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.

Creamy Chicken Pasta

Creamy Chicken Pasta

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. 

February 2017 Newsletter

February 2017 Newsletter

Food for Thought:
I Awaken, To Thoughts of You...
Moments we've spent together, Conversations we shared as we reveal our Innermost
Thoughts to one another.
I Awaken, To Thoughts of You...
The Hours spent Lying in your Arms, feeling your Embrace; your Warmth, Love and
Protection.
I Awaken, To Thoughts of You...
Knowing that I am Loved, even in the moments we spend Apart...that doesn't Cease our
new found Love.
I Awaken, To Thoughts of You...
The days that lie ahead of us, time to Share...time to Laugh...time to Love one another.
I Awaken, To Thoughts of You...
My best Friend, My Confidant...the one that knows me Without and Within...the One that
will Always be There for me.
I Awaken, To Thoughts of You...
Knowing that your Heart, Mind and Soul are likewise filled with Thoughts of me.
I Awaken, To Thoughts of You...
Knowing we will walk Hand in Hand...ever Pressing Forward; Together , Enlightened, Loved.

Paula 01/04/2009

***********************************************************************************
Caesar Salad Pasta
Feel free to substitute anchovy paste for anchovy fillets. Because it's milder than fillets, start with 1 Tbsp. paste, then add more according to your taste.

Makes: 4 servings; Total time: 30 minutes
COOK:
8 oz. dry linguine8 oz.
MELT:
2 Tbsp. unsalted butter
1⁄4 cup olive oil
1⁄4 cup diced shallots
1 can anchovy fillets in oil, minced (2 oz.)
3 Tbsp. minced garlic
2 Tbsp. fresh lemon juice
1 Tbsp. minced lemon zest
2 tsp. Worcestershire sauce
1⁄2 tsp. red pepper flakes
OFF HEAT, TOSS:
8 cups chopped romaine lettuce
1⁄4 cup grated Parmesan
 Salt and black pepper to taste
Cook linguine in a large pot of boiling salted water according to package directions; drain and set aside.

Melt butter with oil in a sauté pan over medium heat. Add shallots and anchovies and cook until shallots are soft and anchovies melt, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Stir in lemon juice, zest, Worcestershire, and pepper flakes. Toss linguine with sauce to coat.

Off heat, toss romaine and Parmesan with pasta and season with salt and black pepper. Serve pasta with Grilled Shrimp and Crouton Skewers.

Grilled Shrimp & Crouton Skewers
You can make the lemon oil ahead, but wait until just before grilling to brush it on the shrimp so the acid in the lemon juice doesn't cook them.

Makes: 4 servings (8 skewers); Total time: 30 minutes
WHISK:
1⁄2 cup olive oil
1 Tbsp. minced lemon zest
1 Tbsp. fresh lemon juice
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper
ALTERNATELY THREAD:
24 large shrimp, peeled, deveined, tails left on
24 cubes Italian baguette, 1-inch thick
Preheat grill to medium. Brush grill grate with oil.

Whisk together ½ cup oil, zest, lemon juice, salt, and pepper.

Alternately thread shrimp and bread cubes onto eight metal skewers, then brush with lemon oil.

Grill skewers, covered, 2–3 minutes per side. Serve shrimp and croutons with Caesar Salad Pasta.
********************************************************************************
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
***************************************************************************************
Cajun Alfredo Sauce

1/2 cup (1 stick) unsalted butter
1 12 oz pkg frozen seasoning blend
(the cajun trinity - onions, celery, bell pepper)
2 tsp chopped or minced garlic
1/8 tsp celery salt
16 oz heavy whipping cream
16 oz half/half
8 oz shredded parmesan cheese
1 cup chopped provolone cheese
2 Tbsp. fresh snipped parsley
1tsp. Old Bay
Tony Chachere's or Zatarain's Creole Seasoning about 1-2 Tbsp. my preference

Saute vegetables in melted butter for 10 minutes...add remaining ingredients, cook until
thickened...if too thick, add milk until reaches desired consistency.

