February 2013 Newsletter

Hi Everyone!

 

Hope this finds all well...know there have been so many sick with the changing weather, viruses and flus being passed around,

 

This month's recipes are all about Shrimp! One of my favorite food "groups" ;) And, of course, Nutella can be used in so many different ways! Try this Bundt Cake!

 

Hugs,

Paula

 

 

Food for Thought:
I Awaken, To Thoughts of You...
Moments we've spent together, Conversations we shared as we reveal our Innermost
Thoughts to one another.
I Awaken, To Thoughts of You...
The Hours spent Lying in your Arms, feeling your Embrace; your Warmth, Love and
Protection.
I Awaken, To Thoughts of You...
Knowing that I am Loved, even in the moments we spend Apart...that doesn't Cease our
new found Love.
I Awaken, To Thoughts of You...
The days that lie ahead of us, time to Share...time to Laugh...time to Love one another.
I Awaken, To Thoughts of You...
My best Friend, My Confidant...the one that knows me Without and Within...the One that
will Always be There for me.
I Awaken, To Thoughts of You...
Knowing that your Heart, Mind and Soul are likewise filled with Thoughts of me.
I Awaken, To Thoughts of You...
Knowing we will walk Hand in Hand...ever Pressing Forward; Together , Enlightened, Loved.

 

Paula 01/04/2009

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Caesar Salad Pasta
Feel free to substitute anchovy paste for anchovy fillets. Because it's milder than fillets, start with 1 Tbsp. paste, then add more according to your taste.

 

Makes: 4 servings; Total time: 30 minutes
COOK:
8 oz. dry linguine8 oz.
MELT:
2 Tbsp. unsalted butter
1⁄4 cup olive oil
1⁄4 cup diced shallots
1 can anchovy fillets in oil, minced (2 oz.)
3 Tbsp. minced garlic
2 Tbsp. fresh lemon juice
1 Tbsp. minced lemon zest
2 tsp. Worcestershire sauce
1⁄2 tsp. red pepper flakes
OFF HEAT, TOSS:
8 cups chopped romaine lettuce
1⁄4 cup grated Parmesan
 Salt and black pepper to taste 
Cook linguine in a large pot of boiling salted water according to package directions; drain and set aside.

 

Melt butter with oil in a sauté pan over medium heat. Add shallots and anchovies and cook until shallots are soft and anchovies melt, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Stir in lemon juice, zest, Worcestershire, and pepper flakes. Toss linguine with sauce to coat.

 

Off heat, toss romaine and Parmesan with pasta and season with salt and black pepper. Serve pasta with Grilled Shrimp and Crouton Skewers.

 

Grilled Shrimp & Crouton Skewers
You can make the lemon oil ahead, but wait until just before grilling to brush it on the shrimp so the acid in the lemon juice doesn't cook them.

 

Makes: 4 servings (8 skewers); Total time: 30 minutes
WHISK:
1⁄2 cup olive oil
1 Tbsp. minced lemon zest
1 Tbsp. fresh lemon juice
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper
ALTERNATELY THREAD:
24 large shrimp, peeled, deveined, tails left on 
24 cubes Italian baguette, 1-inch thick
Preheat grill to medium. Brush grill grate with oil.

 

Whisk together ½ cup oil, zest, lemon juice, salt, and pepper.

 

Alternately thread shrimp and bread cubes onto eight metal skewers, then brush with lemon oil.

 

Grill skewers, covered, 2–3 minutes per side. Serve shrimp and croutons with Caesar Salad Pasta.
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SPICY SHRIMP WILLIAM
1 Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. minced celery
1 Tbsp. minced onion
1 garlic clove, minced
1/8 tsp. crushed red pepper flakes
1/2 cup diced tomatoes
1/4 cup diced green bell pepper
16 shelled, de-veined uncooked shrimp
(about 1/2 lb.)
2 Tbsp. white wine
1 Tbsp. fresh lemon juice
salt
fresh ground pepper
1 tsp. fresh snipped parsley
1 tsp. fresh snipped cilantro
2 cups hot cooked rice

 

In large skillet, heat oil & butter over med-high heat. Add celery, onion, garlic, red pepper flakes, tomatoes, and bell peppers; saute 8 minutes. Add shrimp, wine and lemon juice. Saute 5 minutes. Sprinkle with salt, pepper, parsley and cilantro.Spoon around bed of rice in serving dishes. Yields: 2 servings
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Cajun Alfredo Sauce

 

1/2 cup (1 stick) unsalted butter
1 12 oz pkg frozen seasoning blend
(the cajun trinity - onions, celery, bell pepper)
2 tsp chopped or minced garlic
1/8 tsp celery salt
16 oz heavy whipping cream
16 oz half/half 
8 oz shredded parmesan cheese
1 cup chopped provolone cheese
2 Tbsp. fresh snipped parsley
1tsp. Old Bay
Tony Chachere's or Zatarain's Creole Seasoning about 1-2 Tbsp. my preference

 

Saute vegetables in melted butter for 10 minutes...add remaining ingredients, cook until
thickened...if too thick, add milk until reaches desired consistency.

 

Serve over fettucine noodles topped with grilled chicken  or sauteed shrimp.
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Shrimp Scampi

 

1-1/2 lbs. raw shrimp, peeled
1/2 cup BUTTER (no substitutes)
3 cloves garlic, pressed or minced
1/4 cup FRESH lemon juice
Salt and Pepper
Tabasco Sauce
Chopped parsley

 

Preheat oven broiler. Melt butter and saute garlic; add lemon juice. Arrange shrimp in single layer in a shallow pan, add several dashes of Tabasco. Pour garlic butter over shrimp and season lightly with salt and pepper. Broil 2 minutes. Turn shrimp and broil 2 minutes. Using a slotted spoon; place shrimp on a serving platter and sprinkle with parsley. Pour garlic butter in a bowl and set on platter.

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Nutella Bundt Cake

 

1 cup Nutella, divided
4 large eggs, divided
1 box classic yellow cake mix (18.25 ounces)
1/2 cup buttermilk
1 cup confectioners sugar
2 tablespoons Frangelico liquor or hazelnut syrup

 

Preheat oven to 350°F. Lightly grease and flour 10-inch Bundt pan.
In small bowl, whisk together 2/3 cup Nutella and 1 egg. Blend until completely smooth and set aside. In large bowl, using electric mixer on low speed, stir together cake mix, remaining 3 eggs, buttermilk and remaining 1/3 cup Nutella until moistened. Scrape down sides and beater(s) and increase speed to medium, beating for another 2 minutes.
Remove 1 cup batter and mix with reserved Nutella-egg mixture. Pour leftover batter evenly into prepared cake pan. Spoon reserved Nutella batter over it and, using a knife, gently swirl batters together to create marble pattern. Smooth top of cake and bake for 40 to 50 minutes. (Cake is done when moist crumbs cling to inserted toothpick.)
Allow cake to cool in pan for 15 minutes. When ready to handle, carefully invert onto cooling rack and remove pan. While cake continues to cool, make glaze by whisking together confectioners sugar and Frangelico liquor until smooth. Drizzle glaze over cake.

 

Serving ideas:
For a spring touch, sprinkle top of cake with candied orange and lemon slices.

 

Alternative:
To make mini Bundt cakes, use 2 mini Bundt pans (6 cakes each) instead of a 10-inch Bundt pan and follow above instructions, dividing batters into 12 smaller cake forms. Bake cakes for 20 to 25 minutes.

 

(>'-'<)