Sunday, July 26, 2015

Summertime cookin'

Cornbread Salad & Tomato Pie





Cornbread Salad

 I layered 4 cups chopped romaine, divided...2 tomatoes, peeled & diced, can of black beans, rinsed & drained, 1 can southwestern corn, drained, 6 green onions, chopped, 6 slices bacon, cooked chopped, 2 cups shredded Mexican cheese, 6 cornbread muffins & 1 bottle chipotle hidden valley ranch. Layer 1/2 lettuce, tomatoes, 2 muffins cornbread crumbled, beans, corn, onions & 1/2 of dressinG. Repeat layers, top with cheese, bacon, & remaining 2 muffins crumbled. Cover with plastic & refrigerate 1-2 hours before serving.

Tomato Pie



I didn't use a recipe, blind baked the crust. Sliced 6 heirloom tomatoes red, pink, yellow, salted them and let sit in colander for about 30 minutes. Pressed more of the liquid out and layered in crust, added fresh ground pepper to layers. Combination of fresh rosemary, basil, thyme & flat leaf parsley...about 1/3 cup. Sprinkled over tomatoes, reserving 1 Tbsp. Combined 2 cups sharp cheddar, 1 cup shredded mozzarella & one cup mayo. Spread over top & bake at 350 for 25-30 minutes. Sprinkle with reserved herbs. Let it stand about 5 minutes before slicing.

Saturday, July 11, 2015

Creamy Chicken Basil Fettuccine

Creamy Chicken Basil Fettuccine
From Blue Apron

My Notes: I used Roasted Garlic Chicken Sausage that I removed casings & chopped. In lieu of the Basil Futtuccine, I used dry linguini.


On the Cutting Board
  • 8 Ounces Ground Chicken
  • 8 Ounces Fresh Basil Fettuccine Pasta
  • 3 Cloves Garlic
  • 1 Red Onion
  • ¾ Pound Plum Tomatoes 
  • 1 Bunch Basil
  • 2 Tablespoons Tomato Paste
  • ¼ Cup Grated Parmesan Cheese
  • 2 Tablespoons Mascarpone Cheese 


    2Cook the chicken:
    In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

    3Cook the aromatics:
    Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

    4Add the tomatoes & chicken:
    Add the tomatoes, cooked chicken and 1 cup of water to the pan of aromatics; season with salt and pepper. Increase the heat to medium-high. Simmer, stirring occasionally, 12 to 14 minutes, or until the tomatoes have broken down and the sauce has thickened.

    5Cook the pasta:
    Once the tomatoes and chicken have simmered for about 10 minutes, add the pasta to the pot of boiling water, gently stirring to separate. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

    6Finish & plate your dish:
    To the pan of tomatoes and chicken, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheeseand half the reserved pasta cooking water. Reduce the heat to medium. Cook, stirring frequently to thoroughly coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Stir in all but a pinch of the basil (tearing the leaves just before adding); season with salt and pepper to taste. Remove from heat. Divide the finished pasta between 2 dishes. Garnish with the remaining Parmesan cheese and basil (tearing the leaves just before adding). Enjoy!

Thursday, July 2, 2015

JULY 2015 NEWSLETTER

Pralines, Bacon Stuffed Eggs, Bang Bang Shrimp & More







July 2015 Newsletter

FOOD FOR THOUGHT:

Reflecting Independence
by Paula George
June 26, 2006

As Independence Day approaches, many thoughts and memories travel through my
mind and heart.

Thoughts of the freedoms, others have sacrificed home and lives for bringing us
to this point in time.

Families divided, others brought closer as they faced enemies seeking to destroy
these freedoms.

Goodbyes said as loved ones shipped to foreign lands, never to return, yet;
giving their lives to protect their homeland.

Unfortunate the divisions in our own homeland, families divided, others
reunited...infiltrated within by...

Outsiders...taking advantage of our freedoms and government, unwilling to accept
our land according to the laws it was founded upon.

Only taking of the opportunities...unwilling to become an intricate part of the
Independence we have because of lives sacrificed.

Reflections still remain that I have the opportunity to live in "freedom" and I
am a "citizen" of the "Land of Independence".

Reflections of those who serve in our military forces...those near and
far...those past and present...those willing to sacrifice home and family to
protect our freedom and homeland..."Reflecting Independence".
*******************************************************************************************
Cadelle Richardson's Pecan Pralines

Cadelle was my step-grandmother...lived in Algiers, LA. 
She taught me to make these in the early 70's.