Serve over fettucine noodles topped with grilled chicken  or sauteed shrimp.
***********************************************************************************
Shrimp Scampi

1-1/2 lbs. raw shrimp, peeled
1/2 cup BUTTER (no substitutes)
3 cloves garlic, pressed or minced
1/4 cup FRESH lemon juice
Salt and Pepper
Tabasco Sauce
Chopped parsley

Preheat oven broiler. Melt butter and saute garlic; add lemon juice. Arrange shrimp in single layer in a shallow pan, add several dashes of Tabasco. Pour garlic butter over shrimp and season lightly with salt and pepper. Broil 2 minutes. Turn shrimp and broil 2 minutes. Using a slotted spoon; place shrimp on a serving platter and sprinkle with parsley. Pour garlic butter in a bowl and set on platter.

**********************************************************************************
Nutella Bundt Cake

1 cup Nutella, divided
4 large eggs, divided
1 box classic yellow cake mix (18.25 ounces)
1/2 cup buttermilk
1 cup confectioners sugar
2 tablespoons Frangelico liquor or hazelnut syrup

Preheat oven to 350°F. Lightly grease and flour 10-inch Bundt pan.
In small bowl, whisk together 2/3 cup Nutella and 1 egg. Blend until completely smooth and set aside. In large bowl, using electric mixer on low speed, stir together cake mix, remaining 3 eggs, buttermilk and remaining 1/3 cup Nutella until moistened. Scrape down sides and beater(s) and increase speed to medium, beating for another 2 minutes.
Remove 1 cup batter and mix with reserved Nutella-egg mixture. Pour leftover batter evenly into prepared cake pan. Spoon reserved Nutella batter over it and, using a knife, gently swirl batters together to create marble pattern. Smooth top of cake and bake for 40 to 50 minutes. (Cake is done when moist crumbs cling to inserted toothpick.)
Allow cake to cool in pan for 15 minutes. When ready to handle, carefully invert onto cooling rack and remove pan. While cake continues to cool, make glaze by whisking together confectioners sugar and Frangelico liquor until smooth. Drizzle glaze over cake.

Serving ideas:
For a spring touch, sprinkle top of cake with candied orange and lemon slices.

Alternative:
To make mini Bundt cakes, use 2 mini Bundt pans (6 cakes each) instead of a 10-inch Bundt pan and follow above instructions, dividing batters into 12 smaller cake forms. Bake cakes for 20 to 25 minutes.

January 2017 Newsletter

JANUARY 2017 NEWSLETTER

Food for Thought: 

This weekend I had opportunity to visit my Momma's gravesite & see her grave-marker, it had been over 28 years since her passing. 

This is something that I wrote on the 5th anniversary of her passing.

Unaware You’d Leave So Soon

By Paula George
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

Recipes:

Trader Joes Mac & Cheese

1 oz (1/4 cup) butter
2 oz (a little less than 1/2 cup) all-purpose flour
4 oz good quality white Cheddar cheese, grated
3 oz good quality Havarti cheese, grated
2 oz good quality Gouda cheese, grated
1 oz good quality Swiss cheese, grated
3/4 tsp salt
24 oz milk (3 cups) whole milk (or 2% for less calories)
white pepper
nutmeg
1 lb De Cecco elbow pasta

Start by putting a large pot of water on to boil the pasta-make sure to salt it well.
Now, start making the cheese sauce, but if the pasta water comes to a boil before you add the cheese to the sauce you are making, turn it down.
Melt the butter in a medium sized pan over medium heat, then add the flour and stir well.
Continue to cook while stirring for about 3 to 4 minutes, but do not let it brown. (Cooking the flour well is important because the sauce will have a “raw-flour” taste if it isn’t cooked long enough.)
Have the milk close by in a jug that is easy to pour from, and add a little drop of milk. The milk should sizzle and steam immediately, if it doesn’t, turn up the heat a little. Once the milk does sizzle, begin adding a little at a time, and stirring quickly to keep the sauce smooth. The secret to not having lumps in white sauce is to gradually increase the amount of milk you add each time; if you add too much at once, especially early on, chances are you will end up with lumpy sauce (which is completely reparable with an immersion blender)!
Start with about 2 tablespoons of milk, then 2 more, then a little more each time. Once the sauce begins to form, you can add more milk each time. Just make sure all the milk has been absorbed after each addition, before adding more.
Once the sauce is finished, add salt, nutmeg and white pepper to taste, and lower the heat.
At this point, add the pasta to the boiling water. Stir well, and stir the white sauce, too, so it doesn’t stick. Now, add the grated cheeses to the white sauce, and stir until it is melted, adjusting the heat if necessary. Stir constantly or it will stick.
When the pasta is ready (al dente), drain and return to the pot and stir in the cheese sauce; serve hot.

