May 2019 Newsletter

MAY 2019 NEWSLETTER

FOOD FOR THOUGHT:

Your Mother's Love...

From the moment I learned of the life I carried within me...I already knew I'd love you,
Even before I knew if a little boy or little girl is coming into my life.
Before I even met you, my heart was stirred; you had your Mother's love...
Knowing I had been blessed to carry and give birth to a little one.
From the moment you were born, you stole my heart, you'd always know your Mother's love.
There may have been some long nights, as you were unsure about this place!
Yet, there were many moments...a smile, a coo...even that sparkle in your eyes...
And I knew, even in those earlier days, you'd always know your Mother's love.
Childhood, adolesence, young adult, even becoming a husband or wife...I knew there would be
Trying times, times of training and discipline; yet all were given with your Mother's love.
I'm sure as the years have passed, and, now that you're a young adult, these things are seen more clearly.
Wherever life may lead you...although sometimes, not easy, nothing will change!
And should the path we're given take one of us from this earthly walk...
You'll Always Have My Love, from the moment you were conceived, You've had Your Mother's Love!

Love you Much! Momma, Nanny, Grandma & Gigi

Although this is one of my own recipes, it's still a family favorite. Hope you enjoy!


CHICKEN-BROCCOLI FETTUCINE ALFREDO
from Paula’s kitchen

4 boneless, skinless chicken breasts, cut in 
strips
1/2 teaspoon salt
1/2 tsp. fresh ground pepper
1 teaspoon Montreal Steak seasoning
2 Tbsp. olive oil
Season chicken strips with salt, pepper, and 
Montreal seasoning. Saute in olive oil for 5 
minutes per side until lightly golden and no 
longer pink inside. (keep warm)

BROCCOLI
1 lb. Broccoli florets
1/2 teaspoon salt
water
Steam broccoli for 6-8 minutes over boiling water 
until crisp tender or in microwave for 4 minutes, 
covered. Drain well.

FETTUCINE
Cook 1 (6 oz) pkg. fettucine in boiling salted 
water until al dente (about 10 minutes) Drain 
well.

ALFREDO SAUCE:
4 Tbsp. butter
4 Tbsp. flour
1 cup half-and-half
1 cup 2% milk
1/3 cup Provolone cheese, broken in small pieces
1/3 cup grated Parmesan cheese
1/2 teaspoon each:
salt
pepper
dried oregano(1-1/2 tsp. fresh)
dried basil (1-1/2 tsp. fresh)

1/4 teaspoon each:
garlic powder (1 clove, minced)
onion powder



In large saucepan, melt butter over medium heat. 
Add flour, do not brown. gradually stir in 
half-and-half and milk. Add cheeses and 
seasonings(dried or fresh). Reduce heat to 
medium-low and simmer 10 minutes; stirring 
frequently until smooth and bubbly.

On individual plates, serve bed of pasta. Top with 
chicken and broccoli. Spoon sauce over each 
portion.

Garnish with additional Parmesan cheese and Fresh 
snipped parsley.


Enjoy!
Paula

***************************

A favorite side dish! 

Cajun Squash Medley

2 Tbsp. Oil

2 yellow squash, sliced

1 zucchini, sliced 

1/2 red onion, cut in strips

2 Roma tomatoes, cut in wedges

1/2 tsp. Kosher salt

1/2 tsp. Fresh ground pepper

1/2-1 tsp. Cajun seasoning 

In large skillet, in single layer batches,  add squash & zucchini to heated oil. Lightly brown on each side. Remove to plate, add onion, sauté 1 minute. Return squash to skillet with remaining ingredients. Cook 2-3 minutes. 

******************************

PICADILLO


1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce


In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.


Zatarain's Yellow Rice, prepared according to directions.

Black Beans w/Piloncillo and Cumin

1 lb uncooked black beans
6 cups chicken or vegetable stock (low salt)
2 yellow onions, peeled and diced
3- 1-oz piloncillo cones (Or 4 oz of brown sugar mixed with 2 oz molasses)
1 teaspoon cumin
1 tablespoon chile powder
1 small serrano or jalapeno chile seeded and diced
PREPARATION:
Rinse beans and discard any debris. Place beans in the bottom of the pot and cover with the stock. Bring beans to a boil, then reduce to a slow simmer and cover. Simmer on the lowest heat possible for about 3 hours.


Add additional water if stock simmers away too much. Add in additional ingredients and simmer for another hour, or until beans are soft and the liquid has simmered away. If there is still too much liquid, turn beans up to a slow boil until most of the liquid has evaporated.

Serve picadillo...
beans over bed of yellow rice (topped with a dollop of sour cream, shredded cheddar and diced green onions) ...
a piece of crusty bread and you have a very filling and tasty meal!!!

ETA: I serve the picadillo to the side of the beans over the rice!!!

And, another version of black beans and rice. 

Caribbean Black Beans

1 lb. dried black beans, soaked overnight. Drain & rinse before cooking. 

1 red onion, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

1 qt. Chicken broth or vegetable broth

4 bay leaves

2 Tbsp. McCormick’s Just a Pinch Caribbean Jerk seasoning

1/2 tsp. Ground ginger

1 tsp. Smoked paprika

1 tsp. Ground cumin

1-2 tsp. Kosher salt (depending on salted or unsalted broth)

1 tsp. Fresh ground pepper

1/2 tsp. Red pepper flakes

1 Tbsp. Brown sugar

1/4 cup chopped cilantro 

Combine all ingredients in crockpot. Cook on high 4-6 hours. Last hour mash some of the beans against side of crock to thicken the sauce. 

Cilantro Lime Rice

1/4 cup chopped cilantro

Zest & juice of one lime

1/2 tsp. Salt

1/2 tsp. Fresh ground pepper 

2 Tbsp. Butter

1 clove garlic, grated

3 cups water

1-1/2 cups long grain rice

Combine all ingredients in a 2 qt. Saucepan. Bring to boil, reduce heat to simmer; cover & cook 18-20 minutes. Fluff with fork. 

*****************************

Berry Crepes

Make crepes using thin pancake batter. I use Krusteaz.

Filling for Crepes: 

8 oz. cream cheese, softened

1 cup whipped topping

1/2 cup confectioner’s sugar

1/2 tsp. Vanilla extract

Whip together until smooth.

Balsamic Fruit: 

Balsamic glazed fruit

1/2 cup balsamic vinegar

1/2 cup water

4 Tbsp. Honey

1 cinnamon stick

Strip of orange rind

2 qts. Fresh fruit or frozen, thawed (strawberries, diced, blackberries or blueberries)

Combine first 4 ingredients over med. heat, bring to boil. Reduce heat & simmer 10 minutes. Strain & pour over fruit, return to saucepan & heat through.  Delicious as topping for crepes filled with cream cheese, confectioners sugar, whipped topping mixture. 

Whipped Cream & Confectioners Sugar for serving. 

Assembly:

Roll crepe with 2 Tbsp. Of cream cheese mixture.

Top with 1/3 cup of glazed fruit. 

Add a dollop of whipped cream & sprinkle with powdered sugar