Puerto Rican Rice

Original recipe came from my dear online friend’s son, Elsa so graciously shared with our food message board. She said they normally serve as a side dish but I have revised to make it a main dish to my liking.

Puerto Rican Rice

Paula’s version

Adapted from friend, Elsa’s recipe

1 lb. andouille sausage, cubed

1/2 cup chopped onion

1/2 cup each red & green bell pepper, chopped

2 roasted poblanos, chopped

3 cloves garlic, minced

1 cup white rice, rinsed  & drained

2 cups chicken broth

1 packet Goya Sazon con culantro y achiote

1/2 tsp. Fresh cracked pepper

1 can Pigeon Peas (gandules), drained

Sauté sausage until lightly browned, add onion & peppers. Cook 5 additional minutes. Add rice & garlic, cook an additional minute. 

Add broth, Sazon & gandules. Bring to boil. Reduce heat, cover & cook 15-20 minutes. 

Add 1 Tbsp. Chopped cilantro.

Puerto Rican Rice

Elsa Moore

  Mince 1/2 onion

Roasted diced poblano pepper (you can eliminate if you prefer)
1/2 C each red and green pepper
1 T minced garlic
1/2 C cubed smoked sausage 
1 C long grain rice (rinsed)
1 C green pigeon peas (gandules)
2 C chicken stock
1/2 pkg Goya Sazon con culantro y achiote

In large skillet brown sausage in a couple T of oil, add onion, garlic, peppers till soft. Add rice, stir till lightly brown. Add chicken stock, pigeon peas, and seasoning, add salt and pepper to taste. Bring to boil, cover and simmer 15 minutes.

***I actually used 1 lb. andouille sausage & 1 can of pigeon peas. Definitely add the roasted poblano, in fact, I use 2. I also add 1 Tbsp. Minced cilantro at the end. I also don’t add salt but do add fresh cracked pepper. 

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January 2019 Newsletter

JANUARY 2019 NEWSLETTER 

FOOD FOR THOUGHT:

If...

If...I could change the happenings of the past year, I would.
If...I could roll back time to an earlier point in time, I would.
If...I could undo the hurt and disagreements, I would.
If...I could make  relationships different, I would.
If...I could find an answer to resolve the situation, I would.

But...

But...the happenings have occurred and can't be changed.
But...we have no control over time and can't change the past.
But...things happen, can't be undone, only learned from and move on.
But...relationships are what the individuals involved make them.
But...the only answer I find, is to go our separate ways and seek happiness.

So...

So...things have happened in the past year...yet,  we can change what is to come.
So...we can't change the past...yet,  we can change what is to come.
So...we can stop the hurt and disagreements...yet, we can change what is to come.

So... relationships will be different...yet, we can change what is to come.
So...the only resolving, traveling different paths, seeking happiness; forgiving, maybe never forgetting...yet,

We CAN change what is to come!

Paula
2010

RECIPES:

HERSHEY NUGGET MARTINI


1 oz. (30ml) Vodka


2 oz. (60ml) Amaretto


3 Scoops Vanilla Ice Cream


1 Tbsp. Dulce de Leche


1 oz. (30ml) Chocolate Syrup

Garnish:


