Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Sunday, January 7, 2018

A Warm Welcome to Guest Barb Ross

Oven-Roasted Beer Can Chicken with Potatoes from Stowed Away

Stowed Away, the sixth Maine Clambake Mystery, was released last week. To celebrate, I’m giving away a copy of the mass market paperback to two lucky commenters below.

Beer can chicken is most often made on a barbecue grill, but with one-third of the country in a deep freeze, I thought you might appreciate this oven-roasted version. Along with the fingerling potatoes, it makes the basis of a hearty winter meal.

In Stowed Away, Julia Snowden’s sister Livvie makes this dinner when their mother calls an impromptu family meeting. It’s a quick meal that pleases any crowd. While Livvie cooks it using an actual beer can, you can purchase a device called a beer can chicken holder from almost any kitchenware vendor.

Ingredients for the chicken:

1 whole chicken, 4 – 4-1/2 pounds
12-ounce beer can--any brand you have on hand will do
olive oil for rubbing over the chicken
Livvie’s rub for the chicken (or substitute your own rub)

Livvie used the following ingredients for the rub:

2 Tablespoons kosher salt
1/2 Tablespoon black pepper
1 Tablespoon paprika
1 Tablespoon dried oregano
1/2 Tablespoon ground coriander
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder
1/2 Tablespoon cumin
1 teaspoon jalapeno powder (optional)
1/2 teaspoon lemon zest
1/2 teaspoon lime zest


Preheat oven and sheet pan to 400 degrees. Stir together rub ingredients. Rinse chicken and pat dry. Rub chicken all over, inside and out, with olive oil. Rub chicken all over, inside and out, with the rub mix. Open beer can and pour out or drink 4 ounces, leaving 8 ounces in the can. Stand chicken on beer can by placing the neck over the can. Place on a rimmed baking sheet. Roast in oven for 1 hour.

Ingredients for the potatoes:

2 – 2-1/2 pounds fingerling potatoes
olive oil
black pepper
dried oregano
2 Tablespoons chopped fresh cilantro


Cut potatoes into 1/2-inch pieces. Toss with olive oil and seasonings. When chicken is done, remove from baking sheet pan and place on platter. Toss potatoes with drippings left in sheet pan and roast 20 to 25 minutes.

Serves 6 to 8.

About Stowed Away

It’s June in Busman’s Harbor, Maine, and Julia Snowden and her family are working hard to get their authentic Maine clambake business ready for summer. Preparations must be put on hold, however, when a mysterious yacht drops anchor in the harbor—and delivers an unexpected dose of murder . . .
When Julia’s old prep school rival Wyatt Jayne invites her to dinner on board her billionaire fiancé’s decked-out yacht, Julia arrives to find a sumptuous table set for two—and the yachtsman dead in his chair. Suspicion quickly falls on Wyatt, and Julia’s quest to dredge up the truth leads her into the murky private world of a mega-rich recluse who may not have been all that he seemed . . .


Barbara Ross is the author of six Maine Clambake Mysteries: Clammed Up, Boiled Over, Musseled Out, Fogged Inn, Iced Under and Stowed Away. Her books have been nominated for multiple Agatha Awards for Best Contemporary Novel, and RT Books Reviewer’s Choice Awards, as well as the Maine Literary Award for Crime Fiction. She blogs with a wonderful group of Maine mystery authors at Maine Crime Writers and with a group of writers of New England-based cozy mysteries at Wicked Cozy Authors. In the summer, Barbara writes on the big front porch of the former Seafarer Inn at the head of the harbor in Boothbay Harbor, Maine.

Find Stowed Away at:

Leave a comment and Barb will pick two winners of a copy of Stowed Away!

Saturday, May 6, 2017

Slow Cooker Parmesan Potatoes #Recipe @PegCochran & #Giveaway

I made this recipe for our Easter dinner and it was a big hit.  It comes from Damn Delicious, and I followed it pretty much as is.  I couldn't find baby Dutch potatoes but I did find some adorable Blushing Belle red potatoes that fit the bill.  You can use dried herbs in this although next time I think I would try fresh.  

The best part about this was that it freed up the oven for the ham which was the centerpiece of the dinner.  You could throw these in the slow cooker on a weekday, too, and have a side dish all ready for dinner.  I cut the recipe in half to suit the size of our gathering and it worked out fine.  The recipe below is for the full amount.

3 pounds baby Dutch yellow potatoes, halved or any small potato cut into halves or quarters if bigger
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves (optional for garnish)



Coat the inside of your slow cooker with some non-stick spray or coat lightly with some olive oil.
Add the potatoes, olive oil, butter, garlic and herbs along with salt and pepper to taste.

