Stuffed Peppers 2 Ways

When stuffed peppers are on the menu in our house, there are always 2 different kinds. Rick prefers the ones that he grew up with, BUT, they have ketchup in them & I don't care for ketchup! I prefer mine with ground beef, rice, onions, tomato sauce, BUT, Rick doesn't care for rice. SO, I always make 2 different kinds. Tonight, I went a step further and made a totally new to me kind with cooked chicken breast, marinara & mozzarella cheese.

Squash Casserole

Paula GeorgeSmith Mecookin 

4-5 squash cubed with chopped onion, boiled with 2 Tbsp. butter & S&P to taste. Drain. 

Add 3-beaten eggs & 1 cup of shredded cheddar. 

Mix with squash and onions, place in shallow casserole dish. 

Mix 1/2 cup crushed Ritz crackers & 1/2 cup shredded cheddar. 

sprinkle over squash mixture. 

Bake at 350 covered for 20 minutes, uncover & bake 10 additional minutes. 

Chicken Mozzarella Stuffed Peppers

Paula Smith

 Blanche 2 bell peppers halved, place in casserole dish. 

In skillet, sauté 1 chopped red onion in 2 Tbsp olive oil. 

Add 9 oz. pkg. roasted shredded chicken (Perdue) 1-1/2 cups marinara sauce. 

Heat through. 

Place 1/4 cup shredded mozzarella in each pepper half, divide chicken mixture among the 4 pepper halves. 

Sprinkle each with 1 Tbsp. panko bread crumbs & 1 Tbsp. Grated Parmesan cheese over each pepper half. 

Cover & bake at 350 for 20 minutes, uncover & bake 10 additional minutes.

Dot's Stuffed Peppers

Dot Smith

2 green bell peppers, halved seeds & stems removed

1 lb. ground chuck

1 yellow onion, chopped

1 tsp. Salt

1/2 tsp. Fresh ground pepper

1 cup ketchup preferably Hunt's

3 slices of bread, cubed ( I use honey wheat bread )

1/4 cup melted butter

4 slices sharp cheddar cheese

Clean bell peppers, place in bowl with a small amount of water & microwave covered for 5 minutes. Drain, place in a baking dish.

In skillet, sauté ground chuck, onions, S&P until meat is cooked through. Drain. Add ketchup & heat through. 

Drizzle cubed bread with melted butter. Bake in 350 oven, toss occasionally until lightly browned. 

Stir lightly into the ground beef mixture. Spoon into the pepper halves. Cover & bake at 350 for 20 minutes. Uncover, continue baking for 10 minutes. Top each with a slice of cheese the last couple of minutes of baking. 

Apple Dumplin's

Apple Dumplin's
adapted by Paula George from recipe on Southern Food.com
These remind me of the ones served by Wendy's YEARS ago!
2 to 2 1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
6 Granny Smith or other cooking apples, cored, peeled
sugar, approximately 1/2 cup, for sprinkling apples
cinnamon
nutmeg
butter, cut in small pieces
.
Syrup:
2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups hot water
1/4 cup margarine melted
heavy cream or ice cream, optional
PREPARATION:
Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 8-inch squares. 
Place 1 cored, peeled apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling of cinnamon and nutmeg to taste;
dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. 
Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg,
2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings.
Bake at 375° for 35 to 45 minutes, or until golden brown.
Serve hot with cream or ice cream. 
Makes about 1/2 dozen apple dumplings. 
p.s. I bake mine in a cast iron skillet 

Naked Apple Pie

See it here: Meal Plan Monday #18

t's called Naked as it doesn't have a prepared crust.
Naked Apple Pie
1 egg, beaten
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 Tbsp. dark rum
1/2 cup flour
Pinch of salt
1 teaspoon baking powder
2 apples, pared and sliced
1/2 cup pecans or walnuts, chopped
Sift flour with baking powder. Put all ingredients into a bowl and 
mix well. Spread mixture into a greased 9-inch pie plate and bake at 
350 degrees F for 30 minutes.

June 2016 Newsletter

JUNE 2016 NEWSLETTER

Food for Thought:

MY HEART...
by Paula George 11/02/2004

My heart ACHES, watching that little one, their body afflicted in
this life.
My heart ACHES, watching that mother, filled with anguish and fervent
prayer, ministering to her child.
My heart ACHES, watching that caregiver, feeling despair, questioning 
their limited knowledge for the afflicted.

My heart PRAYS, blessings daily, health restored and happiness for
that little one.
My heart PRAYS, courage, strength and a heart full of love for this
mother as she ministers.
My heart PRAYS, knowledge, compassion and medical breakthroughs to
those chosen caregivers.

My heart REJOICES, watching that little one, a Little Warrior,
through all.
My heart REJOICES, watching that mother, encompassing her child with
a heart full of love.
My heart REJOICES, watching that caregiver, continually striving,
seeking a cure.

My heart SINGS, praises to Great Spirit, knowing that little one,
that mother, that caregiver...
Are carried through each day.
My heart SINGS, granted blessings, answered prayers, healing; and the
Greatest Gift, LOVE.
My heart ACHES, My heart PRAYS, My heart REJOICES...and with each
breath, My heart SINGS...

Love you all with ALL MY HEART,
Paula

Coconut Cream Pie

9" deep dish pie pastry shell, baked

Filling:

1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
pinch of salt
5 beaten egg yolks
1-3/4 cups milk
2/3 cup evaporated milk
1 tsp. vanilla extract
2 Tbsp. butter
2 tsp. brandy
2 cups shredded coconut

In medium heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in egg yolks.
Gradually whisk in both milks. Over medium heat, bring to boil, stirring frequently.
Boil for 1-2 minutes until thickened. Remove from heat. Stir in extract, butter, brandy
and coconut. Pour into baked, cooled pie shell.Cover with plastic film while preparing
meringue. If using optional topping, after pie has chilled to room temp,
chill pie for 1-2 hours before topping.

Meringue:

5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
1/2 tsp. vanilla extract

In large bowl, beat 5 egg whites with cream of tartar until soft peaks form.
Gradually whisk in 1/2 cup granulated sugar and 1/2 tsp. vanilla extract.
Remove plastic film and spread over custard, swirling top for design. Be sure
to spread to edges of crust to seal. Place on baking sheet.
Bake in 325 preheated oven until golden on top. Let cool to room temperature and serve.

Optional topping:

1-1/2 cups heavy cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/2 cup lightly toasted coconut

Beat chilled heavy cream until soft peaks form. Add sugar and vanilla and beat until
desired consistency. Spread over chilled custard. Sprinkle with toasted
Coconut.
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Sausage Stuffed Onions/Peppers/Squash


INGREDIENTS
1/2 cup uncooked white rice
6 large Vidalia onions, bell peppers, or halved/hollowed zucchini
3/4 pound ground spicy pork sausage
1/4 cup chopped green or red bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes in steamer basket, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
If using bell peppers, blanche for 3-4 minutes in boiling water, drain and fill.
If using zucchini, blanche 3-4 minutes in boiling water, drain and fill.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

Fried Green Tomatoes
from the kitchen of Paula George

6 green tomatoes, sliced 1/4" thick

flour seasoned with salt and pepper

2 eggs, beaten
1/2 cup water

2 cups corn meal
1/2 cup flour
1 tsp. salt (2 tsp. if using plain meal and flour)
1 tsp. fresh ground pepper
1 Tbsp. Cajun seasoning (recipe follows)

Vegetable oil for frying

Whisk together eggs and water. Toss together corn meal, flour, salt, pepper and Cajun seasoning. Dip tomato slices in
flour, egg wash and corn meal mixture. Fry in 1/2" of oil in iron skillet heated to 350 until
golden on both sides. Drain on paper towels. Serve immediately.Serve with ramekin of sauce
on the side! Enjoy!
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CAJUN SEASONING

2 Tbsp. garlic powder
2 Tbsp. ground red pepper
2 Tbsp. black pepper
2 Tbsp. dried sweet basil
1 Tbsp. salt
1 Tbsp. dried oregano
1 Tbsp. ground white pepper
1 Tbsp. onion powder

Combine all ingredients and store in a tightly sealed container.
Makes 3/4 cup seasoning.
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Sauce for Fried Green Tomatoes

1-1/2 cups mayo
1/4 cup roasted red peppers, drained
1 tsp. fresh ground pepper
1 tsp. celery salt
1 Tbsp. horseradish (2, if you like it hotter)
1/4 tsp. each garlic powder and cayenne pepper
several drops of Tabasco

Combine all ingredients in a blender or with an immersion blender. Store in refrigerator.

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Spring Risotto with Lemon, Asparagus, and Peas
Serves 4

1 tablespoon olive oil
3 small shallots, about 1/2 cup
1 1/2 cup arborio rice
6 cup chicken stock
1 pound asparagus
1 cup frozen spring peas
2 teaspoons lemon zest
2 tablespoons lemon juice
3/4 cup grated parmesan

In a medium saucepan, bring your stock up to a simmer. Meanwhile, dice the shallots, and snap off the woody ends of the asparagus. If the asparagus is quite thick, you may want to also peel them. Then chop on the diagonal into 1/2 inch pieces.

In a broad-bottomed saute pan, heat the olive oil over medium heat.
Add the shallot and cook until soft. Then add the rice and stir to coat.

One ladle-full at a time, add the stock to the rice and stir constantly until completely absorbed before adding more stock. After about ten minutes, add the asparagus, and continue adding stock until the rice is soft and risotto creamy, about 20 or 25 minutes, adding the peas in the last minute.

Remove the risotto from the heat and stir in zest, juice, and cheese. The risotto will continue to thicken, so you should hurry your dinner guests to the table and serve them as soon as you can.

Grillades and Grits

Check it out here: Meal Plan Monday #15

Adapted from Grits to Gourmet, The Five Sisters Cookbook

Grillades & Creamy Grits

3 lbs. of rump roast, sliced 1/4" X 2" pieces

1 cup flour

2 Tbsp. Sugar or sweetener

2 Tbsp. Black pepper

1/2 cup lard or bacon grease divided

1 cup onion, chopped (I used Vidalia)

2 cups chopped green onion

2 cups chopped bell pepper

2 tsp. Minced garlic

1 tsp.Chipotle Tabasco

2 cans diced tomatoes or 4 cups fresh tomatoes, diced with juice

1 cup minced parsley 

1 Tbsp. Tarragon

2 Tbsp. Basil

3 tsp. Salt

1Tbsp. Fresh ground pepper 

1 cup Marsala wine or red wine

1-1/2 cups unsalted beef broth

1/2 cup flour

Dredge sliced meat in mixture of flour, sugar & black pepper. Brown in 4 Tbsp. Of the lard. Remove from pan. Add chopped onions, green onions & bell pepper. Sauté 5-10 minutes. Add garlic & cook 1 minute longer. Deglaze with the wine. Add tomatoes, Tabasco, parsley, tarragon. Basil, salt & pepper. 

In a heavy skillet, make a roux with the remaining 4 Tbsp. Of lard & 1/2 cup flour. Cook over medium heat, stirring frequently until a dark caramel color. Whisk into the tomato & vegetable mixture. Add the beef broth & the meat. 

Cover & cook over low heat for 2 hours.  

Serve over Creamy Grits or Rice.

Creamy Grits 

2 cups chicken broth

1 cup milk

1 cup half & half

1 tsp. Salt

1/2 tsp. Fresh ground pepper

1 cup quick cooking grits

4 Tbsp. Unsalted butter

Bring first 5 ingredients to a boil. Whisk in grits. Reduce to medium low heat and cook for 25-30 minutes until thickened. Stir in butter.  

May 2016 Newsletter

MAY 2016 NEWSLETTER

FOOD FOR THOUGHT:

You ARE My Breath of Spring...

You are the breath of spring...
You bring a smile to my heart and face.
You are the cool, gentle breeze;
That brightens my day.
You are the breath of spring...
You bring the sunshine to light my way.
You are the cool, gentle breeze;
That brightens my day.
You are the breath of spring...
You bring happiness to my waking moments.
You are the cool, gentle breeze;
That brightens my day.
You are the breath of spring...
You bring love to my heart and soul.
You are the cool, gentle breeze;
That brightens my day.
You are My breath of Spring...
You bring Smiles, Sunshine, Happiness, Love.
You are the cool, gentle breeze;
That will always brighten my days.

Paula April 5, 2010

Food for the Tummy:Chicken Ole'

From Southern Living Cooking School

2-7 ounce packages Zatarain's Red or Black Beans w/Rice
1 medium onion, chopped
2 cans tomatoes & green chiles
2 cups water
2 Tbsp. lime juice
6 boneless, skinless chicken breasts

Preheat oven to 350 degrees. Shake 2 Tbsp. flour in large Reynolds Oven Bag.
Place in 13x9 pan. Add first five ingredients. Seal. Squeeze to blend. Top
with chicken breasts. Close with tie and cut 6 slits in top of bag. Bake for
45-55 minutes. Serve with desired toppings:
TOPPINGS:
Shredded Mexican Cheese
Diced Green Onions
Sliced Black Olives
Diced Avocado
Sour Cream, Lettuce & Tomatoes

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Beef Stroganoff

Had the steak on hand, so just played it by ear & made it up as I went along...success, very tasty!
1 lb. NY strip, cut in thin strips & seasoned with Montreal Steak Seasoning
4 Tbsp. Olive oil
1/2 cup red onion, cut in strips
8 oz. Baby Bella's, sliced
2 cloves minced, garlic
1/2 cup red wine
1/2 tsp. Fresh ground pepper
2 cups low sodium beef broth, divided
2 Tbsp. flour
1/2 tsp. kitchen Bouquet
1/2 cup sour cream
cooked egg noodles

in medium skillet, heat, 2 Tbsp. Olive oil over med. heat. Add seasoned steak strips in batches, brown on each side and remove to plate. When beef is all browned, add remaining olive oil, add onion strips & cook 2 minutes, add mushrooms & cook another 2 minutes, add garlic & cook 1 minute. Add wine and turn heat to med. high, cook until reduced by half, add 1-1/2 cups of the beef broth, reduce heat & cook 2-3 minutes. Combine remaining beef broth, flour & Kitchen Bouquet. Stir in flour mixture and steak and heat until slightly thickened. turn off heat & stir in sour cream, garnish with parsley & serve over the cooked noodles.

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Crab Cakes, My Way

Paula Smith

Ingredients
4-6 tablespoons unsalted butter
1-1/2 cup small diced red onion (1 small onion)
1-1/2 cup small diced celery (3 stalks)
1-1/2 cup small diced red bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley or 2 tbsp. Dry parsley flakes
2tablespoon capers, drained
1 tsp. hot pepper sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce
1 Tbsp.  crab boil seasoning (recommended: Old Bay)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds lump crabmeat, drained and picked to remove shells
1-1/2 cup plain dry bread crumbs or panko bread crumbs
1 cup  mayonnaise
2 Tbsp. Dijon mustard
6 large eggs, lightly beaten
For frying:

Flour for dusting

4 tablespoons unsalted butter
1/4 cup olive oil
Directions
Place the 4-6 tablespoons butter, 

 onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. I use  3 oz. scoop and scoop onto parchment lined baking sheet, freeze, store for later use.
For frying:
Heat butter and olive oil for frying over medium heat in a large saute pan. Lightly dust crab cakes with flour.  Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
For baking:
I thaw in fridge a few hours, dust with flour, place on buttered parchment lined baking sheet. Spray with non aerosol butter or olive oil. Bake in preheated 350 oven for 15 minutes until golden.

Can be coated with flour, deep fried until golden. Microwave for 45 seconds to make sure they are cooked through.


