Moody & The Ghost - Books 1-4 (Moody Mysteries)

by Kim Hornsby

  Instagram: www.Instagram.com/kimhornsbyauthor

  Kim’s Website: www.bit.ly/KimHornsby

  Books by Kim Hornsby

  Dream Jumper Series

  The Dream Jumper’s Promise

  The Dream Jumper’s Secret

  The Dream Jumper’s Pursuit

  Girl of his Dream

  Dream Come True

  Moody & The Ghost Series

  Dead Ahead

  Batten Down

  Coming About

  Hoist the Jib

  Anchors Aweigh – Coming Soon

  Necessary Detour

  Christmas Romances – Christmas in Love Box Set

  Maui Kalikimaka

  Christmas in Whistler

  Christmas in Crystal Creek

  Find ALL these books on Amazon HERE

  Moody RECIPE ROUNDUP

  HUEVOS RANCHEROS

  Feeds Three Paranormal Investigators

  6 eggs

  3 tortillas

  ¼ cup salsa

  ¼ cup shredded Jack cheese

  1 diced onion

  1 can black beans, drained

  1 green pepper cut in small chunks

  1 clove garlic

  Sour cream

  ½ cup sliced black olives

  1 avocado sliced

  Fry onion and pepper in olive oil until soft, add garlic

  Scramble eggs with cheese

  Warm beans and steam tortillas

  Combine olives, eggs, salsa, beans, sour cream, and avocado in a tortilla and keep the thing shut while you eat!

  *Bryn dictates the instructions to Eve, including how to fold a tortilla beginning at the bottom and pulling in both sides tightly.

  CHICKEN SALAD

  4 chicken skinless, boneless chicken breasts cooked, cut into small cubes

  ½ stalk of celery, chopped

  ½ cup of halved seedless grapes

  ¼ cup of almond slivers

  ½ cup of Hellman’s mayo

  ½ lime – juiced

  Salt and pepper to taste

  Mix everything together and serve in a sandwich or in a croissant. Serve with butter lettuce.

  BRYN’S EASY CHICKEN SALAD

  Go to the closest Deli or Costco. Buy chicken salad

  Put it in a wrap or pita pocket to keep it contained for easy eating.

  CLASSIC LASAGNA

  1-pound lean ground beef

  ½ cup minced onion

  2 cloves crushed garlic

  1 can (28 oz) crushed tomatoes

  2 6-oz cans tomato paste

  2 6.5 oz cans tomato sauce

  ½ cup water

  2 TBS white sugar

  1 ½ tsp dried basil

  1 tsp Italian seasoning

  1 TBS salt

  ¼ tsp black pepper

  4 TBS chopped fresh parsley

  12 Lasagna noodles

  16 oz. Ricotta cheese

  1 egg

  ½ tsp salt

  ¾ pound sliced mozzarella cheese

  ¾ cup grated parmesan cheese

  In a Dutch Oven cook ground beef, onion and garlic over medium heat until browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with basil, sugar and Italian seasoning, 1TB salt, pepper and 2 TB parsley, Simmer covered for ½ hours, stirring every 1/2 hour.

  Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 10 minutes, drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, parsley and ½ tsp salt.

  Preheat oven to 375 degrees.

  Spread meat sauce on 9 x 13 baking dish. Arrange noodles, spread ½ ricotta mix, top with 1/3 mozzarella slices. Pour 1 ½ cups meat sauce over and sprinkle with ¼ cup Parmesan. Repeat layers and top with mozzarella and parmesan.

  Cover with foil sprayed with cooking spray.

  Bake 25 minutes, remove foil, bake 25 more minutes, let stand for 15 minutes.

  OR…

  BRYN’S SUPER-EASY LASAGNA

  2 jars of Marinara Meat Sauce

  I package of Lasagna noodles

  Lots of Mozzarella and Parmesan

  I Tub of Ricotta

  Salt, pepper and parsley

  Pour ¼ of a jar of sauce in the bottom of a lasagna pan. Layer uncooked noodles, meat sauce, ricotta and mozzarella. Repeat 2 times. Season carefully.

  Bake at 375 for one hour with Mozzarella on top.

