Chicken Florentine

I saw Paula Deen make this one on T.V. and so we decided to give it a go. It is really tasty, my hubby agreed. I have only made it once so I have yet to make any changes. If I do, I will let you know.

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.


**I roasted my chicken in the oven.

One Pot Beefy Dinner

I got this one out of the Kraft magazine that comes in the mail. My husband and 3 year old can be pretty picky, so let me assure you that if it is a hit at our house, it is probably pretty standard fare. We all liked this one and it would be so easy to change it up a bit

1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 can (14 oz.) baked beans
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese

BROWN meat in large nonstick skillet on medium-high heat; drain. Add vegetables; cook 5 min., stirring occasionally.

STIR in water. Reduce heat to medium-low; cover and simmer 10 min. or until vegetables are tender.

ADD beans and barbecue sauce; stir. Cook 5 min. or until heated through. Sprinkle with cheese.

serves 4.

Dried Apricots

This is probably more a technique than a recipe, but I thought I would still stick in on here in case anyone is curious. There has always been a fantastic apricot tree in the backyard of my Grandma's house and when we were kids there were always fresh apricots, canned apricots and oh, the dried apricots. There were many times back in the day that my brother, Pete, and our cousins Amy and Jim would make ourselves desperatley ill snarffing these sweet and chewy little bits. I always remember my grandma drying them out in the back yard in a fruit dryer. I, frankly, do not have the time or the patience for such a thing, so I used my oven.

I washed and pitted the apricots (no small feat considering that I have a 3 year old and a six month old) and placed them in a single layer, cut side up, on a lined cookie sheet. Then I stuck them in the oven on the lowest setting (200* in my oven) for a good 10 hours and ta-da the sweet chewiness I remember from my childhood. They worked out really well and are now hidden in my cupboard so I don't make myself sick. If my brother is lucky I just might share.

Coconut Cupcakes with Coconut Cream Cheese Frosting Recipe
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These are wonderful topped off with some freshly cut pineapple (not canned) or even mango. Also, this is a recipe in which I would not suggest using light coconut milk, as it would only diminish the flavor. The brand I prefer is Chaokoh, which is readily available in most stores but go with what you can find.

Ingredients
Cupcake Ingredients

3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered sugar
1/4 cup of sweetened desiccated coconut
Method
Cupcake Method

1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.

4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Frosting Method

1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.

2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.

3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

Makes 20 cupcakes.