October 2017 Newsletter

October 2017 Newsletter

Food for Thought:

I Thought Of You Today...

By Paula

I thought of you today, My Friends...while thoughts passed through my mind...

I asked for a day of blessings, filled with love and happiness...

I Asked that Sunshine grace your day, Healing and Peace that you will find.

Knowing days have been distraught, I asked for days of bliss...

Quality time with family and friends, all burdens carried away...

I'll think of you tomorrow, My Friends...while thoughts pass through my mind...

I'll ask again for blessings, love and happiness to fill your day.

While walking your chosen Pathway; Sunshine, Healing and Peace you'll find.

May each one's heart be lightened...as your Pathway will unfold...

And may the love you share with others be returned to you tenfold.

And, then there's FOOD! 

The Legendary Hot-Brown-From the Brown Hotel in Louisville

 

 1 1/2 tablespoons salted butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups heavy cream

1/4 cup Pecorino Romano cheese, plus extra for garnish

pinch of freshly ground nutmeg

salt and pepper to taste

14-ounce sliced roasted turkey breast, thickly sliced

4 slices of Texas toast (crusts removed) cut 2 slices on the diagonal 

4 slices of bacon

2 Roma tomatoes, sliced in half

 

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romono cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

 

For each Hot Brown, place one slice of toast (slightly toasted) in an oven safe dish and cover with 7 ounces turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top to serve. Sprinkle with paprika and parsley and serve immediately.

 

Chicken Gyros  

INGREDIENTS

Marinade

2 cups Greek yogurt

¼ cup lemon juice

¾ cup olive oil

1 tablespoon kosher salt

1 tablespoon garlic, minced

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

1 teaspoon black pepper

2 pounds boneless skinless chicken thighs, pounded flat

½ large yellow onion, peeled and root side removed

1 sturdy wooden skewer (roughly 10 inches)

Tzatziki Sauce

1 large cucumber, shredded, drained extremely well * using cheesecloth or paper towels

2 cups Greek yogurt*

1 tablespoon garlic, minced*

1 Tbsp. Extra virgin olive oil *

¼ cup lemon juice

2 tablespoons fresh dill, finely chopped 

Salt and pepper to taste*

8 pitas

Sliced onion

Sliced tomato

Feta crumbles

Chopped cilantro 

PREPARATION

1. In a large bowl, combine marinade ingredients and stir well. 

2. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.

3. Preheat oven to 400°F (200°C).

4. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.

5. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.

6. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce, Feta & cilantro.

RANCH DRESSING

1 c mayonnaise
1/2 c sour cream
1 tsp chives, dried 
1 tsp parsley flakes
1/2 tsp dill, dried
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper or white pepper
2 Tbsp parmesan cheese, grated
1/2 cup buttermilk

WHISK TOGETHER

If there are RANCH lovers in your family, you need to try this! It should really be bottled! 

Cinnamon Apples

These are so good with roast pork! I found this recipe on a cute blog called Fancy Frugalista: 

" These are the YUMMIEST apples. They are a dead-ringer for Cracker Barrel's cinnamon apples. They are great as a side dish and over waffles and pancakes, but I REALLY love them over ice cream. They're just awesome.

Here is the recipe, from an old copy of the KC Star:

5 to 6 cups of firm tart apples such as American Cameo or Granny Smith
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tablespoons of corn starch
1/2 cup apple cider

Peel, core and slice apples into medium to thick slices. Places apples, brown sugar, cinnamon and nutmeg in slow cooker. Dissolve corn starch in apple cider and blend well. Pour over apples and stir to blend. Cover and cook for 5-6 hours. Stir halfway through cooking."

Thanks, Francie for sharing. 

 

 

 

Rosemary and Lemon Shortbread Cookies

Serves 10-12    adjust servings

Preparation 15

Cook Time 25

Total Time

 

Ingredients

• 1 cup sugar
• 3 Tablespoons minced fresh rosemary leaves
• 1 Tablespoon minced lemon zest
• 1 lb. cold butter (4 sticks)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla
• 4 cups flour

For the Icing

• 1 1/2 cups confectioners sugar
• 1 lemon, zested and juiced

For the Cookies:

1. Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly butter the paper inside the pan.
2. Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
3. Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined.
4. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the bowl to incorporate all of the flour.) Continue to mix until the dough starts to come together.
5. Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and bake until the edges are golden brown and the center is golden, about 25 minutes. Remove the pan from the oven and using a bench scraper or knife; cut the shortbread into 1-by-3-inch cookies (I did mine with one cut on the diagonal but that's optional). Cool in the pan for 15 minutes, then carefully remove the cookies using the parchment paper as handles. Using your bench scraper or knife, cut again and separate a bit. Cool completely.
6. For the lemon icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
7. Drizzle the icing over the cookies and allow to set. I just use a fork and kind of fling it...nothing fancy!
8. Sprinkle the 2 Tablespoons of rosemary/lemon/sugar mixture over the icing.

Paula Smith