July 2012 Newsletter

Hi Everyone...

Hope this finds many of you with relief from the HOT temps and lack of rain...SO Hot and Humid here with very little rain.

Lots of birthdays and anniversaries this month in my family and realm of friends...best wishes to all.

Hugs,

Paula

FOOD FOR THOUGHT:

As I sit and think...
Paula 06/2012

As I sit and think of time spent with you...it brings a smile to my face and heart.
Enjoying the time we spend together, whether we are out and about...
Or  just at home spending time together...much better than time spent apart!
Regardless if we are together or apart, you will always hold my love, no doubt.
I love the time that we spend together, looking forward to the days we won't  part.
Enjoying this time in our lives, loving one another and knowing what love is about.

As I sit and think of time spent with you...I feel your loving arms holding me...
Close to you, caressing my face, telling me the love you hold in your heart.
Seeing the love in your eyes that lies within your heart as you hold me.
Knowing this is where I always want to be...filled with love for you in my heart.
Your love surrounds me whether  together or apart, you're an intricate part  of me.
Enjoying this time in our lives, loving one another and knowing that love will never part.

RECIPES:

Jalapeno Popper Spread

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.
Baked Variation:

If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

Serve with sliced sourdough baguettes, tortilla chips or crackers.
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from Decolady...
Tomato Caramelised Onion Tart(s)
This recipe originally came from Sara Moulton's show, Cooking Live. I have made this recipe many times over the years and it is always a hit. It can be served at brunch, as an appetizer, as a side, or for a vegetarian main dish. I also like that it is great either warm or at room temperature. Makes it easy if you need to take food somewhere (potluck, funeral, etc.). During the summer when I have fresh heirloom tomatoes, I like to alternate colours of the tomato slices. They look beautiful that way. You can make one large tart or individual tarts. It's really versatile. Most often I make it in my rectangular tart pan. ~ Becky
Sara Moulton's Tomato Caramelized onion Tart

Tart Dough:
2 sticks butter, very cold, cut into small pieces
1 2/3 cups unbleached flour
1/3 cup whole wheat flour
1 tsp salt
1 Tbsp sugar
1/4 cup ice water, or as needed

Caramelised onion:
1 medium onion, thinly sliced
1 Tbsp olive oil

Melted butter
Finely ground cornmeal
8 medium-sized round tomatoes
2 Tbsp Dijon mustard
1 cup shredded cheddar
Salt and freshly ground black pepper
2 Tbsp olive oil
1 large egg white, for egg wash
Basil, sliced thinly, plus extra for garnish

Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and shape into a ball. Wrap in plastic wrap and place in refrigerator until ready for use.

Make caramelised onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside.

To assemble tarts: The tart can be made in 8 individual pie pans, two smaller tart pans, or one large tart pan. The pan(s) should be brushed with melted butter and liberally sprinkled with corn meal.

Divide dough into equal pieces if using more than one pan. Keep unused dough in the refrigerator (must be kept cold). Roll out the dough into shape suitable for pan. This is a rustic-style tart, so the edges don't have to be perfect. Make the dough large enough so the edges of the dough will fold over the top of the tart an inch or so. Crust will be thick; you don't want it too thin or the tomatoes will bleed through bottom. Place crust in tin. Repeat until all are done and place tins on baking sheets.

Preheat oven on to 375°F. Brush bottoms of dough shell with mustard. In the following order place into shell: cheddar cheese, caramelised onion, sliced tomato, salt and pepper, basil, and olive oil. If using more than one tin, divide ingredients equally between them. Fold in the tops of extra dough around the tomatoes and brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish with more slivered basil if desired. Serve warm or at room temperature.

NOTES:
1. This same dough is also suitable for fruit tarts. I've made used it with plums, blueberries and peaches.
2. Dough can be placed in tins ahead of time and frozen.
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Ya'll Comeback Pasta Salad

2 cups mayonnaise
1 cup Chili Sauce
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon fresh ground black pepper
1 small onion -- grated
salt -- to taste
1 tablespoon Smoked Paprika
few dashes Tabasco sauce
1 teaspoon dry mustard
1/4 cup vegetable oil

Combine all ingredients , blend with immersion blender and refrigerate.

