Peach-Ginger Chutney from Molly MacRae @MysteryMacRae #recipe

 

The word Chutney brings back such great – and delicious – memories of childhood Sunday dinners. Chutney appeared only every so often on the table, usually with an every-so-often leg of lamb. One small dish of Major Grey’s Mango Chutney (it came in a jar wrapped in paper - so exciting and mysterious) shared among eight, one giant step toward nirvana with pizzazz. I say “yum” a lot, but YUM.

Here’s an easy recipe for a peach-ginger chutney we made recently and served over curried millet cakes. The chutney and the cakes were fabulous. I’ll share the millet cake recipe next time (8/14), and next time I make the chutney I’ll substitute mango for the peach!

 

Peach-Ginger Chutney

Adapted from The Complete Plant-Based Cookbook, by America’s Test Kitchen

Ingredients

1 shallot, minced

1 tablespoon vegetable oil

Fresh ginger, grated (I used a piece that was approximately a 1-inch cube)

⅛ teaspoon table salt

⅛ teaspoon red pepper flakes (more or less to taste)

1 ½ cups ripe fresh or thawed frozen peaches, cut into ½-inch pieces

2 tablespoons packed brown sugar (I used dark)

2 tablespoons cider vinegar

Ignore the curry powder in the picture. It snuck in for a photo op, but it went into the millet cakes. 

 

Directions

Microwave shallot, oil, ginger, salt, and pepper flakes in medium bowl, stirring occasionally, until shallot has softened, about 1 minute.

Stir in peaches, sugar, and vinegar and microwave until peaches have softened and mixture has thickened, 6-8 minutes, stirring several times. 

Cool to room temperature and serve.

This keeps in the refrigerator for 3 days. For maximum YUM, bring it up to room temperature before serving.

Peach-ginger chutney is a wonderful condiment for vegetarian burgers of various sorts. It should also compliment chicken and fish very nicely.

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.

 

 

 

 

Chutney Chicken-- Guest Post by Riley Adams/Elizabeth Craig

by Riley Adams/Elizabeth Craig

Hi everyone!  It’s great to be back at Mystery Lovers' Kitchen to visit and say hi.  Actually, I’m here pretty frequently, lurking for recipes!  There are always some wonderful recipes here. 

I’ve got something a little different today, but it’s just so easy and so easy to modify, that I wanted to share it with you today. 

I’ve got a character in my Southern Quilting Mysteries who is not really the best of cooks.  Beatrice, my protagonist, is widowed with an adult daughter and lived by herself for years.  She’d decided that cooking for one wasn’t much fun, and fell out of the habit.  Luckily for Beatrice, she moved to Dappled Hills to be near her daughter—and happens to live next door to an amazing cook named Meadow.  Meadow is very fond of sharing goodies from her kitchen—the best kind of neighbor there is!

Today, though, I’ve got a recipe that even Beatrice would find a cinch to make.   The recipe uses chutney—an ingredient I love to use.  And, actually, it’s an ingredient I love to say.  Chutney! It sounds very exotic. :)

First of all, I’ll share the recipe for the one that I did, the one that’s pictured above.  (And y’all know I’ve never been in the running to win any awards for epicurean photography—I promise it tastes better than it looks!)

Chutney Chicken

1 chicken fryer (or a comparable number of chicken breasts)
1 teaspoon salt
¼ cup regular mustard
2/3 cup apple-cranberry chutney (or peach chutney, or whatever-suits-your-fancy chutney)
½ cup chopped pecans (optional)

Preheat oven to 350 degrees.

Sprinkle the chicken with salt and place in a shallow casserole dish.

Mix all the other ingredients and cover the chicken with them.

Bake at 350, uncovered, for an hour and fifteen minutes.

Ideas for Modifying the recipe:

Sometimes local grocery stores don’t have the best selection, so here’s an easy go-around.  You can use a small can (8 oz.) of crushed pineapple and a regular jar of chutney (no special variety, just run-of-the mill.)  You get the same fruity taste, but without having to get a premium jar of chutney.

Hope you’ll enjoy it! And Happy New Year to everyone (even though we’re getting close to the end of the month! Where does the time fly?) 

