#COOKING WITH CLORIS--A MEDICAL THRILLER AND ITALIAN CHICKEN FROM AUTHOR TAMMY EULIANO

By day, Tammy Euliano, MD is a Professor of Anesthesiology at the University of Florida where she cares for obstetric patients, teaches medical students and residents, performs research, and invents cool stuff. By night, she plays games with her family, cuddles her dogs, reads, and writes medical thrillers. Fatal Intent is her debut novel. Learn more about her and her books at her website. 

Kate Downey, the protagonist in my debut novel, is quite a lot like me. Shocking for a debut author, I know. Though a few years my junior, ahem, we share careers as anesthesiologists who specialize in obstetric anesthesia and teaching medical students and residents, sometimes using a simulated operating room environment. 

Our personalities overlap a bit, or did when I was her age, but there the similarities end. Instead of my tragedy-free life to date, she suffered the loss of her parents and now the traumatic brain injury of her husband. Boy, are we authors cruel, or what? I have to keep reminding my husband that Kate is not me, and he is not her comatose husband, Greg. As for her dog, I’m afraid mine is just as energetic, spoiled, and completely untrained…times two.

One of Kate’s many blessings, though, is her Great Aunt Irm, who moved in after Greg’s accident. I based this character on the favorite relative of my early-career mentor. Dr. Gravenstein was a model physician and teacher whose Aunt Irm was important in his orphaned childhood in Germany during World War II. He planted the seed that set me on this encore career as an author, so I borrowed Aunt Irm as a bit-part character, except she stole the show. 

My readers and I have fallen in love with her -- her maternal instincts despite being childless, her loyalty and compassion, her mixed-up English idioms. She loves to cook and, in the opening scene, is helping her Italian friend, Carmel, prepare food for a wake. Here I offer the recipe my own Great Aunt Carmel might have offered to Aunt Irm.  I love that my copy of the recipe is on card stock in her own blue cursive. Hmmm, come to think of it, I’m not sure my kids would be able to read it.

Unfortunately, Kate, like her creator, has unrefined taste buds that fail to fully appreciate her aunt’s skill in the kitchen. But she appreciates the effort, as I would. Though I suppose I’ll suffer meal prep if I get to keep my husband’s brain functioning. (See honey, I do love you…now what’s for dinner?).

Easy Italian Chicken

2 chicken breast fillets

1 whole egg beaten, combined with 1 Tbs cold water

1/2 cup Italian seasoned breadcrumbs

1 T. olive oil

4 oz. can mushrooms, drained

Glaze:

1 tsp. cornstarch

3/4 cup cold water

1 chicken bouillon cube

Dip chicken in egg mixture. Then into breadcrumbs. Heat oil on medium heat. Set fillets in pan. Cook only until lightly browned. Placed on baking sheet. (Leave chicken dregs in frying pan for glaze prep.) Cook chicken at 350 degrees F for 20 minutes.

Mix cornstarch and water. Dissolve bouillon cube. Add to frying pan where chicken was cooked. Thicken a bit. Stir in mushrooms. Serve over fillets.

Fatal Intent

When her elderly patients start dying at home days after minor surgery, anesthesiologist Dr. Kate Downey wants to know why. The surgeon, not so much. When she presses, Dr. Charles Ricken places the blame squarely on her shoulders. With those shoulders currently on probation, the chief of staff sides with the surgeon and Kate is left to prove her innocence and save her career. With her husband in a coma, it's all she has left.

Aided by her eccentric Great Aunt Irm, a precocious medical student, and the son of a victim, and undeterred by threats and a break-in, she pieces together a mercy killing-for-hire scheme. The stakes rise, against her family, her colleagues, and her own life. When her husband becomes the next target, Kate is forced to make the most difficult decisions of her life.

