Friday, July 29, 2011

Fun Times with Decolady!

Several years ago, I was asked to decipher a recipe for an online friend...Becky and I talked and decided to meet at Romano's Macaroni Grill. We ordered the appetizer Mushroom Ravioli and set out on our quest! This is the recipe that we derived from our tastebuds! Such fun as we identified the mushrooms, flavors in the sauce!

COPYKAT Mushroom Ravioli
from the taste buds of:
mecookin & decolady

1 lb. flour
4 eggs
1 Tbsp. olive oil
1 Tbsp. water
1 tsp. salt
Place the flour in a mound on a clean, dry surface. Form a well in the center of the flour. Break eggs into the well
and add the oil, water and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead
until well mixed. Cover with a clean towel, let it rest for 30 minutes. Cut the dough into
quarters. Begin to pass through a pasta machine and continue to run it through until the
dough is smooth.Run the dough through the thinnest setting to form 4 sheets of dough.
1 Tbsp. olive oil
6 shitake mushrooms, chopped coarse
6 button mushrooms, chopped coarse
1 portobello mushroom, chopped coarse
1/2 cup heavy cream
1 cup grated Asiago cheese
1 cup grated fontina cheese
Salt and pepper to taste
Saute mushrooms for 5 minutes in 1 Tbsp. oil. Add cream and reduce by 1/3. stir in cheeses and
season with salt and pepper. Set aside to cool.
Marsala Cream Sauce:
2 shallots, sliced
1 Tbsp. unsalted butter
1 cup dry marsala wine
1 tsp. fresh thyme
1 cup heavy cream
2 Tbsp. unsalted butter
Saute the shallot in 1 Tbsp., covered for 5 minutes. Add the wine and thyme; reduce until only about 2-3 Tbsp. of liquid remain.
Add cream and simmer until reduced by half.Add 2 Tbsp. butter and stir continuously until fully emulsified. Season with
salt and pepper. Keep warm until ready to serve.
Additional Ingredients & Garnish:
beaten egg
1 cup sauteed sliced button mushrooms (lightly sauteed)
mixture of chopped basil, parsley and chives
1/2 cup grated Parmesan-Reggiano
Brush each pasta sheet with beaten egg. Place 1 Tbsp. of Mushroom filling mixture 3 inches
apart along 1 side of pasta. fold the pasta over to form pockets. Gently press an indention
between the mounds of mushroom/cheese mixture. Cut into pieces along these lines. Cook
ravioli in pot of boiling water for 2-3 minutes. Remove and drain. In baking dish, top
ravioli with the grated Parmesan Reggiano. Place under broiler until cheese has browned.
Spoon warm Marsala Sauce into serving platter. Sprinkle with sauteed button mushrooms.
Place hot ravioli over sauce. Sprinkle with herb mixture.

Sadly, Decolady left this earthly life this morning...God's Speed, My Friend! Will always cherish your friendship! oxox

Decolady, I Wish For You...


I Wish for You...
Moments of Peace, Serenity, and Commitment;
Filling the depths of your Heart & Soul.
I Wish for You,
Days of Health, Wealth, and Happiness;
Growing daily as you travel life's Pathway.
I Wish for You,
Years of Life, Love and Laughter;
Seeking the Pathway to make you Whole.
I Wish for You,
A lifetime of Giving, Receiving and Knowing
Blessings overflowing at completion of each day.
Paula George 2003

Tuesday, July 26, 2011

Cream Cheese Pound Cake

I have been making this pound cake for years. Original recipe was from Southern Living, but have increased the amount of cream cheese and also addition of pecans to coat the bottom of the pan. They toast slightly during baking to add to the already scrumptious flavor of the pound cake. Enjoy!

Cream Cheese Pound Cake
adapted from Southern Living by Paula George

1 1/2 cups butter or margarine, softened
1 (8-ounce) package & 1 (3 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
1 cup finely chopped pecans
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Grease and flour a  10-inch Angel Food or tube pan. Spinkle finely chopped pecans in bottom of pan. Pour batter over.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Monday, July 25, 2011

Paula's Double Onion Butter Burgers!