Elizabeth’s latest book is Quilt or Innocence and her next book, Knot What it Seams releases February 5. Elizabeth writes the Memphis Barbeque series for Penguin/Berkley (as Riley Adams), the Southern Quilting mysteries for Penguin/NAL, and the Myrtle Clover series for Midnight Ink and independently.  Twitter: @elizabethscraig

Guest Author Elizabeth Craig with Mother's Day Recipe & #Giveaway @elizabethscraig

Click to learn more.

Please join me in giving a warm welcome back to Elizabeth Craig (aka Riley Adams), a talented author of multiple bestselling mystery series, a busy mother of two and a dedicated blogger who has offered online fellowship to the writing community for years.

(Elizabeth's Twitter feed is a marvel, and I encourage you all to follow her!)

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! xoxo

~ Cleo 

Hi everyone! And a special hi to all the mothers out there on this Mother’s Day installment of Mystery Lovers' Kitchen. Thanks so much to the gang here for hosting me . . . I enjoy coming back for visits!

Hope you’re all enjoying your spring so far. Life has been busy for me recently—my husband and I moved (just in-state, but wow! I’d forgotten how frantic moving makes you) and I’ve had books come out all through the process. Two books came out during my great I-Must-Reduce-the-Number-of-Things-in-This-House phase (Frictional Characters and A Dash of Murder) and one book came out last month in the We’re-Staying-in-an-Airbnb-to-House-Hunt phase (A Notion to Murder). Yes, all three active series are represented in those releases, ha. I must have lost what’s left of my mind.

On the upside, I was most concerned about my elderly cat, Mr. Smoke, and my somewhat neurotic corgi, Finn, making the move.

Mr. Smoke

I fretted over it quite a bit and took myself and my reluctant animals to the veterinarian to buy a concoction that might help them with any anxiety they might experience. 

As you can see, however, there was no need to dose them up. What a relief! They were real troopers. 

Finn

So, as mentioned, it’s been busy. I have the feeling y'all might possibly be, too. The month of May always seems to be that way. I thought I’d revisit an oldie-but-goodie recipe that first "aired" here in 2013. It’s simple and tasty—two important traits of a recipe for a busy mom or a busy person, period. 

If you can’t find specialized chutney in your store and just have the plain variety, you can quickly mix up a small can (8 oz.) of crushed pineapple and a regular jar of chutney (no special type, just run-of-the mill.) You’ll end up with the same, delicious, fruity taste.

EASY CHUTNEY CHICKEN

Ingredients:

1 chicken fryer (or a comparable number of chicken breasts)

1 teaspoon salt

¼ cup regular mustard

2/3 cup apple-cranberry chutney (or peach chutney, or whatever-suits-your-fancy chutney)

½ cup chopped pecans (optional)

Directions:

Preheat oven to 350 degrees.

Sprinkle the chicken with salt and place in a shallow casserole dish.

Mix all the other ingredients and cover the chicken with them.

Bake at 350 F., uncovered, for an hour and fifteen minutes.

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

How are things for all of you? Do you find late-spring a busy time, too? Made or are considering making any moves lately? And are your pets low-key and laid-back or a little edgier?

Giveaway!

Today, Elizabeth is giving away an e-book copy of the first book in her charming Southern Quilting mystery series...

QUILT OR INNOCENCE?

(Click here to learn more.)

To be entered in Elizabeth's drawing,

leave a comment for her on this post

with your email address.

Congrats to the winner:

"jarjm"

Kate Lansing's Mango Chutney Grilled Shrimp -- #recipe #giveaway

LESLIE BUDEWITZ:  It's always a treat to introduce you, dear readers, to a debut author, and Kate Lansing and her main character, Parker Valentine, are both truly delightful. I met Kate through another author, who knew we share a love for living and writing in the mountain west, and for wine! I read an advance copy of Killer Chardonnay. What fun it is to see my quote on the front cover -- a first for me! I think you'll enjoy Kate and Parker and the book as much as I did.

(Well, my quote doesn't show on the thumbnail. I said: "Parker Valentine...will steal your heart and pair it with a smooth mystery in this sparkling debut. A wine rack full of suspects won’t stop the determined sleuth and vintner from bottling up a killer and saving her dream. Killer Chardonnay has legs!")

KATE LANSING:  Thanks so much for inviting me to be a guest on Mystery Lovers’ Kitchen! I’m absolutely thrilled to be here.

