Appetizers Archives - Page 3 of 3

Mini Cranberry Crab Cakes

I am very excited to be a part of the Great Escapes Virtual Blog Tour for the release of CREPE FACTOR by Laura Childs with Terrie Farley Moran! Even though this is the fourteenth book in the Scrapbooking Mystery series, I am embarrassed to say it has somehow missed my attention. However, now that I’ve read this one book, I am thrilled I have thirteen more to catch up on in this very fun series!

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Synopsis

Carmela Bertrand is owner of Memory Mine, a scrapbooking shop, in the French Quarter of New Orleans. Carmela and her best friend, Ava, (owner of Juju Voodoo), are attending the Winter Market to shop, eat, and drink and get into the holiday spirit. They run into Quigg, Carmela’s former boyfriend, who gets into a violent argument with Martin Lash. Lash writes restaurant reviews for food website Glutton for Punishment and gave Quigg’s star restaurant a very nasty review and refuses to retract. Not long after the fight breaks up, Martin Lash is stabbed with a restaurant fork and left for dead in the middle of Winter Market.

Quigg becomes a suspect in the murder when Detective Edgar Babcock is put in charge of the investigation. The only problem is, Detective Babcock is dating Carmela and is jealous of her past involvement with Quigg. Carmela worries about his objectiveness since she knows Quigg is innocent. When both Ava and Quigg beg her to do her “Nancy Drew thing” she can’t say no, even though she worries it will jeopardize her relationship with Edgar. Can Carmela juggle the demands of her shop while peeling off the layers of deceit and secrecy surrounding the dead man? Can she balance her quest for justice and keep her relationship with Edgar intact? The more questions she asks, the more the truth becomes as murky as the bayou swamp.

My Review

CREPE FACTOR is truly a fun, fun read! Even though I was unfamiliar with the characters starting out, they quickly became people I wanted to read more about and enjoyed getting to know them and their quirky personalities. There is a lot of humor sprinkled throughout the book, making it a lighthearted, entertaining read that kept me turning pages wanting to see what new mischief Carmela and Ava would get themselves in to. There were plenty of suspects and red herrings to keep the mystery appealing and me guessing. The authors captured the setting of New Orleans perfectly and I could see, smell, and taste that amazing city on the pages. I also loved that there are facts about New Orleans woven into the story along with “local” words that had me opening a dictionary to find out what they meant. I so enjoy learning while being entertained!

One of my (many) hobbies is scrapbooking. I used to scrapbook a lot when my granddaughters were very young, but other hobbies and interests have intruded. I still have a cupboard full of beautiful papers and embellishments and whenever I see them, wish I could find time to take it up again (and do something with the hundreds of photos I have of the girls). CREPE FACTOR is not only a fun, madcap romp through New Orleans and the bayou with memorable characters, the book provides inspiration and tips for scrapbooking along with several delicious recipes. Terrie Farely Moran has graciously allowed me to share her recipe for Mini Cranberry Crab Cakes, a very tasty yet easy appetizer to put together for upcoming holiday gatherings! The gorgeous jewel tones of the cranberry sauce brings elegance to an appetizer platter while the creamy crab filling provides a satisfying bite.

A very special thank you to Laura Childs and Terrie Farley Moran for providing 2 hardcover copies of CREPE FACTOR! This giveaway is provided by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends October 16, 2016 and is limited to U.S. residents only. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

Mini Cranberry Crab Cakes

Yield: 15 pieces

Ingredients

1/3 cup cream cheese, softened
1/4 cup crabmeat, drained, flaked, cartilage removed
1/2 teaspoon sugar
2 tablespoons scallions, finely chopped
1 (1.9-ounce) package frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce

Instructions

Preheat oven to 375 degrees (F).
In a small bowl, combine cream cheese, crab, sugar, and scallions until thoroughly blended.
Place tart shells on an ungreased baking sheet.
Fill each shell with 1 tablespoon crab mixture.
Top each crab mound with 1 teaspoon cranberry sauce.
Bake for 12 to 14 minutes or until heated through.
Makes 15 mini crab cakes.

https://cinnamonsugarandalittlebitofmurder.com/cranberry-crab-cakes/

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Tour Participants

October 3 – Lisa Ks Book Reviews
October 3 – Cinnamon, Sugar and a Little Bit of Murder
October 3 – View from the Birdhouse
October 4 – A Holland Reads
October 4 – 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too!
October 5 – Celticlady’s Reviews
October 5 – The Power of Words
October 6 – I Wish I Lived in a Library
October 6 – Sleuth Cafe
October 7 – Mallory Heart’s Cozies
October 7 – The Girl with Book Lungs
October 8 – Shelley’s Book Case
October 8 – Community Bookstop
October 9 – A Blue Million Books
October 10 – Melina’s Book Blog
October 10 – StoreyBook Reviews
October 11 – MysteriesEtc
October 11 – Island Confidential
October 12 – Grace. Gratitude. Life. by Marie McNary
October 12 – Babs Book Bistro
October 13 – Socrates’ Book Reviews
October 13 – fundinmental
October 14 – LibriAmoriMiei
October 14 – deal sharing aunt
October 15 – Brooke Blogs
October 15 – Mystery Thrillers and Romantic Suspense Reviews
October 16 – Laura’s Interests
October 16 – Booklady’s. Booknotes

I received a copy of this book in exchange for my honest review. All thoughts and opinions are my own.