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#COOKING WITH CLORIS--CHICKEN FOR A QUEEN WITH MYSTERY AUTHOR AND SHERLOCKIAN SCHOLAR LIESE SHERWOOD-FABRE

The author's Texas take on Coronation Chicken

In recent years, awarding-winning author Liese Sherwood-Fabre has turned to a childhood passion in the tales of Sherlock Holmes by penning her own version of his origin story. A recognized Sherlockian scholar, her essays on Sherlock and Victorian England are published across the globe and have appeared in the Baker Street Journal, the premiere publication of the Baker Street Irregulars. Learn more about Liese and her books at her website. 

Scone Palace

A Recipe Meant for a Queen

A few years ago, my sister, some friends, and I toured Scotland for a week. One site we visited was Scone Palace (pronounced “scoon” and not related to the breakfast pastry). The palace was where Scottish kings were crowned. The grounds include a small chapel and stone bench where the king sat to be crowned (there’s a whole story related to that stone which you can check out here, if interested).

The Stone of Destiny

There is also a coffee shop (where you can buy scones), and that is where I was introduced to coronation chicken. Another woman in our party got it, and after one taste, I fell in love with it!

Originally created for Queen Elizabeth II’s coronation banquet in 1953, Constance Spry and Rosemary Hume created a recipe of cold chicken with curry and dressing, most likely inspired by jubilee chicken prepared for George V’s silver jubilee in 1935. Theirs was more of a salad and lighter than what I had—which was more of a sandwich filling.

Here’s a recipe for the latter I have tweaked from one found on the Internet from Leslie Blythe’s blog (being from Texas, I prefer a spicy mix) and prepared for any number of gatherings—always to rave reviews.

Simply prepare the sauce, blend it with the salad ingredients, and enjoy alone on a bed of rice, greens, or in a sandwich. I often will shred or chop up any leftover chicken as the base—or you can poach or bake the breasts as needed.

Blend together for the sauce:

1/2 cup mayonnaise (I prefer salad dressing like Miracle Whip to add a bit of sweet)

1 tablespoon curry powder (I prefer Madras because its spicier)

2 tablespoons mango chutney (again, the spicier the better)

1 tablespoon vinegar (any variety)

1 tablespoon of lemon juice 

Salt and pepper to taste

Mix with:

3 cups of diced chicken

1/2 yellow onion, diced

1 stalk celery, diced

1/4 cup currants or raisins or chopped dried apricots

Garnish with:

Chopped cashews

Watercress

The Adventure of the Murdered Gypsy

The Early Case Files of Sherlock Holmes, Book 2

What’s a holiday without surprises? It’s Christmas 1867 at Underbyrne, the Holmes family estate. The house is filled with family, relatives, and three unexpected arrivals—all ready to celebrate the holidays. That is, until another uninvited guest appears: dead in the stables. Is someone in the household a murderer? Sherlock must discover the dead man's identity before another unwelcomed body materializes. 

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#COOKING WITH CLORIS--MYSTERY AUTHOR MADDIE DAY SHARES AN EMPANADAS RECIPE AND A NEW RELEASE

Award-winning mystery author Edith Maxwell writes the Quaker Midwife Mysteries and multi-published short crime fiction. As Maddie Day she pens the Country Store Mysteries and the Cozy Capers Book Group Mysteries. Learn more about Edith/Maddie and her books at her combined website. 

Creating a Series

Thanks so much for having me over to celebrate my book release, Lois!

When I designed my Country Store Mysteries, I knew I wanted to feature a breakfast and lunch restaurant in southern Indiana. As I am originally a Californian, I made protagonist Robbie Jordan a transplant from the Golden State, too. She grew up in Santa Barbara, but loves living and cooking in Brown County, Indiana. 

I spent five happy years earning a doctorate in the next county some decades ago and visited Brown County often. The southern part of Indiana is hilly and pretty, and the pace of life is slower and more relaxed that I’ve found on the coasts. It was fun to create an iconic fictional Midwestern village and people it with locals. A couple of them are fond of using quirky southern phrases like, “Welp, that went faster than green grass through a goose,” or, “The fella’s a regular cobweb rig,” for a particularly tall man.

