Spooky Halloween to your family from The Caranos'

                          Night Of Fright
  Monsters, stalking through the night,
Halloween is the Night of Fright.
Fear is what this night brings,
Along with many other things.

Are you sure you are prepared?
Tonight is not for the easily scared.
Creatures from hell roam on this night,
For tonight is the Night of Fright.

Trick or treat you say,
You should not have waited until the end of the day.
Tonight you will lose your tricks and treats,
For the monsters need to eat.

You better not take this night lightly,
Or else you will truly learn what fright means.

In ancient times people feared this night,
The night they greeted with fright.
Why they were so scared you will soon see,
On this "All Hollows Eve.
Author : Jasmine

Have  you heard  about  the 'Witches  Garden,' I  learned  about  the  history  of  the  Watches  Garden   and  I do so think  you will enjoy  the  history  of   the  garden of  herbs  ... please  pay  a visit  to   a Dottie  and say hello , I know  you will enjoy  the  history of the  herbs at 
Family Plus  Food  Equals  Love   , I  know  you will enjoy  the  history   of  herbs .
Happy  Halloween  from my  family  to yours . Nee Carano

Shrimp, Tomatoes and Arugula with Capellini with Capellini

Pasta Side Dish | Serves 4
One  of  our  last  meals  at  the  lake ,  we  will close  the  cabin  down  for  the winter  ,  hubby  and  brother  fish year round .

The perfect pasta for a light dinner or an al fresco lunch. The taste of summer is written all over this easy entrée. Add a summery sizzle to your shrimp by tossing them on the BBQ grill while enjoying a glass of Ferrari-Carano Fumé Blanc.

Cooking the Pasta:
16 ounces  cappellini

Basil-lemon marinade:
4       tablespoons extra virgin olive oil
4       garlic cloves, minced
4       tablespoons fresh basil, finely chopped
1       tablespoon fresh parsley, finely chopped
2       teaspoon lemon zest, minced
Freshly ground pepper
Salt to taste

Sauce:
2       tablespoons olive oil
1       pound large shrimp, shelled and deveined
1       medium tomato, seeded and chopped
1/4   cup Ferrari-Carano Fumé Blanc
4      cups fresh arugula (rocket greens)

Final Touch
1/2      cup Parmesan cheese
1         teaspoon  fresh mint, julienne sliced for garnish

Cook the cappellini according to package directions.

Basil-lemon marinade:
In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature.

Sauce:
1      Meanwhile, heat 2 tablespoons of olive oil in a skillet, add shrimp and tomatoes. Add Ferrari-Carano Fumé Blanc. Let cook until the shrimp turn just pink.
2      Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade.

Final Touch:
Toss with Parmesan cheese. Sprinkle top with fresh mint. Serve immediately.

Cilantro-Lime & Tequila Slaw

Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (I urge you not to leave it out), while lime juice's zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.

Serves 6 (serving size: about 2/3 cup)        Total time: 5 Minutes

1/4 cup canola mayonnaise (such as Hellmann's)
3 tablespoons fresh lime juice 
1 tablespoon silver tequila
2 teaspoons sugar 
1/4 teaspoon kosher salt
1/3 cup thinly sliced green onions 
1/4 cup chopped fresh cilantro
1 (14-ounce) package coleslaw
Try Fluffy Three Pepper Sausage Corn Cakes


 1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.

Enjoy this dish year round --- Grill or Oven Broiler Grilled-Onion Chowchow with Grilled Sausages

2      sweet onions, sliced 1/2 inch thick
2      jalapeños
Extra-virgin olive oil, for brushing
1/2   cup cider vinegar
1/4   cup plus 2 tablespoons light brown sugar
1/4   cup grainy mustard
1/4   cup Dijon mustard
1/4   teaspoon caraway seeds
1/4   teaspoon turmeric
1      teaspoon cornstarch dissolved in 2 teaspoons water
Salt and freshly ground pepper
3      pounds mixed sausages (see Tip)

1 .   Light a grill or the oven broiler to medium high . Skewer each onion slice with a toothpick. Thread the jalapeños on a skewer. Brush the onions and jalapeños with olive oil and on grill or oven boiler on a medium fire until charred but still slightly crisp, about 10 minutes. Remove the toothpicks and skewer. Coarsely chop the onions. Peel and chop the jalapeños.

2 .   In a medium saucepan, combine the cider vinegar with the light brown sugar, grainy and Dijon mustards, caraway seeds and turmeric and bring to a simmer. Add the onions and jalapeños and cook over moderate heat, stirring frequently, until the liquid is slightly reduced, about 12 minutes. Stir the cornstarch mixture, add it to the onions and cook, stirring occasionally, until slightly thickened, about 2 minutes. Season with salt and pepper.

3 .   Grill the sausages over a medium-high fire on grill or oven until golden and cooked through, 10 to 12 minutes. Serve the sausages with the grilled-onion chowchow.

Make ahead:
The chowchow can be refrigerated for up to 1 week.

TIP:
The sausages can include Italian fennel, merguez, turkey and chicken sausages, which will cook in about 12 minutes; and andouille and kielbasa sausages, which will cook in about 10 minutes.

Pasta Shells with Chicken & Broccoli

"This cheesy entree can be assembled ahead of time and popped in the oven when company arrives," I suggest rounding out the meal with a tossed salad and warm bread.

TOTAL TIME: Prep: 15 min. Bake: 30 min. MAKES: 7 servings

1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish.

Cover and bake at 350° for 30-35 minutes or until heated through.

