July 2020 Pandemic Newsletter

July 2020 Pandemic Newsletter

Has been quite awhile since my last newsletter. Lots of issues Health wise for Rick & myself. We are pretty much settled into a routine after him being home with Hospice care the past six months. Not a lot of change, still no verbal communication...trachea, peg tube & catheter but he does communicate with facial expressions & vitals remain stable.
My fractured kneecap, surgery, PT is past...and I am able to get out & about occasionally & driving again.

Food For Thought:
What Do I Want?
I want you to be happy...happiest with me!
I want to be all the needs in your life!
I want to fill your heart with feelings of wonder...and fulfillment!
I want you to be full of courage and hope...looking forward to each day!
I want you to have the type of friendship that is a treasure...the friendship of trust and anticipation!
Anticipation of spending our lives together as one...forever friends!
To find the kind of love that is beautiful forever...time together or apart!
I wish you contentment: the sweet, quiet, inner kind that
comes around and never goes away...that will awaken you each morning!
Of all the things I'll be wanting and wishing for, wherever I am
and whatever I do...you will be the most intricate part!
There will never be a day in my life when I won't be wishing I were with you...whether it's in your thoughts, your heart or your arms!
I want us to be happy...happiest with one another!

Paula
July 26, 2010

Recipes:

Paula’s Pandemic Pantry
Chorizo Mexican Rice
1 lb. Chorizo, casings removed
1 yellow onion, chopped
1 tsp. Minced Garlic
1 can Southwestern Corn, drained
2 cups chicken broth
1 can Rotel tomatoes
1 box Zatarains yellow rice
1/2 tsp. Each Kosher salt & black pepper
1/2 tsp. Coriander
1/2 tsp. Paprika
1/2 tsp. Chili powder
Cilantro & green onions for garnish
Grated Monterey Jack for serving.
Brown chorizo, drain well on paper towels. Return to pan with onion & cook 5 minutes. Add garlic & cook an additional minute. Add remaining ingredients & bring to boil. Reduce to simmer, cover & cook 20-25 minutes.
Serve with Shredded Cheese, Cilantro & Green Onions.



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Paula’s Pandemic Pantry
Italian Sausage Hash

1 lb. Italian Sausage or Link Sausage of your choice
2 lb. baby Yukon gold potatoes, 1” cubes
2 Tbsp. Olive oil
2 Tbsp. Butter
1 cup chopped red onion
1 cup chopped red bell pepper
4 cloves garlic, minced
1 tsp. Salt
1 tsp. Fresh ground pepper
1 tsp. McCormick’s Chipotle & Roasted Garlic seasoning
2 Tbsp. Fresh chopped parsley

During the pandemic, I have come up with a couple of on hand dinners that turned out to be quite tasty.

Instructions:
Remove casings & cut sausages in 1” chunks. Sauté over medium low heat until cooked through. Drain, set aside.
Wash & cube potatoes, skin on. Microwave in small amount of water for 5-7 minutes until almost tender. Drain well.
In large skillet, heat oil & butter over medium to medium high heat. Add potatoes & cook 4-5 minutes until starting to brown. Add onions & peppers & cook 4-5 minutes. Add garlic, sausage, S&P, Chipotle seasoning. Cook an additional 2 minutes. Sprinkle with fresh parsley & serve.

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Shrimp Louie Salad Dressing


Paula GeorgeSmith Mecookin
Dressing:
1 cup mayonnaise
1/4 cup chili sauce
1 Tablespoon fresh lemon juice
1/4 cup green onions or chives, minced
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon Old Bay Seasoning OR 1/4 teaspoon cayenne optional
salt and pepper to taste Whisk together dressing ingredients & chill until ready to serve.
Toss 1 Lb. cooked, peeled & deveined shrimp with 1 cup dressing.
Serve remaining dressing salad of romaine and/or spinach. Grape tomatoes, boiled eggs & scallions. Scoop of dressed shrimp.

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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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Chicken & Angel Hair Pasta Salad
2 boneless, skinless chicken breasts
1 (6 oz) pkg angel hair
...pasta, cooked and drained
3/4 cup mayo
1/2 cup chopped green onions
1/2 cup chopped bell pepper
1/2 cup chopped dill pickles
1/3 cup dill pickle juice
1/2 tsp. black pepper
Cook chicken breasts until tender. I prefer to roast mine drizzled with olive oil, salt and pepper. Chop fine.
Combine chopped chicken, cooked pasta, and remaining ingredients. Chill 1 hour before serving.

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Blast from the Past!

