JUNE 2017 NEWSLETTER

June 2017 Newsletter 

Food for Thought: 

June 3rd always reminds me of Momma's birthday...and of Momma no longer being here.
Unaware You’d Leave So Soon
By Paula George Smith
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 Richardson
June 3rd, 1920 - November 5th , 1988

Food for your tummy! 

Being from Pensacola, seafood has always been a favorite of mine! Fiesta Shrimp Dip has to be one of my absolute favorites! I always double or triple the recipe, it's that good!

Fiesta Shrimp Dip
"Some Like It South" Pensacola Junior League Cookbook
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 my shrimp in water with
onions, lemons and Old Bay seasoning)
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!!! 

Another favorite is grilled fish or sauteed fish! Here's one of my favorites!

Spicy Grilled Fish
4 red snapper or orange roughy fillets (6 ounces each)
1 tablespoon Olive Oil
2 teaspoons Smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme 
Optional Seasoning: Use 2 Tbsp. Caribbean Jerk seasoning.
Directions
Brush oil over fish. In a small bowl, combine the seasonings; 
sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. 
Coat grill rack with cooking spray before starting the grill. 
Grill fillets, covered, over medium heat for 3-5 minutes on each side 
or until fish flakes with a fork. 
I use my grill basket for ease in turning fish.
Yield: 4 servings. 

Not to forget...

> Jack Daniels Tipsy Grilled Salmon
> 1 lb. salmon fillets
> 1/3 cup Jack Daniels
> 1 Tbsp. lemon juice
> 2/3 cup brown sugar
> 2 Tbsp. butter, melted
> Mix last four ingredients. Pour over fish and 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.

Paula's Caramelized Onion Dip
Paula George
3 large sweet onions, peeled and cut into strips
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. kosher salt
1 tsp. fresh ground pepper
16 oz. sour cream
4 oz. softened cream cheese
1/2 cup mayonnaise
1 tsp. hot sauce
1 Tbsp. worcestershire sauce
2 Tbsp. horseradish
In large skillet, heat oil and butter over medium heat; add onions, salt and pepper. Cook over medium heat, stirring frequently until onions are caramelized(about 45 minutes) and golden brown. Set aside and cool. Mix remaining ingredients in large mixing bowl until smooth, add onions, beat with electric mixer for 1 minute to combine and chop the onions. Cover and chill 1 hour before serving. 
Great served with tray of crudites, chips or crackers for dipping. 

Paula's Smoked Salmon Spread
Paula George
1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread or "good" crackers to spread on. 


Enjoy!

Strawberry Pecan Cake

Recipe: Strawberry Coconut Pecan Cake

Prep time: 15 min |Cook time: 40 min | Yield: About 12 servings

Ingredients

Cake:
1 box white cake mix
1 (3 ounce) box strawberry gelatin
1 cup toasted coconut
1 cup chopped toasted pecan
1 (16 ounce) container of frozen strawberries, thawed, mashed and divided
4 large eggs
1/2 cup canola or vegetable oil
1/2 cup milk
Icing:
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 (1 pound) box of powdered sugar, sifted
1/4 cup chopped toasted pecans
1/4 cup toasted coconut
1/2 teaspoon of strawberry extract
About 1/4 cup of the remaining mashed strawberries, more or less
Extra toasted coconut, for garnish, optional
Fresh sliced strawberries, for garnish, optional
Instructions

Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with Baker's Joy or non-stick spray; set aside. Lightly toast 1-1/4 cups of chopped pecans in a dry skillet over medium high heat, stirring frequently, until fragrant. Remove, set aside to cool, and add 1-1/4 cups coconut; toast until very lightly browned and set aside to cool. You'll be using some of both of those in the cake and in the frosting, and if you'd like to garnish the top of the cake with coconut, do a little extra and reserve for garnish.

Add the cake mix, gelatin, 1 cup of the toasted coconut and 1 cup of the toasted pecans to a large mixing bowl; stir to combine. Add 1 cup of the mashed strawberries and the eggs, oil, and milk; beat at medium speed with an electric hand mixer until well blended. Pour into prepared pan and bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

For the icing, use a mixer to cream together the butter and sugar. Fold in the remaining 1/4 cup of the toasted pecans and coconut and the strawberry extract. Add only enough of the remaining mashed strawberries to make the icing spreadable. Spread over the cooled cake. Store leftovers covered in the refrigerator.

