December 2015 Newsletter

December 2015 Newsletter

FOOD FOR THOUGHT:

Lighten my heart today, Creator, with the beauty of Mother Earth.

Show me the "important" little things, that I'll recognize their worth.

Harken to my praise for the many gifts, You lovingly bestow...

All thanks & praise to Thee, I'll respond in prayer my thankfulness to show.

Paula 2003

Creamy Tomato Basil Soup

One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday!  It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.


Two slices wheatberry bread (preferably Rotella brand)
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!

Creamy Tomato Basil Soup
Paula George Smith

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 or vegetable broth
1/4 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.

Rose & Ivy Southern Pecan Cheese Bake

1/2 cup mayonnaise

One 8 oz pack cream cheese

One cup grated cheddar cheese

2 green onions (chopped)

6 Ritz crackers (crushed)

8 slices bacon (cooked and crumbled)

1/2 cup any Rose & Ivy Southern Pecan Pepper Glaze/Jelly or 1/2 cup any pepper jelly & 1/4 cup toasted chopped pecans

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche or pie plate. Top with

crackers and bake at 350 degrees for 15 minutes. Remove from oven and top with bacon.

Drizzle Rose & Ivy Southern Pecan Pepper Glaze or Jelly over all and serve with crackers.

Momma Box Cookies
2 cups butter
2 cups sugar
2 cups brown sugar (I use Dark)... 
4 eggs
2 tsp. vanilla
Cream together.
Fold in:
4 cups AP flour
2 tsp. baking soda
1 tsp. baking powder
Stir in:
4 cups oatmeal
4 cups crushed corn flakes
2 cups shredded coconut
2 cups chopped pecans
2 cups semi-sweet chocolate chips or 2 cups dried craisins
Drop by 3-4 oz scoops on parchment sheet and bake at 325 in convection oven for 10-12 minutes.Dough may be frozen in scoops, removed to parchment lined baking sheet for 20 minutes and then baked.

Bang Bang Shrimp

Aka Paula's Mo' Betta Shrimp

Dipping sauce:

1/2 cup mayonnaise

3 Tbsp. Thai chili sauce 

1 Tbsp. honey

Dash of Kosher salt

Few grinds of coarse black pepper

1 Tablespoon water

Whisk together ingredients for dipping sauce.

Vegetable oil, for frying

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground pepper

1 1/4 pounds large shrimp, peeled and deveined, tail-on

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt, black pepper, Old Bay and 1 tablespoon water in a large bowl; set aside.

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

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

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

November 2015 Newsletter

NEWSLETTER NOVEMBER 2015


FOOD FOR THOUGHT:

MORNING

Paula Smith 2015

The MORNING breeze greets me with a melody from the Corinthian Bells chime,

Gently swaying in the breeze, & greeting the beautiful day.

The trees adorning their shades of gold, orange, red to greet the MORNING, 

Whispering "Good MORNING" with their beautiful array of colors.

The blanket of green grass covering the ground still drinking in the droplets of the MORNING dew from the early MORNING  hours.

The brilliance of the sun, shining from above, accenting the white puffy clouds against a magnificent blue sky, it's MORNING!

MORNING,  what a glorious time to absorb the Masterpiece blessing us with this another day, created by the Master's Hand.

Italian Creme Cake

Ingredients
Cake:
1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
Italian Cream Frosting:
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour four
9-inch cake pans.

Sift the flour and baking soda together and set aside.

With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.

In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.

Pour the batter into the prepared pans and bake for 15-20 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.

For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.

When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

Cinnamon Roll Cake

INGREDIENTS

• 1(18 1/4 ounce) box yellow cake mix 
• 4  eggs
• 3⁄4cup oil
• 1 cup  sour cream
• 1 cup  brown sugar
• 1tablespoon  cinnamon
• 2cups  icing sugar
• 4tablespoons  milk 

1. Preheat oven to 325 degrees. Grease & flour a 13x9 baking pan.
2. Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.
3. In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.
4. Bake for 40 minutes.
5. For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.

Classic Carrot Cake

Ingredients:
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans or walnuts, optional
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar, additional sugar if necessary
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans or walnuts,  if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and frost sides. Mash nuts into sides for garnish.