After Robbie’s mother dies suddenly of a ruptured brain aneurysm in her fifties, Robbie is heartbroken but inherits some money. She’s already living in Brown County, working as a chef. She and her Aunt Adele, her mother’s sister, find a run-down country store for sale. Robbie’s mom was a cabinetmaker, so Robbie learned carpentry skills from her. She goes to work renovating the store.

Flipped for Murder, the first book in the series, begins at the store’s grand opening. It’s been fun developing Pans ‘N Pancakes into the village watering hole over the course of six books and a novella. It’s where everybody comes for breakfast or lunch, and where they gossip and talk about the latest murder.

I’ve also enjoyed developing the recipes for the restaurant, some of which I include in the books. I love cooking, and I live with a tall skinny man who loves recipe testing! 

For book seven, Nacho Average Murder, which releases tomorrow, Robbie goes back to California to her tenth high school reunion. I created a number of yummy recipes with a Cali-Mex flavor, using avocados and spices like cumin and chili powder. It’s food I love to eat and I’m happy to present one of the dishes here for you.

Flaky Chicken Empanadas

These yummy bits are served at the Chumash High School reunion.

Ingredients:

1 large boneless chicken breast

1 tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

6 ounces grated pepper jack cheese (or regular Monterey Jack)

4 ounces cream cheese, softened

1/4 cup finely diced red bell pepper

2 puff pastry sheets, thawed

1egg + 1 tablespoon water whisked together in a small bowl

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

Combine cumin, chili powder, salt, and pepper in a small bowl. 

Slice the chicken lengthwise into inch-wide strips. Rub all surfaces with the spice mix.

Heat oil in a skillet at medium high. Lay in chicken strips not touching each other. Sauté for two to three minutes until brown on bottom, then flip them over. Sauté for one more minute. Lower heat to medium low and cook until chicken is done, about ten minutes in all. Remove from heat and cool for an hour. Dice the chicken, ending up with about two cups.

In a large bowl, combine the chicken, cream cheese, grated cheese, and peppers. Use your hand to mix well.

Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of the dough and roll out to an approximate dimension of 11 x 15 inches. Cut 3 1/2” circles in the dough with a biscuit cutter, a glass, or a bowl. Repeat with the other sheet of puff pastry. Gather dough scraps and roll out to dimensions to fit additional circles.

Place 1 tablespoon chicken mixture in the center of each circle. Lightly brush the edge of half of a circle with egg wash and fold over, pinch edges tightly to seal. Place on prepared baking sheet. Repeat with remaining circles but DO NOT dip your brush in the egg wash again until your brush becomes dry because too much egg wash will prevent the edges from sticking.

Check each empanada to make sure there is about a finger's width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with a fork so steam can escape while baking.

Spread empanadas apart so they are not touching each other on the baking sheets. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 15 minutes. Serve hot.

To freeze:

While empanadas are lined on the baking sheets before baking, transfer entire baking tray to the freezer. Once frozen, add individual empanadas to a freezer bag or glass container with lid.

When ready to bake, array desired amount of empanadas on a parchment-lined baking sheet, and bake at 400 degrees F for 20 minutes or until golden and cooked through.

Nacho Average Murder

A Country Store Mystery, Book 7

While looking forward to her high school reunion back in California, Robbie Jordan’s anticipation is complicated by memories of her mother’s untimely death. At first, she has fun hanging out with her old classmates and reuniting with the local flavors—avocados, citrus, fish, and spicy Cali-Mex dishes. When she gets wind of rumors that her mother, an environmental activist, may not have died of natural causes, Robbie enlists old friends to clear the smoke surrounding the mystery. But what she finds could make it hard to get back to Indiana alive . . .

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#COOKING WITH CLORIS--APRICOT PISTACHIO CHICKEN SALAD

Apricot Pistachio Chicken Salad

Ingredients:

Cooked chicken, skinned and cubed

Dried apricots, cut into bite-sized pieces

Celery, diced

Shelled salted pistachio nuts

Mayonnaise

Sour cream

This is a recipe to make when you have some leftover chicken. You’ll notice there are no amounts listed in the ingredients for this recipe. That’s because you decide how much to use based on what you have on hand and your particular taste. Chicken is the main ingredient. After that, it’s all up to you. There’s no formula. Add as much or as little of the other ingredients as you like.