Talia’s Deep-Fried Meatballs

Back in March when Linda Reilly released OUT OF THE DYING PAN, the second book in her Deep Fried Mystery series, I was intrigued and wanted to read it. I made myself a note to purchase the book but then saw she had some contests going on with a chance to win a copy….so I entered…and then I actually won! Thank you, Linda! It’s such a fun way to be introduced to an author that I haven’t read before.

In addition to a great cozy read, Linda has some deep-fried recipes and she’s allowed me to share Talia’s Deep-Fried Meatballs recipe with you! Now while I was very excited to read the book I was very hesitant to contact Linda and ask if I could share her recipe…I’ve NEVER deep-fried anything and the prospect terrified me. However, I do like a good challenge and decided to take the plunge, so to speak. We have friends who are deep-fry fanatics and have set up a beautiful outdoor deep frying station. They often have Fry-day Fridays and I’ve attended their parties, but somehow never watched them deep-fry since I was having fun hanging out with my granddaughters. I figured if my attempt didn’t go well on my own I had some experts to back me up for the second round. Luckily the recipe was a success on my own and I thank Linda and her well-written, easy-to-follow recipe for stretching my culinary capabilities. On top of that, these delicious golden-brown morsels are perfect as an appetizer or a meal! I’ve included a video tutorial below so you can see how I overcame my terror!

Synopsis

Talia Marby’s new business, Fry Me a Sliver, is doing brisk business in the quaint Berkshires’ town of Wrensdale. Talia is expanding her menu from just fish and chips and has added two employees to help with the increase in business. One of her new hires is Martha Hoelscher, a grumpy older woman who is overly qualified for the job and has a mysterious past. Talia is participating in the town’s annual Santa fundraiser and has set up a deep-fried station alongside other booths. Her booth neighbor is Ria, owner of the new vintage shop in town, Once or Twice. Ria is extremely rude to Talia and demands another booth away from the “fry cook”. When told she has to stay where she’s at, Ria ends up accusing Talia of stealing her Christmas ornaments. But the tables are turned when Talia spies her deceased grandmother’s scarf on Ria’s sale rack. Talia had made the scarf for her beloved grandmother, from special yarn that was impossible to find. She demands that Ria tell her where she got the scarf and then tries to buy it. Ria refuses to sell and instead, wraps the beautiful scarf around her neck and stomps off.

After the conclusion of the fundraiser, Talia finds Ria stuffed into a closet, strangled to death with her grandmother’s scarf. The police are taking a close look at Talia because of the argument the two were seen having over the scarf and then it comes out that the day of the murder Ria had posted nasty Facebook reviews about Fry Me a Sliver, which hurt her business. Knowing she must clear her name or lose both her freedom and her shop, Talia starts asking questions. As she digs deeper into the murder, she finds that events from her childhood are coming back to haunt her.

My Review

There was a certain sweetness to the book and in Talia’s character. No matter how nasty or unlovely some of the other characters were in the book, Talia would remind herself that she shouldn’t judge since she didn’t know what all the circumstances were with the person. And I find that to be a very true observation for real life and a good reminder to have more compassion for those we come in contact with. I enjoyed the interaction Talia has with those surrounding her and how she’s slowly progressing in her relationship with Ryan, giving herself time to grow as a person. OUT OF THE DYING PAN is a strong character driven book which pulled me in and made me feel like I had connected to them. The murder mystery was well thought out and had plenty of red herrings to keep me guessing. With several subplots woven into the theme, my interest was held and I kept turning pages for “just one more chapter”. The ending was especially touching…while the author could have skipped tying up one of the brief subplots, she chose to address it and left me with tears in my eyes. I am definitely looking forward to the next book in the series!

A special thank you to Linda Reilly for providing an autographed copy of OUT OF THE DYING PAN to one winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 30, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Talia’s Deep-Fried Meatballs

Talia spent her childhood at her nana’s elbow watching her make homemade meatballs. She knew that Nana tweaked the recipe depending on whom she was feeding. Ingredients such as fresh garlic, Parmesan cheese, and herbs can be adjusted to suit your taste.

If you’d like to cut down on preparation time for the deep-fried meatballs, there are many frozen brands that are quite good.

Ingredients

Meatballs

3/4 pound hamburger
1 tablespoon finely minced onion
1 teaspoon crushed garlic (more if you’re a garlic lover!)
1/4 cup Parmesan cheese
1/8 teaspoon coarse black pepper
1 egg
1/4 teaspoon crushed basil
1/8 teaspoon crushed oregano
1 cup panko crumbs
5 tablespoons high-quality marinara sauce

Batter

1/2 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated Parmesan cheese
1/2 teaspoon finely crushed basil
1/2 cup plus 1 tablespoon water
1 tablespoon beaten egg
1 tablespoon vegetable oil

Oil for frying

Instructions

Meatballs

Preheat oven to 425 degrees F.

