April 2013 Newsletter

The recipes that are in this month's newsletter are from a cookbook/CD project that DonD and I were working on at his passing...never published the Salads for Two Cookbook/CD of poetry that I compiled, nor the CD that Lucy was recording.

FOOD FOR THOUGHT...
SPOKEN WORDS
by Paula 2001
Our spoken words bring joy, love, happiness, and smiles to those around us...
Yet underlying meanings and interpretations of the same spoken words...
Bring sorrow, hate, sadness, and frowns to those around us...
Little words when taken wrong or spoken incorrectly can destroy relationships...
Many things are better left unsaid, letting our actions express our feelings...
Spoken words are often received as daggers; piercing the depths of hearts and
Souls...
Never to be forgotten and many times never to be forgiven...
Let your life radiate through your actions giving joy, love, happiness and
smiles to those around you...
Building relationships, expressing your feelings,
Striving to radiate the positive and keeping
Those negative thoughts and words within...
Then a life most beautiful will be remembered...
Not forgotten...
As a friend that didn't always have to be forgiven...

RECIPES:
B.L.T. SALAD
Paula George

Ingredients:6 strips of bacon, cooked crisp and crumbled (can use pre-cooked
Bacon, heated and crumbled or ½ jar of Hormel Real Bacon Bits)
3 cups red leaf lettuce, torn into bite-size pieces
1 large Brandywine Heirloom tomato, cut into thin wedges
1/3 cup grated Sharp Cheddar Cheese
1 cup Sourdough croutons (purchased or homemade)
Homemade: Cubes of bread, drizzled with olive oil, salt and pepper;
Sautéed in skillet over medium heat for 10-12 minutes until golden.
Thick Ranch Dressing, about ½ cup (Purchased in the Produce Section)
Directions:Divide lettuce on two plates. Arrange tomato wedges around edges.
Spoon large dollop of Ranch dressing in center of lettuce. Working from
Center out, arrange cheese, bacon bits and croutons.
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BLOODY MARY ICE
Paula George

Ingredients:
1 lb. Brandywine Heirloom tomatoes (about 3 medium),
Peeled and cut into eighths
¼ cup Vodka
1 Tablespoon sugar
1 Tablespoon tomato paste
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
A few dashes of Tabasco or hot sauce
¼ teaspoon celery salt
¼ teaspoon fresh ground pepper
Directions:
Press tomatoes through a sieve, discard seeds. Gently stir
In remaining ingredients. Pour mixture into an 8”x8” glass
Dish. Let stand at room temperature for about 15 minutes
Until foam subsides. Stir gently with a fork. Freeze mixture,
Uncovered 30 minutes; stir gently with a fork; cover and
Freeze until solid (about 3 hours). To serve, scrape surface
With fork to break up ice crystals into a granular consistency.
Spoon into large cocktail or martini glasses. Garnish rim with
A lime slice.
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A TASTE OF CAPRI…A LIGHT SALAD DINNER
from the kitchen of Paula George
TAPANADE
Ingredients:
1 cup Kalamata pitted, ripe olives
2 Tablespoons capers, drained
1 Tablespoon fresh garlic (3-4 cloves)
2 teaspoons anchovy filets
½ teaspoon fresh ground pepper
½ teaspoon Kosher salt
1 Tablespoon lemon zest
2 Tablespoons Balsamic vinegar
Directions:
Combine above ingredients in a blender or food processor;
Pulse until thoroughly combined, chopped but not smooth.
Place in small serving bowl and let sit at room temperature
Until ready to serve with Insalata and Crostinis.
A TASTE OF CAPRI
Ingredients:
1/3 pound fresh Mozzarella Cheese, sliced ¼” thick
2 Brandywine Heirloom tomatoes, cut in ¼” thick slices
¼ to ½ cup fresh torn basil
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
3 Tablespoons “good” Extra-Virgin Olive oil
Directions:
Arrange Mozzarella and Tomato slices on oblong serving
Platter…alternating and overlapping slightly. Season with
Salt and pepper. Sprinkle torn basil over Mozzarella and
Tomatoes. Drizzle with olive oil.

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TERIYAKI CHICKEN SALAD
Paula George
Ingredients:
1 6-8oz. Package Teriyaki seasoned chicken strips (available
Pre-cooked in the deli section of grocer.)
½ red onion, sliced ¼” thick, separated into rings
½ red or yellow sweet bell pepper, cut into ¼” strips
¼ cup sliced almonds, toasted (see note below)
1 Tablespoon toasted sesame seeds (see note below)
Sweet-Sour dressing (Recipe Follows)
2 cups red leaf lettuce, torn in bite size pieces
1 medium Brandywine tomato, coarsely chopped
Purchased Croissants


Directions:
1) Spread sliced almonds and sesame seeds on baking sheet,
Bake in a preheated 350 degree oven for 5-6 minutes until
Lightly toasted, stir once during baking. Set aside to cool.
2) Prepare Sweet & Sour Dressing. Whisk together the following
In a small bowl:
½ teaspoon paprika
½ teaspoon celery seed
½ teaspoon dry mustard
½ teaspoon salt
1 teaspoon grated red onion or shallots
¼ cup sugar
½ cup vegetable oil
¼ cup white wine vinegar
After whisking together, place in small serving bowl to serve .
Refrigerate until ready to use.
3) Arrange torn lettuce on 2 serving plates.
4) Divide onion rings over lettuce.
5) Sprinkle with red/yellow pepper strips and chopped tomatoes.
6) Arrange ½ of the chicken strips on each salad.
7) Garnish with toasted almond/sesame seed mixture.
8) Place croissant on each serving plate, serve
Sweet-Sour dressing on the side.
Optional: add fresh pineapple chunks to salad

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INSALATA NICOISE
Paula George
Salad Ingredients:
2 Brandywine Tomatoes, seeded and quartered
1 small Wethersfield onion, peeled and thinly sliced
1/2 yellow or orange pepper, sliced thin
1 stalk celery, sliced thinly diagonally
1 pkg. foil-pack tuna (purchased) broken-up
4 leaves of Bibb lettuce
4 anchovies (for garnish)
2 hard-boiled eggs, quartered (for garnish)
½ cup ripe pitted olives, drained (for garnish)
Basil Honey Dressing (recipe follows)
1. Boil eggs to hard boil stage. Peel & Quarter. Set aside.
2. Prepare dressing. Set aside.
3. Place lettuce on 2 dinner plates.
4. Arrange tomatoes, onions, peppers, celery on lettuce bed.
5. Divide tuna on 2 dinner plates. Serve with a side of the dressing.
6. Garnish with anchovies, eggs and ripe olives. Serve with slice of crusty baguette.
Dressing:
¼ cup white balsamic vinegar
¼ cup honey
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil
¼ tsp. kosher or sea salt
¼ tsp. fresh ground pepper
Combine all dressing ingredients in a jar; cover tightly and shake vigorously. Set aside.

Seafood...Shrimp....& Pasta!

