Grocery List
for
I’m in the Mood for Love
Appetizer: Stuffed Mushrooms
- 6 extra large mushrooms
- 1 sleeve Ritz® crackers
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 - 6 oz can lump crabmeat
- 2 tbsp chopped parsley
- Juice of 1 lemon
- 4 tbsp butter
- 1/2 cup chicken broth
- Salt, pepper
- Wondra® flour
Preheat oven to 375°. Rinse and clean mushrooms and remove stems. Place Ritz®
crackers into food processor and grind until fine. Place 10” non stick sauté pan
over medium heat and add olive oil, garlic, and shallots. Cook for 2 minutes. Add
crabmeat, 1 tbsp parsley, juice of ½ lemon, 2 tbsp butter, ¼ cup chicken broth,
and pinch of salt and pepper. Cook and let come to a simmer. Take off heat and
stir in Ritz® crackers until you have a firm mixture. Lightly coat bottom of 13” x
9” pan with olive oil, over-fill mushroom caps with mixture, and place in pan. Bake
in oven for 15 minutes. While the mushrooms are cooking make the light sauce.
Take a 10” sauté pan, place over medium heat, and add 1 tbsp parsley, juice of ½
lemon, 2 tbsp butter, and remaining chicken broth. Bring to simmer and thicken
with 1 tbsp of Wondra® flour. Use to drizzle over mushrooms.
Salad: Ensalada Caprese—Tomato with Fresh Mozzarella and Basil
- 1 large ripe red tomato
- Salt & pepper
- 1 ball fresh mozzarella
- 4 fresh basil leaves chopped
- Olive oil
- Balsamic vinegar
Entrée: Veal Valletta
- ¾ lb thin-sliced veal breast
- ½ cup flour
- Olive oil
- Salt & pepper
- Marsala wine (sweet)
- 9 oz bag fresh spinach
- 4 cloves garlic, minced
- 1 tsp nutmeg
- ¾ cup whipping cream
- Wondra® flour
- 1 small shallot, minced
- 2 tbsp butter
- 3 thin slices smoked ham
- ¼ cup shredded mozzarella
cheese
Slice tomato into 5 - 6 thin circles and place on plate. Season to