Chicken Sliders #Recipe Peg Cochran/Margaret Loudon

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.
 

 

 

 

 

 

 

 

 

 

This is a great recipe if you are looking for something to feed a crowd or need a dish to take to a potluck.  Bonus--it's easy, especially if you start with a rotisserie chicken.  

 

1 package Hawaiian Sweet Rolls

1 cup low moisture mozzarella cheese (about 4 ounces), grated

4 ounces sharp cheddar cheese, grated

1 garlic clove, minced

1 lb. cooked and shredded chicken

4 medium scallions, sliced

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon Dijon mustard

Salt & pepper to taste

3 tablespoons butter

Sesame seeds for garnish (optional)

 

 

 

Pre-heat oven to 350 degrees.  Spray pan with cooking spray.

 

Slice rolls in half horizontally and place bottom half in pan.

 

Place shredded chicken, scallions, mayonnaise, sour cream, Dijon mustard and salt & pepper to taste in a bowl and combine.  I used a rotisserie chicken to make things easier.

 

Place cheddar cheese and mozzarella cheese in another bowl and combine.

 

Arrange half the cheese mixture on the bottom layer of rolls.  Top with chicken mixture and spread evenly.  Top with remaining cheese.

 

 

 

Melt butter and garlic and brush half the mixture on the underside of the top half of the rolls.  

 

Place top half of rolls over the sliders.  Brush with remaining garlic/butter mixture and sprinkle with sesame seeds if desired.

 

 

Cover with aluminum foil and bake until cheese is melted (approximately 20 minutes).  Uncover and bake to turn the top of the rolls golden, approximately 5 minutes.

 

 

Out Now!

 

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.

 

COMING AUGUST 8th!

 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

Follow me on FACEBOOK

MY WEB SITE 

Chowder +Giveaway by Maya Corrigan

POTLUCK MONDAY: CHOWDER 

We started Potluck Monday as a day for the unexpected: to revisit an old recipe, welcome a surprise guest, or explore a food topic. Though we planned to take turns at the potluck, the scheduling became complicated and I volunteered to take over Potluck Monday. It will be a day focused on food and cooking without a new recipe, but often with links to related recipes already on the blog. Today’s topic is chowder. Leave a comment about chowder to enter a drawing for Scam Chowder, my 2nd Five-Ingredient Mystery.

Chowder originated as a potluck meal. When men from the fishing villages along the Atlantic coast of France returned home with their catch, the community celebrated by preparing a thick soup or stew with ingredients from each family. Some contributed fish, others vegetables or seasonings. Whatever they had, they threw into the pot. Later, as people from the fishing villages relocated to Canada, they brought their culinary traditions with them. Eventually, the French word for the large pot or cauldron (chaudière) used to make the villagers' soup morphed into the English word chowder. This way of cooking fish migrated down to New England and farther south along the Atlantic coast and eventually across the country, with variations developing in each region.

Chowder even entered into literature, with a chapter in Herman Melville's Moby Dick devoted to it. Melville character, Ishmael, describes the clam chowder of 19th century New England: “It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.”

Today clam chowder comes in several varieties: white or New England chowder, made with milk or cream; red or Manhattan chowder, made with tomatoes; and the light broth-based chowder found in Rhode Island, around parts of the Chesapeake Bay, and Cape Hatteras. 

A recipe for the Chesapeake version of light chowder appears in Scam Chowder. The cover illustrates the five ingredients that go into this type of chowder. In the book the passing of two different types of chowder around the table serves as a clue to the murderer’s identity.

Chowders aren’t just for fish. Hearty soups made with chicken or vegetables are also known as chowders. Here’s a selection of chowder recipes that have appeared on Mystery Lovers’ Kitchen. 

• Lucy Burdette's Corn, Potato, and Sausage Chowder
• Sheila Connolly's Fish Chowder
• Liz Zelvin's Clam Chowder
• Daryl Wood Gerber's Summer Squash Chowder
• Lucy Burdette's Chicken and Corn Chowder

📖

Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.

• Visit her website to sign up for her newsletter. One subscriber wins a book each time a newsletter goes out. 
• Check out the easy recipes, mystery history and trivia, and a free culinary mystery story on the website.

ABOUT SCAM CHOWDER: Five-Ingredient Mystery #2

When a con man preying on retirees dies after eating Granddad’s clam chowder, Val must prove her grandfather innocent of murder.

Val loves the historic town where she lives with her grandfather, the Codger Cook. Running the fitness club’s Cool Down Café—and salvaging the five-ingredient dishes Granddad messes up—keeps her busy. When a dinner guest, a scammer who preys on retirees, goes face down in the chowder, Granddad's in the soup. As the police gather the ingredients for a murder conviction against him, he and Val dredge up secrets that could save him or get them both killed. ​

“Granddad is a hoot and his jobs as a food reviewer and part-time detective provide endless possibilities for fun and murder . . . Charming.” —Kirkus Review

"Your book highlighted the problem of fraud against seniors...an excellent mystery coupled with a great public service announcement!" — A Reader Review of Scam Chowder

📖

To enter a drawing for a copy of Scam Chowder, leave a comment about chowder by Wednesday, June 9. I can mail the paperback only to a U.S. address. Outside the U.S., the winner will receive cozy mystery swag or an e-book. 