2 lbs. tri color rotino pasta cooked and drained
6 green onions, diced (white & green part)
1 cup diced celery
6 hard boiled eggs, chopped

Stir sauce into pasta and veggies. Refrigerate 1 hour before serving.

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I have been making this since the 80's. So easy and so tasty! Enjoy!
Yummy Fruit Dip

Combine:
2 Tbsp. flour
1 Tbsp. butter
1 cup pineapple juice
1/2 cup sugar
1 egg

Whisk together and cook over med-low heat until thickened. Set aside to cool. After cooling, stir in:

1 cup whipped topping

Serve with fresh fruits of choice for dipping.
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STRAWBERRY PECAN CAKE
1 box white cake mix
1 small box strawberry gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup frozen strawberries, chopped
1 cup coconut
1 cup chopped pecans
Mix cake mix and jello; add oil, milk, and eggs. Beat until smooth. Fold in
remaining ingredients. Grease and flour 3 (9 in) cake pans. Bake at 350 for
20-25 minutes. Cool on wire rack.
Icing:
1 stick butter
1 lb. confectioner's sugar
1/2 cup drained strawberries
1/2 cup pecans
1/2 cup coconut
Cream butter and sugar; add other ingredients. Frost between layers, sides and
top. Can be garnished with additional coconut and pecans.
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Panna Cotta with Balsamic Strawberries
2007, Ina Garten, All Rights Reserved

.Prep Time:15 minInactive Prep Time:24 hr 10 minCook Time:5 minLevel:
EasyServes:
4 servings.
Ingredients
1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving
Directions
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

(>'-'<)

Just cluckin' along with Chicken...

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

This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.
4 (2 cup) servings
PER SERVING: 610 calories, 21.5 g total fat (10 g saturated fat), 41.5 g protein, 60 g carbohydrate, 115 mg cholesterol, 785 mg sodium, 5.5 g fiber

Stretch's Chicken Savoy

3-4 # chicken cut in 8 pieces
Kosher salt and pepepr
4 cloves garlic - minced
1 tbsp dried oregano
1 tsp dried thyme
1/3 cup grated romano cheese
3 tbsp olive oil
1 cup red wine vinegar
 PreparationSalt and pepper chicken pieces and saute in 1 tbsp oil in a large oven proof skillet till skin is golden brown.
Using a mortar and pestle or a small food processor make a paste of the next 5 ingredients and spread evenly over the skin of the chicken.
Transfer skillet to a 500 degree oven and bake 20-30- minutes until done.
Remove from oven - pour off the fat and add 1 cup of red wine vinegar to the pan. Spoon sauce over the chicken.
Serve chicken with the vinegar sauce.

Optional Sauce:
Remove chicken from oven & pour off fat. Add 1/4  cup malt vinegar and 3/4 cup white wine. Reduce by 1/2 and reduce heat. Gradually whisk in 1 stick unsalted butter.

Another Chicken Salad
Paula George

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

Combine all ingredients. Refrigerate for 1 hour before serving. Delicious for sandwiches or with crackers for a salad plate.

June 2012 Newsletter

                                             June is here already! Have a beautiful summer!

