Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Saturday, January 20, 2018

Garlic Butter Chicken Thighs #Recipe @PegCochran



This is a quick weeknight dinner that packs a lot of flavor so no apologies needed when serving this! Add a vegetable and a starch and dinner is on the table in 30 minutes or less! 

4 bone in skin on chicken thighs
5 cloves garlic crushed
¼ cup butter
1 TBL olive oil

Preheat oven to 350 degrees.

Season chicken with salt and pepper to taste.


Heat butter and oil in an ovenproof skillet over medium heat.

Add garlic cloves.  When pan is hot, add chicken skin side down.



Sear until skin is crispy and brown.  Watch the garlic and when it becomes too brown, remove cloves.


Turn chicken and brown other side.  Place pan in oven and bake 10 to 15 minutes .

Serve with garlic butter spooned over each piece.



What's your favorite quick, go-to dinner for busy weeknights?

I'm thrilled to announce that Sowed to Death has been nominated for an RT Reviewer's Choice Award for 
Amateur Sleuth for 2017!!


Barnes & Noble
Amazon

The USA Today bestselling author of Unholy Matrimony is back with a new Lucille Mystery! This time Lucille must track down the killer of a diet guru who had a lot more to lose than just a few extra pounds.

With her best friend Flo’s wedding approaching, Lucille is desperate to trim down and joins Weigh to Lose, a weight-loss program led by a clipboard-wielding harridan who’s as unattractively thin as she is shrill. When the bossy woman turns up dead with her throat slashed and a tasty-looking cannoli stuffed in her mouth, Lucille figures she got her just desserts.



But when the local police come up empty-handed, Lucille sinks her teeth into the mystery and narrows the list of suspects to a husband with a wandering eye, a sexy young Swedish au pair, and a gambler deep in debt to the wrong people. Until one of the suspects becomes the victim of another gruesome murder.



Afraid she’s bitten off more than she can chew and worried that she might be next on the killer’s list, Lucille puts her own neck on the line with a wild plan to trap the culprit and tip the scales of justice.


If you want a very funny murder mystery, then this book is for you. I’ve never laughed so hard while reading before.” —Goodreads, on Unholy Matrimony, Book 2 in the USA Today bestselling Lucille Mystery Series


COMING JULY 31!


NYC 1938.  Featuring Elizabeth "Biz" Adams, debutante turned crime photographer! 

Sunday, January 7, 2018

A Warm Welcome to Guest Barb Ross



Oven-Roasted Beer Can Chicken with Potatoes from Stowed Away

Stowed Away, the sixth Maine Clambake Mystery, was released last week. To celebrate, I’m giving away a copy of the mass market paperback to two lucky commenters below.

Beer can chicken is most often made on a barbecue grill, but with one-third of the country in a deep freeze, I thought you might appreciate this oven-roasted version. Along with the fingerling potatoes, it makes the basis of a hearty winter meal.

In Stowed Away, Julia Snowden’s sister Livvie makes this dinner when their mother calls an impromptu family meeting. It’s a quick meal that pleases any crowd. While Livvie cooks it using an actual beer can, you can purchase a device called a beer can chicken holder from almost any kitchenware vendor.

Ingredients for the chicken:

1 whole chicken, 4 – 4-1/2 pounds
12-ounce beer can--any brand you have on hand will do
olive oil for rubbing over the chicken
Livvie’s rub for the chicken (or substitute your own rub)

Livvie used the following ingredients for the rub:

2 Tablespoons kosher salt
1/2 Tablespoon black pepper
1 Tablespoon paprika
1 Tablespoon dried oregano
1/2 Tablespoon ground coriander
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder
1/2 Tablespoon cumin
1 teaspoon jalapeno powder (optional)
1/2 teaspoon lemon zest
1/2 teaspoon lime zest

Instructions:

Preheat oven and sheet pan to 400 degrees. Stir together rub ingredients. Rinse chicken and pat dry. Rub chicken all over, inside and out, with olive oil. Rub chicken all over, inside and out, with the rub mix. Open beer can and pour out or drink 4 ounces, leaving 8 ounces in the can. Stand chicken on beer can by placing the neck over the can. Place on a rimmed baking sheet. Roast in oven for 1 hour.




