Tag Archives: recipes

Stick-to-Your Ribs Weather

by Kassandra Lamb (on behalf of the whole gang)

As the weather gets cooler (and yes, it’s even cooler down here in Florida now), one has the urge to eat something hot and filling, and then curl up with a good book by the fire. We’ve got the good books covered for you (see below 🙂 ), so for this month’s group post, we thought we’d share some of our fave cold-weather/Halloween recipes.

We even have drinks and dessert. First up, K.B. Owen with a cocktail (a nonalcoholic drink recipe is at the end).

candy corn traffic cones

(photo by Daniel Lobo CC-By 2.0 Wikimedia Commons)

 

At Halloween, candy corn inspires a lot of things, from traffic cones to socks…

candy corn socks

(photo by Eli Christman, CC BY 2.0 Wikimedia Commons)

 

But this is the first time I’ve heard of a candy corn drink.

Sounds yummy!

Kathy’s Candy Corn Shooters

Pour 1/3 oz Galliano liquer into a shot glass.
Carefully pour 1/3 oz orange curacao on top, so it floats.
Top off with 1/3 oz whipping cream.

Now for the main course (before we get too plastered)…

Kassandra’s Shrimp* Jambalaya

Like my protagonist, Kate Huntington, I’m not much of a cook, but even I can use a slow cooker. Here’s my favorite version of jambalaya, made with shrimp! (I looove shrimp.) Also I’m a lazy cook, so I have modified this a bit to make it easier.

*Can also be made with 2 lbs boneless chicken, cut into 1-inch pieces (or with both, in which case use 1½ lbs of chicken and 1 lb of shrimp).

shrimp jambalaya

(photo by Cliff Hutson CC-BY-SA 4.0 International, Wikimedia Commons)

Ingredients:
1 tbs canola or olive oil
2 cups chopped onion (fresh or frozen)
1 cup chopped green bell pepper (about 1 large pepper)
1 cup chopped celery (about 4 stalks)
2 garlic cloves, minced (or 2 tsp from a jar of pre-minced garlic)
1 14-oz pkg of turkey kielbasa sausage, cut into 1/4-in. slices
2 tsp Cajun seasoning
1/2 tsp dried thyme
1/4 tsp paprika
2 cans (14½ oz) diced tomatoes with green peppers and onions, undrained
1 can (14 oz) fat-free chicken broth
1½ to 2 lbs medium shrimp, peeled and deveined
2 tbs chopped parsley
1 tbs hot sauce

Instructions:
Sauté onions, green peppers, celery and garlic in oil-coated pan, until tender. (I’ve been known to just throw them in the cooker un-sauteed; like I said, I’m lazy)
(If using chicken, brown 4 minutes on each side in pan, then put in cooker)
Put onion mixture and everything but the shrimp in the slow cooker.
Cover and cook on LOW for 5 hours.
Taste, add additional hot sauce if you like it spicier.
Add shrimp, cover and cook on HIGH for additional 15 minutes or until shrimp are cooked (I use precooked shrimp, but still cook for 15 minutes to be sure heated through)
Serve over long-grain rice.

Serves 6-8 people. For hubs and I, we get 3-4 meals out of it. Freezes well!

Shannon’s Lentil Sweet Potato Chili

For the vegetarians in the crowd, here’s Shannon Esposito’s fave cold-weather dish.

sweet potato chili

Ingredients:
1 yellow onion, chopped
3 garlic cloves, chopped
2 sweet potatoes, chopped
2 28-oz cans of diced tomatoes
1 14-oz can of red kidney beans, drained and rinsed
1 1/2 cups frozen corn
3 1/2 cups vegetable broth
1 1/2 cups dried green lentils
2 tbsp chili powder
salt and pepper to taste
diced avocado for garnish, optional
fresh parsley or cilantro for garnish, optional

Instructions:
Add all ingredients (except garnishes) to slow cooker. Mix well.
Cover and cook on low for 8 hours or on high for 4.5 hours
Season with salt and pepper to taste.

