This is our cook for the month of May, and of course, she is Marilyn Mae. And Marilyn had a cook named Joyce, not Joycie, but Joyce who cooked a fantastic lunch for the ladies.
Thanks for the great lunch!! It was very good. Recipes will be at the end of the photos.
We all had a great time and lots of fun, and of course stuffed ourselves.
Such a pretty table setting
Having a great time
Marilyn’s Luncheon May 7th 2018
Green Chili Chicken Bake
3-4 boneless skinless breasts (we used thighs)
8 oz cream cheese softened
4 oz can chopped green chilis
1 C Monterey Jack cheese, shredded
½ t garlic powder
¼ t cumin
¼ t salt
¼ t pepper
Oven---375
Mix cream cheese, garlic powder, cumin, salt and
Pepper. Stir in green chilies until evenly mixed
Lay chicken flat in baking dish. Cover with green
Chili mixture. Top with Monterey Jack cheese.
Bake on middle rack for 35-45 minutes until juices
Run clear. Serve hot.
Cilantro Lime Rice
2 t olive oil
1/3 c finely chopped onion
2 cloves minced garlic
2C Jasmine Rice
½ t sea salt
3 c water
1 whole lime (2 T lime juice)
1/3 c Cilantro chopped leaves
Put oil and onion into sauté pan. Cook over medium
heat until onion softens and becomes fragrant,
Stir in garlic, rice and salt. Cook until rice starts to
become translucent and garlic is fragrant. Stir in
water. Cover pot and bring to a simmer. Reduce
heat to low and cook until rice has absorbed all of
the water about 15-20 minutes. Remove from
heat and fluff rice with a fork. Stir in lime juice and
cilantro. Serve immediately.
Avacado-Orange salad
Avacadoes
Oranges
Onion
Mayonaise
Equal amount of avocados and orange pieces.
Grate minimal amount of onion over avocados
and oranges. Blend mayonnaise in to above
mixture,
Beet Salad
18 small pickled beets
3 oz garlic and herb feta cheese
3 oz fresh rosemary
Balsamic Vinegar and Olive oil
Lemon juice
Garlic salt
Red pepper flakes
a little bit of water
Mix beets, feta cheese and rosemary.
Blend vinegar, olive oil, lemon juice,
garlic salt, red pepper flakes . Pour over
above mixture. Add water if necessary.
Best Vanilla Cheesecake
2 ½ C graham cracker crumbs (We used finely
chopped walnuts)
1/3 c melted butter
1 T sugar
Filling
24 oz light or regular cream cheese
1 ½ c granulated sugar
4 large eggs
4 t lemon juice
2 t vanilla
Pinch of salt
3 C light sour cream
325 degree oven
Lightly grease a 9” springform pan
Combine crumbs, butter and sugar. Press into
prepared pan and up the sides about 1”. Bake for
12-15 minutes or until firm and no longer moist.
Prepare filling by beating cream cheese until smooth.
Add sugar, eggs, lemon juice, vanilla and salt and beat
on low speed until smooth. Add sour cream and beat
on low until combined. Pour into crust and smooth on
top. Bake at 275 for about 2 hours or until the outer
2” are set but the center is a bit jiggly. Turn off oven
and let sit in warm oven for 1 hour. Remove from
oven and let sit for 15 minutes before carefully run-
ning a knife around the edge of the pan to loosen the
cheesecake. Let cool to room temperature before
chilling in the fridge completely. Remove from pan
and serve. Baked cheesecakes store perfectly in the
fridge for a few days and also freeze wonderfully well.
Raspberry Sauce
2 ½ t cornstarch
3 T sugar
1/3 c water
12 oz frozen raspberries, thawed
In a small saucepan, combine the cornstarch, sugar and
water. Add raspberries and cook over medium heat.
Stir constantly until mixture boils. Once boiling, cook
and stir for one additional minute. Strain the sauce
through a fine-mesh sieve placed over a bowl to remove
seeds. Store in fridge. Serve warm or cold.
Rosemary/ Blue Cheese Bread was from Harvest Bakery and
Garlic bread from Costco.