NANNY FAULK'S BUTTERSCOTCH PIE
3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.

Maple-Glazed Pull-Apart Bread

16 balls of frozen roll dough
1 pkg. butterscotch instant pudding
1 cup brown sugar
1 tsp. cinnamon
1 cup chopped pecans
1 stick butter, melted (that's 1/2 cup)

Glaze:
2 cups confectioner's sugar
1 tsp. Maple extract
3-4 Tablespoons Half & Half

Butter a bundt pan. Place frozen rolls in pan. Combine dry pudding mix, brown sugar, cinnamon and pecans. Sprinkle over rolls. Drizzle with melted butter. Set pan in cold oven and allow to sit overnight. Rolls will thaw and rise overnight. The next morning, remove from oven and preheat to 350. Place pan in oven and bake for 25-30 minutes until golden. Let stand 5 minutes and invert on serving plate.
Glaze:
Whisk together confectioner's sugar, extract and half & half until smooth, pourable consistency. Pour over coffee cake, allowing to drizzle down sides of cake. Serve warm.

Y'all Comeback Pasta Salad

Y'all Comeback Pasta Salad
Robert St. John

2 cups mayonnaise
1 cup Chili Sauce
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon fresh ground black pepper
1 small onion -- grated
salt -- to taste
1 tablespoon Smoked Paprika
few dashes Tabasco sauce
1 teaspoon dry mustard
1/4 cup vegetable oil
Combine all ingredients , blend with immersion blender and refrigerate. 
2 lbs. tri color rotino pasta cooked and drained
6 green onions, diced (white & green part)
1 cup diced celery
6 hard boiled eggs, chopped
Stir sauce into pasta and veggies. Refrigerate 1 hour before serving.

This is a very tasty pasta salad from Robert St. John...the Comeback Sauce is very popular in many Mississippi restaurants and can be googled to find numerous recipes using this tasty sauce. It makes a great salad dressing or dipping sauce for fried foods. It is a cross between 1000 Island & remoulade.
Originating in Jackson, MS. 

Game Day Food Newsletter

Good Morning!
A blustery, Chilly morning here this morning. It's game day!
Hope this finds all doing well!
Hugs, 

Paula Smith

OCTOBER 2015 Game Day Food Newsletter

FOOD FOR THOUGHT:

Friends...

You happen upon them when least expected...

friends from days gone by, sometime since you've seen them...

Yet that bond of friendship is rekindled in a moment...

Cherished memories recalled...some happy times, others trying

times that you have been through together.

Old friends and new friends are necessary in life...

They are the family we choose.

Paula 2011

RECIPES:

Another Cannoli Dip

 Ingredients 

10 servings

 2 cups ricotta cheese

 1 (8 ounce) package cream cheese

 1 1/2 cups confectioners' sugar

 1 teaspoon vanilla extract

 1 cup miniature semisweet chocolate chips

Directions

Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.

Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

Serve with waffle cones broken into chip size pieces.

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MINI CORN DOGS

INGREDIENTS

• 1 quart vegetable oil, for frying
• 24 toothpicks or cocktail sticks

Corn Dogs

• 1/2 cup yellow cornmeal 
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/3 cup buttermilk
• 1 egg
• 1 tablespoon honey
• 1 cup crumbled cooked bacon (about 9 strips)
• 24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs cut into 4 pieces each

PREPARATION

1. In a medium pot, preheat oil to 365°F.

2. In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder, and baking soda. {Tip: If you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.} Stir in buttermilk, egg, and honey and gently whisk until no lumps remain. Fold in bacon.

3. Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels.

Serve trays of warm corn dogs with a side of ketchup, stone ground mustard, and hot sauce or a selection of your favorite condiments.

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Bang Bang Shrimp

Aka Paula's Mo' Betta Shrimp

Dipping sauce:

1/2 cup mayonnaise

3 Tbsp. Thai chili sauce 

1 Tbsp. honey

Dash of Kosher salt

Few grinds of coarse black pepper

1 Tablespoon water

Whisk together ingredients for dipping sauce.

Vegetable oil, for frying

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground pepper

1 1/4 pounds large shrimp, peeled and deveined, tail-on

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt, black pepper, Old Bay and 1 tablespoon water in a large bowl; set aside.