And for dessert, we have a great cookie recipe from Kirsten Weiss… Yum!

Kirsten’s Halloween Spice Cookies

Cookie Ingredients:
2 cups unbleached, all-purpose flour
1 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
10 tbs unsalted butter, softened
1 cup sugar
1½ tsp vanilla extract
1 egg

pumpkin cookie

Possible decorating option! (photo by Pacian commonswiki, CC-BY-SA 3.0 unported, Wikimedia Commons)

 

Icing Ingredients:
2 egg whites
2½ cups powdered sugar
1 tbs fresh lemon juice
Food coloring: black, yellow, green, and pink or red

Instructions:
You’ll need cookie cutters for these, preferably Halloween-themed cats and moons and bats. But you can also just cut them into circles and go wild with the decorating.

Whisk the flour, allspice, nutmeg, and salt together in a medium-sized bowl. Set it aside.
In another, bigger bowl, beat the butter and sugar with a mixer on medium speed until the ingredients are light and fluffy.
Add the vanilla and egg and beat them into the butter mixture.
Set the mixing speed to low and add the flour mixture. Beat until the ingredients come together as a dough.
On a lightly floured surface, turn out the dough and divide it in half. Press each half into a thick disk, wrap them separately in plastic wrap, and put them into the refrigerator for about an hour, until they’re firm.
Preheat your oven to 350 degrees F.
With parchment paper, line two cookie sheets.
Roll out one of your dough disks on a lightly floured surface until it is approximately 1/8” thick. Cut out cookies with your cutters and transfer them to the parchment-lined baking sheets. Repeat with the other disk.
Bake 8-10 minutes, until the edges of the cookies are lightly browned.
Remove the cookies and set them on cooling racks.
When they are room temperature, make the icing.
With an electric mixer on high, beat the egg whites until soft peaks form.
Add the powdered sugar and lemon juice. Keep beating the mixture until it is shiny and thick.
Add more sugar or water to get the right consistency for the icing to spread easily.
Divide the icing between small bowls and add food coloring.

Decorate your cookies!

And now the nonalcoholic liquid libation, again from Kathy…

gummi worms

(photo by Tiia Monto CC-BY-SA 3.0 unported, Wikimedia Commons)

Magic Potion

Ingredients:
Creepy Crawler Ice Ring (instructions below)
1 cup boiling water
2 sm packages lime-flavored gelatin
3 cups cold water
1½ liters (48 ounces) lemon-lime soda, chilled
½ cup superfine sugar (this kind dissolves better, but you can use regular sugar)
Gummy worms, for garnishing cups

Instructions:
Prepare Creepy Crawler Ice Ring one day before serving:
1 cup gummy worms
1 quart lemon-lime drink, such as Gatorade®  (the brighter green, the better)
Lay gummy worms along the bottom of a 5-cup ring mold, then fill with lemon-lime drink.
Freeze for 8 hours/overnight, until solid.

Now prepare punch:
Pour boiling water over gelatin in heat-proof punch bowl; stir until gelatin dissolves. Stir in cold water.
Add lemon-lime soda and sugar; stir well.
Before serving, dip bottom of ice mold in hot water to unmold ice ring. Float in punch bowl.
Serve cups of punch garnished with gummy worms, if desired.

Makes 10 servings

Sounds awesome! I’m wondering if you could make ice cubes instead of the ice ring, if you weren’t going to serve it in a punch bowl. Maybe one gummy worm in the bottom of each section of the ice cube tray…. Hmm, that would be a cool way to serve to guests. *makes grocery list with gummy worms and Gatorade®*

What’s your favorite cold-weather recipe?

HAPPY HALLOWEEN!!!

Shannon has a brand new cover for her spooky thriller, The Monarch.

the-monach-kobo

Fate seems to have mistaken Anne Serafini, a forensic photographer, for superwoman and she’s not amused. After being stabbed, witnessing a friend’s murder and shooting a man in self-defense, Anne realizes she’s been Fate’s puppet all along.

