Showing posts with label #recipe. Show all posts
Showing posts with label #recipe. Show all posts

Sunday, June 11, 2017

Welcome our guest, author Maya Corrigan!

Maya (Mary Ann) Corrigan lives in Virginia, an easy drive from Maryland’s Eastern Shore, the setting for her Five-Ingredient Mysteries: By Cook or by Crook, Scam Chowder, Final Fondue, and the upcoming mystery, The Tell-Tale Tarte. The series features café manager Val Deniston, who solves murders with her live-wire grandfather in a historic Chesapeake Bay town. Each book has five suspects, five clues, and Granddad's five-ingredient recipes. Visit Maya’s website,, for trivia and quizzes about classic mysteries. She loves hearing from readers.

Take it away, Maya...Mary Ann!


Thank you, Daryl, for hosting me again on Mystery Lovers’ Kitchen, my favorite site for great recipes and news about mysteries in which food plays a role. I’m excited to tell your readers about the latest book in my Five-Ingredient Mystery series, The Tell-Tale Tarte, coming out on June 27th.

The book’s title derives from a story about a murder, “The Tell-Tale Heart,” written by the father of the detective story, Edgar Allan Poe. As a Poe fan, I thoroughly enjoyed incorporating his life and writing into the plot of a current-day mystery. The victim and suspects in my mystery include people whose lives Poe has influenced: an actor, a scholar, and a writer. My sleuth Val fears for her grandfather’s life when an actor famed for his Poe one-man show is murdered while dressed like Granddad. She soon learns the actor isn’t the only one doing an impersonation. The search for his murderer takes Val to the home of a Poe-inspired author, Rick Usher. When she and Granddad are stranded at the "House of Usher" by an ice storm, they uncover clues to the murder, but will they live to tell the tale? 

A crucial turning point in the story occurs when Val serves a French dessert, tarte Tatin, during a book club dinner party. Mystery Lovers Kitchen already has recipes for that dessert and similar apple tarts, so instead of a dessert recipe, I’m sharing a main dish recipe, a variation on Granddad’s Scrumptious Shrimp, which appeared in Final Fondue. At the Malice Domestic convention this year, a reader told me she and her husband loved that quick recipe. Though it calls for fresh shrimp, she used frozen shrimp and said it turned out great.  

Shrimp with Tomatoes and Feta

1 pound of large shrimp, shelled and with veins removed
2 tablespoons olive oil
¼ cup white wine [optional]
2 large cloves of garlic, chopped fine
1 14.5-ounce can of diced tomatoes
3 ounces feta cheese, crumbled into small pieces

Heat the oil in a 12-inch skillet over medium-high heat until it is hot, but not smoking. Add the shrimp and garlic to the pan. Cook until the shrimp are opaque (about a minute), stirring them in the pan. Remove the shrimp from the pan. Deglaze it with the wine if you are using it.

Add the tomatoes with juices. If you haven’t deglazed the pan with wine, stir to loosen any bits in the bottom. Cook at medium high until the liquid is reduced by a third. Add the shrimp and feta, turn the heat to low, and simmer until the shrimp are cooked through (around 3 minutes, longer for jumbo shrimp).

Serve the shrimp with crusty bread to sop up the sauce.
Serves 3-4 as a main course.


Leave a comment for a chance to win a copy of The Tell-Tale Tart. A U.S. winner will receive a signed paperback. An international winner will get an e-book for a Kindle or Nook. To enter, comment below about your favorite tart or pie and include your email address for notification if you win. Good luck!

Visit Maya at her website or on Facebook
Sign up for her newsletter here. 

Wednesday, June 7, 2017

Fresh Fruit Popsicles #recipe from author @DarylWoodGerber

I'm off on an adventure with my 13-year-old grandson to Disneyland. We're having a marvelous time and I'll share pictures next week, but that means I'm not around to leave many comments today. Hope you don't mind. I don't get to see him one-on-one very often, but when I do, we have a blast! We walk the same pace; we talk about everything. He's a very cool kid an I'm blessed to have him in my life. 

Eli loves supporting my writing efforts!
he's a good reader.

So I'm off to Space Mountain and Guardians of the Galaxy and all worlds other for the remainder of the day.

Enjoy what ever brings you fun!

Here’s a quickie recipe, perfect for the kids anytime of the year but particularly at a BBQ. I found the Mickey popsicle holders at a local store but I know you can find them on Amazon and elsewhere. So cute!

Fruit Pops with Fresh Fruit

2 cups fresh strawberries or raspberries
¼ cup apple juice
2 tablespoons honey
½ lemon, squeezed (no seeds)
1/8 teaspoon salt

Rinse your frozen popsicle mold (four 5-6 ounce)

Combine all the ingredients in a blender and blend until smooth.

Pour the mixture into the popsicle molds. Place in freezer for at least 5 hours.


Savor the mystery!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order


my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.

