Filet Mignon, Mashed Potatoes and Creamed Corn.

Strawberries with Vanilla Ice Cream.

Ice cream is my dessert and cope with each and every time I even have the yearning that's extremely oftentimes. I did have blueberries the day beforehand of this. I even have lots in my freezer that I picked final summer season at a close-by you-%. blueberry farm. they're so sturdy on your wellbeing.

Chicken Parmigiana

1 egg, beaten

2 ounces dry bread crumbs

2 skinless, boneless chicken breast halves

3/4 (16 ounce) jar spaghetti sauce

2 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 package spaghetti or angel hair pasta

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Cook pasta according to package directions, drain and serve with chicken and sauce.

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Spinach Stuffed Chicken Breast

4 skinless, boneless chicken breasts

1/2 cup mayonnaise

1/2 cup crumbled feta cheese

2 cloves garlic, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

4 slices bacon

Directions

In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.

Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.

Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.

Serve with pasta and veggies.

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Quick Cherry Turnovers

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

1 egg, separated

2 (8 ounce) cans refrigerated crescent rolls

1 (21 ounce) can cherry pie filling

Directions

In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake at 350 degrees F for 15-20 minutes or until golden brown.

For Drizzle:

1/2 cup confectioners' sugar

1 tablespoon milk

Mix sugar and milk; drizzle over turnover. Serve warm.

Beef Bourginon

Ingredients

•3 pounds lean stew beef cut into cubes

•3 cups hearty red wine

•4 tablespoons cognac

•1 bouquet garni (1 sprig thyme, 1 bay leaf, 10 parsley stems)

•6 black peppercorns

•3 tablespoons vegetable oil

•5 large white onions

•3 large carrots

•1/2 pound slab bacon

•1 teaspoon freshly ground black pepper

•2 tablespoons unsalted butter

•1/2 teaspoon sea salt

•1 garlic clove

•30 fresh pearl onions

•1/4 pound fresh mushroom caps

Directions

1.Combine beef, wine, 3 tablespoons Cognac, spices, peppercorns and 1 tablespoon vegetable oil.

2.Set aside to marinate for at least 2 hours but not overnight.

3.Peel and chop the onions and carrots then remove rind from bacon and cut meat into 1” pieces.

4.Blanch bacon in boiling water for several seconds then drain and pat dry.

5.Remove beef from the marinade with a slotted spoon and pat dry and reserve marinade.

6.Heat a Dutch oven with a tight fitting lid and film it with oil.

7.Sauté bacon until lightly browned then set aside to drain.

8.Leave any bacon fat in the pan and add remaining vegetable oil to pan.

9.Melt 1 tablespoon of the butter in it and when it is very hot add beef to the pan and sear well.

10.Season with salt and pepper then remove beef from the pan.

11.Add chopped onions and carrots to the pan and sauté mixture until onions become translucent.

12.Return beef and bacon to the pan then add marinade and bouquet garni and bring to a boil.

13.Add unpeeled but lightly crushed garlic then cover and simmer over low heat for 2-1/2 hours.

14.Wipe mushroom caps with a piece of paper towel.

15.Peel the pearl onions and cut an “x” in the root end of each with a small sharp knife.

16.Melt remaining butter in another skillet then add onions and mushrooms and sauté quickly.

17.When beef has finished cooking remove it and the bacon from the cooking liquid.

18.Strain liquid through a sieve or strainer then press to get all the juices out of the vegetables.

19.Discard vegetables then return sauce to the pan with beef and bacon.

20.If sauce seems thin mix 2 teaspoons cornstarch with 1/4 cup cool sauce before and return to pan.

21.Add mushrooms, pearl onions and remaining cognac then warm until completely heated through.

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Gratin de Fruits rouges

1- Evenly display the fruits into the 4 ear-dishes ; pre-heat oven on

grill. (Broil)

2- In a salad bowl, mix the egg yolks with the sugar sharply so that

the mixture becomes clearer and frothy. Add the sour cream and mix.

3- Pour the mixture evenly on the fruits, then sprinkle evenly

the granulated sugar on top.

4- Put under the grill (Broil) until it gets brown.

5- Serve right away.

Prime rib steak with baked potato and saute' asparagus

Garden salad with toasted garlic bread.

Chocolate mouse

I made this meal for my 1 year, it is out of Rachael Ray's cookbook, "2, 4, 6, 8". Toasted Ravioli, Pepper-crusted Tenderloin with mushroom marsala and roasted asparagus, and Wine soaked Peaches with Ice Cream.

TOASTED RAVIOLI INGREDIENTS

2 eggs

Splash of milk or half-and-half

Salt and pepper

1 1/2 cups Italian bread crumbs, eyeball it

1/2 cup grated Parmigiano-Reggiano, a couple of handfuls

Handful flat-leaf parsley, chopped

12 large fresh spinach and cheese ravioli, about 3/4 pound

5 tablespoons extra-virgin olive oil, divided

3 cloves garlic, finely chopped

Pinch red pepper flakes

2 roasted red peppers, drained

1 (14-ounce) can crushed tomatoes

DIRECTIONS

In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind (or finely chop) the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

TENDERLOIN AND ASPARAGUS INGREDIENTS

3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)

Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons

Salt, Pepper and Garlic

4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total

4 teaspoons coarse black pepper, a rounded palm full

2 tablespoons butter

6 white mushroom caps, very thinly sliced

1/4 cup Marsala Wine, eyeball it

3/4 cup cream, eyeball it

Chopped parsley leaves or chives, for garnish

Preheat oven to 425 degrees F.

DIRECTIONS

Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt, pepper and garlic. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green. *note* oil and season greens but you dont have to put them in right away. Your meat will take a while to cook and it will need to rest as well.

Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.

While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add Marsala to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.

Spoon sauce over meat and serve with asparagus alongside.

WINE SOAKED PEACHES INGREDIENTS

3 cups red wine

1 cup sugar

1 cinnamon stick

2 whole cloves

2 to 3 whole peppercorns

1 or 2 strips lemon rind

2 large peaches, halved and pitted

1 pint vanilla bean ice cream

Whipped cream, in canister ( or Fresh, just whipping cream a little bit of sugar, dash of cinnamon and a dash of vanilla then whip with electric beaters until it has stiff peaks, aka the consistency of whip cream)

Freshly grated nutmeg, to garnish

Directions

Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.

Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.

Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.

chesese cake