Smash Dumpling Tacos #Recipe Peg Cochran/Margaret Loudon

 

 

This fusion of Mexican and Asian cuisine was a real crowd pleaser and quite easy to make.  Of course I made some changes out of necessity and/or choice.  I left out the mushrooms because my granddaughter does not like them (although she loves truffle fries. Go figure!)  I also used jarred minced garlic (a culinary crime, I know.)  I also used ginger paste in a tube (another crime!)  I also omitted the sesame seeds in the dipping sauce because I didn't have any.  I chose to use flour tortillas but either flour or corn will work.

FILLING 

  1 lb ground pork

  2 oz mushrooms, minced (optional)

  2 green onions, minced

  1 cup cilantro, minced  

  2 garlic cloves, minced

  1 tbsp fresh ginger, grated

  2 tbsp soy sauce, or tamari sauce

  2 tsp sesame oil  

  2 tsp rice vinegar 

 

TACOS 

10 small corn tortillas, or flour tortillas

 

Avocado oil or any neutral flavored oil, for pan frying

 

 DIPPING SAUCE

2 tbsp soy sauce, or tamari sauce, for gluten free

 

2 tbs rice vinegar

  

2 tbsp water

 

1 tsp honey

 

1/4 tsp toasted sesame seeds

 

1 green onion, chopped 

 

 

Combine the ingredients for the dipping sauce and set aside.

 

Add all ingredients for the filling to a large bowl and combine.  (I find it’s easiest to use clean hands for this.)

 

Add 3 to 4 tablespoons of filling to each taco and spread it out using clean hands or the back of a spoon.

 

Heat oil in a thin layer over medium high heat.

Add as many tacos as will fit in the pan, meat side down.  Cook 3 to 4 minutes on one side, flip and cook another 1 to 2 minutes on the tortilla side.

 

 

Serve warm with dipping sauce and your toppings of choice.

 

 

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Robbie's Guacamole @MaddieDayAuthor #giveaway

MADDIE DAY here. I'm so excited for Scone Cold Dead  to release on April 1,  a month from now!

If you've read any of the Country Store Mysteries, you know that restaurant owner Robbie Jordan is a native of Santa Barbara, California. In the new book, the 13th in the series, Abe makes fajitas for dinner at home one night and Robbie whips up a batch of guacamole to go top the dish.

I always make my own guacamole at home, and it's super easy. I included the recipe in the book and wanted to share it with you all here. You'll never want to eat store-bought again!

I don't have copies yet of Scone Cold Dead to give away. Nacho Average Murder is #7 in the series, and it actually takes place in Santa Barbara. I'd love to send a signed copy to one commenter here today

Robbie’s Guacamole

Robbie makes a quintessential Cali-Mex topping to go with Abe’s fajitas.

Ingredients

Two ripe avocados, pitted

1 teaspoon fresh lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

2 tablespoons salsa

Hot sauce to taste

Salt and pepper to taste

Directions

Scoop out avocados into a medium bowl and mash with a fork. Mash in other ingredients. Correct seasonings and add hot sauce to your own taste.

Serve atop any Mexican food or as a dip with tortilla chips.

Readers: Would you rather buy a dip in a container or try to make it yourself? Also, who has been to Santa Barbara, and what did you think? I'll send one of you a copy of Nacho Average Murder.

🌶📚🫑

Deadly Crush is out and available wherever books are sold.

Next out will be Scone Cold Dead on - no fooling - April 1! This is the thirteenth Country Store Mystery.

My most recent releases are 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.

Air Fryer Chicken Fajitas #Recipe @PegCochran

 

 

This yummy recipe comes from Skinnyish Dish with a few tweaks.  The original recipe calls for chicken breasts but I used boneless thighs instead.  For the fajita seasoning, I mixed regular paprika with smoked paprika.  Smoked paprika gives it a wonderful "cooked over the grill" smokiness but also adds a bit of heat and hubby is sensitive to that.  My air fryer is on the smaller side so I cooked my vegetables first to get them nice and charred, put them in a serving dish, then added my chicken to the air fryer.  Then I added the onion, which I realized I'd forgotten!  It still turned out great!

1 lb. chicken breasts or tenderloins (I used boneless thighs) cut into thin slices

1 tbsp cornstarch

1 red onion

2 to 3 bell peppers green, yellow, red or a combination

3 tsp oil divided (2 tsp for chicken, 1 tsp for peppers/onions)

Cooking spray   

salt and pepper, to taste

juice of one lime and cilantro optional

 

Fajita Seasoning

1 tsp kosher salt

1 tsp garlic powder

1½ tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika (or regular paprika for less spice or a combination)

 1/2 tsp oregano

 1/4 tsp pepper

 

Mix fajita seasoning and set aside.

 

Slice peppers into thin strips.  Dry chicken on paper towels and slice.

 

Add peppers and onions to a bowl and add fajita seasoning.  Mix well (use your hands.)

Add chicken to bowl with peppers and onions and mix again so all the ingredients are well coated.

Spray air fryer with cooking spray and heat to 400 degrees.  Add chicken and vegetables and cook 10 to 12 minutes, shaking the basket half-way through.  

Serve with warm tortillas.

 

 

 It's Here!

 A Berry Suspicious Death is now out!

 

    AMAZON

BARNES & NOBLE    

 

Weddings are murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The cranberry bogs at Sassamanash Farms have never looked more festive than when Monica’s half-brother celebrates his wedding there. It’s a genuinely joyous occasion, and even greeting a strange assortment of guests and witnessing a heated argument can’t spoil Monica’s mood. But that all changes when one of the guests is found murdered at the reception—and then one of Monica’s employees is accused of doing the deed to get his hands on the dead woman’s money.