Now she’s chosen Anna Maria Island to try and take back control of her life. Unfortunately—when a murdered girl washes up on the beach—Anne understands, once again, Fate has chosen this place for her.

When Anne’s two eccentric aunts decide it’s time to let her in on the family secret, they tell Anne she is the latest fourth-generation woman in her brown-eyed family to be born with green eyes and a paranormal gift.

Anne’s gift is being in the wrong place at the right time. The gift of serendipity. But, the gift is also a curse. Each green-eyed woman has died before her twenty-eighth birthday.

Anne will turn twenty-eight in three weeks.

Can she embrace her gift and help stop this budding serial killer? Or is he the tool Fate will use to fulfill the family curse?

Click here for buy links.

And for Halloween, I have re-published my standalone ghost story/mystery novelette, Echoes

book cover of Echoes, A Story of Suspense

James Fitzgerald is looking forward to a weekend getaway with friends at the country house that once belonged to his parents. Instead he walks in on a bloodbath. And a cryptic message on a shower curtain points to him as the killer.

The small town sheriff is smarter than he looks. He knows he doesn’t have enough evidence to make an arrest… yet.

Virtually under house arrest, James tries to distract himself from his grief and worry by investigating his parents’ backgrounds. Maybe he can find an explanation for the strange fainting spells he’s been having. Soon he is wondering if it’s sometimes better to let sleeping ghosts lie.

Click here for buy links.

We blog here at misterio press once (sometimes twice) a week, usually on Tuesdays. Sometimes we talk about serious topics, and sometimes we just have some fun.

Please follow us so you don’t miss out on any of the interesting stuff, or the fun! (We do not lend, sell nor otherwise bend, spindle or mutilate followers’ e-mail addresses. 🙂 )

The Secret Ingredient–Some Autumn and Holiday Treats

Every few weeks, the misterio press authors do a joint post. Today, we thought we’d share some of our favorite stick-to-your-ribs, cold weather dishes and some ideas for holiday meals and treats.

We’ll start off with Kathy Owen, whose cooking skills make me absolutely green with envy. I can’t wait to try this recipe, an easy meal you can throw together on a  busy day. (Easy is my favorite word when it comes to cooking. 🙂 )

some of the ingredientsSo here’s Kathy with her Crockpot Beef:

Ingredients:
1 cup chopped onion*
1 cup chopped celery*
1/2 cup chopped peppers*
(*I use already chopped veggies from the supermarket’s salad bar, or the freezer section.)
30 oz tomato sauce
2-3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon Tabasco sauce
1 cup water
3.5 lb eye round or rump roast (I used two small ones, adding up to about 4 lbs)
2 or more cloves of garlic, minced (I use the already-minced stuff in the jar.  See a theme here?)
ground black pepper

Directions:
1. Mix veggies together, and spread half of the mixture in the bottom of crockpot.  Set the other half aside for the moment.

2. Season roast(s) with garlic and black pepper.  I just use a fork; it’s awkward no matter how you do it.  Don’t worry if some garlic falls off.

2 small roasts, seared3.  Sear roast(s) on all sides in a heated pan or skillet with a little oil, until they look something like this.

4. Then plunk those little cuties in the crockpot, on top of the veggies. Put the rest of the veggie mixture on top of the roast(s).

5. Pour all of the liquid ingredients on top of that (no need to mix them; just splash them in).

Finished dish

6. Cover and set on HIGH for 6-8 hours.  The house will smell soooo good.  Be prepared for major stomach-rumbling.

7.  Then, it’s time to shred!  What I like to do is spoon the liquid into a separate receptacle temporarily, then use two forks to pull the meat apart right in the crockpot.

8. Pour the liquid back in, stir, and serve over rice or noodles.

Kass here again. While we’re on the subject of easy, I’ll throw in my contribution. This recipe actually comes from my cousin who is a fab cook. This is a variation on a popular holiday side dish that I just love.

