Marilyn's Luncheon May 10th 2012

This is Marilyn, our cook for the month
of May.

Marilyn gave us each a treat, it is a cute lady bug container with

A measuring tape and also a little tool set that fits right in your

purse.  It was fun to have Linda’s friend Joan at the luncheon.

Thanks Marilyn for all your work in preparing the food.

Marilyn wants to thank everyone for helping to put the food

on the table and for clearing the table. 

Thanks Marilyn for the great lunch and also the fun time.
And of course the lady bug container.  We used it already.

    We just loved all her flowers

Check out the recipe below

Nancy’s Stir Fried Sesame Asparagus

            2 pounds asparagus, cut into 1 inch pieces

            2 teaspoons sesame seed

            2 tablespoons peanut oil

            2 teaspoons grated fresh ginger

            ½ teaspoon salt

            1 teaspoon sesame oil

Bring a pot of lightly salted water to a boil.  Cook

asparagus in boiling water Bring a pot of lightly salted

water to a boil.  Cook asparagus

in boiling water for 2-3 minutes.  Drain and immediately

plunge the asparagus into a bowl of ice water until it

cools.  Drain and pat dry

Toast the sesame seeds in a dry skillet over medium heat

 until lightly browned; 3 to 5 minutes; transfer to

 dish and set aside to cool.

Heat the peanut oil in a skillet over medium high heat.

 Add the ginger and asparagus.  Season with salt and

cook until the ginger is fragrant about 5 minutes.

Remove from heat and toss with sesame oil and

sesame seeds.

(Had planned to use this recipe but Pumpkinland

did not have any asparagus so

I cooked broccoli from Kathy’s winter garden

“Julia’s Fruit Stand”

and served it the “Grandma” way with mayonnaise)

Sharing

Marilyn's kids bought her this
pretty flower arrangement
for Mothers Day.  We all loved
it!

The Chick Delish Dish

Greg’s Chicken Cacciatore

            8 bone-in chicken thighs skinned (2 ½ #)

            ½   teaspoon salt, divided

            ¼ teaspoon black pepper

            2 Tablespoons olive oil, divided

            1 ½ cups chopped red pepper

            ¾ cup chopped green bell pepper

            1 c chopped onion

            8 oz sliced mushrooms

½ cup chopped celery

            2 teaspoons fresh rosemary

            4 garlic cloves, minced

            1 1/3 cups lower-sodium marinara sauce

            1 ounce Parmigiano-Reggiano cheese, shaved

 Preheat over to 350

 Heat a large nonstick skillet over medium-high heat.

 Sprinkle chicken with ¼ teaspoon salt and black pepper.

 Add 2 teaspoons oil to pan, swirl to coat.  Add 4 chicken

 thighs to pan; cook for 4 minutes on each side or until

 browned.  Remove chicken from pan and keep warm.

 Repeat procedure with 2 teaspoons olive oil and

 remaining chicken.

Add the remaining 2 teaspoons olive oil to pan and

swirl to coat.  Add bell peppers,

onion, celery, rosemary, minced garlic and remaining  

salt; cook for 3 minutes, stirring

frequently.  Add mushrooms and cook for 6 minute

stirring occasionally.  Stir in

marinara sauce; cook 1 minute.

(I used Amy’s Organic Low Sodium marinara sauce

which I know is healthier but when I made it a couple

of days ago; I used Marazetti which I liked better.)                                                              .

Spread vegetable mixture in bottom of 13x9 inch glass

or ceramic baking dish. 

Arrange chicken on top of the vegetable mixture. 

Bake at 350 for 30 minutes or until the chicken is done.

Serve over spaghetti or with short pasta.

Sprinkle with shaved cheese.

The end results were great!

So good!

Kiwi's for plate decor!

I cooked broccoli from Kathy’s winter garden

“Julia’s Fruit Stand”

and served it the “Grandma” way with mayonnaise)

This goes under the chicken....no eggs!

                                                         

Three cheese bread and French bread.

Marilyn said the recipe is from my Mom for the bread.

And now I forgot where I put the recipe!

Flowers out of Marilyn's Garden
They are so pretty! 
                                                              

She said it was this big, I think it is a fish story. Ha Ha

A buzzing Kitchen!

So good!

Kathy’s Festive Tossed Salad

            ½ cup olive oil

            ¼ cup balsamic vinegar

            3 tablespoons water

            1 envelope Italian salad dressing mix

            2- 10 ounce packages Italian blend salad greens

               cherry tomatoes

            1 small red onion thinly sliced

            1 cup crumbled feta cheese   

¾ cup dried cranberries

            Walnuts I used glazed walnuts of course walnuts

            from Long and Long Orchard!

In a jar combine the oil vinegar, water and salad dressing mix.

Shake well.  In a large salad bowl combine the greens,

tomatoes, onion, cheese and cranberries.  Serve with dressing.

I put dressing on the greens, then greens on the plate

and added the other goodies.

Yes indeed it was delicious

Marilyn’s Avocado Cheesecake

          With Walnut Crust

            1 cup graham cracker crumbs

            1 cup shelled walnuts, coarsely chopped

            1 tablespoon sugar

            ½ teaspoon crushed anise seeds

            ¼ teaspoon salt

            6 tablespoons butter, melted

            1 envelope unflavored gelatin

            1 lemon

            1 ½ cups skim milk

            ½ cup sugar

            1 teaspoon vanilla extract

            2 fully ripened avocados, diced

            1 package cream cheese, softened and cut in pieces

1. Preheat oven to 350.  In a bowl or food processor, combine graham cracker crumbs, walnuts, sugar, anise seeds and salt.  Add butter, pulse until ingredients are thoroughly combined, (will resemble wet sand)  Press into bottom of a 8 inch

spring form pan.  Bake 15 minutes and cool completely.

2. Combine 1 package of gelatin with two tablespoons of water in small bowl.  Let stand five minutes.  Using potato peeler, remove strips of lemon zest (yellow portion only).  In small   sauce pan, combine milk, sugar, vanilla, and lemon zest.  Bring to a boil.  Add gelatin, Simmer until gelatin has completely dissolved, about 1 minute; strain.
3. In food processor place avocados and cream cheese.  Pour hot milk mixture into processor.  Pour into pre-baked crust, cover and refrigerate until set,
   at least 2 hours.  Serve with the rasberry sauce.

Razzel Dazzel Raspberry Sauce

            2 pts frozen raspberries

            ¼ cup sugar

            1 T lemon juice

Combine frozen raspberries and sugar in saucepan.  Cook until raspberries are broken down, about 10 minutes.  Strain to eliminate seeds.

I loved the cheesecake and especially the raspberry sauce   (I added extra whole berries on top.  I would suggest making the cheesecake the same day if possible.

                                                                   

Linda's Luncheon April 26th 2012

This is Linda our hostess for the month
of April.  She made a great luncheon and
we all enjoyed the great food and fun time
we had.  Thanks Linda for all your work
in preparing the lunch for us. 

Linda's table setting

She made little flower pots with chocolate
rocks inside an made the cookies on a stick
also gave each person a cute garden shovel
as a place marker with our names on it.
We call her Mrs Martha
Thanks Linda!