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Balsamic glazed fruit

1/2 cup balsamic vinegar

1/2 cup water

4 Tbsp. Honey

1 cinnamon stick

Strip of orange rind

2 qts. Fresh fruit or frozen, thawed (strawberries, diced, blackberries or blueberries)

Combine first 4 ingredients over med. heat, bring to boil. Reduce heat & simmer 10 minutes. Strain & pour over fruit, return to saucepan & heat through.  Delicious as topping for crepes filled with cream cheese, confectioners sugar, whipped topping mixture. 

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Commodity candy

Just thinking about using up a box of cornflakes and thought I would make a batch of what some call: Cornflake Candy, and I call it Commodity Candy, as Ma would make it with commodities when she received them. Of course, that was back in the 60's and peanut butter today is different than that old commodity peanut butter.
Easy to make: Butter a 13x9 pan.
In saucepan, combine 

1 cup corn syrup and 1 cup sugar, bring to a boil and cook until sugar is dissolved. 

Stir in 1 cup peanut butter and 1 tsp. vanilla extract.

 Quickly stir in about 6 or 7 cups of cornflakes. 

Spread in the buttered pan and let set until firm. Cut into squares.

Capital Grille Prosciutto Wrapped Mozzarella

Capital Grille Prosciutto Wrapped Mozzarella

---

I have a new found favorite. I made this Sunday for Rick and I, he had what was left last night and then served it to 3 at the restaurant today! Have to give this one 5 thumbs up! Will definitely be making again!!! 

Also find it here...
Capital Grille Prosciutto-Wrapped Mozzarella

Ingredients:

■1 pound large fresh mozzarella balls
■15 paper thin slices prosciutto
■10 ounces large or cherry heirloom tomatoes (mix of yellow and red)
■1 teaspoon kosher salt
■1 teaspoon freshly cracked black pepper
■6 slices pain rustique bread, cut in 1/4-inch thick slices on the bias (see note)
■1/4 cup plus 2 tablespoons hot clarified butter (divided)
■1/2 cup finely grated Grana Padano cheese (see note)
■1 tablespoon extra-virgin olive oil
■3/4 ounce chiffonade cut basil leaves plus 3 sprigs fresh basil for
■garnish
■2 tablespoons 12-year-old balsamic vinegar
Preparation:
■Slice the balls of mozzarella cheese into about 1/2-inch-thick slices weighing about 1 1/4 ounces each.
■Individually wrap the slices of mozzarella with slices of prosciutto, making certain to completely cover the cheese.
■Place the wrapped mozzarella on parchment paper and refrigerate until ready to use.
■Core tomatoes and cut into 1/2-inch dice. Halve or quarter smaller heirlooms tomatoes and place in a mixing bowl. Season with kosher salt and pepper. Let tomatoes rest.
■Brush slices of bread on both sides with the 1/4 cup hot clarified butter and sprinkle both sides liberally with the grated cheese. Press cheese gently into the bread. Toast in a panini press over medium-high heat or in a hot sauté pan that has been coated with clarified butter, turning once, until golden brown and crisp on each side. This will take 1 to 2 minutes per side. If using a skillet, cook slices in batches; do not crowd pan.
■Preheat oven to 450 degrees.
■Place remaining 2 tablespoons clarified butter in a hot skillet. Gently set pieces of wrapped mozzarella in the skillet and sauté 2 minutes per side or until exterior is crisp. Place seared mozzarella balls on a cookie sheet then transfer to oven. Cook until cheese starts to melt and is hot, about 5 minutes.
■Meanwhile toss tomatoes with olive oil, the chiffonade of basil and the balsamic.
■To assemble: Mound a spoonful of the tomato salad in the centers of three large, warmed dinner plates. Arrange the grilled mozzarella, leaning it against the tomato salad, around the front and side edges of the plate. Lean two croutons on the backside of the plates. Place a sprig of basil in the center of the tomatoes and serve immediately.



Notes: Pain rustique has a thick crust similar to Italian bread.
Grana Padano cheese is available specialty food stores.
Parmigiano-Reggiano could be substituted.

Source: Jeff Beale, executive chef, The Capital Grille, Wisconsin