Seafood and pasta, these are a few of my favorite things! About 15 years ago, we dined at a restaurant in Decatur...the entree that I chose was very similar to this so I came home and recreated the dish with my tastebuds. It is absolutely delicious!
CARIBBEAN JERK SALMON or HALIBUT w/CAPELLINI
from the tastebuds of Paula George aka mecookin
4 (6 oz) filets of salmon or halibut
Caribbean Jerk seasoning
Butter flavored Pam, melted butter, or olive oil
6 oz. Capellini pasta, prepared in salted water and drained
Sauce 1:
1 clove garlic, minced
4 Tbsp. pinenuts, lightly toasted and divided
1 Tbsp. fresh snipped basil
1 tsp. dried marjoram
3 Tbsp. fresh snipped parsley
3 oz. grated Romano cheese
1/2 tsp. kosher salt
fresh ground pepper
1/4 cup olive oil
1/2 cup chopped red bell peppers, divided
1/2 cup chopped yellow bell peppers, divided
Sauce 2:
1-1/2 Tbsp. butter
1-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup white wine
1/3 cup half and half
1/4 cup grated Parmesan cheese
Garnish:
reserved red and yellow peppers
Cook angel hair pasta according to package directions, drain and keep warm.
Spray or brush both sides of each filet with Pam, butter or olive oil. Season
generously with Caribbean Jerk seasoning.
Heat 12 inch skillet over med-high heat. Saute fish filets 4-6 minutes per side
until flaky. Prepare sauces while fish is cooking.
Sauce 1:
In food processor or blender, puree garlic and 2 Tbsp. pinenuts. Add basil,
marjoram, parsley, romano cheese, salt and pepper. Continue to puree and slowly
drizzle in olive oil. Add remaining pinenuts, red and yellow bell peppers minus
2 Tbsp. each. Toss with pasta.
Sauce 2:
In saucepan, melt butter, stir in flour until smooth. Over medium heat, Add
remaining sauce 2 ingredients and heat until bubbly.
Presentation:
Divide pasta tossed with Sauce 1 on 4 plates.
Top each bed of pasta with prepared filet.
Spoon generous 1/3 cup of sauce 2 over each filet.
Garnish with reserved red and yellow peppers and fresh ground pepper.
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Angel Hair Shrimp Scampi
COOK:
8 oz. dry angel hair pasta
CRISP:
1 oz. prosciutto, thinly sliced
1-1/2 lb. jumbo shrimp, peeled and
deveined
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 Tbsp. olive oil
DEGLAZE:
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
ADD:
1 cup seeded and diced Roma
tomatoes
1/2 cup thinly sliced scallions
2 tsp. chopped fresh rosemary
Minced zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Olive oil
Cook pasta in a large pot of boiling salted
water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium
heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2
Tbsp. oil for 2 minutes; remove shrimp from
the pan.
Deglaze pan with wine and lemon juice,
scraping up any browned bits, and cook until
reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest;
cook 1 minute. Return shrimp to pan and
cook until firm, 1–2 minutes. Add pasta and
parsley and toss to combine; season with salt
and black pepper.
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Shrimp Jambalaya
Ingredients
1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)
Directions
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
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Beer Battered Shrimp & Dipping Sauce

Beer Batter:

3/4 cup cornstarch
1 cup all-purpose flour
2-1/2 tsp. baking powder
1-1/4 tsp. sugar
2 Tbsp. Old Bay seasoning
3/4 tsp. garlic powder
1 can flat beer
Whisk together.

Seasoned flour

1 pkg. 2-1/2 lbs. 21-25 tail-on peeled & deveined shrimp butterflied

Dip shrimp in seasoned flour and then beer batter. Fry in deep pan with 2" oil (350 degrees) in small batches. Cook 3-4 minutes until golden. Drain on paper towels.

Dipping Sauce:

1 bottle Thai Sweet Chile Sauce
2 Tbsp. mayo
2 Tbsp. honey

Whisk together.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

March 2013 Newsletter

Hi Everyone...

 

A couple of days early, but March is just around the corner...I'm sure most of us would say, "And, HOPEFULLY, SPRING!"

 

These constant weather changes just don't agree with allergies/sinus/arthritis!

 

Hope this finds all well!

 

Hugs,

Paula

 

 

FOOD FOR THOUGHT:

To all my family and friends...

I WISH FOR YOU

 

I Wish for You...
Moments of Peace, Serenity, and Commitment;
Filling the depths of your Heart & Soul.
I Wish for You,
Days of Health, Wealth, and Happiness;
Growing daily as you travel life's Pathway.
I Wish for You,
Years of Life, Love and Laughter;
Seeking the Pathway to make you Whole.
I Wish for You,
A lifetime of Giving, Receiving and Knowing
Blessings overflowing at completion of each day.
Paula George 2003

 

 

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Recipes: With a Little Help from My Friends!

 

Thanks, Becky!

 

Mock Chilies Relleños for Crock Pot
posted by decolady

 

My grandmother sent me that recipe in 1976. I've been using it ever since. This is one my family enjoys - the flavour of Chilies Relleños with a lot less trouble. I serve them with
Mexican Red Sauce.

2 tsp butter
2 4 oz. cans whole canned green chilies
½ lb cheddar cheese, grated
½ lb Monterey Jack cheese, grated
4 eggs, separated
3 Tbsp flour
¾ cup milk

Grease bottom and sides of crockpot. Seed peppers and cut in strips. Place half in bottom of crockpot. Layer in order: cheddar, chilies, Jack. Beat egg whites till stiff. Fold in slightly beaten yolks, flour and milk. Pour into crockpot. Cover and cook on HI 2-3 hours.

Mexican Red Sauce
posted by decolady

Mexican food is just about our favourite cuisine and we lean toward Tex-Mex. After margaritas , I love chiles relleños stuffed with cheese. Then there are cheese enchiladas, coconut shrimp, quesadillas and the list goes on. Here is a sauce recipe I got from a friend south of the border nearly 30 years ago. It is good to use for chiles relleños, huevos rancheros, enchiladas, etc.

4 slices bacon, diced
1 large onion, chopped
flour
hot water
1 15 oz can tomato sauce
1 10 oz can Rotel tomatoes and green chiles

Fry bacon until crisp and remove from skillet to drain on paper towels. Sauté onion in grease. Add flour to make a roux. Stir in hot water as for gravy. Add tomato sauce and Rotel tomatoes. Break up tomatoes into small pieces. Simmer until thickened and stir in cooked bacon.

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Thanks, Rick!

 

Gorgonzola Broccoli Casserole
posted by cowboi

 

PREP AND COOK TIME: About 1 hour

MAKES: 12 to 14 servings

3 pounds broccoli
1/4 cup (1/8 lb.) butter, plus 1 tablespoon melted
1/4 cup all-purpose flour
2 cups milk
2 packages (3 oz. each) cream cheese, cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes French or other firm white bread (3 oz.)

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. Cut broccoli into 1-inch pieces. Add to boiling water and cook just until barely tender when pierced, 3 to 5 minutes. Drain.

2. Rinse and dry pan. Add 1/4 cup butter to pan and melt over medium heat. Stir in flour until smoothly blended; cook until bubbly, about 1 minute. Add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. Add cream cheese and gorgonzola; whisk until smoothly blended. Stir in broccoli. Pour into a shallow 2 1/2- to 3-quart casserole.

3. In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl, mix crumbs with 1 tablespoon melted butter. Sprinkle evenly over broccoli mixture.

4. Bake in a 350° regular or convection oven until casserole is hot in the center and crumbs are golden, 20 to 30 minutes.

Per serving: 150 cal., 60% (90 cal.) from fat; 5.5 g protein; 10 g fat (6.4 g sat.); 9.9 g carbo (1.9 g fiber); 197 mg sodium; 31 mg chol.

Copyright 2003 Sunset Publishing Corporation

Notes:
Denise Marshall elevates classic broccoli in cheese sauce by using gorgonzola. You can prepare the casserole through step 3 up to 1 day ahead; cover and chill. Uncover and continue with step 4.

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Coconut Shrimp With Mustard Sauce
posted by mecookin (BTW, I am mecookin)
Source: Southern Living Cooking School Fall of 1998

My family HAS to have varied seafood dishes for Christmas. We started this years ago when my Momma lived in the New Orleans area. Here's a really good recipe from Southern Living Cooking School Fall of 1998.

