DIRECTIONS: Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.

(Recipe and photo courtesy of Food Network)

RATING: ★★★★ 

REVIEW: Such a great story! First of all, who doesn’t love a brooding hero? Adam is a tough one to crack, but you can tell there’s something endearing underneath that hardened exterior, and I enjoyed how Olive pulled him out of his shell. They are both scientists, and I will admit I was completely lost when it came to all of the “science-y” talk. (There were several times I had to stop and comb through a dictionary.) But this story has so many great layers. There’s the romance, of course, but there’s also depth to these characters, especially Olive, whose honesty and vulnerability really tugged at the old heartstrings. If you want a story that has it all - funny bits, steamy bits, lovey-dovey bits - then this is the book for you. I look forward to reading more of Ali Hazelwood’s work in the near future. Read it! I promise you’ll be glad you did.

DIRECTIONS: Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.) Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

(Recipe and photo courtesy of Food Network) 

RATING: ★★★★★

REVIEW: As a reader and also an author, this can sometimes cause a disruption when it comes to reading and reviewing. With this book, I bounced back and forth between so many different emotions from a reader’s perspective but also an author’s point of view. Now…let me explain. As a reader, I was instantly caught up in the dynamic between the main characters, Sam and Percy. It was so endearing to witness how their relationship grew from friendship to first love, and oh the memories it brought back from my younger years. (My first love was also named Sam, so yeah…there’s that too). I loved how these characters were flawed and fought for their relationship. You won’t find a Hallmark channel couple here, and I personally loved that. Give me something REAL any day - real struggles, real imperfections - nothing sappy and unrelatable. Now, as an author, I will admit I stopped many times after reading some of Carley’s lines, just awestruck and thinking to myself, “I wish I’d come up with that”. Knowing this is her debut novel only adds to my admiration of her work. This book will stay with me a long time, and I recommend it to everyone.

DIRECTIONS: Place chicken at the bottom of the crock pot, then pour out the whole can of corn, Rotel tomatoes, and black beans on top of the chicken. Top with seasonings and ranch dressing mix. Stir together. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. NOTE: I used original Rotel, but you can you use the hot Rotel if you want it spicier. 

(Recipe courtesy of Beauty and the Beastons YouTube channel)