Bestselling Author Delilah Devlin
HomeMeet Delilah
BookshelfBlogExtrasEditorial ServicesContactDelilah's Collections


Guest Blogger: Myla Jackson
Wednesday, August 3rd, 2011

Myla Jackson’s Cookin’ up Some Summer Fun!

I’m getting tired of the same-ol’-same-ol’ when it comes to recipes and cooking. And as hot as it’s been I’m looking for something that will give me fresh interest in eating meals. So I went online and found these two recipes and I’m going to try them today.

The first is a recipe for Bruschetta, a light appetizer I learned to pronounce while in Italy last March (hint: the ‘ch’ is pronounces with a hard ‘c’). I had some amazing Bruschetta in Venezia (for those who haven’t had the fortune to go to Italy, that’s what they call Venice). Okay, so here’s the recipe. Let me know what you think.

Roma Tomato Bruschetta
• 6 roma tomatoes, chopped
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil (no stems)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow it to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Now, since I’m a meat and potatoes kinda gal, I was looking for something I could grill and keep the heat outside. I’m not a stickler segregating my food by country of origin, so I found this great kabob recipe online as well.

Teriyaki Kabobs

• 1/3 cup soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 teaspoon seasoned salt
• 1 1/2 pounds boneless beef sirloin steak, cut 1 1/4 inch cubes
• 1 large green bell pepper, cut into 1 1/2-inch pieces
• 1 large onion, cut into wedges
• 12 cherry tomatoes

1. In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large sealable plastic bag or shallow glass container; coat beef in marinade. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, green pepper, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side.
3. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well done, 170 degrees F). Serve meat and vegetables over cooked rice.

Let me know what you think and Happy Eating! While you’re waiting for the food to cook, try one of these short reads….

Myla’s Most Recent Releases

She’s ready to leave Temptation behind…

Welcome back to the Ugly Stick Saloon with this short story about Charli’s first erotic adventure.

Charli Sutton is tired of the same-ol-same-ol in Temptation, Texas and her job at the Ugly Stick Saloon. Her itchy feet tell her that if it ain’t happenin’ here, it’s time to go back to Austin and raise a little hell.

14 comments to “Guest Blogger: Myla Jackson”

  1. tammy ramey
    · August 3rd, 2011 at 9:23 am · Link

    the recipes sound wondeful, and the story will be just what i need to keep me busy while it cooks. thanks!

  2. Kathleen C
    · August 3rd, 2011 at 10:13 am · Link

    Thanks for the recipes. They sound delicious! Getting tired of my standard fare and, altho he won’t admit, I think my hubby is too. Will whip it up this weekend!

  3. Kathleen C
    · August 3rd, 2011 at 10:15 am · Link

    Oh! May I post on my FB wall along with your name? I’ll find a suitable photo to go with it. Let me know!

  4. Brandy W
    · August 3rd, 2011 at 11:12 am · Link

    Oh recipes!!! Definitely have to try but you need to write more Dirty Tricks for me to read since I’ve already read 1 & 2 and loved them.

  5. Myla Jackson
    · August 3rd, 2011 at 1:36 pm · Link

    I bought my ingredients for today’s recipes. Tonight I whip up some summer fun! Sure, spread the love and post elsewhere. I’m going to work on revising a Harlequin Romantic Suspense (Elle James) and then I’m going to get some words written on DIRTY TRICKS 3 – THREE’S A CHARM. Charlie is in for some FUN! FUN! FUN!

  6. Nicole Passante
    · August 3rd, 2011 at 3:11 pm · Link

    Looks Yummy! I’ll have to give them a try.

  7. Diane Sallans
    · August 3rd, 2011 at 4:10 pm · Link

    Yum-Yum-Yum – both the recipes & the books! Haven’t made kabobs in years, I’ll have to find my skewers and try this. 😛

  8. Becky W
    · August 3rd, 2011 at 4:10 pm · Link

    Thanks for the recipes. They sound delicious. I will have to give them a try. I will have to get those two short stories. I’m sure they are very good.

  9. Diane Sadler
    · August 3rd, 2011 at 6:09 pm · Link

    I wouldn’t mind trying the recipe.

  10. Myla Jackson
    · August 3rd, 2011 at 8:20 pm · Link

    I tried it and it was a hit! Singed the bread before I applied the tomatoes but scraped the burned off it and it was great! I have to be kind to my sister. She’s not the only one to burn things in the kitchen!

  11. Jen B.
    · August 3rd, 2011 at 9:33 pm · Link

    The kebobs sounds wonderful. I’ll have to try them out.

  12. Fedora
    · August 4th, 2011 at 8:37 am · Link

    Mmm… thanks for the suggestions, Myla! And yay and some suggestions for yummy reading, too! Go, book 3!

  13. Pat Cochran
    · August 4th, 2011 at 6:01 pm · Link

    You said the magic word! Venezia! I won a trip to Venice
    in 1998 and we so enjoyed it! We so would love to go back,
    I’m hoping it will happen someday!!!

    Pat Cochran

  14. Sky Robinson
    · August 5th, 2011 at 11:36 pm · Link

    The recipes look delish! Definitely going to try them.

Comments are closed.