Showing posts with label Elizabeth S Craig. Show all posts
Showing posts with label Elizabeth S Craig. Show all posts

Sunday, November 17, 2013

Welcome Guest Elizabeth Craig/Riley Adams

Easy Spinach Bake
From Elizabeth S. Craig, aka Riley Adams
Hi everyone!  I’m so glad to be back at Mystery Lovers’ Kitchen.   
This is my favorite blog to visit…especially around the holidays!  I lurked over here on Halloween week and am now excited that Thanksgiving and Christmas treats are on the way.
If you’re like my family, we usually have one person as the hostess for the holiday, and then the rest of us bring sides or desserts or appetizers to complement the meal.
I’ll admit that I’m usually the broccoli, or green bean, or sweet potato casserole volunteer.  In fact, we don’t traditionally eat spinach at our holiday gatherings. 
But this is about to change, because I’ve got a new favorite recipe for spinach.  There are a few things I really like about the recipe, but the biggest is that it’s so incredibly easy.  Y’all know how much I like simple recipes, but this one really takes the cake. 
That’s because it uses frozen spinach.  That’s right—none of that defrosting the spinach and getting your hands all green as you try to squeeze the excess liquid out (that was never a fun task to put me in the holiday spirit!)
Also—I really want to eat more green leafy vegetables and have my kids to eat more of them, too.  This is an easy way to encourage them to eat spinach.  To lighten this up, I’ve used light sour cream and substituted a smooth/buttery olive oil for some/all of the margarine.
I liked this recipe so much that it’s included in my next Southern Quilting mystery!  Quilt Trip (written as Elizabeth Craig) launches December 3rd. 

Easy Spinach Bake

1 6- oz. package corn muffin mix
2 eggs, beaten
8 oz. sour cream
2 10--oz. packages of frozen chopped spinach
½ cup melted margarine
½ cup grated cheddar or Monterrey Jack cheese
Preheat oven to 350 degrees. Cover a 9- by-13 casserole dish with cooking spray. Combine all the ingredients and bake at 350 degrees for 30 minutes.
Now, this isn’t a gorgeous casserole, I’m afraid, but if you put it in a pretty container on your sideboard, I’m sure it’ll be dressed up nicely.
Hope everyone has a very Happy Thanksgiving this year!
Find Elizabeth’s contact information on her website. 
Preorder Quilt Trip here.


Saturday, January 19, 2013

Chutney Chicken-- Guest Post by Riley Adams/Elizabeth Craig

by Riley Adams/Elizabeth Craig
Hi everyone!  It’s great to be back at Mystery Lovers' Kitchen to visit and say hi.  Actually, I’m here pretty frequently, lurking for recipes!  There are always some wonderful recipes here. 

I’ve got something a little different today, but it’s just so easy and so easy to modify, that I wanted to share it with you today. 

I’ve got a character in my Southern Quilting Mysteries who is not really the best of cooks.  Beatrice, my protagonist, is widowed with an adult daughter and lived by herself for years.  She’d decided that cooking for one wasn’t much fun, and fell out of the habit.  Luckily for Beatrice, she moved to Dappled Hills to be near her daughter—and happens to live next door to an amazing cook named Meadow.  Meadow is very fond of sharing goodies from her kitchen—the best kind of neighbor there is!

Today, though, I’ve got a recipe that even Beatrice would find a cinch to make.   The recipe uses chutney—an ingredient I love to use.  And, actually, it’s an ingredient I love to say.  Chutney! It sounds very exotic. :)

First of all, I’ll share the recipe for the one that I did, the one that’s pictured above.  (And y’all know I’ve never been in the running to win any awards for epicurean photography—I promise it tastes better than it looks!)

Chutney Chicken

1 chicken fryer (or a comparable number of chicken breasts)
1 teaspoon salt
¼ cup regular mustard
2/3 cup apple-cranberry chutney (or peach chutney, or whatever-suits-your-fancy chutney)
½ cup chopped pecans (optional)

Preheat oven to 350 degrees.

Sprinkle the chicken with salt and place in a shallow casserole dish.

Mix all the other ingredients and cover the chicken with them.

Bake at 350, uncovered, for an hour and fifteen minutes.