Combine the chicken, apricots, celery, and pistachios. Mix equal amounts of mayonnaise and sour cream. Fold into the chicken mixture.

Chill at least one hour before serving.

COOKING WITH CLORIS--GUEST AUTHOR EDITH MAXWELL

Former organic farmer Edith Maxwell writes the Local Foods Mysteries Under the pseudonym Tace Baker, she writes the Speaking of Mystery series and the historical Carriagetown Mysteries. She also writes award-winning short crime fiction. Learn more about Edith and her books at her website and blog.

Edith is currently running a contest for a hand-painted silk scarf. See her website for details.

On Keeping and Cooking Chickens

I’m delighted to be a guest again on Killer Crafts & Crafty Killers. I was an organic farmer about twenty years ago for a few years, and I love immersing myself in that world again as I write the Local Foods Mystery series. The second book in the series will be out later this month. As‘Til Dirt Do Us Part opens, farmer Cam Flaherty is hosting a fall farm-to-table dinner under a big tent, with chef Jake Ericsson cooking up food from her farm and several others to serve to eighty guests.

Later in the book, Cam gets rescue chickens. Two of her volunteers discover that another farmer in town is maltreating her hens, and the Board of Health is about to have them put down. The volunteers get permission to relocate the chickens to Cam’s farm. With Cam’s permission, they build a coop and tell her how to take care of them.

My son works on a local organic farm that raises hens for eggs, so he gave me a tour. I laughed out loud when I heard the funny noises they make. It’s almost a gargling sound. Several other friends also keep hens, so I’ve been picking up bits of information all over the place. The birds have personalities, and some are smarter than others.

So far, Cam hasn’t eaten any of the birds, but she might sometime soon! In Book Three, Farmed and Dangerous, some backyard hens are “donated” to her farm (without her pemission) because the owners hadn’t realized how much work it is to take care of them. Unfortunately, this is happening a lot these days. Chickens are also being dropped off at overcrowded pet shelters.

Here’s an easy and tasty chicken recipe you can make with fresh local ingredients. We get our chicken at a local farm so we know the birds have ranged outdoors and have been treated well.

Foil Pesto Chicken and Vegetables

Serves four

Ingredients:

4 tablespoons fruity olive oil

1/2 cup basil pesto

4 boneless chicken breasts

2 slender zucchini, sliced thinly crosswise

2 Asian eggplants, sliced thinly crosswise

1 pint gold cherry tomatoes, sliced in half

Salt and pepper

White wine, plus plenty for drinking

Heat an outdoor grill. Flatten the chicken breasts with a mallet or rolling pin. Place a fifteen-inch piece of heavy-duty foil on your work surface and lay one piece of chicken on that. Spread 2 tablespoons of pesto on the chicken. Layer a quarter of the zucchini and eggplant on top. Sprinkle 1 tablespoon of olive oil over the top. Sprinkle salt and pepper on, and splash on some white wine. Fold the foil in and double-fold so the packet is sealed.

Repeat for remaining chicken. Put all packets on the grill and cook for ten minutes, then turn and cook for twenty more minutes. Remove from grill and let sit five minutes before serving.

Great served with a tossed green salad, fresh corn on the cob, and a nice cool glass of white wine.

'Til Dirt Do Us Part

Autumn has descended on Westbury, Massachusetts, but the mood at the Farm-to-Table Dinner in Cam's newly built barn is unseasonably chilly. Local entrepreneur Irene Burr made a lot of enemies with her plan to buy Westbury's Old Town Hall and replace it with a textile museum--enough enemies to fill out a list of suspects when the wealthy widow turns up dead on a neighboring farm.

