Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

3. Preheat oven to 400°F. Spray wire rack with nonstick cooking spray and set on a rimmed baking sheet. Season chops with salt and pepper. Using tongs, dredge chops in the egg mixture; let the excess drip off. Add chops to the bread-crumb mixture, pressing gently so that crumbs adhere. Lay the breaded chops on the wire rack. Repeat with the remaining 3 chops. Bake chops 18 to 25 minutes, until an instant-read thermometer inserted into the center of the chops registers 150°F. Let the chops rest on the rack 5 minutes. Serve with slaw.

TIP: Raw beets are surprisingly sweet in this uncooked salad.

SUMMER

SUMMER

Pan-Seared Turkey Cutlets with Creamed Corn and Bacon

A creamy corn side sauté spiked with smoky bacon is a perfect partner to quick-cooking turkey br**sts.

Serves 4

Creamed corn and bacon

3 slices bacon, chopped

½ small red onion, minced

5 ears corn, kernels scraped from cob (about 3 cups)

⅓ cup half-and-half or heavy cream

2 tablespoons chopped fresh Italian parsley

Salt and black pepper

Turkey cutlets

1 tablespoon olive oil

4 thin (about 1 pound) turkey cutlets

Salt, black pepper and garlic powder

For creamed corn and bacon:

1. In a large heavy skillet, cook bacon until crisp. Transfer to a paper towel–lined plate; crumble. Add onions to drippings in the skillet over medium-low heat. Cook 5 minutes, until softened, stirring. Add corn; cook 2 minutes, stirring often. Pour in cream and cook 2 minutes, until sauce thickens, stirring. Remove from heat; stir in bacon and parsley. Season

to taste with salt and pepper.

For turkey cutlets:

1. Meanwhile, warm oil in a large heavy skillet over medium-high heat. Season turkey with salt, pepper and garlic powder. Add to hot pan; cook 3 minutes per side, until golden and cooked through. Serve with creamed corn.

TIP: Use a serrated bread knife to scrape the kernels from the cob. Place the cob in a large bowl when you cut, so the kernels don’t fly everywhere.

CHAPTER 5

Ana Raquel had no idea what she was supposed to say to Greg’s confession. Not that his feelings for her when he’d been seven had anything to do with what was happening today, but still. She stared blindly at the folders on the table.

“We, ah, should talk about the cookbook,” she murmured.

“Good idea.”

While he fanned out pages, she went back to the foyer to get her notebook out of her bag.

“I thought we’d divide the cookbook into seasons,” she told him. “That way people can simply flip to the time of year and buy whatever is fresh and local.”

Greg’s expression turned smug as he passed her his notes. The first page was a division of the cookbook into seasons.

“We think alike,” he told her. “Interesting. I thought we should divide each season into everyday recipes and those for special events. Like brunches or parties.”

“Celebrations,” she said.

“Right.” He flipped through her pages. “Like this one. Birthday Party Banana Layer Cake. That’s spring.”

“And Celebrations,” she added.

“Exactly.” He studied what she’d written. “You have too many salads. I like a salad as much as the next guy—”

“Which means not at all.”

He chuckled. “They have their place, but we need more substantial food. Chili or some casseroles. People in town are always bringing each other casseroles.”

“And if it were a chili casserole it would be perfect?”

“You’re reading my mind.”

“You’re such a guy,” she told him. “I suppose you’re also going to tell me there should be plenty of pies in the book?”

“Sure. Who doesn’t love pie?”

He was less intense than she remembered. The Greg she’d known had been one determined soul. He’d run his bid to be student council president with a focus that would have left a national campaign manager envious. She’d wanted to win, too, but she also made time for her friends and her family.

“How many hours a week do you work?” she asked.

“Sixty, maybe seventy.”

“No wonder there’s no girlfriend. Life is more than what we make in the kitchen.”

“You really believe that?” he asked, leaning back in his chair and picking up his wine.

“Sure. Mostly.” She laughed. “Okay, not always, but it’s important to have balance.”

“I’m into balance. I’d like to have someone in my life, but finding the right girl isn’t as easy as it sounds.” He shrugged. “I have very specific wants.”

She took in the handsome face, the long, lean body. “There have to be plenty of volunteers.”

“Some.”

“Many.”

“I have a type.”

“Which is?”

“Funny, pretty, creative.” He put down his wine. “Ana Raquel, we have to talk about the elephant in the room.”

Elephant? There was no elephant. He couldn’t possibly mean… Only staring at his face, she knew he could and he did. “Prom?” she asked in a whisper.

“Prom night,” he correctly gently.

Move Directly to Chapter 6

summer

Picnics and Parties

Sparkling Watermelon Lemonade

Zucchini Ricotta Toasts

Tiny Parmesan Biscuits with Caramelized Onions and Crème Fraiche

Broccoli, Cheddar and Bacon Quiche

Eggplant Parmesan Pizza

Life-Changing Guacamole

Roasted Potato Salad

Black Bean and Corn Confetti Salad

Tomato Salad with Molasses Vinaigrette

BBQ Chicken Salad

Spinach and Nectarine Salad with Pecans and Warm Bacon Vinaigrette

Grilled Steak Caesar Salad

Henri’s Ratatouille with Shaved Parmesan

Raspberry Crumble Cake