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

Wednesday, February 9, 2011

A Valentine’s Day Cocktail

RileyAdamsFoodBlogPostpic_thumb_thumb[3]

When I started thinking about a Valentine’s Day recipe, I kept coming back to cocktails for some reason. :)IMG_3615

Actually, we haven’t had cocktails at the house for a while…just wine and dark beer. Wine is nice for Valentine’s Day, too, but it just doesn’t seem quite special enough for the event.

Whenever I get a recipe that says to muddle something, it sort of muddled me. But now, after Googling how best to muddle, I’ve found that it’s just pressing ingredients (in this case, fruit) in the mixing glass, with a pestle-looking thing called a muddler. Since I don’t have a muddler, I used my wooden spoon instead. I think I may have to invest in a muddler, though—it did take a while with the back of my wooden spoon.

I think the gods are shutting down my photography pursuits in protest. After making my drink and putting it in my grandmother’s cute crystal glass…I couldn’t find my camera. I looked and looked. So then I decided to take out my phone and snap a picture…and my phone kept flashing “Droid! Droid! Droid!” over and over again. :) I took out the phone battery, put it back in again, held my breath and….”Droid! Droid! Droid.”

So you will see some lovely stock photos today of strawberries. But I will find my camera!

Berrytest_012Here’s the Valentine's Day-worthy Strawberry Rum Punch
3 strawberries (and a 4th for a garnish)
3 slices of canned pineapple
2 oz. white rum
1/2 oz of the pineapple juice from the can
1/4 oz. simple syrup (dissolve one part sugar in one part boiling water & cool)

JGS_Strawberry10Muddle the strawberries and pineapples in the bottom of the mixing glass. Add the ice and the other ingredients and then shake to mix. Garnish with a strawberry.

Hope everyone has a Happy Valentine’s Day!

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Wednesday, January 12, 2011

Rice Pileau (Also Pilau. And Perlo. And Pilaf…)

RileyAdamsFoodBlogPostpic_thumb_thumb[3]As I write this, the children have a day off from school because of the snow and ice in our area. They’re having a blast playing with their friends. Their faces are red with the cold and they’re hungry all the time! What kind of food am I cooking for them? Something hot and filling, of course. Something like Southern-style pilaf, or rice pileau. (Also spelled pilau and perlo.)

A South Carolinian will most likely pronounce this recipe ‘perlo,’ as I do, since I grew up in SC. Non-Southerners would know a variation of the dish as pilaf (although your version likely doesn’t have pork in it.)

I do know that pileau was a popular one-pot dish for the Gullah people (they speak an English-based Creole with words of African origin, as well) in the Sea Island areas of South Carolina and Georgia.

pileau1

Pileau

2.5 to 3 pounds of country style bone in pork ribs
3 cups rice
6 cups of the RESERVED broth created from boiling the ribs
Salt
Pepper

Directions

pileau2Fill one large pot with water, add pork ribs, and 1 Tablespoon salt (or to taste)

Boil until the meat falls off the bone, approximately an hour and a half
Strain the meat and cool on a plate.
RESERVE the broth the meat is cooked in
Once meat is cool separate the meat from the bones and fat.
Discard bones & fat.
Shred meat into bite sized pieces and add meat to the pot.
Add 6 cups of the broth from boiling the meat back to the pot.
Bring to a boil
Add 3 cups of rice
Add 1 Tablespoon salt (or to taste)
Add pepper to taste

pileau3Cover the pot and simmer until rice is fluffy and done. Approximately 40 minutes.

Hope you’ll enjoy it! And…stay warm!

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Be sure to enter Julie’s contest to celebrate her new release!

Julie says:

This one is for all you fast readers out there who devour books

as fast as you get your hands on them!

I want to send one lucky winner a $10 bookstore gift certificate.

How to win it?

Simply email me JulieHyzy (at) gmail (dot) com -- put CHARACTER or CONTEST in the subject. In the body of your email, answer a question (or two):

1) Who is your favorite *new* character in Buffalo West Wing?

2) Why is he/she your favorite of the newbies?

(I really love to know how readers relate to new characters, so this is enormously helpful for me!)

Answer one question, you're entered once. Answer both, you're entered twice.

It's that easy.

There's no right or wrong answer. The winner will be chosen at random. No matter which of the newbies you love (or love to hate), just providing an answer gets you in the running. (BTW, there's one character we haven't seen since book #2. If he's your favorite, that's fine too.)

ENTER BY MIDNIGHT JANUARY 13, 2011

I will announce the winner sometime on Friday, January 14, 2011

I'll announce a winner a week from today. So many of you have emailed to let me know they've already read it, so I thought this would be a perfect way to pick your brains before I start book #6 (#5, as yet unnamed, is done).

