve read and recommend, thoughts and reactions about her book or maybe just to swap pictures of our pets.
Links to Ashlee’s website, blog, books, #ad etc.:
I hope you enjoy the recipe Ashlee is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 538 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.
TOASTED PITA BREAD TRIANGLES
Pita bread is used to make pita wraps and sandwiches, but it is also wonderful as a bread on an appetizer tray for dips. I remember the first time I had toasted pita triangles and how simply delicious they were served with hummus. To use it for appetizers, it does need to be toasted or crisped. Toasted Pita Bread Triangles are one of many appetizer ideas I will be sharing over the next few weeks. Start with a package of pita bread or flatbread.
You can use either the flat bread as I have done here or the pocket pita type — it really doesn’t matter. You can also use either the traditional white pita bread or whole wheat. Try it plain the first time you make it to just enjoy the simple goodness of this bread. Then, add some extra pizzazz the next time you make this by adding salt or different types of dried herbs before you bake it.
Toasted Pita Bread Triangles are wonderful served with dips…especially my Hummus Spread and Mediterranean Platter. These are quick to make and add a special touch to any appetizer.
- Pita bread or Flatbread ( white or whole wheat)
- Olive oil
- Preheat oven to 400 degrees.
- Brush both sides of the pita bread with olive oil.
- Cut the bread into quarters or smaller wedges. Use kitchen scissors to cut the pita.
- Place bread on cookie sheets and bake for 5 to 6 minutes.
- Turn bread over and bake for 3 to 5 minutes longer until a rich golden brown.
Notes: Use kitchen scissors to quickly cut the pita triangles.
2 (15 oz.) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish
- In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil to help things along.
- Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
Thanks, Ashlee, for sharing your story with us!
Don’t miss the chance to read this book!