February’s Recipe – Niki’s Cheddar Corn Casserole

Perfect for a side dish for a hearty meal - My friend Niki made this for a Holiday and it was gobbled up by all!

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1 Cup Grated Cheddar Cheese

1 Box of Corn Muffin Mix

1 Stick of Unsalted Butter

1/2 Cup Ricotta Cheese

1 Can of Creamed Corn

11/2 Cups of Frozen Corn (or fill empty can.)

¼ teaspoon Pepper Flakes

Pepper to Taste



Pre heat oven to 350. Melt butter in microwave in large glass mixing bowl. Stir in ricotta, creamed corn, corn meal mix, frozen corn and pepper. Pour into greased casserole and bake 60 minutes.

January Recipe of the Month – 4 Cheese Spinach Polenta Lasagna

Origin: The word "lasagna" comes from Greek meaning "trivet or stand for a pot.” The Romans borrowed the word as "lasanum", in Latin, meaning "cooking pot". The Italians used the word to refer to the dish in which lasagna is made. It wasn't long before the name of the food took on the name of the serving dish.

This month’s recipe I created on a recent trip to visit my dear friend Ruth in San Francisco. We were in the local grocery picking up things for a New Year’s party she was hosting and it dawned on us we needed to make dinner that night. Her daughter, Margot is a vegetarian and this is what I came up with to please the whole family. If you do not feel like making polenta from scratch, Trader’s Joe’s has pre-made.

Ingredients:

Polenta (See below recipe)

1 24oz. jar Fire Roasted Garlic Tomato sauce

1 13oz. can of Spinach

1 15oz. container of Ricotta cheese

1 8oz. package of fresh Mozzarella cheese

1 cup shredded Provolone cheese

½ cup Grated Asiago Cheese

Polenta Recipe:

Ingredients

• 6 cups water

• 2 teaspoons salt

• 1 3/4 cups yellow cornmeal

• ½ stick butter cubed

Instructions:

Bring 6 cups of water and salt to a boil in a large saucepan. Reduce heat to medium, and gradually whisk in the cornmeal ¼ cups at a time, slowly shaking in meal. Reduce the heat to low and cook until the mixture thickens, stirring often. Turn off the heat. Add the butter, and stir until melted. Pour into an 8x8” brownie pan and chill overnight.

4 Cheese Spinach Polenta Lasagna

Instructions:

Heat oven to 350.

Turn out polenta on cutting board and cut into ¼-1/2” stripes.

In a lasagna baking dish, layer polenta like you would noodles, make one row. Add ½ jar of sauce. Cube fresh mozzarella and layer it on sauce. Open can of spinach and drain well, pressing as much of the water out. Mix ricotta cheese with spinach and layer that on top of mozzarella. Add second layer of polenta. Top with shredded Provolone, rest of sauce and Asiago cheese. Bake for 1 hour.





Table Setting of the Month: - Welcome the new with a few tips on repurposing what you already have. I had a TV armoire that housed the master bedroom TV for years, with the evolution of plasmas, the armoire kind of fell out of style. Instead of using it for clothing storage (the original purpose of armories-) Instead I reinvented it as a Bar.

• Add wine glass under-shelf holders (Menard’s Kitchen cabinet area.)

• Add sassy cork art to back TV panel opening (Office Max.)

• Add small wine refrigerator (Costco.)

• Add wine rack

• Add bar accessories

• Use drawers and additional shelving for platters, bowls, candles and linens for party planning.

Its Greek to Me Salad

Its Greek to Me Salad

The original recipe was found in an old issue of Cooking Light - Re-Mixed into something a bit new and easier, this tasty side is perfect for you Holiday menu, travels well and is an interesting twist to typical.

Ingredients:
1 cup uncooked white rice
11/4 cup reserved tomato stock with 1 tablespoon olive oil (for rice)
1 package produce section sun-dried tomatoes
1 bag pre-washed baby spinach
1 head garlic roasted in oven at 350 1 hour - Cooled to room temp.
1 container Deli feta cheese/olive medley salad.

1/4 cup finely chopped parsley

1 teaspoon dried Italian seasoning
1 teaspoon Greek Seasoning for rice preparation (Cavender's is good.)
1 can chickpeas (garbanzo beans), rinsed and drained
1/4 cup tablespoons pine nuts, toasted
Juice of 1 lemon

Olive oil to taste

Preparation:

Night before - In bowl, add dried tomatoes with 2 cups cup water and let absorb over night. Reserve tomato stock water, drain and set aside for salad.

Use water to cook rice the next day. Cook rice in microwave with 1 teaspoon Greek Seasoning 2o minutes at 60% power., or on stove top as per package directions. Cool to room temperature; set aside.

Roughly chopped roasted garlic.
To make salad - Toss all ingredients Drizzle with lemon juice and additional olive oil to taste. Prior to serving, garnish with pine nuts.