Wednesday, December 28, 2011

Cure A Cold Chicken Soup...now, Momma P's Chicken Soup

Saw this recipe in a Rachael Ray magazine last week, and have made it twice with slight variations. It is packed full of flavor, easy to make and beneficial during this "cold/sniffles" season. Enjoy!

Momma P's Chicken Soup

4 Boneless/Skinless Chicken Breasts
1 large onion, halved
4 cloves garlic
2 bay leaves
salt and pepper to taste
water to cover

1/4 cup Extra Virgin Olive oil
4 carrots, thinly sliced or shredded
1 large onion, chopped
6 ribs celery, diced
1 Tbsp. sugar
salt and pepper to taste
8 cups water
3 Tbsp. chicken base
1/2 tsp. crushed red pepper

1/3 lb. broken linguine

4 green onions, sliced thin
1/4 cup parsley
1/4 cup fresh dill
zest of 1 lemon

Place chicken breasts, halved onion, garlic cloves, bay leaves, S&P in sauce pan. Cover with water. Bring to boil and simmer for 20 minutes until chicken is cooked through. Remove from poaching water and allow to cool. Shred and set aside.

In Dutch oven, heat olive oil over medium heat. Add carrots, chopped onion and celery, sugar, Salt & pepper. Saute covered for 8 minutes, stirring frequently.  Add water, chicken base, shredded chicken and crushed red pepper. Bring to boil. Add broken noodles and cook for 5 minutes.

Turn off heat, add green onions, parsley, dill and lemon zest.
Stir and ladle into bowls.


Tuesday, December 27, 2011

Double Chocolate Tiramisu

A new treat that I made this year for the holidays with rave reviews! Hope you enjoy!
http://www.southernplate.com/2016/02/meal-plan-monday-recipes-from-your-favorite-blogs-link-up.html
Double ChocolateTiramisu
from the kitchen of Paula aka Nana!
2-3 packages Ladyfingers (enough for 2 layers in 10" springform pan)
2 cups strong coffee
1/2 cup kahlua divided
1/2 cup cocoa powder
1 cup hot water
1 cup semi sweet chocolate chips
1-1/4 cups heavy cream divided
1 cup confectioner's sugar
3 cups marscapone cheese
Garnish:
1 Tbsp cocoa powder mixed with 1 Tbsp confectioner's sugar for dusting
Dissolve cocoa powder in hot water. Melt semi sweet chocolate with 1/4 heavy cream in 30 second intervals in microwave.
Beat 1 cup heavy cream with confectioner's sugar until soft peaks form. Add cocoa & chocolate mixtures, marscapone and 1/4 cup kahlua. Beat on low speed until combined.
Line springform pan with plastic wrap. Combine 1/4 cup kahlua with coffee. Dip 1 side of ladyfingers in coffee/Kahlua mixture. Place in bottom of pan. Spread 1/2 of the Chocolate Marscapone mixture over. Repeat another layer of dipped ladyfingers and remainder of Chocolate Marscapone mixture. Sprinkle with cocoa/confectioner's sugar. Cover with plastic wrap and refrigerate 6-8 hours or overnight.  Remove outer ring from pan and plate tiramisu on serving plate. Enjoy!

Friday, December 16, 2011

Caribbean Jerk Salmon/Halibut w/Capellini

Seafood and pasta, these are a few of my favorite things! About 15 years ago, we dined at a restaurant in Decatur...the entree that I chose was very similar to this so I came home and recreated the dish with my tastebuds. It is absolutely delicious!

CARIBBEAN JERK SALMON or HALIBUT w/CAPELLINI
from the tastebuds of Paula George aka mecookin

4 (6 oz) filets of salmon or halibut
Caribbean Jerk seasoning
Butter flavored Pam, melted butter, or olive oil
6 oz. Capellini pasta, prepared in salted water and drained

Sauce 1:
1 clove garlic, minced
4 Tbsp. pinenuts, lightly toasted and divided
1 Tbsp. fresh snipped basil
1 tsp. dried marjoram
3 Tbsp. fresh snipped parsley
3 oz. grated Romano cheese
1/2 tsp. kosher salt
fresh ground pepper
1/4 cup olive oil
1/2 cup chopped red bell peppers, divided
1/2 cup chopped yellow bell peppers, divided

Sauce 2:
1-1/2 Tbsp. butter
1-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup white wine
1/3 cup half and half
1/4 cup grated Parmesan cheese

Garnish:
reserved red and yellow peppers

Cook angel hair pasta according to package directions, drain and keep warm.
Spray or brush both sides of each filet with Pam, butter or olive oil. Season
generously with Caribbean Jerk seasoning.
Heat 12 inch skillet over med-high heat. Saute fish filets 4-6 minutes per side
until flaky. Prepare sauces while fish is cooking.
Sauce 1:
In food processor or blender, puree garlic and 2 Tbsp. pinenuts. Add basil,
marjoram, parsley, romano cheese, salt and pepper. Continue to puree and slowly
drizzle in olive oil. Add remaining pinenuts, red and yellow bell peppers minus
2 Tbsp. each. Toss with pasta.
Sauce 2:
In saucepan, melt butter, stir in flour until smooth. Over medium heat, Add
remaining sauce 2 ingredients and heat until bubbly.
Presentation:
Divide pasta tossed with Sauce 1 on 4 plates.
Top each bed of pasta with prepared filet.
Spoon generous 1/3 cup of sauce 2 over each filet.
Garnish with reserved red and yellow peppers and fresh ground pepper.
No photos but for the seafood pasta lovers...I'm sure you can picture it in your mind! Enjoy!