Ideas for Modifying the recipe:

Sometimes local grocery stores don’t have the best selection, so here’s an easy go-around.  You can use a small can (8 oz.) of crushed pineapple and a regular jar of chutney (no special variety, just run-of-the mill.)  You get the same fruity taste, but without having to get a premium jar of chutney.

Hope you’ll enjoy it! And Happy New Year to everyone (even though we’re getting close to the end of the month! Where does the time fly?) 

Elizabeth’s latest book is Quilt or Innocence and her next book, Knot What it Seams releases February 5. Elizabeth writes the Memphis Barbeque series for Penguin/Berkley (as Riley Adams), the Southern Quilting mysteries for Penguin/NAL, and the Myrtle Clover series for Midnight Ink and independently.  Twitter: @elizabethscraig

Sunday, June 10, 2012

Shrimp Francesca

by Riley Adams/Elizabeth Craig
I'm so excited to be back on the Mystery Lovers' Kitchen today! Hope everyone is having a happy June so far.

Here we are, heading into summer, and I thought I'd share one of my favorite things about summer--shrimp. This is the time of year when my family escapes to the beach to find fresh seafood and fun.
One of my new favorite recipes features two of my favorite foods--shrimp and artichoke. And the nicest thing about this recipe is how easy it is and quick to cook. If it's summer, the last thing you want to do is spend a lot of time in the kitchen! I'd rather spend time under the porch fan, reading.

I've got a new series--the Southern Quilting mysteries, written under my name (Elizabeth Craig). The first book, Quilt or Innocence, released on June 5th. But this protagonist, unlike Lulu in the Memphis Barbeque series, isn't much of a cook. Beatrice has lived by herself for a while and has sort of fallen out of the habit of cooking, since cooking isn't as much fun for one person. She's just moved to the same town as her daughter, though, and is trying to get back into the kitchen again. This is a recipe that I think even Beatrice could handle!

This recipe is adapted from contributor milonek's recipe on Allrecipes. You might even want to double it....not that it doesn't make enough, but because you'll want to eat the whole thing, yourself! You can serve it over angel hair pasta or brown rice. The tastes just meld together beautifully.

Shrimp Francesca
1 ½ lbs uncooked shrimp, peeled and deveined
1 can artichokes in water
½ cup butter
¼ cup white wine
1 T minced garlic
Half a lemon, juiced
1/2 cup Panko
1 T fresh parsley
¼ cup shredded Parmesan

Preheat oven to 400 degrees. Grease a 9 x 13 baking dish. Arrange shrimp on the bottom of the dish. Squeeze water out of the artichokes and cut artichoke into pieces. Arrange the artichoke between the shrimp.

Sauté the garlic in butter and wine. Mix Panko and parsley together, then sprinkle over the shrimp. Drizzle the lemon juice over all, then drizzle with the butter and wine mixture. Top with the Parmesan cheese. Bake uncovered at 400 degrees until the shrimp is opaque, about 15 minutes.

Hope you'll enjoy it! Are you a shrimp lover like I am? What's your favorite summer food?
Quilt or Innocence, now on the shelves. :)

A Southern Quilting Mystery series is set in the small mountain village of Dappled Hills, North Carolina, where Beatrice Coleman—a retired art museum curator—becomes a gifted amateur sleuth.
As the newest member of the Village Quilters Guild, Beatrice has a lot of gossip to catch up on—especially with the Patchwork Cottage quilt shop about to close. It seems that Judith, the landlord everyone loves to hate, wants to raise the rent, despite being a quilter herself...

But when Judith is found dead, the harmless gossip becomes an intricate patchwork of mischievous motives. And it’s up to Beatrice’s expert eye to decipher the pattern and catch the killer, before her life gets sewn up for good.

Sunday, March 18, 2012

Easy Brunswick Stew--Elizabeth Craig

A very warm welcome home to Elizabeth!  We're thrilled to have her back today.  She has a new quilting series coming out in June.  I've had the honor of reading Quilt or Innocence, and it's wonderful.  You'll love the Southern women she writes about! 

And now -- Elizabeth!

