Monday, June 27, 2016

Monterey Chicken & Roasted Corn/BlackBean Salsa

See it here & other blogs:

Meal Plan Monday #29
A great summertime meal!

~ Roasted Corn and Black Bean Salsa ~ 

1 pound package frozen niblet corn thawed
3 Tblsp oil (canola or olive) 
1 Tblsp. salt
3/4 Tsp cumin powder
6 Tblsp fresh lime juice 
5 Tblsp oil
2 Tblsp cider vinegar
1 cup chopped cilantro
1/2 cup chopped red onion
3 plum tomatoes chopped
2 jalapeno peppers chopped
1 red pepper chopped
2 tsp minced garlic (from a jar is fine)
2 15 oz. cans black beans, drained and rinsed
2 large avocados chopped

~ Preheat oven to 450 degrees. Toss corn with 3 T. oil on baking sheet. Bake for 18- 22 minutes until golden brown stirring frequently.
~ Combine salt, cumin, lime juice, oil and vinegar. Shake well in a jar. 
~ In a large bowl, combine rest of chopped ingredients. Add beans and 
corn. Add avocado, and dressing last and toss gently.
~ Refrigerate for up to 6 hours. Serve same day you make it. 
~ Serves 16 easily!

Salsa is great for a crowd, cookout, etc. 
I halved the recipe when I made it and only added avocado & cilantro to each half of the recipe when serving for. Just the two of us. 
Monterey  Chicken Breasts
4 large B/S chicken breasts
1/4 cup BBQ sauce (I used KC Masterpiece Original)
1/2 small red onion, sliced or julienned
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can Rotel tomatoes, undrained (I used Original)
1 cup shredded triple cheddar cheese
1/3 cup chopped green onions
Rinse, pat dry chicken breasts & place in glass baking dish. Spread BBQ sauce over top of each piece. Top with onion, cumin & chili powder. Pour tomatoes over the top. Bake, uncovered in 350 oven for 45-50 minutes until chicken is cooked through. Top with shredded cheese & green onions. Cover with foil & let stand 5 minutes before serving.
Original recipe called for can of diced tomatoes & can of green chiles. No red onion, cumin or chili powder. Baking 45 minutes, and additional 15 minutes after adding cheese and green onions.

Monday, June 20, 2016

There's Something Fishy Going On!

See it here with other great recipes!

A quick dinner happened here tonight...Beer battered flounder and fresh made onion rings that were also beer battered!

Beer Batter

1 cup all-purpose flour
1 tsp. Baking powder
1 tsp. Salt
1/4 tsp. Fresh ground pepper
1-2 tsp.Old Bay seasoning
1 egg beaten
3/4 cup beer

Whisk together all ingredients.

Dip onion rings, fish, etc. in beer batter.
Fry 4-5 minutes in 350 oil, at least 2" deep.
Drain on paper towels.

Serve with your favorite sides of potato salad, baked beans, coleslaw, corn on the cob! Oh, & of course, tartar sauce! Our favorite is Cajun Tartar!

Cajun Tartar
1 cup prepared tartar sauce
2 Tbsp. Chopped onion
2 Tbsp. Chopped dill pickle
1 tsp. Lemon juice
1 tsp. Chopped capers
1/2 tsp. Dill weed
1 tsp. Cajun seasoning
Whisk together.

Friday, June 10, 2016

Ranch Dressing and More...

Find the recipes here: Southern Plate Monday Meal Plan

Ranch dressing & MORE...
This recipe is what I use for homemade instead of a mix:
Paula Smith

1 cup mayonnaise
1 cup sour cream
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon dried chives
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
Several dashes hot pepper sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon ground white pepper

Add a bit extra buttermilk if dressing is too thick. Refrigerate 1 hour before serving.

Bleu Cheese Dressing
Paula Smith

4 -6 ounces crumbled blue cheese
2/3 cup sour cream
1/2 cup mayonnaise
2/3 cup buttermilk
1 Tbsp. Champagne vinegar or white wine vinegar 
1/2 tsp. Worcestershire sauce
1/2 tsp. Dried oregano
1/2 tsp. Garlic salt
1/2 tsp. Fresh ground pepper

Combine 2 ounces Bleu cheese with remaining ingredients using an immersion blender. Stir in remaining Bleu cheese. Refrigerate 1 hour before serving. 

Honey-Dijon Vinaigrette
Paula Smith 
1/4 cup honey
1/4 cup Dijon mustard
1/2 cup champagne vinegar
1/2 cup extra virgin olive oil
1 tsp. coarse salt
1 tsp. coarse ground pepper 

Whisk together honey, Dijon mustard & champagne vinegar with S&P. Drizzle in olive oil, whisking until thoroughly combined. 

