KerriansKitchen

KNR, p. 25 “Is the Superbowl chili ready yet?”

 

My sister sent this recipe from Texas and she says it is hot enough to blow the doors off the horse barn. Definitely hot enough to make my eyes water and my nose run, but just the right combination of heat and flavors for the Superbowl crowd. She got second place in a chili cook-off with one can of beans, but we added the second because of the east coast taste buds.

 

She buys the dried habanero spices in Texas, where five-alarm chili is the norm, so be very careful with this one. Because of the dried spices, it gets hotter the second day and you’ll need the fire department on the third. It smells great when it’s simmering, so we cook it the night before or the day of the big game. Make ahead at your own risk.

 

Kerrian's Easy Superbowl Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 3 pounds ground sirloin
  • ½ teaspoon sea salt
  • 4 heaping teaspoons minced garlic
  • 2- 15 oz cans stewed or diced tomatoes with onions, celery and green peppers
  • 2 cans pureed Goya black beans
  • ½ cup sausage, chopped and thoroughly browned
  • 3 more teaspoons sea salt
  • 4 teaspoons chili powder (hot Mexican style)
  • 4 teaspoons onion powder
  • ¼ cup brown sugar
  • ½ teaspoon dried habanero seasoning (optional)
Instructions
  1. Get out your chili/spaghetti pot. Sprinkle ½ teaspoon sea salt evenly in bottom of pot. Turn on medium heat. Add ground sirloin a little at a time and brown evenly, stirring to break up clumps. Drain off the fat.
  2. Add the garlic and tomatoes and stir. Puree the black beans, add to the pot and stir.
  3. Cook sausage in a separate pan, drain and add to the chili pot and let simmer for 15 minutes on low. Stir.
  4. Add the rest of the salt, the chili powder, the onion powder and the brown sugar, stir and let simmer for about an hour. Add the habanero seasoning and stir. Let simmer for another 30 minutes.
  5. Serve with your favorite toppings.
  6. Make sure sour cream is available to cut the heat and enjoy!

 

This chili is such a favorite that it’s consistently on our comfort food menu during the winter and on any gray, chilly days. Enjoy!

 

 

KN, p. 132 “Fan Favorites – 2014”

 

I’ve said it before and it’s still true: Kerrian’s Notebook followers are a great bunch. A few of the readers mentioned that some of the posts in 2014 were ‘ripped from the headlines.’ Truth is often stranger than fiction, so while Kerrian is a fictional character, the posts are based in solid fact. As I say in my upcoming novel, “Murder is messy,” and it’s sometimes just plain weird. But, even a Homicide Detective cooks, goes on an occasional trip, and works with other law enforcement officers, so the fan faves were an interesting mix.

 

Below is the list of the most frequently read new posts on Kerrian’s Notebook in 2014.

Click on each title to take you to that page.  🙂

 

10.  “How many bodies at the yard sale?” (p.122) – Based on a visit to the 2014 Writers’ Police Academy.

 

 

9.  “Death by Elevator” (p.105) – Based on my real-life experience in April, 2014.

 

8.  “50 More Ways to Die an Unnatural Death” (p.111) – The #1 vote getter was so popular that I wrote another list and it made the top 10 as well.  🙂

 

7.  “Cemetery at the Golf Course” (p.116) –  Yup, this one is true.

 

 

6.  “Officer needs assistance!” (p.117) Photos taken at the re-enactment of a high-risk stop.

 

5.  “75 Second Mookies” (p.126) – Created, taste tested and eaten by us.  🙂

 

4.  “Chocolaty Chocolate Banana Muffins” (p.96) – Created, taste tested and eaten by us  🙂

 

 

3.  “What does a firefighter wear?” (p.119) Info about uniforms and videos of heat resistance testing. Photos taken during the 2014 Writers’ Police Academy.

 

 

 

 

2.  “What does a sheriff do?” (p.115) tells the difference between a Sheriff and a Police Chief, as explained to me by an active duty Chief.

 

…and the most frequently read new post on www.kerriansnotebook.com in 2014 was:

 

1. “100 Ways to Die an Unnatural Death” (p.100) Written in honor of the 100th Kerrian’s Notebook post.  There were LOTS of writers that checked out the two unnatural death lists, used some of the ideas in their own writing and even contributed suggestions. Readers sent me some wickedly funny emails and some of those ideas are in #8!

 

Thanks to all of you, readership almost doubled in 2014. It was a phenomenal year!

 

Here’s to a great 2015, with fewer real-life homicides, more crimes solved and always, more amazing mysteries/suspense/thrillers to read.

 

 

*Photos by Patti Phillips

KNR, p. 108 “Kerrian’s Deviled Eggs”

 

 

Deviled Eggs

 

It’s cookout season! We love to relax on the deck before dinner and while we wait for the grill to heat up, we need side dishes of all kinds to keep the ravenous guests happy. One of our favorites is Deviled Eggs. It’s an easy snack – easy to make and easy to eat. Sheila eats the plain ones and I eat the ones topped with paprika.

 

We promise that no bodies were ever found either during or after one of our cookouts.  😉

 

"Kerrian's Favorite Deviled Eggs"
Author: 
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 12 jumbo eggs
  • 1/2 cup Hellmann’s mayo
  • 1 1/2 Tablespoons Gulden’s Spicy Brown mustard
  • paprika
  • ½ teaspoon salt for water
Instructions
  1. Place one dozen eggs in salted water and cook until hard-boiled. (Watch the pot and once the water starts to boil, let them boil for 10 more minutes – it should take about 20 minutes in all)
  2. Lightly tap the shells with the back of a spoon to create small cracks. Hold the boiled eggs under running water as you peel each of them – it’s easier to get the shell off. Rinse off the bits of shell and set peeled eggs aside until all are done.
  3. Slice the eggs in half from end to end. Lay them on a large tray while working with each of the yolks.
  4. Gently scoop out the yolks into a medium sized bowl. Add mayo and mustard to yolks and mix with a fork until well blended. Add more Gulden’s for a spicier mix.
  5. Place the yolk mixture back into the egg white halves with a spoon – a heaping teaspoon should do nicely to fill the cavity and create a small mound of yolk mixture.
  6. Sprinkle paprika on half the finished eggs and leave the rest plain. Chill until ready to serve.

 

Save some in the fridge to eat later.  🙂

 

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