Wednesday, December 14, 2011

The Year was 1684...




The year was 1684...the ship was filled with immigrants and Puritans traveling to the "New" America...passengers
seeking a new life, a land to prosper, marry and build a life for their families. Young men filled with vigor ous
dreams...beautiful young women that captured the young men's fancy. Mothers and fathers, grandmothers
and grandfathers all ready to become a part of this new land, this "New" America.  English, Scottish,
Dutch, French and other descents could be found among the passengers.
The young Englishman, Richard had become captivated by the young vixen, Paula...there was an
attraction that he couldn't describe...sneaking glances, brief moments with one another...yet, the moment
they looked into one another's eyes, they knew. Fate had brought them together, this was meant
to be. They would risk all to be together...this was not infatuation, this was love.
The journey being long...people talked...as people do. What was it about this young woman? Something
they couldn't quite put their finger on...yet, they knew there was an oddity, a vixen spirit. Soon word
spread that she was a "witch"...Richard's family was devastated when they heard this...they wanted
only the best for their son. This young man that had so much ahead of him, so much to offer, any
woman would be proud to walk with him. Yet, Richard, was also a stubborn young man; he knew what
he wanted and knew this young vixen spirit would be his...it was meant to be. The captivating look she
gave him each time they met...the light sparkling in her eyes, the golden hues of her hair...Richard
was enthralled...she "must" be his!!! Stories continued to spread among the passengers, what could
they do? what should they do? Can the Captain isolate this woman to protect the other passengers?
Something has to be done. A "Witch" ...something had to be done!!!Richard had already made up his mind,
he knew his heart...he approached the Captain of his intent.
Late that night, Richard stopped by Paula's cabin and told her of the animosity stirring among the
ship's passengers. She was frightened that so many had learned her secret...surely they would seal
her fate and death would come. Richard took her into his arms, declaring his love...his protection. "You
will be safe, my Angel, you will never have to worry...I will always love and protect you."
Their lips met and sealed their future...revealing that hidden love, those hidden desires, an inkling
of what was to come. They scurried to the Captain's quarters, declaring their love and intent to
marry. The Full Moon and array of Twinkling Stars set the stage for their ceremony...on the deck
of the ship that night, the Captain performed the ceremony. Richard and Paula exchanged their
vows, becoming one...ready to continue this venture to the "New" America  as husband and wife,
One.
The next morning, the news traveled fast...the young Englishman, Richard, had taken the young vixen,
Paula,  to be his wife. His reputation, education, and worldly stature brought an abrupt end to the stories that had
surfaced regarding Paula. Surely this astute young man would not marry a witch, he was a man of
wealthy stature, education and highly admired by the majority of the passengers.  Days of sailing
passed...some still questioned the reasoning behind  Richard's decision ...yet, Richard and Paula knew...
fate had brought them together...each day brought new awakenings of their love. They were filled with
love, passion...this was what they both wanted, a love that was expressed with no remorse,
given freely and fully to one another. Nothing would match the passion they shared. They were meant
to be, this was a match made in Heaven.
Soon, they would be arriving in this "New" America...Richard and Paula anticipated a "new" chance
for happiness in this "New" America. Richard would become a great businessman...they
wanted for nothing monetarily. There was nothing lacking in their fairy tale life of romance.
His knowledge and expertise preceded him and they became one of the first affluent couples in
"New" America...they wanted for nothing. Their love, their passion, his business ethics gave them
the life many only dreamed about.
But, alas, sometimes dreams are short lived...Richard and Paula lived a full life...a successful life.
Unfortunately, Paula became ill...this magical love, fairy tale romance would only last for a short
time...yet each day overflowed with love and passion that few people ever know or realize. That
cold December morning, Richard came home from the office and found Paula snuggled under the
covers. He crawled in the bed beside her, taking her in his arms. "You're safe, My Love...just rest your head
upon my shoulder" ...Paula snuggled into his embrace, feeling the warmth and safety of his love.
Her breathing became shallow, although she was warmed by his love...she found herself struggling
for breath. She snuggled against him, felt his breath on her, his kiss that confirmed his love. Breathing
became more difficult, more shallow. "Richard", she whispered faintly, " we have shared something
many will never know in their lifetime; we have known love, we have known passion...we have been
truly loved" she whispered as she took her last dying breaths...
Richard's heart was breaking..."Don't leave me, My Angel Baby" ...."Don't leave me!"
Paula's eyes were growing weak, her breath more shallow...her last look was directly into Richard's
eyes...an all-knowing look..."YOU are my love, YOU are my life, I will never forsake you, nor leave
you. As eternity goes on, we will meet again, My Love...we will continue our love...we will know love
when we are old, we will recognize one another and Know...this is only a continuance of our love...
and once again, I will be your wife in another lifetime..."


Centuries of time passed...1950 & 1951 brings the birth of babies in different parts of America. A baby boy
named Richard comes into this world...in another part of the country a baby named Paula is born.
Their lives are blessed through the years, each of them marries...have children and go about their lives.

