Hello This Virtual Spoon.

Welcome to May Recipes.

I have spoken with Virtual Spoon. What "Holiday" comes around In May besides Mother's Day? Gather your family around the dinning table still staying 6 feet apart.

And be sure you wash your hands for 20 minutes Lets Celebrate "Cinco De Mayo" Virtual Spoon has gathered some recipes to help you celebrate with a Family some great dishes. Our Lives have changed so much but one thing that has not changed is the love that we ALL Feel in our hearts is the love for our Family. And our friends. People are stepping up all across the country and they are helping one another. Some are even going to extra mile by cooking for others and delivering to others who are in a need.

Mexican Rice brought to you by Food Network
    ingredients
  1. 1 teaspoon cumin (or more to taste)
  2. 1 teaspoon ground black pepper
  3. 1 teaspoon kosher salt
  4. 1/2 teaspoon cayenne pepper
  5. 1/2 to 1 whole large onion, chopped
  6. 2 tablespoons canola oil
  7. 3 cloves garlic, minced
  8. 4 cups long grain rice
    • 1 1/2 cups grated Cheddar
    • 1/4 teaspoon turmeric
        • Directions
    • 6 to 8 cups low-sodium chicken broth (more if needed)
    • Fresh cilantro, chopped, for serving
    • One 10-ounce can diced tomatoes and green chiles, such as Rotel
    • Two 14.5-ounce cans whole tomatoes
Mexican Casserole
Mexican Casserole brought to you by Food Network
  1. Step 1: In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese.
  2. Step 2: Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.
  3. Step 3: Bake at 375 degrees F 15 to 20 minutes.
Mexican Soup Brought to you by Food Network
  1. Preheat the oven to 350 degrees F.
  2. 1 (28-ounce) can whole tomatoes in puree, crushed
  3. 1 cup chopped celery (2 stalks)
  4. 1 teaspoon ground coriander seed
  5. 1 teaspoon ground cumin
  6. 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  7. 2 1/2 quarts chicken stock, preferably homemade
  8. 2 cups chopped carrots (4 carrots)
  9. 2 cups chopped onions (2 onions)
  10. 2 to 4 jalapeno peppers, seeded and minced
  11. 4 large cloves garlic, chopped
  12. 4 split (2 whole) chicken breasts, bone in, skin on
  13. 6 (6-inch) fresh white corn tortillas
  14. For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
  15. Good olive oil
  16. Kosher salt and freshly ground black pepper
    1. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven.
    2. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes,
    3. or until the onions start to brown.
    4. Add the garlic and cook for 30 seconds.
    5. Add the chicken stock,
    6. tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock),
    7. 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup.
    8. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
    9. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
    Let's make it a Sundae FunDay.
    Sometimes the sweetest memories are created when they least expect it. So Stop what your building --or what you're planning and spend some time with your family.
Use whatever you've got on hand,from breakfast granola to cherries in the fridge. Use paper bowls absolutely no cleanup so you can savor every second-- and bite. Using the wackiest, silliest, yummiest toppings can be part of the fun. Give your child some disposable tumblers and spoons and send them on a treasure hunt through the kitchen or their secret stash of treats. Sprinkles, caramels sauce ,nuts anything goes for a moment you will not forget.



ChickenSampi This is one of my favorite Recipes. Pull out the ingredients from the pantry & the freezer stir in some frozen peas and carrots perhaps some broccoli spears, some left over asparagus. And with in seconds you have a great dinner.

Serve this with a nice toss green salad some crusty drench bread.

Ingredients
  • •1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
  • •1 teaspoon lemon zest plus the juice of 1 large lemon
  • •1/2 cup chopped fresh Italian parsley
  • •1/2 cup dry white wine
  • •1/2 cup freshly grated Parmesan
  • •1/2 teaspoon crushed red pepper flakes
  • •12 ounces angel hair pasta
  • •3 tablespoons olive oil
  • •6 cloves garlic, sliced
  • •8 tablespoons unsalted butter, cubed
  • •Kosher salt
  • 30-Minute Dinner Recipes
      • Directions
    • •Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
    • •Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
    • Directions •Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.


    Recipe courtesy of Ina Garten

    Ingredients

  • 1 (3-pound) head cauliflower, cut into large florets
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 2 cups hot milk
  • 3 tablespoons all-purpose flour
  • 3/4 cup freshly grated Gruyere, divided
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • Ingredients
  • Kosher salt
      • Directions
    1. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
    2. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
    3. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
    4. Preheat the oven to 375 degrees F.

    Lighter Spaghetti and Meatballs

    Level: Easy Total: 1 hr 10 min Prep: 30 min Cook: 40 min Yield: 4 servings
  • In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
  • Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
  • Cook’s Note Where we saved fat: stretched out the decadence of the beef by adding a Portobello mushroom and using an egg white; we added fiber by using whole-wheat spaghetti.

    • Baked Fudge

      • 1 cup sugar
      • 1 stick butter, melted
      • 1 teaspoon vanilla extract
      • 2 tablespoons (heaping) cocoa
      • 2 tablespoons all-purpose flour
      • 2 whole eggs
      • Ingredients
      • Serving suggestions: sweetened whipped cream or vanilla ice cream
      Directions
    • Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
    • Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
    • Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water.
    • Preheat the oven to 325 degrees F.
    • Serve with sweetened whipped cream or vanilla ice cream.

      Pan-Roasted Carrots with Mint and Parsley Gremolata

        • 1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise
        • 1/2 cup low-sodium vegetable or chicken broth
        • 1/2 teaspoon finely grated lemon zest
        • 1/4 cup chopped mint
        • 1/4 cup chopped parsley
        • 2 teaspoons fresh lemon juice
        • 4 teaspoons olive oil
        • Ingredients
        • Kosher salt and freshly ground black pepper

    As fancy as it might look on the plate, asparagus is far from fussy or difficult to cook. From simple, roasted sides to elegant risottos, see why it's well worth learning to cook and enjoy asparagus at home. Level: Easy
    • Cook: 25 min
    • Prep: 25 min
    • Total: 50 min
    • Yield: 6 servings
        • ingredients
      • 1 cup grated comte or Gruyere cheese (about 3 ounces)
      • 1 cup grated fontina cheese (about 3 ounces)
      • 1 pound asparagus, trimmed
      • 1 sheet frozen puff pastry (about 1/2 pound), thawed
      • 1 tablespoon minced shallot
      • 1/8 teaspoon freshly grated nutmeg
      • 2 large egg yolks
      • 3 tablespoons whole milk
      • All-purpose flour, for dusting
      • Ingredients
      • Kosher salt and freshly ground pepper
      • 2 teaspoons extra-virgin olive oil
      • 1/2 teaspoon finely grated lemon zest
        • Directions
        • Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
        • Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
        • Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.