Shelley Coriell's Blog

December 5, 2016

Ruby Cookie ExchangeHoliday greetings book and cookie lovers! You’ve reached Author Shelley Coriell and the next leg of the scrumptuous Ruby Cookie Exchange hosted by authors of the Ruby Slippered Sisterhood. Below is a free book, great recipe, and details on how you can win a $150 gift card. Yep, that’s some serious holiday cheer from your Ruby Sisters. ***Cookie Exchange and contest run Dec. 8-12***


NEWSLETTER & PRIZE GIVEAWAY: Do you enjoy a good mystery, thriller, romantic suspense, or books about STRONG WOMEN of all ages? Sign up for my NON-SPAMMY newsletter to learn about my latest releases, contests, and recipes. Everyone who signs up for my newsletter gets a chance to win a print copy of your choice of one of my books. (I write everything from award-winning dark and twisty thrillers to sweet coming-of-age teen books…perhaps there’s a Christmas giftie lurking here!)


Cover for Light ParadeFREE HOLIDAY STORY: I’m thrilled to offer each of you a FREE Det. Lottie King Mystery: LIGHT PARADE. In this fun and fast-paced holiday short story, Det. Lottie King–a sassy, salty retired homicide detective–battles the clock and an unexpected Big Bad as she joins Colorado Springs police in a race to find a bomb planted at a Christmas light parade where her Girl Power troop is marching. Includes BONUS recipes. A perfect gift for cozy and crime mystery lovers! I call this my Grandma-with-a-Gun series.


Brown Butter Salted Caramel SnickerdoodlesMY FEATURED RECIPE: BROWN BUTTER SEA-SALT CARAMEL SNICKERDOODLES

Sweet and salty with a gooey center and a cinnamon kick! Seriously the best cookie recipe on the planet!

Yield: Two dozen cookies; Prep time: 1 hour and 15 minutes; Total time: 1 hour 30 minutes


Ingredients

1 cup unsalted butter, sliced

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 1/4 cups dark brown sugar

1/2 cup granulated sugar

1 large egg

1 egg yolk

2 teaspoons vanilla extract

1 tablespoon plain Greek yogurt

1 cup caramel squares, cut in half

For rolling the cookie dough:

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Sea salt for topping cookies


Directions

1. Place sliced butter in heavy-bottomed saucepan and cook over medium heat, whisking often until it turns brown and you smell a nice, nutty aroma. Set aside to cool.

2. Whisk flour, baking soda, cream of tartar, cinnamon, and sea salt in a medium mixing bowl and set aside.

3. In a large mixing bowl, cream together the browned butter and sugars. Beat in egg, egg yolk, vanilla extract, and Greek yogurt. Mix in dry ingredients until just combined.

4. Form the dough into a large ball, cover tightly with plastic wrap, and place in refrigerator for 30 minutes.

5. Pre-heat oven to 350 degrees.

6. Divide and measure chilled dough into one tablespoon portions, and roll each into a ball. Flatten balls with palm and place one caramel half onto each circle. Tuck dough around caramel and roll into a smooth ball again.

7. Mix 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl. Roll dough balls in sugar mixture and place on baking sheet. Sprinkle with sea salt.

8. Bake snickerdoodles for 8-10 minutes until brown around the edges but still soft in the center and there are cracks on the surface of the cookie. Allow snickerdoodles to cool 2-3 minutes on the baking sheet. Transfer to wire rack and let cool.


$150 GRAND PRIZE: If you’re collecting recipes for the Ruby Cookie Exchange $150 gift card grand prize, this is Author Shelley Coriell’s BROWN BUTTER SEA-SALT CARAMEL SNICKERDOODLE stop. Be sure to stop by the next Ruby on the Cookie Exchange. Here’s a complete list of authors and their recipes.


*Autumn Jordon

*Lizzie Shane

*Rita Henuber

*Elizabeth Langston

*Heather McCollum

*Shelley Coriell

*Laurie Kellogg

*Liz Talley

*AnneMarie Becker

*Jeannie Lin

*Diana Layne

*Lara Archer

*Jennifer Bray-Weber

*Kate Parker

*Katie Graykowski

*Jacie Floyd


And don’t forget to sign up for my newsletter to win a print copy of any of my books. Good luck!


Christmas Joy & Peace!


