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Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/3

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Jun 2, 2021
  • 7 min read

Christmas Meets the Summer Heat; may your dinner be blessed with happiness and healing of health. I hope you have a strong aplite to enjoy this wonderful meal. It looks so good on the wix page. May your night be everything and more filled with adventure and love.

I learned this at a young age; my thoughts are almost like the picture. "This to shall pass" and, "To thine own self be true" Sometimes silence is worth more than angry words.

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Ingredients

  • 2 tablespoons olive oil, divided

  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

  • 3/4 to 1 teaspoon crushed red pepper flakes, divided

  • 1/4 teaspoon salt

  • 1 small onion, chopped

  • 2 to 3 anchovy fillets, finely chopped

  • 3 garlic cloves, minced

  • 2 cups grape tomatoes or small cherry tomatoes

  • 1/2 cup dry white wine or vegetable broth

  • 1/3 cup pitted Greek olives, coarsely chopped

  • 2 teaspoons drained capers

  • Sugar to taste

  • Chopped fresh Italian parsley

  • Hot cooked spaghetti, optional


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Directions

  • In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.

  • In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.

  • Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.


Nutrition Facts 1 cup shrimp mixture: 228 calories, 12g fat (2g saturated fat), 140mg cholesterol, 579mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.


I always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. —Peggy Cairo, Kenosha, Wisconsin



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Ingredients

  • 1/3 cup olive oil

  • 1 tablespoon chopped oil-packed sun-dried tomatoes

  • 1 tablespoon minced fresh parsley

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon dried basil

  • 1 teaspoon minced chives

  • 1/4 teaspoon garlic powder

  • 1 pound cubed part-skim mozzarella cheese

Buy IngredientsPowered by Chicory Directions

  • In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

Nutrition Facts 1/4 cup: 203 calories, 16g fat (7g saturated fat), 24mg cholesterol, 242mg sodium, 2g carbohydrate (trace sugars, trace fiber), 12g protein.


For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and seasoning. Add tomatoes and carrots if you like. —Deborah Loop, Clinton Township, Michigan




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Ingredients

  • 1 package (5 ounces) spring mix salad greens

  • 1 small red onion, thinly sliced

  • 1 cup sliced fresh mushrooms

  • 1 cup assorted olives, pitted and coarsely chopped

  • 8 pepperoncini

  • Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese

  • VINAIGRETTE:

  • 1/3 cup extra virgin olive oil

  • 3 tablespoons lemon juice

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper


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Directions

  • In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings.

  • In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.


Nutrition Facts 1-1/4 cups: 109 calories, 11g fat (1g saturated fat), 0 cholesterol, 343mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.



Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you’ll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New York



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Ingredients

  • 6 medium artichokes

  • 3 tablespoons olive oil

  • Sea salt and coarsely ground pepper to taste

  • 1-1/2 cups plain yogurt

  • 1 teaspoon lemon juice

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • Lemon wedges


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Directions

  • Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes.

  • In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.


Nutrition Facts 1/2 artichoke with 2 tablespoons dip: 81 calories, 5g fat (1g saturated fat), 4mg cholesterol, 99mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


Every Christmas Eve, I bring out a platter of my fresh-from-the-oven mushrooms. When you want a change, consider fixing the sausage and cream cheese filling all by itself—it’s good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado


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Ingredients

  • 1 pound bulk pork sausage

  • 1/4 cup finely chopped onion

  • 1 garlic clove, minced

  • 1 package (8 ounces) reduced-fat cream cheese

  • 1/4 cup shredded Parmesan cheese

  • 1/3 cup seasoned bread crumbs

  • 3 teaspoons dried basil

  • 1-1/2 teaspoons dried parsley flakes

  • 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

  • 3 tablespoons butter, melted


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Directions

  • Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

  • Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender. Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.


Mom loves sweet potatoes and fixed them often in this creamy, comforting casserole. With its nutty topping, this side dish could almost serve as a dessert. It’s a yummy treat! —Sandi Pichon, Memphis, Tennessee




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Ingredients

  • 3 cups cold mashed sweet potatoes (prepared without milk or butter)

  • 1 cup sugar

  • 3 large eggs

  • 1/2 cup 2% milk

  • 1/4 cup butter, softened

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • TOPPING:

  • 1/2 cup packed brown sugar

  • 1/2 cup chopped pecans

  • 1/4 cup all-purpose flour

  • 2 tablespoons cold butter


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Directions

  • Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.

  • In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.


How to Freeze a Casserole Test Kitchen tipsStore sweet potatoes just as you would regular potatoes—in a cool, dark place for up to two weeks. Try some savory sweet potato recipes.

Nutrition Facts 1/2 cup: 417 calories, 16g fat (7g saturated fat), 94mg cholesterol, 435mg sodium, 65g carbohydrate (47g sugars, 4g fiber), 6g protein.


It doesn’t take much fuss to fix a special meal for two. Here’s the delicious proof. —Denise McNab, Warrington, Pennsylvania


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Ingredients

  • 4 tablespoons butter, divided

  • 1 teaspoon canola oil

  • 2 beef tenderloin steaks (1 inch thick and 4 ounces each)

  • 1 cup sliced fresh mushrooms

  • 1 tablespoon chopped green onion

  • 1 tablespoon all-purpose flour

  • 1/8 teaspoon salt

  • Dash pepper

  • 2/3 cup chicken or beef broth

  • 1/8 teaspoon browning sauce, optional

Buy IngredientsPowered by Chicory Directions

  • In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.

  • In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts 1 serving: 417 calories, 32g fat (17g saturated fat), 112mg cholesterol, 659mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 26g protein.

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A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut




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Ingredients

  • 1 package French vanilla cake mix (regular size)

  • FILLING:

  • 1 carton (15 ounces) ricotta cheese

  • 1/2 cup confectioners' sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon almond extract

  • 1 teaspoon rum extract

  • 1 teaspoon vanilla extract

  • 2 ounces semisweet chocolate, finely chopped

  • FROSTING:

  • 2 cartons (8 ounces each) mascarpone cheese

  • 3/4 cup confectioners' sugar, sifted

  • 1/4 cup whole milk

  • 2 teaspoons almond extract

  • 1 teaspoon vanilla extract

  • 1 cup sliced almonds

  • 2 tablespoons miniature semisweet chocolate chips

Buy IngredientsPowered by Chicory Directions

  • Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  • In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).

  • Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.

  • Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.

Test Kitchen Tip:We loved the flavor of the ricotta filling so much, in one test we doubled it and used the extra filling instead of the frosting. Either way, you'll have a cake that is sure to impress. Nutrition Facts 1 slice: 591 calories, 37g fat (15g saturated fat), 116mg cholesterol, 367mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 12g protein.


 
 
 

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