Surf & Turf Scampi Spaghetti AKA “spaZghetti***”

Surf and Turf Spazghetti 128I was grocery shopping a few years ago and had a small budget of $20.00 to $30.00. So I had to limit the list to “essential” items only and no “impulse” buys. I noticed the Cream of Shrimp soup by Campbell’s and wanted it so bad, but could not afford it.

Years went by and I had a bit more money to buy some impulse items. So I finally got to purchase 2 cans of the Cream of Shrimp Soup. I used it in Shrimp & Lobster Fondue. It was my first time using my Fondue pot, so it was not very successful. If only I had used a traditional pot (on the stove), it would have turned out perfectly.

Surf and Turf Spazghetti 134I decided to save my second can for my Surf & Turf Spazghetti! This is Spaghetti meets Shrimp Scampi, meets Lasagna, meets Pizza – all in one dish! And of course, I am adding that “Puttanesca” Umami flavor bomb!

I normally have more “meat” in my Spazghetti, but to keep it light, I am substituting a pound of Spinach, for a pound of Italian Sausage, that is usually added. This puts everything on the plate, meat, side dish and pasta. Before I begin, I separate by groups to make sure I did not leave anything in the fridge or pantry.

INGREDIENTS:

  1. Surf and Turf Spazghetti 026Spaghetti Half Cut, recommended: Barilla, two 12 oz. boxes
  2. Italian Sausage, 1 lb
  3. Shrimp Scampi (frozen), recommended: SeaPak, 12 oz.
  4. Pepperoni slices, recommended: Great Value, 6 oz., divided
  5. Anchovies in Olive Oil, recommended: Crown Prince, 2 oz.
  6. Cheese Shredded Pizza Blend, recommended: Great Value, two 8 oz. packages
  7. Ricotta Cheese, recommended: Great Value, 15 oz. and Cottage Cheese, recommended: Belfonte, 15 oz.Surf and Turf Spazghetti 118
  8. Diced Tomatoes seasoned with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
  9. Diced Tomatoes seasoned with Green Peppers & Onions, recommended: Del Monte, 14.5 oz.
  10. Tomatoes Wedges, Tri-Color with Olive Oil & Italian Spices, recommended: Great Value, 10 oz.
  11. Cream of Shrimp Soup, recommended: Campbell’s, 10.5 oz.
  12. Alfredo Sauce with Portobello Mushrooms, recommended Bertolii, 15 oz.
  13. Alfredo Pasta Sauce with Italian Cheese, recommended: Sam’s Choice, 14.5 oz.Surf and Turf Spazghetti 016
  14. Mushrooms Sliced, recommended: Green Giant, 8 oz.
  15. Bouillon Cubes Shrimp Flavor, recommended: Knorr, 2
  16. Seasoning Blend, frozen (Celery, Yellow Onions, Red Bell Peppers, Green Bell Peppers, Parsley Flakes), recommended: Great Value, 10 oz.
  17. Tomato Pesto, recommended: Mezzetta, 2 teaspoons
  18. Olives Italian Salad, recommended: Boscoli Family, 2 tablespoons
  19. Portabella Zesty Mexican Blend, recommended: Giorgio BlendaBella, 2 tablespoons
  20. Spinach, Frozen Chopped Steamable, recommended: Great Value, 12 oz.
  21. Garlic Butter Shrimp Scampi Seasoning Mix, recommended: McCormick, two.87 oz. packetsSurf and Turf Spazghetti 132
  22. Tomato, Garlic & Basil Marinade Mix, recommended: McCormick Grill Mates, .5 oz.
  23. Olive Oil Black Truffle, recommended: Roland, ¼ teaspoon
  24. Truffle Zest, recommended: Sabatino Tartufi, dash
  25. Mushroom Porcini Rub, recommended: Manitou, dash
  26. Panko Breads Crumbs Italian Style, recommended: Great Value, ½ cup
  27. Grated Parmesan, 3 Cheese Blend with Parmesan, Romano & Asiago Cheese, recommended: Kraft, ½ cup
  28. Parmesan Aged Wedge, recommended: Frigo, ½ cup, divided
  29. Garlic, fresh, 10-11 cloves, dividedSurf and Turf Spazghetti 019
  30. Parsley, dry, ½ teaspoon
  31. Eggs, Jumbo, 2
  32. Butter, 4 pats, divided
  33. Optional: Turkey-size Oven Bag, recommended: Reynolds Kitchens (or line with foil for an easy clean up)

