Note from Contributor Emily

So between the play and not feeling well I haven't really been making dinner all that often lately. I promise that by the end of June I will be back on the cooking band-wagon!!!! So, wait for it....wait for it.....

In the meantime we will have to depend on Renee's extraordinary meals to wet our palettes and inspire culinary greatness!

Spanakopita (Spinach Pie)

1/4 cup olive oil
2 Tbs. dried dill
1/4 cup fresh parsley, chopped
1/4 tsp. black pepper
1/2 lb. feta cheese
3 10 oz pkg. frozen spinch, thawed and all the moisture squeezed out
1/2 cup finely chopped onion
1/3 cup scallions (I used green onions)
1/2 tsp. salt
1/3 cup milk
4 eggs, at room temperature

In a large skillet, heat oil and saute onion and scallions 5 minutes. Add spinach, dill, parsley, salt, pepper, and cook for 10 minutes. Scrape the spinach into a large bowl and add milk. Cool to room temperature and add the eggs and cheese, blend well. Preheat oven to 375*. Can be cooked in a regular pie crust or a phyllo dough crust. Bake in the middle shelf of the oven for about 1 hour, of until the crust is cripsy. Serve hot or at room temperature.

Ryan's Review: I always like this! This is really good.
Renee's thoughts: I grew up eating this and just love it. It is quite easy to make, even though it doen't sound like it. I like it with phyllo dough layers on the top and bottom. If you do it with pie crust don't have a top crust.

Foil-Pack Taco Chicken

4 small boneless skinless chicken breasts halved (I used them whole)
4 tsp. Taco seasoning
1/2 lb. potatoes peeled , thinly sliced (I did not peel mine), I used one large potato for both of us
1/2 cup Salsa
3/4 cup shredded cheese
sour cream, optional

preheat oven to 400*. Spary 4 pieces of foil with non-stick spray. Place potatoes on foil. Sprinke potatoes with a little salt and pepper. Coat chicken with taco seasoning and place on top of potatoes in the center of the foil pieces. Top chicken with salsa and cheese. Fold foil up to cover chicken and potatoes, leaving the foil somewhat roomy for air ciculation. Place on a baking sheet. Bake 35-40 minutes. Remove from oven and let it stand for 5 minutes. Serve with sour cream.

Ryan's Review: interesting. I liked it, but it was different. Chicken was yummy.
Renee's thoughts: It looks weird, but I thought it was quite tasty. It was a really easy meal to throw together, so that made it better for me. I like it!

Fragrant Chicken Curry

I forgot to take a picture, so here are the spices I used for this dish: cayenne pepper, curry powder, cloves, cinnamon. and ginger

2 Tbs. curry powder
1 tsp. groung ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper (I used an 1/8 tsp. and it was not very spicy)
2 Tbs. veg. oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks (I always use 3 chicken chicken breats. I boil them and then cut them into large chunks)
1 (13.5 oz) can light coconut milk (I use regular, not light)
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can chicken broth
fresh cilantro
cooked rice

Directions:
Mix spices together in a small bowl. Heat oil in a large pot over med-high heat. Add onions and saute until golden, about 10 minutes. Add garlic, saute about 30 seconds. Add spices, toast until fragrant, about 1 minute. Add chicken, stir until completely coated with spices. Add coconut milk, tomatoes, and broth. Bring to a simmer, cook uncovered until flavors blend and stwe is thick, about 25 minutes. Remove from heat, sprinkle with fresh clinatro and serve over hot rice.

Ryan's Review: Very good. I liked it last time she made it when she used all the cayenne pepper. This was good too, but I like it hotter.
Renee's thoughts: This is really easy to make and has a great flavor. This is one of the best currys I have ever had. I served it with fruit salad and it was a big hit. My in-laws ate with us and really liked it. If you like ethnic food, try this!

Shrimp Pasta Primavera

Menu: Shrimp Pasta Primavera, Strawberries, Store-Bought French Bread (I was feeling lazy)

Pasta:

8 oz. rotini pasta

1/2 c. Italian Dressing (I use Wishbone)

1/2 - 1 lb. medium shrimp
1 large red bell pepper, sliced (I used green this time)

1 c. matchstick carrots (just sliced very thinly)

1 c. fresh sugar snap peas

Parmesan Cheese

Cook pasta. Meanwhile, heat dressing in large nonstick skillet. Add shrimp and veggies and cook for about 4 minutes. Drain pasta and toss with shripm mixture. Sprinkle with parmesan cheese.

I love this dish - it is so yummy and fresh tasting. We eat it a lot during the spring and summer time.

NOTE: I used Barilla's whole grain pasta and we couldn't even tell the difference. Plus it isn't that much more than the regular pasta.

Olive & Caper Spaghetti

Menu: Olive and Caper Spaghetti, Tossed Green Salad (Boring), Rosemary-Garlic Bread

Spaghetti:

3 T. Olive Oil

3 cloves miced garlic

1 T. capers

Olives - as many as you like

about 2 T. tomato paste

1 14-oz can of pettite diced tomatoes

salt and pepper to taste

Italian Seasoning and/or Oregano to taste

Heat oil and add garlic. Sautee garlic and then add the rest of the ingredients. Serve over thin spaghetti (or the pasta of your choice; I just happen to like think spaghetti).

This is a really easy and yummy dish. I got it out of an Italian cookbook years ago, but no longer use the recipe. I have modified it a bit and that is why some of the ingredients are a bit vague. To add a little favor you can add about a tablespoon of the olive juice to the sauce. If you do this omit the salt.

Jumbo Shells with Cheese Filling

1 pkg. jumbo shells, 12 0z. pkg.
4 cups ricotta or cottage cheese (I use cottage cheese)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated parmesan cheese
2 eggs
1 Tbs. chopped fresh parsley (I used dried)
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
3 cups spaghetti sauce (a 28 oz. jar)

Heat oven to 350*. Cook pasta al dents, about 10-12 minutes in boiling water. Drain and place pasta on wax paper. Be sure to seperate shells when placing them on wax paper. otherwise they will stick together while cooling. Meanwhile mix together cheeses, eggs, parsley, nutmeg, salt, and pepper in a bowl. In a 9x13 pan spread 1/2 spaghetti sauce on the bottom. Fill eacg shell with about 1 1/2 Tbs. of cheese mixture (I just eyeball it). Put the shels in the pan. After placing the shells in the pan, drizzle sauce over the shells. I put most of teh sauce around the shells and just a little on top. Can sprinkle with additional parmesan cheese (I don't do this). Cover with foil and cook for about 35-40 minutes, or until hot and bubbly. This can be made ahead and refrigerated uncooked up to 24 hours, bake for 1 hour. Can be frozen uncooked for up to 2 months, bake for 2 hours.

Ryan's Review: SO GOOD! Very yummy.
Renee's thoughts: I made this for a friend that had a baby. Everyone loves it and I could make it early in the day. It is always a hit. It's yummy and easy to make.