‘The Mystery Writers of America Cookbook’ Is A Must Buy for Foodies and Bibliophiles [REVIEW]

James Patterson's Grandma's Killer Chocolate Cake

Serve up one of your favorite mystery writer’s yummiest recipes, like Grandma’s Killer Chocolate Cake from James Patterson. (Photo courtesy Quirk Books)

Jathan and I love to cook nearly as much as we love to read. Or maybe it’s the other way around! Either way, when I received a copy of The Mystery Writers of America Cookbook: Wickedly Good Meals and Desserts to Die For, written by a host of my favorite authors and edited by Kate White, I was in awe. Read more of this post

Nachos for Two

  
Contrary to what our friends might tell you, we don’t always cook a meal fit for an army. Sometimes, when it is just the two of us, we go the simple route and prepare a dish we can share without worrying about packing up leftovers. Besides, some meals, like our Nachos for Two, are best eaten immediately. So the next time you are craving something spicy, crunchy, cheesy and just downright delish, try our take on everyone’s favorite Mexican appetizer.  Read more of this post

Green Chile-Tomatillo Sauce

We love tomatillos and we are always looking for new ways to prepare them. Their unique citrus-tinged flavor is the perfect match for Mexican food. If you already like our yummy Salsa Verde, then we guarantee you’re going to love this Green-Chile Tomatillo Sauce with its cream base, spicy chiles and a twist of lime. Serve it over nachos for a unique twist, replace red sauce with it on enchiladas, or use it in our Blue Corn Chilaquiles with Chicken. Any way you eat it, it’s delicious! Read more of this post

Corn, Tomato, and Black Bean Salsa

Corn, Tomato, and Black Bean Salsa

Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.

Nothing transports our taste buds to the American Southwest like salsa. Found on nearly every table in the area, salsas have become more popular than ketchup. Whether sweet, smoky, mild or flaming hot, there are literally hundreds of variations on this staple condiment. Our Corn, Tomato, and Black Bean Salsa is cool and delicious with the added ingredients of cilantro, garlic and onion. A touch of our Red Chile Honey lends a smoky sweetness to this flavorful blend of fresh ingredients.

PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes

INGREDIENTS

  • 1/2 cup fine chopped white onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/4 teaspoon lightly toasted, freshly ground cumin
  • 1 jalapeno chile, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Red Chile Honey
  • 1 teaspoon kosher salt
  • 3/4 cup fresh corn kernels
  • 3 large ripe Roma tomatoes, diced
  • 1 cup cooked black beans

DIRECTIONS

  1. Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
  2. Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
  3. Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.

TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.

YIELDS: 2 1/2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Toasted Flautas

Toasted Flautas

Toasted tortillas, Mexican cheese, black beans and ground beef make for a quick and tasty lunchtime snack.

When unexpected guests show up, we hate to send them away hungry. But with a few common ingredients, we can soon place a platter of tasty snacks on the table that satisfies everyone’s hunger. For the perfect meal, serve our toasted flautas with chunky guacamole, sour cream and fresh salsa.

PREP: 5 minutes
COOK: 25 minutes

INGREDIENTS

  • 1 pound ground beef
  • 1/4 cup taco seasoning
  • 1 cup water
  • 1 package corn tortillas, 12
  • 6 ounces Monterey jack cheese, grated
  • 2 tomatoes, chopped
  • 1 15-ounce can black beans, rinsed and drained
  • ½ teaspoon salt
  • ½ lime, juiced
  • 1 tablespoon safflower oil

DIRECTIONS

  1. In a large skillet, brown beef until crumbled. Add taco seasoning and water, bring to boil. Reduce heat, simmer for 15 minutes, drain. Remove from heat.
  2. Preheat oven to 425°F. Lay out tortillas on two baking sheets. Spread cheese on each one. Place in oven to melt, 1 – 2 minutes.
  3. Meanwhile, toss the beef, tomatoes, black beans, salt and lime juice together. Distribute mixture over cheese-melted tortillas and roll up. Place side by side on baking sheet. Brush oil over top of each roll. Bake for 8 minutes, until golden and crispy.

YIELDS: 12 flautas

© 2011 Jadeworks Entertainment. All rights reserved.