Maple Cream Treats
Original recipe from Pillsbury bake off in 1978 but included brown sugar & corn syrup.

Maple Cream Treats
I've made these for years, lost the recipe...but this is my rendition.
1 can Hungry Jack flaky biscuits (8-10)
8 oz. cream cheese, softened
1 cup confectioner's sugar
1 cup shredded coconut
1 tsp. vanilla extract
3/4 cup maple syrup
1/4 cup light brown sugar
1 stick butter melted
1 cup chopped pecans
In 11x7 baking dish, melt butter...add syrup and pecans. Separate and roll each biscuit into 5" round.
Mix cream cheese, confectioner's sugar, coconut and vanilla. Put heaping spoonful in center of each
biscuit round. Fold sides over to cover filling. Place in syrup mixture seam side down. Bake in 350 preheated
oven for 20-25 minutes until golden. Let stand for 10 minutes and invert on
serving platter.

1978 Version

Ingredients

1
cup firmly packed brown sugar
1/2
cup chopped nuts
1/3
cup maple-flavored syrup or dark corn syrup
1/4
cup margarine or butter, melted
1
(8-oz.) pkg. cream cheese, softened
1/4
cup powdered sugar
2
tablespoons margarine or butter, softened
1/2
cup coconut
2
cans (12 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits each)


Steps

• 1
Heat oven to 350°F. In ungreased 13x9-inch pan, combine brown sugar, nuts, syrup and 1/4 cup margarine; spread evenly in bottom of pan. In small bowl, combine cream cheese, powdered sugar and 2 tablespoons margarine; mix until smooth. Stir in coconut.
• 2
Separate dough into 20 biscuits. Press or roll each to from 4-inch round. Spoon 1 tablespoon cream cheese mixture down center of each round to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls, seam side down, in 2 rows of 10 rolls each over brown sugar mixture in pan.
• 3
Bake at 350°F. for 25 to 30 minutes or until deep golden brown. Cool 3 to 5 minutes; invert onto serving platter.

Momma’s Shrimp Creole

Shrimp Creole
From Momma
Alberta George

First measurements are for 1/2 recipe.

2 or 4 Tbsp. Butter
2 or 4 Tbsp. Flour
1 package frozen seasoning blend or for full recipe. ( 1 lg. Onion chopped, 1 bell pepper chopped & 2 stalks celery, diced)
1/4 or 1/2 tsp. Dried oregano
1/4 or 1/2 tsp. Dried basil
1/4 or 1/2 tsp. Parsley flakes
1 or 2 tsp. Zatarain’s Creole seasoning
1/2 to 1 tsp. Kosher salt
1/2 to 1 tsp. Fresh ground pepper
1/2 to 1 tsp. McCormicks Chipotle & Roasted Garlic seasoning
1 or 2 tsp. Worcestershire
1 or 2 (8 oz.) cans tomato sauce
1 or 2 cups water
1 or 2 lbs. thawed, peeled & deveined shrimp...I use large or jumbo

For serving:
Rice
chopped scallions
Your favorite hot sauce

Melt butter in large pan, add flour & cook over medium heat for 1-2 minutes.
Add seasoning blend or (onion, pepper, celery mixture) & cook 6-8 minutes.
Add seasonings, tomato sauce & water. Bring to a boil. Reduce heat & simmer
20 minutes. Add shrimp & continue cooking for 5 minutes.
Serve over rice & garnish with chopped scallions.

Mexican Coleslaw

Mexican Coleslaw 
Lemon Tree Dwelling  
with my changes mecookin aka Paula  

1 10-14 oz. bag coleslaw mix
1/2 c. red pepper diced
1/2 cup red onion, diced
1 can black beans rinsed and drained
1 can Mexicorn drained 
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
3/4 c. mayo
1/4 c. sour cream
1/4 cup Chipotle Mayo 
1tsp. Chili powder 
1 tsp. Smoked paprika
1/2 tsp. Each ground cumin, ground coriander, Mexican oregano, garlic salt 
2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
In a separate small bowl, combine mayos, sour cream, seasonings , and lime juice.
Add mayo mixture to coleslaw mixture and stir to combine.

I added red onion, more black beans & used a can of Green Giant Mexicorn in lieu of charred corn.
The seasonings in the dressing were my substitution for 1/2 packet taco seasoning & also added Chipotle Mayo to the dressing.
This was a great addition to a Chicken Wrap with Colby Jack Cheese & Cilantro.

Homemade Payday Candy Bars

Had to try these to see if it was true, yes, it is...

Homemade Pay Days - so easy to make and they taste just like it! Recipe includes peanuts, peanut butter chips, mini marshmallows, butter and sweetened condensed milk.
Author Lil' Luna (I increased amount of peanuts) 
Ingredients

3 cups salted peanuts ( I used 4 cups) 
3 tbsp butter
2 cups peanut butter chips
2 cups mini marshmallows
1 can sweetened condensed milk
Instructions
Pour half your peanuts into a buttered 13x9 pan and spread so they cover the bottom.
In a small pan melt butter and chips until well combined. Add condensed milk and marshmallows and stir until all mixed.
Pour over peanut mixture.

Top with remaining peanuts and let cool (refrigerate if desired).

Shrimp & Grits

In a 10” cast iron skillet...
Not necessarily a recipe but I browned 4 oz. diced pancetta, removed from skillet, drain. 
added seasoned shrimp with Tony Chachare’s Creole seasoning. Sauté a few minutes. Removed from skillet.
Added 2 Tbsp. Butter, 1 shallot, diced, 1 clove garlic minced, sauté 1-2 minutes 
Deglaze with 1/2 cup Sauvignon Blanc, 
Add 1 Tbsp. Double strength tomato paste, 
1/3 - 1/2 cup roasted red peppers chopped, 
1/3 cup chopped scallions (green part only) 
2 Tbsp. Fresh minced parsley, 
fresh cracked pepper & 
1/2-1 tsp. Frank’s Hot Sauce. 
Simmer 5 minutes, return pancetta & shrimp to skillet and heat through. Serve over Creamy Cheese Grits. 

Bring 2 cups milk and 2 cups water to boil. Add 1 cup quick cooking grits, 4 Tbsp. Butter & 1 heaping teaspoon salt. 
Cook 15-20 minutes until thickened and creamy. Add more liquid if necessary.
Stir in 1 cup each grated white cheddar & Monterey Jack cheese. 
Grits are quick cooking grits cooked slowly in milk, water, butter. Add shredded white cheddar & Monterey Jack.

Baked Flounder Roll-ups w/Lemon,Butter & White Wine Sauce

BAKED FLOUNDER ROLL-UPS WITH LEMON, BUTTER AND WHITE WINE SAUCE
Cucina Domenico
4 pieces flounder
salt and pepper
1 6-oz can white crab meat, drained
1/4 cup breadcrumbs
1tbspn fresh chopped parsley, plus more for garnish
1 tspn butter, plus 1 tbspn butter
1 tbspn olive oil
1 shallot, finely chopped
juice of 1 lemon
1 cup white wine

Preheat oven to 350˚. Mix together the crabmeat, breadcrumbs and parsley. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Roll up the fillets and secure tight with a toothpick. Lightly brush the flounder fillets with 1 tspn melted butter.

Place the fillets, seam side down, on a lightly sprayed baking dish. Bake uncovered for about 15-20 minutes or until the fillets become flaky.

About midway through the baking time, you will start to prepare the sauce. Heat olive oil over medium heat in a skillet. Add 1 tbspn butter. When butter is melted, add the chopped shallots, stir in and cook until translucent. Add the lemon juice and the wine, heat until wine starts to reduce.

When the fish is done, remove from the baking tray and place onto a serving dish. Evenly drizzle the sauce over the fillet roll-ups, then sprinkle with additional fresh chopped parsley.

This dish serves well with steamed greens and a crisp white wine.

www.domskitchen.com/baked-flounder-roll-ups-with-lemon-butter-and-white-wine-sauce/?fbclid=IwAR2EDZ21QU5Utd_FIBFOUs8oxb2yNJXYIyhkVETYp8GWk-V7ud3t-v6BS3w

Paula’s Pandemic Pantry Pasta

Paula’s Pandemic Pantry Pasta

1 package Ronzoni Homestyle Fettuccine 

1 package Mama Lucia’s Italian Style Meatballs

1 jar of Bertolli Vineyard Marinara w/Merlot

1/2 cup Sundried Tomato & Basil cream cheese spread

1 cup shredded Colby Jack cheese

1 cup finely shredded Parmesan cheese (extra for serving)

Julienned Basil for serving

Preheat oven to 350 degrees. 

Cook fettuccine according to directions. 

Heat meatballs in Marinara. 

Toss fettuccine with cream cheese spread & Colby Jack cheese. 

Toss with meatballs & Marinara.   

Place in buttered 9” square casserole dish. 

Top with finely shredded Parmesan. 

Cover with foil & bake for 45 minutes. Uncover the last 10 minutes. 

Garnish with additional Parmesan & fresh basil.