Four Bean Salad w/Honey Dijon Vinaigrette

Check it out at Southern Bite

Spring is here & lighter, refreshing side dishes need revisiting. This is a favorite adapted from a recipe that I had seen with an oriental dressing. My Honey Dijon Vinaigrette is one of my favorites for several salads...Chopped Salad, Spinach/Strawberry/Pecan/Blue Cheese Salad. 

Four Bean Salad w/ Honey Dijon Vinaigrette
12 oz. fresh green beans, split lengthwise
8 oz. wax beans, split lengthwise
2 cups frozen edamame
1 can garbanzo beans, drained
1 orange or red bell pepper, chopped
1/2 cup chopped red onion
Dressing:
1/4 cup honey
1/4 cup Dijon mustard
1/2 cup champagne vinegar
1/2 cup olive oil
1 tsp. coarse salt
1 tsp. coarse ground pepper 

Prepare green beans & wax beans. Add edamame & steam in microwave for 3 minutes. Rinse with cold water & drain. Add drained garbanzo beans, chopped pepper & chopped red onion.
Whisk together dressing ingredients. Pour over bean mixture, toss to coat. Let stand 30-40 minutes at room temp, toss again & serve. Refrigerate any salad that is left.

Finally, TAMALES, OLE!

I have been wanting to make tamales for some time now...it finally happened yesterday and today. I cooked pork carnitas, had ground beef taco meat, made 4 pints of red chile sauce last night.

See it here also: Meal Plan Monday #11

TAMALES

Soak corn husks 2-3 hours in warm water until pliable.

For Masa dough...for each 2 cups of masa harina, use 1/2 cup lard, 1 Tbsp. Baking powder, 1 tsp. Salt, 1/2 tsp. Chili powder, 1/2 tsp. Garlic powder, 1/2 tsp. Paprika & 1/2 tsp. Ground cumin. Add enough chicken broth to make spreadable consistency dough. Spread in 4" square in corn husks that have been soaked until pliable. Roll & fold up end. Stand in steamer basket. When all are ready, steam for 1-1/2 to 2 hours. May be frozen in ziplock bags, steamed for 25 minutes from frozen state. 

I used 6 cups masa and had enough for 30 tamales.

I also made red chile sauce from dried red peppers to freeze in batches. I doubled this recipe & had 4 pints. 

Red Chile sauce:

Ingredients:

• Red Chile Pods
• 1 bay leaf
• Cumin
• Whole Crushed Oregano
• Granulated garlic
• Salt or granulated chicken bouillon
• Flour
• Oil

Directions:

1. Rinse and remove the stems and seeds from approximately 25 pods.
2. In a pot, add enough water to fully cover pods. 
3. Add 1 bay leaf.
4. Bring to a boil and let simmer for 20 minutes, then let cool slightly.
5. Remove bay leaf, and with a blender puree pods and the water.
6. Use a colander to separate the pulp from the skin, do this several cups at a time.

To the Pureed Sauce add:

1. .5 tsp cumin
2. 1 tsp whole oregano (crushed)
3. 2 tsp granulated garlic
4. 2 tsp salt or granulated chicken bouillon

*To make a roux:

1. Add 1 tsp of oil and 1 tsp flour
2. Let simmer for about 2 minutes.
Add to chile sauce to thicken and bring to a boil.

CARNITAS:

3 lb. pork roast
1-1/2 onions, quartered
1 tsp. Mexican oregano
1-2 tsp.  Fresh ground cumin seed
1 tsp. Minced garlic
1 tsp. Smoked paprika
1 jalapeño
1 naval orange, quartered
1 tsp. Salt
1 tsp. Fresh ground pepper

Place roast in slow cooker, sprinkle with oregano, cumin, garlic, paprika, salt & pepper. Add peeled, quartered onion, whole jalapeño. Squeeze juice from orange over and add orange pieces to pot. Cook on low for 8 hours. Remove roast & shred meat.

BEEF FOR TACOS BURRITOS TAMALES

In large skillet, combine:

2 lbs. ground chuck, raw
1 lb. extra lean ground beef, raw

Break meat up & add:
1-1/2 cups chopped onions
1 tsp. Minced garlic
2 tsp. Mexican oregano
2 tsp. Fresh ground cumin seed
2 tsp. Kosher salt
1 tsp. Fresh ground pepper
2 Tbsp. Chili powder
1 Tbsp. Smoked paprika
8 cups water

Bring to boil, reduce heat & cook at slow boil for 2 hours, stir occasionally & add more water if necessary. Cook down until most of liquid evaporates. Remove with slotted spoon.

SHREDDED BEEF:

3-4 lb. roast

2 tsp. Kosher salt

1 tsp. Fresh ground pepper

1 onion, quartered

2-3 cloves of garlic

2 tsp. Cumin seeds

2 tsp. Mexican oregano

1-2 jalapeño peppers

1 Tbsp. Paprika

1 Tbsp. Chili Powder

2 cups beef broth low sodium

Place all ingredients in crockpot & cook on low for 8 hours. Remove roast and shred. Strain broth and add some to the meat to keep it moist, reserve remaining broth. 