2001 brings sadness to both...each of them losing their respective spouse.
Richard continues with his work, he is highly respected in his profession. Children are grown and
moved away and he knows there is a part of life missing...he wants to know love and share his life with
another. Paula, who now lives in North Alabama also goes on with her life...she continues writing and
works as a chef (fulfilling her passion of cooking). Children are grown and moved away, yet, there is a
void; although she is a basically happy person...she needs more...desires more. Having known love,
she wants to fill that void and know love again...share her days and nights with another.

2008, Richard has seen a few women in the past several years...but nothing has "clicked"...he knows
what he wants in life. Paula also has seen a few men...again, nothing has "clicked". Fate is guiding
both of them, although they are unaware of what will be. Computer age opens a new chapter in
their lives. Richard comes across a profile on a dating site...e-mails a note to Paula asking would she
like to meet. Paula responds and they talk several times...making plans to meet.
2009, a couple meets...Richard and Paula "know" this is what they have been searching for...numerous
happenings and obstacles come into the picture; yet, they "know". Time has brought them to this
place, this meeting...and opportunity to renew their love, their passion, their lives.
"Years have passed, Sweetie...but once again, we have been given this opportunity to love and be
loved...a continuance of our love. We won't let this opportunity escape us, I love you, Richard."
"I know, Angel Baby, this is our second chance...we have known this love in another lifetime. Come here,
My Angel, let me hold you...You are safe, You are loved...I love you, Paula."


Thursday, December 8, 2011

Cadelle Richardson's Pecan Pralines

No matter how many time I make these or share the recipe, they ALWAYS get rave reviews! Comments have included, "Best I've EVER made!"..."Taste just like those I had in NOLA!"

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, reduce heat and boil for 8 minutes.
Remove from heat and add:
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.

Check it out here:
Southern PlateI

Tuesday, November 29, 2011

A Decadent Dinner...

Sitting here thinking what I would prepare for just the two of us if I wanted to "woo" him! Salad, Crab AuGratin and Panna Cotta  would be my choices! ;)

 First, I would start with a light salad of Spinach, strawberries, feta, red onions and a light vinaigrette.

Entree: Crab Au Gratin, his favorite! ;)






Crab Au Gratin 
Ingredients:
4 oz grated American cheese
1 tbsp garlic
1/4 lb butter
1/2 cup flour
1 cup milk
1 lb lump crabmeat
1 cup whipping cream
1/2 tsp each of red & white pepper
2 tbsp parsley
1 tsp salt
3 sticks finely chopped celery
1 tbsp Lea & Perrins Worcestershire sauce
Instructions:
1. Melt butter in medium saucepan over low heat.
2. Add flour until thickened.
3. Cook this roux over low heat, stirring often for 10 minutes.
4. Be sure not to brown your roux, it should be a white roux.
5. Add celery, stir and cook for 3 minutes.
6. Add cheese, whipping cream, milk, parsley and seasonings.
7. Cook until cheese is melted and sauce thickens.
8. Fold in crabmeat and transfer to 4 - 6 oval ramekins.
9.  Top with sprinkling of additonal cheese. Brown in oven and serve.
Bon Appetit!

Dessert:


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, November 15, 2011

Cajun Alfredo Sauce & Grilled Chicken

During the holidays, with so many dinners of "tradition" including Turkey, Ham, Dressing, Stuffing, Sweet Potato This & That, Baked Goods Galore...I find myself wanting something that is not the norm, a bit on the spicy side! This is one of my favorites!



Cajun Alfredo Sauce
1/2 cup (1 stick) unsalted butter
1 12 oz pkg frozen seasoning blend  or
(the cajun trinity - 1 cup chopped onions, 1 cup diced celery, 1 cup diced red or green bell pepper)
2 tsp chopped or minced garlic
1/8 tsp celery salt
16 oz heavy whipping cream (2 cups)
16 oz half/half  (2 cups)
8 oz shredded parmesan cheese
1 cup chopped provolone cheese
salt and pepper to taste (or Tony Chachere's Creole/Cajun seasoning , about 1-2 Tbsp. my preference)

2 Tbsp. fresh snipped parsley for garnish

Saute vegetables in melted butter for 10 minutes...add remaining ingredients, cook until
thickened...if too thick, add milk until reaches desired consistency.
Toss with  fettuccine noodles topped with grilled chicken breast. Garnish with parsley.

6-8 boneless, skinless chicken breasts
Weber's Kickin' Chicken seasoning

Season both sides of chicken breasts. Brush grill pan with oil. Heat over med high heat. Add chicken and grill 4-5 minutes per side or until cooked through. For marking chicken, rotate 1/4 turn halfway through cooking on each side.

Monday, October 31, 2011

Thai Chicken Satay

People are calling and coming by to schedule holiday parties and events. This is one of my favorites to serve as a heavy hors deuvre.

Thai Chicken Satay
  • 8-12 skinless chicken thighs, cut into thin strips
  • 1 package wooden skewers
Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. dark say sauce
4 tsp. ginger minced
2 Tbsp. lime juice
6 Tbsp. oil
 
 

Mix marinade ingredients. Cut chicken into thin strips  and marinate at least two hours.
 
Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.
Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. dark soy sauce
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.
 
 
 

Wednesday, October 26, 2011

Cookies Make it Christmas!

