Debbie Macomber's Blog, page 7

Fried Chicken Sandwiches with Pickle-Jalapeno Slaw

Make these restaurant-worthy sandwiches at home! Slaw doesn't go next to this awesome fried chicken sandwich; it goes on the sandwich, along with a healthy dose of garlic mayo.
In a medium bowl, toss together slaw ingredients. Cover and refrigerate until ready to serve.
While oil is heating, whisk together the flour, black pepper and salt in a shallow bowl. Pour the buttermilk into another shallow bowl. Slice the chicken breasts in half horizontally to create four thinner cutlets. Dip each cutlet into the flour mixture, then the buttermilk, then again in the flour.
Attach a deep-fry thermometer to the side of a deep pot (like a Dutch oven). Heat oil to 350°F. Slowly lower breaded chicken into the hot oil, and cook until golden brown and cooked through, about 5 minutes (two pieces can be fried at a time, as long as they don’t touch).
Use a spider skimmer to transfer fried chicken from hot oil to wire rack. Immediately sprinkle both sides with salt.
Slather garlic mayo on toasted buns, then top with chicken, slaw, and extra pickles. Dig in!

Mini Apple Cheesecake Tacos

Cinnamon and sugar-dusted crispy shells get filled with a creamy cheesecake filling and topped with homemade apple pie filling. These are a fun, two-bite dessert, and perfect for any party! The fillings can be made up to two days ahead, but the taco shells need to be made just before serving.In a small saucepan, whisk water and cornstarch until smooth. Heat over medium heat just until it begins to thicken, whisking occasionally. Stir in apples, brown sugar, cinnamon and nutmeg. Continue to cook for 8 to 10 minutes, stirring occasionally, until very thick and apples are tender. Let cool to room temperature.After frying tortillas, we coat them in a cinnamon-sugar mixture and place them on an upside down muffin tin to maintain their shape.Just before serving, pipe cheesecake filling into the tacos, then top with apple pie filling. Serve immediately.

Mini Cheesecake Apple Tacos
Makes 20

Davis Bunn

Davis Bunn is an internationally bestselling author with more than seven million books in print in twenty languages. Born and raised in North Carolina, he studied economics and psychology, going on to become, at the age of twenty-nine, the director of an international business advisory group based in Dusseldorf, Germany.

When he was twenty-nine, Davis began writing fiction. Davis has now been a professional novelist for twenty-four years. He was recently featured in the March issue of Welcome Home and has generously answered a few questions!


1. Why did you become a writer?
There is an old saying that goes, Nonfiction readers read to engage with the world; fiction readers read to escape. I have been escaping through books all my life. My clearest childhood memories are all centered around the ocean and books, my two great passions then and now.

I began writing at age twenty-eight, driven from a sense of growing frustration over how a life in business was just not making me happy. I had this set of unspoken assumptions I'd been carrying around since college; do this, gain that, reach this point, and happiness would be there waiting for me.

Pamela Terry

A lifelong Southerner, Pamela Terry learned the power of storytelling at a very early age. For the past decade, Terry has been the author of the internationally popular blog From the House of Edward. She lives in Smyrna, Georgia, with her songwriter husband, Pat, and their three dogs, Apple, Andrew, and George. Pamela was recently featured in the March 2021 issue of Welcome Home and has generously answered a few questions!


1. Why did you become a writer?
I've written for as long as I remember. Writing is a form of discovery for me. It helps me better understand the world I live in and enables me to get at the heart of how I feel. For characters to live and breathe the writer has to see the world from their point of view, and that is not only challenging, but fascinating as well. I really believe that empathy is created through literature, and that happens for both the writer and the reader. It is a magical thing.

2. What inspired your current book?
The Sweet Taste of Muscadines came to me by way of a first sentence that simply ran through my head one evening as I was cooking dinner. Being in the middle of writing another book, I tried to ignore it, but it wouldn't allow me to. So I followed where it wanted to lead, deep into a story that was a constant surprise and delight. I was inspired by all the ways memory intertwines with place, the many definitions of home, and the freedom to be found in forgiveness.

3. What Is Next For You?
I am currently writing my second book, and getting to know some new characters who are proving to be every bit as unpredictable and complex as the folks in The Sweet Taste of Muscadines. It's going to be fun!

