Red Beans and Rice #recipe @vmburns

 VMBURNS: It's a new month and I'm still feeling the New Orleans vibe. So, I tried Red Beans & Rice. This is NOT an authentic, Cajun recipe. It's an EASY recipe for red beans and rice that I found online and tweaked. The house smelled WONDERFUL. It tasted pretty darned good, too. What changes? I reduced the amount of cayenne pepper a smidge from 1 Teaspoon to 1/2 Teaspoon. I  increased the amount of smoked sausage from 8 oz. to 12 oz. I added Paprika because I like the flavor. Oh, and I reduced the amount of garlic from 3 cloves to 2 cloves because garlic doesn't love me anymore. I used smoked sausage because that's what I had in the fridge. I almost ordered Andouille sausage, but decided to keep things simple. Again, this isn't an authentic recipe, but it had the same vibe as the traditional meal I enjoyed at Bouchercon. 

Ingredients

• 1 cup dried red kidney beans
• 1/2 Tablespoon Olive Oil
• 1 Medium onion, chopped
• 1 stalk celery, diced
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 12 oz smoked sausage
• 1/2 tsp cayenne pepper
• 1 Teaspoon Thyme, dried
• 2 bay leaves
• 4 Cups chicken broth
• Salt and Pepper to taste
• 1 Cup long grain white rice
• 
  

Instructions

1. Rinse the dried red beans under cold water and soak them overnight in water.
   
   
   
2. In a large pot, heat olive oil over medium heat. Sauté chopped onions, bell peppers, and celery until softened (about 5 minutes). Add minced garlic and cook until fragrant.
   
   
   
3. Stir in sliced sausage and cook until slightly browned.
   
   
   
4. Add cayenne pepper, thyme, bay leaves, salt, and black pepper; mix well.
   
   
   
5. Incorporate soaked beans and chicken broth into the pot. Bring to a boil, then reduce heat and simmer for about an hour or until beans are tender.
   
   
   
6. While the beans simmer, cook the rice according to package instructions.
   
   
   
7. Serve warm red beans over rice and garnish with fresh parsley if desired.
   
   
   

• READERS:  What foods make you think of New Orleans? Red Beans and Rice? Jambalaya?  Gumbo? Crawfish? Po Boys? Beignets? So many choices. So little time. Let me know in the comments below. 

ICING ON THE MURDER

Influencer-turned-bakery-owner Maddy Montgomery has sold plenty of wedding cakes before, but before she turns one out for her and her fiancé’s wedding, she’ll have to solve a little case of murder . . .

Aunt Octavia would be so proud! Maddy has turned Baby Cakes Bakery—named for her 250-pound English Mastiff, Baby—into a runaway success, and she’s marrying the love of her life, veterinarian Michael Portman. #DreamWedding! Plus the timing couldn’t be better: the country’s biggest bridal expo has come to New Bison, Michigan, and Maddy has secured a spot for Baby Cakes to showcase their cakes. She’s also entered a contest for an all-expenses-paid wedding extravaganza offered by world-renowned wedding planner Serafina.

Unfortunately, supremely nasty Serafina truly takes the cake—she makes the worst bridezilla seem like a shy flower girl. But there’s one thing the wedding planner didn’t plan on—being impaled by one of the skewers Baby Cakes uses on their tiered wedding cakes.

While Maid of Honor Sheriff April Johnson rounds up suspects at the expo, Maddy and her aunt’s friends, the Baker Street Irregulars, and even Baby join forces to unveil a killer hiding in plain sight . . . before wedding bells start to chime.

BUY LINK

Thai-Style Larb #recipe by @LeslieKarst

Larb (also spelled laab) is a dish popular in Laos and Northeastern Thailand made with ground meat, along with onion, aromatic herbs, fish sauce, and lots of lime juice, which is traditionally served wrapped in lettuce leaves. 

 

It’s often made with minced pork, but I sometimes substitute ground beef or turkey if that’s what I have in my freezer. This time, I used Impossible Burgers (vegetarian beef-substitute), but the dish seemed to lack some of its usual pizzazz, and I ended up adding more lime and some sesame oil to make up for the lack of “meaty” flavor.

I generally serve my larb over steamed rice, but there’s no reason you couldn’t use both lettuce and rice with this tasty and simple-to-prepare dish.

