EE_feb18

Butternut Squash Ravioli
with Seared Chicken
Recipe & photo courtesy of countryliving.com
Cauliflower Bisque with
Brown Butter Croutons
Recipe & photo courtesy of countryliving.com
Ingredients:
• 2 (9-oz.) packages refrigerated
butternut squash ravioli
• 2 c. asparagus, cut into thirds
• 1 lb. boneless, skinless chicken
breast
• Kosher salt and black pepper
• 1 tbsp. olive oil
Preparation:
• 3 tbsp. butter
• 1 chopped shallot
• 1 tbsp. chopped fresh sage
• 1 Chopped Garlic Clove
• Grated pecorino, for serving
Cook butternut squash ravioli according to package directions, adding asparagus
the last minute of cooking. Drain, reserving 1/2 cup cooking water. Meanwhile,
season chicken breast with kosher salt and black pepper. Cook in olive oil over
medium-high heat in a large skillet, partially covered, until cooked through,
4 to 6 minutes per side; slice.
Reduce heat to medium, add butter, and cook until golden brown, 1 to 2 minutes.
Add shallot and cook until golden, 2 to 3 minutes. Stir in sage and garlic. Cook
until fragrant, 1 minute. Fold in ravioli, asparagus, and reserved cooking liquid.
Season with kosher salt and black pepper. Serve topped with sliced chicken and
grated pecorino.
Ingredients:
• 2 c. whole milk
• 2½ c. vegetable stock
• 1 small head cauliflower (about
1 pound total), separated into
florets
• 3/4 lb. Yukon gold potatoes,
peeled and chopped
• 1 small onion, chopped
• 2 cloves Garlic, crushed
Preparation:
• 4 sprigs thyme
• Kosher salt and freshly ground
black pepper
• 3 tbsp. unsalted butter
• 3 c. cubed ciabatta bread
• 1/3 c. heavy cream
• 1/3 c. pomegranate seeds
• Chopped chives, for serving
Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan.
Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and
simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling
occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often,
until toasted, 10 to 12 minutes. Season with salt and pepper.
Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream
and pulse to combine. Season with salt and pepper. Serve topped with croutons,
pomegranate seeds, and chives.
Valentine Chex Mix
Recipe & photo courtesy of bettycrocker.com
Cherry Bread
Recipe & photo courtesy of madamedeals.com
Ingredients:
• 4 1/2 cups Rice Chex cereal
• 1/2 cup white vanilla baking chips
• 1/4 cup peanut butter
• 2 tablespoons butter
• 1/3 cup powdered sugar
• 1/4 cup red, white and pink candycoated
chocolate candies
• 2 tablespoons red or pink jimmies
sprinkles
Ingredients:
• 1 3/4 C. Flour
• 1 C. sugar
• 2 large eggs
• 2 tsp. baking powder
• pinch of salt
• 1/2 C. oil (vegetable, olive, etc)
• 1 tsp. Vanilla extract
• 1 10-ounce jar maraschino cherries
• Cream Cheese icing
Preparation:
Place cereal in medium bowl. In small microwavable bowl, microwave vanilla
chips, peanut butter and butter uncovered on High 1 minute to 1 minute
30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut
butter mixture over cereal, stirring until evenly coated. Then place 1/2 of the
cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal
bag; shake until well coated. Spread on waxed paper or foil; cool about 15
minutes. Meanwhile, stir candies and sprinkles into remaining cereal mixture.
Spread on waxed paper or foil; cool about 15 minutes. In serving bowl, mix both
cereal mixtures. Store in airtight container.
Preparation:
First, preheat your oven to 350, grease 2 loaf pans and set aside. Drain your
cherries, reserving the juice. Give your cherries a rough chop and coat them in
about 2 tsp flour. (This will prevent your cherries from sinking). Next, combine
your flour, baking powder, sugar, and salt together in a large bowl and stir
together. In another bowl add your eggs, extract, oil, and cherry juice (reserve
about 2 tsp of the juice for your icing) and mix well. Combine your wet and dry
ingredients in a mixing bowl and mix well. Your batter will be thick, and It’s
supposed to be, don’t over mix it! Then, fold your cherries into your batter and
mix. Pour your batter into your greased loaf pans, bake at 350 for around
40 minutes. Check them after 30 minutes.
Next, add in your reserved cherry juice to a cream cheese icing (you can make
your own or just buy some!) and melt. Pour your icing over your cake (after it has
cooled!) and serve!