Inspired by the Butter Burgers of Solly's Grille in Milwaukee...I made these burgers yesterday! YUM! Of course, as usual, this recipe is with my changes!
Paula's Double Onion Butter Burgers
1 stick plus 2 Tbsp. butter
 3 onions, chopped
Kosher Salt and Fresh Ground Pepper
1/3 cup water
1-1/2 lb. Ground Sirloin
1 Tsp. McCormick's Montreal Steak Seasoning
4 Publix Onion Schnecken Rolls

Garnish: Lettuce, Tomatoes, Pickles,  Mayo, Mustard, Ketchup

Melt 2 Tbsp. butter in a large cast iron skillet over medium heat. Add onions and cook 6-8 minutes until translucent. Add water, season with salt and pepper. Cover and cook until onions are a golden brown.

Season Ground Sirloin with 1 tsp. Montreal Steak Seasoning. Form into 4 large oval thin patties. Heat skillet over medium high heat 3-4 minutes per side until well done.

Meanwhile toast the split Onion Schnecken under broiler. Place patties of the bottom buns and top each with 1/3 cup of the onions. Spread 2 Tbsp. butter on each top bun and put on top of burgers. Serve with platter of lettuce tomatoes to be added as desired.

I served mine with My Potato Salad (Rick's Favorite) ! Delish!

Thursday, July 21, 2011

Banana Nut Bread ala Paula

This has become an absolute staple for Rick. I make it with Splenda and Splenda Blend Brown Sugar. Equally delicious, either way! Enjoy! Many think of this as a fall/winter bread...but makes a great breakfast or snack bread year around!

Banana Nut Bread ala Paula
makes 2 large and 1 small loaf

8 oz. cream cheese, softened
1 stick unsalted butter, softened
2 cups granulated sugar (Splenda)
1 cup light brown sugar (Splenda Blend)
3 eggs
6 bananas mashed
1 tsp. vanilla extract
4-1/2 cups sifted all-purpose flour
2 heaping tsp. baking powder
2 heaping tsp. baking soda
1 tsp. salt
1-1/4 cups buttermilk
1-3/4 cups chopped pecans or walnuts
Cream butter and cream cheese, add sugars and beat until fluffy. Add eggs, one
at a time, beating after each addition. Beat in bananas and vanilla. Combine
flour, baking powder, baking soda and salt. Add alternately to creamed mixture
with buttermilk. Fold in pecans. Bake in 3 greased loaf pans at 350 for 40-45
minutes until bread pulls away from edge of pan.
I used 9x5 loaf pan, La Forme large pan, and 8x4 loaf pan. Of course, started
out with a couple of recipes and gathered from each and increased amounts. Can
also be baked in mini loaf pans adjusting baking time to approximately 25
minutes, test at 20 minutes.

Wednesday, July 20, 2011

Insalata Nicoise

Another salad dinner for two!

Paula George 
Salad Ingredients:
2 Brandywine Tomatoes, seeded and quartered
1 small Wethersfield onion, peeled and thinly sliced
1/2 yellow or orange pepper, sliced thin
1 stalk celery, sliced thinly diagonally
1 pkg. foil-pack tuna (purchased) broken-up
4 leaves of Bibb lettuce
4 anchovies (for garnish)
2 hard-boiled eggs, quartered (for garnish)
½ cup ripe pitted olives, drained (for garnish)
Basil Honey Dressing (recipe follows)
1. Boil eggs to hard boil stage. Peel & Quarter. Set aside.
2. Prepare dressing. Set aside.
3. Place lettuce on 2 dinner plates.
4. Arrange tomatoes, onions, peppers, celery on lettuce bed.
5. Divide tuna on 2 dinner plates. Serve with a side of the dressing.
6. Garnish with anchovies, eggs and ripe olives. Serve with slice of crusty baguette.
¼ cup white balsamic vinegar
¼ cup honey
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil
¼ tsp. kosher or sea salt
¼ tsp. fresh ground pepper
Combine all dressing ingredients in a jar; cover tightly and shake vigorously. Set aside.

Beverage suggestion: Santa Margherita Pinot Grigio

Tuesday, July 19, 2011


Another recipe from Dinner with You Salad Entrees!

