Has been quite awhile since my last newsletter. Lots of issues Health wise for Rick & myself. We are pretty much settled into a routine after him being home with Hospice care the past six months. Not a lot of change, still no verbal communication...trachea, peg tube & catheter but he does communicate with facial expressions & vitals remain stable.
My fractured kneecap, surgery, PT is past...and I am able to get out & about occasionally & driving again.
Food For Thought:
What Do I Want?
I want you to be happy...happiest with me!
I want to be all the needs in your life!
I want to fill your heart with feelings of wonder...and fulfillment!
I want you to be full of courage and hope...looking forward to each day!
I want you to have the type of friendship that is a treasure...the friendship of trust and anticipation!
Anticipation of spending our lives together as one...forever friends!
To find the kind of love that is beautiful forever...time together or apart!
I wish you contentment: the sweet, quiet, inner kind that
comes around and never goes away...that will awaken you each morning!
Of all the things I'll be wanting and wishing for, wherever I am
and whatever I do...you will be the most intricate part!
There will never be a day in my life when I won't be wishing I were with you...whether it's in your thoughts, your heart or your arms!
I want us to be happy...happiest with one another!
Paula
July 26, 2010
Recipes:
Paula’s Pandemic Pantry
Chorizo Mexican Rice
1 lb. Chorizo, casings removed
1 yellow onion, chopped
1 tsp. Minced Garlic
1 can Southwestern Corn, drained
2 cups chicken broth
1 can Rotel tomatoes
1 box Zatarains yellow rice
1/2 tsp. Each Kosher salt & black pepper
1/2 tsp. Coriander
1/2 tsp. Paprika
1/2 tsp. Chili powder
Cilantro & green onions for garnish
Grated Monterey Jack for serving.
Brown chorizo, drain well on paper towels. Return to pan with onion & cook 5 minutes. Add garlic & cook an additional minute. Add remaining ingredients & bring to boil. Reduce to simmer, cover & cook 20-25 minutes.
Serve with Shredded Cheese, Cilantro & Green Onions.
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Paula’s Pandemic Pantry
Italian Sausage Hash
1 lb. Italian Sausage or Link Sausage of your choice
2 lb. baby Yukon gold potatoes, 1” cubes
2 Tbsp. Olive oil
2 Tbsp. Butter
1 cup chopped red onion
1 cup chopped red bell pepper
4 cloves garlic, minced
1 tsp. Salt
1 tsp. Fresh ground pepper
1 tsp. McCormick’s Chipotle & Roasted Garlic seasoning
2 Tbsp. Fresh chopped parsley
During the pandemic, I have come up with a couple of on hand dinners that turned out to be quite tasty.
Instructions:
Remove casings & cut sausages in 1” chunks. Sauté over medium low heat until cooked through. Drain, set aside.
Wash & cube potatoes, skin on. Microwave in small amount of water for 5-7 minutes until almost tender. Drain well.
In large skillet, heat oil & butter over medium to medium high heat. Add potatoes & cook 4-5 minutes until starting to brown. Add onions & peppers & cook 4-5 minutes. Add garlic, sausage, S&P, Chipotle seasoning. Cook an additional 2 minutes. Sprinkle with fresh parsley & serve.
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Shrimp Louie Salad Dressing
Paula GeorgeSmith Mecookin
Dressing:
1 cup mayonnaise
1/4 cup chili sauce
1 Tablespoon fresh lemon juice
1/4 cup green onions or chives, minced
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay Seasoning OR 1/4 teaspoon cayenne optional
salt and pepper to taste Whisk together dressing ingredients & chill until ready to serve.
Toss 1 Lb. cooked, peeled & deveined shrimp with 1 cup dressing.
Serve remaining dressing salad of romaine and/or spinach. Grape tomatoes, boiled eggs & scallions. Scoop of dressed shrimp.
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SPICY SHRIMP WILLIAM
1 Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. minced celery
1 Tbsp. minced onion
1 garlic clove, minced
1/8 tsp. crushed red pepper flakes
1/2 cup diced tomatoes
1/4 cup diced green bell pepper
16 shelled, de-veined uncooked shrimp
(about 1/2 lb.)
2 Tbsp. white wine
1 Tbsp. fresh lemon juice
salt
fresh ground pepper
1 tsp. fresh snipped parsley
1 tsp. fresh snipped cilantro
2 cups hot cooked rice
In large skillet, heat oil & butter over med-high heat. Add celery, onion, garlic, red pepper flakes, tomatoes, and bell peppers; saute 8 minutes. Add shrimp, wine and lemon juice. Saute 5 minutes. Sprinkle with salt, pepper, parsley and cilantro.Spoon around bed of rice in serving dishes. Yields: 2 servings
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Chicken & Angel Hair Pasta Salad
2 boneless, skinless chicken breasts
1 (6 oz) pkg angel hair
...pasta, cooked and drained
3/4 cup mayo
1/2 cup chopped green onions
1/2 cup chopped bell pepper
1/2 cup chopped dill pickles
1/3 cup dill pickle juice
1/2 tsp. black pepper
Cook chicken breasts until tender. I prefer to roast mine drizzled with olive oil, salt and pepper. Chop fine.
Combine chopped chicken, cooked pasta, and remaining ingredients. Chill 1 hour before serving.
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Blast from the Past!
Maple Cream Treats
Original recipe from Pillsbury bake off in 1978 but included brown sugar & corn syrup.
Maple Cream Treats
I've made these for years, lost the recipe...but this is my rendition.
1 can Hungry Jack flaky biscuits (8-10)
8 oz. cream cheese, softened
1 cup confectioner's sugar
1 cup shredded coconut
1 tsp. vanilla extract
3/4 cup maple syrup
1/4 cup light brown sugar
1 stick butter melted
1 cup chopped pecans
In 11x7 baking dish, melt butter...add syrup and pecans. Separate and roll each biscuit into 5" round.
Mix cream cheese, confectioner's sugar, coconut and vanilla. Put heaping spoonful in center of each
biscuit round. Fold sides over to cover filling. Place in syrup mixture seam side down. Bake in 350 preheated
oven for 20-25 minutes until golden. Let stand for 10 minutes and invert on
serving platter.
1978 Version
Ingredients
1
cup firmly packed brown sugar
1/2
cup chopped nuts
1/3
cup maple-flavored syrup or dark corn syrup
1/4
cup margarine or butter, melted
1
(8-oz.) pkg. cream cheese, softened
1/4
cup powdered sugar
2
tablespoons margarine or butter, softened
1/2
cup coconut
2
cans (12 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits each)
Steps
• 1 Heat oven to 350°F. In ungreased 13x9-inch pan, combine brown sugar, nuts, syrup and 1/4 cup margarine; spread evenly in bottom of pan. In small bowl, combine cream cheese, powdered sugar and 2 tablespoons margarine; mix until smooth. Stir in coconut.
• 2 Separate dough into 20 biscuits. Press or roll each to from 4-inch round. Spoon 1 tablespoon cream cheese mixture down center of each round to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls, seam side down, in 2 rows of 10 rolls each over brown sugar mixture in pan.
• 3 Bake at 350°F. for 25 to 30 minutes or until deep golden brown. Cool 3 to 5 minutes; invert onto serving platter.
