Sunday, December 14, 2014

Grilled Balsamic and Grapefruit Glazed Salmon~Savory Sunday


Its that time of the week again! New recipes for y'all to try out! 
~Blythe, Charlene A. Wilson's PA

Grilled Balsamic and Grapefruit Glazed Salmon 


  • 1  cup(s)  freshly squeezed grapefruit juice
  • 2  Tbsp  balsamic vinegar
  • 2  Tbsp  brown sugar
  • 4  salmon fillets, 6-ounces each
  • 1/2  tsp  salt
  • 1/2  tsp  pepper
  • 8  grapefruits slices, 1/2-inch thick, 1 1/2-oz each


  1. Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
  2. Boil until reduced by half, approximately 15 minutes.
  3. Hold warm.
  4. Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper.
  5. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
  6. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill.
  7. Place 2 grapefruit slices on serving plate and top with cooked salmon fillet.
  8. Drizzle 1 tablespoon glaze on top of salmon.

Tell me if y'all tried it! And if y'all have any requests let me know :)
~Blythe, Charlene A. Wilson PA

Sunday, December 7, 2014

Savory Sunday~ Thai Shrimp Pasta Salad

Its that time of the week again! New recipes for y'all to try out! This Sunday I am giving y'all the recipe to Thai Shrimp Pasta Salad!
~Blythe, Charlene A. Wilson's PA

Thai Shrimp Pasta Salad


  • 6  ounce(s)  farfalle (bow tie pasta), uncooked
  • 1  lb(s)  unpeeled medium-size fresh shrimp
  • 2  tsp  hot chile oil
  • 2  tsp  commercial roasted garlic, minced
  • 1/2  cup(s)  low-fat spicy Indonesian dressing
  • 1  cup(s)  green pepper, cut into strips
  • 1/4  tsp  freshly ground pepper
  • 1  (15 oz) can straw mushrooms, drained
  • 8  lime wedges (optional)


  1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place pasta in a large bowl; set aside.
  2. Peel and devein shrimp. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; sauté 3 minutes or until shrimp turn pink. Add dressing to skillet, deglazing skillet by scraping particles that cling to bottom. Stir in green pepper, ground pepper and mushrooms. Bring to a boil; reduce heat and simmer, uncovered, 2 minutes.
  3. Add shrimp mixture to pasta; toss lightly. Serve warm or chilled. Garnish with lime wedges, if desired.

Cover Reveal ~ Aumelan, Blessed of the Gods


I have great news! 

Aumelan, Blessed of the Gods, is slated for release in January 2015, and I got the cover! Of course, I'm excited to share it with you. Sweet!

Chad Aumelan is in love, but his world isn't right. Not when he's forbidden to have Dee just because she's his slave. 
When Salana Goffin meets Chad, she's faced with the unbelievable: A man who must take energy from a host to survive. He wants to find a cure to free the woman he loves. How can Salana turn away such a noble cause?
Together, they search for answers, but fate has another plan.
A story of love, devotion, and courage, Aumelan introduces us to a world where hearts and souls unite to ensure freedom is a gift for all and love between peoples is possible.

I can't wait for this story to be available for everyone. It's been in my head since I was 15. That's right, 15! Now that's got to be a record. Lol!

Until next time,
May your dreams be magical.

Sunday, November 30, 2014

Savory Sunday~ Hearty Chicken and Vegetable Soup

Hey y'all! As the seater gets cold I always love to pull out my fall recipes. Now here in Texas its still quite warm but I though it would be nice for those who live in the more chilly climates right now. This is one of my favorite things to make so I hope you try it out and enjoy!
~Blythe, Charlene A. Wilson's PA

Hearty Chicken and Vegetable Soup
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp dried tarragon
3 skinless, boneless chicken breast halves, cut into 1/2 inch pieces 
3 cups carrots, chopped
3 cups small mushrooms, quartered, about 1/2 pound
4 cups chicken broth 
1 tsp hot-pepper sauce
4 oz dry, chiocciole or any small pasta
1/4 cup fresh flat-leaf parsley, chopped 

1. Combine flour, salt, and tarragon in a bowl. Add the chicken and toss to coat.
2. Lightly coat the bottom of a 4 to 5 quart pot with cooking spray. Add the oil and place over medium-high heat. Add the chicken and cook, stirring frequently, 5 minuets, or until lightly browned and no longer pink on the inside. Remove chicken and set aside.
3. Stir in carrots, mushrooms, broth, hot-pepper sauce, and bring to a simmer. Cover and simmer for 15 minuets, string occasionally. 
4. Stir in the pasta and reserved chicken and cook for 12 minuets

Monday, November 24, 2014

Savory Sunday~One Day Late

Hey guys, Blythe here Charlene's PA. I totally dropped the ball on getting y'all your Savory Sunday post but I'm here today to give y'all one! This is my absolute favorite holiday drink ever. I hope you enjoy and let us know if you tried it out.

Todays recipe is:
Starbucks Peppermint Mocha Recipe



  • 1/4 cup of sugar                                            
  • 1/4 cup of water                     
  • 3 teaspoons peppermint extract
  • 3 tablespoons powered cocoa         
  • 3 tablespoons warm water
  • 1/2 cup hot espresso                    
  • 1.5 cups steamed milk


1) Stir water and sugar in pot until sugar dissolves and bring to a boil
2) Reduce heat to a low simmer and add 1.5 teaspoons of peppermint extract
3) Allow mixture to simmer for 20 minuets 
4) Mix coco and water in a cup until paste is formed 
5) Add expresso and 1.5 teaspoons of peppermint extract 
6) Add milk and serve immediately 

Where I got this recipe today: