August 2019 Reading List

Summer Brides
A June Bride by MaryBeth Whalen
A July Bride by Beth Wiseman
A August Bride by Debra Clopton

One Pot Garlic Parmesan Pasta

1 tablespoon olive oil

4 cloves garlic, minced

2 cups chicken broth

1 cup milk, or more, as needed

2 tablespoons unsalted butter

8 ounces uncooked fettuccine

Kosher salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired. Servings: 4 Calories: 312.5

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium, thinly sliced

1 tablespoon sesame oil

¼ cup soy sauce

1 clove garlic minced

1 teaspoon ground ginger

2 tablespoons chicken broth

Salt and pepper to taste

2 stalks of green onion

Brown ground pork in a large pan over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Serving: 6  Calories: 268

Green Chili Cream Chicken Enchiladas

6+ soft tortillas

8 oz. cream cheese

2 small cans diced green chiles

2 cups cooked, cubed or shredded chicken

28 oz can green enchilada sauce

2 cups shredded cheddar cheese

Sauté cream cheese, green chiles, and cooked chicken until it is warm and nicely combined.

Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top. Roll up tortillas and place in a 9x13 baking dish sprayed with cooking spray. Pour enchilada sauce on top and sprinkle with the remaining cheese. Bake for 40 minutes at 375 degrees.

Fried Rice

2 cups enriched white rice

4 cups water

2/3 cup chopped baby carrots

1/2 cup frozen green peas

2 tablespoons vegetable oil

2 eggs

2 tablespoons soy sauce

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

Spanish Rice

  




















2 tablespoons vegetable oil

1 cup uncooked white rice

1 onion, chopped

1/2 green bell pepper, chopped

2 cups water

1 (10 ounce) can diced tomatoes and green chiles

2 teaspoons chili powder, or to taste

1 teaspoon salt

Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

My Dad

My dad. Thank you God, for blessing me. Until we meet again. Loving you always.

Dorwin (Pete) S. Burke 5-1-1926/ 6-12-2019