Prep time: 45 minutes
Cook time: 20 minutes

1-1/2 lbs. unpeeled, jumbo fresh shrimp
2 cups biscuit mix (Bisquick or Pioneer), divided
1 cup beer
1/2 tsp. salt
1/8 to 1/4 tsp. ground red pepper
3 cups flaked coconut
Vegetable oil
Mustard sauce ( recipe follows)

1) peel shrimp, leaving tails intact, devein & butterfly, if desired. Set aside.
2) Stir together 1 cup biscuit mix and beer until smooth.
3) Stir together remaining 1 cup biscuit mix, salt and ground red pepper. Coat shrimp with dry mixture; dip into beer mixture, allowing excess coating to drip, and gently roll in coconut.
4) pour vegetable oil to a depth of 3 inches in a large saucepan or deep skillet. Heat to 350 degrees. Cook shrimp, a few at a time, 1 or 2 minutes or until golden; remove and drain on paper towels. Serve immediately with Mustard Sauce. Yields 10-12 appetizer servings.

I use Pioneer brand baking mix.

Mustard Sauce:
Prep time: 2 minutes

1/2 cup Grey Poupon dijon mustard
2 Tbsp. light brown sugar
2 Tbsp. pineapple juice
1/8 to 1/4 tsp. ground red pepper

Whisk together all ingredients. Makes 2/3 cup.

Also delicious with a Mustard/Apricot Pepper Jelly Sauce for dipping.

 

 

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My eldest son, Jeremy, recently celebrated 43 years of life! This is his favorite cake!

 

Yellow Cake with Cooked Peanut Butter Frosting
aka 1-2-3-4 Cake

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Spread batter in each pan to level. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Peanut Butter Frosting

2 cups light brown sugar
1 cup cream or evaporated milk
pinch of salt
1/2 cup peanut butter
2 Tbsp. unsalted butter
1 tsp. vanilla extract

Combine sugar, cream and salt in heavy saucepan. Cook over medium heat, stirring continually until mixture reaches soft ball stage of 240-245 degrees. Remove from heat, add remaining ingredients and whip until mixture is of spreading consistency.

Frost tops and sides of cooled layers.

 

 

A Meal to Impress...

your Valentine!

 

 

 

FILETS BOURSIN
2 Tbsp. soy sauce
6 (1" to 1-1/4" thick) slices beef tenderloin
1 (17-1/4 oz) package frozen puff pastry, defrosted
1/4 cup plus 2 Tbsp. fine, dry bread crumbs
4 ounces Boursin cheese (recipe follows)

 

Duxelles:
1-1/2 pounds mushrooms
2 medium onions or 8 shallots
¼ cup chopped parsley
Few drops of fresh squeezed lemon
Salt and pepper
2-3 tablespoons butter

 

Clean and trim stems of mushrooms. Chop very fine (or grate) mushrooms. Wrap in towel and squeeze out excess moisture. Heat butter and lightly brown chopped onions or shallots. Add mushrooms, salt and pepper and a few drops of lemon juice and stir over high heat until all moisture has completely evaporated. Stir in chopped parsley. Set aside and let cool completely.

 

Preheat oven to 400.
Rub soy sauce on both sides of filets. Heat oil over medium heat. Add filets and sear on each sdie about 2 minutes per side.
Cut pastry sheets in 4 squares. Roll 6 squares out to 10". Other two sheets can be used to cut designs for garnish (leaves, ribbons, etc.)
Sprinkle bread crumbs in center of each square to cover area size of filets.
Place filets on top of bread crumbs.Top with heaping Tbsp. of the Duxelle mixture.
Place dots of cheese on top of each Duxelle mixture. Gather pastry around filets, moisten with water and pinching at top to form topknot. Cut shapes from extra dough and adhere to each pastry pouch with water. Place knot side up in shallow baking pan. Bake ate 400 for 20-25 minutes until golden brown and puffed.

