Cadelle Richardson's Pecan Pralines

No matter how many time I make these or share the recipe, they ALWAYS get rave reviews! Comments have included, "Best I've EVER made!"..."Taste just like those I had in NOLA!"

Cadelle Richardson's Pecan Pralines

Cadelle was my step-grandmother...lived in Algiers, LA.
She taught me to make these in the early 70's.

In a heavy saucepan, combine:
2 cups light brown sugar
1 cup granulated sugar
1 small can evaporated milk (2/3 cup)
1 Tbsp. butter
1 tsp. vanilla extract
dash of salt
Bring to a soft boil over medium heat, reduce heat and boil for 8 minutes. (235-240 soft boil stage ) 
Remove from heat and add:
1 teaspoon vinegar
2 cups chopped pecans
Stir until pecans are coated and drop by spoonfuls onto cookie
sheets lined with waxed paper. Let stand until firm.

Check it out here:
Southern PlateI

A Decadent Dinner...

Sitting here thinking what I would prepare for just the two of us if I wanted to "woo" him! Salad, Crab AuGratin and Panna Cotta  would be my choices! ;)

 First, I would start with a light salad of Spinach, strawberries, feta, red onions and a light vinaigrette.

Entree: Crab Au Gratin, his favorite! ;)

Crab Au Gratin 
Ingredients:

4 oz grated American cheese

1 tbsp garlic
1/4 lb butter
1/2 cup flour
1 cup milk
1 lb lump crabmeat
1 cup whipping cream
1/2 tsp each of red & white pepper

2 tbsp parsley

1 tsp salt
3 sticks finely chopped celery
1 tbsp Lea & Perrins Worcestershire sauce

Instructions:

1. Melt butter in medium saucepan over low heat.

2. Add flour until thickened.
3. Cook this roux over low heat, stirring often for 10 minutes.
4. Be sure not to brown your roux, it should be a white roux.
5. Add celery, stir and cook for 3 minutes.
6. Add cheese, whipping cream, milk, parsley and seasonings.
7. Cook until cheese is melted and sauce thickens.
8. Fold in crabmeat and transfer to 4 - 6 oval ramekins.
9.  Top with sprinkling of additonal cheese. Brown in oven and serve.

Bon Appetit!

Dessert:

Lemon Honey Panna Cotta

For the panna cotta:
¼ cup fresh lemon juice
2 ¼ tsp gelatin
1 cup whipping cream
½ cup fine granulated sugar
¼ cup honey
Zest of 1 lemon
1/8 tsp (pinch) salt
2 cups low-fat or no-fat unsweetened yogurt
1 tsp pure lemon extract
½ tsp pure vanilla extract
¾ cup apricot jam
1 tbsp honey
1 tbsp Limoncello
Zest of ½ lemon
Make the panna cotta:
Pour the lemon juice into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.
Meanwhile, in a small saucepan, combine the whipping cream, sugar, honey, lemon zest, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.
Place the yogurt in a large liquid-measuring cup (a spout will make it easier to pour later). Add the lemon and vanilla extracts and whisk to combine and lighten the yogurt. Gradually, whisk in the hot cream-gelatin mixture. Divide the mixture equally between 12 4-oz bowls, glasses or ramekins. Once cooled, cover with plastic wrap and refrigerate overnight.
Right before serving or close to the serving time, combine the jam, tablespoon of honey, and Limoncello in a small microwave-safe bowl. Warm the mixture gently, so it’s barely warm to the touch, then put it through a fine-mesh sieve. Stir in the lemon zest. Divide the jam mixture equally between the panna cotta, gently spread the jam. Please, note that the jam should be spreadable but not hot; otherwise, it will melt the panna cotta. Serve right away or refrigerate until needed.

Cajun Alfredo Sauce & Grilled Chicken

During the holidays, with so many dinners of "tradition" including Turkey, Ham, Dressing, Stuffing, Sweet Potato This & That, Baked Goods Galore...I find myself wanting something that is not the norm, a bit on the spicy side! This is one of my favorites!

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)
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, cook until
thickened...if too thick, add milk until reaches desired consistency.
Toss with  fettuccine noodles topped with grilled chicken breast. Garnish with parsley.

6-8 boneless, skinless chicken breasts
Weber's Kickin' Chicken seasoning

Season both sides of chicken breasts. Brush grill pan with oil. Heat over med high heat. Add chicken and grill 4-5 minutes per side or until cooked through. For marking chicken, rotate 1/4 turn halfway through cooking on each side.

Thai Chicken Satay

People are calling and coming by to schedule holiday parties and events. This is one of my favorites to serve as a heavy hors deuvre.

Thai Chicken Satay

• 8-12 skinless chicken thighs, cut into thin strips
• 1 package wooden skewers

Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. dark say sauce
4 tsp. ginger minced

2 Tbsp. lime juice
6 Tbsp. oil

 

 

Mix marinade ingredients. Cut chicken into thin strips  and marinate at least two hours.

 

Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. dark soy sauce
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

 

 

 

Cookies Make it Christmas!

Southern Plate


In 1985, I entered a contest with Southern Living magazine for their Cookies Make it Christmas, December issue. As a child growing up in Pensacola in the 50's and early 60's..MeMomma would take Karla and I by the bakery after Mass. There were 2 cookies that were favorites of mine...one was a Meringue Cookie and the other a Spritz like Butter Cookie with a Chocolate Filling. As I began cooking for my family in later years, I searched, tested, combined various recipes inspired to recreate that Thumbprint cookie. This is my recipe that was featured in that magazine.

