Tuesday, October 11, 2011

Comment to Win LIVER LET DIE, Series Debut from Liz Lipperman

Please join me in welcoming author Liz Lipperman to the Kitchen! Leave a comment on her post today and you are entered to win the launch book in her new "Clueless Cook" series, LIVER LET DIEI thoroughly enjoyed Liz's debut, and I think you will, too, which is why it is my great pleasure to turn over my regular Tuesday blog spot to her today. Take it away, Liz.  
~ Cleo Coyle

Note: The winner of the comment-to-win contest was Denise! (Congrats, Denise! Contact Liz at Liz@LizLipperman(dot)com , and she will get her book to you!) 

Liz Lipperman
Thanks, Cleo, for inviting me back to this great blog. I've probably gained five pounds just looking at the pictures. Cleo will be hanging out today at my Mysteries and Maragritas blog so, go say hey by clicking here

Today, I’m sharing a recipe from my debut novel that released last Tuesday (SQUEE.) Here’s a short summary of LIVER LET DIE, the first in the Clueless Cook Mystery Series from Berkley Prime Crime.

Jordan McAllister, a wannabe sports reporter, follows her boyfriend to Dallas, gets dumped, and ends up in a small Texas town where she lands a job writing personals. When an opportunity arises to fill in for the culinary reporter (who's rehabbing a broken hip), she jumps on it, thinking it’s one step closer to writing that sports column she wants so badly. 

The problem is Jordan was raised in West Texas, the only girl with three brothers who needed her outside every day to even up the sides for football games, and although she can throw a razor-sharp touchdown pass from 50 yards, she can’t cook her way out of a box of macaroni and cheese.  

Her first assignment is reviewing the new steakhouse in town where she inadvertently orders foie gras (fatty duck liver) that ends up untouched and shoved into a borrowed purse. Back home she discovers that she has ruined her friend's beautiful handbag, but that's nothing compared to finding her waiter from the steakhouse murdered outside her door along with her name and number in his pockets. Now she’s the prime suspect as well as the main course on the murder menu.

The concept for LIVER LET DIE was hatched when the editor read a straight mystery of mine that she loved but couldn’t use because she was looking for a cozy series – a "foodie" to be exact. Growing up number eight of nine children, I knew I couldn’t pull off a gourmet series, and the idea of a sports nut like me suddenly thrust into a position with her own food column seemed like the way to go. 

ersonally, I am a pretty good casserole cook, since that's what I ate growing up. Since my girl doesn’t cook, she uses her friends' recipes for her column after they slap on a made-up, foreign name to make them seem gourmet-ish. So, I headed straight to my own recipe books for the ten offerings in the back of LIVER LET DIE. 

Here’s the awesome recipe from the steak house where Jordan first gets into trouble. I can get hubby to do all kinds of honey-dos if I promise him this one. I actually half made this recipe up when a favorite restaurant took it off the menu...and mine is just as good as theirs. Shameless plug alert!  The best way to eat this is while you’re reading LIVER LET DIE.

Longhorn Prime Rib’s
Rattlesnake Pasta

From Liver Let Die by Liz Lipperman

Yields 4 servings

1 pound bow-tie pasta
5 tablespoons cooking oil
¼ sliced onions
½ medium yellow squash, cut diagonally into ¼-inch slices(about ¾ cup)
½ medium zucchini cut diagonally into ¼-inch thick slices (about ¾ cups)
¾ cup sliced mushrooms (optional)
1 ¼ cups heavy cream
1 jalapeño pepper, seeded and minced (or 1 tablespoon canned diced jalapeño)
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 Tablespoon Cajun Seasoning
2 ounces freshly grated Parmesan cheese (about ½ cup)
1 can (14.5 ounces) fire-roasted diced tomatoes
Salt and pepper to taste
3 Tablespoons oil
3 boneless, skinless chicken breasts, rinsed and cut up into bite-sized pieces
All purpose flour and Cajun seasoning for dredging

Directions: Cook the pasta according to package instructions. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions, yellow squash, zucchini, and mushrooms (if using) and cook for 5 minutes or until the vegetables are heated through but still firm.

Pour in the cream and the cooked pasta and simmer for 4 minutes. Mix in the jalapeño, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the cheese and the tomatoes. Reduce heat to low.

In another large skillet, preheat the remaining 3 tablespoons of oil over high heat. Shake the Cajun seasoning over the chicken pieces and then dredge in the flour. Pan fry for 5 minutes on each side or until brown. Add the chicken to vegetable pasta mixture and stir a few times to incorporate. Serve and enjoy. This casserole has a bite, (that’s why it’s called Rattlesnake Pasta), so if you don’t like spicy food, go easy on the jalapeño.


To find out more about Liz and her books,
visit her online home by clicking here:

Read an excerpt from
Liver Let Die
by clicking here.


A final note from Liz...

The release date for Liver Let Die is finally here, and I am giving away a great prize. It’s a Pandigital Kitchen Technology Center that retails for $399. It has an HD TV, a digital recipe file, a digital photo album and wireless internet connection. It’s awesome. 

There are several ways to enter multiple times without buying the book, although I’d love for you to try me. I’ll even give you three extra entries if you do. The awesome Brent Taylor, teenage extraordinaire, helped me with this contest. (He did all the techno stuff!) So, check it out and get as many entries as you can. The random drawing will be on October 31st and the winner will be posted on FaceBook, Twitter, my website, and my blog. So what are you waiting on? Check it out by clicking here.


  1. This is another recipe to add to my collection.

  2. Congratulations on "Liver Let Die," Liz! And thanks for sharing this delicious recipe. I love the different veggies in it!

  3. Hey, Dru, it's good to see you here. And it really is a great recipe. Matter of fact, I'm going to run to the grocery store later today so that I can make this for dinner. My mouth is already watering.