Hi y’all! I’m excited to be back visiting at Mystery Lovers’ Kitchen today and catching up with all my friends! While I'm here, I think I'll pick up some more recipe ideas, too. :)

I thought I’d share a really easy and hearty version of Brunswick stew that I think you’re going to love. It’s one of those recipes that everyone in my family eats and it really fills them up on dreary winter days.

And, it also fills them up on warm spring days! Because we’ve been having a lot of those lately…but they enjoy the stew too much to take it off my rotation. :)

You can switch it up a little bit, too—you can use lima beans instead of green peas, for instance (limas make it much more of a traditional Brunswick stew…but I had green peas in the house, so that’s what’s thrown in!) The brown sugar gives it a wonderful sweet taste that
complements the other ingredients well.

Sometimes I’ll make it in the crockpot, too, and just leave the house while it cooks. That’s easy to do—just brown the meat beforehand, add all the ingredients, then set the pot to low for hours.

Tasty Brunswick Stew

1 lb. ground chuck 8 oz white chicken (I use the frozen,grilled chicken strips…defrost and chop)
1 cup pulled pork
1/2 chopped medium onion
8 oz. can tomato sauce
1 can creamed corn
1 can whole kernel corn
1 can green peas or lima beans
1 large can crushed tomatoes
1/2 cup water (more, if you want your stew thinner)
1 1/2 cups ketchup
1/4 cup brown sugar
1 T Worcestershire sauce
Couple of dashes of Tabasco

Brown ground chuck with the onion. Drain. Add all the ingredients to soup pot. Cook on low heat for an hour. Serve with cornbread.

Hope you’ll enjoy it, too!
Hickory Smoked Homicide
Finger Lickin’ Dead
And the upcoming Quilt or Innocence which comes out June 5!

Wednesday, November 9, 2011

Taco Casserole with Black Beans---Food to Feed Boys

RileyAdamsFoodBlogPostpic_thumb_thumb[3]I thought I’d share with y’all today a nice standby for a crowd of hungry boys—or for anybody, for that matter.

The only problem is that I lost my mind between the skillet portion of this recipe and the moment when it came out of the oven. I got a picture while it was in process (felt so proud of myself, too—because I was multi-tasking and doing about five things at once)….then forgot when my timer went off and it was time to race to the Boy Scout covered dish supper on Monday night.

And this, sadly, was all that was left after the potluck supper—nothing. :)MLK--taco 008

I have been absolutely amazed what boys eat. My son ate about fifty pieces of Halloween candy in one night and wasn’t sick and didn’t seem an ounce heavier than before. Hmm. Can this be marketed?

As I’ve mentioned before on this blog, I’m trying to use more black beans in my cooking. They’re just supposed to be so good for us!

MLK--taco 003

Easy Taco Casserole with Black Beans

1 lb. lean ground beef
1 15 oz. can black beans, drained and rinsed
1 15 oz. can diced tomatoes (undrained)
1 15 oz. can diced tomatoes with green chilies (undrained)
1 15 oz. can whole kernel corn, drained
1 package taco seasoning mix
10 6-inch tortillas, cut into fourths
1 cup shredded cheddar or Mexican cheese

Preheat oven to 350. Brown meat and drain. Return to skillet and add taco mix, beans, tomatoes, and corn. Simmer for five minutes. Coat a large baking dish with spray. Layer the bottom of the container with half of the cut tortillas. Spoon half the beef mixture on the top of the tortillas, then cover with the remaining tortillas. Top with the beef mixture. Cover with foil and bake at 350 for 30 minutes. Sprinkle with cheese and return dish to the oven for five minutes or until cheese melts.

Hickory Smoked Homicide 2Hope you’ll check out Lulu’s latest adventure in Hickory Smoked Homicide! Now on the shelves!

Finger Lickin’ Dead (Riley Adams)
Hickory Smoked Homicide (preorder book 3!)

Progressive Dinner Deadly

Wednesday, October 5, 2011

Warm Onion Dip

MLK 005Have you been to a lot of drop-ins and parties lately? Seems like I’ve been to a lot more than usual. Maybe people are getting tired of the Recession that Shall Not End and are wanting an excuse to have some fun?

Since I’ve been out so much lately, I’ve eaten more than my fair share of the world’s onion dip. And I’ve noticed that the onion dip is almost always served cold.