Childhood Thumbprint Cookies
Paula George
This is my recipe as it appeared in Southern Living magazine, December 1985.
1 c. butter                        
2/3 c. sugar                       
2 egg yolks
1/2 t. vanilla extract
2 1/4 c. flour
1/2 t. salt
Cream butter; gradually add sugar, beating until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Stir in vanilla.
Combine flour and salt; add to creamed mixture, mixing well.  Chill.
Roll dough into 1" balls; place balls about 2" apart on ungreased cookie sheets.
Press thumb in each ball of dough, leaving an indentation.  Bake at 300 degrees for 20 to 25 minutes; do not brown.  Allow to cool on wire racks.  Place about 1/2 t. chocolate frosting in each cookie indentation.
Chocolate Frosting:
1 c. sugar        
1/4 c. cocoa      
1/4 c. milk
1/4 c. butter
1/2 t. vanilla extract
Combine sugar, cocoa, and milk in a heavy saucepan.  Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly.  Remove from heat; stir in butter and vanilla.  Beat until mixture is of spreading consistency.

The Meringue cookie reminds me of the No-Bake Cookie aka Forget 'Em Cookies.

Forget 'Em Cookies

2 egg whites
pinch of salt
2/3 cup sugar
1 tsp. vanilla extract
1 cup mini chocolate chips
1 cup pecan chips

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Beat egg whites and salt until foamy. Continue beating and gradually add sugar until stiff peaks form. Fold in vanilla, chocolate chips and pecans. Drop by spoonfuls on parchment lined pans. Place in oven, shut door and turn oven off immediately. Allow to sit in over overnight.

Yet, Another Soup! Delish!

Saw a version of this recipe in Sunday's paper...so, naturally, I had to try it (change it up, as usual)...rolls eyes! haha

Chicken Tortilla Soup

4 b/s chicken breasts, cut in bite size strips
2 Tbsp. Olive Oil
1 Tbsp. chili powder
1 tsp. kosher salt
1-1/2 cup chopped onions
1 Tbsp. minced garlic
2 Tbsp. Chipotle peppers in adobo sauce, minced
1 (28 oz.) can petite diced tomatoes in juice
2 cans seasoned black beans, undrained
2 cans Chipotle corn, drained
2 qts chicken broth (or 3Tbsp. chicken base & 2 qts. water)

For serving:
Tortilla Chips
Sour Cream
Shredded Cheddar
Avocado
Chopped Green Onions
Lime Wedges

Heat olive oil in Dutch oven. Toss chicken strips with chili powder and salt. Add to hot oil and cook until chicken is cooked through. Add onions and cook 5 minutes longer, add garlic and cook 1 minute longer. Add remaining ingredients and bring to boil. Reduce heat and simmer for 15 minutes. Place tortilla chips in bowl and ladle soup over. Can add additional toppings of sour cream, shredded cheddar, diced avocado, chopped green onions; if desired. Add a lime wedge to be squeezed over individual servings.

Soup's On!!!

Definitely seeing some weather that beckons for a pot of soup simmering on the stove. These are some of my favorites!

Cheddar Potato Beer Soup with Shredded Ham

"This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune."

• 2 tablespoons butter
• 10 baby carrots
• 5 red potatoes, peeled,cut into large pieces
• 1 onions, sliced
• 1/4 teaspoon salt
• fresh ground pepper, red pepper flakes
• 1 (12 ounce) bottles beer
• 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
• 1 1/2 cups grated cheddar cheese
• 1 cup cooked ham, shredded or julienned

1. Heat butter in a large, heavy saucepan over medium-high heat.
2. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
3. Add salt and pepper and red pepper flakes to taste.
4. Add beer; heat to a boil, stirring to scrape up any browned bits.
5. Add chicken broth; heat to a boil.
6. Cook until potatoes and carrots are tender, about 12 minutes.
7. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
8. Puree and return to saucepan.
9. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
10. Taste for seasoning; add more pepper flakes if needed.

11. Ladle into bowls.

12. Top each with shredded ham.

Creamy Tomato Basil Soup
Paula George

4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth
1/2-1 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available

In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.

White Chicken Chili
Makes 12 servings

4 tablespoons olive oil, divided

 3 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon ground chipotle chile pepper
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon ground coriander
3/4 teaspoon ground red pepper (optional)
1 1/2 cups chopped yellow onion
3/4 cup chopped poblano pepper
2 jalapeño peppers, seeded and minced
2 tablespoons minced garlic
4 bay leaves
1 quart chicken broth
2 (4-ounce) cans diced green chiles
2 (19-ounce) cans cannellini beans, drained
2 (16-ounce) cans navy beans, drained
4 cups grated Monterey Jack cheese
1 cup sour cream

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. A
dd chicken, ground chipotle chile pepper, cumin, salt, coriander, and red pepper.
Cook, stirring constantly, for 8 to 10 minutes, or until chicken is browned.
Remove chicken to a bowl. In same Dutch oven, heat remaining 2 tablespoons
olive oil over medium heat. Add onion, poblano pepper, jalapeño peppers,
arlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender.
Add chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer,
and cook, uncovered, for 15 minutes, stirring occasionally. Add beans;
cook for 45 minutes, stirring occasionally. Remove and discard bay leaves.
Add cheese and sour cream, stirring just until cheese is melted.