Paula's Whatever Thingy!

This didn't start as a recipe. I actually made it for dinner last night and carried the remainder to work today. I debated if it was a fritatta, an omelet, a quiche??? So, I decided to call it a Whatever Thingy! :) One of my employees asked me for the recipe today...I wrote down the ingredients and instructions and told her it actually wasn't a recipe that I was participating in an ingredient post on a facebook board and didn't get to last week's ingredient of asparagus and this week's was potatoes so I just made my own recipe to use what I had on hand.

Paula's Whatever Thingy!


Ingredients:
4 Medium Red Potatoes, peeled and sliced thin
1 (6-8 oz.) pkg. biscuit country ham slices, julienned
2 Tbsp. butter
2 Tbsp. Extra Virgin Olive Oil
Salt and pepper to taste (depends on the ham's salt content)
2 cups blanched and drained asparagus, cut in 2" strips
6 large eggs
1/2 cup half & half
salt & pepper to taste
6 oz. brie cheese, cut into cubes
Optional add-ins:
1/4 cup chopped shallots
1 cup sliced mushrooms
1/2 tsp. crushed red pepper
Directions:
Preheat oven to 400 degrees.
In 10" cast iron skillet, heat butter and EVOO over med-high heat. Add potatoes and cook until golden on one side. Season to taste. Turn, add ham and cook until potatoes are cooked through and golden. Can add optional add-ins at this time. Turn off heat.
While potatoes and ham are cooking, prepare asparagus.
Whisk together eggs, half & half; season to taste.
Sprinkle prepared asparagus over cooked potatoes & ham. Pour egg mixture over. Sprinkle with Brie cubes. Place in preheated oven and cook 20-30 minutes (depending on desired doneness of eggs).


I served mine last night with a toasted wheat English muffin and a very chunky blueberry jam. This morning, I reheated a slice in microwave and had a piece of Wheatberry Toast with Strawberry Jam. Both were delcious! Enjoy!

Upside Down Pizza

My children loved this growing up and many of their friends also enjoyed it when visiting at our home. One of the "foodie" groups that I belong to names a different ingredient or type of food each week...this week is pizza, so I decided to make Upside Down Pizza. When asked at Retrobics tonight, what was for dinner? I replied, and they wanted to know what time!

Recipe can be varied in many ways to suit your or your family's tastes.

Preparing Filling!

Upside Down Pizza

1 lb. ground chuck (seasoned with salt & pepper), browned and drained
1 onion, cut in small strips
Mixture of Sweet Bell Peppers, cut in strips ( I used red, yellow, orange)
1/2 lb. sliced mushrooms
2 cans/jars prepared Pizza sauce ( I used Dei Fratelli)
1 pkg. sliced pepperoni
2 cups shredded mozarella
2 cups baking mix (tonight, I used Bisquick's Garlic/Cheddar)
1 cup milk
1 egg, beaten
1 cup shredded Parmesan

In medium skillet, brown beef and drain, Add peppers, onions, mushrooms or other veggies of choice and saute for 5 minutes. Place in 13x9 baking dish. Top with pizza sauce. Layer pepperoni over ground beef mixture. Sprinkle with Mozzarella cheese. Mix baking mix, milk and egg. Pour over casserole. Sprinkle with Parmesan Cheese. Bake in 350 preheated oven for 35-45 minutes until top is golden. Let stand 5 minutes. Cut in squares and serve.

                                              Baking in the Oven

                                               Finished Product Resting

                                                     Time to eat!

Scotch Eggs!!!

Some of my employees were goofing around and making bets about deep frying a raw egg earlier in the week. Must to their dismay, it exploded in the fryer!

I asked if they had ever had Scotch Eggs and no one knew what I was referring to so I proceeded to make a few and a Cheddar/Dijon Sauce to spoon over them.

Those that are egg lovers...loved the Scotch Eggs; one employee even wanted to know if we were adding them to the menu! Although, I prefer them as an Appetizer or Brunch item.

Find the recipe here also:

Southern Plate Easter Round Up
Scotch Eggs

6 Hard-Boiled Eggs, chilled
1 lb. Bulk Sausage
Panko Bread Crumbs

Wrap boiled eggs in Sausage...Roll in Panko Bread Crumbs. Heat oil in fryer or Dutch oven (3" oil) to 325 degrees. Drop eggs into hot oil and cook until golden brown and sausage is cooked through. Drain on paper towels.

