Happy Anniversary Lunch / Dinner Daily Dish for Friday August 28th 2020

To Original Copy Officer Captain Troy Kenneth Aikman, I want to tell you that you make me the happiest women in the world by just showing up; by the little things that you do that change my life around for the good. For all the nights that I was scared to go to sleep at night, thank you for being there for me. You are the light that shines through my eyes and gives me hope at the end of the day; you are my best number one when under pressure to get something done. You help me organize my life together and put me back together quite well. I want you to know this is a special day of the month that I want to acknowledge You and all you do for me, and the family! You are a very important, brave, courageous, loyal, big-hearted gentleman in my life; and I LOVE YOU; and what you bring to the world!

And now something sweet for you and the family to share on this special day and memories from yesteryear and today! Three sweet treats to choose from or have all three its your important day. The original copy officer captain independent sophisticates can make these for the bake sale on Wednesday and then again on Friday they are so creative and make masterpieces of delightful desserts.

Triple Chocolate Mousse Torte

Ingredients

• 18 Oreo cookies

• 1/3 cup butter, melted

• 6 teaspoons unflavored gelatin, divided

• 3 tablespoons cold water, divided

• 5 ounces bittersweet chocolate, chopped

• 4-1/2 cups heavy whipping cream, divided

• 5 ounces milk chocolate, chopped

• 5 ounces white baking chocolate, chopped

• 2 teaspoons vanilla extract

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Directions

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling.

• In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat.

• Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates.

• In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (1/3 of total) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed.

• Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Test Kitchen tipsWe found it best to cut the torte using a clean, wet knife. Each envelope of unflavored gelatin contains 1 tablespoon, so you'll need two packages for this recipe. For a chocolaty finish, top the dessert with a few shavings of chocolate or a dusting of cocoa powder just before serving.

Nutrition Facts 1 slice: 467 calories, 39g fat (24g saturated fat), 90mg cholesterol, 112mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 5g protein.

Nutella-Stuffed Strawberries

Ingredients

• 12 large fresh strawberries

• 1/4 cup Nutella

• 1 cup milk chocolate chips, melted

• 1/4 cup chopped hazelnuts

• Confectioners' sugar

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• Remove stems from strawberries. Using a paring knife, cut out centers; pipe Nutella into strawberries.

• Insert a toothpick into the side of each strawberry. Holding toothpick, quickly dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set. Just before serving, dust with confectioners' sugar.

Nutrition Facts 1 stuffed strawberry: 100 calories, 6g fat (2g saturated fat), 2mg cholesterol, 10mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 2g protein.

Raspberry Meringue Hearts

Ingredients

• 3 large egg whites

• 1/4 teaspoon cream of tartar

• Dash salt

• 1 cup sugar

• 1/3 cup finely chopped almonds, toasted

• 1 teaspoon vanilla extract

• FILLING:

• 3 cups fresh or frozen unsweetened raspberries, thawed

• 1 teaspoon cornstarch

• 1/2 cup seedless raspberry jam

• 3 cups raspberry or lemon sorbet

• 1/3 cup sliced almonds, toasted

• Additional fresh raspberries, optional

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• Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla.

• Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake at 300° for 35 minutes. Turn oven off; leave meringue in the oven for 1 to 1-1/2 hours.

• For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool.

• To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.

Nutrition Facts 1 meringue with 1/2 cup sorbet and 1/4 cup sauce: 423 calories, 7g fat (0 saturated fat), 0 cholesterol, 53mg sodium, 89g carbohydrate (78g sugars, 6g fiber), 5g protein.

Creamy Pasta Primavera for Two

Ingredients

• 2/3 cup gemelli or spiral pasta

• 6 ounces fresh asparagus, trimmed and cut into 2-inch pieces

• 1 medium carrot, cut into strips

• 1 teaspoon olive oil

• 2/3 cup cherry tomatoes, halved

• 1 small garlic clove, minced

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons heavy whipping cream

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Directions

• Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.

• Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts 1-1/3 cups: 260 calories, 10g fat (5g saturated fat), 25mg cholesterol, 114mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 9g protein

Garlic-Butter Steak

Ingredients

• 2 tablespoons butter, softened, divided

• 1 teaspoon minced fresh parsley

• 1/2 teaspoon minced garlic

• 1/4 teaspoon reduced-sodium soy sauce

• 1 beef flat iron steak or boneless top sirloin steak (3/4 pound)

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

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• Mix 1 tablespoon butter, parsley, garlic and soy sauce.

• Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Garlic-Butter Steak Tips Why do you put butter on steak? Butter can make any of your favorite steak recipes more delicious by using it as a basting tool when cooking or to impart flavor once cooked.How do you season the perfect steak? The keys to seasoning the perfect steak are as simple as salt and pepper...and lots of it! Let the meat stand for at last an hour (or even overnight in the fridge) to absorb some of the seasoning before cooking. These secret ingredients will take your steak to the next level, too.How can I make my steak juicy and tender? To keep your steak juicy and tender, you want an even sear and seal. You can accomplish this by not moving or turning the meat until halfway through cooking time. Also, letting the meat rest after cooking will redistribute the juices throughout, resulting in a nice and juicy steak. Follow these other tips for making any meat as tender as can be. Nutrition Facts 4 ounces cooked beef with 2 teaspoons garlic butter: 316 calories, 20g fat (10g saturated fat), 124mg cholesterol, 337mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 32g protein.

Tuscan Chicken

Ingredients

• 4 boneless skinless chicken breast halves (5 ounces each)

• 1/2 teaspoon salt

• 1/2 teaspoon onion flakes

• 2 garlic cloves, sliced

• 2 teaspoons dried rosemary, crushed

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried thyme

• 2 tablespoons olive oil

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• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper.

• In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.

Nutrition Facts 1 chicken breast half : 217 calories, 10g fat (2g saturated fat), 78mg cholesterol, 364mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat.

Heavenly Crab Cakes

Ingredients

• 1 pound imitation crabmeat, flaked

• 1 cup Italian bread crumbs, divided

• 1/4 cup egg substitute.

• 2 tablespoons vanilla yogurt

• 1 tablespoon lime juice

• 1 teaspoon lemon juice

• 1 teaspoon Worcestershire sauce

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Directions

• Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.

• In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.

Nutrition Facts 1 each: 150 calories, 2g fat (0 saturated fat), 14mg cholesterol, 108mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch.

Parmesan Herbed Noodles

Ingredients

• 1-1/2 cups uncooked wide egg noodles

• 2 tablespoons shredded Parmesan cheese

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

• 1 garlic clove, minced

• 1/4 teaspoon salt

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Directions

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Nutrition Facts 1 cup: 243 calories, 15g fat (6g saturated fat), 46mg cholesterol, 444mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 6g protein.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 6 tablespoons butter, melted

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Directions

• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts 3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Peach Mango Caprese Salad

• about 6 servings

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Ingredients

• 2 medium peaches, cut into 1/2-inch pieces

• 2 cups grape tomatoes, halved

• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained

• 1 cup chopped peeled mango

• 2 tablespoons minced fresh cilantro

• 2 tablespoons minced fresh basil

• DRESSING:

• 3 tablespoons balsamic vinegar

• 3 fresh basil leaves

• 2 teaspoons honey

• 1/4 teaspoon salt

• 1/4 cup olive oil

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• Place the first 6 ingredients in a large bowl. For dressing, place vinegar, basil, honey, salt and pepper in blender. While processing, gradually add oil in a steady stream. Pour over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil.

Nutrition Facts 3/4 cup: 248 calories, 17g fat (7g saturated fat), 30mg cholesterol, 156mg sodium, 16g carbohydrate (14g sugars, 2g fiber), 8g protein.

Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat

Pressure-Cooker Marinated Mushrooms

Ingredients

• 2 pounds medium fresh mushrooms

• 1 package (14.4 ounces) frozen pearl onions

• 4 garlic cloves, minced

• 3/4 cup reduced-sodium beef broth

• 1/4 cup dry red wine

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon crushed red pepper flakes

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Directions

• Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.

Test Kitchen tipsReduce broth from 2 cups to 1 cup for electric pressure cooker.

Nutrition Facts 1 serving: 43 calories, 2g fat (0 saturated fat), 0 cholesterol, 138mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

Watermelon Sherbet Smoothies

Ingredients

• 3 cups cubed seedless watermelon

• 1 cup crushed ice

• 1 cup watermelon, raspberry or lime sherbet

• 4 teaspoons lime juice

• 2 teaspoons miniature semisweet chocolate chips

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• In a blender, combine the watermelon, ice, sherbet and lime juice; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; sprinkle with chocolate chips. Serve immediately.

Nutrition Facts 3/4 cup: 93 calories, 1g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.