FOOD For THOUGHT:
Be An Instrument of His Love...
If the days we live, never experienced rain, sadly there would never be a rainbow... Trials come into our lives carrying the potential for triumph...
So when the road gets rocky, look on High,
And await a time of blessing to be brought to and through you.
Be an instrument of Love...giving support to those with trials...
Be a blessing to those you come in contact with each day,
Having learned from the rain in your own life...
For without the rain, there would be no rainbows.
All the answers are found on High...
The Maker of the Rain & Rainbows awaits...
The Giver of the Blessings & Triumphs...
Exercising our Faith...Be an Instrument of His Love...
Seeking the Blessings, Triumphs & Rainbows.
Paula Smith February 2018
RECIPES:
Butter Baked Fish
1 lb. boneless fish fillets ( I used Corvina )1/2 cup butter
Breading Mixture, combine:
2/3 cups crushed crackers (I used Ritz & Club crackers)
1/2 tsp. Dried Oregano
1/2 tsp. Dried basil
1/4 tsp. Garlic powder
1/2 tsp. Kosher salt
1/2 tsp. Fresh ground pepper
1/4 cup shredded cheddar cheese
Melt butter in 13x9 pan. Preheat oven to 350.
Dip fish fillets in melted butter on both sides & then Cracker mixture on both sides. Lay in 13x9 baking dish. Bake 25-30 minutes until flaky & cooked through.
Dip fish fillets in melted butter on both sides & then Cracker mixture on both sides. Lay in 13x9 baking dish. Bake 25-30 minutes until flaky & cooked through.
******************************************************
Three Tomatoes Trattoria
Williston, VT
Servings: 4-6 people
1 lb. Penne Pasta (I use linguine or linguine fini)
2 - 3 boneless chicken breasts or 8 b/s chicken thighs, large dice
1 tabl. garlic, minced
2 tabl. olive oil
10 cremini mushrooms, sliced
1 cup peas
2 cups artichoke hearts, quartered and strained
1-1/2 cup Marsala wine
2 tabl. butter
1 tabl. parsley, chopped
Cook pasta according to directions. Strain through colander and reserve 1/2 cup pasta water.
Heat large saute pan. Add olive oil and saute garlic. Add chicken and cook 4 to 5 minutes. Add mushrooms and saute with chicken. Season with salt. Turn off heat and add Marsala wine. Turn heat back on slowly to avoid flaming. Reduce wine for one minute and then add peas, artichokes and butter. Add cooked pasta and toss evenly until coated. Add some of the pasta water if the sauce is too dry. Finish with parsley and adjust seasoning with salt.
Paula My notes, I used a bit more Marsala and used 1 cup of chicken stock in lieu of the pasta water. I also added a pinch of Herbs De Provence
per Donna: The "sauce" in the restaurant version was just a little darker...I used sweet Marsala....it was still fabulous though!!!! I used canned artichoke hearts, however, frozen would work too. I used frozen petite peas right out of the freezer. I also finished it with freshly grated parm.
***************************************************************shared by Nancy
Roasted Garlic, Herb and Cheese Quick Bread
Makes 1 loaf
INGREDIENTS
2 whole heads garlic 1 to 2 tablespoons olive oil ½ teaspoon each kosher salt and black pepper for the garlic 2 ¼ cups all-purpose flour 2 teaspoons Clabber Girl baking powder ½ teaspoon Clabber Girl baking soda 2 tablespoons minced fresh thyme leaves 2 tablespoons minced fresh rosemary leaves 1 teaspoon kosher salt 2eggs 1 ¼ cups buttermilk 5 ounces shredded Gruyere cheese 2 ounces shredded Asiago cheese
DIRECTIONS
Heat oven to 350 degrees. Trim about ¼ inch from the top of the garlic bulbs and place each one stem-side down on a separate 6-inch square of aluminum foil.
Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around each bulb; bunch together to seal. Place directly on an oven rack and roast for 40 to 50minutes or until garlic bulbs are tender and golden brown. Let cool slightly, then squeeze cloves gently from the skins. Place in bowl and set aside. (Note: This can be done 1 to 2 days in advance.) Lightly spray the inside of a 9-by-5-inch loaf pan with nonstick spray.
In a large bowl, combine allpurpose flour, baking powder, baking soda, fresh herbs and salt.
In a separate bowl, whisk together the eggs and buttermilk. Form a well in the middle of the dry ingredients, pour in the wet ingredients and mix until just combined. Gently fold in the cheeses and roasted garlic cloves. Pour the batter into the prepared bread pan and bake for 45 to 50 minutes, or until a toothpick inserted in the bread comes out clean.
