October!

Lately, a lot of us have been writing about October. I write about October because it is definitely a time of change. The change of weather and the change of foods are the two dominant ones. Everyone, including myself, starts to visualize the foods at the Thanksgiving table around October.

Along with Breast Cancer awareness Month, and Family History Month, October is also a month of foods. It is Vegetarian Awareness Month, National Dessert Month (my favorite), National Pasta Month, National Pork Month, National Seafood Month, National Pretzel Month, and National Apple Jack month. With all of these to choose from, there has got to be one that will suit everybody. Since there are so many I am only going to choose two; national dessert month and national seafood month are the intreguing choices to me.

For National Seafood Month, I found a recipe that my mom used to cook for us at home, Seafood Pasta. (which also goes along with the National Pasta Month too!)

Seafood Pasta
Make in under 30 minutes!
serves 6
1/3 pound crab meat
1/3 pound shrimp; shelled & deveined
1/3 pound rock shrimp, shelled
1/3 pound scallops
4 tablespoons butter
4 tablespoons olive oil
2 cloves garlic, minced
1/4 cup onions, minced
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon grated lemon peel
4 cups crushed tomatoes
1/2 cup dry white wine
1/4 cup Triple sec
1 pound angel hair, cooked & kept hot

Melt butter and saut seafood quickly; remove and set aside. Add olive oil to pan. Add garlic and onions; cook 5 minutes but do not brown.Add remaining ingredients except seafood and pasta; bring to a boil; lower heat and simmer 20-30 minutes.Meanwhile, cook pasta al dente; drain well and keep warm. Turn off heat to sauce and stir in seafood.Toss together coating pasta.

I love this dish because it is very creamy and always satisfys my seafood craving without overdoing it. It is also good for either lunch or dinner and it tastes the best with dinner rolls.

For National Dessert Month, I chose something easy so that women, children, and men who can and can't cook can make them for Halloween parties!

Deep Fried Ice Cream
serves 44 scoops vanilla ice cream
coating:
1/2 cup crushed Cornflakes
1 egg
1/4 cup all-purpose flour powdered sugar
chocolate sauce

Freeze scoops of vanilla ice cream Beat egg. Combine bread crumbs and almond flour. Roll ice cream scoops in flour, then beaten egg, and finally in almond/breadcrumb mixture. Fry the ice cream in hot oil for 20 seconds. Put the fried ice cream in bowl. Dust with powdered sugar and garnish with chocolate sauce.

Fried ice cream is a dessert that everyone loves. It's also easy to make and can make it for any Halloween parties! It doesn't sound easy, because you would think the ice cream would melt, but really it's an easy dessert that I have fun making. I would suggest at least trying it once.