In a heavy saucepan, combine:
2 cups light brown sugar
1 cup granulated sugar
1 small can evaporated milk (2/3 cup)
1 Tbsp. butter
1 tsp. vanilla extract
dash of salt
Bring to a soft boil over medium heat and boil for 8 minutes.
Remove from heat and a dd:
1 teaspoon vinegar
2 cups chopped pecans
Stir until pecans are coated and drop by spoonfuls onto cookie
sheets lined with waxed paper. Let stand until firm.

***********************************************************************************************************88
Bacon Stuffed Eggs

INGREDIENTS
6 large eggs
  1/2 of an (8 ounce) cream cheese, softened
2 -3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1⁄4 teaspoon pepper
4 slices cooked bacon, crumbled
DIRECTIONS

Place eggs in a large sauce pan or Dutch oven. Add enough water to measure at least 1 inch above eggs. Cover and quickly bring to a boil. Remove from heat.Let stand covered in hot water 15 minutes. ( This is always how I boil my eggs, it helps to keep eggs from cracking, and gives a more even cooking.) Drain. Immediately run cold water over eggs or place them in ice water until cooled completely.
To remove shell ,gently tap each egg all over, and roll between hands to loosen shell; then hold egg under cold running water as you peel shell.
Slice eggs in half lengthwise, and carefully scoop out yolk; mash yolks with a fork. Add cream cheese and next 4 ingredients to yolks, stirring until smooth.Stir bacon, and spoon into egg whites. 
**************************************
Another Cannoli Dip

 Ingredients 

10 servings
 2 cups ricotta cheese
 1 (8 ounce) package cream cheese
 1 1/2 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 cup miniature semisweet chocolate chips

Directions
Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

Serve with waffle cones broken into chip size pieces.
**************************************
Bang Bang Shrimp
Aka Paula's Mo' Betta Shrimp
Dipping sauce:
1/2 cup mayonnaise
3 Tbsp. Thai chili sauce 
1 Tbsp. honey
Dash of Kosher salt
Few grinds of coarse black pepper
1 Tablespoon water

Whisk together ingredients for dipping sauce.

Vegetable oil, for frying
1 cup buttermilk

3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds large shrimp, peeled and deveined, tail-on
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Directions
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt, black pepper, Old Bay and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, pour buttermilk in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper, Old Bay in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the buttermilk then return to the flour mixture, turning to coat each side. Fry the shrimp in the hot oil until lightly golden, 2-3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions. Serve the dipping sauce on the side.
*****************************************
Ham & Cheese Sliders

Ingredients 

Original recipe makes 24 servings
 3/4 cup melted butter
 1 1/2 tablespoons Dijon mustard
 1 1/2 teaspoons Worcestershire sauce
 1 1/2 tablespoons poppy seeds
 1 tablespoon dried minced onion
 24 mini sandwich rolls
 1 pound thinly sliced cooked deli ham
 1 pound thinly sliced Swiss cheese

PREP
15 mins
COOK
20 mins
READY IN
35 mins 
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
***********************************
JACK SNACKS

INGREDIENTS:
2 cups shredded Monterrey Jack cheese
2 medium jalapeno, sliced real thin
DIRECTIONS:  Preheat oven to 350º.  Place a sheet of parchment paper on 2 metal cookie sheet.  DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.  Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment.  Press it slightly flat.  Repeat 30 more times. Place a slice of jalapeno on top of each pile.  Pop into 350º oven for about 12-15 minutes until golden. These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results. :)





Sent from my iPad

Saturday, June 20, 2015

Lemon Honey Panna Cotta


Lemon Honey Panna Cotta

For the panna cotta:
¼ cup fresh lemon juice 
2 ¼ tsp gelatin 
1 cup whipping cream 
½ cup fine granulated sugar 
¼ cup honey 
Zest of 1 lemon 
1/8 tsp (pinch) salt 
2 cups low-fat or no-fat unsweetened yogurt 
1 tsp pure lemon extract 
½ tsp pure vanilla extract 
¾ cup apricot jam 
1 tbsp honey 
1 tbsp Limoncello 
Zest of ½ lemon 
Make the panna cotta:
Pour the lemon juice into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.
Meanwhile, in a small saucepan, combine the whipping cream, sugar, honey, lemon zest, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.
Place the yogurt in a large liquid-measuring cup (a spout will make it easier to pour later). Add the lemon and vanilla extracts and whisk to combine and lighten the yogurt. Gradually, whisk in the hot cream-gelatin mixture. Divide the mixture equally between 12 4-oz bowls, glasses or ramekins. Once cooled, cover with plastic wrap and refrigerate overnight.
Right before serving or close to the serving time, combine the jam, tablespoon of honey, and Limoncello in a small microwave-safe bowl. Warm the mixture gently, so it’s barely warm to the touch, then put it through a fine-mesh sieve. Stir in the lemon zest. Divide the jam mixture equally between the panna cotta, gently spread the jam. Please, note that the jam should be spreadable but not hot; otherwise, it will melt the panna cotta. Serve right away or refrigerate until needed.