Cranberry Yams: (NOTE: This makes a lot, so if you’re feeding a smaller group, you might want to halve everything.)

Ingredients:
2 large or 3 medium-sized cans (45-50 oz.) of yams (in their own juice, not candied)
1 ½ cans (16 oz.) apricot halves
½ can of whole cranberry sauce (or 1 cup fresh cranberries)
3 tbs. light brown sugar
2 tbs. cornstarch
½ tsp. cinnamon
½ cup golden raisins

Directions:
1.  Preheat oven to 350 degrees F.
2.  Drain juice from yams and arrange in one layer in large casserole dish.
3.  Drain apricots, saving the liquid. Set it aside. Place apricots between the yams. Spread cranberries on top.
4.  Add enough water to apricot liquid to make 1 ½ cups.
5.  In a small saucepan, combine brown sugar, cornstarch and cinnamon. Stir in the liquid. Add golden raisins.
6.  Bring to a boil, stirring often. Syrup should thicken.
7.  Pour syrup over the yams, etc. and bake for 20 minutes or until heated through.

Makes 10-12 servings. And you can make it the day before, but allow more time for heating it through when it comes out of the fridge. It’s probably got a thousand calories per serving but I try to focus on all the good vitamins, minerals and fiber from the fruits and yams.

For a more health-conscious side dish here’s Shannon Esposito with another recipe easy enough even I can make it.

Spaghetti Squash Casserole:spaghetti squash casserole
Microwave 1 spaghetti squash for 12 minutes, then shred it.

Chop and saute the following:
2 carrots
1 zucchini
1 red pepper
garlic

Mix in 1 jar of Trader Joe’s marina sauce,
1 box of Trader Joe’s turkey bolognese,
1/2 pack shredded mozzarella.

Bake @ 350 for 30 min.

(You can substitute any marina sauce & plain ground turkey but it won’t taste as good, says the Trader Joe junkie that I am)

And now here’s Catie Rhodes with another holiday classic.

Southern Sausage-Cornbread Stuffing:

 What you need:
1 lb. ground pork sausage (I buy Jimmy Dean “hot.”)
2 medium white onions chopped*
4 stalks celery chopped*
6 cups cornbread crumbled (two envelopes of cornbread “mix” prepared will yield 6 cups.)
3 cups white bread cubes toasted (6 slices of bread will yield 3 cups of cubes)
2 tsp. rubbed sage
1/4 tsp. salt (or to taste)
1 tsp. pepper (or to taste)
4 cups chicken broth (If you don’t make homemade broth and reserve it for stuff like this, buy chicken bullion cubes. That way you always have enough.)
4 large eggs, slightly beaten (2 for the cornbread)

[*Celery and Onion Note: If you have a food processor, I recommend processing your onion and celery until nearly smooth. People seem to like this recipe better when it doesn’t have chunks of onion and celery.]

How you do it:
1.  Prepare cornbread according to mix instructions.
2.  Preheat oven to 350 degrees F.
3.  Cook sausage, onion, celery in a large skillet over medium heat, stirring and breaking up sausage as it cooks. When sausage is cooked through and celery and onions are soft, you may drain grease. (I don’t drain my grease.)
4.  In a large bowl, combine cornbread, bread cubes, sage, salt, and pepper. Stir well, making sure cornbread is crumbled. Stir in sausage mixture. Add broth and eggs. Stir well.
5.  Spoon mixture into greased 13″x9″x2″ baking dish.
6.  Bake at 350 for 45 minutes. When top is lightly brown, stuffing is ready to eat.

Yields 9 cups. (And there will be NO leftovers, I guarantee it.)

[Note: You can prepare this the day before and refrigerate it overnight. If you do this, it’s going to need at least an hour in the oven. Also, have some extra chicken broth on hand. Sometimes it can get dry.]

