Cooks & Books Tour: Dining With Angels by Larissa Ione and Suzanne M. Johnson – Available NOW!! Check out the DELICIOUS Recipes that Laurie tried out!


Join New York Times bestselling author Larissa Ione, and USA Today bestselling Southern food expert Suzanne M. Johnson as they guide you through their favorite Demonica world inspired food and drink recipes. And don’t forget to spend some time learning a little bit more about the private lives of your favorite characters in all new snippets and short stories! Brought to you by 1,001 Dark Nights, DINING WITH ANGELS is now available! Grab your copy today!



In a world where humans and supernatural beings coexist — not always peacefully — three things can bring everyone to the table: Love, a mutual enemy, and, of course, food.

With seven brand new stories from the Demonica universe, New York Times bestselling author Larissa Ione has the love and enemies covered, while celebrity Southern food expert Suzanne M. Johnson brings delicious food to the party.

And who doesn’t love a party? (Harvester rolls her eyes and raises her hand, but we know she’s lying.)

Join Ares and Cara as they celebrate a new addition to their family. See what Reaver and Harvester are doing to “spice” things up. Find out what trouble Reseph might have gotten himself into with Jillian. You’ll love reading about the further adventures of Wraith and Serena, Declan and Suzanne, and Shade and Runa, and you’re not going to want to miss the sit down with Eidolon and Tayla.

So pour a glass of the Grim Reaper’s finest wine and settle in for slices of life from your favorite characters and the recipes that bring them together. Whether you’re dining with angels, drinking with demons, or hanging with humans, you’ll find the perfect heavenly bits and sinful bites to suit the occasion.

Happy reading and happy eating!


Grab your copy of DINING WITH ANGELS today!

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DINING WITH ANGELS by Larissa Ione and Suzanne M. Johnson – Cooks & Books Tour Schedule:

November 7th


Literary Gossip

Smut Book Junkie Book Reviews

November 8th

MI Bookshelf

My Book Filled Life

Once Upon An Alpha

November 9th

Misha Elliott

Scandalous Book Blog

We Do What We Want Book Reviews

November 10th

Jen in Bookland

MSquared Book Blog

Romance Addict Book Blog

November 11th

Dirty Bad Bloggers

Little Red Reading Hood

The Book I Love

November 12th

Cup of Tea Book Blog

Living In Our Own Story

The Bookery Review

November 13th

Book Lovers Hangout

The Romantic Angel Blog





Cooking and reading. Two activities that I am most passionate about and have been a constant in my life for as long as I can remember. Like my mother and grandmother, I have collection of cookbooks, some are (very) well-worn and others may never have been cracked open but I treasure them all.

Lately though, my focus has been elsewhere and doing these two things that I love so much have been difficult at best. But the opportunity preview some of the recipes from Larissa Ione & Suzanne Johnson’s Dining with Angels was exactly what I needed!!! It was nearly impossible to narrow choices down to two, so I picked three – the French Onion Soup (which I love and have NEVER even made before), Spaghetti all’ Angeliciana and for sentimental reasons, the Cherry Hand Pies.

Overall, these recipes are so easy and adaptable. For me, my three choices were based upon how well they might freeze. I love sharing the fruits of my labor with friends and family and these recipes fit the bill perfectly!


French Onion Soup


Fair warning, the French Onion soup was probably the more labor intensive of the three recipes, but totally worth it! I started off using a mandolin to slice the onions, but quickly gave up (there’s a reason it sits on the pantry shelf) and went with my sharpest knife. Pro tip: to prevent tears – run the onions under cold water after they have been peeled and halved.  I am just excited that I’ve now got extra in the for a quick weeknight dinner.

French Onion Soup

3 tablespoons olive oil
1 tablespoon minced garlic
6 sweet onions, thinly sliced
1 teaspoon dried thyme
2 tablespoons butter
1/2 cup dry white wine
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon salt
1 French baguette
8 cups beef broth
6 thin slices of provolone cheese
In a Dutch oven, heat the olive oil on medium heat. Add the onions and toss to coat with the oil. Cook the onions, stirring often, until softened, about 15 to 20 minutes. Increase the heat to medium high. Add the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Then sprinkle with sugar (to help with the caramelization) and salt and continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the beef broth, minced garlic, and thyme. Bring to a simmer, cover and cook for about 30 minutes. While the soup is simmering, line a baking sheet with parchment paper and preheat the oven to 450 degrees. Cut the baguette in 1-inch slices and brush both sides lightly with olive oil. Place in the oven and toast until lightly browned, about 5 to 7 minutes. To serve, ladle soup into oven safe bowls and place one slice of toasted baguette on top of each bowl of soup, followed by one slice of provolone. Place the bowls of soup under the broiler for 1-2 minutes or until the cheese is melted and bubbly. If you do not have oven safe bowls the steam from the soup will melt the cheese. Serve immediately.