Tuesday, June 16, 2015

Shrimp & Grits

that's what's for dinner.

Grits:
1 can petite diced tomatoes
3 cups water
1 Tbsp. chicken base
1 tsp. fresh ground pepper
2 Tbsp. bacon grease
1 cup quick cooking grits
8 oz. pepper jack cheese, cubed
1 cup shredded cheddar/jack cheese
1/2 cup sharp cheddar

Bring tomatoes, water, chicken base, bacon grease & pepper to boil. Stir in grits & reduce heat, cook 15 minutes, stirring occasionally. Stir in cheeses until melted.

Shrimp:

1 Tbsp. extra-virgin olive oil
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 lb. peeled, raw large shrimp
1 Tbsp. Old Bay seasoning
1 tsp. smoked paprika
1 tsp. Lawry's seasoning salt

Heat oil over medium heat. Sauté onion & peppers about 5 minutes. Add shrimp & seasonings. Sauté additional 5 minutes or until shrimp are cooked through.

Serve shrimp mixture over grits. Garnish with parsley.






Monday, June 15, 2015

Pinch Pie aka Pavlova




Pinch Pie
4 egg whites, at room temperature
1 t. vanilla
1/4 t. cream of tartar
1 c. sugar
pinch of salt
1 1/2 to 2 pints vanilla ice cream, slightly softened
1 c. heavy cream, whipped and sweetened with a little powdered sugar
4 c. local strawberries or peeled and sliced peaches, sweetened to taste

Heat oven to 225 degrees. Beat egg whites with electric mixer until foamy. Add vanilla and cream of tartar and continue to beat until fluffy. Add sugar by heaping spoonfuls and beat until the egg whites are stiff with glossy peaks.

Place a piece of parchment paper on a baking sheet. Draw a 9" circle on the paper and turn the paper over. Spread the mixture in the circle on the paper, building up the sides slightly to create a nest. Bake about one hour and 15 minutes until firm and dry. Turn off the heat and allow the meringue to cool completely in the oven for a few hours or overnight.

Place the meringue on a platter or on a cake plate. Fill with the softened ice cream and/or sweetened whipped cream. Spoon the fruit on top.

Makes 8 generous servings.

Monday, June 1, 2015

JUNE 2015 Newsletter

JUNE 2015 Newsletter
Food for Thought:

I Wish for You...My Friend
Continued days of progress...short walks becoming afternoon strolls...
Mornings of sunshine beaming down upon you,
Sunshine to warm you as you add distance to those afternoon strolls.
Continued days of progress...regaining strength throughout each day...
Afternoons doing things you love & enjoy in your home...
Continued days of progress...knowing your health improves daily...
Whether a morning or afternoon stroll, planting a bulb in your garden...
Preparing a meal for your love, whatever you enjoy...in continued days of progress.
Paula 2015


Food for devouring:




  1. Sweet & Sour Pork or Chicken


    • oil, for deep fat frying
    • 2 lbs pork tenderloin or 2 lbs. b/s chicken thighs, cut into bite size pieces
    • 12cup  flour
    • 14cup  cornstarch
    • 12cup  cold water
    • 12teaspoon  salt
    • 1eg
    • 1(20 ounce) can pineapple chunks (drain but keep the syrup)
    • cup  brown sugar
    • 1 /4cup  white vinegar or apple cider vinegar

    • 1/2 teaspoon  salt
    • 3 Tbsp. ketchup

    • 2 teaspoons  soy sauce
    • carrots, sliced thin
    • 1garlic clove & 1 tsp. Ginger ,  finely chopped
    • 2tablespoons  cornstarch
    • 2tablespoons  cold water
    • 1 medium  red bell pepper & 1 red onion, coarsely chopped
    • Add enough water to drained pineapple juice to measure 1 Cup.Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, ketchup, carrots and garlic, ginger to boiling in dutch oven.Cover and reduce heat cook until carrots are crisp tender.In the meantime, trim fat from pork and cut into large pieces.Heat oil to 360°F.Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.Add pork and stir to coat well.Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.Drain on paper towel and keep warm.Mix 2 T cornstarch and 2 T water and mix til smooth.When the carrots are almost done, add red onion & pepper, cook 3 minutes. increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.When thickened, add the pork, pineapple chunks.Continue to stir 1 minute or until warmed through.Serve over rice or noodles.
  2. -----------------------------------------