Food for Thought:
A Moment of Life...
Paula George 2012
A moment of life springs forth...the chirping of baby birds in their nest.
The bud of a flower or tree...as we see Spring bringing forth new life.
A moment of life springs forth...a young mother carrying her firstborn child.
Her body carries a new life...as we see Spring bringing forth new life.
A moment of life springs forth...a young couple walking hand in hand.
We see the love in their eyes...as we see Spring bringing forth new life.
A moment of life springs forth...an elderly couple sits in the park talking.
Their smiles focused on one another...as we see Spring bringing forth new life.
A moment of life springs forth...the cry of a newborn baby in its Mother's arms.
Asking for nurturing on this journey of life...as we see Spring  bringing forth new life.
A moment of life springs forth...the morning sun rising to greet us this new day.
Granting us this another day of life...as we see Spring bringing forth new life.
A moment of life springs forth...Chirping birds, a young mother, a young couple,
An elderly couple, a newborn baby, the morning sun...as we see Spring bringing forth new life.
A moment of life springs forth; with each passing moment...as we see Spring bringing forth new life.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPES:
Prosciutto Shells Alfredo
Paula George
8 oz. medium shells, cooked and drained
1 recipe Alfredo Sauce, recipe follows
3 shallots
2 zucchini, cut into chunks
2 yellow squash, cut into chunks
2 cups broccolini, diced
6 cloves garlic, minced
4 oz. prosciutto, chopped
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
2 Tbsp. butter
1 Tbsp. extra virgin olive oil
1/4 cup dry Vermouth
Prepare shells, make alfredo sauce...in large skillet, heat butter and olive oil over med high heat, add shallots, broccolini, zucchini and squash. Saute until crisp-tender and lightly browned; add garlic and prosciutto and cook 1 minute longer. Deglaze with Vermouth. Reduce heat and add pasta and alfredo sauce. Stir to combine and serve.
My Alfredo Sauce
3 Tbsp. Butter
3 Tbsp. flour
1 tsp. Mediterranean Spiced Sea Salt
1 cup half and half
2 cups water
1/2 cup grated Parmesan
8 0z. sliced Provolone
In saucepan, melt butter and stir in flour. Cook 1 minute, do not brown. Whisk in Spiced Sea Salt, half and half and water...bring to low boil, stir in cheeses until melted. Adjust consistency with whole milk, if necessary.
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Maple Cream Treats
I've made these for years, lost the recipe...but this is my rendition.
1 can Hungry Jack flaky biscuits (10)
8 oz. cream cheese, softened
1 cup confectioner's sugar
1 cup shredded coconut
1 tsp. vanilla extract
1 cup maple syrup
1 stick butter melted
1 cup chopped pecans
In 11x7 baking dish, melt butter...add syrup and pecans. Separate and roll each biscuit into 5" round.
Mix cream cheese, confectioner's sugar, coconut and vanilla. Put heaping spoonful in center of each
biscuit round. Fold sides over to cover filling. Place in syrup mixture seam side down. Bake in 350 preheated
oven for 20-25 minutes until golden. Let stand for 10 minutes and invert on
serving platter.
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PORCUPINE MEATBALLS
Meatballs:
1/2 c. uncooked rice
1 lb. ground chuck
1/2 tsp. pepper
1 medium onion, finely chopped
1/2 tsp. salt
1 tbsp. cooking oil

Optional Meatballs:
1/2 cup Zatarains Yellow Rice & seasoning
1/2 tsp. pepper
1 lb. ground chuck
1 Tbsp. cooking oil 

Sauce:
4 c. crushed canned tomatoes
1 Tbsp. worcestershire
1 teaspoon Italian seasoning

Optional Sauce:
1-1/2 cup beef broth
1 (15 oz) can plum tomatoes, hand crushed
1 can Rotel Tomatoes
1 Vidalia onion chopped 
remainder of Zatarain's Yellow Rice

For optionalal sauce, combine ingredients. pour over meatbals, bring to boil, reduce to simmer...cover & cook 30 minutes. Mix rice with ground beef, pepper, salt and onion. Shape into balls the size of walnuts.
Pour cooking oil into a large pan with a lid. Add meatballs and brown on all sides.
Combine tomatoes, worcestershire and Italian seasoning and add to the meatballs.
Cover the pan and cook slowly about 30 minutes or until the rice is tender and the meatballs are doubled. Meatballs will look like porcupines with bristles sticking out.
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Ice Cream Sandwich Cake
INGREDIENTS
19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts
DIRECTIONS
Cut one ice cream sandwich in half.
Place one whole and one half sandwich along a short side
of an ungreased 13-in. x 9-in. pan.
Arrange eight sandwiches in opposite direction in the pan.
Spread with half of the whipped topping.
Spoon fudge topping by teaspoonfuls onto whipped topping.
Sprinkle with 1/2 cup peanuts. Repeat layers with remaining
ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months.
Remove from the freezer 20 minutes before serving.
Cut into squares. Yield: 15 servings.
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This is a great spring time recipe.
Three Cheese Spaghetti Pie Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys
Episode: DVD Night
3/4 pound spaghetti
9 tablespoons olive oil
5 garlic cloves coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved
16 kalamata olives, pitted and halved
4 eggs
1 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon red pepper flakes, optional
6 fresh basil leaves, chopped
4 ounces fontina, grated
8 ounces feta, crumbled
8 ounces Parmesan, shredded
Fresh basil leaves, for garnish
Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.