Cook's Notes: I used Duncan Hines Moist Deluxe Classic White cake mix, which is my favorite packaged cake brand. You can also make into a layer cake by using two 9-inch round cake pans, or three 8-inch pans. Spray pans generously with Bakers Secret and don't forget that tip about how to make your cake layers more even. Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes rest in the pan for about 10 minutes, then turn out onto a cooling rack to completely cool. I make two or three 8-9 inch round layers most of the time.

This recipe has been around since the 60's, or that's how long I have had it! Hope you enjoy!

April 2017 Newsletter

APRIL 2017 NEWSLETTER

Food for Thought:

Morning Breaks

Morning breaks with a crispness of spring in the air...
A light breeze whispers gently to attend my every care.
Abundance of sunshine warms my face, my heart, my soul...
Knowing Spirit's Hand and Guidance is fully in control.
Looking out, I see Mother Earth unfolding a day of beauty fair...
A glimpse of things to come, blessings for me to share.
My thoughts turn to family and friends, what their day will unfold...
I ask Spirit's Hand to Guide them, as each one He will Hold.
Whisper gently to their cares, Warm them deep within...
Fill their day with Nature's Beauty, as Morning Breaks again.

09/20/04...Paula 

PICADILLO


1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce


In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.


Zatarain's Yellow Rice, prepared according to directions.

Black Beans w/Piloncillo and Cumin

1 lb uncooked black beans
6 cups chicken or vegetable stock (low salt)
2 yellow onions, peeled and diced
3- 1-oz piloncillo cones (Or 4 oz of brown sugar mixed with 2 oz molasses)
1 teaspoon cumin
1 tablespoon chile powder
1 small serrano or jalapeno chile seeded and diced
PREPARATION:
Rinse beans and discard any debris. Place beans in the bottom of the pot and cover with the stock. Bring beans to a boil, then reduce to a slow simmer and cover. Simmer on the lowest heat possible for about 3 hours.


Add additional water if stock simmers away too much. Add in additional ingredients and simmer for another hour, or until beans are soft and the liquid has simmered away. If there is still too much liquid, turn beans up to a slow boil until most of the liquid has evaporated.

Serve picadillo...
beans over bed of yellow rice (topped with a dollop of sour cream, shredded cheddar and diced green onions) ...
a piece of crusty bread and you have a very filling and tasty meal!!!

ETA: I serve the picadillo to the side of the beans over the rice!!!

Sarge's Brown Rice

I'm sure many of you have visited Sarge's Restaurant/Steak House in Frank Ewing, TN.
My first trip was in the early 90's and I have been making this side dish since that time.

My version of Sarge's Brown rice:
Sauce:
2 cups beef broth
1 Tbsp. Dale's seasoning
1 tsp. Kitchen bouquet
2 Tbsp. cornstarch
1 tsp. fresh ground black pepper
Whisk together.

Saute 1 bunch green onions, chopped in 2 Tbsp. butter.
Add: sauce
4 cups cooked white rice
Heat until heated through and sauce has thickened.

The recipe is from an Amish restaurant that sadly went out of business.  DH fiddles with the ingredients but it is always good no matter how he varies it  

CLAM CHOWDER

from an online friend

Ingredients:

1 can of clams (he uses 3 small or the big one from SAM's when we can find them)
2 cups potatoes (he uses red ones with skin left on
1/2 cup celery
1/2 cup carrots, shredded
1/4 cup onion, chopped
1/2 cup flour
1/2 cup real butter
1 Tlbs. chicken base or bouillon cube equivalent
1 tsp. salt (he uses some celery salt and seasoned salt)
1 tsp. pepper, freshly ground
1 12 oz. can chicken broth (he makes his own usually)
1 12 oz. can evaporated milk (he uses half&half sometimes)
4 cups of milk (or enough for desired thickness)


Instructions:

Cook potatoes and celery in the clam juice til almost soft.  
Add clams and carrots; cook for 5 minutes.
Saute onions in butter.
Stir in flour.
Combine with clams and veggies.
Add chicken base, salt, pepper and chicken broth.
Add canned milk or cream and milk.
Heat til very hot but not boiling.

Sometimes he throws in some white or blush wine if it's too thick...  it's a good basic recipe to play around with   

Enjoy !!!  

Creamy One Pot Chicken & Pasta

Adapted from an online recipe that I had seen previously. 

