FATHER'S DAY PERFECT GIFTS

Check my Pampered Chef website for Great GIFTS for the Fathers in your life www.pamperedchef.biz/maiskitchen

Meal of the week 05/26

Grilled Turkey Sausage with Penne Pasta

Great combination of sweet Italian Turkey Sausage, grape tomatoes, grilled eggplant, chunks of mozzarella cheese mixed with a pesto sauce! DELICIOSO... 4/6 servings $34

This week's recipe

BASIL PESTO

Ingredients:
Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan
Preparation:
On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop.
Using a flat side of the knife blade, crush mixture into a thick paste. Add to food processor with pine nuts,basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper. To store, place pesto in a airtight container with plastic wrap presses against the surface so it does not oxidize and turn brown. Refrigerate up to 2 days, or freeze, up to 3 months. (thaw before using).

Meal for Wednesday 05/19

CHICKEN CORDON BLEU

Grilled Chicken Breast stuffed with Swiss cheese and ham cooked in a light wine sauce on the side Mashed Potatoes. 4 Servings $34

Meal of the Week 05/05

Ricotta and Spinach stuffed Shells

Hand stuffed shells with a mix of spinach, ricotta and italian herbs topped with Mai's Famous Bolognesa Sauce and melted mozzarella cheese...These shells will melt in your mouth.

4-6 servings $34

As you probably know by now this is a very popular dish so don't forget to place your order ASAP! 

Recipe of the week 05/05

Happy Cinco de Mayo!

Quesadilla Cups with Mango Salsa

Ingredients:

4 oz (125g) Chihuahua or Monterrey Cheese

3 (6 in./15 cm) flour tortillas

2 tsp (10 ml) vegetable oil

1 medium firm, ripe mango peeled

1/4 cup (50 ml) roasted red peppers, drained and patted dry

1 serrano pepper, seeded

2 tbsp (30 mL) finely chopped red onion

2 tbsp 930 mL) finely chopped fresh cilantro

1 lime

1/4 tsp (1 mL) salt

Preparation:

Preheat oven to 400 degrees F. Cut cheese into twenty-four 1/2 in. (1 cm) cubes. Brush both sides of tortillas with oil. Stack tortillas and cut wedges for a total of 24 wedges. Press tortillas into cups of DELUXE MINI-MUFFUN PAN using MINI-TART SHAPER. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, for salsa, dice mango and roasted pepper. Finely chop serrano pepper, onion and cilantro. Juice lime to measure 1 tbsp. Combine mango, peppers, onion cilantro, juice and salt mix well.

Remove pan from the oven let them cool about 2 to 3 minutes. Carefully remove cups from pan to serving platter. Devide salsa evenly among cups. Serve inmediately.