About:Nancy J. Cohen

Website: https://nancyjcohen.com Profile Nancy J. Cohen writes the Bad Hair Day Mysteries featuring South Florida hairstylist Marla Vail. Titles in this series have been named Best Cozy Mystery by Suspense Magazine, won a Readers' Favorite gold medal, placed first in the Chanticleer Book Awards and third in the Arizona Literary Awards. Nancy’s instructional guide, Writing the Cozy Mystery, was nominated for an Agatha Award. A featured speaker at libraries, conferences, and community events, she is listed in Contemporary Authors, Poets & Writers, and Who's Who in U.S. Writers, Editors, & Poets. When not busy writing, she enjoys fine dining, cruising, visiting Disney World, and shopping.

Posts by Nancy J. Cohen :

Roast Turkey Breast with Herbs

Ingredients

6 to 7 pound bone-in turkey breast
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 tsp. fresh lemon juice
2 tsp. dry mustard
1 Tbsp. rosemary
1 Tbsp. sage
1 tsp. thyme
¾ cup dry white wine

Directions

Preheat oven to 325 degrees. Place the turkey breast in a roasting pan, skin side up. In a small bowl, combine olive oil, garlic, lemon juice, mustard, rosemary, sage and thyme. Rub over turkey. Pour the wine into the bottom of the pan. Roast uncovered for 1½ hours or longer until meat thermometer registers 165 degrees in thickest part of breast. Cover breast with foil if over-browning occurs during cooking time.

When done, transfer turkey breast to cutting board, cover with foil, and allow to rest for 15 minutes before carving. Reserve pan juices for gravy. Serves 6 to 8.

Dilled Salmon Pie

Ingredients

(1) 9‑inch deep dish pie crust, defrosted if frozen
2 Tbsp. butter
2 medium onions, chopped
1 Tbsp. chopped fresh parsley
1/4 tsp. dried dill
3 Tbsp. all‑purpose flour
1/4 tsp. salt
1 cup milk
½ cup shredded Swiss cheese
15.5 oz. can salmon, drained and flaked
1/4 cup dry bread crumbs

Directions

Preheat oven to 400 degrees. Bake the unpricked pie crust for 5 minutes; remove and cool. Turn oven temperature down to 350 degrees.

In a medium saucepan, cook onions in 2 Tbsp. butter until translucent. Stir in parsley and dill. Blend in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in cheese until melted. Gently fold in salmon.

Pour mixture into pie crust. Sprinkle bread crumbs on top of pie. Bake at 350 degrees for 30 minutes or until set. Let stand 5 minutes before serving. Serves 6.

 

 

Shrimp Brown Rice

Ingredients

1 to 2 lbs. cooked shrimp, peeled and deveined
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
12 oz. frozen broccoli florets, defrosted
8 oz. frozen peas

Directions

Thaw shrimp if frozen. In a Dutch oven, sauté onion, red bell pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6 to 8.