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recipes

KN, p. 230 “Top Eleven for 2018”

 

Questions I get asked all the time:

 

1) What floats to the top of the favorite article pile for the year? (see below for the 2018 fave list)

 

2) Do writers gather material for their contest submissions at Kerrian’s Notebook? (yes)

 

3) Are the crime fans looking for information that explains a particular book they are reading or a movie they have watched? (yes to both)

 

Here are the top eleven most popular new posts for 2018. Why eleven? 10 & 11 were too close to leave one off the list.  🙂  Click on the links to read the posts for the first time or to enjoy them again.

 

11)  “Pumpkin Chocolate Chip Cookies”     http://bit.ly/2QHcSdr

 

10)  “Is That Poison in Your Tea?”     http://bit.ly/2NNpIpb

 

9)  “Sheila Sees a Body in the Brush Pile”   https://bit.ly/2GQIUyi

 

8)  “What Does the FBI Do?”     https://bit.ly/2JivNuP

 

7)  “Death by Freezing”     https://bit.ly/2Dym0KS

 

6)  “Parmesan Basil Veggies”      http://bit.ly/2Le0Chf

 

5)  “Crime Scene at the Beach”     https://bit.ly/2Jp6eo8

 

4)  “Stokes Basket Method”     http://bit.ly/2NpGXw5

 

3)  “The Road to Quantico”     https://bit.ly/2y6NJUG

 

2)  “Underwater Evidence & Body Recovery”    http://bit.ly/2MbkcMo

 

and the most read new post for 2018 was:

 

1) “FBI Training at Quantico”     https://bit.ly/2IwYyPU

 

Happy Sleuthing, everyone!

 

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KN, p. 224 “Parmesan Basil Veggies”

 

The doc says I need to eat more vegetables. Sheila has been telling me that for years, but when the doc tossed his two bits into the checkup conversation at his office, I sighed and promised to eat all the broccoli on my plate. He frowned and told me that more than broccoli had to be on the menu. The guy does not have a sense of humor. I’m a grownup and figured I could pick and choose my eats, but evidently not anymore. He says it’s good for my heart though, so I’m all in.

 

I have to admit that Sheila has come up with some tasty ways to meet the goals – like the zucchini quiche and the tomato cucumber feta salad. Some veggies can be served steamed and/or with butter – like yellow squash or green beans. Broccoli, on the other hand IMO, needs some help. Here’s Sheila’s solution and with lots of taste testing, gets a ‘thumbs up’ from me.

 

"Parmesan Basil Veggies"
Author: 
Recipe type: vegetables
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 broccoli crowns, cut into small bite-sized pieces – about 2 cups
  • 1/2 head cauliflower, cut into small bite-sized pieces – about 1 cup
  • 1 medium zucchini, cut into 1/4 inch chunks, about 2 cups
  • 2 cups finely chopped carrots - 1/4 inch chunks
  • 2 cups grated Parmesan cheese
  • 1 Tablespoon garlic powder
  • 2 Tablespoons chopped dried basil leaves
  • 1/4 cup vinegar
  • 1.5 cups mayonnaise
  • 1/2 cup sour cream
Instructions
  1. Place broccoli, cauliflower, zucchini, carrots, Parmesan cheese, garlic powder, and basil leaves into extra-large bowl.
  2. Toss together until evenly mixed.
  3. In separate bowl, mix together vinegar, mayonnaise, and sour cream until thoroughly blended.
  4. Pour mayo mix over the vegetables and stir until the vegetables are well coated.
  5. Chill in refrigerator for an hour before serving.
  6. Garnish with carrot bits.

Enjoy!

 

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KN, p. 213 “Nobody Dies Eating Salmon Quiche”

 

St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.

 

Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.

Slainte Mhaith! (Good Health!)

KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for Topping:
  • 1/4 cup flour
  • 1/3 cup shredded cheddar
  • 1/8 cup chopped almonds
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 2 Tablespoons vegetable oil
  • Plus....
  • Ingredients for Filling:
  • 9” deep dish pie crust
  • 3 extra large eggs, lightly beaten
  • 1 cup sour cream or yogurt
  • 1/4 cup mayo
  • 1/2 shredded cheddar
  • 1/2 Tablespoon onion powder
  • 1/4 teaspoon dried dill
  • 1 tablespoon Dijon mustard
  • 14 ounces cooked salmon (we used canned salmon)
Instructions
  1. For Topping:
  2. Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
  3. Set aside.
  4. For Filling:
  5. Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
  6. Drain salmon. Save juice. Add water to juice to make 1/2 cup.
  7. Remove bones and skin and flake the salmon.
  8. Blend eggs, sour cream, mayo, and salmon liquid.
  9. Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
  10. Spoon mixture into pie crust.
  11. Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
  12. Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.
 

Serve it with a salad and enjoy!

 

Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.

 

 

 

 

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