November 2012 Newsletter

 

Hi Everyone,

 

November is almost here and thought I would get my newsletter out early before the weekend as work tends to get busier.

 

My heart goes out to all of those that are experiencing difficulties due to Hurricane Sandy...doubled for some with the snow storm from the other direction. Be sure to take heed to offers of help from Red Cross, churches and government funding if you are in need. Having lost my home in '95 to a tornado, I do know there are many services available to assist in these times.

 

As the sun shine returns, be thankful for your blessings of life, family and friends. These are the priceless treasures in this world.

 

Hugs,

Paula

 

 

 

 

FOOD FOR THOUGHT:
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
2003

 

 

 

 

Dutch Oven Layered Chicken Three-Cheese Enchilada

 

Use your favorite enchilada sauce to prepare this recipe, which layers corn tortillas, chicken and three kinds of
cheese into one hearty casserole.

 

Ingredients:

 

1 Tbs. olive oil
1 yellow onion, cut into 1/2-inch dice
Kosher salt and freshly ground pepper, to taste
1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
1 3/4 cups red enchilada sauce
9 corn tortillas, each about 6 inches in diameter
3/4 cup shredded mozzarella cheese
3/4 cup shredded white cheddar cheese
3/4 cup shredded yellow cheddar cheese
Sliced green onion tops for garnish
Chopped fresh cilantro for garnish

 

Directions:
Preheat an oven to 350°F.

 

In a large nonstick sauté pan over medium-high heat, warm the olive oil. Add the onion, season with salt and
pepper and cook, stirring occasionally, until the onion is soft, 6 to 7 minutes. Remove from the heat and let cool.

 

Add the chicken to the onion and stir well to combine.

 

Spread 1/4 cup of the enchilada sauce on the bottom of a 3 1/2-quart round wide Dutch oven. Arrange 3 tortillas
in a single layer on the sauce, overlapping them as needed to cover the sauce. Top with a generous 1 cup of
the chicken-onion mixture, 1/2 cup of the sauce and 1/4 cup of each cheese. Repeat the layering 2 more times,
alternating the direction of the tortilla layers and finishing with 1/2 cup sauce and 1/4 cup of each cheese.

 

Transfer to the oven and bake until the ingredients are heated through and the cheese is melted, about 30
minutes. Remove from the oven and garnish with green onions and cilantro.

 

Serves 4 to 6.

 

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Italian Lemon Creme Cake

 

FOR THE CAKE:
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

 

I added 1 tsp. lemon zest to the cake.

 

FOR THE LEMON CREAM FILLING:
1 (8 ounce) pkg cream cheese, softened (could use mascarpone instead of cream cheese) I used cream cheese
2 cups powdered sugar
4 teaspoon lemon juice
1 cup heavy (whipping) cream

 

FOR THE VANILLA CRUMB TOPPING:
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

 

FOR THE GARNISH:
powdered sugar

 

 

 

Preheat oven to 350 degrees F. Grease a 10-inch cake pan or springform pan

 

Make white cake following the directions on the box. Pour the batter into prepared pan.Bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

 

Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

 

Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.

 

Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.

 

When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

 

Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

 

Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice the cake into 12 slices. Serve each slice topped with powdered sugar tapped through a strainer.

 

Servings: 12

 

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Lasagna Rolls
from Suzanne @ Emeril group

 

1/2 c ricotta cheese
1/2 c shredded mozzarella cheese
2 T grated Parmesan cheese
1/2 t garlic powder
1 t dried basil
1/2 t dried oregano
1 egg
8 lasagna noodles
14 oz jar pasta sauce or  2 cups of your own homemade marinara

 

Cook the lasagna according to the package directions, drain,
and rinse in cold water to cool. Stir together the ricotta, mozzarella,
and Parmesan cheeses, garlic powder, basil, oregano, and egg.
Spread about 2 T of this mixture on each noodle, then roll up the
noodle. Arrange the rolls, seam side down, in a lightly oiled
baking dish. Pour the pasta sauce over all, cover, and bake at
350 for 20 to 25 minutes.

 

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Lemon Olive Oil Cake
From Olives & Oranges
slow-cook recipe/Makes 10 servings

 

Versions of this simple cake are made all over Italy, to be eaten at breakfast with coffee or tea. Similar to pound cake, it differs mainly in that the fat used is olive oil instead of butter, which, surprisingly, results in a cake with an even richer and more unctuous character. yogurt adds a subtle tang. Use your best extra-virgin olive oil here.

 

Flavor tip:Whether you are baking or making a sauce or salad dressing, capture the flavorful oil that lies just beneath the peel of a lemon, lime, or orange by zesting the citrus directly into the bowl with the other ingredients.

 

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain whole-milk yogurt
Finely grated zest of 3 lemons
3/4 cup extra-virgin olive oil

 

Put oven rack in center position and heat oven to 325* F. Lightly oil a 9-inch springform pan.

 

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

 

With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick. Add yogurt and zest; beat to combine. With mixer on medium speed, add oil in a quick, steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated.

 

Pour batter into pan. Bake, rotating pan once, until cake is golden, center springs back to the touch, and edges pull away from pan, 40 to 45 minutes. Let cool in pan for a minute or two on rack, then release from pan and let cool completely on rack before slicing.

 

Place a doily on top of inverted cake and dust lightly with confectioner's sugar. Remove doily before serving.
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Mediterranean herb-Roasted Chicken

 

Whole leg portions are the tastiest part of the bird, and one per person is just enough to satisfy. If you can’t find entire legs, purchase separate thighs and drumsticks. Potatoes, onions, zucchini and mini sweet bell peppers roast alongside the chicken, making this a complete meal in a pan.

 

5 teaspoons chopped fresh rosemary
4 teaspoons chopped garlic
1/2 teaspoon salt
3 tablespoons lemon juice
1 tablespoon olive oil
1 1/2 teaspoons dried thyme
1/2 teaspoon dried savory or oregano
1/4 teaspoon pepper
3 medium red potatoes, cut into 8 wedges each
2 medium onions, cut into 1-inch wedges
4 whole chicken legs
1 (4-oz.) pkg. multi-colored mini sweet bell peppers, halved, or 1 red bell pepper, cut into 1-inch wedges
1 medium zucchini, halved lengthwise, cut into 2-inch pieces

 

1. Heat oven to 375°F. Finely chop rosemary, garlic and salt together; place in small bowl. Stir in lemon juice, oil, thyme, savory and pepper.

 

2. Spray bottom of wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 tablespoons of the herb mixture over chicken and vegetables in pan; toss to coat. Place chicken on top of potatoes and onion.

 

3. Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 20 to 30 minutes or until chicken is browned and no longer pink in center.

 

4 servings

(>'-'<)