Hello and Welcome!

Thank you for joining me today.  The website has a whole lot of information about my books, but right now I want to get personal.  Each month I hope to share some insight as to what inspires me, and what I am up to when I’m not writing.

Here are some fun easy summer recipes to enjoy:

Easy Grilled Skewered Shrimp

• I lb. peeled and deveined LARGE shrimp – leave the tail on or off – up to you
• Two tablespoons lemon juice
• ¼ cup olive oil
• 1 tsp. Italian seasoning or Cajun – depending on what you’re in the mood for
• 6-8 wooden skewers
• 1 lemon cut into wedges

Directions:

1. Mix lemon juice, olive oil and seasoning in a large plastic zip lock bag
2. Once the ingredients are combined, add the cleaned shrimp to the bag.
3. Marinate for minimum of 15 minutes up to 2 hours
4. Thread the shrimp on to skewers (trust me it’s the easiest way to cook them)
5. Grill for 2-3 minutes on each side
6. Or broil for 2-3 minutes on each side
7. Serve with lemon wedges

Here’s another shrimp recipe that’s a winner for picnics and bar-b-ques:

Spicy Shrimp Salad with mint

Yield:4 to 6 servings

• 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
• 1 teaspoon minced garlic, or more to taste
•  teaspoon salt
• ½ teaspoon cayenne, or to taste
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 2 tablespoons plus 2 teaspoons lemon juice
• 30 to 40mint leaves
• 6 cups arugula and other greens

Directions:

1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
   Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
   When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
2. Mince about one-third of the mint and set aside. Tear remaining leaves and toss them with the arugula.
3. Stir remaining olive oil and lemon juice together in a bowl.

The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint. Tastes delicious and looks pretty too!

Greek Chicken Kabobs – more outdoor dining 😊

• 1 & 1/4 lb. boneless chicken breast cut into 2 inch chunks
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• 1 red pepper, seeded and cut into 1 inch pieces – you can use green bell peppers but they don’t always “agree” with people
• 1 red onion cut into 1 inch pieces
• 6-8 wooden skewers

Directions:

Combine lemon juice, olive oil, oregano, garlic and black pepper in a bowl or zip lock bag, add chicken and marinate overnight.

When ready to cook, alternate chicken, onion, pepper on skewer

If grilling – cook 5 minutes on each side

If broiling – cook 8-10 minutes on each side

Dipping Sauce:

You can either make this yourself or buy a pre-made Tzatziki sauce—you can usually find it where they sell humus (Cesar’s Food is the brand I use), Green Goddess dressing, or any kind of yogurt dill dressing.

If you’re ambitious here’s how to make it yourself:

• 1 cup of plain Greek yogurt
• 2 teaspoons olive oil
• salt and pepper to taste
• ½ cup minced cucumber
• ¼ cup minced fresh parsley
• Optional garnishes: lemon wedges chopped parsley

Now if you’re in the mood to bake, or if you’re assigned dessert here’s a favorite. It’s a little labor intensive, but worth it.

BLUEBERRY CRUMB CAKE

FOR THE CRUMBS

• 5 tablespoons unsalted butter, at room temperature
• ¼ cup sugar
• ⅓ cup (packed) light brown sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped walnuts

FOR THE CAKE

• 1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
• 2 cups plus 2 teaspoons all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ⅔ cup sugar
• Grated zest of ½ lemon or ¼ orange
• ¾ stick (6 tablespoons) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½cup buttermilk

Directions:

1. Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8×8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
2. To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
3. To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons          of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
4. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
5. Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs and they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
6. Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

If you’re like me, technology can be a little confusing.  Okay, a lot confusing, so here’s a little more info to help you navigate.

We put all my books from 2024 on the 2024 page and all the upcoming releases on the 2025 page.

The SERIES TAB explains each series and the books in the series.  There’s a tab about  me, Mary Kuczkir—yep that’s my real name; recipes, and my furry friends.

Thank you! Enjoy!