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Tuesday, October 4, 2011

COOKING WITH CLORIS --GUEST AUTHOR LIZ LIPPERMAN

Food editor Cloris McWerther has invited Liz Lipperman, author of the Clueless Cook Mystery Series, to take her place today. Liz has a yummy recipe as well as a copy of LIVER LET DIE she’s offering one lucky commenter today. To learn more about Liz and her series, check out her website. http://www.lizlipperman.com/ -- AP

First off, thanks to Anastasia for inviting me here to share one of the recipes from my debut novel that releases today (SQUEE). Here’s a short summary of LIVER LET DIE, the first in the Clueless Cook Mystery Series from Berkley Prime Crime.

Jordan McAllister, a wannabe sports reporter who follows her boyfriend to Dallas, gets dumped, and ends up in a small Texas town where she lands a job writing personals. When an opportunity opens to fill in for the culinary reporter who's rehabbing a broken hip, she jumps on it, thinking it’s one step closer to writing that sports column she wants so badly. The problem is she was raised in West Texas, the only girl with three brothers who needed her outside every day to even up the sides for football games, and although she can throw a razor-sharp touchdown pass from 50 yards, she can’t cook her way out of a box of macaroni and cheese
           
Her first assignment is reviewing the new steakhouse in town where she inadvertently orders foie gras (fatty duck liver) that ends up untouched and shoved into a borrowed purse. Back home she discovers that she has ruined her friend’s beautiful handbag, but that's nothing compared to finding her waiter from the steakhouse murdered outside her door, along with her name and number in his pockets. Now she’s the prime suspect as well as the main course on the murder menu.

The concept for LLD was hatched when the editor read a straight mystery of mine that she loved but couldn’t use because she was looking for a cozy series – a “foodie” to be exact. Growing up number eight of nine children, I knew I couldn’t pull off a gourmet series, and the idea of a sports nut like me suddenly thrust into a position with her own food column seemed like the way to go. Personally, I am a great casserole cook, since that's what I ate growing up. So, when Anastasia asked me to post a recipe, I headed straight to the back of LLD where there are ten wonderful ones, mostly my own. Since my girl doesn’t cook, she uses her friends’ recipes for her column after they slap on a made-up foreign name to make them fancy. Here’s the first recipe that she publishes. Trust me when I tell you, you're gonna love it. The good news is that the low fat version tastes exactly like the real thing.

Budin de Papitas Fritas con Pollo (Rosie’s Potato Chip Chicken)

Yields 6 servings

Ingredients:
4 boneless, skinless chicken breasts, rinsed and cut up into bite-sized pieces
4 stalks celery, chopped
1 package (10 ounces) sliced almonds
1 cup (2 sticks) butter, melted (or for low fat version, use ¼  cup butter and ¾ cup low fat mayonnaise)
1 tablespoon dried onion flakes
1 tablespoon freshly ground black pepper
Nonstick cooking oil
10 ounces grated cheddar cheese (about 2½ cups)
1(7.5 ounce) bag of potato chips, crumbled (can use light chips)

Preheat the oven to 350°F. In a large bowl mix the chicken, celery, almonds, butter, onion flakes, and pepper. Spray a 9 x 13 baking dish with nonstick cooking oil and add the chicken mixture to the dish. Top with the cheese and then the chips. Bake uncovered 30-40 minutes, or until filling is bubbly and chips are golden brown.

Berkley is sending a copy of LIVER LET DIE to one lucky commenter today and I will add a signed tasseled bookmark with this recipe on the back.

Thanks for joining us today, Liz! The chicken recipe sounds yummy, whether in English or Spanish. What do you think, readers? Post a comment for a chance to win a copy of LIVER LET DIE. -- AP

19 comments:

Edie Ramer said...

The chicken recipe does sound yummy. And the book sounds fun. I'm eager to read it!

Liz Lipperman said...

Hey, Edie, thanks for stopping by. It really is yummy, and as I mentioned, you can't tell the difference between the low fat and high fat version. And you use uncooked chicken which saves a lot of time.

Donnell said...

Hi, Lois! Hi, Liz. I'm loving Liver Let Die, but I do have a problem. Your book makes me hungry! Congratulations and have a fabulous release date!

Liz Lipperman said...

Thanks, Donnell. This recipe is yummy. I can't wait to dig into your new release, THE PAST CAME HUNTING from Belle Bridge Books.

Rochelle Staab said...

I'm a sucker for any casserole with potato chips as an ingredient. But I think the part I love the most is the fancy Spanish name! Best of luck on the launch of LIVER LET DIE, Liz. I had the honor of reading LLD and I'm still smiling. Can't wait for #2!
~Rochelle

Theresa de Valence said...

Well, I just won a book from this great column, so I probably won't win another one too soon, drat! It does sound like an interesting story though.

Best,
Theresa

Liz Lipperman said...

Rochelle, you say the nicest things. And people need to know you are debuting your first cozy, Who Do, Voo Doo. And I had the privilege of reading that one, and I can tell you, it is a great story.

Liz Lipperman said...

Theresa, there are other opportunities to win a copy. Go to my website and check out the goodreads link where I'm giving away 5 copies on the 20th. And on my blog today, there's still time to win.

Pepper Phillips said...

What a wonderful day for you!!!!!

I have my copy on my Kindle, now to find some time to read!!!

Hugs, and thanks for the recipe. A good reason to buy potato chips.

Liz Lipperman said...

Hey, Pepper, thanks for finding me here. I truly hope you enjoy the story. I can't wait to find time to read yours. sigh! Why does reading have to be a loser when you're a writer???

And BTW, if you're picked as the winner of the free copy and you already have one, I'll send you a free download of MORTAL DECEPTION if you want.

Liz V. said...

Best wishes for success of Liver Let Die.

I sympathize with your non-cooking protagonist. Glad her friends could help out. Not the friend whose purse was ruined, right?

Lynn in Texas said...

The book sounds as appetizing as your chicken dish looks, Liz. Thanks & congrats on the launch!

Anonymous said...

The book sounds most interesting and after reading that recipe I am now sooooo hungry...!

BrendaW.

Autumn Jordon said...

I think I love your heroine already. She sounds like a best friend. I HATE Liver but can't wait to read Liver Let Die. It sounds like a hoot!

Dru said...

Hey Liz,

Congrats on your book release.

Karilyn Bentley said...

Hi Liz,
Congrats on your release! I can hardly wait to get a copy. After I read the recipe, I had this memory about the time I tried to make a casserole for this guy in college. I used all the wrong ingredients and it was not pretty. :) Guess I know how your heroine feels. :)

Sarah Glenn said...

Sounds like fun... I'm also a non-cook, although my wife will not let me forget that I can make a successful avgolemono soup.

ANASTASIA POLLACK said...

I want to thank Liz for stopping by with her yummy recipe and let everyone know that the winner of LIVER LET DIE will be posted on Sunday. So be sure to stop back to find out if you're the lucky winner.

Nancy said...

My hubby's the cook in the family, so I'm giving him your recipe!

HUGE congratulations on the release of LIVER LET DIE, Liz! This is super exciting!!!

Light,
Nancy Haddock