Southern Plate


In 1985, I entered a contest with Southern Living magazine for their Cookies Make it Christmas, December issue. As a child growing up in Pensacola in the 50's and early 60's..MeMomma would take Karla and I by the bakery after Mass. There were 2 cookies that were favorites of mine...one was a Meringue Cookie and the other a Spritz like Butter Cookie with a Chocolate Filling. As I began cooking for my family in later years, I searched, tested, combined various recipes inspired to recreate that Thumbprint cookie. This is my recipe that was featured in that magazine.

Childhood Thumbprint Cookies
Paula George
This is my recipe as it appeared in Southern Living magazine, December 1985.
1 c. butter                        
2/3 c. sugar                       
2 egg yolks
1/2 t. vanilla extract
2 1/4 c. flour
1/2 t. salt
Cream butter; gradually add sugar, beating until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Stir in vanilla.
Combine flour and salt; add to creamed mixture, mixing well.  Chill.
Roll dough into 1" balls; place balls about 2" apart on ungreased cookie sheets.
Press thumb in each ball of dough, leaving an indentation.  Bake at 300 degrees for 20 to 25 minutes; do not brown.  Allow to cool on wire racks.  Place about 1/2 t. chocolate frosting in each cookie indentation.
Chocolate Frosting:
1 c. sugar        
1/4 c. cocoa      
1/4 c. milk
1/4 c. butter
1/2 t. vanilla extract
Combine sugar, cocoa, and milk in a heavy saucepan.  Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly.  Remove from heat; stir in butter and vanilla.  Beat until mixture is of spreading consistency.



The Meringue cookie reminds me of the No-Bake Cookie aka Forget 'Em Cookies.

Forget 'Em Cookies

2 egg whites
pinch of salt
2/3 cup sugar
1 tsp. vanilla extract
1 cup mini chocolate chips
1 cup pecan chips

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Beat egg whites and salt until foamy. Continue beating and gradually add sugar until stiff peaks form. Fold in vanilla, chocolate chips and pecans. Drop by spoonfuls on parchment lined pans. Place in oven, shut door and turn oven off immediately. Allow to sit in over overnight.


Monday, October 24, 2011

Yet, Another Soup! Delish!

Saw a version of this recipe in Sunday's paper...so, naturally, I had to try it (change it up, as usual)...rolls eyes! haha

Chicken Tortilla Soup

4 b/s chicken breasts, cut in bite size strips
2 Tbsp. Olive Oil
1 Tbsp. chili powder
1 tsp. kosher salt
1-1/2 cup chopped onions
1 Tbsp. minced garlic
2 Tbsp. Chipotle peppers in adobo sauce, minced
1 (28 oz.) can petite diced tomatoes in juice
2 cans seasoned black beans, undrained
2 cans Chipotle corn, drained
2 qts chicken broth (or 3Tbsp. chicken base & 2 qts. water)

For serving:
Tortilla Chips
Sour Cream
Shredded Cheddar
Avocado
Chopped Green Onions
Lime Wedges

Heat olive oil in Dutch oven. Toss chicken strips with chili powder and salt. Add to hot oil and cook until chicken is cooked through. Add onions and cook 5 minutes longer, add garlic and cook 1 minute longer. Add remaining ingredients and bring to boil. Reduce heat and simmer for 15 minutes. Place tortilla chips in bowl and ladle soup over. Can add additional toppings of sour cream, shredded cheddar, diced avocado, chopped green onions; if desired. Add a lime wedge to be squeezed over individual servings.

Friday, October 21, 2011

Soup's On!!!

Definitely seeing some weather that beckons for a pot of soup simmering on the stove. These are some of my favorites!

Cheddar Potato Beer Soup with Shredded Ham

"This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune."
    • 2 tablespoons butter
    • 10 baby carrots
    • 5 red potatoes, peeled,cut into large pieces
    • 1 onions, sliced
    • 1/4 teaspoon salt
    • fresh ground pepper, red pepper flakes
    • 1 (12 ounce) bottles beer
    • 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
    • 1 1/2 cups grated cheddar cheese
    • 1 cup cooked ham, shredded or julienned
  1. Heat butter in a large, heavy saucepan over medium-high heat.
  2. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
  3. Add salt and pepper and red pepper flakes to taste.
  4. Add beer; heat to a boil, stirring to scrape up any browned bits.
  5. Add chicken broth; heat to a boil.
  6. Cook until potatoes and carrots are tender, about 12 minutes.
  7. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
  8. Puree and return to saucepan.
  9. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
  10. Taste for seasoning; add more pepper flakes if needed.
  1. Ladle into bowls.
  2. Top each with shredded ham.


Creamy Tomato Basil Soup
Paula George

4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth
1/2-1 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available
In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.