TIP:
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Fishing -- Fixin' -- Trip to the Cabin Lake

Our last family fishing trip for summer with the kids to the cabin on the lake . what a great time everyone had . Hubby and brother went out in the boat with the two older boys , both 13 , they love fishing with their daddies , ( think they love to hang out in the gallery) . The 3 girls  (mine 11 and 12 , niece 12) stayed with us , they are great help .2 little boys , 6 (mine) 7 (nephew) hung out with their sisters.
I want share with you our last outdoor meal  on the lake .
                                                                     Pan Fried Fish:

1          pint homogenized milk
6-8       ounces beer
1          egg, beaten well
2          tablespoons prepared mustard
Salt and pepper, to taste
Creole Seasoning, to taste
10-12   catfish or trout filets
2/3       cup cornmeal
1/3       cup flour
Salt & cayenne pepper, to taste
Creole seasoning, onion powder, and garlic powder, to taste
 3/4       cup extra light virgin olive oil
¼         cup butter

Mix well the first seven ingredients; add fish filets and marinate at least 4 hours. Drain filets in a colander. Mix cornmeal, flour, and seasonings. Dip fish filets in cornmeal mixture and fry on medium heat, adding more oil as needed. Drain well and drizzle with lemon juice. Makes 4-6 servings.

            Zesty Tartar Sauce:

1½    cups mayonnaise
1       pickled jalapeno, diced
3       tablespoons sweet pickle relish
2       tablespoons green onion tops, chopped fine
1       tablespoon celery, chopped fine
1       tablespoon capers
1       teaspoon dried dill, optional
Mix together all ingredients; chill.

                                                                       Simple Slaw:

1        (l pound) bag shredded slaw mix
3        hard-boiled eggs, chopped
3-4     stalks green onion tops, chopped
¾       cup mayonnaise
¼       cup bottled Ranch dressing
Salt and pepper, to taste
Garlic powder, to taste
Crispy, fried bacon, crumbled, (optional)

Combine slaw mix with hard-boiled eggs and green onion tops. Mix mayonnaise and Ranch dressing; toss with slaw mix. Add salt, pepper, and garlic powder. Blend in crumbled bacon, if using. Makes 6 servings.

Note: For a change of flavor, substitute Italian dressing for the Ranch.
                      Tomato Pie:

5 or 6      tomatoes, peeled and sliced
Salt, to taste
10           fresh basil leaves, chopped
1/2          cup chopped green onion
1             (9-inch) deep dish pie shell, baked
Salt and ground black pepper, to taste
1             cup grated Mozzarella cheese
1             cup grated Monterrey Jack cheese
1             cup mayonnaise

Place tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes. (If tomatoes are still juicy, place them between layers of paper towels to absorb remaining moisture.) Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. In a bowl, combine grated cheeses and mayonnaise; stir. Spread mixture on top of the tomatoes. Garnish top with additional chopped green onion and basil, if desired. Bake in a 350-degree oven for 30 minutes, or until lightly browned. Makes 8-10 servings
                                                                     Hushpuppies:

Vegetable oil for frying
2            cups yellow cornmeal
1-1/2      cups flour
3            teaspoons baking powder
1            teaspoon salt
1            teaspoon sugar
1            teaspoon garlic powder
Black pepper and Cajun or Creole seasoning to taste
1           egg
1          (15-ounce) can cream-style corn
1/2       cup finely chopped onions
Hot pepper sauce to taste
Worcestershire sauce to taste

Heat vegetable oil in large frying skillet. Mix together all dry ingredients in a large bowl and set aside. Mix together the wet ingredients in a small bowl; blend until well mixed. Add this mixture to the dry ingredients and mix until well blended. (If consistency is too thick, add milk, a little at a time) Form batter into small balls and drop into hot oil. Cook until lightly brown. Serve with your favorite fish and fries.
                 Sausage Biscuits:

1         pound bulk pork sausage
2         cups biscuit baking mix
1         teaspoon Worcestershire sauce
1         egg, beaten
1/2      cup water

1 .  Make sausage into patties , fry in non-stick skillet about 3-4 minutes each side , remove to paper towel to drain.

2 .  Mix all ingredients; drop by spoonful's on un-greased cookie sheet. Bake in a 350-degree oven until brown, approximately 25 minutes. These will keep well in a sealed container for several days.

TIP:1/2 cup grated cheddar cheese may be added.

Stuffed Peppers -with Orzo

 





I want to think everyone for their prayer and well wishes for my family  and myself . Everything is wel in my little corner of the world .  Had a very severe storm , knocked out the web service in our area , wires were replaced about 20 or 30 square miles , so I heard . As you know , businesses first .

Did a lot of reading and cooking . I will be visiting  and catching up with all of you . 

Again I thank you .   Nee

 

Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking!
TOTAL TIME: Prep: 30 min. Bake: 15 min. MAKES: 4 servings

4        large green peppers
1        cup uncooked orzo pasta
1        pound bulk Italian sausage
1/2     cup chopped red onion
2        teaspoons minced garlic
2        cups marinara or spaghetti sauce
1        medium tomato, chopped
1/4     cup minced fresh basil or 1 tablespoon dried basil
2        teaspoons dried rosemary, crushed
1        teaspoon crushed red pepper flakes
1/4     cup shredded part-skim mozzarella cheese
2        tablespoons grated Parmesan cheese

1 .   Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

2 .   Cook orzo according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

3 .   Drain orzo; stir into meat mixture. Add the marinara sauce, tomato, basil, rosemary and pepper flakes. Spoon into peppers.

4 .   Place in a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 10 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer or until cheese is melted .