Showing posts with label COOKBOOK NOOK MYSTERIES. Show all posts
Showing posts with label COOKBOOK NOOK MYSTERIES. Show all posts

Wednesday, July 19, 2017

Shrimp shish kebab w/infused oil #recipe from @DarylWoodGerber





You don't have much longer to enter our 7th Anniversary Photo Contest. It ends July 25.  
Have you posted 1-5 pictures yet? 
Here's where you enter: 

CLICK HERE: https://1.shortstack.com/PjKxzC

or you can click the photo of the cheerleaders in the left column. See it?
Don't miss out winning 9 of our books plus a darling MLK tote bag! 
Read the rules. View other entries!





Here are two cute entries. You can view more when you click on the link above.




And now...for a delicious recipe.

This summer, I've really been getting into infusion oils. What are they? Oils "infused" with other flavors like rosemary, thyme, lavender, lemon, herbes de Provence, and more. I was gifted some infusion oils for the holidays and hadn't quite gotten around to using them, but in May, I decided to go for it. I've been grilling using them ever since. They add a subtle flavor to all my fish dishes and to lamb, pork, chicken, etc. Haven't tried any on a steak. Don't think I will.  LOL

This last week, I decided to try them on shrimp kebabs. Loved it!

You can make your own infusion oils. I haven't done to yet, but I found this blogger, A FAMILY FEAST, who gives you the steps to do it. Also JUST PUTZING AROUND THE KITCHEN. I'll try making them in a few weeks, after I turn in two books. Until then, you can check these bloggers out.  If you don't want to make your own, you can purchase infused oils at lots of places, like Williams-Sonoma, etc. 

I am using Pour Olive brand. For today's recipe, I used infused lemon.

SHRIMP KEBABS

(serves 2)
7-8 large shrimp per person
1 zucchini cut in thick slices
1 red onion cut in eighths
1 teaspoon herbs (your choice)

Brush all the items with infused oil. Lace them on a skewer, alternating textures and colors. 
Sprinkle with a dash of herbs of your choice. I used Parisienne herbs by Penzey's.

Light your grill to medium-high, about 350-400 degrees. Brush or spray the grill with olive oil.

Grill the kebabs (use oven mitts to rotate them - the metal gets hot). Cook about 6-10 minutes, rotating 2-3 times.

Serve on the skewer or off.

Very easy! Pretty. Tasty.






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.










GIRL ON THE RUN
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




DAY OF SECRETS

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.





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Wednesday, July 12, 2017

Easy pork loin #recipe + contest & giveaway news!


From Daryl

Have you entered our 7th anniversary photo contest? We're still celebrating! 

Click on the picture of the cheerleaders (us) on the left and enter a photo. It doesn't have to be perfect. It has to include one of our books. Read the rules and see how you can enter up to 5 photos!





5 will win this prize:  9 of our books plus a cute MLK tote bag!  


Don't miss out. We're accepting photo entries until the 25th.

Photos like these - easy peasy!

a) with a cat
b) with a dog
c) having summer fun
d) in a library
e) in a bookstore








But after entering contest and viewing cute pictures... a girl must eat...and so I need to share a delicious and EASY recipe for pork loin. I'm at the final stages of writing the second French Bistro Mystery, SOUFFLÉ OF SUSPICION, and as you must all know by now, I need "easy" when I'm in write-mode.

5 ingredients plus the pork. How easy can this be? And so tasty?  Granted, the weather is hot so you might not want to turn on your oven, but if you do, I promise this will satisfy your taste buds.


PORK ROAST


1 2-pound pork loin
½ cup Rice Chex cereal, crumbled
1 teaspoon Tuscan Sunset spice (Penzey’s or replace with bouquet garni)
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon mustard seed


Preheat oven to 350 degrees F.

Line a pan with foil. Set the pork loin, fat side up in the pan.

In a small bowl, mix the cereal and spices.  Top the loin with the spices.  Fold the foil together, to seal.

Set the pan in the oven and bake the loin for one hour.

Open the foil and let the loin cook another 10-15 minutes to brown the topping.

In the meantime, make your vegetables.

Slice the pork loin thinly, and serve 1-2 slices, with juice that accumulated in the bottom of the pan.






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.










GIRL ON THE RUN
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




DAY OF SECRETS

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.





Wednesday, June 28, 2017

Strawberry Ice Cream #recipe for the 4th! from @DarylWoodGerber

Strawberry Ice Cream



I love ice cream. I especially love fruit-flavored ice cream. And I love ice cream on the Fourth of July! 

What could be better than something red and white for dessert? If you want, you could adorn this ice cream with blueberries! Yum!  Even add stripes of blueberry sauce!


I found this recipe on The PioneerWoman recipe site.

As much as I’d love to tell you everything she wrote…(she’s charming - for example:  “I try to decide if I can make ice cream this early and keep my grubby paws off of it before the guests arrive.”  LOL)…

This has to be my post. My words. But I’m right there with her. I made this ice cream last week, and it’s been really difficult not to eat the whole container myself!

Funny story: I remember a time years ago when my husband walked in on me around breakfast time. I was in the kitchen and in my swimsuit. I like to exercise before breakfast.
I had the freezer open.

He said, “Honey, what are you doing?”

I whipped around, caught red-handed. I was holding a gallon of ice cream and I had a spoon in my right hand. On the spoon – a big hunk of vanilla ice cream.

“Um, I’m eating medicine,” I said sheepishly.

“Medicine? Is that what it’s called?” He roared.

From that point on, we always called ice cream medicine. I do believe it could be. It makes me calm. It makes me smile. It makes me feel good all over.  Medicine, pure and simple.

What do you call ice cream?

FYI, the recipe on Pioneer Woman recipe was double the one below, plus she used 9 egg yolks for her recipe. I cut her recipe in half and only used 4 egg yolks. It turned out beautifully!



STRAWBERRY ICE CREAM

1 ½ cups half-and-half
1 cup sugar
1 whole vanilla bean
4 whole large egg yolks
1 ½ cups heavy cream
2 cups strawberries, hulled and rinsed
1 tablespoon sugar


Stir together the half-and-half and 1 cup sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar, and add it to the mixture. (The insides of a vanilla bean are really weird looking – like ants. So cool!)



Heat the mixture until it's hot but not simmering or boiling. (Takes about 8-10 minutes, so be patient.)


In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes. (I didn’t really notice them lighten, but I whisked  for 2 minutes.)





Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (Per the Pioneer Woman – “the purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.”)

Pour a second ladle of hot half-and-half mixture, making sure to whisk the whole time.


Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.  (Mine didn’t coat the spoon, but I did cook 4 minutes. I’m not sure why a wooden spoon is necessary, but I obeyed the direction.)



Pour the thickened liquid through a fine mesh strainer and into a clean bowl. Discard the vanilla bean husk. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled. 




Just before you’re ready to remove the cooled mixture from the refrigerator, combine the strawberries and 1 tablespoon of sugar in a blender. Puree until smooth. Pour the pureed strawberries into the chilled custard mixture and stir.  IT’S SO PRETTY!








Now pour this mixture into your ice cream maker (I use a Cuisinart – love it!). My process takes 25 minutes.




Freeze the ice cream according to directions. (If you make the Pioneer Woman’s amount, you might have to do it in two batches, depending on the size of your ice cream maker.)

After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm. 


So pretty, so festive, so delicious! I didn’t eat it all myself. I couldn’t bear the guilt!






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.










GIRL ON THE RUN
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




DAY OF SECRETS

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.