Happy Birthday to you, Happy Birthday, Dear Becky...

Gosh, I sure do miss you, Girlfriend...just as so many of your loving family, friends and online friends will continue to miss you...yet, we have the beautiful memories that you left us and know that we are blessed having had you pass this way.

There are so many that can only imagine the opportunity of having you as their mother...I know wholeheartedly that Abbey & Tori cherish the love and guidance that you gave to them.

Abbey & Tori, I know you always know...

Your Mother's Love...
From the moment I learned of the life I carried within me...I already knew I'd love you,
Even before I knew if a little boy or little girl is coming into my life.
Before I even met you, my heart was stirred; you had your Mother's love...
Knowing I had been blessed to carry and give birth to a little one.
From the moment you were born, you stole my heart, you'd always know your Mother's love.
There may have been some long nights, as you were unsure about this place!
Yet, there were many moments...a smile, a coo...even that sparkle in your eyes...
And I knew, even in those earlier days, you'd always know your Mother's love.
Childhood, adolesence, young adult, even becoming a wife...I knew there would be
Trying times, times of training and discipline; yet all were given with your Mother's love.
I'm sure as the years have passed, and, now that you're a young adult, these things are seen more clearly.
Wherever life made lead you...although sometimes, not easy, nothing will change!
And should the path we're given take one of us from this earthly walk...
You'll Always Have My Love, from the moment you were conceived, You've had Your Mother's Love!
Paula
August 2011

I first met Becky online through the Food Network Boards...then onto various Food Boards that formed at their closing. I think it was 2003, when I met Becky in person. She, Bev (gatorbites) and I met in Huntsville for lunch and shopping. We wheeled around Huntsville in Sebring Convertible. We planned to make a stop at Garden Cove (Seventh Day Adventist store)...Becky said they had a farm near them in Coldwater and began describing their farm. As she spoke of a Pioneer Days they held for one of the girl's classes, I knew that I had been there! Small world! My DH at the time, had participated in the Pioneer Days with another friend. Doug and Al set up with a covered wagon and demonstrated flintnapping. I told Becky that he had driven me by the farm and shown it to me.

There were several other times that Becky and I met for lunch in Huntsville. As many have said, she was always the same...so vibrant, so full of life and love for her family!

Earlier, I posted the recipe that Becky and I deciphered at Romano's Macaroni Grill for their Mushroom Ravioli. Such a fun day at lunch!

I think everyone that knew Becky looked forward to her culinary expertise and advice! Whether it was a special  dinner, a party, decorating or just time with her family...maybe just her & the "guy"!

Although I got in late today, I do have plans for dinner! I am having Marcella's Amazing Tomato Sauce with Linguine...also, like Becky, I will make a bit of a change. As Becky said, she sauteed the onions in the butter and didn't remove them...I also plan to add a bit of garlic and then garnish with fresh basil and Parmagiana Reggiano. This will be a side dish for me!

Marcella Hazan's Tomato Sauce with Onion and Butterfrom Essentials of Classic Italian Cooking

2 cups canned Italian plum tomatoes, cut up with their juice
5 Tbsp butter
1 medium onion, peeled and cut in half
Salt

Put canned tomatoes in saucepan, add butter, onion and salt and cook uncovered at a slow and steady simmer for 45 minutes or until fat floats from tomato. Stir from time to time, mashing any large piece of tomato in pan with a wooden spoon. Taste and correct for salt. Discard onion and serve sauce with pasta.

Serves 6
I plan on serving this with a Crabcake stuffed Tilapia and Spinach Salad with Artichoke Hearts & Grape Tomatoes drizzled with Balsamic Vinegar & EVOO. Maybe some Reggiano Curls! :)

Another new recipe that I plan to try is an Old Bay Mayo to serve with the Tilapia.

3/4 cup Mayo
zest & juice of one lemon
1 tsp. Old Bay seasoning
1 minced scallion and a few drops of hot sauce
salt & pepper to taste

I started to edit this picture, but decided to leave it, as is! I'm sure, Becky, the photographer would find it amusing that I can't even edit a picture!!!

