Murder Most Fowl: Balsamic Chicken by Ang Pompano

ANG POMPANO: Hi, everyone! I’m so excited to officially join the crew here at Mystery Lovers' Kitchen!

Some of you might remember me from guest posts, but if we haven’t met yet, I’m Ang Pompano. I write two mystery series: the Blue Palmetto Detective Agency and the Reluctant Food Critic. I’m also a co-publisher at Crime Spell Books and one of the editors of the Best New England Crime Stories anthology.

Now I get to add “blogger at Mystery Lovers' Kitchen” to the mix and I couldn’t be happier. Huge thanks to my fellow bloggers for the warm welcome. I already feel like part of the family.

What can you expect from me? I love good food, but I leave the fancy stuff to my wife Annette, she’s the great cook. Around here, at Mystery Lover’s Kitchen, I’ll be sharing easy, down-to-earth recipes. Comfort food often with an Italian twist, just like my characters enjoy.

Before you try the chicken, don’t forget to read all the way to the end and leave a comment to be entered in my giveaway. I’m giving two commenters a copy of either When It’s Time for Leaving or the second in the series, Blood Ties and Deadly Lies.

In today’s post, I’m sharing Balsamic Chicken from my Blue Palmetto series. Al DeLucia makes it for Maxine, though in the book, he forgets to turn on the oven, and… well, let’s just say the plot thickens. But don’t worry, I’ll remember to turn it on this time. In fact, let’s get that oven pre-heated to 350° while we gather the ingredients.

 Ingredients

4 large boneless chicken breasts

Salt and pepper to taste

1 clove of garlic peeled and crushed 

1/4 cup of balsamic vinegar

1 tablespoon of pepper jelly 

fresh basil  to taste

oregano to taste

1 medium red Bermuda onion

3 red, green, or yellow peppers

6 small potatoes sliced in half

12 compari tomatoes cut in half

1 cup chicken stock

4 tablespoons of  olive oil

1/8 cup toasted pignoli (pine nuts) 

This is the same balsamic chicken recipe Al DeLucia whipped up to impress his P.I. girlfriend, Maxine, in When It’s Time for Leaving. It didn’t quite win her over but follow these steps and you’ll have them coming back for seconds.

Steps

Season the chicken with salt and pepper to taste

Crush the garlic and brown in 4 tablespoons of oil to flavor the oil then remove. (note: I’m not a garlic fan so I use only one clove and remove it. You may want to use more  or none. Your choice.)

Partly-pan fry the chicken breasts 2-3 minutes on each side in the oil (do not cook through. Remove the chicken and set aside.)

Brown the potatoes first as they take longer to cook.

Add the chopped Bermuda onion and peppers to the pan and brown. You may need to add a bit more oil.

Add the tomatoes, herbs, 1 cup chicken stock and ¼ cup vinegar to create a sauce.

Add a heaping tablespoon of hot pepper jelly.

Fold the chicken back into the pan and bake at 350° for ½ hour.

Garnish with basil and pignoli

Enjoy with a side of your choice and a nice Chianti.

Thanks so much for joining me for my first post on Mystery Lovers' Kitchen. I'd love to hear from you! Don’t forget to leave a comment and enter the giveaway!  My new book, Blood Ties and Friendly Lies, releases on July 1. You can pre-order it here. Also, please follow me on Facebook and visit my website at angpompano.com. 

Ang Pompano is an Agatha Award-nominated author, editor, and publisher. He writes the Blue Palmetto Detective Agency series and the Reluctant Food Columnist series. He lives in Connecticut with his wife, Annette, an artist who cooks even better than he does, and their two rescue dogs, who love his cooking but are only mildly interested in his writing.

Easy Sicilian Ricotta Tarts from Guest Author Melodie Campbell

Vicki here and I’m delighted to welcome back my good friend Melodie Campbell. Melodie and I met when she was the ED of the Crime Writers of Canada and I was on the board, and we’ve remained friends even now that we’ve both left those august positions. 

