Showing posts with label cozy mystery. Show all posts
Showing posts with label cozy mystery. Show all posts

Thursday, June 16, 2016

Strawberry Rhubarb Crisp #recipe @LucyBurdette

Right out of our garden!
LUCY BURDETTE: It's not every year that we are lucky enough to have both ripe strawberries and rhubarb in our garden. But this was one of the years, so how could I resist trying a crisp? The recipe started from Taste of Home, and they apparently found the first version on a Quaker Oats package.


Ingredients for the fruit part: 
3 cups sliced fresh rhubarb (this was about seven-ish stalks for me)
2 cups sliced strawberries 
Slightly less than 3/4 cup sugar
3 tablespoons cornstarch

Mix the two kinds of fruit together in a large bowl and stir in the sugar and cornstarch until well combined. (I think you could also substitute blueberries for the rhubarb and end up with a delicious Fourth of July dessert.)

Ingredients for the crumble:

1/2 cup softened unsalted butter 
1/2 cup brown sugar 
1/3 cup flour 
1 teaspoon cinnamon
1 cup old-fashioned rolled oats
 



In a food processor or with a pastry cutter, combine these ingredients. Pulse until well mixed, and then sprinkle the crumble over top of the fruit in an 8 x 8" greased glass pan. 
 








Bake at 3:50 for 45 minutes until the filling is bubbling and the topping has browned. Serve warm or at room temperature with ice cream if you wish.
 





Oops, we did it again. We gobbled it down so quickly, I never remembered to take a photo until we were at this point... 







 

Lucy Burdette writes the Key West Food Critic mysteries.

You can follow Lucy on Facebook,
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and Instagram!

Thursday, May 26, 2016

Roasted Coconut Kale from Linda Wiken @ErikaChase



I've really jumped whole-heartedly on the kale train. So I'm always looking for new recipes. I enjoy it in stir fry and salad, roasted and raw. However, there is a certain member of my family, who shall remain nameless, who is not a kale convert. I'm hoping one of these times to hit on the right recipe to bring him over to the green side.

That's why I was thrilled to stumble across this coconut kale. I lost the original recipe but found one that's very similar and think it turned out to be a tasty side dish. Hope you'll like it, too!



Here's what you'll need but I'm playing with quantities as I go along.

1 bunch kale 
1 c. unsweetened coconut flakes
1/3 c. coconut oil, melted
1 tbsp Sriracha
2 tbsp tamari
1 tsp sesame oil


Preheat oven to 400F.

 As usual, I choose to start with a bag of chopped kale. It makes life so much easier.

 Choose your amount -- it's up to you! I used about 3 cups..

Next, dish out some shredded coconut.



 Next, prepare the sauce by mixing coconut oil, Sriracha, sesame oil, and tamari.


Place kale and coconut on baking sheet lined with parchment paper. Drizzle 2/3 of sauce over the kale and coconut mixture. Reserve remaining sauce to add to whatever you're serving with the kale.


Place in oven and bake for 15 minutes. Watch so it doesn't burn!

Serve with your favorite dishes. I chose grilled trout (basted with the Sriracha-coconut oil-tamari-sesame oil mixture), and fresh baby carrots, again with a touch of sauce and lime juice squeezed over top.


Enjoy!





  I'm counting down to the release of TOASTING UP TROUBLE the first in my new Dinner Club Mystery series (includes recipes)
-- coming July 5th!


To pre-order, click here 
http://tinyurll.com/oco85lv 



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, 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.)

Ingredients


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,
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Pinterest,
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!

Saturday, January 16, 2016

Hoshiyama Fried Rice Guest post by Diane Vallere




LUCY BURDETTE: I'm really excited about today's guest, as I loved the first book in her new series. And she's here to share a recipe from the book, and also offer a giveaway! Welcome Diane!

DIANE VALLERE: I am what you might call an experimental cook. I’ll toss things in (or not) at whim, add things (or not) based on the contents of my fridge, and eyeball measurements. The following recipe is one that morphed from a clone recipe for Benihana fried rice and a recipe in an old cookbook. I’ve made many versions over the years and it always delivers.






Ingredients:
2 tbsp sesame oil
1 egg
1 cup cooked white rice
1 stalk celery
1 carrot
1-2 green onions
1 cup bean sprouts
1 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp butter
2-3 cloves garlic

(I didn’t realize I had no carrots, so I’m substituting a stalk from greens instead. This could go awry, but I suspect it’ll work!)





1.     Take butter out of fridge
2.     Turn empty pan on low to preheat
3.     dice: green onion, celery, carrot
4.     mince garlic
(Lots of chopping! Make sure your knife is sharp!)


Let's get started!
5.     crack egg into cup and whisk, set aside
6.     add 2 tbsp sesame oil to pan
7.     add onion, garlic, and butter to pan. *if you are making chicken fried rice, add uncooked chicken here.


8.     turn heat to medium and stir until evenly coated
9.     push to sides of pan
10.  add cooked rice

A wooden spoon is a must have for this dish, as is a pan with high sides.

11.  break apart and mix with onion/garlic/oil mixture until evenly coated. push to sides of pan
12.  add diced veggies
We’re getting there!


