Showing posts with label Killer Takeout. Show all posts
Showing posts with label Killer Takeout. Show all posts

Sunday, October 29, 2017

Pumpkin Snickerdoodle Cookies for #Halloween #recipe @Lucyburdette

LUCY BURDETTE: I love Halloween, especially in Key West, which is rife with costumes and parades during this season. (KILLER TAKEOUT was set during the Halloween week--so much fun!) And I love snickerdoodles...hmmm. Could I combine the two? I set myself a challenge--revising my snickerdoodle recipe so it suited Halloween. I think I nailed it--but make a batch and see what you think...


Two sticks unsalted butter, softened
1/4 teaspoon salt
1 and 1/2 cups sugar
2 and 1/2 tsp low-sodium baking powder
2 and 3/4 cups flour
2 eggs, room temperature
2 tsp vanilla
1/2 cup canned pumpkin (not pumpkin pie mix)

For the topping:

2-3 Tbsp granulated sugar
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg

Preheat the oven to 375. Sift the dry ingredients (salt, sugar, flour, and low-sodium baking powder) together and set aside. Using either a beater or a Kitchenaid mixer, beat the butter until light and fluffy. Beat in the eggs one at a time, about 1 to 2 minutes after each addition. Add the pumpkin and the vanilla and beat lightly until combined.

Slowly mix in the dry ingredients--don't beat too long or the cookies will be tough. Divide the dough into two parts and roll them into logs, wrapped with parchment paper. Refrigerate for two hours or freeze for one. (As you can see from my photo, this isn't a beauty contest, as you'll be rolling the cookies too.)

Mix the spices and sugar on a plate. Cut the logs into one-inch pieces and form them into balls. Roll the balls in the cinnamon mixture and place them on 2 parchment-covered baking sheets. You should end up with about 2 dozen. Big ones!

Bake at 375 for 8-10 minutes, removing them as soon as the first cracks appear.

Lucy and her husband, ready for the zombie bike ride

King and Queen of Key West fantasy fest

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Sunday, October 23, 2016

SPOOKY Carrot Eyes for #Halloween #recipe @LucyBurdette

LUCY BURDETTE: Supposing you're having a Halloween party, or maybe even better you're going to one, but you're supposed to bring something spooky. And maybe it's not supposed to be a sweet. 
Then this recipe is for you. In fact, it's so easy that you may say Lucy, that's what you call a recipe?? But let me tell you, my taste testers thought it was both adorable and delicious.
Ingredients for spooky carrot eyes

Whipped cream cheese
Sliced black olives
Onion powder to taste
White pepper to taste

The amounts of the above will depend on how many of these you are making.
To serve three people before lunch, I used one carrot, one large tablespoon of cream cheese, and a dash of the onion powder and white pepper. If you're making a bigger plate of "eyes", simply double or triple the amounts.

Wash and scrape the carrots and cut them into rounds, probably about half inch thickness will work best. Mix the cream cheese with the seasonings (and feel free to substitute other favorites if you prefer.)

Top each carrot round with a dollop of the cream cheese mixture and place a black olive "eye" on top. That's it! Refrigerate until serving.

And if the carrots don't float your boat, how about pumpkins stuffed with cornbread, leeks, and bacon?

Or Cornmeal Pumpkin Pound Cake?

 Lucy writes the Key West food critic mysteries--her Key West Halloween book is called KILLER TAKEOUT.  Follow her on Facebook, Twitter, Pinterest, and Instagram!

Thursday, July 7, 2016

Potato Leek Asparagus Soup #recipe @LucyBurdette

LUCY BURDETTE: Always on the hunt for a decent low-sodium soup, I decided to try a potato leek version. Lately I've been using Daily Pantry brand organic low-sodium chicken broth, and it's pretty good--more flavor than some of the others. I also planned to add celery, thyme, garlic and two bay leaves for extra zip. 

who could resist this?
And then John showed up with a lovely bunch of asparagus, so I took the thinnest stalks and sautéed them in a little more butter, to be sprinkled on the top with chopped chives. I'm not going to lie, the soup would be better with a half teaspoon of salt stirred in. But it was pretty darn good as is. And the folks who aren't worried about sodium can add salt at the table.

Three leeks
One clove garlic
Three stalks celery
Three large russet potatoes, peeled and cut into chunks
One large box good quality low-sodium chicken broth
Four ounces unsalted butter
Two sprigs of fresh thyme
Two bay leaves
4-6 stalks tender asparagus
Heavy cream
Fresh chives
Fresh ground pepper and salt to taste

Trim the leeks so you are working only with the white and palest green parts. Cut them in half lengthwise and wash them well, as there is nothing worse then grit in your soup. (Or suit, as my dictation program insisted. And that's probably true!) Chop the leeks along with the celery, and one or more cloves of garlic. Melt three tablespoons of butter in a large pot and add the chopped vegetables. When everything is well wilted, add the stock along with the chunks of peeled potato, the bay leaves, and the thyme.
Simmer until the potatoes are soft, 15 to 20 minutes. Then use your immersion blender to to purée the cooked mixture. You may leave some chunky sections if you like that texture. Add about a half cup heavy cream and stir that in. 

soup is so hard to photograph!
Serve the soup with the sautéed asparagus and chopped chives and freshly ground pepper on top.

