Showing posts with label Day of Secrets. Show all posts
Showing posts with label Day of Secrets. Show all posts

Wednesday, June 21, 2017

Shredded Zucchini, easy side dish #recipe from @DarylWoodGerber



I love an easy meal. Especially when I'm doing revisions on a book and my mind is mush by dinner time.  (I'm working on the second French Bistro Mystery, Soufflé of Suspicion! So much fun!)  

I love an easy meal especially when it's really hot outside. And it's been hot in California. We are in triple digits this week! Yipes! 

I like an easy meal that doesn't require the oven to be on for hours. 

I like an easy meal that is light and doesn't make me feel as if "I ate the whole thing."  Remember that commercial?  (Alka Seltzer)

So here's my easy meal:

I've really been getting into white fish lately. I buy it frozen at Costco. Atlantic cod, Pacific cod (my favorite), Mahi-Mahi. They're all flavorful and cook easily. The Atlantic cod prefers to be baked. It's quite flaky. The other two can go on the grill because they are really firm fish.

I've always been a fan of zucchini. There are so many good vitamins in zucchini. And you can add so many sauces and such to zucchini to change up the flavors. It almost works like pasta, when you think about it. Zucchini enjoys spices, too.  I use a variety of Penzey's spices on my zucchini. Sometimes I go simple with basil or oregano.  Occasionally I'll cook it with nutmeg. Oh, yes, nutmeg. It really brings out an exotic flavor!  Try it.

And now...back to my regularly scheduled program. Revisions.  Deadlines are looming. Ack! 


Zucchini side dish 

Serves 2

2-3 zucchini, rinsed and sliced  (A mixture of yellow and green zucchini is best for color!)
2-3 tablespoons butter
1 tablespoon Penzey’s Parisien spice (or spice of your desire, basil, rosemary, oregano, thyme or a mixture)
½ teaspoon salt
½ teaspoon pepper
2 tablespoons sour cream
2 tablespoons Parmesan cheese, shredded

Chop the zucchini with a food chopper so it’s small chunks. The smaller the better.

In a skillet, melt the butter over medium-high heat. Add in the zucchini, the spice, the salt and pepper. Stir for 3-4 minutes, allowing the zucchini to brown.

Remove from heat and plate. Top each portion with sour cream and Parmesan cheese.

So easy!






I made this with white fish. (Atlantic Cod). I get the cod at Costco in the freezer section.

White Fish Baked

Serves 2

2 portions of fish
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon pepper
Chopped olives or parsley as garnish, if desired

Preheat the oven to 350 degrees.

To bake, wrap the fish in foil, drizzle with oil, and add salt and pepper. Seal the foil and set the fish in the oven for 20 minutes. Remove from oven and set the white fish on the plate.  Add a tablespoon of chopped olives or parsley for garnish (and color – cod can be so bland looking).

Add the zucchini side dish.





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 14, 2017

What the heck is Chayote? + Day of Secrets #giveaway



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From Daryl aka Avery:


Special today - DAY OF SECRETS is back in US stores for $1.99 (e-book). Just today. It's my special price to celebrate the "International BookBub" sale that is also just today all over the world (other than the US). What fun!

 


To celebrate with you, I'm giving away a copy of DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR. Can you do that? It's share and tell day! Leave a comment below.

In the meantime, have you ever gone to the store and seen something unusual in the veggie section and thought what the heck is that and what do I do with it?

Last week I found something called a chayote. It was so "cute" that I had to have it. I purchased it and came home and searched the Internet for its properties. It was in the squash section so I figured it had to be that family.

According to Wikipedia:


Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by other names including christophine, cha-cha, pipinola (in Hawaii), pear squash, or choke (in Australia and New Zealand).

SEE HOW GLOBAL I AM TODAY??

Next, I searched how to cook it. A couple of different recipes recommended slicing it thin. Some suggested peeling it, but I didn't find that necessary. If you were to grow chayote, you might have to wash your hands after picking it because it's "sticky" off the vine, but sold at the store, that stickiness is gone!

This recipe is a compilation of a lot of recipes I found, so I can't attribute it to any single one. 

Take it away, Chayote!


CHAYOTE WITH SHRIMP


1 chayote
1 medium shallot
1 tablespoon butter
1 tablespoon virgin olive oil
1 teaspoon oregano (dried) (I used bonne herbs from Penzeys)
½ teaspoon salt
½ teaspoon pepper
1 slice tomato cut into bits
6 shrimp
Parmesan cheese, if desired

Cut the chayote lengthwise into 1/2-inch thick slices. (Discard ends)

Cut shallot into slices.

Heat butter and oil in a skillet over medium heat until foam subsides.

Add shallots and herbs and spices; sauté over medium-low heat for 3-4 minutes. Remove shallots to a plate.

Add chayote slices; sauté 3 minutes then cover and cook for 8 minutes, until tender. (You might want to flip them at 4 minutes. I did.)

Add in the sautéed shallots plus the tomato bits and the shrimp. Cook until the shrimp is ready, about 5 minutes.

Top with Parmesan cheese, if desired.












GIVEAWAY


To celebrate with you, I'm giving away a copy of
DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR.  Can you do that? It's share and tell day! Leave a comment below. And leave your email so I can contact you if you win! You can be "cryptic" if you want. I won't share it with anyone. 


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 7, 2017

Fresh Fruit Popsicles #recipe from author @DarylWoodGerber






I'm off on an adventure with my 13-year-old grandson to Disneyland. We're having a marvelous time and I'll share pictures next week, but that means I'm not around to leave many comments today. Hope you don't mind. I don't get to see him one-on-one very often, but when I do, we have a blast! We walk the same pace; we talk about everything. He's a very cool kid an I'm blessed to have him in my life. 

 
Eli loves supporting my writing efforts!
he's a good reader.

So I'm off to Space Mountain and Guardians of the Galaxy and all worlds other for the remainder of the day.

Enjoy what ever brings you fun!

Here’s a quickie recipe, perfect for the kids anytime of the year but particularly at a BBQ. I found the Mickey popsicle holders at a local store but I know you can find them on Amazon and elsewhere. So cute!


Fruit Pops with Fresh Fruit

2 cups fresh strawberries or raspberries
¼ cup apple juice
2 tablespoons honey
½ lemon, squeezed (no seeds)
1/8 teaspoon salt

Rinse your frozen popsicle mold (four 5-6 ounce)

Combine all the ingredients in a blender and blend until smooth.

Pour the mixture into the popsicle molds. Place in freezer for at least 5 hours.

Enjoy!






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.