Spaghetti all’Angeliciana (Sinful Version)

The Spaghetti all’ Angeliciana looks fancy, but is so freaking easy. I did go the sinful route and used the bacon. This is one of those recipes that is so adaptable and can easily be made into a meatless option.


Spaghetti all’Angeliciana (Sinful Version)

1 pound thick cut bacon, cut into 1-inch pieces*
2 tablespoons reserved bacon drippings*
2 cups raw spinach 1 (14 ounce) can whole or diced tomatoes (fire-roasted provides a wonderful flavor)
4 shallots, chopped
1 clove garlic, minced
1/2 teaspoon -1 teaspoon red pepper flakes (or to taste)
1 (28 ounce) can whole tomatoes
2 tablespoons butter*
1 pound Spaghetti*
Freshly grated Parmesan or Pecorino Romano for serving
Fresh basil leaves
Fry bacon until completely rendered and crispy, about 6-10 minutes. While bacon is cooking, pulse spinach and the small can of tomatoes a couple of times in a food processor or blender until mostly smooth. When bacon is crisp, drain fat, reserving 2 tablespoons in the pan and turn heat to medium-low. Add the shallots, garlic, and red pepper flakes and cook, stirring, for 1 minute. Add large can of tomatoes and the blended tomato-spinach mixture and simmer, stirring occasionally, 30 minutes. Meanwhile, fill a large pot with enough water to cook 1 pound of spaghetti. Bring to a boil. Add a generous amount of salt (make the water as salty as the ocean) and the pasta and cook according to package instructions for al dente. Drain. Swirl 2 tablespoons butter into the sauce and toss with the spaghetti. Serve topped with freshly grated cheese. Garnish with fresh basil leaves.
*For Heavenly version: Substitute olive oil for bacon drippings and butter Substitute veggie or whole wheat pasta for traditional pasta Substitute 4 ounces diced pancetta for bacon Click here to return to the table of contents.



Cherry Hand Pies

The Cherry Hand Pies turned out to be my absolute favorite. My dad has always been a big fan of my cooking, he is also big fan of cherry pastries. I picked this recipe with him in mind and made them as a small thank you for being a great guy and an even greater grandfather.  PS — the filling is to freaking die for and once again this is a recipe that you can substitute your favorite fresh or frozen fruit.


Cherry Hand Pies

3 cups frozen cherries, pitted
2 sheets puff pastry, thawed
1/2 cup sugar
1 egg
1 tablespoon cornstarch
1/4 cup sugar
1 lemon, juiced
Preheat oven to 450 degrees.
In a small saucepan over low heat add the cherries and sugar. Stir until sugar is dissolved, about 5 minutes. Add the cornstarch and lemon juice and continue to stir for about 3-5 minutes or until the sauce has thickened. Remove from heat and allow to cool completely.
Unfold each sheet of puff pastry and cut along the 3 lines, then cut each sheet in half, giving you a total of 12 squares. Place 2-3 tablespoons of cherry filling in the center of each pastry square and fold one corner of dough over the filling to reach the other corner of pastry. Seal the seams with a fork and place on a parchment lined cookie sheet. Cut a small slit in the center of the pie. Repeat with remaining hand pies.
In a small bowl, whisk together the egg with 2 tablespoons of water and brush over each pie. Sprinkle each pie with sugar.
Bake for 12-15 minutes or until golden brown. Allow to cool before serving.
QUICK TIP: For future use, place the pies on the parchment lined baking sheet and freeze for 30 minutes. Remove from freezer and individually wrap in plastic wrap. Return to the freezer. When ready to bake, remove from freezer and place on a parchment lined baking sheet. Bake in a 450 degree oven for 15-18 minutes or until golden brown.


There are a bunch more recipes that I can’t wait to try out in the very near future – Looking at you Seven Layer Greek Goddess. With the holidays fast approaching, it is the perfect time to explore some new ideas and dazzle your friends and families with these incredible offerings. Happy reading & cooking!!! 


About Larissa Ione:

Larissa Ione is a New York Times and USA Today bestselling author. An Air Force veteran, she traded in a career as a meteorologist to pursue her passion of writing. She now spends her days in pajamas with her computer, strong coffee, and supernatural worlds. She believes in celebrating everything, and would never be caught without a bottle of Champagne chilling in the fridge…just in case. She currently lives in Wisconsin with her U.S. Coast Guard husband, her teenage son, a rescue cat named Vegas, and her very own hellhound, a King Shepherd named Hexe.




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About Suzanne M. Johnson:

USA Today bestselling author Suzanne M. Johnson is family trained, a South Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that re-occur every time she smells something simmering in the oven. In all of her books, Suzanne shows that making a delicious meal doesn’t have to be complicated–it just has to be made with love. So go ahead, don’t be bashful, dive right in. Who knows? You might just make a few memories of your own.



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