Again, Happy Birthday, Becky! Thank you for being a part of my life and our paths having crossed. God's Speed, decolady! You will always have a special place in my heart! Love & Hugs!!! mecookin

Continued thoughts & prayers to Mike, Abbey, Tori, Donnie, your Mom, Sally and your many family and friends! You left them a wealth of love and happiness in your lifetime here on earth!

Had to come back and add the finished product...thanks, Becky, fantastic! :)

Deviled Crab...and more

from Momma's kitchen...

I have always loved Momma's Deviled Crabs...earliest memories are that they frequented our table, especially when we would spend a month on the Bayside of Pensacola Beach during the summer. Daddy was an architect and would drive into town each day.

More often than not, the Deviled Crab might also be served when a Shrimp or Crab boil was going on at the beach! Surprisingly, at that time, blue crabs were more plentiful and we would drop cages at the end of the pier to collect our bounty...we would also wade out into the water with our nets and scoop them up!

In later years, Momma moved to LA (Algiers) not Lower Alabama! The same recipe held a fond place for all whether we were visiting there or they had come to Alabama. Not having the supply of fresh crab, Momma would buy the foil shells at Schwegman's (sp?) and bring to me so that I could make them any time of year. My children also love them and request them for any seafood meal we are having. They then hurry to gather up any that might be left to go home with them!

Momma's Deviled Crab
Abby Richardson aka Little MawMaw

2 Tbsp. flour
2 Tbsp. butter
1 cup milk
1 sleeve of saltine crackers, finely crushed
1 small onion, finely diced
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. parsley flakes
1 pound flaked crabmeat
Melt butter in small saucepan, add onion & sauté 5 minutes ...add flour and stir well. Cook 1 minute. Add milk and bring to a boil over medium low heat, stirring with a whisk until thickened. Remove from heat and cool. 
Mix with remaining ingredients. Shape into small mini loaves, spoon into ramekins or spoon into the foil shells. Place on cookie sheet and bake at 400 degrees 15-20 minutes until golden.
Serve with bottles of Worcestershire and hot sauce on the side! Enjoy!

I think the simplicity of this recipe is one thing that makes it so tasty! Unlike most crab cakes, it really lets the taste of the crab shine through!

Speaking of crab, another favorite now added to my repertoire is Crab Au Gratin! Rick talked of Crab Au Gratin that he had in Thibodaux years ago, so I ventured to make it for his birthday! Definitely, another keeper!!!

Crab Au Gratin 
Ingredients:
4 oz grated American cheese
1 tbsp garlic
1/4 lb butter
1/2 cup flour
1 cup milk
1 lb lump crabmeat
1 cup whipping cream
1/2 tsp each of red & white pepper
2 tbsp parsley
1 tsp salt
3 sticks finely chopped celery
1 tbsp Lea & Perrins Worcestershire sauce
Instructions:
1. Melt butter in medium saucepan over low heat.
2. Add flour until thickened.
3. Cook this roux over low heat, stirring often for 10 minutes.
4. Be sure not to brown your roux, it should be a white roux.
5. Add celery, stir and cook for 3 minutes.
6. Add cheese, whipping cream, milk, parsley and seasonings.
7. Cook until cheese is melted and sauce thickens.
8. Fold in crabmeat and transfer to 4 - 6 oval ramekins.
9.  Top with sprinkling of additonal cheese. Brown in oven and serve.
Bon Appetit!

Oven Chicken Cacciatore

Check it out here also: Southern Plate Meal Planning

This is a great meal for entertaining...put the cacciatore together and get it in the oven, make a nice salad, some crusty bread and something yummy & delish for dessert (maybe Tiramisu!).

Oven Chicken Cacciatore
Paula Davis George
published in

 "Favorites Around the Table" 2000

1 lb. vermicelli or your favorite pasta

6 chicken breast halves
(or 1 cut up chicken, 8 pieces)

1 medium onion, sliced
1 medium bell pepper, cut in strips
1 medium zucchini, sliced
1 (1 lb.) pkg. sliced fresh mushrooms
1 (4.25 oz.) can sliced black olives, drained
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
Fresh Grated Parmesan Cheese

1. Cook vermicelli or other pasta according to package directions. Prepare last 15 minutes of Cacciatore cooking time.

2. Heat oven to 350 degrees. Sear chicken pieces in large skillet 5 minutes per side to crisp skin. Place chicken in a large casserole (I use my large Cuisinart pan). Cover with onion,  bell pepper, zucchini, mushrooms and olives.