2 Tbsp. Butter

1 lb. b/s Chicken breast, cubed

1 Tbsp. EVOO

2 cloves minced garlic

8 oz. sliced Baby Bella's mushrooms

1/3 cup sun dried tomatoes, chopped

1 Tbsp. Flour

1-1/2 cups chicken stock

1-1/4 cups half & half

1 tsp. Kosher salt

1/2 tsp. Fresh ground pepper

1/4-1/2 tsp. Crushed red pepper flakes 

1 Tbsp. Flour

6 oz. linguine, broken in half

3 cups spinach

1/3 cup Pecorino Romano, divided

Over med to medium high heat...

In large sauté pan, melt butter...add chicken and sauté until golden and no longer pink. 

Add EVOO, garlic, mushrooms & sun dried tomatoes. Sauté 3-5 minutes. Add flour, cook an additional minute. 

Slowly add broth, half & half...stir to combine thoroughly. 

Add linguine, stir to separate. 

Cover & reduce heat. Cook 15 minutes or until pasta is cooked through.

Remove from heat, stir in spinach & 1/4 cup of grated cheese. 

Serve immediately & garnish with remaining cheese. 

Nostalgic Apple Dumplings

 Apple Dumplin's
adapted by Paula George
These remind me of the ones served by Wendy's YEARS ago!
2 to 2 1/2   cup plain 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

 

May 2017 Newsletter

May 2017 Newsletter 

   

Food for Thought:

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

RECIPES:

French Onion Roast Chicken
Fine Cooking Feb/Mar 2017

Ingredients:

1 4-5-lb whole chicken, giblets removed, patted dry inside and out
Kosher salt and freshly ground black pepper
2 medium yellow onions
1 teaspoon finely chopped fresh herbs, such as thyme, rosemary, tarragon, or parsley (optional)

Instructions:

Position a rack in the center of the oven and heat to 425.

Salt the inside and outside of the chicken with about 1 1/2 tablespoons of salt and 1 teaspoon of pepper. 

Slice the onions in half through the root, then thinly slice crosswise. Transfer to a roasting pan, toss with 1/4 teaspoon of salt, and spread evenly in the pan. 

Put the chicken, breast side up, on the onions. Roast, stirring the onions halfway through, until the meaty part of the thighs registers 165 on an instant-read thermometer, 45-60 minutes, depending on size. Transfer the chicken to a carving board and let rest for 10-15 minutes. Remove the onions from the roasting pan (they will range in color from light to dark brown) and toss with the herbs, if you like. Carve the chicken and serve with the onions. 

Serve with crusty bread and White Burgundy. **************************************

Turkey Taco Spaghetti Squash Boats

• 
  
• 
  
  • 3 small spaghetti squash (24 oz each)
  • olive oil spray
  • 1 lb 93% ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 1/2 cup water
  • 4 oz can tomato sauce
  • 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)

  • 
    

For the Pico De Gallo:

• 1 cup chopped tomato
• 1/4 cup chopped scallion
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeno, minced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 
  
• DIRECTIONS:

1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
2. Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
3. Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
4. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1 boat

• Amount Per Serving:
• Smart Points: 4
• Points +: 6
• Calories: 218.5
• Total Fat: 10g
• Saturated Fat: g
• Cholesterol: 63.5mg
• Sodium: 522mg
• Carbohydrates: 16g

***********************************

Shrimp Lo Mein

1 lb. medium shrimp, thawed

1 large clove garlic, minced

1" piece of fresh ginger, minced

1/4 cup diced red onion

2 cups spinach/Swiss chard (or green of your choice, like bok  choy) This is just what I had on hand. 

2 cups broccoli florets

1/2 cup baby carrots sliced on the diagonal

1/2 red bell pepper, cut in strips

1 pkg. Hokkein stir fry noodles (use both packets in package)

1 tsp. Chicken base mixed with 1 cup water

1/2 cup TSang Classic Stir Fry Sauce

2 Tbsp. Vegetable Oil, divided

Heat wok with 1 Tbsp. Vegetable oil, add onion, garlic & Ginger. Stir fry for 1 minute, add shrimp & cook 1-2 minutes longer. Remove shrimp & aromatics to plate. 

Add 1 Tbsp. Oil to wok. Add broccoli, carrots & bell pepper. Sauté 1-2 minutes. Add the chicken base & stir fry sauce & cook until vegetables are crisp tender, 3-4 minutes. Add greens. 

