Indulge With Me (With Me In Seattle Book 10) Read online

  Ham Biscuits with Fig Jam

  2 tablespoons butter

  1 pound country ham steak

  24 Homemade Tea Biscuits (Click here for recipe)

  Fig Jam (Click here for recipe)

  In a large iron skillet over medium heat, melt butter and add ham steak. Brown on each side for 1-2 minutes. Remove from heat and slice into 1-2 inch pieces. To build the sandwich, slice each biscuit in half and top with 2 slices of ham and 1/2 to 1 tablespoon of Fig Jam. Serve on a platter with additional jam.

  Homemade Tea Biscuits

  2 cups self-rising flour

  1 teaspoon salt

  8 tablespoons (1 stick) butter, chilled and cubed

  3/4 cup buttermilk

  2 tablespoons melted butter

  Preheat oven to 425 degrees. Mix together the flour and salt. Cut butter into flour mixture with a fork. Coarse crumbs will appear. Pour in the buttermilk. Stir together to combine. On a lightly floured surface, fold and press dough in a folding pattern 2-3 times, then roll dough until about 1 inch thick. Cut out 24 biscuits using a small biscuit cutter (11/2 inch). Place biscuits on a greased cookie sheet and brush the tops with melted butter. Bake for 12-15 minutes or until golden brown.

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  Crab Cakes Benedict

  Crab Cakes

  1 pound lump crab meat

  4 green onions, chopped

  1 egg

  1/2 cup mayonnaise (or Greek yogurt)

  1 cup panko breadcrumbs

  Juice of one lemon

  1 teaspoon minced garlic

  1 teaspoon salt

  1 teaspoon pepper

  8 tablespoons (1 stick) butter

  Combine all ingredients except butter and form into 1 inch thick cakes. Melt 2 tablespoons of the butter in a large skillet over medium heat. Place 4 crab cakes in the skillet and cook for 3 minutes on each side or until golden brown. Add more butter as needed to avoid sticking. Remove from skillet and place on paper towels to drain.

  Poached Eggs

  1 tablespoon white vinegar

  8 eggs

  The secret to the perfect poached egg is the “vinegar tornado.” In a large saucepan, bring 4 cups of water and 1 tablespoon vinegar to a boil. Reduce heat to simmer. Crack an egg in a small bowl. Using a large spoon, begin stirring the boiling water until a tornado forms. Gently drop the egg into the middle of the tornado and cook until the whites are set but the yolk is still runny, about 2 minutes. Remove the egg with a slotted spoon and place on paper towels to drain. Repeat with remaining eggs.

  Easy Hollandaise

  1/2 cup mayonnaise

  1/2 teaspoon cayenne pepper

  1/2 teaspoon Dijon mustard

  1/2 teaspoon salt

  1 tablespoon lemon juice

  2 tablespoons salted butter

  Using a blender, mix together mayonnaise, Dijon mustard, lemon juice, cayenne pepper and salt until blended well. Melt butter in a microwave safe dish for 20-30 seconds then add to blender while continuing to blend.

  To Build Benedict

  Place one crab cake on a dish and top with poached egg and hollandaise. Repeat with remaining eggs and enjoy.

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  Loaded Potato Waffles

  1 package instant mashed potatoes (2 cups)

  1/4 cup all-purpose flour

  2 eggs

  1/2 teaspoon each salt and pepper

  1/2 cup sharp cheddar cheese, shredded

  1/4 cup green onion, diced

  1/2 cup sour cream

  4-6 slices of bacon, cooked and crumbled

  Prepare potatoes according to package directions. In a large bowl, combine the mashed potatoes, flour, eggs, salt, pepper, cheese and onion and stir until blended. Place 1/4 to 1/2 cup potato batter (depending on size of waffle iron) into the center of the waffle iron and close lid. Cook until golden brown, about 3-5 minutes. Top with sour cream and crumbled bacon.