Cover and cook on low for four to five hours or on high for two to three hours until potatoes are tender.
Toss with Parmesan and fresh parsley before serving.

Dead and Berried - Out Now! 
And I'm giving away a copy to one person
who comments below!

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Friday, January 6, 2017

Potato Waffles

Every now and then you have to think outside the box. I stumbled on this recipe in the food section of the newspaper, and I had to try it. It’s easy, except maybe the part about squeezing the potatoes, but that’s a great way to work out your frustrations (pretend you’re strangling someone).

As it happens, I have a waffle iron—a wedding present—that sees action about once a year. New Year’s resolution: if it doesn’t work, throw it out. Let’s see if the trusty waffle iron still works. (It did.)

Potato Waffles


2 eggs, beaten
You'll notice I included three graters. The one
on the right is a vintage model, and it would
make really big shreds! I didn't try it.

2 shallots, finely chopped
1/4 cup neutral vegetable oil
Salt and pepper to taste
2 russet potatoes (you know, the floury baking kind, not the waxy kind—it makes a real difference. Together they should weigh about 2-1/2 pounds. But I warn you: a single potato weighing over a pound is one BIG potato!)

Additional oil for the waffle iron


Preheat the oven to 300 degrees (low). Get out your trusty waffle iron and heat it. (If like me you rarely use it, make sure it actually is heating!)

Line a baking sheet with parchment paper.

Combine the eggs, shallots and oil in a large bowl and season with salt and pepper.

Grate one of the potatoes. You can use the big holes on a box grater (I’m always sure I’m going to grate my fingers on those things), or you can use the coarse shredding blade of your food processor, if you have one. You want big shreds, either way!

Wrap the grated potato in a clean cloth towel and wring dry—twist hard! Add the squeezed potato shreds to the egg mixture and mix to coat the shreds. Do the same with the second potato. (You may be wondering why you do these separately: you need to have a smallish lump of potato shreds when you squeeze them dry, so you get as much liquid as possible out. You can put all the shreds into the same bowl with the egg mixture after they’re squeezed.)

Brush the waffle iron with vegetable oil. Add about 1/4 of the potato mixture to the center of the waffle iron and spread out a bit. Close the top of the iron (I recommend leaning on it a bit, to flatten the waffle and make sure it cooks through) and cook about 7 minutes, or until the potato waffle is golden brown and crispy. Remove it (it will come out in one piece, I promise) to the lined baking sheet and put in the oven to keep warm.

I think if I practiced it would look tidier!
Repeat with the remaining potato mixture.

Serve as a side dish, or get fancy and add yummy things like smoked salmon and chives. Feel free to experiment—or eat them hot just the way they are! BTW, they also reheat well, if you happen to have any left over.


It's a Sale! One day only! On Monday, January 9th, Watch for the Dead (Relatively Dead Mystery #4) will be a BookBub Featured Deal, on sale for only 99 cents.

If you haven't read it, here are the details:

Looking to take a break from busy home renovations, Abby and boyfriend Ned Newhall jump at the chance to vacation on Cape Cod. Not only do they plan to get away from the dust and grime, but since Abby has no known ancestors in the area, the trip promises to be free of the unsettling ghostly appearances that have darkened her recent days. 

Dreams of a relaxing vacation are soon dashed, however, when a storm blows in and brings with it a scene from the past more disturbing than any Abby has ever experienced. The long-dead woman who appears to Abby is someone she’s met before, but this time her presence defies any explanation at all.

Determined to unravel the mystery of the woman’s recurring appearances, Abby follows a trail of family history and upheaval that spans generations and may yield the biggest revelation of all, not just about Abby’s ancestors but about her living relatives as well.

It's a nice summer story for a cold winter's day. Find it at Amazon and Barnes and Noble and most other e-book platforms.

And then there's Cruel Winter, coming in just over two months! What do you do when you're snowbound in an Irish pub? Solve an old murder, of course.

You can pre-order it at Amazon and Barnes and Noble.

Tuesday, December 27, 2016

Roasted Garlic and Herb Latkes (Potato Pancakes) from Cleo Coyle #Hanukkah

Latkes or potato pancakes are delicious Hanukkah food, and since tonight marks the 4th night of the 8-day festival (see our Blue Velvet Cupcake Menorah below), what better time to share this tasty spin on the traditional latke recipe?

Whether you are celebrating Hanukkah, Christmas, Kwanzaa, or Yule, my husband and I send you our warmest wishes for these cold, dark months...

CLICK HERE or on the photo above
to get the recipe for our
Blue Velvet Cupcake Menorah!

For the latke recipe, 
scroll down...