3. In large bowl, combine tomatoes, tomato paste, salt, pepper, basil, oregano and garlic powder;
   mix well. Pour over chicken and vegetables. Cover casserole with foil.

4. Bake 1 hour. Remove foil; bake an additional 30 minutes. Spoon chicken mixture over vermicelli.
   Sprinkle with cheese.

Yields: 6 servings

***After making this for years, these are the adaptations that I have made.
   I also add 1 Tbsp. sugar to the sauce, to cut the acidity of the tomatoes and use 2 tsp. minced garlic instead of the garlic powder. Of course fresh herbs can also be used for the basil and oregano!

Heirloom Cakes

One Another...

Drifting along the ocean blue waters,
underneath the starlit skies...
Like two ships passing in the night,
we happened upon one another.
The fragrance of the rocky, salted seas,
that have purged us deep within...
Leaving refreshed and cleansed hearts,
seeking love, we discover one another.
The moonlight surrounds you with a shining aura,
the stars twinkling in your eyes...
Your eagerness and searching heart unfolds,
we find love for one another.
And now we sail along those same waters,
never more to pass in the night...
Our hearts revealed, our course is set,
Together sailin' forever, with love for one another.
Paula

******************************************************************************
Yellow Cake with Cooked Peanut Butter Frosting
(One of Jeremy's favorites)


1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter
until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,
1 at a time, beating well after each addition. Add flour and milk alternately to
creamed mixture, beginning and ending with flour. Add vanilla and continue to
beat until just mixed. Divide batter equally among prepared pans. Spread batter
in each pan to level. Bake for 25 to 30 minutes or until done. Cool in pans 5
to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake
layers with your favorite frosting to make a 3-layer cake.


Peanut Butter Frosting

2 cups light brown sugar
1 cup cream or evaporated milk
pinch of salt
1/2 cup peanut butter
2 Tbsp. unsalted butter
1 tsp. vanilla extract

Combine sugar, cream and salt in heavy saucepan. Cook over medium heat, stirring
continually until mixture reaches soft ball stage of 240-245 degrees. Remove
from heat, add remaining ingredients and whip until mixture is of spreading
consistency.

Frost tops and sides of cooled layers.


Nut Cake
Pennsylvania Dutch Cooking (like my grandmother used to make)

1/2 cup shortening or lard
1-1/2 cups sugar
3 eggs, separated
2-1/2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
1 cup chopped pecans
1 tsp. vanilla extract

Cream shortening and sugar until light and fluffy.
Add egg yolks and beat until light lemony color.
Sift flour; add salt and baking powder, sift again.
Add dry ingredients alternately with milk/vanilla, beginning and ending with
flour.
Beat thoroughly after each addition.
Fold in chopped nuts and stiffly beaten egg whites.
Pour into 2 greased and floured 9 inch pans.
Bake at 350 for 30 minutes.
Turn on wire rack to cool.
Cool completely and frost with Seven-Minute Frosting.

Seven Minute Frosting

2 eggs whites, unbeaten
1-1/2 cups granulated sugar
5 Tbsp. cold water
1 tsp. white corn syrup
1/4 tsp. cream of tartar
1 tsp. vanilla extract

Combine egg whites, sugar, water, corn syrup and cream of tartar in top of
double boiler.
Mix thoroughly.
Place over rapidly boiling water and beat continually with electric mixer or
rotary beater until mixture will hold a peak (about 7 minutes).
Remove from heat.
Add vanilla and beat until thick enough to spread.

Frost tops and sides of cooled cake.

Italian Coconut Creme Cake
(Momma's Favorite)

1/2 cup butter
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tsp. baking soda
5 egg whites, stiffly beaten
2 cups plain (all-purpose) flour
1 cup buttermilk
1 tsp. vanilla extract
2 cups grated coconut
1 cup chopped pecans
Preheat oven to 350 degrees.
Cream butter and shortening. Add sugar and beat until fluffy. Add egg yolks and
beat well. Add vanilla and beat until smooth. Combine flour and baking soda. Add
alternately to creamed mixture with buttermilk. Stir in coconut and
pecans.Gently fold in beaten egg whites. Bake in 3 (9 in.) greased and floured
cake pans for 25 minutes. Remove to wire rack and cool.