NOTE: The following recipe will make enough cheese sauce (about 4 1/2 cups) for about 2 lbs of pasta. Because the cheese sauce freezes perfectly, it’s worth making a larger batch and freezing half for another time. To make less sauce, halve the sauce recipe.

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Cajun Corn and Crab Bisque

This is the recipe that I started with from allrecipes and made my changes. My changes are marked with an asterisk.

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ready In: 50 Minutes
Servings: 8
"Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit."
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 red bell pepper, finely chopped *(I have used the variety of orange, yellow, red mini peppers)
1 large celery stalk, minced
1 TBSP Cajun or Creole seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels *(I use 1 pkg. Green Giant shoepeg corn in butter sauce)

2 bay leaves * (they called for 1)
2 cups milk
2 cups half & half * (they called for heavy cream)
1 pound fresh lump crabmeat
1/4 cup chopped green onions
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
Directions:
1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and additional cajun seasoning (optional). When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

WHAT I ACTUALLY DID:

1. Make roux with butter, flour & oil. add onion, bell pepper, celery & garlic...I cooked about 5 minutes. add broth, milk, half & half, Cajun seasoning, corn, bay leaf...simmer about 10-15 minutes. Stir in crabmeat, green onions and worcestershire. Simmer 6-8 minutes more. Season with salt & pepper to taste. I also served mine with fresh chives on top.

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Buffalo Chicken Meatballs

Meatballs:
1 lb ground chicken
3/4 cup Italian bread crumbs
1 egg

Buffalo Sauce:
1/2 cup butter
2/3 cup franks hot sauce
2 tbsp white vinegar
2 tsp Worcestershire sauce
1/4 tsp garlic powder

Blue Cheese Dressing:
5 oz blue cheese
1 cup mayo
3/4 cup heavy cream
2 T white wine vinegar
1 teaspoon sea salt
couple twists of fresh ground pepper

Meatballs:
In a medium bowl combine all ingredients.

Using your hands mix together.

Drop by the teaspoon onto a baking sheet lined with foil and sprayed with pam.

Bake at 350 for 25-30 minutes or until cooked through.

Transfer to a slow cooker and top with buffalo sauce.

Cook on low to keep warm.

Buffalo Sauce:
Combine all ingredients in a medium saucepan.

Cook over medium high heat and whisk until combined and butter is melted.

Blue Cheese Dressing:
For smooth dressing place all ingredients in a food processor and blend until smooth. Or, you can mix all ingredients in a bowl and stir until combined.

Let dressing marinate for an hour or more before serving.

Refrigerate leftovers in airtight container. 

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From a friend...

Having to share Shane's dip recipes....hahha...they have to be great!!!! 

Karen Bethea

Bad Hombre Dip:

1.5 big blocks of Velveeta
2 packages hot breakfast sausage, cooked and drained
2 cans Rotel
1 pkg. cream cheese
A little Taco/Cajun/ similar seasoning. 

Heat on low in slow cooker. Serve with chips. 

Nasty Woman Dip:

36. oz apricot preserves
6 tsp prepared horseradish
6 T. Dijon mustard
Black pepper to taste

Simmer and let cool. Refrigerate to allow flavors to blend. Serve over cream cheese with crackers.

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This was Momma's favorite cake! I made it for her each time that she would visit. Momma was an excellent cook although her baking repertoire only included biscuits and cornbread!

ITALIAN CREME CAKE
Ingredients:
•1 stick margarine, (4 ounces)
•2 cups flour
•2 cups sugar
•1 cup buttermilk
•flaked coconut, about 2 cups
•5 egg whites, stiffly beaten
•1/2 cup shortening
•5 egg yolks
•1 teaspoon baking soda
1 teaspoon salt
•1 teaspoon vanilla
•1 cup chopped pecans, or walnuts
•.
•Frosting:
•1-1/2 package cream cheese, softened (12oz)
•6 cups confectioners' sugar, (1 pound)
•1 stick butter, softened (8 Tbs)
•1 teaspoon vanilla
2 cups coconut
1/2 cup chopped pecans
Preparation:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. 
Combine soda, salt and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. 
Pour into 3 or 4 greased and floured cake pans; bake at 350 degrees for 20 to 25 minutes.
Frosting: Beat cream cheese & butter until smooth; stir in sugar. Add vanilla and beat until smooth. Stir in coconut. Spread on cake layers; 
sprinkle top with chopped pecans or pecan halves.