___

Lady Lucy Revelstoke, star of The Silent Film Star Murders, may be a titled English gal now, but she didn’t start out that way.  Daughter of a Canadian mobster, her roots are firmly Sicilian, as are mine. When she is famished from missing meals while investigating murder, this is what she craves.  A trip to the kitchens on the Victoriana Ocean Liner will usually satisfy this.

The book takes place in 1928, but these ricotta tarts have been in my family for long before that.  Probably, these are best described as Italian cheesecake baked in little muffin cups.  They are crustless, low in sugar (only ¼ cup of sugar for 12) and can be eaten as is, as a protein rich snack, or dolled up with a dollop of lemon curd, the traditional way.  I also use homemade raspberry jam on top for a different taste.

These are so easy, you can involve kids and grandkids in the making!  My five-year-old grandson calls these ‘Grandma Tarts’, and they are a family imperative.

Easy Ricotta Tarts

1 tub fine or extra fine ricotta cheese (about 2 cups)

3 eggs

¼ cup sugar

1 teas vanilla

2 T flour

2 T cream

 

Preheat oven to 350 degrees.

Mix all ingredients together well.  Then spoon into muffin cups – I use an ice cream scoop.

Bake at 350 degrees for 24 minutes.  Let cool slightly (although they are very good warm!)

Note that the tops will be dished.  This is perfect for the final step!

Spoon lemon curd (I use MACKAYS from Scotland) or jam into the dished tops, if desired.

These are good warm or cold, and can be frozen (before adding topping.)

About The Silent Film Star Murders

1928, at Sea:  Lady Lucy Revelstoke and her pickpocket-turned-maid Elf are once again embarking on a Transatlantic crossing. Also on board, are Renata Harwood, star of the silver screen, and her former understudy, Stella Burke.  Roy Armitage may be Renata’s husband now, but he used to be Stella’s man.  Everyone expects delicious drama at dinner, and they are not disappointed. But before long, Lucy and Elf are faced with another high society murder, featuring rival film stars, resentful ex-lovers, and renegade snakes!

About Melodie Campbell

Compared to Agatha Christie by The Toronto Star, Melodie Campbell writes golden age mysteries.  Winner of ten awards for mystery fiction, including The Derringer (US) and the Crime Writers of Canada Award of Excellence, Melodie has 18 books and over 60 short stories, but she got her start writing stand-up.  Melodie Campbell Author (the home of Bad Girl Comedy)

Melodie would love to give a signed paperback (or ebook) copy of The Silent Film Star Murders to  one lucky reader who can answer the following question: Can you name another writer of cozies who is Canadian?

Cold Bulgarian Cucumber Soup #recipe from Molly MacRae

 

This is an “about” and “between” recipe. Only a few specific measurements are given, and I rarely measure the “abouts” and “betweens.” When we have dill in the garden, or volunteering in odd places, we eat this so often we’re glad when dill season ends. Then, when the next dill season rolls around we celebrate the first bowls of the new summer. 

Sometimes our dill grows as high as a mystery writer's eye.

Cold Bulgarian Cucumber Soup

adapted from The Joy of Cooking (1973 edition)

Serves about 4

 

Ingredients

About 1 cucumber, peeled and cut into bite-size cubes (you want 1 1/2 to 2 cups)

1 teaspoon salt

About 1/4 teaspoon black pepper

Between 1/2 cup and 3/4 cup chopped walnuts (roasted, if you like)

2 tablespoons olive oil

About 2 cloves garlic, minced

Between 2 tablespoons and 1/4 cup fresh dill, chopped

Between 1 1/2 cups and 2 cups plain yogurt (Greek is great, but any plain yogurt is fine)

 

Directions

Mix all the ingredients, except for the yogurt. Cover and refrigerate for between 2 and 6 hours.

When ready to eat, add the yogurt. Stir and serve.

 🌱🌿🌱

New in June 2025!
Haunted Shell Shop Mystery #2

 

 

Now out in paperback!
Haunted Shell Shop Mystery #1

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The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

Cauliflower Chickpea Curry @MaddieDayAuthor

MADDIE DAY here, with an easy vegetarian curry adapted from a recipe in my favorite Indian cookbook.

