Gourmet Girls in the house!

So the Gourmet Girls just closed out their 3rd year of culinary bliss! I can't believe we are starting our 4th year. I am so proud of all of the girls and how far they've come with their skills and creativity. I even think some might really enjoy cooking now and look forward to trying new things. Each month I think to myself that it can't get much better, but it always does. This year we conquered: Pies, Cookies, 5 Ingredient Recipes, Cheese, Bread, Spanish Cuisine, Greek Cuisine, Sandwiches, Mexican Cuisine, Hamburgers, Snacks/Appetizers and Pasta. It was a delicious adventure. We just had our awards night this last week and Amber was our overall winner with 7 awards. First place winners took home medals and a prize, while the 2nd and 3rd place winners also received medals. This isn't to say that all of our recipes aren't yummy, it just makes the end of the year something to look forward to. You see, each month we vote for our 3 favorite recipes and they are tallied up for our awards night. It's so interesting to see the award winners change over the last few years. Jill and Kathryn won the overall the first 2 years and this year we had girls take home awards that maybe didn't do as many the year before. It's fantastic! Well, I'll post a couple of pics and recipes from this last month, Pasta Party...hopefully you'll try them. Bon Appetit!



The Girls


BUTTERNUT SQUASH RAVIOLI (Cindi)

1 butternut squash, cubed
3 T. olive oil
3 T. butter, melted
¼ c. shallots, minced
1 tsp. garlic, minced
salt and pepper
3 T. heavy cream
3 T. parmesan
Pinch nutmeg
1 pkg. won ton wrappers or fresh pasta
12 fresh sage leaves
1 cube butter

Peel and cut squash into 1 inch cubes. Finely mince shallots and garlic. Toss squash with shallots, garlic, olive oil, butter and salt and pepper. Spread out evenly on a sheet tray. Bake in the oven at 425º for 45 minutes or until soft and caramelized. Stir occasionally. Put all ingredients into a food processor and puree until smooth. Add in the cream, parmesan and nutmeg. Blend. Taste for salt and pepper. Using one of the won ton wrappers; place a heaping tablespoon of puree into the center. Wet edges with water or egg wash. Cover with another won ton and seal. Bring a large pot of water to a boil. Drop in ravioli and cook until they float to the top and the pasta is soft. Take out immediately. For the butter sauce: Melt the cube of butter in a sauté pan. Add in the sage leaves. Cook butter until brown (butter should foam). Take off heat. Remove sage leaves and add salt and pepper. Pour over ravioli immediately and serve.

CHICKEN PASTA SALAD (Brittany)

1 bag rotini tri-color pasta
1 sm. can pineapple tidbits
1/2 red onion, thinly sliced
1-1 1/2 cups red grapes
1 cup cashew halves
2-3 roasted chicken breasts, cut into bite-sized pieces

Dressing:
1 cup prepared coleslaw dressing
1 cup mayonnaise
2 T. sugar

Drizzle with olive oil, season and roast chicken at 350 for 40 minutes. Boil pasta; set aside. Add pasta, pineapple, onions, grapes, chicken to a large bowl. Pour in 3/4 of the dressing. Toss. Chill in fridge for at least an hour. Add cashews and remainder of dressing right before serving.



ITALIAN LEMON CREAM SODA (Cindi)

3 lemons
1 ½ cups sugar
2 cups milk
¼ cup powdered milk
2 cans soda water
Ice

Remove ends from lemons and discard. Remove lemon peel with a knife; set aside. Quarter lemons; squeeze juice into a bowl. Remove and discard white membrane. Place the peel, pulp, juice, powdered milk and sugar in a blender; cover and process until coarsely chopped. Let stand for 30 minutes. Stir in milk. Strain lemon mixture; add club soda slowly and ice. Serve immediately in sugar-rimmed glasses if desired. Yield: 8 servings.



VODKA PASTA (Amber)

1/4 cup olive oil
3 links sweet Italian sausage
4 cloves garlic, minced
1/2 tsp. crused red pepper flakes
1-28oz. can crushed tomatoes
1/2 tsp. salt
1 lb. penne pasta, cooked and drained
1/8 cup vodka
1/2 c;up heavy cream
1/4 cup fresh basil, chopped
1/3 cup parmesan

In a large skillet, hear oil over medium heat. Remove casing form sausage and add to skillt. Cook, breaking up sausage until browned. Add garlic and red pepper, saute stirring frequently until garlic is golden brown. (Careful not to burn the garlic or it will be bitter!) Add tomatoes and salt. bring to a boil. Reduce heat and simmer for 15 minutes. Ad vodka, cream and parmesan and bring to a boil. Reduce heath to low; add pasta and toss. Cook for another minute. Stir in fresh basil and serve.

BOWTIE PASTA SALAD (Cindi)

1 pkg. bow tie pasta
1 head broccoli
1 cup ham, finely cubed
1 cup cheddar, shredded
¾ cup mayonnaise
¾ cup Miracle Whip
1 teaspoon onion powder
salt and pepper to taste

Boil pasta. Cut broccoli into small bite-sized florets. In a large bowl mix the mayonnaise, Miracle Whip and seasonings. Add in remaining ingredients. Mix well. Refrigerate and serve.

CREAMY SUNDRIED TOMATO PASTA w/ CHICKEN (Cindi)

4 large garlic cloves, peeled
1-7oz. jar sun-dried tomatoes in oil
5 ¼ cups or 3 cans chicken broth
1 lb. uncooked penne pasta
1 head broccoli (2 cups small florets)
2 cups cooked chicken, sliced
2 medium carrots, peeled
1-4 oz. pkg. cream cheese
¼ tsp. salt
½ tsp. pepper
grated Parmesan
fresh basil (optional)

In a large pot heat 1 T. oil from sun-dried tomatoes. Mince garlic and add to oil. Cook garlic over medium heat 2-3 minutes or until golden brown, stirring occasionally. Remove from heat; add broth. Return to heat; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise and then slice into thin pieces. Drain sun-dried tomatoes and slice into thin strips. Cut cream cheese into cubes. Add vegetables, cream cheese, chicken, salt and black pepper to pot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve with Parmesan cheese and snipped fresh basil.