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  Spinach and Strawberry Salad with Poppy Seed Dressing

  1 package of fresh baby spinach

  4 ounces feta cheese, crumbled

  1 pint fresh strawberries, sliced

  4-6 slices bacon, cooked & crumbled

  1/2 cup Candied Pecans (Click here for recipe)

  Poppy Seed Dressing

  In a large bowl, toss all ingredients with 4-6 tablespoons of dressing or until coated to your preference.

  Poppy Seed Dressing

  1/4 cup white wine vinegar

  1 teaspoon ground mustard

  1/4 cup sugar

  1 teaspoon mayonnaise

  1 tablespoon poppy seeds

  1/2 cup olive oil

  In a small bowl, whisk together vinegar and sugar until the sugar is mostly dissolved. Add the poppy seeds, ground mustard and mayonnaise and whisk to combine. Continue to whisk while slowly adding in olive oil. Transfer to a covered dish or Mason jar and store in refrigerator for up to 2 weeks. Dressing will separate as it sits. Shake before serving.

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  Chocolate Cinnamon Rolls Topped with Cream Cheese Icing

  1 package refrigerated pizza crust

  1/4 cup white sugar

  1/4 cup Nutella

  1/4 cup brown sugar

  tablespoons butter, melted

  1 tablespoon ground cinnamon

  Preheat oven to 375 degrees. Unroll pizza crust and spread evenly with Nutella and melted butter, in that order. Sprinkle remaining ingredients evenly across all of the dough. Roll up dough lengthwise and slice into 1 inch thick rolls. Place on a greased 9 x 9-inch pan and bake for 15 minutes. Place Cream Cheese Icing in a resealable bag, cut one corner and pipe onto cinnamon rolls.

  Cream Cheese Icing

  8 tablespoons (1 stick) butter, softened

  1 teaspoon vanilla extract

  1 (8 ounce) package cream cheese

  3 cups powdered sugar

  In a large bowl, using a hand mixer, combine butter, cream cheese, and vanilla until blended. Add powdered sugar one cup at a time until all 3 cups are blended.

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  Blackberry Bread Pudding

  I French loaf

  1 tablespoon butter

  2 cups fresh blackberries

  8 eggs

  3 cups milk

  1 cup heavy cream

  2 cups sugar

  1 teaspoon vanilla extract

  1 teaspoon cinnamon

  1 teaspoon nutmeg

  Cut the French loaf into 1/2 inch cubes. Coat the bottom and sides of a 9 x 13-inch baking dish with butter. Place the cubes of bread and blackberries in the dish, distributing evenly. In a large bowl, whisk together the remaining ingredients and pour over bread and blackberries. Cover and refrigerate for at least 1 hour to overnight. Preheat oven to 350 degrees. Bake for 30 minutes covered with foil and 30 minutes uncovered. It should still be a little “jiggly” in the middle. Allow to cool for 15 minutes before serving.

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  Southwest Quiche

  1 9-inch refrigerated pie crust

  1 (8.5 ounce) can black beans, drained

  1 (8.5 ounce) can corn

  1/2 cup frozen spinach, thawed and drained

  1 can Ro-tel

  1/4 cup green onion, chopped

  1 teaspoon cumin

  1 teaspoon chili powder

  1 teaspoon cayenne pepper (optional)

  1 teaspoon each salt and pepper

  2 cups Colby/Monterey cheese, shredded

  8 eggs

  1 cup milk

  Preheat oven to 350 degrees. Roll out pie crust and place in a 9-inch pie dish. Trim the extra crust off the sides and crimp with a fork. In a large bowl, combine the black beans, corn, spinach, Ro-tel, green onion, cumin, chili powder, cayenne powder, salt and pepper. Place half of the mixture in the pie dish and to
p with one cup of cheese. Add remaining filling and top with the remaining cup of cheese.

  In a large bowl, whisk together the eggs and milk and pour over the ingredients in the pie dish. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before serving. If the crust begins to brown too much while baking, cover the edges with foil.

