Oregon Coast Waves - 1.11

at church for almost five years. One of
my favorite activities was cooking with
the girls.
Cherilyn has been away from Newport
for eight years. She was a college athlete
who met and married her college
sweetheart and moved to Basin City,
Wash., on her husband’s families
multigenerational farm — Rowley &
Hawkin’s Fruit Farms. She has two
young daughters, raising their family
on the farm and enjoying new recipes,
using seasonal fruits and veggies from
the farm.
I was really excited having her join me
in my kitchen. She and I had so much
fun making one of her delicious pasta
recipes together. This cute coastal girl
has become a farm girl and brought
a whole new meaning to being a
farmer’s wife. Cherilyn loves being a
farmer’s wife, a title that she is happy
to hold. She prides herself on being a
good cook, attributing so many of her
favorite memories to her mom. The
kitchen table was a place where she
always had a home-cooked meal, and
she always wanted to be a good cook
like her mom — friends were always
welcome and felt loved.
If you love fresh lemon, asparagus,
Parmesan cheese and pasta, this is a
recipe you’ll want to add to your recipe
box.
Ingredients:
• 4 boneless, skinless chicken breasts,
thinly sliced
• 2 tablespoons olive oil
• salt and pepper
• 8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• 1 lemon, zest and/or juice to taste
(optional)
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped (optional
Preparation:
1. In a large skillet, add olive oil and
cook the chicken on medium high
heat for 3-5 minutes on each side, or
until brown on each side and cooked
until no longer pink in center. Remove
chicken and set aside on a plate.
2. Add the sliced mushrooms and cook
for a few minutes until tender. Remove
and set aside.
3. Sauce: add the butter and melt. Add
garlic and cook until tender. Whisk in
the flour until it thickens. Whisk in the
chicken broth, heavy cream, parmesan
cheese, garlic powder, pepper and salt,
and lemon. Add the spinach and let
simmer until it starts to thicken and
the spinach wilts.
4. Add the chicken and mushrooms
back to the sauce and serve over pasta
as desired.
Strawberry
Shortcake Cream
Cheese Cupcakes
These cupcakes are truly heavenly.
They are gorgeously white, fluffy as
clouds, delicately soft and simply
divine. They’re made with just a few
basic ingredients, but when prepared
correctly it creates something all its
own.
I love cupcakes, so I thought angel food
cupcakes would be more fitting for a
made-from-scratch angel food cake
recipe. I love using farm fresh eggs as
well. This recipe is one I’ve shared every
time I make them. My friend Angie
Richcreek asks for these by special
request on her birthday — spring in the
perfect time to make them, with our
delicious Oregon berries.
To me, these taste far better than any
store bought angel food cake I’ve ever
had. They also seem to have more
moisture, so I didn’t feel like I was
eating a dried out sponge.
I topped these with a simple cream
cheese whipped cream made from
three simple ingredients. The cream
cheese is the perfect addition to these
cupcakes, and it will likely remind you
of strawberry cheesecake.
Also, I rarely combine vanilla with a
whipped cream topping because I love
the flavor of cream and don’t want it
to be hidden, so some of you may like
your whipped cream with a hint of
vanilla. But I say it’s basically an insult
to the goodness and natural sweetness
of cream — so leave it out! Just kidding,
add it if you’d like, but just be sure you
make these cupcakes. And as always,
enjoy!
Ingredients
3/4 cup plus 2 tablespoons granulated
sugar
1/2 cup cake flour
1/4 teaspoon salt
6 egg whites, at room temperature
2 1/2 tablespoons warm water
1/2 teaspoon vanilla
3/4 teaspoon cream of tartar
Cream Cheese Whipped Cream
Frosting
1 1/2 cups heavy whipping cream
6-8 ounces cream cheese, softened
1/2 cup powdered sugar
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