Paula George
1 6-8oz. Package Teriyaki seasoned chicken strips (available
Pre-cooked in the deli section of grocer.)
½ red onion, sliced ¼” thick, separated into rings
½ red or yellow sweet bell pepper, cut into ¼” strips
¼ cup sliced almonds, toasted (see note below)
1 Tablespoon toasted sesame seeds (see note below)
Sweet-Sour dressing (Recipe Follows)
2 cups red leaf lettuce, torn in bite size pieces
1 medium Brandywine tomato, coarsely chopped
Purchased Croissants

1) Spread sliced almonds and sesame seeds on baking sheet,
Bake in a preheated 350 degree oven for 5-6 minutes until
Lightly toasted, stir once during baking. Set aside to cool.
2) Prepare Sweet & Sour Dressing. Whisk together the following
In a small bowl:
½ teaspoon paprika
½ teaspoon celery seed
½ teaspoon dry mustard
½ teaspoon salt
1 teaspoon grated red onion or shallots
¼ cup sugar
½ cup vegetable oil
¼ cup white wine vinegar
After whisking together, place in small serving bowl to serve .
Refrigerate until ready to use.
3) Arrange torn lettuce on 2 serving plates.
4) Divide onion rings over lettuce.
5) Sprinkle with red/yellow pepper strips and chopped tomatoes.
6) Arrange ½ of the chicken strips on each salad.
7) Garnish with toasted almond/sesame seed mixture.
8) Place croissant on each serving plate, serve
Sweet-Sour dressing on the side.

Optional: add fresh pineapple chunks to salad

Monday, July 18, 2011


This is another dinner entree for two for my upcoming compilation of dinner entree salads.

from the kitchen of Paula George

1 cup Kalamata pitted, ripe olives
2 Tablespoons capers, drained
1 Tablespoon fresh garlic (3-4 cloves)
2 teaspoons anchovy filets
½ teaspoon fresh ground pepper
½ teaspoon Kosher salt
1 Tablespoon lemon zest
2 Tablespoons Balsamic vinegar
Combine above ingredients in a blender or food processor;
Pulse until thoroughly combined, chopped but not smooth.
Place in small serving bowl and let sit at room temperature
Until ready to serve with Insalata and Crostinis.
1/3 pound fresh Mozzarella Cheese, sliced ¼” thick
2 Brandywine Heirloom tomatoes, cut in ¼” thick slices
¼ to ½ cup fresh torn basil
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
3 Tablespoons “good” Extra-Virgin Olive oil
Arrange Mozzarella and Tomato slices on oblong serving
Platter…alternating and overlapping slightly. Season with
Salt and pepper. Sprinkle torn basil over Mozzarella and
Tomatoes. Drizzle with olive oil.

4 slices of French bread, cut ¾” thick on the diagonal
Garlic Clove
Extra Virgin Olive oil
Brush bread slices with olive oil on both sides. Toast on
Baking sheet or grill on both sides. Rub with garlic clove
When toasted.
This is a nice, light salad, makes the perfect meal accompanied
By toasted Crostinis, with Tapenade to be spread on crostinis.

Where Would I Be WIthout You?

Where would I be without you?
I would be living a life of existence...
Putting all my energies into work and every day life.
With you in my life, I find love, joy and happiness...
Filling my days and nights...thoughts of you bring a smile
To my heart and soul...filling me with happiness.

Where would I be without you?
Saddened, filled with questions and wondering...
Still searching...still yearning for love; as so many.
With you in my life, I know love, joy and happiness...
Filling my days and nights...waking to thoughts of you...
My heart and soul comforted in your love.

Where would I be without you?
Lonely...questioning and wondering would love ever pass my way.
Searching and seeking a relationship with another.
With you in my life, I experience love, joy and happiness...
Filling my days and nights...resting each night in your love...
Knowing love,joy and happiness fill my days and nights.

Where would I be without you?
That's something that I never want to know again!
Days or nights filled with emptiness not knowing love.
With you in my life, I breathe love, joy and happiness...
Filling my days and nights...Knowing I am truly loved...
Anticipating each day and night that lies ahead...loving you.

Friday, July 15, 2011

Brandywines in the Spotlight!

More recipes from my collection of Dinner Entree Salads for Two! Enjoy!