13.  cook in center of pan for about 1 minute, then mix with rice and other stuff in pan. When mixed, push to sides of pan, leaving space in the middle *if you are making shrimp fried rice, add uncooked shrimp here.
14.  pour whisked egg into center of pan. let it cook. When it starts to set, mix in with rice/veggie mixture until evenly mixed and egg is cooked.

If you ignored step 5, you will be scrambling to crack and whip up your egg right now. Follow directions!

15.  add 1 tbsp soy sauce
16.  sprinkle sesame seeds on top
17.  give it another turn in the pan and then you’re done!

Serve and enjoy!

An extended version of this recipe can be found in A DISGUISE TO DIE FOR. Also, you can read about the time that Tak Hoshiyama makes this very dish for Margo Tamblyn. One lucky commenter will win a copy of the book!

About the book:
No sooner does former magician’s assistant Margo Tamblyn return home to Proper City, Nevada, to run Disguise DeLimit, her family’s costume shop, than she gets her first big order. Wealthy nuisance Blitz Manners needs forty costumes for a detective-themed birthday bash. As for Blitz himself, his Sherlock Holmes is to die for—literally—when, in the middle of the festivities, Margo’s friend and party planner Ebony Welles is caught brandishing a carving knife over a very dead Blitz.
For Margo, clearing Ebony’s name is anything but elementary, especially after Ebony flees town. Now Margo is left to play real-life detective in a town full of masked motives, cloaked secrets, and veiled vendettas. But as she soon learns, even a killer disguise can’t hide a murderer in plain sight for long.

INCLUDES RECIPES AND COSTUME IDEAS!

About Diane:
After a career in retail, Diane Vallere traded fashion accessories for accessories to murder. A DISGUISE TO DIE FOR is the first in her new Costume Shop Mystery Series. Diane also writes the Madison Night, Style & Error, and Lefty-Nominated Material Witness Mysteries. She is also the Vice President of Sisters in Crime.  She started her own detective agency at age ten and has maintained a passion for shoes, clues, and clothes ever since.

Sunday, August 23, 2015

Peach Blossom Pastry #recipe #bookgiveaway @foulplayauthor


Today our kitchen is delighted to welcome Susan Furlong with her new book PEACHES AND SCREAM, and a delicious peachy recipe, just ripe for the season. Welcome Susan!

Susan: Thanks For inviting me to be on Mystery Lover’s Kitchen today. This has always been one of my favorite sites and I’m thrilled to be here.

Peaches are still in season, so it’s not too late to squeeze in one more peach recipe! My friend, Sandra, shared this recipe with me and I’d like to pass it along to all of you. It’s super easy, quick, and pretty enough to serve to guests. Pair it with a glass of iced-tea and you have the perfect treat for summer visitors. 

After traveling the world, Nola Mae Harper, the main character of Peaches and Scream, is glad to be back home in Cays Mill, Georgia. And one of the best things about coming home is all the southern delish food—especially this peachy pastry made by her friend and bakery owner, Ezra Sugar. 



Peach Blossom Pastry

Ingredients:

1 package of puff pastry sheets

1 lemon, juiced

1 peach, sliced

2 tablespoons of peach jam

2 tablespoons of flour for rolling out dough

Directions:

Preheat oven to 375 degrees. Slice one peach into thin slices and cover with the juice of half a lemon.



Thaw one sheet of pastry dough to room temperature, roll out, and cut widthwise into 6 evenly proportioned strips. Take two of the strips and spread peach preserves on one and place peaches slices on the other. Combine the two strips and pinch the edges together. 

Roll together and place inside a muffin tin. Separate the edges to form a flower appearance. Brush the outside with a thin coat of peach preserves.









Bake at 375 degrees for 40-45 minutes. Double check to make sure the inside dough is fully cooked before serving. Some ovens may require a longer baking time at a slightly lower temperature. Makes three peach blossoms.




And here's a cool video showing the whole recipe!



Susan will be giving a book away today to one lucky commenter. 

Find out more about Susan and her peachy books on her website or Facebook page or Twitter.

Thursday, July 30, 2015

Mango Hot Dog #recipe @LucyBurdette



LUCY BURDETTE: Did you mutter when you read the title of this blog? Good lord, mango hot dog? Has Lucy lost her marbles?  Has too much time on Duval Street fried her brains?

Mango Hot Dog from Garbo's Grill
But I assure you that one of the best food trucks in Key West serves a mango hot dog that is to die for. As you can see in the photo, Garbo's Grill adds sliced mangoes, sliced jalapenos, and some kind of super secret sauce, for which I did not have the recipe. 

So I wandered off into my own version of grilled hot dogs with a spicy mango relish. My guests, to be honest, looked at this with askance when it first came to the table. But every single eater was a convert by the end of dinner.


Ingredients

Good quality hot dogs (I used all beef, no nitrate dogs from Niman Ranch. My hub doesn't usually like natural hot dogs, but these were good!)
Good buns to match



1 ripe mango, diced
1 jalapeno, seeded and minced
1 small red onion, minced
1/2 tsp sugar
couple of squeezes of lemon









Combine all the ingredients, mango to lemon. 

