Showing posts with label a Dinner Club Mystery. Show all posts
Showing posts with label a Dinner Club Mystery. Show all posts

Thursday, March 23, 2017

Roasted veggies recipe by Linda Wiken, author @LWiken


Have I admitted before that I'm not an enthusiastic vegetable eater? It probably stems from my childhood. My Mom wasn't a very creative cook. Our meals were the basic -- potatoes, meat, and a veggie. And that was often canned cream corn, canned niblets corn, frozen peas, or if it was fresh, it was most probably boiled. A daub of butter went a long way to add to the taste.

Veggies seldom appealed to me.

My Mom was however, a fabulous baker. All things Swedish appeared freshly baked when the ladies came over for afternoon coffee, as they regularly did, rotating houses. Christmas, of course, was a baking bonanza. Most delicious.

But back to vegetables. I've over the years learned that using them in a stir fry was a clever way to fool myself into making sure I ate a reasonable amount. But even more recently, I've gone on a roasting binge. I'm ready to try out any combination of veggies, herbs, and olive oils. And each one tastes unique.

This recipe I threw together, literally, and happily share with you.

What you need:

2 golden beets
2 large cremini mushrooms
1 leek
mix of red and yellow peppers
4 tbsp. olive oil
pinch of Himalayan salt
freshly ground black pepper to taste
fresh chopped cilantro







What to do:

1.Parboil golden beets for approx. ten minutes.

2. Preheat oven to 400 F.  Thoroughly wash leek and slice horizontally. Dice peppers. Cut the beets and mushrooms into quarters. Place all in a medium sized bowl, add olive oil. Add rosemary and thyme and toss..

3. Line a baking sheet with parchment paper and spread out mixture so that everything roasts evenly.

4. Place in preheated oven for 25 minutes or so.

5. Dish up and serve with your favorite carbs and meat.




ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book.


The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 






Thursday, March 9, 2017

Shrimp Scampi recipe plus #bookgiveaway from Linda Wiken, author @LWiken


I love seafood. Born and raised on the West Coast and of Scandinavian heritage, it's not a surprise. I won't charm you with some of my favorites...ok, I'll just mention the pickled herring in white wine sauce in passing. Love, love, love anything to do with salmon, scallops, and shrimp.

So, I went to Shrimp Scampi for a birthday dinner I hosted a couple of weeks ago. I'd forgotten how easy this dish actually can be, once you get past the de-veining (if not already done) and I also like to remove the stomach, that black thread that resembles a vein only on the other side of the little suckers.

After that, it's a snap.

I actually tried a mish mash of recipes this time, adding some tasty fresh green onions and basil, along with a topping of Parmesan Padano cheese, grated on the spot. Also, I cut down on the amount of sale because I had only salted butter on hand while the recipe called for unsalted. It turned out really well but I also like it the previous plain way. So, your choice of what to do.

Here's what you'll need:

1 lb. large shrimp, peeled, deveined
 1/4 tsp. red pepper flakes
4 garlic cloves; 2 grated, 2 thinly sliced
2 tsp. chopped fresh basil
2 tsp. chopped fresh parsley
1 green onion, thinly sliced
1 tbsp. fresh lemon juice
1/4 c. white wine
1/4 c. butter
pinch of Kosher salt
3 tbsp. olive oil, divided
















Here's what to do:

1. In a medium bowl, whisk 1 tbsp. olive oil, grated garlic, and salt. Add prepared shrimp, tossing to thoroughly coat. Chill, uncovered, for up 30 to 60 minutes.

2. Heat remaining olive oil in a large skillet over medium and cook the shrimp, about 1 min. per side, until pink but slightly underdone. Use a slotted spoon and transfer to a plate.


3. To the remaining oil, add sliced garlic and red pepper, stirring for about 1 min.  Add wine and lemon juice, cooking for about 2 min. Add butter and cook until sauce thickened and butter is melted.

4. Add shrimp and any juices to the skillet and toss for about 2 min., until shrimp are fully cooked.

5. Transfer to a plate, top with basil, green onions, and parsley. Grate fresh cheese overtop.



6. Serve with rice or pasta and your favorite veggies. A fresh bread slice or roll is perfect for sopping up all the sauce.