Paula George

1 lb. Brandywine Heirloom tomatoes (about 3 medium),
Peeled and cut into eighths
¼ cup Vodka
1 Tablespoon sugar
1 Tablespoon tomato paste
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
A few dashes of Tabasco or hot sauce
¼ teaspoon celery salt
¼ teaspoon fresh ground pepper
Directions:Press tomatoes through a sieve, discard seeds. Gently stir
In remaining ingredients. Pour mixture into an 8”x8” glass
Dish. Let stand at room temperature for about 15 minutes
Until foam subsides. Stir gently with a fork. Freeze mixture,
Uncovered 30 minutes; stir gently with a fork; cover and
Freeze until solid (about 3 hours). To serve, scrape surface
With fork to break up ice crystals into a granular consistency.
Spoon into large cocktail or martini glasses. Garnish rim with
A lime slice.


Paula George

6 strips of bacon, cooked crisp and crumbled (can use pre-cooked
Bacon, heated and crumbled or ½ jar of Hormel Real Bacon Bits)
3 cups red leaf lettuce, torn into bite-size pieces
1 large Brandywine Heirloom tomato, cut into thin wedges
1/3 cup grated Sharp Cheddar Cheese
1 cup Sourdough croutons (purchased or homemade)
Homemade: Cubes of bread, drizzled with olive oil, salt and pepper;
Sautéed in skillet over medium heat for 10-12 minutes until golden.
Thick Ranch Dressing, about ½ cup (Purchased in the Produce Section)
Directions:Divide lettuce on two plates. Arrange tomato wedges around edges.
Spoon large dollop of Ranch dressing in center of lettuce. Working from
Center out, arrange cheese, bacon bits and croutons.

Proscuitto Sage Cream Sauce

This is a wonderful sauce for pasta of any kind! It can be served with ravioli, gnocchi, fettucine or tortellini!

Proscuitto Sage Cream Sauce
from mecookin

3 Tbsp. extra virgin olive oil
3/4 cups minced shallots
1 lb. proscuitto sliced into thin strips
1 cup white wine
5 cups heavy cream
1/3 cup julienned fresh sage
3/4 tsp. white pepper
1-1/2 cups grated Romano cheese

Saute shallots and proscuitto in large skillet with olive oil. Add white wine and reduce by one half. Add heavy cream, sage and white pepper. Cook about 5-7 minutes until thickened. Stir in Romano cheese.
Serve over your favorite pasta!

Thursday, July 14, 2011

Creamsicle Cheesecake

I made this recipe today but have already decided what added changes that I will make!


1 graham cracker crust (2 cups graham cracker crumbs, 1/3 cup sugar, 1/3-1/2 cup melted butter )(Make crust in 10" springform pan))
16 oz. cream cheese, softened to room temp, beat until smooth
6- 8 oz. can frozen orange juice
zest of one Naval Orange
1 can Eagle Brand Milk
10 oz. Cool Whip
1 tsp. orange extract
2 drops red food coloring
1 drop yellow food coloring
Mix cream cheese, zest, milk and orange juice with mixer. Fold in cool
whip. Remove 2 cups and add extract & food coloring. Pour 1st mixture into crust. Add extract and food coloring to remaining 2 cups. Place 4 dollops on 1st mixture and lightly swirl with knife;  refrigerate at least 4 hours.

Wednesday, July 13, 2011

Thinking of a special lady...

knowing today was an extensive look at scans, results, progress in the journey you began last winter...
Today and tomorrow, continued thoughts are with with day one until now & each tomorrow...

I Wish for You...
Moments of Peace, Serenity, and Commitment;
Filling the depths of your Heart & Soul.
I Wish for You,
Days of Health, Wealth, and Happiness;
Growing daily as you travel life's Pathway.
I Wish for You,
Years of Life, Love and Laughter;
Seeking the Pathway to make you Whole.
I Wish for You,
A lifetime of Giving, Receiving and Knowing
Blessings overflowing at completion of each day.

Paula George

Tuesday, July 12, 2011

60 years ago today...

A 9 lb. 2 oz. girl, 23-1/2 inches long was born to Gene and Alberta George...that "big" baby girl was me!

