“We’re happy to oblige,” Jules says with a laugh. “Wow, so many babies and weddings happening these days. A lot can change in five years.”
“A lot can change in five minutes,” I reply. “One minute, Will was blissfully unaware that he was about to be a daddy again, and the next? Pow.”
“It’s going to be awesome,” Sam assures me.
“You won’t have two babies in diapers.”
She frowns. “Thank God.”
I take a deep breath. I can do this.
Of course I can.
Look who I have at my back. Not just Will, but all of these wonderful people.
We can’t lose.
Game Day Menu
Lollipop Chicken with Sesame Teriyaki Glaze
12 chicken wing drumsticks
1 teaspoon salt
1 teaspoon pepper
6 cups oil
Heat oil in a Dutch oven or deep fryer to 350 degrees. To make the “lollipop,” take the drumstick part of the chicken wing and make a cut completely to the bone around the entire bottom of the drumstick. Push the meat down to the large end. Season the chicken with salt and pepper. Fry chicken in oil until crisp and internal temp is 165 degrees, 8-10 minutes. Remove from oil and drain on paper towels. Place chicken in a large bowl and cover with Sesame Teriyaki Glaze. Toss to cover and serve.
Sesame Teriyaki Glaze
1/2 cup soy sauce
1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons honey
1/4 cup sugar
1 teaspoon minced garlic
1 teaspoon ground ginger
2 tablespoons cold water
1 tablespoon cornstarch
1/4 cup sesame seeds
In a small saucepan over low heat, combine all ingredients except the cold water and cornstarch. Stir constantly until sugar dissolves, about 2-3 minutes. Increase temperature to medium high. In a small bowl, stir together the cold water and cornstarch. Stir the cornstarch into the soy mixture and simmer for 1 minute or until thickened. Remove from heat and stir in sesame seeds.
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Bacon Cheeseburger Pinwheels
1 pound ground beef
6 slices bacon, diced
1 small onion, diced
8 ounces Velveeta cheese, cut into 1-inch cubes
1 refrigerated pizza crust
1 cup Thousand Island dressing
1/2 cup dill pickle slices
1 tablespoon melted butter
2 cups shredded lettuce
2 tomatoes, chopped
Preheat oven to 400 degrees. In a large skillet over medium heat, brown the ground beef, bacon and onion. Drain off grease and return meat mixture to the skillet. Reduce heat to low and add Velveeta cheese to the skillet. Stir until the cheese is melted and blended together, about 5 minutes. Remove from heat and cool completely. Unroll pizza crust dough onto a greased cookie sheet, spreading to cover the entire sheet. Spread the dressing over the entire surface. Place the pickle slices down one of the long sides and top with the meat mixture. Roll up, starting at the long side with the filling. Move to the center of the cookie sheet and brush the top with butter. Bake for 20- 25 minutes or until golden brown. Slice and serve with additional dressing, lettuce and tomato.
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Buffalo Chicken Sliders with Ranch Slaw
6 cups oil
4 boneless skinless chicken breasts
4 cups flour
1 tablespoon seasoning salt
2 cups milk
1 cup hot sauce
8 tablespoons (1 stick) butter, melted
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
24 Hawaiian rolls
Heat oil in a deep fryer or Dutch oven to 350 degrees. Cut the chicken breasts into 3 pieces and pound out flat by placing the chicken in a resealable bag and pounding with a rolling pin until 1/2 inch thick. Mix together the flour and seasoning salt in a large bowl. Pour milk in a separate bowl. Place the chicken in the flour, then in the milk and then again in the flour mixture. Place 2 pieces of chicken in the oil and fry until golden brown, about 4-6 minutes. Remove from oil and drain on a paper towel. Repeat with remaining chicken. In a large bowl, combine the hot sauce, butter, garlic powder and Worcestershire sauce. Dip each piece of chicken in the sauce and set aside.
Ranch Slaw
1 package tri-color slaw
Homemade Ranch Dressing
Combine the slaw with the Homemade Ranch Dressing and refrigerate for at least 1 hour.
Homemade Ranch Dressing
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1/4 teaspoon dried chives
1/4 teaspoon dried parsley
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of salt and pepper
Add all ingredients to a Mason jar and shake well. Refrigerate for up to a week.
To prepare the sliders:
Place all 24 rolls out flat and remove top bun. Top with chicken* to cover all of the bread and then top with slaw. Place remaining buns on top of slaw and separate into 24 sliders.
*The chicken will cover 2 buns each.
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Spicy Corn Dip with Homemade Chips
1 (15.5 ounce) can white corn
1/4 cup fresh jalapeno, chopped (seeds removed)
1 (15.5 ounce) can yellow corn)
8 ounces cream cheese
1 teaspoon salt
1 cup mayonnaise
1 teaspoon pepper
1 cup grated Parmesan cheese
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 cups cheddar cheese, shredded
1/2 cup green onion, chopped
1 tablespoon red pepper flakes
Preheat oven to 350 degrees. In a large bowl, mix together all of the ingredients except for 1 cup of the cheddar cheese and red pepper flakes. Place in a baking dish and top with remaining cheddar cheese. Bake for 30 minutes. Remove from oven and top with red pepper flakes. Serve immediately with Homemade Chips.
