Mystery Lovers' Kitchen: Marinating in Murder

Showing posts with label Marinating in Murder. Show all posts

Thursday, December 27, 2018

Mushroom, Kale and Egg Skillet Breakfast #recipe from Linda Wiken, author

I decided to try out this recipe, thinking it would be good for that day after the holidays when you're ready to face real food but don't want too much hassle. It turns out, this is a wonderful brunch suggestion and although I made it for one, it's so easy to add more of everything and feed up to -- well, you name it.

I know there are some, perhaps a lot, who will shudder at the mention of kale but believe me, when sauted like this, with the added ingredients, it's very tasty. I dare you to try it and deny.

The recipe is from Epicurious, one of my favorite on-line digests. And, as usual, I made some changes according to my tastes and what I had in the cupboards.

For instance, I substituted shallots for onions, chili powder for both cumin and red pepper flakes, fennel fronds for parsley as a garnish, and, Agro Dolce white vinegar instead of plain red or white vinegar because I think the sweet and sour taste is not as stringent while adding a tasty twist. I also cut down on suggested cooking times but you may find you also need too do this. Just keep an eye on each stage.

So, I invite you to try this and please, play with the ingredients, just as I did. Next time, and there will be a next time, I'll see what else I can tweek.

What you'll need:

1/4 c. extra-virgin olive oil
1/2 tsp. chili powder
1/4 tsp. coriander
1/2 shallot, sliced lengthwise
3 mushrooms, sliced
4 cherry or grape tomatoes
1 tbsp. Agro Dolce vinegar or plain white vinegar
1/4 tsp. sea salt
1 stem curly kale, stem removed and torn into small pieces
1 large egg
Fennel frond and lemon wedge to garnish

What to do:

1. Heat oil in a skillet until hot; add chili powder and coriander and stir to coat.

2. Add shallots and mushrooms, stirring often until lightly browned, about 3 minutes.

3. Add tomatoes, vinegar and salt then stir to combine.

4. Stir in kale, cover and cook about 4 minutes, until kale is wilted. Be sure to stir occasionally.

5. Clear an indentation in the middle of the mixture and carefully crack an egg into it. Cover and cook over medium-low for about 8 minutes or until whites are opaque, turning the skillet to allow even cooking.

6. Serve with garnishes and toast, biscuits or whatever you enjoy.

Dine out with the DINNER CLUB MYSTERIES

Enjoy

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, 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:

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, November 8, 2018

Roasted Sausage and Proscuittio with Veggies #recipe from Linda Wiken, author

It seems that these cold, damp days of fall invited me to use my oven a lot. Could it possibly be because of the added warmth in the kitchen?

Whatever reason, I'm always on the lookout for new recipes and I couldn't resist this one, found online at Food52. Of course, I've tweaked it, changing and adding ingredients.

I have to admit that I quite enjoyed the finished meal, just adding rice to make it a relatively quick and easy dish to prepare.

I added the prosciutto, because I had some on hand, and I enjoy the flavor. I also thought it would add just the right amount of saltiness. I chose Andouille sausage for the heat and decided to leave out the suggested red pepper flakes. I think I could have added some without make it over the top.

Instead of using broccoli, I chose brussel sprouts because they roast so nicely. And, I added some sliced green olives, again because I like the flavor.

And, for the first time, I used a Myers lemon. I've heard about them but not tried them before. This time, there they were, in the produce department of my store. Love the slight bit of sweetness.

This is a recipe I will use again and although I cut it in half to serve 2, I'll try it with guests next time.

What you'll need:

1 link of Andouille sausage or other good quality pork sausage
3 slices prosciutto, sliced
1/2 doz. brussel sprouts, sliced in half
1/2 medium fennel, cored and sliced thinly
4 large green olives, sliced
1 small lemon, zested and 1/2 tsp. lemon juice
1 1/2 tbsp. olive oil
1 tsp. whole-grain mustard
freshly ground pepper

What to do:

Preheat over to 425F.

In a small baking dish, place the fennel, brussel sprouts, and in a single layer. In a small dish, combine the olive oil, lemon juice and zest, whole-grain mustard, and pepper. If you want to add salt, this is where you do it. Pour the mixture over the other ingredients and mix well. Rearrange in a single layer.

Remove the sausage from its casing and cut into small pieces; dice the prosciutto, and add both to the baking dish.

Place in oven for about 20 minutes, stirring half-way through. Turn on the broiler until the dish reaches the amount of char you enjoy.

Serve over rice, pasta, or beans.

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.