Yay! It's Release Week for ROUX THE DAY, the second Dinner Club Mystery!
And, I'm celebrating with a book giveaway today. To be entered in the draw, leave a comment about your favorite seafood dish, and be sure to leave your email addy! A winner will be drawn on Friday midnight.   



ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book.


The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 






Thursday, February 23, 2017

Roasted French Beans, Mushrooms, and Onions with Panko #recipe by Linda Wiken, author, @LWiken



There aren't many vegetables I don't like, although there are some that I feel need to be dressed up before presenting at a meal.

Cauliflower is one, green beans is another. No offence meant to green bean or cauliflower lovers!

But the great news is that it's so easy these days to do just that. Even just roasting these veggies in olive oil, salt and pepper is so easy and transforms the taste.

But I found a recipe that sounded just right, although it added a few more steps to the roasting process. This is a recipe for guests, I decided. And, of course, I played around with it, because that's what we do. I'm not sure where it originated but my guess might be online at  Bon Appetit, one of my favorite sources.

I've switched out the green beans for French beans-- love the shape and size. The choice of onion was new, too, as were the mushrooms and cheese. I'm thinking this would work great for cauliflower, too!


What you need: (to serve four)

1 1/2 lbs. French beans
6 shallots, sliced into rings
8 oz. mushrooms
8 tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
1 c. Panko
1/2 tsp. each freshly chopped rosemary, bay, sage, and tarragon
1/2 c. grated Asiago cheese
1 lemon, zest and juice







 
What to do:

Preheat over to 425 F.  Place French beans, mushrooms and onions in a large bowl and toss them with 3 tbsp. olive oil.  Line two baking sheets with parchment paper and arrange the French beans mixture on them. Season with salt and pepper. Roast until tender and browned, approx. 30 to 35 min.

Heat the remaining 2 tbsp. olive oil in medium skillet over medium heat.  Add Panko and herbs, stirring constantly until golden brown, about  3 min. Remove from heat and stir in Asiago and lemon zest.

Squeeze some lemon juice over the roasted vegetables and top with the Panko mixture.

Enjoy!


Book 2 in the Dinner Club Mysteries,  ROUX THE DAY, is coming on March 7th!
To pre-order, please check your favorite bookstore website.


The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 






Thursday, February 9, 2017

Fettuccine with Grape Tomatoes and Broccoli, in Olive Oil by author Linda Wiken @LWiken #recipe


I love pasta dishes because they're usually so easy to put together. And yet, they're also ideal for a special meal, such as a romantic Valentine evening at home.

I've long ago given up using a recipe. What goes in depends on what I have on  hand. I do like to make sure there's something green though and broccoli is often my go to veggie.

For a pop of color, I've added fresh, firm grape tomatoes. And, to finish it off, it's tossed with a wild mushroom and sage olive oil I found at my local specialty store, the Unrefined Olive. This one is organic, by the way. I like to try a different flavored olive oil every time I go shopping there and so far, I've not been disappointed.

It's a totally sensual experience. I usually limit my tastings to three different olive oils, mainly because I'd never be able to make up my mind otherwise. They also have a large variety of vinegar but that's for my next trip.





What you'll need:

fettuccine noodles
1/2 c. grape tomatoes, halved
one small head of broccoli, cut into small florets
1 small garlic, thinly sliced
1/2 c. black olives, sliced
chicken strips
Asiago cheese, to grate over top
2 tbsp. olive oil for sauteing
flavored olive oil to taste


What to do:

Prepare the broccoli, grape tomatoes, black olives, and garlic. Heat 1 tbsp. olive oil in saute pan to medium and add the prepared items to it, stirring occasionally.


Heat enough water in which to boil the pasta. Add a pinch of salt when it reaches boiling and then add the pasta. Cook approx. 8 minutes or until al dente.


While pasta is cooking, remove the veggies from the saute pan, add another tbsp. olive oil to pan, heat and then add chicken strips. they can be fresh or frozen. Cook until ready.

When the pasta is ready, drain and add to the veggie mixture, tossing along with flavored olive oil. Remove excess oil from the chicken strips and add to the pasta.