I do enjoy cold onion dip…except lately when I’ve gotten a little tired of it. Plus, it’s kind of chilly outside, especially after the sun goes down. So here’s an old recipe for some warm onion dip. I’m using Vidalias because I’ve still got some, but you could use any sweet onion…and any kind of cheese. Maybe a 5-cheese blend? You could even broil this as a spread on bread. Lots of tasty possibilities!

I’ve found that a low-fat mayo helps keep the dip from being too oily.

Warm Onion Dip

2 cups Vidalia onions (or any sweet onion), chopped fine
2 cups grated Swiss cheese
8 oz. cream cheese
1/2 cup light mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 t garlic salt

Preheat oven to 350. Combine the ingredients and scoop the mixture into a small casserole dish. Cook at 350 degrees for 25 minutes. Serve on crackers or French bread.

Hope you’re having a good start to your fall!

MLK 004 MLK 007


Finger Lickin’ Dead (Riley Adams)
Hickory Smoked Homicide (preorder book 3!)

Progressive Dinner Deadly ($2.99 on Kindle—Elizabeth Craig)

Wednesday, August 17, 2011

Vidalia Onion Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb[3]I remember being a kid when Vidalia onions first made a splash with me. Onions and butterbeans were items that my mother always brought back with her when we visited my grandmother in Macon, Georgia. It was an important part of the trip.

It was very exciting when real Vidalia onions from Vidalia, Georgia became available to us in South Carolina. My mother loved cooking with them and we loved her to cook with them. The onions are so sweet, so tasty, that we could practically eat them all day.

This is a Vidalia onion casserole that’s really tasty. Yes you can make onions into a meal! :)

And, here are some facts about Vidalias: they’re a good source of Vitamin C, and are fat free, cholesterol free, and sodium free. This recipe, however, isn’t. :)


Vidalia Onion Casserole

1 pound sliced Vidalia onions
4 T butter
1 egg, beaten
1 cup half and half
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup shredded sharp Cheddar cheese
Paprika to taste

Preheat oven to 350 degrees. Boil the onions in a medium pan with enough water to cover them. Bring to a boil and boil for one minute. Saute the onions in butter in a frying pan until clear. Put onions in an 8 inch square baking dish that’s been sprayed with cooking spray. Combine egg, half and half, salt and pepper and pour the mixture over the onions. Sprinkle with the sharp Cheddar cheese and top with Paprika. Bake for 25 minutes at 350.


Hope you’ll enjoy this oniony side dish!

Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
Download it on Kindle:
Mass market paperback:

Wednesday, August 10, 2011

Calico Salad


Nothing beats a hot, steaming 3-bean salad.

Unless…it’s 100 degrees. Then the last thing I want are hot vegetables.

I’ve been eating sliced tomatoes as part of lunch all summer. And I make salads like calico salad to get my veggie fix in…in a cooler way.RileyAdamsFoodBlogPostpic_thumb_thumb[3]

Now, this recipe is the crack-open-a-can and mix it together type. Would it be even better with fresh veggies from your garden or farmer’s market? I’m sure! You might want to give it a go. I’m being a little lazy this summer (we’ll blame the heat. I’m sure that’s it.) :)

I love the pimentos in the recipe (or, as my fellow Southerners will say, pahmennas!) And the chickpeas are yummy, too.


Calico Salad

2 small or 1 large cans of shoepeg corn, drained
14 oz early peas, drained
1 can lima beans, drained
14 oz french green bean, drained
1 cup chickpeas, drained
1 green pepper, chopped
1/2 cup chopped pimento
1/2 cup chopped red onion


1/2 cup vegetable oil
3/4 c vinegar
1 T water
1 c sugar
1 t salt
1 t pepper

Mix together the drained vegetables. Mix the ingredients for the dressing and boil for one minute. Cool the dressing and pour over the vegetables. Chill overnight.

Eat your veggies! And stay cool. :)

Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
Download it on Kindle:
Mass market paperback:

Wednesday, July 27, 2011

Quick Pasta Salad

RileyAdamsFoodBlogPostpic_thumb_thumb[3] While I was visiting family in Alabama, we enjoyed a tasty pasta salad that my husband’s family served cold alongside of sandwiches for an oven-free meal. And if I thought it was hot in North Carolina, Alabama was like an oven, itself!

