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!

Rack of Lamb #Recipe by Maya Corrigan #Christmas

Rack of lamb is a dish I've ordered occasionally in restaurants, but never prepared at home until this month. It's a cut not usually available in the supermarkets where I shop. When I saw New Zealand rack of lamb for the first time at Trader Joe's, I couldn't resist it trying it. It's an impressive dish for a holiday dinner. 

The recipes I found online were similar, involving a rub of herbs and spices before roasting the meat. Many specified chopped fresh rosemary in the rub. With no fresh herbs on hand and no time to go back to the store for them, I chose a recipe that used ingredients I had in my spice rack. 

My recipe is adapted from one that used a larger rack than I had. You'll find it at https://healthyrecipesblogs.com/rack-of-lamb/. 

Racks of lamb have eight rib bones and vary in weight from 1 to 1 1/2 pounds. For a one-pound rack, I used the smaller amount of each ingredient in the ingredients list.  

Ingredients

A rack of lamp, 1 to 1 1/2 pounds, with exposed rib bones (Frenched cut)
Olive oil or spray
1/2 to 3/4 teaspoon kosher salt
Freshly ground pepper to taste
3/4 teaspoon to 1 teaspoon garlic powder
1/2 teaspoon dried rosemary (a scant 1/2 teaspoon for the 1-pound rack)
1/4 teaspoon dried thyme (a scant 1/4 teaspoon for the 1-pound rack)

Instructions

1. An hour before you roast the lamb, line a rimmed baking sheet with foil. Cover the foil with a light coating of olive oil, either sprayed or smeared on.

2. Put the lamb on the foil, fat side up. Make small shallow slits one inch apart in the fat.

 

 3. Spray or coat both sides of the lamb with olive oil. Combine the salt, pepper, garlic powder, rosemary, and thyme and sprinkle the mixture on the lamb. Leave the lamb outside the fridge for an hour.

4. Preheat your oven to 425°F.

5. For medium rare, roast the lamb in the oven for 18-25 minutes depending on the weight. Use a thermometer to test the temperature in the thickest part of the meat away from the bone. A 1-pound rack will need about 18-20 minutes in the oven to reach medium-rare (135 degrees). If you like your lamb medium or well done or if you have a larger rack, increase the roasting time.

6. Remove the pan from the oven and transfer the lamb to a cutting board. Tent it with foil for 10 minutes.

7. Turn the rack upside down, cut between the ribs, and serve.

You'll notice extra meat in the middle photo. Sometimes a bonus small side rib or just the meat from it comes with the standard 8-rib rack.

Serving the meat with vegetables and a large salad, we found that two ribs sufficed for each of us. We had a second lamb meal, heating the meat covered at half-power in our microwave.  I was amazed at how well this simple recipe turned out. If you're serving guests this dish as a main course, count on 3 servings per rack, 4 if you have a lot of sides or if the meat weighs close to 1.5 pounds.

Readers: Have you tried making or eating something new lately? 

📚

WHAT'S NEW? 

A PARFAIT CRIME: FIVE-INGREDIENT MYSTERY #9 

Read an excerpt and see where to buy A Parfait Crime 

Maya Corrigan writes the Five-Ingredient Mystery series. It features a young cafe manager and her young-at-heart grandfather solving murders in a Chesapeake Bay town. Each book has five suspects, five clues, and Granddad’s five-ingredient recipes. Maya has taught college courses in writing, literature, and detective fiction. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords. 

Visit her website for book news, mystery history and trivia, and easy recipes. Sign up for her newsletter there. She gives away a free book to one subscriber each time she sends out a newsletter. 

Wishing you joyous holidays!

📚

Easter Recipes Roundup (Cat Approved) from Cleo Coyle

Meet Turtle, one of my many New York strays. The old girl is going on twenty. You'd never know it. Most days she bounds around the house like a kitten, has a healthy appetite, and purrs on my lap while I write.

She was the very first cat that my husband, Marc, and I adopted together, and we almost lost her last week to a massive kidney infection. Thanks to the very kind vets at NYC's Animal Medical Center, we got some good, strong antibiotics into her and (so far) she's bouncing back beautifully. She's bright-eyed again, jumping around, and back to purring on my lap. I don't know how much longer we'll have her, but seeing her out of pain and happy makes this Easter all the more special for us. 