Thai-Style Larb

(serves 2)

Ingredients

1 tablespoon neutral oil, such as peanut or canola

½ lb. ground pork, beef, turkey, or whatever meat or meat-substitute you prefer

3 cloves garlic, minced

1 tablespoon white sugar

2 teaspoons fish sauce (found in the Asian food aisle)

1½ tablespoons lime juice

½ medium red onion, coarsely chopped

1 tablespoon roasted rice powder (buy in Asian food aisle or online)

¼ cup torn mint leaves

¼ cup torn basil leaves

¼ cup torn cilantro leaves (not pictured)

2 green onions, coarsely chopped

steamed rice and/or lettuce leaves, for serving

Sriracha or other hot sauce, for serving (optional)

 

Directions

Heat the oil over medium in a heavy skillet, then add the meat and the garlic. Cook, stirring occasionally, until the meat is browned, about 3-4 minutes. 

 

Turn off the heat, then add the sugar, fish sauce, and lime juice and mix into meat mixture.

 

 

Add the chopped red onion and the rice powder, and stir again.

Add all the chopped herbs, along with the green onion, and stir them in. 

 

Serve over rice or in lettuce leaf “cups,” along with hot sauce, if that’s your thing.

🌿 🐖 🍚

 

 

Out now!

Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

Buy link here. 

 

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

 

And now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery  #1

Buy link here

 

2025 Lefty Award Finalist

for Best Mystery!

 

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

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

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

 

 

 

Praise for Justice is Served:

 

"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 (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

 

 

 

 

Not-so-scary treats from Murder in the Graveyard -- out today! #giveaway

LESLIE BUDEWITZ:  Books are often called "armchair travel," and that is certainly true of the Destination Murders anthologies, edited by our friends Cathy Wiley and Karen Cantwell. Each volume of short cozy mysteries by a rotating cast of authors takes readers to new places, near and far, introducing readers to authors, series, and characters we may not know. I was delighted to contribute to Murder in the Mountains with a Food Lovers' Village short story called "The Picture of Guilt," and Murder at Sea, where Pepper Reece from my Spice Shop mysteries makes her first short story appearance in "Seafood Rub."

And I'm thrilled to introduce you to the 5th installment, Murder in the Graveyard, out today -- just in time for the spooky season!

In my story, "The Devil's Chair," a group of old friends meets up at Seattle's historic Lake View Cemetery on Halloween  for a midnight ghost tour, only to confront ghosts of their own past.  

Since Pepper runs the Spice Shop in Pike Place Market, where her pal Kristen also works, it's only fitting that at the darkest moment of the story, Pepper finds herself fantasizing about the Spiced Pumpkin Cake with Caramel Sauce that Kristen's teenage daughter just baked. Don't worry---after the ghosts have been banished and the police have come and gone, she does get to enjoy a bite, and so can you. 

 I finally figured out how to embed a PDF of the recipe for easy printing. Scroll down to the 💕 for the link. 

CATHY WILEY:  I'm delighted to be here today, talking about Murder in the Graveyard and sharing my German Pea Soup. In my story "Rest in Peas," former celebrity chef Jackie Norwood visits Pennsylvania to judge a pea festival. Only problem, she doesn't actually like peas. Especially ones with a side of murder.

 Since the title was perfect for Murder in the Graveyard, I knew I had to set the story at a pea festival. And since I wanted it near a historic, sprawling cemetery, Pennsylvania seemed like the perfect backdrop, especially with its long history of German immigrants. I’m half German myself—my mom married a U.S. soldier—so I called up my cousin for some recipe ideas. She sent me one that sounded amazing but included things you don’t exactly find at the local grocery store, like celery root and lovage. So I made it my own, and I hope it is ap-pea-ling.

Readers, Cathy is offering TWO lucky readers an ebook of Murder in the Graveyard! Scroll down for details.

Warm Spiced Pumpkin Cake with Caramel Sauce

by Leslie Budewitz 

Pepper and Kristen know, from working in a spice shop, that nothing says “autumn” like pumpkin with just the right spices, here cinnamon and allspice. Egg whites, softly whipped, give the cake an unexpected lightness. And what isn’t better served with rich, fragrant caramel? Serve the cake warm. A dollop of whipped cream or vanilla ice cream would not be out of place!

For the cake:  

2 cups cake flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoons allspice

3 eggs, at room temperature, separated

1-1/2 cups granulated sugar

3/4 cup (1-1/2 sticks) unsalted butter, at room temperature

3 tablespoons bourbon or 1 tablespoon vanilla

3 tablespoons buttermilk

1-1/4 cups canned pumpkin (not pumpkin pie filling)

For the caramel sauce:

½ cup granulated sugar

4 tablespoons (1/4 cup) unsalted butter

3 tablespoons dark corn syrup

1 cup heavy cream

pinch of salt

For serving:

2 teaspoons powdered (confectioner’s) sugar

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Make the cake:

Heat oven to 350 degrees F. Grease and flour a 10" Bundt cake pan, shaking out any excess flour.