And for dessert, (here comes my favorite word again, ‘easy’)…

Also from Catie — Quick & Easy Pumpkin Pie 

This was my mother-in-law’s pumpkin pie recipe. It makes two pies, but I usually half it and make only one pie. This is an old fashioned recipe and is not as sweet (and decadent) as most modern recipes. To me, that’s part of its charm; however, I understand most people like knock-your-socks-off-sweet at holiday time.

pumpkin pie surrounded by pumpkinsWhat You Need:
1 can (29 oz.) pumpkin (15 oz. can works for 1 pie)
2 cans sweetened condensed milk
4 eggs
2 tbsp flour
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
1/4 tsp cloves
2 Nine Inch Pie Shells

(I make my own pie crusts. They’re delicious, and it’s nowhere near as hard as it sounds. For a tutorial, click here. This tutorial shows you how to make two pie crusts. I usually freeze one and use it later.)

What You Do:
(You don’t need an electric mixer for this recipe. I use a fork to beat the eggs and a spoon to mix the rest.)
1.  Preheat over to 400º F.
2.  In a large bowl, mix eggs and milk until eggs are slightly beaten.
3.  Add other ingredients and pour into unbaked pie shells.
4.  Bake 1 hour at 400º F.

(After the first ten minutes of baking, you’ll want to cover the crust edges with foil or a crust cover so they don’t burn. Here’s a link showing you how to make a crust cover out of tin foil, which is handy because those store-bought crust covers often don’t fit.)

piece of pumpkin pie with whipped cream

photo by Johnny CC-BY-SA 2.0, wikimedia commons

If you’re really feeling ambitious, here’s Kathy Owen again with  Spiced Whipped Topping for that pumpkin pie.

Mix together 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg; stir in 3/4 cup heavy cream and 1/2 tsp vanilla.  CHILL FOR ONE HOUR.  Whip until stiff, and serve immediately.

And yet another treat from Kathy

Peppermint Fudge:

Ingredients:
1.5 tsp plus 1/4 cup butter (softened, divided)
2 cups sugar
1/2 cup sour cream
12 oz white baking chocolate, chopped
7oz jar marshmallow creme
1/2 cup crushed peppermint candy
1/2 tsp peppermint extract

Directions:
1.  Line a 9 inch square pan with foil, grease foil with 1.5 tsp butter. Set aside.
2.  In a heavy saucepan, combine sugar, sour cream, and remaining butter. Cook and stir over medium heat until sugar is dissolved.
3.  Bring to rapid boil; cook and stir until candy thermometer reads 234 degrees F (soft-ball stage).
4.  Remove from heat; stir in white chocolate and marshmallow creme until melted.  Fold in peppermint candy and extract.
5.  Pour into prepared pan. Chill until firm.
6. Using foil, lift fudge out of pan; cut into 1-inch squares. Store in refrigerator. Makes 2 pounds.

I don’t know about you all but I am now starving! LOL What’s your favorite holiday or cold weather recipe? Please share in the comments.

Women of Mystery boxed set cover

 

Oh, and here’s another holiday treat. A boxed set of three great mysteries, just $4.99 (only available for a limited time).

Available at AMAZON, BARNES & NOBLE, and KOBO

Volume 2 coming soon!

 

 

Posted by Kassandra Lamb. We blog here at misterio press once (sometimes twice) a week,  usually on Tuesdays. Sometimes we talk about serious topics, and sometimes we just have some fun.

Please follow us so you don’t miss out on any of the interesting stuff, or the fun! (We do not harvest, lend, sell or otherwise bend, spindle or mutilate followers’ e-mail addresses.)

Ukuleles, Grass Skirts and…Spam?

What comes to mind when you think of quintessential Hawaiian flavors? Pineapple, coconut, maybe poi? Well, add Spam–that salty, slightly greasy, canned “meat product” from Hormel Foods of Austin, Minnesota–to the list.