Marinated Shrimp & Olive Salad

Find it here also... Southern Plate
Marinated Shrimp & Olive Salad
5 lb. 21-25 shrimp boiled in Old Bay seasoning, peeled & deveined
1 can black olives (about 2 cups)
1 jar pimento stuffed green olives (about 2 cups)
6 cloves of garlic, chopped fine
1 large red onion, cut in circles(I prefer to cut in strips)
1 lg. bottle Zesty Italian dressing
1 qt' sliced fresh mushrooms
1 qt. cherry tomatoes, halved
3 stalks celery chopped
Fresh parsley
Boil & Peel Shrimp. Put all ingredients in glass or plastic bowl, cover and chill for 24 hours before serving.
Shake or stir often. Serve on bed of lettuce with crackers or tortilla chips.

April 2016 Newsletter

APRIL 2016 NEWSLETTER

Thai Chicken Satay

This is one of my favorites to serve as a heavy appetizer.

Thai Chicken Satay

• 8-12 skinless chicken thighs, cut into thin strips 
• 1 package wooden skewers

Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. dark say sauce
4 tsp. ginger minced

2 Tbsp. lime juice
6 Tbsp. oil

Mix marinade ingredients. Cut chicken into thin strips  and marinate at least two hours.

Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. dark soy sauce
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

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French Country Omelet

This is absolutely one of my favorite go-to recipes. It can be varied in so many ways...depending on what you have on hand!

French Country Omelet
Paula George
This is great for breakfast, brunch or dinner! Enjoy!
6 slices bacon, cooked and crumbled *see variations
2 russet potatoes, peeled and diced
1 cup Vidalia onion, diced
5 or 6 eggs, beaten
2 Tbsp. half & half
salt and pepper to taste
pinch of crushed red pepper
1/2 cup shredded Monterey Jack/Colby cheese *see variations
2 Tbsp. fresh snipped chives
Preheat oven to 350.
Cook bacon over medium heat(I use the lid to my Lodge 10" cast iron combo skillet);
crumble and set aside.
Reserve 2 Tbsp. drippings.
Add potatoes and onions and cook until lightly browned.
Beat together eggs, half & half, salt and peppers.
Reduce heat to medium-low.
Pour over potatoes.
Cook 2-3 minutes.
Top with crumbled bacon.
Sprinkle with cheese and chives.
Place skillet in oven and cook 5-6 minutes until eggs are set.
Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
         Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.
         Use pepper jack cheese or sharp cheddar cheese.
         Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done.
Great served with sliced tomatoes, wheat toast!

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Another Chicken Salad
Paula George

3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley

Combine all ingredients. Refrigerate for 1 hour before serving. Delicious for sandwiches or with crackers for a salad plate.
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Lemony Linguine with Chicken, Sugar Snap Peas and Mint
 Cooking Club of America

This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.

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

FOOD FOR THOUGHT:

"Together"

I travel along the highway...early morning,
Reminiscing the past couple of days spent with you.
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel along the highway.., anticipating...
The next time that we spend together...
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel throughout the day...early afternoon,
Anticipating the times that we will spend together...
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel into the evening, darkness arrives,
Anxious to lie in your arms, your voice saying, "My Angel"...
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel into the days... that lie ahead,
Longing to spend my days and nights with you.
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.

Paula 2010 

Paula 2010

Lemony Linguine with Chicken, Sugar Snap Peas and Mint

I started making this several years ago, the trial run was when I was working at LuVici's for lunch one day. Served it to numerous customers in the restaurant that day & it got a "thumbs up" from everyone! 
It just screams SPRING!!!!

MEAL PLAN MONDAY #16



Lemony Linguine with Chicken, Sugar Snap Peas and Mint 
 Cooking Club of America

This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine 
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain. 
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly. 
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel. 
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.

Sweet Potato Biscuits

Check it out here also:
Southern Plate


Leftovers were on the menu tonight & I had a baked sweet potato in the fridge so decided to make Sweet Potato Biscuits to go with our leftovers from Easter.

Sweet Potato Biscuits

Paula Smith

2 cups self-rising flour

1/4 cup Splenda

6 Tbsp. Butter cubed

1 cup mashed sweet potato

1/2 cup half & half

Preheat oven to 400 degrees. Lightly grease a baking sheet. 

In mixing bowl, combine flour & Splenda. Cut in butter until combined.

Mix sweet potato with half & half. Stir into flour mixture to form a soft

Dough. Turn onto lightly floured surface and knead 5-6 times, pat into 

1/2 inch thick circle. Cut with 2" biscuit cutter. Place 1" apart on baking sheet. 

Bake 15 minutes. 

Serve warm, also great with a slice of ham and scrambled egg for a mini 

Breakfast sandwich.

Velvety Chicken Corn Soup

Check it out here also with lots of other great Recipes!

Southern Plate




I have been making this since the 80's, tasty & easy! My former boss was taking some Chinese Cooking Made Easy Classes & shared the recipe!

"This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions."

Ingredients

• 2 (14 ounce) cans chicken broth
• 1 (14.75 ounce) can cream-style corn
• 1/2 cup shredded, cooked chicken meat
• 1/4 teaspoon ground white pepper
• salt to taste

• 2 tablespoons cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 egg white

Directions

1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. Add chopped scallion to garnish, and serve hot.