Ham, Italian, Main Dish, Pasta, Spinach

Pasta Florentine

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1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.  Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.  Remove pot from heat and stir in grated Parmesan. Toss gently to combine.  Transfer to large serving platter. Garnish with chopped parsley and serve. 
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
4  Servings
Chicken, Main Dish, Make Ahead

Party Chicken

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Cooking spray
3 tablespoons unsalted butter
1/4 cup flour
Large zip-top bag
1 1/2 lb chicken fillets
1/8 teaspoon pepper
1 (10.75-ounce) can reduced-sodium condensed cream of chicken soup
1/2 cup light mayonnaise
1 1/2 cups panko (Japanese bread crumbs)
1 cup shredded Cheddar cheese
Aluminum foil
Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.  Cut butter into small pieces and place in medium bowl to soften.  Place flour in large zip-top bag. Season chicken with pepper; add to bag. Seal bag; shake to coat. Remove chicken from bag; shake off excess flour. Arrange chicken in baking dish.   Combine soup and mayonnaise; spread evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes.  Remove foil. Bake 10–15 more minutes or until top is golden and chicken is 165°F. Serve.
4  Servings
Sandwiches, Turkey

Panera’s Turkey Artichoke Panini

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loaf pesto focaccia bread
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread (Available at your local grocer)
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 tomato, sliced (6-8 slices)
1 pinch salt and pepper
Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.  
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.  Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.  Serve hot with chips or your favorite soup!
4  Servings
Main Dish, Seafood

Pan-Seared Cajun Scallops

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1 pound fresh sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 10-ounce package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces
Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.  Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.   
Beef, Sauces

Outback Steakhouse Marinade

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1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer

Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides.  Let marinate with dry ingredients for 1/2 hour.  Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection

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