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  Fried Glazed Donuts

  3/4 cup milk

  1 teaspoon vanilla extract

  1/4 cup oil

  3 cups all-purpose flour

  1 egg

  1 tablespoon baking powder

  1 teaspoon sugar

  6 cups oil for frying

  In a large bowl, stir together the milk, oil, egg, sugar and vanilla extract. Slowly stir in the flour and baking powder until dough forms. On a lightly floured surface, roll out the dough until it is 1/2 inch thick. Using a cup, cookie cutter or biscuit cutter, cut out the donuts. Then, using a small glass or cookie cutter, cut out the center hole. Heat oil in a deep fryer or Dutch oven to 350 degrees. Fry each donut and donut hole for 1-2 minutes or until golden brown, flipping once. Remove from oil and drain on paper towels. Dip in Glaze and serve.

  Glaze

  2 cups powdered sugar

  1/4 cup milk

  In a medium bowl, stir together ingredients until well blended. Here is another topping option for the donuts:

  Cinnamon Sugar Topping

  1/2 cup sugar

  1 teaspoon cinnamon

  In a large resealable bag, combine the sugar and cinnamon. Add 2 donuts at a time to the bag then seal and shake to coat.

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  Game Day Invitation

  Will & Meg

  Will

  “You’re going down, Montgomery,” Jules, my sister, yells out from across the yard, pointing her pink-tipped nail at me and glaring like we’re in the middle of the fourth quarter of the Super Bowl.

  “Yeah?” I walk toward her, strutting a bit. “Who’s taking me down?”

  “Me,” she says, punches me in the arm, and jogs away, leaving me scowling after her.

  “You’re a brat!”

  She sticks her tongue out at me as she assumes her position in the line.

  It’s one of the last weekends of the summer, so Meg and I invited the family over to spend time in the pool, play some ball, and just enjoy each other for the day.

  “Where are the kids?” I hear Sam ask as she and Leo arrive. She strips her bathing suit cover-up off, then jumps in the pool with Meg and Natalie.

  Everyone else is playing football on the lawn.

  “They’re all with the grandparents,” Meg replies. “Today is adults only.”

  “Okay, let’s do this,” Caleb says, rubbing his hands together. He’s the quarterback on his team, and of all things, I’m playing defense.

  It’s fun as fuck.

  The ball is snapped, and we all start running around in a flurry. I’m holding back Matt, who just smirks, pushes back on my chest, and easily runs past me.

  All of my brothers should have been professional athletes.

  Caleb throws the ball, and Matt catches it, running it in for a touchdown. “Yes!” Jules yells, high-fiving Matt.

  And so it goes for the next thirty minutes, most of the siblings, including their spouses, playing football in the warm Seattle sunshine.

  “That’s enough,” Brynna says at last, breathing hard. “I need food, something to drink, and a swim. Not in that order.”

  “Half time,” I announce and jog over to the full spread of food that Meg had catered this morning. I grab a plate, and heap it high with chicken teriyaki pop things, buffalo chicken sliders, chips with a corn dip, and po’ boys, too. I carry my bounty to a lounge chair and sit happily, watching my gorgeous girl floating in the water as I set out to fill my belly. “You should join us for the second half,” I suggest to Meg.

  She smiles and shakes her head. “I’m happy here in the pool. It’s too hot to sweat like that.”

  “You can always get back in the pool.”

  But I can see by the look on her face that she’s not interested in playing.

  “That’s fine, be a lazy bones over there.”

  “I intend to,” she says with a wink and then turns her attention back to Natalie and Sam. Luke wades out with them, and kisses his wife as if they’re still dating and all by themselves, per usual for them. Jules wrinkles her nose.

  “Seriously? Ew. Get a fucking room.”

  “No,” Luke replies with a smug smile. “Go kiss on your husband if you’re jealous.”

  “I’m not jealous,” she replies with a sigh. “It’s just…ew.”

  We laugh, and I survey the pool area, soaking it all in. Once football season starts for me next week, I’ll be gone more than I’m home, and I’ll miss a lot of family gatherings. If our parents instilled anything in us, it was that family is the most important thing. No matter who you are, or what you do, it isn’t worth anything if you don’t have your family by your side.

  And something we’ve learned as the years have progressed is that family comes in several forms. It’s not always blood. It’s who you trust, who you love, and who you can’t imagine not being part of your life.

  “Hey everyone,” Dominic says as he and his wife, Alecia, walk into the back yard. “Sorry we’re late. We got hung up in Saturday Seattle traffic.”

  “We’re just glad you made it,” Isaac says as he gives them both a hug.

  Speaking of crazy family ties. None of us even knew that our brother, Dominic, existed until about five years ago. We weren’t sure about him at first, but now I can’t imagine not having him in my life. He’s as much my brother as Caleb, Isaac or Matt.

  “Come get some food! Good God, these antipasto cups are amazing,” Jules says, happily munching next to me.

  “Are Wyatt and Lia coming today?” Nic asks as she nibbles on the corn dip and chips. Man, I need to get me some more of that.

  “I don’t think so,” Meg replies. “I think they’re all at a birthday party today. And speaking of missing in action, where are Mark and Mer?”

  “Lucy wasn’t feeling well,” Stacy says. Lucy is Mark and Meredith’s two- year-old daughter. “I think she has a horrible summer cold.”

  “Poor little baby,” Meg says, sticking her lower lip out.

  I want to bite that lip. Jesus, she’s fucking beautiful.

  “Did you see that these strawberries have been soaked in champagne?” Stacy asks as she joins us, Isaac not far behind her. “They’re heaven on a plate. It’s such a good idea.”

  “Seriously?” Jules leans over to take a bite of one of Stacy’s berries. “Oh my God, so good. I’m going to go get some.” She jumps up and jogs over to the table, loading up on more food.

  “Don’t get drunk on those berries! I still have to beat your ass in the second half,” I call out. She just flips me the bird.

  Yeah, family days are the fucking best.

  “Good God, look at this spread,” Alecia says. “I’m starving. And it looks like I’d better get this caterer’s name from you as well, just in case. Between the engagement party last week and this one, I need an extra three hours at the gym every day.”

  “No, you don’t,” Dom says, kissing her temple. “Eat whatever you want.”

  Alecia blushes as she reaches for the delicious bacon cheeseburger thingies. Yeah, I need to get me some more of those.

  “We always eat well,” Sam says as she climbs out of the pool, wraps a towel around her waist, and walks over to the buffet. “Leo, do you want some food?”

  The rock star is lounging in a chair, his sunglasses on, a beer in his hand, watching his wife from across the pool.

  “I’ll eat off of your plate,” he says, making Sam roll her eyes.

  “I’m getting two of everything then, because I’m hungry and this spread is something to write home about. O
h, God, there’s margarita cheesecake bites for dessert.”

  “I gave Nic the weekend off from baking,” Meg says, sending a wink to Nic, who just shrugs.

  “I would have brought some cupcakes. It’s not a big deal.”

  “You deserve a day off, too,” I reply.

  We’re always hungry. Okay, so I’m always hungry. I could eat everything on that table by myself.

  I have a crazy fast metabolism, and I work my ass off pretty much every day, so I need more calories.

  And my family never fails to give me shit about it, which is fine. As long as they keep feeding me.

  Meg also climbs out of the pool and sits on the edge of my chair, dripping water on me. I don’t care in the least.

  “If you eat all of these chicken teriyaki things, there won’t be enough for everyone else.”

  I narrow my eyes on her, then set my plate aside, pick her up, and unceremoniously throw her in the pool.

  “Hey!”

  “You clearly needed to cool off. You’re getting a little salty.”

  She sputters, pushing her red hair out of her face, and then she just starts to laugh, that full-on belly laugh that never fails to make me weak in the knees.

  I have it bad for this woman. Thank God she agreed to marry me.

  I return to my food, and slip into an easy conversation with Matt and Caleb about sports.