MARCH 2017 NEWSLETTER
Food For Thought:
In Love...With Love...His Love
Paula 02/12/2017
In Love...
I stand beside you, watching you feeling overcome with pain.
With Love...
You reach out to me, calling my name, grasping my hand.
In Love...
I feel so helpless as I whisper your name in prayer with each breath.
With Love...
You respond with a smile, a calmness & strength as you take each breath.
In Love...
The days pass slowly by, each one bringing a new ray of hope.
With Love...
Your smile, your heart reaching out, we are learning to cope.
In Love...
We are traveling this valley, some days have been easier than the other.
With Love...
We are traveling toward that mountaintop, as our love leans on one another.
In Love...
Knowing we will overcome this valley, as the Lord cradles us from Above.
With Love...
His healing Hand touches us both, feeling the ever presence of His Love.
In Love...
I lie down at night, anxious to see you when morning comes, to hear your voice.
With Love...
We anticipate His healing & blessings, lifting our voices to rejoice.
In Love...
Will come joy in the morning, another night of traveling up this mountain.
With Love...
We are carried by His Love, flooded with His Love, from His overflowing fountain.
In Love...With Love...His Love...
& the greatest of these is Love...His Love.
In Love...With Love...His Love...
We will overcome this valley & praise Him for...His Love.
Recipes:
From Valente @ Canebrake
Chicken Chilaquiles
serves 8
1 Tbsp vegetable oil
1 (16-ounce) package of corn tostadas, broken in pieces or corn tortilla chips
1 large yellow onion, finely diced
1 teaspoon ground cumin
1 1/2 teaspoon oregano, preferably Mexican
1 3/4 cup chicken stock
4 cups (about 12 ounces) shredded cooked chicken
6 ounces Chihuahua cheese, grated or Quesadilla cheese(Monterey Jack can be substituted)
2 3/4 cups Roasted Tomatillo Salsa (recipe follows)
Accompaniments:
Mexican crema or sour cream
Queso fresco
Chopped cilantro
Chopped red onion
Sides:
avocado
Black beans
Refried beans
Preheat oven to 375º F.
Preheat 1 Tbsp. vegetable oil in skillet. Add the onion to the oil and sauté until softened, about 5-7 minutes. Add the cumin and oregano and sauté another minute. Add the stock and bring the mixture to a simmer, stirring occasionally, until the liquid is reduced to 2/3 cup, about 10 minutes. Add the chicken and 2 3/4 cups of the salsa and bring the mixture to a boil.
To serve as breakfast entree:
Remove from heat. Spoon over eggs cooked as desired & top with cheese, crema & cilantro.
OR:
To serve as a casserole:
Remove from the heat and transfer the mixture to a large bowl. Add the cheese and tortilla strips and toss to combine. Transfer the mixture to a shallow 2-quart baking dish. Bake uncovered until the top is golden brown, about 15-20 minutes.
Serve with crema, crumbled queso fresco, chopped cilantro, and remaining salsa. Enjoy!
Roasted Tomatillo and Poblano Salsa
makes about 5-6 cups
*The salsa can be made up to 1 day ahead and refrigerated, covered
2 medium white onions, quartered
2 large poblano peppers, seeded, cut in pieces
10 tomatillos (about 2 pounds), husked and washed, quartered
1-2 jalapeños (optional) seeded, cut in half
4 large garlic cloves, whole
1 cup chopped cilantro or to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste
Preheat the oven to 400 degrees and position an oven rack in the center position. . Bake the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides. Keep a close eye on them as the onions and garlic will cook faster than the peppers and tomatillos. Place the onions, garlic, peppers, and tomatillos in a food processor and pulse until blended, but still chunky. Add the cilantro and lime juice and pulse until almost smooth. Season generously with salt to taste.