Many moons ago, I heard about Madhur Jaffrey, who had a long-running Indian cooking show on British television. I bought her cookbook, Madhur Jaffrey's Indian Cookery, and have been using it ever since.

You can see how well-loved it is. In years past, I sometimes spent an entire day making a main dish, a vegetable side, a chutney, a pile of chapati, and a dish of raita to serve at a dinner party. Nowadays I adapt one dish as I go, since I mostly make dinner for two.

It's been a cool spring here, except for a few scorching days last week, and stirring up a fragrant and delicious curry served over hot basmati rice was just the ticket one evening.

Cauliflower Chickpea Curry

Adapted from Madhur Jaffrey’s Indian Cookery. Adding the chickpeas and peas was my addition, and I subtracted the original cayenne and chili peppers, since i can't eat hot-spicy food any more. We ate this as a main dish, but you could also omit the chickpeas and serve it as a side with chicken or fish.

 

Ingredients:

1 head cauliflower, broken into 1 ½ inch florets

1 onion, diced

1 1-inch cube of fresh ginger, peeled and coarsely chopped or grated (I pre-ground mine in the mini food processor and froze it an ice cube tray)

Olive oil

4 cloves garlic, peeled and finely chopped

1 teaspoon ground cumin seeds

1 teaspoon ground cardamom seeds

1 15-ounce can diced tomatoes

1 15-ounce can chickpeas, drained

½ teaspoon turmeric

1 teaspoon curry powder

1 tablespoon lemon juice

1 ½ teaspoons salt

1 cup frozen petite peas, thawed

Directions:

Put onion and ginger into small food processor or blender with 4 tablespoons water and blend until it becomes a paste.

Heat 5 tablespoons oil in Dutch oven over medium-high heat. Add the cauliflower and stir fry until a medium-brown. Remove cauliflower with a slotted spoon to a bowl. 

 

Add onion-ginger mixture. Stir and fry for one minute. Add garlic and continue stirring for another minute. 

Add tomatoes, cumin, and cardamom and stir until a medium-brown. Add turmeric, curry powder, chickpeas, lemon juice and salt. Stir and turn heat to low. 

Add cauliflower and any juices, plus three tablespoons water and bring to a simmer. Cover and cook on gentle heat, stirring occasionally, for five minutes. Add peas, stir, and cover again, cooking for five more minutes or until cauliflower is tender.

 

Serve hot over rice.

Readers: If you enjoy Indian food, what's your favorite dish (or cookbook)? If not, what kind of cooking from another country would you choose?

🫛🍛🍅

Scone Cold Dead is out and available wherever books are sold.

Next out, on August 26, will be Murder at Cape Costumers!

My most recent releases are Deadly Crush, 

 Murder at the Rusty Anchor,

 A Case for the Ladies,

and Deep Fried Death, #12 in the Country Store Mysteries.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Chili 5-Ways #recipe @vmburns

 VMBURNS: If you've never had Steak 'N Shake's Chili 5 Ways, I highly recommend it. Chili 5-Ways includes spaghetti, chili, beans, cheese, and onions. So, I went in search of a copy cat recipe. I found one at Foody Hussy. Of course, I made a few modifications. I increased the amount of  ground beef and chili powder, drained the majority liquid from the beans, eliminated the oil, and I used diet coke, but only because it's what I had in the house. 

STEAK 'N SHAKE CHILI 5 WAYS

• INGREDIENTS

• 
  
  
  
  
• 1 Pound Ground Beef
• 1 Can French Onion Soup
• 1 Can Dark kidney beans, drained
• 1 Tablespoon Chili powder
• 1 Tablespoon Cumin
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Paprika
• 2 Teaspoon  Worcester sauce
• 1/4 Teaspoon Liquid smoke
• 1 /2 Cup Tomato sauce
• 1/2  Cup Coke
• Shredded cheese (Optional)
• Spaghetti (Optional)
• Red onions, chopped (Optional)

• 
  
• INSTRUCTIONS

1. Brown the ground beef in a large pot, and drain excess oil.
2. Drain most of liquid from the beans and put 1/2 can into mini blender with soup and blend.
   