Cream Cheese Frosting
8 oz. cream cheese at room temp
1 stick of butter at room temp
1 lb. confectioner's sugar
1 tsp. vanilla extract
1/2 cup finely chopped pecans
1 cup grated coconut

Cream butter and cream cheese together. Add confectioner's sugar and vanilla,
beat until smooth. Stir in coconut and pecans. Frost layers, sides and top.

CHOCOLATE ITALIAN CREAM CAKE
5 Eggs, separated
2 cups sugar
1 stick butter, softened
1/2 cup shortening
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/4 cup dry powdered cocoa
1 teaspoon vanilla extract
1 cup coconut(can omit coconut and use 2 cups pecans)
1 cup chopped pecans
Beat egg whites until stiff, set aside. Cream together sugar, butter and
shortening. Add egg yolks, buttermilk, baking soda, flour and cocoa. By hand add
vanilla, coconut and pecans. Fold in egg whites. Bake in 3 (9 inch) greased and
floured cake pans at 350 for 20-25 minutes. Cool.

1-1/2 boxes confectioner's sugar
1 stick butter
12 oz. cream cheese, softened
1/3 cup dry powdered cocoa
3 teaspoons vanilla extract
1 cup chopped pecans
Beat first 5 ingredients until creamy. Fold in pecans. Spread over tops and
sides of cooled cakes.

Red Beans and Rice!

Hodge Podge Recipe!
Saute 1 lb. smoked sausage, chopped
with 1/2 lb. country ham pieces. Chopped.Drain.
Add 1 cup chopped onion,
2 cups(red,green,yellow)peppers,
1 cup celery,
1 Tbsp. minced garlic.
1 lb. small red beans, rinsed.
1 can diced tomatoes and
1-1/2 quarts beef stock...more to come!

Actually, this was tonight's version of Red Beans, but called it Hodge Podge because I mostly eyeball it!
Add 4 bay leaves,
1 tsp. kosher salt,
1 tsp, fresh ground pepper,
3 Tbsp.(or more) Zatarains'Big & Zesty Original Creole seasoning.

Bring to full boil, reduce heat to medium and cook 2-3 hours, stirring occasionally until beans are tender and liquid has thickened. I usually mash some of the beans against the pot with a spoon to thicken the liquid.Remove bay leaves. Prepare white rice. Ladle beans into serving bowl, top with mound of white rice and garnish with snipped chives.

Everything's in the pot and simmering to deliciousness! :)

Bring to full boil and reduce heat!

Voila! Dinner! Wondomous, I Garrontee!!!

Sometimes a favorite food memory crosses my mind and I may prepare various recipes but still HUNGER for that certain something! This was one of those cravings, knew I had smoked sausage in the freezer and felt the NEED for Red Beans & Rice! Small Red Beans cooked with lots of meat, the Trinity, spices and herbs! Served with White Rice and Fresh Snipped Chives. This is comfort food...memories of Momma's kitchen! She lived in Algiers (across the river from NOLA) from the early 60's until '88 when she left this walk of life.

Having heard the loss of a young man that I have known for 20 years...I felt the need for Comfort Food! To me, memories from Momma's kitchen are comfort food. Having learned from her, Ma, MeMomma and Daddy as I began cooking, I am very much an "eyeball/wing it" cook. As some might say, "I learned to 'make do' with what I have! Over the years, I have learned very much from my experience and taste buds. I can eat something and recreate it (sometimes better ;) ) with my tastebuds. My tastebuds must have a million feelers/antennas as I rarely follow a recipe but know what flavors compliment one another...BTW, can you tell that I love ALL things culinary!!!