  3. Taco meat

    3 lbs ground beef ( I use 1-1/2 lbs. ground chuck & 1-1/2 lbs. ground round.)
    2 teaspoon salt
    3 tablespoon chili powder
    3 tablespoons paprika
    1 TBSP  cumin
    2 heaping teaspoons garlic powder
    1/2 tsp. crushed red pepper
    2 cup onion, diced


    DIRECTIONS

    In a 10" skillet add ground beef, salt, chili powder, garlic, cumin, paprika, red pepper and enough water to cover meat.
    Bring to a boil.
    Simmer for about an hour.
    Add onion. Continue simmer for 20 to 30 minutes until most of liquid has been cooked out. 
    Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
    Use for tacos or burritos
    Ready to Serve!
    Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . .




    ---------------------------------


    Baked Redfish (Creole Style)
    Alberta George
    1 large Redfish, cleaned and head removed
    1 Tbsp. worcestershire
    1/2 tsp. paprika
    1/2 tsp. fresh ground pepper
    1/2 tsp. ground red pepper
    1/2 tsp. garlic powder
    1/2 tsp. dried dillweed
    1 tsp. Kosher salt
    1 Tbsp. butter
    1 cup finely chopped onions
    1/2 cup finely chopped green bell pepper
    1/2 cup finely chopped celery
    1/2 cup chicken broth
    1 cup tomato, peeled seeded and diced
    2 lemons, sliced thin.
    Preheat oven to 350.
    Lightly grease 13x9 pan. Combine paprika, peppers,
    garlic powder, dillweed, and salt. Spinkle both
    sides of fish with worcestershire. Sprinkle both
    sides with seasoning mixture. In skillet, melt
    butter. Add peppers, onions, and celery. Saute for
    5 minutes, add broth. Pour over fish. Top with
    tomatoes & lemon slices. Cover with foil and bake for 30-45
    minutes until fish flakes.
    Serve with hot cooked rice to spoon sauce over. 
    --------------------------



    Chicken Arugala, quinoa salad


    Ingredients


    2 1/4 cups water
    3/4 cup uncooked quinoa, rinsed
    1/4 cup extra-virgin olive oil, divided
    4 (3-ounce) skinless, boneless chicken breast cutlets
    1/2 teaspoon kosher salt, divided
    1/2 teaspoon freshly ground black pepper, divided
    2 tablespoons fresh lemon juice
    1 1/2 teaspoons Dijon mustard
    1 cup cherry tomatoes, halved
    4 cups baby arugula
    1 cup packed torn basil leaves
    1/3 cup shelled unsalted pistachios
    Preparation

    1. Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil. Cover. Boil 10 minutes. Drain and rinse under cold water. Drain; spread on paper towels to dry.
    2. While quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side. Let stand 5 minutes. Cut chicken into thin slices.
    3. Combine 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, and mustard in a bowl; stir with a whisk. Add tomatoes; toss to coat.
    4. Combine cooked quinoa, arugula, and basil in a large bowl. Add remaining 1 tablespoon oil; toss. Divide quinoa mixture among 4 plates. Top with chicken, tomato mixture, and pistachios.
    ----------------------------------

    Lemon Dainty
    NANCY, an online Contessa friend
    This is my recipe and I am sure it isn't much different than Martha's. It is also very much like Mary's Lemon Pudding Cakes.

    Ingredients:

    1 C. sugar
    1/4 C. flour
    1/8 t. salt
    2 T. melted butter
    6 T. lemon juice
    grated rind of 2 small lemons
    3 egg yolks
    1 1/2 C. milk
    3 egg whites

    Mix sugar, flour and salt together, place in a small bowl. Mix melted butter, lemon juice, grated lemon rind, egg yolks and milk together in a bowl. Mix dry ingredients and liquid mixture together. Fold all ingredients into egg whites. Pour mixture into buttered 1 qt. souffle dish. Put souffle dish in water bath, make sure water is half way up the dish. Bake 350 for one hour. May be served hot or cold, good with berries.