Thursday, June 9, 2016

Stuffed Peppers 2 Ways

When stuffed peppers are on the menu in our house, there are always 2 different kinds. Rick prefers the ones that he grew up with, BUT, they have ketchup in them & I don't care for ketchup! I prefer mine with ground beef, rice, onions, tomato sauce, BUT, Rick doesn't care for rice. SO, I always make 2 different kinds. Tonight, I went a step further and made a totally new to me kind with cooked chicken breast, marinara & mozzarella cheese.

Squash Casserole
Paula GeorgeSmith Mecookin 
4-5 squash cubed with chopped onion, boiled with 2 Tbsp. butter & S&P to taste. Drain. 
Add 3-beaten eggs & 1 cup of shredded cheddar. 
Mix with squash and onions, place in shallow casserole dish. 
Mix 1/2 cup crushed Ritz crackers & 1/2 cup shredded cheddar. 
sprinkle over squash mixture. 
Bake at 350 covered for 20 minutes, uncover & bake 10 additional minutes. 

Chicken Mozzarella Stuffed Peppers
Paula Smith
 Blanche 2 bell peppers halved, place in casserole dish. 
In skillet, sauté 1 chopped red onion in 2 Tbsp olive oil. 
Add 9 oz. pkg. roasted shredded chicken (Perdue) 1-1/2 cups marinara sauce. 
Heat through. 
Place 1/4 cup shredded mozzarella in each pepper half, divide chicken mixture among the 4 pepper halves. 
Sprinkle each with 1 Tbsp. panko bread crumbs & 1 Tbsp. Grated Parmesan cheese over each pepper half. 
Cover & bake at 350 for 20 minutes, uncover & bake 10 additional minutes.

Dot's Stuffed Peppers
Dot Smith

2 green bell peppers, halved seeds & stems removed
1 lb. ground chuck
1 yellow onion, chopped
1 tsp. Salt
1/2 tsp. Fresh ground pepper
1 cup ketchup preferably Hunt's
3 slices of bread, cubed ( I use honey wheat bread )
1/4 cup melted butter
4 slices sharp cheddar cheese

Clean bell peppers, place in bowl with a small amount of water & microwave covered for 5 minutes. Drain, place in a baking dish.

In skillet, sauté ground chuck, onions, S&P until meat is cooked through. Drain. Add ketchup & heat through. 

Drizzle cubed bread with melted butter. Bake in 350 oven, toss occasionally until lightly browned. 

Stir lightly into the ground beef mixture. Spoon into the pepper halves. Cover & bake at 350 for 20 minutes. Uncover, continue baking for 10 minutes. Top each with a slice of cheese the last couple of minutes of baking. 

Friday, June 3, 2016

Apple Dumplin's

CHeck it out here:  Meal Plan Monday #17 Southern Plate
Apple Dumplin's
adapted by Paula George from recipe on Southern
These remind me of the ones served by Wendy's YEARS ago!
2 to 2 1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
6 Granny Smith or other cooking apples, cored, peeled
sugar, approximately 1/2 cup, for sprinkling apples
butter, cut in small pieces
2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups hot water
1/4 cup margarine melted
heavy cream or ice cream, optional
Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 8-inch squares. 
Place 1 cored, peeled apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling of cinnamon and nutmeg to taste;
dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. 
Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg,
2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings.
Bake at 375° for 35 to 45 minutes, or until golden brown.
Serve hot with cream or ice cream. 
Makes about 1/2 dozen apple dumplings. 
p.s. I bake mine in a cast iron skillet 

Naked Apple Pie

See it here: Meal Plan Monday #18

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

Wednesday, June 1, 2016

June 2016 Newsletter


Food for Thought:
by Paula George 11/02/2004

My heart ACHES, watching that little one, their body afflicted in
this life.
My heart ACHES, watching that mother, filled with anguish and fervent
prayer, ministering to her child.
My heart ACHES, watching that caregiver, feeling despair, questioning 

their limited knowledge for the afflicted.

My heart PRAYS, blessings daily, health restored and happiness for
that little one.
My heart PRAYS, courage, strength and a heart full of love for this
mother as she ministers.
My heart PRAYS, knowledge, compassion and medical breakthroughs to
those chosen caregivers.

My heart REJOICES, watching that little one, a Little Warrior,
through all.
My heart REJOICES, watching that mother, encompassing her child with
a heart full of love.
My heart REJOICES, watching that caregiver, continually striving,
seeking a cure.

My heart SINGS, praises to Great Spirit, knowing that little one,
that mother, that caregiver...
Are carried through each day.
My heart SINGS, granted blessings, answered prayers, healing; and the
Greatest Gift, LOVE.
My heart ACHES, My heart PRAYS, My heart REJOICES...and with each
breath, My heart SINGS...