Chocolate Syrup


Caramel Syrup


Pecans


Hershey Chocolate Nugget


Serve frozen 




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 Chopped Antipasto Salad

Adapted from Buca di Beppo

1 SMALL HEAD OF ICEBERG LETTUCE, CHOPPED
1 OUNCE (ABOUT 5 THIN SLICES) PEPPERONI, DICED*
1 OUNCE (ABOUT 5 THIN SLICES) MORTADELLA, DICED*
1 OUNCE RED ONION, DICED (ABOUT 1/8 CUP)
1 OUNCE (1 SANDWICH SLICE) PROVOLONE, DICED
2 ROMA TOMATOES, DICED
2 OUNCES CUCUMBER, DICED (ABOUT 1/3 CUCUMBER)
1/4 CUP GORGONZOLA, CRUMBLED
1/4 CUP FETA CHEESE, CRUMBLED
2 PEPPERONCINIS, CHOPPED
1/2 TEASPOON OREGANO
1/2 CUP ITALIAN VINAIGRETTE DRESSING (RECOMMENDED: MARIE’S)*
Garnish:
3 WHOLE PEPPERONCINI
2 BLACK OLIVES
2 GREEN OLIVES
Place the lettuce, pepperoni, mortadella, red onion, Provolone, 1 diced Roma tomato, cucumbers, Gorgonzola, feta, chopped pepperoncini and oregano into a mixing bowl. Toss.
Add the dressing and toss again until fully incorporated.
Mound salad mixture on a chilled plate, getting as much height as possible.
Place the remaining tomatoes around the outside of the salad.
Garnish with whole pepperoncini and olives, and serve.
*Gluten-Free Tip: Be sure to use GF deli meats and a GF Italian salad dressing.

**********

Easy Chicken Ramen

From FoxandBriar 

INGREDIENTS
For Soup
1 tablespoon oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
4 ounces shiitake mushrooms, stems removed and sliced
½ - ¾ pounds baby bok choy, sliced into quarters lengthwise
1 pound boneless, skinless chicken thighs
4 cups low sodium chicken broth
1 cup water
1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
For Ramen Egg**
4 eggs
¼ cup low sodium soy sauce
¼ cup rice vinegar
¾ cup water
Additional toppings (optional)
sliced green onion
cilantro
chili garlic sauce
sesame seeds
lime wedges

INSTRUCTIONS
To prepare the ramen egg
Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
Prepare an ice bath by filling a bowl with ice and water.
Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for seven minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).
To prepare the noodles
If using fresh noodles:
Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
(If using another type of noodle, follow package instructions)
To prepare soup
Heat a large pot or dutch oven over medium high heat. Add the onion and saute until starting to soften, about 5 minutes. Add the sliced mushrooms and saute for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165 degrees.
Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.
To serve the ramen
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

My notes & changes... didn’t have time to do the Ramen egg, so just added 1/2 a boiled egg when serving. 
Could not find baby bok choy so I used Swiss Chard. 
I used sesame oil for the oil used in sauteeeing. 
I used bone-in, skin-on chicken thighs from a local grower. 

Very tasty!

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Favorite Green Bean Bundles

1 pound green beans

8 slices bacon, partially cooked, cut in half

S&P to taste

SAUCE: 

2 Tbsp. Butter

1/2 cup minced red onion

2 Tbsp. Flour 

1/2 tsp. Dry mustard

1-1/2 cups beef broth

1/2 cup minced red bell pepper 

2 Tbsp. Fresh minced parsley

Blanch green beans in salted water for 3 minutes. Place in ice water to shock. Drain & pat dry. 

Place bacon on baking sheet, bake at 350 for 8 minutes, cut in half.

On parchment lined baking sheet, wrap 5 or 6 green beans in each 1/2 piece of bacon ; place seam side down on baking sheet. Season with salt & fresh ground pepper. Bake 7 minutes. Top each bundle with heaping spoonful of sauce, bake 5-7 minutes longer. 

SAUCE:

In small saucepan, melt butter, add onion & sauté 2-3 minutes. Add flour & cook 1 minute. Add dry mustard & whisk in beef broth. Bring to boil, boil 1 minute. Remove from heat. Stir in red bell pepper & parsley. 

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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.

December 2018 Newsletter

DECEMBER 2018 NEWSLETTER

Food for Thought:

Steven Moffat's words: "When we die, we turn into stories. And every time someone tells one of those stories, it's like we're still here, for them. I'll be a story in your head. But that's okay. We're all stories in the end. Just make it a good one, eh?" 

Recipes: 

Turkey Tetrazzini 

INGREDIENTS

• 12 oz dry spaghetti
• 3 tablespoons butter
• 1 onion diced
• 3 cloves garlic minced
• 3/4 lb mushrooms sliced
• 3 tablespoons flour
• 2 1/4 cups chicken broth reduced sodium
• 8 oz spreadable cream cheese garlic flavor
• 1 1/3 cups half & half or light cream
• salt & pepper to taste
• 1 tablespoon fresh parsley
• 1 teaspoon Italian seasoning
• 2 cups chopped turkey
• 2 cups mozzarella cheese divided
• 1/4 cup parmesan 

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Cook spaghetti al dente according to package directions.
3. Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
4. Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
5. Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and bake an additional 10-15 minutes uncovered until hot & bubbly.
   
   
   ******************
   Pork Roast & Gravy

   
   

   4-5 lb. boneless pork butt or pork shoulder, trimmed

   1 packet Lipton Onion Soup mix

   1 medium yellow onion, cut in strips

   1/4 cup Worcestershire sauce 

   1 Family size can cream of mushroom soup

   1 tsp. Each kosher salt & coarse ground pepper 

   Optional: Add 8 oz. sliced  Baby Bella mushrooms 

   Place roast in crockpot. Combine remaining ingredients. Pour over. Cover & cook on low for 8 hours. 

   
   

   This was a favorite special entree on Thursday’s at LuVicis. 

   
   

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

   The other entree was Momma’s Stuffed Meatloaf. 

   
   

    I make Momma's Stuffed Meatloaf...both at home and at work. My grandson makes it frequently after learning to make it at my home.

   1-1/2 lb.Ground chuck 

   1 package Onion Soup Mix

    2 Eggs 

   1/3 cup Water 

   1/3 cup A-1 sauce 

   1/3 cup ketchup 

   1 cup Bread Crumbs 

   6 slices Swiss cheese

   6 slices deli ham ( I use honey ham)

   
   

   Mix first 7 ingredients & pat into rectangle. Layer with sliced Swiss cheese and Deli ham. Roll up jelly roll style and place in loaf pan odor 13 X 9 baking dish. Bake at 350 for 45 min to 1 hour. Combine topping ingredients & spread over top of meatloaf. 

    Topping:

   1 cup Ketchup,

   1/3 cup brown sugar, 

   1/3 cup worcestershire. 

    Bake 10 minutes after adding topping.

   
   

   Let stand 10 minutes before removing from loaf pan & slice. 

   
   

   *****************
   Sweet & Sour Pork 

   
   

   With prices of beef, I keep trying to think of recipes that use alternative cheaper & healthier cuts of meats for my "picky" eater. 
   Haven't made this in a long time & think I could easily please Rick with either the pork or chicken version! 
   
   
   
   Sweet & Sour Pork or Chicken
   oil, for deep fat frying
   2 lbs pork tenderloin or 2 lbs. b/s chicken thighs, cut into bite size pieces
   1⁄2cup flour
   1⁄4cup cornstarch
   1⁄2cup cold water
   1⁄2teaspoon salt
   1egg 
   1(20 ounce) can pineapple chunks (drain but keep the syrup)
   1 cup brown sugar
   1 /2cup white vinegar or rice wine vinegar 
   1 Tbsp. Sesame oil 
   1/2 teaspoon salt
   3 Tbsp. ketchup
   
   2 teaspoons soy sauce
   4 carrots, sliced thin
   1garlic clove & 1 tsp. Ginger , finely chopped
   2tablespoons cornstarch
   2tablespoons cold water
   1medium green pepper & 1 red onion, coarsely chopped
   Add enough water to drained pineapple juice to measure 1 Cup.
   Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, ketchup, carrots and garlic, ginger
   to boiling in dutch oven.
   Cover and reduce heat cook until carrots are crisp tender.
   In the meantime, trim fat from pork and cut into large pieces.
   Heat oil to 360°F.
   Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
   Add pork and stir to coat well.
   Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
   Drain on paper towel and keep warm.
   Mix 2 T cornstarch and 2 T water and mix til smooth.
   When the carrots are almost done, add red onion & pepper, cook 3 minutes. increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
   When thickened, add the pork, pineapple chunks.
   Continue to stir 1 minute or until warmed through.
   Serve over rice or noodles.

