Two Ingredient Joy by Cleo Coyle

A simple post with a delicious idea. Not new, of course. You may have tried it already. If not, I invite you to share my two ingredient joy.

The first ingredient is mayonnaise.

The second is...

Sriracha Chili Sauce! 

"OH NO," YOU MAY SAY.

"THAT'S TOO HOT FOR ME!

Cleo Coyle has a partner in 

crime-writing—her husband.

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I thought so, too, until I controlled the heat in recipes like this one. Using mayonnaise (or yogurt), you can create the most delightful dipping sauces for boiled or fried shrimp, french fries, and raw veggies like cauliflower, carrots, and celery sticks. 

Use a small amount of the chili sauce for a wonderful smoky flavor. Increase the chili sauce for more heat. And that's it!

Well, almost.

You can always mix the pretty pink mayo with other ingredients to create something like my recent lunch below...

CLEO'S SPICY TUNA SALAD 

WITH RICE CRACKERS

Cleo's Spicy Tuna Salad

2 Tablespoons mayonnaise

1/2 teaspoon Sriracha chili sauce

1 can of tuna, drained (5 oz.)

1 stalk of celery, finely chopped

1 Tablespoon dill relish

Directions: Mix mayo and sriracha sauce to create the spicy mayo. Combine with remaining ingredients. I eat it on rice crackers, but you may prefer it on bread or a roll. However you like it, may you...

☕

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
of The Coffeehouse Mysteries &
Haunted Bookshop Mysteries

Alice and Marc in Central Park. 

Together we write as Cleo Coyle. 

Learn more about us here.
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A "Best Book of 2018!" 

~ Suspense Magazine

"A magnificent cold case 

mystery." ~ Fresh Fiction

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"He is hardboiled in the tradition
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Miss Marple; yet the two opposites
make an explosive combination..."

—Midwest Book Review

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Our NEW Coffeehouse Mystery!

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"A gripping and entertaining mystery"

--Library Journal (Starred Review) 

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"Penetrating insights" --Kirkus Reviews 

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"Sure to delight" --Publishers Weekly

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This culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, click here.

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RELEASE DAY NEWS: Sifting Through Clues by Daryl Wood Gerber

Congratulations to our own... 

DARYL WOOD GERBER

On the release of her new
Cookbook Nook Mystery

SIFTING THROUGH CLUES

The Agatha Award–winning author of Wreath Between the Lines returns to the Cookbook Nook, where culinary mysteries are giving everyone food for thought...

Book clubs from all over have descended on Crystal Cove to celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about spending an evening with the Mystery Mavens and their moveable feast, when they will go from house to house to share different culinary treats and discuss the whodunit they’re all reading. It’s all good food and fun for the savvy armchair detectives, until one of the members of the group is found murdered at the last stop on the tour.

As if that weren’t enough to spoil her appetite, Jenna discovers that all the evidence points to her friend Pepper as being the guilty party. And with Pepper’s chief-of-police daughter too close to the case to be impartial, Jenna knows she’ll have to step in to help clear her friend’s name before a bitter injustice sends her to jail. Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before Pepper’s goose is cooked.

Includes tasty sweet and savory recipes!

To learn more or buy,

CLICK HERE

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Bacon Wrapped Asparagus and enter to #WIN a book!

I have seen bacon wrapped asparagus on Pinterest and on various recipe sites many times. For years, my go-to recipe for asparagus has been very simple. I roast the aspargaus spears. Quick, easy and delicious. But for a special brunch, I wanted to dress them up a little bit.

I have to admit that I had reservations. They take 15 - 20 minutes to roast. Would they cook enough if they were bundled? Would that be enough time for the bacon to cook through? Would the interior asparagus be too raw?

So I studied the various recipes. One lady advised using only thick asparagus because the thin ones get too crispy. One site advised using only half a strip of bacon on each one. Since I roll my roasted asparagus in oil, powdered garlic, and salt before I roast it, I wondered if pouring a sauce over the bundles would work. Yikes!

I decided to stick with pouring the sauce over the completed bundles. After all, that's what all the recipes recommended. And they came out great!

**My asparagus was very thin, so I used 5 or 6 in a bundle. For thick asparagus, I would recommend using 4 spears.

In addition, I sliced a strip of bacon in half lengthwise and cut it through the middle. So I had four strips to use for my little bundles. That turned out to be a good move.

If you have thick spears, then by all means use a strip of bacon because they'll cook about 5 minutes longer anyway.

Do not use thick bacon.**

Bacon Wrapped Asparagus

fresh asparagus (count on four to six spears per helping)
bacon
2 tablespoons butter
1 teaspoon dark brown sugar
1/4 teaspoon powdered garlic
1/4 teaspoon ground black pepper

Preheat oven to 400. Wash the asparagus and break off the tough ends. Take 4-6 asparagus spears and wrap with a slice of bacon. Place in a casserole dish. (**Read blog above regarding thin spears versus thick spears and how much bacon to use.) Place butter, brown sugar, garlic powder, and pepper in a small pot. Melt and whisk together. Pour over the bundles. Roast for 15 minutes if you have thin spears of asparagus and 20-25 if you have thick spears.

Before roasting.

After roasting.

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