INSTRUCTIONS:

  1. Melt 1 Butter pat with Olive Oil and add Truffle Zest and Mushroom Porcini Rub in stock pot for 1-3 minutes on low.
  2. Add Water and 2 Shrimp Bouillon cubes and bring to a boil.Surf and Turf Spazghetti 129
  3. Add Spaghetti and boil for 10 minutes. Next add the frozen Seasoning Blend and cook an additional 5 minutes, then drain. To that pot, add the Alfredo Pasta Sauce with Italian Cheese, 2 Shrimp Scampi Seasoning packets, drained sliced Mushrooms, Tomato Pesto and Cream of Shrimp Soup.
  4. Melt Anchovies in a skillet to cook down, and then brown Italian Sausage on top of the Anchovy oil. Add half of the garlic to the skillet last for a few minutes. Drain and then add the 3 cans of Diced Tomatoes, including the juice, Portabella Blend and the Tomato, Garlic & Basil Marinade Mix.Surf and Turf Spazghetti 022
  5. Beat the Eggs and blend in the Ricotta and Cottage Cheese, Spinach, Olive Italian Salad and 1 ½ Pizza Cheese package.
  6. Melt the last Butter pat and add to it the Panko Bread Crumbs, Grated Cheese Blend and half of the grated Parmesan cheese from wedge.
  7. Line the cooking pan with the Turkey Bag and a layer of Pepperoni and the other half of Garlic.
  8. Next add a layer of Spaghetti.
  9. Then add a layer of Italian Sausage.
  10. Then add a layer of Spinach/Ricotta/Cheese.
  11. Repeat the layers until you have used all of the Spaghetti, Italian Sausage and Spinach.Surf and Turf Spazghetti 119
  12. Layer with Pepperoni, but reserve some for the topping.
  13. Add the remaining half of the Pizza Cheese
  14. Top with the remaining Pepperoni
  15. Combine the Panko Bread with Grated Parmesan Cheese, remaining Butter (melted), Parsley and Shredded Aged Parmesan Wedge for the topping.
  16. Cook for 35 minutes in a 300 degree oven
  17. NOTE: I have to cook this part of it tonight and store in the refrigerator for dinner tomorrow. Reheat the Spazghetti for 15 minutes @ 350, if you do this the day before.
  18. Add the Shrimp Scamp ♪ on top of Spaghetti ♫**and cook for 20 minutes at 350 degrees
  19. Save some of the grated Parmesan cheese wedge to sprinkle on top.Surf and Turf Spazghetti 088

** Did anyone catch the shout out to Dr. FunhouseOn Top of Spaghetti” song? Here are the lyrics, in case you were curious about it, and you can listen here:

https://www.scoutsongs.com/lyrics/ontopofspaghetti.html

On top of Spaghetti,
all covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,Surf and Turf Spazghetti 127
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer, Surf and Turf Spazghetti 112
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.

Surf and Turf Spazghetti 041** My Aunt Earnestine, nicknamed my Spaghetti to “Spazghetti” as a compliment. A lot of people use only ground beef in their spaghetti, but when I started using Italian Sausage instead, people noticed the difference.

By the way, the Catfish Nuggets turned out great!  The best I have ever made.  The secret?  Do what Sunny Anderson does and shake it in a paper bag.

Merry Christmas 2019!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

2019 Cooking Ends: 2020 Cooking Begins

Samsung 870I created a Cookbook folder on my computer back in 2009. Since then, I have added my recipe creations and saved recipes for inspiration.

I am almost done working on my Cookbook. Hopefully, I will have it ready by January 2020.

