Sunday, January 20, 2013

Comment to win MURDER FOR THE HALIBUT: The New Clueless Cook Mystery from Liz Lipperman

Please welcome author Liz Lipperman to the Kitchen! Liz writes a delightful series of cozies called The Clueless Cook Mysteries, and she's hosting a contest for us today. 

Answer her question (below the recipe) by leaving a comment, and you will be entered in the giveaway of her new release, MURDER FOR THE HALIBUT. It's a terrific read, and she'll tell you more about it. Now here's Liz...

~ Cleo

I’m beginning to feel like a regular on Mystery Lovers Kitchen, thanks to Cleo Coyle and the wonderful writers here who invite me back every time I have a new release. 

Yep! It’s that time again, and MURDER FOR THE HALIBUT is the third book of the Clueless Cook series. So far it’s getting great reviews — knock on wood. 

As usual, I’ve included ten recipes from the story in the back of the book. One of the subplots centers around an entrepreneur judging the Caribbean Cook-off with my girl, Jordan. The character has made his fortune selling alcoholic desserts, such as Kahlúa Brownies and Crème de Cocoa Peanut Butter Fudge

I thought about posting one of these recipes, but decided on a personal favorite of mine — King Ranch Chicken (or Pollo de la Hacienda del Rey to the good people of Ranchero, Texas).

The gist of the series is that my girl, who can’t cook a lick, ends up as the culinary reporter for the local newspaper. She and her gang of misfits from the apartment building have concocted a scheme where she uses a casserole recipe in her column, slaps on a fancy name, and passes it off as a gourmet dish. 

But no matter what she calls it, King Ranch Chicken is yummy and will satisfy any spicy craving you may have. There’s also a recipe in the book for Grilled Halibut Caribbean Style with Pineapple and Mango Salsa, plucked right from the personal files of Chef Maciek Kucharewic. He was one of the wonderful chefs on board the Celebrity Caribbean cruise I took for research (yeah, right!!) who helped me plot this murder. But like Jordan, I don’t eat much fish and have never made it. If any of you would like to have the recipe, send me your email address and I’ll get it to you. 

But before the recipe, 
here’s a little teaser for...


A sports writing job would have been the perfect catch for Jordan McAllister, but in Ranchero, Texas, all she could reel in was the food column. Though she may not know her way around a kitchen, she has no trouble finding herself in a kettle of fish…

Tempted by the offer of a free Caribbean cruise, Jordan accepts a spot as a judge in a week-long big-time cooking competition aboard the Carnation Queen. She just better hope no one finds out that her famous palate is far from refined. 

But there are bigger fish to fry when arrogant chef Stefano Mancini falls face first into his signature halibut dish during the first event. While evidence suggests that the handsome Italian chef’s death was an accident, Jordan thinks otherwise. But she’ll have to keep her wits about her—and the sea sickness pills handy—if she’s going to solve this one… 

Read another excerpt by clicking here.

Hope that tickled your curiosity bone. 
Now, here’s the fabulous recipe
right out of my own personal recipe files. 

~ Liz

from Liz Lipperman


12-13 soft corn tortillas

1 can (14.5 ounces) chicken broth

4 tablespoons butter

1 cup chopped onion

½ teaspoon minced garlic

1 (16oz) container sliced mushrooms

1 medium green pepper, chopped

1 (16oz) container FF sour cream

1 tablespoon flour

1 tablespoon corn starch

1 can (10 ounces) diced tomatoes and green chilies

1 package (1.0 ounce) taco seasoning

3 cups diced, cooked chicken breast (approximately 3 large breasts

Non fat cooking spray

24 ounces of Colby/ Monterey Jack cheese mixed

Directions: Preheat over to 350° F. Place the tortillas in the chicken broth for 10 minutes (Do not cook). In a large skillet sauté onion, garlic, mushrooms and green pepper in the butter. Add the sour cream, flour, and corn starch, heating until smooth and bubbly. Add the tomatoes, taco seasoning and the chicken and mix well. Spray a 9 x 11 casserole dish with a non-fat cooking spray. Cut the tortillas into 6 pieces each. Use ½ the tortillas, followed by ½ the chicken mix, and ½ the cheese mix. Salt and pepper each layer. Repeat, ending with cheese. Bake for 30 minutes or until cheese is bubbly.

CLEO: That looks delicious, Liz, especially with all that bubbly melted cheese.

LIZ: Hope you enjoy it as much as I do. I’ll be glad to send the recipes for the boozy desserts, too, if any of you want them—or you can just buy MURDER FOR THE HALIBUT and get them all at one time!! Shameless plug. Sorry. 

CLEO: Plug away, Liz. We love to hear about new releases in the Kitchen. Especially on Guest Post Sunday. 

LIZ: Anyway, since this is a blog about food and the book is about a cruise, I thought it would be fun to have you guys comment on the best thing you remember about the food onboard a cruise ship. 

For those of you who haven’t been fortunate enough to cruise yet, just tell me something fun/delicious/scary about food in general. Some lucky commenter will receive a copy of MURDER FOR THE HALIBUT from Berkley Prime Crime (US only at their request.) 

Thanks again, Liz! To find out more about
Liz and her books, 
visit her website
by clicking here.

Comment-to-Win Contest
will be open until
11:30 PM (Eastern time),
Monday evening, 1/21.

Winner announced
here Monday at 11:45 PM.