Showing posts with label A Cookbook Conspiracy. Show all posts
Showing posts with label A Cookbook Conspiracy. Show all posts

Wednesday, September 28, 2016

Soy Sauce Chicken Drummettes from author @DarylWoodGerber

From Daryl aka Avery:

For the past week, I've been on the go, running around like a chicken with its head cut off (a disturbing image, by the way - funny on a Family Guy Youtube of Leghorn, but I didn't think I should post that here 'cuz it's sort of bloody, in a funny way.  Here's the link if you want to laugh out loud.)

Still photo from YouTube so you remember who Leghorn is.
Anyway, I'm exhausted from a weekend of a family event, followed by a library event, a lot of driving in traffic, and lots of emotions.

Authors (me) Diane Vallere, Andrew Kaplan, Carline Neil,
Glen Erik Hamilton and Brett Battles.

I even wrote Krista and asked her if she got the number of the bus that ran me down!  LOL

I am hydrating today, eating right, and writing!  Lots of writing. Deadlines are looming.

To relax, I took Sparky to the coffee shop. I write well there.
He was a hit with the outside crowd! Greeted everyone.
So what could be better than putting together a really easy meal of chicken wings? These little guys cook up in minutes. They're perfect with a simple green salad.

And they are the easiest appetizer ever for a party!

Coming on the heels of our book club week, I might add that they would be great at a book club. Messy, but napkins or wet-naps would solve that problem.


Soy Sauce Chicken Drummettes

1 package chicken drummettes (about 1 pound)
½ cup soy sauce (if you need gluten-free soy sauce, that works fine * I use the San J variety)
½ cup water

Preheat the oven to 300 degrees F.

Line an 8 x 8 pan with foil. 

Rinse the drummettes and set them in the foil, skin side up.

Pour in the soy sauce and water.  Seal the foil.

Bake the drummettes for 30 minutes.

Open the foil and turn the oven to broil.  Broil the drummettes for 5-10 minutes until golden brown.

Serve hot.

(You do NOT need to turn the drummettes.)

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
Click here to order.

the 7th Cheese Shop Mystery is out!
Click to order.

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

Wednesday, July 29, 2015

Fudge Instant Pudding, Sugar-Free from author @DarylWoodGerber + book #giveaway

Lots of giveaway info on and click COMMENTS to enter today's giveaway.

From Daryl aka Avery:

There are all sorts of things I want to make for my husband now that he has to eat sugar-free. One of his favorite foods is pudding. I went searching for a sugar-free recipe online and found one on Sugar-free Mom’s site, where she made the sugar-free pudding mix and then said we can make pudding anytime, in an instant. So cool! Her picture was so pretty, I had to try it.  This will make a great gift for the holidays, too!

Bonus:  It keeps for up to six months.

Thank you, Sugar-Free Mom. I’ll be returning to your site over and over, I’m sure.

Now, I have to admit I’ve never cooked with arrowroot. I remember giving my son arrowroot cookies as a little boy. Very soft and easy to chew. Sort of like animal crackers, remember?

Anyway, per Sugar Free Mom: ARROWROOT is NOT a root and not a “flour.” It is a perennial herb, found in rainforest type climates, which has several uses in the kitchen. The starch that is extracted from the rhizome is what is referred to as "arrowroot" in cooking and dietary terminology. This starch is easy to digest and being gluten free, can be used as a flour substitute for baking and thickening purposes. 



Ingredients Dry Pudding Mix:

1/2 cup instant nonfat dry milk powder
1/2 cup arrowroot powder (flour)
1 teaspoon salt
1 cup unsweetened cocoa powder
2/3 cup erythritol (Note: I used Swerve)
1/4 teaspoon pure Stevia extract (dry, in packets) 


Combine all dry pudding ingredients and put in an airtight container. You can store for up to 6 months. Makes 2 1/2 cups.

To make pudding, using dry pudding mix:


3/4 cup dry pudding mix
1 cup milk, 1%
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon vanilla liquid Stevia (Note: I could not find this and used the chocolate version) 


In a saucepan, mix dry pudding with 1 cup milk and 1 cup heavy cream. Whisk and bring to a boil. Then turn to low heat and simmer 3-4 minutes NO MORE OR IT WILL GET TOO THICK, stirring frequently.

Turn off heat and add the vanilla extract and the liquid stevia. Stir.

If necessary, pour pudding through a sieve. [Note: I did NOT do this.] Put 1/2-cup portions into serving dishes. I used a ladle.

Cover with plastic wrap 
directly on pudding (this will keep pudding “scum” from developing) and refrigerate 4 hours. Serve cold.

