![\"Llew's](\"http:\/\/www.rochellesroost.com\/wp-content\/uploads\/2014\/03\/Llews-Birthday-May-2008-032.jpg\")
<\/a><\/p>\nHey Y\u2019all,<\/p>\n
We are really looking forward to seeing you all this weekend. I am sure Bonnie is especially excited as Art\u2019s return is imminent.Since it is Memorial Day weekend, an Americana menu was a natural.We panned the 50 states in search of the perfect fare and decided to focus in on the southern region with Paula Deen.I have only watched her show a few times, but I enjoy her approach to life and cooking and I love butter (although I use it sparingly).Plus Bret has been to her restaurant.<\/p>\n
As you will see, we picked the \u201chealthiest\u201d of her recipes and also the least complicated ones as we know this is a busy (holiday) weekend for all of us.<\/p>\n
Brett and Mary-Lauren Factora<\/p>\n
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MENU<\/strong><\/p>\n Appetizer\u2014Spinach Gruyere Puff Pastry<\/strong>\u2014Bonnie\/Art<\/p>\n Entr\u00e9e\u2014Gussie\u2019s Fried Chicken with Pecan-Honey Glaze<\/strong>\u2014ML\/Bret<\/p>\n Veggie\u2014Spicy Green Beans<\/strong>\u2014Rochelle\/Llew<\/p>\n Side\u2014Mango Coconut Rice<\/strong>\u2014ML\/Bret<\/p>\n Salad\u2014Spinach, Strawberry, and Hearts of Palm Salad<\/strong>\u2014MJ\/Ford<\/p>\n Dessert\u2014Old-Fashioned Chocolate Cake<\/strong>\u2014Amy\/Dan<\/p>\n Spinach Gruyere Puff Pastry<\/strong><\/p>\n Ingredients:<\/strong> \u00b7 1 (10-ounce) package frozen chopped spinach, thawed \u00b7 4 tablespoon butter, divided \u00b7 1 cup sliced fresh mushrooms \u00b7 1 cup Gruyere cheese, grated \u00b7 1 (17 1\/2-ounce) package frozen puff pastry sheets, thawed \u00b7 Salt and Pepper to taste Gussie\u2019s Fried Chicken with Pecan-Honey Glaze<\/strong><\/p>\n Ingredients: \u00b7<\/strong> 3 to 3 1\/2 lb frying chicken, cut up, or your favorite chicken parts \u00b7 2 eggs \u00b7 Salt and pepper \u00b7 Garlic powder \u00b7 Vegetable shortening or vegetable oil \u00b7 2 cup self-rising flour \u00b7 1 cup (2 sticks) butter \u00b7 1\/2 cup honey \u00b7 1 cup coarsely chopped pecans \u00b7 brown paper bag Spicy Green Beans<\/strong><\/p>\n Ingredients:<\/strong> \u00b7 4 slices bacon, cut into 1\u2033 pieces \u00b7 1 onion, minced \u00b7 2 lb fresh green beans, tipped and washed \u00b7 1 cup boiling water \u00b7 3 tablespoon white vinegar \u00b7 3 tablespoon butter \u00b7 salt and pepper \u00b7 1 teaspoon cayenne pepper \u00b7 1\/2 lemon, juice for garnish Spinach, Strawberry, and Hearts of Palm Salad<\/strong><\/p>\n Ingredients:<\/strong> \u00b7 1\/3 cup cider vinegar \u00b7 3\/4 cup sugar \u00b7 2 tablespoon fresh lemon juice \u00b7 1 teaspoon salt \u00b7 1 cup vegetable oil \u00b7 1\/2 small red onion, grated \u00b7 1 1\/2 tablespoon poppy seeds \u00b7 1 teaspoon dry mustard \u00b7 1\/2 teaspoon paprika \u00b7 1 1\/2 lb fresh spinach, washed and torn into pieces \u00b7 1 can hearts of palm, drained and chopped \u00b7 2 cup strawberries, stemmed and sliced \u00b7 1 cup chopped walnuts Mango Coconut Rice<\/strong><\/p>\n Ingredients:<\/strong> \u00b7 1 tablespoon olive oil \u00b7 1 1\/2 cup long-grain rice \u00b7 1 (14-ounce) can unsweetened coconut milk \u00b7 2\/3 cup water \u00b7 1 teaspoon salt \u00b7 1 large ripe mango, peeled and cubed Old-Fashioned Chocolate Cake<\/strong><\/p>\n<\/h3>\n
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\nDirections:<\/strong> Drain spinach well, pressing between layers of paper towels to remove excess moisture.Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13\u00d711-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1\/2 melted butter over pastry. Spread 1\/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to two days, if desired.) Cut rolls into 1\/4-inch thick slices. Place on lightly greased baking sheets. Bake at 350 degrees F for 15 to 20 minutes, or until golden brown.Yield: 12-15 Preparation time: 10-12 minutes Cooking time: 15-20 minutes Ease of Preparation: Easy<\/p>\n<\/h3>\n
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\nDirections:<\/strong>
\nRinse the chicken and pat it dry. Beat the eggs in a 9 x 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.Place enough shortening or oil in a cast-iron skillet or electric skillet to come just halfway up the sides of the chicken parts. Heat shortening or oil just until smoking, about 375 degrees. Place the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter. To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.Yield: 4 servings Prep time: 10 minutes Cook time: 20 minutes Ease of preparation: moderately easy<\/p>\n<\/h3>\n
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\nDirections:<\/strong>
\nCook bacon in frying pan until crisp. Drain bacon and set aside, leaving drippings in skillet. Add onions to drippings and saute until tender. Add green beans to pan and saute over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir. Add back crisp bacon before serving. Garnish with a squeeze of lemon juice.Yield: 6 servings Preparation time: 15 minutes Cooking time: 15 minutes Ease of preparation: Easy<\/p>\n<\/h3>\n
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\nDirections:
\n<\/strong>For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.Yield: 12 servings Preparation time: 10 minutes Cook time: 15 minutes Ease of preparation: easy<\/p>\n<\/h3>\n
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\nDirections:
\n<\/strong>In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed. Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving. Prep Time \u2013 5 minutesInactive Prep Time \u2013 5 minutesCook Time \u2013 20 minutesYield \u2013 6 servingsDifficulty \u2013 Easy<\/p>\n<\/h3>\n
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