Shelley


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Published on December 05, 2016 11:11 • 31 views

October 28, 2016

A few years ago my husband and I planted our first winter garden. Living in the Arizona desert, we planted kale, spinach, lettuce, broccoli, and cauliflower. Lots of cauliflower, so much that first year that I was cooking two large heads a week. I made cauliflower tortillas, roasted cauliflower with garlic and lemon, cheesy cauliflower, even cauliflower-chickpea tacos, but my favorite cauliflower recipe that I discovered in the Year of Abundant Cauliflower is creamy Cauliflower Potato Soup. Easy and creamy, it pairs beautifully with a fresh loaf of sourdough and a cantaloupe wedge or two. Double the batch, and you’ll have leftovers for lunch. This recipe for Creamy Cauliflower Potato Soup can be found in NEW SHOES, Vol. 2 in my Detective Lottie King Mystery Series. Delish!


Creamy Cauliflower Potato SoupCreamy Cauliflower Potato Soup

Creamy and comforting and loaded with vegetables. Healthy, too, if you nix the bacon and extra cheese!

Yield: Serves 4; Prep time: 30 minutes; Total time: 45 minutes


Ingredients

1 teaspoon olive oil

1 cup thinly sliced leeks, white and light green parts only

4 cloves garlic, minced

2 medium potatoes (like russets), peeled and diced

2 cups chopped cauliflower florets

2 cups chicken stock

2 tablespoons butter or butter-substitute (like Earth Balance)

2 tablespoons flour

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground mustard

1 cup milk

4 ounces reduced-fat processed cheese (like Velveeta), cubed

Additional chicken stock to thin, if needed


Toppings

Green onions, thinly sliced

Bacon, cooked and crumbled (optional, but Lottie-approved)

Sharp cheddar cheese, grated (optional, but Lottie-approved)


Directions

1. In a large saucepan, heat oil on medium. Add leeks and cook for about 5 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring frequently. Add potato, cauliflower, stock and 1 cup water. Turn heat to high and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are soft, about 20 minutes.

2. In a small saucepan over medium heat, melt butter. Slowly add flour, pepper, and ground mustard. Whisk constantly for about 2 minutes. Gradually whisk in milk and stir until thickened. Add reduced-fat cheese and stir until melted. Remove from heat.

3. Using an immersion blender, puree vegetables until smooth. Or you can carefully transfer soup to blender in small batches, puree, and return to sauce pan.

4. Add cheese sauce to pureed soup and stir. Add additional stock to thin to desired consistency.

5. Top with green onions.


Enjoy!


From the creative kitchen of award-winning author Shelley Coriell

www.shelleycoriell.com


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Published on October 28, 2016 09:52 • 16 views

October 21, 2016

Cover for Thin Ice: Det. Lottie King Vol. 3THIN ICE, Vol. 3 of my Det. Lottie King Mystery Short Story Series is now available. In this volume Lottie has opened a shiny new detective agency and reluctantly partners with rival private investigator and greenhorn Oliver T. Figg. But as they hunt down murder suspects, they’re ready to kill…each other. Features five mystery short stories and Lottie-inspired recipes.

Figg is shaping up to be one of my all-time favorite characters. He’s a young idealist and a bit of a know-it-all, but sassy Lottie keeps him in line. I forgot how much I LOVE writing buddy stories like Kate & Smokey Joe from THE BROKEN and Rebel & Gabby from GOODBYE, REBEL BLUE, just to name a few. I can’t wait for you to meet Figg!


Get your print or e-copy now.


Amazon


Barnes & Noble


Kobo


Happy reading!


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Published on October 21, 2016 16:37 • 14 views

October 7, 2016

I’ve been in the deep, dark writing cave the past few months but popped out at the end of September to get in our winter garden, one of the joys of living in the Desert Southwest. The seedlings are really taking off this week. Lots of good lookin’ cauliflower, broccoli, spinach, chard, and two types of kale. Plus our peppers are still going like crazy. Jalapenos anyone??? I can’t wait to use garden kale for my fave green smoothie which I included in NEW SHOES, Vol. 2 in my Detective Lottie King Mystery series. This Tropical Green Smoothie recipe is a good green smoothie for those of us who aren’t crazy about banana-heavy drinks. The secret ingredient: avocado. Enjoy!



Tropical Green SmoothieTropical Green Smoothie

Ultra creamy, naturally sweet, and green, green, green!

Yield: Serves 1; Prep time: 5 minutes; Total time: 5 minutes


Ingredients

1 cup spinach or lacinato kale

1/2 cup coconut water

1/2 cup pineapple juice

3/4 cup frozen chopped pineapple

3/4 cup frozen chopped mango

1/2 avocado

1 tablespoon chia seeds


Directions

1. Combine greens and coconut water in high-speed blender and blend until completely smooth. (You don’t want little green bits getting stuck between your teeth!)