It doesn’t take long for Monica to discover that the victim had amassed her fortune by marrying a very wealthy—and very ill—older man. What’s more, the old man’s daughters despised the scheming, gold-digging woman, and thought the inheritance money should have been theirs. That seems like motive enough for murder, but Monica suspects there’s more to this case than simple greed. With her employee in hot water and time running out, Monica will have to act fast to catch the killer, before a case that started with a family wedding ends with her own funeral . ..

 

AMAZON

                BARNES & NOBLE

 

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Baja Shrimp Tacos #Recipe Peg Cochran/Margaret Loudon

 

These tacos were a fun spin on the tacos we usually make.  I made a few changes to accommodate what I had on hand.  I didn't have any ancho chili powder so I used regular chili powder.  I also didn't have almond flour so I omitted it.  For the slaw, I used a bag of Cole slaw mix, which worked just fine.  I used all the suggested toppings and added avocado since I had a ripe one on hand.  I put all the "fixings" out on the table and let everyone help themselves to what they wanted.  They were a big hit!

Shrimp:

1 lb. shrimp, peeled and cooked

½ tsp ancho chili powder

½ tsp pepper

1/3 cup almond flour

1 TBL cooking oil of choice

 

Either cook the shrimp or buy pre-cooked shrimp. If necessary, pat them dry

Mix the ancho chili powder, cumin, salt, pepper, and almond flour together    

 

 

Add the shrimp and mix to coat  

 

Heat oil in a skillet until shimmering.  Add shrimp and cook until warm and coating is starting to turn golden.  

 

Slaw:

1 cup shredded green cabbage 

1/2 cup matchstick carrots

3/4 cup shredded red cabbage

Mix cabbage and carrots in a bowl.  Add ¾ of the sauce

 

Sauce:

1/2 cup whole milk plain Greek yogurt (or sour cream)

1 TBL apple cider vinegar

1/2 medium lime, juiced

1 TBL honey

1 tsp smoked paprika

1/2 tsp minced garlic

1/2 tsp chipotle chili powder (or regular chili powder)

Salt to taste

Mix all ingredients until well combined.  Set aside.

 

Suggested Toppings

Reserved sauce

1/4 cup chopped red onion

1/2 cup cotija cheese

1/4 cup cilantro, chopped (for garnish)

 

Serve with flour tortillas or hard corn tortillas and toppings of your choice. 

 It's Here!

 A Berry Suspicious Death is now out!

 

    AMAZON

BARNES & NOBLE    

 

Weddings are murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The cranberry bogs at Sassamanash Farms have never looked more festive than when Monica’s half-brother celebrates his wedding there. It’s a genuinely joyous occasion, and even greeting a strange assortment of guests and witnessing a heated argument can’t spoil Monica’s mood. But that all changes when one of the guests is found murdered at the reception—and then one of Monica’s employees is accused of doing the deed to get his hands on the dead woman’s money.

It doesn’t take long for Monica to discover that the victim had amassed her fortune by marrying a very wealthy—and very ill—older man. What’s more, the old man’s daughters despised the scheming, gold-digging woman, and thought the inheritance money should have been theirs. That seems like motive enough for murder, but Monica suspects there’s more to this case than simple greed. With her employee in hot water and time running out, Monica will have to act fast to catch the killer, before a case that started with a family wedding ends with her own funeral . ..

 

AMAZON

                BARNES & NOBLE

 

Website

Facebook Page

 

 

Mexican Street Corn Salad #Recipe @PegCochran/Margaret Loudon

 

This Mexican Street Corn Salad (Elote) was delicious and a perfect accompaniment to chili lime marinated and grilled boneless chicken thighs.  It's also quick and easy--always a bonus!  I could not find Cotija cheese in our grocery store (they are renovating it and nothing is where it used to be) but I read that feta cheese was a good substitute.  I omitted the jalapeno because hubby is sensitive to spicy things.

2 tablespoons vegetable oil (I used olive oil)

4 cups fresh or thawed frozen corn kernels

1/2 teaspoon kosher salt or to taste

1 clove garlic, minced

1/4 cup chopped fresh cilantro

1 small jalapeño pepper, seeded and finely chopped (optional)

3 tablespoons crumbled Cotija cheese or feta cheese

2 tablespoons mayonnaise or Mexican crema

1 tablespoon freshly squeezed lime juice

1 1/2 teaspoons chili powder

 

Heat the oil in a large skillet over medium-high heat until shimmering.

Add the corn and cook, stirring, until toasted and golden brown, about 15 minutes. 

 

Add garlic and cook for 1 minute more. Remove from the heat and let the corn cool for a few minutes.

Transfer the corn to a large serving bowl. Add the cilantro, optional jalapeño, Cotija or feta, mayonnaise, lime juice, and chili powder.  Stir to combine. Top with more cheese if desired.  

 

 Can be served warm or at room temperature.

 

 

The Open Book Series

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

AMAZON

BARNES & NOBLE 

AUDIO

 

Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.

Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .

Includes a mouthwatering cookie recipe!

 

Cranberry Cove #9, A Berry Suspicious Death, coming Summer 2024! If you are on my mailing list (sign up on my website) I will give you a heads up when it's up for pre-order. (Cover coming soon!)

AMAZON

BARNES & NOBLE

 

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