Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts

Saturday, January 2, 2016

Roasted Beet & White Bean Dip #Recipe @Peg Cochran

I know what you're thinking.  I don't NEED another dip recipe.  The holidays are over.  New Year's is past.  I'm on a diet.  Yes, but...will you be hosting your book group this month?  Or your knitting club?  Or having a party for Super Bowl Sunday?  Or taking something to a potluck?  See?  You're going to need this twist on the standard hummus recipe.

1/2 lb. medium red beets, cleaned and trimmed
1 15-ounce can white beans
2 TBLS tahini
1 TBLS fresh lemon juice
1 tsp. ground cumin
1 tsp. minced garlic (or to taste)
1/2 tsp. salt
1/2 tsp. cayenne pepper (or to taste)

Preheat oven to 425 degrees.

Wrap beets in foil.  Place on a baking sheet (in case they leak) and bake for one hour until tender when pierced with a fork.  (Don't assess tenderness by squeezing the beets--they will still feel hard even though a knife pierces them easily.)


Wrap beets in foil
Ready for the oven

As soon as beets are cool enough, peel and coarsely chop.  
Add to food processor with rest of ingredients.  
Taste and add more salt or garlic as necessary.





Blend until smooth. Chill, drizzle with olive oil if desired and serve with pita chips







I found this made a LOT of dip.  I'm going to experiment with freezing some so that I have it on hand next time I need an appetizer for company or a party.


Lucille is BACK!  And this time she's cooking up trouble along with Thanksgiving dinner.  

One reviewer said:  "It always feels like home when I go to visit Lucille and Frankie... Peg Cochran writes this series in a way that you feel like you just walked in the front door of your favorite cousin’s house as soon as you start reading and that feeling doesn’t stop until the end of the book. I always hate to say good bye to Lucille, and I hope I’ll be able to visit them again." 


Available now as an audio book!  Berried Secrets, #1 in my Cranberry Cove Series


Coming in May 2016!  Berry the Hatchet, #2 in my Cranberry Cove Series


Sign up for my newsletter on my web site and join the fun on Facebook!

Tuesday, December 8, 2015

Brewing Up Murder Party with Joyce Tremel and Cleo Coyle + Double #BookGiveaway!




Joyce and Cleo are celebrating their new December mystery releases with a joint recipe post and giveaway.

Congrats to our winner - "Amanda"!


You first party host is Joyce Tremel!

To learn more about
Joyce, 
click here.


First I want to say thank you to Cleo for asking me back, and especially for sharing her blog day with me. I’m honored to share a release day with her, too! When I visited here back in September 2014, the launch of To Brew Or Not To Brew seemed so far away, but the time since then has just flown by. It seems like yesterday that I got the call from my agent that the proposal had been accepted, and now I’m actually working on the third book in the series!

To learn more about
To Brew or Not To Brew:
A Brewing Trouble Mystery, 

click here.









To Brew or Not to Brew is a cozy mystery and features a female brewmaster named Maxine “Max” O’Hara who is opening a brewpub in Pittsburgh. And when she finds the body of her assistant in an empty beer tank…well, you’ll just have to read the book to find out what happens! 

The book also features a couple of recipes. Max’s hunky new chef Jake comes up with his own twist on a Pittsburgh favorite: Pierogies. They are delicious if I do say so myself. The recipe is in the book but I’ll repeat it here.

                   








BUFFALO CHICKEN PIEROGIES





Jake’s Filling



Ingredients:

1 cup cooked shredded chicken (or 1 can of chunk chicken)

1/3 cup Frank’s Red Hot (or other hot sauce)

1 – 8oz pkg. cream cheese

½ cup ranch dressing

¾ cup shredded cheddar cheese


Directions: Heat chicken and hot sauce in saucepan. Stir in cream cheese and ranch dressing and heat until cream cheese is melted and mixture is hot. Mix in cheddar cheese and heat until cheese is melted and mixture is hot and bubbly.




Basic Pierogi Dough


Ingredients:

2 cups flour

1 tsp. salt

1 egg

½ cup sour cream

¼ cup butter softened

Directions: Mix flour and salt. Beat egg and add to flour mixture. Add sour cream and butter and work until dough loses stickiness. Wrap dough in plastic wrap and refrigerate at least 30 minutes or overnight.