2. Add remaining ingredients and blend until smooth.



From the creative kitchen of award-winning author Shelley Coriell.


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Published on October 07, 2016 16:02 • 11 views

August 12, 2016

Veggie-loaded Cajun Jambalaya is one of my family’s favorite dishes and always on the menu when my girls return home from college for the holidays. For my seafood-loving clan, I often double the shrimp and always serve with a big salad and crusty homemade sourdough bread. This recipe appears in NEW SHOES: Detective Lottie King Mystery Short Stories, Vol. 2. Enjoy!


Cajun JambalayaCajun Jambalaya


Spicy and meaty with a hefty serving of vegetables.

Yield: Serves 6; Prep time: 20 minutes; Cook time: 35 minutes


Ingredients

1 pound medium shrimp, peeled and deveined

1/2 pound kielbasa, sliced

1/2 pound chicken breasts, chopped

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/4-1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 tablespoons olive oil

1 medium onion, chopped

1 green bell pepper, chopped

1/2 cup chopped celery

1 red bell pepper, chopped

2 tablespoons chopped garlic

1 can diced tomatoes, drained (reserve juice)

3 bay leaves

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1 cup rice

3 cups chicken stock


Directions

1. In a bowl combine shrimp, kielbasa, chicken and seven spices. Set aside.

2. Heat olive oil over medium-high heat and sauté onions, peppers, and celery for about five minutes. Add garlic, drained tomatoes, bay leaves, Worcestershire, and hot sauce. Stir and cook another three minutes.

3. Add rice, reserved tomato juice, and chicken stock. Bring to boil.

4. Reduce heat to low, cover, and cook until most of liquid is absorbed, about fifteen minutes.

5. Add seasoned meat and cook until done, about ten minutes.


From the creative kitchen of award-winning author Shelley Coriell.


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Published on August 12, 2016 16:32 • 17 views

August 5, 2016

My Guy is a big margarita fan, and living a few hours from Mexico, we’ve encountered some great tequilas in local restaurants and during our trips to nearby Puerto Peñasco. The Gran Patron Platinum that’s used as a murder weapon in one of my Det. Lottie King stories is one of the best tequilas around, especially if you like your tequila on the rocks. If I were at Lottie’s retirement party, I would buy her a Peach Margarita like this one. This recipe appears in ROUGH DAY: Detective Lottie King Mystery Short Stories, Vol. 1. Enjoy!


Peach MargaritaPeach Margarita


Heavenly when made with fresh white peaches at the peak of summer!

Yield: Serves 1; Prep time: 5 minutes; Total time: 5 minutes


Ingredients

1/2 cup peach puree (about two medium peaches, skin removed)

1.5 ounces silver tequila

.75 ounces triple sec

1 tablespoon simple syrup

1 lime, juiced

Ice

Sea salt

Optional:

Lime and peach slice


Directions

1. Combine peach puree, tequila, triple sec, simple syrup and lime.

2. Wet rim of serving glass. Dip in sea salt.

3. Pour peach mixture and ice into prepped glass and garnish, if desired.


From the creative kitchen of award-winning author Shelley Coriell.


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Published on August 05, 2016 14:22 • 12 views

July 22, 2016

Blackberry CobblerIf you moved in next door to me, I’d make this recipe and deliver it to you with a hug and a smile. If you had a baby, got married, or lost a beloved, I’d make this for you. Buttermilk Crusted Blackberry Cobbler is my go-to dish for potlucks, family get-togethers, and times when I need something sweet and good bubbling in my kitchen. I usually use heart-shaped cookie cutters for the dough because…well, that’s how I roll. In my world the ice cream is not an option. This recipe appears in ROUGH DAY: Detective Lottie King Mystery Short Stories, Vol. 1. Enjoy!


Best dessert ever. Seriously. Put down the book and go make this now.

Yield: Serves 8; Prep time: 20 minutes; Cook time: 1 hour; Total Time: 1 hour 20 minutes


Ingredients

Filling :

1-1/2 pounds fresh Marion blackberries (frozen triple berry mix is great, too)

1 cup sugar

3 1/2 tablespoons flour

1 tablespoon vanilla extract

Crust :

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup butter

1 cup buttermilk

2 1/3 cups flour

Topping :

1 tablespoon melted butter

1 tablespoon sugar

Optional :

Vanilla ice cream


Directions

1. Preheat oven to 350 degrees and grease a large casserole dish.

2. In a medium bowl, combine berries, sugar, flour, and vanilla. Pour into greased dish.

3. In a large bowl, mix sugar, baking powder, and salt. With a pastry cutter, cut in butter. Add buttermilk and 1 1/2 cups of flour to form a sticky dough. Spread remaining flour on work surface and knead dough until most of the flour is incorporated. Roll dough to 1/4-inch thickness and cut into 2-inch pieces. Cover berry filling with dough, overlapping pieces.

