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BOOKS BY LAURIE OSBORNE
CHASING FIREFLIES - a Psychological Mystery
Samantha Singh, a 28-year-old interior designer and Park City shop owner has no memory of her life before the age of 16, of growing up in Georgia, or having a twin sister, Alli. After finding a clue to her past in some old boxes belonging to her deceased parents, Samantha and her younger sister, Laila, travel to a quaint suburb of Atlanta, where her past begins to unravel.
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Samantha discovers how one innocent night camping in the nearby woods with long forgotten friends changed everything after a gut-wrenching scream and a deadly discovery. Now, she alone holds the key to uncovering what happened to Alli, but the answer is locked deep inside Samantha’s mind. An answer that will change the lives of everyone she loves.
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This book is a story of young love cut short, stolen innocence, and a surprising twist that leads to Samantha’s forgotten past.
Books in work:
How'd I Get Here (Working Title) - a Psychological Thriller
Waiting For The Bus - a Women's Fiction
BIO
Laurie grew up in Vinings, Georgia, and currently lives in nearby Smyrna with her husband. Now empty nesters, they have two sons each, a daughter-in-law, and one glorious granddaughter. Once a runner with a single marathon under her belt, she enjoys walking the neighborhood, hiking the North Carolina trails, cooking, pretending she has a green thumb, and traveling.
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Laurie began writing over twenty years ago as an escape from her “day job” but quicky fell in love with the process—how the story tells itself and the characters come to life. With an engineering degree from Georgia Tech, 33 years in the defense industry, and 6 ½ years as a project manager with her husband’s commercial glazing company, she is officially retired and loving the extra time to write and cook.
Recipes
Here are a few of my favorite recipes because... well, why not!
Bucatini
This recipe is great for impressing a guest or celebrating a special occassion.​
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Ingredients:
1 Pkg Bucatini pasta (a thick, hollow spaghetti noodle)
Bacon - about 6 strips of extra thick bacon, cut into 1"
Olive Oil
Prosciutto - 1/4 - 1/2 Lb from the deli
Mushrooms - 6-8, sliced
Peas - frozen, about 1/4 Cup
Parmesan Cheese - Freshly shredded is best
Prepare pasta according to package instructions. I drizzle olive oil into the water before adding the pasta rather than salt. While pasta is cooking, add the bacon to a large pan and cook until crisp. Remove the bacon and discard the oil. Add Olive Oil to the pan - twice around the pan - and add the mushrooms and prosciutto, cooking until the mushrooms are tender. Add pepper and replace the bacon into the pan. Add peas and cook until done (2-3 min). When pasta is done, drain the water in a colander.
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In large pasta dish, layer the meat on top of the pasta and top with shredded parm. Add more parm to each serving as desired.
SteveO's Sausage Balls
My husband has been making these as long as I've known him. He incorporated his biscuit recipe (best biscuits I've ever had), making them a hit for any occasion!
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Ingredients:
2 Cups Self-rising Flour
2 Tbs Crisco
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Baking Powder
3/4 Cup Bisquick
1 lb Sausage (Hot is best)
2 Tbs Butter
1/4 Cup Buttermilk
1/4 Cup Milk
2 Cups Sharp Cheddar Cheese, shredded
In large mixing bowl, add flour and cut in Crisco. Add salt, pepper, baking powder and stir with a spoon. Add Bisquick and mix, then add sausage. In separate bowl, melt butter and pour on top of mixture. Add cheese and start kneading with hands. In a glass, combine the milk and buttermilk and pour half into the mixture. Continue kneading until all the flour is incorporated. Add more milk mixture if needed for the right consistency.
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Coat a cookie sheet (preferably one with grooves) with Crisco and form golf size balls until they hold together. Place balls on cookie sheet and press into grooves. Bake 16 min @ 375.
Award-Winning Chicken Chili
This recipe tied for first place in the 2018 IT Chili Cook-off (Unique Recipe division). It's super easy to make and the cold leftovers (if there are any) make an excellent dip with tortilla chips.
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Ingredients:
(2) Boneless Chicken Breasts (raw or frozen)
(1) 16 oz Picante Sauce (I use Medium)
Veggie - (1) can Black Beans, drained and rinsed; or (1) Poblano Pepper, chopped
Seasoning to taste (1/2-1 tsp ea)—Chili Powder, Cumin, Coriander, Cayenne Pepper, Paprika
Block of cream cheese
Place the chicken in a large crock pot, then add the veggie and the Picante sauce. Sprinkle in the seasoning and stir into the Picante. Place the block of cream cheese on top.
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Set the crockpot to high and cook until the chicken is done (about 3 hours if raw, more if frozen-chicken should not have any pink). When the chicken is done, remove it and shred with two forks. Replace the chicken into the pot and stir. If it's too thick, add more picante sauce.
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Serve with Sour Cream and Shredded Cheddar!!!
Chicken Piccata
This recipe combines the lemony capers of a piccata with the savory mushrooms of a marsala.
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Ingredients:
(2) Boneless Chicken Breasts
Self-Rising Flour - about 1 cup
Italian Seasoning - 1/2 tsp ea Rosemary, Oregano, Basil (fresh is best)
Salt and Pepper to taste
Olive Oil - enough to cover the bottom of a large pan
(1) Cup Chicken Broth (I use low sodium)
(2) Tbs Capers
(5-6) Mushrooms, sliced - I like Baby Bellas
1/4 Dry White Wine - or whatever you have on hand
Clean the chicken and slice horizontally to form a cutlet. Wrap with foil or parchments paper and pound the chicken to a uniform thickness. If desired, cut the chicken into smaller pieces to make them easier to work with. Dry the chicken with a paper towel.
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Pour the flour into a large bowl, add seasoning, and stir. Dredge the chicken into the flour to coat and set aside, reserving the remaining flour mixture. In a large pan on med-high heat, pour in the olive oil. When the oil is hot, add the chicken and cook 3-4 minutes on each side (I use an extra pan rather than reusing the same pan and working in batches, so the dregs don't overcook). When chicken is done, remove and set aside.
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Add another drizzle of olive oil and scrape the brown bits on the pan. Add a few spoons of the flour mixture into the oil and whisk until the flour is smooth and begins to brown. Pour in the wine and stir, then the chicken broth, adding more if the sauce is too thick. Add the mushrooms and continue to cook on med heat until the sauce begins to thicken - about 10 min. Turn the heat to low, add the capers and stir, then place the chicken back into the pan. Simmer until the chicken is warm and the sauce thickens a little more.
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Garnish with parsley or a slice of lemon if you're feeling bougie!