Stir in noodles & shrimp with aromatics, cook 2 minutes longer, tossing to coat noodles with sauce. 

*******************************

Dodiyos' Snapper

***See my notes/changes below 
Dodiyos' Connie Kanakis Snapper
 4) 7-ounce snapper fillets
1 cup grated Parmesan cheese
1/3 cup fine breadcrumbs
Salt and pepper to taste
¼ pound clarified butter
1 lemon
Preheat heavy metal pan with clarified butter until bubbling. Place snapper fillets skin side up into hot pan and cook until golden-brown. Preheat oven on broil. Turn over snapper fillets and sprinkle with Parmesan-breadcrumb mixture. Place in oven for 3 to 5 minutes (depending on thickness of fillet) or until breadcrumb mixture is brown. If fish is not done, heat oven to 350 degrees and return to oven until snapper is flaky and finished. Finish with a squeeze of lemon.
***Made this a couple of weeks ago. Delicious! Of course, I didn't have snapper...I used Flounder fillets...I also added the zest of the lemon to the Parmesan/breadcrumb mixture. I used Panko breadcrumbs. I think it would be great with Corvina, Mahi Mahi or Halibut also. Noticed theirs is served on some kind of sauce. I served mine with crab cakes and sauteed vegetables.

Dodiyos' Snapper

https://recipeland.com/recipe/v/snapper-basil-cream-sauce-53308

**********************************

Avocado brownies

1 cup chocolate, melted (I used 1/2 bittersweet & 1/2 semi-sweet)
2 Hass avocados or 1 lg. Florida avocado
1 cup organic sugar or coconut sugar
4 eggs
1 cup ground almonds or almond flour
1/2 cup unsweetened cocoa powder
2 tsp. Vanilla extract (I always use my homemade extract using vodka)
1/4 tsp. Salt

Preheat oven to 350, or 325 convection. Line a 9" square pan with foil & spray with cooking spray.

Cream avocado & sugar in medium mixing bowl until fluffy. Add eggs, ground almonds, cocoa powder, extract, salt & cooled chocolate; mix until thoroughly combined. Spread into pan & bake until toothpick comes out almost clean. Cool in pan on wire rack, cut in squares when cool. Store covered in fridge. This will make 16 very moist & tasty brownies. Enjoy!

BTW, you will never know they have avocado in them & that they are healthier than traditional brownies. They definitely don't lack in flavor!

Lemon/Basil Pesto Pasta with...

Asparagus & Peas...

Spring always brings on my need for Pasta Salads or lighter pasta Dishes. Tonight that was satisfied with

Lemon/Basil Pesto Pasta with Asparagus & Peas

6 oz. spaghetti, broken
1 Tbsp. Salt
1-1/2 qt. Water

6 asparagus spears cut into 1" pieces
1 cup frozen green sweet peas

Combine:
1/2 cup bottled lemon vinaigrette
1 heaping Tbsp. Basil pesto
Set aside.

1/3 cup  grated Parmesan cheese

Cook spaghetti in the 1-1/2 qts. Water, adding spaghetti & salt when water comes to boil. Add asparagus & Peas, cooking additional 2 minutes until pasta is al dente. Drain thoroughly. Add combined lemon vinaigrette & Basil Pesto. Return to heat, toss until heated through. Add grated Parmesan, toss & serve.

Crockpot Bread Pudding with Rum Sauce

A variation of the crockpot bread pudding ...
My version...
4 large eggs
3/4 cup dark brown sugar
1 cup heavy cream
1 cup half & half
1/2 cup milk
1 tsp. Ground nutmeg
2 Tbsp. Ground cinnamon
1/2 tsp. Kosher salt
2 tsp. Vanilla extract
1/3 cup melted butter
20 slices bread, cubes (I used 10 of Artisan bread & 10 of cinnamon raisin bread)
1 butterscotch chips
2 cups Craisin Almond clusters
Whisk together 1st 10 ingredients. Add cubed bread to soak up liquid. Fold in butterscotch & craisin clusters. Pour into greased crockpot & cook on low for 2-1/2 hours. Let stand for 30 minutes.
Caramel rum sauce:
Heat 1/3 cup heavy cream, 1 cup sugar & 1/2 cup butter until butter is melted & sugar dissolved.
Stir in 2 Tbsp. Dark rum.
Serve over warm bread pudding.

