CHERRY TOMATO MASCARPONE TARTLETS

CHERRY TOMATO MASCARPONE TARTLETS Trisha Yearwood With my revision using basil 1/2 cup mascarpone 2 tablespoons grated Parmesan 1 large egg yolk Kosher salt and freshly ground black pepper One 14-ounce package refrigerated rolled pie crusts (2 crusts) 1 1/2 cups cherry tomatoes, halved 1/2 small shallot, very thinly sliced 1 tablespoon fresh thyme or basil (I used basil) 4 teaspoons olive oil    •            Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.    •            Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper.    •            Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme or basil , drizzle with the olive oil and sprinkle with a pinch of salt and pepper.    •            Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature.

Chicken Artichoke Cheddar Melts...& More

Chicken, Artichoke & Cheddar Melts Neva, one of the servers at the restaurant when I worked at LuVici’s told me about this recipe that she tried over the weekend. I cooked b/s chicken breasts in the crockpot and had this that week.

Chicken,Artichoke & Cheddar Melts 2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning) 1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped 3 Tbsp. mayonnaise (Duke's) 2 Tbsp. finely chopped red onion, or a little more to taste! 1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard) 8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted 8 slices sliced Sharp Cheddar cheese, cut diagonally. Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches. The next night I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes or toasted pecans. Serve as a Chicken Salad Plate for lunch or dinner...scoop of Chicken Salad on lettuce, scoops of Pimento Cheese with a classic Pear Salad (you know the 50’s salad with lettuce, canned pear half, dollop of mayonnaise, cheddar cheese & a maraschino cherry.

Paula’s Pandemic Pantry Pasta Bake

Paula’s Pandemic Pantry Pasta From the kitchen of Paula Smith May 2020 1 package Ronzoni Homestyle Fettuccine 1 package Mama Lucia’s Italian Style Meatballs 1 jar of Bertolli Vineyard Marinara w/Merlot 1/2 cup Sundried Tomato & Basil cream cheese spread 1 cup shredded Colby Jack cheese 1 cup finely shredded Parmesan cheese (extra for serving) Julienned Basil for serving Preheat oven to 350 degrees. Cook fettuccine according to directions. Heat meatballs in Marinara. Toss fettuccine with cream cheese spread & Colby Jack cheese. Toss with meatballs & Marinara. Place in buttered 9” square casserole dish. Top with finely shredded Parmesan. Cover with foil & bake for 45 minutes. Uncover the last 10 minutes. Garnish with additional Parmesan & fresh basil. 

Joanie’s Chicken with Zucchini Stuffing

Sunshine's Chicken with zucchini stuffing over rice 1 pk. thin sliced chicken breasts 3 medium zucchini, shredded, not peeled 1 medium onion, chopped finely 1 cup Progresso bread crumbs 1/4 cup white wine 3 T butter olive oil sprinkle of rosemary 1) Coat bottom of baking dish lightly, place chicken breasts in dish and bake at 350 for 10 minutes, (until they turn white). Remove from oven and set aside. 2) Shred zucchini and chop onions, melt 3 tablespoons butter in a skillet; saute onions about 2-3 minutes, add zucchini, rosemary, salt and pepper to taste, and saute until softened. Add wine. Bring to a boil; slow boil for a few minutes. 3) Slowly mix in bread crumbs until it resembles a moist stuffing consistency. Remove from heat. 4) Spoon stuffing on top of each chicken breast. Place back in oven for 15 minutes; covered. 5) Serve with white rice and broccoli spears or you favorite vegetables

Stuffed Poblano Peppers

Stuffed Poblano Peppers From the kitchen of Paula Smith aka mecookin 4 Poblano peppers, halved, seeds & ribs removed 1 lb. ground chuck, browned & drained 1 cup cooked rice 1 tsp. Kosher salt 1/2 tsp. Fresh ground pepper 1/2 cup frozen corn kernels, thawed(I use Birdseye Baby gold & white corn) 1 cup black beans, rinsed & drained 2 cups Mexican blend shredded cheese, divided 1-1/2 cups salsa, divided (I used medium heat ChiChi’s Smoky Chipotle Fiesta Style) 2 scallions, chopped 1/4 cup cilantro, chopped Preheat oven to 350. Place prepared pepper halves in large baking dish. Bake for 20 minutes to soften. While peppers are baking, prepare filling. Combine ground chuck, rice, S&P, corn, beans, 1/2 cup salsa & 1/2 cup cheese. Fill peppers, mounding filling. Return to oven & bake another 20 minutes. Remove, top with salsa & remaining cheese. Bake 5-10 minutes until cheese melts & broil for about 5 minutes to lightly brown. Sprinkle with scallions & cilantro & serve. Optional: Serve with sour cream, additional cilantro & salsa.

NOT Your Momma’s TikTok Pasta

This Is NOT Your Momma’s TikTok Pasta Paula Smith 1 pint cherry or grape tomatoes, halved 1 red onion, cut in strips 2-3 minced garlic cloves 1 tsp. Italian seasoning 1/4-1/2 crushed red pepper 1/2 tsp. Each Kosher salt & fresh ground pepper 1/3 cup extra virgin olive oil aka EVOO Preheat oven to 400 degrees. Combine all above ingredients in baking dish. Bake 30 minutes. While tomatoes are baking, cook 8 oz. fusilli or rotini pasta until al dente. Reserve 1/3 cup pasta water. When tomatoes are done, stir in... 3 cups fresh baby spinach Reserved pasta water 1 - 5.2 ounce package Boursin cheese (garlic & herbs or shallots & chives) 1/2 cup fresh grated Parmesan Cooked pasta Toss to combine. Serve with garnish of additional Parmesan & Italian parsley.

Elote Ramen

 Elote Ramen 

From my kitchen

1 package frozen whole kernel corn, thawed (I used Birdseye Baby gold & white corn)

2 Tbsp. Butter

1/2 cup heavy cream

1 cup milk

1/3 cup mayonnaise 

1 cup shredded Monterey Jack 

1/2 cup shredded Parmesan 

1-2 tsp. McCormick’s Chipotle & Roasted Garlic seasoning

1-2 tsp. Hot sauce 

Directions: 

In 10” cast iron  skillet, melt butter over med-high heat. Add corn & sauté to get some char on corn kernels. 

Reduce heat, add remaining ingredients. Stir to combine & cook until cheeses are melted. If too thick, add more milk. 

Toss with cooked ramen noodles. 

Served with Mexican Chorizo Meatloaf & Refried Beans. 

Garnish with chopped scallions & cilantro. 

Serve with Tajin for those that might want more heat. 

2-3 pkg. Ramen noodles, cooked & drained. Discard seasoning packet.