First Impressions....

You never know what kind of an impression you make on someone that is in a class or demonstration that you are doing...You get a lot of comments and thank yous at the end of the class but most likely you won't hear back from them.

That is why this past Thursday morning I had a real surprise.  


We were hosting a ribbon cutting for Joel Newburn, Woodmen of the World Financial Advisor, who has taken office space here at the Design Center and the Chamber of Commerce Ambassadors were coming.

One of the Ambassadors, Cindy Trammel, came early and she handed me four pages of notes and said ,"Sandy, I was going through my files this morning looking for ideas on what to prepare for dinner tonight and look what I found...it's the notes from a cooking /entertaining class you hosted 20 years ago at your home Southampton and I have kept it and prepared these recipes many times "

I was surprised but mostly in awe that someone found my class memorable enough that they kept and enjoyed the menus.  So, if you think that they aren't paying attention or they really don't care ...think again because the impression you are making could be a lasting one.  Thank you Cindy Trammel !!

I actually did the menu on TV at UCA with Doug Bingham and he told me he loved it too so here goes my "STILL ON MY MIND "  recipes and ideas.

MENU:

Appetizer:  Zucchini wrapped in Prosciutto 

Tuscany Chicken Breasts

Lemon Pepper Pasta

Asparagus with Artichoke

Hard Rolls with Flavored Herb Butter

Platter of Fresh Tomatoes with Basil and Mozzarella

Angel Food Cake filled with Lemon Curd

SERVES 4-6

Tuscany Chicken Breasts

Six boneless, skinless chicken breasts

Sundried tomatoes soaked in Olive oil and then chopped.  (You can buy the tomatoes in olive oil)

Fresh Basil

Capers

Green onions

White wine (as much as you think you need)

Cheese

Butter

Sour cream with chives

Black pepper

Salt

Cooked pasta of your choice

Beat chicken breast with a meat hammer until very thin and cut into bite size pieces.  Season with salt and pepper and then cover the chicken with fresh basil leaves.  Put cheese in the center of the chicken breast and sprinkle with rest of ingredients.   Secure chicken with toothpicks and bake in a casserole with white wine and pats of butter.  Cook for forty-five minutes at 350 degrees.  In the last ten minutes of baking, top with sour cream with chives.

SERVE ON TOP OF PASTA AND SPOON LIQUIDS FROM CHICKEN ON TOP OF PASTA AND CHICKEN.  THIS CAN BE COVERED AND LEFT IN FRIDGE UNTIL READY TO BAKE.

Asparagus with Artichokes

1 bundle fresh asparagus (always break where it wants to bend)

1 can artichoke hearts

Lemon pepper seasoning with butter

Salt and pepper and garlic powder to taste

Olive oil (a whole lot)

Lemon zest and lemon swirls for garnish

Break steams from asparagus and put a layer in a microwave proof glass casserole

Cut artichokes hearts in half.  Drizzle olive oil over tops of asparagus and hearts and toss.  Sprinkle lemon pepper seasoning and a little butter and the rest of the ingredients on top.  This also can be made in advance and covered in the refrigerator until you are ready to cook.  Cook in microwave 8-10 minutes.  Toss everything together.

OTHER OPTIONS FOR GARNISHES ARE SUN DRIED TOMATOES, CHEESES SUCH AS FETA CHEESE, TOASTED PINE NUTS.

Flavored Butter with Hard Rolls

Remove butter from the refrigerator and let it soften.  Mix with fresh or dried basil or tarragon.  If you use fresh basil, chop very fine.   Put in container of your choice and decorate top with herbs.   You can also form in any shape or use any mold to form any shape.  Put back into the refrigerator to harden.  Place the shaped butter on fresh basil leaves and place on a pretty plate.  Use any hard roll that you like and put in a pretty basket or plate.

Individual Salad Plates

Slice fresh tomatoes and mozzarella.   Layer in sequence on individual plates, tomatoes slices, mozzarella, fresh basil.  Repeat as often as you would like.  Drizzle with good olive oil, cracked black pepper, sea salt.  Cover and let stand in the refrigerator for an hour or so or until you are ready to serve.

Angel Food Cake filled with Lemon Curd

 Apitite

Buy one angel food cake and cut into three sections.  Fill in between layers with a jar of Dickinson’s Lemon Curd.  Stack layer back together and cover the entire cake with shipped cream.  I use Cool Whip and it works great.  For garnish you can use lemon curls and fresh mint.    


Bon Appétit!

Sandy