Guest Author Elizabeth Spann Craig with Mother's Day Recipe + 2-Book #Giveaway @elizabethscraig

Please join me in giving a warm welcome back to Elizabeth Spann Craig, an accomplished author of multiple bestselling mystery series, a busy mother of two, and a dedicated literary blogger who has offered online fellowship to the writing community for years.

Elizabeth is also a beloved alumna of Mystery Lovers' Kitchen, and we're thrilled that she's returned for a visit, especially on this particular Sunday so I can wish her a very... Happy Mother's Day! 💗 ~ Cleo Coyle

🔎 📚 

Elizabeth Spann Craig: What a pleasure to be back posting at Mystery Lovers’ Kitchen! And a very happy Mother’s Day to all the moms out there. I hope you’re all taking a nice break from the kitchen on this fine Sunday, and are sitting around languidly, like ladies of leisure, being waited on hand and foot.

With that in mind, how about having Dad or your older children grill lamb for you? It’s not as tricky as it sounds, and you know how much Dad enjoys grilling. Plus, this isn’t a messy recipe, so you won’t have any sort of kitchen disaster to clean up after the meal. (I’ve had to clean up after a pancake breakfast before and was completely baffled by the number of implements used in the process!)

Isn’t the photo marvelous for a mystery blog?

A very suggestive knife, isn’t it?

🔪

Grilled Rack of Lamb

Ingredients

6 - 8 bones rack of lamb

½ cup olive oil

2 Tablespoons lemon juice/ juice from half a lemon

4 - 5 cloves garlic

8 - 10 fresh mint leaves

1 tablespoon fresh rosemary leaves

1 teaspoon ground black pepper

2 teaspoons salt

1 teaspoon Dijon mustard


Instructions:

1. In a food processor, combine the olive oil, lemon juice, minced garlic, fresh mint leaves, chopped rosemary, black pepper, salt, and Dijon mustard. Pulse until it’s blended into a smooth marinade.

2. Place the rack of lamb in a zipper bag or a shallow dish. Pour the marinade over the lamb, making sure it’s evenly coated. Massage the marinade into the meat. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, allowing all the flavors to infuse.

3. Preheat your grill to high heat. If you’re using a gas grill, set it to high; if you’re using a charcoal grill, prepare the coals for direct grilling.

4. Remove the lamb from the marinade, letting the excess marinade drip off.

5. Grill the lamb over direct high heat, starting with the "mostly meat" side down first, for about 4 minutes on each side, or until nicely seared and grill marks appear.

6. Once seared, move the lamb to the cooler, indirect heat side of the grill. If you’re using a gas grill, reduce the heat to medium; if you’re using a charcoal grill, move the lamb to the side without direct heat. Cover the grill with the lid.

7. Continue cooking the lamb for an additional 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 125°F (for medium-rare).

8. Once cooked to your desired doneness, remove the lamb from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavorful result.

9. Slice the rack of lamb between the bones into individual chops and serve immediately, garnished with fresh herbs if desired.

Enjoy your day, whatever you’ve got cooking!

Bestselling cozy mystery author Elizabeth Spann Craig is a library-loving, avid mystery reader. A pet-owning Southerner, her four series are full of cats, corgis, and cheese grits. The mother of two, she lives with her husband, a fun-loving corgi, and a shy fluffball of a cat. Follow Elizabeth and learn more about her books by visiting her website at elizabethspanncraig.com

Learn more below about Elizabeth's latest cozy mystery releases, which both released April 9th: The Type-A Guide to Solving Murder and A Toast to Murder 

🔎

The Type-A Guide to Solving Murder

A Sunset Ridge Mystery | Book 1

April 9,2024 

Sam turns murder into her most challenging project yet.

Samantha Prescott has a knack for getting things done. Whether it’s organizing a bake sale, hosting a book club, or volunteering at the local animal shelter, she always has a plan and a smile. But when she and her husband move to the sleepy neighborhood of Maple Hills, she wonders if she's in over her head.

Maple Hills is a chaotic mess of barking dogs, a draconian homeowners association, and an enigmatic neighbor who's more rumor than reality. Undeterred by disorder, Sam plunges headfirst into her new community, armed with checklists and a determined smile.

The chaos reaches a crescendo with the sudden demise of the HOA president at a seemingly idyllic neighborhood picnic. Armed with her keen organizational skills, Sam is determined to unravel the mystery behind the murder.

Will Sam solve the murder? Or will her meddling lead her down a perilous path, jeopardizing not only her reputation, but her life?

