Cooking for someone is a nurturing activity that shows you care.
It is best to plan a simple no-fail meal to ensure all goes well...

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Broccoli Chicken Divan
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​Ingredients:
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  • 1 pound chopped fresh broccoli
  • 1 1/2 cups cubed, cooked chicken meat
  • 1 (10.75 ounce) can condensed cream of broccoli soup
  • 1/3 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon butter, melted
  • 2 tablespoons dried bread crumbs


​Directions:​​
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
  3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
  4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
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​​   Buffalo Chicken Lasagna




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Ingredients:​


  • 1 1/2 pounds bone-in chicken breasts with skin
  • 2 cups chicken stock, or as needed
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 12 lasagna noodles
  • cooking spray
  • 1 tablespoon olive oil, or more as needed
  • 2 stalks celery, finely chopped
  • 1/2 onion, finely chopped
  • 2/3 cup buffalo wing sauce
  • 1/2 cup crumbled blue cheese
  • 1 (16 ounce) container ricotta cheese
  • 1 cup blue cheese dressing
  • 1 egg
  • 1 (8 ounce) package shredded mozzarella cheese
  • Add all ingredients to list

Directions:
  1. Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
  3. Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
  6. Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
  7. Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
  8. Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.
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JUDY"S STRAWBERRY PRETZEL SALAD








Ingredients:
  • 1 1/2 cups crushed pretzels
  • 4 1/2 tablespoons white sugar
  • 3/4 cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
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Directions:

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  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.





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Affordable Dinner Wines..

RECOMMENDED:

- 2012 Murphy-Goode Merlot, Calif. (97 percent merlot, 3 percent cabernet sauvignon): hint of oak, aromas and flavors of black cherries and black pepper, full body, firm tannins; $15.

- 2013 Makara Sauvignon Blanc, Marlborough, New Zealand (100 percent sauvignon blanc): aromas and flavors of white grapefruit and gooseberries, crisp and lively; $14.

- 2013 Ecco Domani Pinot Grigio delle Venezie IGT (87 percent pinot grigio, 13 percent chardonnay): light, crisp and fruity, with aromas and flavors of lemons and peaches; $12.

- 2013 Light Horse Pinot Noir, Napa Valley (100 percent pinot noir): aromas and flavors of red raspberries, licorice and spice, medium body; $15.

- 2012 Coltibuono "Cetamura" Chianti DOCG (sangiovese): light-bodied and young, with aromas and flavors of tart cherries and mocha, light, smooth tannins; $11.

- Nonvintage Mionetto Prosecco Brut, DOC Treviso (100 percent glera): mildly fizzy, aromas and flavors of ripe apricots and green apples; $14.

- 2012 Carnivor Cabernet Sauvignon, California (100 percent cabernet sauvignon): deep purple, aromas and flavors of black cherries and mocha, full-bodied, ripe; $15.


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