Admittedly, in early drafts of my debut cozy mystery, Killer Chardonnay, I didn’t know I would be including recipes and suggested wine pairings. Thus, while writing it, I came up with the most mouth-watering dishes I could imagine, regardless of how complicated they might be to, you know, actually cook.

Fast forward to when my brilliant editor floats the fabulous idea to include recipes. Only, this means recreating some of the food and wine pairings I’d fantasized about. But having always loved cooking, I gladly took on the challenge!

The dish that gave me the most trouble was the Mango Chutney Grilled Shrimp, of which my family graciously tasted many renditions. There was so much finesse in balancing flavors—the acidity and sweetness—and chopping the mango fine enough to deliciously coat each jumbo shrimp. After my fourth attempt, my toddler daughter requested seconds, and I knew I had a winner.

So today, I’m excited to share with you my recipe for Mango Chutney Grilled Shrimp, which I suggest pairing with a crisp sauvignon blanc.

Dear readers, do you dream up a dish before devising a recipe, or is it the other way around? Talk to us in the comments for a chance to win a signed copy of Killer Chardonnay!

Mango Chutney Grilled Shrimp

(Serves 4-6)

2 T olive oil

¼ tsp crushed red pepper

1.5 pounds jumbo shrimp (24 count), deveined in shell, raw

2 cups finely chopped mangoes (2)

1 cup finely chopped yellow onion (1)

3 garlic cloves, minced

1 T ginger root, grated

¼ cup white wine vinegar

½ cup orange juice

Sauté onions and crushed red pepper in olive oil for 2-3 minutes, or until onions are translucent. Stir in the garlic and ginger and cook for 1 minute. Add the mangoes, orange juice, and white wine vinegar. Reduce heat and let simmer for 30 minutes, stirring occasionally. Let cool to room temperature.

Butterfly the shrimp by cutting along the back, from head to tail, almost slicing through lengthwise, but leaving the shell on. This will keep the shrimp tender on the grill, and increases surface area for the marinade to work its magic.

Preheat grill to medium heat.

Add half of the mango chutney to the shrimp, making sure to get some of the marinade in every nook and cranny. Let sit for 20 minutes.

 Grill the shrimp 2 minutes per side. To serve, top the grilled shrimp with the remaining mango chutney and enjoy!

Readers, talk to Kate in the comments for a chance to win a signed copy of Killer Chardonnay. Be sure to leave your email address. (US mailing addresses only; winner will be announced Wednesday, June 17.) 

Kate Lansing is an award-winning short story author. She lives in Denver, Colorado with her husband, daughter, and a chair-napping tabby cat named Maple. Killer Chardonnay is her first novel. Visit her website, or join her on Facebook, Twitter, or Instagram. 

About Killer Chardonnay: A young winery owner won't let one sour grape ruin the bunch in the first installment of this exciting cozy mystery series.

Parker Valentine has always dreamed of opening her own winery in her hometown of Boulder, Colorado. But she gets more than she bargained for when a food and wine critic unexpectedly shows up at Vino Valentine on opening day. A negative review could be fatal for her business, and not only does he seem to hate her chardonnay, he also collapses and dies shortly after drinking it.

Although Parker hoped that the attendees would put a cork in it, soon her winery is at the center of a social media firestorm. With #killerchardonnay trending online, Parker's business is in danger of closing, and she has no choice but to investigate the murder herself.

To restore her reputation, catch a killer, and keep her struggling business open, Parker needs only one thing: some good proof.

Buy the book from your local bookseller or online via these links:  

Penguin Random House 

Amazon 

B&N

IndieBound 

A wedding winner: Peachy Curried Almond Cream Cheese Dip #Recipe #mystery

This August we took a trip to the Yukon in the Canadian north for a wedding.  The Yukon had endless striking scenes..  Here's a photo of one of the canyons.  We did a little hike around the far side of it.   Of course, that made us hungry!

 The wedding was held  on ‘Strawberry Hill’ overlooking beautiful Marsh Lake. It was meaningful, informal and relaxing. At least twenty-four children and three Yukon Huskies attended. Even though storm clouds gathered and rain began to splatter the guests, it cleared up and the clouds blew off when the bridal party arrived!  Not making this up.   Unfortunately, we don't have photos to share yet as there were no devices allowed.

