Tuesday, May 23, 2017

May 2017 Newsletter

May 2017 Newsletter 


Food for Thought:
You are the breath of spring...
You bring a smile to my heart and face.
You are the cool, gentle breeze;
That brightens my day.
You are the breath of spring...
You bring the sunshine to light my way.
You are the cool, gentle breeze;
That brightens my day. 
You are the breath of spring...
You bring happiness to my waking moments.
You are the cool, gentle breeze;
That brightens my day.
You are the breath of spring...
You bring love to my heart and soul.
You are the cool, gentle breeze;
That brightens my day.
You are My breath of Spring...
You bring Smiles, Sunshine, Happiness, Love.
You are the cool, gentle breeze;
That will always brighten my days.

Paula April 5, 2010


French Onion Roast Chicken
Fine Cooking Feb/Mar 2017


1 4-5-lb whole chicken, giblets removed, patted dry inside and out
Kosher salt and freshly ground black pepper
2 medium yellow onions
1 teaspoon finely chopped fresh herbs, such as thyme, rosemary, tarragon, or parsley (optional)


Position a rack in the center of the oven and heat to 425.

Salt the inside and outside of the chicken with about 1 1/2 tablespoons of salt and 1 teaspoon of pepper. 

Slice the onions in half through the root, then thinly slice crosswise. Transfer to a roasting pan, toss with 1/4 teaspoon of salt, and spread evenly in the pan. 

Put the chicken, breast side up, on the onions. Roast, stirring the onions halfway through, until the meaty part of the thighs registers 165 on an instant-read thermometer, 45-60 minutes, depending on size. Transfer the chicken to a carving board and let rest for 10-15 minutes. Remove the onions from the roasting pan (they will range in color from light to dark brown) and toss with the herbs, if you like. Carve the chicken and serve with the onions. 

Serve with crusty bread and White Burgundy. 

Turkey Taco Spaghetti Squash Boats

    • 3 small spaghetti squash (24 oz each)
    • olive oil spray
    • 1 lb 93% ground turkey
    • 1 tsp garlic powder
    • 1 tsp cumin
    • 1 tsp kosher salt
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1 tsp oregano
    • 1/2 small onion, minced
    • 2 tbsp bell pepper, minced
    • 1/2 cup water
    • 4 oz can tomato sauce
    • 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)

For the Pico De Gallo:
  • 1 cup chopped tomato
  • 1/4 cup chopped scallion
  • 1/4 cup chopped fresh cilantro
  • 1/2 jalapeno, minced
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt


  1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
  2. Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
  3. Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
  4. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!


Yield: 6 servings, Serving Size: 1 boat
  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 6
  • Calories: 218.5
  • Total Fat: 10g
  • Saturated Fat: g
  • Cholesterol: 63.5mg
  • Sodium: 522mg
  • Carbohydrates: 16g


Shrimp Lo Mein

1 lb. medium shrimp, thawed
1 large clove garlic, minced
1" piece of fresh ginger, minced
1/4 cup diced red onion
2 cups spinach/Swiss chard (or green of your choice, like bok  choy) This is just what I had on hand. 
2 cups broccoli florets
1/2 cup baby carrots sliced on the diagonal
1/2 red bell pepper, cut in strips
1 pkg. Hokkein stir fry noodles (use both packets in package)
1 tsp. Chicken base mixed with 1 cup water
1/2 cup TSang Classic Stir Fry Sauce
2 Tbsp. Vegetable Oil, divided

Heat wok with 1 Tbsp. Vegetable oil, add onion, garlic & Ginger. Stir fry for 1 minute, add shrimp & cook 1-2 minutes longer. Remove shrimp & aromatics to plate. 
Add 1 Tbsp. Oil to wok. Add broccoli, carrots & bell pepper. Sauté 1-2 minutes. Add the chicken base & stir fry sauce & cook until vegetables are crisp tender, 3-4 minutes. Add greens. 
Stir in noodles & shrimp with aromatics, cook 2 minutes longer, tossing to coat noodles with sauce. 

***See my notes/changes below 
Dodiyos' Connie Kanakis Snapper
 4) 7-ounce snapper fillets
1 cup grated Parmesan cheese
1/3 cup fine breadcrumbs
Salt and pepper to taste
¼ pound clarified butter
1 lemon
Preheat heavy metal pan with clarified butter until bubbling. Place snapper fillets skin side up into hot pan and cook until golden-brown. Preheat oven on broil. Turn over snapper fillets and sprinkle with Parmesan-breadcrumb mixture. Place in oven for 3 to 5 minutes (depending on thickness of fillet) or until breadcrumb mixture is brown. If fish is not done, heat oven to 350 degrees and return to oven until snapper is flaky and finished. Finish with a squeeze of lemon.
***Made this a couple of weeks ago. Delicious! Of course, I didn't have snapper...I used Flounder fillets...I also added the zest of the lemon to the Parmesan/breadcrumb mixture. I used Panko breadcrumbs. I think it would be great with Corvina, Mahi Mahi or Halibut also. Noticed theirs is served on some kind of sauce. I served mine with crab cakes and sauteed vegetables.

Dodiyos' Snapper


Avocado brownies

1 cup chocolate, melted (I used 1/2 bittersweet & 1/2 semi-sweet)
2 Hass avocados or 1 lg. Florida avocado
1 cup organic sugar or coconut sugar
4 eggs
1 cup ground almonds
1/2 cup unsweetened cocoa powder
2 tsp. Vanilla extract (I always use my homemade extract using vodka)
1/4 tsp. Salt

Preheat oven to 350, or 325 convection. Line a 9" square pan with foil & spray with cooking spray.

Cream avocado & sugar in medium mixing bowl until fluffy. Add eggs, ground almonds, cocoa powder, extract, salt & cooled chocolate; mix until thoroughly combined. Spread into pan & bake until toothpick comes out almost clean. Cool in pan on wire rack, cut in squares when cool. Store covered in fridge. This will make 16 very moist & tasty brownies. Enjoy!

BTW, you will never know they have avocado in them & that they are healthier than traditional brownies. They definitely don't lack in flavor!

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