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

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

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

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Ham & Cheese sliders

• 20 small Hawaiian sweet rolls, cut in half crosswise 
• 1 pound deli ham, sliced 
• 20 slices provolone cheese 
• 8-oz. container spreadable cream cheese 
• 1/2 cup (1 stick) butter, melted 
• 1 tablespoon yellow mustard 
• 1 tablespoon Worcestershire sauce 
• 2 tablespoons dried minced onions 
• 1/4 cup grated Parmesan cheese 
• 2 tablespoons poppy seeds

Directions

1. Preheat oven to 350 degrees F. 
2. Coat a 9x13 baking dish with cooking spray. 
3. Line the bottom of the pan with the bottom halves of the sweet rolls. 
4. Top with the ham, then the provolone cheese slices. 
5. Spread the cream cheese onto the bottoms of the sweet roll tops and place them in a layer on top of the cheese. 
6. In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and Parmesan cheese. 
7. Mix well and pour evenly over tops of the sandwiches. 
8. Sprinkle the poppy seeds over the top. 
9. Cover with aluminum foil and bake in the preheated oven for 25 minutes, or until warmed through. 
10. Cut at the seams with a knife and serve warm!

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Cheddar thumbprint cookies with pepper jelly   Per Nancy...

I had a jar of Red Pepper Jelly I needed to use, I found this on Pinterest, very easy. I'm taking them to a gathering tonight, good with a glass of wine.

Cheddar Thumbprint Cookies with Pepper Jelly

PINTEREST

2 cups Sharp Cheddar cheese, shredded

3/4 stick (6 TBSP) unsalted butter, softened

1 cup flour

1/3 cup hot pepper jelly

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. (You really don’t need to chill the dough)

Preheat to 400°.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on parchment lined sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon, (A small spoon worked for me) poke an indentation in each cookie. Place 1/4 teaspoon of the jelly in each indentation, or enough to fill.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Recipe makes about 20 cookies.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

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Chicken & Corn Fritters with Green Chile Sauce

adapted from Taste of Home

Ingredients

• 1 can (15-1/4 ounces) Mexicorn, drained
• 1 cup finely chopped cooked chicken
• 1 egg, lightly beaten
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• Oil for deep-fat frying
• GREEN CHILI SAUCE:
• 1/3 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground cumin
• 1 can (4 ounces) chopped green chilies
• 1 cup milk
• 1 to 1-1/2 cups Shredded Colby Jack cheese, 

************************************ 

Directions

1. Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. 
2. In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. 
3. In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 cup shredded Colby jack cheese. Serve with corn fritters; sprinkle with cheese if desired. Yield: 1 dozen. 

Asiago Chicken Pasta

Asiago Chicken Pasta

Ingredients

1 teaspoon fresh thyme, leaves only
2 oz Asiago cheese, shredded
1 lb boneless chicken cutlets
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz presliced baby portabellas
1 teaspoon minced garlic
9 oz fresh linguine pasta
1 1/2 cups unsalted chicken stock (or broth)
1/2 cup half-and-half
2 cups baby spinach leaves 

Prep

• Remove thyme leaves from stem. Grate cheese (1/3 cup).

Steps

1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and butter in pan, cook chicken 2–3 minutes on each side or until browned and 165°F. Remove chicken from pan.
3. Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
4. Stir in stock, half-and-half, and pasta; cook and stir 3–4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.

Notes:

I made this tonight with just a few changes.

1. I used shredded chicken from a rotisserie chicken (about 1 lb.)

2. I used salted butter & lower sodium chicken broth omitting addition of kosher salt

3. I floured the chicken, sautéed, removed from the pan and added back to the pasta at the end.

4. I increased the broth amount to 2 cups.

5. I increased the Asiago cheese amount to 1/2 cup.

Delicious! Will definitely make again.

Granny Seale's Fresh Apple Cake

Find this recipe at Meal Plan Monday Southern Plate

In the early 70's, we attended church with Granny Seale. She gave me the recipe for this wonderful cake during that time...so, I guess that means that I have been making it for about 40 years! Wow!
A friend of German decent always welcomed this cake for his birthday, his mother had always made it for him prior to her passing. It is so moist and apple season is a perfect time to make it!