Love you all with ALL MY HEART,

Coconut Cream Pie

9" deep dish pie pastry shell, baked


1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
pinch of salt
5 beaten egg yolks
1-3/4 cups milk
2/3 cup evaporated milk
1 tsp. vanilla extract
2 Tbsp. butter
2 tsp. brandy
2 cups shredded coconut

In medium heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in egg yolks.
Gradually whisk in both milks. Over medium heat, bring to boil, stirring frequently.
Boil for 1-2 minutes until thickened. Remove from heat. Stir in extract, butter, brandy
and coconut. Pour into baked, cooled pie shell.Cover with plastic film while preparing
meringue. If using optional topping, after pie has chilled to room temp,
chill pie for 1-2 hours before topping.


5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
1/2 tsp. vanilla extract

In large bowl, beat 5 egg whites with cream of tartar until soft peaks form.
Gradually whisk in 1/2 cup granulated sugar and 1/2 tsp. vanilla extract.
Remove plastic film and spread over custard, swirling top for design. Be sure
to spread to edges of crust to seal. Place on baking sheet.
Bake in 325 preheated oven until golden on top. Let cool to room temperature and serve.

Optional topping:

1-1/2 cups heavy cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/2 cup lightly toasted coconut

Beat chilled heavy cream until soft peaks form. Add sugar and vanilla and beat until
desired consistency. Spread over chilled custard. Sprinkle with toasted

Sausage Stuffed Onions/Peppers/Squash

1/2 cup uncooked white rice
6 large Vidalia onions, bell peppers, or halved/hollowed zucchini
3/4 pound ground spicy pork sausage
1/4 cup chopped green or red bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes in steamer basket, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
If using bell peppers, blanche for 3-4 minutes in boiling water, drain and fill.
If using zucchini, blanche 3-4 minutes in boiling water, drain and fill.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
Fried Green Tomatoes
from the kitchen of Paula George

6 green tomatoes, sliced 1/4" thick

flour seasoned with salt and pepper

2 eggs, beaten
1/2 cup water

2 cups corn meal
1/2 cup flour
1 tsp. salt (2 tsp. if using plain meal and flour)
1 tsp. fresh ground pepper
1 Tbsp. Cajun seasoning (recipe follows)

Vegetable oil for frying

Whisk together eggs and water. Toss together corn meal, flour, salt, pepper and Cajun seasoning. Dip tomato slices in
flour, egg wash and corn meal mixture. Fry in 1/2" of oil in iron skillet heated to 350 until
golden on both sides. Drain on paper towels. Serve immediately.Serve with ramekin of sauce
on the side! Enjoy!
************************************************** *********************


2 Tbsp. garlic powder
2 Tbsp. ground red pepper
2 Tbsp. black pepper
2 Tbsp. dried sweet basil
1 Tbsp. salt
1 Tbsp. dried oregano
1 Tbsp. ground white pepper
1 Tbsp. onion powder

Combine all ingredients and store in a tightly sealed container.
Makes 3/4 cup seasoning.
************************************************** **************
Sauce for Fried Green Tomatoes

1-1/2 cups mayo
1/4 cup roasted red peppers, drained
1 tsp. fresh ground pepper
1 tsp. celery salt
1 Tbsp. horseradish (2, if you like it hotter)
1/4 tsp. each garlic powder and cayenne pepper
several drops of Tabasco

Combine all ingredients in a blender or with an immersion blender. Store in refrigerator.


Spring Risotto with Lemon, Asparagus, and Peas
Serves 4

1 tablespoon olive oil
3 small shallots, about 1/2 cup
1 1/2 cup arborio rice
6 cup chicken stock
1 pound asparagus
1 cup frozen spring peas
2 teaspoons lemon zest
2 tablespoons lemon juice
3/4 cup grated parmesan

In a medium saucepan, bring your stock up to a simmer. Meanwhile, dice the shallots, and snap off the woody ends of the asparagus. If the asparagus is quite thick, you may want to also peel them. Then chop on the diagonal into 1/2 inch pieces.

In a broad-bottomed saute pan, heat the olive oil over medium heat.
Add the shallot and cook until soft. Then add the rice and stir to coat.

One ladle-full at a time, add the stock to the rice and stir constantly until completely absorbed before adding more stock. After about ten minutes, add the asparagus, and continue adding stock until the rice is soft and risotto creamy, about 20 or 25 minutes, adding the peas in the last minute.

Remove the risotto from the heat and stir in zest, juice, and cheese. The risotto will continue to thicken, so you should hurry your dinner guests to the table and serve them as soon as you can.