White Chicken Chili
Makes 12 servings

4 tablespoons olive oil, divided
 3 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon ground chipotle chile pepper
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon ground coriander
3/4 teaspoon ground red pepper (optional)
1 1/2 cups chopped yellow onion
3/4 cup chopped poblano pepper
2 jalapeño peppers, seeded and minced
2 tablespoons minced garlic
4 bay leaves
1 quart chicken broth
2 (4-ounce) cans diced green chiles
2 (19-ounce) cans cannellini beans, drained
2 (16-ounce) cans navy beans, drained
4 cups grated Monterey Jack cheese
1 cup sour cream

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. A
dd chicken, ground chipotle chile pepper, cumin, salt, coriander, and red pepper.
Cook, stirring constantly, for 8 to 10 minutes, or until chicken is browned.
Remove chicken to a bowl. In same Dutch oven, heat remaining 2 tablespoons
olive oil over medium heat. Add onion, poblano pepper, jalapeño peppers,
arlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender.
Add chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer,
and cook, uncovered, for 15 minutes, stirring occasionally. Add beans;
cook for 45 minutes, stirring occasionally. Remove and discard bay leaves.
Add cheese and sour cream, stirring just until cheese is melted.


Tuesday, October 11, 2011

Chicken & Corn Fritters with Green Chile Sauce

Be sure to check it out here also @ Meal Plan Monday #24


CHICKEN & CORN FRITTERS with
Green Chile Sauce

Fritters:
2 cups baking mix
1 egg, beaten
1 cup milk
2 cups cooked, diced chicken
1 cup whole kernel corn
salt & pepper to taste
Vegetable Oil for deep frying
Combine above ingredients except for Vegetable oil.
Drop by Tablespoonfuls into hot (350) oil to deep
fry. Fry until golden brown. Drain on paper towels
and serve with Green Chile sauce for dipping.
 Green Chile Sauce:
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1 cup Provolone cheese
1 can chopped green chiles, undrained
In small saucepan, melt butter, add flour and stir
in milk. Cook over medium heat until thickened. Stir
in provolone and green chiles. Heat through,
stirring until cheese melts. Serve with fritters as
dipping sauce

Thursday, October 6, 2011

Grandma's Lab-Tested Chicken Soup

Allergies, sinus infections galore! Pulmonary infections! This really does help! Not only does it help, it is delicious!

Found this recipe several years ago in Reader's Digest. It had been lab tested by pulmonoligists and said to be effective in pulmonary infections. I have made it several times and it honestly does help! Not sure of the combo of nutritional values but it does work!

Grandma's Lab-Tested Chicken Soup
1 2-1/2-3 lb. chicken
2 lbs.chicken wings, extra
3 large onions, peeled and diced
1 sweet potato, peeled and diced
3 parsnips, peeled and diced
2 turnips, peeled and diced
11 to 12 carrots, peeled and diced
5 to 6 sticks celery, sliced
1 bunch parsley, chopped
salt and pepper to taste

1.Put cleaned chicken in a large pot, cover with cold water and bring to boil.
2.Add chicken wings, onions, sweet potato, parsnips, turnips and carrots.
3.Boil for 1 1/2 hours, removing fat from surface as it accumulates.
4.Add celery, parsley, salt and pepper, cook for 45 minutes, then remove chicken and skin, bone and dice.
5.Remove vegetables, process 1/2 of veggies in food processor until smooth. Return with chicken.





The vitamins in all of those root veggies have to prevent something! :) Enjoy!

Tuesday, October 4, 2011

My favorite Greek Dessert!

Also, find it here: Southern Plate Meal Plan Monday

> MY VERSION OF BAKLAVA
> Paula George
>
> Syrup:
>
> 1-1/2 cups sugar
>
> 3/4 cup water
>
> 1/4 cup honey
>
> 2 cinnamon sticks
>
> Bring to boil over medium heat. Reduce to simmer and cook 20 minutes. Set
> aside
> to cool.
>
> Filling:
>
> 1-1/4 lb. walnuts chopped fine
>
> 1 tsp. ground cinnamon
>
> 1/2 tsp. ground nutmeg
>
> 1/3 cup honey
>
> Baklava:
>
> 1 lb. phyllo dough, thawed
>
> 3 sticks butter, melted
>
> Glaze:
>
> 1-1/2 cups confectioner's sugar
>
> 1/4 tsp. vanilla extract
>
> 2-3 tsp. water to get glaze consistency
>
> Prepare syrup, set aside.
>
> Combine ingredients for filling.
>
> Working quickly, have phyllo sheets on large tray, cover with plastic wrap
> and a
> damp towel. Brush 15x10x1 jelly-roll pan with melted butter. Layer phyllo
> sheets
> in single layer, brushing each with melted butter. Layer 8 layers of dough.
> Sprinkle with 1/2 to 3/4 cup filling. Repeat with 4 layers of dough,
> brushing
> each layer with melted butter. Repeat filling layers 2-3 times. Finishing
> with
> another 8 layers of phyllo dough. Brush entire top with butter. Cut through
> dough with sharp knife on a diagonal about 1-1/2 inches apart. Cut in the
> opposite direction at same distance to form diamond pattern. Bake at 325
> degrees
> for 40-45 minutes until golden. Remove from oven and spoon syrup over entire
> top. Prepare glaze and drizzle sparingly over top.
>
> Eat warm or at room temperature.




Enjoy! Although I am not much of a sweet eater, this is one of my favorites!!!

Wednesday, September 21, 2011

An Apple a Day Keeps the Doctor Away....

Fall weather certainly brings to mind Apple Desserts...here are a few favorites, that I have made over the years and shared with others!