The only hot part of this meal is the cooking of the pasta on the stove. After that, you’ve got a delicious side dish…or even a main dish. It filled me up pretty well (pasta always seems to.)

The pimentos make it Southern. :)


Quick Pasta Salad

1 16 oz package Vermicelli
1 T all-purpose seasoning
1 T seasoning salt
3 T lemon juice
4 T oil
4 oz. chopped pimento, drained
1 pepper, chopped fine (green or red)
3/4 cup green onion
1 1/2 cups mayonnaise

Mix all the ingredients and chill overnight.

IMG_20110721_080504Stay cool! :)

Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
Download it on Kindle:
Mass market paperback:

Wednesday, July 6, 2011

Easy Chocolate Chip Cake, Part 2


It’s been an interesting summer around the Adams/Craig household.

My son has been away for almost all of the summer break so far. He’s the one who’s the eating machine in our home. No food stands a chance against a 14 year old boy.

It’s given my daughter and me the luxury of cooking some food that won’t be gone by the time we finish cooking it!

My daughter really enjoys the whole cooking process and has brought some of the fun of it back to me (I tend to be wildly busy, throwing ingredients together like a madwoman.)

Recently, she went through the entire process herself. She found one of my recipes that she wanted to cook, rode to the store with me, found the ingredients, mixed them all up, and put it in the oven. I tried to stay on the sidelines.

The reason why the cake she chose is a Part 2 (as the title of the post states) is because Krista made an absolutely fabulous chocolate chip coffee cake just a week ago! My daughter would like to try that one, too. :)

The one I’m sharing today is slightly different from Krista’s cake (and it’s got a lot more ‘cheats’ in it, like cake mix…which means it might be a good choice for cooks under the age of 10, which is what we have here.) My daughter was able to make it entirely herself, although at one point I did make sure that she’d stirred all the lumps out of the batter. She had—it was just me being Type A!


Easy Chocolate Chip Cake

1 yellow cake mix with pudding included
1 small box instant pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
8 oz. container sour cream (I did use light)
4 eggs
6 oz package semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour a bundt pan.
Mix the cake mix, instant pudding mix, and sugar together. Then add the remaining ingredients. Cook for 1 hour at 350.


It’s very simple, and very moist. My daughter enjoyed it for a couple of days…just little bites here and there. Then my son came back from a week away and ate it in a day. :) Sigh.

Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
Download it on Kindle:
Mass market paperback:

Wednesday, June 29, 2011

Pineapple Casserole


Okay, y’all, it’s time for another delicious Southern-style casserole to blow your diet with. :)

Actually, I think that this recipe for pineapple casserole is perfectly wonderful—if you think of it as a dessert.

The amount of sugar in the recipe puts it into dessert territory. And it’s sweet enough to qualify, too.

Although usually it’s served as a side dish here. :)

You can make this recipe with less sugar. I’ve made it with as little as a few tablespoons of sugar. But…it just wasn’t quite as good (imagine that!)

You do have to turn the oven on for this one, but at least it’s easy and cooks in 30 minutes.

I usually make it with canned pineapple, but right now the pineapple in the store is looking really good. Making it with fresh pineapple makes it even better. :)


Pineapple Casserole

20 oz. can of pineapple chunks
1 cup sugar
4 tablespoons flour
1 cup grated cheese
1 stick melted margarine
1 tube crushed buttery crackers

Preheat oven to 350 degrees.
Drain most of the juice from the canned pineapple (leave about 6 tablespoons) and pour the chunks and into a casserole dish with the 6 tablespoons of juice.

Mix 1 cup of sugar and 4 tablespoons of flour and pour the mixture on top of the pineapple chunks.

Sprinkle the cheddar cheese on the top.

Mix 1 stick melted margarine and 1 tube crushed crackers together.
Cook 30 minutes at 350.



Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here!
Download it on Kindle:
Mass market paperback:

Wednesday, June 15, 2011

Finger Lickin’ Dead Giveaway Results and Some Fried Okra


First up, I wanted to thank everyone for entering my Finger Lickin’ Dead giveaway. There was a great response to the contest. The randomly picked winner was Darlene Peterson. Congratulations!