 

BOURSIN CHEESE
1 clove garlic
4 ounces unsalted butter, softened
8 ounces cream cheese
1/4 tsp. salt
1/2 tsp. fresh snipped basil
1/2 tsp. majoram
1/2 tsp. fresh snipped chives
1/4 tsp. crushed thyme
1/4 tsp. fresh ground pepper
1/2 tsp. fresh dill weed
Process all ingredients in blender or food processor until smooth. Spoon in small serving bowl. Chill overnight. Serve at room temperature.
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HERB GARDEN GREEN BEANS
2 Tbsp. olive oil
1/4 cup butter
1 cup chopped onion
2 cloves garlic, minced
1/2 cup diced celery
1 cup chopped parsley
1 Tbsp. fresh snipped rosemary
1 Tbsp. fresh snipped basil
1/2 tsp. salt
2 lbs. fresh green beans cut in 2" pieces
Fresh ground pepper

 

Melt oil & butter in skillet. Add onion, garlic and celery. Cook over medium heat 5 minutes. Add parsley, herbs, and spices. Cover and simmer 10 minutes. Cook green beans in boiling water until crisp tender. Drain well and toss with sauce. Top with fresh ground pepper and additional parsley.
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BLUE CHEESE ONIONS GRATIN
1 lb. Spanish or Vidalia Onions
6 ounces blue cheese, crumbled
6 Tbsp. unsalted butter at room temp
2 tsp. worcestershire
1-1/2 tsp. fresh chopped dill weed
freshly ground black pepper

 

Preheat oven to 425 Generously grease 13x9 baking dish or pan. Slice onions and place in baking dish. Mix remaining ingredients and spread over onions. Bake in center of 425 oven for 20 minutes. Broil briefly to brown top.
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IRISH COFFEE PIE
1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
Preheat oven to 300. Combine above ingredients and press in 9-inch pie plate. Bake 8 minutes; cool completely.

 

Filling:
1/2 cup milk
2-1/2 cups miniature marshmallows
3 Tbsp. Irish whiskey
1 qt. coffee flavored ice cream
1-1/3 cups whipped cream or topping
Shaved Chocolate

 

In medium suacepan, heat milk and marshmallows over low heat until marshmallows are melted. Remove from heat and cool 5 minutes. Stir in whiskey. Chill 1 hour.
Pack ice cream into crust. Freeze.
When marshmallow mixture is chilled, beat 2-3 minutes on high speed of mixer. Fold in whipped topping. Spoon onto frozen pie. Freeze 3 hours before serving. Garnish with shaved chocolate.

February 2013 Newsletter

Hi Everyone!

 

Hope this finds all well...know there have been so many sick with the changing weather, viruses and flus being passed around,

 

This month's recipes are all about Shrimp! One of my favorite food "groups" ;) And, of course, Nutella can be used in so many different ways! Try this Bundt Cake!

 

Hugs,

Paula

 

 

Food for Thought:
I Awaken, To Thoughts of You...
Moments we've spent together, Conversations we shared as we reveal our Innermost
Thoughts to one another.
I Awaken, To Thoughts of You...
The Hours spent Lying in your Arms, feeling your Embrace; your Warmth, Love and
Protection.
I Awaken, To Thoughts of You...
Knowing that I am Loved, even in the moments we spend Apart...that doesn't Cease our
new found Love.
I Awaken, To Thoughts of You...
The days that lie ahead of us, time to Share...time to Laugh...time to Love one another.
I Awaken, To Thoughts of You...
My best Friend, My Confidant...the one that knows me Without and Within...the One that
will Always be There for me.
I Awaken, To Thoughts of You...
Knowing that your Heart, Mind and Soul are likewise filled with Thoughts of me.
I Awaken, To Thoughts of You...
Knowing we will walk Hand in Hand...ever Pressing Forward; Together , Enlightened, Loved.

 

Paula 01/04/2009

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Caesar Salad Pasta
Feel free to substitute anchovy paste for anchovy fillets. Because it's milder than fillets, start with 1 Tbsp. paste, then add more according to your taste.

 

Makes: 4 servings; Total time: 30 minutes
COOK:
8 oz. dry linguine8 oz.
MELT:
2 Tbsp. unsalted butter
1⁄4 cup olive oil
1⁄4 cup diced shallots
1 can anchovy fillets in oil, minced (2 oz.)
3 Tbsp. minced garlic
2 Tbsp. fresh lemon juice
1 Tbsp. minced lemon zest
2 tsp. Worcestershire sauce
1⁄2 tsp. red pepper flakes
OFF HEAT, TOSS:
8 cups chopped romaine lettuce
1⁄4 cup grated Parmesan
 Salt and black pepper to taste 
Cook linguine in a large pot of boiling salted water according to package directions; drain and set aside.