Grate some Asiago cheese, Parmesan, or your favorite over top...and enjoy.




What do you like adding to your pasta dishes?



Book 2 in the Dinner Club Mysteries,  ROUX THE DAY, is coming on March 7th!
To pre-order, please check your favorite bookstore website.


The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!




Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 


Thursday, January 26, 2017

Salsa Verde au Noir #recipe from Linda Wiken, Author @LWiken




I needed a fast and easy sauce to serve over baked salmon filets on the weekend. Key words here -- fast, easy and tasty.


Out came the cookbooks and there I found a Salsa Verde recipe in David Leibovitz's My Paris Kitchen, which appeared to fill all the requirements. The only problem was a usual one for me – I didn’t have all the ingredients on hand. So, necessity being the mother of invention and all that, here’s my take on a Salsa Verde which borders on noir since black olives were one of my substitutions.


Not having the pitted and chopped green olives the recipe called for, I substituted 1/3 c. of already sliced black olives. That seemed like the right amount for the output I needed and besides, that was all I had on hand.

I decided to substitute a lime for the lemon because I really like the taste of lime. But then I couldn’t decide. So I let the mixture sit for an hour to soak up the flavors, then tested two small portions, one with lemon, one with lime. Lemon won out. This time.

The recipe also called for a fresh herb mixture. What I had on hand was rosemary from my lush indoor/outdoor plant, some thyme, and some sage. Since rosemary and thyme can be quite pronounced in flavor, I cut back those portions and in the end with what was more like ½ c. herbs.

It's one of those recipes where you can have fun adding whatever tickles your fancy, or what you have on hand. By the way, what you see here is a halved version of the original recipe. 




What you'll need: 

1/2 c. coarsely chopped fresh herbs
3 tbsp olive oil, can add more if needed
1/3 c. black olives, pitted and chopped
1 1/2 tsp. capers, rinsed then squeezed dry and chopped
1 small peeled and minced garlic clove
2 green onions, finely chopped
zest of 1/2 lemon
pinch of salt (I  used Himalayan)
freshly squeezed lemon juice to taste







What to do: 

Do the necessary chopping of ingredients and then combine everything in a small bowl.

Let sit for 1 hour to ensure the flavors mix and the mixture thickens. It should be a thick but somewhat runny paste. If you'd like it less thick, add more olive oil and/or lemon juice. It's up to you what consistency works best for your dish.



Note: Because the flavors are enhanced the longer it sits, the Salsa Verde can be made up to 8 hours in advance and keeps in the fridge for 2 days. However, bring to room temperature before using.



The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!





Book #2, ROUX THE DAY, is coming March 7th!




Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 


Thursday, January 12, 2017

Mustard Lime Baked Chicken recipe by Linda Wiken author, @LWiken


I enjoy having chicken on the menu at least once a week. There are so many ways to enjoy it - using a sauce or even very basic with a coating of olive oil and a sprinkle of Herbes de Provence. This recipe is one I go to frequently because it's so easy and so tasty. It's from the cookbook, The French Market by Joanne Harris (yes, the fab author) and Fran Warde.

I've made some changes namely substituting lime for the lemon, being in a lime frame of mind. I love the fragrance of lime being zested and there's an added bonus -- no seeds! I've also changed up the Dijon mustard for the tangier Maille A l'Ancienne, or Old Style mustard. This is the first time I've tried this combination and next  time I plan to substitute a turkey breast for the chicken.

I've cut the recipe in half to make three servings.


Here's what you need:

3 tbsp mustard
zest and juice from 1 lime
1 1/2 tsp. Hungarian paprika
1 1/2 garlic cloves, chopped
3 chicken breasts




















Here's what to do:

1. In a small bowl, combine the mustard, lime juice and zest, along with the paprika and garlic.

2. Place the chicken breasts in a dish and coat with the mixture. Cover and let stand for 1 hour at room temperature.

3. Preheat oven to 350F. Line a baking tray with parchment paper and place the chicken on it, along with any remaining marinade.

4. Bake for approx. 40-45 minutes (depending on the thickness of the chicken breasts).




The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Book #2, ROUX THE DAY, is coming on March 7th!




Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase.