Hello and welcome to Romance Recipes! Every Thursday and Friday I will introduce you to a new author and a new recipe! Two of my favorite things! Today I am bringing you author, Kimberly Kincaid, and her recipe for Violet Morgan’s Chicken and Dumpling Stew along with an introduction to her contemporary romance, Love On The Line. Please join me in welcoming Kimberly and savor her recipe for Chicken and Dumpling Stew as you read about her new book!
The recipe is a belly-warmer! The heroine makes it for the hero as he recovers from a field-related injury (he’s a police detective). It’s pure comfort food, even though at that point in the book, their relationship is anything but comfortable!
Violet Morgan’s Chicken and Dumpling Stew
1 Tablespoon olive oil
1 medium onion, chopped
½ teaspoon thyme
A pinch to ¼ teaspoon nutmeg, to taste
1 8-ounce package sliced baby Portabella mushrooms, wiped clean
2 cloves garlic, minced
2 Tablespoons all-purpose flour
1 32-ounce container chicken stock
1 pound chicken breasts, trimmed and cut into bite-sized chunks
2-3 cups mixed vegetables, such as sliced carrots, small broccoli and/or cauliflower florets, and of course, for Noah, peas. Frozen works just fine, but fresh is okay too
1 cup all-purpose baking mix (for biscuits and pancakes and the like)
1/3 cup milk
½ Tablespoon parsley
1 teaspoon thyme
Heat olive oil in a large Dutch oven over medium-high heat, until it ripples. Add onion, ½ teaspoon thyme, and nutmeg, cooking until soft and stirring often, about 5 minutes. Add mushrooms and garlic. Cook 4-5 minutes more, until soft and fragrant. Sprinkle flour over mixture and incorporate well. Slowly add broth. Bring to a low boil, stirring often.
Add chicken and vegetables. As stew comes back to a boil, combine baking mix, milk, parsley and 1 teaspoon thyme in a bowl. Drop in level tablespoonfuls into the simmering stew and reduce heat to low. Cover the Dutch oven and cook fifteen minutes longer. Add salt and pepper to taste. Serve with nice crusty bread for dipping and a green salad (just don’t tell Noah there are greens!)
Violet Morgan puts the personal in personal chef, catering to clients who want the full cooking experience rather than a culinary drop-and-dash. But when her brother’s police detective partner is injured in the line of duty and needs help during recovery, she makes an exception. Violet lost her father to the job seven years ago, and worries for her brother’s safety every day. The last thing she wants is to get up-close with her brother’s career-cop partner…again.
For Noah Blackwell, being a detective isn’t just a lifestyle, it’s a legacy. So when he’s forced to take mandatory leave and deal with the trauma amnesia keeping him from identifying his shooter, it’s a literal case of adding insult to injury— and now he’s got to deal with an unwanted culinary caregiver on top of it. Never mind that he and Violet shared a steamy, secret kiss last New Year’s Eve. She rejects everything related to the job, and Noah’s not about to be distracted from recovering his memory and getting back to what he does best. No matter how pretty Violet is.
Despite their differences, Violet and Noah share a surprising bond in the kitchen that grows into something neither of them expect. But as Noah heals and their feelings for each other extend from the kitchen to the bedroom, Violet knows she must make an impossible choice. She may wear her heart on her sleeve when it comes to food, but can she risk it all to put love on the line?
As soon as Noah got behind her, the smell of coconuts and warm sand filled his senses, delivering a crystal clear image to his brain. His heart slammed in his ribcage, and without thinking, he cupped Violet’s elbow and swung her around, so tight to his body that he felt her gasp as much as heard it.
“You were in my hospital room yesterday. Before I woke up.”
But he barreled on, the memory as bright and vivid as if it had just happened a minute ago. “Your hair was braided, on your shoulders, and you were wearing a…a bracelet that sounded like wind chimes. You said the doctor was coming. It was you.”
The fan of her gold-tipped lashes fluttered wide, and the warm puff of her breath heated his cheek as she nodded. “I didn’t mean to intrude. I was looking for Jason, but I didn’t think you’d wake up.”
Noah shook his head to quell her apology. “It doesn’t matter,” he said, his resolve locking into place, and Violet went utterly still against him.
“No. You’re the first thing I’ve been able to remember since I got shot in the first place. In fact, you’re the only thing I can remember since I got shot.”
Buy the Book:
Kimberly Kincaid writes contemporary romance that splits the difference between sexy and sweet. When she’s not sitting cross-legged in an ancient desk chair known as “The Pleather Bomber”, she can be found practicing obscene amounts of yoga, whipping up anything from enchiladas to éclairs in her kitchen, or curled up with her nose in a book. Kimberly is a 2011 RWA Golden Heart® finalist who lives (and writes!) by the mantra that food is love. She is thrilled to have collaborated on a Christmas anthology with Donna Kauffman and Kate Angell, titled The Sugar Cookie Sweetheart Swap, to kick off her Pine Mountain foodie series with Kensington this October. Her first full-length novel, Turn Up the Heat, will follow in February 2014. Kimberly resides in northern Virginia with her wildly patient husband and their three daughters.
Thank you for joining us for another Romance Recipes! I hope you’ll stop by next week to meet another author, try a new recipe and pick up a new book!