Cleo Coyle, cat-approved
author of The
Coffeehouse Mysteries

As for my blog post this week, I have a Turtle-approved roundup of recipes that might be helpful as you put together your own Easter feast. 

May you cook and eat with joy!

~ Cleo

Easter Recipes Roundup!

Cleo's Foolproof Stuffed Mushrooms

Why are they foolproof? Because with this method, you won't have to worry about under- or over-cooking them.

This filling is ricotta mixed with spinach, but you can certainly switch up the filling. For example, a combo of soft and hard cheeses plus breadcrumbs with cooked sausage would be just as delicious.

For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Healthier Mashed Potatoes

This is my favorite recipe for mashed potatoes. It's so beautiful and the addition of garlic and carrots adds flavor, nutrition, and fiber. 

For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Holiday
Sprouts

With a festive combo of flavors and textures, this side dish makes a pretty addition to any holiday table. I usually serve it at Christmas, but the roast meats of Easter make it a good side for this holiday, too.

It was even a Foodbuzz Top 9. Click here to see. To download a PDF of this recipe, click here.

Cleo's
Rack of Lamb with Lemon and Rosemary

Why do crime-writers like lamb? 

Answer here! 

...along with my absolute favorite recipe for lamb.
A PDF link is located inside the post. To jump to the recipe post, click here.

Cleo's "Pernil" Puerto Rican-Style Roasted Pork Shoulder

If you're looking for a change from Easter ham, here's my first suggestion. Pernil is an impressive-looking hunk o' meat that's easy to prepare. In many Latin American homes, it's a classic holiday treat. For an illustrated PDF of this recipe that you can print, save, or share, click here.

Cleo's Chocolate Cloud Cookies

Another Foodbuzz Top 9 recipe. To see, click here.

For a keeper PDF of this recipe, click here.

Chocolate at Easter is classic, but with so many of us looking for lighter desserts, it can be an issue. Here's a solution. Light, delicious, and easy to make, my Chocolate Cloud Cookies are a tasty treat to serve with coffee or tea, especially after a heavy dinner.

Cleo's 5 Minute

Chocolate Fudge

You're crazed, right? You're too busy to cook or you're going to someone else's house for the big holiday dinner and not sure what to bring. Maybe my fudge recipe will help...

For a PDF of this recipe that you can print, save, or share, click here.

No kidding. This fudge takes only about five minutes to mix up and make. (You can use your microwave.) After it sets, cut it into little squares, drop it into mini muffin cup liners, and serve the treat to your friends or relatives with a smile. They'll love this smooth, delicious, chocolate fudge with a hint of hazelnuts. It's Easter chocolate coffeehouse style! Cheers, everyone!

Eat with joy!

~ Cleo Coyle, author of

The Coffeehouse Mysteries

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com

The Coffeehouse Mysteries are national bestselling

culinary mysteries set in a landmark Greenwich Village 

coffeehouse, and each of the ten titles includes the 

added bonus of recipes. 

 

The Ghost and
Mrs. McClure

Book #1 of 
The Haunted Bookshop
Mysteries, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

A DINNER TO DIE FOR (Literally) and My Answer to the $40 Lamb Chop by Cleo Coyle


Mention "lamb" to any crime writer and you will likely hear about one of the most memorable culinary mystery plotlines in popular culture: "Lamb to the Slaughter," an episode of the old Alfred Hitchcock Presents TV show, one that's been mentioned on this blog a time or two.


Cleo Coyle, who never murdered
anyone (with a leg of lamb), is author
of The Coffeehouse Mysteries.

The murderess of the story is Mary Maloney, a (seemingly) docile housewife completely in love with her police officer husband. As the story opens, he comes home from work with a grim disposition and very bad news: He's leaving her.

Mary is devastated. In a zombie-like homemaker haze, she continues about her business, going to the deep freezer to fetch a frozen leg of lamb for dinner. Mary then carries the club-shaped meat to the kitchen, walks up behind her husband, and introduces the back of his head to nine pounds of uncooked meat.

By the time detectives show, Mary has hidden the murder weapon (in her pre-heated oven). Hours later, the policemen at the scene appear tired and hungry. Ever the gracious homemaker, Mary offers them dinner and voila the evidence disappears--into the stomachs of the investigating officers.