 

MY FAVORITE FRESH APPLE BUNDT CAKE or Apple Dapple Cake Or as I call it...GRANNY SEALE'S APPLE CAKE (she went to church with us in Robinwood, AL in the early 70's) that is when I first began making this cake.

1 1/4 c. salad/vegetable oil 1 c. brown sugar 3 eggs 3 c. flour 1 tsp. salt 1 tsp. baking soda 2 tsp. vanilla 1 c. chopped pecans or walnuts 4 c. chopped apples Mix oil, sugar, eggs, well with vanilla. Sift flour, salt, baking soda,  gradually add to egg mixture. Stir in nuts and apples. Pour into greased & floured  Bundt pan.Bake at 350°F approximately 1 hour (or test with toothpick). Very moist. Allow to cool in pan after pouring frosting/glaze over. Frosting (optional): 1/2 c. butter 1/2 c. brown sugar 1/4 cup half & half Bring to boil & cook for 3 minutes. Pour over hot cake in pan, allow to sit in pan until cool.

Butter Dip Biscuits & Sausage Gravy, two ways

Butter Dip Biscuits

Adapted from several recipes that I had seen online

1-1/2 sticks unsalted butter, divided

3 cups White Lily Self-rising Flour, plus extra for rolling out dough

1/4 cup confectioners sugar

1 Tbsp. baking powder

Pinch of salt

1 to 1-1/2 cups buttermilk

Preheat oven to 400 degrees.

Spray 10" cast iron skillet with cooking spray. Add 1 stick butter & melt.

In mixing bowl, stir together flour, confectioner's sugar, baking powder & pinch of salt.

Melt 1/2 stick butter & add to flour mixture starting with 1 cup buttermilk. If necessary, add remaining buttermilk to form a soft but sticky dough. 

Turn dough onto lightly floured surface & knead until firm enough to pat out, adding flour as needed. Do not overwork dough. Cut with 2" biscuit cutter. Dip each biscuit in melted butter in skillet & turn so both sides will be coated. Bake 20-25 minutes until golden.

Sausage Gravy:

1 lb. bulk sausage, hot or mild. I prefer hot.

1/2 tsp. crushed red pepper if I am using mild.

1 tsp. kosher salt

1 tsp. fresh ground black pepper

1/3 cup bacon drippings 

1/2 cup flour

3 cups milk or water

In large skillet, crumble sausage in bacon drippings. Cook over medium heat until sausage is cooked through, add salt, pepper & crushed red pepper if using. Add 1/2 cup flour & cook stirring occasionally for 1 minute for white gravy. If you want brown gravy (my preference) add flour and cook stirring constantly until browned (fairly dark, like a roux). For white gravy, whisk in milk, stirring, bring to boil until thickened. For brown gravy, whisk in water, stirring, bring to boil until thickened. 

If too thick, add milk or water to reach desired consistency. Add small amounts & heat until bubbling to know how thick your gravy will be. 

SEPTEMBER 2015 Newsletter

SEPT 2015 Newsletter

FOOD FOR THOUGHT:

 "I Thank Thee, Lord"

I sometimes get so busy, Lord, I know not where I'm going;

But find that my determination is leading what I'm doing.

At times like these, I thank Thee, Lord, for bringing me to a halt

And putting me down on my knees, where I can see my fault.

For what can I accomplish, when following my will?

So make me take the time to Listen and Be Still

For unless my life is guided completely By Your Hand,

I know my foolish works will never be able to stand.

So take my life and mold me to what You'd have me be;

That through a yielded life, a Loving Jesus some might see.

American Poetry Anthology

Vol. III, No. I 10/15/83

Paula George Smith

RECIPES:

Hoisin Dijon Chicken Skewers

From Glynda

Servings 6

3/4 c. hoisin sauce
1/4 c. dijon mustard
1-1/2 T. rice vinegar
3/4 tsp. red pepper flakes
2 lbs. chicken tenders
Kosher salt and black pepper

Count out the number of chicken strips you have, then soak an equal number of bamboo skewers in warm water for 15 minutes. Heat the grill to medium-high. 
In a small bowl, mix together the hoisin sauce, mustard, vinegar and red pepper flakes. Divide the sauce into two portions, one for basting he raw chicken, another to serve with the chicken after it is cooked. (Cooks notes: I just marinated it for about 1 hr or more)
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper (Notes: I just put in marinade) Thread the chicken pieces onto the soaked skewers and brush all over with one portion of the hoisin mixture. Grill the chicken for 2-3 minutes per side, basting with more of the mixture a it cooks. As the skewers finish cooking, reading 165F at the thickest part, transfer them to a platter. Serve with the reserved sauce.

