February 2016 Newsletter

February 2016 Newsletter

FOOD FOR THOUGHT:

Friends...

You happen upon them when least expected...

friends from days gone by, sometime since you've seen them...

Yet that bond of friendship is rekindled in a moment...

Cherished memories recalled...some happy times, others trying

times that you have been through together.

Old friends and new friends are necessary in life...

They are the family we choose.

Paula 2011

RECIPES:

Chicken Saltimbocca Casserole

Adapted from recipe by Gabriele Lanhan

You'll need 2 packages of THIN chicken breasts (cutlets)
a few slices of prosciutto
a half bag of fresh spinach
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic (called for in recipe)

or 

sub: 1 tsp. Chicken base, 1 shallot, minced, 1-2 tsp. Minced garlic, 1 tsp. Kosher salt, 1 tsp. Fresh ground pepper, 2 tsp. Each finely minced fresh herbs: Rosemary, sage, parsley, thyme

1/2 C White Wine 
1/4 C Olive oil
8 oz shredded mozzarella

Preheat oven to 375 degrees
spray a 13x9 " pan with cooking spray (I use olive oil in a spray bottle)
put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight)
bake for 30-35 minutes until chicken is cooked through
Uncover, top with cheese and bake for 5 minutes more.

************************************

Chopped Antipasto Salad

Adapted from Buca di Beppo

• 1 SMALL HEAD OF ICEBERG LETTUCE, CHOPPED
• 1 OUNCE (ABOUT 5 THIN SLICES) PEPPERONI, DICED*
• 1 OUNCE (ABOUT 5 THIN SLICES) MORTADELLA, DICED*
• 1 OUNCE RED ONION, DICED (ABOUT 1/8 CUP)
• 1 OUNCE (1 SANDWICH SLICE) PROVOLONE, DICED
• 2 ROMA TOMATOES, DICED
• 2 OUNCES CUCUMBER, DICED (ABOUT 1/3 CUCUMBER)
• 1/4 CUP GORGONZOLA, CRUMBLED
• 1/4 CUP FETA CHEESE, CRUMBLED
• 2 PEPPERONCINIS, CHOPPED
• 1/2 TEASPOON OREGANO
• 1/2 CUP ITALIAN VINAIGRETTE DRESSING (RECOMMENDED: MARIE’S)*

Garnish:
• 3 WHOLE PEPPERONCINI
• 2 BLACK OLIVES
• 2 GREEN OLIVES

1. Place the lettuce, pepperoni, mortadella, red onion, Provolone, 1 diced Roma tomato, cucumbers, Gorgonzola, feta, chopped pepperoncini and oregano into a mixing bowl. Toss.
2. Add the dressing and toss again until fully incorporated.
3. Mound salad mixture on a chilled plate, getting as much height as possible.
4. Place the remaining tomatoes around the outside of the salad.
5. Garnish with whole pepperoncini and olives, and serve.

*Gluten-Free Tip: Be sure to use GF deli meats and a GF Italian salad dressing.

***********************************

SHRIMP & GRITS  from:

Southern Living

Ingredients

• 
  

PARMESAN GRITS: 

1/2 teaspoon salt 

1 cup uncooked quick-cooking grits 

1/2 cup freshly grated Parmesan cheese 

1/2 teaspoon freshly ground pepper 

CREAMY SHRIMP SAUCE: 

1 pound unpeeled, medium-size raw shrimp (4 1/50 count) 

1/4 teaspoon freshly ground pepper 

1/8 teaspoon salt 

Vegetable cooking spray 

1 tablespoon olive oil 

1 tablespoon all-purpose flour 

1 1/4 cups low-sodium fat-free chicken broth 

1/2 cup chopped green onions 

2 garlic cloves, minced 

1 tablespoon fresh lemon juice 

1/4 teaspoon salt 

1/4 teaspoon hot sauce 

2 cups firmly packed fresh baby spinach 

Preparation

1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

************************************

GREEN CHILE PASTA

From Posed Perfection

1 lb. lean ground beef
1/4 cup chopped onions
1-2 Tbsp. olive oil
4 oz. cream cheese
1 sm. can chopped green chiles {reserve a little to garnish}
1/2-1 can diced tomatoes
1 sm. can tomato sauce
1/4 -1/2 tsp. cumin
1/3 cup salsa
1/2 cup shredded cheese
1 pkg. farfalle pasta (1/2-3/4 pkg)

Cook pasta according to package directions. Meanwhile, in large skillet, cook onions in olive oil until translucent. Add in ground beef and cook until done. Drain off any fat. Cut cream cheese into a few pieces and add to beef. Stir in green chiles, diced tomatoes, tomato sauce, salsa and cumin. Allow the sauce to heat thoroughly. Mix in the cooked pasta {you may not need all of it if you want the pasta dish to be more saucy}. Top with shredded cheese and serve.

*********************************

Skillet Blackberry Cobbler

From jiffy

Don't make this in anything but a big black skillet~it won't turn out the same!

1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
2 (14-16 oz) bags frozen blackberries
1 stick butter, melted
1⅓ cups sugar (for berries)
½ cup flour
¾ cup sugar (for crust)
½ stick butter, cut into small cubes
½ cup water

1.Heat oven to 350 degrees.
2.Unroll one pie crust and place in bottom and up sides of 12 " cast iron skillet.
3.Pierce bottom and sides of crust with a fork.
4.Bake 7 minutes; remove from oven.
5.Increase oven temp to 400 degrees.
6.In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
7.Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
8.Gently pour berries into skillet; sprinkle water over berries.
9.Unroll second pie crust over top of berries, sealing at the edges of the skillet.
10.Scatter the small pieces of butter on top of the crust.
11.Sprinkle ¾ cups sugar on top of crust.
12.Cut tiny slits in top of pie crust.
13.Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
14.(I highly recommend a pie shield to keep edges of crust from burning.)