Mystery Lovers' Kitchen: Ashton Corners Book Club Mysteries

Showing posts with label Ashton Corners Book Club Mysteries. Show all posts

Thursday, December 13, 2018

Slow Cooker Blade Roast #recipe from Linda Wiken

Not long now until our diets will change for several days in a row. So, I decided I needed a roast before those days descend. I also wanted something I could do in my slow cooker since this was for a family meal and I'd be out most of that day. I thumbed through my cookbook but couldn't make up my mind. And then I found an easy recipe in the flyer from a local food store.

Then I had to go and complicate it by deciding that instead of using the Kobi BBQ Sauce they recommend (and sell), I'd do my own.

So, not so easy any longer although it did take a lot less work that I'd anticipated. And it turned out to be very tasty. In fact, I'll make it again.

And oh my, the aroma that filled my house when I got back home!

I don't know if I'll use a blade roast again -- too much fat for my tastes -- but it was enjoyed by all.

What you'll need:

1/2 onion, diced
1/2 fresh ginger, grated
2 tbsp. honey
1/2 c. beef broth
1/2 c. BBQ sauce
blade roast

What to do:

1. Place roast in slow cooker and cover with 1/2 c. beef broth, 1/2 c. BBQ sauce, diced onions, grated ginger, minced garlic, and 2 tbsp. honey.

2. Cook in a slow cooker on low heat for 8 hours.

What you'll need for the BBQ sauce: (this makes a large amount, which you can use in other recipes)

3/4 c. Ketchup
1 tbsp white wine vinegar
2 tsp. paprika
2 tbsp. brown sugar
1 tbsp. Worceshire sauce,
1/2 tsp. cayenne 1
1 1/2 tsp. sesame oil
1 tsp. chili paste or similar

Enjoy with rice or potatoes and your choice of veggies.

Dine out with the DINNER CLUB MYSTERIES

The perfect stocking stuffer for the foodie mystery lover -

Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.

Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter @LWiken

Also appearing at www.killercharacters.com

Visit Erika at www.erikachase.com

at my Facebook author page

and on Twitter @erika_chase.

Thursday, September 27, 2018

Coconut Vanilla Clusters #recipe, Linda Wiken, author

I've just come across this very tasty, very easy, very fast recipe for snack time, that a friend shared after we all drooled over her version. She called them Maple Vanilla Clusters but, in order to keep the sugar content down, I chose Coconut Syrup.

I didn't even know this existed until I had a chat with my very helpful and friendly neighborhood health store person. I'll admit, I was a bit hesitant but once I'd tried it, I'm making the switch, even for breakfast. Sorry Maple Syrup, which I truly love and have access to from good friends who make it.

Since, as you know, we always tinker with recipes, I switched out the pumpkin seeds with shells still on (please note this in case you want to try it), for organic raw seed. My cashews and sunflower seeds were also organic raw. Plus, I added some dried cranberries, for color, and maybe to add a bit of the sweetness I'd eliminated with the change in syrup.

And then, as they're cooling, it calls for sea salt to be sprinkled overtop. I pulled out my trusty Himalayan salt -- can anyone explain to me why I like it so much? I only used a minute amount as I'm sticking to a low salt diet. Well, trying anyway.

I surprised my book club with the clusters last night and they loved them. So, here's the recipe and you can try them, too.

Here's what you'll need: (substitute to your heart's desire!)

1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. dried cranberries
1/2 c. cashews
1 tsp. vanilla extract
2 tbsp. coconut syrup

Here's what to do:

Preheat oven to 300 F and line baking sheet with parchment paper.
In a bowl, mix the seeds, nuts and cranberries while in a smaller bowl, combine the vanilla and syrup.

Pour this mixture over the nuts and stir to coat everything. Then, scoop clusters of the mixture and dollop them onto the baking sheet.

Bake in the oven for 15-20 minutes, checking during the final 5 minutes to make sure the seeds don't burn. Remove from oven and sprinkle with salt.

When the clusters have cooled enough to touch, press the clusters together so that they don't fall apart. Continue cooling process ... or dig right in, if you can't resist. They're delicious either way!

So, here's your obviously healthy and gluten-free snack. Enjoy!

Dine out with the DINNER CLUB MYSTERIES

It's now here --

Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:

ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.

Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter @LWiken

Also appearing at www.killercharacters.com

Visit Erika at www.erikachase.com

at my Facebook author page

and on Twitter @erika_chase.

Thursday, June 28, 2018

Peaches and Fennel Salad #recipe from Linda Wiken, author

There's nothing that says summer more than peaches. OK, maybe that's not really true because there are many fruits that would qualify. But to me, the peach is so versatile, from grilled to fresh, it adds bursts of flavor anywhere it's added.

I've decided it will be a summer of salads and by that, I mean experimenting with different combos. So, here's my first one. It's based on a recipe I found in the online Epicurius digest (I think). And it's a wonderful hit of freshness with any meal.

I really cut down on the amounts and even so, had enough to serve three. The recipe called for a mild red pepper flake to be sprinkled over the salad before serving but the second time around, I decided to add thinly sliced red peppers instead. I found the flakes added too much zing but you may want to give them a try. And, I added a dollop of plain Greek Yogurt to the top. It was a welcome balance to the lemon juice and white wine vinegar.