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

Crispy on the outside with layers of flavor on the inside, these delicious latkes feature the sweet-savory taste of roasted garlic with aromatic notes of rosemary and scallion. Serve the pancakes plain or with sour cream on the side. Delicious! 

This recipe was originally featured in our 8th Coffeehouse Mystery, Holiday Grind, which was also the first Coffeehouse entry that Marc and I wrote with a holiday theme. As a special gift to our readers, we included an extra-large recipe section with holiday treats, a glossary of coffeehouse terms, and instructions on making your own specialty coffee drinks at home. So you can eat and drink with joy! 

 ~ Cleo 

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

Click for Free Recipe PDF.

Cleo's Roasted Garlic and Herb Latkes

Makes 2 servings or about nine 3- to 4-inch latkes; for family-size meals,
you’ll want to double, triple, or quadruple this recipe and have two frying pans working at the same time.


10 garlic cloves, roasted and smashed
    (See How to Roast Garlic at the end of this recipe.)

3/4 cup finely grated onions (2 to 3 medium size onions)

2 tablespoons finely chopped scallions

1 tablespoon minced fresh rosemary or ½ teaspoon dried rosemary

2 teaspoons salt

1½ pounds Idaho baking potatoes (about 3 medium russet potatoes)

1 large egg, beaten with a fork

Canola or light olive oil

Sour cream (optional topping)


Step 1—­Prepare aromatics: First, preheat the oven to 250°F. In a large bowl, combine the garlic with the onions, scallions, rosemary, and salt.

Step 2—­Grate potatoes: Do not peel your potatoes. Grate by hand with a simple box grater, or use a food processor. Add the grated potatoes to the bowl of aromatics and stir well.

Step 3—­Press out moisture: Place the potato mixture in a large sieve and press down to strain out moisture. Getting rid of excess moisture will help you cre­ate latkes that are crisp and golden brown.

Step 4—Add egg: Now return the mixture to the bowl and stir in the egg to finish your latke batter. Cook immediately.

Step 5—­Fry pancakes: Place a heavy frying pan over me­dium heat and add oil, at least ½ inch deep. As our beloved barista character Esther says, “Don’t freak over the amount of oil. It’s the temperature of the oil that makes for greasy latkes, not the amount of oil. Besides, the mitzvah is the oil!” When the oil is hot enough, begin cooking. (See the note at the end of this recipe on judging when the oil is hot enough.)

Pack potato mixture into a ¼ cup measuring cup. Turn the mixture out onto a plate in a little mound. Do this four times. Place the four mounds in quick succession into the hot oil and immediately flatten each mound into a 3- to 4-inch pancake. (Flattening is important or you may have latkes that are cooked on the edges but raw in the mid­dle!) Cook each pancake for about 3 minutes on the first side, until the bottom is golden brown.

Now flip and cook the other side 1–3 minutes until it’s golden brown, too. Do not flip more than once, but do press each pancake a few times with your spatula during the cooking process to make sure the centers cook. Drain in a single layer on paper towels. Keep finished latkes warm in the 250-degree F. oven while you’re cooking the rest of the batter. Serve warm with sour cream!

NOTE ON OIL TEMP: If your oil is too hot, you’ll burn the latkes. If your oil is too cool, your latkes will be greasy. Test the oil with a drop of water. When it dances or bounces on top of the oil, it’s ready. If the oil begins to smoke, it’s too hot! Also keep in mind that if you crowd the pan with too many latkes, the oil temperature will drop dramatically, so don’t fry too many at once—­for big batches, have two pans going at the same time.

How to Roast Garlic

Using peeled cloves: Place your peeled cloves into a small ovenproof dish, drizzle with a bit of oil (olive oil is best), and add a splash of water. Cover with foil and bake at 350°F for
30–40 minutes or until the garlic is soft.

Using a whole head: Cut the top off the head (the pointed end), and wrap in aluminum foil and bake at 350°F for 30–40 minutes or until the garlic is soft. Remove from the oven. Let the foil-wrapped garlic cool down enough to handle. Pop the warm, roasted garlic pieces out of their skins and you’re good to go.

Roasted garlic is delicious and good for you! Try spreading it on slices of a French baguette or Italian bread or smashing it and mixing it with mashed potatoes. Now that’s how to eat with joy!

Click for Free Recipe PDF, and...

May your holidays be delicious!

Alice and Marc in Central Park.

Together we write as...

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~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
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The NEW Coffeehouse Mystery!

On sale January 10, 2017

Filled with wonderful twists
and surprises, this is one
Coffeehouse Mystery you
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Greenwich Village coffeehouse, and each of the
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