Vegan Chickpea Coconut Curry

With creamy and comforting (but still healthy!) flavors. this vegan curry comes together very quickly, making it a great weeknight dinner option. The chickpeas make this entrée light but still packed with protein, and the coconut milk makes it rich and creamy without all of the calories.Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the onion and cook, stirring occasionally, until translucent, 5 – 7 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the curry powder, garam masala, and cayenne powder, if using; cook for 1 – 2 minutes.Stir in the chickpeas and tomatoes; simmer for 5 minutes. Stir in the coconut cream, maple syrup and salt; simmer for 5 – 10 minutes, until sauce has come together and is slightly thickened. Off the heat, stir in the lime juice and cilantro. Season with salt and pepper to taste.Serve over cooked basmati rice, with extra lime wedges for serving and warm vegan naan bread on the side.

Bird Nest Cookies

These adorable Bird Nest Cookies are perfect for your Easter dessert table. They come together very quickly, and are perfect for little helpers.In a medium saucepan, melt butterscotch chips and peanut butter over medium heat until smooth, stirring occasionally, 2 to 3 minutes.Fold in the chow mein noodles until evenly coated.Scoop ¼ cup amounts onto a wax paper-lined baking sheet. Use the back of a small spoon to make a small dent in the center of each nest. Let cool in the refrigerator for 15 to 20 minutes, until solid. Top with a few eggs per nest.

French Onion Beef Sliders

French Onion Beef Sliders are an easy way to feed a crowd – or just your own family. Buttery slider buns, caramelized onions, melty cheese and savory ground beef make these sliders so satisfying for a special event or a weeknight dinner. These can be made a day ahead, then popped into the oven for 20 minutes, making this a no-brainer for a quick entrée.
In a large skillet over medium-low heat, melt the butter. Add the onions, ½ teaspoon of the salt and the sugar. Cook, stirring occasionally, until soft and caramelized, about 35 – 40 minutes.Meanwhile, in a separate skillet over medium-high heat, brown the ground beef, breaking up with a spoon, until no longer pink, about 7 – 9 minutes. Stir in the garlic and thyme; cook for 1 – 2 minutes more. Off the heat, stir in beef base, Worcestershire sauce, mustard, remaining 1 teaspoon salt and black pepper.

Place the bottoms of the slider buns on the baking sheet. Evenly distribute the onions, then the beef. Layer cheese slices on top, then the slider top buns.In a small bowl, whisk together the butter, beef base, Worcestershire sauce, onion powder and garlic powder just until melted. Use a pastry brush to brush mixture on the tops of the sliders.Sprinkle sesame seeds and remaining 1 tablespoon thyme leaves on top.Bake for 20 – 25 minutes, until tops are golden brown and cheese is melted. Serve immediately.

Patti Callahan

Patti Callahan is a New York Times and USA Today best-selling author of fifteen novels, including the (Historical Fiction), Becoming Mrs. Lewis—The Improbable Love Story of Joy Davidman and C.S. Lewis. She discusses her most recent release, Surviving Savannah, in the March issue of Welcome Home. She's generously answered a few questions today on my blog!

Fruit Spring Rolls

Fruit spring rolls are a wonderful way to brighten up any appetizer or dessert table – or even surprise your family with these as a side dish with dinner! They are fun, easy to hold, and a different way to eat your vitamins. You can switch up different fruits in the recipe, but be sure to use ones that aren’t too juicy or easily smashed (like raspberries), and keep in mind that you need some texture and crunch inside (like the apples).

Fill a cake pan halfway with hot (but not boiling) water. Place one rice paper wrapper in the water, pushing to submerge. Let sit for 20-30 seconds, until it starts to ripple. Use two hands to remove the wrapper from the water, let excess water drip off, then lay flat on a plate.

Place 3 or 4 mint leaves in a line down the center. Top with a layer of strawberries, then kiwis.
Top with a heaping layer of mango and apples, then a handful of blueberries. Tightly fold the top and bottom in, then fold the left side in.

Tightly roll to the right, until completely rolled up; press outside edge to seal. Cut in half. Repeat with remaining fruit and wrappers.

The Emancipation of Evan Walls

In honoring Black History Month, today on my blog we have a guest contributor, Jeffrey Blount. Jeffrey is an award winning author and an Emmy award-winning television director. He discusses his new book, The Emancipation of Evan Walls.