In a medium bowl, stir together the cake flour, baking powder, baking soda, and salt, along with the two teaspoons cinnamon and teaspoon allspice. 

In a stand mixer, cream the egg yolks, granulated sugar, and butter until light and fluffy, about 2 minutes. Add the bourbon or vanilla, buttermilk, and pumpkin. Mix until smooth, scraping down the sides of the bowl if necessary. Slowly add the dry ingredients and mix until well combined.

In a separate bowl with clean beaters, whip the egg whites into soft peaks, about 5 minutes. Add about one quarter of the whipped egg whites to the batter and stir; fold in the remaining egg whites. 

Pour batter into cake pan. Tap pan on the counter several times to remove any air bubbles. Bake until cake is lightly browned and a tester or toothpick comes out clean, 50-55 minutes. Let cake cool in the pan about 10 minutes, then carefully invert onto a wire rack. 

Make the caramel sauce: 

In a heavy 1-1/2 to 2 quart sauce pan, combine the sugar, butter, corn syrup, half the cream, and the salt. Bring to a boil over medium to medium-high heat. Cook, uncovered, stirring continuously, until the sauce is thickened and turns a deep caramel color, 10-12 minutes. 

Stir in remaining ½ cup cream. Return to a boil, stirring until the sauce is smooth and fully melted, about 30 seconds. The sauce can be made ahead and refrigerated, then warmed before serving.

To serve: 

Stir together the powdered sugar, 1/4 teaspoon cinnamon Sift or sprinkle the spiced powdered sugar over the cake. (A tea strainer works nicely.) Slice the cake and drizzle each slice with the warm caramel sauce.

Enjoy! 

💕 Click here for a free printable PDF of Leslie's recipe! 

German-style Pea Soup

By Cathy Wiley 

20 oz (about 2 cups) fresh or frozen peas

1 medium onion, chopped

1 leek, halved and sliced (into half moons)

2 medium carrots, diced

3 sticks celery, sliced

2 large potatoes, peeled and diced

1 tablespoon butter (substitute for 1 tbsp olive or avocado oil to make recipe vegan)

4 cups (1 quart) vegetable broth

4 sprigs fresh thyme, finely chopped (about 2 teaspoons leaves)

2 sprigs fresh marjoram, finely chopped (about 1 teaspoon leaves)

1 teaspoon Herbes de Provence

1 teaspoon salt, plus more to taste

½ teaspoon black pepper, plus more to taste

Prepare all the ingredients.

In a large soup pot, melt the butter over medium heat. Add the onions, carrots, celery, and leek. Cook for a few minutes, stirring occasionally, until the vegetables soften.

Stir in the herbs, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant. Add in the potatoes and the vegetable broth.  Cover the pot and simmer for about 20-25 minutes, until the potatoes and root vegetables are tender. 

Add the fresh (or frozen) peas. Cook just until the peas are heated through and bright green, about 3–5 minutes.

Use an immersion blender directly in the pot, or transfer the soup to a blender. Puree until creamy and return to the pot. (Be careful with the blender; allow the soup to cool a bit before pureeing and puree in batches, if needed.)

Add salt and pepper to taste. 

You could also add bacon or cubed ham at this step to make non-vegetarian. Or add in sausage to make very German. 

Guten Appetit! 

Readers, do you enjoy exploring historic cemeteries? Tell us what you most enjoy -- the history, the architecture and design, the names and stories, the ghosts, or something else! Name a favorite if you'd like. 

Cathy is offering TWO lucky readers an ebook of Murder in the Graveyard! (Leave your email address to enter. Winners will be chosen Friday, October 10.) 

Murder in the Graveyard: A Destination Murders Anthology -- Out today!

Murder in the Graveyard, the fifth entry in the fan-favorite Destination Murder series, invites you to take a walk among the tombstones—just watch your step. This collection of cozy mystery short stories delivers light chills, clever thrills, and a few restless spirits who may have unfinished business

Perfect for curling up with on a crisp fall evening or anytime you’re craving bite-sized mysteries with big personality, this anthology is also a great way to discover new favorite authors who know exactly how to balance the eerie with the endearing.

Dig into Murder in the Graveyard today...your next cozy mystery obsession is just six feet under.

Featuring stories by Cathy Wiley, Karen Cantwell, Meri Allen, Leslie Budewitz, Misha Crews, Eleanor Cawood Jones, Tina Kashian, Daphne Silver, Shawn Reilly Simmons, and Rosalie Spielman. 

Available in paperback and ebook. Buy links to your favorite retailers here.