Thursday, May 25, 2017

Grilled Black Cod with White Wine, Lime, and Sriracha Sauce #recipe from Linda Wiken, author

I love Alaska Black Cod. Living inland, I buy it frozen but it never fails to turn out flaky and moist. I'm always keen to try different marinades and sauces though so this is one I tweeked from the newspaper and it's a keeper.

I will say up front that next time I'll amp up the heat by adding more Sriracha sauce or maybe add some chili flakes along with it. And, I used basil olive oil to give the flavor an extra kick. However, feel free to use a plain virgin olive oil and add whatever herbs you prefer.

Your cod filet needs to sit in the marinade for at least half-an-hour, so keep that in mind. Also, this is a recipe for one; increase the ingredients as required for more portions.

What you'll need:

1 black cod filet
3/4 tsp. fresh lime juice
3/4 tsp. white wine
3/4 tsp. basil virgin olive oil
1/4 tsp. Sriracha sauce
pinch of sea salt
pinch of fresh ground pepper

What to do:

Start by squeezing lime juice then combine it with white wine, olive oil, Sriracha Sauce, salt and pepper. Place in a plastic bag along with the cod filet. Seal the bag and let the filet sit in the marinade for at least 1/2 hour.

Remove filet and discard ingredients. Place the cod filet on a piece of aluminum foil and barbecue for at least 12 min. The fish should be flaky when ready.

Serve with wedges of lime and some more of that chilled white wine.

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 

Sunday, April 30, 2017

Welcome our guest Hannah Dennison + book #giveaway!

Buy Link

British transplant Hannah Dennison is the author of The Vicky Hill Mysteries (Constable Crime) and The Honeychurch Hall Mysteries (Minotaur), both set in the wilds of the Devonshire countryside. Hannah originally moved to Los Angeles to pursue screenwriting. She has been an obituary reporter, antique dealer, private jet flight attendant and Hollywood story analyst. Hannah has served on numerous judging committees for Mystery Writers of America and is currently serving on the MWA board for 2016-2018. 

Now living in Portland, Oregon with her husband and two insane Vizsla dogs, Hannah’s heart remains in England. She is a passionate supporter of the Society for the Protection of Ancient Buildings, the Historic Houses Association, and the National Trust. She enjoys all country pursuits, movies, theater and seriously good chocolate. 

Don't miss Hannah's giveaway below!

Lemon Drizzle Cake (Without The Drizzle)

It’s great to be back at Mystery Lover's Kitchen once again. 

I hope your readers will enjoy the recipe for my quintessentially English Lemon Drizzle Cake—although the moment my American husband spied it cooling in the kitchen he asked, “Where is the frosting?”  He has a good point. If you make this cake the traditional old-fashioned way, there is no frosting. But of course you can always sprinkle it with confectioners sugar (we call it “Icing Sugar” in the UK) or even whip up some sugar, butter and a tiny bit of milk to make a buttercream frosting if that’s what suits your fancy.

I picked Lemon Drizzle Cake in honor of Jane Wynne, who owns Dundridge Stables in Harberton, Devon. That’s the setting for Iris Stanford’s carriage house that is featured in The Honeychurch Hall Mysteries. Jane invited me to tea and baked the most delicious Lemon Drizzle Cake, and I’ve never forgotten it.

I have to say however, that the recipe here comes from Warren Williams, a fellow Brit whose fabulous technique ensures that the lemon syrup soaks into the cake itself, which is why this one really does not need any frosting. Yum!

Ingredients for the cake
6oz self-raising flour (it really is available in the USA if you look)
1 level tsp. of baking powder
6oz of softened butter
6oz of caster sugar (i.e. superfine, not powdered)
3 medium eggs
2 tbsp. of semi-skimmed milk
The finely grated rind of 3 lemons—must be finely grated

Ingredients for the Lemon syrup
The juice of 3 lemons, strained
4oz of caster sugar (i.e. superfine, not powdered)

Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. I cheated and used my Cuisinart.

 Spoon the mixture into a greased and base-lined 2lb loaf tin. You really want to line it with parchment paper otherwise the cake can stick to the bottom and it will be hard to get out.

Bake in a pre-heated oven at 180C or 350F for 1 hour or until cooked. You’ll know when it’s done when the cake seems to come away from the sides of the tin.

Keep the cake in the tin to cool whilst you make the syrup. Basically you’re just going to gently warm the lemon juice and sugar in a saucepan until the sugar has dissolved.

Next, use a skewer to pierce the top of the cake (still in the loaf tin) with deep holes. Pour the warm syrup over whilst the cake is still warm. Let it cool in the tin. This helps keep the syrup in the cake until it has all cooled down.

Turn out onto a wire tray.

When completely cool, slice and serve.

I had planned on garnishing my effort but the moment my back was turned … my husband cut a slice.


Remember to line the pan with parchment paper.


I am offering  a trade paperback of DEADLY DESIRES AT HONEYCHURCH HALL, 
the first Honeychurch Hall mystery, to one commenter. Leave your email so I can get in touch!  And tell me, do you enjoy history or mysteries set in historical places?

Learn more about Hannah on her website, and follow her on all her social media places!