Even an amateur detective like Cam can figure out that one of the resident locavores went loco-at least temporarily--and settled a score with Irene. But which one? With the fall harvest upon her, Cam must sift through a bushel full of possible killers that includes Irene's estranged stepson, her disgruntled auto mechanic, and a fellow CSA subscriber who seems suspiciously happy to have the dead woman out of the way. The closer she gets to weeding out the culprit, the more Cam feels like someone is out to cut her harvest short. But to keep her own body out of the compost pile, she'll have to wrap this case up quickly.

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COOKING WITH CLORIS--CHICKEN APRICOT SALAD

Chicken Apricot Salad

Serves 2-4, depending on accompaniments

Ingredients:

1/2 rotisserie chicken

1 small zucchini

5 grape tomatoes or 1/2 small tomato

10 dried apricots

1/4 cup chopped walnuts

2 tablespoons reduced fat mayonnaise

1 teaspoon honey Dijon mustard

Skin and debone chicken. Cut chicken meat into small pieces. Chop vegetables into small pieces. Cut apricots into small pieces.

Mix together, chicken, vegetables, apricots, and walnuts.

Combine mayonnaise and mustard. Fold into other ingredients.

Cover and chill for at least an hour before serving.

COOKING WITH CLORIS--OVEN FRIED CHICKEN BREASTS

Who doesn’t love the taste of fried chicken? But we all know fried chicken isn’t good for us, right? Cloris has a baked chicken recipe that tastes just like fried chicken, and it’s good for you. Check it out! – AP

Oven Fried Chicken Breasts

(serves 4)

Ingredients:

four boneless, skinless chicken breasts, split

1 cup whole wheat flour

2 eggs

1 cup whole wheat bread crumbs

1 teaspoon garlic powder

1 teaspoon celery salt

1 teaspoon paprika

olive oil spray

Spray baking sheet with olive oil. Set aside.

Place flour in a shallow pan. Place eggs in a second shallow pan, whip with fork. Stir together bread crumbs and seasonings in a third pan.

Dredge chicken breasts one at a time in flour, then dip in egg, then dredge in bread crumbs. Place on baking sheet. Repeat for all pieces of chicken breast.

Bake at 375 degrees Fahrenheit for 30 minutes. 

COOKING WITH CLORIS - LEFTOVER CHICKEN BREAST SALAD

Have you ever had one chicken breast left over after dinner? What do you do with one chicken breast? Keep reading.

Most people who plant vegetable gardens in the spring have an overabundance of tomatoes and zucchini this time of year if you live in a region where there hasn't been a frost yet. Here’s a way to use up that one cooked chicken breast along with a tomato and a small zucchini.

Leftover Chicken Breast Salad

This recipe will make enough chicken salad for two portions when served with a side salad, or four sandwiches, or as an appetizer served on crackers for 6-8.

Ingredients:

one cooked, skinless chicken breast

one small zucchini

one small tomato

2 tablespoons low-fat mayonnaise

2 tablespoons low-fat sour cream

salt and pepper

Cut the chicken into small chunks and process in a food processor until course. Place in a bowl.

Cut zucchini into chunks and process until course. Add to chicken.

Dice tomato. Add to chicken and zucchini. Fold in mayonnaise and sour cream. Salt and pepper to taste.

COOKING WITH CLORIS -- PARMESAN CHICKEN

Chicken is the budget conscious cook’s best friend. Today Cloris offers us a chicken recipe that’s one of my favorites. -- AP

PARMESAN CHICKEN
(serves 8)

Ingredients:
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
4 lbs. skinless chicken breasts
2 can condensed cream of mushroom soup
1 cup skim milk
paprika

Combine the bread crumbs, half the Parmesan cheese, oregano, and garlic powder in a heavy duty Ziplock bag. Shake to mix. Add chicken, a few pieces at a time. Shake to coat the chicken, then place the chicken in a shallow baking pan. Bake at 400 degrees for 20 minutes. Turn chicken and bake an additional 20 minutes.

Blend soup and milk. Pour over chicken. Sprinkle with remaining Parmesan cheese and paprika. Bake another 20 minutes.