Thanks in advance, and happy reading!

Wednesday, January 5, 2011

A Sweet Start to the Year--Chocolate Pecan Bark

BUFFALO WEST WINGFirst off, a big congratulations to my friend Julie Hyzy for her acclaimed new release, Buffalo West Wing. I can’t wait to find out what Chef Ollie is up against this time! This book is coming out to outstanding reviews, so y’all be sure to pick up a RileyAdamsFoodBlogPostpic_thumb_thumb[3]copy.

New Year. Time to crack down on what we’re eating and start the new year out right. Make resolutions, make plans, get healthy.

Or not. :)

Rules are made to be broken, aren’t they?

I do like to start out a new year with something sweet. Maybe that’s just as superstitious as eating greens was—but it makes me think the year will be sweet, too.

With this recipe, you can break the rules just a little bit. A pinch of chocolate bark here and there…and pecans are good for you!

Jenn gave us a treat last month with her delicious peppermint bark recipe.

Or, if you really do want to be good, just bookmark this recipe and make it next month…and give it to your sweetie for Valentine’s Day. :)

MLK5Chocolate Pecan Bark

1 cup pecans chopped (or any chopped nut)
3 (4oz) Ghiradelli 60% cacao Bittersweet Chocolate Bars
3 (4oz) Ghiradelli White Chocolate Bars

1 tsp kosher salt

MLK1MLK2MLK3 MLK4

Line jelly roll pan with parchment paper
Break each chocolate bar into even pieces
Arrange alternately in checkerboard pattern in pan on top of parchment paper
Bake at 200 for 5 minutes until chocolate is melted
Remove pan and swirl chocolate with a toothpick for a marble pattern
Sprinkle with nuts and salt
Chill 1 hour
Break into pieces

MLK6Store in airtight container.

Enjoy breaking your resolutions! I know I am! :)

Riley/Elizabeth
Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Wednesday, December 22, 2010

Shrimp and Rice Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb[3]With all the hustle and bustle, sometimes (now I’m not saying it always happens, but sometimes), I don’t take really careful note of all the things the kids are eating.

Occasionally, it seems like they’re filling up on junky stuff around Christmas. That might have to do with the cookie exchanges my daughter has been to, and the candy my son has gotten from friends at school.

When I want to make sure they fill up on Real Food, I’ll make something like this shrimp and rice casserole. They’re so crazy about it, that they’ll even pull it out and heat it up in the microwave instead of heading for the cookie jar. Why are they crazy about it? They just love the mixture of flavors in the recipe…and it doesn’t hurt that it has bacon in it. :)

Shrimp and Rice Casserole

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1 1/2 cups uncooked instant rice
1 1/2 cups chicken broth
1 pound small shrimp, peeled and deveined
3 tablespoons butter
2 chopped garlic cloves
1/2 cup chopped green onions
1 small can sliced mushrooms, drained
4 sliced cooked, crumbled bacon
1/4 cup white wine
dash of lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream (I use light)
1/2 cup shredded Parmesan
1/2 cup shredded Colby-Jack cheese

IMG_20101213_173223Preheat the oven broiler. Spray an 8x8 Pyrex.

Cook instant rice according to package directions (substituting chicken broth for water.) When cooked, put in the bottom of the greased Pyrex.

Heat the butter in a large skillet over medium heat. Saute the mushrooms, garlic cloves, and green onions for 2 minutes. Add the shrimp and cook for 3 minutes or until opaque. Scoop the shrimp out of the pan. Mix in mushroom soup, lemon juice, white wine, sour cream, Parmesan, and bacon with the mushroom mixture and cook until heated through. Add the cooked shrimp back to the pan. Put the mixture over the rice in the Pyrex and top with the cheese.

Broil 5 minutes in the preheated oven, or until the casserole bubbles.

IMG_20101214_084221

Hope everyone who celebrates has a very Merry Christmas!

Need a last-minute Christmas gift? Don’t forget about our two recent releases, y’all! Cleo’s Holiday Grind and Krista’s Diva Cooks a Goose!

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Riley/Elizabeth
Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Thursday, October 7, 2010

Something Warm and Toasty—Easy Veggie Soup…in the Slow Cooker

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It doesn’t take a whole lot for me to get in the mood for soup.

And when we suddenly experienced a 20 degree temperature difference in just a couple of days time (from the mid-90s to the mid-70s), I decided it was time to bring out soup ingredients!