Literary roots:
"Lamb to the Slaughter" was based
on a short story by the acclaimed
author of children's books Roald Dahl.
To learn more, including
where to read it, click here.

And now for this week's recipe...

French Pressed:
A Coffeehouse Mystery
Click here or on book cover
to learn more.

A few years ago, while researching the culinary elements in French Pressed, I attended a public event at New York's 92nd Street Y.

An esteemed panel had gathered to discuss New York City's restaurant scene. Among the members were Chef Jacques Pepin and legendary food writer Gael Greene.

One of the evening's discussion topics was "the forty dollar lamb chop," a half-joking example of the very high cost of operating a restaurant in NYC. How high?

According to the panel, it takes roughly $6 million to get a 200-seat restaurant off the ground in midtown Manhattan; and to maintain it, $500 to $800 per square foot, per month, just for rent.

Such high costs are, of course, passed on to the customer, which is why you see menus with a $40.00 lamb chop.

My husband and I write for a living, which is to say, there's no way in hell we can afford said chop on a regular basis, unless...we cook it ourselves!

And, so, today I am delighted to share with you...our amazing $3.00 Lamb Chop, just as good (if not better) than a midtown Manhattan chop, but with a savings of $37.00. (Unfortunately, you have to mix your own martini.)

Bottom line: We purchased the succulent rack of Australian lamb (you see in these photos) at Costco for about $20.00.

If you're a Costco member, keep your eyes open for these beauties because they are truly delicious and very easy to prepare. They're also quite nutritious. Australian lamb provides 2 times more iron than chicken or pork and 6 times more than fish. It's packed with B12 yet lower in cholesterol than other animal proteins. More info at this site.

If you're not a member of Costco, visit your local butcher or check out these other US retailers, listed state by state. Click here for the list.

Cleo Coyle’s
Absolute Favorite $3.00 lamb chop...

Rack of Lamb

with Lemon
and Rosemary

To save this recipe in an easy PDF form that you can print or share, click here. 


Ingredients:

1-1/2 to 2 pound rack of lamb (We buy ours at Costco for about $20.00)
3 tablespoons olive oil
3 fresh lemons
6 cloves garlic, chopped
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon sea salt
1 tablespoon freshly ground black pepper

Directions:

For a state-by-state list of US retailers who sell Australian lamb, click here.

Step 1: Prep meat and lemons - First allow the meat to reach room temperature, about 15-30 minutes outside of the refrigerator before cooking. (Placing cold meat into a hot oven will shock the tissue and make the meat tough instead of tender.) If your lemons were in the refrigerator, take them out and warm them to room temperature, as well.

Step 2: Prep pan - Preheat oven to 350º F. Lightly coat the top rack of a broiler pan (or grill of a roasting pan) with one tablespoon of the olive oil. Unwrap the rack of lamb, gently rinse, pat dry, and place the meat fat side up on the greased rack.

Step 3: Mix flavor paste - Juice 1 and 1/2 of the room temperature lemons. (Again, you don’t want the juice to be cold or you’ll risk shocking the meat). Make a paste by mixing it with the remaining 2 tablespoons of olive oil, and all the garlic, rosemary, thyme, salt, and pepper.

Step 4: Treat meat to an aromatic massage - Rub the paste all over the meat (both sides) and place on top rack of broiler pan, fat side up. Roast lamb in the center of oven for 70 to 90 minutes, depending on the size of the roast. You want the thickest part of the meat to reach an internal temperature of at least 160 degrees F.

Step 5: Allow juices to re-collect - If you cut the meat right away, the juices will run right out and your meat will taste dry instead of succulent. So allow the lamb to stand for 10 to 15 minutes and the juices to re-collect.

Step 6: Finish with fresh lemon - Meanwhile, juice the remaining 1 and 1/2 lemons. When meat has finished resting, spoon the fresh lemon juice over the meat; then slice, plate, and...

 

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

To get more recipes, enter to win
free coffee, or learn about my books, including
my bestselling Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com

The Coffeehouse Mysteries are national bestselling

culinary mysteries set in a landmark Greenwich Village 

coffeehouse, and each of the ten titles includes the 

added bonus of recipes. 

 

The Ghost and
Mrs. McClure

Book #1 of 
The Haunted Bookshop
Mysteries, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

Click to see the 

Coffeehouse Mystery Book Trailer