Boil water in large pot. Roll dough on floured surface to 1/8 inch thick. Using a large glass or cookie cutter (3-4 inch diameter), cut dough into circles. Place 1 tablespoon of filling on each circle. Wet edges of circle, fold, and seal completely using fingers or tines of a fork.

Place pierogies in boiling water. When they float to the top, remove with slotted spoon and drain. (At this point, they can be frozen until later, if desired. Place in boiling water again to defrost.)

Heat 2 tablespoons of canola oil in a non-stick pan. Add pierogies and brown on each side. Drain on paper towels.

Arrange on a plate and serve with ranch dressing for dipping.

The filling used in the pierogies also makes an excellent dip for tortilla chips or spread on crackers. I usually make a batch and keep in warm in my mini-crockpot. Yum!

Thanks so much for having me here, and I hope you enjoy the recipe!



Find Joyce on Facebook here

Follow Joyce on Twitter here.






You second party host is Cleo Coyle!



To learn more about
Cleo and her husband
(and partner in crime-writing)
click here.


Thanks again to Joyce for joining us in the Kitchen today and making our release week festive and fun!

As most of you know, I collaborate with my husband to write The Coffeehouse Mysteries, a long-running series of amateur sleuth mysteries set in a charming Greenwich Village coffeehouse.

In DEAD TO THE LAST DROP, we take our hardworking single mom and coffeehouse manager to Washington where she attempts to successfully open a new branch of her beloved Village Blend. 

It's an exciting time for Clare, especially when the college-age daughter of the US President becomes a fan of her coffee and the relaxed Jazz Space on the shop's second floor. Then the First Lady befriends her and even arranges for her to contribute ideas to a temporary Smithsonian exhibit on Coffee in America

To learn more about
Dead to the Last Drop:
A Coffeehouse Mystery,
click here and
scroll down.
But when a State Department employee suspiciously collapses in her shop and the President's daughter goes missing, Clare finds herself wanted for murder and conspiracy to commit kidnapping. Now she must solve both mysteries—and discover who framed her—or she may find out firsthand that Washington is murder.

If you are new to our Coffeehouse books, don’t hesitate to pick up DEAD TO THE LAST DROP. You can read it as a stand-alone story, and if you like the read, you have fourteen more in our series to enjoy. But don’t miss this Washington entry. It’s embedded with twists, turns, and hidden secrets about our nation’s capital that were inspired by my own experiences while living, studying, and working in D.C.

DEAD TO THE LAST DROP is also a culinary mystery, with an appendix of more than 25 wonderful recipes.


And speaking of recipes, I have a holiday favorite for you today, my easy Candy Cane Frosting that quickly brings Christmas cheer to any plain old cake, cupcake, cookie, or pan of brownies...




Cleo Coyle’s

Candy Cane Frosting


For a keeper copy of this recipe,
click here and save and then
you can share or print.








 







The Origin of Candy Canes

In 1670, in Cologne, Germany, a choirmaster wanted to solve the problem of noise caused by children in his church during Christmas Eve services. He asked a local candy maker for some sweet sticks for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who paid visit to the baby Jesus. From Germany, the candy canes spread to other parts of Europe. Around 1882, people began hanging them on Christmas trees and in the early 1920s, Chicago confectioners the Bunte Brothers filed the earliest patents for candy cane making machines. 


Eat with Joy to the World!


~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on Facebook here. * Follow me on Twitter here
Follow me on Pinterest here * Learn about my books here






Congratulations to "Amanda"
who won the signed copies of 
Joyce and Cleo's new books!







Saturday, March 21, 2015

Reuben Dip

from Peg Cochran

Yes, I know St. Patrick's day is over...but this dip is great at any time.  I was going to a St. Patty's day party and wanted to make something vaguely Irish (this has corned beef in it--that counts, right?)  Anyway, it was hugely popular and a number of people asked for the recipe.

The original recipe comes from Taste of Home, but of course I tinkered with it a bit.  You can make this in a 1 1/2 quart slow cooker.  I didn't have time for the slow cooker so I popped it in the oven for about 30 minutes at 350 first then transferred it to the slow cooker to take to the party.