We had a salad on the side, but you couldn't go wrong with a nice plate of biscuits or some crusty peasant bread.

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

You can follow Lucy on Facebook,
and Instagram!

Thursday, May 5, 2016

Cole Slaw with Peanut Dressing #recipe @LucyBurdette

LUCY BURDETTE: A while ago I downloaded a cookbook onto my iPad called Mindfull: Over 100 Delicious Recipes for Better Brain Health. I paged through it and marked some recipes and then put it aside. Later, I could not remember where I'd seen a certain cole slaw recipe, because I very rarely use what's on the iPad to cook. (Obviously, I need to eat more things from Mindfull LOL!)

This is a version of that recipe, adapted for low-sodium eaters. I wondered if I might have enjoyed cilantro more than the mint that was suggested in the cookbook, so you can take your pick. We also had a small bag of key limes, given to us as a going-away treat by our Key West neighbors, so I used those instead of regular limes. Either would work. You can also choose what kind of sprouts to use--I found some beautiful radish sprouts that added an extra zip.

Ingredients for the sauce:

2 tablespoons canola oil
3 to 4 green onions, washed and sliced
2 to 3 cloves garlic
1 inch fresh ginger, chopped
1/3 cup water
2 tablespoons ketchup (no salt if needed)
3 tablespoons unsalted peanut butter 

2 tablespoons chopped fresh mint or cilantro
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoon hot chili sauce

For the slaw: 

One half head cabbage, finely sliced
Two grated carrots
2 to 3 chopped scallions 

two key limes or one regular, juiced
1/2 red pepper, julienned
1 cup radish sprouts
1/4 cup chopped mint leaves or cilantro

Prepare all the vegetables and mix them in a large bowl. I have a new Breville food processor that I bought to replace my dead Cuisinart and lack of Kitchenaid mixer so this was amazingly fast.

Meanwhile sauté the green onions, garlic and ginger in the oil for 2 to 3 minutes until soft. Add the other ingredients and simmer another few minutes. Let this cool. The sauce will be quite thick. 

Before serving add to several tablespoons of sauce to the vegetable slaw and mix thoroughly. Or serve it on the side and let diners add.
Low-sodium adjustments: use no-salt ketchup and unsalted peanut butter. (And ps, I don't prefer cooking from an ipad, unless the page is Mystery Lovers Kitchen!)

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

You can follow Lucy on Facebook,
and Instagram


Thursday, April 21, 2016

Salad with Mango, Cherries, and Toasted Walnuts #recipe @LucyBurdette

 LUCY BURDETTE: This year for Christmas my wonderful uncle sent me a big box of dried Michigan cherries. They are so sweet and delicious! I've used them in granola and cookies, but I wanted to find a salad to showcase them as well. This combination does just that.

1 head red leaf or butter lettuce
2 small cucumbers
2 sticks celery
One ripe avocado
One half ripe mango
1/2 cup dried Michigan cherries
1/2 cup walnuts, broken into pieces and toasted

Wash and dry the lettuce, tear into bite-sized pieces and layer at the bottom of the salad bowl. Slice the cucumber and the celery and mix this in.

Toast the walnuts until slightly brown and crunchy.

Peel and dice the avocado. Slice the ripe sections of the mango off the pit, and dice. Layer the avocado and the mango onto the salad. Sprinkle with cherries. Top with cooled walnuts.

Dress with a mustard vinaigrette and toss, once your guests have admired the presentation:). (You of course should feel free to make your own tweaks, onions if you like them, or some kind of soft cheese, for example.) In this case, we ate the salad with pan-fried yellowtail snapper and roasted rosemary potatoes--yum!


The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

You can follow Lucy on Facebook,
and Instagram


Thursday, April 7, 2016

Pink Grapefruit Sorbet #booklaunch #celebration for KILLER TAKEOUT #giveaway

LUCY BURDETTE: It's book launch week for KILLER TAKEOUT--haven't we all been waiting forever?? So who has time to cook when you want to be reading?

First, I'll tempt you with a little about the book:

KILLER TAKEOUT, the seventh installment in the Key West food critic mystery series, features Hayley Snow, an aspiring food critic and amateur sleuth living in America’s southernmost island paradise. The action kicks off during Fantasy Fest week, with a death during the zombie bike ride that is looking an awful lot like murder, and a major tropical storm gathering speed below Cuba. 