Lest you think I’m a cold-weather wimp, it is going down into the 40s at night. We think that’s pretty chilly for October here.

But I’m still experiencing the fall-time-crunch. So I brought out my handy-dandyrival_crockpot Crockpot so I could cook my soup slowly and really get the flavors mixing—and have the soup ready at the end of the day when it was time to feed hungry kids.

This recipe is a no-brainer. In fact…there really isn’t a recipe at all for me. I just put things in the pot until I’ve got the consistency where I want it. And the ingredients change, too—they’re just whatever I have on hand at the time.

The one special ingredient that this recipe has that I think helps out a lot with the taste is vegetable juice as the base. I use a low-sodium V-8 juice because, if you use canned vegetables at all then you’ll definitely get enough sodium. And the V-8 juice gives a nice spicy taste to the soup without the need to add spices.

This recipe makes a lot. I usually freeze about half of it. So you’ll want to adjust it down if you’d rather not freeze any.

IMG_20101005_171343 Easy Veggie Soup

1 bottle vegetable juice (I used the 46-oz. size. It makes a lot.)
1 cup lima beans
1 small onion
3/4 can of beef broth
1 can black beans, rinsed and drained
1 cup cubed, peeled potatoes
1 1/2 cups corn
2 peeled and sliced carrots
1 package frozen soup vegetables/mixed veggies
1/4 cup red wine

Put all the ingredients in the slow cooker and cook on low for 6-8 hours.

And enjoy the warmth! :)

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Finger Licking Dead (June 2011)… Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Thursday, June 24, 2010

Chicken Stroganoff—in a Slow Cooker

RileyAdamsFoodBlogPostpic_thumb_thumb Is it burning up outside where you are? We’ve had a heat wave here for the last couple of weeks—it’s been one of those things where I haven’t been able to bear turning the weather on because the weathermen tell me it’ll be just as hot for the next seven days. Whew! And the humidity is just unbelievable.

Unfortunately, we’re also about to have to get an entire new air conditioning system in our house. Ugh. The units are twelve years old and seem to be on their last legs. So it’s just a little bit warm downstairs.

What’s a Southerner to do? Pull that Crockpot out from the cabinet! Yes, usually I associate slow cookers with cold weather because soups and stews are so easy to make in them. But really, the whole point is that it cooks slowly—and without projecting more heat into my kitchen!

In the interest of keeping everyone’s kitchen just a little cooler, I’m offering up:

Crockpot Chicken Stroganoff

009

You’ll need:

Chicken breasts (you could use thighs, if you wanted)
1 can cream of celery soup
4-6 oz. sliced mushrooms or 1 can sliced
1/4 cup cooking sherry
1 package dry onion soup mix
paprika to taste
8 oz sour cream (stirred in 10 minutes before serving)

Sprinkle chicken with paprika. Lay chicken at the bottom of the Crockpot. Combine other ingredients and pour on top of the chicken. Cook for 6-8 hours on low. Serve over rice (and I’d recommend making the rice in the microwave.)

Easy and cool for a summer day!

004Or… use your Easy Bake Oven. :) My daughter wanted to do some cooking, so Easy Bake was the way to go. Nothing like cooking under a light bulb. Boy, that cake took a while…

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
http://mysterywritingismurder.blogspot.com

And now I want to encourage you to enter the June contest here at Mystery Lovers’ Kitchen! My friend, the talented Avery Aames, has an exciting contest for us. We’re celebrating the upcoming release of The Long Quiche Goodbye and here’s how you can enter:

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Good luck!

Thursday, June 3, 2010

Supper in a Second—Apricot Chicken

RileyAdamsFoodBlogPostpic_thumb_thumb Oh, life has been sooo crazy lately. I know—no one can be too sympathetic because we’re all in the same boat! Most people have something to make life crazy—busy workplace, hectic afterschool schedule, big family.

Sometimes you just need to have something on standby…something that’s tasty, inexpensive, and simple to prepare.

I offer you---Apricot Chicken!

What if you’re not an apricot fan? Make it with whole cranberry sauce.

The nice thing about this recipe is that it’s made with only a few ingredients. And you could buy them when they’re on sale and they’ll keep for a long while in your pantry—pull them out whenever you need a quick dinner.

006 Apricot Chicken

12 chicken thighs (but I used chicken breasts—about 1 1/2 pounds)
1 cup apricot preserves (can use whole cranberry sauce instead, if you like)
1 cup French dressing
1 package dry onion soup mix
pineapple chunks (optional)

Preheat oven to 350.
Combine
the preserves, French dressing, and dry soup mix in a bowl.
Put the chicken in a 9 x 13 baking dish and cover with apricot mixture.
Cook uncovered for 50 minutes. Add pineapple chunks (if you like) and cook for 10 more minutes.