Growing up in Pensacola, Fl with my "big" sister! haha (Karla is only 4'10") fond memories of school, friends (some are now facebook friends after all these years!), frequent visits to the beach, Sunday afternoons with MeMomma (our paternal grandmother) after attending Mass, a stop by the bakery and home to her house for lunch in the Historical section. Month in the summer was spent on the Bay side at the beach (Daddy was an architect and would drive into Pensacola each day)

This pic is probably about 1960 in front of our home in Pensacola, I'm the taller one on the right.
Alas, all this would change in 1964, my parents divorced and Karla and I moved to Alabama to live with Ma, our maternal grandmother. We had spent many lengthy summer visits with Ma in prior years.
Ma (a very simple woman with a heart full of love, former sharecropper) and MeMomma (a lady of stature in Pensacola that grown up in a totally different environment, yet also a heart full of love) were total opposites although their backgrounds never clouded the love shown to us through the years.

This is Ma, with my sister, Karla in front of her home...most likely about 1950 as I wasn't in the picture. Ma's home was a 4 room house with no indoor plumbing with well for drawing water on the back porch, we cooked on a wood cookstove (which I learned to cook on)  and heat was from the stove and fireplace in the front room.
However, those four little rooms housed more love and guidance than I could ever imagine...quite a culture shock for two teenage girls but we survived and went on to become mothers, grandmothers, & now I am a great-grandmother...and learn to be happy!

One of my favorite memories of Ma is my birthday! All through the years until her passing in '88,  she gave me $5 each birthday to buy a purse! I love purses, even since I was a toddler! Daddy remarked in my baby book when I was 1-1/2, 9PM: "Here's Paula, still carrying that damn purse!"

And here I am today, celebrating my birthday with my wonderful fiancee, Rick! Blessed with family, friends and my future husband!
Lots of turns and detours in the pathway, but I know MeMomma and Ma would be proud of the granddaughter they influenced in so many ways! I love you both and thanks for the memories!

Monday, July 11, 2011

Pre Birthday weekend!

Thoroughly enjoyed my pre-birthday weekend with Rick!

It started with a lovely birthday card with some $$$ in it! :)

Saturday night we went to Dale's Restaurant!

We ordered the El Dropo ( 16 oz. tenderloin cooked medium) that we split with additional sides.

Baked potato for Rick.

Broccoli for me. We both had salads with their house made Bleu Cheese Dressing and I had the French Onion Soup.

Birthday Dessert of an Apple Turnover with Vanilla Ice Cream & a delicious butterscotch sauce.
Rick was disappointed as they used to bring the dessert out with sparklers in it, current owners decided that was harmful to the carpet! :(

Sunday, July 10, 2011

Summer Garden Pasta...

Made this today as a side dish, although, as usual...I did some changes!

 Summer Garden Pasta
Serves 6

4 pints cherry tomatoes, halved
good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, juilenned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1-1/2 cups freshly grated Parmesan cheese, plus extra for serving

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful--it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

I halved the recipe, although I doubled the amount of crushed red pepper...
Also, I combined the halved tomatoes, garlic, salt & pepper in a saute pan and cooked in the olive oil while the pasta was cooking. I then, added the cooked pasta, basil and Parmesan cheese. A delicious side dish with our Jamaican Jerk chicken that I had grilled!

Friday, July 8, 2011

Touch of Grace Biscuits...SO Good!!!

Haven't made these in sometime but they are delicious! If you've never tried them, you should!

Shirley Corriher's Touch-of-Grace Biscuits

Serves 4 to 6
The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.
Preheat oven to 475. Set a rack in center of oven.
Blend together in a bowl:
* 1 1/2 cups (measured by dipping cup into flour and leveling against side of bag) white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour (i.e.Wondra or shake and blend), plus 1/2 teaspoon baking powder
* 1 tablespoon sugar
* Between 1/8 and 1/4 teaspoon salt
Work in with finger tips:
* 3 tablespoons shortening (Crisco, Spry, etc.)
Add and stir with a spoon until just mixed - dough will be wet and gooey:
* 3/4 cup buttermilk
* 1/2 cup heavy cream
For shaping and baking:
Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.
Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife.

Thursday, July 7, 2011

Cleaning Cupboards and My Heart...

As most of you know, I enjoy writing "almost" as much as I enjoy cooking! This is one of my favorite writings!

Cleaning Cupboards & My Heart

Today while cleaning cupboards
With organized housewifely art
I suddenly decided
To clean the cupboards of my heart.
I threw out negative criticism
To the trash pile-to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love...