Key Zest magazine has assigned food critic Hayley Snow to write a piece on the fest’s grab-and-go food, so she’s planning on hitting up the mobile eateries while checking out the party preparations. Meanwhile, Hayley’s office mate, Danielle, recently elected Queen of Fantasy Fest, is also buzzing between festivities and fundraisers. But when Danielle’s former royal rival gets taken out, Hayley needs to put down her party hat and her pen and figure out who served up a side of murder—before her friend gets crowned a killer. 

Now, I'll give you a minute to order your book...or Tweet the news:

Tweet: KILLER TAKEOUT is out today! #KeyWest #mystery #grapefruitsorbet #giveaway @LucyBurdette

 And now, the recipe! (If you have a Cuisinart ice cream maker, you will need to have the inner section frozen for at least 24 hours for attempting the ice cream. Otherwise, follow the directions on your machine.)


4-6 pink grapefruits, squeezed and  strained, to make 4 cups juice
About 3/4 cup of sugar, depending on sweetness of your fruit

Juice the fruit, mix the sugar in, and chill for one to two hours in the fridge.

About 20 minutes before serving, add the mixture to the frozen container (first mixing the sugar in one more time) and flip the switch.

Isn't it gorgeous?

You can follow Lucy on Facebook,
and Instagram!

To enter today's giveaway for a signed copy of KILLER TAKEOUT, simply share this post on Facebook, Twitter, Pinterest or Instagram and then leave a comment here on the blog. Hope you enjoy the book!

Thursday, March 31, 2016

Lemon Garlic Shrimp Pasta #recipe #giveaway @LucyBurdette

LUCY BURDETTE: Yet more lemons—yikes! But lemons are a low-sodium diner’s friend, besides being delicious and chock full of vitamin C. This recipe is fast (except for peeling the shrimp) and perfectly suited for company. I found that I didn’t miss salt at all in the finished dish. You can increase or decrease the garlic to your taste, and add grated lemon zest if you like a stronger flavor.

  1 pound pasta, good quality please
  5 or so Tablespoons of unsalted butter
  3 cloves garlic, chopped
  1.5 pound large shrimp, peeled and de-veined
  freshly ground pepper
  1/4 cup lemon juice
  1 lemon, cut into slices, then slices halved
   handful of chopped parsley


Once all the ingredients are prepared, put the pasta water on to boil. When the pasta is about 5 minutes away from al dente, prepare the shrimp.
Melt the butter over medium heat. Saute the garlic until soft but not brown. Add the shrimp in one layer, grind the pepper over top. About a minute in, flip over. Cook until pink and beginning to brown, maybe 3 minutes in total; don't overcook or shrimp will become rubbery.

Add the lemon juice, optional lemon zest, parsley and sliced lemons, and stir to combine. drain the pasta and place it in a big serving bowl, then scrape the shrimp and seasoning over the top and mix. Serve with a green salad.

To celebrate its publication next Tuesday, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:

Tweet: Lemon Garlic Shrimp Pasta! #recipe #giveaway @lucyburdette

You can order this wherever books are sold--it will be published on April 5! 

Thursday, March 24, 2016

Meyer Lemon Ice Cream #recipe @LucyBurdette #giveaway

LUCY BURDETTE: Shortly after the purchase of our new ice cream maker, my sister brought me 5 meyer lemons from her yard. They needed pride of place in some recipe, right? And of course that ice cream maker is always on the verge of reproaching me…I'm waiting...

So I found and tweaked a version of meyer lemon ice cream from the blog dragonabakes. This recipe isn't quite as easy as the clementine sorbet that I posted a couple weeks ago because it involves making a custard. But take note that while I’m not a lemon lover, I loved these results!  I’m sure you could make this with regular lemons, though the meyers are sweeter and less acidic so you might need to adjust the sugar

 Meyer Lemon Ice Cream

    finely grated zest of 3 Meyer lemons 
    1/2 cup Meyer lemon juice, freshly squeezed and strained
    3/4 cup sugar
    4 egg yolks
    1 cup milk
    2 cups heavy cream

 Grind the lemon zest and the sugar together in a food processor. Combine the lemon zest/sugar with the juice in a glass or stainless bowl and refrigerate for a couple of hours, stirring occasionally.

Meanwhile, heat the milk in a large saucepan until bubbles start to form and remove from heat. 

In another large bowl, beat the egg yolks until thick and yellow. Slowly whisk the warm milk into the yolks—if you go too fast, you risk scrambled eggs.  Return the egg yolks and milk to the saucepan. Stir over medium low heat, until the mixture begins to thicken like a custard or pudding. 

Refrigerate until completely chilled.Once the lemon mixture and the egg custard are cold, combine the two and add the heavy cream. Taste to see if you need either more lemon juice or sugar. 

Pour the batter into the frozen bowl of your machine about 20 minutes before you plan to serve dessert. Hit the button and wait until frozen--then stand back for compliments!

To celebrate its upcoming publication, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:

Tweet: Meyer Lemon Ice Cream #recipe #bookgiveaway @LucyBurdette

You can order KILLER TAKEOUT wherever books are sold--it will be published on April 5!