Archive for the ‘Cooking With Cops’ Category

PostHeaderIcon Cooking With Cops: Shrimp Lo Mein and GLUG

Emily Farnham says this lo mein recipe is so simple that even our resident chef can cook it. But, as you can see, he hasn’t quite mastered noodles yet. So maybe you guys should try this one on your own. Don’t worry, though, if your attempt produces slop, today’s second recipe’ll help you forget all about your mistakes.

Shrimp Lo Mein

Steam lo mein noodles till tender.

Stir fry 1/2 cup onions, 1/2 cup green peppers, 1/2 cup mushrooms, and shrimp (4 lg. shrimp per person) together until tender

Feel free to use chopped bok choy or cabbage as well.

Stir in 2 tbsp fish broth and 2 tbsp soy sauce

Add lo mein noodles and stir til all is blended –  do not over cook veg.

This makes 4 healthy servings.


…and for Emily’s alcohol loving peeps, her friend Gunnilla sends this:


1 large bottle burgundy

1 c aquvite

2 large navel oranges

4 cloves

1/4 c raisins

1/4 c walnuts

1 large bottle port

1 large bottle rose

1 cup sugar

Peel oranges and place peels and cloves in cheese cloth bag.

Over medium heat add all liquids and sugar except aquvite.

Place cheesecloth bag in until warmed and flavors are infused.

Add aquvite and light match.

Serve Glug over raisins and nuts.

Do not perform any activities that require brain cells.

Blow at flame serve and enjoy.

*Today’s recipe comes to us from the kitchen of Southland fan Emily Farnham. You can visit Emily on Facebook. You can visit Southland Tuesday nights on TNT at 10pm. You can enjoy Emily’s Lo Mein and Glug anytime.

*Do you have a recipe you’d like to share with thousands of daily Graveyard Shift readers? If so, please contact us at

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Registration for the 2012 Writers’ Police Academy is well underway.

Featuring Lee Child as keynote speaker.

Special guest speaker – Renowned forensic anthropologist Dr. Elizabeth Murray.

All new workshops!

Firearms, K-9’s, arson investigation, fingerprinting, interview and interrogation, ride-a-longs with sheriff’s deputies and patrol officers, polygraph, firefighters, and much, much more!

Special surprise (you won’t believe this once-in-a-lifetime…oops, almost spilled the beans!!)


How do you like The Graveyard Shift’s new look?

PostHeaderIcon Cooking With Cops: Karen Davidson’s Texas Caviar Salsa

Sure, you’ve just finished working the graveyard shift, and you can barely hold your eyes open, but today’s the day the in-laws are coming over for your kid’s birthday party. No sleep for you. Not today.

So, march right on in there and get rid of that uniform, the gun belt, and those muddy shoes. What’d you do last night, anyway?

Oh, chased a serial killer through a swamp. Well, that’s nice. Hurry along, now. Everyone will be here soon, and they’ll all be asking for the salsa.

And wipe your feet before you step on the good carpet.

~ Between you and me, he’ll be asleep in two minutes. That’s why I’ve already pulled out his recipe card file. So do me a favor and grab a bowl and the ingredients—they’re all right there on the counter—and start mixing. Everyone will be here soon. I’ll get the chicken ready for the grill.

Oh, here’s a spare apron. You wouldn’t want to get anything on that dress… J.C. Penny?

Oh, Ann Taylor. I’ve been meaning to stop by there. But I’ve been a Sears and Roebuck person since I was this high.


Yes, this is Karen’s recipe.

Yep, Karen Davisdon.

Uh huh, that salsa. He got it from her a couple of years ago at the VFW picnic.

I know. It’s sooo good.

Okay, here’s the recipe box. It’s filed under “S”.

Yes, it is really easy to make.

Listen, he’s snoring already.

I hope he took off his shoes before crawling onto the bed. That’s my good comforter, the one Aunt Geraldine made for me.

Honestly, that man…


1 can white shoe-peg corn

15 oz can black-eyed peas, drained and rinsed in cold water

4-5 small cans chopped black olives, drained (about 12 oz)

1 can (about 15 oz) garbonza beans

10 oz bottle chunky salsa, medium flavor


10 oz can Rotel tomatoes with chilies

8 oz bottle Kraft zesty Italian dressing

1 bunch green onions, chopped

2 Tbsp chopped cilantro

1 cup shelled edamame, optional (this wasn’t in the original recipe, but I love edamame)

Mix all ingredients together and chill overnight before serving with tortilla chips.

NOTE: I have always used the salsa instead of the Rotel tomatoes, so I don’t know how the recipe does with the Rotel.

ALTERNATE USE:  Boil chicken breasts in some herbs and then shred the chicken. Pour the salsa over it – it’s almost like a thick stew that way.



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*Today’s recipe comes to us from the kitchen of Southland fan Karen Davidson. Karen heads up the Southland chat, featuring many of the show’s stars who stop by to hang out with their fans. You can visit Karen on her Facebook page here.

Yes, that’s Southland star Michael Cudlitz snuggling up to Karen in the photo above.


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