Chicken-Broccoli Fettucine Alfredo

For years, this has been a family favorite! With a few revisions, we also serve this at the restaurant...a favorite of many customers...one lady told me she could just drink a bowl of sauce! haha There are so many variations that can be used in this combo. Saute chicken pieces or breast strips...blanched broccoli florets...use leftovers of chicken & broccoli...OH, several years ago I was on Sara's Secrets with Sara Moulton's live phone call. We were discussing leftovers and this is the recipe that I was talking about. They aired my picture as Sara was talking with me. I also told her that my family has always called leftovers, "re-runs" and many times they were incorporated to a totally different realm, whether entree, side dish or soup!

Nana's Alfredo Sauce
Paula George

1 stick butter 1/2 cup
1/2 cup flour
1 tsp. salt
1 /s tsp. fresh ground pepper
1 tsp. oregano leaves
2 tsp. parsley flakes
1 tsp. basil leaves
1 tsp. garlic powder
1 tsp. onion powder
2 cups heavy cream
3 cups milk
1 cup shredded Provolone
1 cup shredded Parmesan

Melt butter in saucepan. Add flour and whisk until smooth. Do not brown. Add seasonings, heavy cream & milk. Heat over med heat until hot, reduce heat to low and whisk in cheeses until melted. Adding 1/2 of each at a time makes it easier to melt.Sauteed Chicken Breast strips and blanched broccoli can be added to sauce or plated on fettucine pouring the sauce over last. Garnish with a sprinkling of Shredded Parmesan and Parsley. Serve with a salad and crusty bread!

Serve over fettucine cooked al dente...I normally serve with sauteed chicken breasts and steamed broccoli (or "trees" as my children called them)  florets.

There are so many variations, can be served as a one dish meal, plated meal...vegetarian meal, use other added veggies...but, the richness of the sauce will be a compliment to however you decide to use it! Enjoy!!!

Soup, Sandwich and Salad!!!

Thought I would post another favorite meal...simple, tasty...yet hearty for the end of summer!
Another favorite Comfort Meal of mine! Creamy Tomato Basil Soup...Triple Grilled Cheese...and  a Mandarin/Strawberry Mixed Green Salad!

Creamy Tomato Basil Soup
Paula George
4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth
1/2-1 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available
In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.

Triple Grilled Cheese
Two slices wheatberry bread
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
sliced tomatoes
salt & pepper
butter
Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.
Optional: Can also add ham or bacon to make them heartier!

Mandarin/Strawberry Mixed Green Salad
Ingredients
2 cups torn mixed salad greens
1/2 cup mandarin oranges,drained
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Directions
Place greens on two serving plates; top with oranges, strawberries and walnuts.
In a blender, combine the vinaigrette ingredients; cover and process until blended.
Drizzle over salads.

Know there are those that "have" to have dessert and I have made this one twice this past week. I actually even tasted it! haha

Peach Gallette

1 refrigerated pie crust
8 oz. cream cheese at room temp
1/2 cup confectioner's sugar
4 Tbsp. cornstarch, divided
2 tsp. vanilla extract, divided
1 egg, separated
2 cups peeled, sliced peaches or fruit of your choice (Nectarines, Apricots, Berries)
2 Tbsp. sugar for sprinkling (I used Splenda)

Roll pie crust to form 13" circle. Place on baking sheet.
Cream together cream cheese, confectioner's sugar, 2 Tbsp. corn starch, 1 tsp. extract and egg yolk. Spread on crust leaving 2" edge. Toss together fruit, 2 Tbsp. cornstarch and 1 tsp. vanilla extract. Spread over cream cheese mixture. Fold edges of crust up toward center in rustic manner. Brush with egg white and sprinkle with sugar. Bake at 350 for 30-35 minutes until golden.

Comfort Food!

...comes to mind with all the rain that passed through leaving us with cooler temps! Just LOVE it!!!

That being said...today I opted for a Veg-All Casserole with a Chopped Steak and Sauteed Onions for dinner!

Veg-All Casserole

29 oz. can Veg-All, Drained
1/2 cup chopped onion
1/2 cup mayonnaise
1- 14.75 oz. can Cream of Chicken Soup
2 cups Taco seasoned shredded cheese
1 cup crushed wheat crackers (I used Breton)

Preheat oven to 350 degrees. Pour drained veg-all in casserole dish. Add chopped onion and stir lightly. Combine Mayonnaise and Cream of Chicken soup. Spread over veggies. Top with shredded cheese and then crushed crackers. Bake uncovered for 35-40 minutes until bubbly.

Another favorite that Jill and I were talking about last night...as if we hadn't already had enough to eat with Momma's Shrimp Creole, Rice, Garlic Toast, Lemon Icebox Cake and Chocolate Cobbler!

