Sunday, February 19, 2017


by New York Times and USA Today bestselling author
Maisey Yates
by Maisey Yates
Harlequin Presents; January 17, 2017
$5.25 U.S.; 224 Pages

“I want that painting. It is my last Lost Mistress. My Lost Love.”
Alessandro Di Sione is renowned for being cold and unsentimental, but even he can't deny his grandfather's dream of retrieving a painting steeped in royal scandal. Yet the key to its return is the outspoken Princess Gabriella.
While traveling together to Isola D'Oro to locate the mysterious painting, Gabby is drawn to the man tortured by guilt from his past. Her innocence makes her untouchable, as Alex is convinced his Di Sione blood is tainted. But could their passion be his salvation?

MAISEY YATES is a New York Times and US Today bestselling author who lives in rural Oregon with her three children and her husband—whose chiseled jaw and arresting features continue to make her swoon. She feels the epic trek she takes several times a day from her office to her coffee maker is a true example of her pioneer spirit.

In 2009, at the age of 23 Yates sold her first book. Since then it's been a whirlwind of sexy alpha males and happily ever-afters, and she wouldn't have it any other way. She divides her writing time between dark, passionate category romances set just about everywhere and light, sexy contemporary romances set practically in her back yard. She believes that she clearly has the best job in the world.

Bon Appétit and a Book

Bon Apetit and a book:

I’m not really a gourmet cook. My food isn’t fancy, but it is tasty!

I’m also not big on following exact recipes, but I’m going to do my best here!

You will need:

1 pound of chicken breasts (boneless and skinless)
1 package corn tortillas
1 can can tomato sauce
2 cans enchilada sauce (I prefer Rosarita)
Shredded cheese (as much as you want)
1 can black olives (sliced)

Boil chicken until cooked, shred, set aside.

First preheat your oven to 350 degrees.

Warm up some oil (canola, olive, whatever you prefer) in a small pan on the stove. Dip your corn tortillas in the oil. This is to warm them up and make it so they don’t split, you don’t want to fry them! Set them on a plate or cookie sheet lined with paper towels to help get rid of some of the excess oil.

Take one tortilla, put in a line of shredded chicken, then a little cheese over that. Roll the tortilla and place in a glass baking dish (9x13 is ideal). Then repeat until your pan is full.

Pour your canned sauces into a bowl and mix them, then pour them over the top of your rolled, filled tortillas. Sprinkle with cheese, add olives and bake about 20 minutes, or until the enchiladas are bubbling.

And there you have one of my favorite meals to eat, on deadline or any time!

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