Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts

Thursday, November 23, 2017

Happy Thanksgiving!

photo by slgckgc

Happy Thanksgiving from all of us at Mystery Lovers Kitchen! Today we hope you are surrounded with delicious food and people you love. We are so grateful to have you as readers and friends!

Love from Krista, Daryl, Sheila, Cleo, Victoria, Lucy, Peg, Leslie, and Linda

Tuesday, November 21, 2017

Maple-Glazed Roasted Acorn Squash with Toasted Pumpkin Seeds #Thanksgiving @LeslieBudewitz

LESLIE BUDEWITZ: I’ve mentioned before that Mr. Right and I are classic cabooses, many years younger than our siblings. As a result, we’ve never been allowed to host family holiday dinners. And when we stay home, as we’ve done more often in recent years, we’re not traditionalists. We’re just as likely to cook crab as turkey for Christmas, and the pie could be pecan or cranberry apple.

So I’m not the cook to ask for a traditional holiday menu. But when I spotted this recipe in the Costco magazine, I thought it just the right twist on tradition. And while it was terrific served with grilled chicken, in an Italian marinade, and a kale caesar, it would also be a beautiful and tasty addition to a more traditional Thanksgiving or Christmas menu.

Oh, heck, it might even be fun for Valentine’s Day. Easter, maybe not.

Costco attributes the recipe to chef Sean Sherman, from America the Great Cookbook (2017). As usual, I’ve rewritten the instructions and tweaked the ingredients. Although written for an acorn squash, other varieties would work as well. You’ll be leaving the skin on—lots of vitamins in that skin! I switched the sunflower oil for olive, and cut the maple syrup—you want just a hint of the maple-sweetness, but these aren’t pancakes, for heavens’ sake. The original recipe suggests nasturtium leaves (!) or sage for garnish; we used parsley, which was lovely.

Whatever you prepare, and wherever you celebrate this Thanksgiving (even it was last month, for our Canadian friends), know that we here at Mystery Lovers’ Kitchen are grateful for your friendship, and for letting us enter your homes and in-boxes with our books, our recipes, and our stories.

Maple-Glazed Roasted Acorn Squash with Toasted Pumpkin Seeds

1 acorn squash
3 tablespoons olive oil
1 teaspoon kosher salt
½ cup pumpkin seeds
2 tablespoons maple syrup
fresh herbs for garnish

Preheat the oven to 375 degrees.

Cut the squash in half lengthwise; scoop out the seeds and pulp, and trim off the ends. Place halves on cutting board, cut side down, and slice into half moons, about 3/8" thick. Place the moons in a glass baking dish; add the oil and salt, and toss to coat. Roast until tender and lightly carmelized, about 35 minutes.

Heat a small frying pan over medium. Toast the pumpkin seeds, stirring or tossing, until the color starts to turn, about 5 minutes. Turn onto cutting board and cool slightly; crush with a rolling pin.

When the squash is cooked, turn onto a serving platter. Lightly drizzle with the maple syrup, turning to drizzle both sides. Top with the crushed seeds and garnish with the herbs. Serve.

Serves 4-6.

From the cover of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, 2017):  

Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.

Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?

Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Thursday, November 16, 2017

Roasted Brussels Sprouts #recipe #Thanksgiving @LucyBurdette

LUCY BURDETTE: What to make to add to your Thanksgiving bounty if you need a side dish but don't have a lot of time to come up with something fussy? I can highly recommend roasted Brussels sprouts with olive oil, balsamic vinegar, and Parmesan cheese to finish. This dish can go with just about any meal--say meatloaf, or Thanksgiving turkey, or roast chicken. I can even imagine it with pasta! Maybe these vegetables deserve a little doggerel...

You can eat them in spring, 
You can eat them in the fall,  
We think roasted Brussels sprouts 
Are good any time at all!

Ingredients to serve 3

1 pound fresh Brussel sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 450. Wash, trim, and halve or quarter the Brussels sprouts depending on their size. Mix the sprouts with the olive oil and vinegar. Roast 15 minutes on a cookie sheet covered with parchment paper, turning from time to time, until the vegetables are slightly crisp. Place in a bowl and sprinkle with the grated cheese. Since the cheese is salty, we didn't find we needed to add salt, but you be the judge on that!

cut sprouts in oil and vinegar

after roasting

grate some cheese over top

And that's it! Time left to write or play or make dessert!

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

Tuesday, November 14, 2017

Cleo Coyle's Crispy-Skinned Roast Turkey Breast with Herb Butter #Thanksgiving

In our house, there is no such thing as too much turkey! 

Whether you’re having a big party (and want some extra white meat) or you’re having an intimate gathering, consider the turkey breast. During my husband’s childhood, his family celebrated Thanksgiving by cooking a whole stuffed turkey and an unstuffed turkey breast. Their guests enjoyed all that extra white meat, and Marc’s family loved having plenty of leftovers, especially for open-faced turkey sandwiches.

Marc and I now roast turkey breasts like this one all year long. They’re easy to make, a pleasure to eat, and economical—far cheaper than buying turkey lunch meat at the deli (and much tastier). We use the extra white meat for turkey salads and turkey pot pies, too. 