🍇

A Toast to Murder

Myrtle Clover Cozy Mysteries | Book 24

April 9, 2024

Uncorking secrets, one grape at a time.

Myrtle Clover had quite a fondness for getting things for free. So she was delighted when a former student and current winery owner invited her and a friend to a free tasting. When Myrtle and Miles visited the charming Serenity Springs Winery for a relaxing afternoon of tastings, she anticipated nothing more than sipping fine vintages and enjoying the picturesque vineyards. But as any seasoned sleuth knows, murder occurs in the most unexpected places.

She and Miles were savoring the various offerings and relaxing in front of the winery's large fireplace when they realized the guest dozing in the armchair nearest them was not just napping--he was out for good.

Can Myrtle and Miles find the killer before more trouble ferments?

Giveaway!

Enter to win a free ebook copy
of both of Elizabeth's new
cozy mystery releases! 

This giveaway is now over.

Congrats to the winner:

Debora Ortega!

🔎 The Type-A Guide to Solving Murder 
&
🍇 A Toast to Murder

This giveaway is now over.

Congrats to the winner:

Debora Ortega!

Lamb Ragu #Recipe @PegCochran

 

I roasted a leg of lamb for dinner one Sunday.  Our guests had to cancel so it was just the two of us. There was a lot of lamb leftover as you can imagine! I used it to make this lamb ragu.  It was so tasty!  I served it over penne pasta but you can serve it with the pasta shape of your choice.  If you can find San Marzano tomatoes, those are the best.  

Lamb Ragu

1 onion, chopped
1 carrot, chopped
1 tbs olive oil
leftover lamb, shredded or cut into bite-sized pieces
Splash of red wine
1 28-ounce can whole tomatoes
1 lb. pasta of choice
salt & pepper to taste

Heat olive oil in a Dutch oven or large saucepan.  Stir in carrots and onions and cook, stirring occasionally, until beginning to soften.

 

Deglaze pan with a splash of red wine or broth

 

Add tomatoes and break up with a spoon

 

 

Add leftover lamb

 

Simmer approximately 30 minutes until tomatoes begin to break down and flavors meld

Add salt and pepper to taste

Serve over pasta and top with Parmesan cheese if desired 

OUT NOW!

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

Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.

AND...

 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!

AMAZON

BARNES & NOBLE

 

My article on the Enduring Appeal of Cozy Mysteries  

Find me on:

Facebook
My web site

 

Grilled Butterflied Leg of Lamb #Recipe Peg Cochran/Margaret Loudon

 

I love lamb so when I spotted a sale at our grocery store, I grabbed a boneless leg.  It's still grilling weather for a bit longer here in Michigan so I was able to barbecue it.  I butterflied the lamb myself but you can ask the butcher to do it for you.  I also put two skewers through the meat in order to make it easier to turn on the grill.  It was heavenly.  I served it with cannellini beans cooked with garlic and some chicken stock.

4 cloves garlic, peeled

2 tablespoons fresh rosemary leaves or 1 tablespoon dried

Zest of 1 lemon

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

1 boneless leg of lamb, 5 to 6 pounds, butterflied

 

 

 

Place garlic, lemon zest, vinegar, olive oil in a food processor or blender and combine well.

 

 

 

Add to large bowl or ziplock plastic bag.

 

Add butterflied leg of lamb to bowl or bag with marinade.

 

 

 

Marinate for one to two hours in refrigerator.

 

Remove lamb and add salt and pepper to taste.

 

Heat grill to high and sear lamb on each side for four minutes.

 

Lower heat to 300 to 350 degrees and continue to cook for 30 to 45 minutes until desired level of doneness.

 

 

Let lamb rest before slicing.

 

 

OUT NOW!

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

Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.

AND...

 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!

AMAZON

BARNES & NOBLE

 

My article on the Enduring Appeal of Cozy Mysteries  

Find me on:

Facebook
My web site

 

ROAST FILLET OF LAMB WITH CABBAGE AND MUSHROOMS

I love Irish stew, but sometimes I want another recipe for lamb. I’ve probably complained here before that the only lamb I can find in my supermarket comes all the way from Australia, so I’m paying airfare for it, which seems ridiculous, but it survives the trip well.

This past weekend there were lovely cuts of (yes, Australian) lamb on sale at the market. I’d made Irish stew recently, so I went hunting for a new and different recipe. What I found was an Irish lamb recipe involving lamb, bacon, cabbage, mushrooms and wine, It turned out to be a perfect flavorful winter dish.