  Grandma Primrose’s Pot Roast

  Ingredients

  ½ cup all-purpose flour

  Black Pepper

  3 ½ pound Rump Roast

  ¼ Cup Butter

  ½ envelope Dry Onion Soup Mix

  1 Can Condensed Cream of Mushroom Soup

  ½ cup Dry Vermouth or White Wine

  Preheat oven to 325 degrees F (165 degrees C).

  In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.

  In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4-quart casserole dish with lid.

  In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.

  Cover and bake in preheated oven for 3 hours or until desired doneness.

  Serves six, or three Primrose’s. (We’re a hungry bunch.)

  Mexican Slop - a la Bryn

  Cook a pot of fusilli pasta, drain

  Bake or boil two chicken breasts, cube in bite-sized pieces, season with taco mix spices

  To pasta, add a brick of cream cheese, a can of corn, a can of black beans, a can of enchilada sauce, a can of black olives, ½ cup of sour cream, taco seasoning, chicken

  Mix

  Bake at 350 for 20 minutes with Pepper Jack cheese sprinkled on top.

  Jimmy’s Gnocchi

  2 potatoes peeled

  2 cups plain flour

  1 egg

  Bring a large saucepan of water to the boil. Cook potatoes until tender but still firm; about 15 minutes. Drain, cool and mash until smooth.

  Combine mashed potato, flour and egg in a large bowl.

  Knead the dough until it forms a ball. Cut the dough into quarters then working with one piece at a time on a floured surface roll into a snake about 1 1/2cm thick. Cut lengths into 1cm pieces.

  Bring a large saucepan of lightly salted water to a boil. Cook the gnocchi in batches for 3 to 5 minutes or until gnocchi float to the top then cook further 1 minute. Remove with a slotted spoon, drain well and serve with your favorite gnocchi sauce.

  Bryndle’s Gnocchi

  If Caspian isn’t in the room, Bryndle opens a bag of Trader Joe’s frozen Gnocchi and mixes the contents with a jar of marinara sauce, when you have those little suckers cooked in boiling water.

  Jimmy’s Chicken Parmesan

  Ingredients

  1 clove garlic, minced (1 teaspoon)

  1 stick butter (1/2 cup or 1/4 pound), melted

  1 cup dried breadcrumbs

  1/3 cup grated Parmesan cheese

  2 Tbsp chopped fresh parsley

  1/4 teaspoon salt

  1/4 teaspoon garlic salt (can sub regular salt)

  A large pinch of Italian seasoning (herb mix)

  1/8 teaspoon ground black pepper

  2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces

  Directions

  Preheat oven to 450°F.

  Pat chicken pieces dry: Pat the chicken pieces dry with paper towels. Prepare melted butter and breadcrumbs: In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.

  Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reh
eat the butter.

  Place chicken on roasting dish: Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter.

  Bake uncovered at 450°F 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

  Bryndle’s Parm Chicken

  Preheat oven to 450

  Put 1 cup of Italian breadcrumbs in a bowl with ¼ tsp garlic salt, salt and pepper

  Melt ½ cup of butter and mix with breadcrumbs

  Roll chicken breasts in mix and then cover with that freshly grated parm you buy at the Smuggler’s Cove grocery store

  Put chicken a baking pan with melted butter in the bottom

  Bake for 15 – 20 minutes uncovered

  Eat and then hide leftovers from Carlos in the vegetable drawer in the fridge.

  Jimmy’s Garlic Bread Spread

  1 stick of butter softened

  ½ teaspoon oregano

  2 cloves of freshly minced garlic

  4 tablespoons minced parsley

  Spread mixture on French bread, then put on a baking sheet and toast in broiler for 2 minutes.

  Bryndle’s Caesar Salad

  Buy a bag of chopped romaine lettuce

  Buy croutons and creamy Caesar dressing

  Toss in a large bowl until someone tells you it looks good

  Jimmy’s Fettuccine Alfredo

  24 ounces dry fettuccini

  1 cup butter

  ¾ cup heavy cream

  Salt and pepper to taste

  Dash garlic

  ¾ cup Romano cheese

  ½ cup grated Parmesan cheese

  Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

  In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

  Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

  Bryndle’s Fettucine Alfredo

  Take leftover Jimmy’s Alfredo, roll it in a heated wrap with Caesar Salad. Suck the alfredo out of the center and throw away the wrap because that’s just carb-overloading.