Homemade Chips
5 baking potatoes, peeled
3-4 tablespoons seasoning salt
4 cups oil
Slice potatoes with a mandolin on the thinnest setting or slice thinly with a knife. Heat oil to 350 degrees in a Dutch oven or deep fryer. Cook potatoes in 5 different batches for about 2 minutes each, being careful not to overcrowd. Sprinkle each batch with seasoning salt immediately after removing from oil.
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Shrimp Po’ Boys
6 cups oil
1 teaspoon pepper
2 eggs
4 tablespoons melted butter
1 cup milk
8 hoagie buns, split
2 cups flour
Remoulade Sauce (Click here for recipe)
1 cup cornmeal
1 tablespoon Cajun seasoning
Leaf lettuce
Sliced tomatoes
1 pound (21-30 count) shrimp, peeled and deveined
1 lemon
1 teaspoon salt
Heat oil to 375 degrees. In a small bowl, whisk together the eggs and milk. In a separate bowl, mix together 1 cup of flour, cornmeal and Cajun seasoning. In a third bowl, add the remaining flour. Season the shrimp with salt and pepper. Dredge about 10 shrimp at a time in the plain flour, then the egg mixture, and finally in the flour/cornmeal mixture. Shake off the excess and place in deep fryer. Fry for 1 to 2 minutes or until shrimp are cooked through. Continue with remaining shrimp and place on paper towels to drain. Spread butter on the inside of the buns and toast in the oven. Spread Remoulade Sauce on both sides of the bread, add 3-5 shrimp and top wi
th lettuce, sliced tomatoes and a squirt of juice from a lemon wedge.
Remoulade Sauce
1 cup mayo
3 tablespoons whole grain mustard
1 tablespoon extra hot horseradish
2 tablespoons lemon juice
2 teaspoons Cajun seasoning
1 teaspoon minced garlic
Mix all ingredients in a small bowl and refrigerate for at least an hour before serving.
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Tipsy Berries
3 pints fresh strawberries, stems removed
2 cups champagne
1/2 cup vodka
1 cup sugar*
Place strawberries in a large bowl and cover with champagne and vodka. Cover and refrigerate for 1 hour. Drain strawberries in a colander. Roll in sugar and serve.
*Add 1/2 cup different color sugar sprinkles to the sugar to personalize for any occasion.
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Antipasto Cups
12 slices salami
1 (15.5 ounce) can baby artichoke hearts, chopped
1 cup Kalamata olives, chopped
1/2 cup sliced banana peppers
1 (12 ounce) jar roasted red peppers, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup feta cheese, crumbled
Preheat oven to 400 degrees. Press salami into 12 muffin cups and place a small ball of foil in the middle to hold in place. Bake for 5-7 minutes or until edges begin to brown. Remove from pan and place on paper towels to drain. In a large bowl, combine remaining ingredients except for feta cheese. Toss well. Place the salami cups on a platter and fill with antipasto mixture. Top with cheese and serve.
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Margarita Cheesecake Bites
1 cup crushed pretzels
Juice and zest of 1 lime
8 tablespoons (1 stick) butter, melted
1 tablespoon tequila
2 tablespoons sugar
1 teaspoon vanilla extract
2 (8 ounce) blocks cream
1/2 teaspoon salt cheese, softened
1 cup powdered sugar
Line 12 cupcake tins with liners. In a large bowl, mix together pretzels, butter and sugar. Press an even layer of crushed pretzels into the bottom of each muffin tin using the back of a spoon. Refrigerate for 10-15 minutes. In a large bowl, using a hand mixer, beat cream cheese and powdered sugar until combined. Mix in remaining ingredients, reserving some of the zest for the topping. Spread evenly over pretzel crust and top with remaining lime zest.
Freeze for 1 hour or until ready to serve. To make a full cheesecake, press an even layer of the pretzel mix on the bottom of a 9-inch spring form pan. Refrigerate for 10-15 minutes. Spread the cheesecake mixture over the pretzels and top with remaining lime zest. Freeze for 1 hour before serving.
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Rockstar Reunion Invitation
Sam and Leo
Leo
“They’re on the way here from the airport,” I inform Sam, who’s sitting at her vanity in our closet putting the finishing touches on her hair. “I just got a call from Gary.”
“Okay.” She sighs and stares at herself in the mirror. She seems to be having a silent conversation with herself. One that I’m not part of.
“What’s on your pretty mind?” I ask as I walk up behind her and look at her reflection, resting my hands on her shoulders.
“Nothing.” She runs her brush through her blonde locks, acting as if nothing at all is bothering her.