Roast Lamb Fillet with Cabbage and Mushrooms

Ingredients:

1 lb. lamb, trimmed of fat (one large single piece)

Vegetable oil for frying

1 small green cabbage, finely shredded (I had half a purple cabbage lurking in the fridge, so I used that, and shredded it in my food processor)

4 Tblsp butter

4 oz. unsmoked bacon, diced

6 oz wild mushrooms (whatever variety is available), sliced if large

2 oz. red wine (I had a nice bottle of Cabernet)

2 Tblsp port (optional)

Salt and pepper

Instructions:

Cut the meat into pieces weighing about one quarter pound each. Season with salt and pepper.

Heat the oil in a small metal roasting pan and sear the lamb until it is sealed on all sides (do not overcook).

Preheat the oven to 425 degrees F. Place the lamb in its pan in the oven and roast for 10-12 minutes (if you like your lamb medium-rare) or longer. Remove the pan from the oven and keep warm.

While the lamb is cooking, boil the shredded cabbage until tender (about five minutes). Add 2 Tblsp of butter, salt and pepper, toss and keep warm. 

Fry the diced bacon in the remaining 2 Tblsp of butter until lightly browned. Add the mushrooms and saute lightly. Keep warm.

Pour the wine and port into the baking pan. Bring to a boil, stirring constantly. Then pour the liquid over the mushrooms and bacon, and add salt and pepper if necessary.

To serve, make a pile of the cabbage in the center of each serving plate. Slice the individual pieces of lamb and lay the slices on the cabbage. Scatter the mushrooms, bacon and some of the sauce around the edge.

Serve immediately!

It was delicious. The only drawback was that it produced a whole lot of dishes to wash (and my electric dishwasher hasn’t worked for a long time). But it was worth it.

It's a bit of a tribute to the next County Cork Mystery, The Lost Traveller, which will be released next week. One new character is a chef in a Skibbereen restaurant (based on a real one that I had to sample, and then I got to tour the kitchen, which was a treat. In the next book in the series that will appear in 2020 (still nameless) Maura and her crew will rebuild the kitchen at Sullivan's Pub and begin serving food (because that's what's happening at Connolly's of Leap, the inspiration for the series).

Here's what Library Journal had to say about it:

“This seventh in Anthony and Agatha Award nominee Connolly’s ‘County Cork Mystery’ series (after Many a Twist) is a thoughtfully executed and charmingly talkative cozy. The Irish setting is authentic, Maura is a delight, and the characters are gaining depth as this series matures.” —Library Journal starred review

Looking for Lamb Curry

The days are getting shorter, and the temperature is slowly falling (at least at night) and I wanted to find a recipe--any recipe!--that didn't involve apples. We had a nice piece of leftover lamb in the fridge, and then I recalled an amazing lamb Korma I used to get for take-out lunches when I worked in Philadelphia, so I thought I'd give curry a try.

As I've said before, as I child I was a very cautious eater. I didn't trust onions or garlic, and I wouldn't even tolerate a sprinkle of black pepper on my food. Forget about sauces! (But I was okay with most vegetables, and I never had a problem with desserts!)

When I got braver as an adult, I started collecting cookbooks and experimenting, but it is no doubt significant that while I have Greek and Asian and Mexican cookbooks, among many others, I never considered getting an Indian cookbook. 

After a few years I discovered a brand of pre-mixed curry powder that I liked (translation: not too spicy!), and I figured that would do, and I use it regularly.

But . . . I read the list of ingredients on the curry container, and realized I had all the individual ingredients in my pantry. (I can't resist buying weird spices, although I haven't figured out a use for galengal yet.) Why not bite the bullet and start from scratch?

Of course, this was a little naive on my part, since no two curry recipes, packaged or home-made, are alike. So I tinkered. I knew what flavors I like, and I ignored a few others, and came up with something that worked (as well as you could expect from an Irish girl!). Note: Indian curries seem to fall into two main categories: spices only, or spices plus something creamy like Greek yoghurt. I decided to start simple. I'll save the coconut milk and cream for another day, while I fine-tune my own spice recipe.

My Very Own Lamb Curry

2 cups thinly sliced yellow onions
3 Tblsp vegetable oil
1 tsp minced garlic
1 tsp grated fresh ginger
1 tsp minced green chile (you choose how hot!)

1 Tblsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1/2 tsp freshly ground black pepper
1/4 tsp ground turmeric
dash of ground cinnamon (optional)
dash of ground cloves (optional)
2 Tblsp water

2 pounds cubed lamb (about 4 cups)
1 tsp salt

In a large frying pan over medium-high heat, fry the sliced onions in the oil until they begin to brown around the edges.  Add the garlic, ginger and green chile and stir for one minute.