Cheddar/Dijon Sauce

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 cup Sharp Cheddar Cheese, shredded
1 Tbsp. Dijon Mustard

In saucepan, melt butter, stir in flour until smooth and cook for 1 minute. Do not brown. Whisk in milk. Cook until thickened. Reduce heat and add cheese and Dijon mustard. Whisk until smooth and cheese is melted.

Plate a cut Scotch Egg on bed of Spring Mix. Drizzle with Hot Cheese Sauce. Serve immediately.

Chicken-Avocado-Egg Caesar Salad

As a lifetime member of Cooking Club of America, I occasionally submit recipes. This is the latest and it was chosen for publication in the Spring issue.

This is the pic and recipe that was recently published.

'As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers. In this hearty entree salad, which she makes for family and friends, Paula included two of her favorite salad add-ins, avocados & hard-cooked eggs. And she altered the traditional Caesar dressing. "I experimented to create one that didn't contain raw eggs," she says. '

Chicken-Avocado-Egg Caesar Salad
Dressing:
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1.4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
Salad:
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie chicken or grilled chicken
4 hard-cooked eggs, coarsely chopped
2 avocadoes, diced
1 cup cherry or grape tomatoes, halved
1 cup homestyle croutons
1 cup shredded Parmesan cheese
1. Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.
2. Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing (about 6 Tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

Hope you enjoy!

Pomodoro Pasta and Eggplant Parmesan

This was a big hit at the Valentine's Dinner and Spirit of Athens Luncheon where I served it recently. I did also serve it with a Grilled Chicken Breast, cut on the bias, topping the Pomodoro Pasta and a Baguette for sopping up that wonderful sauce!

Paula's Pomodoro Pasta
12 oz. angel hair pasta, cooked
1/4 cup olive oil
1/2 red onion or shallots, chopped
4 cloves garlic, minced
1/2 cup red wine
1-28oz. can Italian Plum tomatoes with basil (I prefer San Marzano) hand crush tomatoes before adding to sauce
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
1/4 cup basil pesto
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

• In large skillet, saute onion and garl olive oil for  5 minutes. Add wine to deglaze and cook down. Add next 6 ingredients and simmer for 10 minutes. Stir in fresh basil and grated Parmesan cheese. Reserve 1 cup of sauce for Eggplant.Toss with Angel Hair Pasta and serve. Garnish with additional basil and Parmesan cheese.

Eggplant Parmesan
1 eggplant, peeled and sliced into 1/4" slices
Salt
2 eggs mixed with 1/2 cup milk
Self Rising flour
2 cups Panko bread crumbs seasoned with 1/2 tsp. salt, 1 tsp. Italian seasoning, 1/2 tsp. fresh ground pepper
1/2" oil in skillet for frying
reserved pomodoro sauce
1/3 cup grated Parmesan cheese
Place eggplant in colander and season with salt. Let stand 20-30 minutes.
In 3 shallow dishes...place flour, egg mixture and bread crumb mixture. Dredge each slice in flour, egg wash & bread crumbs. Fry in preheated oil until golden, turning once. Place on parchment lined baing sheet. Top each with dollop of sauce and sprinkling of Parmesan. Bake in 350 preheated oven for 5 minutes to melt cheese. Serve immediately.

I'm not Italian, nor do I claim to cook like my Italian friends...but if it's really good and pleasing to friends and family, I'm willing to share it!http://www.southernplate.com/2016/02/meal-plan-monday-recipes-link-up-2.html

Rick's request for pie!

Find the link here:
Meal Plan Monday 6


Rick's request for a pie, although it has to accommodate his diabetes, reminded me how much my family loves pies!
The pies that I made for Rick are really simple but he loves them when he has a craving for something sweet.
 Four layer Chocolate Pies (low sugar)
2 Deep dish pie crusts baked and cooled
2 (8 oz.) pkgs. cream cheese at room temp
1 cup confectioner's sugar
1 carton fat free whipped topping, divided
2 lg. pkg. sugar free chocolate instant pudding
4 cups fat free milk

Combine cream cheese, 1 cup confectioner's sugar and 1 cup whipped topping until smooth. Spread in bottom of cooled pie crusts. Mix 2 pkg. chocolate pudding with milk until blended. Pour over cream cheese layer. Refrigerate to set for 15 minutes. Spread remaining topping over each pie.

 Here are some family favorites that I have made repeatedly over the years.

NANNY FAULK'S BUTTERSCOTCH PIE
3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.