Skillet Apple Pie with my variations
Cook's Illustrated
Serves 6 to 8.  
If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of  apples such as Golden Delicious, Cortland, Gala, etc.
Ingredients
Crust
1 cup unbleached all-purpose flour (5 ounces), plus more for dusting work surface
1 tablespoon sugar 
1/2 teaspoon table salt 
2 tablespoons vegetable shortening , chilled
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch pieces
3–4 tablespoons ice water 
Filling
1/2 cup apple cider (see note)
1/3 cup maple syrup 
2 tablespoons fresh lemon juice from 1 lemon
2 teaspoons cornstarch 
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter 
2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges 

1 egg white , lightly beaten
2 teaspoons sugar 
Instructions
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come
together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)
3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.




It's called Naked as it doesn't have a prepared crust.
Naked Apple Pie
1 egg, beaten
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 Tbsp. dark rum
1/2 cup flour
Pinch of salt
1 teaspoon baking powder
2 apples, pared and sliced
1/2 cup pecans or walnuts, chopped
Sift flour with baking powder. Put all ingredients into a bowl and
mix well. Spread mixture into a greased 9-inch pie plate and bake at
350 degrees F for 30 minutes.



Apple Dumplin's
adapted by Paula George from recipe on Southern Food.com
These remind me of the ones served by Wendy's YEARS ago!
2 to 2 1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
6 Granny Smith or other cooking apples, cored, peeled
sugar, approximately 1/2 cup, for sprinkling apples
cinnamon
nutmeg
butter, cut in small pieces
.
Syrup:
2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups hot water
1/4 cup margarine melted
heavy cream or ice cream, optional
PREPARATION:
Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 8-inch squares.
Place 1 cored, peeled apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling of cinnamon and nutmeg to taste;
dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal.
Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg,
2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings.
Bake at 375° for 35 to 45 minutes, or until golden brown.
Serve hot with cream or ice cream.
Makes about 1/2 dozen apple dumplings.
p.s. I bake mine in a cast iron skillet


Bon Appetit!
Paula

Monday, September 19, 2011

CHILI...Three Ways

First bit of cool weather had me wanting chili! SO this weekend, I made chili! Here's 3 of my favorite recipes that I use!


Rick's Chili

Rick Smith

2 lbs. ground chuck, browned & drained
2 large yellow onions, diced
2 large green bell peppers, diced
4 stalks celery, diced
1 Tbsp. Minced garlic
3-4 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. Mexican oregano
1 Tbsp. kosher salt
1 tsp. black pepper
1 tsp. smoked paprika
1 packet beef bouillon
7 bay leaves
1/4 cup dark brown sugar or Splenda blend
2 cans Van Camp's Dark red kidney beans, undrained
2 cans diced tomatoes
1/2 can tomato paste


1 stick salted butter

Combine all ingredients except butter in crockpot. Cover and cook on low 8 hours. Cut butter in pieces and add to chili last 15 minutes of cooking.


The next one is a recipe or guess I should say my copycat version of McAlister's Vegetarian Chili...a food board member asked me to try it and see if I could recreate it; this is the result of my tasting!

Copycat McAlister's Chili
By "George" (pun intended) I think I've got it!
copycat Vegetarian Chili
1 large onion, diced
2 Tbsp. Extra Virgin olive oil
1 Tbsp. minced garlic
1 cup grated carrots
1/4 cup finely chopped red roasted peppers (I used jarred)
1 (4 oz.) can chopped green chiles (mild)
1 can navy beans, undrained
1 can red beans, undrained
1 can pinto/northern bean mix, undrained
1 can light red kidney beans, undrained
1 28 oz. petite diced tomatoes
2 heaping Tablespoons tomato paste (about 1/2 of a 6 oz. can)
1 28 oz. can Enchilada sauce (mild) (I used El Pato)
1 cup water
2 heaping Tbsp. ground cumin
3 heaping Tbsp. Mexene Chili Powder
1 heaping Tbsp. Mexican oregano
1 cone piloncillo (or use 1/4 cup dark brown sugar and 2 Tbsp. molasses)
1 oz. unsweetened baking chocolate
1 tsp. fresh ground black pepper
In Dutch oven, saute onions, garlic and carrots; using 2 Tbsp. olive oil. Saute for 5 minutes.
Add remaining ingredients. Bring to boil and simmer for 30 minutes.
NOTE:
I didn't add any salt as most of the canned products contain salt other than the tomato paste,
I chose lower sodium count products where available.
If you desire additional heat...add a couple of diced jalapenos or chipotle peppers in adobe sauce.



And the third one, my daddy's recipe for Sand Crab Chili...don't let the name scare you. There are no sand crabs in the chili...Daddy was from Pensacola, FL and felt it was just a fun name for it!

One more family recipe. My Dad's "Sand Crab Chili"...our hometown: Pensacola, FL
Gene George



Brown 2 lb. round steak, cut in cubes, coated with seasoned flour...in 3 Tbsp. olive oil
Be sure to start with large stockpot
Add 2 large onions, chopped
2 large green bell peppers, chopped
Saute for 5 minutes.
Add: 3 qts. water
2 (6 oz.) cans tomato paste
3 cans Van Camp's New Orleans Style kidney beans, undrained
1 -2 tsp. garlic powder
1 tsp. ground cumin
1 (1 oz.) jar Mexene chili powder
1 tsp. salt
Bring to boil. Reduce to simmer and cook covered for 1 hour.
Add: 1 Tbsp. apple cider vinegar.
Remove from heat.
Serve cooked white rice, your favorite toppings or with crackers.