Now let's start cooking!

A Note from Cleo

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

This herb-butter recipe makes one beautiful bird with crispy, golden brown skin and meat that's full of flavor. The secret to the skin is butter--oil alone won't do it. And the key to flavoring the meat is placing the herb butter in the pocket beneath the turkey skin and right next to the breast meat. If you've never done this, it's a technique worth learning because the flavor it imparts is wonderful. 

(When you apply herbs and seasonings only on top of the skin, the skin is flavored but not so much the meat underneath. This method allows the herbs and seasonings to penetrate the meat--and the butter helps to keep the meat moist, as well.) 

You can also adapt this method for use on a larger, whole turkey. Simply double the ingredients for the herb-butter slurry and adjust your cooking time. Consult with your large turkey’s package directions, and be sure to add cooking time for a stuffed turkey, which takes longer than an unstuffed bird. However you enjoy Thanksgiving (with or without turkey), we hope you will...

Cook with love and eat with joy!
 ~ Cleo, author of
The Coffeehouse Mysteries


To download this recipe in a
free PDF document that you can
print, save, or share, click here

Click for Free Recipe PDF

Cleo's Crispy-Skinned 
Roast Turkey Breast
with Herb Butter

Makes one 5 to 8 pound turkey breast


1 fresh* turkey breast, bone-in, skin on, 5 to 8 pounds

1-½ stick (12 tablespoons) salted butter, divided

1 tablespoons olive oil (+ a bit more for greasing)

1 tablespoon Bell Seasoning (or 1 tablespoon poultry seasoning)

1/2 tablespoon dried rosemary

1/2 tablespoon dried thyme

1/2 tablespoon dried, ground sage 

1/2 tablespoon white pepper

1/2 tablespoon coarsely ground sea salt (or pink salt)

*Note: This method is for a fresh turkey breast, which we highly recommend. If using a frozen breast, be sure to thaw it first. For directions on how to thaw a turkey breast safely, click here.


Step 1—Prep the turkey and pan: First preheat your oven to 350 degrees F. Wash the turkey breast thoroughly, inside and out. Let it dry at room temperature for about 20 minutes. For easy cleanup, line a large roasting pan with aluminum foil and place a rack inside. Grease the rack well with olive oil. 

Step 2—Make the slurry: Soften 1 stick of butter. In a small bowl. combine the soft butter with 1 tablespoon of olive oil, Bell seasoning (or poultry seasoning), rosemary, thyme, sage, white pepper, and sea salt. Blend until you have a soft paste. The slurry should take on an herbal green hue.  

Making the herb butter slurry...
Step 3—Create pockets beneath skin: Lift the skin of the turkey breast as shown below. Using a tablespoon, gently separate the skin from the meat on one side of the breast and then the other. You are making "pockets," which you will fill with herb butter in the next step. Note that the videos below have been sped up a bit. Be sure to take your time and be gentle. Try not to rip the skin...

Use a tablespoon to make a pocket
on one side of the turkey breast...

...and then the other. Be sure
to take your time and be gentle.
Try not to rip the skin.
Step 4—Stuff the pockets with herb butter: Using clean fingers, stuff about three-quarters of the herb-butter slurry into the pockets you made between the skin and the breast meat. Begin by pushing a bit of the butter all the way down, into each pocket, and continue adding more butter, filling each pocket and spreading the softened butter to cover the entire breast. Use the remaining slurry to completely coat the outside of the turkey breast. Then place the turkey on the greased rack of your roasting pan.

Stuff the herb-butter slurry
into the "pockets" between
 the skin and the breast meat.

Slather the remaining slurry around
the outside of the turkey breast and
 place the breast on the pan's rack.

Step 5—Roast the turkey breast: Place the turkey on the center rack of the preheated oven and roast for 15 to 20 minutes per pound. Turn the pan once or twice during cooking to ensure the breast roasts evenly. During the last 45 minutes of roasting, melt the remaining ½ stick of butter (2 ounces) and baste generously with that and the pan drippings, every ten to fifteen minutes. The butter will turn the skin a nice golden brown. NOTE: To prevent skin from browning too much near the end of the cooking process, loosely tent aluminum foil around the breast until finished. 

Step 6—Finish the turkey breast: When the internal temperature reaches 165 degrees F (or the automatic timer in the breast pops), remove turkey breast from the oven. Lift the turkey breast and rack from the cooking pan so you can make gravy with the pan drippings. Tent foil over the breast to keep warm and allow it to rest at room temperature at least 20 minutes before carving—this resting time is important for the juices to re-collect so your breast meat will stay moist and you can...

Eat with Thanksgiving joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
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Visit our online coffeehouse here.

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Our new Coffeehouse Mystery

is now a bestselling hardcover! 

Top 10 Best Mysteries 
for Book Clubs 2017

A "Most Wanted"
Mystery Guild Selection

To buy now, click links for... 


This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide, 


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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
16 titles includes the added bonus of recipes. 


See mini plot summaries 
for every title and news on
 Cleo's next release!

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Marc and I also write
The Haunted Bookshop Mysteries

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books and meet Jack Shepard, 
our PI ghost...

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