ITALIAN ORZO TOMATO SPINACH SOUP
Author: Little Spice Jar
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Serves: 4-6 servings

This soup is loaded with classic Italian flavors and it's simple to make! Orzo tomato spinach soup is completely vegetarian friendly and it's so warm and comforting! The perfect soup so serve on a chilly day.
INGREDIENTS
2 tablespoons olive oil
1 1//2 cups chopped onions
1¼ cup carrots, sliced into ½ inch rounds
1 cup celery
6 cloves of roasted garlic (see notes)
6½ cups of vegetable stock (or chicken)
2 (14.5 oz) cans fire-roasted diced tomatoes
1½ tablespoons pesto
1½ cups orzo (whole wheat or regular)
½ teaspoon dried thyme
½ teaspoon Italian seasoning
½ teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste

INSTRUCTIONS
Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
MARZIA'S NOTES
Roasted garlic can be found in jars in the International food aisle in most grocery stores. You can also substitute fresh garlic for this recipe. 

To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by ¼ inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 mo

Creamy Tomato Basil

One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday!  It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.


Two slices wheatberry bread (preferably Rotella brand)
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!
 

Creamy Tomato Basil Soup
Paula George Smith

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 or vegetable broth
1/4 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.

Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm wit

Rustic Chicken Sausages Sauté

Rustic Chicken Sausage & Pasta

2 links of Tomato Basil Chicken Sausage, sliced
2 Tbsp. extra virgin olive oil
1/2 cup chopped red onion
3 cloves of garlic, sliced
3/4 cup coarsely chopped red bell pepper
1/2 cup sliced mushrooms
1 cup sliced fresh San Marzano tomatoes or Heirloom cherry tomatoes
1/2 cup white wine (I used Moscato)
2 cups baby spinach julienned
2 -3 Tbsp. fresh basil, julienned & divided
1 tsp. salt
1/2 tsp. fresh ground pepper
Fresh grated Asiago or reggiano 
Pasta of choice, I used bucatini tonight, linguine would be great also.

In medium skillet, sauté sausage in EVOO for 3 minutes, add onions & garlic, sauté a few more minutes to soften onion. Deglaze with wine & add red bell pepper, mushrooms, tomatoes, S&P. Cook 5-7 minutes. Add spinach & basil, cook for 1 minute to wilt spinach. Spoon over desired pasta, garnish with grated cheese & fresh basil.

August 2015 Newsletter

August 2015 Newsletter

FOOD FOR THOUGHT:

When I'm an old lady, I'll live with each kid,
And bring so much happiness just as they did.
I want to pay back all the joy they've provided.
Returning each deed! Oh, they'll be so excited!
When I'm an old lady and live with my kids.

I'll write on the walls with reds, whites and blues,
And I'll bounce on the furniture wearing my shoes.
I'll drink from the carton and then leave it out.
I'll stuff all the toilets and oh, how they'll shout!
When I'm an old lady and live with my kids.

When they're on the phone and just out of reach,
I'll get into things like sugar and bleach.
Oh, they'll snap their fingers and then shake their head,
When I'm an old lady and live with my kids.

When they cook dinner and call me to eat,
I'll not eat my green beans or salad or meat,
I'll gag on my okra, spill milk on the table,
And when they get angry I'll run if I'm able!
When I'm an old lady and live with my kids.

I'll sit close to the TV, through channels I'll click,
I'll cross both eyes just to see if they stick.
I'll take off my socks and throw one away,
And play in the mud 'til the end of the day!
When I'm an old lady and live with my kids.