   
   

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

   
   

   Butterscotch Love Cake

   Valerie Bertinelli 

   
   

   Ingredients

   Butterscotch Sauce:

   2 tablespoons unsalted butter

   1/2 cup light brown sugar 

   1/2 cup heavy cream 

   1 teaspoon vanilla extract 

   Batter:

   Nonstick cooking spray

   1 box yellow cake mix 

   Mascarpone-Ricotta Filling:

   3 1/2 cups ricotta cheese

   1/2 cup mascarpone 

   3 large eggs 

   3/4 cup sugar 

   1/8 teaspoon kosher salt 

   Butterscotch-Mascarpone Frosting:

   1 1/4 cups mascarpone (10 ounces)

   One 3.9-ounce package butterscotch pudding mix 

   1 tablespoon sugar 

   1 cup whole milk 

   Directions

   1. Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
   2. For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
   3. For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
   4. For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
   5. Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
   6. For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.

   
   

   
   

NOVEMBER 2018 NEWSLETTER

FOOD FOR THOUGHT:

My Heart...Revised

An Apple A Day...Keeps the Doctor Away! 

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.

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

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.

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

Mom's Apple Cobbler
1/2 cup one stick butter or 1/2 cup margarine 
2 cups sugar 
2 cups water 
1 1/2 cups self-rising flour 
1/2 cup shortening 
1/3 cup milk 
2 cups peeled and finely chopped apples (or fruit of choice) 
1 teaspoon cinnamon 
Directions:
1Heat oven to 350 degrees. Melt butter in a 13x9x2 inch baking dish ( I prefer to use a glass one). 
Cut shortening into flour until particles resemble fine crumbs. 
Add milk and stir with a fork only until dough leaves the side of the bowl. 
Turn out dough onto a lightly floured board or pastry cloth, and knead just until smooth. 
Roll dough out into a large rectangle about 1/4 inch think. Sprinkle cinnamon over chopped apples, 
then sprinkle apples evenly over the dough. Roll up dough like a jelly roll and dampen the edges with water to seal. Slice dough into about 16 slices, 1/2 inch thick. Place slices in baking dish with the melted butter. In saucepan, heat water and sugar until dissolved. Pour the sugar syrup around the rolls. This will look like too much liquid, but dough will absorb it while baking. Bake for 55-60 minutes. 
2VARIATION: This cobbler can also be made with other fresh, frozen, or canned fruits such as blackberries, 
cherries, or peaches. If the fruit is packed in liquid, drain and substitute for part of the water 
in the sugar syrup. Add enough water to make two cups of liquid.
I also make a small amount of glaze,
1 cup confectioner's sugar
1 tsp. vanilla extract
2 Tbsp. milk
Whisk together and drizzle over warm cobbler.

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

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 

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MY FAVORITE FRESH APPLE BUNDT CAKE
or Apple Dapple Cake
Or as I call it...GRANNY SEALE'S APPLE CAKE (she went to church with us in Robinwood, AL in the early 70's) that is when I first began making this cake.

1 1/4 c. salad/vegetable oil
1 c. brown sugar
3 eggs
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 c. chopped pecans or walnuts
4 c. chopped apples

Mix oil, sugar, eggs, well with vanilla. Sift flour, salt, baking soda,  gradually add to egg mixture. Stir in nuts and apples. Pour into greased & floured  Bundt pan.Bake at 350°F approximately 1 hour (or test with toothpick). Very moist. Allow to cool in pan after pouring frosting/glaze over.

Frosting (optional):

1/2 c. butter
1/2 c. brown sugar
1/4 cup half & half

Bring to boil & cook for 3 minutes. Pour over hot cake in pan, allow to sit in pan until cool.