Garlic and ginger

Spices

Mix the ground spices with the water to form a thin paste, then add to the onion mixture. Stir briefly until the spice mixture is evenly distributed.

Add the lamb and salt and saute over medium heat, stirring frequently, until the lamb is cooked through (but not too long or it will get tough), about 10-15 minutes. Taste for salt and add more if you wish.

Serve over white rice.

Easy, right? And tasty. I'm thinking you could mix the dry spices together and keep them in a sealed jar until you're in the mood for Indian flavors. And feel free to experiment with whatever spices you have handy!

Coming soon! (November 7th, to be exact.) Yes, there are recipes in this book, but no curry.

You can pre-order it at Amazon and Barnes & Noble.

www.sheilaconnolly.com

Lamb Fillet with Cabbage and Mushrooms

I know, it’s a week past St. Patrick’s Day, But it’s an Irish recipe! And I liked it!

I like lamb. My parents liked lamb. I grew up eating lamb chops about once a week, although we weren't much into leg of lamb or even lamb stew (which I now make regularly). I know there are people who don't like the taste of lamb, and it's hard to find in stores.

When I came across this very Irish recipe, it sounded good to me. Problem was, I have no idea what a lamb fillet is. However, my market has recently started carrying what they call a butterflied leg of lamb (no bone), which is about the right weight and size. It’s from Australia, don’t ask me why. But it’s a lovely piece to work with, nice and tender, and easy to cook.


Roast Fillet of Lamb with Cabbage and Mushrooms (suggested by Clare Connery in Irish Cooking, 1996)

Ingredients:

1 lamb fillet, about one pound, 
trimmed of most of its fat

vegetable oil for frying
1 small green cabbage, cored and finely shredded
4 oz butter
4 oz unsmoked bacon, diced (I used salt pork)
6 oz mushrooms, cleaned and sliced (while wild mushrooms would be nice, there are quite a few interesting domestic varieties available in markets now—pick a flavorful variety, not the white kind)
2 oz red wine
2 Tblsp port or sherry
salt and pepper

Instructions:

Season the lamb fillet with salt and pepper.

Heat a small amount of oil in a roasting pan and sautee the meat (briefly) on all sides to sear it.

Finish cooking the lamb in an oven preheated to 425 degrees (hot!). Keep an eye on it. According to the original recipe, it should take 10-12 minutes to achieve medium-rare. That seemed kind of long to me, but it proved to be accurate for rare meat (which I like).

Remove the meat from the oven and keep warm.

Shredded (thank you, Cuisinart!)

Cooked

Boil the shredded cabbage until it is tender (if you've removed the coarse bits and shredded it finely, this shouldn't take long). Drain it and toss in half the butter. Season with salt and pepper and keep warm.

In another pan, melt the remaining butter and fry the diced bacon until lightly browned. Add the sliced mushrooms and continue to cook until they release their juices. Keep warm. (I hope you have a big kitchen, because by now you have three pans you're supposed to be keeping warm.)

Deglazing the pan

Retrieve the roasting pan with the lamb. Set the lamb on a plate (and keep it warm!) and pour off the excess fat from the pan. Set the pan over medium-high heat and add the wine and port. Bring to a boil, stirring to scrape up any bits on the bottom of the pan. Add this to the other pan with the mushrooms and bacon. Taste the mixture for seasoning.

When you're ready to serve, warm your plates and divide the cabbage between them, making a pile in the center of each plate. You may cut the fillet of lamb into single chunks, or slice thinly and array over the cabbage pile (which is what I did). Scatter the mushrooms and bacon over the meat and cabbage, and pour the wine sauce over it all.

Eat quickly, while it's still warm! I added boiled potatoes to the plate as well.

With potatoes

I was pleasantly surprised by the results. I had my doubts about using bacon and lamb in the same dish, but everything worked well together. There are a lot of mushrooms, not just a scattering, and that worked too. I think this is a keeper, as long as I can find the lamb.

Only a week old! Cruel Winter, the fifth book of the County Cork Mysteries.

The snow has melted in Cork, I'm told, but there was a major snowstorm in County Carlow this past week, south of Dublin. My grandmother was born in a very small townland in Carlow.

Find Cruel Winter at Amazon (my apologies that the pub date of the ebook seems to keep migrating around there, but the print version is on sale!) and Barnes & Noble (likewise on sale there). 

And take a look at my updated website www.sheilaconnolly.com, which now includes a blog where I will ramble on about my Irish cottage when the spirit moves me.