Serve the salsa on grilled hot dogs, on toasted buns, with good mustard.

Hayley Snow will be reviewing this hot dog, eaten at Garbo's Grill, in KILLER TAKEOUT. She loved it just as much as I did!



















FATAL RESERVATIONS is on bookshelves now! 


And you can follow Lucy on Facebook,

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and Instagram!

Wednesday, July 29, 2015

Fudge Instant Pudding, Sugar-Free from author @DarylWoodGerber + book #giveaway



Lots of giveaway info below...read on and click COMMENTS to enter today's giveaway.

From Daryl aka Avery:

There are all sorts of things I want to make for my husband now that he has to eat sugar-free. One of his favorite foods is pudding. I went searching for a sugar-free recipe online and found one on Sugar-free Mom’s site, where she made the sugar-free pudding mix and then said we can make pudding anytime, in an instant. So cool! Her picture was so pretty, I had to try it.  This will make a great gift for the holidays, too!

Bonus:  It keeps for up to six months.

Thank you, Sugar-Free Mom. I’ll be returning to your site over and over, I’m sure.

Now, I have to admit I’ve never cooked with arrowroot. I remember giving my son arrowroot cookies as a little boy. Very soft and easy to chew. Sort of like animal crackers, remember?

Anyway, per Sugar Free Mom: ARROWROOT is NOT a root and not a “flour.” It is a perennial herb, found in rainforest type climates, which has several uses in the kitchen. The starch that is extracted from the rhizome is what is referred to as "arrowroot" in cooking and dietary terminology. This starch is easy to digest and being gluten free, can be used as a flour substitute for baking and thickening purposes. 

Enjoy!


DRY PUDDING MIX
SUGAR-FREE
(from SUGARFREEMOM.COM)
Link: http://www.sugarfreemom.com/recipes/instant-homemade-sugar-free-chocolate-pudding-mix/


Ingredients Dry Pudding Mix:

1/2 cup instant nonfat dry milk powder
1/2 cup arrowroot powder (flour)
1 teaspoon salt
1 cup unsweetened cocoa powder
2/3 cup erythritol (Note: I used Swerve)
1/4 teaspoon pure Stevia extract (dry, in packets) 

Directions:

Combine all dry pudding ingredients and put in an airtight container. You can store for up to 6 months. Makes 2 1/2 cups.




To make pudding, using dry pudding mix:

Ingredients:

3/4 cup dry pudding mix
1 cup milk, 1%
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon vanilla liquid Stevia (Note: I could not find this and used the chocolate version) 

Directions:

In a saucepan, mix dry pudding with 1 cup milk and 1 cup heavy cream. Whisk and bring to a boil. Then turn to low heat and simmer 3-4 minutes NO MORE OR IT WILL GET TOO THICK, stirring frequently.




Turn off heat and add the vanilla extract and the liquid stevia. Stir.


If necessary, pour pudding through a sieve. [Note: I did NOT do this.] Put 1/2-cup portions into serving dishes. I used a ladle.

Cover with plastic wrap 
directly on pudding (this will keep pudding “scum” from developing) and refrigerate 4 hours. Serve cold.





(Makes 4 portions)


About Fudging the Books:

Pirate Week is sweeping through Crystal Cove and keeping Jenna Hart and her bookstore, the Cookbook Nook, plenty busy. But she’s not too swamped to also host the local Chocolate Cookbook Club’s meeting—especially because the guest of honor is her friend, candy maker and cookbook author Coco Chastain.
Click here to PREORDER

Jenna whips up a delicious event amidst the rowdy festivities, but the mood is soon broken by robberies, simmering tempers, and a dead body—Coco’s editor, Alison. The suspects turn out to be more plentiful than a pot full of gold doubloons, so to prove Coco isn’t responsible for the dastardly deed, Jenna will have to stir up some clues and figure out who’s the real sticky-fingered killer…


NOTE: This is not about “real pirates.” Pirate Week is a fun romp where folks dress up like pirates, climb rock walls, go whale watching, and take in Pirates of Penzance or hunt for missing gold doubloons.

News!

I've set up a Goodreads giveaway for 5 lucky winners to win FUDGING THE BOOKS. It started July 15 and ends July 31.  Good luck! There is also a giveaway for the first in the series, FINAL SENTENCE.

Also I'm having a release party on Facebook on August 4th, so mark your calendars! Look for the event invitation if you already "like" me on Facebook. There will be giveaway prizes!

Also, I'll offering a giveaway August 3rd via my newsletter to someone (or a few someones) who are signed up to receive it! Don't delay. Sign up. Here's the newsletter giveaway. I put a video of this on Facebook if you want a close-up view!






TODAY'S GIVEAWAY:

Today's giveaway, as a thanks for being my fans, you will have your choice of one of the first three Cookbook Nook Mysteries OR one of any of the Cheese Shop Mysteries on the shelves + some fun swag. Leave a comment, with your email (cryptic, if you must) so I can contact you!  

And tell me what's your favorite thing to give out as a food gift!


Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

AS GOUDA AS DEAD
order here





FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.



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