(Makes 4 portions)

About Fudging the Books:

Pirate Week is sweeping through Crystal Cove and keeping Jenna Hart and her bookstore, the Cookbook Nook, plenty busy. But she’s not too swamped to also host the local Chocolate Cookbook Club’s meeting—especially because the guest of honor is her friend, candy maker and cookbook author Coco Chastain.
Click here to PREORDER

Jenna whips up a delicious event amidst the rowdy festivities, but the mood is soon broken by robberies, simmering tempers, and a dead body—Coco’s editor, Alison. The suspects turn out to be more plentiful than a pot full of gold doubloons, so to prove Coco isn’t responsible for the dastardly deed, Jenna will have to stir up some clues and figure out who’s the real sticky-fingered killer…

NOTE: This is not about “real pirates.” Pirate Week is a fun romp where folks dress up like pirates, climb rock walls, go whale watching, and take in Pirates of Penzance or hunt for missing gold doubloons.


I've set up a Goodreads giveaway for 5 lucky winners to win FUDGING THE BOOKS. It started July 15 and ends July 31.  Good luck! There is also a giveaway for the first in the series, FINAL SENTENCE.

Also I'm having a release party on Facebook on August 4th, so mark your calendars! Look for the event invitation if you already "like" me on Facebook. There will be giveaway prizes!

Also, I'll offering a giveaway August 3rd via my newsletter to someone (or a few someones) who are signed up to receive it! Don't delay. Sign up. Here's the newsletter giveaway. I put a video of this on Facebook if you want a close-up view!


Today's giveaway, as a thanks for being my fans, you will have your choice of one of the first three Cookbook Nook Mysteries OR one of any of the Cheese Shop Mysteries on the shelves + some fun swag. Leave a comment, with your email (cryptic, if you must) so I can contact you!  

And tell me what's your favorite thing to give out as a food gift!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

order here

FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.

If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 

Sunday, June 2, 2013

Kate Carlisle's Favorite Cookbook (plus Asparagus Recipe)


Kate Carlisle’s Favorite Cookbook (plus Asparagus Recipe)
By Kate Carlisle, author of A COOKBOOK CONSPIRACY

Award winning author Kate Carlisle spent over twenty years working in television production as an Associate Director for game and variety shows, including The Midnight Special, Solid Gold and The Gong Show. She traveled the world as a Dating Game chaperone and performed strange acts of silliness on The Gong Show. She also studied acting and singing, toiled in vineyards, collected books, joined a commune, sold fried chicken, modeled spring fashions and worked for a cruise ship line, but it was the year she spent in law school that finally drove her to begin writing fiction. It seemed the safest way to kill off her professors. Those professors are breathing easier now that Kate spends most of her time writing near the beach in Southern California where she lives with her perfect husband.

A lifelong love of old books and an appreciation of the art of bookbinding led Kate to create the Bibliophile Mysteries, featuring rare book expert Brooklyn Wainwright, whose bookbinding and restoration skills invariably uncover old secrets, treachery and murder. Find Kate online at

Time and time again, I turn to a cookbook that I bought from a sale rack at the local bookstore. Just a lucky find. It’s a thick old thing that would normally intimidate me. (I don’t cook much, so I tend to stick with friendly little cookbooks with lots of pictures and words like “quick and easy” on the cover.) But it was on sale, so how could I resist?

It’s become my go-to cookbook because this thing has recipes for just about everything. It’s 20 years old by now, with food stains on many pages and notes scribbled in the margins. “This one is delicious!” or “Yum!” or “Under no circumstances should you ever attempt this one again.”

In my latest Bibliophile Mystery novel, A COOKBOOK CONSPIRACY, Brooklyn Wainwright is asked by her sister Savannah to restore a leather-bound cookbook/journal she’s planning to give to her ex-boyfriend, an obnoxious celebrity chef. Brooklyn immediately sees that this book is a treasure. It was handwritten during the Revolutionary War by Obedience Green, an indentured servant who may also have been a spy. In the margins of this cookbook, in addition to notes about the recipes, there are strange symbols that could be a secret code.

Then the obnoxious chef is murdered, Savannah is discovered hovering over his body with a bloody knife in his hands, and the priceless cookbook is… gone. Vanished. Is it possible that a 200-year-old conspiracy had something to do with his death?

In my go-to cookbook, I recently tried a recipe called Chinese Asparagus. “Yum!” I wrote. Then I decided to modify it… and I’m proud to say, I like my Asparagus Sauté even better. It’s colorful and delicious!

Kate Carlisle’s Asparagus, Cashew and Cranberry Sauté

2 lb asparagus, sliced ¼ inch thick
1 T cornstarch
2 T cold water
1 C chicken broth
1 T soy sauce
1 T dry white wine
1 t maple syrup
2 T sesame oil
1 T olive oil
½ C cashews
½ C dried cranberries

In a small sauce pan, mix together cornstarch and cold water with a whisk. Add broth, soy sauce, white wine, and maple syrup. Heat to boiling, stirring constantly. Simmer until slightly thick, about one minute.
In a wok, heat both oils until shimmering. Add the asparagus and cashews. Sauté for 3 minutes. Add the sauce and cranberries. Cook for one more minute. (Note: If you want to make this a complete meal, sauté shrimp along with the asparagus and cashews, then serve over white rice.)

* * *

Thank you, Kate, for a delish posting!  As always, delightful.   ~ Daryl aka Avery