Showing posts with label CUT TO THE CORPSE. Show all posts
Showing posts with label CUT TO THE CORPSE. Show all posts

Wednesday, April 7, 2010

Chicken Satay

And the winner is....Margaret of Illinois!
She entered my March contest and
has won an autographed copy
of CUT TO THE CORPSE, which just
came out yesterday! Thanks for playing,

And now let's talk chicken.
Chicken Satay to be exact.

The Hub wanted to grill up something
special the other day, so he decided
Chicken Satay would hit the spot. I,
of course, encouraged him in his endeavor
as any good wife (who enjoys a break
from the kitchen) would.

Well, I have to say the Hub is a good cook, but he out did himself
with this one. It was fantastic! The dudes even asked for THIRDS
and we have been nagging him ceaselessly to make it again. And
so I share it with you -- give it to your Hub and let him WOW you!

Chicken Satay:

Marinade Ingredients:

2 tblspns creamy peanutbutter
1/2 cup soy sauce
1/2 cup lime juice
1 tblspn Sriracha "rooster" sauce
1 tspn chopped garlic
2 tblspns curry powder (red curry powder if
you want it spicier)

Chicken Breasts (cut into fourths)

Whisk above ingredients (except the chicken) until the marinade is smooth.
Before putting the chicken into the marinade, you may want to reserve
half a cup for dipping sauce. Marinate chicken overnight. Preheat your grill
(med-high heat). Skewer the chicken and put on grill.
Baste chicken with remaining sauce. Cook five minutes per side.
Serve hot. It's excellent with a side of jasmine rice and some grilled veggies.


Jenn McKinlay
Available Now

aka Lucy Lawrence
Available Now

New April Contest!!!!
Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to with
“Contest” in the subject line.

Grilling Rub   CollectionReally, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Wednesday, March 31, 2010

How Traditions Begin...The Bunny Cake


Susan of Massachusetts won the drawing for a
$25 gift certificate to Crumbs Bake Shop!
Her idea: "Wackiest cupcake ingredient?
How about a wacky cupcake idea
- pepperoni pizza. The cupcake could contain
bits of pepperoni and the frosting a hint of cheese.
Actually, this is kinda gross, isn't it??"

Very funny, actually! Congrats, Susan!

And now to the blog:

How do family traditions begin?

Some are passed down from parent to
child through the generations, keeping
alive the memory of those who've gone
before us. Others are new traditions that
we pick up along the way from friends or
family or new life experiences.

And then there are those that we find in the dollar bin at the grocery
store during a post holiday sale. At least, that's how the tradition of
the bunny cake started for us. Seriously, a cake pan in the shape of
a bunny for a dollar. I had to have it! Little did I know that it would
become the subject of heated discourse each Spring as we debated
what flavor cake and what color icing would decorate the
bunny that year.

The bunny review:

As you can see, we've been making the bunny cake for a few years now.
This year I was asked to make a black bunny cake, but I don't think my
skills are quite up to that. I believe we are currently having a toss up
between green v. purple and vanilla v. chocolate. I have, of course, informed
the dudes that I accept bribes.

The frosting is critical, so I will share with you my recipe for the perfect
buttercream frosting, which I use in my frosting gun (the only kind
of weapon I am qualified to shoot).


1/​2 cup solid vegetable shortening
1/​2 cup (1 stick) butter softened
4 cups sifted confectioners' sugar
1 tspn vanilla extract
2 tblspns milk

In large bowl, cream shortening and butter. Add vanilla. Gradually
add sugar, one cup at a time, beating well on medium speed. Now
add the milk. Scrape sides of bowl often. Frosting can be stored for
up to 2 weeks in a sealed container in the refrigerator.

No matter what you celebrate, how or when, enjoy your holidays and
your traditions. It's the stuff of which memories are made!

LAST CHANCE! To celebrate the April release of CUT TO THE CORPSE, I am giving away an autographed copy of the book. All you have to do is visit the contest section on my web page ( and cast your vote for Team Nate or Team Dom. For those of you who read the first book in the series STUCK ON MURDER, you know that our heroine Brenna is going to have to make a choice! Help her out and cast your vote today! The winner will be announced next week!

Jenn McKinlay SPRINKLE WITH MURDER Available Now!

aka Lucy Lawrence CUT TO THE CORPSE Available for pre-order