February 2019 Newsletter

FEBRUARY 2019 NEWSLETTER 

FOOD FOR THOUGHT: 

With Thoughts of You

I Cried today...

With Thoughts of You.

I Laughed today...

With Thoughts of You.

I Hurt today...

With Thoughts of You.

I Smiled today...

With Thoughts of You.

I Loved today...

With Thoughts of You.

With Each Today that passes...

I Cry...

I Laugh...

I Hurt...

I Smile...

I Love...

With Thoughts of You. 

Paula 2019 

RECIPES:

FLOUNDER PARMESAN 

For 1 pound of fish, I cut the ingredients in half.

2 pounds flounder fillets (any white fish)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
4 tablespoons (1/2 stick) butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoned salt
1/4 teaspoon dried basil
Black pepper to taste
Dash of hot pepper sauce (optional)

Preheat oven to 350 degrees.

In a buttered 13 x 9 inch baking dish, lay fillets in a single layer. Do not stack fillets. Brush top with lemon juice.

In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.

Bake fish in preheated oven for 15 - 20 minutes or until fish starts to flake.
Spread with cheese mixture and broil for 3 - 5 minutes until golden brown.

Makes 4 servings.

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Cajun Alfredo Sauce

1/2 cup (1 stick) unsalted butter 
1 -12 oz pkg frozen seasoning blend  or
(the cajun trinity - 1 cup chopped onions, 1 cup diced celery, 1 cup diced red or green bell pepper) 
2 tsp chopped or minced garlic 
1/8 tsp celery salt 
16 oz heavy whipping cream (2 cups)
16 oz half/half  (2 cups)

(To make a bit lighter sauce, use 1 cup each heavy cream and half & half, 2 cups chicken or seafood stock.)
8 oz shredded parmesan cheese 
1 cup chopped provolone cheese 
salt and pepper to taste (or Tony Chachere's Creole/Cajun seasoning , about 1-2 Tbsp. my preference) 

2 Tbsp. fresh snipped parsley for garnish

Saute vegetables in melted butter for 10 minutes...add remaining ingredients except cheeses & cook for 5 minutes. 
Add cheeses & simmer 5 additional minutes. 
Toss with  fettuccine noodles. 

Plate & top with Grilled/Sautéed Shrimp or Chicken. Garnish with parsley.

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Panda Express Orange Chicken

Copycat recipe 

Momma’s Alfredo Sauce 

Paula Smith 

4 oz. unsalted butter

4 small shallots, minced

4 cloves, garlic, minced

1/4 cup AP flour

1 cup chicken broth

2 cups heavy cream

1 cup milk

1 heaping tsp. Italian seasoning

1 heaping tsp. Parsley flakes

1 tsp. Fresh ground pepper

2 oz. fresh grated Parmesan

2 oz. fresh grated Pecorino Romano

3 oz. shredded Provolone

In medium skillet, melt butter over medium heat. Add shallots & garlic, sauté 5 minutes, stirring frequently. Add flour & cook for an additional minute. Whisk in broth, add heavy cream, milk, seasonings, bring to boil. Reduce to simmer & add cheeses. Cook stirring frequently for 10 minutes. 

Serve over your favorite pasta. 

I like to serve with fettuccine, grilled chicken & steamed broccoli. 

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Chocolate Cobbler 

13x9 baking dish, melt 1-1/2 sticks butter.
Combine:
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract
Spread over melted butter.

Combine:
1/2 cup cocoa
1-1/2 cups sugar
.
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.