Eggplant Parmesan

Eggplant Parmesan
Paula George
2 medium size eggplants, peeled and sliced in 1/2" slices
salt

1-1/2 cups flour, seasoned with salt and fresh ground pepper
2 eggs
2 cups milk
3 cups Panko breadcrumbs
1 Tbsp. Italian seasoning
Oil for frying
3 cups of your favorite Marinara sauce
1 cup fresh shredded Parmesan, more, if desired
Prepare eggplant; peel, slice and sprinkle with salt on both sides; allow to sit in colander for at least 30 minutes. Make 3 separate dishes for dredging. 1) Seasoned flour 2)Eggs & Milk whisked together 3) Panko Bread crumbs and Italian seasoning.
Dredge each slice of eggplant in flour...egg wash and panko crumbs. Place on baking sheet until all are coaated.
Heat 3/4" vegetable or peanut oil in large skillet over medium - medium high heat.Fry eggplant slices in heated oil until golden, turning once. Drain on paper towels and layer fan style in large baking dish.
Preheat oven to 350. Heat marinara in saucepan. Top each slice of eggplant with Marinara and Shredded Parmesan. Bake 8-10 minutes until cheese is melted. Serve immediately.

Serving suggestion: Serve with a grilled chicken breast and side salad for a complete meal!

Flounder with Fresh Tomato, Corn, Avocado Salsa

Flounder With Fresh Tomato, Corn and Avocado Salsa

There are no screaming flavors here, just a quiet partnership of components: delicately flavored white fish and a fresh, subtle salsa. Summer produce gets another chance to shine in this recipe, taken from a cookbook that focuses on ingredients easily found at farmers markets in Southern states.
Pacific flounder is preferred over Atlantic, which is being overfished, according to the Monterey Bay Aquarium's Seafood Watch list. Tilapia and halibut are sustainable substitutes.
MAKE AHEAD: If you don't have to put this together all at once, the salsa can be covered and refrigerated for up to 6 hours; bring it to room temperature before serving.

6 servings
Ingredients:
For the salsa
1/2 lime
1 small ripe avocado, or 1/2 medium avocado
3 scallions
Leaves from 4 or 5 sprigs basil, plus chopped basil for optional garnish
Small bunch chives
2 medium cloves garlic
1/4 cup good-quality olive oil
Dash honey, preferably local
Dash ground cumin
4 saffron threads (optional, not really! This is a must, IMO
Salt
Freshly ground black pepper
1 ear corn
4 medium tomatoes (about 2 pounds)
For the fish
6 Pacific flounder fillets (about 6 ounces each)
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
2 sundried tomato tortillas, cut in strips, fried until crisp and seasoned with salt
Directions:
For the salsa: Bring a medium saucepan of water to boil over medium-high heat.
Meanwhile, squeeze the juice from the lime into a medium bowl (2 teaspoons). Peel the avocado and discard the pit; cut the flesh into 1/2-inch dice and add to the bowl, stirring gently to coat evenly.
Cut the white and light-green part of the scallions in half lengthwise, then chop into small pieces and add to the bowl. Chop the basil (4 tablespoons) and chives (3 tablespoons); add to the bowl. Mince the garlic and add to the bowl. Add the olive oil, honey, cumin, saffron, if using, and salt and pepper to taste.
Cut the ear of corn crosswise in half. Once the water boils, add the corn cob halves and cook for 2 minutes, then use tongs to transfer the halves to a plate to cool. Let the water return to a boil.
Carefully drop a tomato into the boiling water for 30 seconds, then transfer it to a plate and let it cool slightly. Repeat with the remaining tomatoes. Peel and seed the tomatoes, then cut the flesh into 1/2-inch dice; add to the bowl. Use a knife to cut the kernels from the corn cob halves; add the kernels to the bowl and mix gently to incorporate. Taste and adjust seasoning as needed.
Just before serving, prepare the fish: Rinse the fillets and remove any bones. Pat dry with paper towels and season both sides with salt and pepper to taste.
Heat the butter and oil in a large nonstick skillet over medium-high heat. When the butter has melted, add the fillets in a single layer; cook for 2 minutes, then carefully turn them over and cook for 2 minutes, or until the fish is golden brown in spots and just opaque in the center.
When ready to serve, divide the salsa among individual plates. Place a fillet on top of each portion and garnish with chopped basil and tortilla strips, if desired.