I originally planned to publish my cookbook back in 2016. But, along came the thoughts and ideas for the Vampire Dancer Saga series, after seeing 3 bats in my house.

I LOVE planning my meals in advance!Samsung 871

That way, there is no excuse to order Pizza Hut, when the fridge or pantry is empty.

I try to plan my meals 1 to 2 weeks in advance, to allow “smart” shopping versus “impulse” shopping.

This week was Epic Tuna and later on, Pork Chops on Croissant Rolls. I love Salad as my side dish for dinner.

Samsung 866I am also prepping the Catfish Nuggets for tomorrow. For breakfast, during work days, I love eating Cottage Cheese with Diced Peaches.

I used to love eating a Bacon, Egg & Cheese sandwich for breakfast. Or a Spam, Egg & Cheese sandwich, or a Sausage, Egg & Cheese sandwich. I am cutting out a lot of bread to lose weight. But I will take a break on my diet to make a Biscuit, Sausage, Country Gravy, Hash Brown, Egg and Cheese Quiche for Christmas.

Ground LambMy Christmas main dish will be a Surf & Turf Spazghetti with Truffle Alfredo Sauce, Italian Sausage, Pepperoni, Anchovies, Shrimp Scampi and Cream of Shrimp Condensed Soup. I even have Shrimp Bouillon cubes to boil the spaghetti pasta in. This will be epic!

For a lighter meal next week, I have a can of Baked Beans and I can chop and fry Polish Sausage to cook with it. A “Grown Up” version of Pork & Beans.

My lunch break during work days is only one hour. So I love to cook in advance and eat leftovers during the week. And then freeze the rest, when I get sick of eating it.

Samsung 862I like to make Black-eyed Peas & Cornbread for New Year’s Eve, or a pot of Chili. I plan on making Middle Eastern Chili On December 30th or 31st. The Ground Lamb is so expensive, but since it is a holiday, I will splurge.

If I know that I am planning a meal in advance, I also buy things on sale. I plan on making Meatloaf, and I have some of the ingredients now that can be used for other meals, in a pinch. For example: diced tomatoes. can be used in Spaghetti, Chili or Meatloaf. So I try to buy them on sale and stock up.

I ran out of Mirepoix, so I have to wait to make the Macaroni & Cheese with Cream of Mushroom Soup. Boo!

Samsung 864Along with the Surf & Turf Spazghetti, that is way too much pasta. But I still kept it in the picture with the Catfish Nuggets for my Happy Vance Day on December 21st. TODAY!

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/

GARLICKY GREEK LEMON CHICKEN

Greek Chicken Dinner 029The Umami Flavor Bomb!

On cooking show competitions it is always a compliment to hear that your food has Umami. You, know, that bold flavor bomb that comes from strong ingredients like garlic, bacon, onion, cheese, pepper, anchovies or lemon/lime, AKA the 7 wonders of the food world. u·ma·mi /o͞oˈmämē/noun: Umami

  • a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.

I love food with Middle Eastern flavors such Sumac, Feta and Greek Chicken Dinner 026Greek Yogurt. I used to Belly Dance at the Kabob House. One of my favorite dishes was their Lamb Kabob and Rice, seasoned with Sumac. So here is my take on a baked chicken, marinated with Sumac and Greek Yogurt. Opa!

GREEK CHICKEN INGREDIENTS:

1. Chicken fresh bone-in, such as thighs or breasts, 2-3 ½ lb. (or use Frozen Chicken that you can defrost over 3 days)

2. Stubb’s Chicken Marinade Mix Citrus & Onion, 1 oz

3. Sumac, recommended Zamouri Spices, 2-3 tablespoons

4. Greek Yogurt Traditional Plain, recommended The Greek Gods, 8-16 oz.Samsung 309

5. Anchovies, recommended Crown Prince, 2 oz.

6. Feta cheese chunk, recommended President, 4 oz.

7. Feta cheese crumbles, recommended President, 4 oz. for garnish

8. Olive Medley (Kalamata pitted, whole and sliced, Green Salad sliced, Black Olives sliced) ¾ cup

9. Capers non-pareil, recommended Crosse & Blackwell, ¼ cup

10. Lemons, 2 (slice one and dice the other into 4 chunks)

11. Tomato, dice into 4 chunksGreek Chicken Dinner 014

12. Garlic, 5 cloves

13. Vinegar (your favorite, Red Wine, Apple Cider, Balsamic, etc.)

14. Rosemary Leaf, ½ teaspoon, divided

15. Tarragon Leaf, ½ teaspoon, divided

16. Naan Bread, 1 per meal

17. Truffle Oil, 1 teaspoon or less for Naan

GREEK CHICKEN INSTRUCTIONS:

1. Garlic Greek Chicken 015Fresh Chicken (add to Ziplock bag and cover with Sumac and Chicken Marinade). I was not baking my chicken that day, so I froze it.

2. For fresh chicken, add the Yogurt and marinade for ½ hour or longer

3. For frozen chicken, add the Yogurt to the bag and thaw in refrigerator for 3 days

4. Preheat oven to 325 when ready to cook

5. Season lemon and tomatoes with ¼ of Rosemary and Tarragon Leaf

6. Add chicken to baking dish and cover with Anchovy oil

7. Put the Anchovies beneath the chicken pieces and top the Anchovies with GarlicGreek Chicken 003

8. Add the Olive Medley with Capers between pieces and cover with Feta Cheese Chunk slices

9. Cover chicken with Lemon slices

10. Pour vinegar over the chicken

11. Cover with ¼ of Rosemary and Tarragon Leaf

12. Cover with foil

13. Bake at 325 for 1 hourGreek Chicken 006

14. Remove foil and bake at 350 for 30 minutes

15. Add Truffle Oil to lemon and tomato chunks

16. Grill Lemon and tomato chunks

17. Remove and grill Naan bread for 2 minutes per side to get grill marks

SAFFRON RICE INGREDIENTS:

  1. Yellow Saffron Rice, recommended Mahatma, 5 oz.
  2. Turkey Broth and/or water 1 ½ to 2 cups
  3. Chicken Bouillon Cubes, 2Greek Chicken Dinner 001
  4. Feta cheese crumbles, recommended President, 4 oz. for garnish
  5. Greek Yogurt Traditional Plain, recommended The Greek Gods, 2 tablespoons
  6. Saffron, recommended Sun Brand, 5 to 10 strands
  7. Truffle Oil, 1 teaspoon
  8. Truffle Zest, ¼ teaspoon
  9. Butter, 2 pats, separated
  10. Rosemary Leaf, ½ teaspoon
  11. Tarragon Leaf, ½ teaspoon

SAFFRON RICE INSTRUCTIONS:

  1. Add Truffle Oil, Truffle Zest, 1 Butter pat, Rosemary and Tarragon and heat for 2 minutes in your sauce pan
  2. Prepare according to Rice package directions.
  3. Add Bouillon Cubes and Broth/Water to pan and bring to a boilGarlic Greek Chicken 011
  4. Add rice, cover pan, reduce heat and simmer for 20 minutes
  5. Stir in Yogurt, Feta Cheese crumbles and 1 Butter pat

I am out of Tzatziki sauce at the moment. However, you can whip one up using Yogurt, Lemon juice (from the grilled lemons), Garlic and Dill. Perhaps, I will make that tomorrow, using my mini Chop Blender.

The baked Feta Cheese chunk slices mimic Greek Flaming Cheese: Saganaki! Even though it was baked, it did become crisp and benefit from the Olive Tapenade, Balsamic Vinegar and Anchovy Umami. https://en.wikipedia.org/wiki/Saganaki

  • In Greek cuisine, Saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. Garlic Greek Chicken 004
  • The cheese used in cheese saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep’s milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.
  • Other dishes cooked in a saganaki pan include shrimp saganaki (Greek: γαρίδες σαγανάκι, garídes saganáki), and mussels saganaki (Greek: μύδια σαγανάκι, mýdia saganáki), which are typically feta-based and include a spicy tomato sauce.
  • In many United States and Canadian restaurants, after being fried, the saganaki cheese is flambéed at the table (sometimes with a shout of “opa![2]), and the flames then usually extinguished with a squeeze of fresh lemon juice. This is called “flaming saganaki” and apparently originated in 1968 atGarlic Greek Chicken 005 The Parthenon restaurant in Chicago‘s Greektown,[2][3][4][5] based on the suggestion of a customer to owner Chris Liakouras.[6].