Enjoy! I know there are numerous chili recipes out there...these are just a few of my favorites! And, there's always White Chicken Chili...but that's another story! ;)

Tuesday, September 13, 2011

Chicken Chilaquiles and King Ranch Chicken

Some common ingredients but some very different and delightful tastes! The easy step is beginning with a Rotisserie Chicken!

One of my previous Hispanic co-workers used to make Chicken Chilaquiles for us at work. Many times we ate them over scrambled eggs for a tasty breakfast. We served in-house Salsa Verde so this is what he used when making them.

Chicken with Chilaquiles and Salsa Verde
1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde  (sometimes called tomatillo sauce; from a 16-oz jar)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
1/2 cup crumbled feta (2 oz)
1 cup shredded cheddar
1/4 cup chopped fresh cilantro
Stir together sour cream and just enough milk to get a thick pourable consistency.
Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat.
Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
Transfer chilaquiles to a large platter.
Sprinkle with feta, cheddar ,cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.






King Ranch Chicken
1 chicken, cooked and deboned (use a purchased Rotisserie Chicken)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with chilies, diced
1 large onion, chopped
1 can chopped green chiles
1 can Chipotle Corn, drained
1 package (10-12 count) corn tortillas
1/2 lb. cheddar cheese, grated
Cut tortillas into strips. Dip in chicken broth to soften. Combine chicken, onion, and pepper. Mix soups and Rotel tomatoes,green chiles and Chipotle corn; add chicken mixture. In a 13 x 9 x 2 inch buttered casserole dish, alternately layer the tortillas, chicken soup mixture, and grated cheese. Repeat, ending with cheese. Bake at 350 degrees for 30 to 40 minutes. May be prepared ahead of time and frozen or refrigerated.






Hope you enjoy these as much as I do!

Monday, September 12, 2011

Chicken-Broccoli Fettucine Alfredo

For years, this has been a family favorite! With a few revisions, we also serve this at the restaurant...a favorite of many customers...one lady told me she could just drink a bowl of sauce! haha There are so many variations that can be used in this combo. Saute chicken pieces or breast strips...blanched broccoli florets...use leftovers of chicken & broccoli...OH, several years ago I was on Sara's Secrets with Sara Moulton's live phone call. We were discussing leftovers and this is the recipe that I was talking about. They aired my picture as Sara was talking with me. I also told her that my family has always called leftovers, "re-runs" and many times they were incorporated to a totally different realm, whether entree, side dish or soup!





Nana's Alfredo Sauce
Paula George

1 stick butter 1/2 cup
1/2 cup flour
1 tsp. salt
1 /s tsp. fresh ground pepper
1 tsp. oregano leaves
2 tsp. parsley flakes
1 tsp. basil leaves
1 tsp. garlic powder
1 tsp. onion powder
2 cups heavy cream
3 cups milk
1 cup shredded Provolone
1 cup shredded Parmesan

Melt butter in saucepan. Add flour and whisk until smooth. Do not brown. Add seasonings, heavy cream & milk. Heat over med heat until hot, reduce heat to low and whisk in cheeses until melted. Adding 1/2 of each at a time makes it easier to melt.Sauteed Chicken Breast strips and blanched broccoli can be added to sauce or plated on fettucine pouring the sauce over last. Garnish with a sprinkling of Shredded Parmesan and Parsley. Serve with a salad and crusty bread!

Serve over fettucine cooked al dente...I normally serve with sauteed chicken breasts and steamed broccoli (or "trees" as my children called them)  florets.









There are so many variations, can be served as a one dish meal, plated meal...vegetarian meal, use other added veggies...but, the richness of the sauce will be a compliment to however you decide to use it! Enjoy!!!

Thursday, September 8, 2011

Soup, Sandwich and Salad!!!

Thought I would post another favorite meal...simple, tasty...yet hearty for the end of summer!
Another favorite Comfort Meal of mine! Creamy Tomato Basil Soup...Triple Grilled Cheese...and  a Mandarin/Strawberry Mixed Green Salad!




Creamy Tomato Basil Soup
Paula George
4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth
1/2-1 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available
In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.




Triple Grilled Cheese
Two slices wheatberry bread
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
sliced tomatoes
salt & pepper
butter
Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.
Optional: Can also add ham or bacon to make them heartier!





Mandarin/Strawberry Mixed Green Salad
Ingredients
2 cups torn mixed salad greens
1/2 cup mandarin oranges,drained
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Directions
Place greens on two serving plates; top with oranges, strawberries and walnuts.
In a blender, combine the vinaigrette ingredients; cover and process until blended.
Drizzle over salads.




Know there are those that "have" to have dessert and I have made this one twice this past week. I actually even tasted it! haha



Peach Gallette

1 refrigerated pie crust
8 oz. cream cheese at room temp
1/2 cup confectioner's sugar
4 Tbsp. cornstarch, divided
2 tsp. vanilla extract, divided
1 egg, separated
2 cups peeled, sliced peaches or fruit of your choice (Nectarines, Apricots, Berries)
2 Tbsp. sugar for sprinkling (I used Splenda)

Roll pie crust to form 13" circle. Place on baking sheet.
Cream together cream cheese, confectioner's sugar, 2 Tbsp. corn starch, 1 tsp. extract and egg yolk. Spread on crust leaving 2" edge. Toss together fruit, 2 Tbsp. cornstarch and 1 tsp. vanilla extract. Spread over cream cheese mixture. Fold edges of crust up toward center in rustic manner. Brush with egg white and sprinkle with sugar. Bake at 350 for 30-35 minutes until golden.