MOMMA PAULA'S CHOCOLATE PIE
1 cup sugar
1/4 cup flour
1/2 cup dry cocoa
2 cups milk
3 eggs, separated
2 Tbsp. butter
1 teaspoon vanilla extract
6 Tbsp. sugar
1 teaspoon vanilla extract
1 pre-baked 9 inch pie crust.
In heavy saucepan, combine sugar, flour , cocoa and milk. Bring to boil over
medium heat.
Boil 2 minutes and remove from heat. Stir 1/4 cup hot mixture into beaten egg
yolks and
then return to hot mixture stirring constantly. Return to heat and cook 2
minutes more.
Remove from heat and stir in butter and vanilla extract. Pour into baked crust.
Beat 3 egg whites, 6 Tbsp. sugar, and 1 teaspoon vanilla extract until stiff
peaks form.
Spread over hot pudding and bake at 350 for 10-15 minutes until golden brown.


PEANUT BUTTER PIE like "Little Joe's" Oneonta, AL
1 Pre-baked 9 inch Deep Pie Crust
Peanut Butter Layer:
1 cup confectioner's sugar
1/3 cup creamy peanut butter
Combine sugar and peanut butter until crumbly. Set aside.
Custard Filling:
1-1/2 cups sugar
6 Tbsp. flour
1/4 tsp. salt
2-1/4 cups milk
3 Egg yolks, beaten
1/4 cup butter
1 teaspoon vanilla extract
In heavy 3 qt. saucepan, combine sugar, flour, salt and milk. Over medium heat,
bring to boil, boil for 2 minutes. Remove from heat. Stir 1/2 cup hot mixture
into
beaten egg yolks; return to hot mixture, stirring while adding. Return to heat
and
bring to boil; boil 2 minutes, stirring constantly. Remove from heat and add
butter and vanilla.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
1/2 tsp. vanilla extract
Beat until stiff peaks form.
ASSEMBLY:
Sprinkle 1/2 cup Peanut Butter Sugar Mixture in bottom of baked pie crust.
Top with 1/2 of the cooked custard.
Sprinkle 1/2 cup of Peanut Butter Sugar Mixture over custard.
Fill crust with remaining custard.
Top with prepared Meringue.
Bake at 350 degrees for 12-15 minutes until golden.
Sprinkle with remaining 1/3 cup Peanut Butter Sugar Mixture.


Fried Apple or Peach Pies
Pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
4 Tbsp. ice water
1 Tbsp. vinegar
Mix flour, salt, & baking soda. Cut in shortening with fork or pastry blender
until
crumbly. Sprinkle with water and vinegar. Form into dough. Refrigerate 2 hours
or overnight. Roll on lightly floured surface. Do not overwork dough. Makes 8-10
fried pies or 1 deep dish pie pastry.
Filling:
3 cups peeled and diced apples or peaches
1/2 cup water
2/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. flour
Alternate Dried Fruit (use 2 pkgs.) chopped
and 1-1/2 cups water, sugar, flour and spices.
Cook fruit and water until tender but not mushy. Add remaining ingredients and
cook until thick. Use heaping Tbsp. of filling for each fried pie. Fry in 1/2"
hot
oil in iron skillet. Turn once.
Glaze if desired:
Combine 1 cup confectioner's sugar and 1/4 cup water. Brush on hot pies.

Introspective Ponderings

Trying to find myself...searching deep within...
Introspective questions arise, Should I change my direction?
Should I continue to be the person I've become through the years?
Alone, Is this a person I could be happy with...
and make another happy?
My thoughts wander to days gone by, looking for answers,
questioning my heart.
Friends, Family, Loves, Changes in my life
have brought me to this point.
I've laughed, I've cried, I've loved, I've hated...
I've won, I've lost.
I have to be myself, whether I'm accepted
in a relationship or not...
Changing or rearranging my beliefs and priorities
is not an option.
Having known love, happiness and fulfilling relationships...
I will continue to move forward, not clinging to the past...
Wallowing in self pity, disheartened with mankind is not an option.
Seeking that love, happiness and new relationships as I
travel life's pathway...
Cherishing those friends, family, loves and changes
that have brought me thus far...
Content with myself as a person, willing to share my life with others,
accepting others for who they are...
Not fearing rejection, disappointment in or by others...
Making my mere existence...once again, life lived to the fullest,
still showered with love and happiness!
Paula
2005


Revised: 2011
Since first writing this, there have been numerous changes in my life and relationships...some good, others not so good.
The one thing that I find solace in is that these are choices, decisions that I have made.
I have learned from mistakes and traveled forward from those decisions that were right.
The individual that I am is the woman I have become...and entered into a relationship that I want to last a lifetime. It has nothing to do with others manipulating my relationships or trying to make me a part of their lives or their family, it is my choice.