That was the best and most flavorful rice I have ever made in my lifetime. It might be just as good as the Kabob House, but it will be just the Umami I need for dinner! Opa!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).Greek Chicken Dinner 025

 

 

 

 

 

 

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/

NAAN PUTTANESCA PIZZA

Pizza 027There is a story behind this dish. My family loves my take on Spaghetti, so much, that they call it: Spazghetti! I was making my famous Spazghetti at my brother’s house, decided to reveal the secret to the flavor: Puttanesca!

My nieces Lena and Lekia thought I was making it up, because I was drunk. Yes, of course I was drinking! We made up a silly song: Puttanesca, Puttanesca, Putt, Putt, Putt!

I had to look up the word Puttanesca on the internet to prove that this was not some made up drunken nonsense.

Even though my family loves my Spazghetti, many did not know Pizza 025that I used Anchovies in it. Some people hate or dislike Anchovies. I used to eat Sardines as a kid, but I cannot stand the small bones on any fish. So I cook them down, only to use the flavor. And yes, Puttanesca is the real deal. From Wikipedia:

Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; “spaghetti in the style of a prostitute” in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. See, I was not drunk after all. So there!

This brings up a memory of my sister Gina, when she worked as a maid in a fancy hotel, on the Plaza. She would bring home this super large meat pizza with brisket and all Pizza 003sorts of meats. Thanks for the inspiration Gina!

INGREDIENTS:

  1. Italian Sausage, 1 lb.
  2. Pepperoni, divide into 2 groups, 6 oz.
  3. Stonefire Artisan Thin Crust Pizza (they are well known for the Naan bread, and this looks just like it)
  4. Anchovies 2 oz. can
  5. Tomato Pesto, recommended: Mezzetta, 3 teaspoons
  6. Black and Green Olives, ¼ to ½ cup
  7. Goat Cheese crumbles, 2 oz.
  8. Mozzarella Cheese Pearls, 4 oz.
  9. Gouda Cheese, 12 slices
  10. Pizza 004Asiago, Romano, Parmesan Salad Blend, recommended BelGioioso, 2 oz.
  11. Tomatoes on the Vine, diced, 2
  12. Green Pepper, diced, 1
  13. Garlic, diced 5 cloves
  14. Italian Seasoning or Herbs du Provence
  15. Cooking Spray

INSTRUCTIONS:

  1. Pre-heat oven to 250 degrees
  2. Cook Anchovies for 5 to 7 minutes on low
  3. Move the Anchovies to the back of skillet and add the Italian Sausage
  4. Add the diced Garlic and cook for a few minutes
  5. DrainPizza 031
  6. Dice the Green Peppers and Tomatoes and sprinkle Italian Seasoning or Herbs du Provence on top
  7. Mix together Sausage, Anchovies, Garlic, Goat Cheese, Mozzarella Cheese, Green Peppers, Tomatoes, Black & Green Olives in a mixing bowl
  8. Spray Pizza Pan with Cooking Spray
  9. Arrange 1/2 Pepperoni on bottom of Pizza Crust and top with 6 Gouda Cheese slices
  10. Add Meat mixture on top, even it out, top with Parmesan cheese blend
  11. Add 6 Gouda slices, and put remaining Pepperoni on top
  12. Create a foil tent over Pizza
  13. Cook for 45 minutes and let stand 30 minutes before cutting

Pizza 016THE VAMPIRE DANCER SAGA 5 IS DONE!

The story writing process has completed and ready for tweaking. For the first time, I am using original artwork, as opposed to using stock photos from Shutterstock, DepositPhotos and the Library of Congress.

Check out the sample for Part 4 to be in the storyline loop: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/