Mix all of the ingredients with a fork until well blended. (I actually like using my hands…)

Form into small- or medium-sized meatballs (about 1-1/2-inch diameter works well, but you can make them smaller if you’d like.)

Roast in a roasting pan coated with nonstick cooking spray for 10 to 12 minutes. The meatballs should be browned but not overdone.

Chill in the fridge for at least a few hours or preferably overnight. They can also be frozen ahead of time.

Batter

Combine together in a mixing bowl the flour, cornstarch, baking powder, salt, Parmesan, and basil.

In a separate bowl, combine the water, egg, and oil.

Add the wet ingredients to the dry ingredients and whisk until well blended.

In a deep fryer or heavy pan, heat additional vegetable oil to 350 to 375 degrees, using just enough oil to cover the meatballs.

A candy/deep-fry thermometer will help gauge the oil temperature.

One by one, coat the chilled meatballs in the batter.

Using tongs, remove each meatball from the batter and lower each one slowly into the oil, but avoid crowding the pan.

Fry until golden brown, about 3 minutes, then remove and drain on paper towels.

Don’t worry if your deep-fried meatballs end up with little batter “tails”. They’re crispy and delicious!

Serve immediately with warm marinara sauce.

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Grilled Chicken with Bruschetta Sauce

I seem to have a theme going on these last few weeks…lots of my recipes are focused around fresh veggies that are in season during the mid to late summer months. I am always drawn to juicy vine-ripened tomatoes with a sweetness that makes my mouth water. One of my favorite summer dinners is a quick marinated and grilled chicken breast topped with tomatoes and fresh basil in a garlicky balsamic sauce. Easy yet the flavors work together in such a way that belies its simplicity. So pick a few tomatoes, either from your garden or the local farmers’ market, fire up your grill and enjoy eating the best summer has to offer with my grilled chicken with bruschetta sauce!

Grilled Chicken with Bruschetta Sauce

Ingredients

Chicken

3 tablespoons orange juice (not concentrated)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoon whole grain Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1 clove fresh garlic
1 teaspoon salt
1/2 teaspoon whole peppercorns

4 (6 – 8 ounce) boneless, skinless chicken breasts cut in half so there are 8 pieces

Bruschetta Sauce

2 cups chopped tomatoes (about 2 medium or 1 medium and 1 pint Cherry tomatoes)
1/2 cup fresh basil, sliced chiffonade*
1 tablespoon orange juice concentrate, thawed
2 cloves fresh garlic, minced
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/2 – 1 teaspoon salt
1/4 teaspoon fresh ground pepper

Instructions

Chicken

Pound the 8 pieces of chicken breasts to 1/3-inch or 1/2-inch thickness. The important thing is that they are all approximately the same thickness. Place into a heavy duty gallon-sized ziplock bag and set aside.

Combine the orange juice, balsamic vinegar, Dijon mustard, olive oil and salt together and set aside.

Combine the oregano, rosemary, thyme, garlic and peppercorns together and crush until a coarse paste forms. I like using my mortar and pestle for this, but a spice grinder or a mallet will get the job done.

Stir the herb mix into the balsamic vinegar mixture and pour over the chicken pieces.

Carefully seal the bag and place in the refrigerator.

Allow to marinate at least 2 hours and up to 8 hours.

Bruschetta Sauce

In a glass bowl, mix the the tomatoes, orange juice concentrate, fresh garlic, balsamic vinegar, olive oil, pepper and 1/2 teaspoon of salt together.

Taste and add additional salt as needed.

Gently stir in the chiffonade basil and allow the sauce to rest in the refrigerator at least an hour before serving.

The sauce can be made the day before.

Procedure

Remove the chicken from the marinade and allow the meat to rest at room temperature 20 minutes. Discard the marinade.

Preheat a bbq grill or a grill pan on medium-high heat and coat the grates with non-stick cooking spray.

Place the chicken pieces on the grill and cook 2 to 3 minutes on each side, until the internal temperature reaches 160 degrees.

Once chicken has finished cooking, place on a platter and tent with foil. Allow the chicken to rest 5 minutes.

Serve the chicken with the bruschetta sauce on top of egg noodles or steamed rice and garnish with additional basil if desired.

Tips

I place 1 piece of chicken in a heavy duty gallon-sized bag before pounding to keep the juices contained. I don’t recommend using the same bag to marinate the meat in since there could be small holes or tears in the plastic after pounding.
If you have fresh herbs on hand you can use those in the marinade instead of the dried herbs. Just increase the amount to 1-1/2 teaspoons of fresh vs. 1/2 teaspoon dried.
The bruschetta sauce makes a wonderful appetizer when served with crunchy toasted baguette slices! Rub slices of baguette bread with fresh garlic cloves before toasting to boost flavor.
*Chiffonade means “little ribbons” in French. Stack several basil leaves on top of each other and roll them into a tight circle (cigar shape). Using a very sharp knife, cut thin strips across the roll. Slicing basil this way cuts down on the amount of bruising done to the herb.

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