Welcome to my Kitchen

Valentine’s Day is February 14th, the day after most readers will receive their copy of The Odessa Record. I’ve included some recipes easy to prepare, that will help you make the day special for your family and friends.

Blueberry Cream Muffins, suggested by Vicki Strang, make a warm and tasty start to the day. The recipe makes 24 muffins so you will have plenty to share with friends or co-workers. Bake the muffins in paper lined muffin cups for easy cleanup and ease of transport. Use this trick to make muffins, or cupcakes, heart shaped. After the paper liner is filled with batter, place a glass marble or a large dry bean between the liner and the pan before baking. It will make an indent in the baked muffin, creating a heart-like shape.

Blueberry Cream Muffins

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 tsp vanilla extract

4 cups all-purpose flour

1 tsp salt

1 tsp baking soda

2 tsp baking powder

2 cups sour cream

2 cups fresh blueberries

In a large mixing bowl, beat eggs using an electric mixer. Gradually add sugar. While beating, slowly pour in oil; add vanilla. In a separate bowl, combine dry ingredients; add alternately with the sour cream to the egg mixture, stirring gently with a mixing spoon. Gently fold in blueberries. Spoon into greased or paper lined muffin tins. Bake in preheated, 400 degree oven for 20 minutes. Yield: 24 muffins.

Vicki found this recipe in Taste of Home Magazine and reports that she finds many good recipe ideas geared to home cooking in the magazine, and on their website, http://www.tasteofhome.com.

Valentine’s Day is on a Friday this year, so maybe you have plans for a family game night. Here is a fun way to customize a purchased pizza to the holiday. Before baking, use a small juice glass as a guide to cut around making a scallop edge around the pizza. Bake as directed and when you cut the pizza, make sure each slice contains 2 scalloped shapes and they will appear heart shaped when served.

Chips and dips go with games, and Corned Beef Cream Cheese Spread is a mixture that should appeal to the adults in the crowd. A little sauerkraut on the side goes well with this snack treat.

Corned Beef

Cream Cheese Spread

16 ounces cream cheese, softened (2-8 ounce packages)

2 packages thin sliced or wafer, corned beef

5 green onions, divided

1 Tbsp Worcestershire sauce

1-2 tsp seasoned salt

Dice corned beef and chop 3 green onions.

Place all ingredients except the remaining onion in a large mixing bowl. Mix with electric mixer until well combined.

Line a small bowl with plastic wrap. Scoop spread into bowl and press in lightly. Cover surface with more plastic wrap. Refrigerate overnight.

To serve, remove plastic wrap from surface and invert on serving plate. Remove the remaining plastic wrap. Chop remaining onion and sprinkle over spread. Serve with your favorite crackers, sturdy chips or celery sticks.

Steak is a favorite for many folks but you may want to try this savory Brined and Pesto Topped Chicken recipe for a change of pace this Valentine’s Day. The recipe calls for kosher dill pickle brine.

Brined and Pesto Topped

Chicken

Brine from 1 quart jar of kosher dill pickles

2-4 boneless, skinless chicken breast halves

Salt and pepper to taste

Lawry’s Seasoning Salt

1/2 cup prepared pesto

6 cloves garlic, peeled and minced

2-4 Tbsp fresh parmesan cheese, grated

Combine pickle brine, chicken, salt, pepper and seasoning salt in a glass bowl. Cover and refrigerate over night, turning chicken a time or two to evenly coat. Chicken will get lighter in color.

When ready to grill, heat barbeque on high for about 10 minutes. Place drained chicken pieces on barbeque and grill covered 10-15 minutes., turning once. Meanwhile combine pesto ingredients. Use an instant-read thermometer to check temperature at 160 degrees. Turn chicken again and top with pesto mixture, continue grilling another 7 –10 minutes until internal temperature reaches 170 degrees. Yield: 2-4 servings.

Lasagna is a go-to recipe for many families when a special meal is called for. Make Ahead Manicotti is a similar dish with all the same ingredients and, like the title says, you can make it ahead of time to cook on a busy day.

Make Ahead Manicotti

1 carton (15 ounces) ricotta cheese

1 package (10 ounces) frozen spinach, thawed and squeezed dry

1 1/2 cups (6 ounces) shredded mozzarella cheese, divided

3/4 cup grated Parmesan cheese, divided

1 egg

2 tsp minced fresh parsley

1/2 tsp onion powder

1/2 tsp ground black pepper

1/8 tsp garlic powder

2 jars (28 ounces each) spaghetti sauce with meat

1 1/2 cups water

1 package 8 ounces) manicotti shells.

In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan cheese, egg and seasonings. In a separate bowl, combine spaghetti sauce and water. Spread 1 cup of the sauce mixture in an un-greased 13x9x2 inch baking dish. Stuff dry uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining cheeses. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered, in preheated 350 degree oven for 40 to 50 minutes or until heated through and bubbly. Yield: 6-8 servings.

Note: do not substitute cottage cheese in this recipe or you will have a soupy dish.

There are a number of folks who have requested gluten free recipes. I would like to feature gluten free recipes in a column later in the spring. If you have experience cooking gluten free and have some recipes to share or if you know good sources for purchasing gluten free products, please send them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email to: therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Birds appreciate fresh water this time of year.