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Driftwood Restaurant Congealed Salad
Ingredients
SALAD:
1 3-oz. package lime-flavored gelatin
1 3-oz. package lemon-flavored gelatin
2 C. boiling water
1 2O-oz. can chilled crushed pineapple, drained
1 12-oz. carton cottage cheese
1 C. mayonnaise
1 C. finely chopped pecans
4 Tbs. horseradish
3 Tbs. lemon juice (fresh)
1/4 tsp. salt
1 14-oz. can sweetened condensed milk
TOPPING:
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. horseradish (drained well)
Directions
SALAD:
Directions
SALAD:
1
Dissolve gelatin in boiling water and cool. Add pineapple.
2
In separate bowl, combine cottage cheese with mayonnaise until smooth and add to gelatin mixture.
3
Add all other ingredients and stir until mixture begins to congeal.
4
Pour into mold or 13x9x2" pan and refrigerate overnight. Cut into squares to serve.
TOPPING:
1
Combine mayonnaise, sour cream and horseradish.
2
Place individual servings on lettuce and top with a spoonful of topping mixture.
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Chicken Ole'
From Southern Living Cooking School
2-7 ounce packages Zatarain's Red or Black Beans w/Rice
1 medium onion, chopped
2 cans tomatoes & green chiles
2 cups water
2 Tbsp. lime juice
6 boneless, skinless chicken breasts
Preheat oven to 350 degrees. Shake 2 Tbsp. flour in large Reynolds Oven Bag.
Place in 13x9 pan. Add first five ingredients. Seal. Squeeze to blend. Top
with chicken breasts. Close with tie and cut 6 slits in top of bag. Bake for
45-55 minutes. Serve with desired toppings:
TOPPINGS:
Shredded Mexican Cheese
Diced Green Onions
Sliced Black Olives
Diced Avocado
Sour Cream, Lettuce & Tomatoes----------------------------------------
Fire Lake Grill Meatballs in Porcini Cream Sauce
Meatballs:
1/2 lb. Ground Beef
1/2 lb. Ground Pork
1/2 lb. Ground Duck (chicken or turkey can be substituted)
2 slices white bread crusts removed
1/4 cup milk
1/3 cup finely chopped onion
1/2 tablespoons clarified butter
1 egg yolks + 1 whole egg
1/4 tsp black pepper
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp kosher salt
1 tablespoons honey
Porcini Sauce:
1/2 shallot minced
1 cloves garlic minced
1/2 tablespoon clarified butter
1 and 1/2 cups chicken stock
1/4 cup heavy cream
1/8 cup roux (flour butter mixture)
1/4 oz. dried porcini mushrooms
Salt & Pepper to taste
Tear bread into small pieces and add to a mixing bowl with milk to soften. Sauté onion in clarified butter over medium. Stir onions until translucent and add to mixing bowl. Add meat and remaining ingredients to mixing bowl and using hands mix all ingredients together to incorporate evenly. Sauté a small amount of the meatball mixture and taste to check seasoning. Adjust if needed.
Using a 1-ounce scoop portion meat and roll into balls. Place on a sheet pan evenly spaced and bake in a preheated 325-degree oven for approx. 10-12 minutes to cook through. 165-degree internal temp. Remove from oven and let rest.
To prepare sauce:
Preheat sauce pan on medium high heat. Add clarified butter, minced garlic, shallot and dried porcini mushrooms. Sauté to caramelize lightly. Deglaze by adding liquid (chicken stock and cream). Lower heat to achieve a simmer. Reduce by 1/3 and season with salt and pepper to taste. Whisk roux into liquid (roux = 2oz butter, 2oz flour – combine over medium heat and stir until light golden brown). Continue to whisk sauce until thickened. Keep warm until service.
To serve sauté meatballs in clarified butter to brown and add sauce to coat meatballs. Traditionally served with mashed potatoes, pickles and lingonberry relish.
Yield approx. 25 meatballs Recommend 5 meatballs per serving.
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Orange Bread (from Oregon Newspaper)