Caramelized Pears and Salad

Caramelized Pears and Salad
Caramelized Pears
Paula George


http://www.southernplate.com/2016/02/meal-plan-monday-recipes-link-up-2.html

                                          Pears ready for caramelizing!

5 pears, unpeeled and cored
2 Tbsp. Butter
1/4 cup pure Maple syrup...
1/4 cup Dark Rum
1 tsp. vanilla extract
1/4 cup Splenda brown sugar blend or 1/2 cup dark brown sugar
1/4 tsp. salt
zest of one Naval orange
juice of one Naval orange
2 Tbsp. dark rum
1 Tbsp. cornstarch
Stand cored pears in crockpot, I used my small 2-1/2 qt. crockpot. Combine next 6 ingredients and pour over. Sprinkle with orange zest. Cover and cook on high for 2 hours. Remove pears. Whisk together orange juice, rum and cornstarch. Add to liquid and cook for 10 minutes on high until thickened. Spoon over pears and cool to room temp.

                                         Pears Caramelized!
Salad:
3 butter lettuce leaves per serving
1 caramelized pear per serving
1 oz. crumbled bleu cheese per serving
1 Tbsp. toasted walnuts per serving
2 Tbsp. sauce per serving
Place lettuce on salad plate. Set pear in middle of lettuce. Sprinkle with bleu cheese and walnuts. Drizzle with sauce and serve.

                                    Almost forgot pic of finished salad as I was anxious to try it!

Fresh Basil Pesto = Pesto Pasta

Fresh Basil on hand today...so, this came to mind...first, I made the pesto, then the pasta...although I served it to several customers and employees at the restaurant, I had it for dinner tonight...quite tasty!

Fresh Basil Pesto

3 cups fresh basil leaves packed
4 cloves minced garlic
3/4 cup walnuts or pinenuts (I used walnuts)
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper

Pulse in food processor until leaves are chopped.

Drizzle in 1/2 cup extra virgin olive oil while pulsing.
Stir in 1 cup grated romano cheese.
Pour into container and add 1/4 cup extra virgin olive oil.


Pasta!

2 large shallots, minced in food processor
2 Tbsp. extra virgin olive oil
1 cup white Sauterne wine
2 lemons, zested and juiced
1/3 cup fresh basil pesto
1 lb. thin spaghetti cooked al dente in salted water
1/2 - 3/4 cup pasta water
Shaved Parmesan

In large skillet, saute shallots in olive oil for 5 minutes. Deglaze with white wine and cook down for 5 minutes. Add lemon zest, juice, pesto, cooked pasta and pasta water (to desired consistency). Toss together and plate in pasta bowls. Top with shaved parmesan and garnish with fresh basil.

A Moment of Life...

A moment of life springs forth...the chirping of baby birds in their nest.
The bud of a flower or tree...as we see Spring bringing forth new life.
A moment of life springs forth...a young mother carrying her firstborn child.
Her body carries a new life...as we see Spring bringing forth new life.
A moment of life springs forth...a young couple walking hand in hand.
We see the love in their eyes...as we see Spring bringing forth new life.
A moment of life springs forth...an elderly couple sits in the park talking.
Their smiles focused on one another...as we see Spring bringing forth new life.
A moment of life springs forth...the cry of a newborn baby in its Mother's arms.
Asking for nurturing on this journey of life...as we see Spring  bringing forth new life.
A moment of life springs forth...the morning sun rising to greet us this new day.
Granting us this another day of life...as we see Spring bringing forth new life.
A moment of life springs forth...Chirping birds, a young mother, a young couple,
An elderly couple, a newborn baby, the morning sun...as we see Spring bringing forth new life.
A moment of life springs forth; with each passing moment...as we see Spring bringing forth new life.