The bride and groom are in their forties and didn’t want any more stuff.  They asked anyone local who wanted to give them a gift to consider bringing an appetizer or snack to the afternoon outside activities between the wedding and the reception dinner instead of a present. I thought that was a great idea!  

Needless to say, it was a feast of snacks and appetizers.  People kept gathering around this one serving bowl though.  The minute I tasted it, I knew why!  It was fabulous.  I complimented the person who made it and she said, there’s nothing to it and reeled off the recipe, more or less, as she wasn’t entirely sure of the proportions.  In the interest of science, I tried a number of versions, varying the amount of chutney and curry.

They were all good but this is the one I’m sticking with.   I am taking it to a birthday party today and to every pot luck for the foreseeable.  It’s gluten-free, relatively low-carb (especially if you use 1/4 cup chutney and serve with veggies or fruit) and it's absolutely delish, IMHO.  

Peachy Curried Cream Cheese Dip, my new best friend.

1 cream cheese, softened

1/4 to 1/2 cup peach chutney – I used President’s Choice, but pick your favorite chutney. Mango would be good too!.  The 1/4 cup is less sweet and lighter in color., but both are very good.

¾ cup sliced almonds, toasted

1 ½ - 2 tsp curry powder

¼ tsp dry mustard

Toasted slivered almonds

Serve with: apple or pear sl

ices, red and yellow pepper strips broccoli, crackers.

Directions:

Spread almonds on a cookie sheet and bake at 350 for about 10 minutes. Cool. 

In a food processor blend cream cheese, peach chutney, curry powder, mustard until smooth. 

 Place in a pretty bowl, sprinkle with cooled almonds.

 and chill for at least an hour before serving.

How easy was that?  Use the time you save to read.  

We love your suggestions and comments. Come on by and tell us what you would add or subtract or substitute in this recipe. Not everyone loves every ingredient!

Speaking of reading, in case you don't know, Victoria Abbott is a collaboration between  me, Mary Jane Maffini, and my daughter Victoria. Together we write the book collector mysteries.   We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.

 

The book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out.  You can get to meet Peachy (posing below) aka Walter the Pug.  Watch out for the Siamese cats - one is good and one will get you!

Deviled Eggs with Cumin and Chutney #NewYearsRecipe by @LeslieKarst

 

Have you ever noticed that the first food item to be snapped up at pot lucks is deviled eggs? Well, if you’re looking for a dish to bring to a New Year’s potluck, I can guarantee that this recipe for deviled eggs will be the hit of the party, and it’s SO easy to prepare!

 

Some food trivia to impress your friends: The first known print reference to the English word “devil” in reference to food was in 1786. In the 19th century, the adjective “deviled” came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Similar uses of “devil” for spiced foods include deviled ham (which I used to love as a kid!) and fra diavolo sauce, from the Italian word for “devil.”

At church functions in parts of the Southern and Midwestern United States, the terms “stuffed eggs,” “salad eggs,” and “dressed eggs” are often used instead, to avoid reference to the word “devil.”

Deviled Eggs with Cumin and Chutney

Ingredients

(simply double the ingredients for a dozen eggs) 

6 eggs

2 tablespoons mayonnaise

1 teaspoon Dijon-style mustard

¼ teaspoon cumin powder

2 teaspoons mango, papaya, or similar chutney

salt and black pepper, to taste

garam marsala for garnish (not pictured)

chopped green onions, for garnish (not pictured)

 

Directions

Place the eggs in a saucepan and fill to at least an inch above the eggs with cold water. Bring the water to a boil, then remove from the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes. Drain the eggs and run them under cold water until cool. (The hard boiled eggs may be made up to three days before preparing the deviled eggs.)

Peel the eggs, then slice them in half lengthwise. 

 

Spoon out the yolks into a bowl and mash them with a fork. To the egg yolks, add the mayo, mustard, cumin, and chutney, and mix until smooth. Season to taste with salt and pepper.

 

Spoon the yolk mixture back into the egg whites (or pipe it out with a pastry bag if you want to go the fancy route), then sprinkle lightly with the garam marsala and chopped onions.

 

🌱  🍋  🌿

 

A SENSE FOR MURDER

the brand new Sally Solari mystery

is now available for purchase!

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Also now available:

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

(available for purchase here)

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.