Ross's Favourite Chicken Stir Fry with Pasta!

2 boneless, skinless chicken breasts, cooked and sliced

2 green onions, sliced

2 garlic cloves, minced

1 teaspoon fresh basil

½ teaspoon freshly grated ginger

1 bunch baby bok choy, chopped

1 carrot, sliced

snow peas, trimmed

1 small zucchini, sliced, or broccoli florets

½ to 1 cup artichoke quarters (canned in spring water)

½ red pepper, sliced

fresh mushrooms, sliced

½ cup white wine or fruit wine (kiwi pear)

lemon juice

whole wheat pasta or pasta of your choice

1 Saute green onions and red pepper in a deep frying pan or wok. Add carrot, white of bok choy and a little wine. Add the zucchini, or broccoli, ginger, garlic and basil.

2 Add the chicken, snow peas, greens of bok choy, mushrooms and artichokes at the very last.

3 Add a splash of lemon juice and the rest of the wine. Saute until tender crisp -Do Not Overcook the Vegetables!

4 Serve over your favourite pasta.

Contributed by Ruth Ann Kentner on the occasion of CFOS' 70th anniversary!

Asian Chicken Thighs

1¼ pounds skinless, boneless chicken thighs, each cut in half
3/4 cup(s) water
3 tablespoon(s) soy sauce
1 tablespoon(s) fresh ginger, grated and peeled
1 tablespoon(s) brown sugar
1 bag(s) (16 ounces) broccoli florets
1/4 teaspoon(s) coarsely ground black pepper

1 Heat nonstick 12-inch skillet over medium heat until hot. Add chicken thighs; sprinkle with pepper. Cook chicken 10 minutes or until lightly browned on both sides.

2 Meanwhile, in 1-cup liquid measuring cup, mix water, soy sauce, ginger, and sugar.

3 Add soy-sauce mixture with broccoli to skillet with chicken; heat to boiling. Cover and cook over medium heat 5 to 7 minutes, stirring occasionally, until broccoli is tender-crisp and juices run clear when thickest part of chicken is pierced with tip of knife.

4 Servings

Valentine's Chocolate Pot de Crème

2 cups whipping cream

6 ounces semisweet chocolate, coarsely chopped

⅓ cup sugar

4 beaten egg yolks

1 teaspoon vanilla

Chocolate curls (optional)

1 In a medium heavy saucepan combine the whipping cream, chocolate and sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil or thickens. (If chocolate flecks remain use a rotary beater or wire whisk to beat mixture until blended.)

2 Gradually stir all of the hot mixture into the beaten egg yolks; stir in vanilla. Divide chocolate mixture evenly into 3-ounce ramekins or espresso cups. Cover and chill for 4 to 24 hours before serving. If desired, garnish with chocolate curls.

I like to add some fresh raspberries and special small cookies on the side. Happy Heart Day!

4 Servings

Seven Layer Dip .. Touchdown!

2 ripe avocados - peeled, pitted and diced

1½ tablespoons fresh lime juice

¼ cup chopped fresh cilantro

¼ cup salsa

garlic salt to taste

ground black pepper to taste

1 (8-ounce) container of sour cream

1 (1-ounce) package taco seasoning mix

4 plum tomatoes, diced

1 bunch green onions, finely chopped

1 (16-ounce) can refried beans

2 cups shredded Mexican-style cheese blend

1 (2.25-ounce) can black olives, drained and finely chopped

1 In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.

2 In a small bowl, blend the sour cream and taco seasoning.

3 In a 9x13 inch dish spread the refried beans, Top with sour cream mixture. Spread on avocado mixture (guacamole). Top with tomatoes then green onions, Mexican-style cheese blend next and, lastly, the black olives.

Serve with tortilla chips (lots of them!)

Serves a crowd