Showing posts with label a Book Collector Mystery. Show all posts
Showing posts with label a Book Collector Mystery. Show all posts

Saturday, August 24, 2013

Summer payoff salad! Corn and tomatoes are ready.



From the table of Victoria Abbott!
Grilled corn salad 

We love this time of year. Our summer corn is just at its peak and those juicy tomatoes are finally here too. This salad seems to be a perfect way to combine some of our favorite late summer flavors. It’s easier than it sounds. Plus it’s one of those salads that you could add whatever else you have on hand. We changed the original by adding the red pepper and green onion and leaving out the cumin (not a popular spice with a certain someone).



We served it with simple roasted chicken breasts and it was a perfect summer dinner.  
 
The man of the house was thrilled with this salad. He’s very fond of Mystery Lovers Kitchen and said so as he polished it off!  


We all like the smoky taste of grilled fresh corn and for this recipe we just added a few extra cobs to the grill. We husked the corn and made sure to remove all the silk as they burn. We grilled the corn until blackish brown on each side – 15 to 20 minutes, but of course that varies from grill to grill.  
You can make this right away or save the corn and make your salad the next day. Next time we'll add an extra ear of corn. Stay tuned. 



 Salad ingredients


3 cobs of corn, ‘charred’ and cooled
I cup black beans, rinsed and drained
1 cup cherry or grape tomatoes (halved)
1 avocado, cubed
3 green onions, sliced (green parts only)
1 red pepper, seeded and chopped















Using a sharp knife, slice kernels from corn. Combine in a bowl with the beans, tomatoes, avocado, green onion and red pepper. 









Spicy Vinaigrette

2 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons maple syrup (you can use less, but why would you?)
1 tsp lime juice
¼ tsp chili powder
¼ cumin (optional)
S & P to taste

 
Whisk together the cider vinegar, oil, maple syrup, lime juice and chili powder.










And add to salad, tossing to coat.  








Enjoy!








We know you will.





Easy summer meals like this leave more time for reading mysteries. And speaking of reading mysteries ...


Victoria Abbott is a collaboration between Victoria Maffini and her mother,  Mary Jane Maffini (who insists this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013 and  The Sayers Swindle, the second in the series will be out in December. Please let them know how you like it! 







There are lots of ways to reach them. Sign up for their newsletter at www.victoria-abbott.com.





Come over and friend them on Facebook
www.facebook.com/BookCollectorMysteries   www.facebook.com/maryjane.maffini

Tell them you love the pug!





Saturday, May 25, 2013

The Chard Challenge

 
We are always looking for ways to sneak more vegetables into our meals. Everyone around here likes veggies, but we just get tired of same old same old.  At the same time, new vegetables can look very intimidating as they stare accusingly from the fridge. Yes, we are talking about you, Mr. Swiss Chard. We’ve had and enjoyed Swiss chard at my mother-in-law’s table, but try getting a recipe out of her sometime.  Sample answer: “Easy, you just cook it in a pan!”
 Easy for her to say.


As we were coming down the home stretch with the second book collector mystery, we were spending a lot of time together and eating more lunches at MJ’s house. This  lunch or brunch was fun to make and actually much quicker than the directions might lead you to think. We liked it enough to add it to our favorites. 

Swiss Chard and Potato Hash with Eggs

1 ½ pounds baby potatoes or new potatoes, quartered
2 tsp. olive oil
1 small onion, thinly sliced
1 tbsp butter
1 pepper, sliced and seeded
1-2 cloves garlic, minced (use more or less depending on how much you like garlic)
3 cups Swiss chard, coarsely chopped (give or take)
1 cup shredded cheddar cheese or your favorite cheese
Salt & pepper to taste
Pinch of paprika
4 – 8 eggs

Directions:

Cook potatoes in boiling, salted water until tender (15 minutes) 
Heat oil in a frying pan and cook onion over medium-low heat, until carmelized – at least 10 minutes. 

 
Remove from pan and set aside.
Add potatoes to the same pan and cook until lightly browned.  Season with salt and pepper. 



Add the red pepper and garlic and cook for a few minutes. 


 




Toss in the chard and the onion and cook until wilted.  This doesn’t take long! 




Stir in the cheese and cook until it melts.   

 













Remove to a heated plate and keep warm.  


 

Wipe the pan clean. Add the remaining oil and cook eggs over medium heat. Cover until the whites are set and the yolks are still runny. Of course, you could also poach the eggs or cook them over easy. Whatever suits.  

Serve the potato mixture topped with the eggs.  1 or 2 per person to suit your brunch companions.  Season to taste and dust with a little sweet paprika.  Enjoy!


Season to taste and dust with a little sweet paprika.  

If you have a favorite way with Swiss chard, please let us know. We're hooked now.


Victoria Abbott is a collaboration between Victoria Maffini and her mother,  Mary Jane Maffini. The Christie Curse, their first book collector mystery, launched in March 2013 and  The Sayers Swindle, the second in the serie,s will be out in December. They've just seen the cover. Please let them know how you like it! 

There are lots of ways to reach them. Sign up for their newsletter at www.victoria-abbott.com. and you could win a nifty tote bag featuring Walter the Pug.

Come over and friend them on Facebook: www.Facebook.com/BookCollectorMysteries