May 2012 Newsletter

Food for Thought:
As May approaches, it always reminds me of Mother's Day and of Momma no longer being here.
Unaware You’d Leave So Soon
By Paula George
November 5, 1993
The years flew swiftly by, and we didn’t take the time to grasp them within…
Yet memories of days gone by, will always remain within my heart.
Unaware you’d leave so soon, we should have spent those days more wisely.
You held my hand, taking unsure steps; falling down, you’d pick me up again.
Rebellious days through childhood and youth, your love did not depart.
Unaware you’d leave so soon, I would have spent the days more wisely.
From Momma to Grandma, you knew the love in each one’s grin…
And cherished them, as Grandma’s should, you carried that love within your heart.
Unaware you’d leave so soon, we should spend the years ahead more wisely.
Addie Alberta Taylor George
June 3rd, 1920 - November 5th , 1988

Recipes:
Baked Redfish (Creole Style)
1 large Redfish, cleaned and head removed
1 Tbsp. worcestershire
1/2 tsp. paprika
1/2 tsp. fresh ground pepper
1/2 tsp. ground red pepper
1/2 tsp. garlic powder
1/2 tsp. dried dillweed
1 tsp. Kosher salt
1 Tbsp. butter
1 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup chicken broth
1 cup tomato, peeled seeded and diced
Preheat oven to 350.
Lightly grease 13x9 pan. Combine paprika, ground peppers,
garlic powder, dillweed, and salt. Spinkle both
sides of fish with worcestershire. Sprinkle both
sides with seasoning mixture. In skillet, melt
butter. Add peppers, onions, and celery. Saute for
5 minutes, add broth. Pour over fish. Top with
tomatoes. Cover with foil and bake for 30-45
minutes until fish flakes.
Serve with hot cooked rice to spoon sauce over.
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Cajun Alfredo Sauce
1/2 cup (1 stick) unsalted butter
1 12 oz pkg frozen seasoning blend
(the cajun trinity - onions, celery, bell pepper)
2 tsp chopped or minced garlic
1/8 tsp celery salt
16 oz heavy whipping cream
16 oz half/half 
8 oz shredded parmesan cheese
1 cup chopped provolone cheese
2 Tbsp. fresh snipped parsley
1tsp. Old Bay
Tony Chachere's or Zatarain's Creole Seasoning about 1-2 Tbsp. my preference
Saute vegetables in melted butter for 10 minutes...add remaining ingredients, cook until
thickened...if too thick, add milk until reaches desired consistency.
Serve over fettucine noodles topped with grilled chicken  or sauteed shrimp.
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Crawfish Etouffee
nanacookin
1/2 cup oil
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic, minced
6 cups chicken broth
1 tsp. thyme
1 bay leaf
1 Tbsp. Creole seasoning
1 tsp. crushed red pepper flakes
2 lbs. crawfish tails, thawed
2 cups sliced okra, thawed
Hot cooked rice
Tabasco Sauce
Grren onions, chopped for garnish.
In large dutch oven, combine oil, flour, salt and pepper. Cook over medium
heat, stirring constantly until dark roux (not burnt) forms. Add onions,
celery, peppers, and garlic. Saute 5-8 minutes. Add broth and spices; reduce
heat and simmer 30 minutes. Add crawfish and okra; simmer another 10
minutes,remove bay leaf and serve over hot cooked rice with Tabasco on the
side.
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THE CHEESECAKE FACTORY LOUISIANA CHICKEN PASTA
Cajun Sauce
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 1/2 cups whipping cream
1 cup low-salt chicken broth
4 tablespoons julienned basil
1 cup grated Parmesan cheese
1 cup sliced mushrooms
Salt and pepper
Pasta
1 package bow-tie pasta, cooked according to package directions
Shaved Parmesan cheese, for serving
Chicken
3/4 cup bread crumbs
2 tablespoons flour
1/4 cup grated Parmesan cheese
1 cup milk
4 tablespoons vegetable or olive oil
6 boneless, skinless chicken breasts, pounded 1/4 inch thick
1. Do ahead: Make the Cajun sauce by sautéing the yellow and red peppers, onion, garlic, and pepper flakes in the butter. Add the cream and chicken broth. Bring to a quick boil then lower the heat and simmer until reduced by one cup. Add the basil, Parmesan cheese, and mushrooms, then season with salt and pepper. Simmer a few minutes more, until all ingredients are combined. Set aside or refrigerate in a covered container and gently reheat the sauce when ready to use.
2. To make the chicken breasts, combine the bread crumbs, flour, and Parmesan cheese in a shallow bowl. Put the milk in a separate bowl. Heat the oil in a large skillet. Dip each breast in the bread crumb mixture, then in the milk, and one more time in the crumbs, pressing gently to make sure the crumbs stick. Sauté until golden brown on both sides and cooked through. Keep each breast warm until all are done.
3. To serve, toss the cooked pasta with the Cajun sauce, ladle into individual bowls, and top with a chicken breast. Garnish with a little more Parmesan cheese on top.
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And this being my daughter's favorite dessert (there are very few), Momma always thinks of her when making this cake. My little girl is now a mother and grandmother!
Lemon Icebox Cake
Ingredients
1 (18.25 ounce) package lemon cake mix. Bake as directed, adding zest of one lemon to cake batter.
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
1.Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
2.Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.