Mrs. Ezma's Mexican Corn Casserole
Ezma Whitaker

1 package saffron yellow rice (I have also used Zatarain's yellow rice)
1 stick butter, melted
1 can Cream of Mushroom Soup
2 cans Mexicorn, drained
1/4 cup diced onion
1 cup cheddar cheese

Cook the package of saffron yellow rice according to directions, omit butter.  Combine in casserole dish with melted butter, soup, drained Mexicorn and diced onion. Top with 1 cup shredded cheddar cheese. Preheat oven to 350 degrees. Bake uncovered for 35-45 minutes until bubbly.

Enjoy these yummy side dishes with the approaching fall weather! Both of these...spell "C O M F O R T" to me!

Paula...or better known as "mecookin"

Orange Rolls...Yum!

Ahhh, Memories! I worked next door to the Original All Steak Restaurant for 6 years in the early 1980's...

I am not much of a sweet eater, but these orange rolls are to die for!

Three different versions given below, hope you enjoy!

Orange Rolls a la All Steak Restaurant
my kopykat version
Paula George
1 pkg, frozen bread dough, thawed, let rest through first rising
1 stick butter, softened
1/2 cup light brown sugar
1 cup orange marmalade
Glaze:
2 cups confectioner's sugar
1/4 cup orange juice
1 tsp. grated orange zest
Roll dough out into thin rectangle. Spread with softened butter. Sprinkle with sugar, and spread with orange mamalade.
Roll jelly roll style. Cut 1" thick and place in large buttered baking pan.
Allow to rise until double. Bake at 375 for 20-25 minutes until golden brown.
Cool slightly, frost with icing. Serve immediately while still slightly warm!
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Elaine's Orange Rolls (Bitty Buns) Recipe courtesy Elaine Hyatt
Show: Calling All Cooks
Episode: Moroccan Couscous/Bitty Buns
All Steak Restaurant
Cullman, AL

Biscuits:
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
Filling:
1/4 cup butter, softened (1 teaspoon per biscuit)
1 cup and 2 tablespoons orange marmalade (1 1/2 tablespoons per biscuit)
1/4 cup brown sugar (1 teaspoon brown sugar)
Icing:
2 1/2 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, softened
2 tablespoons cream cheese
Dash salt
1/4 teaspoon vanilla
2 tablespoons orange zest

Preheat oven to 425 degrees F.
For Biscuits: Combine dry ingredients for biscuit. Cut shortening into dry mixture. Add buttermilk and blend. Roll out biscuit dough on floured waxed paper until about 3/4 of an inch thick. Cut with a round biscuit cutter as if you were making biscuits. You'll get approximately 10 to 12 biscuits. Roll out each individual biscuit until it is 5 inches in diameter and 1/4-inch thick.
On each biscuit, layer butter, marmalade and brown sugar. Roll up each biscuit and slice into 3 pinwheels of equal size. Place rolls in 2 (7 by 7-inch) baking pans. (You can also use other dimensions of pans. The key is to keep the rolls close together). Bake for 10 to 12 minutes or until golden brown. Let cool for 5 to 10 minutes before icing.
For Icing: Mix powdered sugar, orange juice, margarine, cream cheese, salt, vanilla, and orange zest until smooth. Drizzle over rolls.
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These rolls have been served as part of the bread "basket" for as long as I can remember...and that's a looonnnggg time!
Personally, I prefer the yeast dough but the filling/icing that she gave are similar and
I like to intertwine the two recipes and use the icing she gave sometimes...
The "Wallace's", Elaine's grandparents were the original owners of the restaurant.
I worked next door (1980's), prior to their moving to the current location above Wachovia Bank.
These are a "classic"...even my mom remembered having them as a young woman "YEARS" ago circa 1940's!

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http://www.justapinch.com/recipe/0124/all-steak-restaurant-famous-orange-rolls/sweet-bread

I, SO, miss Becky/Decolady...

I miss her posts whether on the boards or on her blog! I'm sure I'm not the only one as so many of us came to know her over the years...whether through the food boards, dish boards or live as a friend or family member.

Becky was a trooper! She shared so much of herself with all of us! Damnit, Girl, I miss you!

As I prepared dinner, I used some of my version of Marcella's Amazing Tomato Sauce with some Linguine, Sauteed a Chicken Breast with Penzey's Greek seasoning in Plugra and sauteed some spinach with Plugra/salt/pepper. Delish!

Thinking of you, I ate it on my Homer Laughlin Gothic plate! ;)

Thank you, Becky, for passing through my life! I will always cherish your friendship!

Love ya!
mecookin

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!