Ingredients for the potatoes:

2 – 2-1/2 pounds fingerling potatoes
olive oil
salt
black pepper
dried oregano
garlic
2 Tablespoons chopped fresh cilantro

Instructions:

Cut potatoes into 1/2-inch pieces. Toss with olive oil and seasonings. When chicken is done, remove from baking sheet pan and place on platter. Toss potatoes with drippings left in sheet pan and roast 20 to 25 minutes.



Serves 6 to 8.



About Stowed Away

It’s June in Busman’s Harbor, Maine, and Julia Snowden and her family are working hard to get their authentic Maine clambake business ready for summer. Preparations must be put on hold, however, when a mysterious yacht drops anchor in the harbor—and delivers an unexpected dose of murder . . .
 
When Julia’s old prep school rival Wyatt Jayne invites her to dinner on board her billionaire fiancé’s decked-out yacht, Julia arrives to find a sumptuous table set for two—and the yachtsman dead in his chair. Suspicion quickly falls on Wyatt, and Julia’s quest to dredge up the truth leads her into the murky private world of a mega-rich recluse who may not have been all that he seemed . . .







Bio

Barbara Ross is the author of six Maine Clambake Mysteries: Clammed Up, Boiled Over, Musseled Out, Fogged Inn, Iced Under and Stowed Away. Her books have been nominated for multiple Agatha Awards for Best Contemporary Novel, and RT Books Reviewer’s Choice Awards, as well as the Maine Literary Award for Crime Fiction. She blogs with a wonderful group of Maine mystery authors at Maine Crime Writers and with a group of writers of New England-based cozy mysteries at Wicked Cozy Authors. In the summer, Barbara writes on the big front porch of the former Seafarer Inn at the head of the harbor in Boothbay Harbor, Maine.

Find Stowed Away at:



Leave a comment and Barb will pick two winners of a copy of Stowed Away!

Friday, November 24, 2017

Irish Smoked Chicken

Yes, I know I just gave you a recipe for smoked chicken—the first I’d ever tried. Well, here am I am in Ireland, and what do I find? Smoked chicken—what was elegantly called a chicken crown (translation: just the white meat, neatly bundled and pretty).

I’m hoping to make a local version of a Thanksgiving feast, but with a tiny wonky oven (new one waiting to be installed!) and a small and still unfamiliar kitchen (and not a lot of turkeys to be found), I thought I’d go with simple—but the local version.

The recipe is informal (in other words, I made it up):

1 smoked chicken crown (serves two nicely, with leftovers for sandwiches)




3 cups cooked rice (I used a blend of basmati and wild rice, which could be considered a nod at America)




Chicken stock for cooking the rice

Gubbeen cheese



Smoked salt




Make the rice, using the stock to add flavor. 

When the rice is cooked, butter a casserole dish. Pat the chicken dry. Make a bed of rice for the chicken and lay the “crown” on it. Distribute the rest of the rice around the chicken.

Sprinkle a bit of salt over the whole (I was cautious about this because I wasn’t sure how salty the chicken would be).

Coarsely grate enough of the gubbeen cheese (a Cork specialty, mild in flavor and firm but creamy in texture—it also comes in a smoked variety, but I thought that would be overkill) to make up one cup. Sprinkle the cheese over the chicken and rice.

I added a pat of butter on top of the chicken because I was worried it might be dry.




Preheat the oven to 350 degrees F (180 degrees C around here). Place the chicken in the oven and cook for about 30 minutes, until the chicken is warmed through and the cheese has melted.




Easy and tasty! Give me a few more days (and that new oven) and I may produce something more complicated.




And the next new County Cork book (coming January 2018) is . . .


Many a Twist (Crooked Lane Books), the sixth in the series. A lot of changes coming, and a few surprises.

Find it on Amazon here!

Friday, November 10, 2017

Smoked Chicken Carbonara

My supermarket seems to have undergone a personality transplant over the past year or two. First it was in the exotic vegetables and fruits, and you’ve seen some recipes for those here at Mystery Lovers’ Kitchen.

Then the imported foods and spices began to creep across their shelves until they’d doubled in number. Lots of interesting stuff there! I spend a lot of time in that section just reading the labels.

Now the store moved on to expanding its meat selection. I was minding my own business (actually I was looking for duck breasts, but there are seldom many of those), and somehow I stumbled upon smoked chicken parts. I never knew they existed commercially, so of course I grabbed a package and went recipe-hunting. There were plenty, but they ranged all over the place in ingredients and complexity, and I wanted something simple to showcase the flavor of the smoked chicken. So I kind of improvised a carbonara.