Paula George

Wednesday, July 6, 2011

dond123 Salt Potatoes

Salt Potatoes
Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues. In the Central New York region where they are the most popular, potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt.
As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes

Originally posted by Redwine® in Recipe Requests.
Servings: 6 servings
Prep. Time: :05
Total Time: :20
1 lb. salt
4 lb. small new potatoes
1/2 lb. melted butter
Wash the potatoes. Put the potatoes in a large pot and cover with water. Add one pound of salt. Bring to a boil and cook until fork tender. Serve with melted butter and dip potatoes into butter.
Originally posted by dond123 in Recipe Requests.
They don't taste salty, but, don't dip in butter....drown those suckers. First, in the pot after draining, then again when served.
WARNING!!!! These are addictive!!!!!!!
Also, pray for some leftovers. Then you can slice them up, add some red onions, and, of course a little more butter in the fry pan. The leftovers make the finest home fries on the planet!
Syracuse NY health food.

This picture was made when a group including Dond, Luci, Lois and others from the Sara Moulton Fan board went to one of her shows, then took her to dinner at a French restaurant!

Cook one night and have dinner for 2 nights!

Not sure how many of you remember DonD...he and I were working on a project during his illness and passing...A Romantic Couple's Package comprised of Seed Packets from New England Seed Co., a CD by his lovely, talented wife, Lucy...a CD of poetry that I have written and recorded and a cookbook of Dinner Entree Salads for Two that I have comprised. Sadly, DonD left this walk of life and the project went on a standstill. I still hope to publish the book and my CD.
                                                               God's speed, DonD

Cook Steak one night, for 2 delectable salad dinners!

Paula George

3 medium red potatoes, cut in wedges (½ teaspoon salt for cooking)
1-½ lb. flank steak
3 Tablespoons Extra-Virgin Olive Oil
Spice Mixture:
1 teaspoon each: Ground Cumin, Chili Powder, Kosher Salt
¼ teaspoon each: Cayenne Pepper, Fresh Ground Black Pepper
Mix the 5 seasonings in a small bowl. Set aside to use as rub for steak.
1 cup canned black beans, rinsed and drained
1 rib of  celery, sliced thin
1 cup Baby Spinach leaves
1 small red onion, sliced thin (about ¼ cup)
1 teaspoon pickled Jalapeno peppers, minced
Juice of 1 lime
2 Tablespoons fresh, minced cilantro or parsley
Salt and Pepper to taste
2 Whole Wheat Pita Breads, olive oil for brushing
Place potato wedges in cold water with salt in medium saucepan. Bring
To boil. Boil until barely tender (about 10 minutes). Drain.
Heat grill to high heat. Brush both sides of steak  using 2 Tablespoons of
Olive oil. Rub both sides with combined Spice Mixture. Grill 5-6 minutes
Per side. Remove to platter. Cover loosely with foil and let rest for 10-15
Minutes before slicing.
Toss together potatoes, beans, celery, spinach, onion, jalapenos, lime juice,
Cilantro or parsley, remaining 1 Tablespoon olive oil. Salt and pepper to taste.
BEING SURE to slice against the grain, slice ½ of the cooked steak in very thin
Slices. Wrap other half of steak and refrigerate to use for Fajita Salad the following night.
Divide the potato salad on 2 dinner plates. Arrange ½ of the sliced steak on each
Brush pita breads with small amount of olive oil. Heat in hot skillet or on grill about 1 minute per side. Cut each pita bread into 4 wedges and arrange on plates.

Paula George

3 cups torn Romaine lettuce
½ of steak cooked previous night (about ¾ lb.) cut in 2”x¼” slices.
½ red bell pepper, cut in ¼” strips
½ green bell pepper, cut in ¼” strips
½ small red onion, cut in ¼” strips
2 Tablespoons Extra Virgin Olive Oil
1 Medium ripe tomato, cut in thin wedges
½ cup shredded Pepper Jack or Cheddar cheese
½ cup Ranch salad dressing
Minced chives, cilantro or parsley for garnish
Purchased white or yellow corn tortilla chips
On two small platters or dinner plates; divide lettuce on plates,
Arranging lettuce bed.
Toss together sliced steak, peppers and onion.
Heat the olive oil in large skillet over medium-high heat. Add
Steak  mixture; sauté for 2-3 minutes. Divide steak mixture on
Lettuce-lined plates. Arrange tomato wedges around steak
Mixture. Top with dollop of Ranch dressing (about ¼ cup each).
Sprinkle with choice of cheese. Arrange tortilla chips around
Each plate.
Garnish with sprinkling of minced chives, parsley or cilantro.
Optional: Serve sour cream, guacamole, and salsa on the side.