Really, it doesn’t get too much simpler than this for a weeknight meal, even if you’ve had a stressful day. And it’s healthier and less expensive than takeout! :)

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
http://mysterywritingismurder.blogspot.com

Julie's Contest!

Remember, you’ve got through June 5th to enter Julie’s release contest!

Julie’s first book in The Manor House Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuted June 1.

To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure, and you're eligible to win one of two $25 gift certificates from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!)

No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Put "CONTEST" in the subject header!)

And Julie's provided a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com

Thursday, May 20, 2010

Shrimp and Rice Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb Ahh…summer. Oh, that’s right—it’s not quite summer yet, is it? Unfortunately, our air conditioner died Tuesday so there’s definitely a summery feel in our house.

Summer for me means shrimp. It also means tomatoes, but I haven’t gotten my garden started yet so I’ll have to stick with the shrimp for now. :)

You might have noticed by now that I have a fondness for casseroles. Although they probably don’t rate very highly on the epicurean scale, they’re tasty comfort food. The children are more likely to eat veggies that I sneak in. Oh…and casseroles frequently can be prepared using just one or two dishes, which makes for easy cleanup.

Today I’m going to share a recipe for shrimp and rice casserole. I made it with wild rice this time, but you could definitely make it with brown rice, too. And I used broccoli to do the sneaky-veggie thing, but the casserole is delicious with green peppers, too.

Shrimp and Rice Casserole

1 package of long grain and wild rice
1 pound uncooked, peeled shrimp
1 cup of broccoli
1 chopped medium onion
4 oz. mushroom slices (fresh is best, but canned works fine)
1/4 butter
1 can cream of chicken soup
1/2 cup seasoned croutons
Old Bay seasoning to taste
Couple of dashes of garlic powder
Grated Parmesan Cheese

003

Cook the rice according to the package directions. While it’s cooking, in a big skillet, sauté the shrimp, Old Bay, garlic, onion, mushrooms and broccoli in the butter until the shrimp are pink.

Add the soup to the cooked rice. Add the shrimp mixture to the rice, then place in a 2 quart, greased container.

Sprinkle croutons on the top and bake, uncovered, at 350 degrees for 20-25 minutes.

Sprinkle with Parmesan cheese to taste for the last 10 minutes of cooking time.

008

Enjoy! :)

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

http://mysterywritingismurder.blogspot.com

Remember to Enter Julie’s May

Contest!


Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!) - Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com


And while we're here...

Avery is offering FREE BOOKMARKS on her website. Click this FREE BOOKMARK link to send me your information.

Her "fan club" contest just ended on May 15 (winner to be announced on the website and in the newsletter soon). Learn about upcoming contests on the Avery Aames website and check out the "fun stuff."

Thursday, May 6, 2010

Cinco de Mayo Redux!

RileyAdamsFoodBlogPostpic_thumb_thumb

I decided that, with a holiday as fun as Cinco de Mayo, we should just keep on celebrating here at the Mystery Lovers’ Kitchen. Seis de Mayo? Hmm. Unfortunately, I took French in school, so my Spanish is all dependant on Sesame Street viewing from about 35 years ago. If you missed it, see Jenn’s great post yesterday on the history of Cinco de Mayo.

Our family loves tacos! And with my sneaky recipe below, I’m even able to include black beans in the mix and my kids aren’t even aware they’re there! Black beans are fantastic for you—they lower cholesterol, they’re chock-full of protein and fiber, and are loaded with antioxidants, too.

And…my husband and I love margaritas. :) This one is a little girly-looking for my hubby, but as long as we’re not out in public and it doesn’t have an umbrella stuck in it, he’s happy to indulge!

margarita Pink Lemonade Margarita

2 cups crushed ice

1 cup pink lemonade

¼ cup cranberry juice

¼ cup tequila

½ lime squeezed

Combine and mix in blender or cocktail shaker

Taco Easy Taco Dinner

1.25 pounds ground beef

1 package taco seasoning (the seasoning I bought called for tomato sauce and water, so be sure to follow your seasoning instructions)

8 oz tomato sauce (if called for by seasoning packet)

¼ cup water (if called for by seasoning packet)

8 oz can corn kernels

8 oz can black beans

Flour tortillas

Meat Mixture

Brown ground beef. Skim off fat. Add taco seasoning and mix for 1 minute. Add water, tomato sauce, corn, and beans. Cover and simmer for 10 minutes stirring occasionally. Heat flour tortillas in the microwave.