But I know my wife, and this isn’t the nothing nothing tone. This is the something nothing tone, and I’m going to have to pry it out of her.
Which is fine by me because it’ll involve skin-to-skin contact.
I drag my hands from her shoulders to her elbows and kiss the top of her head, breathing in strawberries and vanilla, and watching her eyes widen and dilate in the mirror. Her cheeks flush, and her pink lips part as her breathing grows ragged.
“You know.” I sweep her soft blonde hair to the side and kiss her neck, just below her ear. “I need you to talk to me, Sunshine.”
“I don’t have anything to say.” Her raspy voice catches on “say” as I grip her earlobe in my teeth and give it a little pull. She tips her head, giving me easier access to her neck, which I take full advantage of, licking and kissing lightly.
It’s about to get interesting.
She sighs, settling into my soft touches, so I fist her hair at the back of her head, catching her attention, and plant my teeth in the supple skin at the base of her neck where it meets the shoulder, and her breath immediately comes faster.
“You like it a little rough.”
“Mm” is her only response, which always makes my dick twitch. I fucking love her raspy voice.
I pull her shirt and bra to the side, giving me more access to her, and leave open-mouthed kisses over her skin, which pebbles in goose bumps. Her breasts lift with her gasp, begging for my hands.
“You like that?” I whisper as I cup her tits and worry the already tight nipples between my finger and thumb.
“You know I like that.”
I grin and bite her again, then nibble over to her spine.
Sam’s back is fucking gorgeous.
“Take this off.” I yank her shirt over her head and drop it on the floor, squat and kiss my way down her spine to the top of her ass.
“Oh, that’s nice.”
“Nice?” I lick the dimples above her ass. “This is nice?”
“It’s good.”
She giggles, but I drag my fingers up her sides, over her ribs, squashing her laughter and making her sigh again.
“Just good?”
“Okay, it’s fucking amazing.”
“That’s what I want to hear.”
My hands roam up her belly to her breasts again, teasing her over her bra.
“Talk to me,” I murmur against her skin. “What’s up with you?”
She sighs, leaning into me. “I don’t want this weekend to be the beginning of a new surprise album and tour, Leo.”
“That’s not what we’re doing.” I turn her to face me and pull her into my arms. “We’re just hanging out. I haven’t seen them in a couple of months, and I miss their ugly faces.”
She laughs and presses a kiss over my heart. “Okay.”
The doorbell rings and I smile down at her. “They’re here.”
“Don’t leave. You’re not done with me yet.”
I kiss her, hard, and then smile as I pull away. “I have to get it. We haven’t hired a butler.”
“Nor will we. Okay, go get it. I have to fix myself after your attack on me.”
“You loved it,” I toss over my shoulder as I jog through the house to the front door and open it wide, excited to see my band.
“Hello, darling,” Cher, DJ’s wife and a longtime friend of mine, says as she steps inside and kisses my cheek. “I have to use the bathroom.”
She hurries down the hall as the rest file in, and Meg and Will pull up in Will’s Mustang, just in time.
“It was a bumpy flight,” Gary says after shaking my hand. “I’ve never been so glad to see land.”
“Gary’s a pussy,” Eric replies.
“Motion sickness doesn’t make me a pussy,” Gary insists.
They’re all here. Gary with his wife, Lori, Jake and Eric, who have both managed to stay single all these years, and DJ and Cher.
Meg and Will come up the front steps, Will carrying Meg’s guitar for her.
“Looks like we have good timing,” Meg says with a grin. “Hey, everyone!”
“Meg!”
She’s immediately swept up amongst the guys, the way she always has been where they’re concerned.
“Is there foo
d?” Will asks, making me grin.
“Hungry already?”
“I had training today,” he explains.
“That means nothing. You’re always hungry,” Sam says as she joins us and slips her arm around my waist. “But yes, we have tons of food. I had a caterer bring in a great assortment, all set up in the kitchen and dining room.”
“Sweet.” Will takes off for the kitchen, making us all laugh.
“It’s so nice out today,” Sam says after hugging and greeting everyone. “Let’s sit outside.”
“Your outdoor space should be in a magazine,” Lori says as we grab drinks and some food and walk out back. We face the ocean, and Sam’s right, it’s a beautiful day for enjoying the view. It’s a nice early fall day, and I set up the sun shades this morning.
“Thank you,” Sam says. “You look fantastic for having a baby just a few months ago.”
“Oh, thanks.” Lori laughs and glances at her husband. Gary’s still loading up a plate full of fried chicken and deviled eggs. “I think we’re done with five.”
“That’s a lot of babies,” Cher says as she walks outside with a bottle of water. “Who has them all this weekend?”
“My parents,” Lori replies. “God bless them.”
“You guys have to try these chicken kabob things,” Jake says. “They’re fucking amazing.”
Indulge With Me (With Me In Seattle Book 10) Page 5