Chicken Ravioli Florentine with Lime-Kissed Fruit

My cute little Apron Simple Meals Recipes binder...

In Florida, we have this awesome supermarket called Publix. Publix is a very nice place to shop...especially if you have lots of coupons (which I usually do).

Nothing in the produce section is spoiled, or even overly handled.

Things are easy to find and clearly labeled.

Everyone is SUPER friendly...they answer questions, take you to items you can't find in the store instead of just pointing and saying something in a muffled voice like: "It's in aisle 9".

And they walk you to your car and unload your groceries for you, whether you ask them to or not.

They also have this cool thing where Monday through Friday, between 4 and 7pm, they do cooking demonstrations....part of their Publix Apron Simple Meals service. They have a recipe every week that's featured, and they make it and give you a taste, and then have all the ingredients you need to make the same recipe at home RIGHT THERE.

See? The recipes are cute, quick, and easy to understand...

And, all the recipes are easy, quick, and not very expensive.

It's awesome.

The recipes are free, and if you miss a few, that's okay, because they keep about 8 weeks worth on hand.

I've tried a few, but have yet to record any on my blog. This is my first...it's really good!!

I DID double this...but that's just because I feed an army.

Chicken Ravioli Florentine

• 2-3 green onions
• 1-1/2 cups water 
• 1 (9 oz.) package fresh four-cheese ravioli (I actually used the frozen kind...so I needed more water and then had to drain it afterwards...but it worked fine)
• 4 oz. pre-sliced fresh mushrooms (I bought whole Baby Bellas and sliced them myself...well, actually, I made Joseph do it...but still...it's slightly cheaper to buy whole)
• 2 TBS butter
• 1 (9 oz) pkg. cooked chicken strips (again...I cooked up four whole breasts and sliced myself...cheaper)
• 1 TBS basil pesto
• 2 TBS shredded Parmesan cheese, optional (ahhhh...no it's not...and I used A LOT more than that)

Chop green onions.

Combine water, ravioli, mushrooms, and butter in large saucepan, then cover; bring to a boil on high. When boiling, remove lid and reduce heat to medium-high; cook and stir 8-10 minutes or until most of the liquid is absorbed. (See, if you use frozen, you'll have to use more water and then drain it off)

My butter, mushrooms, and somewhere in there, my ravioli...

Now...because I didn't use pre-cooked chicken breast strips, I had to pan-fry my own chicken and slice it up. More time consuming...less expensive...

Cluck Cluck

 Stir in onions, chicken, spinach, and pesto; cook and stir 2-3 minutes or until spinach is tender. Sprinkle with cheese and serve.

Looks good, right?

 Then, the recipe also gives you a side dish...


Lime-Kissed Fruit

• 3 oz frozen limeade concentrate (1/2 can)
• 1/4 cup honey
• 1/2 tsp poppy seeds
• 1-3/4 lb. produce fresh cut fruit (melons, pineapple, strawberries)

Place limeade in a salad bowl to thaw...and thaw COMPLETELY ( I didn't wait long enough, and when I added my honey...it froze it...so I had to defrost it all in the microwave. Rookie mistake.)

Whisk in honey and poppy seeds.

Add fruit; toss to coat. Chill until ready to serve.

It makes a really pretty dinner, right?

 courtesy Publix Apron Simple Meals

Iron Chef Pembroke Pines February 2011 - Parmesan-Stuffed Strawberry Chicken

Ingredients

3 cups fresh strawberries (halve or quarter if large berries)

2 Tbsp. White balsamic vinegar or white wine vinegar

1/4 cup strawberry jam

Sea salt or salt and black pepper

6 boneless, skinless chicken breast halves (about 3 lb.)

3 oz. Parmesan or white cheddar cheese

6 large fresh basil leaves

1 Tbsp. Olive oil

2 cloves garlic, minced

Snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.

2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.

3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.

courtesy Sherie McKenna

February 2011 Iron Chef Pembroke Pines...Strawberry Extravaganza Shortcake

We've been doing Iron Chef since September...but I haven't been very good at compiling the recipes. I might be able to go back and enter my favorites...at least the winners!!!...from the past months...but I figure the best thing to do is just start fresh.

In February, Iron Chefs secret ingredient was "Strawberries". Jason has been coming to Iron Chef with me for over a year, but he only started competing last month.

This month he whipped out an amazing dessert, and he won!! Here it is:



Jasons Strawberry Extravaganza Shortcake

Cake:

2 box Strawberry Supreme Cake Mix
8 eggs
2 box (small) Strawberry Jello (gelatin dessert)
2 ½ cup water
½ cup oil

Filling:

2 cups heavy cream
6 tablespoons confectioners sugar
1 tablespoon vanilla extract
2 quarts strawberries, hulled and sliced thickly
1 TBS Lemon juice
White sugar

Topping:

2 cups powdered sugar
1/3 cup lemon juice

Make It:

1. Mix all cake ingredients and pour into 4 round cake pans pan greased with cooking spray.

2. Bake at 350°F for about 30 minutes or until done.

3. Remove from oven and pierce with holes all over.

4. Mix powdered sugar and lemon juice from "Topping" and pour over the tops of each cake. Spread evenly.

5. When cool, remove from pans and chill until cold (a couple hours).

6. While cake is chilling, masterate strawberries in the 2 TBS sugar and a TBS lemon juice from "Filling" for at least one hour.

7. Make filling by combining cream, confectioners sugar, and vanilla and whipping at high speed with a blender until stiff peaks form.

8. Remove cake layers from fridge and alternate cake layers, cream filling, and masterated strawberries. Repeat.

9. Decorate top with more berries and additional cream filling, if desire.

10. Chill remaining cake until eaten.

courtesy Jason Johnson

Fresh Watermelon Spring Salsa

I haven't made salsa in awhile...and I was all thrilled. I love making specialty salsas...they're just so much fun.

Then, I was seeding jalapenos. And after I was done, my nose itched, so I casually rubbed it.

WOW!!! Now - I know better than that. You're not supposed to work with peppers without gloves...and if you are stupid or lazy enough to skip gloves (like I ALWAYS do), you WASH YOUR HANDS DIRECTLY AFTER CONTACT!!

My mucus membranes are seriously stinging.

Better be damn good salsa.

This salsa is primarily intended for fish entrees...where it makes a delightfully light and juicy topper. Just bake your fish of choice (we used wild-caught perch) with a little lemon and pepper (very light on the pepper), and top with salsa.

Viola!! You have an colorful, visually pleasing dish that is perfect for summer.

I doubled...because I like this salsa later in front of the TV with Pita Chips.

-
Fresh Watermelon Spring Salsa

1-1/2 ups chopped watermelon
1 cup chopped PEELED cucumber
1/2 cup diced red onion
2 TBS chopped cilantro (I LOVE smelling cilantro...)
2 TBS Zesty Italian dressing
2 tsp minced serrano chile (I used jalapenos...cause I'm a big fan of using what you got instead of making special trips to the store...but no matter what chile...USE GLOVES or WASH YOUR HANDS...or suffer the consequences)
1/4 tsp. salt

1. Mix all ingredients until well-blended.

2. Serve spooned over cooked fish.



Please forgive the paper plates...I'm still in the process of moving...

courtesy Kraft foods