Thanks, Cloris! I love this dish served over wide noodles with steamed brocolli How would you serve it? Remember to post a comment to be entered into the drawing for a book from this week's Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- PATRIOTIC POTATO SALAD

Just in time for Labor Day picnics and barbecues, Cloris offers up one of her great potato salad recipes. This is a favorite of mine and my boys. I’ve turned it into a one-dish meal by adding 2 cups of cooked, diced chicken and serving it over a bed of lettuce with tomato wedges. Enjoy! -- AP

PATRIOTIC POTATO SALAD
(serves 6)

Ingredients:
3 lbs. mixed color small potatoes (sometimes called confetti potatoes)
1 cup diced seedless cucumber
2 hardboiled eggs, grated
1/4 cup low-fat mayonnaise
1/2 cup low-fat sour cream
1 T. Swedish style dill mustard
1 T. dried minced onion
1 tsp. paprika

Scrub potatoes and trim away bruises and other imperfections. Cut into 1-inch pieces. Cover with water and bring to boil. Reduce heat to medium and cook until fork-tender (approx. 15 minutes.) Drain. Let cool.

Mix cooled potatoes, cucumber, and egg in large bowl. Combine mayonnaise, sour cream, mustard, onion, and paprika and add to potato mix. Blend all ingredients together. Chill for an hour or two before serving.

Have you ever turned a side dish into a main course by adding ingredients? Let’s hear from you. Anyone who comments this week is entered in a drawing to win a book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- MARGARITA CHICKEN

Cloris offers another one of her great chicken recipes today, perfect for when the supermarket has legs and wings on sale. Personally, I think it goes best with an icy cold Margarita (I like mine one the rocks with salt), but it tastes just as delicious with any beverage -- alcoholic or otherwise. Don’t want to heat up the chicken? Cook the chicken outdoors on your grill. -- AP

MARGARITA CHICKEN
(serves 4-6)

Ingredients:
4 lbs. cut up chicken
1/2 cup barbecue sauce
juice of 2 limes
1 T. Swedish style mustard dill sauce
dried chopped onion
garlic powder
salt

Preheat oven to 350 degrees. Place chicken in baking dish.

Combine barbecue sauce, lime juice, and mustard dill sauce. Baste over chicken. Sprinkle with dried chopped onion, garlic powder, and salt.

Bake an hour and 15 minutes.

Do you have a favorite way to prepare chicken? Let's hear from you. Post a comment to be eligible for a free book this week from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS--HONEY/MUSTARD CHICKEN

Cloris knows I’m not the only single working mom on a mac and cheese budget, so she’s been working on recipes that will satisfy ravenous teenage boys while not consuming a huge chunk of the weekly food money.  Her Honey/Mustard Chicken can be made with chicken breasts as listed below or with whatever chicken parts are on sale at the supermarket.  Removing the skin keeps down the calorie count. -- AP

HONEY/MUSTARD CHICKEN

(serves 4)

Ingredients:

2 T. butter, melted
3 T. low fat mayonnaise

3 T. honey mustard

1 T. yellow mustard

1/2 tsp. dried dill

1/8 tsp. paprika

1-1/2 cups seasoned whole wheat breadcrumbs

4 boneless, skinless chicken breasts

Directions:

Preheat oven to 400 degrees.  Place a wire rack in a jelly roll pan and coat with cooking spray.  In a shallow dish combine first six ingredients.  Pour breadcrumbs into a second shallow dish.  Rinse and pat dry the chicken breasts.  Dip each breast into the mustard mixture, coating thoroughly, then dredge in the breadcrumbs, coating completely.  Place chicken on wire rack.  Back for 30 minutes.

Note: This recipe can also be cooked on an outdoor grill.

Yum!  I can tell you from having experience that Cloris has come up with another winner here.  And you could be a winner, too.  By posting a comment this week, you’ll be entered in a drawing to win Photo, Snap, Shot by yesterday’s guest author and scrapbooker, Joanna Campbell Slan. --AP