Showing posts with label An Ashton Corners Book Club Mystery. Show all posts
Showing posts with label An Ashton Corners Book Club Mystery. Show all posts

Sunday, August 25, 2013

Welcome our guest, Erika Chase!




Erika Chase writes the Ashton Corners Book Club mysteries for Penguin/Berkley Prime Crime.  The first book in the series, A Killer Read, was nominated for an Agatha Best First Novel award. The second book, Read and Buried came out late last year and Cover Story, #3 in the series, hit the shelves this month. Book Fair and Foul is due next year. In a parallel life Erika Chase is also known as Linda Wiken. A former mystery bookstore owner, she is also a short story writer and a member of The Ladies' Killing Circle. She has been short-listed for an Arthur Ellis Award, Best Short Story, from Crime Writers of Canada.  She loves choral singing and catering to her two Siamese cats.

Take it away, Erika!

* * *


What I enjoy most about summer cooking is the BBQ part. I practically live with this object of my obsession whenever the sun is shining, sometimes in the rain, too. And by my calendar, there are still plenty of good barbecuing days left.



So, when I got this invitation to do a guest blog for Mystery Lovers Kitchen – and thanks so much for thinking of me!! – I decided to go Southern and do chicken. Now, this is a recipe I’ve tweaked to suit my eating tastes and if there’s something that works as a better ingredient for you, then go for it. I think this would be a tasty menu choice for a book club dinner on Molly’s patio. On my patio, too.

It’s nice and simple – prerequisite #1, so enjoy!

GRILLED CHICKEN WITH FRESH PLUM SALSA


2 c. chopped ripe plums (about 2 or 3 depending on size)
1 small jalapeño pepper, seeded and diced
2 Tbsp. chopped fresh basil
2 Tbsp. chopped red onion
2 tsp. fresh lime juice
½  tsp. sea salt, divided

1 Tbsp liquid honey
½ tsp. ground cumin
4 chicken breasts


Directions:

Stir together plums, jalapeño pepper, basil, red onion, lime juice, and ¼ tsp. sea salt in a medium bowl.



Stir together honey, cumin and remaining ¼ tsp salt in a small bowl. Rub chicken with mixture.


Grill chicken on a pre-heated BBQ until done, turning over partway through. (My chicken breasts were average size and I grilled for 8 min. each side)


Serve with the plum mixture. Garnish with a slice of lime, if desired.

* * *

Here's a tidbit about the latest in the Ashton Corner Book Club mysteries: COVER STORY
 
It's time to celebrate when book club member Molly Mathews's childhood friend moves back to town -- complete with a newly-published book. But as the Asthon Corners Mystery Readers and Cheese Straws Society plan her book launch, Molly is attacked and the books are stolen, the publisher is murdered, and one of their own is taken into custory. The plot thickens when Lizzie Turner and the book club members sleuth themselves right into a counterfeiting ring and yet another murder. 
 
Molly Mathews hopes you'll enjoy reading COVER STORY and invites you to join the book club for their monthly meeting...and plotting...at her charming antebellum mansion in Ashton Corners, Alabama.
 


Visit Erika at www.ErikaChase.com
on Facebook at her Author page
and @Erika_chase on Twitter


Sunday, February 3, 2013

Keep warm with this delicious soup (even in Canada!)


Please welcome our guest, Erika Chase, to Mystery Lovers Kitchen.


Erika is the author of the Ashton Corners Book Club mysteries from Berkley Prime Crime. In another life she was the owner of Prime Crime Mystery Bookstore. She knows her mysteries and her cold weather soups.  Take it away, Erika!


SAUSAGE AND KALE SOUP 

Thanks for having me here at Mystery Lovers Kitchen.

There’s nothing I love more on these cold winter days than homemade soup. Okay, maybe I love chocolates more but not the best choice for supper.

Last time I made this Sausage and Kale Soup, I stuck to the recipe. This time I became a bit more adventuresome…partly because I didn’t have enough kale, so added some bok choy to the pot. It doesn’t call for any seasoning but I thought I’d try using andaouille sausage to make up for that lack, rather than the turkey sausage I used last time. And, I ended up substituting black beans for the pinto, navy or kidney beans the recipe suggests, just because I like them.


The result… very tasty to my taste buds with a bit of a kick.  Hope you enjoy!



1 tbsp olive oil
½ onion
2 cloves garlic
1 package sausage
2 large white button mushrooms
2 ½ cups chicken broth
1 – 25 ounce can minced tomatoes
1 bunch fresh kale
1 – 15 ounce can beans


Brown sausage in frying pan.  Cool slightly then slice into bite-sized pieces and cut kale into 2-inch pieces (discarding tough kale stems). Dice the onion and the garlic. Chop the mushrooms.

Heat olive oil and onions in a large saucepan and cook until translucent.  Add sausage, garlic and seasoning and cook for 3-4 minutes; adding mushrooms halfway through. Pour in the chicken broth and tomatoes. Add the kale.

Bring to a gentle boil and simmer 25 minutes. Add the beans and simmer another five minutes.





 Sit back and savor! 





Read and Buried: the second Ashton Corners Book Club Mystery is now available.  Don't miss this chance to catch up with Lizzie Turner and the intrepid readers at the mystery book club!  

And find out more about this book-lovin' series over at  www.erikachase.com