Wednesday, September 7, 2011

Comfort Food!

...comes to mind with all the rain that passed through leaving us with cooler temps! Just LOVE it!!!

That being said...today I opted for a Veg-All Casserole with a Chopped Steak and Sauteed Onions for dinner!


Veg-All Casserole

29 oz. can Veg-All, Drained
1/2 cup chopped onion
1/2 cup mayonnaise
1- 14.75 oz. can Cream of Chicken Soup
2 cups Taco seasoned shredded cheese
1 cup crushed wheat crackers (I used Breton)

Preheat oven to 350 degrees. Pour drained veg-all in casserole dish. Add chopped onion and stir lightly. Combine Mayonnaise and Cream of Chicken soup. Spread over veggies. Top with shredded cheese and then crushed crackers. Bake uncovered for 35-40 minutes until bubbly.



Another favorite that Jill and I were talking about last night...as if we hadn't already had enough to eat with Momma's Shrimp Creole, Rice, Garlic Toast, Lemon Icebox Cake and Chocolate Cobbler!

Mrs. Ezma's Mexican Corn Casserole
Ezma Whitaker

1 package saffron yellow rice (I have also used Zatarain's yellow rice)
1 stick butter, melted
1 can Cream of Mushroom Soup
2 cans Mexicorn, drained
1/4 cup diced onion
1 cup cheddar cheese

Cook the package of saffron yellow rice according to directions, omit butter.  Combine in casserole dish with melted butter, soup, drained Mexicorn and diced onion. Top with 1 cup shredded cheddar cheese. Preheat oven to 350 degrees. Bake uncovered for 35-45 minutes until bubbly.



Enjoy these yummy side dishes with the approaching fall weather! Both of these...spell "C O M F O R T" to me!

Paula...or better known as "mecookin"

Thursday, September 1, 2011

Orange Rolls...Yum!

Ahhh, Memories! I worked next door to the Original All Steak Restaurant for 6 years in the early 1980's...
I am not much of a sweet eater, but these orange rolls are to die for!
Three different versions given below, hope you enjoy!





Orange Rolls a la All Steak Restaurant
my kopykat version
Paula George

1 pkg, frozen bread dough, thawed, let rest through first rising
1 stick butter, softened
1/2 cup light brown sugar
1 cup orange marmalade

Glaze:
2 cups confectioner's sugar
1/4 cup orange juice
1 tsp. grated orange zest

Roll dough out into thin rectangle. Spread with softened butter. Sprinkle with sugar, and spread with orange mamalade.
Roll jelly roll style. Cut 1" thick and place in large buttered baking pan.
Allow to rise until double. Bake at 375 for 20-25 minutes until golden brown.
Cool slightly, frost with icing. Serve immediately while still slightly warm!
************************************************** **




Elaine's Orange Rolls (Bitty Buns) Recipe courtesy Elaine Hyatt
Show: Calling All Cooks
Episode: Moroccan Couscous/Bitty Buns
All Steak Restaurant
Cullman, AL


Biscuits:
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
Filling:
1/4 cup butter, softened (1 teaspoon per biscuit)
1 cup and 2 tablespoons orange marmalade (1 1/2 tablespoons per biscuit)
1/4 cup brown sugar (1 teaspoon brown sugar)
Icing:
2 1/2 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, softened
2 tablespoons cream cheese
Dash salt
1/4 teaspoon vanilla
2 tablespoons orange zest

Preheat oven to 425 degrees F.
For Biscuits: Combine dry ingredients for biscuit. Cut shortening into dry mixture. Add buttermilk and blend. Roll out biscuit dough on floured waxed paper until about 3/4 of an inch thick. Cut with a round biscuit cutter as if you were making biscuits. You'll get approximately 10 to 12 biscuits. Roll out each individual biscuit until it is 5 inches in diameter and 1/4-inch thick.
On each biscuit, layer butter, marmalade and brown sugar. Roll up each biscuit and slice into 3 pinwheels of equal size. Place rolls in 2 (7 by 7-inch) baking pans. (You can also use other dimensions of pans. The key is to keep the rolls close together). Bake for 10 to 12 minutes or until golden brown. Let cool for 5 to 10 minutes before icing.
For Icing: Mix powdered sugar, orange juice, margarine, cream cheese, salt, vanilla, and orange zest until smooth. Drizzle over rolls.
**************************************************

These rolls have been served as part of the bread "basket" for as long as I can remember...and that's a looonnnggg time!
Personally, I prefer the yeast dough but the filling/icing that she gave are similar and
I like to intertwine the two recipes and use the icing she gave sometimes...
The "Wallace's", Elaine's grandparents were the original owners of the restaurant.
I worked next door (1980's), prior to their moving to the current location above Wachovia Bank.
These are a "classic"...even my mom remembered having them as a young woman "YEARS" ago circa 1940's!

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http://www.justapinch.com/recipe/0124/all-steak-restaurant-famous-orange-rolls/sweet-bread