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 

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

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. 

Cinnamon Applesauce Bagel Pudding w/Bourbon Sauce

Cinnamon Applesauce Bagel Pudding

From My Kitchen

Paula George Smith aka mecookin 

Ingredients: 

For pudding: 

6 cinnamon raisin bagels, torn into 1/2” thick pieces

1 cup dark brown sugar

1 cup granulated sugar

5 beaten eggs

1-1/2 cups unsweetened applesauce

1-1/2 tsp. Roasted cinnamon 

2 tsp. Vanilla extract 

1/2 tsp. Fresh grated nutmeg 

Pinch of kosher salt

3 cups whole milk

1 cup heavy cream

6 Tbsp. Butter 

For Bourbon Sauce:

1 cup packed brown sugar

1/2 cup butter

1/4 cup  Heavy Cream 

4 Tbsp. Bourbon 

Directions: 

Tear bagels into bite size pieces & set aside. In a large bowl, whisk together remaining pudding ingredients except for the butter. Pour over the bagel pieces & press down with spoon to make sure all pieces are immersed in the pudding. Let stand for 30 minutes. 

Preheat oven to 350 degrees, 325 for convection Oven. 

Butter a 13x9 glass baking dish. 

Pour bagel pudding mixture into baking dish. 

Slice the butter & dot top of pudding. 

Cover with foil & bake for 55 minutes, uncover & bake an additional 20 minutes. 

Serve warm with Bourbon Sauce. 

For sauce: 

In small saucepan, combine all ingredients & cook over medium heat, whisking constantly until mixture comes to a boil & sugar dissolves. 

Leftover pudding & sauce should be refrigerated & reheated in microwave when served. 

Enjoy! 

Keto-Friendly Chicken Soup

Keto Chicken Soup

From my kitchen...Paula Smith 

This creamy Keto Chicken Soup, AKA Low-carb Chicken and "Rice" Soup is pure comfort food and so fast and easy to throw together. If you have shredded chicken on hand, this soup will take you less than 15 minutes to make.

Ingredients

• 2 tablespoons (1oz) butter
• 2 -3 cloves garlic pressed or minced
• 2 cups shredded chicken 2 small/1 large chicken breast (drizzle with olive oil, season with salt & pepper, roast 25 minutes at 350 until cooked through) this can be done ahead and chopped when ready to make soup
• 4 ounces cream cheese cubed (I used 4 Oz. Arla Mediterranean Herb cream cheese) 
• 2 cups (1 14.5oz can) chicken broth
• 1/4 cup heavy cream
• 1 Tbsp.  fresh parsley flakes 
• 1 Tbsp. dry minced  onion 
• 1 1/2 cup cauliflower rice cooked, I used 12 Oz. Pkg. Green Giant Cauliflower rice with veggies (peas & carrots) 
• Salt to taste-
• 1/2 tsp. Crushed red pepper
• 1/2 tsp. Fresh ground black pepper 

Instructions

1. In a medium saucepan, melt butter over medium heat. Add garlic and cook until lightly golden, about 30 seconds. Add chicken and stir until coated in butter.
2. Add cubed cream cheese and stir until cream cheese melts and coats the chicken.
3. Add broth, heavy cream, parsley, and onion & peppers. Bring to a boil over medium-high heat, and turn stove down so soup is just at a simmer. Simmer for 3 to 4 minutes until slightly reduced. Stir in cooked cauliflower rice and salt to taste. If your cauliflower was cold, heat soup over medium until hot.
4. Serve and enjoy!
   
   
   My changes were using herbed cream cheese, adding fresh parsley, minced onion, crushed red pepper & fresh ground pepper. I also used the frozen cauliflower rice with veggies that I precooked. 
   
   
   
   

OCTOBER 2018 NEWSLETTER

October Newsletter

FOOD FOR THOUGHT: 

Morning Breaks

Morning breaks with a crispness of fall 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 

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 

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. 

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

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 pepperl
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.