4. Drizzle melted butter over dough and sprinkle with sugar.

5. Bake at 350 degrees until crust is golden brown and filling is bubbly, about one hour. Cover with foil if getting too brown.

6. Serve warm over vanilla ice cream.


From the creative kitchen of award-winning author Shelley Coriell

www.shelleycoriell.com


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Published on July 22, 2016 14:00 • 22 views

July 1, 2016

When I was young, my mother worked in a library, and once a week she’d bring home an armload of cookbooks. Even as I child, I was an avid foodie, and I’d sit with my mom at the kitchen table reading those cookbooks like most teens would linger over Tiger Beat and Seventeen Magazine.


It must be something in the genes, because my youngest daughter loves to read cookbooks and food blogs. She’s also the family’s finest baker and regularly makes these Brown Butter Salted Caramel Snickerdoodles, which are always a huge hit with family and her friends.


These are my favorite cookies on the planet. They are salty-sweet, buttery, chewy, and a tad bit cinnamon-y. Yes, they take time, but they are worth it. Try these, good people! Then send me a note praising their awesomeness, which I’ll pass on to my youngest daughter.

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Published on July 01, 2016 11:24 • 10 views

When I was young, my mother worked in a library, and once a week she’d bring home an armload of cookbooks. Even as I child, I was an avid foodie, and I’d sit with my mom at the kitchen table reading those cookbooks like most teens would linger over Tiger Beat and Seventeen Magazine.


It must be something in the genes, because my youngest daughter loves to read cookbooks and food blogs. She’s also the family’s finest baker and regularly makes these Brown Butter Salted Caramel Snickerdoodles, which are always a huge hit with family and her friends.


These are my favorite cookies on the planet. They are salty-sweet, buttery, chewy, and a tad bit cinnamon-y. Yes, they take time, but they are worth it. Try these, good people! Then send me a note praising their awesomeness, which I’ll pass on to my youngest daughter.

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Published on July 01, 2016 11:24 • 10 views

June 10, 2016

I love food. And I love murder mysteries. It was only a matter of time before I combined the two in a book project. Woot! I initially decided to add recipes to my new Detective Lottie King Mystery Short Story Series simply because I love novels with recipes, especially mystery books. But then as I studied the short story market, I saw that the biggest reader complaint with short stories is that they weren’t “long enough.” It sounds odd, but in my writerly mind, it makes sense. Short story readers weren’t feeling “satisfied” after they read a short story. They wanted “more” but not necessarily words. So I did a few things with my Det. Lottie King Mystery Short Story Series to give my readers a “fuller” reading experience, including adding some fun or memorable recipes from my own kitchen. This recipe for Ice Cream in a Bag is super simple and kid-friendly. It appears in ROUGH DAY: Detective Lottie King Mystery Short Stories, Vol. 1.


Ice Cream in a Bag


Ice Cream in a Bag


Cool and fun-to-make, this easy dessert is perfect for kids of all ages!

Yield: Serves 2; Prep time: 10 minutes; Total time: 10 minutes


Ingredients

1 cup half-and-half

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 cup rock salt

About 8 cups of ice cubes

1 pint-size zipper plastic bag

1 gallon-size zipper plastic bag

Your favorite mix-ins: fresh fruit, crushed peanut butter cups or candy bars, cereal, etc.


Directions

1. Combine the half-and-half, sugar, and vanilla extract in pint-size bag. Seal.

2. Place the ice, salt, and pint-size bag in gallon-size bag. Seal. Shake the bags until the half-and-half mixture hardens, about five to ten minutes.

3. Take the small bag out of the large one and add mix-ins.

4. Eat straight from bag.

Author’s Note: I first made this fun dessert with my three daughters, then pre-school age, during one of Arizona’s notoriously hot summers. Forced indoors by 110 degree temps but needing to do something active, we prepared bags for each of us, turned on some upbeat music, and danced. Ten minutes later, ice cream! This also works well with large groups. My Girl Scouts loved it. My favorite mix-in: chocolate toffee bits. Detective Lottie King would definitely add chopped peaches. Enjoy!


From the creative kitchen of award-winning author Shelley Coriell


The post Det. Lottie King Recipe: Ice Cream in a Bag appeared first on SHELLEY CORIELL.

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Published on June 10, 2016 10:25 • 23 views