KerriansKitchen

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

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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.  😉

 

Print
"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.  🙂

 

KNR, p. 108 “Kerrian’s Deviled Eggs” Read More »

KNR, p. 101 “Kerrian’s Shepherd’s Pie”

 

Kerrian’s Shepherd’s Pie

 

Ireland is a land with great small pubs tucked into the corners of the countryside, both a traveler’s relief and a tourist destination. Enter at lunchtime and prepare to enjoy one of the several rustic dishes that Ireland is famous for – lamb stew, colcannon, peasant soup, brown bread, bangers and mash, fresh fish, or Shepherd’s Pie.

 

During one of our trips, Sheila and I realized that there are as many versions of Shepherd’s Pie as there are cooks in the kitchen. We had always thought that perhaps, except for spices, the ingredients would be the same everywhere. Nope. I think the only common factors we found were the peas and carrots in every bowl (or plate) served. Even the toppings varied from pub to pub – we had both pie crust and mashed potatoes covering the tasty meat and veggie dish. Some had ground lamb for the meat, instead of the beef that we use in this recipe.

 

Shepherd’s Pie, in whatever form, is a fairly simple dish to create. After tinkering a bit, this is what Sheila created. And, of course, taste tested by me.

 

Print
"Kerrian's Favorite Shepherd's Pie"
Author: 
Recipe type: Entree
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 cups mashed potatoes (save the potato water to be used later)
  • 1 Tablespoon olive oil
  • 2 cups peeled, diced carrots
  • 1 teaspoon sea salt
  • 1 medium onion, finely diced OR two Tablespoons onion powder
  • 2 pounds ground beef (we used 93% lean)
  • 1/8 teaspoon black pepper
  • 1 Tablespoon butter
  • 1 cup frozen peas
  • 4 Tablespoons flour
  • 4 Tablespoons of the mashed potatoes
  • 3 Tablespoons Worcestershire sauce
  • 1 cup potato water
  • 1 cup chicken stock
Instructions
  1. Heat oven to 400F
  2. Cook carrots in olive oil for 5 minutes on medium heat, cover while cooking.
  3. Sprinkle the salt over the carrots and stir.
  4. Sprinkle the onions (or onion powder) over the carrots, mix thoroughly and cook for another 2 minutes, keeping covered.
  5. Add the beef and stir well.
  6. Add black pepper and stir thoroughly.
  7. Brown meat (about 10 mins), then drain the fat.
  8. Add butter and peas and stir.
  9. Sprinkle the flour over the mix. Mix completely.
  10. Add 4 tablespoons of mashed potatoes, potato water, and Worcestershire sauce and mix thoroughly, keeping covered while cooking 2-3 minutes to thicken.
  11. Add chicken stock and stir, continuing to cook until gravy is thick, about 2-3 minutes.
  12. Season to taste.
  13. Divide meat into six pot pie dishes, then spread about 1 cup of mashed potatoes over each one.
  14. Arrange pies on cookie sheet in center of oven and bake about 20-25 minutes, until potato topping is lightly browned on top.


Serve right away, with brown bread and butter.


*Photo by Patti Phillips

 

 

 

KNR, p. 101 “Kerrian’s Shepherd’s Pie” Read More »

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