Ingredients:

4 2-ounce packages of deli corned beef, sliced finely (or, you can buy 1/2 pound at the deli counter)
1 8-ounce package of cream cheese, cut into small pieces
1 8-ounce can sauerkraut, rinsed and drained
1/2 cup sour cream
1/2 cup Russian dressing (I made it with mayo, ketchup and pickle relish)
1 cup shredded swiss cheese
cocktail rye or crackers for serving

Combine all the ingredients in your slow cooker and cook for approximately two hours until the ingredients are melted and the flavors are melded!  (Or start it in the oven as above and transfer to your slow cooker to keep warm.)  My small slow cooker only has one temperature so cook on low if you're not in a hurry and high if you are--but to keep it warm, be sure to turn to low.

NOTE:  I would have liked a bit more of a sauerkraut taste so next time I will either add more, or not rinse it.


Shredded corned beef


Mix all ingredients together


Cook in your slow cooker or use it to keep dip warm



Special Promo: Only $.99


Coming August 2015! Available for pre-order


Stop by my web site for a complete list of my books.

Wednesday, September 5, 2012

Easy Peasy Olive-Anchovie Aioli Dip


Congrats to our very own Lucy Burdette who has a new book out as of yesterday, DEATH IN FOUR COURSES!  Love this new series about a restaurant reviewer in Key West. Yay, Lucy!




AND

Congrats to our very own Peg Cochran, who as Meg London, has a new book out, also as of yesterday, MURDER UNMENTIONABLE. A Sweet Nothings Mystery.  Oooh, la, la. 


* * *

This weekend, I had guests over and wanted something easy but fun to serve with a cheese platter. We were barbecuing. You all know I love to barbecue. Well, my husband received a new cookbook because of travel miles, go figure -- Food and WineAnnual Cookbook 2012.  He flipped through it and said, “Gee, honey, there are some pretty things in here.”

Because my new series focuses on cookbooks, I’ve been spending a lot of time paying attention to cookbooks lately (standing in bookstores and watching people browse – lots of fun) and I’ve noticed that the cookbooks with good photographs seem to interest most people. They flip to the pictures. Maybe this is why Pinterest has become so popular. 

So I took the Food and Wine cookbook from my husband and browsed. Lo and behold, I found a number of things that I tagged, most with photographs!  LOL

So I’m sharing one that was super easy, perfect for Labor Day or any day, and pretty. I even mimicked the pretty multi-glass display. 

Enjoy!


AIOLI WITH ANCHOVIES andOLIVES
and CRUDITES
(from Food and Wine Annual Cookbook 2012)


Ingredients

1 garlic clove, smashed
6 plump oil-packed anchovies, chopped
½ cup mayonnaise
1/3 cup finely chopped pitted green olives
1 tablespoon lemon juice
½ teaspoon lemon zest
¼ cup extra-virgin olive oil
1 ½ pounds mixed vegetables like string beans, carrots, celery etc.

Directions:

On a cutting board, mash the garlic. Add the anchovies and mash to a paste. Scrape the paté into a bowl and stir in the mayonnaise, olives, lemon juice. Gradually whisk in the olive oil. Cover the aioli with plastic wrap and refrigerate until chilled.

*** I tweaked the above a bit. I didn’t add lemon zest, and I used “jarred” garlic clove. It’s so easy and keeps for a long time. Also, I changed out the crudités they suggested. [The recipe called for all beans, many sorts and shapes and colors…I couldn’t find more than two.] The recipe also says to blanch the vegetables, but I didn’t. I served them raw. Delish.

So easy!!!



REMINDER: To save this recipe (and any that are posted on MLK,  click the Print Friendly button below 

(it looks like this but don't hit this one).  Choose PDF to print. 




* * * * *
The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE.  

You can pre-order the book HERE. 

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.




And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!


Also, you probably know about my alter ego.
DARYL WOOD GERBER... 
Daryl's new series: A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.


LAST BUT NOT LEAST...okay, maybe least...:)

I'm pleased to announce that my short story, PALACE ON THE LAKE, 
in Fish Tales: A Guppy Anthology has been nominated for both
the Anthony Award and Macavity Award. 
Go Sisters in Crime Guppies! 
Without the Guppies, my career would not be on the right track.
The group support is invaluable!
You can read PALACE ON THE LAKE by clicking on the title above. :)



Say cheese!

***********