I also love the fresh look of the dish. And did I mention, it was fast and easy. (My advice -- don't use a mandolin unless you take precautions! J)

Here's what you'll need:

2 large peaches sliced into 1/2 inch wedges
1 1/2 tbsp. white wine vinegar
1/2 fennel bulb, slice thinly; keep some fronds to dress the dish
1/2 tbsp. fresh lemon juice
1 tbsp. plain Greek yogurt
red pepper flakes (or thinly sliced sweet red pepper)
extra virgin olive oil to drizzle over top
sea salt to taste

Here's what to do:

1. In a large bowl, toss the peach slices with half the vinegar and a pinch of salt.

2. Place the slices on a serving dish and drizzle with any leftover juices.

3. Slice the fennel, add to the bowl and add lemon juice along with remaining vinegar to coat the fennel.

4. Add the fennel to the peaches then drizzle the olive oil over it all. Sprinkle the red pepper flakes over it all. Top with the dollop of yogurt and add the fennel fronds.

5. Enjoy!

Dine out with the DINNER CLUB MYSTERIES

It's now here --

Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:

ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.

Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter @LWiken

Also appearing at www.killercharacters.com

Visit Erika at www.erikachase.com

at my Facebook author page

and on Twitter @erika_chase.

Thursday, May 10, 2018

Rosemary Pecan Sauce #recipe by Linda Wiken, author

This really should be called, "the sauce that wasn't". I found it in the newest issue of the Food & Drink magazine from the liquor board. It's a fabulous quarterly production that features, as well as alcohol, some truly tasty recipes. Everyone waits eagerly for each new magazine and they're snapped up quickly.

Anyway, I had this tempting piece of wild Sockeye Salmon. I just love the intense color and flavor, but wanted to try something new in the way of a sauce to go with it. That's when I found a recipe for Tarragon Walnut Sauce in Food & Drink. You can guess what happened next. I didn't have many of the ingredients on hand so what to do -- improvise!

My name for the revised recipe is thus, Rosemary Pecan Sauce. And, it tastes just as delicious! It's also very easy to whip up at the last minute. Oh, and I substituted cilantro for parsley. Hope you'll give it a try.

What you'll need:

1/3 c. virgin olive oil
1/2 c. pecan pieces
3/4 c. firmly packed cilantro
3 tbsp. fresh chopped rosemary
4 tsp. lemon juice
1 close garlic
2 tsp. honey
Sea salt and freshly ground pepper to taste

What to do:

Place all the ingredients in a food processor and pulse until it's thoroughly mixed. It should resemble pesto. That's it! And, don't forget the salmon. I did mine on the BBQ.

(This can be made a day in advance. Just keep it covered in the fridge but serve at room temperature.)

Dine out with the DINNER CLUB MYSTERIES

It's now here --

Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:

ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.

Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter @LWiken

Also appearing at www.killercharacters.com

Visit Erika at www.erikachase.com

at my Facebook author page

and on Twitter @erika_chase.

Thursday, December 14, 2017

Swedish Coffee Bread, a Christmas Tradition #recipe from Linda Wiken, author

It's Christmas Week on Mystery Lovers' Kitchen and, Christmas Baking Week at my house and that means just one thing, Swedish Coffee Bread. And, I mean one thing. That's all I bake. I admit it, I'm not into desserts (although I can be persuaded to eat the odd chocolatey mousse or Yule Log). But it wouldn't be Christmas without the aroma and taste of this delicious Swedish Coffee bread.

My Mom made it every year that I can remember and my Dad would wake me Christmas morning when it was still dark out, bringing me a cup of freshly-brewed coffee and a slice of coffee bread. I loved it and didn't even mind the early hour. In fact, it was exciting, eating my treat in bed then getting washed and dressed, to drive the empty streets to our church for the early morning service. It would start with candles and by the time the service was over, it would be light outside. Magical.

I slid into the role of official Sundman Swedish Coffee Bread baker and have upheld the tradition for many years, some more memorable and tasty than others. The memory and the taste are all rolled into one. I wear her Christmas apron when I'm baking. And I know she's there with me as I'm kneading and rolling the dough, sometimes pinching her lips, often smiling. That's Christmas to me.

This year, I did try a somewhat different recipe than the standard one, mainly because it doesn't call for milk, which is something I need to avoid. I don't know if it's because of that but although the bread takes delicious, it's not quite the same. And, something else that's different, I added some almond slices to part of one loaf, because my brother-in-law likes it that way. You could also added dried fruit as an extra treat.

Next year, I'm back to the basics but this year, we'll all enjoy this tradition with a new twist!

What you'll need:

6 c. all-purpose flour, sifted
2 packages active dry yeast
1 tsp. crushed cardamom seed
1 large eggs, room temperature
2. c. warm water
1/3 c. sugar
1 tsp. salt
1/2 c. butter (or margarine) softened
1 tbsp milk (I used almond milk)
sugar for sprinkling on top

What to do:
Pre-measure all ingredients and have at the ready. Sprinkle yeast into 2 c. warm water in a large mixing bowl and let stand for about 5 minutes until the yeast starts to bloom. Stir.

Stir in 1 egg, 1/3 c. sugar, salt, cardamom, butter and about 1/2 the flour. Use an electric mixer or stir by hand until mixed then add the remaining flour. Continue to stir until the dough is soft and can form a large ball.

Place the dough in a greased large bowl, then turn over to grease the other side. Cover and place in a warm spot for 1 hour. It should then be doubled in size.

Punch down then turn the dough out onto a lightly floured board and knead for at least 5 minutes. It should be smooth and free from all bubbles.

Cut the dough into 6 equal pieces and shape into ropes that are approx. 1 inch wide. Place on a baking sheet lined with parchment paper. Use 3 at a time to form two braids. Cover with a cloth and place in a warm spot for 30 minutes.

Mix the remaining egg, lightly beaten, with the milk and brush onto the braids. Sprinkle with sugar. Now's the time to add any other festive toppings you'd like. Place in a pre-heated 375 F oven for 15-20 minutes or until lightly browned and thoroughly baked. Remove and cool on a rack before slicing.