Hawaiians consume more Spam per capita than any other place on the planet, with an average consumption of more than twelve cans per person every year! Hawaiian grocery stores have entire aisles stacked high with the iconic blue cans, and you may be surprised to find unique flavors that were created especially for island tastes, including Honey Spam, Spam with Bacon (seems redundant) and Hot and Spicy Spam.

can of Spam

photo courtesy of Hormel Foods

Spam first came to Hawaii after World War II, when meat was expensive and lack of refrigeration made it difficult to transport from the mainland. The canned meat, which didn’t spoil even in the heat of the tropics, had been a staple in military rations and quickly caught on with island cooks as a substitute for ham, bacon and other hard-to-get pork products.

Every year in April, Waikiki hosts the annual Waikiki Spam Jam festival. The weekend festival runs for several blocks down Waikiki’s main street, Kalakaua Avenue and includes live entertainment, Spam-themed merchandise for sale, and food booths—most featuring creative uses for the well-loved meat mélange. This year’s surprise new treat was (drumroll, please) Spam cheesecake!

Waikiki

Waikiki, the home of the Spam Jam Festival

The festival benefits the Hawaii Food Bank and festival-goers are urged to bring food donations (Spam’s always a favorite contribution). In 2012, the festival collected 2,200 pounds of food and almost $25,000 for the food bank.

So, if you want to throw a backyard luau, don’t forget the Spam! Here are a couple of recipes to get you going.

SPAM MUSABI (similar to sushi)
Ingredients:
2 slices Spam Classic
3 oz. cooked short-grain rice (such as Cal-Rose)
1 Tbl. ginger sesame sauce (such as House of Tsang Sweet Ginger Sesame Sauce or Sam Choy’s Cooking Sauce)
1 sheet nori (black dried seaweed, the kind used for sushi)

a musabi press

Spam Musabi Press (available from Amazon.com)

Preparation:
Fry the Spam on both sides until lightly browned and crisp
Place the rice in a musabi press or a small can.
Drizzle the sauce on top of the rice.
Cut a piece of the Spam to fit the size of the musabi press or can you are using and lay it on top of the seasoned rice.
Press down on the rice and Spam until it is a compact square.
Remove the block from the press.
Lay the nori, shiny side up, and top with the Spam mixture. Wrap it around the Spam mixture.  Cut each musabi in half (to make it bite-size).

Your Spam musabi should look something like this:

Spam musabi

Recipe and photo courtesy of Hormel Foods

 An even easier luau favorite is the HAWAIIAN SPAM-BURGER.

Ingredients:
One 12 oz. can Spam (any flavor) cut into 4 slices
Sliced pineapple rounds (8 oz. can or fresh)
Bell pepper sliced into thick rounds
One Tbl. prepared mustard (any kind)
3 Tbl. Mayonnaise
1 clove garlic, chopped
Four slices Swiss cheese (if desired)
Four hamburger buns
Lettuce leaves

Preparation:
Prepare your barbeque grill for cooking burgers.
Grill the Spam, pineapple rounds and green pepper 5 to 7 minutes, or until heated and beginning to char.
Stir together the mustard, mayo and chopped garlic.
Spread mustard mixture on both sides of buns.
Fill each bun with Spam, pineapple slice, green pepper slices, and cheese. Add lettuce.

A Spam burger with pineapple ring

Recipe and photo courtesy of Hormel Foods

Have you every had any of these Hawaiian delicacies? Do you know any other unusual Spam recipes?

Posted by JoAnn Bassett. Joann is the author of the Islands of Aloha Mystery Series, cozy mysteries set in the Hawaiian Islands. She’s a wink-and-nod fan of Spam, but admits she’s got a ways to go in perfecting her musabi technique. You can follow her progress (and see lots of photos of her “research” trips to Hawaii) on her Facebook page as she writes book five of the series.

We blog here at misterio press once (sometimes twice) a week,  usually on Tuesdays. Sometimes we talk about serious topics, and sometimes we just have some fun.

Please follow us so you don’t miss out on any of the interesting stuff, or the fun! (We do not harvest, lend, sell or otherwise bend, spindle or mutilate followers’ e-mail addresses.)