Suggested Beverage: Chilled Corona’s with Lime Wedges

Tuesday, July 5, 2011

Jack Daniels Tipsy Grilled Salmon

I love salmon (although it is not one of Rick's favorites), this is one of my favorite methods of preparing salmon!

Jack Daniels Tipsy Grilled Salmon
2 lb. salmon fillets
2/3 cup Jack Daniels
2 Tbsp. lemon juice
1-1/3 cup brown sugar
4 Tbsp. butter, melted
 Mix last four ingredients. Pour over fish and let marinate for 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.
Add a baked sweet potato served with butter (and cinnamon sugar, if desired). I prefer butter only!
A scrumpious salad!
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
4 cups fresh torn spinach
1 (4 oz) pkg blue cheese crumbled
1 cup fresh strawberries (sliced)
1/2 cup chopped pecans, toasted
In jar with tight fitting lid, combine first 5 ingredients and shake well. In salad bowl, toss together remaining ingredients. Add dressing and toss gently.

Monday, July 4, 2011

Double Blueberry Pies

Double Blueberry Pie I
6 ounces reduced-fat cream cheese
2 tablespoons fat-free milk
1/2 teaspoon lemon extract
1 pastry shell (9 inches), baked
2 tablespoons cornstarch
1/4 cup water
1 tablespoon lemon juice
4 cups fresh or frozen blueberries, divided
Sugar substitute equivalent to 1/2 cup sugar
In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
 Note: This recipe was tested with Splenda no-calorie sweetener.

 Double Blueberry Pie II
30 gingersnaps
2 tablespoon(s) sugar, (see step 1)
1/2 cup(s) sugar, (see step 3)
5 tablespoon(s) margarine or butter, melted
2 tablespoon(s) cornstarch
3 pint(s) blueberries
Whipped cream, (optional)
1.In food processor with knife blade attached or in blender at high speed, blend gingersnaps and 2 tablespoons sugar until fine crumbs form.
2.Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crumbs with melted margarine or butter until moistened. With hand, press mixture onto bottom and up side of pie plate, making a small rim. Bake crust 8 minutes. Cool crust on wire rack.
3.Meanwhile, in 2-quart saucepan, mix cornstarch with 2 tablespoons cold water until blended. Add half the blueberries and 1/2 cup sugar to cornstarch mixture; heat to boiling over medium-high heat, pressing blueberries against side of saucepan with back of spoon. Boil 1 minute, stirring constantly. Remove saucepan from heat; stir in remaining blueberries.
4.Pour blueberry mixture into crust. Cover with plastic wrap and refrigerate until well chilled, about 5 hours. Serve with whipped cream if you like.

Reflecting Independence...

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".

Refections 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".

Friday, July 1, 2011

Being Me...

by Paula June 2011

the past few years, I have learned who I want to be...I just want to be me...loved for the woman that I have become and the choices that "I" have made.
Some of them turned out to actually be stumbling blocks in becoming "me". Others have brought much happiness and fulfillment...allowing me to be me and loved for who I am, not having to change for anyone but expressing myself for who I am...and accepting him for who he open, honest relationship that allows us to be ourselves.
I can even say, "NO. I disagree! or NO, I don't want to do that!" Not deceitful, neither of us a "user", choosing to initiate our relationship, nurture it, and move on into a future with one another.
There's something to be said for making our "own" choices and not allowing others to manipulate us or our a wise person once said, "To Thine Own Self Be True!"
In the past, I have known others trying to manipulate my relationships, a relationship entered too quickly in time of grief... and only found those ending in what others wanted, not myself.
Found myself looking for a way out, because of various reasons...deception, manipulation by others, too heavy a load weighing on my mind.
So, meet, the real "me", the woman that is content, moving forward in a relationship that is the result of "my", "our" choices, NOT others!