And later in bed, I'll lay back and sigh,
I'll thank God in prayer and then close my eyes.
My kids will look down with a smile slowly creeping,
And say with a groan, "She's so sweet when she's sleeping!"
-by Joanne Bailey Baxter

RECIPES:

Creamy Chicken Basil Fettuccine

From Blue Apron

On the Cutting Board

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

  
  

  
  

  1Prepare the ingredients:

  
  

  Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel and small dice the onion. Medium dice the tomatoes. Pick the basil leaves off the stems; discard the stems.

  
  

  2Cook the chicken:

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

  3Cook the aromatics:

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

  
  

  4Add the tomatoes & chicken:

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

  5Cook the pasta:

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

  
  

  6Finish & plate your dish:

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

  
  

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  Creamy Mexican Kale Salad

  
  

  Print

  Healthy Creamy Mexican Kale Salad

  

  Ingredients

  Salad:
  • 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
  • 14 oz can black beans, drained and rinsed (I used my cooked beans)
  • 1 cup corn (thaw if using frozen)
  • 2 large bell peppers (any colour), finely chopped
  • 1 + 1/2 large avocado, finely chopped
  • 1 large tomato, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1 tbsp jalapeño peppers, seeded & minced
  Dressing:
  • 1/2 large avocado
  • 1/2 cup warm water
  • 1/2 lime, juice of
  • 1 tsp cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper

  Directions

  1. Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it's not noticeable.
  Storage Instructions: Refrigerate tossed or separately for up to 24 hours.

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  Chicken Tetrazzini Casserole

  From 12 Tomatoes

  Serves 6-8

  
  

  Ingredients

  • 1 pound whole-wheat linguine (or spaghetti)
  • 1 1/2 pounds cooked chicken breast, shredded (3-4 cups)
  • 2 (8 oz.) packages sliced mushrooms
  • 2 1/2 cups low-sodium chicken stock
  • 1 cup 2% milk
  • 1 cup white onion, chopped
  • 3 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2/3 cup Parmesan cheese, divided
  • 1/2 cup dry white wine
  • 1/3 cup low-fat cream cheese
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons unsalted butter
  • salt and freshly ground pepper, to taste
  • toasted almonds, optional, garnish

  Directions

  1. Preheat oven to 375º F and lightly spray 9x13-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to boil and cook pasta until al dente.
  3. In a large pan or skillet, add 1 tablespoon olive oil over medium-high heat and swirl pan so that it evenly coats the bottom.
  4. Add mushrooms to pan and sauté until softened. 3-4 minutes. Add onion and garlic and cook until onion is translucent and garlic fragrant.
  5. Pour in white wine, reduce heat and let cook until reduced.
  6. In a medium saucepan, melt butter over medium heat and whisk in flour to create a roux.
  7. Once smooth and a dark, golden color, slowly pour in milk and chicken stock, stirring continuously.
  8. Bring sauce to a boil, then reduce heat and simmer for 7 minutes, or until thickened.
  9. Remove from heat and stir in Parmesan and cream cheese, salt and pepper, and stir well.
  10. Carefully pour the sauce into the mushrooms and onions, and add the pasta and shredded chicken. Toss to combine well.
  11. Pour mixture into baking dish, place in oven and bake for 30-35 minutes, or until cooked through and bubbly.
  12. Remove from oven, let rest 5 minutes, if desired, garnish with toasted almonds and serve hot.

  *****************************

   Mushroom Cream Sauce

  
  

  Paula Smith
  

  
  

  1 package stir fry dehydrated mushrooms reconstituted in 2 cups warm chicken broth

  1/4 cup diced red onion

  2 Tbsp. extra virgin olive oil

  1/2 tsp. fresh ground pepper

  1/2 cup white wine ( I used Moscato )

  1/2 cup heavy cream

  1/2 cup shaved Parmesan 

  
  

  Sauté onion in olive oil over medium heat. Drain mushrooms, chop & reserve liquid. Add mushrooms & pepper to skillet & continue sautéing for 2-3 minutes. Add wine & cook down slightly, scraping bottom of pan. Add 1 cup of the cooking liquid & cook 2-3 minutes. Reduce heat & stir in heavy cream & shaved Parmesan, heat through.

  
  

  Serve over ravioli ( I used lobster ravioli ) polenta or grit cakes. 

  
  

  Enjoy!

  
  

  ********************************

  
  

  
  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.
  

  
  

  

  
  

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