  4. Riley, it is really good. Texas Land and Cattle Restaurant used to serve it, and when they discontinued it, I knew I had to figure out how they did it. Actually, I think mine is better because I added more cheese and good stuff.

    Hope you enjoy it.

  5. Welcome, Liz! As someone who has included a recipe for opening a box of mac and cheese and boiling water in my first book (my protagonist couldn't cook!), I sympathize with Jordan.

    This recipe sounds great. Funny how we're all sneaking up on wintery stewish type dishes.

  6. Sheila, I didn't know your protag couldn't cook, either. Now, I'll definitely have to check that out.

    And I'm in Texas. Although we had beef stew last night, we're still wearing sandals and capris.

  7. Okay, did I miss something? Why is it called Rattlesnake Pasta?

  8. Hey, Cindy, good question. It's called that because it has a bite. There's diced jalapeno peppers in it. So, if you aren't crazy about spicy food, just go easy on it or leave it out entirely. For me, the spicier the better.

  9. Hey, Liz! Of course I had to read this before I've eaten lunch. Now, I'm faint with hunger. I can't wait to read Liver Let Die. I know it's going to have me laughing my backside off.

  10. Anita, I hope so. And I've already decided I'm eating this pasta tonight. Thanks for stopping by and commenting. You may get lucky and win a copy.

  11. PLEASE enter me to WIN! Both book and recipe look great!

  12. Thanks for the recipe. Going out to buy ingredients and your book. Both sound terrific! Best of luck on your debut novel.

  13. Liz- this book sounds great and I can't wait to read it. I am a casserole girl too.

  14. This recipe sounds yuummy and will be tried. Congrats on your book - I look forward to having fun reading it.

  15. Hi Liz!
    Welcome!! Congrats on your release and for this yummy looking meal! We are too close to cold weather so I'll be getting my casserole dishes out and recipes ready to go...this is going to on our menu here at Chez Phillipe real soon!
    Thanks again!

  16. @photojewel62 Consider yourself entered. And thanks for the kind words.

    @Theresa Woo hoo! You're trying them both. Bet you'll like them both, too. Thanks.

    @ Christine - another casserole girl after my heart! The book has 10 recipes in the back that are equally tasty. Thanks for commenting.

    @ Mary Jane - thanks for the nice words. This blog is so much fun.

    @Nanc - Thanks. I'd love to know how you liked this dish if any of you make it.

  17. I already have this book on my list to purchase! I get an email about new books each month and this one caught my eye! So, obviously, I would love to win a copy.

    The recipe sounds wonderful. My kind of cooking -- easy and delicious!


  18. This recipe looks like a winner! I'll print it and share it.

  19. Congratulations on your debut novel! Liver Let Die sounds like a really fun read and I've added it to the TBR list. Your recipe sounds wonderful and I will definitely be trying this one on the family. Thanks for the chance to win your book - hope it is hugely successful for you.

  20. @Denise Cross your fingers. I just ran out and bought the ingredients for this recipe, Yum.

    @Mary Try it and then invite me over!!

    @Karen Are you feeling lucky today? Thanks for the good wishes.

  21. Liz, this dish is right up my alley. I'd just taken chicken breasts out to thaw for tomorrow night's dinner and now this will be it! Thanks, and congrats on the book, it sounds terrific!

  22. Liver Let Die sounds like my kind of book and I must say that I love the cover art! I may try cooking the Rattlesnake Pasta. It certainly isn't the same ol' same ol' spaghetti with store bought pasta that I was going to make for tonight's dinner.

  23. I meant store bought sauce, not pasta.

  24. Congratulations on your debut release, Liz!
    The recipe sound delicious - thanks for sharing.

  25. This looks like a great recipe! Yum! and I'm so looking forward to Liver Let Die!
    I heard its getting rave reviews!

  26. @Lynn Waving at you from the Dallas area. If you have zucchini and squash in your frig and don't have to run out and buy it all, consider me impressed. Hope you enjoy it.

    @Nancy thanks for the nice words. And for the record, most of my casseroles have store-bought sauces and cake mixes. I love taking a really good recipe and "dumbing" it down. When I can get it to taste as good or better than the original time-consuming one, I call it my own.

    @ Mary Thanks for commenting and for the congrats.

    Okay everyone, got to go out and cook the Rattlesnake Pasta. My Rangers are in Detroit tonight, so I have to have the kitchen cleaned up and ready when the game comes on. Keep those comments coming, and I promise to answer them all.

  27. Hey, Laura, how did I miss you? FYI, Laura just signed a three book deal with Berkley Prime Crime. Woot!! And knock on wood, the reviews have been great.

  28. Looks like a good recipe--but I must be really hungry because the title of your book is making me want to cook some liver and onions.
    Please enter me in your contest.

  29. Consider yourself entered, Sue, and good luck. I made this for dinner tonight, and it was the bet I've ever made it. Ooh, good!

  30. Okay, we have a winner. It's Denise!!

    Denise, there is no email attached to your profile. I hope you see this. Send your snail mail address to Liz@LizLipperman.com and I will get that info to my publicist at Berkley.

    Thanks everyone for all the great comments. Special thanks to you, Cleo, for arranging this and for all you do to give back to writers.

  31. I was so relieved to see that there was no rattlesnake in this pasta recipe. It actually sounds quite good, so I think I'll give it a try.

    This book has been in my Amazon shopping cart for some time. Can't wait to read it!

  32. Liz, this book sounds like so much fun! What a clever concept--congratulations and hope it sails off the sales charts!

  33. Pattie, although you're too late to win the book, I have to comment and say I think I love you!!

    As for the pasta, OMG, it is so good!

  34. Lucy, thanks so much for commenting. From your mouth to God's ear.