Thanks everyone! I wish you all could have won. Hope you’ll consider picking up a copy of the book:

Download the book on Kindle:
Mass market paperback:

Fried Okra

I may lose some of y’all today! I think that okra is one of those things, like grits, that make people wonder about folks in the southern US.

But okra is what’s growing in everyone’s gardens down here. It will absolutely grow like wild. It loves the heat, it loves our crazy soil, it just enjoys the South.

And, if you fry it, it’s heavenly with some corn on the cob and some sliced tomatoes for a tasty supper on a hot day. :)

Fried Okra


Sliced okra (about 1/2 inch thick)
1/2 cup buttermilk
Salt and pepper
Canola oil


Heat oil in cast iron pan.
Combine cornmeal and dash of salt and pepper in a Ziplock bag.
Dip the okra in the buttermilk.
Toss the sliced okra with the cornmeal mixture in the bag.
Place okra in the frying pan and turn it as it cooks to prevent it from burning.
Cook until the okra turns a golden brown.
Drain and serve.

Hope you’ll enjoy a traditional Southern side! And—do you have a regional delicacy that may make others turn up their nose a little? :)

Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!)

Congratulations to Julie Hyzy on the release of Grace Interrupted, the second in her Manor House Mystery series.
Click here to read a review from
the Chicago Sun-Times
Click here to order the book.

Congratulations to Wendy Lyn Watson on the release of A Parfait Murder, the third in her Mystery A La Mode series.
Click here to read a review from A Criminal Element.

Click here to purchase the book.

Click here to visit Wendy's Web site and
read on to learn how to enter her contest!

Wendy Lyn Watson's
new mystery A Parfait Murder features a story line about the Lantana Round-Up Rodeo Queen Pageant. To celebrate, Wendy's giving away a little cowboy couture: a leather and rhinestone cuff, and a "rodeo queen" keychain.
Eligibility: This contest is open to everyone living in the U.S. and Canada. One entry per person, please.
How to Enter: Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book), by e-mail to Put the words "Parfait Giveaway" in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. Wendy will randomly select one entry and announce the winner here on the Mystery Lovers' Kitchen blog on Saturday, June 18. She will contact the winner via e-mail. If she does not receive a response within 7 days, she will draw a new winning name.

Wednesday, June 1, 2011

Bruschetta Open-Faced Sandwich

RileyAdamsFoodBlogPostpic_thumb_thumb[3] I had a great time at my book club meeting last Thursday.

The book itself was interesting, the discussion was lively, but the very best part was visiting with my friends—and the food that was there!

My friend Corby was the book club hostess for May and she’d prepared a delicious bruschetta open-faced sandwich that all the club members oohed over! So of course I thought I’d share it with you here. The construction of the sandwich is quick and so is the cooking time…but you do need to put aside an hour for the caramelized onions. Corby said that if you try to cheat, it just doesn’t taste the same. And this dish was too delish to mess up!

Bruschetta Open-Faced Sandwich



A take-and–bake loaf of artisan bread
2 -3 onions sliced Caramelized onions
(sauté on low with olive oil and a little butter for about an hour) Take your time because the onions will be sweeter.
1 large Mozzarella ball, sliced
2 medium sized tomatoes cut into thin slices
1/4 pound prosciutto
balsamic vinegar blend (about 1/4 cup)
1/4 cup fresh basil
A seasoning blend (like Nature’s Seasons)

Preheat oven to 350 degrees. Cut the loaf of bread in half. Layer these ingredients on the top of the loaf halves—prosciutto on the bottom, then sliced tomatoes, then the caramelized onions. Place the Mozzarella on the top then bake according to the bread instructions (about 10 minutes.) After removing the bread from the oven, add the basil, balsamic blend, and your seasoning mix.

IMG_20110526_193055One of the nice things is that it still seemed like a fairly light meal---perfect for summer. And it wasn’t as messy to eat as it looks in the picture…which is important when you’re at a party or book club!

Coming June 7!
imageFINGER LICKIN' DEAD by Riley Adams
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!)