Recipe for Grandma Cadelle's Pecan Pralines (My longtime friend Marsha Banko's favorite)

Cadelle was my step-grandmother...lived in Algiers, LA.
She taught me to make these in the early 70's.

In a heavy saucepan, combine:
2 cups light brown sugar
1 cup granulated sugar
1 small can evaporated milk (2/3 cup)
1 Tbsp. butter
1 tsp. vanilla extract
dash of salt
Bring to a soft boil over medium heat and boil for 8 minutes.
Remove from heat and add:
1 teaspoon vinegar
2 cups chopped pecans
Stir until pecans are coated and drop by spoonfuls onto cookie
sheets lined with waxed paper. Let stand until firm.

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

Cinnamon Roll Cake


Ingredients
3 cups flour
¼ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cups milk
2 eggs
2 tsp. vanilla
½ cup butter, melted
TOPPING
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
GLAZE
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla
Instructions
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
FOR TOPPING
In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE
In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

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

Chicken-Bacon-Ranch Pinwheels
Paula Smith
4-5 burrito size flour tortillas
2 cups finely chopped grilled or roasted chicken breast
1/2 cup finely chopped bacon bits
8 oz. cream cheese, softened
1-1/2 cups cheddar jack shredded cheese
1/2 cup sour cream
2 Tbsp. Ranch dressing mix
1/4 cup minced chives can be added to filling or used as garnish
Combine cream cheese, shredded cheese, sour cream & dressing mix. Stir in chicken, bacon bits & chives if using in filling. Spread 1/2-3/4 cup filling on each tortilla 1/2" from edges. Roll up jelly roll style, wrap in waxed paper & chill several hours or overnight.
Remove from wrap, slice 1/2" thick & plate. Garnish with snipped chives if not used in the filling.

September 2018 Newsletter

FOOD FOR THOUGHT: 

What Do I Want?

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: 

Chile Verde Lasagna Roll UPS

INGREDIENTS

24 ounces cream cheese

2-1/2 cups green enchilada sauce

2 cups Hatch Salsa Verde 

2 cups shredded chicken

1½ -   2 cups shredded mozzarella cheese

15 lasagna noodles

1 tablespoon olive oil 

Cilantro

Green onion

PREPARATION

1. Preheat oven to 375ºF/190°C.


2. In a food processor, whip together cream cheese and 2 cups salsa verde  until fully combined. Set aside.


3. Boil lasagna noodles for 2 minutes less than package suggested time. Drain and toss with olive oil.


4. Coat bottom of baking dish with thin layer of enchilada sauce. 


5. Lay out a lasagna noodle. Spread cream cheese mixture along full length of noodle. 


6. Layer shredded chicken on top, then follow with shredded mozzarella.


7. Roll up noodle and place spiral side up in casserole dish. Repeat with the rest of the noodles.


8. Top entire dish with remaining enchilada sauce and shredded cheese.


9. Bake at 375º/190°C for 20-25 minutes.


10. Garnish with cilantro & green onions. 

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

Spanish Style Shrimp with Garlic 

INGREDIENTS

• 1¼pounds medium shrimp, shelled and de-veined (Look for domestic farmed shrimp or Oregon pink shrimp.)
• Sea salt or kosher salt to taste
• 2tablespoons extra virgin olive oil
• 6garlic cloves, peeled and coarsely chopped or thinly sliced
• 1bay leaf, broken in half
• 1dried red chile, seeded and crumbled
• 2tablespoons minced parsley

Nutritional information per serving: 112 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 119 milligrams cholesterol; 2 grams carbohydrates; 0 grams dietary fiber; 213 milligrams sodium; 13 grams protein

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

This was SO good that I had to share!Italian Joe's
adapted from Cuisine at Home
recipe shown with my changes/additions

1 lb. Mild Italian Sausage, casings removed
2-1/2 lb. ground chuck
2 Tbsp. olive oil
2 cups diced red onion
2 Tbsp. minced garlic
1 cup diced red or yellow bell pepper
1/2 cup shredded carrot
1/2 cup diced celery
2 Tbsp. tomato paste (I used sun-dried tomato paste in the tube)
2 (15 oz.) cans tomato puree (I used Hunt's)
1 (28 oz.) can petite diced tomatoes (I used Cento crushed tomatoes)
4 tsp. dried oregano
2 tsp. red pepper flakes
1 tsp. ground nutmeg
1 tsp. dried Italian seasoning
1/2 cup Cabernet Sauvignon or your favorite red wine
3 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. fresh ground black pepper

For serving:
Ciabatta Bread or Hoagie Rolls
Sliced Provolone
Sliced Pepperocini

Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.