No doubt you’ve seen carbonara (that’s Italian and it sort of refers to a charcoal pit). It’s a quick and easy recipe that generally combines spaghetti, cheese, various meats and eggs. Here’s my smoked chicken version.

The chicken as packaged was already cooked, so all I had to do was shred it.




Smoked Chicken Carbonara

Ingredients:


1 Tblsp olive oil
2 oz. pancetta (if your store doesn’t happen to have pancetta, you can use two strips of bacon, as long as it’s not too salty)
1 Tblsp minced garlic
1-1/2 cups heavy cream
3/4 cup grated Parmesan cheese
2 large egg yolks
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley (Italian if you have it), chopped
3/4 lb. spaghetti
2 cups shredded smoked chicken (two breasts made enough)
Salt and pepper

Instructions:

Heat the oil in a large saute pan over medium heat. Add the pancetta (or bacon) and garlic and cook until they are brown and slightly crisp.



In a bowl, whisk together the cream, cheese, egg yolks and herbs.

Make your spaghetti as you usually would.



Add the smoked chicken to the pan with the pancetta and garlic and stir to cover the chicken pieces. Then add the spaghetti and mix. 


Finally, add the cream mixture and toss over low heat until the chicken is heated through and the sauce coats the spaghetti (just a few minutes). Taste the sauce and season if necessary.



And there you have it! 



(By the way, our cat Dexter decided he likes smoked chicken.)


On shelves now! (In case I didn't mention it often enough.) A Late Frost--the eleventh Orchard Mystery!

Available at Amazon and Barnes & Noble, and lots of bookstores (I hope)!

www.sheilaconnolly.com



Saturday, November 4, 2017

Creamy Chicken with Mushrooms & Orzo #Recipe @PegCochran

I love dinners in a skillet, don't you?  This makes a one pan meal--add a green salad if you like to round it out.  It was very tasty and the tiny bit of cream gave it a decadent mouth feel that was lovely.

Ingredients

4 to 6 chicken thighs (boneless or with bone)
1 tablespoon olive oil
8 oz. sliced mushrooms (cremini, baby bella, etc.)
3 cloves minced garlic
1 cup uncooked orzo
2 cups chicken stock
1/4 cup cream
2 cups fresh spinach
Salt and pepper to taste
Parmesan cheese, grated for topping

 Dry chicken and season with salt and pepper to taste.  

Heat olive oil in skillet or dutch oven.  When hot, sear chicken on each side until lightly golden.

Remove chicken to a plate and keep warm.

Reduce heat and add garlic.  Saute for a minute then add orzo and saute for two minutes.

Add mushrooms and saute until golden.

Add chicken stock and cream and place chicken pieces on top.  Cook for approximately 20 minutes until chicken is cooked through and orzo has absorbed most of the liquid.

Add spinach and cook until slightly wilted and orzo is tender.

Top with grated Parmesan if desired.

 
Sear chicken in hot oil
Saute chopped garlic



Saute mushrooms
Saute orzo

Nestle chicken on top
Add spinach

Enjoy!




The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways! 

 




 


Saturday, October 21, 2017

Rosemary and Lemon Chicken #Recipe @PegCochran

This is one of those easy yet tasty and delicious one-pan dinners.  I found making it on a cookie sheet worked perfectly.  This is also open to interpretation--don't like rosemary?  Use thyme instead.  Don't want to use chicken thighs?  Go with breasts.  Lots of room for improvisation depending on what your family likes and what's in your pantry and refrigerator.

Ingredients

Chicken pieces--about four pieces but you can increase as needed
1 onion cut into wedges
4 red potatoes quartered or cut in eighths if large
1 lemon sliced
1 - 2 tsps. minced garlic (depending on how much you like garlic)
4 sprigs fresh rosemary (or less if they are huge--mine were like tree branches!)
1/4 cup olive oil
Salt & Pepper to taste

Preheat oven to 450 degrees

Combine onion, lemon, garlic, rosemary and olive oil in a bowl.  Add chicken and potatoes wedges and toss well to coat.  Sprinkle with salt and pepper to taste.

Spread out on cookie sheet and cook until potatoes are done and chicken reaches 165 degrees.

Slice lemons


Quarter onion



Spread on cookie sheet


Bake at 450 degrees


 


The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways!