Mother’s Day is this month, so here are a few simple recipes that dad and the children can ‘whip’ up to make her day special. And, remember to tell her you love her!
A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie ~ Tenneva Jordan
STUFFED FRENCH CINNAMON RAISIN TOAST
Preparation time: 10 mins. Cooking time: 5 mins. Serves: 2.
4 slices cinnamon raisin bread
1/4 cup cream cheese spread
8 slices shaved honey ham
2 Tbsp milk
2 tsp sugar
Maple flavored or pancake syrup
Spread cream cheese onto 2 of the bread slices. Top with ham, cover with remaining 2 bread slices. Lightly press edges of each sandwich together to seal. In a pie plate or square baking dish beat eggs, milk and sugar with fork until well blended. Dip sandwiches in egg mixture, turning over to evenly moisten both sides. Spray large skillet with cooking spray, heat on medium heat. Add sandwiches; cook 2 minutes on each side or until golden brown on both sides. Serve with syrup along with a bowl of yogurt and fresh fruit.
GOOD OLE MAC AND CHEESE
Preparation time: 20 mins. Cooking time: 10 mins. Serves: 4.
1 (7-1/4 oz.) Macaroni and Cheese dinner
1 lb ground lean beef
1 (14-1/2 oz) Italian style stewed tomatoes
1 tsp dried oregano leaves
1 cup shredded sharp cheddar cheese
Freshly ground black pepper
Preheat oven to 400°F. Prepare Dinner as directed on package, omitting butter. Meanwhile, brown meat in large skillet on medium high heat; drain. Add tomatoes, oregano and pepper, mix well. Bring to a boil. Add meat mixture to Dinner; spoon into 2 qt. casserole dish. Sprinkle with cheese. Bake 10 minutes or until cheese is melted and casserole is heated through. Serve with green salad.
Note: If you like a crunchy brown top add more cheese on top a few pats of butter and broil a minute or two.
MIXED GREEN SALAD
Preparation time: 10 minutes. Serves: 4.
4 cups spring mix salad greens
8 cherry tomatoes, halved
3 green onions (scallions), sliced
3 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt and pepper
Wash and dry your mixed greens. Use a salad spinner to dry the leaves and place them in a salad bowl. Add tomatoes, scallions and Gorgonzola; set aside. Whisk together olive oil and balsamic vinegar in a small bowl until emulsified. Add salt and pepper to taste. Pour balsamic vinaigrette over the greens and toss lightly. Serve immediately.
Note: To a green salad you can add chicken, shrimp, tuna or any other protein to make a one dish meal.
EASY CHICKEN FLORENTINE
Preparation time: 10 mins. Cooking time: 15 mins. Serves: 4.
1/4 cup Zesty Italian Dressing, divided
6 cups lightly packed baby spinach leaves
4 boneless skinless chicken breast halves
8 slices shaved smoked ham
1 cup shredded Swiss cheese
Salt and pepper to taste
Over medium heat in a large ovenproof skillet heat 1-1/2 Tbsp dressing. Add spinach, cook and stir about a minute or until spinach is just wilted. Remove from skillet, cover to keep warm. Add chicken to skillet and cover with remaining dressing on both sides. Cook about 5 minutes on each side or until chicken is cooked through and thermometer reads 170°F. Top evenly with ham and cheese, cover. Reduce heat to low, cook a couple of minutes until cheese is melted or place under a broiler to brown. Spoon spinach mixture evenly on to 4 warmed plates. Top each with a chicken breast. Serve with hot cooked rice.
QUICK PINEAPPLE DESSERT
Preparation time: 5 mins. Chilling time: 2 + hours. Serves: 6 – 8.
1 (8 oz) tub Cool Whip
1 pkg pistachio pudding mix
1-1/4 cups crushed pineapple
1/2 c. small marshmallows
1/4 c. shredded coconut, optional
Mix and chill. Serve in attractive stemmed glasses.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email [email protected] or call 1-800-338-6072 and mention All at Sea to receive a discount.