 

Melt butter with oil in a sauté pan over medium heat. Add shallots and anchovies and cook until shallots are soft and anchovies melt, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Stir in lemon juice, zest, Worcestershire, and pepper flakes. Toss linguine with sauce to coat.

 

Off heat, toss romaine and Parmesan with pasta and season with salt and black pepper. Serve pasta with Grilled Shrimp and Crouton Skewers.

 

Grilled Shrimp & Crouton Skewers
You can make the lemon oil ahead, but wait until just before grilling to brush it on the shrimp so the acid in the lemon juice doesn't cook them.

 

Makes: 4 servings (8 skewers); Total time: 30 minutes
WHISK:
1⁄2 cup olive oil
1 Tbsp. minced lemon zest
1 Tbsp. fresh lemon juice
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper
ALTERNATELY THREAD:
24 large shrimp, peeled, deveined, tails left on 
24 cubes Italian baguette, 1-inch thick
Preheat grill to medium. Brush grill grate with oil.

 

Whisk together ½ cup oil, zest, lemon juice, salt, and pepper.

 

Alternately thread shrimp and bread cubes onto eight metal skewers, then brush with lemon oil.

 

Grill skewers, covered, 2–3 minutes per side. Serve shrimp and croutons with Caesar Salad Pasta.
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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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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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Shrimp Scampi

 

1-1/2 lbs. raw shrimp, peeled
1/2 cup BUTTER (no substitutes)
3 cloves garlic, pressed or minced
1/4 cup FRESH lemon juice
Salt and Pepper
Tabasco Sauce
Chopped parsley

 

Preheat oven broiler. Melt butter and saute garlic; add lemon juice. Arrange shrimp in single layer in a shallow pan, add several dashes of Tabasco. Pour garlic butter over shrimp and season lightly with salt and pepper. Broil 2 minutes. Turn shrimp and broil 2 minutes. Using a slotted spoon; place shrimp on a serving platter and sprinkle with parsley. Pour garlic butter in a bowl and set on platter.

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Nutella Bundt Cake

 

1 cup Nutella, divided
4 large eggs, divided
1 box classic yellow cake mix (18.25 ounces)
1/2 cup buttermilk
1 cup confectioners sugar
2 tablespoons Frangelico liquor or hazelnut syrup

 

Preheat oven to 350°F. Lightly grease and flour 10-inch Bundt pan.
In small bowl, whisk together 2/3 cup Nutella and 1 egg. Blend until completely smooth and set aside. In large bowl, using electric mixer on low speed, stir together cake mix, remaining 3 eggs, buttermilk and remaining 1/3 cup Nutella until moistened. Scrape down sides and beater(s) and increase speed to medium, beating for another 2 minutes.
Remove 1 cup batter and mix with reserved Nutella-egg mixture. Pour leftover batter evenly into prepared cake pan. Spoon reserved Nutella batter over it and, using a knife, gently swirl batters together to create marble pattern. Smooth top of cake and bake for 40 to 50 minutes. (Cake is done when moist crumbs cling to inserted toothpick.)
Allow cake to cool in pan for 15 minutes. When ready to handle, carefully invert onto cooling rack and remove pan. While cake continues to cool, make glaze by whisking together confectioners sugar and Frangelico liquor until smooth. Drizzle glaze over cake.

 

Serving ideas:
For a spring touch, sprinkle top of cake with candied orange and lemon slices.

 

Alternative:
To make mini Bundt cakes, use 2 mini Bundt pans (6 cakes each) instead of a 10-inch Bundt pan and follow above instructions, dividing batters into 12 smaller cake forms. Bake cakes for 20 to 25 minutes.