Heat Ciabatta bread in microwave for 15 seconds. Split. Or, split & lightly toast ciabatta bread.  Topping each side with a slice of provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced peperoncini. Place ciabatta top on and serve. ENJOY

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

Cuban sandwiches 

Mojo Sauce: juice of one Naval orange, juice of 1 lemon, heaping tsp. Of minced garlic, 1/2 tsp. Kosher salt, 1 tsp. Fresh ground pepper & 1/2 tsp. Cumin. Whisk together & whisk in 1/3 cup extra virgin olive oil.

Sandwiches: 

Pork Carnitas

Sliced ham

Swiss cheese

Dill pickles

Yellow mustard 

Pressed on Hoagie roll 

 Mecookin I usually use Arnold's Italian hoagie rolls as I can't find Cuban bread here. Open roll & toast lightly in panini or in cast iron skillet using 2nd skillet as a press. Spread each sandwich with yellow mustard, add 3-4 dill pickle slices, sliced Swiss cheese, sliced Deli ham & carnitas meat. Place closed sandwich in panini press or between 2 skillets until heated through & cheese is melted. Serve with a side of Mojo sauce for dipping sandwich.

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.

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

Tomato & Arugula Spinach Pasta

2 Tbsp. Butter

2 Tbsp. Olive oil

1/2 red onion, cut in strips

2 cloves garlic, chopped

1/2 pint grape tomatoes, quartered

1/2 tsp. Roasted garlic & Chipotle seasoning

1/2 tsp. Dried basil

8 Oz. Thin spaghetti cooked al dente in salted water

4 cups arugula & baby spinach

1/4 cup fresh chopped parsley

1/3 cup shredded Parmesan, more for garnish

Pasta water

Prepare pot for cooking pasta, cook while making sauce. 

In large skillet, melt butter with olive oil over medium heat. Add onion & cook 5 minutes. Add garlic, cook an additional minute. Add tomatoes, cook about 5 minutes. 

Add pasta & about 1/4 cup pasta water. Add the arugula/spinach, toss & cook an additional minute or two. Garnish with parsley & shredded Parmesan. 

Serve & garnish with additional Parmesan. 

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

Salted Caramel Tart

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Sweet Baking 

Servings: 12

Calories: 562 kcal

Author: Nagi

Ingredients

Base:

• 225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
• 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)***I used Lorna Doone Shortbread Cookies 

Caramel:

• 100 g / 7 tbsp unsalted butter
• 1 cup / 200g (packed) brown sugar
• 2 cans sweetened condensed milk (395g / 14oz each)
• 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)

Chocolate Ganache Topping:

• 1/3 cup heavy/thickened cream
• 150 g / 5 oz dark chocolate melts / chips
• Sea salt flakes, for topping

Instructions

1. Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
2. Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
3. Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
4. Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

Caramel:

1. Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. 
2. Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
3. Add salt (adjust to taste), then pour the caramel into the tart base.
4. Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
5. Cool on counter while you make the chocolate.

Chocolate Ganache:

1. Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
2. Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
3. Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.

Recipe Notes

1. STORAGE - This tart keeps SO WELL! It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn't even notice (I don't think). If it's super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won't be creamy. It also freezes great - again, bring to room temp before serving. I've only frozen it for a couple of weeks but see no reason why it wouldn't keep for several months.

3. This is a VERY rich tart. I find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. 

PREPARATION

• 1Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
• 2Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve. 

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