March 2017 Newsletter

MARCH 2017 NEWSLETTER

Food For Thought:

In Love...With Love...His Love

Paula 02/12/2017

In Love...

I stand beside you, watching you feeling overcome with pain.

With Love...

You reach out to me, calling my name, grasping my hand. 

In Love...

I feel so helpless as I whisper your name in prayer with each breath. 

With Love...

You respond with a smile, a calmness & strength as you take each breath. 

In Love...

The days pass slowly by, each one bringing a new ray of hope. 

With Love...

Your smile, your heart reaching out, we are learning to cope. 

In Love...

We are traveling this valley, some days have been easier than the other. 

With Love...

We are traveling toward that mountaintop, as our love leans on one another. 

In Love...

Knowing we will overcome this valley, as the Lord cradles us from Above. 

With Love...

His healing Hand touches us both, feeling the ever presence of His Love. 

In Love...

I lie down at night, anxious to see you when morning comes, to hear your voice. 

With Love...

We anticipate His healing & blessings, lifting our voices to rejoice. 

In Love...

Will come joy in the morning, another night of traveling up this mountain. 

With Love...

We are carried by His Love, flooded with His Love, from His overflowing fountain.

In Love...With Love...His Love...

& the greatest of these is Love...His Love. 

In Love...With Love...His Love...

We will overcome this valley & praise Him for...His Love. 

Recipes: 

From Valente @ Canebrake
Chicken Chilaquiles
serves 8
1 Tbsp vegetable oil
1 (16-ounce) package of corn tostadas, broken in pieces or corn tortilla chips
1 large yellow onion, finely diced
1 teaspoon ground cumin
1 1/2 teaspoon oregano, preferably Mexican
1 3/4 cup chicken stock
4 cups (about 12 ounces) shredded cooked chicken
6 ounces Chihuahua cheese, grated or Quesadilla cheese(Monterey Jack can be substituted)
2 3/4 cups Roasted Tomatillo Salsa (recipe follows)
Accompaniments:
Mexican crema or sour cream
Queso fresco
Chopped cilantro
Chopped red onion
Sides:
avocado
Black beans
Refried beans
Preheat oven to 375º F.
Preheat 1 Tbsp. vegetable oil in skillet. Add the onion to the oil and sauté until softened, about 5-7 minutes. Add the cumin and oregano and sauté another minute. Add the stock and bring the mixture to a simmer, stirring occasionally, until the liquid is reduced to 2/3 cup, about 10 minutes. Add the chicken and 2 3/4 cups of the salsa and bring the mixture to a boil.
To serve as breakfast entree:
Remove from heat. Spoon over eggs cooked as desired & top with cheese, crema & cilantro.
OR:
To serve as a casserole:
Remove from the heat and transfer the mixture to a large bowl. Add the cheese and tortilla strips and toss to combine. Transfer the mixture to a shallow 2-quart baking dish. Bake uncovered until the top is golden brown, about 15-20 minutes.
Serve with crema, crumbled queso fresco, chopped cilantro, and remaining salsa. Enjoy!
Roasted Tomatillo and Poblano Salsa
makes about 5-6 cups
*The salsa can be made up to 1 day ahead and refrigerated, covered
2 medium white onions, quartered
2 large poblano peppers, seeded, cut in pieces
10 tomatillos (about 2 pounds), husked and washed, quartered
1-2 jalapeños (optional) seeded, cut in half
4 large garlic cloves, whole
1 cup chopped cilantro or to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste
Preheat the oven to 400 degrees and position an oven rack in the center position. . Bake the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides. Keep a close eye on them as the onions and garlic will cook faster than the peppers and tomatillos. Place the onions, garlic, peppers, and tomatillos in a food processor and pulse until blended, but still chunky. Add the cilantro and lime juice and pulse until almost smooth. Season generously with salt to taste.