 

(>'-'<)

Super Bowl Sunday!!! What's on the Menu?

Football Party Dip

FOOTBALL PARTY DIP
1 pound Hot Sausage Roll

1 (16 ounce) can baked beans

1 cup Barbecue Sauce

1 3/4 cups fresh diced tomatoes*

1 1/2 cups diced celery

1 1/4 cups diced onions

1 1/4 teaspoons garlic powder

Hot sauce to taste

Salt and Pepper to taste
 
Garnish Options:

3/4 cup shredded Cheddar cheese

1/3 cup sour cream

1 large bag tortilla chips

1/4 cup green diced onions

Directions
1.Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned.
Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over
medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans,
barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture.
Simmer together for 5 to 10 minutes and serve in a large bowl.
Garnish with cheddar cheese, sour cream and diced green onions on top if desired.
Serve with tortilla chips. Refrigerate leftovers.

Fiesta Shrimp Dip

1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook mine in Old Bay)

Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.

Yields: 4 servings

p.s. you might want to double or triple the recipe!!!

Popper Dip

...6-8 slices of bacon, diced and cooked crispy
2 (8 oz) packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. (The seeds will make it a lotta hot.)
1 cup of cheddar cheese
1/2 cup of mozzarella cheese
1/4 cup diced green onion

Topping:
1 cup of crushed crackers ( I used Ritz-type)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well.
Put into oven proof dish. The size of the dish depends on how thick the dip is.
The thicker the dip the longer it may need to warm up.
My dip is usually about an inch thick...10-12 inch dish works best.

Cheesy Pimento Cheese
2 1/2 cups jarred chopped red pimiento peppers, drained
5 cups shredded sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup to 1/2 cup mayonnaise for desired consistency
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/2 tsp. crushed red pepper
Flat bread, for serving
In a food processor, pulse the peppers a few times.
Move the peppers to a large bowl. Pulse cheddar and
Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers a few times.
Add to pimentos and
Mix until fully incorporated.
Serve with
flat bread.

Nostalgia...

sometimes it works and others, NOT!

These 2 recipes are from Rick's days at Sewell Hall, Auburn, Alabama...room 324! Circa...late 60's

Saturday Morning began with these yummy biscuits for breakfast!

Sewell Hall Biscuits
3 cups White Lily Self-Rising Flour
1/2 cup vegetable or canola oil
a little lard, if desired
1/2 cup-3/4 cup buttermilk
1/2 tsp. salt
Preheat oven to 450-500 degrees. Heat oil in 10" cast iron skillet.
In mixing bowl, make well in center of flour/salt. Add oil & buttermilk.
Work dough until flour and liquid are incorporated.  I pinch off section of dough 
about size of golf ball and roll into ball (flouring my hands). Place in hot skillet.
Press down slightly. Bake in preheated oven, middle rack for about 15 minutes until golden brown.
Brush tops with 2 Tbsp. melted butter.

Saturday evening...Sewell Hall's Chili!

Sewell Hall Chili
1-1/2  to 2 lbs. ground round/sirloin or chuck... Brown & Drain!
1 to 1-1/2 cups chopped celery
2 large onions, chopped
1 or 2 bell peppers chopped (about 1-1/2 cups)
Saute celery/onions/bell peppers (aka The Trinity) in 2 Tbsp oil
Place in crockpot or Dutch oven.
Add 2 or 3 bay leaves
2 cans fire-roasted tomatoes (15 oz)
2 cans Dark Red Kidney Beans (I use VanCamp's)
4 tsp. chili powder
1/4-1/2 tsp. ground cumin
1 Tbsp. Smoked Paprika
5 cloves of garlic minced or 1 Tbsp.
1 stick butter
Bring to boil and reduce heat. Simmer for 1-1/2 hours or cook on low or in crockpot for 6-8 hours, add butter. Adjust salt & pepper to taste. ( I seasoned ground meat and adjusted seasonings as I went).
Remove bay leaves and serve.