Do you like chowder? If so, what's your favorite kind? 

Welcome to Monday Potluck from @MaddieDayAuthor #giveaway!

MADDIE here. We're starting a new feature today: Potluck Monday. 

The Mystery Lovers' Kitchen authors will rotate hosting, and I was delighted to draw the first slot. The host decides the content, so you might be introduced to a special guest, read about a new recipe, or find other surprises. I decided to focus on the word "potluck" itself and its delightful foodie manifestations.

What's a potluck? The term dates from the 1590s, meaning a meal accepted from another. You take your chances - or luck - with what might be in the pot. Now it signifies a gathering where each person who shows up brings food to share with all. 

Some groups try to organize the offerings with signup sheets for different categories of food. I rather prefer a true potluck. In July you might get mostly salads, and that's fine. A winter potluck could see an array of soups and stews with not a fresh veggie in sight. That's okay, too!

I'm a big fan of potluck suppers from way back. When I was in college, long long ago in southern California, a bunch of us lived off campus near the beach in off-season rental houses. Three houses of friends all snagged abodes on the same street (Onyx Street on Balboa Island, if you know the area). We had potlucks all the time, including one epic vegetarian Thanksgiving meal at the house I shared with three other girls. Everybody dressed up in our quirky hippy best and we each wore a flower in our hair (the guys had lots of hair at the time). 

For the last couple of decades, my Quaker faith community has been meeting for monthly social potluck dinners. We don't always have time to visit as much as we'd like during our fellowship hour, and this is a way to get to know each other better. Different members host in their homes. 

An indoor potluck at my house

But our house has stairs going into it both front and side. After the church gained several mobility-impaired members, I started hosting the potluck in June on our driveway. The days are long, and nobody was restricted from coming.

Darkness was starting to fall in the driveway by the time I remembered to take a photo

So what's a good dish to bring to a potluck? I like to accommodate vegetarians who might be attending as well as the gluten-free crowd if I can. A cheese quiche is a good bet. I make mine with a brown rice crust, because it's easier and healthier, and that lets those who avoid gluten partake, too.

As it turns out, way back in 2013 I was a guest on this blog with my Herbed Spring-Garlic Quiche recipe! It appears in my first Local Foods Mystery, A Tine to Live, a Tine to Die (the paperback version of which is currently on sale).

I also have a recipe for a vegetarian leek tarte in the 2015 Mystery Writers of America Cookbook.

But really, you can bring anything. One of our Quaker members picks up a to-go pizza. Another always makes a broccoli-walnut dish. The member with chickens invariably brings deviled eggs. Of course, because of COVID we haven't had a third Friday potluck in nearly a year. (Sigh.) But we'll get back to it. Maybe even in my driveway this June.

We hope you enjoy our new Monday Potlucks. I'm looking forward to seeing what's in the pot each month!

Readers: Share your potluck experiences. What's your favorite recipe to bring? I'll send one commenter a copy of one of my Country Store Mysteries except the first one - your choice!

My most recent book is Candy Slain Murder, the eighth Country Store mystery. As with all my books written as Maddie Day, you'll find easy recipes in the back.

The next book out in late March will be the wide release of Murder at the Taffy Shop, the second Cozy Capers Book Group Mystery - up for preorder now!

After that, my alter-ego has A Changing Light, our seventh Quaker Midwife Mystery releasing on April 13! It's also up for pre-order.

I hope you'll visit Edith Maxwell and me 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 north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Tortellini Pasta Salad

It’s the potluck supper time of year for those of us at the Craig/Adams household. :)

Both Scouts and my church love to have potlucks around the holidays. The food is always amazing there, and I sometimes go home with new recipes, if I’m lucky.

The challenge, for me anyway, is what to bring. I’m not a huge fan of wrestling a crockpot or a chafing dish into my car, so my plan is usually to go with something more portable that wouldn’t have to be kept warm.

Pasta salad is perfect.

It’s also a little bit healthier than some of the recipes I’ve featured lately. :) You’re still getting your carbs in, of course, (I’m a firm believer in carbs!), but you can put in a lower-fat dressing or cheese and that would help even further.

Cheese Tortellini Pasta Salad

1 can quartered artichoke hearts
2 cups halved cherry tomatoes
1/2 cup green onions
1/4 cup sliced black olives
3/4 cup red onion
19 oz. uncooked cheese-stuffed tortellini (I used frozen)
2 oz. chopped salami
1 cup Caesar salad croutons
8 oz. shredded Parmesan cheese
1 cup Caesar salad dressing
1/2 t pepper
Romaine lettuce to serve on

Cook frozen tortellini according to package directions and let cool.
Combine all the ingredients and chill. Serve on Romaine lettuce.

Yes, it’s another quick and easy recipe! And this one is actually pretty. :)

Riley/Elizabeth
Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

And Don’t Forget About….

Krista's Christmas
Cookie Contest
Krista Davis is celebrating the upcoming release
of her new holiday mystery, The Diva Cooks a Goose.

She's holding a delicious contest!

Send Krista your favorite cookie recipe
at Krista at KristaDavis dot com and you might win!