Chicken with thyme stir fry + book #givewaway from author @DarylWoodGerber

I’m offering a giveaway below.  A copy of PRESSING THE ISSUE plus a really pretty Medieval Coloring Book for adults to honor the event featured in the book: the Renaissance Fair.

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Jenna Hart, the protagonist in PRESSING THE ISSUE, the latest Cookbook Nook Mystery, loves easy recipes. Because I’ve been writing about her for two books straight, I’m really into “easy,” too. And I don’t have much time on my hands, lately. I’m not sure what happened. Did somebody take away an hour or two a day? Is there a time Grinch? I could really use an extra hour or two. Changing of the clocks didn’t help. Just sayin’!

One of the ways I save time is to use things that are already in my refrigerator (leftovers, etc., à la Rachel Ray) to make a meal. I had a leftover cooked chicken thigh. What to do?

Well, I bought a shallot at the store—I love shallots—and I raided the salad bar at the store again and brought home what I wanted to pair with the chicken. I’ve got to tell you, I’ve had stir fry on the brain. I’m not sure why. Maybe because I keep getting promotional ads in my email from PF Changs, which I love!

So here’s what I did.

Easy Chicken and Veggies with Thyme
(serves 1)

1/2 cup to 1 cup vegetables from the salad bar
chicken thigh, cooked, diced
1 shallot, diced
1 tablespoon oil
1 tablespoon lemon juice
1-2 tablespoons white wine
a pinch of salt and pepper
1 tablespoon fresh thyme (I had some in the vegetable drawer) * you can use dried

Set all your veggies on the cutting board, as well as the chicken.

Peel and slice the shallot, add 1 tablespoon oil to a skillet, and grill the shallots for 3-4 minutes.

Add the lemon juice, white wine, salt and pepper, and thyme.

Then toss in everything else that is sitting on the cutting board. Stir fry for 5-7 minutes.  Serve.

That’s it! Simple.

Oh…

You might also see a Parmesan crisp on my plate.  How did I make it so lacy?

Well, I sprinkled shredded 1/4 cup Parmesan cheese into a small skillet. I made sure it wasn’t a thick layer. I cooked it on high for a minute, then lowered the heat to simmer for about 4 minutes. It was brown and didn’t need flipping. I turned off the heat and let it sit for another 4 minutes. Then I lifted it with the spatula. Perfect!

GIVEAWAY

Yes, PRESSING THE ISSUE has been out for a month now, but I'm still willing to entice you with a giveaway. Will you tell a friend? I'm giving away a 1 copy of the book plus this pretty adult coloring book -- sort of keeping with the theme of  Krista's latest release. Have you seen it? You can color the cover!  Tell me: do you like to color, paint, draw, doodle? Leave your email address so I can contact you in case you win.

 

Savor the mystery!

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PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.
The annual Renaissance Fair serves up a helping of crafty courtiers, 
damsels in distress, and medieval murder . . .
Click here to order.


A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries.

Can Mimi clear her name before the killer turns up the heat?

Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!

Finally there's going to be a cheese festival in Providence!

Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?

Click to order

DAY OF SECRETS, a stand-alone suspense

A mother he thought was dead. A father he never knew.

An enemy that wants them dead.

Click here to order.