I bought Archer Farms steam in the bag Spanish Rice as a side dish

Happy Cinco de Mayo!

Cinco de Mayo

And now our contest news...
Congratulations to Stacy from Louisville!
You've won Riley's Williams-Sonoma’s Ultimate
Grilling Rub Collection!!!

Here's your chance to enter Julie's May Contest!

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure, debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started: Mystery Lovers Bookshop (free shipping on book orders over $10!) - The Poisoned Pen (my local mystery bookstore) - Barnes & Noble - Amazon.com

Thursday, April 8, 2010

Something Sweet

RileyAdamsFoodBlogPostpic_thumb_thumb

Ever since Easter ended, I’ve been on a sweet kick.

You’d think that having a house full of chocolate would satisfy that. But somehow it only seemed to make it worse!

I decided a little shortbread was in order. Who knows where these cravings come from? It was Po’Boys not long ago. :)

This is peppermint candy shortbread, and although they served an excellent purpose of satisfying my current craving, they would be wonderful at Christmastime, too.

I have a special place in my heart for peppermints. My grandmother, who I based my Myrtle Clover character on in my Midnight Ink series, used to put peppermints under my sister’s and my pillows at night as a special treat. And she always had a bowl of peppermint candy out for us to enjoy.

So between the shortbread and the peppermints in this recipe, how could you go wrong?

food pics 006Peppermint Candy Shortbread

1 cup butter, softened

1/3 cup sugar

2 ½ cups all-purpose flour

8 ounces Nestle Premier White baking bar

2/3 cup Andes Candies peppermint squares, chopped

· Beat butter at medium speed until creamy, gradually add sugar, beating well. Add flour, beating just until blended.

· Divide dough into 3 equal portions. Place 1 portion of dough on ungreased cookie sheet; roll into a 6” circle. Score dough into 8 triangles. Repeat with remaining portions.

· Bake at 325 for 25 minutes or until barely golden brown. Cook on cookie sheet for 5 minutes, move to cookie sheet and let them cool completely. Separate disks into wedges. (shortbread is very fragile so be careful moving to cooling rack.

· Melt Nestle premier white baking bars and remove from heat. Dip wide edges of shortbread in melted coating,; place shortbread on wax paper andfood pics 005 sprinkle with crusted candy.

Makes 2 dozen

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

http://mysterywritingismurder.blogspot.com

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New April Contest!!!!

DELICIOUS    SUSPICIOUS cover

The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :)Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com 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 MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Thursday, March 18, 2010

Simple Southern Sides--Company Peas

RileyAdamsFoodBlogPostpic_thumb_thumb I hope everyone had a festive St. Patrick’s Day yesterday. We were a little bit low-key this year—last year I had fun making a completely green plate of food for my kids to eat for supper—it was all peas and broccoli and green grapes, celery, and kiwi…it was really a green assault! They loved it, though.

This year, I toned it down a little. You just can’t repeat the same thing two years in a row with children (well, with mine, anyway.) I did still want to have a bunch of green on their plate, so I cooked an old Southern standby, Company Peas. Yes, those are peas that are suitable for company! :)

And they’re seriously easy.

Company Peas

024

1/2 C chopped onion 017
2 T butter (or margarine)
10 oz. frozen peas, cooked and drained
1 package mushrooms, sliced
1 t sugar
thyme (dash)
salt and pepper to taste

020 Cook the onions and mushrooms in melted butter until they’re tender. Drain.

Stir in the remaining ingredients and season with salt and pepper to taste. Cover and cook until warm (over low heat.)024

What makes this a Southern recipe? I’m thinking the inclusion of butter and sugar. :) It’s hard to find a Deep South recipe that doesn’t include sugar in the vegetables. We like them sweet!

I used red onions because I think they’re pretty (and they turned my head at the store yesterday), but using Georgia Vidalia sweet onions would make this dish even more Southern.

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

http://mysterywritingismurder.blogspot.com

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CONTEST
Don't forget about our contest! We’re celebrating cupcakes now that Jenn McKinlay’s SPRINKLE WITH MURDER is out in bookstores near you! If you’d like to win cupcakes from Crumbs Bake Shop, send us an e-mail at MysteryLoversKitchen@gmail.com or leave a comment with your idea of the wackiest cupcake ingredients you can think of. Tofu, anyone?

ANOTHER CONTEST!
To celebrate the April release of CUT TO THE CORPSE, Jenn is giving away an autographed copy of the book. All you have to do is visit the contest section on her web page (http://www.jennmckinlay.com/) 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
her heroine Brenna is going to have to make a choice! Help her out and cast your vote today!