Posts from the ‘Buffet Night’ Category

Crimewriter’s Kitchen Update


This is a quick update to say thanks for being patient while I finish my book, Burned Bridges. It’s scheduled for an October release and I’m swamped making deadlines.

I want this book to be the best it can be and I have an awesome team supporting me. 

After August 31st, I will have more time to dedicate to my recipes and will post more ingredients this weekend.

Please have a wonderful week.

All my best,



Potatoes and Green Beans

This recipe is one my favorites. It’s healthy and tasty.

Preheat oven to 350

Use a 1lb of fresh green beans, 6 medium-peeled red potatoes, yellow onion, 1 bunch of green onions, minced garlic, butter, and parsley.

Rinse off the green beans and potatoes with cold water. For the green beans, snap off the ends and cut your potatoes in halves. Mix them together and place in a casserole dish.

Next, grab a yellow onion and cut in half and slice one half  into thin circles. Add onions and season with 1-TBSP of minced garlic, 2-TBSP of non-salted butter, 3/4 cup of water and cover.

Place in the oven and cook for about 30mins then turn down to 325, sprinkle parsley flakes and finish cooking until potatoes are soft. Appx 60 more minutes.

Total cooking time 1hr and 30mins

Smothered Chicken Fajitas

1-lb of chicken breast tenderloin, olive oil, 1-green pepper, 1 onion, 3-cups of cheddar cheese, fajita size tortillas and alfredo sauce with pesto.

Use a non-stick skillet or Wok and put just enough olive oil to cover the bottom of the pan.

Cut up your onion, green pepper and dice your chicken into cubes.

Then, put chicken in oil and cook until done. (Make sure you cook on both sides) When the chicken is done, drain on a paper towel or a Wok rack.

 Add green pepper and onion into skillet and steam with a 1/2 cup of water for about 6-7 minutes. (if there is water left pour out.)

Replace chicken and add alfredo sauce with pesto and simmer for 15 minutes. 

Carefully warm 4 tortillas in microwave for 10 seconds and place on a plate. Spoon mixture into tortilla and sprinkle cheese on top.

Fold in half and enjoy!

Lemon Pepper Fish

It is a simple dish that can be baked in the oven or cooked on the stove.


4 tilapia fillets (about 3.5 ounces each)

¾ cup of water

1 ½ teaspoon of unsalted butter

½ teaspoon of minced garlic

Lemon Pepper Seasoning


Preheat your skillet and add the water. Lightly season tilapia with the Lemon Pepper Seasoning on both sides.

In your sauté pan, add the butter and garlic. Simmer for about 3-5 minutes.

After the water comes to a gentle boil, place the fillets into the skillet and add your sauté mix.

Cover and cook tilapia approximately 4 minutes on one side. Flip and cook for an additional 4 minutes without the lid.

Remove and place on a serving platter. Sprinkle with parsley and serve.

The Healthy Egg

Have you tried cooking an over-easy or sunny side egg in water? If you’re tired of using grease or butter, this would be the way to go.

It works for scrambled too. Just add ¼ cup of water to your pan and whip up 3 eggs.

Makes 2-4 servings.

My Favorite Saute Mix

 This includes:

Low fat butter, broth or water (your choice)

Fresh green onions

Fresh white onions

Minced/Fresh Garlic

Powder Seasonings (your choice-depends on what you’re cooking)

Once you have simmered the mix for about seven minutes, add to your boiling water for taste. This is great for homemade chili’s, soups and casseroles.

Smothered Chicken with Sauteed Onions and Mushrooms