— Chef Brittany Molinder, reprinted with permission from Clabber Girl Corp., www.clabbergirl.com************************************************
SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
TOTAL TIME: 8 HOURS 15 MINUTES
INGREDIENTS:
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
DIRECTIONS:
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
**********************************************************
Warm Banana Pudding
Paula George
6 Bananas sliced thin
1 box Vanilla wafers
Layer in 2qt casserole and prepare pudding. Pour pudding over and serve
warm.
PUDDING:
Ingredients:
3 cups milk
1/4 - 1/3 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 Tbsp. butter
Preparation:
Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt;
stir in remaining 1/3 cup milk. Whisk, adding to scalded milk and cook over
low heat, stirring constantly, until thickened and smooth.
Continue cooking vanilla pudding for about 5 minutes to thoroughly
cook cornstarch. Cool vanilla pudding slightly;
stir in vanilla & butter; pour over bananas & vanilla wafers.
Vanilla pudding recipe serves 6.
Williston, VT
Servings: 4-6 people
1 lb. Penne Pasta (I use linguine or linguine fini)
2 - 3 boneless chicken breasts or 8 b/s chicken thighs, large dice
1 tabl. garlic, minced
2 tabl. olive oil
10 cremini mushrooms, sliced
1 cup peas
2 cups artichoke hearts, quartered and strained
1-1/2 cup Marsala wine
2 tabl. butter
1 tabl. parsley, chopped
Cook pasta according to directions. Strain through colander and reserve 1/2 cup pasta water.
Heat large saute pan. Add olive oil and saute garlic. Add chicken and cook 4 to 5 minutes. Add mushrooms and saute with chicken. Season with salt. Turn off heat and add Marsala wine. Turn heat back on slowly to avoid flaming. Reduce wine for one minute and then add peas, artichokes and butter. Add cooked pasta and toss evenly until coated. Add some of the pasta water if the sauce is too dry. Finish with parsley and adjust seasoning with salt.
Paula My notes, I used a bit more Marsala and used 1 cup of chicken stock in lieu of the pasta water. I also added a pinch of Herbs De Provence
per Donna: The "sauce" in the restaurant version was just a little darker...I used sweet Marsala....it was still fabulous though!!!! I used canned artichoke hearts, however, frozen would work too. I used frozen petite peas right out of the freezer. I also finished it with freshly grated parm.
***************************************************************shared by Nancy
Roasted Garlic, Herb and Cheese Quick Bread
Makes 1 loaf
INGREDIENTS
2 whole heads garlic 1 to 2 tablespoons olive oil ½ teaspoon each kosher salt and black pepper for the garlic 2 ¼ cups all-purpose flour 2 teaspoons Clabber Girl baking powder ½ teaspoon Clabber Girl baking soda 2 tablespoons minced fresh thyme leaves 2 tablespoons minced fresh rosemary leaves 1 teaspoon kosher salt 2eggs 1 ¼ cups buttermilk 5 ounces shredded Gruyere cheese 2 ounces shredded Asiago cheese
DIRECTIONS
Heat oven to 350 degrees. Trim about ¼ inch from the top of the garlic bulbs and place each one stem-side down on a separate 6-inch square of aluminum foil.
Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around each bulb; bunch together to seal. Place directly on an oven rack and roast for 40 to 50minutes or until garlic bulbs are tender and golden brown. Let cool slightly, then squeeze cloves gently from the skins. Place in bowl and set aside. (Note: This can be done 1 to 2 days in advance.) Lightly spray the inside of a 9-by-5-inch loaf pan with nonstick spray.
In a large bowl, combine allpurpose flour, baking powder, baking soda, fresh herbs and salt.
In a separate bowl, whisk together the eggs and buttermilk. Form a well in the middle of the dry ingredients, pour in the wet ingredients and mix until just combined. Gently fold in the cheeses and roasted garlic cloves. Pour the batter into the prepared bread pan and bake for 45 to 50 minutes, or until a toothpick inserted in the bread comes out clean.
— Chef Brittany Molinder, reprinted with permission from Clabber Girl Corp., www.clabbergirl.com************************************************
SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
TOTAL TIME: 8 HOURS 15 MINUTES
INGREDIENTS:
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
DIRECTIONS:
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
**********************************************************
Warm Banana Pudding
Paula George
6 Bananas sliced thin
1 box Vanilla wafers
Layer in 2qt casserole and prepare pudding. Pour pudding over and serve
warm.
PUDDING:
Ingredients:
3 cups milk
1/4 - 1/3 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 Tbsp. butter
Preparation:
Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt;
stir in remaining 1/3 cup milk. Whisk, adding to scalded milk and cook over
low heat, stirring constantly, until thickened and smooth.
Continue cooking vanilla pudding for about 5 minutes to thoroughly
cook cornstarch. Cool vanilla pudding slightly;
stir in vanilla & butter; pour over bananas & vanilla wafers.
Vanilla pudding recipe serves 6.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.