Paula George
05-08-2012

BLUEBERRY or STRAWBERRY SPINACH SALAD
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
4 cups fresh torn spinach
1 (4 oz) pkg blue cheese crumbled
1 cup fresh blueberries or strawberries (sliced)
1/2 cup chopped pecans, toasted
In jar with tight fitting lid, combine first 5 ingredients and shake well. In salad bowl, toss together remaining ingredients. Add dressing and toss gently.

May 2012 Newsletter

Food for Thought:
As May approaches, it always reminds me of Mother's Day and of Momma no longer being here.
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
June 3rd, 1920 - November 5th , 1988

Recipes:
Baked Redfish (Creole Style)
1 large Redfish, cleaned and head removed
1 Tbsp. worcestershire
1/2 tsp. paprika
1/2 tsp. fresh ground pepper
1/2 tsp. ground red pepper
1/2 tsp. garlic powder
1/2 tsp. dried dillweed
1 tsp. Kosher salt
1 Tbsp. butter
1 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup chicken broth
1 cup tomato, peeled seeded and diced
Preheat oven to 350.
Lightly grease 13x9 pan. Combine paprika, ground peppers,
garlic powder, dillweed, and salt. Spinkle both
sides of fish with worcestershire. Sprinkle both
sides with seasoning mixture. In skillet, melt
butter. Add peppers, onions, and celery. Saute for
5 minutes, add broth. Pour over fish. Top with
tomatoes. Cover with foil and bake for 30-45
minutes until fish flakes.
Serve with hot cooked rice to spoon sauce over.
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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.
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Crawfish Etouffee
nanacookin
1/2 cup oil
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic, minced
6 cups chicken broth
1 tsp. thyme
1 bay leaf
1 Tbsp. Creole seasoning
1 tsp. crushed red pepper flakes
2 lbs. crawfish tails, thawed
2 cups sliced okra, thawed
Hot cooked rice
Tabasco Sauce
Grren onions, chopped for garnish.
In large dutch oven, combine oil, flour, salt and pepper. Cook over medium
heat, stirring constantly until dark roux (not burnt) forms. Add onions,
celery, peppers, and garlic. Saute 5-8 minutes. Add broth and spices; reduce
heat and simmer 30 minutes. Add crawfish and okra; simmer another 10
minutes,remove bay leaf and serve over hot cooked rice with Tabasco on the
side.
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THE CHEESECAKE FACTORY LOUISIANA CHICKEN PASTA
Cajun Sauce
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 1/2 cups whipping cream
1 cup low-salt chicken broth
4 tablespoons julienned basil
1 cup grated Parmesan cheese
1 cup sliced mushrooms
Salt and pepper
Pasta
1 package bow-tie pasta, cooked according to package directions
Shaved Parmesan cheese, for serving
Chicken
3/4 cup bread crumbs
2 tablespoons flour
1/4 cup grated Parmesan cheese
1 cup milk
4 tablespoons vegetable or olive oil
6 boneless, skinless chicken breasts, pounded 1/4 inch thick
1. Do ahead: Make the Cajun sauce by sautéing the yellow and red peppers, onion, garlic, and pepper flakes in the butter. Add the cream and chicken broth. Bring to a quick boil then lower the heat and simmer until reduced by one cup. Add the basil, Parmesan cheese, and mushrooms, then season with salt and pepper. Simmer a few minutes more, until all ingredients are combined. Set aside or refrigerate in a covered container and gently reheat the sauce when ready to use.
2. To make the chicken breasts, combine the bread crumbs, flour, and Parmesan cheese in a shallow bowl. Put the milk in a separate bowl. Heat the oil in a large skillet. Dip each breast in the bread crumb mixture, then in the milk, and one more time in the crumbs, pressing gently to make sure the crumbs stick. Sauté until golden brown on both sides and cooked through. Keep each breast warm until all are done.
3. To serve, toss the cooked pasta with the Cajun sauce, ladle into individual bowls, and top with a chicken breast. Garnish with a little more Parmesan cheese on top.
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And this being my daughter's favorite dessert (there are very few), Momma always thinks of her when making this cake. My little girl is now a mother and grandmother!
Lemon Icebox Cake
Ingredients
1 (18.25 ounce) package lemon cake mix. Bake as directed, adding zest of one lemon to cake batter.
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
1.Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
2.Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.