--------------------------------------

Driftwood Restaurant Congealed Salad

Paula GeorgeSmith Mecookin Ingredients

SALAD:
1 3-oz. package lime-flavored gelatin
1 3-oz. package lemon-flavored gelatin
2 C. boiling water
1 2O-oz. can chilled crushed pineapple, drained
1 12-oz. carton cottage cheese
1 C. mayonnaise
1 C. finely chopped pecans
4 Tbs. horseradish
3 Tbs. lemon juice (fresh)
1/4 tsp. salt
1 14-oz. can sweetened condensed milk
TOPPING:
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. horseradish (drained well)

Directions

SALAD:
Directions

SALAD:

1
Dissolve gelatin in boiling water and cool. Add pineapple.
2
In separate bowl, combine cottage cheese with mayonnaise until smooth and add to gelatin mixture.
3
Add all other ingredients and stir until mixture begins to congeal.
4
Pour into mold or 13x9x2" pan and refrigerate overnight. Cut into squares to serve.
TOPPING:

1
Combine mayonnaise, sour cream and horseradish.
2
Place individual servings on lettuce and top with a spoonful of topping mixture.

-------------------------------------

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----------------------------------------

Fire Lake Grill Meatballs in Porcini Cream Sauce

Meatballs:
1/2 lb. Ground Beef
1/2 lb. Ground Pork
1/2 lb. Ground Duck (chicken or turkey can be substituted)
2 slices white bread crusts removed
1/4 cup milk
1/3 cup finely chopped onion
1/2 tablespoons clarified butter
1 egg yolks + 1 whole egg
1/4 tsp black pepper
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp kosher salt
1 tablespoons honey

Porcini Sauce:

1/2 shallot minced
1 cloves garlic minced
1/2 tablespoon clarified butter
1 and 1/2 cups chicken stock
1/4 cup heavy cream
1/8 cup roux (flour butter mixture)
1/4 oz. dried porcini mushrooms
Salt & Pepper to taste

Tear bread into small pieces and add to a mixing bowl with milk to soften. Sauté onion in clarified butter over medium. Stir onions until translucent and add to mixing bowl. Add meat and remaining ingredients to mixing bowl and using hands mix all ingredients together to incorporate evenly. Sauté a small amount of the meatball mixture and taste to check seasoning. Adjust if needed.

Using a 1-ounce scoop portion meat and roll into balls. Place on a sheet pan evenly spaced and bake in a preheated 325-degree oven for approx. 10-12 minutes to cook through. 165-degree internal temp. Remove from oven and let rest.

To prepare sauce:

Preheat sauce pan on medium high heat. Add clarified butter, minced garlic, shallot and dried porcini mushrooms. Sauté to caramelize lightly. Deglaze by adding liquid (chicken stock and cream). Lower heat to achieve a simmer. Reduce by 1/3 and season with salt and pepper to taste. Whisk roux into liquid (roux = 2oz butter, 2oz flour – combine over medium heat and stir until light golden brown). Continue to whisk sauce until thickened. Keep warm until service.

To serve sauté meatballs in clarified butter to brown and add sauce to coat meatballs. Traditionally served with mashed potatoes, pickles and lingonberry relish.

Yield approx. 25 meatballs Recommend 5 meatballs per serving.

-------------------------------------

Orange Bread (from Oregon Newspaper)

Janine Finney Markell

Makes two 8 x 5-inch loaves

1 medium-sized orange ( I use a thin-skinned orange like a Honey orange or Canadian orange)
Orange juice, as needed
2 eggs
1/2 cup vegetable oil
4 cup all-purpose flour
1 cup plus 2 tablespoons granulated sugar (divided)
1/2 teaspoon salt
2 tablespoons baking powder
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract

Grease two 8 x 5-inch loaf pans.

Wash orange, cut into quarters and remove seeds (DO NOT PEEL). Place in a food processor or blender and process until pureed. Add orange juice if necessary to measure 1 cup.

In a medium bowl, beat eggs until foamy. Add oil and beat 1 minute. Add orange puree and stir to combine.

In another bowl, sift together the flour, 1 cup sugar, salt and baking powder. Add the dry ingredients alternately with the evaporated milk and vanilla extract to the egg mixture beginning and ending with dry ingredients, mixing well.

Preheat oven to 400 degrees F.

Divide batter evenly between prepared pans. LET BATTER REST FOR 20 MINUTES. Sprinkle 1 tablespoon sugar over each loaf.

Bake 20 minutes. Score the top of each loaf lengthwise with a sharp knife. REDUCE HEAT to 300 degrees and bake another 23-30 minutes.(check at 23 minutes) Bread is done when a toothpick inserted in the center of the bread comes out clean. Let bread rest 20 minutes before turning out of pans.

NOTE: This batter can be divided among 5 mini bread pans and baked for 15 minutes at 400 degrees. Reduce heat to 300 degrees F and score top. Bake another 13 minutes or until bread tests done.