   
   
   
   
3. Add the soup and bean mixture to the ground beef along with all of the other ingredients.
   
   
   
4. Turn the heat to the lowest setting and simmer for about an hour, but check every 15 minutes to prevent sticking.
   
   
   
   
   
5. Cook spaghetti according to package directions. Add chili, beans, cheese, and chopped onions.
   
   

READERS:  What do you like in your chili? Spaghetti? Cheese? Leave me a comment below.  

THE NEXT DEADLY CHAPTER




All Sam wanted was to make a good impression on her fiancé Frank’s mother, the very proper Dr. Camilia Patterson. But when Nano Jo and the lively ladies of Shady Acres Retirement Village throw a surprise bridal shower for Sam at the Four Feathers Casino—watch out! Things spin out of control faster than a roulette wheel. Fortunately, Sam knows when to fold ’em and slips back to her room to work on her latest historical mystery set between the wars, in which a houseguest meets a grim end at an English country manor.
 
The morning after brings another rude surprise. Sam gets a frantic call from Camilia, who’s discovered a dead body in her room. Now winning over her soon-to-be mother-in-law means keeping the good doctor out of a potential scandal and attempting to discreetly solve a murder without ruffling any feathers. For that she’ll need the help of Nano Jo—not exactly the soul of discretion—Detective “Stinky” Pitt, and the ladies—because the casino killer keeps upping the ante. . .




BUY LINK

Roasted Leeks with Balsamic Vinegar #recipe by @LeslieKarst

 

I adore leeks. With their blend of slightly oniony, yet smooth and umami-packed flavor, they’re the perfect compliment to dishes such as roast chicken and mashed potatoes.

The most labor-intensive part of preparing leeks is cleaning them. Because they’re grown largely underground (the dark green part is what’s above-ground), leeks tend to have lots of dirt caught between the layers, which must be thoroughly washed away before cooking, lest you experience that unpleasant sensation of biting down upon grit.

But once cleaned, they’re simple to prepare. I like to roast them, which brings out a nutty flavor from the caramelization, and makes for a simple but delicious side dish to many a meal.

I was making leeks for a pot-luck here, hence the size of the dish, but feel free to cut the amounts in half. (Notice, however, how very much they reduce in size as they roast.)

 

Roasted Leeks with Balsamic Vinegar

(serves 8-10)

Ingredients

3 lbs. leeks

1/3 cup olive oil

1 teaspoon garlic powder or granulated garlic

1/2 teaspoon salt

1 teaspoon black pepper

3 tablespoons balsamic vinegar

 

 

Directions

Preheat oven to 425 degrees F.

Cut off the roots of the leeks and slice them in half, lengthwise.

 

Pulling apart the layers under the faucet, rinse off all the dirt and grit between the leaves.

 

Shake off the excess water, then slice the leeks into 1 to 2-inch pieces, discarding any brown, yellow, or otherwise discolored parts of the leaves. (Note: Many people discard the entire dark green portion of leeks, but I always use this part, which has a slightly stronger flavor but is quite delicious.)

 

 

 

Place the sliced leeks into a large roasting pan. 

 

 

Drizzle on the olive oil and stir to coat. Then add the garlic powder, salt, and pepper, and stir again so they’re distributed evenly over the leaves.

 

Roast until the leeks start to brown, about 20-30 minutes. 

 

Remove from oven and drizzle with the balsamic vinegar. Toss to coat the leeks evenly, then return to oven and roast for another 10 minutes. (See photo at top.)

 

Bon appétit! 

 

🌿 🍋 🌱

Out now!

Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

Buy link here. 

 

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

 

And now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery  #1

Buy link here

 

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

2024 Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

 

 

 

Praise for Justice is Served:

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.